Kai's "Old-Fashioned" Recipe Thread

[Gumball1960]

Flourless Chocolate Nut Torte

This flourless chocolate cake is the perfect dessert for an early spring celebration, especially Passover, which begins at sundown on April 16.

Prep Time: 25 minutes
Baking Time: 45 minutes
Makes 12 servings



Ingredients
6 squares (6 ounces) semisweet chocolate

1 cup (2 sticks) butter, softened

1/2 cup granulated sugar

1 1/2 cups finely chopped hazelnuts or walnuts

5 large eggs, separated, divided

1/8 teaspoon salt

1 tablespoon confectioners' sugar



Directions
1. Preheat oven to 350F. Grease a 9-inch springform pan; line bottom with parchment paper or waxed paper. Place chocolate in food processor and pulse until finely chopped; set aside. Combine butter and granulated sugar in a large bowl. Beat with an electric mixer on medium speed until light and fluffy, about 3 minutes.
2. Add chocolate, hazelnuts, and egg yolks to butter mixture; beat on low speed until combined.

3. Beat egg whites and salt in a medium bowl on high speed until stiff peaks form. Fold one-third of egg whites into hazelnut mixture with spatula.

4. Fold remaining egg whites into batter. Pour into prepared pan. Bake torte until a toothpick inserted in center comes out clean, about 45 minutes. Cool in pan on a wire rack for 10 minutes. Remove side of pan; cool completely on wire rack. Dust confectioners' sugar on top of torte before serving.

Per serving: 358 Cal.; 6g Protein; 32g Fat; 18g Carb.; 53mg Sodium; 129mg Chol., 2g Fiber.

Tip:
Whole hazelnuts have a bitter skin that must be removed before chopping. It's easier to buy packaged chopped hazelnuts rather than skinning and chopping whole nuts yourself.

[Jolie Rouge]

Hey, Gummie !!!!!

[Gumball1960]

Here's something for the people (like me) that like to have ham for the Easter dinner. :)


Ham with Orange-Pineapple Sauce

Ingredients:

1 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
-----------------------------------------------------------------


Hi Jolie! :D

[Gumball1960]

Here's another ham recipe for you.. ;)

PINEAPPLE ROASTED EASTER HAM

1 (10 lb.) bone-in fresh ham (leg or butt)
1 tsp. salt
1/4 tsp. pepper
2 C. sliced onion
1 (10 3/4 oz.) can condensed chicken broth, undiluted
1 (8 3/4 oz.) can crushed pineapple, drained
1/4 C. honey
1/4 tsp. cinnamon
1/8 tsp. ginger
6 T. all-purpose flour

Preheat oven to 375ºF.

Wipe ham with damp paper towels, remove skin and excess fat from ham;
rub with salt and pepper. Place, fat side up, in shallow, open
roasting pan. Roast, uncovered, 1 1/2 hours. Drain drippings from pan;
discard.
Arrange onion slices around ham; pour chicken broth into pan. Insert
meat thermometer into thickest part of meat, away from bone; roast,
covered, 2 hours.
Remove from oven. Pour off the drippings (either discard or set
drippings aside if you wish to make gravy).
In a small bowl, combine pineapple, honey, cinnamon and ginger;
spread evenly over ham. Roast, uncovered, 45 minutes longer, or until meat
thermometer registers 185ºF.

[the fugative]

:D

HiYa Gummi



CHICKEN POTPIE


2 cups chicken stock

1 pound boneless chicken, diced

¼ cup butter

¼ cup flour

½ cup heavy cream

½ cup frozen pearl onions

½ cup frozen peas

½ cup mushrooms, sliced

½ cup diced fresh carrots

½ cup diced celery

2 tablespoons butter, divided

Salt and pepper to taste

Fresh chives or parsley, chopped

Purchased puff pastry sheets

1 egg yolk

To poach chicken: In large saucepan or Dutch oven, bring chicken stock to a boil. Add diced chicken. Poach until no longer pink on outside. Using slotted spoon, remove chicken from stock. Set aside. Reserve stock.

To make sauce: In small saucepan, melt ¼ cup butter. Whisk in flour to make roux, stirring until no lumps remain. Whisk roux into chicken stock. Bring to a boil. Reduce to a simmer. Add cream. Add frozen pearl onions and peas.

To make filling: Meanwhile, saute mushrooms in 1 tablespoon butter until tender. In separate pan, saute carrots and celery in 1 tablespoon butter until tender. Add mushrooms, carrots, celery and chicken to sauce. Simmer for 20 minutes, stirring occasionally. Season with salt and pepper.

To make puff pastries: Meanwhile, preheat oven to 350 degrees. Remove puff pastry sheets from packaging. Gently lay flat to thaw. Cut 8 to 10 circles of pastry to fit top of soup bowls. (Note: Do not roll puff pastry sheets with rolling pin.) Combine egg yolk and 1 tablespoon water. Whisk with fork. Brush tops of each pastry with egg yolk mixture. Place pastry circles on baking sheet. Bake according to package directions until golden brown.

To serve: Pour filling into individual soup bowls. Garnish with chives or parsley. Top with cooked puff pastry round.
:D .


TAVERNS FROM THE FARMER




2½ pounds ground beef

3 cups chopped celery

1 large diced onion

1 cup ketchup

1 can cream of tomato soup

1 can chicken gumbo soup

2 tablespoon prepared mustard

2 tablespoons vinegar

2 tablespoons brown sugar

1 teaspoon chili powder

Salt and pepper to taste

In large frying pan, brown ground beef. Add chopped celery and onion. Cook until vegetables are tender. Drain off excess fat. In large bowl, combine meat mixture, ketchup, tomato soup, chicken gumbo soup, mustard, vinegar, brown sugar, chili powder, salt and pepper. Transfer to crockpot. Cook on low for 6 to 8 hours. Or transfer to oven-safe cooking pot and bake in 250-degree oven for 2 hours, stirring occasionally. Serve on hamburger buns.


:D

[the fugative]

:D


Swordfish Steak with Curried Lentils and Red Pepper Coulis


For red pepper coulis:
1/8 cup diced white onion
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger
1 red bell pepper, diced
2 medium tomatoes, peeled, seeded and coarsely chopped
3/4 cup vegetable or chicken stock

For curried lentils:
1/4 white onion, finely diced
2 slices applewood smoked bacon, cut in half
2 tablespoons butter
1 tablespoon Madras curry powder
1 small celery root, washed, peeled and finely diced
3/4 cup red lentils, rinsed
1 cup chicken or vegetable stock
1/4 cup heavy cream

2 tablespoons vegetable oil
2 tablespoons Caribbean jerk seasoning
1 garlic clove, minced
four 6-ounce pieces swordfish steaks
fresh mint sprigs and chives for garnish

Make red pepper coulis: Cook onion in oil in saucepan over moderately low heat until softened, about 5 minutes. Add ginger, red bell pepper and tomatoes, increase heat to moderately high and simmer for two minutes. Add vegetable or chicken stock and simmer until mixture is reduced to about 1 cup. Season with salt and pepper to taste, transfer to a blender and purée until smooth (or use a hand held blender to purée). Strain through a fine sieve, season with salt and pepper to taste and keep warm.

Make curried lentils: Cook onion and bacon in butter in a saucepan over moderately low heat until translucent, about 5 minutes. Add curry powder and cook, stirring, for 2 minutes. Add celery root, lentils, and chicken or vegetable stock and bring mixture to a boil. Turn down to a simmer and simmer for 20 to 30 minutes, or until lentils and celery root are tender. Add heavy cream and salt and pepper to taste and simmer 2 minutes. Discard bacon and keep warm.

Preheat oven to 350°F. Combine oil, jerk seasoning and garlic and rub fish on both sides with the mixture. Season with salt and pepper to taste. Heat a large ovenproof skillet over moderately high heat until hot, add steaks and sear on both sides. Transfer to oven and bake until just cooked through, about 5 to 6 minutes. Serve each piece of swordfish on a mound of the curried lentils and topped with some of the red bell pepper coulis. Garnish with a sprig of fresh mint and chives.


:D



SPICE-CRUSTED HAM WITH MAPLE MUSTARD SAUCE



1 (8- to 10-lb) fully cooked shank-end ham
4 garlic cloves
1 1/2 teaspoons fine sea salt
1 tablespoon whole coriander seeds
1 tablespoon mixed peppercorns (containing black, pink, white, and green peppercorns but not allspice)
1 tablespoon all-purpose flour
3 tablespoons unsalted butter, softened

Accompaniment: maple mustard sauce

Garnish: 2 large bunches fresh flat-leaf parsley

Special equipment: an electric coffee/spice grinder

Preheat oven to 350°F.

Remove any thick skin from ham and all but about 3/4-inch layer of fat.

Mince and mash garlic with salt to a paste. Coarsely grind coriander and peppercorns in coffee/spice grinder and stir together with flour, butter, and garlic paste in a bowl.

Spread spice paste all over ham, then put ham, cut side down, in a greased large roasting pan. Bake in middle of oven until crust is golden and an instant-read thermometer inserted into center (do not touch bone) registers 150°F, about 1 1/4 hours.

Transfer ham to a platter and let stand 15 minutes before slicing.

:D

[Jolie Rouge]

POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
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POUNCE !!
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POUNCE !!

;)

loved the pic you sent -- going to post it ?
bwahahahahahahaha

[the fugative]

Originally posted by Jolie Rouge
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!

;)

loved the pic you sent -- going to post it ?
bwahahahahahahaha



:eek: Yeahsureyoubetcha ;)

[Jolie Rouge]

HEATHER'S VERY EASY CHICKEN CORDON BLEU

4 boneless/skinless breasts
4 slices Bavarian ham (or other type)
4 slices swiss cheese
Salt and pepper
Garlic powder

Butterfly the breasts...pound until desired thickness. Layer ham...cheese a dash of salt and pepper. Roll up. You can bread these and brown in skillet with a little olive oil (or other type).
Then bake in dish with seam side down...and little water in pan at 350 for about 30 minutes.

Tips & Timing:
You can omit the breading and oil and just bake. Reduces the fat and carbohydrate intake. I've also done the "stuffed chicken" with imitation crabmeat, cheese and broccoli...or bacon onion and Spinach...I cook and crumble bacon first. All very delicious!!

[the fugative]

:D




Pork Tenderloin with Rosemary



One 3/4-pound whole pork tenderloin
1/4 cup flour
3 Tablespoons melted butter
1 cup white wine
2 sprigs fresh rosemary
Salt and pepper

Trim and slice tenderloin into 1/4-inch medallions, flatten with a meat pounder, and season with salt and pepper. Lightly dredge in flour and saute in large skillet with very hot butter. After browning both sides, add wine and rosemary, cover skillet, and place in a 350-degree oven for 20 minutes.



:D

Garlic and Thyme Brulee


2 whole heads of garlic
2 teaspoons olive oil
Sprig of fresh thyme
6 egg yolks
9 ounces whipping cream
1-1/2 teaspoon salt
2 teaspoons freshly ground pepper
1 Tablespoon chopped fresh thyme

Slice root ends off garlic heads and discard. Drizzle each cut side of the garlic heads with olive oil. Place the garlic and the thyme sprig in a square of foil and wrap tightly. Bake in a 375 degree F oven for 30 minutes.

Gently squeeze the baked cloves of garlic out of their skins, chop finely and divide the baked garlic among 6 ovenproof ramekins. Beat the egg yolks with the cream and strain through a fine strainer. Stir in salt, pepper, and thyme and then pour mixture into the ramekins.

Place the ramekins in a pan of hot water that comes 2/3 of the way up each ramekin. Cover with foil and bake at 300 degrees F for 20 to 30 minutes. Remove the ramekins from the hot water bath and cool. Place brulees under a hot broiler just long enough to lightly brown the tops. Let cool to room temperature and serve

:D


Spinach Salad


spinach (cleaned, de-stemmed, and torn)
strawberries (sliced)
blueberries (whole)
walnuts or pecans (halved)

Dressing:
1/3 cup sugar
1 teaspoon salt
1 teaspoon dry mustard
1/3 cup white wine vinegar
1 cup salad or olive oil
1 Tablespoon poppy seeds

Mix a bag of spinach, strawberries, and blueberries. Add nuts. Just before serving, mix dressing ingredients in a covered jar, shake well, and dress salad.


:D


Mint Anglaise



1-3/4 cups milk
1/4 cup heavy cream
8 egg yolks
1/3 cups sugar
4 sprigs mint

Put milk, cream, and mint in heavy saucepan. Heat until just bubbling on sides. Combine egg yolks and sugar; whisk until smooth. Slowly whisk milk and cream into eggs. Put back into pot and cook over low heat until mixture thickens and bubbles disappear. Immediately stream mixture into a bowl which has been placed in another bowl filled with ice and water. Stir until cooled.




:D :D

[Jolie Rouge]

Mexican Appetizer Platter


1 pound lean ground beef
1 large onion, chopped
Salt to taste
1 pound refried beans
1 (4 ounce) can chopped chilies, drained
1-1/2 cups grated Monterey Jack cheese
1-1/2 cups grated mild Cheddar cheese
3/4 cup taco sauce
3 green onions
1 (2 1/4 ounce) can sliced ripe olives, drained
1 medium avocado, mashed
1 cup sour cream
Tortilla chips


Brown beef and onion. Drain thoroughly. Season with salt. Spread refried beans in a 10 x 15 ovenproof dish. Top with meat and onion mixture. Sprinkle with chopped chilies, then cheeses. Drizzle taco sauce over all. Bake, uncovered, at 400 degrees for 20 minutes. Garnish with green onions and olives. Mound avocado in center. Top with sour cream. Tuck tortilla chips around the outside edge of dish. Serve immediately.



Note: First 5 layers, meat through taco sauce, can be prepared in advance and chilled until cooking time.

SERVES: 16 - 18






POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
;)

[Gumball1960]

APPLE CURRY CHICKEN

2 chicken breasts
1 cup apple juice
1/4 teaspoon salt
1 teaspoon curry
3/4 teaspoon poultry seasoning
1/8 teaspoon garlic powder
2 packs sweetener
1 med apple
1/4 cup raisins
1/2 c chopped mild onion
1 1/2 cups plain croutons--like bread dressing not salad croutons.

Place chicken in casserole dish sprayed with Pam
Mix seasonings in the apple juice
mix croutons, apple and raisins together and tuck around the
chicken,then pour the seasoned apple juice over it all.

Bake 375 until chicken is done 45 min to 1 hr.
----------------------------------------------------------------

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.
---------------------------------------------------------------------

Gingerbread Teddy Bear Cookies

1 c Butter or margarine
2/3 c Packed brown sugar
2/3 c Dark or light corn syrup
4 c All-purpose flour
1 1/2 ts Ground cinnamon
1 ts Ground ginger
3/4 ts Baking soda
1/2 ts Ground cloves
1 ea Beaten egg
1 1/2 ts Vanilla
Miniature chocolate pieces
Royal icing for decorating

In a saucepan combine butter, brown sugar, and corn syrup. Cook and
stir over medium heat until butter is melted and sugar is dissolved.
Pour into a large mixing bowl and cool 5 minutes.

Meanwhile, combine flour, cinnamon, ginger, soda, and cloves.
Add egg and vanilla to butter mixture and mix well. Add the
flour mixture and beat until well mixed. Divide the dough in half.

Cover and chill at least 2 hours or overnight.

To make each bear shape dough into one 1 inch ball,
one 3/4 inch ball, six 1/2 inch balls, and five 1/4 inch
balls. On an ungreased cookie sheet flatten the 1 inch ball
to 1/2 inch thickness for body. Attach the 3/4 inch ball
for head and flatten to 1/2 inch.
Attach the 1/2 inch balls for arms, legs, and ears.
Arrange remaining 1/4 inch balls atop ends of arms and
legs for paws.

Use chocolate pieces for eyes and navel. Bake in a 350 degree oven
for 8 to 10 minutes or until done. Carefully remove and cool.
If desired, pipe on bow ties with royal icing. Makes 16

[the fugative]

:D


Fried Rum Apples



4 large apples (peeled and sliced)
1 cup of brown sugar
1 tablespoon of cinnamon
a pinch of ground cloves
2 tablespoons of Myers's Dark Rum
1 tablespoon of butter

Mix ingredients in a skillet.
Place over a medium heat.
Cook until the apples are tender.
Serve hot topped with fresh cream or fat-free whipped cream.
For a dramatic effect to impress guests and horrify fire officials, pour 1 tablespoon of rum over each serving and set ablaze. Serves four and scares all.


:D
From My Favorite Cajun


Winter Salad


Winter Salad

Ingredients:
1 Head cauliflower
2 Bunches Broccoli
1 Box sliced mushrooms
3 Bunches onions - chipped
1/2 C sunflower seeds or sliced nuts
6 Pieces of Bacon - Fried Crisp and chopped up

Dressing:
1 C Mayonnaise
3/4 C Rice Vinegar
1 C Sugar

Mix sugar and mayonnaise together. Add vinegar in small amounts mix and let stand.
Chop all veggies into bite size pieces Mix all vegetables together. Re-stir dressing and mix together with vegetables.

If desired, you can add most any type of vegetable (Celery, squash, bell pepper, etc)
Better if made the day before. Will keep in the fridge for several days.

:D

Citrus Soup


1 large grapefruit
2 navel oranges
2 fresh tomatoes, chopped
1/2 cup seedless cucumber, chopped
1/4 cup tomatillos, chopped
1/4 cup fresh cilantro, chopped
1/4 cup onion, chopped
2 cloves garlic, minced
Juice of 1 lime
1/4 cup chicken broth
1/4 cup tomato juice
Hot sauce to taste

Peel, section and chop grapefruit and oranges, add chopped tomatoes and remaining ingredients. Chill until ready to serve.






:D


Pork Tenderloin with Apples and Cranberries


1/3 cup apple juice
1/3 cup chicken broth
1 Tbsp. brown sugar
1/4 tsp. fresh ground pepper
Pinch of salt
2 tsp. cornstarch
1/2 tsp. sage
1 1/2 pounds pork tenderloin
1/4 cup all-purpose flour
1/4 cup olive oil
1 small sweet onion, chopped
1 cup apples, peeled and thinly sliced
1 cup fresh cranberries

Combine first 7 ingredients in a bowl and mix well. Slice pork into 1-inch slices and place between two sheets of wax paper. Pound with a meat mallet until flattened to 1/2-3/4 inch. Coat each piece with flour. Heat 1 Tbsp. olive oil in a skillet and brown pork pieces, remove from pan. Add remaining oil to skillet and saute onion, return pork to the pan and add apple juice mixture, apples and cranberries. Simmer for several minutes over low heat. Serve over hot wild rice.

:D



Chocolate Cheesecake


1 9-inch deep-dish graham cracker piecrust
4 8-oz. packages cream cheese, softened
1 cup sugar
1 tsp. vanilla
8-oz. semisweet baking squares, melted and cooled slightly
4 eggs
1 Tbsp. amaretto liqueur

Combine cream cheese, sugar and vanilla and mix well. Add chocolate, eggs and amaretto and beat with a hand mixer until smooth. Pour into piecrust and bake for about 1 hour at 325 degrees. Chill for several hours before serving.

:D

[the fugative]

Grilled Green Onions and Asparagus


• 3/4 to 1 lb. pencil-thin asparagus, trimmed of tough stems

• 3 bunches green onions, trimmed of root ends and green tops and cut to about 4 inches long

• About 2 tbsp. extra-virgin olive oil

• Generous pinch sugar

• Salt and freshly ground black pepper to taste

• 1/4 c. pine nuts

• 2 tbsp. high-quality commercial balsamic vinegar or fresh lemon juice

• 1/4 c. finely diced red onion

Up to 3 hours before serving, gently combine the asparagus and green onions with the olive oil, sugar, salt and pepper. Let stand at room temperature.

Meanwhile, toast the pine nuts in a dry skillet over medium heat until fragrant and beginning to brown.

When ready to serve, separate the green onions and asparagus. Cook the green onions in one or two batches on an outdoor grill, in a skillet or sauté pan over medium-high heat, until browned on all sides and tender-crisp, about 3 minutes. Remove to a platter. Repeat the process with the asparagus; it takes 4 to 5 minutes.

Arrange the two vegetables on a serving platter, sprinkling with the balsamic vinegar or lemon juice, onion and pine nuts. Serve at room temperature


Roast Pork


• 3 tbsp. fresh rosemary leaves

• 3 large cloves garlic, sliced

• 1 tbsp. coarse salt

• 1 tbsp. freshly ground black pepper

• 3-lb. rolled pork loin

• 2 whole cloves

• 1/2 c. olive oil, divided

Chop the rosemary and garlic, and mix with the salt and pepper. Make incisions all around the pork and stuff some of the mixture into them. Pat the rest of the mixture onto the outside of the loin, stud the meat with the two whole cloves and rub with half of the olive oil. Let the meat stand for a few hours in the refrigerator.

Preheat oven to 350 degrees. Put the rest of the oil and the meat in a roasting pan and place in the oven. Roast for about 90 minutes, basting and turning the meat every 20 minutes. If the meat is not brown after 90 minutes, raise the oven temperature to 425 for 10 minutes.

Remove the roast to a cutting board and let it rest for 10 minutes. Meanwhile, remove as much fat as possible from the cooking liquid. Add 1/2 cup hot water to the pan and bring to a brisk boil, stirring to remove the residue on the bottom of the pan. Slice the meat in 1/3-inch-thick portions and spoon the pan sauce over the slices.

[jaybird]

Heya fugi. The asparagus sounds good. I'm going to bed, fighting a killer headache, but I just wanted to come in and give you a big hug. Sucks around here the last couple nights, you know? I miss that goofy cajun. :(

[the fugative]

Originally posted by jaybird
Heya fugi. The asparagus sounds good. I'm going to bed, fighting a killer headache, but I just wanted to come in and give you a big hug. Sucks around here the last couple nights, you know? I miss that goofy cajun. :(


:(



BITTERSWEET MOCHA COFFEECAKE


Makes 1 tube or bundt cake, 12 or more servings.

1 cup (2 sticks) unsalted butter, softened

1¼ cups sugar

4 large eggs

1 tablespoon vanilla

2 cups unbleached all-purpose flour

1/3 cup unsweetened cocoa powder

½ teaspoon salt

1½ teaspoons baking powder

¾ cup strong brewed coffee

¼ cup milk

1 cup semisweet chocolate chips

To prepare oven, pan: Preheat oven to 350 degrees. Lightly spray bottom and center of standard-sized tube or bundt pan with nonstick spray.

To make cake: In large bowl, beat butter several minutes with electric mixer at high speed. Add sugar. Beat several minutes longer. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In second bowl, combine flour, cocoa, salt and baking powder, slowly mixing together with whisk. Combine coffee and milk in measuring cup with spout. Add dry ingredients to butter mixture in 3 portions, alternating with coffee mixture, beginning and ending with dry ingredients (dry-wet-dry-wet-dry). After each addition, use spoon or rubber spatula to stir from bottom of bowl just enough to blend. Fold in chocolate chips with last addition of flour. Don't overmix.

To bake cake: Transfer batter to prepared pan, spreading evenly. Bake in middle of oven for 45 to 50 minutes or until sharp knife inserted in center comes out clean. Cool for 30 minutes before removing cake from pan. Invert onto plate (if you used bundt pan) or pull out tube and lift cake off and onto plate. Cool for 10 to 15 minutes before slicing.




Crustless Bittersweet Chocolate Cheesecake


16 oz Cream Cheese, softened
1 tsp Vanilla
2/3 cup Sugar
1 Tbsp All Purpose Flour
3 Eggs
8 oz Bittersweet Baking Chocolate,
melted and cooled

Heat oven to 275 degrees.
Lightly grease bottom and side of 9 inch spring form pan with shortening.
Beat cream cheese and vanilla in medium bowl with electric mixer on medium speed until smooth.
Gradually beat in sugar until fluffy.
Beat in flour. Beat in eggs, one at a time.
Beat in chocolate until blended; pour into pan.
Bake about 1 hour 15 minutes or until center is firm.
Cool at room temperature 15 minutes.
Cover and refrigerate about 3 hours or until chilled.
Run metal spatula along side of cheesecake to loosen; remove side of pan.
Let cheesecake stand at room temperature 15 minutes before cutting.
Store covered in refrigerator.



Bittersweet


Cocktail Chilled

In Mixing Glass With Ice Add:
1 1/2 oz Dry Vermouth
1 1/2 oz Sweet Vermouth
Dash Bitters
Dash Orange Bitters
Shake and Strain
Garnish: Orange Twist

[jaybird]

Hiya David.
:(

Sucks.

[the fugative]

HiYa Birdy


:(

[jaybird]

Hiya fugi. Guest who! Feel like I've lost an arm. I guest you feel the same way.

Tomorrow's Brian's surprise 30th birthday party. I guest I should wrap his gag gifts. All sorts of silly things from his childhood, baseball cards, a kite, Matchbox cars, silly putty, crayons & a coloring book, Pop Rocks, Bazooka gum, a super soaker...whatever I could think of that he played with. I guest he'll be surprised.

[the fugative]

Bork Bork Bork









I guest so

[jaybird]

You need a hug.

(((((((( ))))))))

Consider yourself hugged.

[the fugative]

Originally posted by jaybird
You need a hug.

(((((((( ))))))))

Consider yourself hugged.


{{{{JayBird}}}}



Nite

[jaybird]

Night Fugi. You have a good weekend. I have a package to get mailed to you. Have had it sitting here ready to pack up for 2-3 weeks! :rolleye: I guest I should get on it, hey?

Thanks furgy. :(

[flute]

I am going to miss this thread, seeing as how I live through my stomach :eek:
lol
Baby froggy, before I go, I have to tell you that every time I watch richard simmon's latin dance tape, I think of you, cus there is this GORGEOUS woman on there that I always think of you..(can ya tell what I did last night?? huh, huh? can ya ;))

[the fugative]

CHICKEN SALAD


• Chicken:

½ cup soy sauce

¼ cup orange juice

2 green onions, chopped

1 small clove garlic, minced

1 pound boneless, skinless chicken breasts

• Dressing:

1/3 cup sugar

3 tablespoons cider vinegar

2¼ teaspoons onion juice

1 teaspoon soy sauce

½ teaspoon dry mustard

Salt to taste

½ cup vegetable oil

2¼ teaspoons sesame seeds, toasted

• Salad:

2½ cups romaine lettuce, cut to ½-inch slices

2½ cups iceberg lettuce, cut to ½-inch slices

1 can (11 ounces) mandarin orange sections, drained

1 can (8 ounces) sliced water chestnuts, drained

1 cup frozen pea pods, thawed, and patted dry

2 green onions, cut into ½-inch pieces

5 bacon strips, cooked and chopped

5 tablespoons diced, roasted red peppers (purchased)

1 cup fried won-ton chips

Red or green leaf lettuce to line bowls

¼ cup sliced almonds, toasted, for garnish

5 teaspoons sesame seeds, toasted, for garnish

To marinate chicken: In large plastic resealable bag, combine soy sauce, orange juice, green onions and garlic. Add raw chicken breasts. Seal. Refrigerate for 4 hours or overnight.

To cook chicken: Grill or broil chicken until cooked through. Chill thoroughly. Cut into strips. Set aside.

To make dressing: In medium bowl, combine sugar, vinegar, onion juice, soy sauce, dry mustard and salt. Using electric mixer on medium speed, slowly add oil until mixture thickens. Add sesame seeds. Beat thoroughly. Set aside.

To make salad: In large bowl, combine cooked chicken, romaine and iceberg lettuce, mandarin oranges, water chestnuts, pea pods, green onions, bacon and roasted peppers. Add ¾ cup dressing. Toss lightly. Add won tons. Toss again. Line 4 to 6 individual salad bowls with leaf lettuce. Add mixed salad. Garnish with toasted almonds and sesame seeds.




SOUR CHERRY AND GORGONZOLA SALAD



½ head bibb lettuce, torn into bite-size pieces

½ head Romaine lettuce, torn into bite-size pieces

1 cup mesclun lettuce mix

½ red onion, thinly sliced

½ cup candied pecans (see cook's note)

½ cup dried sour cherries

½ cup crumbled gorgonzola cheese

Dried cherry vinaigrette (see previous recipe)

In large bowl, combine bibb, Romaine and mesclun lettuce mix. Divide among individual serving plates. Sprinkle with onions. Top with pecans, dried cherries and gorgonzola cheese. Drizzle each salad with dried cherry vinaigrette.

note: To make candied pecans, place ½ cup pecans in small, nonstick fry pan over high heat. Sprinkle with 2 to 4 tablespoons granulated sugar. (Note: Start with small amount of sugar; you may need to add additional 2 tablespoons sugar to thoroughly coat pecans.) Heat, stirring constantly with wooden spoon and watching closely until sugar becomes syrupy and caramel-like in color. Immediately remove pecans from heat. Cool on sheet of foil, breaking apart so pecans don't clump.




Penne alla Carbonara


• 4 to 8 oz. pancetta or bacon

• 1/3 c. Italian parsley, optional

• 4 cloves garlic, optional

• 2 tbsp. extra-virgin olive oil

• 4 eggs, at room temperature

• 2 heaping tbsp. plus 1/2 cup freshly grated Pecorino Romano cheese, divided

• Freshly ground black pepper

• Kosher salt or coarse sea salt

• 1 lb. uncooked penne or spaghetti

• 1/2 c. freshly grated Parmigiano-Reggiano cheese

Bring at least 5 quarts of water to a boil in a large pot. Roughly chop the pancetta. Roughly mince Italian parsley. Peel and flatten the garlic with the broad side of a knife. Put garlic in a very large, high-sided frying pan. Add oil and heat over medium. Add the pancetta and stir, sautéing until crisp, 2 to 3 minutes. (Remove and discard garlic when it begins to color.) Remove pan from heat and let cool for 3 minutes.

Separate yolk and white from one egg. Put the yolk into a small mixing bowl and save the white for another use. Crack the remaining 3 eggs into the mixing bowl and beat thoroughly, incorporating 2 tablespoons Pecorino Romano and a generous grinding of pepper. Pour the mixture into the frying pan, and stir.

Add a pinch of salt to the boiling water. Drop in the pasta, stir and cover the pot. When the water returns to a boil, remove the lid and cook uncovered, until the pasta is barely tender, about 10 minutes. Drain the pasta and transfer it immediately to the frying pan with the egg mixture. Over low heat, toss vigorously until thoroughly coated. Remove from heat. Cover the frying pan and let it stand for 1 minute.

Serve with freshly cracked pepper and the Pecorino Romano and Parmigiano-Reggiano cheeses in side dishes to sprinkle over individual servings.



Cold Sour Cherry Soup



1 (16 ounce) can pitted sour red pie cherries
1 1/2 teaspoons cornstarch
1/2 cup cold water
1 tablespoon white sugar
2 tablespoons lemon juice
1 cup sour cream

Drain the canned cherries; place liquid in medium sauce pan and set cherries aside.
In a small mixing bowl combine cornstarch and cold water. Mix well and add to saucepan. Heat to boiling point and boil for 5 minutes, stirring constantly.
Add sugar and lemon juice. Stir and remove from heat and chill. When this syrup is cool, blend in the sour cream and add the drained cherries. Chill well and serve in chilled cups

[the fugative]

:D


Saltimbocca a la Romana


• 12 thin ( 1/8-in.-thick) slices veal (4 by 4 inches)

• Flour

• 6 tbsp. butter

• Salt and freshly ground black pepper

• 3/4 c. shaved Parmigiano-Reggiano cheese

• 6 thin slices prosciutto ham, cut in half (4 by 4 inches)

• Toothpicks

• 1 1/2 c. dry white wine

• 1/4 c. crumbled sage (fresh or dried)

Preheat oven to 325 degrees. Dredge veal in flour and sauté in butter until lightly browned, sprinkling with salt and pepper to taste. Place on paper towels and sprinkle cheese on top. Then place prosciutto on top of veal and roll up veal, securing with two toothpicks.

Meanwhile, blend 2 to 3 tablespoons flour and the wine in a skillet; heat until just boiling Coat a baking dish with non-stick cooking spray. Place rolls into the baking dish, pour the wine sauce over the top and cook in the oven for 20 to 30 minutes. Serve with rice or couscous


:D :D

Chocolate Gelato

• 3 c. milk, divided

• 3/4 c. sugar

• 2 tbsp. cornstarch

• 3/4 c. unsweetened cocoa powder

Heat 2 cups of the milk in medium, heavy-bottomed saucepan over medium heat until bubbles appear around the edge of the pan and the milk is just about to boil.

Meanwhile, combine the remaining cup of milk and the sugar, cornstarch and cocoa powder. Stir until mixed thoroughly.

When milk in saucepan is ready, remove from the heat and whisk in the cornstarch mixture. Return to heat and cook until cornstarch is dissolved. Set aside to let cool, cover with plastic wrap and refrigerate overnight.

Pour into an ice-cream maker and follow the manufacturer's instructions. Serve frozen.

:D :D :D



BANANA DRESSING


serve it as a dip for fruit or drizzle it on a California salad.


Makes 3 to 4 cups.

1 to 2 large, ripe bananas

¾ cup dark brown sugar

1 cup sour cream

1 cup real mayonnaise

In medium bowl, mash bananas slightly. Add brown sugar. Mix well. Stir in sour cream and mayonnaise until thoroughly combined. Store in air-tight container. Refrigerate. Drizzle over California salad (recipe follows).


CALIFORNIA SALAD


4 to 5 cups crisp garden greens, torn

2 cooked chicken breasts, julienne

1 banana, sliced

½ cup fresh pineapple chunks

½ orange, cut from rind and chopped

½ cup grapes, halved

½ cup strawberries

¼ cup sliced, toasted almonds

In large bowl, gently toss together greens, chicken, banana, pine-apple, orange, grapes and strawberries. Divide among individual serving plates. Sprinkle with sliced almonds. Drizzle with banana dressing.

:D :D :D :D

[Jolie Rouge]

Bean Soup

1 pound dried navy beans
3/4 cup chopped celery
1/2 cup chopped carrots
1/2 cup chopped onion
1 can (8 ounces) tomato sauce
1 teaspoon salt
1 teaspoon pepper

Place beans in large pan and cover with water. Cook on high temperature until beans are tender (about 1-1/2 hours). Check water level frequently. Add remaining ingredients. Simmer 30 to 40 minutes.

SERVINGS: 8




Chicken Supreme

1 cup sour cream
2 Tablespoons lemon juice
2 teaspoons celery salt
1 teaspoon paprika
1 clove garlic, crushed
1 teaspoon salt
1/4 teaspoon pepper
6 chicken breast halves
1 cup bread crumbs
1/2 cup butter, melted


Combine sour cream, lemon juice, celery salt, paprika, garlic, salt and pepper. Coat chicken well with mixture and refrigerate overnight, uncovered. Next day, roll chicken in bread crumbs and arrange in shallow baking pan. Spoon half of the butter over chicken. Bake at 350 degrees for 40 minutes. Spoon remaining butter over chicken and bake 15 minutes longer. Serve hot. (Leftovers may be served cold.)

SERVES: 4 - 6




Coffee Charlotte

2 envelopes unflavored gelatin
2 Tablespoons cold water
2 Tablespoons instant coffee powder
2/3 cup sugar
1/4 teaspoon salt
3 cups milk
1/4 cup Cognac
2 cups whipping cream, whipped
12 ladyfingers, split
Garnish: Grated semisweet chocolate

Soften the gelatin in 2 Tablespoons cold water. Combined the softened gelatin, coffee powder, sugar and salt in a saucepan. Stir in the milk. Cook over low heat until the sugar and gelatin are dissolved, stirring constantly. Remove from the heat. Stir in the Cognac. Chill until the mixture mounds slightly when dropped from a spoon. Fold in the whipped cream. Line a springform pan with ladyfingers. Pour in the coffee mixture. Chill for 8 to 12 hours or until firm. Remove the side of the springform pan. Granish with grated semisweet chocolate.

SERVES: 10

[the fugative]

:D :p





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

;) :p :D

[the fugative]

Blue joins rainbow of ketchup colors




Associated Press

Published April 8, 2003 KET09

PITTSBURGH -- Blue cheese, blueberries and chicken cordon bleu, but blue ketchup?

The H.J. Heinz Co., which has sold the condiment in red, green, purple, pink, orange and teal, is adding blue to its palette of crazy-colored ketchup. The Pittsburgh company unveiled Heinz EZ Squirt ``Stellar Blue'' on Monday, just in time for spring and summer - hot seasons for condiments.

Based on the success of the other colors, the food giant expects the new color to provide a boost to all ketchup sales, not just the oddly tinted ones, said Heinz spokesman Robin Teets.

Since Heinz introduced its first shade, ``Blastin' Green,'' in October 2000, the company sold more than 25 million bottles of colored ketchup. Last year, Heinz controlled 60 percent of the American ketchup market, an all-time high for the company, Teets said.

Every time the company introduces a color, its share of the market bumps up a bit, Teets said.

``It's the time of year when overall sales goes up. There's a nice bump in volume from EZ Squirt products, but we tend to have a halo over ketchup, overall,'' Teets said.

Christine McCracken, an analyst with Midwest Research, said she is not surprised Heinz would introduce a new color, based on the other colors' incremental success.

``There's probably some cannibalization of existing products. If you're going to buy blue ketchup, you might not buy traditional ketchup,'' McCracken said.

:p

[the fugative]

Originally posted by baby_froggy_69
*GAG*

:D :D :D :D :D :D :D :D :D :D


:p

Bwahahahahahaha

POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE

:D

[Jolie Rouge]

Eggs Whitney
from Atlanta Cooknotes



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

INGREDIENTS:
8 strips bacon
2 English muffins, split
6 teaspoons butter, divided
6 large eggs
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup grated cheddar cheese
TO PREPARE:
Fry bacon, drain, crumble, and set aside. Toast muffin halves until golden brown and spread each with one teaspoon butter. Set aside and keep warm. In a medium-sized bowl, combine eggs and milk, beating until light and foamy. Stir in salt and pepper. In a frying pan, heat two teaspoons butter until they begin to bubble. Add egg mixture, cooking and stirring over medium heat until lightly scrambled. Place scrambled eggs evenly on each muffin half. Top with bacon and cheese; serve immediately.

SERVINGS: 4





Ok my wise wise fellow food people
Would any of you happen to have a recipe for whole wheat *batter* bread that does NOT use yeast?

I'll L@@K ! ;)

[Jolie Rouge]

You gotta have style ....

Stand back now ....



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 !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!

[Gumball1960]

Will this do? :)

WHOLE WHEAT BATTER BREAD

1 c. white flour
1 c. whole wheat flour
1/2 c. sugar
Pinch salt
3 tbsp. molasses
1 c. sour milk
1 tsp. baking soda

Mix all ingredients and pour into well-greased loaf pan. Bake at 350 degrees for 1 hour. This makes a sweet bread similar to date bread in flavor and texture. Does not rise. Good with cream cheese.

[Gumball1960]

You're welcome. :)

[the fugative]

Originally posted by baby_froggy_69
Ok my wise wise fellow food people
Would any of you happen to have a recipe for whole wheat *batter* bread that does NOT use yeast? :confused:

;) ;)
:D :D

Naan


4 cups wheat flour
1 tbsp sugar
1 tbsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 egg
1 cup milk
4 tbsp ghi (ghee)((This is similar to an aged clarified butter))

In a deep bowl, combine the flour, sugar, baking powder, baking
soda and salt, and stir with a large spoon or fingers until well
mixed. Make a shallow well in the center, drop in the eggs, and
stir them into the
flour mixture. Stirring constantly, pour in the milk in a slow,
thin
stream and continue to stir until all the ingredients are well
combined.

Gather the dough into a ball and place it on a smooth, slick
surface
such as a jelly roll pan or marble slab. Knead the dough for
about 10
minutes, until the dough is smooth and can be gathered into a soft,
somewhat sticky ball. Sprinkle a little flour over and under it
from
time to time while kneading to cut down on sticking.

Moisten the hands with a teaspoon of ghi, gather the dough into a
ball,
and place it in a bowl, cover with a towel, and let the dough
rest in a
warm, draft-free place about three hours.

Slide two large ungreased baking sheets into the oven and preheat
the
oven and the pans to 450. Divide the dough into six equal portions.
Moistening the hands with ghi occasionally, flatten and form each
portion into a teardrop-shaped leaf, wide at the base and tapered
at the top. Each leaf should be about six inches long and 3-1/2"
across at its widest point, and about 3/8" thick. Arrange the
bread leaves side by side on the preheated baking sheets and bake
them in the middle of the oven for six minutes, or until they are
firm to the touch. Slide the leaves under the broiler for a
minute or so to brown the tops lightly.



:p

That any Help???

[the fugative]

:D

Nite Jolie :D


Nite ALL:D

[Jolie Rouge]

Nite Fugie --- sweet dreams .....


bwahahahahahahahahahaha .....

[Jolie Rouge]

sounds yummy !

Save me a piece ...

[Gumball1960]

Glad you liked it. It was on my recipe CD. LOL :D

[the fugative]

:D


Rhubarb-Berry Fool With Ginger Cream



• 1 (1-in.) piece of fresh ginger

• 2 c. milk

• 6 egg yolks

• 1/2 c. sugar

• 3 tbsp. cornstarch, sifted

• 2 tbsp. unsalted butter, softened

• 4 c. rhubarb, sliced in 1-in. pieces (10 to 12 slender young stalks, about 1 lb.)

• 2/3 c. sugar

• 1/4 tsp. finely grated fresh ginger or 1/8 tsp. ground ginger

• 1/2 tsp. finely grated lemon zest

• 2 c. fresh whole raspberries or quartered strawberries (about 2 half-pint baskets)

• Sweetened whipped cream

Peel ginger; slice into 1/16-inch rounds. Combine ginger and milk in medium saucepan; bring to a simmer. Remove from heat and allow ginger to steep 10 minutes. Strain milk and discard ginger slices; return milk to saucepan.

In a medium bowl, combine egg yolks and sugar; whisk until light and fluffy. Whisk in cornstarch. Bring milk back to a simmer; whisk milk into yolk mixture.

Return the mixture to the saucepan; bring to a boil over medium heat, stirring constantly. Boil 1 minute, whisking vigorously until ginger cream is smooth. Remove from heat and whisk in butter. Pour into clean bowl and place a piece of buttered plastic film or waxed paper directly on surface of ginger cream to keep skin from forming. Cool slightly; cover and refrigerate until ready to use or for up to 2 days.

Combine rhubarb pieces, sugar, ginger and lemon zest in a nonaluminum saucepan; cover and cook over low heat until rhubarb is just tender.

Remove from heat; pour into a medium-sized glass or ceramic bowl. Gently fold half of the raspberries into the rhubarb. Cool to room temperature; fold in remaining raspberries. Refrigerate until ready to serve.

To serve, stir ginger-cream mixture until smooth and spoon about 1/4 cup into each of 8 dessert dishes. Cover with 1/2 cup rhubarb mixture. If desired, top each serving with sweetened whipped cream. Serve at once.


:D

[Jolie Rouge]

Spicy Cheese Dip

1 cup sour cream
1 plum tomato, diced
2 fresh Serrano chilies, diced
1/4 cup scallions, chopped
1/2 cup feta cheese, crumbled
1 tsp. cumin seeds, toasted and crushed with mortar and pestle
Pinch of salt
Tortilla chips

Combine all ingredients except tortilla chips and mix well. Chill until ready to serve.



Chicken Dijon

1 cup dry white wine
4 shallots, diced
2 tsp. dried tarragon
1/4 cup Dijon mustard
1/4 cup honey
Salt and pepper to taste
4 - 6 boneless chicken breasts

Place white wine, shallots and tarragon in a saucepan and reduce until about half the liquid is gone. Stir in mustard, honey and salt and pepper. Cover chicken breasts with sauce and grill or broil until fully cooked.



Parsley Potatoes

2 pounds small new potatoes
1/3 cup butter
1/4 cup flat leaf parsley, chopped
Salt

Wash potatoes and place in a saucepan. Cover with water and cook until potatoes are tender. Drain and toss with butter, parsley and salt.


Chocolate Mint Cookies

1 cup all-purpose flour
1/2 tsp. baking soda
1/2 cup cocoa
1/2 cup brown sugar
1/3 cup granulated sugar
1/4 cup butter, softened
1/4 cup applesauce
1 tsp. vanilla extract
1/4 tsp. mint extract
1 large egg white, beaten

Combine flour, baking soda and cocoa together in a bowl and mix. In a separate bowl, combine brown sugar, granulated sugar, butter, applesauce, extracts and egg white and beat with a hand mixer until well blended. Combine flour mixture with sugar mixture to form dough. Roll into a log and cover with plastic wrap. Place in the freezer for about 1 hour until firm. Slice into quarter inch pieces and place on a baking sheet sprayed with cooking spray. Bake at 350 for about 10 minutes. Cool and serve.

[the fugative]

:D

APPLE, BRIE AND PROSCIUTTO CREPES



10 (8-inch) crepes, homemade or store bought

1½ cups apple butter

½ pound thinly sliced prosciutto

2 Granny Smith apples, peeled, cored, thinly sliced

Extra-virgin olive oil

10 ounces brie cheese, sliced, at room temperature

1 bunch watercress, thick stems discarded

½ bunch fresh chives, cut into 1-inch pieces

Freshly ground black pepper

Preheat oven to 400 degrees. Lay crepes on flat surface. Smear each crepe with 2 tablespoons apple butter. Top with 3 slices prosciutto in single layer. Add some apple slices. Drizzle cookie sheet with a little oil. Lay 2 crepes side by side on sheet. Bake for 10 to 12 minutes or until crisp like a thin pizza. Remove from oven. Lay a few slices of brie on top so it melts slightly. Add a handful of watercress, some chopped chives and several turns of freshly ground black pepper. Drizzle with some olive oil before serving.

:D


MATZO BREI WITH CARAMELIZED APPLES


½ cup honey

1 vanilla bean

9 tablespoons unsalted butter

2 Granny Smith apples, peeled, cored, cut into ½-inch cubes

2 tablespoons sugar

1 box (1 pound) matzo

8 large eggs

1 teaspoon kosher salt

4 ounces mascarpone cheese or yogurt

To make honey vanilla sauce: Place honey in small saucepan or micro-wavable bowl. Split vanilla bean lengthwise. Using tip of knife, scrape seeds into honey. Add bean to honey as well. Gently warm honey over low heat or in microwave for 1 to 2 minutes until it thins enough to easily pour. Keep warm or reheat before serving.

To fry apples:Heat saute pan until very hot. Add 2 tablespoons butter, apples and sugar. Fry, stirring occasionally, for 8 to 10 minutes or until apples are soft and caramelized. Transfer to dish. Keep warm.

To soak matzos: Place matzos in large bowl. Cover with warm water. Soak for 1 minute. Drain, pressing to remove excess water.

To cook matzos: In large bowl, lightly beat eggs with salt. Break soaked matzo into large pieces. Add to eggs. Toss well. Melt 6 tablespoons butter in 10-inch nonstick pan over medium-low heat. Add matzo mixture. Cook, pressing down with spatula, for 8 minutes or until crisp on bottom. Using flexible metal spatula, loosen bottom and sides. Invert pan over plate to flip matzo brei. Add remaining 1 tablespoon butter to pan. Swirl to coat bottom. Slide matzo brei back into pan. Cook for 3 to 5 minutes or until crust has formed on bottom and matzo brei is cooked through.

To serve: Cut into 6 pieces. Top each piece with apples and spoonful of mascarpone. Drizzle with honey vanilla sauce.


:D

[Jolie Rouge]

Erotic Chicken Salad

4 cups chopped cooked chicken
2 (5-ounce) cans water chestnuts, sliced
1 cup finely chopped celery
1 pound fresh seedless grapes
1 cup toasted slivered almonds
1 cup mayonnaise
1-1/2 teaspoons curry powder
1 Tablespoon soy sauce
1 Tablespoon lemon juice
1 (16-ounce) can pineapple chunks


Combine chicken, water chestnuts, celery, grapes and almonds. Mix mayonnaise, curry powder, soy sauce and lemon juice. Add seasoned mayonnaise to chicken mixture and chill for several hours. Serve on a lettuce leaf and top with pineapple chunks.

SERVINGS: 10 to 12

[Gumball1960]

Would anybody here have a recipe for Sourdough Banana Bread? A friend wants it and my CD doesn't have one. I found one version over on copykat.com but I'm not sure if it's the one she's looking for. :(

[the fugative]

Originally posted by Gumball1960
Would anybody here have a recipe for Sourdough Banana Bread? A friend wants it and my CD doesn't have one. I found one version over on copykat.com but I'm not sure if it's the one she's looking for. :(


Sourdough Banana Bread



1/2 c Shortening
1 c Sugar
1 Large Egg
1 c Mashed Bananas
1 c Active Sourdough Starter
2 c Unbleached Flour
1 ts Salt
1 ts Baking Powder
1/2 ts Baking Soda
3/4 c Chopped Walnuts
1 ts Vanilla OR 1 ts Grated Orange Peel

Cream together the shortening and sugar, add egg and mix until blended. Stir in bananas and sourdough starter. Add orange peel or vanilla. Stir flour and measure again with salt, baking powder and soda. Add flour mixture and walnuts to the first mixture, stirring until just blended. Pour into greased 9 x 5-inch loaf pan.
Bake in 350 degree oven for 1 hour. Cool before slicing.



:D .

Sourdough Banana Nut Bread


1 cup sugar
1/3 cup Crisco oil
2 eggs, beaten
1/2 cup sourdough batter
2 cups flour, all purpose, unsifted
1 teaspoon salt
1 teaspoon soda
3 ripe bananas, crushed
3/4 cup chopped walnuts
1 teaspoon vanilla

Mix sugar and Crisco oil together. Beat in eggs. Fold in sourdough starter. Add the rest of the ingredients. Bake in a large loaf pan in center of oven, preheated at 375 degrees F for 40 to 50 minutes or until done. Be sure to grease and flour the loaf pan before adding the batter. Bread is done when inserting a toothpick and it comes out clean. Turn out on wire rack to cool.






:D :D

[the fugative]

Originally posted by Jolie Rouge
[b]Erotic Chicken Salad



:D Erotic???



OOOOOOOOOOOOOOOH AAAAAAAAAAAAAAAAAAAAAH


:p

[Gumball1960]

Thanks for the recipes Fugi. The 1st one is the same as I got from copykat, but the second one sounds good too. :)

[Jolie Rouge]

Orange Chocolate Swirl Cheesecake


1-1/2 cups HONEY MAID Graham Cracker Crumbs
1/4 cup sugar
1/3 cup butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
5 eggs
2 Tbsp. orange-flavored liqueur
1/2 tsp. grated orange peel
3 squares BAKER'S Bittersweet Baking Chocolate, melted, slightly cooled

MIX crumbs, 1/4 cup sugar and butter; press onto bottom and 1-1/2 inches up side of 9-inch springform pan. Bake at 325°F for 10 minutes.
BEAT cream cheese and 1 cup sugar with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blend in liqueur and peel.
STIR melted chocolate into 2 cups of the batter. Pour remaining plain batter over crust. Add tablespoonfuls of the chocolate batter to the plain batter. Cut through batters with knife several times for marble effect. BAKE at 325°F for 55 to 60 minutes or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

Great Substitute: Substitute orange juice for orange liqueur.




Coconut Macaroons

1 pkg. (14 oz.) BAKER'S ANGEL FLAKE Coconut (5-1/3 cups)
2/3 cup sugar
6 Tbsp. flour
1/4 tsp. salt
4 egg whites
1 tsp. almond extract
Whole candied cherries or PLANTERS Almonds (optional)

HEAT oven to 325°F. MIX coconut, sugar, flour and salt in large bowl. Stir in egg whites and almond extract until well blended. DROP by teaspoonfuls onto greased and floured cookie sheets. Press 1 whole candied cherry or whole natural almond into center of each cookie, if desired. BAKE for 20 minutes or until edges of cookies are golden brown. Immediately remove from cookie sheets. Cool on wire racks.


Chocolate Dipped Macaroons: Prepare Coconut Macaroons as directed. Cool. Melt 1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate as directed on package. Dip cookies halfway into chocolate; let excess chocolate drip off. Let stand at room temperature or refrigerate on wax paper-lined tray 30 minutes or until chocolate is firm.



COOL 'N EASY ® Pie

2/3 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Gelatin, any flavor
Ice cubes
1/2 cup cold water
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 HONEY MAID Graham Pie Crust (6 oz.)

STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Add ice to cold water to make 1 cup. Add to gelatin, stirring until slightly thickened. Remove any remaining ice. ADD whipped topping; stir with wire whisk until well blended. Refrigerate 15 to 20 minutes or until mixture is very thick and will mound. Spoon into crust. REFRIGERATE 4 hours or overnight until firm.

Special Extra: Stir in 1 cup chopped or sliced fresh fruit.

[Jolie Rouge]

Originally posted by Jolie Rouge
Erotic Chicken Salad


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



Originally posted by the fugitive[/i] :
Erotic???



OOOOOOOOOOOOOOOH AAAAAAAAAAAAAAAAAAAAAH






One little typo .......


:rolleyes:

[Jolie Rouge]

Cyndi's Zucchini Relish

10 cups shredded zucchini
4 cups chopped onion
2 green peppers, chopped
2 red sweet peppers, chopped
2 yellow peppers, chopped
1/3 cup salt
1 teaspoon turmeric
1 heaping tablespoon of cornstarch
1 teaspoon curry powder
1 teaspoon celery seed
1/2 teaspoon pepper (black)
2 1/2 cups apple cider vinegar
4 1/2 cups sugar

Mix 1/3 cup vinegar with zucchini, onion & peppers. Let stand overnight. Drain & rinse in cold water. Add balance of ingredients & boil 20 - 30 minutes until thick. Process in pint jars (water bath) 5 minutes.

Makes 5 - 6 pints.

Tips :

Try mixing this with tuna, chicken or use as a spread on B-Q hamburgers. Goes with so much and your friends and family will love it.

[Jolie Rouge]

Salmon Primavera over Whole Wheat Fettuccini

1 cup water
12 ounces salmon fillet
1/3 cup dry white wine
Salt to taste
10 ounces whole wheat fettuccini
2 cups broccoli florets
1 cup quartered mushrooms
1 red bell pepper, julienned
1-1/2 cups marinara sauce
1/3 cup low-fat buttermilk
2 Tablespoons grated Parmesan cheese (optional)

Pour the water into a medium skillet. Add the salmon. Simmer, covered, over medium-high heat for 7 minutes or until the fish flakes easily when probed with a fork. Remove to a bowl. Pour in the wine.

Fill a large pot with salted water, and bring to a boil over high heat. Add the fettuccini. Cook until al dente; drain. Return the pasta to the pot; cover to keep warm.

Combine the broccoli, mushrooms and bell pepper in a steamer basket. Steam over boiling water for 3 to 4 minutes or until tender-crisp.

Combine the marinara sauce and buttermilk in a small saucepan. Cook over low heat until hot.

Arrange the fettuccini on a large platter. Drain the salmon. Flake into bite-size pieces, discarding skin and bones. Top the fettuccini with the vegetables, salmon and marinara mixture; toss to combine. Sprinkle with the Parmesan cheese.

Hint: Low-fat (1%) milk plus 1 teaspoon cider vinegar may be substituted for the buttermilk. Let the mixture stand for 10 minutes before using.

SERVINGS: 6

[Jolie Rouge]

Spinach Dip

1 10-oz. package chopped spinach
1/3 cup mayonnaise
1/4 cup sour cream
1 8-oz. container plain yogurt
1 package dry onion soup mix
1 6-oz. container water chestnuts, chopped
1 tsp. lemon juice
Fresh ground pepper
Dash of hot sauce

Defrost spinach and squeeze out all excess water. Combine spinach with remaining ingredients and chill until ready to serve. Serve with fresh vegetables and /or crackers.



Chicken with Vegetables and Peanut Sauce

1/3 cup chunky peanut butter
4 Tbsp. soy sauce
4 Tbsp. red wine vinegar
4 Tbsp. water
1 tsp. crushed red pepper flakes
3 tsp. sesame oil
2 Tbsp. vegetable oil
1 and 1/3 pounds diced chicken breasts
2 cloves garlic, minced
2 small zucchini, julienne sliced
1 cup carrots, julienne sliced
1 onion, chopped
8-oz. spaghetti

Combine peanut butter, soy sauce, vinegar, water, red pepper flakes and sesame oil, mix well and set aside. Heat vegetable oil in a skillet and saute chicken, Remove, set aside and saute garlic and all vegetables until crisp tender. Meanwhile, cook spaghetti according to package directions and drain. Return chicken to skillet and cook until warm. Toss spaghetti together with peanut sauce. Place chicken and vegetables over spaghetti and serve.

The Skinny: You could substitute low fat peanut butter but it is hard to find low fat chucky peanut butter. The crunchy peanut pieces add a nice touch to this dish.



Citrus Cake

1 and 1/4 cups baking mix
3/4 cup sugar
1/4 cup vegetable oil
1/4 cup orange juice
1 tsp. lemon extract
2 eggs

Glaze:

3/4 cup confectioner's sugar
1 Tbsp. lemon juice

Combine all cake ingredients in a bowl and mix with a mixer until smooth. Pour into a greased and floured loaf pan and bake for 30 - 35 minutes at 325 degrees. Allow cake to cool and combine glaze ingredients and drizzle over cake.

[Jolie Rouge]

Scalloped Eggplant Casserole

3 medium eggplant, peeled and sliced
1/2 cup butter
1/2 onion, grated
Salt to taste
Pepper to taste
3 eggs
1 cup milk
1 cup cracker crumbs
1 cup grated Cheddar cheese

Cook eggplant in boiling salted water until soft. Drain and mash. Add butter, onion, salt and pepper, stirring well. Beat the eggs and add milk. Add mixture to the eggplant. Add cracker crumbs and 1/2 cup grated cheese. Bake in a 2 1/2 quart casserole at 350 degrees for 45 minutes or until firm in the middle. During the last few minutes sprinkle remaining 1/2 cup cheese on top and allow to bubble.

SERVINGS: 10 to 12

[the fugative]

:D


HOT BROWN SANDWICHES


1 stick (½ cup) butter

4 tablespoons flour

½ teaspoon salt

Freshly ground pepper

1½ cups whipping cream

1 cup milk

2 egg yolks, slightly beaten

½ cup grated parmesan cheese

8 slices bread, toasted

16 slices turkey breast, about 1½ pounds

2 tomatoes, sliced into 8 slices

¼ cup shredded Gruyere cheese

16 strips cooked bacon

To make sauce: Melt butter in saucepan. Stir in flour. Cook, stirring occasionally, for 3 minutes or until fragrant. Season with salt and pepper. Add cream and milk. Cook over medium heat, stirring, for 10 minutes or until thick. Stir 3 tablespoons hot mixture, 1 tablespoon at a time, into egg yolks. Stir egg yolk mixture into sauce-pan mixture. Stir to combine. Remove from heat. Stir in parmesan cheese.

To broil sandwiches: Heat broiler. Arrange toasted bread on baking sheet. Top with turkey, tomato slices, Gruyere cheese and white sauce. Broil for 5 minutes or until sauce bubbles. Top each slice with 2 bacon strips.

:D


Almond Cherry Pie


Crust:

• 2 c. flour

• 1 tsp. salt

• 1 c. solid vegetable shortening, measured and chilled in freezer or refrigerator

• 1/4 c. cold water (more if needed)

Filling:

• 1 1/2 c. sugar, divided

• 4 tbsp. cornstarch

• 2 (14 1/2-oz.) cans pitted tart red cherries, packed in water, drained and with 3/4 c. liquid reserved

• 1 tbsp. butter

• 1/2 tsp. almond extract

• 1/4 tsp. red food coloring

Topping:

• 2 tbsp. milk

• 2 tbsp. sugar

• 1/4 c. sliced almonds

Preheat oven to 400 degrees.

For the crust: Mix the flour and salt in a medium-size bowl. Add shortening and cut into flour, using a pastry blender or two knives, until mixture starts to cake. Sprinkle cold water over top. Stir with a fork until water is incorporated. Press gently together to form one large ball. Divide in half. Pat each half into a 5-inch disk. Roll one disk into a 10-inch round. Fit into 9-inch pie plate, with dough overlapping edge of plate.

For filling: Combine 3/4 cup of sugar and cornstarch in a medium saucepan. Stir in the reserved 3/4 cup of cherry liquid. Bring to a boil, stirring constantly with a whisk. Cook for one minute. Whisk in butter, almond extract, food coloring and remaining 3/4 cup sugar. Remove from heat. Fold in cherries and set aside.

For topping: Combine milk, 2 tablespoons sugar and almonds in a small saucepan. Bring to a boil, stirring and cooking gently for 2 minutes.

Make strips for lattice top by rolling remaining dough into a 10-inch round. Cut dough into half-inch-wide strips. To assemble pie, pour filling into bottom crust. Weave strips in lattice design over filling. Trim strips even with edge of bottom crust. Moisten strips with water and fold edges under with bottom crust and pinch around the rim to make a fluted edge. Brush strips with sugar-milk mixture and, by hand, distribute almonds evenly over top, making sure they are in a single layer and lying flat to prevent excess browning. Bake for 10 minutes, then reduce temperature to 375 degrees and bake an additional 35 minutes or until crust is golden and the filling bubbles.

:D


Deviled Eggs With Tarragon and Capers


• 6 hard-cooked eggs, peeled, halved lengthwise

• 3 tbsp. sour cream

• 2 tbsp. mayonnaise

• 2 tsp. fresh lemon juice

• 1/4 tsp. dry mustard

• 2 tbsp. minced green onion

• 4 tsp. drained capers

• 1 tsp. minced fresh tarragon

Spoon yolks from egg halves into small bowl; mash egg yolks to smooth paste. Add sour cream, mayonnaise, lemon juice and mustard; blend well. Mix in green onion, capers and tarragon. Season with salt and pepper.

Spoon yolk mixture back into whites, mounding in center

Note The fresh tarragon is what makes this deviled egg so special. If you can't get fresh, don't bother.

:D



Raspberry Sparkler


• 3 c. cran-raspberry juice (such as Ocean Spray), chilled

• 1 tbsp. fresh lime juice

• 1 (750-milliliter) bottle brut champagne, chilled

• 6 thin slices lime

Combine cran-raspberry juice and lime juice in a pitcher; stir well. Pour 1/2 cup juice mixture into each of 6 champagne glasses; top with chilled champagne. Garnish with lime slices. Serve immediately.

:D


Strawberry-Almond Cream Tart



Crust:

• 36 honey graham crackers (about 9 sheets)

• 2 tbsp. sugar

• 2 tbsp. butter, melted

• 4 tsp. water

• Cooking spray

Filling:

• 2/3 c. light cream cheese

• 1/4 c. sugar

• 1/2 tsp. vanilla extract

• 1/4 tsp. almond extract

Topping:

• 6 c. small fresh strawberries, divided

• 2/3 c. sugar

• 1 tbsp. cornstarch

• 1 tbsp. fresh lemon juice

• 2 tbsp. sliced almonds, toasted

Preheat oven to 350 degrees.

To prepare crust: Place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter and water; pulse just until moist. Place mixture in a 9-inch round removable-bottom tart pan coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch. Bake for 10 minutes or until lightly browned. Cool completely on a wire rack.

To prepare filling: Combine cream cheese, 1/4 cup sugar and extracts in a medium bowl; stir until smooth. Spread mixture evenly over bottom of tart shell.

To prepare topping: Place 2 cups strawberries in food processor; process until puréed. Combine strawberry purée, 2/3 cup sugar and cornstarch in a small saucepan over medium heat, stirring with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat and cool to room temperature, stirring occasionally.

Combine 4 cups strawberries and juice; toss to coat. Arrange berries, bottoms up, in a circular pattern over filling. Spoon half of glaze evenly over berries (reserve remaining glaze for another use). Sprinkle nuts around edge. Cover and chill 3 hours.

You'll have extra glaze -- try it on ice cream or pound cake.


:D

[the fugative]

Originally posted by Jolie Rouge
----------------------------






One little typo .......


:rolleyes:


:p More like a Freudian slip Bwahahahahahahahahaha

BTW



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


:D

[jaybird]

Welcome home Fugi!

[the fugative]

:D

HiYa jayBird


:D

[jaybird]

How was area 51?

[the fugative]

Originally posted by jaybird
How was area 51?


:D Area 51?? I ahave never heard of Groom Lake

Bwahahahahahahahahahahahahahahahahahahahahhahahaha haha





:p

[Jolie Rouge]

Grilled Portabella Sandwich

Servings: 4
Total Prep Time: 45 minutes

Marinade:

3 tablespoons olive oil
3 tablespoons balsamic vinegar
½ teaspoon garlic powder
Salt, to taste
Pepper, to taste

Sandwich:

4 large portabella mushrooms, washed
1 red bell pepper, washed
2 handfuls spinach, washed and dried
¼ pound mozzarella, thinly sliced (optional)
4 round, crispy sandwich rolls

Preparation:

Heat gas or charcoal grill. In a medium-sized bowl, combine and stir together olive oil, vinegar, garlic powder, salt and pepper.
Cut off all mushroom stems and discard. Marinate mushrooms caps in oil and vinegar mixture for 15 minutes. Place whole red pepper on grill and cook until skin is completely charred. Then place pepper in a paper bag for 5 to 10 minutes. Peel off black pepper skin and discard. Slice red peppers lengthwise and set aside. Place mushroom caps on grill and cook for 4 minutes. Flip mushrooms, brush tops with marinade and grill for 4 more minutes, or until tender. If desired, add 1 or 2 slices of mozzarella to each mushroom 1 minute before removing from heat. Drizzle marinade on the inside faces of each sandwich roll. Then, assemble sandwiches by stacking mushrooms, red pepper slices, and spinach onto the rolls. Serve warm.

Tips & Timing: For added flavor, spread a thin layer of pesto onto sandwich rolls before serving. To save time, purchase already-roasted red peppers at a local grocery store.

[Jolie Rouge]

Originally posted by Jolie Rouge :
One little typo .......



Originally posted by The Fugitive :

More like a Freudian slip Bwahahahahahahahahaha


I'll never tell ;)


{{missed ya'}}

[Jolie Rouge]

Knock, Knock
Who’s there?
I know it was you.
Crud.

[the fugative]

:p


HiYa Jolie

I see you have a Sandwhich there for Da Birdy EH??

Bwahahahahahahahahahahahahahahahah ;)

:p


Bruschetta with Roasted Shallots, Diced Tomato and Fontina



3Tbsp Olive oil
10 Shallots, peeled and quartered
1/4 Cup Fresh basil, chopped
1tsp Fresh thyme
2Tbsp Sherry vinegar
1 Medium tomato, finely diced
1/4 lb. Fontina, grated
Salt and ground pepper to taste
12 Thin slices of a fresh baguette
1 Clove garlic, halved

Preheat the oven to 400 degrees. In a medium bowl, coat the shallots in olive oil and season generously with salt and ground pepper.

Roast in oven for 20 minutes, remove, let cool then roughly chop.
Toss together with diced tomatoes, sherry vinegar, basil and thyme.

Place baguette slices on a baking sheet and place in the oven at 375 degrees, until lightly toasted (about 7-10 minutes).

Remove from oven, allow to cool, then rub one side of each baguette with the garlic clove.
Sprinkle generously with grated Fontina.

Broil each slice until cheese melts (about 2-3 minutes).

Remove from oven, spread the top of each baguette slice evenly with the shallot-tomato mixture.

Serve with your favorite Zinfandel. :D

[jaybird]

HA. FYI I copied that recipe for Sarah. AND FYI my husband went mushroom hunting this afternoon, morels. LUCKILY he didn't find any!

[Jolie Rouge]

Chutney-Cheese Spread

8 oz sharp cheddar cheese, shredded
1 8-oz. package cream cheese, softened
1/4 cup dry sherry
Pinch of salt
1/2 tsp. curry powder
1 cup mango chutney
1/4 cup green onion, diced

Combine cheeses and next 3 ingredients and mix well. Place in a serving dish and chill for several hours until ready to serve. Just before serving, warm chutney slightly in a saucepan or microwave and pour over cheese mixture, top with green onions and serve with crackers.



Barbeque Roasted Salmon

1/3 cup pineapple juice
1/4 cup fresh lemon juice
4 - 6 salmon fillets
1/4 cup brown sugar
1 Tbsp. chili powder
1 Tbsp. lemon zest
1 tsp. ground cumin
1/2 tsp. ground cinnamon
1/2 tsp. salt

Combine pineapple juice, lemon juice and salmon fillets in a bag and seal. Marinate in the refrigerator for an hour. Remove salmon and discard juices. Combine next 6 ingredients and mix well. Rub mixture on each fillet. Place fillets in a baking dish coated with cooking spray. Bake at 400 degrees for 12 - 15 minutes until fish is flaky. Serve with fresh lemon slices.


Zucchini and Rice Casserole


2 pounds zucchini, sliced
1 small sweet onion, chopped
1/2 cup chicken broth
2 cups cooked rice
1 cup sour cream
1 cup sharp cheddar cheese, shredded
1/4 cup Italian seasoned breadcrumbs
2 eggs
Salt and pepper to taste
1/4 cup Parmesan cheese

Combine zucchini, onion and chicken broth in a saucepan and simmer for about 15 minutes until onion and zucchini are tender. Combine zucchini mixture with rice, sour cream, cheddar cheese, breadcrumbs, eggs and salt and pepper and mix well. Spray a 13 x 9-inch baking pan with cooking spray and place mixture inside. Top with Parmesan cheese and bake for 30 - 35 minutes at 350 degrees.


Mexican Bread Pudding

1 and 1/4 cups water
1 and 1/3 cups brown sugar
3 cinnamon sticks
5 cups French bread, cubed
1/4 cup sliced almonds
1/3 cup raisins
1/4 cup butter
1/2 cup Monterey Jack cheese

Combine water, brown sugar and cinnamon sticks in a saucepan and simmer for 15 minutes. Remove cinnamon sticks and discard. Combine bread, almonds, raisins and butter and mix well. Pour sugar mixture over bread mixture and mix. Spray an 8-inch baking pan with cooking spray and place mixture in pan. Chill for 1 hour and remove. Top with Monterey Jack cheese, cover with foil and bake for 25 minutes at 350 degrees. Remove foil and bake an additional 10 minutes. Serve warm.

[the fugative]

Originally posted by jaybird
HA. FYI I copied that recipe for Sarah. AND FYI my husband went mushroom hunting this afternoon, morels. LUCKILY he didn't find any!


;)


Uhhuh Yasureyoubetcha :p

[Jolie Rouge]

I was thinking of your Veggie-loving daughter when I posted it :)


How do you like the Mexican Bread pudding ?

[the fugative]

:D


BAKED HAM WITH MUSTARD-RED CURRANT GLAZE AND RHUBARB CHUTNEY


3/4 cup red currant jelly
6 tablespoons whole grain Dijon mustard
1 1/2 teaspoons ground ginger
1 9-pound fully cooked bone-in ham (shank or butt end)
1 bunch watercress
Rhubarb Chutney

Position rack in bottom third of oven and preheat to 325°F. Whisk jelly, mustard, and ginger in heavy medium saucepan over medium heat until melted, about 1 minute. Remove glaze from heat.

Trim any tough rind and fat from upper side of ham, leaving 1/4-inch-thick layer of fat. Using long sharp knife, score fat in 1-inch-wide diamond pattern. Place ham in roasting pan. Bake 1 hour. Brush top and sides of ham generously with some of glaze. Bake until thermometer inserted into thickest part of ham registers 140°F, brushing with glaze every 15 minutes and tenting ham with foil if browning too quickly, about 1 hour 15 minutes. Remove ham from oven; let stand 15 minutes. Transfer to platter. Garnish with watercress. Serve with Rhubarb Chutney.

:D


RHUBARB CHUTNEY


1 cup plus 2 tablespoons sugar
1/2 cup red wine vinegar
1 1/2 cinnamon sticks
1 1/2 tablespoons minced fresh ginger
1 1/2 teaspoons grated orange peel
1/2 teaspoon (scant) ground cardamom
4 1/2 cups coarsely chopped rhubarb (from 1 3/4 pounds rhubarb)
3/4 cup dried currants
4 green onions, chopped

Stir first 6 ingredients in heavy large saucepan over medium heat until sugar dissolves and mixture boils. Add rhubarb, currants, and green onions; bring to boil. Reduce heat and simmer until rhubarb is tender but not falling apart, about 4 minutes. Cool to room temperature. Discard cinnamon. Cover and refrigerate chutney until cold, at least 1 hour. (Can be made up to 2 days ahead. Keep refrigerated.) Bring to room temperature before serving

Note substitute dried cranberries instead of currents to enhance the tartness to play against the sweet pork glaze.

:D


MANGO AND LIME CHIFFON CAKE


Begin making the lime-ginger curd one day before baking the cake. The assembled dessert can be chilled overnight before serving.
Lime-ginger curd
1 cup sugar
3/4 cup fresh lime juice
4 large egg yolks
3 large eggs
1 teaspoon grated peeled fresh ginger
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes

Cake
1 11.5-ounce can mango nectar (about 1 1/2 cups)

1 1/4 cups sifted cake flour (sifted, then measured)
12 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 large egg yolks
1/4 cup canola oil
2 1/2 tablespoons grated lime peel

4 large egg whites

Glaze and topping
1/4 cup sugar
1 tablespoon fresh lime juice

3/4 cup chilled whipping cream
2 large firm but ripe mangoes, peeled, pitted, cut into 1/4-inch-thick slices

For lime-ginger curd:
Whisk sugar, lime juice, egg yolks, 3 whole eggs, and grated ginger in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 160°F, about 6 minutes. Remove bowl from over water. Quickly add chilled butter cubes to curd; whisk until butter is melted. Press sheet of plastic wrap directly onto surface of lime-ginger curd; refrigerate curd overnight. (Lime-ginger curd can be made 3 days ahead. Keep covered and refrigerated.)

For cake:
Simmer mango nectar in heavy medium saucepan over medium heat until reduced to 3/4 cup, about 20 minutes. Remove from heat. Cool mango syrup to room temperature.

Position rack in center of oven and preheat to 325°F. Line bottom of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper (do not grease cake pans or parchment paper). Sift flour, 6 tablespoons sugar, baking powder, and salt into medium bowl. Whisk egg yolks, canola oil, lime peel, and 6 tablespoons mango syrup in large bowl to blend (reserve remaining mango syrup for glaze). Add dry ingredients; whisk to blend.

Using electric mixer, beat egg whites in another large bowl until soft peaks form. Add remaining 6 tablespoons sugar, 1 tablespoon at a time, beating until stiff and glossy. Fold 1/3 of egg whites into yolk mixture, then fold in remaining whites in 2 additions.

Divide batter between prepared pans. Bake cakes until golden and tester inserted into center comes out clean, about 22 minutes. Cool cakes completely in pans on rack. Run small knife around edge of pans to loosen cakes. Carefully invert cakes onto 9-inch-diameter cardboard rounds or tart pan bottoms; tap sharply on work surface if necessary to release cakes from pans. Peel off parchment paper.

For glaze and topping:
Boil sugar, lime juice, and remaining 6 tablespoons mango syrup in heavy small saucepan until liquid is reduced to 1/4 cup, about 3 minutes. Chill glaze until cold, about 15 minutes. Place 1 cake layer, flat side up, on platter. Spread 2 cups lime-ginger curd over top of cake (reserve remaining curd for another use). Chill cake until curd firms up slightly, about 2 hours. Top with second cake layer, flat side down, pressing gently to adhere.

Beat whipping cream and 2 tablespoons glaze in bowl until firm peaks form. Spread cream over top (not sides) of cake. Slightly overlap mango slices in concentric circles atop cream. Rewarm remaining glaze just to soften. Brush glaze over mango slices. Chill cake at least 2 hours. (Can be made 1 day ahead. Cover with cake dome and keep chilled.)

Cut cake into wedges and serve.

:D



SMOKED SALMON, CREAM CHEESE, AND DILL STUFFED EGGS


6 hard-cooked large eggs
3 ounces thinly sliced smoked salmon
2 ounces (about 3 tablespoons)
cream cheese, softened
2 tablespoons sour cream
1/2 teaspoon fresh lemon juice
2 tablespoons minced fresh dill


Garnish: dill sprigs

Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. In a small food processor blend yolks, salmon, cream cheese, sour cream, lemon juice, and salt and pepper to taste until smooth. Add minced dill and process until mixture is just combined. Transfer filling to a pastry bag fitted with a large leaf or other decorative tip.

Just before serving, pipe filling into whites, mounding it, and garnish eggs.

:D

[the fugative]

:D





Charmoula


Try this vibrant Moroccan vinaigrette on cold chicken or shrimp; it makes a fine dip for blanched vegetables.

• 1 tbsp. ground cumin

• Hot-pepper sauce (such as Tabasco), to taste

• 3 cloves finely minced garlic

• 1/2 c. fresh lemon juice

• 1/2 c. chopped parsley

• 1/2 c. chopped fresh cilantro

• 1 1/4 c. olive oil

• Salt and freshly ground black pepper, to taste

Whisk together the cumin, hot-pepper sauce, garlic and lemon juice. Blend in the chopped parsley and cilantro and the olive oil. Season with salt and pepper.

:D


Rosemary-Balsamic Vinaigrette


This flavorful dressing makes a great marinade and basting sauce. Splash on grilled meat or poultry just before serving.

• 1/2 c. balsamic vinegar

• 4 cloves garlic

• 2 tsp. black pepper

• Dash of hot-pepper sauce, such as Tabasco

• Dash of Worcestershire sauce

• 2 tbsp. chopped fresh rosemary

• 1 c. olive oil

Whisk together the vinegar, garlic, black pepper, hot-pepper sauce, Worcestershire sauce, rosemary and olive oil or process in a blender to emulsify.

:D


Simple Herb Butters




• 1/4 lb. (1 stick) unsalted butter

• 3 to 4 tbsp. chopped fresh herbs, see list below

• 1 tbsp. fresh lemon juice

• Salt and freshly ground pepper to taste

Cream together butter, herbs, lemon juice, salt and pepper. Using your hands, shape into a log and wrap in plastic or turn into a butter crock. Refrigerate before serving.

Possible herb combinations:

Marjoram and chives for tomatoes, zucchini, eggplant and beef.

Sage, parsley and chives for chicken, rice and pasta.

Thyme and chives for fresh peas, carrots or corn.

Mint, parsley and chives for fresh fish and shellfish.

Basil, mint and chives for lamb, chicken, fish and tomatoes.

Rosemary, parsley, mint and chives for lamb.

:D

[the fugative]

:D


Frittata With Spinach, Potatoes and Leeks


Make the leek mixture and cook the potatoes a day ahead. Or use store-bought diced cooked potatoes (such as Simply Potatoes), whisk the eggs, combine everything and bake in the morning

• 1 tsp. butter

• 2 c. thinly sliced leeks (about 2 large)

• 1 (10-oz.) pkg. fresh spinach

• 1/3 c. fat-free milk

• 2 tbsp. finely chopped fresh basil

• 1/2 tsp. salt

• 1/4 tsp. black pepper

• 4 large eggs, plus 4 egg whites

• 2 c. cooked, peeled red potato (about 3/4 lb.)

• Cooking spray

• 1 1/2 tbsp. dry bread crumbs

• 1/2 c. (2 oz.) shredded provolone cheese

Preheat oven to 350 degrees.

Melt butter in a Dutch oven over medium heat. Add leeks; sauté 4 minutes. Add spinach; sauté 2 minutes or until spinach wilts. Place mixture in a colander, pressing until barely moist.

Combine milk, basil, salt, pepper, eggs and egg whites; stir well with a whisk. Add leek mixture and potato. Pour into a 10-inch round ceramic baking dish or pie plate coated with cooking spray. Sprinkle with bread crumbs and top with cheese. Bake for 25 minutes or until center is set.

Preheat broiler.

Broil frittata 4 minutes or until golden brown. Cut into wedges.


:D

[the fugative]

:D


TRIPLE CHOCOLATE CAKE


box Duncan Hines Moist Deluxe Cake Mix, Devil's Food Flavor

1 box (3.9 ounces) Jell-O instant pudding, vanilla flavored

1 box (3.9 ounces) Jell-O instant pudding, chocolate fudge flavored

4 eggs, lightly beaten

1½ cups water

½ cup vegetable oil

1 cup semisweet chocolate chips

Preheat oven to 325 degrees. In large mixing bowl, combine cake mix, vanilla and chocolate pudding mixes, eggs, water, oil and chocolate chips. Using wooden spoon, stir just until combined. Grease bundt pan. Spoon batter into pan. Bake for 1 hour. Cool on wire rack for 10 to 15 minutes. Tip cake onto serving plate. Allow to cool to room temperature before serving. Serve slices with ice cream.



:D


SARA LEE TIRAMISU


2 eggs

¾ cup sugar, divided use

½ cup strong coffee, divided use

8 ounces mascarpone cheese or cream cheese, softened

1 frozen Sara Lee Poundcake (16 ounces) cut into 18 slices

2 cups whipping cream

2 tablespoons powdered sugar

½ teaspoon cocoa powder

To make cheese filling: In medium saucepan, combine eggs,½ cup sugar and ¼ cup coffee. Using wire whisk, beat mixture over medium-low heat for 3 to 5 minutes or until frothy and thick. Cool. In medium bowl, combine mascarpone cheese and cooled egg mixture. Using electric mixer, beat until smooth.

To make coffee mixture: In small cup, combine remaining ¼ cup sugar and ¼ cup coffee.

To assemble: Lay 9 slices poundcake on bottom of 8-by-11½-inch pan. Brush with half of coffee mixture. Spoon cheese filling over cake. Place remaining cake slices on top. Brush with remaining coffee mixture. In medium bowl, beat whipping cream and powdered sugar with electric mixer until soft peaks form. Spread over cake. Sprinkle with cocoa powder. Refrigerate for 3 to 4 hours before serving.

:D


KILLER CHOCOLATE PIE


• Crust:

1½ cups Oreo cookie crumbs

1/3 cup butter, melted

• Cream-cheese layer:

8 ounces cream cheese, softened

¾ cup powdered sugar

2 cups whipped heavy whipping cream

• Chocolate layer:

2 ounces unsweetened chocolate

8 ounces cream cheese, softened

¾ cup powdered sugar

1 tablespoon crème de cocoa

2 cups whipped heavy whipping cream

• Ganache topping:

½ cup heavy whipping cream

1 cup semisweet chocolate chips

To make crust: In bowl, combine cookie crumbs and melted butter. Using fork, mix together until crumbs are coated. Press into 9- or 10-inch pie plate. Chill.

To make cream-cheese layer: In medium mixing bowl, combine 8 ounces cream cheese and ¾ cup powdered sugar. Beat until thoroughly combined. Fold in 2 cups whipped cream. Spread over chilled crust. Return to refrigerator.

To make chocolate layer: Melt unsweetened chocolate in microwave. Set aside. Again, in medium mixing bowl, combine 8 ounces cream cheese and ¾ cup powdered sugar. Beat until thoroughly combined. Add melted chocolate, 1 tablespoon at a time. Add crème de cocoa. Mix until all ingredients are thoroughly combined. Fold in 2 cups whipped cream. Spread over chilled layer. Return to refrigerator.

To make ganache topping: In medium saucepan, scald½ cup heavy whipping cream. Add to food processor or blender with semisweet chocolate chips. Process until smooth. Pour ganache over chilled pie. Chill 4 hours before serving.

:D

CRANBERRY AND NUT WHITE CHOCOLATE CHUNK COOKIES


1 cup butter

1 cup dark brown sugar

1 cup white sugar

2 eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1½ cups rolled oats

1 cup white chocolate chunks, chips, or semisweet chocolate chips

1 cup dried cranberries

1 cup chopped, toasted macadamia nuts or pecans

To prepare oven, cookie sheets: Preheat oven to 350 degrees. Spray cookie sheets with nonstick coating.

To make cookies: In medium bowl, cream together butter, brown sugar and white sugar until smooth. Stir in eggs and vanilla. In separate bowl, combine flour, baking powder, baking soda and salt. Gradually add to creamed mixture. Using wooden spoon, stir in oats. Add white chocolate, dried cranberries and nuts. Stir to combine.

To bake cookies: Drop by heaping tablespoons onto prepared cookie sheets. Bake for 10 to 12 minutes or until light golden brown. Cool for 5 minutes on pan before removing to wire racks.

:D

[Jolie Rouge]

KILLER CHOCOLATE PIE

oooohhhhhhhhh.... that sounds YUMMY :)

[Jolie Rouge]

Stupendous Fruit Pizza:


INGREDIENTS for Crust:
3/4 cup margarine
3 Tablespoons powdered sugar
1-1/2 cups flour

TO PREPARE Crust:

Melt margarine. Add sugar and flour and mix well. Pat crust into 12-inch round pizza pan. Bake until golden brown. Remove from oven and cool. Bake at 350 degrees for 10 to 15 minutes.


INGREDIENTS for Filling:

8 ounces cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
Fruit: bananas, blueberries, kiwi, grapes, strawberries, or peaches

TO PREPARE Filling:
Cream together cream cheese, sugar, and vanilla. Spread over cooled crust. Slice a variety of fruits and arrange artistically in concentric circles on filling.


INGREDIENTS for Glaze:

1/2 cup sugar
1 Tablespoon cornstarch
1/8 teaspoon salt
1/2 cup orange juice
2 Tablespoons lemon juice

TO PREPARE Glaze:

Combine all ingredients in small saucepan. Boil until thickened. Cool. Spoon cooled glaze over fruit, covering completely. Chill.
Serve in wedges.

YIELD: 12 servings

[the fugative]

Originally posted by Jolie Rouge
oooohhhhhhhhh.... that sounds YUMMY :)


:p It's more than that and it is really good with a LARGE glass of Milk :p

Did you have a good easter??

[Jolie Rouge]

except for our derigor holiday trip to the ER ...

Michael decieded to climb to the top of the "big" slide at Mark's parents house and fell face first into a small fire-ant pile. {{What is it with this kid and ANTS !}} So he had like a hundred or more ant bites all over his face, eyes, inside his nose, inside his ears and all up in his hair -- AND a goose egg the size of a golf ball right between his eyes. To make it appropriate for Easter, it is bruising nicely in blue & red, and should shade into purple, yellow & green over the next few days. I called his Ped. at home ( I am a favorite patient) and he met us at the hospital to expedite Michaels treatment.

Other than that is was nice.

The kids loved the little treats. I saved the wisk for breakfast this morning. The kids think the Bunny put it in my basket ;)

[the fugative]

Originally posted by Jolie Rouge
except for our derigor holiday trip to the ER ...

Michael decieded to climb to the top of the "big" slide at Mark's parents house and fell face first into a small fire-ant pile. {{What is it with this kid and ANTS !}} So he had like a hundred or more ant bites all over his face, eyes, inside his nose, inside his ears and all up in his hair -- AND a goose egg the size of a golf ball right between his eyes. To make it appropriate for Easter, it is bruising nicely in blue & red, and should shade into purple, yellow & green over the next few days. I called his Ped. at home ( I am a favorite patient) and he met us at the hospital to expedite Michaels treatment.

Other than that is was nice.

The kids loved the little treats. I saved the wisk for breakfast this morning. The kids think the Bunny put it in my basket ;)

:cool: Kewl

I think Mighty Michael will grow up to be an entomologist

[the fugative]

:)

Night all :p

[Jolie Rouge]

I am hoping he is Grow Up period.

One of my Buddies thinks he has the makings of a Marine.

[Jolie Rouge]

Oven Baked Chicken Parmasean

6 boneless skinless chicken breast halves (about 2 lb.)
1 pkt. SHAKE 'N BAKE Original Chicken Seasoned Coating Mix
2 cups spaghetti sauce
1-1/2 cups Shredded Mozzarella Cheese
1/4 cup Grated Parmesan Cheese
1 tsp. dried oregano leaves

COAT chicken with coating mix as directed on package. PLACE in 13x9-inch baking pan. BAKE at 400°F for 20 minutes or until chicken is cooked through. Top each chicken breast with sauce and cheeses; sprinkle with oregano. Bake an additional 5 minutes or until cheese is melted.

Caesar Salad

2 qt. (8 cups)torn romaine lettuce
1 cup seasoned croutons
1/2 cup Grated Parmesan Cheese
1/2 cup Caesar Dressing

TOSS lettuce, croutons and grated topping in large bowl with dressing.
SERVE with lemon wedge, if desired.

Great Substitute: Substitute 1 pkg. (10 oz.) mixed or romaine salad greens for romaine lettuce.



Cathy's Coffee Cake

Ingredients for Cake:

1/2 c. butter
2 c. sugar
4 eggs
1 c. milk
1/2 tsp. salt
4 tsp. baking powder
3 c. cake flour

Cream the shortening & sugar. Add beaten eggs. Sift dry ingredients together and add alternately to batter with milk. Pour into greased (buttered)9 x 13 inch pan.

Topping:

1/3 c. butter (melted)
1/2 c. sugar
cinnamon as desired

Pour melted butter evenly over top of batter. Sprinkle on sugar.
Sprinkle on cinnamon to taste. Bake in 375 deg. oven for 40 to 50 minutes.

Tips & Timing: Recipe can be cut in half for smaller cake (8 x 8 inch pan) and bake for 35 minutes. Cool cake for a few minutes & then turn out of pan. Serve warm or cold.

[Jolie Rouge]

i miss fugie :( :(

[Jolie Rouge]

Refrigerator Rolls
(Dinner or Cinnamon)


1 package dry yeast, or 1 yeast cake
2 cups lukewarm water
2 eggs, unbeaten
1/2 cup sugar
2/3 cup shortening
1 teaspoon salt
7 cups flour
Melted butter

Add yeast to lukewarm water, mixing with hand until yeast is dissolved. Add eggs, sugar, shortening and salt. Stir well. Sift in 4 cups of the flour. Stir well. Sift in 2 more cups of flour and stir well. Add remaining 1 cup flour and mix with hands. Cover dough with wet dish towel that has been folded 4 times. Place in refrigerator overnight. When ready to use, remove desired amount from refrigerator and allow to rise at least 4 hours. Do not work with more than half of the dough at a time. Knead to get air out.

For dinner rolls : roll out 1/4 to 1/2-inch thick. Cut in rounds with small cheese glass, or similar-sized cutter. Dip both sides of each roll in melted butter and fold over. Place in greased pan. Let rise until double in size, about 40 minutes. Bake at 400 degrees for 15-20 minutes, or until brown.


For cinnamon rolls : roll dough as thin as possible. Spread dough with melted butter, cinnamon and sugar. Sprinkle with raisins and pecans, if desired. Roll up. Cut in slices, about 1/2-inch thick. Place slices in greased pan or in muffin pans. Let rise until doubles in size. Bake as directed above.

YIELD: At least 5 dozen small rolls

[Jolie Rouge]

Signs You're Not a Very Good Cook


Your meals look just like the pictures on the cover of the magazine -- Aviation Disaster Weekly.


Only similarity between your Mexican cuisine and actual Mexican cuisine is the vomiting and diarrhea.


Jack Kevorkian keeps writing to ask for recipes.


Your leftovers don't have an expiration date... they have a half-life.


When no one's looking, the dog sneaks your food to his heartworms after your son sneaks it to him.


The EPA has opened a branch office in your breakfast nook.


After all this time, it turns out the recipes were calling for *chicken* eggs.


First day in the kitchen, your job was "toast the bread."
Then you were downgraded to "cut the bread."
Now it's simply "stop your bleeding."


You still can't figure out what the hell a "tiblisp" is.


The Defense Department has requested your rice pilaf recipe as a repair compound for leaky battleships.


After lower than anticipated craving for your arroz con stinkbug, you think you overhear your fellow Survivors discussing how to cook stew.

Your name?

Stu.





The cat shuns your table scraps in favor of its own vomit.


Your Chicken a la King is served on a bed of shocking gray hair.


Your tapeworm has issued an unconditional surrender.


... and Topfive.com's Number 1 Sign
You're Not a Very Good Cook...


Lobster? Climbs out of the pot, grabs a cook book, and proceeds to beat you with it.

[Jolie Rouge]

Pot Stickers

1 pound cooked ground chicken breast
4 cups Chinese cabbage, finely chopped
2 Tbsp. soy sauce
1 Tbsp. sesame oil
2 Tbsp. rice wine
1 clove garlic, minced
1/3 cup green onions, chopped
Salt and pepper to taste
30 - 40 6-inch square egg roll wrappers

Combine all ingredients together in a large bowl and allow to sit for about an hour at room temperature to allow flavors to blend. Place about 1 Tbsp. of mixture in the middle of each egg roll wrapper. Gently bring up edges to meet at the top and seal; you may need to moisten your fingers so the edges will stick. Place pot stickers in a slightly greased skillet over medium heat and cook for several minutes until golden brown; turning on all sides to evenly cook. Serve with soy dipping sauce recipe to follow.



Soy Dipping Sauce

1/4 cup soy sauce
1 clove garlic, minced
2 Tbsp. water
2 Tbsp. green onions

These little goodies are a sure-fire hit. Chinese cabbage is nice and crunchy and really makes the recipe. You could add some minced water chestnuts and bean sprouts to add a little extra crunch. Also feel free to substitute minced shrimp or ground pork for the chicken.

The Skinny: This recipe is already fairly healthful. Pot stickers are cooked in a pan rather than deep fat fried like egg rolls. Therefore, you save on all the oil and fat from frying. The ground chicken is also low in fat and calories. Use Non-Stick spray in the skillet to cut down on the fat even more. There is a fair amount of salt in the recipe with all of the soy sauce. We use low sodium soy sauce at home and cannot discern any real difference in taste.



Chicken and Beef Kabobs

1 pound lean tender beef cut into 1-inch cubes
1 pound chicken breasts cut into 1-inch cubes
1/4 cup olive oil
1 clove garlic
2 Tbsp. dry sherry
2 Tbsp. soy sauce
1 small bottle Italian dressing
2 onions, quartered
1 pint cherry tomatoes
1 pound fresh mushrooms
2 yellow, red or green peppers or a combination of each sliced
1 - 15 oz. can pineapple chunks, drained

Place beef cubes in the mixture of olive oil, garlic, dry sherry and soy sauce and marinate for at least 1 hour. Place chicken cubes in the Italian dressing and allow to marinate at the same time as the beef. When the meat is finished marinating place on skewers alternating with vegetables. Brush on the remaining Italian dressing and grill over medium-high heat to desired doneness. We love Kabobs. The wonderful blend of colors and flavors makes for a main course that is both attractive and tasty. You can also get creative with the ingredients. For example, fresh zucchini slices can be used on the Kabobs along with very thin slices of red potatoes. You can also add different meats to the mix such as large shrimp, scallops and firm fish like tuna.



Curried Rice

1 and 1/2 cup wild rice
1 small onion, chopped
1/3 cup celery, chopped
2 tsp. curry powder or to taste
1/4 cup butter
1 cup chicken broth
1 cup water
1/2 cup cashews, chopped
Salt and pepper to taste

Melt butter in a saucepan and saute onion and celery together until tender. Add rice, water, chicken broth, curry powder and salt and pepper. Bring to a boil then reduce heat and simmer covered for 15 - 20 minutes or until all liquid is absorbed. Sprinkle with chopped cashews.

This rice dish goes very well with the Kabobs. Serve the Kabobs on top of a big bed of the rice and let your guests disassemble the Kabobs on their own. This creates an attractive presentation that is also functional because the rice prevents the Kabob from rolling off of the plate during the serving process.



Strawberry Mango Cobbler

2 pints fresh strawberries, sliced
2 cups fresh mango, peeled and cubed
1 Tbsp. crystallized ginger, chopped
1 cup flour
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup oats
1/4 cup butter, melted
1/4 cup lemon juice

In a large bowl, combine fruit, ginger, flour, sugars and oats. Place in a slightly greased 13 x 9 inch baking pan. Sprinkle lemon juice and melted butter over cobbler and cook for 40 minutes at 375 degrees. Allow to cool and serve with ice cream if desired. This recipe is very light and just great for hot weather meals. The mangos and strawberries compliment each other very well and the preparation is so easy. Your guests will think you slaved over a hot oven for hours so keep the simple preparation technique a secret.

[Jolie Rouge]

Tin-Can Ice Cream - 1

1 Cup Milk
1 Cup Whipping Cream
1/2 cup sugar
1/2 teaspoon vanilla extract
Nuts or fruit as desired

Put all ingredients in a 1-pound coffee can with a tight fitting plastic lid. Place lid on can. Place can with ingredients inside a #10 can (larger coffee can) with a tight fitting lid. Pack larger can with crushed ice around smaller can. Pour at least 3/4 cup of rock salt evenly over ice. Place lid on #10 can. Roll back and forth on a table or cement slab for 10 minutes. Open outer can. Remove inner can with ingredients. Remove lid. Use a rubber spatula to stir up mixture. Scrape sides of can. Replace lid. Drain ice water from larger can. Insert smaller can: pack with more ice and rock salt. Roll back and forth for 5 more minutes. Makes about 3 cups. You can also put a few clean marbles in the can to help stir the ingredients. Just be sure to remove them before eating to avoid a choking hazard.

-- Heather from Pittsburg


Zip Lock Bag Ice Cream

2 Tbsp. Sugar
1 cup milk or half and half
1/2 tsp. Vanilla
6 Tblsp. rock salt
1 pint sized plastic zip bag
1 gallon-sized plastic zip bag

Fill the gallon zip bag half full of ice. Add rock salt and seal. Pour sugar, milk/half and half, and vanilla into the pint-sized plastic bag and seal. Place the pint-sized bag into the gallon bag and seal. Shake the bag for 5 - 7 minutes. Open the small zip bag and enjoy!




Tin Can Ice Cream - 2

1 cup milk
1 egg
1 cup whipping cream
1/2 cup sugar
1/2 teaspoon vanilla
nuts or fruit as desired

Put all ingredients in a 1 pound coffee can with a tight-fitting lid. Place lid on can. Place can with ingredients inside a 3-pound can with a tight fitting lid. Pack larger can with crushed ice around smaller can. Pour at least 3/4 cup of rock salt evenly over ice. Place lid on 3-pound can. Roll back and forth on a table or cement slab for 10 minutes. Open outer can. Remove inner can with ingredients. Remove lid. Use a rubber spatula to stir up mixture; scrape sides of can. Drain ice water from larger can. Insert smaller can; pack with more ice and salt. Roll back and forth for 5 more minutes. Makes about 3 cups.

- Mary de Jong, Azusa, CA

[Jolie Rouge]

Betty's Brussels Sprouts Soup

1/2 cup butter
1/2 cup flour
Salt and pepper to taste
1-1/2 cups chopped celery
1 cup chopped onion
1 quart chicken broth
5 cups milk
2-1/2 pounds frozen Brussels sprouts

Melt butter in saucepan. Stir in flour, salt and pepper. Stir until smooth and set over low heat. Sauté celery and onion. Gradually add chicken broth and milk. Add Brussels sprouts that have been cut in half. Cook for 35 minutes.

SERVINGS: 10 to 12

[Jolie Rouge]

Where's the "Spicy Chocolate Cake" ??? :( :( :(

[Jolie Rouge]

Grilled Mediterranean Sandwiches

1/2 cup butter, softened, divided
12 slices crusty Italian bread, divided
1/2 cup ranch dressing
12 slices (8 oz.) Sliced Provolone Cheese, divided
1 jar (12 oz.) roasted red peppers, drained and cut into large pieces
1 small green bell pepper, thinly sliced
1/2 cup sliced pitted kalamata or ripe olives
1 large tomato, thinly sliced
1 small cucumber, thinly sliced


Spread butter over one side of each bread slice. Heat large grill pan or non-stick skillet over medium heat. Spread butter over one side of bread. Place 6 bread slices on griddle, buttered sides down. Top bread slices with dressing, cheese, peppers, olives, tomato, cucumber, remaining cheese and bread slices, buttered sides up. Cook over medium-low heat 4 to 5 minutes per side or until golden brown and cheese is melted.

[Jolie Rouge]

CINCO DE MAYO - CELEBRATIONS

Cinco de Mayo (the Fifth of May) is a Mexican holiday that commemorates the Mexican victory over the French in an 1862 battle in Puebla, Mexico. Despite it's origins, Cinco de Mayo has become a bigger celebration in the United States than it is in Mexico.

That means that even if you're not from Mexico, you can make Cinco de Mayo part of your heritage! And what better way to get into the spirit of this authentic Mexican holiday than to cook an authentic Mexican dinner.

Here are some tasty menu suggestions:

- Ortega Green Chile Guacamole : http://mail.nestleusa-crm.com/Key=2227.VjK.V.Ky9L2S

- Original Ortega Taco Recipe : http://mail.nestleusa-crm.com/Key=2227.VjK.W.Lcy3Br

- Turkey Tacos : http://mail.nestleusa-crm.com/Key=2227.VjK.X.FfdV6C

- Mexican Rice : http://mail.nestleusa-crm.com/Key=2227.VjK.Y.C9lx2v

- Ortega Refried Salsa Beans : http://mail.nestleusa-crm.com/Key=2227.VjK.Z.LWwHdR

- Cinnamon Chocolate Pudding : http://mail.nestleusa-crm.com/Key=2227.VjK.0.jqWcK


For more great Mexican recipes that you can use to liven up your Cinco de Mayo, check out these articles:

- 21 Tips for a Fine Fiesta : http://mail.nestleusa-crm.com/Key=2227.VjK.1.G827R8

- How to Decorate for Cinco de Mayo : http://mail.nestleusa-crm.com/Key=2227.VjK.2.PPr2HK

- How to Make a Cinco de Mayo Pinata : http://mail.nestleusa-crm.com/Key=2227.VjK.3.JF07DH

- How to Make a Poncho for Cinco de Mayo : http://mail.nestleusa-crm.com/Key=2227.VjK.4.CBwXct



ON-LINE TORTILLA WRAPPING CLASS

A tortilla is an incredibly useful ingredient in many authentic Mexican recipes. Besides tasting great, a tortilla turns almost any food into finger food. But to really enjoy them, it's important to know how to use tortillas to wrap your favorite Mexican recipes. Click here For an animated lesson on wrapping with tortillas click here: http://mail.nestleusa-crm.com/Key=2227.VjK.Q.CtMYgR

Do you want to know what to wrap? Here are some recipes that taste great inside tortilla wraps:
- wraps: http://mail.nestleusa-crm.com/Key=2227.VjK.R.Kw3DK2
- burritos: http://mail.nestleusa-crm.com/Key=2227.VjK.S.Lg6dSR
- tacos: http://mail.nestleusa-crm.com/Key=2227.VjK.T.Fzyqwk

[Jolie Rouge]

Italian Summer Squash

10 med size Zucchini Squash (halved lengthwise and sliced)
7 med size Yellow Squash (sliced)
8oz Mushrooms (sliced)
1 med/small Red Onion (largely diced)
1 stick of salted butter (I like to use real butter here)
1 tbsp dried Italian seasoning

Wash and prepare veggies. Melt butter in skillet. Add onion and Zucchini, cook for about 5 minutes on med heat. Add mushrooms and squash; add the Italian seasoning by putting the seasoning in your hand and rubbing it between palms over the skillet (this wakes up the flavor). Continue to cook all this until tender.

[Jolie Rouge]

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Woooo Hooooo --- I have briefly passed up Fugie !

{{Better bask in my fleeting moment of glory before he gets back from Mars ...}}

Looks like *somebody* has some catching up to do ..... :rolleyes:

[Jolie Rouge]

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 !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
Missed You !

[the fugative]

:D


BEER-SOUSED PORK WITH POTATO AND LEEKS



2 teaspoons canola oil

2 (8-ounce) bone-in pork chops

2 medium leeks, cleaned and sliced (about 2 cups)

¾ pound red or yellow potatoes, with skin, sliced

2/3 cup dark ale

2 tablespoons cider vinegar

2 tablespoons coarse mustard

Salt and freshly ground pepper

2 scallions, sliced

To brown pork:Heat oil in nonstick skillet over high heat. Brown chops about 2 minutes per side. Remove to plate. Set aside.

To simmer vegetables: Add leeks, potatoes, ale and cider vinegar to skillet. Reduce heat to medium. Cover with a lid. Simmer for 10 minutes or until potatoes are cooked.

To cook pork: Stir in mustard. Return pork chops to skillet. Cover. Simmer for 5 minutes or until chops are cooked through (internal temperature 160 degrees). Add salt and pepper to taste. Sprinkle with scallions. Serve.

:D


Strawberry Clafoutis



• About 1 3/4 c. fresh strawberries (almost 1 pint)

• 3 eggs

• 1/2 c. flour

• 1 1/4 c. 2 percent milk

• 2/3 c. sugar, divided

• 1 tsp. vanilla

• 1/8 tsp. salt

• 1/8 tsp. mace or nutmeg, optional

• Powdered sugar for garnish

Preheat the oven to 350 degrees. Wash the strawberries, remove the greens and cut the berries in half, top-to-bottom, through the wide side (if they're giant berries, this makes halves that look almost like normal strawberries). Blot dry thoroughly on paper towels.

Lightly butter a 9-inch oven-safe glass pie dish or 7-or 8-cup baking dish. (Don't use a 7-inch pie pan; the recipe is much too big for it.)

In a mixing bowl or -- better -- in a blender, combine the eggs and flour. Add the milk and blend well. Scrape down the sides of the bowl or blender jar, then add 1/3 cup of the sugar, the vanilla, salt and mace. Blend at top speed for a full minute, or beat 5 minutes with a mixer. If the batter looks at all lumpy, strain it through a sieve.

Pour a 1/4-inch layer of batter into the bottom of the prepared dish.

To set the batter a bit, microwave it 1 minute, rotating the dish halfway after 30 seconds. (Skip this step if you are, against advice -- tsk, tsk -- using a metal pie pan.)

Arrange the berries cut side down, in concentric rings if you like (although any pattern might well not be discernible in the finished product). If you can't fit all the berries in one layer, cut a few into smaller pieces to fill any big gaps -- and eat whatever you have left. You don't want a second layer of berries that will stick up above the batter.

Sprinkle on the remaining 1/3 cup of sugar, then gently pour on the rest of the batter. Don't overfill: The batter will rise. If the pie plate is quite full, put it on a cookie sheet before you put it in the oven, to guard against spills.

Press down any floating berries so that all are at least partially covered with batter. Bake until a toothpick or knife inserted in the center comes out clean, about 50 to 60 minutes. (The clafoutis will puff up and look quite done earlier, but it will be very liquid in the center. A little softness might be desirable, but don't take it out after 30 minutes just because it looks done.)

Serve hot -- or warm or at room temperature, when it won't be puffy but will taste fine. Just before serving, sprinkle a little powdered sugar across the top through a sieve. Refrigerate any leftovers. It's good cold, too.


:D


Lucy I'M Home :p

[Jolie Rouge]

BBQ Grilled Chicken Kabobs

Fire up the grill and load the skewers for this barbecued basic. But beware: The scent may attract hungry neighbors....

PREP TIME: 15 minutes
GRILL TIME: 15 minutes

1 1/2 pounds Boneless Skinless Chicken Breast Fillets, cut into 1/2-inch pieces

Assorted cut-up fresh vegetables (peppers, mushrooms, onions and zucchini)

1 bottle (18 ounces) barbecue sauce


Arrange chicken and vegetables on skewers. Place kabobs on grill over medium coals. Grill 10 to 15 minutes or until cooked through, turning once and brushing frequently with barbecue sauce. Serve with additional barbecue sauce. Try serving with hot cooked rice.

Tips & Timing: Broil: Place kabobs on rack of broiler pan. Broil 5 to 7 inches from heat for 10 to 15 minutes or until cooked through, turning once and brushing frequently with barbecue sauce.


{{{{smooches}}}}

[Jolie Rouge]

Chilly Cucumber Soup

3 cucumbers, peeled, seeded and thinly sliced
1 1/2 to 2 cups chicken broth
1/4 cup scallions, chopped
1/4 cup butter
1 cup plain yogurt
sour cream
fresh dill
salt and pepper

Melt butter in a saucepan and add cucumbers and scallions. Cook over low heat for several minutes. Place cucumbers and scallions in food processor, add chicken broth, yogurt and salt and pepper. Blend until smooth. Chill for several hours before serving. Serve chilled topped with sour cream and fresh dill.

This soup is nice and cool and very good. You will be surprised at how rich the flavor is with so few ingredients. You can also serve this with some croutons to sprinkle on top of the soup.


Marinated Pork Loin Chops
with Apple-Chile Chutney

6 - 8 pork loin chops about 1 inch thick
1/4 cup soy sauce
2 cloves garlic
1/4 cup dry sherry
1 tsp. dry mustard
1 tsp. ground ginger
1 tsp. dried thyme
Salt and pepper to taste

Combine all ingredients except pork chops. Place pork chops in a shallow baking dish and pour marinade over chops. Refrigerate for several hours before cooking. You can grill these chops over a medium-high hot grill or bake at 350 degrees for about 45 minutes, either way you should cook pork until it is no longer pink in the middle. Be careful not to overcook however or the pork will become tough. The marinade in this recipe is perfect for pork. You should turn the chops a few times during the marinating process to make sure each side gets a turn.


Apple-Chile Chutney

4 cups granny smith apples, peeled cored and diced
2 red or green chilies, diced
1/4 cup cider vinegar
1/3 cup brown sugar
6 cloves garlic, minced
2/3 cup water
1 Tbsp. fresh marjoram or 1 tsp. dried

Combine all ingredients in a saucepan and cook over medium heat until apples are tender. Refrigerate until ready to serve. Be careful when chopping hot chilies, they can make your fingers burn and if you touch your eyes with the chile juice on your fingers it could be quite painful. If you like things a little hotter you may leave some or all the seeds in the recipe when chopping the chiles. We never tried making our own chutney until we found this recipe. We could always find Major Gray's Chutney and who wants to mess around with perfection? But once we tried this chutney we were hooked. It is very easy and the result is wonderful. You can also alter the ingredients to make it mild or very spicy. Major Gray is still safe but not to only chutney in town.


Ratatouille

1 large eggplant, cubed
1 zucchini, sliced
1 yellow squash, sliced
1 large onion, sliced
2 tomatoes, sliced
1/4 pound pancetta, sliced or cooked ham
1 - 12 oz. jar marinated artichoke heart, diced
3 cloves garlic, minced
1/2 cup fresh parsley, chopped
1 tsp. fresh basil, chopped
1 cup mozzarella cheese, grated
1/4 cup extra virgin olive oil

Saute onion and garlic in olive oil until tender. Add eggplant and cook for about 10 minutes. Add zucchini and yellow squash and cook for and additional 5 minutes. Add tomatoes, pancetta, artichoke hearts, basil and parsley. Cook over low heat for about 30 minutes. Salt and pepper to taste. Sprinkle with cheese and melt cheese in the oven and serve. What a great recipe for all those summertime veggies. How can you go wrong with fresh eggplant, zucchini, squash, onions and tomatoes. The rest of the ingredients really add zip to the veggies for a finished product that is simply wonderful. My wife and I will sometimes eat this as a main course with some French bread.

White Chocolate Tart

1 - 9 inch piecrust prebaked
3 oz. white chocolate, melted
2 eggs and 2 egg yolks
1 and 1/3 cup buttermilk
1 Tbsp. lemon juice
1 tsp. lemon zest
1/3 cup brown sugar
2 Tbsp. flour
1 tsp. vanilla

Melt white chocolate either in a double boiler or in the microwave, being careful not to scorch. Pour into pie crust. Combine eggs, egg yolks, buttermilk, lemon juice and zest, brown sugar, flour and vanilla and cook over low heat in a saucepan until it starts to thicken a little. Pour over white chocolate in the pie crust and bake at 350 degrees for about 30 minutes. Cool before serving. Your may also wish to garnish with fresh raspberries, blueberries, blackberries or strawberries. This dessert is too good to be true. Be prepared to act humble as you accept all the compliments from family and guests.

[the fugative]

:D


Pounce
Pounce
Pounce
Pounce
Pounce
Pounce
Pounce
Pounce
Pounce
Pounce
Pounce
Pounce
Pounce
Pounce
Pounce
Pounce
Pounce
Pounce
:D
HiYa Jolie

:D

[Jolie Rouge]

How was the weather on Mars ?

Any packages ?

[the fugative]

:p


Very nice a little dusty and windy but nice... ;)


Nope no packages


Any Posty cards??


:D

[Jolie Rouge]

dayum ! I sent a cute Snoopy tie about ten days ago ...


:( :mad: :(

[the fugative]

Originally posted by Jolie Rouge
dayum ! I sent a cute Snoopy tie about ten days ago ...


:( :mad: :(


:( Hmm maybe got caught up in the mail somewhere I'll be on the lookout for it {{{Jolie}}}

[Jolie Rouge]

you *do* like Snoopy - right ?

[the fugative]

Originally posted by Jolie Rouge
you *do* like Snoopy - right ?


:D Of course

[the fugative]

:D


Zuppa di Gran Farro della Garfagnana


1 1/2 Cups Dried mixed pinto, kidney, and cranberry beans
1 1/2 Cups Farro or wild barley
Fresh Ham bone (optional)
2 Cups potatoes, peeled and diced
2 Cloves garlic, peeled and crushed
1 Sprig fresh rosemary, plus 1 tablespoon finely chopped
1 Sprig fresh sage, plus 1 tablespoon finely chopped
1 Tablespoon salt, plus extra to taste
1/4 Pound pancetta, or unsmoked bacon, chopped
1/2 Cup extra-virgin olive oil
1 small red onion, finely chopped
1/3 Cup celery, finely chopped
1/2 Cup carrot, finely chopped
1/3 Cup leek, well-washed and finely chopped, white part only
1/4 Teaspoon crushed red pepper flakes
1/2 Cup white wine
6 Tablespoons tomato paste
Fresh ground black
Pepper to taste

Rinse the beans, picking them over to remove any pebbles. Soak them overnight in 5 cups cold water.

Rinse the farro, cover it with 3 cups cold water, and set aside. Drain the beans and put them into a large stockpot with 5 quarts fresh, cold water. Add the ham bone, the potato, crushed garlic, the rosemary and sage sprigs.

Bring the beans to a boil, add the tablespoon of salt, and reduce the heat to a simmer. Cover and cook until the beans are soft, 40-45 minutes. Drain the beans and potato, reserving the liquid. Discard the garlic and herbs. Puree half the beans and potato with 2 cups of the cooking liquid. Mix the puree with the remaining drained beans. Reserve the remaining cooking liquid.

In a large stockpot over medium heat, sauté in 1/4 cup of the olive oil the pancetta, chopped rosemary, chopped sage, chopped garlic, the onion, celery, carrot, leek, and red pepper flakes. When the mixture starts to color, in 15-20 minutes, add the wine, and cook until it reduces, about 1 minute. Add the tomato paste, the beans and puree, and 7 cups of the reserved liquid. Simmer over low for 30 minutes, stirring occasionally.

Drain the farro and add it to the soup. Cook for another 45 minutes, adding the reserved bean broth a little at a time if the soup gets to thick or dry. Taste and adjust for salt. Serve the soup garnished with black pepper and the remaining olive oil. (Don't throw the cooking liquid away. The soup gets very thick overnight and you will need to thin it out if you reheat it. Or you can use water.)




:D


Tagliata di Manzo alle Erbe Aromatiche


2 Shell steaks, rib-eye, T-bone, New York, or Strip loin with bone (Boneless steaks should be 14 ounces each, steaks with bone should be 18-20 ounces each)
Salt and fresh ground pepper, to taste
3 Tablespoons arometo sauce (see below)
5 Tablespoons homemade beef or vegetable stock

Preheat the broiler. Salt and pepper the steaks on both sides generously. Broil them for about 4 minutes on each side. The meat should be very rare when sliced.

Trim the fat and carve the meat into 1/4 -inch thick slices. Arrange the slices, one touching another, in an ovenproof serving dish. Mix together the arometo sauce and the broth. Spoon the sauce over the meat. (If you want, you can prepare the dish up to this step and refrigerate it, saving the final broiling until right before you serve the steak.) Place the meat under the broiler for 1 to 2 minutes, until it is cooked as you like it. Serve immediately.

Arometo Sauce:
1 Cup tightly packed fresh mixed herbs (use a combination of basil, rosemary, thyme, Italian parsley, marjoram, oregano, savory and tarragon.)
2 Cloves garlic, finely minced
1/3 - 1/2 Cup extra-virgin olive oil

In a bowl, combine the herbs, garlic, and olive oil and set aside. (This mixture will keep for 2 to 3 weeks in the refrigerator. It is best after 4 to 5 days.)




:D

LEMON PANNA COTTA WITH BLACKBERRY SAUCE




Panna cotta
Vegetable oil
1 cup whole milk
1 cup whipping cream
1/2 vanilla bean, split lengthwise

5 tablespoons fresh lemon juice
2 teaspoons unflavored gelatin
1/2 cup sugar
1 cup crème fraîche*
2 tablespoons grated lemon peel

Sauce
3 cups frozen blackberries (about 12 ounces), thawed, drained, juices reserved
3 tablespoons (packed) golden brown sugar
3 tablespoons crème de cassis (black-currant-flavored liqueur; optional)

For panna cotta:
Lightly oil six 3/4-cup ramekins or custard cups. Mix milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover; let steep 30 minutes. Remove vanilla bean.

Pour lemon juice into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir sugar and gelatin mixture into milk mixture. Stir over low heat just until sugar and gelatin dissolve, about 2 minutes. Remove from heat. Whisk in crème fraîche and lemon peel. Divide among ramekins. Cover; chill until set, at least 6 hours or overnight.

For sauce:
Puree 2/3 of blackberries and all reserved juices, brown sugar, and crème de cassis, if desired, in blender. Strain mixture into medium bowl, pressing on solids to extract as much liquid as possible. Discard solids in strainer. Stir remaining blackberries into sauce. (Can be made 1 day ahead. Cover and chill.)

Run small knife around each panna cotta. Place bottoms of ramekins, 1 at a time, in bowl of hot water 45 seconds. Place plate atop ramekin. Hold plate and ramekin together; invert, shaking gently, to turn out panna cotta. Serve with sauce.

*Available at some supermarkets. If unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat; mix in 2 tablespoons buttermilk. Cover; let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Chill until ready to use.

:D

[Alexandria]

Does anybody have a really good recipe for French Onion Soup ? I'd love to try making it since it's expensive in restaurants and my husband and I LOVE it.

[the fugative]

:D


Classic French Onion Soup


1 stick butter (8 Tablespoons)
8 cups onions, thinly sliced
3 Tablespoons flour
3 quarts beef stock
1 Tablespoon salt
1 teaspoon pepper
1 cup brandy
1 teaspoon BV meat glaze (or kitchen bouquet, bovril, or oxo, in a pinch)--optional
grated Gruyere cheese
grated Parmesan cheese
French bread
olive oil
Melt the butter in a Dutch oven and add the onions, stirring constantly. cook for 5-7 minutes, until soft.
In the meantime, cut slices of French bread into 1/2 inch pieces and toast them at 350 degrees in the oven for about 15 minutes--until they are dry crusts.

When the onions are soft, sprinkle them with flour, stir, then add 2 cups of beef stock and stir until the mixture is thickened. Add the remaining stock, stir into 1 Tablespoon of salt, the pepper, and the brandy. Bring to a boil. Cover and simmer for 1/2 hour to an hour. Add the meat glaze and taste for seasoning.

When you're ready to serve, ladle the soup into individual bowls and cover each with a thick handful of Gruyere cheese. Top each with a piece of the toasted bread, which has been drizzled with olive oil. Sprinkle it with the Parmesan, then run them under a broiler for a few minutes and carry out to the table.


:D

[the fugative]

:D


Cauliflower Soup with Curried Onions


strips of bacon, diced--or 4 Tablespoons olive oil
2 cups of onions, sliced
1 and 1/2 teaspoons minced garlic
1 teaspoon curry powder
1/8 teaspoon cayenne pepper
1/2 teaspoon sugar
1 teaspoon flour
5 cups light vegetable or chicken stock
1 medium potato, peeled and coarsely chopped
1 and 3/4 teaspoon salt
1 pound cauliflower, broken into flowerets and the rest chopped
1 teaspoon tumeric
1/4 cup chutney
1/4 cup minced parsley
1 Tablespoon lemon juice
2 Tablespoons green onion, sliced diagonally
Fry bacon til crisp, then remove, drain, and reserve. Pour off all but about 3 Tablespoons of the bacon fat and scrape up the bottom of the pan a bit, then add onion, garlic, curry, and cayenne and stir for about a minute. Reduce the heat to low, cover, and cook for about 15 minutes, til the onions are soft. Add the sugar, turn up the heat to high, and stir until the onions are brown--about 5 minutes. Stir in the flour and set aside.

At the same time, bring the stock to a boil in a large saucepan and add the potato and a teaspoon of salt. Cover, reduce heat, and cook for 10 minutes. Add the cauliflower and tumeric, bring to a boil, then reduce heat and cover, cooking until the vegetables are very tender, about 10 minutes. Remove from the heat and cool a minute or two.

Puree 3/4 of the cauliflower mixture with the chutney, then pour back into the pan with the remaining cauliflower mixture. Stir in the onion mixture and bring to a simmer. Simmer for 10 minutes. At this point, you can hold it in the refrigerator til you are ready to serve it. Just reheat when you're ready.

When ready to serve, stir in the crumbled bacon, parsley, lemon juice, and the remaining 3/4 teaspoon of salt. Ladle into bowls and sprinkle with the green onions. Serve immediately.


:D


HERB PINWHEEL BISCUITS


2 cups flour

¾ teaspoon salt

1 tablespoon baking powder

1/3 cup butter, cut into ½-inch pieces, chilled

¾ cup buttermilk

1/3 cup chopped mixed fresh tarragon, chives, dill leaves

2 tablespoons butter, melted

2 tablespoons heavy whipping cream

To prepare oven, baking sheet: Heat oven to 450 degrees. Line baking sheet with parchment.

To make dough: Sift together flour, salt and baking powder. Add butter chunks. Using fingertips or pastry blender, work butter into flour to form coarse crumbs. Using fork, stir in buttermilk until blended.

To shape dough: Scrape mixture onto lightly floured work surface. Gently knead for 1 minute or until mixture comes together. Using floured rolling pin, roll dough into rectangle shape ¼-inch thick. Brush with half of melted butter. Sprinkle with chopped herbs. Starting from long side, roll dough jellyroll style into a log. Cut into 1-inch slices. Place on baking sheet. Add cream to remaining melted butter. Brush across tops of biscuits.

To bake biscuits: Bake for 13 to 15 minutes or until golden brown.


:D



STRAWBERRY BISCUITS



1 cup diced strawberries

Scant 3 tablespoons granu-lated sugar, divided use

2 cups flour

1 tablespoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

6 tablespoons cold butter, cut into ¼-inch pieces

2/3 cup buttermilk

2 tablespoons turbinado sugar (see shopper's note)

To prepare oven, baking sheet: Heat oven to 450 degrees. Line baking sheet with parchment paper.

To make dough: Toss strawberries with 1 to 2 tablespoons granulated sugar to taste, depending on sweetness. Set aside. In mixing bowl, sift together flour, 1 tablespoon granulated sugar, baking powder, baking soda and salt. Using pastry blender or 2 forks, cut in butter. (Note: It's OK to have visible chunks of butter; this makes for a flakier biscuit.) Stir in berries. Toss to coat with flour. Stir in buttermilk until flour mixture is just moistened.

To shape dough: On lightly floured work surface, lightly knead dough until it holds together. Pat or roll to ¾-inch thickness. Using 2-inch biscuit cutter, cut into rounds. Place biscuits on prepared baking sheet. Sprinkle each biscuit with ¼ teaspoon turbinado sugar.

To bake biscuits: Bake for 15 to 18 minutes or until light brown.

note: Turbinado sugar is sold at health-food and specialty-foods stores and well-stocked supermarkets



:D

[Jolie Rouge]

Butter Pecan Ice Cream


4 eggs, beaten
2-1/4 cups sugar
5 cups milk
4 cups whipping cream
4-1/2 teaspoons vanilla
1/2 teaspoon salt
1/4 cup butter
2 cups chopped pecans
1/4 cup brown sugar

In a large mixing bowl, gradually add sugar to eggs, beating until stiff. Add milk, cream, vanilla and salt and mix well. Refrigerate. Melt butter and sauté pecans. Add brown sugar and stir until melted. Cool well. Add to ice cream mixture and freeze in ice cream freezer.

YIELD: 1 gallon

[the fugative]

Originally posted by Jolie Rouge
Butter Pecan Ice Cream


4 eggs, beaten
2-1/4 cups sugar
5 cups milk
4 cups whipping cream
4-1/2 teaspoons vanilla
1/2 teaspoon salt
1/4 cup butter
2 cups chopped pecans
1/4 cup brown sugar

In a large mixing bowl, gradually add sugar to eggs, beating until stiff. Add milk, cream, vanilla and salt and mix well. Refrigerate. Melt butter and sauté pecans. Add brown sugar and stir until melted. Cool well. Add to ice cream mixture and freeze in ice cream freezer.

YIELD: 1 gallon



Sounds Good


:D

[Jolie Rouge]

Soy-Braised Cornish Game Hens

3 Tablespoons soybean oil or corn oil
2 green onions, cut into 1-inch slices
3 cloves garlic, crushed
1 (2-inch) piece of gingerroot, cut into 1/8-inch slices
3 star anise pods
1 teaspoon Sichuan peppercorns
1 cup soy sauce
1/2 cup sake or dry sherry
1 Tablespoon sugar
1 cup water
4 (about 1 pound each) Cornish hens


Warm the oil in a large heavy saucepan. Add the green onions, garlic, gingerroot, star anise and peppercorns. Cook over medium-high heat for 5 minutes or until fragrant and the green onions are golden. Stir in the soy sauce, sake, sugar and 1 cup water. Simmer gently for 10 minutes.

Add the hens to the soy sauce mixture, breast side up. Cook, covered, over medium-low heat for 40 minutes or until the hens are cooked through and the juices run clear when a thigh is pierced with a fork, turning every 10 minutes.

Remove from the heat; let stand, covered, for 10 minutes. Remove to a warm platter; cover loosely with foil to keep warm. Strain the braising liquid; skim the fat. Remove the hens to individual plates; serve with wild rice.

SERVINGS: 4




Gourmet Grouper Fillets

3/4 cup grated Parmesan cheese
1/2 cup (1 stick) butter, softened
3 Tablespoons mayonnaise
3 Tablespoons chopped green onions
2 teaspoons chopped chives
6 (8-ounce) grouper or other mild white fish filets,1 inch thick
1/4 cup lemon juice
Pepper to taste
Garnish: Lemon slices and chives

Combine the Parmesan cheese, butter, mayonnaise, green onions and 2 teaspoons chives in a small bowl and mix well. Place the fish on a lightly greased rack in a broiler pan. Drizzle with the lemon juice and sprinkle with pepper. Broil 6 inches from the heat source for 8 to 10 minutes or until the fish flakes easily. Remove from the oven. Spread the fish with the Parmesan cheese mixture. Return to the oven. Broil for 2 minutes or until the Parmesan cheese mixture is light brown and bubbly. Garnish with lemon slices and chives.

SERVES: 6

[Jolie Rouge]

That is my FIL "Secret Family Recipe". I *finally* pried it oout of him. "They like me ! They really really like me !" LOL

[the fugative]

Originally posted by Jolie Rouge
Soy-Braised Cornish Game Hens

3 Tablespoons soybean oil or corn oil
2 green onions, cut into 1-inch slices
3 cloves garlic, crushed
1 (2-inch) piece of gingerroot, cut into 1/8-inch slices
3 star anise pods
1 teaspoon Sichuan peppercorns
1 cup soy sauce
1/2 cup sake or dry sherry
1 Tablespoon sugar
1 cup water
4 (about 1 pound each) Cornish hens




:D

I like this one, I use peanut oil rather than soy or corn :D

[the fugative]

:D


Chicken and Tortellini Soup


• 2 tbsp. olive oil

• 4 chicken legs and 4 chicken thighs (about 2 1/2 lb. total)

• 2 medium onions, slivered

• 1 rib celery, thinly sliced

• 2 medium carrots, chopped

• 1 large clove garlic, minced or pressed

• 1 tsp. dried basil or 1 tbsp. finely chopped fresh basil

• 1/2 tsp. dried oregano

• 1/4 tsp. dried thyme

• 1/4 tsp. dried sage

• 1 (28-oz.) can tomatoes, coarsely chopped

• 1 3/4 c. chicken broth or 1 (14 1/2-oz.) can chicken broth

• 1 c. dry red wine

• 1 (8-oz.) can tomato sauce

• 1 (12-oz.) pkg. frozen cheese tortellini

• 3 c. finely julienned Swiss chard or spinach, leaves only

• Salt (optional)

• Grated Parmesan cheese

In a 4 1/2-to 5-quart Dutch oven, heat olive oil over medium heat. Add chicken pieces, about half at a time, and brown on all sides, removing them as they brown. Pour off all but 2 tablespoons of the drippings. To same pan add onions, celery and carrots. Cook, stirring often, until soft, but not browned. Stir in garlic. Return chicken to pan.

Sprinkle chicken and vegetables with basil, oregano, thyme and sage. Mix in tomatoes with their liquid, broth, wine and tomato sauce. Bring to a boil, cover, reduce heat and simmer slowly until chicken is fork-tender (about 1 hour).

Meanwhile, cook tortellini in boiling salted water according to package directions. Rinse with cold water, drain well and reserve.

Mix cooked tortellini and julienned chard or spinach into soup and cook, uncovered, until it is wilted but still bright green, and tortellini are heated through (3 to 5 minutes). Taste; add salt if needed.

Serve in broad, shallow bowls with Parmesan cheese to sprinkle over each serving to taste.

:D



Tortellini Salad With Red Peppers and Salami



• 1 (12-oz.) pkg. frozen tortellini

• 3 tbsp. red wine vinegar

• 1 tsp. dried basil

• 1 tsp. Dijon mustard

• 1/4 tsp. salt

• 1/8 tsp. coarsely ground pepper

• 1 clove garlic, minced or pressed

• 1/2 c. olive oil

• 1/4 c. finely chopped parsley

• 3 oz. dry salami, cut in thin strips (about 3/4 c.)

• 1 red or green bell pepper, quartered, seeded and cut into thin strips

• 2 tbsp. toasted pine nuts (optional)

• 2 tbsp. grated Parmesan cheese

• Tender lettuce leaves, such as butter or Boston lettuce

Cook tortellini according to package directions. Drain, rinse with cold water and drain again. Set aside.

In a large bowl, mix vinegar, basil, mustard, salt, pepper and garlic. Using a whisk or fork, gradually beat in oil until well-combined.

Lightly mix in tortellini, parsley, salami, pepper, pine nuts (if used) and cheese. Cover and refrigerate for 1 hour or longer to meld flavors. Serve on lettuce leaves.

:D

[the fugative]

:D


CREAM CHEESE, HAM AND HERB SOUP


2 leeks

2 tablespoons butter

3½ cups vegetable stock

1 ounce coarsely chopped mixed fresh herbs, such as parsley, chives, thyme, basil and oregano

1 cup (8 ounces) cream cheese, (note:not reduced-fat or fat-free)

1 tablespoon cornstarch

1 tablespoon milk

1 cup chopped ham

Chopped fresh chives, for garnish

To prepare leeks: Cut off roots and tough dark green leaves, leaving white part and about 3 inches of light green portion. Wash leeks thoroughly to remove dirt and grit. Slice in half lengthwise. Chop into 1-inch pieces.

To cook leeks: Melt butter in large, heavy-bottomed saucepan. Add chopped leeks. Fry over medium heat for 2 minutes. Cover. Turn heat to low. Cook for 5 minutes. Add vegetable stock and herbs to saucepan. Bring to a boil over moderate heat. Reduce heat. Cover. Simmer gently for 20 minutes.

To process soup: Remove saucepan from heat. Working in small batches, transfer leek mixture to food processor or blender. Process for 15 seconds or until smooth.

To finish soup: Return soup to saucepan. Reserve a little cream cheese for garnish. Spoon remaining cheese into soup. Whisk until melted and incorporated. Mix cornstarch and milk to a paste. Stir mixture into soup. Heat, stirring constantly, until thick and smooth. Stir chopped ham into soup.

To serve: Pour soup into warmed individual serving bowls. Spoon some of reserved cream cheese into each bowl. Garnish with chives. Serve.

:D


AVGOLEMONO


8 cups homemade chicken stock or canned chicken broth, divided

2 cups uncooked orzo (see cook's note)

1 teaspoon salt or to taste

¼ teaspoon freshly ground black pepper

3 tablespoons cornstarch

4 large eggs

¾ cup fresh lemon juice (approximately 4 lemons)

To cook orzo: In large saucepan, bring 6 cups stock to a boil. Add orzo. Cook for 10 minutes or until al dente. Add salt and pepper. Set aside.

To make egg mixture: Dissolve cornstarch in½ cup water. Set aside. Heat remaining 2 cups stock until hot. (Note: Do not boil.) In bowl, whisk eggs until fluffy. Add cornstarch mixture and lemon juice. Using electric mixer on medium-low speed, slowly add 1 to 2 cups hot stock until incorporated and mixture thickens slightly. (Note: Add any remaining stock to orzo.)

To incorporate orzo: Over low heat, slowly add egg mixture to orzo, stirring constantly until thick and creamy. (Note: Do not boil or eggs will curdle.) Serve immediately.

note: If substituting rice for orzo, use 1¼ to 1½ cups rice, not 2 cups.
Two cups bite-size cooked chicken can also be added before serving.



:D


BROTCHEN


1¼ cups lukewarm water (105 to 115 degrees)

1 package yeast

2 teaspoons sugar

½ teaspoon salt

2 tablespoons shortening

1 egg white, stiffly beaten

4 cups flour, approximately

To activate yeast: Pour ¼ cup warm water in small bowl. Add yeast and sugar. Stir to dissolve. Let stand at room temperature for 10 minutes or until foamy.

To make rolls: In mixing bowl combine yeast, remaining 1 cup water, salt and shortening. Fold in stiffly beaten egg white. Add enough flour to make soft dough. Let dough rise until doubled. Punch down. Let rise again. Punch down. Divide into 10 to 12 pieces.

To bake rolls: Preheat oven to 450 degrees. Form dough into slightly flattened balls. Place on greased baking sheet. Bake for 20 minutes. To ensure hard crust, place pan with boiling water in bottom of oven during baking.

:D

[the fugative]

ONION PIE



Pastry for 8-inch double crust pie

2 tablespoons flour

8 to 9 large onions, peeled and sliced thin

2 tablespoons cold butter, diced

1 teaspoon salt

Dash of pepper

1 cup whipping cream

1 egg

To make pie: Preheat oven to 450 degrees. Line pie tin with crust. Sprinkle flour over crust. Add onions. Dot with butter. Sprinkle with salt and pepper. Pour cream over all. Top with remaining piecrust. Seal edges. Prick top of crust with tines of fork. Combine egg and 2 tablespoons water to make egg wash. Brush crust with egg wash.

To bake pie: Place on center rack of oven. Bake for 10 minutes. Reduce heat to 350 degrees. Bake for 30 minutes or until crust is golden brown. Cool slightly before serving.




:D

[the fugative]

Onion and Sugar Snap Pea Salad with Toasted Sesame Seeds



1 pound fresh sugar snap peas
1 sweet onion, halved through its stem to root end, then sliced into half-rings
sesame oil
light salad oil
1/4 cup toasted sesame seeds
2 teaspoons commercially prepared teriyaki sauce
fresh cilantro, minced
finely minced fresh ginger
1 tablespoon Oriental vinegar

Pare away the stem end from each sugar snap pea.
To assemble the salad, toss the peas and the sweet onions with a few spoons of sesame oil and light salad oil, then toss with the sesame seeds, teriyaki sauce, cilantro to taste (it depends on how much you like the flavor, start with a tablespoon, but you could use considerably more, if desired), and ginger. Just before serving, toss with the vinegar (You don't want to add the vinegar too soon or the acid will alter the color of the peas; coating them with oil first helps to delay the reaction).



:D


Curried Cream Of Tomato Soup With Apples


2 tablespoons margarine
1 1/2 cups finely-chopped onions
1 cup finely-chopped celery
1 teaspoon minced garlic
6 tablespoons curry powder
3 cups canned tomatoes, drained
1 bay leaf
1/2 teaspoon thyme
1 cup long-grain rice
6 cups unsalted chicken stock
1 cup skim milk
1 1/2 cups cubed apples
salt
fresh ground black pepper
Melt the margarine in a large kettle.
Add the chopped onion, celery and garlic.
Cook, stirring until tender.
Add the curry powder and cook, stirring about 1 minute.
Add drained tomatoes, bay leaf, thyme and rice.
Stir constantly while bringing to a boil.
Add chicken broth.
Return to boil and then simmer for about 30 minutes.
When rice is tender, remove the bay leaf.
Pour the soup into a food processor or blender and blend until smooth.
Return the soup to the kettle, add the milk and apple cubes.
Increase temperature and serve hot.


:D


Toasted Garlic Rice with Herbs and Lime


1 1/2 cups uncooked long-grain white rice
3 cups low sodium chicken broth
2 tablespoons fresh lime juice
2 tablespoons vegetable oil
12 cloves garlic, minced
3/4 teaspoon salt
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh marjoram
1 1/2 teaspoons lime zest

Place rice in strainer.
Rinse under cold water until water runs clear.
Drain well.
Bring broth and lime juice to simmer in medium saucepan.
Heat oil in large saucepan over medium heat.
Add garlic; sauté until golden and sticky, about 1 minute.
Add rice; stir 2 minutes.
Add hot broth mixture and 3/4 teaspoon salt and bring to boil.
Reduce heat to low; cover.
Cook until rice is tender, about 25 minutes.
Turn off heat; let stand, covered, 10 minutes.
Add herbs and lime peel to rice; fluff with fork.
Season with additional salt, if desired.


:D

[the fugative]

:D



Chilled Soup of Fresh Peas


• 1/4 lb. edible-pod peas, strings removed

• 1/4 c. ( 1/2 stick) butter

• 2 shallots, minced

• 2 lb. English peas, shelled

• 2 c. chicken stock

• 2 c. half-and-half

• 1/2 c. light sour cream or plain yogurt

• Lemon juice, to taste

• Salt and freshly ground pepper, to taste

• 1/4 c. fresh basil leaves

Blanch edible-pod peas 30 seconds in lightly salted boiling water; drain and plunge into ice water to stop the cooking. Slice peas lengthwise into fine julienne; set aside for garnish.

In a medium saucepan, melt butter over moderately low heat. Add shallots; sauté 1 minute. Add English peas, reduce heat to low and cook until peas are slightly softened (about 5 minutes). Raise heat to high, add chicken stock and bring to a simmer. Reduce heat to maintain a simmer and cook 2 minutes. Transfer soup to blender or food processor; blend until smooth. Chill thoroughly.

Whisk together half-and-half and sour cream; whisk into chilled soup. Season with lemon juice, salt and pepper. Just before serving, roll basil leaves tightly; julienne finely. Ladle soup into chilled bowls. Garnish each serving with julienned peas and basil.

:D


Roasted Salmon With Garlic Cream



• 4 whole bulbs garlic

• 3 tbsp. butter

• 1 c. reduced-fat sour cream or plain yogurt

• 1 tsp. stone-ground mustard

• 2 lb. fresh salmon fillets

Remove papery outer shell from garlic, leaving bulbs intact and cloves unpeeled. Place bulbs in a saucepan just large enough to hold them. Add water to barely cover and bring to a simmer over high heat. Reduce heat to maintain a simmer and cook 40 minutes, adding more water as necessary to keep heads barely covered. Remove from heat, cool and peel. Cloves will be very soft and easy to peel. Place cloves in food processor with butter; purée. Add sour cream and mustard; process until blended. Transfer to a bowl and set aside.

Cut salmon into 8-ounce fillets; place fillets in large baking dish. Spread top surface of each fillet with some of the garlic purée. Cover dish with plastic film; refrigerate for at least 30 minutes or up to 2 hours.

Preheat oven to 350 degrees. Place fillets on a lightly buttered baking sheet or buttered baking dish; bake until done to taste (about 7 to 10 minutes). Serve immediately.

Note: The garlic purée should be applied at least 30 minutes before baking.

:D

[jaybird]

Oooh thanks for the salmon recipe, I've got some out of the freezer to make tomorrow or Tuesday. I have a pasta recipe to post, but I'm too tired tonight. Remind me. ;)

[Jolie Rouge]

Root beer fudge

1 cup butter
1 1/3 cups milk
4 cups sugar
2 1/2 tsps. Zatarain's Root Beer Extract
1/8 tsp salt
1/4 cup chopped pecans (optional)

In a saucepan, melt butter over low heat and then add remaining ingredients. Place over medium heat and cook until the mixture reaches a boil, stirring constantly. Carefully clip a candy thermometer to the side of the pan. Continue to cook, stirring constantly, until the mixture reaches the softball stage (234 degrees), about 20 minutes. Remove from heat and beat until thick.
Transfer immediately to well-greased 9x9-inch glass dish and sprinkle with chopped pecans. Cool thoroughly before cutting.

;)

[the fugative]

Originally posted by jaybird
Oooh thanks for the salmon recipe, I've got some out of the freezer to make tomorrow or Tuesday. I have a pasta recipe to post, but I'm too tired tonight. Remind me. ;)


Remind me.
Remind me.
Remind me.
Remind me.
Remind me.
Remind me.
Remind me.
Remind me.
;)

[the fugative]

:D


CRISPY TROUT WITH WILTED WATERCRESS




1/3 cup yellow cornmeal
1 teaspoon grated lemon peel
1 teaspoon salt
3/4 teaspoon coarsely ground pepper
4 boneless trout fillet halves (about 1 1/4 pounds)

1 tablespoon butter
2 tablespoons olive oil

1 tablespoon lemon juice
1 bunch watercress, trimmed
Lemon wedges

Combine first 4 ingredients in shallow dish. Moisten trout with cold water and dip in cornmeal mixture, turning to coat.

Melt butter with 1 tablespoon oil in large skillet over medium-high heat. Add trout, skin side down, and pan-fry until coating is brown, about 3 minutes. Turn trout over; pan-fry until opaque in center, about 2 minutes. Transfer trout to platter.

Add 1 tablespoon oil and lemon juice to skillet, stirring to scrape up browned bits. Add watercress and cook until barely wilted, tossing with pan drippings, about 30 seconds. Season with salt and pepper. Top trout with watercress, garnish with lemon wedges, and serve.

:D



Sugar 'n' Spice Pork Tenderloin



For the brine:
1 cup water
4 tablespoons coarse salt
2 tablespoons granulated sugar
2 tablespoons cider vinegar

For the redeye gravy:
1 pound country ham, diced
1 pound applewood-smoked bacon, diced
5 cups demi-glace
2 1/2 cups strong black coffee
1 1/2 cups Coca-Cola
Salt and pepper to taste
2 tablespoons cornstarch, if needed

For the pork tenderloin:
One 1 1/2-pound pork tenderloin
1/4 cup brown sugar
1 1/2 teaspoons ground cinnamon
3 star anise, whole
1 tablespoon Szechuan peppercorns
2 teaspoons coarse salt
1 1/2 teaspoons black pepper
1 tablespoon olive oil

For the succotash:
1 quart heavy cream
2 tablespoons butter
1 medium shallot, chopped
2 scallions, chopped
1 small tomato, chopped
2 cups cooked black-eyed peas
1 cup cooked corn kernels

To brine the pork, combine all of the ingredients for the brine in deep bowl. Trim the pork tenderloin of all silverskin and place in the bowl. Cover and refrigerate for 12 hours.

Meanwhile, to make the redeye gravy, combine the ham and the bacon in a large saucepan set over high heat. Cook until all of the fat has rendered from the bacon, and the bacon is slightly crisp. Add the demi-glace, coffee, and Coca-Cola and cook until the mixture is reduced by two-thirds, about 1 1/2 hours. The mixture may not thicken, depending on the strength of the demi-glace used. If the gravy is too thin, dissolve the cornstarch in 4 tablespoons of cold water, and add it to the gravy. Bring to a boil and cook until the gravy thickens, about 2 minutes. Season with salt and pepper.

To make the succotash, reduce the cream to one cup over medium heat, which will take about an hour. Set aside. Melt the butter in a large sauté pan set over medium heat. Add the shallots, scallions, and tomato, and cook until softened, about 4 minutes. Add the black-eyed peas and the corn, and stir to combine. Add the reduced cream, stir to combine, and cook until the mixture is hot.

To finish the pork, combine the brown sugar, cinnamon, star anise, Szechuan peppercorns, salt, and pepper in a spice or coffee grinder and process until ground to a powder. Preheat the oven to 350 degrees. Remove the pork from the brine and pat dry. Coat the pork with the spice mixture, pressing it on to form an even crust. Heat the olive oil in an oven-proof pan and sear the pork on all sides. Place the pan in the oven and roast for about 20 minutes, or until the pork has reached the desired doneness.

To serve, carve the pork into 1/2-inch-thick slices. Serve the meat with succotash and gravy.




:D

[the fugative]

:D


LEMON BAR COOKIES



• Crust and topping:

1/3 cup brown sugar

½ cup chopped walnuts or pecans

1 cup all-purpose flour

1/3 cup butter or margarine

• Filling:

1 package (8 ounces) cream cheese

¼ cup sugar

1 egg

1 tablespoon lemon juice

2 tablespoons milk

1 teaspoon vanilla

To prepare oven, pan: Preheat oven to 300 degrees. Butter 9-inch-square pan.

To make crust, topping: Mix sugar, walnuts and flour. Cut in butter. Using hands, mix until crumbly. Reserve 1 cup of mixture to use as topping. Place remainder in prepared pan. Press down firmly. Bake for 12 to 15 minutes or until nicely browned.

To make filling: Reset oven to 350 degrees. In mixing bowl, beat cream cheese and sugar until smooth. Beat in egg. Beat in lemon juice, milk and vanilla. Pour into prepared crust. Sprinkle with reserved crumb mixture. Bake for 25 minutes. Cool. Cut into 16 squares.

:D


LEMON BARS


2 cups all-purpose flour plus more to finish

½ cup confectioners' sugar

½ pound (2 sticks) butter, softened

4 eggs, lightly beaten

6 tablespoons lemon juice

Dash of nutmeg

Grated zest of 1 lemon

2 cups sugar

To prepare oven, pan: Preheat oven to 350 degrees. Butter 9-by-13-inch baking pan.

To make crust: Mix flour, confectioners' sugar and butter. Pat into pan. Bake for 20 minutes.

To make filling: Meanwhile, beat together eggs, lemon juice, nutmeg, lemon zest and sugar. Pour filling into baked crust. Bake for 25 to 30 minutes. Sprinkle with confectioners' sugar. Cool. Cut into 24 squares.

:D


LEMON CHEESE BARS



1 box yellow cake mix

2 eggs, divided use

1/3 cup vegetable oil

1 package (8 ounces) cream cheese, softened

1/3 cup sugar

1 tablespoon lemon juice

To prepare oven: Preheat oven to 350 degrees.

To make crust, topping: Using fork, mix dry cake mix, 1 egg and vegetable oil until crumbly. Reserve 1 cup for topping. Pat remaining mixture lightly into ungreased 9-by-13-inch pan. Bake for 15 minutes.

To make filling: Meanwhile, beat together cream cheese, sugar, lemon juice and 1 egg until smooth. Spread over hot baked crust. Sprinkle with reserved crumb mixture. Bake for 15 minutes. Cool on rack before cutting into 24 bars.

:D

[Jolie Rouge]

Bell peppers baked with tomatoes and spinach

6 bell peppers (red, yellow and green), cut in thick slices
3 large tomatoes, cut in large slices
2 (6-oz.) bags baby spinach
4 to 5 cloves of garlic, chopped (more if desired)
1/4 cup extra-virgin olive oil
2 tbls. red wine vinegar
2 tbls. balsamic vinegar
2 tsps. minced fresh oregano
Salt and freshly ground pepper
2 tbls. fresh basil leaves

Preheat oven to 400 degrees. In a large bowl, mix together the bell peppers, tomatoes, spinach, half the garlic, olive oil, half the vinegars, oregano, and salt and pepper. Mix well and spread in a single layer in a heavy baking pan. Roast the vegetables for about 20 minutes. Remove from oven and turn vegetables so they will brown evenly. Return to oven and continue to roast until peppers are slightly charred at the edges and tomatoes are soft and tender and have begun to form a sauce (about 10 more minutes). Remove from oven and sprinkle with remaining garlic (more if desired) and remaining vinegar. Serve warm. Garnish with basil just before serving.

Serves 6-8 as a side dish.



Vegetarian Bell pepper, tomato and spinach cakes
(The perfect substitute for crab cakes.)

2 cups leftover Bell Peppers Baked with Tomatoes and Spinach
2 tbls. potato flour
2 eggs
Italian bread crumbs
1/3 cup grated Parmesan cheese
2 tbls. of your favorite spicy salsa
Garlic
Oregano
Salt and pepper, to taste
Olive oil
Fresh basil for garnish

In a blender or food processor, purée the 2 cups of leftover Bell Peppers Baked with Tomatoes and Spinach. Combine with potato flour, eggs, 1 cup of Italian bread crumbs, Parmesan cheese and salsa. Add a little garlic, oregano and salt and pepper, to taste. Stir briefly to combine. (This batter may be prepared up to a few hours in advance, covered and refrigerated).

Mold the mixture into 6 round cakes, adding bread crumbs to each side to form cakes. Place a large nonstick or well-seasoned sauté pan over medium-high heat. When hot, add about 1 teaspoon of olive oil. Cook half of the cakes until golden on one side (about 3 minutes), then turn the cakes over and cook until golden brown on the other side (about 2 minutes more). Repeat process for second half of cakes.
Serve warm with Roasted Red Pepper Sauce (recipe follows) and garnish with basil just before serving.

Serves about 6.



Bell pepper casserole


6 large bell peppers, cut into chunks
1 large onion, diced
1 head garlic, crushed
3 lbs. ground beef
1 stalk celery, diced
1 tsp. Zatarain's Creole Seasoning
1/4 tsp. Zatarain's Cayenne Pepper
1 (15-oz.) can crushed tomatoes
1 (10 3/4-oz.) can cream of chicken soup
2 cups Zatarain's Extra Long Grain Parboiled Rice, uncooked (See note)
1 cup freshly grated Parmesan cheese

Cook rice according to package instructions. Sauté bell pepper, seasonings, tomatoes and beef. Add soup and simmer until steaming. Add rice to absorb liquid. Put in baking dish and top with Parmesan cheese. Bake at 350 degrees until golden brown.

Serves 8.

-- http://www.Zatarain.com

Note: Zatarain's Extra Long Grain Parboiled Rice is available at Winn-Dixie, Sav-A-Center, Wal-Mart Supercenter and Associated Grocers stores.

[janelle]

Beer Ice Cream

I'm not sure about this but it's from Emeril Lagasse. Guinness is strong beer. lol


Guinness Ice Cream with Dark Chocolate-Honey Sauce
Ingredients
Makes 1 quart


12 ounces Guinness stout
2 cups heavy cream
2 cups whole milk
3/4 cup granulated sugar
1 vanilla bean, split in half lengthwise
6 egg yolks
Dark Chocolate-Honey Sauce (recipe follows)


Preparation
Simmer the Guinness in a large saucepan until reduced by three-fourths, about 8 minutes.
Combine the cream, milk, and sugar in a medium, heavy saucepan. Scrape the seeds from the vanilla bean into the pan and add the vanilla bean halves. Bring to a gentle boil over medium heat. Remove from the heat.
Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F on an instant-read thermometer, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 2 hours.
Remove from refrigerator and add the Guinness reduction, whisking until well blended. Pour into the bowl of an ice cream machine and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.




Dark Chocolate-Honey Sauce
Ingredients
Makes 3 1/2 cups


2 cups whipping cream
1/4 cup honey
20 ounces bittersweet chocolate, finely chopped
2 teaspoons vanilla extract


Preparation
Scald the cream and honey in a medium saucepan over medium heat. Remove from the heat.
Place the chocolate in a heatproof bowl. Add the hot cream, let sit for 2 minutes, then whisk until smooth. Whisk in the vanilla. Let stand until cool but still pourable. Serve over the Guinness ice cream.

[gypsy1]

A Quick Recipe for Making Moonshine
The basic ingredients:

corn meal
sugar
water
yeast
malt

The basic process:

Mix all ingredients together in a large container. After mixing, move the mixture, called "mash," into a still and leave it to ferment. How quickly this process occurs depends on the warmth of the mash.


Heat the mash to the point of vaporization at 173 degrees. The mash will produce a clear liquid, often the color of dark beer. You must watch this process with careful attention.

Trap vapor using a tube or coil. The vapor will be transferred into a second, empty container. The resulting condensation is the moonshine. It is then ready to drink or sell.

Keep mash in container. It is now called "slop." Add more sugar, water, malt, and corn meal and repeat the process.

Repeat the process up to eight times before replacing the mash.

[the fugative]

ROAST CHICKEN WITH ROSEMARY


• Chicken:

7 branches fresh rosemary, divided use

3-pound whole chicken

Salt (preferably kosher), to taste

Freshly ground black pepper, to taste

2 cloves garlic, peeled

½ lemon

2 tablespoons olive oil

• Sauce:

3 tablespoons balsamic vinegar

1 teaspoon brown sugar

To prepare oven, pan: Preheat oven to 425 degrees. Chop enough rosemary to make about 1 tablespoon, reserving remaining branches. Position 4 rosemary branches in single layer in shallow roasting pan just big enough to hold chicken.

To prepare chicken: Wash chicken, including cavity, with cold water. Dry with paper towels. Sprinkle salt and pepper in cavity. Place garlic, chopped rosemary and lemon in cavity. Place chicken on top of rosemary branches in baking pan. Drizzle olive oil over top of chicken. Season with salt and pepper.

To roast chicken: Roast for 20 minutes. Reduce oven temperature to 350 degrees. Roast for 60 minutes or until done. (Note: To check for doneness, stick stem of easy-read thermometer into thickest part of thigh just beneath, but not touching, bone, reaching all the way down to joint. It should read between 170 and 175 degrees.) Let rest at room temperature for 5 minutes before carving into serving pieces.

To make sauce: Meanwhile, in small saucepan, combine balsamic vinegar and brown sugar. Stir over medium heat until brown sugar dissolves.

To serve: Cut chicken into serving pieces. Arrange on platter. Drizzle with balsamic vinegar mixture. Garnish with sprigs of fresh rosemary.



:D


ROASTED CHICKEN WITH ASPARAGUS


2 chickens (3 pounds each), giblets and necks removed

Salt (preferably sea salt)

Freshly ground white pepper, to taste

8 garlic cloves

4 sprigs fresh oregano

6 tablespoons unsalted butter, cut into chunks

6 (1-inch thick) slices day-old French bread

3 cups chicken broth

18 jumbo asparagus spears, trimmed, lower portion of stems peeled

6 extra-large eggs

¼ cup sherry vinegar

Coarse salt, to taste

Coarsely ground black pepper, to taste

¼ pound parmesan cheese

To prepare oven, chicken: Preheat oven to 400 degrees. Rinse chickens in cold water. Pat dry, inside and out. Season cavities with salt and pepper. Stuff with garlic, oregano, butter and bread. (Note: Make sure some bread covers opening to prevent juices from running out of chicken during cooking.) Season outside of chickens with salt and pepper.

To roast chicken: Place on rack in roasting pan. Roast for 45 to 60 minutes or until done, basting at least 3 times with collected pan juices. Remove from oven. Let rest for least 15 minutes.

To reduce broth: Meanwhile, in saucepan, bring broth to boil over medium-high heat. Boil until reduced to 1½ cups. Taste and add salt and/or pepper, if needed. Set aside.

To prepare asparagus: Bring large pot of lightly salted water to a boil over high heat. Add asparagus. Cook for 4 minutes or until crisp-tender. Refresh with cold water. Drain.

To poach eggs: Bring 3 quarts salted water to a simmer in deep skillet. Add vinegar. Crack egg into small bowl. Create small whirlpool in simmering water by stirring in circular manner. Gently drop egg into whirlpool. Allow edges of white to curl around yolk. Repeat with remaining eggs, with each egg coming together before adding next. Cook for 1½ minutes per egg or until whites solidify but yolks are still soft. Remove each egg with slotted spoon. Trim edges. (Note: If necessary, cook only 2 or 3 eggs at a time and transfer first batch to platter; rewarm in hot water just before serving.)

To serve: Gently reheat reduced broth. Remove bread from chickens. Reserve bread. Carve each chicken into 6 pieces, then remove meat from breasts, legs and thighs. Cut into ½-inch slices. Arrange 6 asparagus spears in ring around each of 6 warmed plates. Place chicken meat inside asparagus circles, dividing breast, leg and thigh meat evenly. Spoon broth over chicken meat. Top with reserved bread slice. Place poached egg on bread. Season eggs with salt and coarsely ground black pepper. Using vegetable peeler, shave slices of parmesan over each plate. Serve immediately.

:D


GARLIC ROASTED CHICKEN WITH PAN-ROASTED VEGETABLES




2 whole chickens (4 pounds each), giblets and necks removed

2½ teaspoons dried crumbled sage

1 tablespoon coarse salt, such as kosher

6 large garlic cloves, peeled

8 to 12 shallots, peeled

6 to 8 peeled carrots, cut into 2-inch chunks

2 unpeeled baking potatoes, washed, dried, quartered

3 unpeeled apples, cored, quartered

1 butternut squash, peeled, seeded, cut into chunks

¼ cup olive oil

To prepare oven, chicken: Preheat oven to 450 degrees. Rinse chickens in cold water. Pat dry, inside and out. Place on roasting rack in large roasting pan. Place sage and salt in small bowl. Toss. Rub half of mixture inside and outside chickens.

To prepare vegetables: In large bowl, combine garlic, shallots, carrots, potatoes, apples and squash. Add olive oil. Toss. Sprinkle remaining sage mixture over vegetables and toss. Place vegetable mixture in roasting pan.

To roast chicken, vegetables: Roast for 60 to 70 minutes, or until internal temperature of chicken breast reaches 165 to 170 degrees, or juices run clear and leg moves easily.

:D

[the fugative]

gypsy1

A Quick Recipe for Making Moonshine







janelle

Beer Ice Cream





:p Kewl

[Jolie Rouge]

Debra's Broccoli & Rice Casserole

3 cups of cooked rice (basmati rice is the best)
2 cups of frozen broccoli
2 tsp of olive oil
1 can of non-fat mushroom soup
1 can of chopped mushrooms

Cook the rice until it is fluffy, set aside. Cook the frozen broccoli, then drain the broccoli, add to rice. Add the olive oil, mushrooms and a can of mushroom soup. Stir them together and put them in the casserole bowl. Bake in the oven for 10 minutes at 350 degree...serve warm.....Delicious!




The Fugitive :


gypsy1 :

A Quick Recipe for Making Moonshine




janelle :

Beer Ice Cream

Kewl



:( :( :( :( You didn't like the "Root Berr Fudge" ? :( :( :(

WWWWWWWWWAAAAAAAAAAHHHHHHHHHH

[the fugative]

:eek:


I did not say that, I like All of your recipies;)

[Jolie Rouge]

LOL Another Good answer ....


I just got an old southern cookbook - do I have to pull out recipes for Chitlins, Pickled Trotters, Roast Possum, Liver Puddin and Hog Heads Cheese ???

[the fugative]

Originally posted by Jolie Rouge
LOL Another Good answer ....


I just got an old southern cookbook - do I have to pull out recipes for Chitlins, Pickled Trotters, Roast Possum, Liver Puddin and Hog Heads Cheese ???


:p Only if you want me to break out the Old Swedish cookbooks ;)

Liver Puddin and Hog Heads Cheese I've had ugh
Chitlins never tried but I do know what they are as to Pickled Trotters I haven't a clue and roast possum well I'd try it as to wether I would enjoy it is another matter altogether :D

[Jolie Rouge]

Pickled Trotters == Pickled Pigs Feet (be sure & trim the nnails first .... :p)

[Jolie Rouge]

I think I am going to call it a night -- Sweet Dreams !

[Gumball1960]

Meatless Tamale Pie

3 large Onions -- diced
4 large Carrots -- peeled and chopped
6 cups Vegetarian Refried Beans -- (3 cans)
1 pound Corn, frozen
8 ounces Tomato Sauce
1 tablespoon Cumin
1 tablespoon Chili Powder
3 cups Corn Muffin Mix -- prepared as directed


Saute onions with carrots in a large skillet. In a large mixing bowl,
combine with refried beans and corn. Stir in tomato sauce, cumin and
chili powder. Turn into large baking pan or casserole dish (prepared
with non-stick cooking spray). Top with prepared corn bread batter.
Bake 30 minutes (or until knife inserted into corn bread topping
comes out clean) at 350 degrees

[Gumball1960]

Garden-Fresh Rice Primavera


Prep Time: 15 minutes
Cooking Time: 25 minutes
Serves 6

Ingredients :

1 teaspoon olive oil

1 cup thinly sliced carrot

1/4 cup chopped red onion

1 cup long grain white rice

2 cups reduced-sodium vegetable broth

4 fresh asparagus spears, cut diagonally into 2-inch lengths, or 1 cup halved broccoli flowerets

2/3 cup frozen peas

1/3 cup sliced mushrooms

1 medium tomato, diced

1/4 cup chopped fresh parsley

1/4 cup grated Parmesan cheese (optional)



Directions
1. In a medium saucepan, heat oil over medium-high heat. Add carrot and onion. Cook, stirring, until softened, about 5 minutes. Add rice and broth; bring to a boil. Cover; reduce heat to low.

2. Simmer rice for 15 minutes. Stir in asparagus, peas, and mushrooms; simmer, covered, until vegetables are tender and liquid is absorbed, about 4 minutes. Stir in tomato, parsley, and Parmesan. Serve immediately.

Per serving (not including cheese): 253 Cal.; 8g Protein; 2g Fat; 50g Carb.; 353mg Sodium; 0mg Chol.; 4g Fiber.

[Jolie Rouge]

Alaskan Crab Quiche

1 package (6 ounces) king crab meat
1/2 pound fresh mushrooms, sliced
2 Tablespoons butter
4 eggs
1 cup sour cream
1 cup small curd cottage cheese
1 cup grated Parmesan cheese
1/4 cup flour
1 teaspoon onion powder
1/4 teaspoon salt
4 drops hot pepper sauce
2 cups shredded Monterey Jack cheese

Thaw and drain crab meat. In a medium-sized skillet, sauté mushrooms in butter until tender. Drain. Set aside. In blender, mix next eight ingredients. Fold in mushrooms, Jack cheese, and crab meat. Pour into 10-inch quiche dish. Bake at 350 degrees for 45 minutes until golden brown, or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.

SERVINGS: 6




South Louisiana Spinach–Oyster Dip

2 (10 ounce) packages frozen chopped spinach
1/4 cup melted butter
2 Tablespoons flour
1 (6 ounce) roll Jalapeno cheese spread
1 pint fresh oysters, drained
2 Tablespoons chopped onion
1/2 cup evaporated milk
1/2 cup reserved spinach juice
black and cayenne peppers, to taste
1 teaspoon celery salt
1 teaspoon garlic salt
1 teaspoon Worcestershire sauce
melba rounds


Cook and drain spinach, reserving one-half cup spinach juice. Melt butter. Add flour to butter and blend. Cut cheese into chunks and oysters into small pieces with scissors. Add all ingredients to butter and flour mixture and mix together. Pour into chafing dish and serve with melba rounds.

SERVINGS: 20

[the fugative]

Originally posted by Jolie Rouge
Pickled Trotters == Pickled Pigs Feet (be sure & trim the nnails first .... :p)

:p OH I've eaten them many times (Mom Loves them)

[jaybird]

I've had those too Fugi. And barbequed pig snouts. Of course I was a bit under the influence every time I ate them...

Hiya!

[the fugative]

Originally posted by jaybird
I've had those too Fugi. And barbequed pig snouts. Of course I was a bit under the influence every time I ate them...

Hiya!

:D HiYa JayBird

A wee bit under the "INFLUENCE" you Never



Bwahahahahahahahaaha I of course never have touched a sip of the Poteen, Dram of Whisky or Bottle of Beer



(Kegs maybe)

:p

[the fugative]

For the JayBird


RHUBARB CRISP WITH BUTTERMILK ICE CREAM



24 ounces fresh rhubarb, trimmed, cut into 1/2-inch pieces (about 5 cups)
2/3 cup sugar
2 tablespoons all purpose flour
1 tablespoon unsalted butter, melted
1/2 teaspoon grated orange peel
1/2 teaspoon ground cinnamon

Streusel
2/3 cup (packed) golden brown sugar
1/3 cup chopped toasted walnuts
1/4 cup all purpose flour
2 tablespoons unsalted butter, melted

Buttermilk Ice Cream

For rhubarb:
Preheat oven to 375°F. Mix all ingredients in large bowl to combine. Divide mixture among six 1-cup ramekins. Place ramekins on large baking sheet and bake rhubarb 10 minutes.

Meanwhile, prepare streusel:
Mix golden brown sugar, chopped walnuts, flour, and butter in medium bowl. Crumble streusel over rhubarb, dividing equally. Bake until rhubarb mixture is bubbling and streusel is golden brown, about 20 minutes.

Serve crisps warm with a scoop of Buttermilk Ice Cream.

:p


BUTTERMILK ICE CREAM


1 cup whipping cream
6 large egg yolks
1/2 cup sugar
1 cup cold buttermilk

Bring whipping cream to simmer in heavy medium saucepan. Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot cream into egg yolk mixture. Return mixture to saucepan and stir over medium heat until custard thickens slightly, about 6 minutes (do not boil). Strain into bowl. Stir in 1 cup cold buttermilk. Refrigerate custard until cold, about 2 hours. Process in ice cream maker according to manufacturer's instructions.


:D


RHUBARB RASPBERRY PIE


frozen-butter pastry dough
1 1/2 pounds trimmed rhubarb
1 cup plus 2 tablespoons sugar
1/2 teaspoon cinnamon
3 tablespoons cornstarch
3 tablespoons fresh lemon juice
1 1/2 cups raspberries
1 large egg
1 tablespoon milk

Accompaniment: vanilla ice cream

Divide dough into 2 pieces (1 piece should be slightly smaller than the other). Chill larger dough piece, wrapped in plastic wrap. On a lightly floured surface with a lightly floured rolling pin roll out smaller piece of dough into a 10-inch round (about 1/8 inch thick).

Transfer round to a large baking sheet and chill, covered. Roll out remaining dough into an 11-inch round (about 1/8 inch thick) and stack it on top of first round. Chill pastry rounds, loosely covered with plastic wrap, at least 1 hour, or until firm. Cut enough rhubarb crosswise into 1/2-inch slices to measure 4 cups. In a 3-quart kettle stir together 3 cups rhubarb, 1 cup sugar, and cinnamon and cook over moderate heat, stirring constantly, until sugar is melted, about 6 minutes. In a small bowl stir together cornstarch and lemon juice. Add cornstarch mixture to rhubarb mixture and boil, stirring constantly, until rhubarb is thickened, about 5 minutes, and transfer mixture to a bowl. Cool mixture to room temperature, about 30 minutes.

Fold raspberries and remaining cup rhubarb into mixture until just combined. Chill rhubarb filling, covered, at least 30 minutes, or until cold.

Preheat oven to 425°F.
In a small bowl whisk together egg and milk to make an egg wash. Fit 11-inch round of dough into a 9-inch (1-quart) glass pie plate and trim with scissors, leaving a 1/2-inch overhang. Spoon rhubarb filling into shell, smoothing top, and brush edge of crust with egg wash. Drape remaining pastry round over filling and trim, leaving a 1/2-inch overhang. Crimp edge decoratively. With a sharp small knife score a decorative pattern on crust and brush crust evenly with some egg wash. Sprinkle crust with remaining 2 tablespoons sugar.

Bake pie on a baking sheet in middle of oven 35 minutes, or until crust is golden brown and cooked through. (If pastry gets too brown too quickly, tent pie with foil.) Transfer pie to a rack. Cool pie at least 1 hour to set filling.

Serve pie with ice cream.

FROZEN-BUTTER PASTRY DOUGH


key to this crisp, flaky pastry is to handle the dough as little as possible and to keep it cool.
1 3/4 cups cake flour (not self-rising) plus additional for kneading and rolling
3 tablespoons sugar
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, frozen
6 to 8 tablespoons ice water

Into a chilled large metal bowl sift together flour, sugar, and salt. Set a grater in flour bowl and coarsely grate frozen butter into flour mixture, gently lifting and tossing flour to coat butter. Chill flour mixture 20 minutes.

Drizzle 6 tablespoons ice water evenly over flour mixture and gently stir with a fork until just incorporated. Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart. If necessary, add enough remaining ice water, 1 tablespoon at a time, stirring until just incorporated, and test mixture again. (If you overwork mixture or add too much water, pastry dough will be tough.)

Turn mixture out onto a lightly floured surface and with floured hands mound into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat.

Gather dough portions together and form dough, rotating it on work surface, into a disk (dough will not be smooth). Chill dough, wrapped in plastic wrap, at least 2 hours, or until firm, and up to 2 days.

Makes enough pastry dough for one 9-inch pie or one 10-inch tart

:D



SCANDINAVIAN RHUBARB PUDDING


1 1/2 pounds rhubarb
1 1/2 cups water
1/2 cup sugar
1/2 teaspoon vanilla
3 tablespoons cornstarch
1 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla

Trim rhubarb and cut into 1/2" slices. Combine with water and sugar and simmer until soft. Stir in vanilla. Blend cornstarch with a little cold water to make a smooth, stiff paste. Stir into rhubarb and cook for 5 minutes, or until thickened and clear. Stir constantly. Pour rhubarb into glass serving dish and chill. At serving time, whip cream. When frothy, add sugar and vanilla and whip until stiff. Pipe through pastry tube in decorative swirls on pudding, or cover top of pudding with spoonfuls of whipped cream.

:D

[Gumball1960]

RHUBARB CRUMB CAKE

--TOPPING:--

1/2 c. chopped nuts
1/2 c. sugar
1 tbsp. butter
1 heaping tbsp. flour

Melt butter; mix well with above ingredients.

--CAKE:--

1 1/2 c. brown sugar
1/2 c. shortening
1 egg
2 1/2 c. flour, sifted
1 tsp. soda
1 c. sour cream
1 1/2 to 2 c. rhubarb, cut small

Cream sugar and shortening; add egg. Blend well. Combine soda and sour cream; add vanilla. Flour fruit with part of the flour. Add remaining flour. Fold in fruit. Grease and flour jelly roll pan. Sprinkle topping over cake. Bake at 350 degrees for 45 minutes. (Other fruit like plums, prunes, apples may be used.)
--------------------------------------------------------------------

RHUBARB STRAWBERRY COFFEE CAKE

3 c. flour
1 c. sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 c. margarine
1 c. buttermilk
2 slightly beaten eggs
1 tsp. vanilla

In mixing bowl stir together flour, sugar, baking soda, baking powder and salt. Cut in margarine until fine crumbs. Beat together milk, egg and vanilla. Add to dry ingredients. Stir to moisten. Spread half the batter in greased 9 x 13 inch baking pan. --FILLING:--

3 c. fresh or 1 (13 oz.) pkg. frozen
rhubarb, cut in 1" pieces
1 (16 oz.) pkg. sliced sweetened
strawberries, thawed
2 tbsp. lemon juice
1 c. sugar
1/3 c. cornstarch

Combine rhubarb and strawberries in saucepan. Cook 5 minutes. Add lemon juice. Combine sugar and cornstarch. Add to rhubarb mixture. Cook and stir 4 to 5 minutes until thickened and bubbly. Cool. Spread cooled filling over batter in pan. Spoon remaining batter in small mounds atop filling. Combine 3/4 cup sugar, 1/2 cup flour and 1/4 cup margarine, cut into fine crumbs. Sprinkle crumbs over batter in pan. Bake at 350 degrees for 40-45 minutes. Makes 12-15 servings.
------------------------------------------------------------------

RHUBARB DAIQUIRI

1 1/2 c. chopped rhubarb
1/2 c. sugar
2 tbsp. water
2/3 c. rum
3 c. ice cubes
1 tbsp. lime or lemon juice
Red food coloring (optional)

Combine rhubarb, sugar and water in saucepan. Bring to boil.
Cover and simmer 5 minutes. Let cool. Combine rhubarb mixture, rum, ice cubes, lime/lemon juice and food coloring in blender. Blend until smooth. Pour into chilled cocktail glasses. Makes 4-6 servings.
----------------------------------------------------------------

RHUBARB WINE

4 lbs. chopped rhubarb
1 tsp. almond extract
1 gallon boiling water
4 lbs. sugar
1/2 cake yeast (not dry)
3/4 tbsp. plain gelatin

Combine rhubarb, almond extract and water. Let stand 3 days and stir thoroughly. Add the sugar and yeast. Dissolve gelatin in a little water and add to mixture; let stand 2 days. Put into jugs and cork. After 3 months, bottle. Siphon very carefully. Looks innocent, but beware!!
-------------------------------------------------------------------

RHUBARB SWIRL

1 c. graham cracker crumbs
4 tsp. sugar
3 tbsp. melted butter or oleo
3 c. finely diced fresh rhubarb
1/2 c. sugar
1 (3 oz.) pkg. strawberry flavor
gelatin
1 c. boiling water
1/2 c. sugar
1/2 c. flour
1 c. milk
2 tsp. unflavored gelatin, softened
in 2 tbsp. cold water
1 tsp. vanilla
2 c. heavy cream, whipped

Combine crumbs, sugar, butter; press into bottom of 2 quart oblong casserole or 8 inch springform pan, greased on bottom only. Bake in 350 degree oven for 7 minutes. Cool. Line sides of springform pan with waxed paper. Meanwhile, cover fruit with sugar; let stand 1 hour. Then simmer in a heavy saucepan only until rhubarb loses crispness. Drain, reserving liquid. Add cold water to liquid to make 3/4 cup. Dissolve strawberry gelatin in boiling water. Stir in the 3/4 cup water-fruit liquid. Chill until syrupy. Meanwhile, combine sugar, flour and milk in heavy saucepan. Bring to boil; reduce heat and cook, stirring constantly for 2 minutes. Reduce heat and cook, stirring constantly for 2 minutes or until thickened. Remove from heat. Stir in vanilla and gelatin; let stand 5 minutes. Then fold in whipped cream. Whip syrupy gelatin mixture until fluffy. Fold in rhubarb; then fold in half of whipped cream mixture. Alternately spoon the strawberry gelatin mixture and the remaining whipped cream mixture into crust lined pan; swirl with a knife. Chill overnight. Serves 9.
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STRAWBERRY-RHUBARB MUFFINS

1 3/4 c. flour
1/2 c. sugar
1 egg
3/4 c. milk
2 1/2 tsp. baking powder
1/3 c. oil
1 tsp. vanilla
1/2 tsp. cinnamon
3/4 c. minced rhubarb
1/2 c. sliced strawberries

TOPPING:
2 tbsp. brown sugar
1/2 tsp. cinnamon
6 strawberries, halved

Combine egg, milk, oil, vanilla and cinnamon in small bowl. Add to flour, sugar, powder mixed in large bowl. Fold in fruits. Fill greased tins. Sprinkle mixed topping over each muffin, gently place one strawberry half on each muffin. Bake at 400 degrees for 20-25 minutes. 12 servings.
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RHUBARB DUMPLINGS

3/4 c. brown sugar
1/4 c. granulated sugar
3 tbsp. cornstarch
3 tbsp. margarine
3 c. sliced rhubarb
1 1/4 c. plain flour
1/4 tsp. salt
1/4 c. granulated sugar
1 1/2 tsp. baking powder
1/4 c. margarine
1/3 c. milk
2 tsp. granulated sugar
1/4 tsp. cinnamon

In a 2 quart casserole, combine 1 1/4 cups water, brown sugar, 1/4 cup white sugar, cornstarch, 3 tablespoons margarine. Add rhubarb, microcook uncovered on high 7 to 9 minutes, or until thickened and bubbly. Stirring after every minute. Cover to keep warm. In a bowl combine flour, 1/4 cup granulated sugar, baking powder, salt, melt remaining margarine and add to dry ingredients with milk. Mix until blended. Drop rounded tablespoons into hot mixture. Cover with wax paper. Cook 5 to 6 minutes or until done on high. Give dish 1/2 turn once. Stir 1/4 teaspoon cinnamon and 2 teaspoons sugar, sprinkle over dumplings. Serve warm. Makes 8 servings.
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RHUBARB NUT BREAD

1 1/2 c. brown sugar
2/3 c. oil
1 egg
1 tsp. soda
1 tsp. salt
1 c. buttermilk
1 tsp. vanilla
2 c. rhubarb, chopped
1 c. chopped nuts (optional)

--TOPPING:--

1 tbsp. butter
1/2 c. sugar
1/2 tsp. cinnamon

Beat brown sugar with the oil and egg, blending well. Mix the soda and flour together. Blend the buttermilk and vanilla. Add the flour mixture alternately with the liquid to the creamed mixture, blending well. Stir in the rhubarb and nuts and divide in 2 lightly greased and floured 9x5-inch loaf pans.
For the topping: Cut the butter into the sugar and cinnamon. Sprinkle on top of butter. Bake at 325 degrees for 1 hour. Cool bread 5 minutes, then turn onto wire racks.
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FRESH RHUBARB CHEESE CAKE

--CRUST:--

1/3 c. soft butter
1/2 c. walnuts, chopped
1 1/4 c. flour
1/2 c. brown sugar
1 tsp. vanilla

--FILLING:--

2 (8 oz.) & 1 (3 oz.) pkg. cream
cheese, softened
3 eggs
1 3/4 c. sugar
2 tsp. vanilla

--RHUBARB TOPPING:--

3 c. rhubarb, finely chopped
1/2 tsp. cinnamon
1 3/4 c. sugar
1 2/3 c. fresh strawberries
1/4 c. water
1 tbsp. cornstarch, dissolved in water

Combine all ingredients for crust mixture and press into buttered 9 x 13 inch pan. Bake in preheated 375 degree oven for 15 minutes. Beat ingredients for filling until smooth. Pour over crust. Bake for 15 to 20 minutes at 375 degrees. Combine all ingredients for Rhubarb Topping and put in saucepan. Cook on medium until rhubarb is tender; spread over cheese cake and chill.
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[the fugative]

:D


APPLE-RHUBARB CRISP


Topping
3/4 cup all purpose flour
3/4 cup (packed) golden brown sugar
1/2 cup old-fashion oats
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup finely chopped walnuts


Filling
1/2 pounds Golden Delicious apples, peeled, cored, cut into 1/2-inch pieces (about 4 cups) ((You can substitute granny smiths for a tarter
taste))
3/4 pound rhubarb, cut into 1/2-inch pieces (about 3 cups)
3 tablespoons sugar
2 teaspoons all purpose flour
1/2 teaspoon vanilla extract


Vanilla ice cream or frozen yogurt

For topping
Mix first 5 ingredients in medium bowl. Rub in butter until mixture begins to clump together. Mix in nuts. (Can be made 1 day in ahead. Chill.)

For filling
Preheat oven to 400°F. Combine apples, rhubarb, sugar, flour and vanilla extract in large bowl and toss to coat. Transfer apple mixture to 8x8x2-inch glass baking dish.

Sprinkle topping evenly over fruit. Bake until fruit is tender when pierced with knife and topping is crisp, covering with foil if topping is browning too quickly, about
45 minutes. Cool 20 minutes. Serve warm with vanilla ice cream

:D

[Gumball1960]

RHUBARB CHAMPAGNE

10 lb. rhubarb
Sugar
Lemons
Knox gelatin

Chop rhubarb in small pieces. Put in crock with 2 gallons of water. Cover loosely. After 5 days, strain. To each gallon of liquid, add 3 1/2 pounds of sugar and 2 lemons juiced and diced. Add 1/2 package gelatin for each gallon and DO NOT STIR. After 5 days, skim and bottle in screw type bottle. Leave caps loose for 3-4 weeks.
--------------------------------------------------------------------

DEEP DISH RHUBARB PIE WITH CREAM CHEESE PASTRY

6 c. rhubarb, chopped
1/2 c. flour
1 c. sugar
1/2 c. light corn syrup
1 tbsp. butter

Toss pieces of rhubarb with 1/2 cup flour and put into 8 inch pan. Mix 1 cup sugar with 1/2 cup light corn syrup and bring to boil. Stir constantly. Pour over rhubarb and dot with butter.

Pastry: Mix 3 ounces cream cheese with 6 tablespoons butter until fluffy. Add 3/4 cup flour and 1/2 teaspoon salt. Mix with fork. Chill and roll like pie crust between waxed paper. Cover rhubarb with pastry. Crimp edges to pan. Bake at 425 degrees for 25 minutes. Serve warm with whipped cream.
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SOUTHERN INDIANA RHUBARB CRISP

3/4 - 1 c. sugar (depending on
sweetness of rhubarb)
2 tbsp. cornstarch
1 tsp. vanilla
4 c. diced rhubarb

--BASIC CRUST MIXTURE:--

1/2 c. brown sugar
1 c. oats, uncooked
1/2 c. butter, melted
1 c. flour

Cook sugar, cornstarch, vanilla and water over medium heat until clear. Pat half of the BASIC CRUST MIXTURE into bottom of an 8"x8" pan. Put in the rhubarb. Pour the HEATED SUGAR MIXTURE over this. Glop the rest of the CRUST MIXTURE on top in semi-neat glops. Bake at 350 degrees for about 45 minutes or until the fragrance drives you nuts. Serve warm with ice cream (optional). If any of this is left, individual portions can be warmed in the microwave. Put the ice cream on a portion and microwave for about 30 to 40 seconds.
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RHUBARB SPONGE PIE

1 c. sugar
1 tbsp. butter
2 tbsp. flour
2 eggs
1 c. milk
1 c. chopped rhubarb

Cream sugar and butter. Add flour and egg yolks. Mix well.
Add milk and rhubarb. Beat egg whites until stiff. Fold in.
Bake in unbaked pie shell 40 minute at 375 degrees. Makes 1 pie.
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PEACHY RHUBARB CRISP

4 med. peaches, sliced
2 c. sliced strawberries
2 tbsp. + 2 tsp. apple juice
concentrate
1/4 c. + 1 tbsp. flour
2 tbsp. sugar
1 tsp. vanilla
2 c. cut rhubarb
1/3 c. strawberry preserves
5 1/4 oz. oatmeal
1/2 c. soft margarine

Place peaches in 13x9x2 pan. Boil rhubarb with 2 cups water - drain and add to peaches. Gently stir in strawberries, preserves, juice and 1 tablespoon flour. Toss oats, sugar, flour; stir in margarine and vanilla - crumble over fruit. Bake 30 minutes at 400. Serves 8.
************************************************** ****************

[the fugative]

Horseradish Encrusted Salmon


1/2 cup horseradish 4-6 oz salmon filets
1/2 cup bread crumbs (tuna,bluefish or mahi
1 cup instant mashed potatoes may be substituted.)
1/2 cup milk 1/2 tsp salt
4 Tbs melted butter 1/2 tsp pepper
1/2 cup flour


Pre-heat oven to 375 degrees....
Combine the instant potatoes, horseradish, and 1 Tbs of melted butter. Stir in the milk until well combined. Rinse the fish filets and pat them dry. Combine flour with salt & pepper and dredge the fish in the mixture. Divide the horseradish/potato mixture into four equal parts and spread on the top of the floured fish filets. Sprinkle the top of the prepared fish with bread crumbs and drizzle the remaining 3 Tbs.of melted butter, evenly over all of the fish. Place on a cookie sheet and bake for 15 minutes





:D


Rhubarb Chutney


lb. rhubarb, washed and chopped

2 medium onions, peeled and chopped

2 tbsps. dark brown sugar

pinch of cayenne pepper

1 tsp. salt

2 tsps. curry powder

10 tbsps. vinegar

Place all the ingredients into a preserving pan

Cook over a low heat until the rhubarb and onion soften

Increase heat and boil rapidly until rhubarb is thoroughly cooked

Spoon into warmed jars and seal



:D


Pinto Beans


1 pound dried pinto beans
3 quarts water
1/2 pound bacon, cut into pieces
1 medium-size yellow onion,
finely chopped
1 teaspoon garlic salt
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons dried red chile powder

Wash the beans thoroughly, removing any stones or bad beans. Soak overnight in cold water, changing the water at least once.
Cook the bacon for a few minutes; add onion and cook until transparent. Put the beans into a large pot with the bacon and onion; cover with water and simmer, covered, for 4 hours or until beans start to soften. Add garlic salt, salt, pepper, and chile powder, and cook for 30 minutes. Serve hot.


:D

[Jolie Rouge]

Curry Clam Dip

2 small cans minced clams (usually 4 to 6 oz. per can)
2 6-oz. packages cream cheese softened
1/2 cup butter, melted
1 medium onion finely chopped
1 Tbsp. Confectioners sugar
1 Tbsp. Vermouth
1 Tbsp. dried parsley
1 Tbsp. curry powder

Combine all ingredients in baking dish and bake at 325 degrees for 30 minutes. Serve with crackers. In preparing this recipe, the cook is entitled to one additional Tbsp. of Vermouth combined with a generous helping of dry gin... shaken not stirred.

The Skinny: Use light cream cheese. Also, for the cook's extra measure of Vermouth, add the Vermouth to ice in a cocktail mixer, swish it around once or twice and then pour out the Vermouth before adding the gin. You may not save that many calories but
you will end up with a proper dry martini. To make an official Sir Winston Churchill martini, add the ice to the shaker, add a liberal amount of dry gin, glance briefly at the Vermouth from across the room, then strain the gin into a glass and enjoy.

Southern Pear Salad

3 cans (15 oz.) pear halves, drained
Boston lettuce leaves
1/2 cup shredded cheddar cheese
1/4 cup mayonnaise

Place 2 - 3 lettuce leaves on salad plate. Place 2 pear halves on lettuce leaves. Place 2 Tbsp. of mayonnaise on top of the pears. Sprinkle with cheddar cheese. Serving size is one salad plate per person.



Chicken Casserole

2 - 3 lbs. cubed cooked chicken
8 oz. seasoned stuffing cubes
1 cup chicken broth
1 can (10 and 3/4 oz.) cream of mushroom soup
1 4-oz. jar sliced mushrooms
16 oz. sour cream
1/2 cup butter

Mix chicken, sour cream, mushrooms, cream of mushroom soup
and chicken broth together in large baking dish. Place stuffing
over chicken mixture. Melt butter and pour over stuffing. Bake
at 350 degrees for 35 to 40 minutes.


Lemon Cookies Dipped in Chocolate and Pecans

1/2 cup butter
1/2 cup sugar
1 and 1/2 cup flour
1 Tbsp. lemon juice
1 tsp. lemon zest
1/2 cup chocolate bark
1/4 cup pecans, finely chopped

Place butter, sugar, flour, lemon juice, and lemon zest in a food processor and process until a dough begins to form. Divide dough into 2 equal parts and roll into a log. Wrap each log in wax paper and chill until firm. Cut into 1/2 inch pieces and place on an ungreased cookie sheet. Bake for 15 minute at 325 degrees. Remove from oven and allow to cool. Meanwhile melt the chocolate bark according to directions on the package. We find it easier to melt in a glass bowl in the microwave and stir halfway between time. When chocolate is melted, dip one end of each cookie in the chocolate and them in the pecans. Allow to cool on wax paper.

[the fugative]

Snoopy showed up ;)

[Jolie Rouge]

YEAH !!

Satisfactory ?

[Jolie Rouge]

Grilled Portabello Potato Topping

Makes 4 servings.

- 4 (8 to 12 oz. each) potatoes
- 1 large (6 to 8 oz.) fresh Portabello mushroom 5-teaspoon olive oil divided
- 1 tablespoon balsamic vinegar
- salt and pepper
- 1 cup each thinly sliced onion and green pepper 1 cup diced tomatoes
- 1/4 cup dry white wine
- 1/2 teaspoon dried oregano, crushed

Wash potatoes thoroughly so skin may be eaten. Pierce several times with a fork and bake at 425* F 50 to 60 minutes until tender. Remove stem from mushroom; chop and reserve. Combine 1-tablespoon olive oil, vinegar and salt and pepper to taste; brush mushroom cap with mixture. Grill or broil, rounded side up, 4 inches from heat, about 2 minutes. Turn mushroom cap, brush with oil and vinegar mixture, and broil 1 to 2 minutes or until mushroom is thoroughly heated; set aside. Sauté mushroom stem, onion and green pepper in remaining oil and vinegar mixture, oregano, and salt and pepper to taste. Sauté until wine is absorbed. Add tomato and heat thoroughly. Cut or pierce tops of potatoes lengthwise; squeeze ends and push toward center to open. Slice grilled mushrooms and arrange on potato. Spoon 1/4 of vegetable mixture on mushroom.

Nutritional Analysis Per Serving: 289 calories, 7 g protein, 7.2 g fat (22percent calories from fat), 1.5 g saturated fat, 49.5 g carbohydrate, 3 mg cholesterol, 4.8 g fiber, 77 mg sodium.

Microwave Method. Wash and pierce skins of potatoes as above and microwave at high about 14 minutes or until tender. Turn potatoes and rotate one-quarter turn halfway through cooking time. Let stand, covered, 5 minutes.


Giant Mushrooms Stuffed with Crawfish & Tasso Cardinal

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.


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

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.



Baked Eggs with Crawfish and Mushrooms in Ham Baskets

SERVES: 6

It isn't often that you find a recipe that includes all ingredients necessary to create a complete meal. This is one such dish. It is unbelievably simple to create and one of the most perfect "breakfast-in-bed" dishes imaginable. If you wish to add a creative side dish to this breakfast item, I would recommend my Creole Homefries.

12 large eggs
1/2 pound crawfish tails
3/4 pound mushrooms, finely chopped
12 slices sugar-cured Virginia ham
2 tbsps unsalted butter
1/4 cup shallots, minced
2 tbsps sour cream
1 tbsps tarragon, finely chopped
salt and cracked black pepper to taste
fresh tarragon leaves for garnish

Pre-heat oven to 400 degrees F. In a large heavy skillet, melt butter over medium-high heat. Add mushrooms and shallots and cook 8-10 minutes, stirring occasionally until liquid has evaporated. Add crawfish tails and cook 3 additional minutes. Season to taste using salt and pepper, remove from heat and stir in sour cream and tarragon. In a lightly greased muffin pan, place 1 slice of ham in each cup. The ends should hang over the edges of each cup. Divide mushroom and crawfish mixture evenly between the cups. Crack 1 egg into each ham basket. Season eggs with salt and pepper to taste. Place on middle rack in oven and bake until egg whites are cooked, but yolks are still runny, approximately 15 minutes. Remove and serve with Creole Homefries.




Still l@@kkin'

[the fugative]

Originally posted by Jolie Rouge
YEAH !!

Satisfactory ?

:D

[the fugative]

:D



PAN-GRILLED SALMON ON TOAST WITH SCALLION MAYONNAISE


6 scallions
4 teaspoons olive oil
1 lb salmon fillet (about 1 1/2 inches thick), skinned and bones removed
1/4 cup mayonnaise
1/3 cup finely chopped celery
2 teaspoons fresh lemon juice
1 1/2 teaspoons chopped fresh mint leaves
4 (1/2-inch-thick) slices good-quality whole-wheat bread
2 cups bite-size pieces frisée or mesclun (1 oz)

Special equipment: a well-seasoned ridged grill pan (preferably cast-iron)
Accompaniment: lemon wedges

Heat grill pan over moderately high heat until hot but not smoking. Meanwhile, toss scallions with 2 teaspoons oil and season with salt and pepper. Pat salmon dry and coat with remaining 2 teaspoons oil and season with salt and pepper.

Cook scallions in grill pan, turning occasionally, until soft and slightly charred, about 6 minutes, then transfer to a cutting board to cool.

Add salmon to grill pan and cook, turning over once, until just cooked through, about 12 minutes total. Transfer with a metal spatula to a plate and cool slightly, then gently flake.

While salmon is grilling, finely chop scallions and stir into mayonnaise with celery, lemon juice, and mint. Season with salt and pepper.

Toast bread and spread lightly with some of scallion mayonnaise. Divide salmon among toasts and top with dollops of scallion mayonnaise and pieces of frisée

Note - frisée = Cuban spinach curly endive = chicory = chicory endive = curly chicory
mesclun = spring salad mix = field greens = spring mix Notes: This is a mix of different young salad greens.



:D

CHOCOLATE CAKE WITH CARAMEL-MILK CHOCOLATE FROSTING


Cake
Nonstick vegetable oil spray
2 cups sifted cake flour (sifted, then measured)
1 cup unsweetened cocoa powder (preferably Dutch-process)
1 1/4 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups (packed) golden brown sugar
1 cup plus 2 tablespoons (2 1/2 sticks) unsalted butter, room temperature
3 large eggs
1 tablespoon vanilla extract
1 cup plus 2 tablespoons buttermilk
1/2 cup lukewarm water
1 cup semisweet chocolate chips

Frosting
24 ounces imported milk chocolate (such as Lindt), finely chopped
3 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1 1/2 cups sugar
1/2 cup water
2 1/4 cups whipping cream

For cake:
Preheat oven to 350°F. Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Line bottom of pans with parchment paper. Whisk flour and next 4 ingredients in medium bowl. Using electric mixer, beat brown sugar and butter in large bowl until fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Beat in 1/2 cup lukewarm water. Stir in chocolate chips.

Divide batter among prepared pans (about 2 1/3 cups for each). Smooth tops. Bake cakes until tester inserted into center of cakes comes out clean, about 22 minutes. Cool completely in pans on racks. Invert cakes onto 9-inch-diameter cardboard rounds or tart pan bottoms (cakes are delicate). Peel off parchment.

For frosting:
Combine milk chocolate and bittersweet chocolate in large bowl. Stir sugar and 1/2 cup water in medium saucepan over medium heat until sugar dissolves. Boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Carefully and slowly add whipping cream (mixture will bubble vigorously). Stir over low heat until any hard caramel bits dissolve and mixture is smooth. Pour caramel over chocolate; let stand 1 minute to allow chocolate to soften, then whisk until chocolate is melted and smooth. Chill chocolate-caramel frosting until completely cool, about 2 hours. Let stand 1 hour at room temperature before continuing.

Using electric mixer, beat frosting just until color resembles milk chocolate and frosting is easily spreadable, about 1 minute (do not overbeat or frosting will become stiff and grainy). If necessary to correct graininess, set bowl with frosting over saucepan of simmering water for 10-second intervals, whisking just until frosting is smooth and spreadable.

Place 1 cake layer on platter, flat side up. Spread 1 cup frosting evenly over top. Top with second cake layer, flat side up, pressing slightly to adhere. Spread 1 cup frosting over top. Top with third cake layer, rounded side up, pressing slightly. Spread remaining frosting over top and sides of cake

Note - I omit the chocolate chips and use a dark brown sugar which gives the cake more depth.

:D


FUSILLI WITH ASPARAGUS AND BACON


4 oz sliced bacon, cut crosswise into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 1/2 lb asparagus, trimmed and cut on a long diagonal into 1/2-inch-thick slices
1 lb fusilli (short corkscrew pasta)
1/2 cup finely grated Parmigiano-Reggiano (1 1/2 oz) plus additional for serving

Cook bacon in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until browned and crisp, about 6 minutes. Transfer bacon with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet, then add oil and onion to skillet and cook, stirring occasionally, until onion is golden, about 4 minutes.

Add asparagus and sauté, stirring, until crisp-tender, 4 to 5 minutes. Season with salt and pepper.

While onion is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta cooking water and drain pasta in a colander.

Return pasta to pot along with asparagus mixture, 1/2 cup pasta cooking water, and cheese. Add remaining 1/2 cup cooking water to skillet and deglaze by boiling, stirring and scraping up brown bits, 1 minute. Add to pasta and toss over moderately low heat until combined well, about 30 seconds.

Serve pasta sprinkled with bacon and with additional cheese on the side.

:D

[Jolie Rouge]

Peppers a la Grecque


4 large green peppers
3 Tablespoons capers
10 black olives, pitted and cut into pieces
1/4 cup olive oil
2 Tablespoons fine bread crumbs
1/2 teaspoon salt
1/2 teaspoon pepper


Roast peppers in 450 degree oven for 10 to 15 minutes, or until skin is easily removed. (Peppers look scorched, but it is skin deep and peels right off.) Peel, remove seeds and cut into wide slices. Place in oiled baking dish, dot with capers and olives; sprinkle with oil, bread crumbs, salt and pepper. Bake at 375 degrees for 20 minutes. Serve either hot or cold.

SERVES: 4

[the fugative]

STRAWBERRY SHORTCAKE MUFFINS


2 cups flour

½ cup sugar, divided use

2 teaspoons baking powder

½ teaspoon salt

1 cup milk

1 egg, slightly beaten

¼ cup melted butter

12 strawberries, sliced

To make muffins: Heat oven to 425 degrees. In large bowl, combine flour, ¼ cup sugar, baking powder and salt. Stir in milk, egg and butter, stirring only enough to dampen all flour. (Note: Batter should not be smooth.)

To bake muffins: Spoon batter into buttered muffin cups, filling each two-thirds full. Press strawberry slices into batter, pointed side up. Sprinkle each muffin with 1 teaspoon sugar. Bake for 15 to 18 minutes or until golden.

:D

[Jolie Rouge]

Old-Fashioned Meat Loaf


1 cup dry bread crumbs
1-1/2 pounds ground chuck
1/4 cup finely chopped onion
1 egg
1/4 cup ketchup
1/2 cup milk
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup ketchup
1/4 cup vinegar
1/4 cup packed brown sugar
2 Tablespoons Worcestershire sauce


Mix the bread crumbs and ground chuck in a large bowl. Combine the onion, egg, 1/4 cup ketchup, milk, salt and pepper in a bowl and mix well. Add to the ground chuck mixture and mix well. Shape into a loaf and place in a baking dish. Heat 1/2 cup ketchup, vinegar, brown sugar and Worcestershire sauce in a saucepan. Do not boil. Pour over the meat loaf. Bake at 350 degrees for 1 hour or until cooked through.

Note: Uncooked rolled oats may be substituted for the bread crumbs, or use 1/2 of each, depending on what you have on hand.

SERVES: 6

[Jolie Rouge]

Mini-Quiches

24 pre-made mini-quiche cups or 1 15-oz. package pie crusts
2 cups grated Swiss cheese
2 Tbsp. green onion, chopped
2 eggs
1/2 cup milk
1/4 tsp. ground nutmeg
Pinch of salt

If using pre-made quiche cups, place in greased mini-muffin pans. If using pie-crust allow frozen pie crust to thaw, the roll out and cut 12 rounds out of each piece with a 2-inch round cookie cutter. Place each round in a greased muffin tin. Combine cheese, green onion, eggs, milk, ground nutmeg and salt and mix well. Pour batter into each muffin and fill 2/3 of the way full. Bake for 30 minutes at 375 degrees.

Salmon Fettuccine

1 pound uncooked fettuccine
2 zucchini, sliced
1 cup fresh mushrooms, sliced
1/4 cup butter
2 Tbsp. flour
1 and 1/2 cups milk
1 and 1/2 cups fresh cooked salmon, flaked
1 10-oz. package frozen peas
1/2 tsp. oregano
1 Tbsp. fresh parsley, chopped
Salt and pepper to taste

Cook fettuccine according to package instructions. Saute zucchini and mushrooms in butter. Combine flour and milk and add to zucchini and mushrooms. Stir until thickened. Add salmon, peas, oregano, parsley and salt and pepper to taste. Serve over fettuccine.


Sichuan Green Beans

1 pound fresh green beans, washed and trimmed
1 Tbsp. sesame oil
2 garlic cloves, minced
2 Tbsp. sweet onion, chopped
1 Tbsp. fresh ginger, minced
2 Tbsp. soy sauce
Salt and pepper to taste
Crispy rice noodles for garnish

Place green beans in a steamer and steam until crisp-tender. Meanwhile saute garlic, onion and ginger in sesame oil for 2 - 3 minutes. Add green beans, soy sauce and salt and pepper and cook 2 - 3 more minutes. Remove from heat and sprinkle with rice noodles.


Lemon Torte

1 package (18 and 3/4-oz.) yellow cake mix
3 eggs
1/3 cup butter, softened
1/2 cup water
1/4 cup lemon juice

Filling:
1 can (14-oz.) sweetened condensed milk
1/2 cup lemon juice
2 cups whipped cream

Combine cake mix, eggs, butter, water and lemon juice and beat well. Place in 2 greased 8-inch cake pans. Bake for 25 minutes at 375 degrees. Allow cake to cool. Meanwhile, combine filling ingredients and mix well. When cake is completely cooled, slice each one in half lengthwise. Place filling in between each layer of cake to create a torte. Slice and serve.

[Jolie Rouge]

Mandarin Dream

1 (6 ounce) can frozen orange juice
1 package gelatin
1/2 cup sugar
2 Tablespoons flour
2 egg yolks
Pinch salt
1 cup milk
2 egg whites, stiffly beaten
1 loaf angel food cake
1/4 pint whipping cream
1 (11 ounce) can mandarin orange sections


Thaw orange juice concentrate. Sprinkle gelatin on top and set aside. Combine sugar and flour. Mix thoroughly and set aside. Beat egg yolks until thick with pinch of salt and set aside. Heat milk to scalding in double boiler. Pour a small amount of milk into flour mixture, stirring vigorously. Return to double boiler. Cook 2 to 3 minutes stirring constantly. Pour some of this hot mixture into eggs, stirring constantly. Return to double boiler. Cook until thickened and mixture coats spoon. Combine with gelatin and orange juice while hot. Stir until gelatin dissolves. Cool. Beat egg whites and add to mixture. Slightly oil large loaf pan. Break up angel food cake in small pieces and add to custard. Place in pan and let refrigerate for several hours or overnight. Unmold and ice with whipped cream that has been whipped and sweetened to taste. Garnish with mandarin oranges and replace in refrigerator.

SERVES: 7 to 8

[the fugative]

Originally posted by Jolie Rouge

Sichuan Green Beans

1 pound fresh green beans, washed and trimmed
1 Tbsp. sesame oil
2 garlic cloves, minced
2 Tbsp. sweet onion, chopped
1 Tbsp. fresh ginger, minced
2 Tbsp. soy sauce
Salt and pepper to taste
Crispy rice noodles for garnish

Place green beans in a steamer and steam until crisp-tender. Meanwhile saute garlic, onion and ginger in sesame oil for 2 - 3 minutes. Add green beans, soy sauce and salt and pepper and cook 2 - 3 more minutes. Remove from heat and sprinkle with rice noodles.





:p Yummmmm Sichuan Green Beans Yummmmmmm:D

[the fugative]

:D


Blueberry-Yogurt Hotcakes



• 1 c. flour

• 1 tbsp. sugar

• 1 tsp. baking powder

• 1/2 tsp. baking soda

• 1/4 tsp. salt

• 1/8 tsp. ground nutmeg

• 1 egg

• 1/2 c. plain yogurt

• 1/2 c. milk

• 2 tbsp. vegetable oil

• Vegetable cooking spray (optional)

• 3/4 c. fresh or unsweetened frozen (unthawed) blueberries

Stir together flour, sugar, baking powder, soda, salt and nutmeg. Beat egg with yogurt and milk in a large bowl. Beat in oil, then add flour mixture. Stir just until combined; batter will be a little lumpy.

If needed to prevent sticking, lightly spray seasoned pancake griddle with vegetable cooking spray; place over medium heat until a few drops of water dance on the hot griddle. For each pancake, pour a scant 1/4 cup batter onto hot griddle. Sprinkle each pancake with several blueberries.

Cook pancakes on first side until they are puffed, full of bubbles and look dry at edges. Then turn and cook until second side is golden brown


:D


Jam-Filled French Toast



• 8 slices (each about 1 1/2 in. thick) cut from a loaf of day-old sourdough French bread

• 1/2 c. fruit preserves, jam or marmalade

• 2 eggs

• 1 tbsp. granulated sugar

• 3/4 c. milk

• 1/2 tsp. vanilla extract

• 1/8 tsp. ground cinnamon

• 2 tbsp. butter, divided

• 1 tbsp. vegetable oil

• Powdered sugar, for garnish (optional)

Cutting from the bottom of each thick slice of French bread, slice through the center almost to the top, creating a pocket in the center of each piece of bread. Squeeze bread slice lightly to open pocket. Fill each pocket with about 1 tablespoon of preserves. Press bread lightly to close pocket.

In a shallow bowl, beat eggs with granulated sugar, milk, vanilla and cinnamon. Dip each filled bread slice in egg mixture to coat well.

3. In a large, shallow frying pan over medium heat, melt 1 tablespoon of the butter with oil until mixture is foamy. Add bread slices, 4 at a time, and cook until well-browned and crisp on each side. Turn once, adding remaining butter as needed.

:D

[the fugative]

Pico de Gallo Salsa


Makes about 4 cups.

Use this salsa to garnish chicken, steak, tacos, burritos, tostadas or any other dish that is improved with a sauce.

• 1 medium onion

• 2 medium to large tomatoes

• 1 medium to large jalapeño pepper(two for extra spice)

• Juice of 2 lemons

• 1/2 tsp. salt, or to taste

Peel and finely chop the onion. Finely chop the tomatoes. Finely chop or thinly slice the jalapeños. Combine the onions, tomatoes and jalapeños in a medium serving bowl. Stir in the lemon juice and salt.

:D


Chile Salsa


Makes about 4 cups.

Use as a topping for tacos, burritos, tostadas or meat dishes. You also can use as a dip or a sauce for making chile con carne.

• 4 medium to large tomatoes

• 4 medium to large jalapeño peppers

• 3/4 tsp. salt, or to taste

• 1/2 c. water

Place the tomatoes and peppers in a microwave and heat on low for about 2 minutes, or until aroma is noticeable. (You also can roast tomatoes and peppers on a low flame until they blister, but microwaving is a lot faster.) Place tomatoes and jalapeños in a blender. Add water and salt and blend. Add more water if you prefer your salsa runnier.


:D


Chile Con Carne




Serves 4 to 6.

• 1 1/2 lb. steak

• 1 tbsp. butter

• 2 tbsp. teriyaki sauce

• 1/2 tsp. garlic powder

• 1/2 tsp. salt, or to taste

• 2 c. Chile Salsa (see recipe)

Cut the steak into bite-size pieces. Melt the butter in a pan and add the steak. Stir over medium heat until meat is cooked. Add teriyaki sauce and sprinkle in garlic powder and salt; stir. Add the salsa and allow to simmer until liquid evaporates and sauce thickens.

:D


Pollo a la Mexicana



Serves 6 to 8.

• 1 tbsp. butter

• 1 medium to large white onion

• 1 whole cooked chicken

• 4 medium to large tomatoes

• 2 medium to large jalapeño peppers

Melt butter in large pan. Slice the onion into thick slices and add to the butter; sauté the onion. Dismember chicken and stir the piecesinto the pan to glaze the meat. Slice the tomatoes into thick slices and add to the pan. Add jalapeños either sliced or whole. (Whole jalapeños will give it flavor, but the dish won't be as hot. Sliced jalapeños, because of the seeds, will make the dish hotter.) Stir and simmer until tomatoes begin to dissolve, forming a light broth or glaze.

:D


Huevos Rancheros


Serves 4.

• 1 medium to large tomato, finely chopped

• 1 small white onion, finely chopped

• 1 small to medium jalapeño pepper, finely chopped

• 4 eggs

• 1 tsp. butter

• Salt, to taste

Place chopped tomato, onion and jalapeño in a bowl. Add eggs and stir until well-mixed. Melt butter in small frying pan. Add egg mixture and cook either as omelet or scrambled.

Variation: Use 1 cup of chile salsa (see recipe) instead of the jalapeño, adding the salsa after the eggs have cooked -- as a topping for an omelet or as a sauce for scrambled eggs.


:D

[Gumball1960]

CINCO DE MAYO TAMALE PIE

1 lb. hamburger
1 can corn (drained)
1 can refried beans
1 jar salsa
1 c. Cheddar cheese
1 pkg corn bread

Brown hamburger and drain. Mix hamburger, corn, refried beans and salsa together. Place mixture in 9 x 10 dish. Prepare corn bread mixture according to package directions. Add Cheddar cheese to corn bread mixture. Spread corn bread mixture over other ingredients. Bake at 325 degrees for 30 minutes.

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CINCO DE MAYO CHICKEN SALAD

1 1/2 lb. boneless chicken breast,
cubed
1/2 c. picante sauce
1/2 tsp. cumin
1/4 tsp. salt, optional
1/4 c. sour cream
2 tbsp. mayonnaise
1 avocado, chopped
1 c. sliced celery
Lettuce leaves
4 crisp slices of bacon, crumbled

Combine picante, cumin and salt in a skillet. Cook chicken in sauce for about 5 minutes, until cooked through. Transfer to a mixing bowl, cover and chill. To serve combine chicken mixture with sour cream and mayonnaise, add avocado and celery mixing lightly. Spoon onto lettuce-lined plates, sprinkle with bacon. Serve with additional picante. Serves 4.
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[the fugative]

:D


LEMON CHEESECAKE BARS


1½ cups graham cracker crumbs

2 tablespoons butter, melted

2 packages (8 ounces each) Philadelphia cream cheese, softened

½ cup granulated sugar

1 tablespoon fresh lemon juice

½ teaspoon imitation vanilla

½ teaspoon grated lemon peel

2 eggs

Preheat oven to 350 degrees. Combine cracker crumbs with butter. Press into bottom of greased 8-inch square baking pan. In medium mixing bowl, combine cream cheese, sugar, lemon juice, vanilla and lemon peel. Using electric mixer, beat until well blended. Add eggs, 1 at a time. Mix until blended. Pour cream cheese mixture over crust. Bake for 20 to 25 minutes or until center is almost set. Cool on wire rack. Refrigerate for 3 hours or overnight.

:D


LEMON CREAM SQUARES


1½ cups graham cracker crumbs

1/3 cup butter, melted

1 package (4-serving size) Jell-O lemon-flavored Cook & Serve pudding and pie filling

1¾ cups milk

1 package (8 ounces) Philadelphia cream cheese, cubed

¼ teaspoon lemon extract, optional

Combine cracker crumbs and butter. Press into bottom of 9-inch square baking pan, reserving ¼ cup for topping. Prepare pudding as directed on package, using 1¾ cups milk. Remove from heat. Stir in cream cheese and lemon extract. Cook over low heat, stirring frequently, until cream cheese melts. Pour mixture over prepared crust. Sprinkle with reserved cracker crumbs. Refrigerate for 3 hours or overnight until firm.


:D


ZESTY LEMON BARS


• Lemon shortbread crust:

10 ounces unsalted butter, cut into chunks, plus more for greasing

2½ cups all-purpose flour

1 cup confectioner's sugar

1/3 cup cornstarch

½ teaspoon salt

1 tablespoon grated lemon zest

• Lemon custard topping:

10 eggs

3 cups granulated sugar

½ cup all-purpose flour

¼ teaspoon salt

1½ cups fresh lemon juice

1 cup milk

2 tablespoons grated lemon zest

• Topping:

Confectioners' sugar

To prepare oven, pan: Preheat oven to 325 degrees. Butter bottom and sides of 12-by-18-inch baking pan.

To make lemon shortbread crust: Put flour, sugar, cornstarch, salt and lemon zest in work bowl of food processor fitted with stainless-steel blade. Pulse machine several times to combine. With machine running, drop 10 ounces butter through feed tube. Continue to process until mixture looks like coarse meal. Transfer mixture to prepared baking pan. Using fingers, press it into bottom to form even layer of crust. Bake for 15 to 18 minutes or until crust is lightly golden.

To make lemon custard topping: In medium mixing bowl, use whisk to beat eggs until smooth. Add sugar, flour and salt. Stir until well blended. Stir in lemon juice, milk and lemon zest.

To bake bars: Pour topping mixture over baked crust. Return pan to oven. Bake for 20 minutes or until custard is set, jiggling only slightly when the pan is moved. Leave at room temperature until completely cooled. Cover with plastic wrap. Chill in refrigerator for at least 2 hours.

To serve bars: Using sharp knife, cut down through topping and crust to divide pan evenly into 3-by-2-inch bars. Using small spatula and starting at 1 edge, carefully begin to pry them up and out from baking pan. (Note: They'll become easier to remove as you have more room to insert spatula.) Arrange bars on platter. Just before serving, dust with confectioners' sugar. (Hold fine-meshed sieve over bars. Spoon some confectioners' sugar into sieve. Tap side of sieve with your hand as you move it over bars to give them even coating.)


:D

[the fugative]

Bisquick recipes




IMPOSSIBLY EASY SALMON-ASPARAGUS PIE

Makes 6 servings.

1 pound asparagus, cut into 1-inch pieces (2 cups)

4 medium green onions, sliced

1½ cups shredded Swiss cheese, divided use

1 can (6 ounces) salmon or tuna, drained and flaked

½ cup Original Bisquick mix

1 cup milk

2 eggs

1½ teaspoons chopped fresh basil leaves or ½ teaspoon dried basil leaves

1/8 teaspoon pepper

Heat oven to 400 degrees. Grease 9-inch pie plate. Sprinkle asparagus, onions, ¾ cup cheese and salmon in pie plate. In bowl, stir together Bisquick, milk, eggs, basil and pepper. Pour into pie plate. Bake for 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake for 2 minutes or until cheese is melted. Cool for 5 minutes.



:D


ORANGE CREAM CHEESE BISCUITS


Makes 15 biscuits.

3 cups Original Bisquick mix

2 teaspoons grated orange peel

¾ cup orange juice

1 package (3 ounces) cream cheese, softened

2 tablespoons orange marmalade

Sugar

Heat oven to 450 degrees. In bowl, mix Bisquick, orange peel and orange juice until soft dough forms. Beat vigorously for 30 seconds. Place dough on surface generously sprinkled with Bisquick mix. Roll in Bisquick mix to coat. Knead 10 times. Roll dough ½-inch thick. Cut with 2-inch cutter dipped in Bisquick mix. Place on ungreased cookie sheet. Mix cream cheese and marmalade. Spoon about 1 teaspoon cream cheese mixture onto center of each circle. Sprinkle with sugar. Bake for 8 to 10 minutes or until golden brown


:D

[Jolie Rouge]

Go to the BBS Story thread quick ! Creole Queen has stolen your Viking Ship, Mon Capitain !

[Jolie Rouge]

:) Cinco de Mayo celebrates "Battalla de Puebla" or the Battle of Puebla. Puebla was a small town that overcame an attempt by the French to invade the city and take over Mexican politics and culture. It marked the start of Mexican nationalism.


Cheesy Chicken Enchiladas Dinner

1 lb. boneless skinless chicken breast halves, cut into small pieces
1 jar (16 oz.) Thick 'N Chunky Salsa, divided
1-1/4 cups Shredded Cheddar Cheese, divided
10 flour tortillas (8 inch)
2-1/2 cups frozen corn, cooked

HEAT large nonstick skillet sprayed with no stick cooking spray on medium-high heat. Add chicken; cook and stir 6 minutes or until cooked through. Stir in 1/2 cup of the salsa and 2/3 cup of the cheese; mix lightly. SPREAD 1 cup salsa onto bottom of 13x9-inch baking dish. Spoon 1/4 cup chicken mixture down center of each tortilla; roll up. Place tortillas, seam sides down, on salsa in dish. Top with remaining salsa and cheese. BAKE at 350°F for 20 minutes or until heated through. Serve with corn.


Refried Beans Supreme

1 can (16 oz.) Refried Beans
1 cup Shredded Cheddar Cheese, divided
1/2 cup chopped tomato
1/4 cup chopped green onions

MIX beans and 1/2 cup of the cheese in 1-quart microwavable dish; cover. MICROWAVE on HIGH 3 to 4 minutes or until thoroughly heated; stir. Sprinkle with remaining 1/2 cup cheese. Microwave, uncovered, 1 to 2 minutes or until cheese is melted. SPRINKLE with tomato and onions.

[the fugative]

Basic styles of sake




More than 250 sakes are imported to the United States from Japan, and a handful of U.S. sakeries make the beverage. At full alcoholic strength of 20 percent, sake is diluted with water to about 15 percent alcohol, although some sakes are bottled at higher strengths. It is estimated that 85 percent of all sake made in Japan has some alcohol added. Here are the most common types of sake:

• Junmai-shu: Brewed using only rice, water, koji mold and yeast, with no distilled alcohol added. Junmai is full bodied and slightly acidic. The suffix "shu" means wine.

• Honjozo-shu:Sake to which a small amount of alcohol has been added near the end of the fermentation process. Honjozo is generally lighter than Junmai.

• Ginjo-shu: Sake made from highly polished rice and fermented at lower temperatures for a longer time. Ginjo is more complex, lighter and more aromatic and comes in both Junmai and Honjozo types.

• Daiginjo-shu: A subclass of Ginjo made from even more highly polished rice and handled with greater attention. Daiginjo is light and fragrant with a fruity note.

• Futsu-shu: Basic sake that does not meet the standards of the best four types listed above.

• Nama sake: "Raw" sake that has not been pasteurized and thus must be refrigerated. Nama sake is fresher and livelier with more complex flavors than pasteurized sake.

• Genshu: Undiluted and bottled at 20 percent alcohol.

• Koshu: Sake that is aged for up to 10 years.

• Nigori: "Cloudy" sake that contains some of the rice and koji mold.

— San Francisco Chronicle
:D

[the fugative]

Walleye Fillets With Morel Mushroom Cream Sauce

• 3 tbsp. butter, melted

• 2 tsp. freshly squeezed lemon juice

• 4 (6-to 8-oz.) boneless, skinless walleye fillets

• Salt and pepper to taste

• Paprika

• 1/2 c. dry white wine

• 12 fresh morel mushrooms (or 1 oz. dried morels, see directions below)

• 1 1/4 c. heavy cream

• Freshly chopped chives or parsley

Preheat oven to 450 degrees. Combine butter and lemon juice. Place walleye fillets, skin side down, on a rimmed baking sheet. Brush with lemon butter. Season lightly with salt, pepper and paprika. Pour wine around the fillets. Bake on top rack of oven for 4 to 6 minutes or until fish is just barely done. Remove fillets with a long spatula to a heated serving platter. Cover with foil to keep warm while making the sauce.

Pour remaining juices and butter into a medium skillet. Bring to a simmer over medium heat. Add morels (halved if large). Cook, tossing and turning until they soften and give up their juices. Increase heat to high. Cook until wine and mushroom juices are reduced to a couple of tablespoons. Add cream. Boil rapidly until reduced to a saucelike consistency, about 4 to 5 minutes. Add any juices that have accumulated around fillets. Continue cooking for 30 seconds. Remove from heat. Season to taste with salt, pepper and drops of lemon juice. Spoon sauce over fillets. Sprinkle with chives or parsley.

If using dried morel mushrooms: Add 1 ounce dried morels to 3/4 cup boiling water. Soak for 30 minutes. Remove mushrooms and strain small particles out of the soaking liquid. In a small saucepan set over high heat, reduce the soaking liquid to 2 tablespoons and add to cooking juices before cooking them down. Add the reserved reconstituted morels when adding the cream.

:D


Walleye Broiled in White Wine With Creamy Wild Leek Sauce


• 3 tbsp. butter, melted

• 2 tsp. freshly squeezed lemon juice

• 4 (6-to 8-oz.) boneless, skinless walleye fillets

• Lemon pepper seasoning or salt and freshly ground black pepper to taste

• Paprika, optional

• 1/2 c. dry white vermouth or dry white wine

• 1/2 c. wild leeks, washed, trimmed and coarsely chopped, both the white part and green tops (if using regular leeks, use white and light green parts only)

• 1/2 c. heavy cream

• Chopped parsley for garnish, optional

To prepare under the broiler: Preheat broiler. Place walleye fillets on a shallow sided sheet pan sprayed with nonstick cooking spray. Combine butter and lemon juice and brush the tops of the fillets liberally with the mixture. Season to taste with your choice of salt and freshly ground black pepper or lemon pepper. Top with a light sprinkling of paprika, if desired, to give the finished fish a nice color. Pour vermouth or white wine around the fillets so as not to wash off the seasonings.

Broil fillets 2 to 4 inches from heat for 4 to 7 minutes or until fish are nearly done. Fish will finish cooking while the sauce is being made. Remove the fillets carefully to heated plates or a serving platter, leaving the juices behind. Cover the fillets and keep warm. Pour the juices into a 10-inch nonreactive skillet set over medium-low heat. Add the leeks and cook slowly for 2 minutes. Increase heat to medium-high and add the cream. Bring to a boil and simmer until reduced to a light saucelike consistency. Add any juices that have accumulated around the fish. Taste the sauce and season with salt and pepper if necessary. Spoon some of the sauce over each fillet, sprinkle with parsley and serve immediately.

To prepare in the oven: Preheat oven to 450 degrees. Prepare fish as above, with butter, lemon juice, seasonings and wine. Bake 5 to 8 minutes or until fish just barely tests done. Remove fish to a heated serving platter and cover with foil. Prepare leeks and sauce as above.


:D



Truffled Romano-Crusted Walleye



• 4 (6-to 8-oz.) boneless, skinless walleye fillets

• Salt and freshly ground black pepper, to taste

• 3/4 c. Japanese Panko bread crumbs (or dry white bread crumbs)

• 3/4 c. freshly grated Romano cheese

• 1 egg

• 1/4 c. beer, white wine or water

• Flour as needed

• Vegetable oil for frying

• White truffle oil, optional

Season each walleye fillet lightly with salt and pepper. Combine bread crumbs and Romano cheese; set aside. Beat the egg with a pinch of salt and the beer, wine or water. Bread one side of the walleye by first laying the presentation side (rib side) down in a pan of flour, shaking off the excess and then laying floured side down in the egg mixture to coat and finally lay the egged side down in the cheese-and bread-crumb mixture to coat. (At this point, the breaded fillets may be placed in a single layer on a plate or pan, covered lightly with plastic wrap and refrigerated for an hour or so until ready to fry.)

Preheat a nonstick pan with a little vegetable oil. Fry fillets, breaded side down, until nicely browned. After browning, the fish may be turned over and finished in the skillet until just barely done or placed on a pan and cooked until barely done in a 450-degree oven. (Fish may be fried on one side an hour or so in advance and covered and refrigerated. To finish cooking, uncover fish and place in a preheated 450-degree oven for about 10 minutes, or until fish tests barely done. Serve immediately.)

:D


Wild Mushroom Ragout


• 2 tbsp. butter

• 1/4 tsp. minced garlic

• 1/4 c. minced onion

• 2 c. halved or quartered fresh morels, depending on size (or sliced shiitake mushrooms, stems removed)

• 2 c. sliced crimini or white mushrooms

• 1 tbsp. dry white vermouth or dry white wine

• 1/4 c. plus 1 tbsp. chicken stock (homemade or low-sodium canned)

• Salt and freshly ground black pepper to taste

• 1 tbsp. chopped Italian parsley

• 1 1/2 tsp. basil

• 1 1/2 tsp. chives

• 2 tsp. butter to finish

Sauté garlic in butter for 1 minute. Add onions and sauté until translucent. Add mushrooms and sauté until the liquid they give up is almost gone. Add white wine and reduce by half. Add chicken stock and reduce until only a tablespoon or so of liquid remains. Season to taste with salt and black pepper. Stir in parsley, basil, chives and 2 teaspoons butter


:D

[Jolie Rouge]

TOUCHDOWN ENCHILADAS

3 cups cooked rice
1 15- to 16-ounce can black beans, drained and rinsed
1 11-ounce can corn, drained
1 8-ounce package cream cheese, room temperature
4 ounces mild goat cheese, room temperature
1 medium tomato, chopped
1/2 cup finely chopped onion
1 jalapeno pepper, seeded and minced
Vegetable oil for pan frying
24 corn tortillas
Vegetable cooking spray
2 10-ounce cans mild green enchilada sauce (or red)
3 cups (12 ounces) shredded Monterey Jack cheese
2/3 cup prepared salsa

Combine rice, beans, corn, cream cheese, goat cheese, tomato, onion and jalapeno in large bowl. Heat small amount of oil in shallow large skillet over high heat; set aside. Heat tortillas, one at a time, 3 to 5 seconds. Drain on paper towels. (Tortillas should be soft and pliable). Place 1/2 cup rice filling across center of each tortilla. Roll up; place seam-side down into two 11x7-inch baking dishes coated with cooking spray. Pour sauce over each enchilada. Top with cheese and salsa. Bake at 400 degrees for 15 to 20 minutes or until cheese is melted.

Yield: 12 Servings



CHICKEN ENCHILADA CASSEROLE

6 chicken breasts
2 cup sliced fresh mushrooms
1 1/4 cup chopped onion (1 medium)
1/2 cup chopped bell pepper
2 tablespoons minced jalapeno pepper
1 (4 oz) can chopped green chiles
1/4 cup milk
3 tablespoons all-purpose flour
1 1/2 cups water
3/4 teaspoons chili powder
1/2 teaspoons salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
8 corn tortillas
1 cup shredded cheddar cheese
1/2 cup tomato-chopped-unpeeled
1/4 cup sour cream

Cook chicken and dice, set aside. Saute mushrooms, onion, bell pepper, & minced jalapeno pepper until tender. Remove skillet from heat; stir in chicken and green chiles. Set aside. Combine milk and flour in a small saucepan. Gradually stir in water; place on medium heat-cook & stir until thick & bubbly. Stir in chili powder, salt, cumin, & pepper. Add to chicken mixture and set aside. Wrap tortillas in damp paper towels & then in foil & bake at 350 degrees for 10 min. Arrange half of the tortillas in a 12x8x2 dish. Top with half of chicken mixture. Repeat with rest of tortillas and chicken mixture. Cover and bake at 350 degrees for 25 min. Uncover and sprinkle with cheese; let stand 10 min. Top serving with tomato and sour cream. Garnish with additional jalapeno pepper slices.

Yield: 6 Servings


FRESH SALSA

1/2 cup Chopped green pepper
1/2 cup Chopped red pepper
3 small Jalepeno peppers
1/2 cup Chopped white onion
4 Green onions
2 Minced garlic cloves
1 14-ounce can crushed tomatoes
2 Small tomatoes chopped
1/2 cup Sliced black olives
1 tablespoon olive oil
1 tablespoon red wine vinegar
1/2 teaspoon Salt
1 teaspoon Ground cumin
1 teaspoon Oregano
Juice of 1/2 lemon

Coarsely chop green pepper, red pepper, jalepeno pepper, onions, sliced olives, minced garlic, tomatoes into food processor bowl. Pulse to chop into medium coarse pieces. Add can of crushed tomatoes, olive oil, vinegar,lemon juice and spices. Pulse again to mix.

Refrigerate at least 1 hour prior to serving but overnight is best. If you like it spicier add more jalepeno peppers, dried red pepper flakes, or Tabasco to taste.

Yield: 6 Servings

[Jolie Rouge]

STEAK SALAD

*MARINADE*

pinch of sugar to taste
soy sauce (light may be used)
sesame oil (or regular vegetable oil if preferred)
balsamic vinegar or red wine vinegar
thinly sliced raw onion
thinly sliced bell pepper (red, yellow or green)
sliced mushrooms (if desired)
crushed, fresh garlic, or garlic powder
crushed or freshly grated ginger (not ground dry ginger)

*OTHER INGREDIENTS*

Lean steak, flank or another fairly tender cut
Mixed salad greens in amounts suitable to serving quantity
cucumbers
tomatoes
onions
bell peppers
whatever you like in your salad...
grated cheese
carrots


Cook meat in skillet or on grill to desired wellness, sliced thinly lengthwise. Mix all marinade ingredients together in a glass mixing bowl. Add sliced steak to marinade to bowl, or use a gallon zip style bag. Chill in fridge, stirring or flipping occasionally to evenly marinate. When ready to serve, place tossed salad items onto plate or bowl, then top with steak and veggies in marinade. Marinade may be used as a salad dressing if desired as the meat was cooked. Place your favorite toppings, croutons, raisins, apples,ect ... on top, and enjoy...


TIP: Vary ingredient amounts to suit your liking, items may be added or eliminated as your preferences dictate. May also be made as much as a day ahead.. the longer this marinates, the better it gets.

[Jolie Rouge]

PORTOBELLO MUSHROOMS ON THE GRILL

3 to 4 fresh portobello mushrooms
1/4 cup canola oil
3 tablespoons chopped onion
4 to 5 cloves garlic, minced
4 tablespoons balsamic vinegar

Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up. In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.

Grill over hot grill for 10 minutes. Serve immediately.

Yield: 4 Servings

[Jolie Rouge]

EASY CAJUN CHEESE DIP

1 lb of Andoule (Cajun) sausage
1/4 cup onion
1/8 cup cilantro
2 lbs Velveeta cheese
jalapenos to taste


Brown, drain, and crumble sausage. Mince onion, cilantro, and jalapenos. Combine all ingredients and put in the microwave or on a double boiler until heated all the way through. Serve with toast points, crackers, chips, or tortillas.

Variation: Add a little cooked shrimp and/or crabmeat in place of Andoule




Debra's Broccoli & Rice Casserole

3 cups of cooked rice (basmati rice is the best)
2 cups of frozen broccoli
2 tsp of olive oil
1 can of non-fat mushroom soup
1 can of chopped mushrooms

Cook the rice until it is fluffy, set aside. Cook the frozen broccoli, then drain the broccoli, add to rice. Add the olive oil, mushrooms and a can of mushroom soup. Stir them together and put them in the casserole bowl. Bake in the oven for 10 minutes at 350 degree...serve warm.....Delicious!




Melon Tray With Dip

Fruit:

2 honeydew melons
2 cantaloupes
½ watermelon
1 pint strawberries

Dip:

1 package (8 ounces) cream cheese, cut into chunks
¼ cup orange juice
¼ cup lemon juice
¼ cup crushed pineapple
¼ cup sugar
¼ teaspoon salt
1 thin slice orange peel
¼ cup heavy cream
Mint sprig


Scoop out honeydew, cantaloupe and watermelon with a melon baller. (Cut melons into chunks first to make scooping easier.) Set aside.
Halve the strawberries and place them around the border of a serving tray. Arrange the melon balls inside the circle of strawberries, leaving a space in the center for the sauce dish.

Combine the cream cheese, orange juice, lemon juice, crushed pineapple, sugar, salt, orange peel and heavy cream in a blender. Blend ingredients until mixture is smooth. Place fruit sauce in a dish in the middle of the tray. Garnish with a sprig of mint.



ANOTHER FRUIT DIP

Add orange sugar sweetened koolaid to Sour Cream to your taste (or sugar free koolaid mix- for diabetics or those really watching their waistlines you can use fat free varieties of sour cream). It is cool, refreshing, and fast and easy!


This is excellent for dipping any type of fruit (including cantaloupe, honey dew, strawberries, apples, etc...). And it's sooo simple:


1 Large jar Marshmallow Fluff
2 pkg's cream cheese (softened)
cinnamon to taste

Beat the cream cheese till smooth. Fold in the marshmallow fluff until completely mixed. Add cinnamon to taste (as much or as little as you like). Chill. You can also cut this recipe in half.



Brandi's Fruit Dip

1(8oz.) cream cheese
1 jar of Marshmellow Cream puff
2 tsp of Orange juice



Kathy 's Fruit Dip

8 oz cream cheese (regular or light) room temperature
1 jar marshmallow cream
2 Tablespoons Tang-dry right out of jar-may use regular or orange pineapple

Cream all ingredients together. Make 1 day or at least 4 hours ahead for Tang to dissolve. Keeps for 1 week refrigerated.




Treasure Dip

{{The best apple dip I've ever had...}}

8oz. cream cheese
1 cup brown sugar
1 teaspoon of vanilla

Mix all ingredients with a hand mixer. It is delicious!

[Jolie Rouge]

Couscous Salad

Lemon Cinnamon Dressing:

1/4 cup lemon juice
1/4 teaspoon cinnamon
1/2 cup olive oil

Couscous Salad:

2/3 cup currants
3 Tablespoons butter
1/8 teaspoon powdered saffron
1-1/2 cups chicken stock
1-1/2 cups diced celery
1/3 cup thinly sliced green onions
1/3 cup pine nuts, toasted
1/4 cup minced fresh parsley
Salt and pepper to taste


For the dressing: whisk the lemon juice and cinnamon in a small bowl. Drizzle in the oil, whisking constantly.

For the salad : soak the currants in enough boiling water to cover for 15 minutes or until plumped; drain.

Melt the butter in a large skillet over medium heat. Stir in the saffron. Stir in the stock. Bring to a boil. Stir in the couscous; cover. Remove from the heat and let stand for 4 minutes. Remove couscous to a large bowl; fluff with a fork. Add the currants, celery, green onions, pine nuts and parsley; toss to combine. Drizzle half the dressing over the salad; reserve the remaining dressing for another use. Season with the salt and pepper.

Hint: May be served at room temperature or chilled. May be made ahead, covered and stored in the refrigerator for 1 day.

SERVINGS: 8

[the fugative]

Red Pepper Bisque


1 cup unsalted butter
2 tablespoons vegetable oil
4 cups chopped leeks
6 large red peppers, sliced
3 cups chicken broth
Salt
6 cups buttermilk
White pepper to taste
Chives or lemon slices and
caviar for garnish

Melt butter and oil in a large saucepan. Add leeks and red peppers. Reduce heat and cook, covered, until vegetables are soft. Add chicken broth and salt to taste. Simmer, partially covered, over low heat for 30 minutes or until vegetables are very soft.
Blend mixture in a food processor until smooth. Strain into a large bowl. Stir in buttermilk and white pepper to taste. Chill. Garnish with chives or a thin slice of lemon with a scoop of caviar in the middle. For single servings, dole the soup into green pepper shells

:D

White Bean Bake


8 cups seasoned cooked navy beans
1 cup golden raisins
2 cups chopped onions
1 cup sour cream
1 cup light brown sugar, packed
2 (3-ounce) packages cream cheese,
room temperature
2 (4-ounce) cans chopped mild
green chiles
8 cooked sausage patties,
crumbled (1 pound)
3 tablespoons Dijon mustard
2 cups grated provolone cheese
4 green onions, chopped fine
(use some green tops)
1/2 cup seasoned bread crumbs

Place navy beans, raisins, and onions in large bowl. Combine sour cream, brown sugar, and cream cheese and blend well. Add to beans. Add chiles, sausage, and mustard, and mix well. Pour into 10x15-inch baking pan. Bake at 350° about 45 minutes, until bubbly. Remove pan from oven and top with provolone cheese, green onions, and bread crumbs. Return to oven and bake 5 minutes more to melt cheese. Serve at once.

:D


Chops


1/2 cup whole kernel corn
1/2 cup bread crumbs
Pinch of salt and pepper
3/4 tablespoon parsley
Pinch of sage
1/2 tablespoon chopped onion
1/2 cup diced apple
1 tablespoon milk (whole)
2 Iowa pork chops (thick cuts)


In bowl, combine above ingredients, except chops, until well mixed. Cut a slit in the side of each chop and stuff with the mixture. In frying pan, brown the stuffed chops, then bake in 350° oven for about one hour, basting chops often with Basting Sauce.


BASTING SAUCE:
1/4 cup each: honey and mustard
1/4 teaspoon rosemary leaves
1/2 teaspoon salt
Pinch of pepper


In a separate bowl, combine ingredients and blend.



:D


Pear Pie


3 or 4 fresh, ripe pears
1 unbaked 9-inch pie crust
1 cup sugar
1 cup all-purpose flour
1/4 cup butter or margarine, melted
2 eggs
1 teaspoon lemon juice
1/2 teaspoon vanilla
1/2 teaspoon ground ginger

Preheat oven to 400°. Wash and drain pears. Cut pears lengthwise into halves; remove core and stem ends with paring knife. Arrange pears cut-side-down in pie shell, with wide ends of pairs near outside edge of shell. Set aside.
Beat sugar, flour, melted butter, eggs, lemon juice, vanilla, and ginger with electric mixer until smooth and blended. Pour into pear-lined shell.

Bake for 40 - 45 minutes, or until golden brown and top springs back when lightly pressed with finger. Serve warm. Refrigerate any leftovers.

:D

[Jolie Rouge]

Pass the grits:

Boyd Delaune has discovered a grits Web site at www.grits.com with the slogan, "No one can eat just one!"

It tells of the National Grits Festival in April in Warwick, Ga., and gives the words to the official grits song, composed for the festival by Michael McDaniel, 5. One verse goes:

"You can eat it with butter,
"You can eat it with cheese,
"You can eat it anytime,
"With anything you please."


;)

[the fugative]

Originally posted by Jolie Rouge
Pass the grits:

Boyd Delaune has discovered a grits Web site at www.grits.com with the slogan, "No one can eat just one!"

It tells of the National Grits Festival in April in Warwick, Ga., and gives the words to the official grits song, composed for the festival by Michael McDaniel, 5. One verse goes:

"You can eat it with butter,
"You can eat it with cheese,
"You can eat it anytime,
"With anything you please."


;)

:eek: Grits :eek:


Bwahahahahahahahahahaha

HiYa Jolie ;)

[Jolie Rouge]

POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!



Hiya, Fugi !


Going to bed early, cleaned and filled the pool today -- 10X2 galvanized steel tank ... the kids loved it, but I am beat ! Big enough for all the kids ( & me & Becky) to get wet, but shallow enough for Micheal & Alex to stand in. Still have to have an adult out there -- and keep the back door locked when we are not ...

[the fugative]

Pool gee the weather/water won't be warm enough here until June or July for swimming ;) (unless you have a heated pool) :p


Kewl have fun with it ;)

[Jolie Rouge]

HA ! It was in the upper eighties today.

It is already shaping up to be a long, hot, dry summer. We let the kids out to play from 10 AM to noon; then keep them inside for lunch & TV (hopefully naps) and then back outside after 3 PM. If they play outside in the heat of the day in mid-Summer there is the very real risk of heat stroke. What is bad is the humidity, because you don't sweat and it is sooo easy to overheat. I made one of my buddies the most popular man in kuwait -- I sent him a SNO-Ball maker that shaves the ice and instructions on how to make the syrup with powdered Kool-aid. :) :) :)

[the fugative]

Originally posted by Jolie Rouge
HA ! It was in the upper eighties today.

It is already shaping up to be a long, hot, dry summer. We let the kids out to play from 10 AM to noon; then keep them inside for lunch & TV (hopefully naps) and then back outside after 3 PM. If they play outside in the heat of the day in mid-Summer there is the very real risk of heat stroke. What is bad is the humidity, because you don't sweat and it is sooo easy to overheat. I made one of my buddies the most popular man in kuwait -- I sent him a SNO-Ball maker that shaves the ice and instructions on how to make the syrup with powdered Kool-aid. :) :) :)

:p

Got up to about 60 low this morning about 35-40 88% humidity

Sno Cones EH?? Kewl bet he is popular Yup :D

[Jolie Rouge]

Fusilli con Pomodori and Mozzarella

6 to 8 ripe tomatoes, peeled and chopped
1/2 pound Mozzarella cheese, coarsely grated
1/4 cup chopped fresh basil, or
1 Tablespoon dried basil
5 Tablespoons olive oil
2 garlic cloves, minced
1 Tablespoon chopped fresh parsley
Salt to taste
Freshly ground pepper to taste
16 ounces pasta

In a large bowl, combine all ingredients except the pasta. Let stand at room temperature 1 hour. Cook pasta al dente. Drain. Toss pasta with tomato mixture until cheese has melted. Serve immediately.

SERVES: 8

[Jolie Rouge]

Goat Cheese and Pesto Spread

6 oz. goat cheese
1 8-oz. package cream cheese, softened
1 7-oz. jar pesto sauce, drained
1 Tbsp. fresh lemon juice
1 Tbsp. fresh parsley

Combine all ingredients and mix well. Shape into a log or ball shape and chill for several hours. Serve with assorted crackers.

Mediterranean Tomato and Cucumber Salad

2 medium cucumbers, peeled, seeded and sliced
4 fresh tomatoes, diced
1/3 cup red onion, diced
2 Tbsp. fresh basil, chopped
1/2 cup Italian dressing

Combine all ingredients and toss.



Shrimp Creole

2 large onions, chopped
1 cup celery, chopped
2 cloves garlic, minced
1/4 cup vegetable oil
1 6-oz. can tomato paste
1 and 1/2 cups chicken broth
1 15-oz. can diced tomatoes
1 8-oz. can tomato sauce
2 bay leaves
1 Tbsp. Worcestershire sauce
2 tsp. red pepper
Pinch of salt
1/4 cup flour
2 pounds shrimp, peeled and deveined

Combine onions and next 3 ingredients in a large skillet and saute until tender. Add tomato paste, 1-cup of chicken broth and next 6 ingredients. Simmer for 20 minutes. Combine remaining chicken broth with flour and stir, add to Creole mixture and cook for several minutes, mixture should start to thicken. Add shrimp and cook until shrimp turns pink. Serve over hot cooked rice.



Lemon Meringue Pie

3/4 cup sugar
2 Tbsp. cornstarch
2 Tbsp. all-purpose flour
1 Tbsp. grated lemon rind
Pinch of salt
1 cup water
1/4 cup butter
1/3 cup fresh lemon juice
2 egg yolks
1 9-inch graham cracker crust pie shell

Meringue

3 egg whites
1/4 tsp. cream of tartar
2/3 cup sugar
1/4 cup water

To prepare filling, Combine sugar, cornstarch, flour, lemon rind, and salt in a saucepan, add 1 cup water and simmer over medium heat for 5 minutes stirring constantly. Stir in butter and lemon juice and remove from heat. Add egg yolks one at a time and simmer over low heat for 3 minutes stirring constantly. Pour into piecrust and allow filling to cool. To prepare meringue, place egg whites and cream of tartar in a large bowl and beat until foamy. Combine sugar and water in a saucepan and cook until candy thermometer reaches 238 degrees. Pour sugar mixture into egg white mixture beating on high until stiff peaks form. Spread meringue over filling and broil in the oven for 1 minute to brown top of meringue. Chill until ready to serve.

[the fugative]

PLOUGHMAN'S CHICKEN


2 teaspoons olive oil

1 large onion, thinly sliced

2 ribs celery, cut into 1-inch pieces

3 pounds chicken pieces

½ cup dry vermouth

¾ cup chicken stock or reduced-sodium, fat-free chicken broth

1 teaspoon minced garlic

½ teaspoon dried thyme leaves

4 new potatoes, cut into 1½-inch cubes

Salt and pepper, to taste

Parsley sprigs

In large skillet, heat oil. Saute onion and celery over medium heat for 3 to 4 minutes. Add chicken. Cook for 5 to 7 minutes or until browned on all sides. Add vermouth. Bring to a boil. Boil for 1 minute. Add chicken stock, garlic and thyme. Bring to a boil. Reduce heat. Simmer, covered, for 20 minutes. Add potatoes. Simmer, covered, for 20 minutes or until tender. Season to taste with salt and pepper. Garnish with parsley.

:D

FILET MIGNON WITH BLACKBERRY WINE REDUCTION


2 center-cut filet mignons (8 ounces each), trimmed and skinned

10 ounces blackberry wine

1 medium onion, julienned

Salt and fresh ground pepper to taste

To sear meat: Season both side of filet with salt and pepper. Place in very hot pan with 1 tablespoon extra-virgin olive oil. Sear over high heat until brown on both sides. Set aside in covered dish so meat stays warm.

To caramelize onion: In same pan, saute julienned onion. Caramelize onion, tossing until golden brown. Deglaze onions in pan with blackberry wine.

To finish meat: Remove filet from covered dish. Bake in 350-degree oven to desired doneness.

To make sauce: Meanwhile, reduce wine with onions to thick- syrup consistency. Remove filets from oven. Pour sauce liberally over filets. Serve with garlic- mashed potatoes.


:D


CHICKEN OR PORK PICCATA WITH CAPERS


¾ pound whole skinless, boneless chicken breast, halved lengthwise, or boneless pork loin chops

½ cup flour, for dredging

2 tablespoons unsalted butter, divided use

1 tablespoon olive oil

2 tablespoons vermouth or dry white wine

1 tablespoon fresh lemon juice

1 tablespoon bottled capers, drained

3 tablespoons minced fresh parsley leaves

Salt and pepper to taste

To sauté meat: Halve chicken pieces horizontally. Flatten between sheets of plastic wrap or wax paper. (If using pork loin chops, simply flatten.) Dredge meat through flour to form light coating. (Note: You can omit this step, but flavor is better with flour coating.) In large skillet, heat 1 tablespoon butter and olive oil over moderately high heat until foam subsides. Saute chicken or pork for 1 minute each or until cooked through. Transfer to platter. Keep warm.

To make sauce: Pour off fat in skillet. Add remaining butter, wine and lemon juice. Bring to a boil. Stir in capers, parsley and salt and pepper to taste. Spoon over meat. Serve.

:D

[jaybird]

I have recipes. Remind me tomorrow night. I have a headache tonight, about to shut down.

[the fugative]

Originally posted by jaybird
I have recipes. Remind me tomorrow night. I have a headache tonight, about to shut down.


{{{JayBird}}}

[Jolie Rouge]

I have a headache too, waiting for the sinus meds tokick in. My neighbors have a hedge of Lagustrums right on the side between our houses. The elderly couple that used to live there would trim them just before "Bloom" but the new family does not :(

I am going to bed shortly.

[jaybird]

Sarah's allergies are out of control the last couple weeks. She was here awhile today, looks absolutely miserable and she's on Clarinex (stronger prescription version of Claritin) NOT even phasing it! I'm out of here in a few minutes.

[the fugative]

{{{Jolie}}}

[Jolie Rouge]

Mississippi Mud

For the crust you will need 1 cup flour, 1 cup pecans, 1 stick butter and 1-tsp. vanilla.

For the filling you will need 1 8 ounce philidelphia cream cheese, 1 cup sugar, 1 large coolwhip, 1 large and 1 small jello instant pudding, and 2 cup milk.

For the crust you will need a 9.13 casserole dish or a pan. preheat oven to 350dgs. place pecans and flour in pan, melt butter in a smaller dish in microwave then add 1tsp. vanilla to butter and spread over pecans and flour. bake for 25-min. or until brown. let cool. for the filling, in a large mixing bowl, mix the cream cheese and sugar with a mixer. add half of the coolwhip. blend well. in another bowl add both packages of the jello instant pudding add the milk mix well with mixer, then add the other half of the coolwhip to the pudding mixture. spread the cream cheese and coolwhip mixture over crust and then blend in the pudding mixture. place in refrigerator for a couple of hours. you will enjoy.

[Jolie Rouge]

Clarinex Tried that -- Doc sent me home with samples; made my headache worse ! I brought the samples back to the office -- never again !


{{{Fugie !}}}

Been to the "Story thread, you swashbuckler, you !

[Jolie Rouge]

Corn Syrup Finger-paint -

Mix corn syrup and a couple drops of food coloring into a container and mix well. Let child paint and then dry flat for a couple of days until no longer sticky. Makes nice shiny pictures when dry!

[the fugative]

For JayBird



Mockingbird Muffins


1 c cornmeal

1 c flour

1 c grated bread crumbs

½ Tbsp baking soda

¾ c currants or raisins

½ c bacon drippings

¼ tsp sand

1 c water

Combine first four ingredients in medium bowl. Add remaining ingredients and mix well. Spoon into muffin cups. Bake at 350 for 15 minutes. Serve on feeder tray or attach to tree branches

:eek:

To Grill A Mockingbird


6 skinless, boneless mocking bird breasts
1/4 cup vegetable oil
1/2 cup white wine
2 tablespoons Cajun seasoning

Preparation:
In a glass dish combine the oil, wine and seasoning.

Add mocking bird and stir to coat.

Cover and refrigerate for at least 3 hours.

Lightly oil grill and preheat to high.

Remove mocking bird from marinade and grill on high for 3 to 6 minutes on each side

:eek:

Woodcocks, Larks, Blackbirds, Mockingbirds or Sparrows, to Bake, the best way

PERIOD: England, 17th century | SOURCE: The Whole Duty of a Woman: Or a Guide to the Female Sex, 1696 |


Woodcocks, Larks, Blackbirds,Mockingbirds or Sparrows, to Bake, the best way.

Truss them, Parboil them, and so season them with Pepper, Salt and Ginger, and if you please, Lard them, then put them into a Coffin covered with Butter, mixed with a few sweet Herbs, all shred and beaten in a Mortar; and being Baked enough, draw them and pour in other Butter, beaten with the Yolk or two of an Egg.


:eek:


For Woodcock, Snipe,Blackbird, Mockingbird &c.

PERIOD: England, 17th century | SOURCE: The Art of Cookery Refined and Augmented, 1654


You may make sauce for Woodcocks or Snipes as followeth; If you draw your Fowle put an Onion in the belly, then spit them, roast them with a dish under them, in which let there be Claret, Vinegar, an Anchove, Pepper and Salt; the Fowle being roasted, put a little piece of Butter and a little grated Bread, shaking it well together and dish it with your Fowl.

It is a very good sauce for a wilde Duck, onely rub your dish with a clove of Garlike, because it is a ranker fowle.

:eek:


Bwahahahahahaha


:p :D :p :D :p :D :p :D :p :D :p :D :p :D :p :D :p :D :p :D :p :D

[the fugative]

Asparagus and Rice Soup with Pancetta and Black Pepper


• 6 tbsp. extra-virgin olive oil, divided

• 2 c. diced yellow onions

• Salt

• 1/4 c. white rice

• About 3 1/2 c. chicken stock

• 1/2 c. water

• About 8 oz. asparagus, woody ends trimmed

• 3 to 4 oz. ( 1/2 to 2/3 c.) pancetta (or bacon), finely minced

• Freshly cracked black pepper

In a large saucepan over medium-low heat, warm 4 tablespoons olive oil. Add onions and a pinch of salt and cook slowly, stirring regularly. Don't let onions color; they should sweat their moisture and then become tender and translucent in about 10 minutes. Add rice, chicken stock and water and bring to a simmer. Cover tightly and cook until rice is nut-tender, probably 15 to 20 minutes, depending upon rice you choose. Broth will be cloudy and should taste sweet from onions. Turn off heat.

While rice is cooking, sliver asparagus, slicing it at an angle and about 1/8 inch thick. Don't worry if slivers vary a little in thickness; irregularity will guarantee uneven cooking and a pleasantly varied texture. You should get about 2 cups.

In a 12-inch skillet over medium heat, warm remaining 2 tablespoons olive oil. Add pancetta and asparagus and stir once to coat, then spread them out and leave to sizzle until those at the edge of pan begin to color. Toss or stir once, then leave to color again. Repeat a few times until mass has softened and shrunk by about a third. Scrape pancetta and asparagus into broth and bring to a boil. Add lots of pepper to taste. Boil for about 1 minute. Soup is best when served while all flavors are still bold and texture is varied.

:D


Tomato and Zucchini Tart With Mozzarella and Basil


• 1 tbsp. yellow cornmeal

• 1 (10-oz.) can refrigerated pizza crust dough

• 1 c. ( 1/8-in.-thick) diagonally sliced zucchini

• 4 plum tomatoes, seeded and cut into 1/4-in.-thick slices (about 1/2 lb.)

• 1/4 tsp. kosher salt

• 1/4 tsp. freshly ground black pepper

• 4 oz. fresh mozzarella cheese, sliced

• 1 tsp. extra virgin olive oil

• 1/2 c. torn fresh basil leaves

Preheat oven to 400 degrees. Line a baking sheet with parchment paper; secure with masking tape. Sprinkle the paper with cornmeal. Unroll dough onto paper; let stand 5 minutes. Pat dough into a 12-inch square. Arrange zucchini and tomato over the dough, leaving a 1-inch border. Sprinkle evenly with salt and pepper. Fold edges of dough over zucchini and tomato (dough won't completely cover the zucchini and tomato).

Bake for 15 minutes or until the dough is lightly browned. Top with cheese; bake 5 minutes or until cheese melts. Drizzle with oil; sprinkle with basil. Cool on baking sheet 10 minutes on a wire rack.

:D

Roasted-Onion Tart With Maytag Blue Cheese


• 1 medium Vidalia or other sweet onion, peeled

• 10 shallots, peeled and halved (about 1/2 lb.)

• 10 large cloves garlic, peeled and halved

• 3 tbsp. balsamic vinegar

• 1 tbsp. butter, melted

• 2 tsp. honey

• 1/4 tsp. dried thyme

• 1 tbsp. yellow cornmeal

• 1 (10-oz.) can refrigerated pizza crust dough

• 1/4 tsp. kosher salt

• 1/2 tsp. freshly ground black pepper

• 2/3 c. (about 2 1/2 oz.) crumbled Maytag blue cheese

• 1 tbsp. chopped fresh parsley

Preheat oven to 425 degrees.

Cut onion into 8 wedges, leaving root intact. Place onion wedges, shallots and garlic in a 13-by 9-inch baking dish. Combine balsamic vinegar, butter, honey and thyme in a small bowl and drizzle over onion mixture, tossing to coat. Bake for 30 minutes or until tender, stirring occasionally.

Line a baking sheet with parchment paper and secure with masking tape. Sprinkle paper with cornmeal. Unroll dough onto paper; let stand 5 minutes. Pat dough into a 14-by 12-inch rectangle. Arrange onion mixture over dough, leaving a 1-inch border. Sprinkle evenly with salt and pepper. Fold edges of the dough over onion mixture (dough will not completely cover onion mixture). Sprinkle with cheese.

Bake for 15 minutes or until lightly browned. Cool on baking sheet 10 minutes on a wire rack. Sprinkle with parsley.

Note-- If you're not a fan of blue cheese, try goat cheese, feta, or another sharp-flavored cheese but the MayTag tastes best :D



:D

[Jolie Rouge]

Lo-Cal Broccoli Bisque


1 large bunch broccoli
1 large onion, chopped
1/8 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon pepper
2 Tablespoons butter
28 ounces chicken broth
2 to 3 Tablespoons lime juice


Wash and trim broccoli. Simmer broccoli, onion, curry powder, salt, pepper, and butter in broth about ten to fifteen minutes or until tender. Process in blender or food processor until coarsely chopped. Do not puree. Can be served hot or cold. Pour lime juice on top before serving.

SERVINGS: 6 to 8

[Jolie Rouge]

Paula's Tuna Nasties

A variation of the Tuna Salad Sandwich. These are called Nasties due to the garlic and onion!

1 can Tuna
1/2 cup mayo
1/4 tsp salt
1/4 tsp pepper
1 tsp minced garlic
1/2 medium onion, chopped fine
medium to sharp cheddar cheese (sliced)


Mix all ingredients together, except cheese Spread on slice of untoasted bread Top with cheddar and broil until cheese is bubbly.

[Jolie Rouge]

New "Trail Mix" Recipe

I am trying it on the kids this week-end -- will tell ya'll how it goes ...

4 cups POST SPOON SIZE Shredded Wheat Cereal
2 cups dried mixed fruit (such as prune, raisins, crasians, apricot, pear)
1 cup BAKER'S ANGEL FLAKE Coconut {{{Toasting the coconut adds a delicious crunchiness to this recipe. Simply spread coconut in a shallow baking pan. Bake in a preheated 350°F oven for about 8 minutes or until lightly browned. Be sure to check and stir the coconut frequently for even toasting and to prevent it from burning. }}}


Mix all in a gallon ziploc baggie

EAT !



Iced Coffee Latte

Enjoy full-coffee flavor in this cool and refreshing beverage.

6 Tbsp. ground MAXWELL HOUSE Coffee, any variety
3 cups cold water
2 cups cold milk

BREW coffee using cold water in coffee maker. Refrigerate until ready to serve. POUR 1/2 cup each chilled coffee and milk into a large glass. Add Coffee Ice Cubes and sugar to taste, if desired.

Coffee Ice Cubes

POUR cooled brewed MAXWELL HOUSE Coffee, any variety, into ice cube trays. Freeze until solid. USE to chill coffee beverages without diluting flavor.


LOL ;)

[the fugative]

For Jolie


Espresso Granita with Whipped Cream




For granita:

• 1 c. sugar, divided

• 2 c. espresso, room temperature (see Note)

• 3 tbsp. water

For whipped cream:

• 1/2 c. cold heavy cream

• 2 tsp. sugar

Choose a glass, plastic or stainless 3-cup bowl with a tightly fitted lid. Make sure it is dry, snap on the lid and place in freezer. In a medium bowl, dissolve all but 2 tablespoons of sugar into espresso and taste. It should taste too sweet; if not, gradually add some or all of remaining sugar, until it does. Add water, stir and pour into a stainless-steel pan or glass dish so liquid forms a pool about 1 inch deep. Cover and freeze about 1 to 2 hours until espresso has a very thick crust, but has not quite frozen through. Place pan on a cool surface in a cool room. Use a stainless steel pastry scraper (their relatively dull edges tease frozen crystals apart without slicing them up. A knife blade produces a finer, denser texture) to cut through and lift the layer of coarse crystal-ice, amalgamating it with the unfrozen core. A few cuts and folds are usually sufficient. Cover pan and return to freezer. Check hourly and when it is firm to the touch but still yields easily to a stab with pastry scraper (due to high concentration of sugar, this may take up to 8 hours), it is ready for final chopping.

Set pan of frozen espresso on a cool surface and methodically chop the crystalline blocks into a regular flaky, granular mass. This can be tedious, but it is easy, as long as you haven't let the liquid freeze too solid. If it is rock hard, it will take more brawn to cut through chunks and you may overwork some bits as you try to split harder pebbles. At opposite extreme, in rare instances where mixture is fairly sweet or thick, it may never fully freeze hard and will chop to a rich, grainy-slushy texture. Such "defective" granitas can be exquisite. Transfer granita to chilled container, snap on lid and place in freezer.

Ten to 15 minutes before serving, turn container upside down in freezer (espresso syrup sometimes drains from ice crystals, like syrup in a snow cone; turning it upside down will redistribute the syrup). Place 5-to 6-ounce bowls or glasses in freezer to chill. I use clear, narrow, fluted stemware to show off the layers and crystals.

Take the cold, medium-size bowl from the freezer, combine cream and sugar and whip until stiff. To serve, layer granita and whipped cream like a parfait in chilled glasses. There should be nearly as much whipped cream as granita. The cream's surface will freeze where it touches the granita, and the succession of voluptuous chewy and slushy textures is delightful.

Note-- This granita is sweet yet surprisingly refreshing, an effect requiring fiercely rich espresso. Weaker espresso will make an insipid, pale, sugary granita not worth the effort This Blend of espresso is made with equal parts dark-roasted Costa Rican, Papua New Guinean and Colombian beans 1/4 cup water per espresso and I use 1/4 oz. ground espresso beans (1 1/2 tablespoons, very tightly packed) per dose. Don't use instant espresso or any sort of brewed coffee

:D

[the fugative]

Originally posted by Jolie Rouge
Paula's Tuna Nasties

A variation of the Tuna Salad Sandwich. These are called Nasties due to the garlic and onion!

1 can Tuna
1/2 cup mayo
1/4 tsp salt
1/4 tsp pepper
1 tsp minced garlic
1/2 medium onion, chopped fine
medium to sharp cheddar cheese (sliced)


Mix all ingredients together, except cheese Spread on slice of untoasted bread Top with cheddar and broil until cheese is bubbly.

:p I like the name ;)

[Jolie Rouge]

Well, I am calling it a night.

I will be going camping this weekend, so if you don't hear from me for a few days -- do not be alarmed. Pray for me as I take my intrepid band of Tiger Scouts into the woods to earn our Nature Identification badges

{{{{size=1]"Badges ?? We don't need no stinkin' badges !"[/size]}}}


G'nite ;)

[jaybird]

Paula's Tuna Nasties sounds like some sort of social disease...

[Jolie Rouge]

I just post 'em .....


I certainly didn't name it --
but it was too "original" to change it

[jaybird]

Overnight Creme Brulee French Toast

3 tbsp. butter
5 tbsp. pancake syrup (can use reduced-fat)
1/2 cup packed brown sugar
2 thbsp. plus 2 teas. orange liqueur, divided
9 (1" thick) slices French or sourdough bread (or Texas toast)
3 large eggs
1/2 cup egg substitute
1 1/2 cups fat-free half & half
1 teas. vanilla
1/4 teas. salt
fresh berries for optional garnish
light whipped cream or whipped topping for optional garnish

Coat a 9x13 baking dish with Pam. Melt butter in a small, non-stick saucepan over med. heat. Stir in pancake syrup, brown sugar and 2 tbsp. liqueur, mixing until sugar dissolves. Pour mixture into baking dish.

Remove bread crusts. Arrange bread in the baking dish in a single layer on top of the brown sugar mixture. In small bowl, whisk together eggs, egg substitute, half & half, vanilla, remaining orange liqueur and salt. Pour evenly over the bread. Cover well, refrigerate at least 8 hours or overnight.

Preheat oven to 350. Remove dish from refrigerator and bring to room temperature. Bake uncovered @ 350 for 35-40 minutes or til puffed and lightly browned. Serve w/ berries & whipped cream.

Per serving:
455 calories
10.5 grams fat
5 grams saturated fat
1233 mg. cholesterol
17 grams protein
72 grams carbohydrates (3-4x what I eat daily!)
2.5 grams fiber
780 mg. sodium

[Jolie Rouge]

oooooohhhhhhhhh....

that sounds yummy !



Chicken Cacciatore


1 chicken (3 to 4 pounds)
2 Tablespoons butter
2 Tablespoons olive oil
1 stalk celery, thinly sliced
1 carrot, thinly sliced
1 onion, diced
1 Tablespoon parsley, finely cut
1 teaspoon salt
1/2 teaspoon pepper
2 Tablespoons tomato paste
3/4 cup dry sherry

Cut chicken into serving pieces. Heat butter and olive oil together in heavy skillet. Brown chicken on all sides, about 20 minutes. Add all vegetables, salt, and pepper; cover Simmer until vegetables are partially cooked, about 15 minutes. Mix tomato paste and sherry, and stir into vegetables. Cover and cook slowly, stirring occasionally to prevent burning, for 30 minutes or until chicken is done.

Serve very hot.

SERVINGS: 4 to 6

[jaybird]

Jaybird's Famous Baked French Toast

1 loaf white bread, cubed
8 ounce package cream cheese, cubed
8-12 eggs, depending on size
1 cup milk
1/2 cup maple syrup or pancake syrup

Line botton of 10x13 pan with half the bread cubes. Layer cream cheese cubes on top of bread. Arrange remaining bread cubes on top. Beat together eggs, maple syrup & milk in large bowl. Pour over bread. Cover & refrigerate over night.

Next morning bake in a preheated 350 oven for 45 minutes or so, til light golden brown.

[jaybird]

Cinnamon Chip Scones

3 1/2 cups flour, plus additional for shaping
1 3/4 teas. baking soda
1 tbsp. baking powder
1/3 cup, plus 1 teas. granulated sugar
3/4 teas. salt
13 1/2 tbsp. (1 2/3 sticks) butter, cut into small pieces
1/3 cup sour cream
4 egg yolks
1/2 cup whole milk
1/2 cup cinnamon chips
1 egg yolk beaten with 1 1/2 tbsp. cream (optional)

Preheat oven to 400.

Sift flour w/ soda & powder, stir in sugar & salt. With a pastry blender, cut in the butter to pea-sized pieces.

In small bowl blend sour cream, yolks & milk. Stir in cinnamon chips. Let stand 5 minutes. Add to flour mixture & stir til a soft dough forms, just til it holds together. Gather dough into a ball, pat into a circle 3/4" thick (on floured board) Cut into 8 wedges. Arrange wedges about 1" apart on baking sheet lined w/ parchment paper. If desired brush w/ egg wash & sprinkle with granulated sugar

Bake 15-17 minutes or til lightly browned.

478 calories
28 grams fat
16.5 grams saturated fat
165 mg. cholesterol
8.5 grams protein
48 grams carbohydrates
18 grams sugar
4 grams fiber
699 mg sodium
203 mg calcium
204 mg potassium

(cinnamon chips are hard nuggets of sugar, flour & cinnamon, available at bakerscatalogue.com) I used Hershey's. You could use chocolate chip as well I guess.

[jaybird]

Jolie, I want to make that to take to my mil's on Mother's Day morning. What (if anything) can I substitute for that orange liqueur? I hate to buy a bottle for that small amount!

[jaybird]

Pasta with Shrimp, Asparagus, Basil
coming soon at a recipe thread near you...

[the fugative]

CHICKEN TAGINE WITH SPRING VEGETABLES



1 lemon, halved
6 medium artichokes, stems trimmed to 1/2 inch

1/2 cup (about) olive oil
1 pound onions, chopped
8 large garlic cloves, chopped
3 tablespoons (packed) grated lemon peel
1 tablespoon ground coriander
2 teaspoons Hungarian sweet paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground ginger
1/4 teaspoon cayenne pepper
8 tablespoons chopped fresh parsley
8 tablespoons chopped fresh dill
8 tablespoons chopped fresh mint

4 pounds skinless boneless chicken thighs, trimmed of excess fat
4 cups low-salt chicken broth
3 fresh fennel bulbs, trimmed, bulbs quartered vertically
5 large carrots (about 1 1/2 pounds), peeled, cut into 1-inch lengths

Fill large bowl with water; squeeze in juice from lemon. Working with 1 artichoke at a time, break off enough outer leaves to expose pale green leaves. Trim dark green areas off stem and base. Quarter artichoke lengthwise; trim artichoke quarters to 1 1/2-inch lengths. Scrape out choke; drop quarters into lemon water.

Heat 1/4 cup oil in heavy large skillet over medium-high heat. Add onions and sauté until translucent, about 5 minutes. Add next 7 ingredients and 6 tablespoons each parsley, dill, and mint; sauté 3 minutes longer. Scrape contents of skillet into heavy large pot; reserve skillet.

Sprinkle chicken with salt and pepper. Heat 2 tablespoons oil in same skillet over medium-high heat. Add 1/3 of chicken and sauté until golden, about 3 minutes per side. Transfer to pot with onion mixture. Repeat with remaining chicken in 2 more batches, adding more oil by tablespoonfuls if needed. Add broth to skillet; bring to boil, scraping up browned bits. Transfer broth to pot; add fennel and carrots. Drain artichokes and add to pot.

Bring tagine to boil. Cover, reduce heat to medium-low, and simmer until chicken is almost tender, about 20 minutes. Uncover and simmer until chicken and all vegetables are tender, about 15 minutes longer. Using slotted spoon, transfer chicken and vegetables to large bowl. Boil sauce until reduced enough to coat spoon, about 10 minutes. Season with salt and pepper. Return chicken and vegetables to sauce

Transfer to large bowl. Sprinkle with 2 tablespoons each of parsley, dill, and mint.

Note -- I substituted 12 baby artichokes cut in half for the 6 large ones. Because they have no chokes, the baby ones are easier to prepare

:D

JAMAICAN RICE AND PEAS


1 cup dried red kidney beans (6 1/2 oz)
4 cups water
1 coconut

2 cups boiling-hot water

5 teaspoons kosher salt
2 scallions, trimmed and left whole
2 fresh thyme sprigs
1 whole green Scotch bonnet or habanero chile

5 cups water
4 cups long-grain rice (not converted)

Simmer kidney beans in 4 cups water in a 5-quart saucepan, covered, until beans are almost tender, about 1 1/4 hours (do not drain).

Meanwhile, preheat oven to 400°F.

Pierce 2 softest eyes of coconut with a metal skewer or small screwdriver and drain liquid. Bake coconut on middle of oven 15 minutes. With a hammer or back of a heavy cleaver, break shell and remove flesh, levering it out carefully with screwdriver or point of a strong knife. Remove brown membrane with a sharp paring knife or vegetable peeler, then cut coconut into small pieces.

Purée coconut with hot water in a blender and transfer to a bowl (use caution when blending hot liquids). Cool purée to lukewarm and pour through a fine-mesh sieve into a bowl, pressing hard on solids. Working over same bowl, squeeze small handfulls of solids to extract as much additional milk as possible. Add water if necessary to total 2 cups liquid.

Stir coconut milk into almost-tender beans along with salt, scallions, thyme, and chile, then simmer, covered, 15 minutes.

Add 5 cups water and bring to a boil. Stir in rice and return to a boil, then cover. Reduce heat to low and cook until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered, 10 minutes, then fluff with a fork. Discard scallions, thyme, and chile.

:D

LEEK AND CAMEMBERT TART


1 17.3-ounce package frozen puff pastry (2 sheets), thawed

2 tablespoons (1/4 stick) butter
4 leeks (white and pale green parts only), sliced (about 4 cups)
1/4 cup water
2/3 cup whipping cream
4 ounces Camembert cheese, cut into 1/2-inch pieces
1 large egg
Pinch of cayenne pepper
Pinch of ground nutmeg

1/4 cup freshly grated Parmesan cheese

Preheat oven to 400°F. Roll out each pastry sheet on lightly floured surface to 12-inch square. Stack squares and roll to 15-inch square. Using 14-inch pizza pan as guide, cut stacked dough into 14-inch round. Crimp edge of dough to form 1/4-inch rim. Transfer to pizza pan or baking sheet. Freeze 10 minutes.

Melt butter in heavy large skillet over medium heat. Add leeks and 1/4 cup water; cook until leeks are tender, about 15 minutes. Season leeks with salt; set aside to cool. Bring cream to simmer in medium saucepan over medium heat. Reduce heat to low; add Camembert and stir until melted. Remove from heat and cool 5 minutes. Whisk in egg, cayenne, and nutmeg. Set custard aside.

Sprinkle Parmesan over crust. Spread leeks over. Drizzle custard over. Bake until bottom is golden, about 20 minutes. Transfer to rack; cool 10 minutes. Serve warm or at room temperature.

:D

[jaybird]

2 tbsp. orange juice or orange juice concentrate PLUS 1 teas.orange extract instead = 2 tbsp. grand marnier in that recipe.

[Jolie Rouge]

We are very excited about this menu. Y'all are going to love it!

The Zucchini Spread is an interesting starter that is sure to please. The zucchini add compelling flavor, texture and color to this dish and you really can't go wrong with the other ingredients. Cilantro is one of our favorite herbs and we use it often.

The Tabbouleh Salad is tasty and healthful. Make sure to prepare this dish at least 2 - 3 hours ahead to allow the flavors to blend.

The Mahi-Mahi is just great with the Berry Salsa. This recipe is really different but don't be afraid. Rosemary is one of our other favorite herbs and if you keep the rosemary on the fish while grilling, the rosemary will provide great flavor.

Now for the goodies. Everybody loves Tiramisu, but it must be almost impossible to make, right? Wrong! This recipe is fairly easy to follow and will result in a Tiramisu that is better than anything you have enjoyed at a restaurant. This dessert is so tasty that your family and friends will be amazed and will even offer to do the dishes. How's that for results?

This menu serves 6 to 8.



Zucchini Spread

3 cups zucchini, shredded
2 cloves garlic, minced
2 Tbsp. olive oil
2 Tbsp. lemon juice
4 Tbsp. fresh cilantro, chopped
8 oz. cream cheese, softened
salt and pepper to taste

Combine all ingredients in a food processor and blend well. Chill for at least 1 hour before serving. Serve with crackers, bread rounds or fresh vegetables.




Tabbouleh Salad

4 cups cooked bulgur wheat (cook according to manufacturers
instructions)
1/4 cup extra virgin olive oil
1/4 cup lemon juice
4 roma tomatoes diced
1/2 cup fresh mint chopped
1/2 cup fresh parsley chopped
1 cucumber peeled, seeded and diced
1 small jar artichoke hearts drained and diced
salt and pepper to taste

Place cooked bulgur wheat in a large bowl and allow to cool. When bulgur wheat is cool add remaining ingredients and stir well. Chill for 2 - 3 hours before serving. Serve chilled




Grilled Mahi-Mahi with Berry Salsa

6 - 8 Mahi-Mahi steaks
Fresh rosemary sprigs
1 pint fresh blueberries
1 pint fresh raspberries
1 pint fresh strawberries, chopped
1 Tbsp. shallots, chopped
1/3 cup white wine vinegar
1/3 cup sugar
1/4 cup white wine

Place fresh rosemary on mahi-mahi steaks and grill over medium-high heat for 5 - 8 minutes per side or until firm-tender. Combine remaining ingredients and serve over fish.



Tiramisu

20 lady fingers
3 eggs, separated
2 Tbsp. cognac
1/4 cup sugar
8 oz. Mascarpone cheese
1/4 cup espresso coffee
whipped cream
chocolate curls for garnish

Soak lady fingers in espresso coffee. For best results, pour coffee onto plate, place lady fingers on the plate and allow lady fingers to soak up coffee from the bottom. This keeps the coffee flavor from getting too strong in the lady fingers. Meanwhile beat egg yolks, sugar, cognac and Mascarpone cheese until smooth. In a separate bowl beat egg whites until soft peak form. Add egg whites to cheese mixture and mix well. Place half the soaked lady fingers in a glass dish followed by half the cheese mixture, Place the remainder of lady fingers on top of the cheese and follow with the rest of the cheese mixture, Top with whipped cream and chocolate curls.

[the fugative]

Corn, Bacon and Green Onion Tart


• 2 slices applewood-smoked bacon, chopped

• 2 c. fresh corn kernels

• 1/2 c. chopped green onions

• 1 c. 2 percent reduced-fat milk

• 1/4 c. (1 oz.) grated fresh Parmesan cheese, divided

• 1/2 tsp. kosher salt

• 1/2 tsp. freshly ground black pepper

• 2 egg whites, lightly beaten

• 1 egg, lightly beaten

• Cooking spray

• 1 (10-oz.) can refrigerated pizza crust dough

Preheat oven to 375 degrees.

Cook bacon slices in a large nonstick skillet over medium-high heat 3 minutes or until bacon is lightly browned. Add corn and onions; sauté 3 minutes. Place the corn mixture in a large bowl. Add the milk, 2 tablespoons cheese, salt, pepper, egg whites and egg; stir until well-blended.

Coat a 10 1/2-inch round removable-bottom tart pan lightly with cooking spray. Unroll dough onto lightly floured surface and let rest 5 minutes. Pat dough into bottom and up sides of prepared pan. Place the pan on a baking sheet. Pour bacon mixture into the dough and sprinkle with 2 tablespoons cheese. Bake for 25 minutes or until set. Cool tart in pan 10 minutes on a wire rack.

Note--Refrigerated pizza dough tends to draw up when it's first removed from the can. Let the dough rest a few minutes before you work with it so it will be more pliable.

:D


Leek, Potato and Fontina Tart


• 2 tbsp. butter, divided

• 3 c. chopped leek (about 4 large)

• 2 1/2 c. cubed peeled baking potato

• 3 cloves garlic, halved

• 1/2 c. (2 oz.) shredded fontina cheese, divided

• 1 tbsp. chopped fresh chives

• 2 tbsp. 2 percent reduced-fat milk

• 1/4 tsp. kosher salt

• 1/4 tsp. freshly ground black pepper

• 1 egg

• Cooking spray

• 1 (10-oz.) can refrigerated pizza crust dough

Preheat oven to 375 degrees.

Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add leek; sauté 7 minutes or until tender and lightly browned. Set aside.

Place potato and garlic in a large saucepan; cover with water. Bring to a boil; cook 10 minutes or until potatoes are very tender. Drain. Place 1 tablespoon butter, potato mixture, 1/4 cup cheese, chives, milk, salt, pepper and egg in a large bowl; mash with a potato masher.

Lightly coat a 10 1/2-inch round removable-bottom tart pan with cooking spray. Unroll dough onto a lightly floured surface; let rest 5 minutes. Pat dough into bottom and up sides of pan. Spread the potato mixture into dough. Spread leek over potato mixture and sprinkle with 1/4 cup cheese.

Bake for 20 minutes or until puffed and set. Cool in pan 5 minutes on a wire rack.

Note--Refrigerated pizza dough tends to draw up when it's first removed from the can. Let the dough rest a few minutes before you work with it so it will be more pliable.

:D

Plum Tatin


Use red, purple, green, or a combination of plums in this upside-down tart.

• 1/2 (15-oz.) pkg. refrigerated pie dough (such as Pillsbury)

• 1/4 c. packed brown sugar

• 1 tbsp. flour

• 1/4 tsp. ground cinnamon

• 1/4 tsp. ground nutmeg

• 10 small plums, pitted and cut in half (about 2 1/2 lb.)

• 1/2 c. granulated sugar

• 1 tsp. lemon juice

• 1 tbsp. chopped pecans

Preheat oven to 425 degrees.

Roll dough into a 10-inch circle on a lightly floured surface; set aside.

Combine brown sugar, flour, cinnamon, nutmeg and plums. Combine the granulated sugar and lemon juice in a 10-inch cast iron skillet and cook the mixture over medium-high heat just until it begins to turn golden.

Remove from heat; stir until completely golden. Add pecans and plum mixture. Place dough over plum mixture, tucking dough around plums.

Bake for 25 minutes or until bubbly. Immediately place a plate over pan. Carefully invert tart onto plate.

:D

[the fugative]

Triple-Dipped Strawberries




3/4 pound white chocolate
1/2 pound milk chocolate
1/4 pound semisweet chocolate
1 tablespoons plus 3 teaspoons
vegetable oil, divided
1 quart strawberries

In 3 separate double boilers or bowls over hot water, melt white chocolate and 1 tablespoon oil, milk chocolate and 2 teaspoons oil, and semisweet chocolate and 1 teaspoon oil, stirring until well blended.
Dip berries in white chocolate to coat 3/4 of the way up berry. Allow coating to harden, then dip into milk chocolate, about 1/2 of the way up berry, leaving a strip of white chocolate showing. Let harden, then dip tops of berries in semisweet chocolate. Store on a wax paper-lined plate in refrigerator.

Yields 20 - 25 berries

:D


Cow Patties


2 cups margarine, softened
2 cups sugar
2 cups firmly packed brown sugar
4 eggs
2 teaspoons vanilla
2 cups quick-cooking oats
2 cups cornflakes
4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 (6-ounce) package semisweet chocolate morsels
2 cups chopped broken pecans

Cream margarine, sugar, and brown sugar together until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Add oats and cornflakes to creamed mixture, mixing thoroughly. Sift flour, baking powder, and baking soda together. Gradually add to creamed mixture, beating slowly to mix. Stir in chocolate morsels and pecans. Drop by rounded tablespoons onto greased cookie sheets.
Bake on top rack of oven at 325° for 17 minutes. Cool on wire rack. Makes 2 dozen.


:D

[Jolie Rouge]

Grilled Vegetables

Servings: 6

Marinade:

½ cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
3 tablespoons fresh basil leaves, minced
1 tablespoon Dijon mustard
2 teaspoons fresh thyme leaves, minced
1 garlic clove, crushed
Salt and black pepper, to taste

Vegetables:

2 baby eggplants, cut into ¼-inch lengthwise slices
2 medium zucchini, cut into ¼-inch lengthwise slices
1 yellow squash, cut into ¼-inch lengthwise slices
1 green bell pepper, cut into large pieces
1 red bell pepper, cut into large pieces
1 red onion, cut into ¼-inch slices
¼ pound large asparagus, snapped



In a large bowl, whisk together all marinade ingredients.
Arrange the vegetables in a large, shallow dish. Pour the marinade on top and turn the vegetables until well coated. Cover the dish and let stand in the refrigerator for at least 1 hour (can marinate overnight). Place the vegetables on a well-oiled grill about 2 inches above the heat source (reserving the marinade). Grill the vegetables 3 to 4 minutes on each side, or until tender and lightly charred.
Move the veggies to a serving dish, drizzle with the marinade and serve.


[i]Tips & Timing: [/b] If you plan to use dried herbs instead of the fresh, use half of the amounts suggested above. A great garnish for grilled vegetables is Parmesan cheese shavings and parsley.

[the fugative]

Endive Spears with Creamy Cheese Dip


• 2 heads Belgian endive, broken into spears

• 1 small head red cabbage

• 4 oz. reduced-calorie cream cheese

• 1 oz. crumbled bleu cheese

• 2 1/2 tbsp. grated Parmesan cheese

• 1 tbsp. low-fat plain yogurt

• 2 tbsp. finely minced red bell pepper

• Parsley sprig as garnish

Arrange endive spears on platter.

Cut 1/2 inch off bottom of red cabbage. Turn over and using a sharp knife, scoop out center core to make a bowl (leaving about 1/2 inch around the edge).

Place red cabbage bowl in center of platter.

In blender or food processor, combine cream cheese, bleu cheese, Parmesan cheese and yogurt and purée until creamy. Stir in minced bell pepper. Spoon into bowl and decorate with parsley.

:D


Curly Endive and Radicchio Salad



• 1/3 c. olive oil

• 2 tsp. honey mustard

• 2 tsp. balsamic vinegar

• Salt and pepper to taste

• 1 small head radicchio

• 2 c. chopped romaine lettuce

• 2 c. chopped curly endive

In large salad bowl, combine oil, mustard, vinegar, salt and pepper to taste. Tear radicchio into bite-size pieces and add to bowl with lettuce and endive. Toss to coat with dressing.

This salad is a great taste balance for an entree with a creamy sauce.:D




:D

[the fugative]

:D

BARBECUED SHRIMP 'BLT'


Makes 4 triple-decker sandwiches.

1 teaspoon vegetable oil, plus 3 tablespoons

3 ounces (about 5 large) shallots, peeled and sliced

½ cup dry white wine

1 tablespoon champagne vinegar

½ cup heavy cream

½ cup (4 ounces) unsalted butter, cut into small pieces

½ lemon, juiced

Salt

White pepper

½ pound (about 20 small) peeled shrimp

½ cup mayonnaise, preferably homemade

12 thin slices sourdough bread

2 cups baby lettuce or 8 nice pieces romaine or iceberg lettuce

1 medium tomato, cut into 12 thin slices

6 ounces (12 thick slices) bacon, cooked and drained

Black pepper

Preheat the barbecue or grill.

In a medium saucepan, heat 1 teaspoon oil. Sweat the shallots for about 2 minutes. Do not brown. Deglaze the pan with the wine and vinegar and reduce slightly. Pour in the cream and reduce the sauce by half. Whisk in the butter and strain into a clean pan. Season with lemon juice, salt, and pepper, to taste. Keep warm.

Sprinkle the 3 tablespoons vegetable oil over the shrimp. Grill the shrimp, about 1½ minutes on each side. Do not overcook. Drain and cut each shrimp in half lengthwise.

For each sandwich, spread a little mayonnaise on 1 slice of bread and arrange a little lettuce (or 1 piece) on the bread. Top with 3 slices of tomato, season lightly with salt and pepper, and arrange the bacon on the tomatoes. Top with the second slice of bread, a thin layer of mayonnaise, and a little lettuce. Heat the shrimp in the lemon butter, add to sandwhich. Top with last slice of bread.

:D

WARM GERMAN POTATO SALAD


1 to 1½ pounds new potatoes

¼ pound bacon

1 medium onion, coarsely chopped

1 stalk celery, chopped

½ teaspoon all-purpose flour

½ teaspoon sugar

1 teaspoon salt

1/8 teaspoon pepper

½ cup water

½ cup cider vinegar

Fresh snipped chives, minced parsley and or hardboiled eggs, all optional garnishes

Scrub potatoes and cook in boiling salted water until tender. Drain and, while hot, skin and cut into ¼-inch slices. You should have about 4 cups. Set aside.

Place bacon in a skillet and fry until almost crisp. Remove bacon from pan and add onion and celery, cook until tender and transparent, remove from pan.

Drain off all but one tablespoon of bacon fat; add flour, sugar, salt and pepper to skillet. Stir until slightly browned. Add vinegar and water and cook until mixture is slightly thickened. Add back the bacon, onion, and celery.

Pour hot dressing over potatoes; stir gently to blend. The potatoes should look glossy. Garnish with hard-boiled egg slices, sprinkle minced parsley and chives over top. Serve warm.

:D


GREEN BEANS


1¼ pounds green beans, trimmed and chopped into 1-inch pieces

2 slices bacon, chopped

1 small onion, minced

2 tablespoons red wine vinegar

2 teaspoons sugar

Cook green beans in 1 inch of simmering water, covered, for 6 minutes. Drain and set aside. Return skillet to stove and set burner to medium high. Add bacon and brown. When fat begins to render, add chopped onions and cook until tender with the bacon.

Add cooked green beans to the pan and turn to coat in bacon drippings and onions. When the beans are hot, the bacon crisp at edges and onions translucent, add vinegar to the pan and season with sugar. Allow the vinegar to evaporate and the sugar to combine with pan drippings, 1 to 2 minutes, then serve.

:D

[Jolie Rouge]

Forgotten Dessert

7 egg whites
1 teaspoon cream of tartar
Dash salt
1/2 cup sugar
1 cup whipping cream
Fresh or frozen strawberries or raspberries, for topping


Heat oven to 450 degrees. Beat egg whites slightly. Add cream of tartar and salt; beat until very stiff. Continue beating, adding sugar gradually; beat until sugar is dissolved. Butter a 9-inch x 13-inch Pyrex dish. Spread mixture in dish; put in oven and turn off heat. Leave dessert in oven overnight. (Do not peak.) Next day, whip cream and spread over top of meringue. Refrigerate at least 4 hours before serving. To serve, cut into squares and top with sweetened strawberries or raspberries.

SERVES: 12

[Jolie Rouge]

I think I gained five pounds just reading your posts !

[the fugative]

Kuchen


• 4 c. flour

• 2 tsp. baking powder

• 1 c. sugar

• 1/2 lb. (2 sticks) butter

• 1 c. sour cream

• 1/2 tsp. baking soda

• 3 eggs, separated

• 1 tsp. vanilla

• 1 (16-oz.) jar plum jam

• 1 c. cinnamon sugar

• 1 1/2 c. pecans, chopped

• 1 egg white, lightly beaten

Sift together flour, baking powder and sugar. Work in butter with a pastry cutter or two knives, as you would a pie crust. Mix sour cream and baking soda and add to flour mixture. Add egg yolks and vanilla. Form into smooth dough.

Divide dough into 8 parts, cover with plastic wrap and freeze for several hours.

Defrost dough. When dough is thawed, preheat oven to 350 degrees. On a well-floured board roll out each dough part to a rectangle about 1/4-inch thick. Spread with plum jam and sprinkle with cinnamon sugar and chopped nuts. Roll up jelly-roll fashion, starting with a long side of the rectangle. Brush with egg white and sprinkle additional cinnamon sugar and chopped pecans.

Bake for 20 minutes, until golden brown. Cut into slices and serve.

:D


Tomtefars Glitterglögg


1 bottle grain alcohol (sub: vodka)
1/2 bottle full-bodied red wine
7 oz granulated sugar
2 spiral-cut peels from fresh clementines (sub: one orange peel)
1 ground fennel root
2 tsp crushed cardamom
1 tsp (bitter) almond extract
3 oz raisins

Combine all ingredients and bring to evaporation point, put lid on pot and take off heat. Strain out all solids and bottle. Heat and serve warm with addition of raisins. No need for refridgeration


:D


Starkvinsglögg



1 bottle Cabernet Sauvignon, Pinot Noir, or Merlot
1/3 cup dark brown sugar
1 cup brandy or spiced rum
2 tsp dried orange peel or fresh zest from orange
1 tbsp whole cloves
1 tsp vanilla extract
3 tsp freshly crushed cardamom
1 tsp ground nutmeg
1/2 tsp ground ginger
2 tsp ground cinnamon
1 cup raisins
1/2 cup blanched or slivered almonds

Slowly heat the brandy and spices to evaporation point; reduce heat and let simmer for five minutes. Add wine and sugar, bring heat back up and maintain for one minute. Strain off cloves, orange peel and decant the glögg, leaving spent spices behind. Add raisins and almonds to glass upon serving.



:D

POTATISKORV



9 pounds potatoes

3 pounds ground beef

1½ pounds ground pork

1 large onion, peeled and chopped

2 tablespoons salt

1½ tablespoons black pepper

½ tablespoon white pepper

1 teaspoon allspice

1 teaspoon nutmeg

1-2 cups whole milk

10 feet of hog casings

Peel potatoes and boil in lightly salted water for about 10 minutes, making sure potatoes are still firm in center. Drain and chop coarsely. Combine cooked potatoes, ground beef, ground pork, onion, salt, black pepper, white pepper, allspice and nutmeg. Gently mix with hands, adding in enough milk to moisten mixture without making it runny. Run meat and potato mixture through a grinder with sausage attachment. Tie off the stuffed casings with two knots at 12-inch intervals and sever between each sausage, curving sausage into ring shape. May refrigerate or freeze sausage at this point to be cooked at later date.

To cook now: Fill a large pot with enough water to comfortably cook sausages you wish to eat at this time. Bring water to a boil. Add sausages and boil for 45 minutes. Prick the sausage skins as they boil to release trapped air. Serve sausages, or "korv," hot.

:D

[the fugative]

:D


Fresh Strawberries With Honey Cream


• 1 quart fresh strawberries, stemmed, rinsed and dried

• 1 tbsp. sugar, plus more if needed

• 1 c. regular or reduced-fat (not nonfat) sour cream

• 1/4 c. honey

• 4 fresh mint sprigs, optional

Slice strawberries lengthwise and place in attractive serving bowl. Sprinkle with 1 tablespoon sugar and toss to coat. Taste and if needed sprinkle berries with a little more sugar. Let rest in bowl 5 minutes. In small bowl, whisk together sour cream and honey.

To serve, divide berries evenly among 4 wine glasses or serving bowls. Garnish each with dollop of honey cream and with 1 mint sprig.

:D


Chunky Peanut Butter Cookies


Makes about 36 cookies.

• 1 1/2 c. flour

• 1/2 tsp. baking soda

• 1/4 tsp. salt

• 1/2 c. (1 stick) unsalted butter, softened

• 1/2 c. smooth peanut butter

• 1/2 c. granulated sugar

• 1/2 c. packed light brown sugar

• 1 egg, lightly beaten

• 1/2 tsp. vanilla

• 1/2 c. unsalted dry-roasted peanuts, coarsely chopped

Arrange rack at center position and preheat oven to 350 degrees. Have ready 2 large ungreased cookie sheets.

Sift together flour, baking soda and salt into mixing bowl and set aside.

With electric mixer on medium speed, cream together butter and peanut butter until smooth, 2 to 3 minutes. Gradually add sugar and brown sugar, beating until dissolved. Beat in egg and vanilla just to incorporate. On slow speed, add dry ingredients, beating until flour is blended into dough, about 1 minute. Stir in chopped peanuts.

Form dough into balls about 1-inch in diameter. Place 2 inches apart on cookie sheets. With tines of fork, press down on each, making crisscross pattern and flattening cookies so they are about 1 3/4 inches round.

Bake one sheet at a time until cookies are browned around the edges, 9 to 11 minutes, no more. Halfway during baking, reverse baking sheet so that cookies brown evenly. When done, remove from oven and, using spatula, transfer cookies to wire rack to cool to room temperature


:D

[the fugative]

Pasta alla Carbonara


• 6 quarts water

• 2 tbsp. kosher salt

• 5 oz. (4 to 5 slices) bacon, cut into 1/4-to 1/2-in. segments

• 5 tbsp. extra-virgin olive oil

• 4 large eggs, at room temperature

• 1/2 c. fresh ricotta cheese, at room temperature

• 1 lb. spaghetti, penne or bucatini

• Salt

• About 3/4 c. shucked sweet English peas or mature sugar snap peas or double-peeled favas

• About 2 oz. (about 1 c., lightly packed) pecorino romano or pecorino sardo cheese, grated and divided

• Freshly ground black pepper

In a large pot over high heat, bring water seasoned with kosher salt to a rapid boil. In a 12-inch skillet or 3-quart sauté pan over low heat, warm bacon in olive oil. Bacon should gradually render a little fat, which will mix with olive oil. Meanwhile, in a medium bowl, lightly beat eggs and ricotta. Drop pasta into boiling water, stir and cook. When pasta is 1 minute from being done, add peas or favas to water and raise heat under bacon. Cook bacon until it is just crispy on edges but still tender in middle. Turn off heat, slide pan from heat and swirl it a few times to cool it slightly. Drain pasta, shake off excess water and slide pasta and peas or favas into pan of bacon; you'll hear a discreet sizzle. Place pan back on burner used to cook bacon and immediately pour beaten eggs all over steaming pasta. Add most of the pecorino and lots of cracked pepper and fold to combine. Work quickly so the heat of the noodles, bacon and bacon fat slightly cooks eggs. Eggs and ricotta will coat pasta and form tiny, soft, golden curds. (If you prefer to cook the egg further, return pan to low heat, but use a nonstick pan, or else much of the egg and some of the pasta will stick to the pan). Serve in warm bowls and garnish with black pepper and remaining pecorino.

:D

SHRIMP, CHICKEN AND SAUSAGE LINGUINI IN FOUR-PEPPER SAUCE



• To make four-pepper sauce:

¼ cup chopped red peppers

¼ cup chopped green peppers

1 teaspoon butter

2 cups prepared meatless spaghetti sauce

½ teaspoon cayenne pepper

½ teaspoon crushed red peppers

In large fry pan, sauté red and green peppers in butter until tender. Add cayenne and crushed red peppers; mix well. Stir in spaghetti sauce and heat through. Serve hot with linguini recipe.

• To make linguine

8 ounces linguine

2 ounces (about ¼ cup) peeled, deveined cooked shrimp

2 ounces (about ¼ cup) cooked Italian sausage, cut into bite-sized pieces

2 ounces (about ¼ cup) cooked chicken breast, cut into bite-sized pieces

1 cup prepared four-pepper sauce

1-2 tablespoons fresh grated Parmesan cheese

Sprig of parsley for garnish

Cook linguine according to package directions. Drain and set aside.

Heat sausage, shrimp and chicken in large sauté pan for 1-2 minutes. Stir in four-pepper sauce and heat through. Place linguini in large serving bowl and pour sauce with shrimp, sausage and chicken on top. Garnish with fresh grated Parmesan cheese and sprig of parsley.

:D Tasty :D

:D

[Jolie Rouge]

Kuchen


Tomtefars Glitterglögg


Starkvinsglögg



POTATISKORV


These sound wonderful --- but how does one pronounce them ??

[the fugative]

Originally posted by Jolie Rouge
These sound wonderful --- but how does one pronounce them ??

Kuchen = Koookshun

Tomtefars Glitterglögg = Toemtfers glitterglawg

Starkvinsglögg = Storekvinsglawg

POTATISKORV= Poetateiscore

or something like that


:p


How was Camping??

[Jolie Rouge]

How was Camping??

GREAT !

We didn't go ...

caught me just as I was signing out ... I'll fill you in tomorow ( or "search" my replies in 'Birdy D&E thread) I think I finally killed the "According to BBS" story thread ...


'Nite {{Smooches}}

[Jolie Rouge]

Monkey Bread


4 (8-ounce) cans biscuits
2/3 cup sugar
1/2 Tablespoon cinnamon
3/4 cup (1-1/2 sticks) butter or margarine
1 cup sugar
1 Tablespoon cinnamon
1/2 cup chopped pecans (optional)
1 cup raisins (optional)

Separate the biscuits. Cut each into quarters using kitchen shears. Mix 2/3 cup sugar and 1/2 Tablespoon cinnamon in a large sealable plastic food storage bag. Add the biscuit dough quarters and seal the bag. Toss until each piece is well coated. Bring the butter, 1 cup sugar and 1 Tablespoon cinnamon to a boil in a medium saucepan over medium-high heat. Alternate layers of the biscuit pieces, sugar mixture, pecans and raisins in a greased bundt pan until all ingredients are used. Bake at 350 degrees for 30 to 35 minutes or until golden brown. Cool in the pan for 10 minutes. Invert onto a serving plate. Let family or guests serve themselves by simply pulling apart the bread.

SERVES: 8

[Jolie Rouge]

Gayle's Chicken Recipe

2 Chicken Breast; (Boneless, skinless) or 4 thighs
Garlic Powder to taste
2 cans Cream of Chicken Soup
1 can Cheddar Cheese Soup
1 1/2 cups rice

Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in a crock-pot. Add rice.
Cook on low 8 hours.

[jaybird]

There is a pound of deer hamburger in my refrigerator. :eek: What can I do with it besides throw it in the trash? My husband is delusional. He actually THINKS I'm going to cook this in some manner for him.

[Jolie Rouge]

I will come post some ideas later ... I am still trying to clear me head of this image ....
I'd probably rather be rolled naked in honey and sat on a fire ant hill while sadistic midgets plucked out my shorthairs.

[jaybird]

Hehe. Well it's true!

[Jolie Rouge]

Easy and Tasty Spaghetti Salad

1 Bottle Bernstein's Italian Dressing
1 package Good Seasons Italian Dressing (Dry)
1 Large Tomato (Chopped)
1 Green Bell Pepper (Chopped)
1 Red Onion (Chopped)
1 Package Pasta (Cooked)
1 Can Sliced Olives

Cook pasta and drain (do not rinse). Sprinkle the dry Good Seasons dressing over the pasta and mix well. Add chopped tomatoes, bell peppers, red onions and sliced olives. Mix well. Toss entire mixture with ½ bottle Bernstein's Dressing and coat all ingredient's thoroughly. Cover and refrigerate. Toss again just before serving with additional Bernstein's dressing (if needed).



Make up the night before so everything can marinate well.
Sprinkle with Parmesan cheese to add a cheesy flavor.

[Jolie Rouge]

jaybird : There is a pound of deer hamburger in my refrigerator. What can I do with it besides throw it in the trash? My husband is delusional. He actually THINKS I'm going to cook this in some manner for him.


{{{Smooches}}}



Salmi of Venison

PREP TIME: 2½ Hours SERVES: 6

Although this stew was always made from leftover game, especially game birds, we often made creative entrées in the same fashion. In this version, venison and other game are used to create a wonderful pie. Try this recipe with your combination of game meats as the perfect way to clean out the freezer and make unique gifts for friends. [size]



3 pounds cubed venison
1 rabbit or 2 wild ducks
2 large onions, quartered
1 celery stick, split
2 carrots, sliced
1 tbsp peppercorns
1 bay leaf
salt to taste
¼ pound butter
¼ cup flour
1 cup onions, diced
1 cup celery, diced
½ cup red bell peppers, diced
¼ cup garlic, minced
1 quart reserved game stock
1 ounce Burgundy wine
1 tsp basil, chopped
1 tsp thyme, chopped
½ tsp rubbed sage
salt and cracked pepper to taste
¾ cup green onions, sliced
½ cup parsley, chopped
2 (9-inch) prepared pie crusts


Place venison and rabbit in a stockpot along with quartered onions, celery, carrot, garlic, peppercorns, bay leaf and salt. Cover ingredients by 2-3 inches with cold water. Bring to a rolling boil, reduce to simmer and cook until meat is tender and falling from the bone. It is important to skim the impurities that rise to the surface during the cooking process. Once the meat is tender, remove from stock and allow to cool. Strain approximately 1 quart of the stock and set aside for later. When meat is cooled, debone and chop into small ground meat size pieces. Preheat oven to 375 degrees F. In a large cast iron skillet, melt butter over medium-high heat. Add flour and, using a wire whisk, stir until golden brown roux is achieved. Add onions, celery, bell pepper and garlic. Sauté 3-5 minutes or until vegetables are wilted. Slowly add stock, a little at a time, until stew-like consistency is achieved. Add wine, basil, thyme and sage. Season to taste using salt and pepper. Place the meat into simmering sauce. Allow meat to cook approximately 1 hour, adding additional stock as necessary. The majority of the sauce should be absorbed by the meat toward the end of the cooking time. Add green onions and parsley and adjust seasonings if necessary. Pour the contents into a large baking pan and allow to cool to room temperature. Press one of the pie shells into the bottom of a pie pan. Spoon in meat mixture, then cover with second pie crust. Crimp the edges of the crust together and cut away the excess. Using a paring knife, pierce the crust in 3 or 4 places to allow steam to escape. Bake 30 minutes or until golden brown. Allow to cool slightly prior to serving. You may wish to make individual turnovers with this recipe.





Cassoulet of Venison


[size=1]PREP TIME: 2 Hours SERVES: 8-10


Cassoulet can be best described as any casserole containing white beans topped with a rich, game stew and baked. This venison recipe is magnificent for the Louisiana palate. It is a perfect way to make use of all that extra venison in the freezer. Try it with duck and goose as well.


5 pounds venison stew meat, cubed
1 (15-ounce) can Great Northern white beans, drained
2 cups Burgundy wine
1 pound bacon cubed
3 cups onions, diced
2 cups celery, diced
1 cup bell pepper, diced
20 cloves garlic
2 bay leaves
1 tbsp fresh thyme, chopped
1 tbsp fresh sage, chopped
3 cups beef or venison broth
1 cup button mushrooms, sliced
1 cup oyster mushrooms, sliced
1 cup tomatoes, diced
1 tsp sugar
24 small pearl onions
2 cups carrots, diced
2 cups potatoes, diced
1 cup green onion, sliced
½ cup parsley, chopped
salt and pepper to taste
1 cup egg wash (1 egg and 1 cup skim milk, blended)
4 (9-inch) Pillsbury prepared pie shells


In a large mixing bowl, combine cubed venison with Burgundy wine. Season lightly with salt and pepper, blend well and allow to sit at room temperature for 2-3 hours. While venison is marinating, sauté bacon in a large Dutch oven over medium high heat to render fat and brown bacon. Do not scorch the fat. Remove the bacon with a slotted spoon, chop and set aside. Remove the venison from the liquid and reserve marinade, draining the liquid well. Sauté in bacon fat until brown on all sides. Add onions, celery, bell pepper and garlic and sauté 3-5 minutes or until vegetables are wilted. Add bay leaves, thyme and sage, blending well into the meat mixture. Add reserved marinade and broth. Bring to a rolling boil, reduce to simmer and add mushrooms, tomatoes, sugar, pearl onions and 1/2 of the chopped bacon. Cover and cook until tender over medium-high heat, approximately 2 ½ hours, stirring occasionally. Additional stock may be necessary during the cooking procedure to keep the meat moist and juicy. When meat is tender, add carrots, potatoes, green onions and parsley. Season to taste using salt and pepper. Cook until potatoes are tender, but not falling apart. They should retain their cubed appearance. Preheat oven to 350 F. Place an equal amount of white beans in 8 individual au-gratin or soufflé-type dishes and place an equal amount of the venison stew over the beans. Make sure that an equal amount of garlic and pearl onions are added to each dish. Top with remaining bacon. It is important that each dish have ample sauce. Using a pastry brush, paint a small amount of the egg mixture on the rim of each dish. Cut a portion of the pie crust to fit over each rim by ¼-inch and press securely over the top of the dish to seal in the contents. Paint the top of the pastry with a small amount of egg wash for even browning. Using the tip of a pairing knife, cut two small steam vent holes in the top of the pastry. Bake until crust is golden brown and flaky, approximately 20-30 minutes.

[Jolie Rouge]

Piments Doux Farcis
(Creole Stuffed Peppers)

from River Road Recipes II...A Second Helping


1 egg beaten
2 pounds fresh shrimp (peeled and chopped)
Salt and pepper to taste
1/4 cup oil
6 bell peppers, finely chopped
1/2 large onion, finely chopped
1/2 to 3/4 cup finely chopped celery
1 cup homemade bread crumbs
8 to 10 bell pepper halves
Buttered, seasoned Italian bread crumbs

Add egg to chopped shrimp. Salt and pepper well and mix thoroughly. Saute shrimp mixture in oil until cooked. Add more oil and chopped peppers, onions and celery. Cook until soft and mushy. Add plain bread crumbs and season, if necessary. Scald bell pepper halves and stuff with the shrimp mixture. Top with seasoned bread crumbs. Cook in greased pan in a 350 degree oven about 45 minutes.

SERVES: 4 to 6

[Jolie Rouge]

This is a great recipe with children because they love it and you can leave it and let it cook on its own while you go about your housework or play with your kids.

4 boneless skinless chicken breasts
1 can cream of mushroom soup
1 small can evaporated milk
salt & pepper

Preheat oven to 300 degrees. Wash chicken and place in 13X9 baking dish, then salt & pepper to taste. In separate bowl mix soup and evaporated milk. Pour mixture over chicken. Cover dish with aluminum foil and make slits in foil to vent. Place in oven and let bake for two hours. When done serve over rice or mashed potatoes.

[Jolie Rouge]

Veggie Dip

1 cup plain yogurt
1 clove garlic, minced
1/2 cup mayonnaise
1 cup sharp cheddar cheese, granted
1/4 cup Parmesan cheese, grated.

Combine all ingredients and chill for about two hours before serving. Serve with variety of fresh veggies such as broccoli florets, baby asparagus, celery and carrot sticks, cucumber slices and any other of your favorite veggies. This dip is quick and easy and very tasty. Get creative with your veggies and offer a wide selection of choices.



Ratatouille

2 Tbsp. olive oil
1 large onion, chopped
3 cloves garlic, minced
3 cups eggplant, chopped
3 cups zucchini, chopped
3 tomatoes, chopped
1/2 cup parsley, chopped
1 cup water
Salt and pepper
1 pound penne pasta
1 cup Parmesan cheese, grated

Heat olive oil in large pot. Cook onion and garlic in olive oil until tender. Add eggplant and simmer for 10 minutes. Add zucchini, tomatoes, parsley and about 1 cup of water. Salt and pepper to taste. Simmer on low/medium heat for about 30 minutes until vegetables are tender, stirring frequently. You may need to add just a little more water as the dish cooks down. Meanwhile cook pasta according to package directions until just al dente. Drain pasta and spoon into bowls. Spoon ratatouille over pasta and sprinkle on cheese. This dish is perfect for those cold winter nights when you want something nice and warm but also light so that you have plenty of energy to hang lights and wrap presents.


Potato Rolls

4 cups all-purpose flour
1 tsp. salt
2 Tbsp. baking powder
1 cup butter, cut into pieces
1 cup cooked, mashed potato
1 cup buttermilk
1 Tbsp. sugar

Combine flour, salt and baking powder. Add butter and mix until crumbly. Add remaining ingredients and mix well. Place dough on a floured surface and roll out to 1/2 inch thick. Cut rolls with round cookie cutter and place on a greased cookie sheet. Bake at 400 degrees for about 15 minutes or until lightly browned. These go great with the main course.



Fruity Tapioca

2 3-oz. packages tapioca pudding
2 cups orange juice
3/4 cup pineapple juice
1 can chunk pineapple, with juice
1 cup seedless or seeded tangerine sections
1 cup seedless green grapes
2 cups sliced bananas
3/4 cup whipped topping

Cook tapioca pudding then mix with orange and pineapple juice. Let it cool. Add remaining ingredients and refrigerate for several hours. This dessert is light and tasty.

[the fugative]

Watermelon-Chardonnay Ice


• 8 c. cubed watermelon, seeded

• 1 tsp. fresh lemon juice

• 1 c. chardonnay wine

• 1/2 c. powdered sugar

• Sprigs of fresh mint, for garnish

• Lemon twists, for garnish

In a food processor, process the watermelon cubes until puréed. Transfer the purée to a medium freezer-proof bowl and stir in the lemon juice. Set aside.

In a nonreactive saucepan over medium heat, combine wine and sugar. Stir until well blended, about 2 minutes. Stir wine mixture into watermelon. Let stand until completely cool. Cover and freeze until solid, at least 8 hours.

Scrape with ice cream scoop and place in a wine or martini glass. Add twist of lemon and sprig of mint to garnish.

:D


White Bean and Fennel Salad



• 1 1/2 c. dry white beans

• 1 tbsp. star anise

• 1 tsp. peppercorns

• 3 bay leaves

• 6 c. water

• 1 medium head garlic

• 1/4 c. olive oil, more to drizzle

• 1 tbsp. white wine vinegar

• Juice of 1 lemon

• 1/2 tsp. salt

• Fresh ground pepper, to taste

• 2 tbsp. chopped fresh parsley

• 1/2 c. diced carrots

• 1 c. thinly sliced fennel bulb

• 1/2 c. diced red onion

• Lettuce leaves

• Sliced tomatoes and black olives, for garnish

Place white beans, anise, peppercorns and bay leaves in a soup pot with 6 cups of water. Bring to a boil. Turn down heat and simmer, covered, for about 1 1/2 hours, or until tender.

Meanwhile, preheat oven to 400 degrees. Cut off top of garlic head, and place garlic on tin foil. Drizzle olive oil and sprinkle with salt and pepper. Roast for about 50 minutes, or until the garlic cloves are tender.

When beans are tender, drain and discard anise, peppercorns and bay leaves. Rinse beans in cold water; set aside.

To make dressing, hold onto the base of the garlic cloves and squeeze the pulp into a bowl. Add 1/4 cup olive oil, vinegar, lemon juice, salt, pepper and parsley to the garlic and whisk together.

Blanch carrots by bringing a small pot of water to boil and dropping in the carrots for 2 to 3 minutes. Rinse them immediately with very cold water.

Combine beans with fennel, red onion and carrots. Pour dressing over the salad and stir gently until well-coated.

Serve on a leaf of lettuce and garnish with sliced tomatoes and black olives


:D


SPICED LAMB CHOPS



2 (7-ounce) loin lamb chops

1 teaspoon ground allspice

1 teaspoon ground cinnamon

¼ teaspoon cayenne pepper

Olive oil spray

Remove fat from lamb. Mix allspice, cinnamon and cayenne pepper. Spread mixture on both sides of chops. Heat nonstick skillet over medium-high heat. Spray with olive oil spray. Add chops. Brown for 2 minutes. Turn chops over. Brown for 2 minutes. Reduce heat to medium. Cover with lid. Cook for 5 minutes. (Note: Meat thermometer should read 125 degrees for rare, 145 degrees for medium.)

:D


TOMATO MINT COUSCOUS


1 cup water

2/3 cup precooked couscous

1 cup thinly sliced red onion

1 ripe tomato, cut into 1-inch cubes

½ cup fresh mint leaves, torn into small pieces

2 teaspoons olive oil

Salt and pepper

Bring water to a boil. Stir in couscous and onion. Cover. Remove from heat. Let sit for 5 minutes. Add tomato, mint, oil and salt and pepper to taste. Fluff with fork.

:D

[jaybird]

fugifugifugifugifugifugifugifugifugifugifugifugifu gifugifugifugifugi!!!

HI! Welcome home.

[the fugative]

HiYa Birdy how's da "Feet"?


Bwahahahahahahahahahahahaha

[jaybird]

stinky
:D

[Jolie Rouge]

POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!

[jaybird]

owie

[Jolie Rouge]

Dried Beef Cheese Spread

2 8-oz. packages cream cheese, softened
1 8-oz. can crushed pineapple, drained
2 cups sharp cheddar cheese, shredded
1 jar (2 and 1/2 oz.) dried beef, minced
1/4 cup green onions, chopped
1/4 tsp. seasoned salt

Combine all ingredients and mix well. Place in a serving bowl and serve with fresh raw vegetables and/or crackers.





Sweet and Sour Pork Tenderloin

1 and 1/2 to 2 pound pork tenderloin
Marinade:
1/4 cup brown sugar
1/4 cup cider vinegar
1 tsp. honey
1 tsp. chili powder
1 tsp. ground cumin
4 cloves garlic, minced
2 Tbsp. dry sherry (optional)
1/4 cup soy sauce

Combine marinade and pour over pork. Marinate overnight in the refrigerator. Remove from the marinade and grill over medium-hot coals until done (about 20 - 25 minutes depending on size of tenderloin).



Mushroom-Almond Rice

1 cup wild rice, uncooked
2 cups chicken broth
2/3 cup fresh mushrooms, sliced
1/4 cup sliced almonds
1 Tbsp. butter

Combine all ingredients in a saucepan and simmer covered over medium heat until all liquid is absorbed by the rice, usually about 25 - 30 minutes.




White Chocolate Cookies

1/2 cup butter, softened
1/2 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
1 and 1/2 cups all-purpose flour
1 tsp. baking soda
Pinch of salt
1 tsp. vanilla
1 12-oz. package white chocolate morsels

Cream together butter, shortening and sugars, add egg and mix well. Slowly add flour, baking soda and salt and continue mixing. Stir in vanilla and chocolate morsels. Drop rounded teaspoonfuls onto a lightly greased baking sheet and bake at 350 degrees for 12 - 14 minutes.

[the fugative]

AAAAAAAAAAAAAAAAAAHHHHHHHHHHHHHHHHHHHHHHHHHHH


Hurts so GOOD ;)

[Jolie Rouge]

oh oh oh .... I forgot :

Cooked Red Cabbage


1 medium red cabbage (about 3 lbs)
3 T butter
1 T sugar (or more to taste)
1/4 cup vinegar
Salt and pepper to taste
2 medium tart apples, peeled, cored and chopped (optional)
1/2 cup red currant jelly

Remove and discard tough outer leaves from cabbage. Shred cabbage very fine. In large pot, melt butter. Add sugar, but do not brown.
Add cabbage and cook 3 minutes, stirring constantly. Add vinegar, water, salt, and pepper. Simmer covered for 2-3 hours or until cabbage is very tender. Stir occasionally and, if necessary, add a little hot water to prevent scorching. When cabbage is almost tender, add apples and red currant jelly. Simmer covered for 30 minutes longer, stirring occasionally.

Cabbage should be quite sweet-sour. If necessary, add more sugar or vinegar to taste.

[Jolie Rouge]

missed ya

{{{Fugie}}}

[Jolie Rouge]

did ya see the pic 'Birdy posted ? ;)

[the fugative]

Originally posted by Jolie Rouge
missed ya

{{{Fugie}}}

{{{Jolie}}}

Missed you too

Missed JayBird also





BTW





POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!


Get any Mail??


;)

[the fugative]

Originally posted by Jolie Rouge
did ya see the pic 'Birdy posted ? ;)

Pic couldn't see much they locked me out on my laptop
couldn't access anything other than "Offical" Sites :mad:

[the fugative]

Originally posted by Jolie Rouge
oh oh oh .... I forgot :

Cooked Red Cabbage


1 medium red cabbage (about 3 lbs)
3 T butter
1 T sugar (or more to taste)
1/4 cup vinegar
Salt and pepper to taste
2 medium tart apples, peeled, cored and chopped (optional)
1/2 cup red currant jelly

Remove and discard tough outer leaves from cabbage. Shred cabbage very fine. In large pot, melt butter. Add sugar, but do not brown.
Add cabbage and cook 3 minutes, stirring constantly. Add vinegar, water, salt, and pepper. Simmer covered for 2-3 hours or until cabbage is very tender. Stir occasionally and, if necessary, add a little hot water to prevent scorching. When cabbage is almost tender, add apples and red currant jelly. Simmer covered for 30 minutes longer, stirring occasionally.

Cabbage should be quite sweet-sour. If necessary, add more sugar or vinegar to taste.


:p

I have a red cabage story I must tell you sometime :D

My buds still bring "IT" up on occasion :p

[jaybird]

Fugi, here's some eye candy for you!
http://forums.bigbigsavings.com/showthread.php3?s=&threadid=301769

[jaybird]

What do they bring *up* Fugi?

[Jolie Rouge]

Honey Barbeque Chicken

4 boneless skinless chicken breast halves
butter
1/3 c. honey
2/3 c. barbeque sauce

Brown the chicken in butter for approx. 5 min. each side. Mix the honey and barbeque sauce together and pour over the chicken. Cover and simmer on medium heat for 40 min. or until chicken is no longer pink.

[jaybird]

*THUD*

Jolie, that is probably the most 'regular' recipe I've ever seen you post. And the simplest. Are you sure you didn't leave out 42 ingredients and 27 steps? :D

[Jolie Rouge]

I'm sorry ....





:P



Did you see the Venison recipes I posted a few days ago ?

[jaybird]

Nope. I gave him the package and told him to deal with it. I couldn't even be in the kitchen when he was futzing with it. And he just mixed some Andria's in it and made burgers and grilled them. Nauseating. I do have a deer roast and a couple steaks in the freezer yet I think. We have friends that have some acreage, wooded, with a small lake. They built a bungalow there. They watch these baby deer play all year then eat them. Barbaric.

[the fugative]

Originally posted by jaybird
Fugi, here's some eye candy for you!
http://forums.bigbigsavings.com/showthread.php3?s=&threadid=301769


:eek: :cool: :cool: :cool: :cool: :cool: ;) :D

Kewl

[the fugative]

Originally posted by jaybird
What do they bring *up* Fugi?

We went to Dinner at a German Gasthaus one night and well
I indulged a bit much in everything including about 2 pounds of Cooked Red Cabbage with predictable results ;)