Kai's "Old-Fashioned" Recipe Thread

Quote:

---

Originally posted by Jolie Rouge
Hey Fugie !

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 ya' !

---

:p



HiYa {{{Jolie}}}

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 ya' TOO!
;) :D ;) :D ;) :D

Quote:

---

Originally posted by GUmball1960
WELCOME BACK!! :D :D

---

HiYa Gummi ;)

French Market Pork & Sweet Potato Breakfast Sausage

5 lbs. ground pork
1 (16 oz) can yams, drained
1 Tbls. Black pepper
1 ½ Tbls. rubbed sage
1 tsp. ginger
1 ½ tsp. nutmeg
2 tsp. dried thyme
2 Tbls. salt
1 Tbls. cayenne pepper
1 ½ Tbls. granulated garlic
¼ cup chopped parsley
1 cup iced water

When making sausage of any type, it is always best to keep the meat chilled to 35-40 degrees F. The iced water in the recipe maintains the cold temperature in the meat and sets the fat in the sausage. Slice the drained yams and dice into ¼-inch cubes. Place the cubes on a cookie sheet and freeze for later use. In a large mixing bowl, combine all of the above ingredients except yams. Using your hands, mix well, turning and pushing the meat 10 - 15 minutes to ensure proper blending. Gently fold in the frozen yams into the meat mixture. NOTE: Freezing the yams will guarantee a solid ¼-inch cube which will be visible in the finished sausage. Roll the sausage into 3-inch patties or stuff into hog casings and tie off at 6-inch links. Cook patties in the same manner as any other breakfast sausage or grill the links over charcoal. Prep time: 1 hour; Makes: 25-30 (3-oz.) patties


Captain John's Cathead Biscuits

2 cups all purpose flour
1 Tbls. baking powder
½ tsp. baking soda
½ tsp. salt
1/3 cup shortening
1 Tbls. plus 1 tsp. butter
2/3 cup buttermilk
2 Tbls. melted butter

Preheat oven to 450 degrees F. In a mixing bowl, sift flour, baking powder, baking soda and salt. Blend well, then cut in the shortening and the butter using a pastry cutter. The particles should remain pea-sized or that of coarse corn meal. Add buttermilk, and using a large cooking spoon, stir just enough to blend the buttermilk into the flour mixture. Sprinkle the work surface with flour and turn the dough out onto the work surface. Knead just until the dough comes together. Do not overwork the dough as the less you handle it, the flakier your biscuits will be. Break the dough into 8 equal portions and pat approximately ½-inch thick onto a baking sheet. The biscuits should be irregular in shape, but no more than ½-inch high and 1-inch apart. Bake biscuits until golden brown, approximately 10-15 minutes. Remove from oven and brush with melted butter. Prep time: 30 minutes; Serves 8.


Grillades & Gravy Spanish-Style

1 (2 lb.) round steak
¼ cup olive oil
1 cup diced onions
½ cup diced celery
½ cup diced bell pepper
¼ cup minced garlic
2 Tbls. flour
1 (8 oz.) can tomato sauce
1 (14.5 oz.) can diced tomatoes in juice
½ cup sliced black olives
3 cups beef stock
2 Tbls. fresh basil, chopped
1 tsp. fresh thyme, chopped
½ cup sliced green onions
¼ cup chopped parsley
salt and black pepper to taste
hot sauce to taste

Cut round steak into 3-inch cubes and pound lightly. Season to taste using salt and pepper. In a cast iron skillet, heat olive oil over medium-high heat. Brown round steak on all sides. Remove and keep warm. An additional tablespoon of olive oil may be added to the skillet if necessary. Into the same oil, add onions, celery, bell pepper, and garlic. Sauté 3-5 minutes or until vegetables are wilted. Sprinkle in flour and blend well into the mixture, removing any lumps that may form in the blending process. Add tomato sauce, diced tomatoes and black olives, blending well into the vegetable mixture. Add stock and continue to blend until all is incorporated. Add basil and thyme and season lightly using salt, pepper, and hot sauce. Return round steak to the skillet and bring mixture to a rolling boil. Reduce to simmer, cover and cook 1 to 1 ½ hours or until meat is fork-tender. Additional stock or water may be needed during the cooking process. Once tender, add green onions and parsley and adjust seasonings if necessary. Serve over hot, buttered grits. Prep time: 2 hours; serves 6.


CHEESE GARLIC GRITS SOUFFLE

1 ½ cups shredded sharp Cheddar cheese
1.2 cup freshly grated Parmesan cheese
1 cup stoned ground grits
2 cups water
2 cups milk
1 \/2 tsp. salt
2 Tbls. unsalted butter
½ tsp. ground white pepper
dash of Worcestershire sauce
1 garlic clove, crushed
hot sauce to taste
4 eggs, separated

In a large sauce pot, heat water and milk over medium-high heat. Bring mixture to a rolling boil then add salt. Slowly stir in grits and reduce heat to simmer. Continue to cook grits approximately 20 minutes, stirring often, until done. The grits should be quite thick and creamy. Preheat oven to 350 degrees F. Remove grits from heat and stir in butter, pepper, Worcestershire sauce, garlic, hot sauce and cheeses. Allow cheese grits to cool slightly. Butter a deep 2-quart baking dish. In a small mixing bowl, beat egg yolks lightly with a fork. Pour beaten yolks into grits and stir until well incorporated. In a separate mixing bowl, whip egg whites until soft peaks form and fold into grits. Pour the batter into the buttered dish and bake until lightly browned and well-puffed, approximately 30 minutes. Prep time: 1 hour; serves 6.


CRÊPES ESTELLE

Ingredients for Crêpes:

4 eggs
1 cup flour
1 Tbls. sugar
1 tsp. vanilla
2 Tbls. triple sec
2 Tbls. melted butter
1 ½ cups milk
pinch of salt
½ cup vegetable oil
½ cup sugar
Ingredients for sauce:
¼ lb. butter
1 Tbls. sugar
zest of 1 satsuma
juice of 2 satsumas
1 tsp. Grenadine or cherry juice
3 Tbls. Cointreau or triple sec
3 Tbls. Kirsch liquor

Method for Crêpes:

In a large mixing bowl, place eggs, flour, sugar, vanilla, and triple sec. Using a wire whisk, whip until ingredients are silky smooth. Add butter and milk and continue to blend until batter reaches the consistency of heavy whipping cream. Make sure that all lumps are removed. Season to taste using salt. It is best to make crêpe batter a minimum of 6 hours prior to use and refrigerator. I recommend refrigerating the batter overnight. Place two 6-inch crêpe pans over medium-high heat. Add 2 tablespoons of vegetable oil into one pan and swirl to coat the bottom of the pan. Once hot, pour excess oil into the second crêpe pan. Place approximately 2 ounces of the crêpe batter into the first pan, tilting in a circular motion, until the batter spreads evenly. Cook crêpe until outer edge browns and loosens from the pan. Flip crêpe and cook 1 additional minute. Using a thin spatula, remove crêpe from the pan and sprinkle with sugar. Continue process until all crêpes are done. If you wish to store crêpes overnight or freeze, place plastic wrap between each crêpe to prevent sticking and place in a large Ziploc bag prior to refrigerating or freezing. Makes 20 crêpes.

Method for sauce:

Juice satsumas by peeling and pressing the segments through a fine sieve or chop in the food processor and then push through a sieve, discarding the pulp. In a cast iron skillet, melt butter over medium-high heat. Add sugar and satsuma zest, stirring until sugar is melted. Add satsuma juice, Grenadine and Cointreau. Continue to stir until ingredients are well incorporated. Remove skillet from heat and add Kirsch. Take caution when returning skillet to the heat as alcohol may ignite for a second or two. Fold each crêpe in half then in half again to create a triangle. Gently simmer the crepes, 1 or 2 at a time, in the hot sauce and serve immediately. Place 2 crêpes on a 10-inch serving plate and garnish with a few sections of fresh satsumas. Prep time: 1 hour; serves 6 - 8.


CRAB CAKES REX

1 lb. lump crab meat
3 Tbls. butter
½ cup diced onion
½ cup diced celery
½ cup diced red bell pepper
¼ cup diced garlic
1 cup seasoned Italian bread crumbs
¼ cup scallions, minced
¼ cup mayonnaise
1 egg
2 Tbls. minced parsley
2 tsp. Worcestershire sauce
2 tsp. lemon juice
2 Tbls. Old Bay seasoning
1 tsp. dry mustard
½ tsp. salt
½ tsp. salt
½ tsp. cracked black pepper
hot sauce to taste
10 poached eggs.

Preheat oven to 500 degrees F. Using your fingers, pick through crab meat to remove and bone or cartilage. In a sauté pan, melt butter over medium-high heat. Add onions, celery, bell pepper and garlic. Sauté 3-5 minutes or until vegetables are wilted. Remove and allow to cool slightly. In a large mixing bowl, combine sautéed vegetables along with all remaining ingredients except crab meat. Gently fold in crab meat with your fingers continually checking for bone or cartilage. Blend carefully into the bread crumb mixture until all ingredients are well incorporated. Adjust seasonings if necessary. Gently form crab mixture into a 1" x 2 ½" patty and place on a cookie sheet. Place in the refrigerator and chill for at least 1 hour. Remove cakes from the refrigerator and broil each 3- 4 minutes or until browned. Turn each cake over gently so they don't fall apart, and broil the other side of the cake for 3 - 4 additional minutes. Place crab cake in the center of a dinner plate and top with one poached egg and Hollandais.

Quote:

---

Originally posted by Jolie Rouge

GUmball:
Where ?
When ?
How MUCH ?

My son's birthday is in August - he would *LOVE* that !

---

Where? - Wal-mart's toy dept.

When - Now (at least here anyway)

How MUCH? - I think it was $4.97 for the set. I was in there again today and looked at them. There's even a little red limo with a green bow painted on it in there. :) As soon as I get paid next week, I'm going back to get a set. :D How old is your son?

Quote:

---

How old is your son?

---

Thank you ! Thank you ! Matt would adore them !
Can you guess where I will be going tomorow ?

Matt will be 7.
Meg will be 5.
Michael will be 1.

Their birthday's fall within 10 days. One big party for all three, a simple cake & family time ON each birthdate.


Chef John Folse's Praline Bread Pudding Cake

"This recipe was given to me by the master bread pudding chef, Sharon Jesowshek. I first tasted it in French Settlement, Louisiana, and could not rest until I had secured the recipe. It takes patience, but it is a true masterpiece." -- John Folse

INGREDIENTS:

1 ounce praline liquor
5 (10-inch) loaves French bread
1 quart milk
6 whole eggs
1 1/2 cups sugar
1/4 cup vanilla
1 tbsp cinnamon
1 tbsp nutmeg
1 tbsp vegetable oil
1 cup chopped pecans
1 cup raisins

Slice French into bread into 1/2-inch round croutons. In a large mixing bowl, combine milk, eggs and sugar. Using a wire whisk, blend ingredients well. Add praline liquor, vanilla, cinnamon and nutmeg. Continue to blend until all ingredients are well mixed. Oil a 10-inch cheesecake pan. Press 1 layer of French bread croutons into the bottom of the pan, making sure there are no void spaces. Sprinkle a small amount of pecans and raisins over this layer. Ladle in 1/3 of the custard mixture. Carefully press the custard into the croutons using the tips of your fingers. Continue this process until all croutons and custard are used up. You may find that 1-2 cups of the custard mixture will remain once the pan has been filled. This is normal and you must continue to add the custard, a little at a time, firmly pressing into the croutons until all has been used. This may take an hour or so. The bread pudding is always allowed to set in the refrigerator overnight before cooking. When ready to bake, preheat oven to 375 degrees F. Place the bread pudding pan into a larger pan filled with water. Cook in this water bath approximately 1 - 1 1/2 hours. Serve warm or cold. Slice into 14 wedges. PREP TIME: 2 hours

Quote:

---

Originally posted by Jolie Rouge


Thank you ! Thank you ! Matt would adore them !
Can you guess where I will be going tomorow ?

Matt will be 7.
Meg will be 5.
Michael will be 1.

Their birthday's fall within 10 days. One big party for all three, a simple cake & family time ON each birthdate.

---

Since your daughter's b-day is in there, do you have her present picked out yet? Today I saw a bunch of stuffed toys that were adorable and ranged from $1.97 to $2.97. They had elephants, hippos, rhinos, & tigers. All but the tigers came in small & larger sizes with the smalls at $1.97 and the large at $2.97. The tigers came in both tan & black (like regular ones) and white & black. Both were $2.97. They have the beanie pellets in the butts to let them sit up.
My daughter has the large elephant and calles it Ellie. :p I may get a tiger too but haven't decided which one yet. :rolleyes:

Todays Recipies (for those HOT Days)



OLD-FASHIONED LEMONADE


Sugar syrup:

Grated zest of 2 lemons

2 cups sugar

2 cups water

Lemonade:

2 cups freshly squeezed lemon juice, reserve 5 or 6 rinds and coarsely chop




3 cups cold water

Lemon slices for garnish

To make sugar syrup: In medium-size saucepan, combine zest, sugar and water. Bring to a gentle boil over medium heat, stirring to dissolve sugar. Remove from heat. Cover. Steep for 15 minutes.

To make lemonade: Pour sugar syrup into 2-quart pitcher. Cool. Add lemon juice, chopped lemon rinds and cold water. Stir to combine. Chill until very cold. Serve over ice, garnished with lemon slices.


:D


BLUEBERRY LEMONADE

2 cups fresh blueberries, picked over for stems

1/2 to 3/4 cup(s) sugar, depending on sweetness of blueberries

1 cup freshly squeezed lemon juice

2 cups cold water

Superfine sugar, if needed

To puree blueberries: Taste 1 blueberry to determine sweetness. In blender or food processor, process blueberries and granulate sugar until smooth. Strain puree through fine-mesh strainer into medium-size bowl, stirring and pushing on puree to get all juice.

To make lemonade: Pour blueberry juice into 1-quart container. Add lemon juice and water. Stir or shake to combine. Check sweetness, adding superfine sugar to taste, if needed. Chill until very cold. Serve over ice.

:D

FUZZY PEACH LEMONADE

6 medium-size very ripe peaches, peeled, pitted, cut into chunks

1 cup granulated sugar

2 cups cold water

2 cups freshly squeezed lemon juice

2 cups peach schnapps, or to taste

To process peaches: In food processor or blender, pulse peaches and sugar until blended. Process until smooth. Add water. Pulse to combine. Strain peach mixture through fine-mesh strainer into 1-quart container, pressing on solids to extract as much juice as possible.

To make lemonade: Add lemon juice. Stir to combine. Add peach schnapps. Stir again to combine. Chill until very cold. Serve over ice.


:D

ALMOND AND LIME LEMONADE

4 cups cold water

1 can (12 ounces) frozen lemonade concentrate, thawed

1 can (6 ounces) frozen orange juice concentrate, thawed

2 cans (6 ounces each) pineapple juice

1/4 cup freshly squeezed lime juice

1 teaspoon vanilla extract

1 teaspoon almond extract

Combine water, lemonade concentrate, orange juice concentrate, pineapple juice, lime juice, vanilla and almond extracts.




:D

CITRON AU CHOCOLAT

1 cup chocolate syrup

1 1/2 quarts reconstituted frozen lemonade concentrate

Chocolate shavings

Mix chocolate syrup and reconstituted frozen lemonade concentrate. Chill until very cold. Serve over ice, sprinkled with chocolate shavings.
Don't say no until you've tried this



:D

PINK APPLE LEMONADE

48 ounces cranberry juice cocktail

4 cups apple juice

1 can (12 ounces) frozen lemonade concentrate, thawed

1/2 cup water

1/4 cup freshly squeezed lime juice

Combine cranberry juice cocktail, apple juice and thawed lemonade concentrate. Stir in water and lime juice. Chill well serve over Ice.


:D

RUM RUNNER'S LEMONADE


1 can (10 ounces) frozen tropical fruit mixer concentrate, thawed

1 can (12 ounces) frozen lemonade concentrate, thawed

4 1/2 cups cold water

1 1/2 cups dark rum

Combine tropical fruit mixer concentrate, frozen lemonade concentrate, cold water and rum. Serve over ice, or put 1 cup mixture in blender with ice and blend until drink becomes slushy.
:D

Quote:

---

Originally posted by the fugative
Todays Recipies (for those HOT Days)

RUM RUNNER'S LEMONADE
1 can (10 ounces) frozen tropical fruit mixer concentrate, thawed
1 can (12 ounces) frozen lemonade concentrate, thawed
4 1/2 cups cold water
1 1/2 cups dark rum

Combine tropical fruit mixer concentrate, frozen lemonade concentrate, cold water and rum. Serve over ice, or put 1 cup mixture in blender with ice and blend until drink becomes slushy.
:D

---

WHERE was this recipe when I was outside for 9 hours 'glistening' in the 90+ temp and 94% humidity? This sounds VERY good. And I'm a rum sort of girl lately!

Quote:

---

Originally posted by jaybird


WHERE was this recipe when I was outside for 9 hours 'glistening' in the 90+ temp and 94% humidity? This sounds VERY good. And I'm a rum sort of girl lately!

---

:p HMMMMMM I Seems to remember somthing about Grog (rum) and Bowlegged women here one night ;)

Quote:

---

Originally posted by the fugative

:p HMMMMMM I Seems to remember somthing about Grog (rum) and Bowlegged women here one night ;)

---

Aye! This wench seems to remember a wee bit of that also! ;)

Was drinking mudslides today. :eek: What sort of beverage choice was THAT in this sort of weather? It should have been soco and water or Capn & Coke. NOT mudslides! Da son's woman and I went through 2 of those big bottles of TGIFriday's. YIKES! Nearly had enough to drink to choke down a brat, but not quite! So I had finger Jello and raw veggies.

Gotta learn to stick with my soco or rum.

:D



Strawberry Lemonade


2 cups fresh strawberries, hulled
1-1/2 cups cold water
1/3 cup fresh lemon juice
1/3 cup sugar
1 cup club soda
Ice
Fresh mint leaves for garnish


In a blender, puree 2 cups of fresh strawberries. In a pitcher, combine the strawberries, 1/3 cup lemon juice and 1/3 cup sugar. Stir until the sugar dissolves. Add 1 cups club soda and stir. Serve over ice and garnish with mint leaves.


:D

Blackberry Lemonade


About 6 lemons
4 cups water
1 cup sugar
1/2 cup picked-over fresh blackberries
Garnish: lemon slices

With a vegetable peeler remove zest from 4 lemons and squeeze enough juice from these and remaining 2 lemons to measure 1 cup.

In a saucepan boil 2 cups water with sugar, stirring, until sugar is dissolved. Add zest, lemon juice, and remaining 2 cups water and cool.

In a food processor or blender puree blackberries and stir into lemonade. Pour blackberry lemonade through a sieve into a pitcher or other container and chill. Chill lemonade, covered, at least until cold and up to 2 days.

Serve lemonade over ice in tall glasses, garnished with lemon slices.

:D

FRESH MINT AND GINGER LEMONADE


1/2 cup (packed) chopped fresh mint leaves
1/3 cup chopped fresh ginger
1/3 cup honey

2 cups boiling water
1/3 cup fresh lemon juice
1 1/2 cups (about) cold water

Ice cubes
Fresh mint leaves
Lemon slices

Combine chopped mint, ginger and honey in medium bowl. Add boiling water. Let steep 30 minutes. Strain into 4-cup glass measuring cup, pressing on solids to extract liquid. Add lemon juice and enough cold water to measure 4 cups total. (Can be prepared 1 day ahead. Cover and refrigerate.)

Fill glasses with ice cubes. Add lemonade. Garnish with mint leaves and lemon slices and serve.

:D

FRESH LIMEADE

6 limes
1/4 cup sugar

Remove the zest from 1 of the limes with a vegetable peeler. Into a bowl squeeze all of the juice and the pulp from the limes. In a large heatproof pitcher dissolve the sugar in 1/4 cup boiling water, add the lime zest and the lime juice and pulp, and stir in 5 cups boiling water. Let the limeade cool and chill it for 2 hours. Strain the limeade into tall glasses filled with ice cubes.

:D

RASPBERRY LIMEADE



2 cups raspberries
3 1/2 cups water
3/4 cup sugar, or to taste
1 cup fresh lime juice
Mint sprigs for garnish

In a blender or food processor purée 1 cup of the raspberries with 1 cup of the water and force the purée through a fine sieve set over a pitcher, pressing hard on the solids. Add the remaining 1 cup raspberries, the remaining 2 1/2 cups water, the sugar, and the lime juice and stir the mixture until the sugar is dissolved. Divide the limeade among tall glasses filled with ice cubes and garnish each drink with some of the mint sprigs.

:D

STRAWBERRY RHUBARB LEMONADE




3 1/2 cups water
1/2 pound rhubarb, trimmed and cut into 1-inch pieces (about 2 cups)
3/4 cup sugar, or to taste
Two 3-inch strips of lemon zest removed with a vegetable peeler plus additional for garnish
1/2 teaspoon vanilla
2 cups sliced strawberries
1 cup fresh lemon juice

In a saucepan stir together the water, the rhubarb, the sugar, 2 strips of the zest, and the vanilla, bring the mixture to a boil, stirring until the sugar is dissolved, and simmer it, covered, for 8 minutes. Stir in 1 cup of the strawberries and boil the mixture, covered, for 2 minutes. Let the mixture cool and strain it through a coarse sieve set over a pitcher, pressing hard on the solids. Stir in the remaining 1 cup strawberries and the lemon juice, divide the lemonade among stemmed glasses filled with ice cubes, and garnish each glass with some of the additional zest.

:D