Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

If God is inside us, then I hope he likes fajitas, cause that's what he's getting.

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[the fugative]

Todfays Recipies for erniemarie


eggplant-hummus-dip



1 big eggplant
4 cups of cooked, drained chickpeas
4 garlic cloves, peeled.
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
1/2 teaspoon black pepper
1/2 cup minced parsley
Some salt

Cook the eggplant at 375 degrees for 45 minutes. (Stab it a few
times with a fork first.) Take it out and let it cool. (I chop it up a
bit so it cools faster.) Remove the peel from the eggplant. Toss the
eggplant, along with the other ingredients, into a food processor, and
let 'er rip until the consistency is smooth.



Black Bean Hummus


1 clove garlic
1 (15 ounce) can black beans; drain and reserve liquid
2 tablespoons lemon juice
1 1/2 tablespoons tahini
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
10 Greek olives

Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives.



Hummus

cups canned garbanzo beans, drained
1/3 cup tahini
1/4 cup lemon juice
1 teaspoon salt
2 cloves garlic, halved
1 tablespoon olive oil
1 pinch paprika
1 teaspoon minced fresh parsley


Directions
Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.




EZ Hummus


1 can garbanzo beans in water (drained).
2 tbsp. Tahini (Sesame paste)
3 cloves Garlic
Lemon juice

Blend all ingredients until smooth. Garnish with black olives
and paprika.



Hummus

3 cans chickpeas
4 T good olive oil
2 T tahini butter
3 T lemon juice
1 t salt
1 T fresh parsley (if dried, leave it out)


First step: ignore the above measurements of everything but chickpeas and
tahini. Second step: puree the chickpeas and tahini butter, adding oil
to make it mixable. Add some of the other stuff, stop and
taste. Repeat. The final product shouldn't be runny -- then again,
ignore that too.



Hummus


1 tablespoon sesame oil
1 small onion chopped
1 clove garlic minced
1 can garbanzo beans drained
2 tablespoons sesame seeds toasted lightly
1/2 cup sesame butter
1/4 cup fresh lemon juice
1/2 teaspoon turmeric
1/4 teaspoon salt

Saute onions and garlic in sesame oil until just tender. Puree beans in food processor. Add onions, garlic, and remaining ingredients and blend until desired consistency. More sesame oil may be added if mixture is too thick. Garnish with parsley and additional toasted sesame seeds



Hummus Guacamole



1 ea Ripe avocado, peeled
2 c Hummus bi tahini
1 ea Scallion, chopped
1 sm Tomato, chopped
1 tb Green chilies, chopped
Olive oil
Cilantro, chopped
Pita

Scoop avocado into a medium bowl. Mash & add hummus, blend thoroughly. Gently stir in the scallion, tomato & chilies. Check seasonings. Cover & refrigerate. Before serving, drizzle with olive oil & garnish with cilantro. Serve with pita wedges.



Hummus bi Tahini


1 lb chick peas, cooked (reserve 1/2 of cooking water)
lemon juice (from 1 - 2 lemons)
4 garlic cloves, minced
1 tsp salt
6 oz sesame paste (tahini)
1 - 2 tbsp olive oil
cayenne pepper to taste
1 - 2 tsp mint, dried

Put garlic, salt and half the lemon juice into blender and blend briefly.
Blend a handful of chickpeas, add more at intervals. As the paste thickens add more lemon juice, olive oil and the reserved water.
When all chick peas have been reduced to a creamy texture add sesame paste, cayenne and mint and blend until uniform. Adjust flavours with cayenne, mint and lemon juice.
Spoon into a dish. Pour a little olive oil over top and sprinkle with pepper.

[erniemarie]

thanks fugi that one with eggplant sounds really good, gotta try it, printing them now

if you find any vegetarian recipies I am always on the lookout

[Jolie Rouge]

ITALIAN BREAD STICKS

2 cups sifted flour
1 tsp. dry yeast, dissolved in 3 Tbls. warm water
3 Tbls. melted butter
1 tsp. sugar
1 tsp. salt
¼ cup lukewarm milk
Sesame seeds

Place 1 cup flour in mixing bowl. Blend in yeast mixture. Knead until smooth. Put in floured bowl and cover with a damp cloth. Leave in a warm place until double in bulk.
Mix rest of ingredients into a smooth paste. Place on a floured board and add risen dough; knead until smooth and satiny. Put dough into a large floured bowl, cover and let rise to double in bulk. Turn and knead until it doesn't stick to unfloured board.
Divide into 24 parts. Shape each by rolling between hands, into a rope six to seven inches long. Place on buttered baking sheet one inch apart. Brush with milk and sprinkle with Sesame seeds. Bake in 425 degree oven for 6 to 7 minutes.



SWEET SOUR BEANS
1 No. 2 can green beans, drained
3 slices bacon
½ cup vinegar
½ cup sugar

Fry bacon crisp. Crumble and set aside. Into the skillet with bacon drippings, put the vinegar and sugar. Add drained beans. Simmer 25 minutes, turning occasionally. When ready to serve, top with bacon. These reheat well.



PARTY MIX

1 package Cheerios
2 packages Rice Chex
1 box "Slim Jim" stick pretzels
¾ lb. butter
1 Tbls. garlic salt
1 Tbls. celery salt
½ tsp. red pepper
2 Tbls. Worcestershire sauce
salted nuts

Break pretzels in half. Pour cereals into large roaster and sprinkle with salt and garlic salt. Melt butter with red pepper and Worcestershire sauce and pour this over mixture. Cover and bake at 250 degrees for 1 hour, stirring every 20 minutes. Remove cover and bake 30 minutes longer. Mix in any kind of salted nuts. Cool and store in airtight containers. This will keep indefinitely.



POT ROAST IN RED WINE

Small pot roast OR
1 ½ lbs. beef, cubed
1 large white onion, sliced
red wine to cover
4 Tbls. fat
4 Tbls. flour
½ cup hot water
2 beef bouillon cubes
1.2 tsp. garlic puree
½ tsp. rosemary
½ tsp. ground thyme
salt and pepper to taste
4 large carrots

Marinate the meat overnight in red wine to cover, to which is added the onion. Remove meat from marinade, drain onion rings and save with the wine. Brown meat in fat. Remove meat. Make a roux by adding the flour to the fat and stirring until it is dark brown. Add onion rings. Cook until soft. Add wine from marinade. Add ½ cup hot water in which 2 beef bouillon cubes have been dissolved. (More water may be added if necessary.) Season with garlic puree, rosemary, ground thyme, salt and pepper. Put beef back in gravy. Add carrots which have been scraped and cut into chunks. Simmer tightly covered for at least 3 hours or until meat is well cooked. Serve over sour cream noodles.



CHOCOLATE SHEET CAKE CAKE:

2 cups flour
2 cups sugar
½ cup margarine
¼ cup cocoa
1 cup water
½ cup shortening or oil
1 tsp. soda
½ cup buttermilk
2 eggs
1tsp. vanilla

Combine flour and sugar in large mixing bowl. In saucepan heat to boiling point the margarine, cocoa, water and shortening or oil. Pour this over the dry ingredients and mix with a spoon or on low speed of mixer. Dissolve soda in buttermilk and vanilla. Add to mixture. Add eggs one at a time, increasing mixer speed to medium. Mix until thoroughly combined. Pour into a greased 11x15x1 inch pan. Bake 20 minutes at 400 degrees.

ICING:

½ cup margarine
¼ cup cocoa
6 Tbls. milk
one 1 lb. box powdered sugar, sifted
1 tsp. vanilla
½ cup chopped nuts

Melt margarine in saucepan. Add cocoa and milk. Bring to a boil and remove from heat. Mix in powdered sugar. Add vanilla and chopped nuts. Pour icing on hot cake as soon as you take it from the oven. Cut into squares. Serve hot or cold. Stays moist for a week. Freezes beautifully.

[Jolie Rouge]

SENSATION SALAD DRESSING

½ cup salad oil
½ cup olive oil
2 ½ Tbls. lemon juice
1 ½ Tbls. vinegar
2 pods garlic, pressed
¾ tsp. salt
1 cup Romano cheese, grated
¼ cup Bleu cheese, crumbled
lettuce
parsley, copped (about 1 bunch)
grated black pepper to taste

Mix first six ingredients thoroughly for dressing. Pour over lettuce to which lots of parsley has been added. Toss greens till well coated. Sprinkle Bleu cheese and Romano cheese over greens and toss again. Grate black pepper over salad. Yields enough dressing for 2 large or 3 small heads of lettuce.



THE BEST CORN CASSEROLE IN THE WHOLE WIDE WORLD

4 to 5 strips bacon and drippings
2 cups chopped onions
9 ears corn
2 cups grated Cheddar cheese
1 cup half-and-half cream
1 jar chopped pimiento
salt and pepper
3.4 tsp. powdered ginger

Cook bacon until crisp. Remove and lay aside. In drippings, sauté onions until soft but not brown. Cut corn off the cob and scrape cob to get milk. (Cut only about halfway through kernels, then scrape the rest off.) Add corn and cheese to onions. Cook, stirring about 10 minutes. Add half-and-half cream, pimientos, seasonings and crumbled bacon. Heat in 2-quart casserole until bubbly. Freezes well.



INDIAN SPINACH

1 package fresh spinach
1 ½ cups chopped apples
½ cup golden raisins
¼ cup unsalted roasted peanuts
2 Tbls. chopped green onions

Dressing:

3 Tbls. white wine vinegar
1 ½ Tbls. salad oil
2 Tbls. chutney
1 tsp. sugar
¼ tsp. salt
¾ tsp. curry
1 tsp. dry mustard
2 Tbls. defatted chicken broth, less salt

Mix dressing by combining all ingredients; shake well and chill. Wash and tear spinach. Sprinkle apples, raisins, peanuts, and green onions over spinach. Toss with dressing.



HAM AND CHEESE BRUNCH ROLLS

One 25 oz. package frozen Parkerhouse-style rolls
1 cup finely chopped ham, well trimmed OR 95% fat free
½ cup grated reduce fat sharp Cheddar cheese
3 Tbls. grainy brown mustard
2 tsp. prepared horseradish
1 tsp. Worcestershire sauce

Allow the roll dough to thaw. Spread each roll into a 3 inch diameter circle. Combine the remaining 5 ingredients to make the filling. Put 1 heaping teaspoon of filling in the center of the circle. Bring the edges of the dough together to encase the filling in a ball of dough. Place each roll seam side down in a muffin pan sprayed with vegetable oil cooking spray. Allow the rolls to rise until doubled in size. Bake for 15 minutes at 350 degrees.



CLAIRE'S CHEWY CHOCOLATE COOKIES

2/3 cup vegetable oil
1 ½ cups sugar
2 eggs OR ½ cup egg substitute
2 tsp. vanilla extract
2 cups flour
¾ cup cocoa powder
1 tsp. soda
½ tsp. salt
1 ¼ cups broken pecan pieces

Cream oil and sugar. Add eggs and vanilla. Blend well. Combine flour, cocoa, soda and salt and add to creamed mixture. Stir in pecans. Drop by teaspoonfuls on ungreased cookie sheet. Bake in a 350 degree oven for 8 to 10 minutes, being careful not to overbake.



... and just for Fugie ...

BOURBON SLUSH

4 tea bags
2 cups boiling water
½ to ¾ cups granulated sugar
7 cups water
One 12 oz. can frozen orange juice concentrate, thawed
One 6 oz. can frozen lemonade concentrate, thawed
1 cup bourbon

Steep tea bags in boiling water for 5 minutes. Remove and discard tea bags. Add sugar, stir until dissolved. Add all other ingredients. Stir. Pour into freezer containers. Freeze overnight. Remove from freezer 30 to 45 minutes before serving. Garnish with sprigs of mint. Keep it in the freezer all summer.

[the fugative]

Originally posted by Jolie Rouge
... and just for Fugie ...

BOURBON SLUSH

4 tea bags
2 cups boiling water
½ to ¾ cups granulated sugar
7 cups water
One 12 oz. can frozen orange juice concentrate, thawed
One 6 oz. can frozen lemonade concentrate, thawed
1 cup bourbon

Steep tea bags in boiling water for 5 minutes. Remove and discard tea bags. Add sugar, stir until dissolved. Add all other ingredients. Stir. Pour into freezer containers. Freeze overnight. Remove from freezer 30 to 45 minutes before serving. Garnish with sprigs of mint. Keep it in the freezer all summer.

Is that Wild Turkey, Bakers, Blantons or Makers?

Night Jolie

[Jolie Rouge]

Wild Turkey, of course ...

Course it works REAL well with CAptain Morgan's too....


G'Nite Fugie !

[Jolie Rouge]

WRAPPED GREEN BEANS

1 slice bacon
12 to 14 whole canned green beans
onion salt
1 tsp. brown sugar
1 tsp. butter

Place whole green beans on a slice of bacon. Sprinkle with onion salt, brown sugar and dot with butter. Wrap bacon around beans and bake on cookie sheet 15 to 20 minutes or 400 degrees. This is one serving.



ORANGE GARLIC ROASTED POTATOES

2 tsp. extra virgin olive oil
1 tsp. grated orange peel
½ tsp. dried sage
¼ tsp. ground pepper
¼ tsp. garlic powder
3 medium red potatoes, cut into wedges

Preheat oven to 425 degrees. Mix the first 5 ingredients, add potatoes and toss. Transfer to a baking sheet. Bake until crisp and brown, turning once, about 40 minutes.



MARDI GRAS RELISH

½ cup roasted corn
1 roasted red pepper
1 ½ cups firm cooked black beans
1 red onion, diced
1 Tbls. fresh chopped garlic
1 green bell pepper, diced
1 jumbo carrot, diced
1 tomato, peeled and diced
¼ cup finely chopped parsley
¼ cup finely chopped cilantro
1 Tbls. olive oil
3 Tbls. defatted chicken broth, less salt
2 Tbls. red wine vinegar
pepper to taste

Roast corn and red pepper in oven for 15 minutes at 350 degrees. Place red pepper in plastic bag. Seal. Set aside to cool. Once cooled, peel, seed and dice. Add pepper to mixing bowl along with the other ingredients. Season to taste. Allow to stand 1 hour. Serve chilled.



REAL ESTATE GUMBO

2 whole skinless chicken breasts
One 3-pound freshly smoked chicken, skin removed
12 cups water
½ pound sliced beef sausage
2 cups chopped onion
1 bell pepper, chopped
1 stalk celery, chopped
4 cloves garlic, pressed
¼ cup canola oil
½ cup flour
1 tsp. black pepper
1 tsp. salt
1/8 tsp. thyme
¼ tsp. red pepper
¼ cup dried parsley
4 cups cooked rice

Bring to boil the chicken breasts and the legs of smoked chicken in the 12 cups of water, then simmer on medium/low for 20 minutes. Remove the chicken and reserve the stock. Chill stock and skim off fat. In large heavy skillet, brown sausage. Drain off fat. Add vegetables (except parsley) and sauté until soft. Add a little water as needed. Drain on paper towels and set aside. Make a very dark roux with the oil and flour. Add the reserved, defatted stock and cook on low until thick. Add all chicken (deboned), sausage, vegetables and seasonings. Continue cooking for 45 minutes. Serve over rice. This recipe can be doubled and frozen.



CHEESE AND HERB TORTELLINI (with Smoked Chicken)

1 cup red wine vinegar
8 shakes Tabasco sauce
Two 2 ½ lb. fresh smoked chickens, skinned, deboned and cubed
4 green onions, chopped
1 red bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
¾ cup raisins
1 cup green grapes
1 cup red grapes
1 ½ Tbls. Italian seasoning (herb blend) OR 1 tsp. each of
Marjoram, thyme, and rosemary mixed with ½ tsp. each basil, oregano, and savory
2-3 tsp. dill weed
2 ½ Tbls. garlic powder
1 ½ tsp. celery seed
¼ tsp. salt
¼ tsp. pepper
juice of 3 lemons
¾ cup canola oil poppyseed dressing
Three 9-oz. packages fresh light-cheese and herb tortellini, cooked

Combine wine vinegar and Tabasco sauce. Mix with all other ingredients except tortellini. Add tortellini and toss. Refrigerate several hours. Allow to reach room temperature and serve. Makes a meal in one; just add a crusty bread and a steamed vegetable.



BLACK OLIVE DIP
1 soft, ripe avocado
1 Tbls. minced onions
2 Tbls. mayonnaise
2 Tbls. lemon juice
½ tsp. salt
¼ tsp. Tabasco sauce
1 8 oz. package cream cheese, softened
½ cup chopped ripe olives

Peel avocado and mash. Stir in onion, mayonnaise, lemon juice, salt and Tabasco sauce. Cream the cheese and blend well. Stir in black olives. Chill. This may also be used as a sandwich filing.






WORLD'S FASTEST STRAWBERRY MOUSSE

One 10 oz. package frozen, sweetened strawberries
½ pint sour cream
½ cup sugar
1 Tbls. vanilla

Mix all ingredients in blender and freeze. Serve in sherbet glasses.






POTATO CHIP COOKIES

2 cups butter (best with butter, but margarine & butter flavoring may be used)
1 cup sugar
3 cups flour
2 tsp. vanilla
1 1/2 cups crushed potato chips
powdered sugar

Beat butter until light and fluffy - a long time! Add sugar and beat well. Add vanilla and flour gradually. Crush potato chips with your hand and add them last. Drop from teaspoon onto cookie sheets. Bake in a 350 degree oven until slightly brown. Sprinkle with powdered sugar. These keep well in a tightly closed tin - actually taste better the second or third day. Makes 9 to 10 dozen.

[Jolie Rouge]

FLUTE ??? : hmm...it is possible to take my meatballs recipe and put them in the crock right? My home is burning & i'm so not using the oven tomorrow...

YES - cook them on low, but be careful not to overcook or they will fall apart and you will have a meat-sauce.


I have a small "crock-pot" cookbook - want it ? I have three crockpots, and you get the same little book in each one

PLMK

[flute]

allready got a meatloaf on! The recipe said "bbs meatballs" but it had no bbq sauce in it & was one loaf..not balls LOL!!!!

i don't need a cookbook I just went to justcrockpotrecipes.com

[the fugative]

Todays Recipies



FRUIT AND ICE CREAM PIZZA


1/2 pkg. (20 oz.) refrigerated cookie dough
1 qt. Premium Vanilla Ice Cream, softened
Assorted fresh fruits, cut up

Press cookie dough into greased 12-inch pizza pan or into 12-inch circle on greased baking sheet. Bake at 350 degrees F for 12 to 14 minutes. Cool. Spoon ice cream onto crust; freeze until firm. Top with fruit. Drizzle with ice cream toppings.




BALTIMORE BELLE


Put a large scoop of Premium French Vanilla Ice Cream in a sundae glass. Add a few cubes of an orange, banana, and peach, and a few spoonfuls of crushed strawberries. Top with strawberry syrup.




Vanilla-Limeade Ice Cream Pie


CRUST

23 Chocolate wafer cookies
3 tbsp Butter; melted

FILLING

3 pints Vanilla ice cream; softened
6 tbsp Limeade concentrate; thawed
3 drops Green food coloring

For crust, take 11 of the wafers and trim 1/4" from one end of each; set aside trimmed wafers. Crush remaining 12 wafers along with trimmed 1/4" pieces. Combine crumbs with melted butter; press onto bottom of 9" pie plate. Stand trimmed wafers upright around edge of pie plate. Freeze until crust is firm, about 1 hour.

For filling, spread 1 pint vanilla ice cream over frozen crust. Combine limeade and food color. Drizzle 2 tbls mixture over ice cream. Return to freezer until firm, at least 1 hour. Repeat twice. Freeze completed pie several hours or overnight. If freezing longer, wrap pie in freezer paper. Remove from freezer and let stand 15 minutes before serving.






Pumpkin Ice Cream Pie

1 16 oz. Canned pumpkin
1 cup sugar
1 teaspoon vanilla
1 1/2 teaspoon pumpkin pie spice
2 packages Dream Whip (prepared by package directions)

Prepare graham cracker crust
Combine all of the above ingredients
Fill pie crust 75% full with pumpkin mixture
Drop large scoops of vanilla ice cream into the pumpkin mixture
Sprinkle extra graham crumbs on top
Freeze
Drizzle pure maple syrup over pecan garnish and pie section when serving.




Ice Cream Pudding

60 Ritz or graham crackers
1/4 pound softened butter
2 small boxes instant pudding (3-3/4 ounces any flavor)
1-1/2 cups milk
1/2 gallon softened vanilla ice cream
Whipped topping

Roll crackers fine; reserve 3/4 cup for topping. Add remaining crackers to butter and mix well. Pat into bottom of 9 x 13-inch pan for crust. Mix pudding and milk until thick, then add softened ice cream and mix. Pour mixture over crumbs, top with whipped topping and reserved crumbs. Refrigerate.





Fresh Lime-Basil Sorbet

1 cup fresh squeezed lime juice (8 to 10 limes)
1 cup of water
1 cup simple sugar syrup (1 cup sugar plus 1 cup water, boiled then cooled)
12 whole basil leaves
1 egg white (optional)

Combine all ingredients into a freezer-friendly container and freeze 6 to 8 hours or overnight. Remove from freezer and allow to soften a little. Put chunks of frozen mixture into a food processor and process until all crystals have disappeared and mixture is smooth. Re-pack into container and keep frozen until needed. This will keep for up to 2 months. If you prefer a lighter, less icy sorbet, add 1 egg white during processing.



Serve with Honey Dew melon chunks



Chocolate-Caramel Almond Ice Cream Pie



2 pints softened chocolate caramel or chocolate ice cream
1 chocolate crumb pie crust
1/2 cup chopped chocolate caramel bars, divided
1/2 cup toasted chopped almonds, divided
1 1/2 cups thawed frozen whipped topping
4 ounces melted semi-sweet chocolate chips
2 tablespoons caramel sauce
Additional melted chocolate or chocolate sauce (optional)

Spoon the chocolate caramel ice cream into the chocolate crust and smooth evenly. Sprinkle half of the chocolate caramel bars and half of the almonds over the ice cream. Top with the whipped topping and freeze for at least two hours. Drizzle the melted chocolate and the caramel sauce over the frozen whipped topping. Sprinkle the remaining candy and almonds over the pie. Freeze for and additional 2 hours, or until ready to serve. Let stand at room temperature for 10 minutes or in the refrigerator for 20-30 minutes before slicing and serving



Pistachio Pie


1/4 cup raw pistachio kernels
1/4 cup sugar
1 tsp lemon juice
2 tsp cornstarch
1 pint pistachio ice cream
1 cup strawberries
12 macaroon cookies
3 cups whipped cream
whole strawberries for the top

Crush macaroon cookies; add pistachios and coarsely chop in a blender or processor.

Spread mixture in ungreased 10 inch pie plate. With fingertips, press to cover the bottom of the plate evenly with the mixture. Set aside.


Place cleaned and crushed berries, sugar, lemon juice and cornstarch in a medium saucepan. Cook over low heat, stirring until the mixture thickens. Let cool.


Spread berry mixture in pie plate. Cover and freeze for 30 minutes. When frozen, spread slightly softened ice cream evenly over the top and refreeze. Top with whipped cream. Decorate with whole berries.