Kai's "Old-Fashioned" Recipe Thread

[the fugative]

Me too, I think I will have another Cinnamon Raisin Bread Sandwhich with Peanut Buuter & Strawberry Rhubarb Jam Hmmmmmmmm

(Everything's homemade but the peanut butter)




Kuchen

2 cups milk
1 cup water
1 Tablespoon salt
1 cup sugar
1/2 cup melted shortening (butter)
2 packages of yeast
1/4 cup warm water
3 beaten eggs
8 to 9 cups flour
2 cups of raisins

Scald the milk and cool with 1 cup water. Add salt, sugar, and melted shortening. Add yeast which has been dissolved in 1/4 cup of warm water. Add beaten eggs. Add about 4 cups of flour and beat. Add raisins and then additional flour in a cup at a time, beating after each addition, until you have a dough that can be handled. Knead until elastic. Put in greased bowl, cover and let rise until double in size. Punch down and knead again. Form into round balls and place in shallow pans (such as round layer cake pans). Let rise about 30 minutes or until almost double. Heat oven to 350 degrees. Moisten tops of loaves with water; sprinkle with cinnamon; and bake about 30 to 40 minutes or until top is golden brown.





Yogurt-Pecan Coffee Cake


Topping:
3/4 cup firmly packed brown sugar
1 Tablespoon flour
1 teaspoon cinnamon
2 Tablespoons butter
1 cup chopped pecans
Cake batter:
1/2 cup (1/4 pound) butter
1 cup granulated sugar
3 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup plain yogurt
1/2 cup golden raisins
Prepare topping first: Mix together brown sugar, flour, and cinnamon. Cut in butter until mixture has the consistency of corn meal. Finally, mix in chopped pecans. Set aside.

Cake batter: In an electric mixer or food processor, cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Mix flour thoroughly with baking powder, soda, and salt; add to creamed mixture alternately with yogurt, making 3 equal additions of each and blending. Sprinkle raisins over the top and stir in.

Spread mixture in a greased baking pan (9 x 13 x 2 inches). Sprinkle with pecan topping. Bake at 350 degrees for about 30 minutes. Cut in squares and serve hot or cold.

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[jaybird]

ANOTHER?

(sneaks up to MN, slips into Fugi's house, tries NOT to giggle when she sees him sitting in his BVD's in front of the computer munching on pbj sandwiches, finds the kitchen, steals the cinnamon raisin bread, trips over the dog...)

Peanut butter's easy to make...just toss a handful of peanuts in your mouth, chew and spit.

[Jolie Rouge]

ROBERTO'S RIVER ROAD RESTAURANT
River Road Shrimp

1 medium boulet (bread cup)
1 Tbs. olive oil
1 tsp. chopped garlic
12 large shrimp
¼ each red, green, and yellow bell peppers, diced
¼ Red onion, diced
1 Tbs. Tiger Sauce
Brandy
Black pepper, red pepper, garlic powder to taste
Juice of ¼ lemon
3 Tbs. whipped butter

Take boulet and cut a hole on top, and toast. (French bread may be use as a substitute.) Heat oil in a 9 to 12 inch skillet, medium to medium high heat. Add shrimp and garlic; sauté for a minute. Add diced peppers and onions; sauté 2-3 more minutes. Add Tiger sauce and continue to stir. Add a dash or two of brandy (remove from fire before adding brandy as it may ignite.) Add remaining ingredients and pour over boulet.

This dish can also be served over rice.



Chicken Fontesi

1 boneless chicken breast
1 ½ tsp. Pesto (basil and garlic)
Few pine nuts
Broccoli florets
Carrots
Zucchini and yellow squash
Mushrooms quartered
White wine
Dash of lemon juice
White pepper and salt to taste
1 ½ Tbs. butter

Cut vegetables; mix them together. Dust chicken breast in all purpose flour (shake of any excess flour). Sauté chicken in a little oil until cooked all the way through; set aside. In same skillet, sauté vegetables, pine nuts and pesto for about 2-3 minutes. Deglaze pan with white wine, then add lemon juice salt and pepper. Add butter and toss until butter is incorporated. Top chicken breast and serve immediately.



Crab Meat on Angel Hair
Angel hair pasta (pre-cooked)
2 Tbs. olive oil
2 tsp. chopped garlic
1 pound crab claw meat
3 Tbs. grated Romano cheese
Juice of ¼ lemon
1 Tbs. chopped parsley
3 Tbs. diced green onions
Creole seasoning to taste
¼ cup heavy whipping cream

Heat olive oil. Add garlic and sauté for one minute. Add crab meat and sauté until it heats all the way through. Add remaining ingredients except cream; mix together. Add cream; lower heat and cook until cream has reduced until it coats the back of a spoon. Then toss with angel hair and serve immediately.



Crab and Artichoke Supreme

1 cup mayonnaise
1 cup freshly grated Parmesan cheese
1 cup chopped green onions
1 cup sliced fresh mushrooms
3 14-oz. cans artichoke hearts, drained and sliced
1 pound fresh crab meat
Juice of 1 lemon
½ teaspoon of cayenne

Combine all ingredients. Pour into a 3 quart casserole, and bake at 350 degrees for 30 minutes. Serve with fresh steamed asparagus spears and hot French bread.

[flute]

Originally posted by the fugative
Kuchen

OHH I made the plum kuchen posted by gumball was good realy good

[jaybird]

Originally posted by flute
Going to hit Aldi's tomorrow

I LOVE Aldi's potato chips for 89c a bag. They are better than the $3 a bag brands!

[Jolie Rouge]

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[Jolie Rouge]

Brennan's Original Banana's Foster
PREP TIME: 30 Minutes SERVES: 6

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

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

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

[jaybird]

LMAO, I thought you meant the BOOZE 151 but it's the # of pages.

Wonder how many we'd have if you took out all the BS pages...

[the fugative]

Originally posted by jaybird
ANOTHER?

(sneaks up to MN, slips into Fugi's house, tries NOT to giggle when she sees him sitting in his BVD's in front of the computer munching on pbj sandwiches, finds the kitchen, steals the cinnamon raisin bread, trips over the dog...)

Peanut butter's easy to make...just toss a handful of peanuts in your mouth, chew and spit.

Bwahahahahahahahahaha Pictures JayBird covered in cinnamon raisin bread and Dog hair furiously fending off da pup who thinks He's getting a treat

Chew & Spit Eh Hmmmmmmmmmmmmmmmmmmmmmmm Makes note to pay real close attention to JayBird recipies from now on

BVD'S?? Noooooooooooo Comando of course LOLLOLLOL

[Jolie Rouge]

The Perfect Lemon Bars
PREP TIME: 1 hour MAKES: 2 dozen bars

It is hard to find a really good lemon bar recipe. Some have too much crust and not enough filling while others are not lemony enough. Here is the recipe that John Folse recommends. It is just right.

INGREDIENTS FOR THE CRUST:

1 ¾ cup all-purpose flour
2/3 cup powdered sugar
¼ cup cornstarch
¾ tsps. Salt
12 tbsps. unsalted butter (1 ½ sticks) at room temperature, cut into 1 inch pieces, plus extra for greasing pan



METHOD FOR CRUST:

Heat oven to 350 degrees. Lightly butter a 13 x 9 inch baking dish and line with parchment or wax paper allowing edges to come over the sides. Pulse flour, powdered sugar, cornstarch, and salt in food processor. Add butter and blend, 8 to 10 seconds, and then pulse until mixture resembles coarse meal. Sprinkle mixture into lined pan and press firmly into an even layer with slightly raised sides to hold in the filling. Refrigerate for about 30 minutes and then bake until golden brown, about 20 minutes. After crust is finished baking, reduce oven temperature to 325 degrees.

INGREDIENTS FOR THE FILLING:

4 large eggs, beaten lightly
1 1/3 cup sugar
3 tbsp. all-purpose flour
2 tsps. finely grated lemon zest
1/2 cup fresh squeezed lemon juice, strained
1/3 cup whole milk
1/8 tsps. salt
1 1/3 cup sugar


METHOD FOR FILLING:

While the crust is baking, whisk eggs, sugar and flour in medium bowl, then stir in lemon juice, zest, milk and salt, blending well. You may set aside until crust is finished baking. Re-blend filling mixture and pour into the warm crust. Bake until filling is firm when touched, about 20 minutes. Transfer pan to wire rack; cool to near room temperature, 1 hour. To cut, lift out of the pan using the sides of the parchment or wax paper. Fold the paper down off of the sides and cut using a sharp knife, wiping knife between each cut. Sprinkle bars with powdered sugar to garnish.

[Jolie Rouge]

BVD'S?? Noooooooooooo Comando of course

Jaybird are you *SURE* you are going to Alabama ???