Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

Ozzyfan - I will look around.

Meanwhile :

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

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

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

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



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

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

INGREDIENTS:

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


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

*You can find Jacob's Andouille at 505 W. Airline Hwy., LaPlace, LA 70068. Phone985) 652-9080




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

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

INGREDIENTS:

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


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




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

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

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


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

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[flute]

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

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

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

[Jolie Rouge]

Burgundy Beef

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

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

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

SERVES 6




Salmon Mousse

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

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






Balsamic Chicken with Almonds and Red Grapes

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

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




Caesar Salad

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

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

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





Butter Pecan Bars

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

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

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

[the fugative]

Butterfinger Cake


1 Devils Food Cake Mix, prepared

1 Can Sweetened Condensed Milk

1 Jar Caramel Ice Cream Topping

3 Butterfinger Candy Bars©

1 8oz. Carton of Prepared Whipped Topping

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



BABY RUTH LAYER CAKE

Cake Mix

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

Filling & Topping

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

Whipped Topping

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

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

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







Heath Bar Cake


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

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

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




MILKY WAY CAKE

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

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




SNICKERS CANDY BAR CAKE


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

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



These help any Flute?

[jaybird]

~holds Fugi hostage~

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

[flute]

Originally posted by the fugative
These help any Flute?

why surely yes ty

[the fugative]

Pecan Nut Crust



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

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



Butterscotch Deluxe Pie


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

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




Mississippi Mud Pie


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

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




Offers these up to DA JayBirdy

[jaybird]

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

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

[flute]

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

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

[jaybird]

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

dabirdy

strongly

dislikes

c
h
o
c
o
l
a
t
e

[flute]

sorry still can't comprehend it