Kai's "Old-Fashioned" Recipe Thread

[the fugative]

Todays Recipies


RICOTTA PIE



• Crust:

1 tablespoon unsalted butter, at room temperature

¼ cup fine graham cracker crumbs (about 3 crackers)

• Filling:

½ cup sugar

2 tablespoons cornstarch

1 container (15 ounces) ricotta cheese

2 large eggs

½ cup heavy (whipping) cream

1 teaspoon grated lemon zest

1 teaspoon vanilla extract

• Topping:

1 can (20 ounces) crushed pineapple in syrup

¼ cup sugar

1 tablespoon cornstarch

2 teaspoons freshly squeezed lemon juice

To prepare oven, crust: Preheat oven to 350 degrees. Spread butter over bottom and sides of 9-inch springform pan or pie pan. Add crumbs, turning pan to coat the bottom and sides. Set aside.

To make pie: In large bowl, stir together sugar and cornstarch. Add ricotta, eggs, cream, zest and vanilla. Beat until smooth. Scrape mixture into prepared pan. Bake for 50 minutes, or until pie is set around edges but still slightly soft in center. Transfer to wire rack. Cool to room temperature.

To make topping: Drain pine-apple well, reserving½ cup syrup. Set aside. In medium saucepan, stir together sugar and cornstarch. Stir in reserved½ cup pineapple syrup and lemon juice. Cook over medium heat, stirring constantly, for 1 minute, or just until thickened. Add reserved drained pine-apple. Stir to combine. Remove from heat. Cool slightly.

To chill: Spread pineapple mixture over pie. Cover. Refrigerate for at least 1 hour before serving.



DEEP-DISH APPLE CRISP


• Filling:

3 pounds combination of Golden Delicious and Granny Smith apples, peeled, cored, sliced

1 tablespoon cornstarch

½ cup sugar

¼ teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

• Topping:

1 cup all-purpose flour

½ cup firmly packed brown sugar

Pinch of salt

6 tablespoons butter, cut into pieces and softened

1 cup sliced almonds

To make filling: Preheat oven to 400 degrees. Place apple slices in large bowl. Set aside. In small bowl, combine cornstarch, sugar, cinnamon and nutmeg. Sprinkle over apples, tossing gently to coat. Spread apple mixture evenly in 1½-quart baking dish.

To make topping: In separate bowl, mix flour, brown sugar, salt and butter until crumbly. Add almonds. Mix well. Spoon mixture over apples, pressing down slightly as you go and completely covering apples.

To bake crisp: Bake for 45 minutes, or until apples are tender. Remove from oven. Cool on wire rack to desired temperature for serving. Or, after cooling, refrigerate until ready to eat and serve cold.




APPLE PRALINE PIE



Pastry for double-crust pie

1 cup sugar

1/3 cup all-purpose flour

1 teaspoon ground cinnamon

8 cups thinly sliced and peeled cooking apples

3 tablespoons butter

½ cup packed brown sugar

2 tablespoons half-and-half

½ cup chopped pecans

To prepare oven, pan: Preheat oven to 350 degrees. Line bottom of 10-inch pie plate with pastry. Set aside.

To make pie: In large bowl, stir together sugar, flour and cinnamon. Add apple slices. Toss gently to coat. Transfer apple mixture to pastry-lined pie plate. Trim pastry to edge of pie plate. Roll remaining dough into 12-inch circle. Cut slits to allow steam to escape. Place over filling. Trim ½-inch beyond edge of plate. Fold top pastry under bottom pastry. Crimp or flute edge.

To bake pie: Cover edge of pie with foil (to prevent overbrowning). Bake for 35 minutes. Remove foil. Bake for 35 minutes.

To make sauce: Meanwhile, in small saucepan, stir together butter, brown sugar and half-and-half. Bring to a boil. Remove from heat. Stir in the pecans. Remove pie from oven. Pour brown-sugar mixture over hot pie. Bake for 5 minutes. Remove from oven. Cool on a wire rack.



APPLE BUNDT CAKE


2 cups sugar

¼ cup oil

3 eggs

1 teaspoon vanilla

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

5 baking apples, pared and thinly sliced

1 cup chopped nuts

Preheat oven to 375 degrees. Grease and flour bundt pan. Cream together sugar, oil, eggs and vanilla. Add flour, baking powder, baking soda and cinnamon. Blend well. Fold in apples and nuts. Pour into prepared pan. Bake for 1 hour, or until cake begins to come away from sides of pan, is brown on top and springy to touch.
glazed with apple jelly (try Mint Apple Jelly or Cinnamon Candy Apple Jelly) and dust with confectioner's sugar

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[the fugative]

Todays Recipies


Cider-Baked Apples with Cranberries and Nuts


• 4 cored tart apples

• 1/2 c. brown sugar or to taste, divided

• 3 tbsp. butter, divided

• 1/3 c. dried cranberries

• 1/3 c. finely ground walnuts

• 1 tsp. cinnamon

• 1/2 tsp. allspice

• 1/3 c. apple cider

• 1/3 c. water

• Cream or whipped cream

Remove a strip around each apple and place apples in an 8-or 9-inch baking dish. Fill each hole with brown sugar and press down to pack. Add 1 teaspoon of butter; press down. Add cranberries and walnuts. Add more brown sugar to cover opening and sprinkle with cinnamon and allspice. Add to dish 1/4 cup brown sugar and remaining butter. Pour in cider and water.

Bake at 375 degrees 1 hour or until apples are soft when pierced with toothpick. Baste every 15 minutes. Serve apples warm in footed dishes with some of the sauce. Pass cream pitcher or whipped cream as desired.



White Bean, Tuna and Zucchini Salad


• 3 c. quartered and sliced zucchini

• 3 c. canned cannellini beans, rinsed and drained

• 1 (6-to 7-oz.) can tuna packed in olive oil, drained

• 1/2 sweet onion (such as Walla Walla or Vidalia), thinly sliced

• 1/4 c. chopped fresh parsley

• 3 tbsp. capers, divided

• 5 tbsp. extra-virgin olive oil

• 3 tbsp. red wine vinegar

• 1 clove garlic, minced

• Salt and freshly ground black pepper

• Greens

• 2 ripe tomatoes, cut in wedges

Bring a medium pot of salted water to a boil. Add the zucchini and blanch for 1 minute, until barely tender-crisp. Drain and plunge into cold water to stop the cooking; drain again and pat dry. In a large bowl, combine the zucchini, beans, tuna, onion, parsley and 2 tablespoons of the capers. Toss gently to mix.

Whisk together the oil, vinegar and garlic in a small bowl. Pour over the bean mixture and toss to coat. Season very generously with salt and pepper.

Arrange a bed of greens on a large serving platter or individual serving plates. Mound the bean salad on top. Arrange tomatoes around the beans. Garnish with the remaining 1 tablespoon of capers and serve.



Orange Zucchini Bread


• 3 c. flour

• 3/4 c. sugar

• 4 tsp. baking powder

• 1/2 tsp. baking soda

• 1/2 tsp. salt

• 1/4 tsp. ground cinnamon

• 1/4 c. vegetable oil

• 1 c. shredded zucchini, squeezed dry

• 1 c. nonfat milk

• 2 eggs or 4 egg whites

• 2 tbsp. grated orange zest

• 1 c. chopped nuts (optional)

• 2 tbsp. vanilla sugar

Preheat oven to 350 degrees. Grease two 8-by 4-inch loaf pans.

In a large mixing bowl, mix together the flour, sugar, baking powder, baking soda, salt and cinnamon. Add the oil and zucchini, and mix until it resembles coarse cornmeal. Stir together the milk, eggs and orange zest. Add to the flour mixture and stir until just combined. Stir in the nuts, if using.

Pour into prepared pans. Sprinkle with vanilla sugar. Bake 1 hour or until bread tests done with a toothpick. Remove from oven, cool slightly and remove from pans. Cool on a wire rack until slightly warm; wrap tightly to store.



Beef Stew



• 1 c. long-grain rice

• 1 tsp. vegetable oil

• 1 large onion (about 1 c. chopped)

• 1 lb. extra-lean ground beef

• 1 large, green bell pepper (about 1 1/2 c. chopped)

• 1 tsp. bottled minced garlic

• 1 (14 1/2-oz.) can Mexican-style stewed tomatoes

• 1/4 c. salsa verde or more to taste

• 1 c. frozen mixed vegetables

• 2 bay leaves

• 1/2 tsp. dried oregano leaves

• 1/8 tsp. ground cloves

Bring 2 cups of unsalted water to a boil in a medium saucepan. Add the rice and cook until tender, about 17 minutes.

Meanwhile, heat the oil over medium-high heat in an extra-deep, 12-inch nonstick skillet. Peel and coarsely chop the onion, adding it to the skillet as you chop. Add the beef. Cook and stir to break up the beef.

While the beef cooks, rinse and seed the bell pepper. Coarsely chop the pepper, adding it to the skillet as you chop. Add the garlic. Continue to cook and stir until the beef is completely brown, about 5 minutes.

Add the tomatoes with their juice, the salsa verde, frozen vegetables, bay leaves, oregano and cloves. Let the mixture boil until thick and the rice is done. Remove the bay leaves and serve at once over hot rice.

[Jolie Rouge]

Kahlua Bars


INGREDIENTS FOR THE BROWNIES:
4 ounces unsweetened chocolate
2/3 cup butter, room temperature
2 cups granulated sugar
4 eggs
1 teaspoon vanilla extract
1/2 cup Kahlua
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt

INGREDIENTS FOR THE FROSTING:
2 tablespoons Kahlua
1 teaspoon instant coffee
1/2 cup butter (1 cube), room temperature
2 cups powered sugar
1/2 teaspoon vanilla extract
2 to 3 teaspoons milk

INGREDIENTS FOR THE TOPPING:
1 ounce semi-sweet chocolate
1 tablespoon butter


TO PREPARE THE BROWNIES:

Preheat oven to 350 degrees. Grease a 9 x 13-inch baking pan. In a medium saucepan over low heat, melt the chocolate and butter together. Remove pan from heat and mix in sugar, eggs, vanilla and Kahlua. Stir in flour, baking powder and salt. Spread in prepared pan. Bake at 350 degrees, 25 to 30 minutes or until batter starts to pull away from sides of pan. Cool.

TO PREPARE THE FROSTING:

In a small bowl, mix Kahlua with instant coffee, stirring until coffee is dissolved. In a medium bowl, cream butter, powdered sugar and vanilla together. Add coffee mixture and beat until well blended. Add milk to desired consistency. Spread frosting over cooled brownies.

TO PREPARE THE TOPPING:

In a small saucepan, melt chocolate and butter together. Cool slightly, then drizzle topping over frosting. Cool until chocolate is set. Cut into bars.

24 TO 32 BARS





fugie - the apple praline pie sounds wonderful !

[the fugative]

fugie - the apple praline pie sounds wonderful !

I like it, but then again I like most food LOLOLOL
The Beef stew is quite good too

[the fugative]

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[Jolie Rouge]

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AHA ! I caught up with Jaybird and closing on Fugie !

[Jolie Rouge]

Kitchen Wall Placques

Take your pick!!!!!!!




KITCHEN CLOSED
( this chick has had it! )






Martha Stewart doesn't live here!!






I'm creative
you can't expect me to be neat too!






So this isn't Home Sweet Home
ADJUST!






Ring Bell for Maid Service
If no answer
*Do It Yourself! *






I clean house every other day
Today is the other day!






If you write in the dust..
PLEASE don't date it!






I would cook dinner
------ but -----
I can't find the can opener!






My house was clean last week
( too bad you missed it! )






A clean kitchen is
...the sign of a wasted life.






COOK CAN'T TAKE IT ANYMORE!






I came
I saw
I decided to order take out.






If you don't like my standards of cooking
...lower your standards.






You may touch the dust in this house
but please don't write in it!






APOLOGY
Although you'll find our house a mess
Come in
Sit down
Converse
It doesn't always look like this
Some days it's even worse.






A messy kitchen is a happy kitchen
..and this kitchen is delirious.






If we are what we eat,
then I'm easy, fast, & cheap






A balanced diet is a cookie in each hand.






Thou shalt not weigh more than thy refrigerator






Blessed are they who can laugh at themselves
for they shall never cease to be amused.






A clean house is a sign of a mis-spent life.






Help keep the kitchen clean
EAT OUT!!






Countless number of people have eaten in this kitchen
and gone on to lead normal lives.






My next house will have no kitchen
just vending machines.






Gardening forever
. . . . . . . . .
Housework, never!






Dull women have immaculate houses.






I'd live life in the fast lane
but I am married to a speed bump.








HOME RULES
If you sleep on it ... make it up.
If you wear it ... hang it up.
If you drop it ... pick it up.
If you eat out of it ... put it in the sink.
If you step in it ... wipe it off.
If you open it ... close it.
If you empty it ... fill it up.
If it rings ... answer it.
If it howls ... feed it.
If it cries ... love it!












Hope you enjoyed this!


*T*Y* GOO !

[Jolie Rouge]

The French eat more fat than the Americans do but have less heart disease.

The Japanese eat less fat than the Americans do but have less heart disease.

The moral of the story?

Eat what you want, it's speaking English that kills you.

[the fugative]

Todays Recipies


STUFFED PEPPER SOUP


2 pounds ground beef

2 cans (14-ounces) tomato sauce

2 cans (14-ounces) diced tomatoes, drained

2 cups cooked long-grain white rice

2 cups green peppers, seeded and chopped

2 beef bouillon cubes

¼ cup packed brown sugar

2 teaspoons salt

1 teaspoon black pepper

In large saucepan or Dutch oven, brown beef. Drain off excess fat. Add tomato sauce, tomatoes, cooked rice, green peppers, bouillon cubes, brown sugar, salt and pepper. Bring to a boil. Reduce heat. Cover. Simmer for 30 to 40 minutes, or until peppers are tender. Serve.




CHICKEN SALAD


2 cups cooked, chopped chicken

1 cup mayonnaise

½ cup sunflower seeds

1 tablespoon dillweed

¼ teaspoon black pepper

In medium bowl, combine chicken, mayonnaise, sunflower seeds, dillweed and pepper. Toss until chicken is coated. Use generous scoop of salad to make sandwich. Refrigerate any remaining chicken salad for up to 1 week.

BASIC MAYONNAISE

You need a total of 2 tablespoons of liquid for the emulsion to work in this recipe. If you don't have lemon juice, which is the perfect liquid, use half vinegar and half water; if you use all vinegar, its flavor will dominate

1 egg or egg yolk

Dash cayenne

½ teaspoon dry mustard

Salt and freshly ground black pepper to taste

2 tablespoons freshly squeezed lemon juice

1 cup extra-virgin olive oil, or canola oil or other neutral oil, or a combination, or more if needed

In container of blender or food processor, combine egg, cayenne, mustard, salt, pepper, lemon juice and ¼ cup oil. Turn on machine. With machine running, add oil in thin steady stream. (Note: After you've added about ½ cup oil, mixture will thicken; you can then begin adding oil a bit faster.) You can add up to 1½ cups oil and still have a pleasant, yellow (or pale yellow if you included the egg white) mayo. If mixture is too thick, add a little warm water, with machine still running, or stir in a little cream or sour cream by hand. Check seasoning. Serve. Or store in refrigerator for up to 1 week





Dried Cherry & Apple Pie


1 cup dried cherries
4 cups sliced apples, peeled and cored
1 cup sugar
2 tablespoons flour
2 teaspoons cinnamon
2 tablespoons butter
Two-crust pie pastry

Preheat oven to 425 degrees F. In a large mixing bowl, combine cherries and apple slices. In a small bowl, stir together sugar, flour and cinnamon. Pour over fruit mixture; toss to blend. Turn fruit mixture into pastry-lined 9-inch pie pan; dot with butter. Cover with top crust; cut slits for steam to escape, seal and flute edges.

Bake in a preheated 425 degree F. oven 40 to 50 minutes, or until edge is golden brown and apples are tender.



Pumpkin Pancakes



2 cups flour
3 Tbs granulated sugar
4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1 1/2 cups milk
1 cup canned pumpkin puree
4 eggs, separated
1/4 cup butter, melted

Sift together dry ingredients. Combine milk, egg yolks, butter and pumpkin puree. Stir into dry ingredients until just blended. Beat egg whites until stiff and fold into batter until no whites remain. Pour onto hot, greased griddle or skillet. Cook until tops bubble then turn and brown the other side.

Serve with warm syrup or honey

[jaybird]

Hi you guys and I'm going to bed. I've run non-stop since 7 am Friday. (insert really big yawn here)

Huggiehuggie
kissiekissie
noogienoogie

And a bork bork bork!

Da mailman cometh.

[Jolie Rouge]

hope you had a good time !


CRAWFISH SAUCE

Chef Ron Sonnier and Michelle Cassano of the Culinary Institute

6 oz. Louisiana crawfish tails
8 oz. of Chef Parola's demi-glace
1/2 cup of sliced mushrooms
1 tsp. lemon juice
fresh cracked black pepper to taste
fresh green onions to taste

Combine in a sauce pan the demi-glace, mushrooms, green onions, and black pepper. Cook down slowly for 3 minutes. Add crawfish tails. Then, add lemon juice, and cook down for 2 minutes on medium heat.