Kai's "Old-Fashioned" Recipe Thread

CRAZY CAKE
(you can actually mix this in your ungreased 9x13 pan if you want)


3 Cups flour
2 Cups sugar
2 Tsp. Baking Soda
1 Tsp. Salt
5 TBSP Cocoa


3/4 Cup Veg. Oil
2 TBSP White Vinegar
2 Tsp. Vanilla
2 Cups cold water


Sift flour and dry ingredients in 9x13 pan or bowl
Mix well. Add liquid ingredients one at a time, pouring
water over top! Mix well
Bake at 350 for 35 minutes or until it springs back when touched.

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Fluffy Cocoa Frosting


1/2 Cup Hershey's cocoa
4 Cups powdered sugar
1/2 Cup butter
1 Tsp. vanilla
1/2 Cup Evaporated milk


Take some of cocoa and sugar mixture and add butter to it
to smooth out butter! Then mix the rest of the ingredients
(using more or less milk to desired consistency)
Spread on cooled cake!


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OPTIONAL TOPPING (instead of chocolate frosting)

Topping
3/4 Cup Butter
1 Cup sugar
12 oz coconut
1/2 cup evaporated milk


Spread on warm cake and put under broiler and lightly
brown until bubbly

BWAAHAHAHAHAHAHAHAHAHA !


POUNCE !!

:) Hi Gummie !

POUNCE !!

:D that brown sugar fudge recipe sounds yummy !

POUNCE !!

;)too rich for the kiddies ! ;)

POUNCE !!

:p hubby too

POUNCE !!

:cool: you have been busy

POUNCE !!

:rolleyes: I am not cookin' tonight

POUNCE !!

:o too tired

POUNCE !!

I haven't been out lookin' for any
of them, they've all been coming to me in different
newsletters I subscribe to. :D

Quote:

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Originally posted by the fugative
Kewl, dibs on a slice :D

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np :D It looks good :D

OHH & BTW: wth are u doing being too tired to COOK, isn't that a sin? :p I know it is in my house ;)

Wilted Spinach and Orange Salad


1 pound fresh spinach, washed and patted dry
8 whole scallions, cut into pieces
3 oranges, peeled, cut into bite-sized pieces, and reserved
8 slices bacon
3 tablespoons bacon drippings
3 tablespoons lemon juice
3 tablespoons vegetable oil
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon tarragon


Stem spinach and tear leaves into bite-sized pieces. Toss with scallions in a salad bowl. Fry bacon, reserving drippings. Drain well, crumble, and set aside. Mix three tablespoons drippings, lemon juice, oil, sugar, salt, and tarragon in a small saucepan. Bring to a boil and pour over spinach and scallions; toss. Add orange pieces and bacon. Toss again and serve immediately.

SERVES: 6 to 8

Baked Sole

4 small Sole
2 tablespoons butter
1 tablespoon onion, chopped
3 tablespoons parsley, chopped
Salt
Freshly ground pepper
1/2 cup dry white wine
1/4 pound small mushroom caps
Bread crumbs
Lemon slices


Prepare the Sole by removing the black skin only. Put butter in large shallow oven-proof platter. Place the Sole on platter and spread with onions and parsley. Sprinkle with salt and pepper. Moisten Sole with wine and mushroom caps (which have been thoroughly cleaned). Cover with bread crumbs, dot with butter and bake in 350 degree oven for 30 minutes. Serve with lemon slices. (Frozen fillet of Flounder, Haddock or Cod may be substituted for the Sole.)

SERVES: 4






"raindrops keep fallin' on my head ..."

is it fish?

Quote:

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Originally posted by flute
is it fish?

---

:D Yep its a species of Fish

sole: Includes gray sole, petrale sole, English sole, Dover sole, and Rex sole. Substitutes: flounder OR cod OR John Dory OR orange roughy OR hake OR haddock OR pollock OR plaice




:D

I have shrimp etoufee in my frig. My bil made it and my sis brought it down a little bit ago. Tomorrow's supper! WOOHOO!

Plantains in Coconut Milk

(Try with curries or fish)
Serves 4-6
Ingredients:
3-4 plantains, sliced in rounds
1/4 tsp. salt
1 tsp. curry powder
1/2 tsp. cinnamon
1/8 tsp. cloves
1-2 cups coconut milk (see directions below)
Combine all ingredients except coconut milk in a heavy saucepan. Pour in 1 cup of coconut milk and simmer over low heat until plantain is very tender and milk is absorbed. Add more coconut milk if necessary. Serve hot.


it's actually not that bad~did u know u can buy CANNED coconut milk? lol

Todays Recipies


Fried Scallop Rolls

• Oil

• 2/3 c. flour

• 1/2 tsp. salt

• 1/4 tsp. black pepper

• 1/2 c. whole milk

• 16 large sea scallops (about 1 lb.), side muscles removed, each scallop cut into 4 equal pieces

• 4 sliced sandwich rolls (hot dog-style buns with crustless sides), lightly toasted

• Tartar Sauce (see recipe)

Fill heavy, medium saucepan with enough oil to come to 3 inches up the sides. Heat over medium-high heat until hot but not smoking (about 365 degrees if using a deep-frying thermometer).

Meanwhile, spread flour, salt and pepper on a dinner plate and stir to mix well. Place milk in a bowl. Dip scallops in the milk. Remove and drain in a colander.

Coat scallops, a handful at a time, in flour mixture. When oil is ready, spread several thicknesses of paper towels on work surface for draining cooked scallops. Use slotted spoon to transfer handful of the scallops to saucepan. Oil will sizzle and bubble immediately. Cook scallops until golden brown, stirring occasionally, only 1 to 2 minutes. Remove with slotted spoon and drain on paper towels. Cover loosely with aluminum foil to keep warm. Continue until all scallops have been cooked.

Divide scallops evenly among toasted buns. Serve with bowl of Tartar Sauce for spreading on scallops. Serve immediately..

:D

Tartar Sauce


1 c. regular or reduced-fat (not nonfat) mayonnaise

• 6 tbsp. chopped dill pickle

• 1/4 c. chopped flat-leaf parsley

• 2 tbsp. minced onion

• 2 tbsp. chopped capers, drained

• 2 tsp. Dijon mustard

• 2 tsp. fresh lemon juice, plus more if needed

In nonreactive bowl, stir together mayonnaise, pickle, parsley, onion, capers, mustard and lemon juice. If you want a tarter taste, add additional lemon juice.

:D

Chipotle Roasted Chicken with Potatoes

1 1/2 teaspoons Chipotle Chile Pepper
1 teaspoon Paprika
1 teaspoon Mediterranean Oregano Leaves
1 teaspoon Garlic Salt
1/2 teaspoon Ground Cumin
1 1/2 pounds small (1 1/2 to 2-inch) red or white potatoes, quartered
1 tablespoon vegetable oil
2 teaspoons brown sugar
1 whole (3 to 3 1/2 pound) chicken, quartered
1 tablespoon chopped fresh cilantro

Preheat oven to 400°F. Combine chipotle chile pepper, paprika, oregano, garlic salt and cumin. In large bowl, toss potatoes with oil and 1 teaspoon of the spice mixture. Mix brown sugar with remaining spice mixture; set aside.
Line jellyroll pan with aluminum foil and spray with nonstick cooking spray. Rub chicken pieces on both sides with remaining spice mixture, rubbing a little under the skin as well. Arrange chicken, skin-side-up, on one half of baking pan.

Arrange potatoes, in single layer, on other half of pan. Loosely cover chicken and potatoes with aluminum foil. Bake 40 minutes; remove foil. Turn and rearrange potatoes. Bake, uncovered, 20 minutes longer or until meat thermometer inserted in chicken thigh registers 180°F and potatoes are tender. Garnish with cilantro



:D

Cinnamon Chile Crusted Steak

2 teaspoons Ancho Chile Pepper
1 1/2 teaspoons Saigon Cinnamon
1 1/2 teaspoons Mediterranean Oregano Leaves
1 teaspoon Chipotle Chile Pepper
1 teaspoon Fresh Mint
1/2 teaspoon Ground Cumin
3/4 teaspoon Coarse Grind Black Pepper
1 1/4 teaspoons salt
4 New York strip or rib eye steaks, cut 1-inch thick

Combine spices and salt in a small bowl. Spread over a large plate. Roll steaks in spices to coat evenly.

Grill steaks over medium-high heat 8-10 minutes per side, or until desired doneness.



:D

Black Bean Chipotle Dip

1 can (15 ounces) black beans, rinsed, drained and mashed
1/2 cup sour cream
1/4 cup tomato paste
1 teaspoon Chipotle Chile Pepper
2 tablespoons chopped onion
2 tablespoons diced tomato
1 teaspoon chopped fresh cilantro
1/2 teaspoon Ground Cumin

Combine beans, sour cream, tomato paste, chipotle chile pepper and cumin. Refrigerate 20 minutes.
Garnish top of dip with onion, tomato and cilantro. Serve with tortilla chips and salsa or guacamole, if desired.



:D

Chipotle Grilled Chicken Skewers

1 pound boneless, skinless chicken breast
1 1/2 teaspoons Chipotle Chile Pepper
1 teaspoon Paprika
1 teaspoon Mediterranean Oregano Leaves
1 teaspoon Garlic Salt
1/2 teaspoon Ground Cumin
2 teaspoons brown sugar

Cut chicken into 1-inch wide strips. Combine seasonings and brown sugar; mix well. Evenly rub each chicken strip with seasoning mixture until completely coated.

Thread the chicken in zigzag fashion onto skewers. Spray each strip thoroughly with nonstick cooking spray.

Grill over medium heat or broil 8 - 10 minutes, turning occasionally. Serve with Sweet and Tangy Mustard Sauce



:D