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09-29-2002, 08:48 PM
#2575
Todays Recipies
Chicken Almond Casserole
1 box Uncle Ben's Long Grain & Wild Rice Original Recipe
¼ cup butter
1/3 cup chopped onion
1/3 cup flour
1 teaspoon salt
Dash coarse black pepper
1 cup half-and-half or milk
1 cup chicken broth
2 cups cooked, cubed chicken
¼ cup slivered almonds
To prepare oven, dish: Preheat oven to 400 degrees. Spray 2-quart casserole with cooking spray or coat with butter. Set aside.
To prepare rice: Prepare rice according to package directions.
To make sauce: Meanwhile, melt butter in saucepan over medium heat. Add chopped onion. Saute until onion is translucent. Remove from heat. Stir in flour, salt and pepper. Gradually add half-and-half, stirring with wooden spoon to keep mixture from lumping. Stir in chicken broth. Return mixture to heat. Bring to a boil. Reduce heat. Cook, stirring, for 5 minutes, or until slightly thickened.
To assemble, bake casserole: In large bowl, combine cooked rice, sauce, cooked chicken and slivered almonds. Put in prepared casserole dish. Bake, uncovered, for 30 minutes
Fennel and Red Onion Salad with Parmesan
2 tablespoons fresh lemon juice
3/4 teaspoon grated orange zest
1 1/2 tablespoons refrigerated orange juice
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
6 tablespoons olive oil
1 3/4 pounds fennel bulb, about 2 large bulbs, cored and shaved as thin as possible
1 small red onion, chopped fine
1/2 cup grated parmesan cheese, or a chunk of parmesan for making curls
In a large glass or stainless-steel bowl, whisk together the lemon juice, orange zest, orange juice, salt, and 1/8 teaspoon of the pepper. Add the oil slowly, whisking. Add the fennel and onion and toss. Let stand at least 5 minutes but no more than 1 hour.
To serve, top the salad with the grated Parmesan, or with a few curls of Parmesan shaved from the chunk of cheese using a vegetable peeler. Sprinkle with the remaining 1/8 teaspoon pepper.
Roast Chicken with Butternut Squash
1 whole chicken, (3 to 3 1/2 pounds), quartered
3 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 butternut squash, (about 2 1/4 pounds), peeled and cut into 1-inch cubes
1 teaspoon dried sage
3 tablespoons water
Heat the oven to 450 degrees. Coat the chicken quarters with 1 tablespoon of the oil, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper. Arrange the chicken quarters, skin-side up, in a large roasting pan. Toss the cubes of butternut squash with the remaining 2 tablespoons of oil, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper, and the sage. Add the cubes of squash to the roasting pan.
Cook, stirring the squash occasionally, until the chicken breasts are just done, about 20 minutes. Remove the pan from the oven and remove the breasts from the pan. Tilt the roasting pan and spoon off most of the fat from the pan. Return the pan to the oven. Continue cooking until the chicken legs and the squash are done, about 10 minutes longer. Remove the chicken and squash from the pan.
Pour off the fat from the roasting pan. Set the pan over moderate heat and add the water. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately 2 tablespoons. Add any accumulated juices from the chicken. Spoon the sauce over the chicken.
10 Uses for stale bread
1. French toast: Dip sliced bread into a mixture of 1 cup milk and 4 eggs. Fry in buttered skillet until brown on both sides.
2. Bruschetta: Slice rustic loaf on the diagonal. Toast or grill on both sides. Rub one side with peeled garlic clove. Drizzle with olive oil.
3. Crumbs: Toast bread. Process in blender or food processor.
4. Pudding: Cut off crusts. Lightly butter 6 slices to fit 9-inch-square pan. Sprinkle with rai-sins. In blender, mix 3 eggs, ½ cup sugar, pinch of salt and 2½ cups milk. Pour over bread. Bake in 350-degree oven for 45 minutes, or until set.
5. Croutons: Cube bread. Toss in melted butter and/or olive oil. Spread cubes sheet pan. Bake in 350-degree oven until toasted.
6. Stuffing: Toast bread. Use immediately or freeze until needed.
7. Soup: Saute garlic and 2 chopped onions in ½ cup olive oil for 2 minutes. Add 6 medium tomatoes, chopped. Simmer for 10 minutes. Add 4 cups chicken broth. Bring to a boil. Turn off heat. Stir in half loaf of crusty bread torn into pieces. Cover. Let stand for 1 hour Reheat. Top with parmesan.
8. Salad: Toast 6 slices Italian bread. Tear into pieces. Toss with 4 tomatoes, diced; 1 medium onion, sliced; ¾ cup olive oil; ½ cup red-wine vinegar, 1 cup sliced basil, salt and pepper. Let sit for 1 hour. Serve.
9. Rusks: Lightly butter both sides of sliced bread. Bake in 250-degree oven until dried.
10. Parmesan toasts: Cut rustic loaf into 1/8-inch-thick slices. Brush 1 side of each with olive oil. Sprinkle with parmesan. Bake in 275-degree oven for 30 minutes, or until golden. Use to garnish salads or soups. Or serve as an appetizer.
{{{secret Pal}}
Hold out bait to entice the enemy. Feign disorder, and crush him.
The early bird might get the worm, but it's the second mouse who gets the cheese
Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.
- Albert Einstein
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09-29-2002 08:48 PM
# ADS
Circuit advertisement
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09-29-2002, 08:51 PM
#2576
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09-29-2002, 08:55 PM
#2577
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09-29-2002, 09:10 PM
#2578
also works very well with crawfish
SHRIMP BAKE
1 cup butter or margarine, melted
3/4 cup lemon juice
3/4 cup Worcestershire sauce
1 tablespoon salt
1 tablespoon coarsely ground pepper
1 teaspoon dried rosemary
1/8 teaspoon ground red pepper
1 tablespoon hot sauce
3 garlic cloves, minced
2 1/2 pounds unpeeled large or jumbo shrimp
2 lemons, thinly sliced
1 medium onion, thinly sliced
fresh rosemary sprigs
Combine first 9 ingredients in a small bowl; set aside. Rinse shrimp with cold water; drain well. Layer shrimp, lemon slices, and onion slices in an ungreased 13x9x2-inch baking dish. Pour butter mixture over shrimp. Bake uncovered, at 400 for 20 to 25 minutes or until shrimp turn pink, basting occasionally with pan juices. Garnish with fresh rosemary sprigs.
YIELD: 6 SERVINGS
GETTING YOUR VEGGIES ON THE GO:
* Spuds-u-Like: Potatoes are an essential source of energy and extremely versatile. Mash potatoes - add cream and herbs for a mash with appeal. Slice potatoes with garlic and onion, drizzle with olive oil and bake in the oven. Fry wedges in their skins for a fiber-enriched energy boost.
* Fruit Energy: Fruits such as bananas and apples contain sugars which provide slow-burning energy - pack them into lunch boxes, slice on breakfast cereals and top favorite puddings with them.
POUNCE !
time to go to bed - nite !
Laissez les bon temps rouler! 
Going to church doesn't make you a Christian any more than standing in a garage makes you a car.** a 4 day work week & sex slaves ~ I say Tyt for PRESIDENT! Not to be taken internally, literally or seriously ....Suki ebaynni IS THAT BETTER ?
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09-29-2002, 09:33 PM
#2579
Italian Meatball Sandwich Casserole
Ingredients
1/3 cup chopped green onions
1/4 cup Italian seasoned bread crumbs
3 tablespoons grated Parmesan cheese
1 pound ground beef
16 ounces Italian-style bread, cut into 1 inch cubes
1 (8 ounce) package cream cheese, softened
1/2 cup mayonnaise
1 teaspoon Italian seasoning
1/4 teaspoon freshly ground black pepper
2 cups shredded mozzarella cheese
3 cups spaghetti sauce
1 cup water
2 cloves garlic, minced
Directions
1 Preheat oven to 400 degrees F (205 degrees C).
2 Mix together onions, bread crumbs, cheese and ground beef. Roll into 1 inch diameter balls, and place in a baking pan. Bake for 15 to 20 minutes, or until beef is no longer pink. Reduce the oven temperature to 350 degrees F (175 degrees C).
3 Arrange the bread cubes in a single layer in an ungreased 9x13 inch baking dish. Mix together the cream cheese, mayonnaise, Italian seasoning and black pepper until smooth. Spread this mixture over each bread cube. Sprinkle with 1/2 cup of the grated mozzarella cheese.
4 In a large bowl, mix together spaghetti sauce, water, and garlic. Gently stir in meatballs. Pour over the bread and cheese mixture in the baking pan. Sprinkle the remaining mozzarella cheese evenly over the top.
5 Bake at 350 degrees F (175 degrees C) for 30 minutes, or until heated through.
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09-30-2002, 08:53 PM
#2580
Todays Recipies
LURLINE PANCAKES
Makes 7 (4-inch) pancakes.
1 cup sifted flour
2 teaspoons baking powder
¼ to ½ teaspoon salt
2 teaspoons sugar
1 egg
¾ cup milk
2 tablespoons butter, melted, or vegetable oil
To make batter: Sift together flour, baking powder, salt and sugar. Beat egg until light. Beat in milk and butter. Add liquid ingredients to dry ingredients all at once. Using whisk, mix until blended. (Note: Don't overmix.)
To bake pancakes: Bake on greased hot griddle over medium heat until golden, turning only once. Serve immediately.
BAKED GERMAN PANCAKE
Makes 1 baked pancake.
2 eggs
½ cup milk
½ cup all-purpose flour
2 tablespoons butter, melted
Fresh berries or fruits
Powdered sugar
Preheat oven to 400 degrees. Butter 10-inch skillet with ovenproof handles or 10-inch pie pan. Whisk together eggs and milk until well blended. Add flour. Whisk until thoroughly blended. Whisk in butter until blended and smooth. Pour batter into pan. Bake for 20 minutes, or until puffed and golden brown. Fill with fresh berries or sliced or cut-up fresh fruits. Sprinkle with powdered sugar. Serve immediately.
BANANA SOUR CREAM PANCAKES
Makes 12 pancakes.
1½ cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1½ teaspoons kosher salt
½ cup sour cream
¾ cup plus 1 tablespoon milk
2 extra-large eggs
1 teaspoon vanilla
1 teaspoon grated lemon peel
Unsalted butter
2 ripe bananas, diced, plus extra sliced bananas for serving
Pure maple syrup
To make batter: In medium bowl, sift together flour, sugar, baking powder and salt. In another bowl, whisk together sour cream, milk, eggs, vanilla and lemon peel. Add wet ingredients to dry ones, mixing only until combined.
To cook pancakes: Melt 1 tablespoon butter in large skillet over medium-low heat until it bubbles. Ladle pancake batter (¼-cup measure) into pan. Distribute rounded tablespoon of diced bananas on each pancake. Cook for 2 to 3 minutes, or until bubbles appear on top and underside is nicely browned. Flip pancakes. Cook for 1 minute, or until browned. Wipe out pan with paper towel. Add more butter to pan. Cook pancakes until all batter is used.
To serve: Serve with sliced bananas, butter and maple syrup.
Note: Keep pancakes warm in preheated 200-degree oven for 15 to 20 minutes, if necessary.
{{{secret Pal}}
Hold out bait to entice the enemy. Feign disorder, and crush him.
The early bird might get the worm, but it's the second mouse who gets the cheese
Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.
- Albert Einstein
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09-30-2002, 09:17 PM
#2581
PECAN PRALINES
1 c. brown sugar
1 c. sugar
1 c. milk
1 tbsp. maple syrup
1 tbsp. butter
1/8 tsp. salt
1 c. chopped pecans
Combine sugars and milk. Cook over low heat,
stirring constantly until sugars are dissolved
and mixture boils. Cook until thermometer
registers 224. Add butter and pecans. Cook
until a small amount of mixture forms a soft
ball when dropped in cold water. Cool quickly to
lukewarm. Stir in maple syrup and heat until thick.
Drop on a buttered surface and flatten out into
patties. Makes 1 dozen.
RASPBERRY DIVINITY
3 c. sugar
3 oz. pkg. raspberry gelatin
1/2 c. flaked coconut
2 egg whites, stiffly beaten
3/4 c. light corn syrup
1 c. chopped nuts
3/4 c. water
Combine sugar, corn syrup, and water.
Bring to a boil, stirring constantly.
Reduce heat and cook to hard ball stage.
Combine beaten egg whites and gelatin - beat
until mixture forms stiff peaks. Pour hot
syrup slowly into egg whites, beating until
candy loses gloss and holds shape.
Fold in coconut and nuts (optional).
Pour into greased 9 inch square pan.
Top with rows of chopped nuts and coconut.
CREAMY PRALINES
2 c. sugar
1/2 c. white Karo
1 c. whipping cream
Mix all together and cook, stirring constantly
with wooden spoon. Cook until soft ball stage
(238 degrees). Remove from heat and add:
1/8 tsp. salt
2 c. whole pecans
1/2 tsp. vanilla
1 1/2 tbsp. oleo
Beat until glossy and holds shape. Drop by teaspoon
onto wax paper.
STRAWBERRY BON BONS
1 (14 oz.) can Eagle Brand sweetened condensed milk
2 (7 oz.) pkgs. flaked coconut
1 (8 serving size) pkg. of strawberry flavor gelatin
1 c. ground blanched almonds
1 tsp. almond extract
Red food coloring
2 1/4 c. sifted confectioners' sugar
3 tbsp. Borden whipping cream
Green food coloring
In large bowl, combine sweetened condensed milk,
coconut, 1/3 cup gelatin, almonds, extract, and
enough red food coloring to tint mixture a strawberry
shade. Chill 1 hour or until firm enough to handle.
Using about 1/2 tablespoon for each, form into strawberry
shapes. Sprinkle remaining gelatin onto wax paper.
Roll each strawberry in gelatin to coat. Place on wax
paper-lined baking sheets; chill. In small bowl, combine
sugar, cream and green food coloring. Using pastry bag
with open star tip, pipe small amount on each strawberry.
Store covered at room temperature or in refrigerator.
Makes about 60.
Tip: Green tube decorator icing can
be used to make strawberry "stems".
Omit confectioners' sugar, cream and green
food coloring, if not making stems.
BROWN SUGAR CANDY
3 c. brown sugar
1 c. water
1 tsp. vinegar
2 egg whites beaten stiff
1 c. chopped nuts
Boil the sugar, water and vinegar until it forms a
string. Add the beaten egg whites. Beat together
until cool. Add the nuts and drop on waxed paper.
PECANETTES
--DOUGH:--
1/2 c. margarine
3 oz. cream cheese
1 c. flour
Cream margarine and cheese until creamy. Add
flour a little at a time. Blend dough with fingers.
Divide dough into 24 balls. Press balls into 24
ungreased small muffin tins.
--FILLING:--
1 egg
1 tsp. vanilla
3/4 c. brown sugar
1 tbsp. melted shortening
1/2 c. chopped pecans
Mix and spoon into tins. Bake at 350 degrees for 15
minutes then 250 degrees for 10 minutes. Cool 10
minutes and then remove pecanettes from tins.
Last edited by Gumball1960; 09-30-2002 at 09:21 PM.
A true friend knows who you are but likes you anyway. 
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09-30-2002, 09:33 PM
#2582
Serving Louisiana Cookbook
NICK SABAN'S BAKED BEANS
1 lb. ground chuck
1 onion, chopped
1/4 cup chopped bell pepper
2 (8-oz) jars baked beans
1/4 cup ketchup
1/4 cup packed brown sugar
salt & pepper to taste
Brown the ground chuck with onion and bell pepper in skillet, stirring until the ground chuck is crumbly. Drain. Stir in the baked beans, ketchup, brown sugar, salt and pepper. Simmer for 20 minutes, stirring occasionally. Spoon into a serving bowl.
For more information, or to order the Serving Louisiana cookbook, visit our website: www.lsuagcenter.com/cookbook.
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El Farallon Restaurant
TORTILLA SOUP
2 fried tortillas, cut in small pieces
1/4 cup Monterrey Jack cheese, shredded
1 slice of avocado, cubed
6 Chiles Guajillo
1 Chiles Jalapeno
6 Chicken Bouillion cubes
1 whole tomato
6 liters of water
garlic powder, to taste
salt, to taste
cumin, to taste
oregano, to taste
In sauce pan, cook Chiles Guajillo, Chies Jalapeno and tomato. In separate pot, add water, bouillion cubes and spices; bring to a boil. Drain Chiles Guajillo, Chiles Jalapeno and tomato; add to stock. Season to taste. In soup bowl, place broken tortilla chips, covering with shredded cheese and avocado pieces. Cover with soup stock. Add pico de gallo to soup for added flavor.
Laissez les bon temps rouler! Going to church doesn't make you a Christian any more than standing in a garage makes you a car.** a 4 day work week & sex slaves ~ I say Tyt for PRESIDENT! Not to be taken internally, literally or seriously ....Suki ebaynni IS THAT BETTER ?
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09-30-2002, 09:37 PM
#2583
*growls
we had some awesome string bean soup in class tonight & guess who decided NOT to write down the recipe? *bashes head against wall grr
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09-30-2002, 10:36 PM
#2584
Chili And Bean Bake
Preparation Time: 50 minutes
Serves: 6
UNCLE BEN'S Zesty Southwestern Pinto Beans & Rice 1 box
chili, , no beans, 4 oz. 1 can(s)
black olives, 4 oz. drained and sliced 1 can(s)
green onions sliced 4
water 1 1/2 cup(s)
cheese grated 1 cup(s)
Directions:
1. Preheat oven to 375 degrees.
2. In a 2 quart oven-proof baking dish, combine all ingredients
including contents of seasoning packet.
3. Bake for 45 minutes to 1 hour or until liquid is absorbed.
4. Sprinkle with cheese and serve.
Candied Apples
makes 8
Ingredients
2 cups light corn syrup
1 cup sugar
1/2 cup cinnamon red hot candies
8 medium Red Delicious apples on skewers
Chopped nuts (optional)
Method:
Combine corn syrup, sugar and red hot candies
in saucepan; bring to boil over medium high heat,
stirring constantly. Cook, covered, about 3 minutes
to allow steam to dissolve crystals that may have
formed on sides of pan.
Uncover and cook without stirring to soft crack
stage, 290° F on candy thermometer or until syrup
dropped in very cold water separates into threads
that are hard but not brittle. Cool 2 minutes.
Dip apples into mixture to coat surface then roll
in nuts if desired. Place on foil squares to cool.
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A true friend knows who you are but likes you anyway.
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10-01-2002, 11:36 AM
#2585
Chef John Folse's Traditional Southern Burger
Serves: 6
When making burgers, I prefer 85 percent lean, ground chuck. It offers a great balance of taste and juiciness. If the ground chuck in your grocery store is labeled 80 percent lean, ask the butcher to ground an 85 percent lean especially for you. Normally, they will. Additionally, don't panic when reading the ingredients below. Although most burgers call for ground meat, salt, and pepper only, you will prefer the flavor of this recipe.
2 1/2 pounds, ground chuck 1/2 cup Pamasean cheese, grated
1/2 cup onions
2 tbsp Worcestershire Sauce
1 tbsp garlic, minced
1/2 cup seasoned Italian breadcrumbs
1/4 cup parsley, chopped Salt and fresh ground Pepper to taste
1 whole egg 3 tbsp melted butter
Method:
Light a charcoal or gas grill according to manufacturer's directions. When using charcoal, arrange the coals on one side of the pit prior to lighting. When white hot, spread them evenly over that half side. If using a gas grill, set one burner on high and one on low. To mix the burgers, place the meat along with all other ingredients in a large mixing bowl. Gently and briefly blend the meat and seasonings to avoid overworking, which tends to toughen the burger. An under-worked burger will retain it's tender, juicy texture. Divide the meat into six equal portions and form the patties about 4 inches in diameter. Before grilling, I arrange all of my fixings which include 6 leaves of letuce, 6 fresh, ripe tomato slices at room temperature, 12 dill pickle slices and your favorite condiments such as ketchup, mustard, and mayonnaise. Prior to placing the burgers on the grill brush one side with melted butter. Place the butter-side down over the hot coals or burner and, using a spatula, flip the burgers after 2 minutes. Do not press down on the meat as this will only squeeze out the juices. Continue to flip every 2 minutes until the burgers are done to your liking. I suggest 7 minutes for rare, 10 minutes for medium, and 14 minutes for well done. If you wish to coat the burgers with a unique and creative barbeque sauce, I suggest brushing them during the last 2 minutes of cooking with my root beer barbeque sauce (see recipe). When the burgers are cooked, move them over to the opposite of the grill to keep warm and toast the hamburger buns over the hot side. If you wish to have cheeseburgers, place the cheese on top of the burgers once they have been moved to the cool side of the grill.
Chef John Folse's Root Beer Barbeque Sauce
Barbeque glazes made with soft drinks are a long-standing tradition in the South. Root beer is most often used because of the cloves, sassafras and other aromatic spices found in the drink.
1 cup Barq's Root Beer
2 tbsp Steen's Cane Syrup
1 cup ketchup
1 tsp Liquid Smoke
1/4 cup fresh lemon juice
1/2 lemon peel, grated
1/4 cup orange juice
1/2 tsp ground ginger
3 tbsp Worcestershire sauce
1/2 tsp granulated garlic
1 1/2 tbsp dark brown sugar, packed
1/2 tsp onion powder
Method:
Combine all ingredients in heavy, medium-sized saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer until sauce is reduced to 1 1/2 cups volume, about 20 minutes. Season to taste with salt and pepper and cool slightly. Transfer to a ceramic bowl, cover and refrigerate. NOTE: This barbeque sauce can be made 2 weeks in advance. Keep refrigerated.
Try *any* of these on a burger -OR- next time you are making egg/tuna/chicken salad
Herb Mayo
1 cup store bought mayonaise
1 teasponn oregano
1 teaspoon basil
1/2 teaspoon garlic powder
1/4 teaspoon black pepper.
Mix all and refridgerate several hours to allow the flavors to blend.
Tex-Mex Mayo
1 cup store bought mayonaise
i teasoon cumin
1/2 teaspoon crushed red pepper
1 clove garlic, minced fine
1/4 cup red and green bellpepper, minced fine
Mix all and refridgerate several hours to allow the flavors to blend.
California Mayo
1 cup store bought mayonaise
1 avocado, mashed
2 tablespoons chopped onion
2 tablespoon green chilies, chopped
1 teaspoon lime juice
1 medium tomato, chopped fine
Mix all and refridgerate several hours to allow the flavors to blend.
Cajun Mayo
1 cup store bought mayonaise
1 teaspoon crushed red pepper
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Tiger Sauce*
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
Mix all and refridgerate several hours to allow the flavors to blend.
Laissez les bon temps rouler! Going to church doesn't make you a Christian any more than standing in a garage makes you a car.** a 4 day work week & sex slaves ~ I say Tyt for PRESIDENT! Not to be taken internally, literally or seriously ....Suki ebaynni IS THAT BETTER ?
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