Kai's "Old-Fashioned" Recipe Thread

[jaybird]

Hey come on down. If you can't make it, I'll send the leftovers up there with my sister on March 3rd!

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[unicorn9149]

Sending my favorite recipe. These make 36 cupcakes. They freeze great and you can take out as many as you need nuke for about 15 sec. per cake. Very good warm.

FILLED CHOCOLATE CUPCAKES
8 oz cream cheese softened
1/3 cup sugar
1 egg
1/8 tsp salt
1 cup mini choc. chips or chopped nuts.

combine cream cheese, sugar, egg and salt. Beat unil smooth.

3cups flour
2 cups sugar
2/3 cup cocoa
2tsp baking soda
1 tsp. salt
2 cups water
2/3 cup oil
2 Tblsp. Vinegar
2 tsp. vanilla

Mix remaining ingredients until smooth. beat 2 min. med.speed. fill cupcake papers (in muffin tins) 2/3 full. Spoon 1 level Tblsp. cream cheese mixture into center of each.
BAKE 350 for 20 to 25 min.
recipe says 2 1/2 doz. I always get 3 dozen. smaller muffin tin I guess

[the fugative]

Todays Recipies



Wild Rice Asparagus Soup



2 pounds fresh asparagus
2 tablespoons butter
3 cups vegetable broth
2 cups heavy cream
3 cups cooked wild rice
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 teaspoon lemon juice
10 fronds of fresh chervil


Cut off asparagus tips, blanch 1 minute in boiling salted water, drain, set aside. Cut remaining asparagus into bite size pieces; saute in butter 2 minutes. Add broth to cover asparagus; simmer until tender. Pour into blender; puree. In a soup kettle combine puree, any remaining broth, cream, wild rice, asparagus tips,salt, pepper & lemon juice. Heat through and serve. Garnish each bowl with a serving of chervil.

How to cook wild rice

1 cup uncooked wild rice
4 cups water (or broth)
1 teaspoon salt (omit if using broth)


Wild rice cooking instructions. Wash rice throughly. Presoaking overnight will cut cooking time in half and reduce liquid requirements by 1 cup. Bring liquid & salt to a rolling boil in a 3 qt pan, add rice & cover. Reduce to a mild boil. Check after 45 minutes. Uncover and cook to desired tenderness. When desired tenderness reach, pour off excess liquid. One cup of uncooked wild rice will yeild about 4 cups of cooked rice.




Apricot Chocolate Fudge



1/2 cup BUTTER, cut into 8 pieces
3 1/2 cups sugar
3 tablespoons light corn syrup
1 12 oz can evaporated milk (NOT low fat & NOT sweetened condensed)
dash salt
3 cups semisweet chocolate chips
2 teaspoons vanilla
2/3 cup dried apricots (about 4 oz) coarsely chopped
1 1/2 cups walnuts, coarsely chopped
grated zest of 1 medium orange


Line a 9 x 13 pan with double layer of foil, leaving some extended beyond sides of pan. Grease foil. Let butter soften while you make syrup.
In large Heavy Pot- larger than you think will be necessary (to accommodate boil up)- stir together sugar, corn syrup, evaporated milk and salt. Bring to a boil over medium High heat, stirring frequently with a wooden spoon. When the syrup begins to boil reduce heat to medium low, stop stirring, carefully wipe down sides of pan with a wet paper towel --stay away from syrup-- insert candy thermometer. Cook loosely covered (lower heat if mixture threatens to boil over) until thermometer reads 236 (soft boil stage) IMMEDIATELY remove from heat.
Add chocolate and butter, DO NOT stir(let them melt into the syrup). When the mixture has cooled to luke warm, add vanilla and beat with wooden spoon (Use a really heavy ((strong)) wooden spoon) until fudge is really thick and no longer shiny. Stir in apricots and orange zest and pour into prepared pan.
When fully cooled use foil to lift out of pan and cut into 1 inch squares.




more tomorrow


Hi Unicorn good to see ya back

[Jolie Rouge]

Pork Chops Creole

6 loin pork chops, 1-inch thick
Flour
1 medium onion, chopped
1 can (1-pound) tomatoes
1/2 green pepper, chopped
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 teaspoons Worcestershire sauce

Dust pork chops on both sides with flour.
In a lightly greased skillet, sauté pork chops on each side until golden brown. Remove and keep warm.
Drain excess fat from skillet if necessary and sauté onion until tender.
Add tomatoes, green pepper, salt, pepper and Worcestershire sauce.
Return pork chops to tomato mixture and simmer, covered, 1 hour or until tender.
Serve with rice.


Black Bottom Pie

INGREDIENTS FOR GINGERSNAP CRUST:
1-1/2 cups gingersnap crumbs
5 tablespoons butter, melted

INGREDIENTS FOR FILLING:
4 eggs, separated
1 cup sugar, divided
1-1/2 tablespoons cornstarch
2 cups milk, scalded
1-1/2 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
1 tablespoon unflavored gelatin
2 tablespoons cold water
1/4 teaspoon cream of tartar
3 tablespoons bourbon
1/2 pint heavy cream, whipped
chocolate curls

Preheat oven to 350 degrees.
To make crust, combine gingersnap crumbs and melted butter.
Press evenly into a 9-inch pie plate and bake 10 minutes.
Cool while preparing filling.
In top of double boiler, beat egg yolks with 1/2 cup sugar and cornstarch.
Slowly stir in scalded milk; cook mixture over hot water about 20 minutes or until thickened.
Remove one cup mixture and combine with melted chocolate; mix well. Cool and add vanilla extract.
Pour into crust and chill.
Soften gelatin in water; add to remaining custard.
Beat egg whites with cream of tartar until stiff but not dry. Gradually add 1/2 cup sugar.
Stir in bourbon.
Fold egg whites into custard.
Spoon on top of chocolate layer.
Chill two to three hours.
Top with whipped cream and chocolate curls.

SERVES: 8

[chort1313]

I admit it, I admit it!

I am a lurker here and I would put in a recipe if I had any......If I come across something worthy of putting in this thread, I'll post it!

[unicorn9149]

Chort - What no potato recipes?

[the fugative]

Todays Recipies



Greens Salad with Pan Roasted Vegetables



Greens-
1 bunch of Mustard Greens, torn into pieces
1 bunch, leaves only, Baby Spinach
1 bunch, leaves only, Mint
1 bunch, leaves only, Arugula

Vegetables-
2 tablespoons olive oil
2 shallots
1 small bunch, Aspargus, cut into 2 inch pieces
4 oz Shiitake Mushrooms, stems remoced & sliced (optional)
1 small yellow pepper, thinly sliced
1 small red pepper, thinly slaced
1 zucchini, cut into 1/4 inch strips
1 yellow squash, cut into 1/4 inch strips

Vinaigrette-
2 tablespoons chopped fresh tarragon leaves
2 tablespoons chopped fresh shallots
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh chives
3 cloves garlic, minced
1 teaspoon coarse salt
1/2 teaspoon fresh ground black pepper
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1 1/4 cups extra virgin olive oil

To prepare greens-
Tear & wash greens. Place in a large bowl. Cover. Refrigerate until serving time.

To cook vegies-
In large skillet, heat 2 tablespoons olive oil over medium high heat. Add shallots. Cook 3 min or until soft. Add aspargus. Cook 1 min. Add Mushrooms. Cook 1 min. Add peppers. Cook for 4 mins or until soft. Add zucchini & yellow squash. Cook 2 mins or until tender.

To make Vinaigrette-
In medium bowl, combine shallots, basil, chives, garlic, salt & pepper. Whisk in vinegars. Slowly whisk in olive oil. Taste & adjust seasonings if needed.

To assemble-
Toss chilled greens with vinaigrette. Divide among 8 plates. Top with pan roasted vegetables.



Roasted Chicken & Potatos

Olive Oil
4 medium Baking Potatos, peeled, quartered & cut into spears
4 cloves garlic, peeled & crushed a bit
salt to taste
fresh ground black pepper to taste
dried oregano
1 lemon, divided
1 chicken
1 bay leaf

Preheat oven to 375 degrees, lightly coat a roasting pan with olive oil.
Place potatos & garlic in roasting pan. Sprinkle generously with salt, black pepper and oregano ( You will need more than you think, be generous), crumbling the oregano between fingers as you sprinkle it on. Squeeze lemon juice from 1/2 lemon all over, then drizzle with 2-3 tablespoons of olive oil. Toss until potatos & garlic are evenly seasoned. Pour enough water to reach up the roaster side 1/2 inch. Cover pan with foil & bake until potatos are tender (about 25 min).
Rub chicken with a bit of olive oil all over. Rub chicken both inside & outside with salt, black pepper and more oregano. Squeeze juice from remaing lemon 1/2 all over both inside & out side of chicken. Place lemon rinds & bay leaf inside chicken. Remove foil from pan & place chicken in the middle, arranging potatos & garlic around chicken. If necessary add more water to reach 1/2 up side of pan. Roast until chicken & potatos are golden brown about 30-40 minutes.



more tomorrow

[the fugative]

Todays Recipie



For JayBird since she's not feeling Well


Chicken Vegetable Noodle Soup


6 cups of water
1ea 5-6 pound stewing chicken, cut up
1/3 cup chopped onion
2 reaspoons salt
1/4 teaspoon black pepper
1 bay leaf
1 16oz can of tomatoes, cut up
1 16 oz can of creamed corn
2 small zucchini, sliced thinly (about 2 cups)
1 1/2 cups noodles

In large kettle combine water, chicken pieces, chopped onion, salt, pepper & bay leaf. Bring to a boil, reduce heat. Cover & simmer about 2 hours or until chicken is tender. Remove chicken from broth, skim off fat from broth; remove bay leaf. When chicken is cool enough to handle, remove skin & bones, Cube chicken & set aside. Add undrained tomatoes, creamed corn and zucchini to broth. Bring to a boil, stir in noodles. Cover and simmer about 8 minutes or until noodles are nearly al dente. Stir in chicken. Cover & simmer 5 minutes or until heated through. Season with salt & pepper to taste.

Noodles
For the adventurious


1 beaten egg
2 tablespoons milk
1/2 teaspoon salt
1 cup flour

In a mixing bowl add egg, milk & salt, Mix in enough flour to make a stiff dough. Let stand 10 minutes. On a floured surface roll dough into a 16 x 12 rectangle. Let stand 20 minutes.. Roll up loosely & cut into 3/4 inch slices. Unroll and cut to desired lenghts. Spread out and let air dry 2 hours.

[the fugative]

Todays Recipies






NO BAKE ESPRESSO CHOCOLATE CHUNK CHEESECAKE

2 1/4 cup Graham Cracker Crumbs
12 oz Crushed Buzz Buttons
2 1/3 cup Butter, melted (then cooled to room temperature)
1/2 cup Milk
4 teaspoon Instant Coffee
1 Env. Unflavored Gelatin
16 oz Cream Cheese, Softened
14 oz Sweetened Condensed Milk
2 cups Heavy Cream, Whipped
1 cup Chocolate Chips

In large bowl, combine graham cracker crumbs, 1 cup crushed
Buzz Buttons,and butter, mix well. Pat firmly into 9-inch springform
pan, covering bottom and 2 1/2-inches up sides. Set aside.

In small saucepan, combine milk and instant coffee, sprinkle
gelatin on top. Set aside for 1 minute. Cook over low heat, stirring
constantly until gelatin and coffee dissolve. Set aside.

In large bowl, beat cream cheese until creamy. Beat in sweetened condensed
milk and gelatin mixture. Fold in whipped cream and remaining 1 cup
of crushed Buzz Buttons. Pour into prepared pan. Chill until
firm (about 2 hours). Run knife around edge of cake to separate from
pan, remove rim. Makes 1 9-inch Cheesecake.

** Crush the chocolate buttons while frozen. (favorite method is to
place frozen Buzz Buttons in a zip lock bag and pound them with a mallet or hammer.)


** Buzz Buttons? They are chocolate covered roasted coffee beans
(from http://www.espressobuzzco.com) **



ESPRESSO CHOCOLATE MOUSSE
Servings: 6

7 ounces crushed Buzz Buttons
1/3 cup boiling water
4 large eggs separated
3 tablespoons sugar

Put the crushed Buzz Buttons in food processor fitted with steel blade, or a blender, and process for a few seconds until chocolate is finely chopped.

With the machine running, pour the boiling water in through the top,
and continue processing for several more seconds, until the chocolate
is completely melted.

Add the egg yolks and process until well mixed.

In a medium sized bowl, beat egg whites until foamy. Gradually add sugar
and continue beating until stiff.

Fold chocolate into whites until no streaks of white remain.

Turn into serving dishes, and chill for several hours until firm.



More Later

[Jolie Rouge]

"Recipe for a Wonderful Friendship"

1 Cup Courtesy
1/2 Cup Patience
1/4 Cup Forgiveness
2 Cups Understanding
1 Cup Encouragement
2 Tsp. Unselfishness

Stir in a Pinch of Praise.
Add a Dash of Wit and Humor.
Season with Faith and Confidence,
and serve with generous portions
of Kindness and Love!




found all of that here & more ....


{{{{{Fugie}}}}}
{{{{{Jaybird}}}}}
{{{{{Worldofdan}}}}}
{{{{{All my BBS Buddies and even the Lurkers !}}}}}

[octnan2000]

GREAT recipie Jolie!!
All of the recipies here sound great! I have been reading this thread from the beginning and you guys are awesome! I don't post because most of my recipies are my moms or my grandmas and they all are a pinch of this and a hand scoop of that!! It took me years to get them right and you need to experiment for a while to get it right! I'm definately going to try some of the ones posted here! THANKS!!