Kai's "Old-Fashioned" Recipe Thread

French Oven Beef Stew

2 pounds lean beef, cubed
2 medium onions, cut into eighths
3 ribs celery, diagonally sliced
4 medium carrots, diagonally sliced
1 cup vegetable juice cocktail
1/3 cup quick-cooking tapioca
1 tablespoon sugar
1 tablespoon salt
1/4 teaspoon pepper
1/2 teaspoon basil
2 medium red potatoes

Combine the beef, onions, celery, carrots, vegetable juice cocktail, tapioca, sugar, salt, pepper and basil in a 2-1/2 quart baking dish. Bake, covered, at 300 degrees for 2-1/2 hours. Cut the potatoes into 1/4-inch slices. Add to the stew and stir to mix well. Baked, uncovered, for 1 hour, stirring occasionally and adding water as needed for the desired consistency.

SERVES: 4 to 6


Honestly, I leave out the tapioca and make a roux ... :rolleyes:

Broccoli and Cheese Soup

1 head fresh broccoli, washed
1/3 cup butter
1 small onion, chopped
2 cloves garlic, minced
1/3 cup flour
2 cups half and half or light cream
2 cups chicken broth
1 tsp. Worcestershire sauce
Salt and pepper to taste
2 cups sharp cheddar cheese, grated
1/4 cup green onions, chopped

Cut the florets off the stalk and into bite sized pieces. You can also peel the stalk, cut off the bottom inch or so and then cut the stalk into thin slices. Melt butter in a saucepan and saute broccoli, onion and garlic until tender. Combine flour and half and half or cream and stir until smooth. Gradually add to broccoli. Add chicken broth, Worcestershire sauce and salt and pepper and stir until thickened. Add grated cheddar cheese and stir over low heat until cheese is melted. Serve warm with chopped green onions for garnish if desired.


Apple Stuffed Pork Tenderloin

2 pork tenderloins about 1 pound each
2 cups fresh apples, cored and diced
1 carrot, shredded
1 small onion, finely chopped
1/3 cup pecan, chopped
Salt and pepper to taste
1/4 cup apricot preserves

Cut each pork tenderloin lengthwise about two-thirds of the way through. Flatten out with a meat mallet to about 1/4 inch thick. Combine apples, carrot, onion, pecans and salt and pepper together
and mix well. Place equal amounts in each tenderloin and spread out. Roll up tenderloins and secure with toothpicks. Bake at 375 degrees for about 30 minutes. Spread apricot preserve on top of each tenderloin and bake an additional 10 - 15 minutes or until pork is fully cooked. Slice and serve.


Black Bean and Rice Salad

4 cups chicken broth
1 cup long grain white rice
1 cup wild rice
2 15-oz. cans black beans, drained
1/4 cup olive oil
2 garlic cloves, minced
1 tsp. chili powder
1/4 tsp. curry powder
1/2 cup cilantro, chopped
Salt and pepper to taste

Bring chicken broth to a boil in a large saucepan. Add both types of rice and reduce heat, then cover and cook for about 25 - 30 minutes or until chicken broth is absorbed. Stir in black beans, olive oil, garlic, chili powder, curry powder, cilantro and salt and pepper. This dish may be served warm or chilled.



Green Bean, Hazelnut and Goat Cheese Salad

2 pounds fresh green beans, washed and trimmed
6 oz. goat cheese, crumbled
2/3 cup chopped hazelnuts
1/4 cup red onion, sliced
2/3 cup olive oil
1/2 cup red wine vinegar
2 cloves garlic, minced
Salt and pepper to taste

Steam green beans until crisp-tender. Remove from heat and allow to cool. Combine beans, cheese, hazelnuts, and onion together in a large bowl. In a cruet, combine olive oil, vinegar, garlic and salt and pepper and shake well. Pour over green bean mixture and toss. Chill until ready to serve. This salad presents very well and is also very tasty.

With the onions, slice them very thin and then soak them in cold water for about 25 minutes before adding them to the salad. This will help tone down the strong onion flavor.

Hubby *will not* eat this ~~ he is pretty good about trying most things I cook, but draws the line at anything with Feta cheese ...



Linda's Chocolate Orbit

12 oz. bitter-sweet chocolate
1/2 cup butter
6 eggs
1 cup sugar

Melt the chocolate and butter in a double boiler. (I just use a glass Pyrex bowl inside a pot of water) Beat the 6 eggs with the sugar. When the chocolate is melted, whip it together with the egg mixture. Pour into a 9 x 2 cake pan lined on the bottom with parchment paper. Put the cake pan in another pan filled with water to 1/2 way up the cake pan. Cover with foil tightly and cook in a heated 350 degree oven for 1 hour and 15 minutes. Remove and let cool completely.

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goodnight .... ;)

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:D


Curried Salmon



1 lb. Fresh salmon fillet (Norwegian or Pacific Coast varieties are
excellent)
3Tbsp Tamari (Japanese soy sauce)
1/2 tsp Ground turmeric
1/2 tsp Cayenne
1/2 tsp Ground curry
1/2 tsp Ground cumin
1 Fresh lemon, squeezed for the juice only
Fresh sea salt to taste


Preheat the oven to 475 degrees. Lightly grease a shallow baking dish. Place salmon in, skin side down.
Pour Tamari and the juice of the lemon over the salmon, then set fish aside for ten minutes to marinate. Combine the spices, then rub into the flesh of the fish.
Bake on the center rack for about ten minutes, or until cooked to your satisfaction.
Serve as is, or with a side of any kind of chutney.



Apple-Cranberry Chutney

• 2 c. chopped peeled tart apples (such as Granny Smith)

• 1 c. apple cider vinegar

• 1/2 c. fresh or frozen cranberries

• 1/2 c. packed brown sugar

• 1/4 c. minced onions

• Grated peel and juice of 1 small orange

• 1 large clove garlic, minced

• 2 tsp. grated fresh ginger

• 1 tbsp. ground cinnamon

• 1/2 tsp. ground allspice

• 1/2 tsp. ground nutmeg

• 1/4 tsp. ground cloves

In large Dutch oven, combine apples, vinegar, cranberries, brown sugar, onions, orange peel and juice, garlic, ginger, cinnamon, allspice, nutmeg and cloves.

Bring to boil over medium heat. Reduce heat to medium-low and cook 25 minutes, stirring frequently to prevent scorching.

:D

Spiced Peach Chutney with Raisins and Ginger


• 2 c. pitted, chopped fresh peaches

• 1 c. apple cider vinegar

• 1/2 c. golden raisins

• 1/2 c. honey

• 1/4 c. minced onions

• Grated peel and juice of 1 small orange

• 1 large clove garlic, minced

• 2 tsp. grated fresh ginger

• 1 tbsp. ground cinnamon

• 1/2 tsp. ground allspice

• 1/2 tsp. ground nutmeg

• 1/4 tsp. ground cloves

In large Dutch oven, combine peaches, vinegar, raisins, honey, onions, orange peel and juice, garlic, ginger, cinnamon, allspice, nutmeg and cloves.

Bring to boil over medium heat. Reduce heat to medium-low and cook 25 minutes, stirring frequently to prevent scorching.


:D

Hot Tomato Chutney with Jalapeno Chiles


• 3 large fresh tomatoes, chopped (red or green)

• 1/2 c. apple cider vinegar

• 1/2 c. honey

• 1/2 c. minced onions

• 1/2 c. raisins

• 1/2 c. drained and chopped canned pineapple

• 2 small fresh jalapeño chiles, seeded and minced

• 1 tbsp. minced fresh cilantro

• 2 large cloves garlic, minced

• 1/4 tsp. ground cinnamon

• Salt, black pepper

In large Dutch oven, combine tomatoes, vinegar, honey, onions, raisins, pineapple, chiles, cilantro, garlic and cinnamon. Bring to boil over medium heat.

Reduce heat to medium-low and cook 25 minutes, stirring frequently to prevent scorching. Add salt and pepper to taste.



:D

Dutch Crumble Apple Pie

5-6 tart apples, peeled and sliced
1/2 cup sugar
1-1/2 teaspoons cinnamon
1 9-inch pie shell, unbaked
2/3 cup flour
1/2 cup packed brown sugar
1/3 cup cold margarine, cut into small pieces

Preheat oven to 425 degrees. Combine apples, sugar and cinnamon. Mix until apples are well-coated with sugar and cinnamon. Place in pie shell. Mix flour and brown sugar. With pastry blender or 2 knives, cut in margarine until coarse crumbs form. Sprinkle over apples. Bake for 15 minutes. Reduce heat to 375 degrees and bake an additional 35 minutes.

SERVES: 6

:D


CHICKEN SOUP


2 large, boneless chicken breasts

3 tablespoons canola oil

1 large onion, chopped

3 cloves garlic, minced

1 jalapeno chili, minced

1 carton (32 ounces) lowsodium chicken broth

3 cups fresh or frozen corn kernels

1 can (15.5 ounces) black beans

Juice of 1 lime

1 teaspoon salt or to taste

½ teaspoon ground red pepper or hot sauce

Freshly ground black pepper

½ cup minced cilantro

• Garnishes:

Shredded Monterey jack cheese, optional

Tortilla chips, optional

To prepare chicken: Heat broiler. Cook chicken, turning once, for 10 minutes.

To make soup: Meanwhile, heat oil in stockpot over medium heat. Add onion, garlic and chili. Cook for 3 minutes, or until soft. Add broth, corn, beans, lime juice, salt and red and black pepper. Bring to a boil. Reduce heat to simmer. Slice or shred cooked chicken. Add to pot. Add cilantro. Cook for 1 minute, or until heated through.

To serve: Ladle into soup bowls. Top each with shredded cheese and crumbled tortilla chips.

:D

WURST SALAT


• Dressing:

4 tablespoons salad oil

5 teaspoons vinegar

1 teaspoon sugar

½ teaspoon salt

1/8 teaspoon black pepper

• Salad:

½ pound luncheon meat, thinly sliced

2 dill pickles, chopped

2 ribs celery, chopped

1 medium onion, cut into rings

1 green pepper, seeded and chopped

1 cup cooked peas

Lettuce leaves

To make dressing: Combine oil, vinegar, sugar, salt and pepper in small jar. Shake well to blend.

To make salad: In bowl, combine meat, pickles, celery, onion, green pepper and peas. Toss lightly. Add dressing. Toss lightly. Chill for at least 20 minutes. Serve on lettuce leaves.

:D


CROWN ROAST OF PORK STUFFED WITH WILD RICE AND DRIED FRUIT




1 (8-pound) crown pork roast

Salt, pepper

1 pound wild rice

10 cups water

2 shallots, minced

1/3 cup dried cranberries

1 cup slivered dried pears (about 6 ounces)

1 teaspoon minced fresh rosemary

1 cup coarsely chopped walnuts

½ teaspoon red-wine vinegar

To roast pork: Heat oven to 300 degrees. Season roast generously with salt and pepper. Place upside-down in roasting pan, so it is supported by rib bones. Roast for 30 minutes. Turn over. Roast for 2 hours, or until internal temperature reaches 140 degrees.

To make stuffing: Meanwhile, combine wild rice, 1½ teaspoons salt and water in large saucepan. Cook, uncovered, over medium-high heat for 45 minutes, or until rice is tender. Drain rice. Return to pan. Add shallots, cranberries, pears and rosemary. Cover pan. Let stand until roast is ready.

To stuff roast: When roast is ready, add walnuts to wild rice. Season to taste with salt and pepper. Stir in red-wine vinegar. Spoon as much filling as possible into center of crown roast. Spoon some fat from bottom of roasting pan over stuffing. Return meat to oven. Place remaining stuffing in baking dish alongside roast. Cook roast for 10 to 15 minutes

:D

:D


BANANA CHOCOLATE CHIP MUFFINS


2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

½ cup (1 stick) butter, softened

¾ cup sugar

2 large eggs

3 very ripe bananas, peeled and mashed (1½ cups)

1 teaspoon pure vanilla extract

½ cup chocolate chips

1 cup chopped pecans (optional)

To prepare oven, pan: Preheat oven to 350 degrees. Coat cups on muffin tin with cooking spray.

To make muffins: In medium bowl, combine flour, baking powder and salt. Set aside. In large mixing bowl, combine butter and sugar. Using electric mixer, beat on medium speed, creaming together, for 2 to 3 minutes, or until fluffy. Add eggs, bananas and vanilla. Beat until smooth. Using wooden spoon, stir in flour mixture until just combined. Stir in chocolate chips and nuts.

To bake muffins: Fill muffin cups three-quarters full. Bake for 22 to 25 minutes, or until muffins are golden brown and toothpick inserted in center comes out clean. Remove from oven. Cool in pan for 5 minutes. Turn onto wire rack. Cool completely.

To make bread: Coat inside of 9- by 5-inch loaf pan with cooking spray. Scrape batter into prepared pan. Bake for 50 to 55 minutes, or until golden and a toothpick inserted into center comes out clean. Cool in pan for 5 minutes. Invert onto wire rack. Turn right side up. Cool completely.

:D


CHERRY MARSHMALLOW CRAZY CAKE


4 cups minimarshmallows

1 box (18½ ounces) yellow cake mix

1 teaspoon almond extract

1 can (21 ounces) cherry pie filling

Preheat oven to 350 degrees. Grease 9- by 13-inch baking pan. Line marshmallows evenly in bottom of pan. Set aside. Prepare cake mix according to package directions, adding almond extract. Pour batter over marshmallows. Spoon cherry filling evenly over cake batter. Bake for 40 to 45 minutes. (Note: Marshmallows rise to top of cake, forming a glazed topping.) Cool completely

:D


STRAWBERRY SHORTCUT CAKE


1 cup minimarshmallows

2 cups (two 10-ounce packages) frozen, sliced strawberries in syrup, completely thawed

1 package (3 ounces) straw-berry Jell-O

2¼ cups all-purpose flour

3 teaspoons baking powder

½ teaspoon salt

½ cup shortening

1½ cups sugar

3 eggs

1 teaspoon vanilla extract

1 cup milk

Preheat oven to 350 degrees. Generously grease bottom only of 9- by 13-inch baking pan. Sprinkle marshmallows evenly over bottom of pan. Thoroughly combine thawed strawberries in syrup with dry Jell-O. Set aside. In medium bowl, combine flour, baking powder and salt. Set aside. In large mixing bowl, cream together shortening and sugar. Add eggs, 1 at a time. Add vanilla. Cream again. Add flour mixture alternately with milk. Blend on low speed until moistened. Beat on medium speed, scraping bowl occasionally, for 3 minutes. Pour batter evenly over marshmallows in prepared pan. Spoon strawberry mixture evenly over batter. Bake for 45 to 50 minutes, or until golden brown, or until toothpick inserted in center comes out clean. Serve warm or cool with ice cream or whipped cream.

:D

Blueberry Muffins


• 1/2 c. (1 stick) unsalted butter

• 1 c. sugar

• 2 eggs, slightly beaten

• 1 tsp. vanilla

• 2 c. flour, sifted

• 1 rounded tbsp. baking powder

• 1 c. milk

• 2 c. fresh blueberries, see Note

Preheat oven to 350 degrees. In a large mixing bowl, cream butter and sugar, beating slowly for 2 minutes until smooth. Add the eggs and vanilla, and beat about 2 minutes more.

Combine flour and baking powder in a small mixing bowl. Alternate adding flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. When the batter is smooth, remove from the mixer, spoon it into paper-lined muffin cups and drop in the blueberries by hand.

Bake for 20 to 25 minutes until lightly colored; a toothpick inserted in the middle of a muffin should come out clean.

Note: Fresh or frozen blueberries work in this recipe. If you use frozen berries, it is best not to thaw them. Add 1 tablespoon of flour to the frozen berries to prevent them from sinking to the bottom.


:D

Sure, and I just tossed 3 or 4 nasty bananas. :D

HIYA!

:D

HiYa ;)

Leaving Soon talk atcha later this week :D

Chicken Strudel

1 cup cooked chicken chunks
1 package (10 ounces) frozen chopped asparagus,
thawed and drained (or other veggies)
1 jar (17 ounces) Alfredo sauce, divided
1 sheet frozen puff pastry (from 17.3-ounce package), thawed (fillo or phyllo dough)
Nonstick cooking spray

Preheat the oven to 400°F.
In a medium bowl, combine the chicken, asparagus, and 3/4 cup Alfredo sauce; mix well.

Unfold the puff pastry onto a large baking sheet. Spoon the chicken mixture lengthwise down the center of the pastry. Cut slits 1 inch apart lengthwise down each side of the filling. Braid the dough over the filling, overlapping to form "X" shapes. Spray the top with nonstick cooking spray.

Bake for 25 to 27 minutes, or until heated through and golden. In a small saucepan, heat the remaining Alfredo sauce over low heat. Slice the strudel and serve topped with the sauce.

OPTIONS: Don't limit yourself to using just chicken in this recipe - try cooked turkey, or even leftover cooked meat or fish. This also makes a hit when it's served as an appetizer.

http://www.kmov.com/recipes/mrfood/... 7.6d2e782.html This is a Mr. Food recipe, I'm making tomorrow.

unsolicited comments

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Quote:

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"OHMIGOD! That broccoli cauliflower raisin cashew bacon salad stuff you gave me the recipe for was AWESOMELY good and EVERYONE here loved it and copied the recipe! Out of a huge bowlful & 18 people here, I have barely ONE serving left. I had to HIDE the one small bowlful (less than a cup left out of a HUGE bowlful) IN MY BEDROOM until the company left because everyone was fighting over who was going to take it home. I said, "None of ya'll are taking this home. It is MINE & I'm hiding it!" And I did!

No Name Salad.

This salad is by far the best salad I have ever made and is enjoyable all year round.

1 Broccoli (cut smaller than bite size; this is important to do this)
1 Cauliflower (cut smaller than bite size; it is important to do this)
1 lb of bacon (cooked crisp and crumbled)
1 cup of raisins
1 cup chopped cashews (or any nut or sunflower seeds)

Mix.

2 cups of Hellmann’s (this product works the best; low calorie takes
away from the taste)
1/2 cup of white sugar
2 teaspoons cider vinegar (don't substitute)

Mix and put on JUST before serving.


Now I need that recipe for the ham & beans or bean soup or whatever it was that had the tomatoes in it and was sort of spicy?

YUMYUMYUM!!!

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Looking, looking .... but as a Cajun *anything* that I cook with beans usually includes ham and is generally spicy ! This may take awhile ... I have a crockpot full of Chile on now, in fact :)