Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

Originally posted by bngomom :
How can I find a recipe without reading the whole thread? I am looking for a recipe for potato soup.

Originally posted by the fugative :

Did Someone say Soup???

See what you started ???

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[Jolie Rouge]

Salmon Casserole

8 oz. medium egg noodles, uncooked
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/2 cup fat free milk
1/3 cup GREY POUPON Dijon Mustard
1 can (6 oz.) salmon, drained, flaked
1 pkg. (10 oz.) frozen peas and carrots, thawed

COOK noodles as directed on package; drain. Place in greased 3-quart baking dish. MIX sour cream, milk and mustard until well blended. Add to noodles along with tuna and vegetables; mix lightly. Cover loosely with foil. BAKE at 350°F for 25 to 30 minutes or until thoroughly heated.


Creamy Garden Vegetable Salad

1 cup KRAFT LIGHT DONE RIGHT Ranch Reduced Fat Dressing
1/4 cup KRAFT 100% Grated Parmesan Cheese
4 cups broccoli florets
4 cups cauliflowerets
1 pt. cherry tomatoes, halved

MIX dressing and cheese in large bowl. Add vegetables; mix lightly.

[Jolie Rouge]

Creamy 2-Cheese Tuna Melts

1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
2 cans (6 oz. each) tuna, drained, flaked
2 Tbsp. chopped onion
8 slices bread
4 KRAFT Singles
butter or margarine, softened

MIX cream cheese, tuna and onion. Spread 4 of the bread slices with cream cheese mixture; top with Singles and remaining bread slices. SPREAD outsides of sandwiches with butter. COOK in skillet on medium heat until lightly browned on both sides.




Spiced Nuts

2 Tbsp. butter or margarine, melted
1/2 tsp. ground cumin
1/4 tsp. ground red pepper
1 can (10 oz.) PLANTERS Mixed Nuts

MIX butter and seasonings until well blended. Pour over nuts; toss to coat. Spoon evenly into 13x9-inch baking pan. BAKE at 375°F for 7 to 10 minutes or until lightly toasted, stirring after 5 minutes.

Special Extra: Add 1/2 cup KRAFT 100% Grated Parmesan Cheese or 1/2 cup PLANTERS Sunflower Kernels to nuts before tossing with butter mixture.

[the fugative]

Is it Soup Yet?????


Potato Cheese Soup


8 c Potatoes -- peeled and cubed

2 c Chopped onion

4 c Chopped celery

2 ts Salt

4 c Water

4 c Half-and-half

6 tb Butter or margarine

1 c Shredded sharp cheddar cheese



Place potatoes, onions, celery, and salt in the 4 c of water in a large pot. Simmer about 15 minutes until vegetables are tender. Put in blender and puree until chunky. Return soup to pot add add half-and-half, butter, and cheese. Simmer until hot. Do NOT Boil.



Roasted Garlic and Potato Soup


5 Whole Garlic Heads

2 Bacon slices -- diced

1 cup Onion -- diced

1 cup Carrot -- diced

2 Garlic cloves -- minced

6 cup Baking Potato -- diced (aprox 2 pounds)

4 c Chicken broth -- low salt

1/2 ts Salt

1/4 ts Pepper

1 Bay Leaf

1 c 2% low-fat milk

1/4 c Parsley -- fresh chopped

Notes: Thickened by mashed potatoes, this rich soupgets its hearty, smoky flavor from the addition of bacon and garlic.Remove white papery skin from each garlic head (do not peel or separate cloves). Wrap each head separately in aluminum foil. Bake at 350F degrees for1 hour; let cool for 10 minutes. Separate cloves, andsqueeze to extract 1/4 cup of garlic pulp; discard theskins.Cook bacon in a large saucepan over medium-highheat until crisp. Add onion, carrot, and minced garlic, and saute 5 minutes. Add potato, broth, salt, pepper, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender; remove bay leaf. Combine garlic pulp and 2 cups potato mixture in a blender or food processor and process until smooth. Return puree to pan; stir in milk, and cook over low heat until thoroughly heated. Remove from heat and stir in chopped parsley.



Spring Green Potato Soup


1 tb Safflower oil

1 lg Onion -- minced

1 lg Russet potato -- peeled, cut into 1-in cubes

1 lg Sweet potato -- peeled, cut into 1-in cubes

6 c Chicken stock Canned Broth (preferably low-sodium)

1 t Dried dillweed

1/8 ts Cayenne pepper

1 c Frozen peas

1 c Packed sliced Romaine leaves

Salt to taste



Heat oil in 3-quart saucepan over medium-high heat.When hot, add onion. Cook until softened, about 4 minutes, stirring often. Add all potatoes and cook 1 minute, stirring constantly. Add 4 cups stock or broth, dillweed and cayenne. Bring to boil. Simmer, covered, 20 minutes. Add peas and lettuce. Cook until potatoes and peas are completely tender, about 5 minutes. Puree soup in food processor with metal blade until smooth, about 2 minutes. Return to pan. Thin as desired with remaining stock or broth. Adjust seasoning. It's bright green when freshly made; the color lightens on storage but it's still appealing.



Asparagus-Potato Soup

1 lb Asparagus; trimmed, and cut into 1-in lengths

1 lg Baking potato; peeled and cut into 1/2-in cubes

1 md Yellow onion, peeled and cut into slim wedges

3 1/2 c Chicken broth

1/4 ts Ground mace

1/8 ts Ground nutmeg

1/2 ts Salt

1/4 ts Freshly ground pepper

6 tb Freshly grated Parmesan



PLACE ALL THE INGREDIENTS except cheese in a large saucepan. Bring the liquid to a simmer over moderate heat, then adjust the heat so that it bubbles gently. Cover the pot and simmer the broth for 30 to 35 minutes, until the vegetables are very tender. Cool the broth, still covered, for 20 minutes. Puree the broth and the vegetables in batches, in a blender or in a food processor fitted with the metal chopping blade. Return the puree to the saucepan, set it over moderate heat and bring the soup just to serving temperature. Ladle the soup into heated bowls and top each portion with 1 tablespoon of the Parmesan cheese.





Ham and Potato Chowder


2 tb Butter or margarine

1/4 c Onion -- chopped

1/4 c Green pepper -- chopped

4 md Potatoes -- washed, peeled &

- cubed (3 cups)

1 t Salt

1/4 ts Paprika

1/8 ts Pepper

3 tb All-purpose flour

2 c Milk

1 cn (12 oz) Whole-kernel corn

- undrained

1 1/2 c Ham -- cooked & diced

Parsley -- minced

2 1/3 c -Water



Melt butter in 3-1/2-quart saucepan. Saute onion and green pepper until tender. Add potatoes, 2 cups water, salt, paprika and pepper. Cover and simmer about 15 minutes, or until potatoes are tender. Combine flour and 1/3 cup water in small bowl; blend well. Stir into potato mixture. Add milk. Simmer until slightly thickened, stirring frequently. Add corn and ham; heat through. Sprinkle each serving with parsley.




Potato - Salmon Chowder


4 cups peeled potatoes -- cut in 1/2" cubes

1 cup sliced carrots

1 tablespoon salt

3 cups water

1 package (10 oz.) frozen peas

1/2 teaspoon Worcestershire sauce

1/2 cup margarine

1/3 cup chopped onion

1/4 cup flour

5 cups milk

1 pound can salmon

1 cup celery -- thinly sliced



Cook potatoes and carrots in salted water until just tender. Add frozen peas. Bring to boil, cook 1 minute. Remove from heat, do not drain. Melt margarine in skillet. Add onion, cook until lightly browned. Add flour, stir until smooth. Cook 1 minute. Add 1/2 the milk, stirring constantly. Cook over low heat until sauce boils and thickens. Flake salmon, add to vegetables. Add hot white sauce, celery, Worcestershire sauce and remaining milk to vegetables and salmon. Heat thoroughly. Serve at once

[Jolie Rouge]

LOL !

I can't get your "quiz" or Jaybird's to load - keeps locking up my @#$%*&+! computer ! Can you Cut & Paste the questions ?

[Jolie Rouge]

Stuffed Red Snapper


1 (2 to 5 pound) red snapper, cleaned
1/4 cup butter
1 garlic clove, split
1/2 cup chopped green bell pepper
1/2 cup chopped sweet onion
1/4 cup chopped celery
2 tomatoes, peeled and chopped
Chopped parsley, to taste
1 teaspoon salt
1/4 teaspoon pepper


Preheat oven to 425 degrees. Wipe fish with a damp cloth. Place in greased 9x12-inch glass dish. Melt butter in skillet. Place garlic pieces on toothpicks. Add to butter and simmer gently for 5 minutes. Remove garlic and discard. Add green pepper, onion, and celery. Cook over moderate heat, stirring occasionally, until tender. Add tomatoes, parsley, salt, and pepper, stirring 1 minute over low heat. Fill fish to capacity with stuffing, and arrange remaining stuffing including juice over and around the fish. Bake 30 to 50 minutes or until fish flakes easily with a fork.

SERVES: 6

[Jolie Rouge]

Vegetable Pizza

2 8-oz. cans refrigerated crescent rolls
1 8-oz. package cream cheese, softened
1 package dry ranch salad dressing mix
1 and 1/2 cups finely chopped vegetables (cucumbers, zucchini, broccoli, cauliflower, green onions, celery)
1/2 cup cherry tomatoes, chopped
2 Tbsp. fresh parsley, chopped
1 cup shredded cheddar cheese

Spread crescent rolls out on a 12 x 15-inch jelly roll pan. Press the dough up along the edges and be careful not to separate dough. Bake at 375 for 15 - 17 minutes or until golden brown. Remove from oven and allow dough to cool. Combine cream cheese and ranch dressing mix and mix well. Spread along cooled dough. Sprinkle with chopped vegetables, tomatoes, parsley and cheese. Chill for 1 hour before cutting into squares and serving.


Marinated Pork Tenderloin

1/4 cup dark sesame oil
1/3 cup soy sauce
1/4 cup brown sugar
1/4 cup fresh lemon juice
1 Tbsp. Grated orange zest
1/4 cup Worcestershire sauce
3 garlic cloves, minced
2 tsp. dry mustard
Fresh ground pepper to taste
1 2-pound pork tenderloin

Combine all ingredients except pork and mix well. Place pork in a shallow pan and cover with marinade. Cover and chill in refrigerator for 8 hours or overnight. Remove pork from marinade and bake for 25 - 30 minutes at 450 degrees.



Curried Celery and Apples

2 cups celery, thinly sliced
1/4 cup butter
2 tart apples, cored and chopped
1 Tbsp. flour
1/2 tsp. curry powder
Salt and pepper to taste

Saute celery in butter until crisp-tender then add apples and simmer for several minutes. Sprinkle with flour, curry powder and salt and pepper. Cook for several more minutes and serve.



Chocolate Pecan Pie

1 9-inch refrigerated piecrust
1 cup light corn syrup
1/2 cup sugar
1/4 cup butter, melted
1 tsp. vanilla
3 eggs
1 and 1/3 cup pecan halves
2/3 cup semi-sweet chocolate chips

Place piecrust in a 9-inch glass pie plate. Preheat oven to 325 degrees. Combine corn syrup and next 6 ingredients in a bowl and stir well. Pour into pie shell and bake for about 1 hour or until golden brown and filling is set. Allow pie to cool completely before slicing and garnishing with whipped topping. If the edge of the piecrust starts to brown before the rest of the pie, cover it with strips of tinfoil.

[the fugative]

Salmon With Ginger and Lemon Grass Broth

• 3 c. fresh or canned chicken stock or fish stock

• 1 stalk lemon grass, trimmed and halved lengthwise and crosswise

• 1 green onion, cut crosswise into thirds and julienned

• 1 (2 1/2-inch) piece ginger, peeled and finely julienned

• Juice of 1 lime

• 3 tbsp. Asian fish sauce (nuoc mam or nam pla)

• 1 (1-lb.) salmon fillet, skinned and cut into 1/2-inch cubes

• 1 c. shiitake mushrooms, trimmed and thinly sliced

• 2 c. sliced ( 1/2-inch thick) baby bok choy

In a large wide saucepan into which a steamer will fit, combine chicken stock and 6 cups water. Place over high heat to bring to a boil. When water boils, add lemon grass, green onion, ginger, lime juice and fish sauce, and reduce heat to low.

Put salmon in a steamer over simmering broth. Cover and cook just until salmon has turned pale pink. Remove steamer from pan, and add mushrooms and bok choy to broth.

Return broth to a simmer. Remove lemon grass and discard. Add salmon cubes to broth. Ladle soup into bowls and serve.




Hamburger Holstein


• Half a small red onion

• 1 tbsp. fresh parsley

• 1 lb. top round or chuck steak, cubed

• 1 tbsp. freshly grated Parmesan cheese

• Freshly ground black pepper

• Vegetable oil or bacon fat for frying

• 2 eggs

• 4 anchovy fillets

• Arugula or other salad leaves, for garnish

Combine onion and parsley in a food processor, and pulse until very finely chopped. Add steak and process until minced.

Transfer mixture to a bowl and add Parmesan and black pepper to taste. Mix well and shape into 2 burgers, being careful not to over-handle or squash meat too much.

Place a heavy skillet over medium-high heat and add oil or bacon fat as desired. Add burgers, and sear for 1 minute on each side, then reduce heat to medium and cook to desired doneness. Transfer to two serving plates, cover and keep warm.

Lightly oil a clean skillet, and fry eggs to taste. Place 1 egg on each burger. Crisscross two anchovy fillets over yolk of each egg. Garnish each plate with arugula, and serve.

[Jolie Rouge]

4 anchovy fillets

?????????????????

[the fugative]

Originally posted by Jolie Rouge
?????????????????

Basiclly 4 anchovies, they will cook down or should and Nobody will know that they were added unless you tell them. They add a taste of salt/sea which almost noone can identify but all like. Used this way they are a flavor enhancer, most of my friends or family would have a bird if they knew they were in there but when I have left them out I have been told something was missing it didn't taste right


BTW your PM Box is full

[the fugative]

SOUR CREAM COFFEECAKE


• Cake:

1½ cups sugar

¾ cup butter, softened

3 eggs

1½ teaspoons vanilla

3 cups all-purpose or whole-wheat flour

1½ teaspoons baking powder

1½ teaspoons baking soda

¾ teaspoons salt

1½ cups (12 ounces) dairy sour cream

• Brown sugar filling:

½ cup packed brown sugar

½ cup finely chopped pecans

1½ teaspoons cinnamon

To prepare oven, pan: Preheat oven to 350 degrees. Grease 12-cup bundt pan, or 2 9-by-5-by-3-inch loaf pans. Set aside.

To make cake: In large mixing bowl, combine sugar, butter, eggs and vanilla. Using electric mixer, beat, scraping bowl occasionally, for 2 minutes. In small bowl, mix flour, baking powder, soda and salt. Add dry mixture to creamed mixture, alternating with sour cream. Cream together on low speed.

To make filling: In small bowl, combine brown sugar, pecans and cinnamon. Set aside.

To bake cake: Spread one-third of batter in bundt pan. Sprinkle with one-third of filling. Repeat 2 times. (For loaves, spread one-fourth of batter in each pan. Sprinkle with one-fourth of filling. Repeat process.) Bake for 1 hour, or until wooden toothpick inserted in center comes out clean. Cool for 10 to 15 minutes. Invert onto serving plate. Cool completely before serving or wrapping in plastic wrap.