Kai's "Old-Fashioned" Recipe Thread

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[jaybird]

NO
June
2003

[Jolie Rouge]

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[the fugative]

Poultry Stew



• 2 tsp. vegetable oil

• 1 medium onion (for about 3/4 c. chopped)

• 8 to 10 peeled baby carrots (for about 1/2 c. sliced)

• 1 rib celery (for about 1/2 c. chopped)

• 2 (14 1/2-oz.) cans fat-free chicken broth

• 4 c. water

• 1 (9 3/4-oz.) can premium chicken breast meat, drained well, or 1 c. roasted chicken or turkey, chopped

• 4 large (burrito size) flour tortillas (see Note)

In a 4 1/2 quart or larger Dutch oven or soup pot, heat the oil over medium heat. Peel and coarsely chop the onion, adding it to the pot as you chop. Cut the carrots into 1/4-inch slices and add them to the pot. Finely chop the celery and add it to the pot. Raise the heat to medium-high and stir and cook until the vegetables are tender, about 3 minutes.

Add the chicken broth and water and raise the heat to high. Add the poultry of your choice (if using canned chicken, drain it well before adding) and stir. While the broth begins to boil, slice the flour tortillas into thin (about 1/2-inch wide) strips. Add the strips to the broth and cook until tender, about 4 to 5 minutes. If the broth begins to boil over, decrease the heat to medium while still maintaining a slow boil. When tortillas are tender, remove the pot from the heat and let it stand for about 5 minutes.

To serve, divide the stew into 4 soup bowls.

Note: Some brands of plain flour tortillas are slightly sweet. For this stew, as long as the tortillas are not flavored in any other way, they will work fine
Do not use fat-free tortillas

[Jolie Rouge]

Flank Steak with Marinade

3/4 cup vegetable oil
1/4 cup soy sauce
1/2 cup honey
2 Tablespoons vinegar
2 Tablespoons chopped onion
1/8 teaspoon garlic salt
1/4 teaspoon ginger
1-1/2 to 2 pounds flank steak

Combine all ingredients except flank steak. Place flank steak in a shallow pan and pour marinade over top. Cover and chill at least four hours. Broil meat five minutes on each side or to taste. Cut in diagonal strips and serve.

SERVES: 4

Do not use fat-free tortillas

That goes with out saying ....Blllleeeaaaaaaaaahhhh !

[the fugative]

Originally posted by Jolie Rouge

That goes with out saying ....Blllleeeaaaaaaaaahhhh !

Bwahahahahahahahaha


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[Jolie Rouge]

Cheese Puffs

6 Tbsp. butter, cut into small pieces
1 cup water
1 tsp. salt
1 cup flour
5 eggs
1 cup cheddar cheese
fresh ground salt and pepper

Combine butter, water and salt in pan and bring to a boil, stirring often. Remove from heat and then add flour, stirring until the mixture is smooth. Return to heat and continue to stir for about 1 minute to melt remaining lumps of butter. Remove from heat and add eggs one at a time, gently mixing in each egg completely before adding another egg. While dough is still warm, mix in cheese, salt and pepper. Preheat oven to 450 degrees. Spray baking sheet with non-stick spray and spoon out individual dough/cheese puffs onto baking sheet. Puffs should be about 1 to 2 inches around. You can also spoon mixture into muffin pan that has been coated with non-stick. Bake about 15 - 20 minutes until golden brown.


Baked Ranch Chicken

6 - 8 boneless chicken breasts
1 package dry ranch dip mix
1 cup fine unseasoned bread crumbs
1 cup Monterey Jack cheese, shredded
1/2 cup milk

Combine ranch dip mix, bread crumbs and cheese and toss. Dip chicken breasts in milk and then into bread crumb mixture. Place in a 13 x 9 inch baking dish and bake at 350 degrees for 40 - 45 minutes.



Tri-Color Pasta Salad

16 oz. tri-color rotini pasta
1 cucumber, peeled, seeded and sliced
1 tomato, diced
1/2 cup black olives, sliced
1 green or red pepper, seeded, and diced
1/4 cup green onions, chopped
1/2 cup mayonnaise
1/2 cup sugar
2 Tbsp. apple cider vinegar

Cook pasta until "al dente" and allow to cool. Combine pasta, cucumber, tomato, black olives, pepper and green onion and toss. Combine mayonnaise, sugar and vinegar and mix well. Pour over salad and toss. Chill before serving. You may make more dressing if you prefer to have more on your salad.


Easy Raspberry Trifle

1 store bought pound cake, cut into 1 inch cubes
16 oz. whipped topping
8 oz cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 pints fresh raspberries

Place half the cake cubes in the bottom of a trifle bowl or other clear bowl. Combine whipped topping, cream cheese, sugar and vanilla and beat until smooth. Place half of the cream cheese mixture on top of the cake cubes, followed by half the raspberries. Then place the remaining cake cubes, cream cheese mixture and raspberries on top. Chill for several hours until ready to serve

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LIME PASTA WITH HAZELNUTS


1 tablespoon unsalted butter

½ cup toasted hazelnuts or pistachio nuts

2 garlic cloves, minced

3 tablespoons minced lemon zest

¼ cup freshly squeezed lime (or lemon) juice

1 tablespoon white vinegar

1 large shallot, minced

1½ tablespoons all-purpose flour

½ cup chicken or vegetable broth

2½ cups whipping cream or half-and-half

Salt and ground black pepper to taste

1 pound fresh fettuccine or spaghetti, plain or spinach (or ½ pound dry pasta)

½ cup parmesan cheese, freshly grated

To saute nuts: In small skillet, heat butter over medium heat. Add nuts. Saute for 2 minutes. Remove to paper towels. Drain and cool. Chop coarsely.

To prepare garlic and zest: Combine garlic and lemon zest. Set aside.

To prepare sauce: In medium saucepan, combine lime juice, vinegar and shallot. Bring to a boil. Boil for 3 to 4 minutes, or until reduced by one-third. In bowl, stir flour into broth. Mix until smooth. Add to saucepan. Stirring constantly, whisk in cream. Cook over medium-high heat for 5 to 8 minutes, or until sauce has thickened enough to coat spoon. Season to taste with salt and pepper.

To cook pasta: Meanwhile, cook pasta in lightly salted boiling water according to package directions. Drain. Immediately return to same pan over medium heat. Add sauce, garlic and lemon zest. Toss to coat.

To serve: Serve on warmed platter. Sprinkle with cheese, nuts and freshly ground black pepper.

(Add a few slivers of red, yellow and green bell peppers for color or chunks of smoked chicken or turkey to turn this into a main dish. Note:The sauce may seem to curdle a bit but forge ahead. This is very limey, not subtle at all. Serve with plain crusty bread and a simple salad)

[Jolie Rouge]

Apple Cobbler

Pastry for 1 pie shell
7 cups peeled, sliced apples
3/4 cup sugar
1/4 teaspoon nutmeg
1/8 teaspoon salt
1 tablespoon lemon juice
1/2 teaspoon grated lemon rind
1/4 teaspoon cinnamon
2 tablespoons butter
TO PREPARE:
1. Place apples in 8 x 12-inch or 9 x 9-inch baking dish.
2. Sprinkle apples with remaining ingredients sand dot with butter.
3. Top with rolled pie crust. Pierce with knife and bake.

Bake at 350 degrees for 1 hour.

SERVES: 6 - 8

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ORANGE ROMAINE TOSS



1 head romaine lettuce, rinsed, spun dry

3 kiwi, seeded, sliced

1 can (11 ounces) mandarin oranges

1 large red onion, sliced

½ cup olive oil

¼ cup freshly squeezed lime juice

3 tablespoons red-wine vinegar

3 tablespoons orange marmalade

Salt and freshly ground pepper

Croutons

1/3 cup pecan halves

3 ounces blue cheese, crumbled

Tear lettuce into bite-size pieces. Place in salad bowl. Add kiwi, orange sections and onion. In small bowl, combine oil, lime juice, vinegar, marmalade, salt and pepper. Mix well. Toss with dressing just before serving. Top with croutons, pecans and blue cheese




SOUR ORANGE AND LIME CHICKEN



2 to 3 chickens, 3½ to 4½ pounds each, cut up for frying

1 garlic bulb, separated into cloves and minced or crushed

1 1/3 cups fresh sour orange juice plus 2/3 cup Key lime juice, or 2/3 cup fresh orange juice plus 1 cup fresh lemon juice plus 1/3 cup fresh lime juice

2 tablespoons freshly ground black pepper (orto taste)

Vegetable oil for frying

2 large eggs

½ cup milk

About 3 cups all-purpose flour

To marinate chicken: Wash and dry chicken pieces. Place in glass, ceramic or plastic bowl. Add garlic, juices and black pepper. Toss carefully to coat. Cover. Refrigerate overnight.

To fry chicken: Heat generous quantity of oil until very hot in deep skillet or deep-fryer. In shallow bowl, beat eggs with milk until frothy. Place flour in another shallow bowl. Dip chicken, 1 piece at a time, into egg, then flour. Shake off any excess flour, but make sure chicken is well coated. Fry in hot oil until dark golden brown. Drain on paper towels and serve

Sour oranges are available this time of year, but if you can't get them, use half fresh lime and half fresh lemon juice. But fresh juice is a must for this recipe.




TWICE TANGERINE MEATBALLS



1 pound ground beef

½ pound bulk pork sausage

¼ cup fine dry bread crumbs

1 egg, slightly beaten

2 teaspoons freshly grated tangerine zest, divided

¼ teaspoon ground nutmeg

1 tablespoon vegetable oil

1 cup fresh-squeezed tangerine juice

Juice of ½ lemon (3 tablespoons)

2 tablespoons granulated sugar

1 tablespoon cornstarch

Hot cooked rice or noodles

Tangerine zest and segments, seeded, for garnish

To make meatballs: Thoroughly combine beef, sausage, crumbs, egg, 1 teaspoon zest and nutmeg. Shape firmly into 24 small balls. In large skillet, brown meatballs well in oil. Remove from skillet. Pour off all but 2 tablespoons drippings.

To make sauce: Gradually blend tangerine and lemon juice into sugar and cornstarch. Add to pan drippings. Cook over medium heat, stirring, until thickened. Add meatballs. Cook, covered, for 5 minutes over low heat. Uncover. Add remaining 1 teaspoon zest. Heat thoroughly.

To serve: Serve over bed of hot cooked rice. Garnish with tangerine segments and tangerine zest.

substitute orange peel and juice if you must. A cup of tangerine juice takes about a dozen tangerines and lots of patience.

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GRAPEFRUIT, AVOCADO AND ARUGULA SALAD



2 large or 3 medium red or pink grapefruit, preferably Ruby Red

2 teaspoons champagne vinegar

Salt and freshly ground black pepper to taste

5 tablespoons extra-virgin olive oil

1 scallion (white and tender green parts)

2 avocados, pitted and thinly sliced

3 handfuls arugula, washed and dried

To prepare grapefruit:Using sharp knife, cut slice from top and bottom of each grapefruit to expose sections. Place grapefruit on cutting board. Using sharp paring knife, cut rind and membrane off in strips, beginning at top and working to bottom, cutting all the way to flesh. Carefully cut along each side of remaining membranes to release each grapefruit section, reserving as much juice as possible. Place grapefruit sections in bowl. Squeeze membranes and pith to extract as much juice as possible. Set aside.

To make vinaigrette:In another bowl, whisk together 2 tablespoons grapefruit juice and vinegar. Season with salt and a generous grind of pepper. Whisk in oil. Taste and adjust seasoning and acidity as necessary. Set aside.

To prepare scallion: Cut scallion in half lengthwise. Thinly slice each half to produce thin half-moon shapes. Place in small bowl. Drizzle with 1 tablespoon reserved vinaigrette. Set aside.

To assemble: Toss arugula with 1 tablespoon reserved vinaigrette. Arrange grapefruit segments and avocado slices on individual plates. Top with tangle of arugula. Spoon over remaining vinaigrette. Garnish with reserved scallion. Serve immediately.

(If desired, embellish with a shaving of Parmigiano-Reggiano cheese or steamed shrimp or thinly sliced chicken breast)




TEQUILA-ORANGE BUTTER SAUCE


Makes 1 cup.

1 shallot, minced

2 serrano chiles, stemmed, cut in half, seeded

2/3 cup fresh orange juice

¼ cup white-wine vinegar

2 tablespoons tequila

¼ cup whipping cream

¾ cup unsalted butter, at room temperature

Salt and ground white pepper

In medium skillet, combine shallot, chiles, juice, vinegar and tequila. Bring to a boil. Boil for 2 minutes, or until reduced to ¼ cup. Strain. Discard peppers. (Note: For hotter sauce, let peppers steep in the liquid for 10 minutes.) Return strained sauce to skillet. Add cream. Boil for 3 to 4 minutes, or until thickened. Reduce heat to low. Let pan cool. Whisk in butter, 2 tablespoons at a time, to make smooth, creamy sauce. Season to taste with salt and pepper. Keep sauce warm.

This sauce is good on scallops, fresh grilled tuna, swordfish or shrimp.





JICAMA AND ORANGE SALAD



• Salad:

1 large jicama, peeled, cut into matchstick julienne (2 cups)

2 medium oranges, peeled, seeds removed, cut into chunks

¾ cup whole cilantro leaves, loosely packed

• Dressing:

1/8 cup fresh lime juice

1/8 cup rice-wine vinegar

¼ cup extra-virgin olive oil

Salt and freshly ground black pepper

In large salad bowl, toss together jicama, oranges and cilantro. In small bowl or jar, whisk lime juice, vinegar, oil and salt and pepper to taste. Sprinkle over salad. Serve at once