Kai's "Old-Fashioned" Recipe Thread

[the fugative]

TOASTED-GARLIC RICE


1 1/2 cups uncooked long-grain white rice
3 cups low-salt chicken broth
2 tablespoons fresh lime juice

2 tablespoons vegetable oil
12 large garlic cloves, minced
3/4 teaspoon salt
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh marjoram
1 1/2 teaspoons grated lime peel

Place rice in strainer. Rinse under cold water until water runs clear. Drain well. Bring broth and lime juice to simmer in medium saucepan.

Heat oil in large saucepan over medium heat. Add garlic; sauté until golden and sticky, about 1 minute. Add rice; stir 2 minutes. Add hot broth mixture and 3/4 teaspoon salt and bring to boil. Reduce heat to low; cover. Cook until rice is tender, about 25 minutes. Turn off heat; let stand, covered, 10 minutes. Add herbs and lime peel to rice; fluff with fork. Season with additional salt, if desired






PARSNIP AND APPLE SOUP


3 tablespoons butter
3 large leeks; white and pale green parts finely chopped, dark green parts reserved
5 large parsnips (about 1 1/2 pounds), peeled, cut into 1/2-inch pieces
2 medium Gala or Fuji apples (about 13 ounces total), peeled, cored, cut into 1/2-inch pieces
4 cups (or more) water

1 1/2 cups whole milk
Large pinch of sugar

Melt butter in heavy large pot over medium-high heat. Add leeks, parsnips, and apples. Cover; cook until vegetables begin to soften, stirring often, about 20 minutes. Add 4 cups water. Bring to boil. Reduce heat to medium. Simmer uncovered until vegetables are very tender, about 20 minutes. Cool slightly.

Working in batches, puree vegetable mixture with milk in blender until smooth, thinning soup with more water if desired. Return soup to pot. Season soup with sugar, salt, and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated.)

Cut enough reserved green parts of leeks into matchstick-size strips to measure 1 cup. Cook in medium saucepan of boiling water until tender, about 10 minutes. Drain.

Bring soup to simmer. Ladle into bowls. Garnish with leek strips



ESPRESSO CHILI


1/2 cup olive oil
5 large onions, chopped
1/4 cup instant espresso powder
1/4 cup chili powder
1/4 cup ground cumin
1/4 cup dried oregano leaves
2 28-ounce cans crushed tomatoes with added puree
1/3 cup honey
6 large garlic cloves, minced
7 15-ounce cans black beans, rinsed, drained
2 cups water
1 tablespoon salt
1/4 teaspoon chipotle chili powder or chili powder
Large pinch of ground cinnamon

Assorted toppings (sour cream, chopped fresh cilantro, chopped green onions, shredded cheese, sliced jalapeños, and shaved bittersweet chocolate)

Heat oil in heavy large pot over medium-high heat. Add onions and sauté until tender, about 8 minutes. Mix in espresso powder, 1/4 cup chili powder, cumin, and oregano. Cook 1 minute. Mix in tomatoes, honey, and garlic. Bring to simmer. Reduce heat to medium-low, cover, and simmer 30 minutes. Add beans, 2 cups water, salt, chipotle chili powder, and cinnamon. Bring to boil over high heat. Reduce heat to medium and simmer uncovered until mixture thickens slightly, stirring often, about 30 minutes. Season with salt. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Rewarm before serving.)

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[jaybird]

Originally posted by the fugative



TOASTED-GARLIC RICE

FUGI! Do you have ANY idea how hard it is to toast those little bitty things of rice? I've tried this recipe. I sprinkle the garlic on the rice, dump it in the toaster...nothing but a big, fat, stinky mess.

[the fugative]

Originally posted by jaybird
FUGI! Do you have ANY idea how hard it is to toast those little bitty things of rice? I've tried this recipe. I sprinkle the garlic on the rice, dump it in the toaster...nothing but a big, fat, stinky mess.

Well I usually put BREAD in my Toaster


Seriously your oil was not Hot enough when you dumped the ingrediants in

[jaybird]

I wasn't supposed to toast it?

[Jolie Rouge]

Rose Bath Salts

2-cups of Epson salts
1-cup sea salt
20 drops Rose essential oil
1-tablespoon glycerin
Dark pint (or red) paste or liquid food coloring
24 oz. decorative container

Mix the salts together in a large plastic bag with a tight zipper seal. Add the rose oil and glycerin. Tightly seal and shake to combine. Add the food coloring and shake until the desired color is reached, adding more food coloring if necessary. Store in the zippered bag for one week, shaking once a day to evenly distribute the color and oils. Pour into the decorative container and label.

[Jolie Rouge]

Rumination of the Day :

It's a good idea to
pay close attention
to the recipe when you cook.

That way
you won't spend a whole day
looking for minced onions.

[Jolie Rouge]

Celery Soup

3 Tbsp. butter
1 Tbsp. olive oil
1 medium onion, chopped
1 medium baking potato
1/2 cup chopped shallots
6 - 7 stalks of celery
3/4 cup dry white wine
4 cups chicken broth
1/2 cup Half and Half
Salt and pepper to taste
Croutons

Melt butter with olive oil in a pot. Add onion and potato and cook over medium heat for about five minutes. Add celery and shallots and cook for about 5 minutes more. Add wine, bring to a boil and cook for about three minutes. Add chicken broth, cover and simmer until vegetables are tender, about one hour. Remove from heat and allow mixture to cool for about 20 minutes. Pour mixture in batches into a blender and blend until the soup is smooth. Return soup to the pot, heat to a simmer and then add Half and Half and salt and pepper to taste. Serve with croutons for garnish.



Chicken Cacciatore

3 pounds chicken pieces (legs, thighs, breasts)
Salt and pepper
1 Tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 15-oz cans diced tomatoes
1 6-oz. can tomato paste
1/2 cup chicken broth
1 tsp. dried oregano
1/2 tsp. dried basil
2 cups fresh mushrooms, sliced
1 cup dry red wine
1 pound pasta

Sprinkle chicken pieces with salt and pepper. Heat oil in skillet and brown chicken on both sides. Remove chicken and set aside. Add onion and garlic to the skillet and saute, stir in tomatoes, tomato paste, chicken broth, oregano and basil. Return chicken to the skillet and simmer over low heat for 45 minutes. Add mushrooms and wine and simmer another 20 - 30 minutes. Serve over hot cooked pasta.



Caesar Salad

1 head romaine lettuce, torn into bite-sized pieces
1 head Boston lettuce, torn into bite-sized pieces
1/4 cup egg substitute or 1 pasteurized egg
1/4 cup olive oil
2 cloves garlic, minced
1 Tbsp. lemon juice
Salt and pepper to taste
1 tsp. Dijon mustard
1 2-oz. can anchovy fillets (optional)
Croutons
Fresh grated Parmesan cheese

Place lettuce in a large salad bowl. Combine next 6 (or 7 if you include the anchovy) ingredients in a blender and blend until smooth. Just before serving, drizzle dressing over salad and top with croutons and cheese.



Lemon Blueberry Coffee Cake

1 egg
2 cups biscuit mix
1/3 cup sugar
2/3 cup milk
2 tsp. grated lemon zest
1 and 1/2 cups frozen blueberries, thawed, rinsed and drained
2/3 cup confectioner's sugar
1 Tbsp. fresh lemon juice

Combine egg, biscuit mix, sugar, milk and lemon zest and mix well. Gently fold in blueberries. Pour into a lightly greased 9-inch round pan. Bake at 400 degrees for 20 - 25 minutes. Combine confectioner's sugar and lemon juice to make glaze. Drizzle over cake before serving.

[Jolie Rouge]

We can't forget what every guest should find at the end of a St. Patrick's Day party, great dessert and great drinks. This recipe for Shamrock Butter Cookies will be a great compliment to the Irish coffee you'll serve later.


Shamrock Butter Cookie

For cookies:

1 cup white sugar
1 cup butter
3 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
2½ cups all-purpose flour

For frosting:

2 cups sifted confectioners' sugar
½ teaspoon vanilla
2 tablespoons milk


Preheat oven to 350 F. Mix together all cookie ingredients, adding flour until dough can be handled and isn't sticky. Roll out dough until it's 1/8-inch thick. Cut out with shamrock-shaped cookie cutters and place on greased baking sheet. Bake them 10 minutes, until they have slightly browned edges. Move cookies to cooling rack.

Make frosting: combine sugar, vanilla and milk. Add another 1/2 tablespoon of milk, if necessary. Add green food coloring to your liking and stir. Frost cookies and serve.


Irish Coffee

Stemmed or grog glasses (1 per guest)
Very hot and strong coffee
1 tablespoon whipped cream
1 to 3 teaspoons of sugar (suit to taste)
1 shot of Irish whiskey

Warm up the glass -- simply pour boiling water into it and then dump it out. Mix each cup separately. Mix the whiskey and sugar. Then, pour in the coffee, leaving 1/2 inch of space below the brim. Top with whipped cream.

Tips & Timing: Don't stir the cream once it's been added; you should drink the coffee through the cream.


-------------


Now for the last chapter in our history lesson. Within the Christian calendar Patrick has long been remembered with fondness. This began as early as the ninth century AD with the Feast of St Patrick's "falling asleep" - in other words his passing on 17 March. The Book of Armagh included a note directing all monasteries and churches in Ireland to honor the memory of the saint by the celebration, during three days and three nights in mid-spring. Now here we are, so far away, yet prepared to toast to a good meal and great company. No need for four-leaf clovers when you have such delectable delights and good friends with which to enjoy them.

Have a great St. Patrick's Day!

[the fugative]

Warm Chocolate Dumplings


Sauce Ingredients:

1 1/2 Cups Brown Sugar

3/8 Cups Cocoa

1 1/2 T. Corn Starch

Dash of Salt

3 Cups Water

3 T. Butter

Dumpling Ingredients:
1 Cup Flour

1/2 Cup Sugar

2 t. Baking Powder

2 T. cocoa

1/2 t. salt

1 Egg beaten

1/3 Cup Milk

3 T. Melted Butter

1 t. Vanilla

Combine sauce ingredients. Mix well.

Heat until sauce comes to a boil and thickens slightly. Remove from heat.

Blend dumpling ingredients and beat 1 minute.

Return skillet with sauce to heat; cover and bring to simmer.

Drop dumplings by tablespoons into sauce.

Cover and simmer gently about 13 - 15 minutes.

Peek only once to make sure sauce is simmering.

Serve hot with Ice Cream.



Meatloaf



1 1/2 lbs. of chopped meat/lamb/pork combo
3 cloves of garlic, coarsely chopped
1/2 onion - finely chopped
1 jumbo egg
1 cup bread crumbs
1 1/2 Tbsp. horseradish
1/2 cup crumbled feta cheese
1 teaspon ginger
1/2 cup good quality marinara sauce


Preheat oven to 350 degrees.

Saute the onion and garlic a few minutes until golden brown.
In a large bowl, break up the chopped meat combo with a fork and add in the garlic and onions. Add in the remaining ingredients and mix well. Shape into a loaf and place in a buttered loaf pan. Bake for 30-40 minutes. Let sit for 10 minutes before cutting.





Spring Carrots


1 (18 oz.) Can Crushed pineapple
1/3 C. Horseradish
1/2 C.Honey
2 Tbls. Chopped red pepper or pimiento
4 C. Cut carrots or beets, cooked and drained
1/4 C. Toasted sliced almonds



Combine pineapple, horseradish and honey; bring to a boil and simmer 10 minutes. Add red pepper and hot cooked carrots. Stir to mix, heating if necessary. Sprinkle with almonds.

[1tiredmom]

Does anyone have old italian family recipes that they would like to share? my husband's grandparents came over on the boat so to speak & they were italian through & through-had 10 kids and now he is down to 2 uncles in their seventies-tried to get ingredients from his aunts but could not understand them at times so i wouldhave to watch them real closely-i helped his mom with a few but she's gone now too. i don't need exact amount of ingredients just what you(they used and i can just fool around with them on my own-& with st joseph's day coming up real soon -

if anyone has any recipe that they would like to share please send them to [email protected]. my mailing address is p o box 447, violet, la. 70092
thanks in advance for any help yall can give or thanks just for reading this----ann

[the fugative]

veal meatballs


For preparing meatballs with veal or other good lean meat.
At first, take some good and lean loin meat, and cut it into long and thin slices. Beat them well with the edge of the knife over a table, and take salt, ground fennel or coriander and sprinkle them over the aforesaid slices of meat. Then take some parsley, marjoram and good lard, and mince them together with some spices, and cover the aforesaid slices with them. Roll them up, and keep them well pressed for one hour, and then put them on a skewer to cook. But be careful not to let them dry up too much over the fire.




eggs cooked in the coals


Take the whole eggs and place them on the red hot coals, and beat them with a stick until they break, and let them cook. When they look ready, take them off and garnish them with a little vinegar and parsley.





Spaghetti with Bacon Sauce


16 ounce Spaghetti -- cooked
Green onions tops -- chopped
Bacon -- diced
Eggs -- beaten
2 tablespoon Olive oil
1/2 cup Parmesan -- grated (up to 3/4c)
1/8 teaspoon Hot prpper flakes or cayenne

In Skillet, cook bacon until crisp. Add oil and hot pepper flakes and continue cooking for a few mins. Add green onion. Cook until onion is tender. Remove from heat. In serving bowl, mix in eggs. Pour bacon mixture over spaghetti; toss. Toss in parmesan.




PASTA AND OREGANO


1 pound Rigatoni
2 tablespoon Oregano
1 pound Sausage-hot or sweet
1/4 cup Parmesan cheese
2 cups Cream-heavy
1/4 cup White wine
1 cup Garlic-minced
2 tablespoon Oil

IN A POT COOK PASTA TO YOUR LIKING.REMOVE CASING FROM SAUSAGE. IN A LARGE SAUCE PAN, ADD OIL, GARLIC, AND SAUSAGE BROKEN UP WITH A FORK WHILE COOKING FOR ABOUT 5 MIN. ADD WINE AND OREGANO, AND COOK FOR 5 MIN. MORE. THEN ADD CREAM AND PARMESAN CHEESE AND COOK UNTIL SAUCE BOILS.ADD SALT AND PEPPER TO TASTE. POUR OVER COOKED PASTA TOSS TO COAT SERVE







Linguine Pesto


2/3 cup packed coarsely chopped fresh basil leaves
1/3 cup grated fresh parmesan cheese
1/3 cup olive, vegetable or garlic flavored grapeseed oil
2 tablespoons pine nuts or chopped walnuts
1/2 teaspoon salt
1/8 teaspoon pepper
pinches of ground red pepper (optional)
6 large peeled cloves garlic
1 tablespoon margarine
1 package linguine noodles

Place all ingredients except linguine and margarine in a blender. Cover and
blend on high speed until mixture is uniform consistency. Cook linguine as
directed on the package. Drain and drizzle a little a oil over the linguine.
Toss with the basil mixture and margarine in a large serving platter.
Garnish with freshly grated parmesan cheese