Kai's "Old-Fashioned" Recipe Thread

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{{{missed ya'}}}

goin' to bed - reading Terry Pratchet - nice antidote to all the chaos. Serial Killer info on FYI/Warning forums --- scary things here and overseas ....

Spring is almost here - start the season with this fresh strawberry salad. We've made it easy and fast by using LOUIS RICH Oven Roasted Chicken Breast Cuts - no cooking required. Enjoy!

Strawberry & Chicken Salad

1 pkg. (10 oz.) romaine salad greens or 8 cups torn romaine
1 pkg. (6 oz.) LOUIS RICH Oven Roasted Chicken Breast Cuts
1 can (15 oz.) mandarin orange
segments, drained
2 cups sliced strawberries
1/2 medium red onion, sliced
1/2 cup Sliced Almonds
1/2 cup Creamy Poppyseed Dressing

TOSS romaine in large bowl with chicken cuts, oranges, strawberries and onion. SPRINKLE with almonds. DRIZZLE with dressing.

Plump strawberries are irresistible in this pretty dessert that's ready in no time.

Luscious Berries And Cream Pound Cake

1 cup Sour Cream
1/4 cup firmly packed light brown sugar
2 cups strawberries, sliced
1/4 cup strawberry preserves
6 slices pound cake (1 inch thick)
1 cup blueberries

MIX sour cream and sugar; cover. Refrigerate until ready to serve.
TOSS strawberries with preserves. Let stand at room temperature 30 minutes. Spoon sour cream mixture over cake slices; top with strawberry mixture and blueberries.

Special Extra: Cut pound cake slices into star shapes with cookie cutters. Place fruit on individual plates; top with pound cake star and sour cream mixture. Garnish with additional fruit.

Bread Pudding with Vanilla Sauce

6 slices of bread, cut into 1/2-inch cubes
1 cup hot water
1 cup packed brown sugar
4 eggs, lightly beaten
2 cups warm milk
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon salt
Vanilla Sauce (below)

Place the bread in a greased 2-quart baking dish. Mix the hot water and brown sugar in a bowl. Pour over the bread. Combine the eggs, milk, sugar, vanilla, cinnamon and salt in a bowl and mix well. Pour over the top. Bake at 350 degrees for 50 to 60 minutes or until a knife inserted in the center comes out clean. Drizzle with Vanilla Sauce.

(Note: You may serve this bread pudding warm or cold.)

SERVES: 6

Vanilla Sauce

2 tablespoons sugar
1 tablespoon cornstarch
3 tablespoons butter
3/4 cup milk
1/4 cup light corn starch
1 teaspoon vanilla extract

Mix the sugar and corn starch together. Melt the butter in a saucepan over low heat. Stir in the sugar mixture. Add the milk and corn syrup and stir to mix well. Bring to a boil over medium heat. Boil for 1 minute. Remove from the heat. Stir in the vanilla. Serve warm.

MAKES: 1-1/4 cups

:D


Blueberry Kuchen


Dough:

• 2 1/2 to 3 c. flour

• 1/2 tsp. salt

• 2 tbsp. sugar

• 1 1/2 tsp. rapid-rise, bread-machine or other instant yeast

• 1/2 c. milk

• 4 tbsp. unsalted butter, softened

• 2 eggs

• 1/2 tsp. vanilla extract

• Finely grated zest of 1 orange

• Vegetable oil for bowl

For the glaze:

• 1 egg

• 1 tbsp. orange juice

For the topping:

• 2 c. fresh blueberries

• 1/2 c. pecans

• 2 tbsp. Demerara sugar (coarse, raw sugar)

• 1/4 tsp. ground cinnamon

To prepare the dough, combine 2 1/2 cups flour with the salt, sugar and yeast in a large bowl. In a small saucepan, combine milk and butter and place over low heat until milk is lukewarm. Pour into a bowl and add eggs, vanilla and orange zest; mix until blended. Stir liquid ingredients into dry ingredients to make a soft dough, adding more flour if necessary.

Using a mixer with a dough hook, or by hand, knead dough until smooth and springy. Place in an oiled bowl and cover with plastic wrap. Leave to rise in a warm place until double in size, about 1 hour. (Or let rise in refrigerator overnight, returning to room temperature before proceeding.)

Punch air out of dough and press it out into a shallow 13-by 9-inch baking pan. Cover with a kitchen towel and leave to rise in a warm place 15 to 20 minutes longer.

Heat oven to 400 degrees. Prepare a glaze by mixing together egg and orange juice until blended. Paint glaze over dough. Spread blueberries on dough in a single layer. Chop pecans until splintery, but not too fine. Mix with sugar and cinnamon and sprinkle evenly over blueberries.

Place pan in oven and bake 15 minutes. Reduce heat to 350 degrees and bake until dough is risen and golden brown at edges, about 15 minutes more. Allow to cool about 10 minutes before cutting into 9 rectangles. Serve warm


:D

Whirligig Buns


Dough:

• 5 to 5 1/2 c. flour

• 1/3 c. superfine sugar

• 1/2 tsp. salt

• 3 packets rapid-rise, bread-machine or other instant yeast

• 7 1/2 tbsp. unsalted butter, softened

• 1 2/3 c. milk

• 2 eggs

• Vegetable oil for bowl

Filling and Glaze:

• 8 1/2 tbsp. unsalted butter, softened

• 1 c. plus 1 tbsp. superfine sugar

• 3/4 c. shelled pistachios (from about 1 1/2 c. with shells)

• 1 c. (6 oz.) semisweet chocolate chips

• 1 egg, beaten

To prepare the dough, heat oven to 450 degrees. In a large bowl, combine 5 cups flour, sugar, salt and yeast. In a small saucepan, combine 7 1/2 tablespoons butter and the milk and place over low heat until lukewarm. In a medium bowl, beat eggs lightly and then whisk in milk mixture. Stir liquid ingredients into dry ingredients.

Using a mixer with a dough hook, or by hand, knead dough until smooth and springy, adding more flour if necessary. Form into a ball and place in an oiled bowl. Cover with plastic wrap and let rise in a warm place until double in size, about 30 minutes.

Punch down dough. Line a 13-by 9-inch baking pan with parchment paper. On a lightly floured surface, roll out one-third of the dough and place in pan. Roll out remaining dough to a rectangle about 20 by 10 inches.

To make filling, mix together the butter and sugar to make a paste. Spread paste evenly over large rectangle of dough. Chop pistachios until splintery and sprinkle evenly over dough. Top with chocolate chips. Starting from longest side, carefully roll up dough so it looks like a long sausage. Cut dough into 20 slices, each 3/4-inch thick, and arrange with cut side up on top of dough in pan.

Brush buns with beaten egg and let them sit in a warm place until puffed up and snugly filling pan, about 15 minutes. Bake until buns are risen and golden brown, 20 to 25 minutes. Remove from baking pan to cool on a rack. Serve warm.

:D

:D

ROASTED ACORN SQUASH SOUP


1 acorn squash

2 tablespoons butter

¼ cup chopped celery

¼ cup chopped carrot

2 tablespoons chopped yellow onion

2 cups chicken broth

¼ cup whipping cream

1½ teaspoons fresh lemon juice

Salt and pepper to taste

Roasted pumpkin seeds, for garnish

To bake squash: Preheat oven to 300 degrees. Cut squash in half. Scrape out seeds. Place on jellyroll pan, cut side down. Bake for 1 hour and 15 minutes or until squash meat is completely soft.

To cook vegetables: In medium saucepan, melt butter. Add celery, carrot and onion. Cook slowly for 5 minutes or until soft. Scrape squash out of skin. Add to pan. Add chicken broth. Bring to a boil. Reduce heat. Cover. Simmer on low for 25 to 30 minutes or until carrot and celery are tender.

To finish soup: Puree vegetable mixture in blender or food processor, 1 or 2 cups at a time. Return to pan. Add cream, lemon juice, salt and pepper. Heat until warm, but do not boil. Garnish with roasted pumpkin seeds.

:D


TOMATO BASIL SOUP WITH COUSCOUS


½ cup chopped onion

1 tablespoon minced garlic

¼ cup butter

2 tablespoons olive oil

1 tablespoon chopped sun-dried tomatoes, optional

½ cup white wine

½ cup tomato sauce

5 cups chicken stock

2 teaspoons salt

¼ teaspoon black pepper

¾ cup couscous

2 cups cooked, diced chicken, light and dark meat

2 large tomatoes, peeled and diced

2 to 3 tablespoons chopped fresh basil, loosely packed

Fresh grated parmesan cheese, optional garnish

In large Dutch oven, cook onions and garlic in butter and olive oil until translucent. Add sun-dried tomatoes. Add white wine. Bring to a boil. Cook until reduced by half. Add tomato sauce, chicken stock, salt, pepper and couscous. Bring to a boil. Reduce heat. Simmer for 10 minutes. Add chicken, tomatoes and basil. Stir to combine. Garnish with parmesan cheese and more chopped basil. Serve immediately.

Note; If soup sits too long before serving, the couscous will cause it to thicken. If that happens, stir in 1 to 2 cups additional chicken stock or water.

:D

:D


CRABMEAT AND CHICKEN POTPIE


Makes 4 servings.

½ pound lump crabmeat

1½ pounds boneless, skinless chicken meat, cut into 1-inch chunks

Salt

Freshly ground black pepper

2 tablespoons all-purpose flour

4 tablespoons vegetable oil

2 tablespoons unsalted butter

½ pound red-skinned potatoes, cut into ¾-inch chunks

½ pound carrots, peeled, cut into ¾-inch chunks

1 medium yellow onion, peeled, cut into ¾-inch chunks

2 garlic cloves, minced

Pinch of crushed red-pepper flakes

1 sprig thyme

1 bay leaf

1 cup white wine

2 cups chicken stock or good-quality canned chicken broth

1 cup plus 1 tablespoon heavy cream

¼ cup dry sherry

½ cup shelled or frozen peas

½ pound frozen puff pastry, defrosted following package instructions

1 egg

To prepare crabmeat: Carefully pick through crabmeat. Discard any pieces of shell or cartilage. Transfer to bowl. Cover. Refrigerate until needed.

To prepare chicken: In mixing bowl, season chicken pieces with salt and pepper. Dust with flour. Toss well to coat evenly. In large skillet over high heat, heat 2 tablespoons oil. Add chicken pieces. Reduce heat slightly. Saute, turning pieces occasionally, for 5 minutes or until light golden. Using slotted spoon, transfer chicken to plate. Set aside.

To sauté vegetables: Add remaining oil and butter to pan. Add potatoes, carrots and onions. Saute for 2 to 3 minutes or until vegetables begin to look glossy and bright. Reduce heat to medium. Stir in garlic, red-pepper flakes, thyme and bay leaf. Saute for 2 to 3 minutes or just until vegetables begin to color slightly.

To make filling: Add wine. Using wooden spoon, stir and scrape to deglaze pan deposits. Simmer for 3 to 5 minutes or until liquid is reduced by about half. Add chicken stock and 1 cup cream. Bring to a boil. Reduce heat slightly. Simmer briskly for 15 minutes or until liquid is reduced by half again and is thick and creamy. Remove sprig of thyme and bay leaf. Stir in reserved chicken pieces and sherry. Season to taste with salt and pepper. Gently stir in reserved crabmeat and peas.

To chill: Transfer mixture to 4 large individual ovenproof 2-cup soup bowls, 4 ramekins of same size or 2-quart baking dish. Cover with plastic wrap. Refrigerate for 1 hour or until filling is cold.

To prepare puff pastry: Preheat oven to 400 degrees. (Note: The leading brand of frozen puff pastry dough comes in sheets that are already about ¼-inch thick. If your pastry is thicker, place on lightly floured work surface and, using rolling pin, roll out to that thickness.) Using tip of sharp knife, cut pastry into 4 circles that will fit inside rim of serving bowls or ramekins. For large baking dish, cut 4 circles that will cover top.

To bake potpies: In small bowl, beat together egg and remaining 1 tablespoon cream to make egg wash. Place bowls, ramekins or baking dish on baking tray. Place puff pastry circles on top. Brush top of pastry with egg wash. Carefully transfer baking sheet to oven. Bake for 20 to 25 minutes or until filling is bubbling hot and pastry is a deep golden brown. Serve immediately.

From -Wolfgang Puck's Kitchen

:D

SAVORY CHEESE BISCUITS



Makes 10 to 12 biscuits.

2 cups all-purpose flour

1½ teaspoons baking powder

1 teaspoon Italian seasoning

½ teaspoon baking soda

½ teaspoon garlic salt

¼ cup cold butter

½ cup milk

½ cup dairy sour cream

1 cup shredded cheddar cheese, plus additional for topping

To make biscuits: Preheat oven to 400 degrees. Measure flour, baking powder, Italian seasoning, baking soda and garlic salt into large mixing bowl. Using wooden spoon, stir to combine. Using pastry blender, cut butter into dry ingredients until mixture resembles coarse crumbs. In small bowl, whisk milk and sour cream until smooth. Make a well in center of dry ingredients. Add milk mixture all at once. Using wooden spoon, stir just until dough sticks together. Add cheese. Stir to combine.

To bake biscuits: Lightly flour work surface. Turn dough onto floured area. Sprinkle a little flour on dough. Gently knead 8 or 10 times, just until dough holds together. Roll dough out to ½-inch thickness with floured rolling pin. Using large knife, cut dough into 10 or 12 squares. Place on ungreased baking sheet, leaving about 1-inch space between each biscuit. Top with additional grated cheese. Bake for 12 to 15 minutes or until light golden brown. Serve immediately.

:D

BOINK BOINK BOINK BOINK BOINK BOINK BOINK BOINK!

Boo.

borkborkbork

Quote:

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Originally posted by jaybird
BOINK BOINK BOINK BOINK BOINK BOINK BOINK BOINK!

Boo.

borkborkbork

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:p

NUK NUK NUK NUK NUK

;)

Wise guy.

How was your weekend? Mine was perfectly glorious!

NO
June
2003

Quote:

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Originally posted by jaybird
NO
June
2003

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:p











Yasureyoubetcha






;)