Kai's "Old-Fashioned" Recipe Thread

[unicorn9149]

Thanks that was just what I needed. You guys are going to spoil me getting these recipes so fast.

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[the fugative]

Todays Recipie



Bavarian Style Beef


3 cups beer
1 large minced onion
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 pounds round steak, cut into 2 inch cubes
3 tablespoons corn oil
3 medium carrots, sliced
1 tablespoon flour
2 tablespoons grated orange rind
2 tablespoons currant jelly
1 tablespoon lemon juice


Combine the beer, onions, salt, pepper and meat. Marinate for 12- 24 hours in the refrigerator. Remove the meat from marinade, drain well and reserve mariade.

Brown meat in oil in dutch oven. Add marinade and carrots. Cover and cook over low heat 2-2 1/2 hours or until meat is tender. In a small bowl mix flour with a little water, add orange rind, jelly and lemon juice. Add this mixture to pan drippings to make a gravy and cook 5 minutes. Serve over egg noodles.

[Jolie Rouge]

Minute Minestrone

1 Tbsp. olive oil
2 cloves garlic, minced
1 small onion, chopped
1 carrot, grated
2 small zucchini, diced
2 cups cabbage, shredded
2 cups chicken broth
1 15 oz. can diced tomatoes
1 15 oz. can cannelloni beans, drained
1 tsp. dried rosemary
1/2 tsp. dried basil
1/2 tsp. crushed red pepper
Salt and pepper to taste

Heat olive oil in a large saucepan.
Saute garlic, onion, carrot and zucchini until tender.
Add cabbage and continue cooking until cabbage is tender.
Add remaining ingredients and cook over medium heat for 15 - 20 minutes.

Barry's Marinara Sauce

4 Tbsp. olive oil
1 large onion, diced
2 cloves garlic, minced
1/3 cup fresh basil leaves, coarsely chopped
4 28oz. cans crushed tomatoes
1 6oz. can tomato paste
2 Tbsp. sugar
Salt and pepper to taste

In a large pot saute onion and garlic in olive oil until tender.
Add basil, crushed tomatoes and tomato paste.
Add sugar and salt to taste and simmer for several minutes until ready to serve.
You may serve this sauce with your favorite pasta or make pasta of your own (recipe to follow).
Results in a very tomatoey sauce. You can probably cut out at least one can of the tomatoes and still have a very tasty sauce. You may also add a pound of browned Italian sausage or your favorite sauteed vegetable like zucchini or mushrooms.
As always, top with freshly grated Parmesan or Romano cheese.

Fresh Pasta Dough

1 and 1/2 cups semolina flour
1 and 1/2 cups all purpose flour
Pinch of Salt
2 tsp. olive oil
4 eggs, beaten

Combine both flours and salt in a mound on your countertop.
Create a well in the middle of the mound.
Add eggs and olive oil inside the well and beat the eggs and oil together .
Gradually incorporate the flour and eggs/oil together, being careful not to break the sides of the well.
Continue mixing until dough is formed and knead for about 5 minutes. Wrap in plastic wrap and allow to sit about 20 minutes.
Roll dough out and place through a pasta press starting with the number 1 setting and working gradually through to the number 9 setting on the press.
Cut thin dough into 12 inch pieces and run through cutting portion of the pasta press to make desired shape.
You may also roll out with a rolling pin and cut to desired shape. Fresh pasta is much better than dried and has a really different flavor.
If you cannot find semolina flour you may use a total of 3 cups of all purpose flour. This will make the pasta lighter.
For cooking, boil some water in a large pot with just a little olive oil and salt. Once the water boils, dump the pasta into boiling water for only about 1 to 2 minutes. Fresh pasta cooks much faster than the dried stuff.
Drain the pasta in a colander and serve immediately.

Note : I am usually not this ambitious,

Pineapple UpsideDown Cake

1/2 cup brown sugar
1/4 cup butter, melted
6 8 pineapple slices from a can, drained
6 8 maraschino cherries
2 eggs, separated
1/2 cup sugar
3/4 cup allpurpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup pineapple juice
Whipped topping

Combine brown sugar and butter in a small bowl.
Spread mixture in bottom of ungreased 9inch round cake pan.
Arrange pineapple slices in pan and then place one cherry in the middle of each slice.
In another bowl, beat egg yolks until thickened.
Slowly add sugar and beat together.
Add flour, baking powder, salt and pineapple juice and mix well.
In another bowl, beat egg whites until they form stiff peaks.
Mix egg whites in with flour mixture.
Pour combined ingredients over the pineapple slices in the cake pan. Bake in preheated 350 degree oven for 35 minutes.
Insert knife into cake after 35 minutes to see if knife comes out clean to make sure cake is cooked.
Allow to cool for about 3 minutes then invert cake pan over serving dish.
Serve with whipped topping if desired.

[the fugative]

Todays Recipie




Booya




2 cups water
1 tablespoon salt
1 teaspoon dried oregano, crushed
1 teaspoon paprika
1/2 teaspoon dried savory, crushed
1/4 teaspoon garlic salt
1 cup parsley sprigs
1 pound beef short ribs
1/2 pound boneless pork, cut into 1/2 inch cubes
1/2 pound beef stew meat, cut into 1/2 inch cubes
1 28oz can tomatos, cut up
1-2 large onions, sliced
1 cup chopped red cabbage
2 medium carrots, chopped (1 cup)
1 cup chopped rutabaga
2 celery stalks, chopped (1 cup)
1/4 cup chopped green pepper
1 16oz can green beans
1 8 1/2 oz can peas
1 8 oz can whole kernal corn

In a VERY Large Kettle combine water, salt, oregano, paprika, savory, garlic salt and parsely Add ribs, pork, beef, undrained tomatos, onion, cabbage,, carrots, rutabaga, celery & green pepper. Bring to boiling. Reduce heat, cover and simmer 2 hours or until meat is nearly tender. Remove ribs from soup. When cool enough to handle remove meat from bones and cube; discard bones. Return meat to kettle; add undrained beans, undrained peas and undrained corn. Cover and simmer 30 minutes. Serve with crusty style bread (i.e. french)

[Jolie Rouge]

Wonton Soup

1 pound ground pork
2 Tbsp. soy sauce
2 tsp. fresh ground ginger
1 tsp. salt
1 10-oz. package of frozen spinach, defrosted and squeezed dry then finely chopped
1/2 pound ready-made wonton wrappers
6 cups chicken broth
1 cup watercress leaves or fresh spinach cut into very small pieces
1/4 cup scallions chopped into small pieces

Combine pork, soy sauce ginger and salt in a large bowl and mix well.
Add the chopped spinach.
Place 1 tsp. of the filling just below the center of the wonton wrapper.
Fold one side over the filling and tuck the edge of that side under the filling.
Moisten the sides of the wonton wrapper with water and roll up the filled middle, leaving about 1/2 inch of the wrapper unrolled at the top.
Pull the unrolled ends together and pinch them together.
When all the wontons are assembled, add them to boiling water in a large (5-quart) saucepan.
Return the water to a boil and cook uncovered for about 5 minutes. You want them to be tender but to still be al dente (or whatever the Chinese equivalent of al dente is).
Drain wontons in a colander (you do not need to reserve any of the water).
Add the chicken broth to the pan and bring to a boil.
Add the watercress or spinach and scallions and the wontons.
Return to a boil and serve immediately.

(((or call for local chinesse take-out)))


Pepper Steak

2 pounds flank steak, cut into 1 inch strips
1 Tbsp. rice wine or dry sherry
6 Tbsp. soy sauce
1 tsp. sugar
4 tsp. cornstarch
3 green peppers, seeded and cut into 1 inch squares
3 Tbsp. fresh grated ginger root.
Vegetable oil for frying

Combine rice wine or sherry, soy sauce, sugar and cornstarch in a large bowl.
Add steak strips and marinate for about 6 to 8 hours, stirring occasionally.
Heat a large frying pan or wok then add about 1 Tbsp. of oil and bring to moderate heat.
Add green pepper squares and stir-fry for a few minutes until crisp tender.
Remove green pepper squares with slotted spoon and reserve.
Add about 3 to 4 more Tbsp. of oil to pan and bring to very high heat.
Add ginger and cook for a few seconds; then add the steak mixture. Stir fry for about 4 to 5 minutes until meat is no longer pink.
Add pepper squares and cook for a minute or so and then serve with hot rice.


Spicy Cucumber Salad

4 cucumbers
2 tsp. soy sauce
2 Tbsp. white vinegar
2 Tbsp. sugar
4 tsp. sesame seed oil
1 tsp. hot sauce
Salt and pepper

Peel cucumbers and cut them lengthwise.
Scrape out seeds with small spoon leaving hollow shells.
Cut cucumbers cross-wise into 1/4 inch strips.
Combine soy sauce, vinegar, sugar, sesame seed oil, hot sauce and salt and pepper in a small bowl and mix well.
Add cucumber and toss to coat each slice.
Chill before serving.


Hot Orange Pudding

1 cup of pearl tapioca
2 large oranges
5 cups water
1 cup sugar

In a small bowl, cover tapioca with a cup of water and let soak for about 4 hours.
Peel each orange and remove tough white membrane holding slices together.
Break orange flesh into small pieces.
In a large saucepan, combine 4 cups of water with the sugar.
Bring to a boil and stir until sugar dissolves.
Drain the tapioca and slowly pour it into the pan, stirring constantly.
Cook over medium heat for about 3 minutes until the pudding thickens. Add the orange, mix well and bring to aboil. Serve immediately.

[Jolie Rouge]

Red Beans
from River Road Recipes II... A Second Helping
Copyright 1994 The Junior League of Baton Rouge, Inc.

INGREDIENTS:
1 pound dried kidney beans
1 ham bone or left over ham
6 cups water
2 pounds link sausage, cut in 1-inch pieces
1 teaspoon salt
1/2 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1 bay leaf
3 cups cooked rice

TO PREPARE:
Soak beans overnight. Drain.
In a large Dutch oven or kettle, add all ingredients (except rice) and bring to a boil, stirring frequently to prevent sticking.
Reduce heat to low and cook slowly for several hours,* stirring occasionally.
If necessary, add water if beans are not tender.
If you prefer a thick gravy, mash a few beans and cook longer.* Serve over rice.

* Your personal taste will determine exactly how long the beans should cook. *

SERVES: 6



Oh Jaybird, where are you ??

[the fugative]

Todays Recipies



Appetizers

For Missmommy



Sausage Smorgasboard


Salami wedges (see below)
Cream Cheese Balls (see below)
sausage frills (see below)
8 oz cheddar cheese
8 oz swiss cheese
8 oz caraway cheese
3/4 puond Hard Salami

Prepare salami wedges, cheese balls and frills cover & refrigerate.

Cut cheese into 1/4 inch cubes arrange wedges, balls and sausage in pattern on large platter serve with assorted breads or crackers.

Salami Wedges;

Spread 1 package (3oz) cream cheese, softened over 9 slices of salami (use large salami about 4 inch diameter) Cover each with another slice of salami, refrigerate for 2 hours then slice into wedges (12 per round) refregerate until rerady to plate.
Cream Cheese Balls;

1 package (8 oz) softened cream cheese
1 teaspoon horse radish, prepared
1/2 teaspoon curry powder
chopped radishes
chopped pitted olives
1/2 teaspoon celery seed
chopped sweet pickles

Cut cream cheese into 3 equal parts, Stir horse radish into 1 part; shape into 1 inch balls and roll in chopped radishes. Stir curry powder into 1 part; shape into 1 inch balls and roll in chopped olives. Stir celery seed into remaining part; shape into 1 inch balls and roll in pickles. Refrigerate until ready to plate.

Sausage Frills;

Spread your favorite cheese spread in a strip across the center of 6 slices of Bologna. Fold Bologna length wise down the center of the cheese. Keep the rounded edges together, Pleat into 3rds (so it looks like a fan) and secure each frill with a toothpick.




Pecan Sandwiches

1 bag pecan halves
bacon flavored cheese spread
cream cheese (plain or flavored)
peanut butter


Sort pecan halves to match size. Spread on one half cheese or peanut butter and cover with another pecan half, arraange on plate.



Do these help or would you like some more?

[the fugative]

More Appetizers



Pineapple Hors D'ouevre



1 large can pinapple chunks, drained
1 bunch mint leaves, finely minced
1/4 cup macadamia nuts, finely chopped (You can use any nuts you like)

Drain pinenapple chunks and seperate into 2 piles, roll 1 pile in minced mint leaves and roll the rest in nuts. serve chilled.


Dill Pickle Hors D'ouevre


1 jar of dill pickles
pimento cheese spread
deviled ham spread

Hollow out center of dill pickles, fill some with pimento cheese and others with ham spread, refrigerate several hours, slice and arrange on platter.
with other Hors D'ouevres
(to hollow out slice in half, remove seed portion fill with cheese or ham put back together hold in place with toothpicks)

[missymommy]

Cool I think I will make a couple of them. Thanks those are
different that was exactly what I was looking for. These will
stand out in between the buckets of store bought stuff!!!!


THANK YOU

[Jolie Rouge]

Hot Broccoli Dip

1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped mushrooms
3 tablespoons butter
1 package frozen chopped broccoli, cooked and drained
1 can condensed mushroom soup
1 package (6 ounces) garlic cheese, diced
Generous squeeze of lemon juice

Sauté onion, celery and mushrooms in butter until tender.
Add to broccoli.
Mix in mushroom soup and the cheese; cook over low heat until cheese is melted and well blended.
A squeeze of lemon juice helps to retain the nice green color.
Serve in chafing dish with tostados, Fritos or toast rounds.
This can be prepared ahead of time, but do not heat until the last minute. May also be frozen.

YIELD: 1 quart


Hamburger Stroganoff

1-1/2 pounds ground beef
2 tablespoons butter
2 tablespoons salad oil
1 cup chopped onion
6-ounce can mushrooms
1 can beef bouillon soup
1-1/2 tablespoons flour
1/2 teaspoon caraway seed
Dash of nutmeg
Dash of Worcestershire sauce
Salt and pepper to taste
2 cups sour cream

Brown meat. Remove from skillet and pour off fat.
Melt butter and oil in skillet and sauté onions and mushrooms until onions are clear.
Remove from skillet.
Add flour to skillet and brown. (or as we say "make a roux...")
Add bouillon and blend.
Stir in salt, pepper, caraway, nutmeg, and Worcestershire.
Return meat, onions, and mushrooms to skillet.
Simmer all together for 15 minutes.
Before serving stir in sour cream.
Serve over noodles.
SERVES: 6


Chicken Tetrazzini
1/2 pound vermicelli, cooked and drained
1/2 pound mushrooms
6 tablespoons butter, divided
2 tablespoons all-purpose flour
2 cups chicken broth
salt and pepper, to taste
nutmeg, to taste
1 cup heavy cream
3 tablespoons dry sherry
4 to 5 cups cubed cooked chicken
1/2 cup sliced black olives
1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees.
Cook vermicelli, drain, and set aside.
Sauté mushrooms in 3 tablespoons butter, and set aside.
In a saucepan, melt 3 tablespoons butter and blend in flour. Gradually add broth, stirring until mixture is thickened.
Add salt, pepper, nutmeg, cream, and sherry, stirring and cooking 10 minutes.
Mix one-half sauce with mushrooms and vermicelli.
Pour into a buttered 3-quart casserole.
Mix remaining sauce with chicken and olives.
Pour over pasta mixture.
Sprinkle cheese over the top.
Bake 15 to 20 minutes until top is lightly browned.
SERVES: 8 - 10

Kentucky Pie

1 unbaked pie shell (10-inch)
1/2 cup butter
5 eggs
3 cups packed brown sugar
1/2 cup cream or milk
1 teaspoon vanilla
Pinch of salt

Cream butter, eggs, and sugar.
Add remaining ingredients.
Mix until smooth.
Pour into pie shell.
Bake at 325 degrees for 25 to 40 minutes

YIELD: 6 to 8 servings

[Jolie Rouge]

Perhaps you have noticed all the excitement in the bean aisle of your local supermarket. Next to those tried-and-true bags of dried kidney (named for their shape and their blood red color) and white (sometimes called "Great Northern") beans, are all manner of multicolored, flavorful and delicious beans from home and abroad: Black, Anasazi, fava, and mung and adzuki beans have arrived from Central American, Native American, Middle Eastern, and Far Eastern kitchens, respectively. They are all longing to be taken home for a soup adventure in your kitchen.

WHAT SPICE IS NICE?
The trouble with some of these more enticing and exotic bean offerings is, how do you prepare them? Often these beans have been bagged domestically, and the spice advice printed on the package has not been modified from the standard stateside recipe. Two chopped carrots, two ribs celery, the obligatory yellow onion and some S & P are what they want you to throw in with your pound of pre-soaked beans.
Well, that's a good start. But some seasonings are needed to bring out the individuality of these luscious legumes:

BLACK : Give black beans a south-of-the-border zing. Chop up some fresh cilantro (if you must go with dried spices, use two teaspoons from the spice jar labeled "comino" or "cumin"). A quarter cup of fresh cilantro for a pound of beans is about right. Add after the black beans have already simmered for an hour or more.

ANASAZI : The Anasazi Indians (who inhabit the Four Corners area: Colorado, Utah, Arizona and New Mexico) cultivated the lovely Anasazi bean, which is speckled mauve and white and has a mild, pinto-like flavor. Try a spike of fresh oregano, marjoram, and/or sage (but not more than a tablespoon of each herb to 16 oz. of Anasazis or the flavor will overpower the subtle bean).

FAVA : With favas, which are big, beige and flat, try some fresh garlic and crushed chiles. Middle Eastern fava lovers call for olive oil and lots of chopped parsley: 2/3 cup parsley for 16 oz. of favas is just right.

ADZUKI/MUNG : The adzuki bean is recognized by its small brown bulbous shape and a distinctive little white stripe down the side. The army-green mung bean is similar in its small size, but it is pellet-shaped, not unlike a Tic-Tac breath mint. Both adzuki and mung are delicious when cooked with grated fresh ginger. Add soy sauce after cooking.
A traditional Filipino recipe calls for the above and also for greens (like spinach, collard or turnip tops) and a cup of coconut milk added after the beans are almost cooked.

BEANS, BEANS, THE MAGICAL FRUIT : Regina uses the discretion of cyberspace to ask: "I am trying to eat less meat, but beans and tofu wreak havoc on my digestion...any advice?"

Good for you, Regina! Soy and legume protein is not only free of saturated fat, but also rich in isoflavones which may help fight cancer. Meanwhile, Valentine's Day is coming and heaven help you if you are snuggling under the covers with your honeybunch when those southern winds start a-blowin'!

There are several things you can do to combat the flatulence that sometimes results from legume consumption: The first is during the soaking process. Soak your beans before you cook as per the instructions on the package, which will usually recommend a ratio of at least 3:1 water to beans.
Eliminate the sugars that can cause gas by changing the soaking water
frequently, as often as it occurs to you. Next, you can add a teaspoon of baking soda to the cooking water. Mexican chefs add a natural anti-flatulent, the fresh leafy green called Epazote, to beans just as they finish cooking. You'll recognize Epazote by its flat elongated green leaves with reddish points at the tips. Thanks to Whitney, a master herb farmer in San Diego, for this secret. Finally, commercial enzymes made especially for this purpose, the best-known being "Beano," can be added to the first few bites of your meal.


Bean Appetit!