Kai's "Old-Fashioned" Recipe Thread

:D

HiYa Gummi



CHICKEN POTPIE


2 cups chicken stock

1 pound boneless chicken, diced

¼ cup butter

¼ cup flour

½ cup heavy cream

½ cup frozen pearl onions

½ cup frozen peas

½ cup mushrooms, sliced

½ cup diced fresh carrots

½ cup diced celery

2 tablespoons butter, divided

Salt and pepper to taste

Fresh chives or parsley, chopped

Purchased puff pastry sheets

1 egg yolk

To poach chicken: In large saucepan or Dutch oven, bring chicken stock to a boil. Add diced chicken. Poach until no longer pink on outside. Using slotted spoon, remove chicken from stock. Set aside. Reserve stock.

To make sauce: In small saucepan, melt ¼ cup butter. Whisk in flour to make roux, stirring until no lumps remain. Whisk roux into chicken stock. Bring to a boil. Reduce to a simmer. Add cream. Add frozen pearl onions and peas.

To make filling: Meanwhile, saute mushrooms in 1 tablespoon butter until tender. In separate pan, saute carrots and celery in 1 tablespoon butter until tender. Add mushrooms, carrots, celery and chicken to sauce. Simmer for 20 minutes, stirring occasionally. Season with salt and pepper.

To make puff pastries: Meanwhile, preheat oven to 350 degrees. Remove puff pastry sheets from packaging. Gently lay flat to thaw. Cut 8 to 10 circles of pastry to fit top of soup bowls. (Note: Do not roll puff pastry sheets with rolling pin.) Combine egg yolk and 1 tablespoon water. Whisk with fork. Brush tops of each pastry with egg yolk mixture. Place pastry circles on baking sheet. Bake according to package directions until golden brown.

To serve: Pour filling into individual soup bowls. Garnish with chives or parsley. Top with cooked puff pastry round.
:D .


TAVERNS FROM THE FARMER




2½ pounds ground beef

3 cups chopped celery

1 large diced onion

1 cup ketchup

1 can cream of tomato soup

1 can chicken gumbo soup

2 tablespoon prepared mustard

2 tablespoons vinegar

2 tablespoons brown sugar

1 teaspoon chili powder

Salt and pepper to taste

In large frying pan, brown ground beef. Add chopped celery and onion. Cook until vegetables are tender. Drain off excess fat. In large bowl, combine meat mixture, ketchup, tomato soup, chicken gumbo soup, mustard, vinegar, brown sugar, chili powder, salt and pepper. Transfer to crockpot. Cook on low for 6 to 8 hours. Or transfer to oven-safe cooking pot and bake in 250-degree oven for 2 hours, stirring occasionally. Serve on hamburger buns.


:D

:D


Swordfish Steak with Curried Lentils and Red Pepper Coulis


For red pepper coulis:
1/8 cup diced white onion
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger
1 red bell pepper, diced
2 medium tomatoes, peeled, seeded and coarsely chopped
3/4 cup vegetable or chicken stock

For curried lentils:
1/4 white onion, finely diced
2 slices applewood smoked bacon, cut in half
2 tablespoons butter
1 tablespoon Madras curry powder
1 small celery root, washed, peeled and finely diced
3/4 cup red lentils, rinsed
1 cup chicken or vegetable stock
1/4 cup heavy cream

2 tablespoons vegetable oil
2 tablespoons Caribbean jerk seasoning
1 garlic clove, minced
four 6-ounce pieces swordfish steaks
fresh mint sprigs and chives for garnish

Make red pepper coulis: Cook onion in oil in saucepan over moderately low heat until softened, about 5 minutes. Add ginger, red bell pepper and tomatoes, increase heat to moderately high and simmer for two minutes. Add vegetable or chicken stock and simmer until mixture is reduced to about 1 cup. Season with salt and pepper to taste, transfer to a blender and purée until smooth (or use a hand held blender to purée). Strain through a fine sieve, season with salt and pepper to taste and keep warm.

Make curried lentils: Cook onion and bacon in butter in a saucepan over moderately low heat until translucent, about 5 minutes. Add curry powder and cook, stirring, for 2 minutes. Add celery root, lentils, and chicken or vegetable stock and bring mixture to a boil. Turn down to a simmer and simmer for 20 to 30 minutes, or until lentils and celery root are tender. Add heavy cream and salt and pepper to taste and simmer 2 minutes. Discard bacon and keep warm.

Preheat oven to 350°F. Combine oil, jerk seasoning and garlic and rub fish on both sides with the mixture. Season with salt and pepper to taste. Heat a large ovenproof skillet over moderately high heat until hot, add steaks and sear on both sides. Transfer to oven and bake until just cooked through, about 5 to 6 minutes. Serve each piece of swordfish on a mound of the curried lentils and topped with some of the red bell pepper coulis. Garnish with a sprig of fresh mint and chives.


:D



SPICE-CRUSTED HAM WITH MAPLE MUSTARD SAUCE



1 (8- to 10-lb) fully cooked shank-end ham
4 garlic cloves
1 1/2 teaspoons fine sea salt
1 tablespoon whole coriander seeds
1 tablespoon mixed peppercorns (containing black, pink, white, and green peppercorns but not allspice)
1 tablespoon all-purpose flour
3 tablespoons unsalted butter, softened

Accompaniment: maple mustard sauce

Garnish: 2 large bunches fresh flat-leaf parsley

Special equipment: an electric coffee/spice grinder

Preheat oven to 350°F.

Remove any thick skin from ham and all but about 3/4-inch layer of fat.

Mince and mash garlic with salt to a paste. Coarsely grind coriander and peppercorns in coffee/spice grinder and stir together with flour, butter, and garlic paste in a bowl.

Spread spice paste all over ham, then put ham, cut side down, in a greased large roasting pan. Bake in middle of oven until crust is golden and an instant-read thermometer inserted into center (do not touch bone) registers 150°F, about 1 1/4 hours.

Transfer ham to a platter and let stand 15 minutes before slicing.

:D

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;)

loved the pic you sent -- going to post it ?
bwahahahahahahaha

Quote:

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Originally posted by Jolie Rouge
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;)

loved the pic you sent -- going to post it ?
bwahahahahahahaha

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:eek: Yeahsureyoubetcha ;)

HEATHER'S VERY EASY CHICKEN CORDON BLEU

4 boneless/skinless breasts
4 slices Bavarian ham (or other type)
4 slices swiss cheese
Salt and pepper
Garlic powder

Butterfly the breasts...pound until desired thickness. Layer ham...cheese a dash of salt and pepper. Roll up. You can bread these and brown in skillet with a little olive oil (or other type).
Then bake in dish with seam side down...and little water in pan at 350 for about 30 minutes.

Tips & Timing:
You can omit the breading and oil and just bake. Reduces the fat and carbohydrate intake. I've also done the "stuffed chicken" with imitation crabmeat, cheese and broccoli...or bacon onion and Spinach...I cook and crumble bacon first. All very delicious!!

:D




Pork Tenderloin with Rosemary



One 3/4-pound whole pork tenderloin
1/4 cup flour
3 Tablespoons melted butter
1 cup white wine
2 sprigs fresh rosemary
Salt and pepper

Trim and slice tenderloin into 1/4-inch medallions, flatten with a meat pounder, and season with salt and pepper. Lightly dredge in flour and saute in large skillet with very hot butter. After browning both sides, add wine and rosemary, cover skillet, and place in a 350-degree oven for 20 minutes.



:D

Garlic and Thyme Brulee


2 whole heads of garlic
2 teaspoons olive oil
Sprig of fresh thyme
6 egg yolks
9 ounces whipping cream
1-1/2 teaspoon salt
2 teaspoons freshly ground pepper
1 Tablespoon chopped fresh thyme

Slice root ends off garlic heads and discard. Drizzle each cut side of the garlic heads with olive oil. Place the garlic and the thyme sprig in a square of foil and wrap tightly. Bake in a 375 degree F oven for 30 minutes.

Gently squeeze the baked cloves of garlic out of their skins, chop finely and divide the baked garlic among 6 ovenproof ramekins. Beat the egg yolks with the cream and strain through a fine strainer. Stir in salt, pepper, and thyme and then pour mixture into the ramekins.

Place the ramekins in a pan of hot water that comes 2/3 of the way up each ramekin. Cover with foil and bake at 300 degrees F for 20 to 30 minutes. Remove the ramekins from the hot water bath and cool. Place brulees under a hot broiler just long enough to lightly brown the tops. Let cool to room temperature and serve

:D


Spinach Salad


spinach (cleaned, de-stemmed, and torn)
strawberries (sliced)
blueberries (whole)
walnuts or pecans (halved)

Dressing:
1/3 cup sugar
1 teaspoon salt
1 teaspoon dry mustard
1/3 cup white wine vinegar
1 cup salad or olive oil
1 Tablespoon poppy seeds

Mix a bag of spinach, strawberries, and blueberries. Add nuts. Just before serving, mix dressing ingredients in a covered jar, shake well, and dress salad.


:D


Mint Anglaise



1-3/4 cups milk
1/4 cup heavy cream
8 egg yolks
1/3 cups sugar
4 sprigs mint

Put milk, cream, and mint in heavy saucepan. Heat until just bubbling on sides. Combine egg yolks and sugar; whisk until smooth. Slowly whisk milk and cream into eggs. Put back into pot and cook over low heat until mixture thickens and bubbles disappear. Immediately stream mixture into a bowl which has been placed in another bowl filled with ice and water. Stir until cooled.




:D :D

Mexican Appetizer Platter


1 pound lean ground beef
1 large onion, chopped
Salt to taste
1 pound refried beans
1 (4 ounce) can chopped chilies, drained
1-1/2 cups grated Monterey Jack cheese
1-1/2 cups grated mild Cheddar cheese
3/4 cup taco sauce
3 green onions
1 (2 1/4 ounce) can sliced ripe olives, drained
1 medium avocado, mashed
1 cup sour cream
Tortilla chips


Brown beef and onion. Drain thoroughly. Season with salt. Spread refried beans in a 10 x 15 ovenproof dish. Top with meat and onion mixture. Sprinkle with chopped chilies, then cheeses. Drizzle taco sauce over all. Bake, uncovered, at 400 degrees for 20 minutes. Garnish with green onions and olives. Mound avocado in center. Top with sour cream. Tuck tortilla chips around the outside edge of dish. Serve immediately.



Note: First 5 layers, meat through taco sauce, can be prepared in advance and chilled until cooking time.

SERVES: 16 - 18






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;)

APPLE CURRY CHICKEN

2 chicken breasts
1 cup apple juice
1/4 teaspoon salt
1 teaspoon curry
3/4 teaspoon poultry seasoning
1/8 teaspoon garlic powder
2 packs sweetener
1 med apple
1/4 cup raisins
1/2 c chopped mild onion
1 1/2 cups plain croutons--like bread dressing not salad croutons.

Place chicken in casserole dish sprayed with Pam
Mix seasonings in the apple juice
mix croutons, apple and raisins together and tuck around the
chicken,then pour the seasoned apple juice over it all.

Bake 375 until chicken is done 45 min to 1 hr.
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Chinese Curry Chicken

3 cups Chicken, cubed
1 cup celery, diced
1 cup onion,diced
1/4 cup olive oil
2 cups coconut milk
1 teaspoon salt
1 teaspoon sugar
1 teaspoon white pepper powder
1 Tablespoon curry powder
2 Tablespoons corn starch (mix with enough water to form paste)

Heat wok or pan on high. Add olive oil. Place chicken in oil, cooking only
80% and drain off oil. (Takes less than a minute) Set aside chicken, stir
into heated wok, celery and onion and cook 30 seconds. Return chicken
to wok, add coconut milk, all spices, dash of water and prepared corn starch.
Stir on high heat less than a minute and serve with prepared rice or noodles.
Cooking time approx. 3 minutes. Serves 4.
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Gingerbread Teddy Bear Cookies

1 c Butter or margarine
2/3 c Packed brown sugar
2/3 c Dark or light corn syrup
4 c All-purpose flour
1 1/2 ts Ground cinnamon
1 ts Ground ginger
3/4 ts Baking soda
1/2 ts Ground cloves
1 ea Beaten egg
1 1/2 ts Vanilla
Miniature chocolate pieces
Royal icing for decorating

In a saucepan combine butter, brown sugar, and corn syrup. Cook and
stir over medium heat until butter is melted and sugar is dissolved.
Pour into a large mixing bowl and cool 5 minutes.

Meanwhile, combine flour, cinnamon, ginger, soda, and cloves.
Add egg and vanilla to butter mixture and mix well. Add the
flour mixture and beat until well mixed. Divide the dough in half.

Cover and chill at least 2 hours or overnight.

To make each bear shape dough into one 1 inch ball,
one 3/4 inch ball, six 1/2 inch balls, and five 1/4 inch
balls. On an ungreased cookie sheet flatten the 1 inch ball
to 1/2 inch thickness for body. Attach the 3/4 inch ball
for head and flatten to 1/2 inch.
Attach the 1/2 inch balls for arms, legs, and ears.
Arrange remaining 1/4 inch balls atop ends of arms and
legs for paws.

Use chocolate pieces for eyes and navel. Bake in a 350 degree oven
for 8 to 10 minutes or until done. Carefully remove and cool.
If desired, pipe on bow ties with royal icing. Makes 16

:D


Fried Rum Apples



4 large apples (peeled and sliced)
1 cup of brown sugar
1 tablespoon of cinnamon
a pinch of ground cloves
2 tablespoons of Myers's Dark Rum
1 tablespoon of butter

Mix ingredients in a skillet.
Place over a medium heat.
Cook until the apples are tender.
Serve hot topped with fresh cream or fat-free whipped cream.
For a dramatic effect to impress guests and horrify fire officials, pour 1 tablespoon of rum over each serving and set ablaze. Serves four and scares all.


:D
From My Favorite Cajun


Winter Salad


Winter Salad

Ingredients:
1 Head cauliflower
2 Bunches Broccoli
1 Box sliced mushrooms
3 Bunches onions - chipped
1/2 C sunflower seeds or sliced nuts
6 Pieces of Bacon - Fried Crisp and chopped up

Dressing:
1 C Mayonnaise
3/4 C Rice Vinegar
1 C Sugar

Mix sugar and mayonnaise together. Add vinegar in small amounts mix and let stand.
Chop all veggies into bite size pieces Mix all vegetables together. Re-stir dressing and mix together with vegetables.

If desired, you can add most any type of vegetable (Celery, squash, bell pepper, etc)
Better if made the day before. Will keep in the fridge for several days.

:D

Citrus Soup


1 large grapefruit
2 navel oranges
2 fresh tomatoes, chopped
1/2 cup seedless cucumber, chopped
1/4 cup tomatillos, chopped
1/4 cup fresh cilantro, chopped
1/4 cup onion, chopped
2 cloves garlic, minced
Juice of 1 lime
1/4 cup chicken broth
1/4 cup tomato juice
Hot sauce to taste

Peel, section and chop grapefruit and oranges, add chopped tomatoes and remaining ingredients. Chill until ready to serve.






:D


Pork Tenderloin with Apples and Cranberries


1/3 cup apple juice
1/3 cup chicken broth
1 Tbsp. brown sugar
1/4 tsp. fresh ground pepper
Pinch of salt
2 tsp. cornstarch
1/2 tsp. sage
1 1/2 pounds pork tenderloin
1/4 cup all-purpose flour
1/4 cup olive oil
1 small sweet onion, chopped
1 cup apples, peeled and thinly sliced
1 cup fresh cranberries

Combine first 7 ingredients in a bowl and mix well. Slice pork into 1-inch slices and place between two sheets of wax paper. Pound with a meat mallet until flattened to 1/2-3/4 inch. Coat each piece with flour. Heat 1 Tbsp. olive oil in a skillet and brown pork pieces, remove from pan. Add remaining oil to skillet and saute onion, return pork to the pan and add apple juice mixture, apples and cranberries. Simmer for several minutes over low heat. Serve over hot wild rice.

:D



Chocolate Cheesecake


1 9-inch deep-dish graham cracker piecrust
4 8-oz. packages cream cheese, softened
1 cup sugar
1 tsp. vanilla
8-oz. semisweet baking squares, melted and cooled slightly
4 eggs
1 Tbsp. amaretto liqueur

Combine cream cheese, sugar and vanilla and mix well. Add chocolate, eggs and amaretto and beat with a hand mixer until smooth. Pour into piecrust and bake for about 1 hour at 325 degrees. Chill for several hours before serving.

:D

Grilled Green Onions and Asparagus


• 3/4 to 1 lb. pencil-thin asparagus, trimmed of tough stems

• 3 bunches green onions, trimmed of root ends and green tops and cut to about 4 inches long

• About 2 tbsp. extra-virgin olive oil

• Generous pinch sugar

• Salt and freshly ground black pepper to taste

• 1/4 c. pine nuts

• 2 tbsp. high-quality commercial balsamic vinegar or fresh lemon juice

• 1/4 c. finely diced red onion

Up to 3 hours before serving, gently combine the asparagus and green onions with the olive oil, sugar, salt and pepper. Let stand at room temperature.

Meanwhile, toast the pine nuts in a dry skillet over medium heat until fragrant and beginning to brown.

When ready to serve, separate the green onions and asparagus. Cook the green onions in one or two batches on an outdoor grill, in a skillet or sauté pan over medium-high heat, until browned on all sides and tender-crisp, about 3 minutes. Remove to a platter. Repeat the process with the asparagus; it takes 4 to 5 minutes.

Arrange the two vegetables on a serving platter, sprinkling with the balsamic vinegar or lemon juice, onion and pine nuts. Serve at room temperature


Roast Pork


• 3 tbsp. fresh rosemary leaves

• 3 large cloves garlic, sliced

• 1 tbsp. coarse salt

• 1 tbsp. freshly ground black pepper

• 3-lb. rolled pork loin

• 2 whole cloves

• 1/2 c. olive oil, divided

Chop the rosemary and garlic, and mix with the salt and pepper. Make incisions all around the pork and stuff some of the mixture into them. Pat the rest of the mixture onto the outside of the loin, stud the meat with the two whole cloves and rub with half of the olive oil. Let the meat stand for a few hours in the refrigerator.

Preheat oven to 350 degrees. Put the rest of the oil and the meat in a roasting pan and place in the oven. Roast for about 90 minutes, basting and turning the meat every 20 minutes. If the meat is not brown after 90 minutes, raise the oven temperature to 425 for 10 minutes.

Remove the roast to a cutting board and let it rest for 10 minutes. Meanwhile, remove as much fat as possible from the cooking liquid. Add 1/2 cup hot water to the pan and bring to a brisk boil, stirring to remove the residue on the bottom of the pan. Slice the meat in 1/3-inch-thick portions and spoon the pan sauce over the slices.

Heya fugi. The asparagus sounds good. I'm going to bed, fighting a killer headache, but I just wanted to come in and give you a big hug. Sucks around here the last couple nights, you know? I miss that goofy cajun. :(