Kai's "Old-Fashioned" Recipe Thread

[the fugative]

Fresh Strawberries With Honey Cream


• 1 quart fresh strawberries, stemmed, rinsed and dried

• 1 tbsp. sugar, plus more if needed

• 1 c. regular or reduced-fat (not nonfat) sour cream

• 1/4 c. honey

• 4 fresh mint sprigs, optional

Slice strawberries lengthwise and place in attractive serving bowl. Sprinkle with 1 tablespoon sugar and toss to coat. Taste and if needed sprinkle berries with a little more sugar. Let rest in bowl 5 minutes. In small bowl, whisk together sour cream and honey.

To serve, divide berries evenly among 4 wine glasses or serving bowls. Garnish each with dollop of honey cream and with 1 mint sprig.




Chunky Peanut Butter Cookies


Makes about 36 cookies.

• 1 1/2 c. flour

• 1/2 tsp. baking soda

• 1/4 tsp. salt

• 1/2 c. (1 stick) unsalted butter, softened

• 1/2 c. smooth peanut butter

• 1/2 c. granulated sugar

• 1/2 c. packed light brown sugar

• 1 egg, lightly beaten

• 1/2 tsp. vanilla

• 1/2 c. unsalted dry-roasted peanuts, coarsely chopped

Arrange rack at center position and preheat oven to 350 degrees. Have ready 2 large ungreased cookie sheets.

Sift together flour, baking soda and salt into mixing bowl and set aside.

With electric mixer on medium speed, cream together butter and peanut butter until smooth, 2 to 3 minutes. Gradually add sugar and brown sugar, beating until dissolved. Beat in egg and vanilla just to incorporate. On slow speed, add dry ingredients, beating until flour is blended into dough, about 1 minute. Stir in chopped peanuts.

Form dough into balls about 1-inch in diameter. Place 2 inches apart on cookie sheets. With tines of fork, press down on each, making crisscross pattern and flattening cookies so they are about 1 3/4 inches round.

Bake one sheet at a time until cookies are browned around the edges, 9 to 11 minutes, no more. Halfway during baking, reverse baking sheet so that cookies brown evenly. When done, remove from oven and, using spatula, transfer cookies to wire rack to cool to room temperature

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[the fugative]

Pasta alla Carbonara


• 6 quarts water

• 2 tbsp. kosher salt

• 5 oz. (4 to 5 slices) bacon, cut into 1/4-to 1/2-in. segments

• 5 tbsp. extra-virgin olive oil

• 4 large eggs, at room temperature

• 1/2 c. fresh ricotta cheese, at room temperature

• 1 lb. spaghetti, penne or bucatini

• Salt

• About 3/4 c. shucked sweet English peas or mature sugar snap peas or double-peeled favas

• About 2 oz. (about 1 c., lightly packed) pecorino romano or pecorino sardo cheese, grated and divided

• Freshly ground black pepper

In a large pot over high heat, bring water seasoned with kosher salt to a rapid boil. In a 12-inch skillet or 3-quart sauté pan over low heat, warm bacon in olive oil. Bacon should gradually render a little fat, which will mix with olive oil. Meanwhile, in a medium bowl, lightly beat eggs and ricotta. Drop pasta into boiling water, stir and cook. When pasta is 1 minute from being done, add peas or favas to water and raise heat under bacon. Cook bacon until it is just crispy on edges but still tender in middle. Turn off heat, slide pan from heat and swirl it a few times to cool it slightly. Drain pasta, shake off excess water and slide pasta and peas or favas into pan of bacon; you'll hear a discreet sizzle. Place pan back on burner used to cook bacon and immediately pour beaten eggs all over steaming pasta. Add most of the pecorino and lots of cracked pepper and fold to combine. Work quickly so the heat of the noodles, bacon and bacon fat slightly cooks eggs. Eggs and ricotta will coat pasta and form tiny, soft, golden curds. (If you prefer to cook the egg further, return pan to low heat, but use a nonstick pan, or else much of the egg and some of the pasta will stick to the pan). Serve in warm bowls and garnish with black pepper and remaining pecorino.



SHRIMP, CHICKEN AND SAUSAGE LINGUINI IN FOUR-PEPPER SAUCE



• To make four-pepper sauce:

¼ cup chopped red peppers

¼ cup chopped green peppers

1 teaspoon butter

2 cups prepared meatless spaghetti sauce

½ teaspoon cayenne pepper

½ teaspoon crushed red peppers

In large fry pan, sauté red and green peppers in butter until tender. Add cayenne and crushed red peppers; mix well. Stir in spaghetti sauce and heat through. Serve hot with linguini recipe.

• To make linguine

8 ounces linguine

2 ounces (about ¼ cup) peeled, deveined cooked shrimp

2 ounces (about ¼ cup) cooked Italian sausage, cut into bite-sized pieces

2 ounces (about ¼ cup) cooked chicken breast, cut into bite-sized pieces

1 cup prepared four-pepper sauce

1-2 tablespoons fresh grated Parmesan cheese

Sprig of parsley for garnish

Cook linguine according to package directions. Drain and set aside.

Heat sausage, shrimp and chicken in large sauté pan for 1-2 minutes. Stir in four-pepper sauce and heat through. Place linguini in large serving bowl and pour sauce with shrimp, sausage and chicken on top. Garnish with fresh grated Parmesan cheese and sprig of parsley.

Tasty

[Jolie Rouge]

Kuchen


Tomtefars Glitterglögg


Starkvinsglögg



POTATISKORV

These sound wonderful --- but how does one pronounce them ??

[the fugative]

Originally posted by Jolie Rouge
These sound wonderful --- but how does one pronounce them ??

Kuchen = Koookshun

Tomtefars Glitterglögg = Toemtfers glitterglawg

Starkvinsglögg = Storekvinsglawg

POTATISKORV= Poetateiscore

or something like that





How was Camping??

[Jolie Rouge]

How was Camping??

GREAT !

We didn't go ...

caught me just as I was signing out ... I'll fill you in tomorow ( or "search" my replies in 'Birdy D&E thread) I think I finally killed the "According to BBS" story thread ...


'Nite {{Smooches}}

[Jolie Rouge]

Monkey Bread


4 (8-ounce) cans biscuits
2/3 cup sugar
1/2 Tablespoon cinnamon
3/4 cup (1-1/2 sticks) butter or margarine
1 cup sugar
1 Tablespoon cinnamon
1/2 cup chopped pecans (optional)
1 cup raisins (optional)

Separate the biscuits. Cut each into quarters using kitchen shears. Mix 2/3 cup sugar and 1/2 Tablespoon cinnamon in a large sealable plastic food storage bag. Add the biscuit dough quarters and seal the bag. Toss until each piece is well coated. Bring the butter, 1 cup sugar and 1 Tablespoon cinnamon to a boil in a medium saucepan over medium-high heat. Alternate layers of the biscuit pieces, sugar mixture, pecans and raisins in a greased bundt pan until all ingredients are used. Bake at 350 degrees for 30 to 35 minutes or until golden brown. Cool in the pan for 10 minutes. Invert onto a serving plate. Let family or guests serve themselves by simply pulling apart the bread.

SERVES: 8

[Jolie Rouge]

Gayle's Chicken Recipe

2 Chicken Breast; (Boneless, skinless) or 4 thighs
Garlic Powder to taste
2 cans Cream of Chicken Soup
1 can Cheddar Cheese Soup
1 1/2 cups rice

Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in a crock-pot. Add rice.
Cook on low 8 hours.

[jaybird]

There is a pound of deer hamburger in my refrigerator. What can I do with it besides throw it in the trash? My husband is delusional. He actually THINKS I'm going to cook this in some manner for him.

[Jolie Rouge]

I will come post some ideas later ... I am still trying to clear me head of this image ....

I'd probably rather be rolled naked in honey and sat on a fire ant hill while sadistic midgets plucked out my shorthairs.

[jaybird]

Hehe. Well it's true!

[Jolie Rouge]

Easy and Tasty Spaghetti Salad

1 Bottle Bernstein's Italian Dressing
1 package Good Seasons Italian Dressing (Dry)
1 Large Tomato (Chopped)
1 Green Bell Pepper (Chopped)
1 Red Onion (Chopped)
1 Package Pasta (Cooked)
1 Can Sliced Olives

Cook pasta and drain (do not rinse). Sprinkle the dry Good Seasons dressing over the pasta and mix well. Add chopped tomatoes, bell peppers, red onions and sliced olives. Mix well. Toss entire mixture with ½ bottle Bernstein's Dressing and coat all ingredient's thoroughly. Cover and refrigerate. Toss again just before serving with additional Bernstein's dressing (if needed).



Make up the night before so everything can marinate well.
Sprinkle with Parmesan cheese to add a cheesy flavor.