Kai's "Old-Fashioned" Recipe Thread

HERBED PORK CHOPS

1 tbs olive oil
1 1/2 tsp dried thyme
1 1/2 tsp dried oregano
1/2 tsp dried rosemary
1/2 tsp dried basil
1/2 tsp lemon pepper
1/4 tsp salt
4 (1-inch-thick) boneless pork loin chops

Combine first 7 ingredients; rub on all sides of chops.
Grill, covered with grill lid, over medium-high heat (350-400 degree F.) 4 to 7 minutes on each side.
Serves 4.

CHICKEN & CHEESE LASAGNA ROLL-UPS

The neat thing about this recipe is that you can vary it every which-way to Sunday. Many people leave out the blue cheese. One friend experiments with different kinds of meat from sausage to ground beef to imitation crab meat. I have another friend who substitutes steamed veggies for the chicken. I substitute jumbo shells for the lasagna noodles(stuffed verus rolled), I find it easier to serve with the kids. Try your own variation.

3 cups chopped cooked chicken
1 cup ricotta cheese
1/4 cup crumbled blue cheese
1/4 cup grated Parmesan cheese
1/4 cup milk
1/8 tsp white pepper
8 lasgna noodles, cooked and drained
2 cups Prego Spaghetti Sauce

In medium bowl, combine chicken, cheeses, milk, and pepper.
Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion.
In 13 by 9-inch baking dish, spread 1 cup spaghetti sauce.
Arrange lasagna rolls, seam-side down in sauce in baking dish.
Top with remaining spaghetti sauce. Cover.
Bake at 375 degrees F. for 30 minutes or until hot.
Serve, if desired, with additional Parmesan cheese.
Serves 8.

CORN PUDDIN'

1 16oz can cream style corn
2 eggs, slightly beaten
2 tbs flour
1/4 cup sugar
1/2 tsp baking powder
1 5.3oz can evaporated milk
1 tsp salt (or to taste)
2 tbs butter
nutmeg (to sprinkle on top)

Preheat oven to 350 degrees F.
Butter (or spray with cooking spray) a 2 1/2 qt casserole dish. Combine all ingredients except butter and nutmeg.
Bake 30 to 40 minutes, until bubbly and somewhat browned on top.
Serves 4 and can be doubled.

NO BAKE ESPRESSO CHOCOLATE CHUNK CHEESECAKE

2 1/4 c Graham Cracker Crumbs
12 oz Crushed Buzz Buttons (from http://www.espressobuzzco.com) **
2 1/3 c Butter, melted (then cooled to room temperature)
1/2 c Milk
4 ts Instant Coffee
1 Env. Unflavored Gelatin
16 oz Cream Cheese, Softened
14 oz Sweetened Condensed Milk
2 c Heavy Cream, Whipped
1 c Chocolate Chips *

In large bowl, combine graham cracker crumbs, 1 cup crushed Buzz Buttons,and butter, mix well.
Pat firmly into 9-inch springform pan, covering bottom and 2 1/2-inches up sides.
Set aside.

In small saucepan, combine milk and instant coffee, sprinkle gelatin on top.
Set aside for 1 minute.
Cook over low heat, stirring constantly until gelatin and coffee dissolve.
Set aside.

In large bowl, beat cream cheese until creamy.
Beat in sweetened condensed milk and gelatin mixture.
Fold in whipped cream and remaining 1 cup of crushed Buzz Buttons. Pour into prepared pan.
Chill until firm (about 2 hours).
Run knife around edge of cake to separate from pan, remove rim.

Makes 1 9-inch Cheesecake.

** Crush the chocolate buttons while frozen. (Our favorite method is to place frozen Buzz Buttons in a zip lock bag and pound them with a mallet or hammer.)

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

ESPRESSO CHOCOLATE MOUSSE
Servings: 6

7 ounces crushed Buzz Buttons (from http://www.espressobuzzco.com) **
1/3 cup boiling water
4 large eggs separated
3 tablespoons sugar

Put the crushed Buzz Buttons in food processor fitted with steel blade, or a blender, and process for a few seconds until chocolate is finely chopped.

With the machine running, pour the boiling water in through the top, and continue processing for several more seconds, until the chocolate is completely melted.

Add the egg yolks and process until well mixed.

In a medium sized bowl, beat egg whites until foamy.
Gradually add sugar and continue beating until stiff.

Fold chocolate into whites until no streaks of white remain.

Turn into serving dishes, and chill for several hours until firm.

Buzz Buttons are chocolate covered roasted expresso beans. I buy them at Albertson's or Target were they sell the "Jelly Belly" candies in bulk bins .....

Italian Beef

3 pound rump roast, trimmed
1 package Good Seasons Italian Dressing Mix
1 cup water
1 package au jus gravy packet
2 teaspoons Italian seasoning
6 pepperoncini peppers
S P & garlic to taste

Mix together water, gravy mix, dressing and Italian seasoning. Pour over roast in crock pot. Add peppers if desired. Start on high, reduce to low, cook all day or over night. Break up roast with fork and cook 1 hour more.

Add water as needed if you need more juice. Serve on hard rolls with peppers.

ROASTED TOMATO SOUP

10 tomatoes, ripe (3 lbs), cored, halved and seeded
1 1/2 tsp olive oil
2 red onions, chopped
1 garlic clove, minced
3 cups vegetable stock
3 tbs basil, fresh, chopped (can use dried basil)
Salt and pepper to taste

Preheat broiler. Spray a baking sheet with nonstick
cooking spray. Place tomatoes on the baking sheet, cut
side down. Broil until skins are blistered, about 10
minutes. Set aside to cool. Slip off skins and chop
coarsely.

Meanwhile, in a medium-sized saucepan, heat oil over
medium-low heat. Add onions and saute for 5 minutes. Add
garlic and saute until the onions are very soft, about 5
minutes longer. Stir in tomatoes and cook, stirring, for
1 minute.

Transfer the mixture to a food processor or blender and
process until smooth; return to the saucepan. Stir in
stock and bring to a boil. Reduce heat to low and simmer
for 5 minutes. Remove from heat and stir in basil. Season
with salt and pepper. Cover and refrigerate until
chilled, at least one hour.

There's a place in Muncie IN, where Sarah goes to school, Scotty's Brewhouse, that make THE BEST tomato florentine soup. A couple years ago I emailed Scott and begged and pleaded for the recipe. It was one of those, "I could give it to you but then I'd have to kill you" replies. But he did offer to make me enough to bring home and freeze whenever I went to Muncie, as long as I gave him a few days advance notice. Now Sarah's graduating in May and I'll never ever EVER get Scotty's tomato florentine soup again. :( :(

It had chunks of tomato, bits of spinach, barley and the little shell macaroni in it. Spicy but not 'hot' spicy. I've done a couple searches on the net, but nothing seemed close. Either of you (or any of our LURKERS) have this recipe?

;) For JayBird

Tomato Florentine Soup





1 28 oz can chunky crushed tomatoes
1 large onion, chopped
1 large clove garlic, chopped
1 box frozen spinach, defrosted and minced in blender or food processor
1 C diced green bell pepper
2 tsp dried basil
1 tsp dried oregano

Saute onions and garlic until tender. Add remaining ingredients and simmer until it smells so good you can't wait any more. Add salt and pepper to taste.





Tomato Florentine Soup




2 cups chicken stock
1 (8 ounce) can tomato sauce
1 cup tomato juice
1 (6 ounce) can tomato paste
1 tablespoon white sugar
2 stalks celery, chopped
1/2 cup chopped carrots
1/2 cup chopped spinach
1/2 cup diced zucchini
1/4 pound cooked pasta
1 pinch ground nutmeg
salt and pepper to taste


Directions
1 In a large saucepan over medium heat, combine the stock, tomato sauce, tomato juice, tomato paste and sugar. Whisk these ingredients together, then add the celery, carrots, spinach, zucchini and pasta.
2 Simmer over medium low heat for 30 minutes, or until all vegetables are to desired tenderness. Season with nutmeg, salt and pepper to taste.



Makes 4 to 6 servings





Tomato Florentine Soup




2 cans Clear chicken broth -- 14 oz ea
14 ounces Can sliced stewed tomatoes
12 ounces V-8 juice
10 ounces Cream of tomato soup
1 tablespoon Sugar (Sugar Twin)
10 ounces Frozen chopped spinach
1 dash Nutmeg
Salt and pepper to taste

Combine broth, tomatoes, juice and soup in a saucepan with a wire whisk over memdium heat. Add remaining ingredients, without even thawing spinach. Allow to heat gently 30 minutes on medium-low until spinach is tender. Keep hot without letting it boil. Freeze leftovers.
Serves 6.





Tomato Florentine Soup





1 cup chopped onion
5 to 6 cloves garlic, chopped
8 cups chicken or vegetable broth, divided use
11/2 teaspoons oregano leaves
1 teaspoon thyme leaves
11/2 teaspoons basil leaves
1/2 teaspoon black pepper
1/4 cup red wine
2 cans (141/2 ounces each) chopped tomatoes, undrained
1 can (12 ounces) unsalted tomato paste
1/2 cup water
1 package (10 ounces) frozen chopped spinach, thawed
1 tablespoon balsamic vinegar
2 tablespoons Parmesan cheese, for garnish


Spray a large soup pot with non-stick spray and warm over medium heat. Add onion, garlic and one-fourth cup of the broth. Stir and cook until onions are limp. Stir in oregano, thyme, basil, pepper and red wine. Add remaining broth, chopped tomatoes, tomato paste, water and thawed spinach that has been drained and squeezed dry. Mix and bring soup to a simmer; cook for about 10 minutes. Add balsamic vinegar and serve immediately. Spoon grated Parmesan cheese on top of each bowl when serving.

Makes 14 servings.





Tomato Florentine Soup





2 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can chopped stewed tomatoes
1 (12 fluid ounce) can tomato-vegetable juice cocktail
1 (10.75 ounce) can condensed tomato soup
1 tablespoon white sugar
1 (10 ounce) package frozen chopped spinach
1 pinch ground nutmeg
salt to taste
ground black pepper to taste
1/2 cup cooked pasta


Directions
1 Combine broth, tomatoes, juice, and soup in a saucepan with a wire whisk over medium heat. Add sugar, spinach, nutmeg, and salt and pepper to taste, without thawing spinach. Allow to heat gently 20 minutes on medium-low until spinach is tender. Keep hot without letting it boil.
2 Add cooked pasta and cook for 10 minutes longer.


Tomato Florentine Soup




Ingredients

1 tb olive oil
1 onion; chopped
3 cloves garlic; minced
1 tb minced sage
1 32-oz. can crushed tomatoes
2 c low-fat low-sodium chicken
-broth
2 c fresh spinach; washed and
-torn
1 tb minced rosemary
2 ts minced basil
1 c evaporated skim milk
Fresh ground pepper
6 1/2-oz. slices Italian bread
1 ts olive oil
1 ts dried Italian seasoning
3 oz part-skim mozzarella cheese

Instructions

Heat the oil in a stockpot over medium-high heat. Add the onion and garlic
and saut‚ for 5 minutes.

Add the sage, tomatoes, broth, and spinach. Bring to a boil, lower the
heat, and simmer for 10 minutes.

Preheat the oven to 400 degrees. Add the rosemary, basil, and milk to the
soup and simmer for 10 minutes. Season with pepper.

Spread each slice of bread with oil and Italian seasoning. Toast in the
oven for 2 minutes. Top with cheese and continue to bake until the cheese
melts, about 2 minutes. Place a bread slice on each serving of soup.





enough? :p

Thanks Fugi! There are a couple there I'm going to try. Combine a couple of the recipes and see just how close I can get. Da son offered to take it to work and 'analyze' it for me, for ingredients, but I think this will work just fine. ((and I emailed Scotty ONE last time begging))

Quote:

---

Add remaining ingredients and simmer until it smells so good you can't wait any more. Add salt and pepper to taste.

---

That cracks me up! ;)

:p Knew YOU Would Like That One :D

Heh! That's because that's exactly how I cook! :eek: :D

G'Evenin' Fugie !
G'Evenin', Jaybird !

'Ello to all you "LURKERS" TOO !!


Spicy Vegetable Dip

8 oz. cream cheese, softened
8 oz. sour cream
1 clove garlic, minced
1/2 cup sharp cheddar cheese, grated
2 Tbsp. green onions, chopped
1 jalapeno pepper, seeded and diced
1/2 tsp. Tabasco sauce
1 tsp. ground cumin

Combine all ingredients together in a small bowl.
Chill for several hours before serving with raw vegetables or crackers.


Chicken with Pineapple

6 - 8 chicken breasts (you may use boneless or breasts with rib meat)
1/4 cup lime juice
Salt and pepper
1/4 cup olive oil
1 large onion, diced
2 cloves garlic, minced
1 cup diced tomatoes (canned or fresh)
1 Tbsp. lime rind, grated
1 tsp. dried oregano
2 cups fresh pineapple, finely diced (you may used canned but
the flavor will not be quite as good)
1/4 cup dark rum

Rub chicken breasts with lime juice and sprinkle with salt & pepper.
Heat oil in a large skillet and brown chicken on both sides.
Remove from skillet and place on paper towels to drain.
Add onions and garlic to the oil and saute.
Return chicken to the skillet and add tomatoes, lime rind & oregano. Cover and simmer for about 30 minutes (boneless chicken will take less time to cook).
Meanwhile place pineapple in a saucepan with the rum and simmer for 10 minutes or so until a sauce forms.
If you don't want to use rum, you may use 1/2 - 1 teaspoon of rum extract or just eliminate it altogether.
When chicken is fully cooked, place on plates and spoon on the pineapple sauce.
You can serve this dish with rice and a some steamed broccoli and/or cauliflower.


Boston Cream Pie

1 box yellow cake mix prepared according to directions on box making two 8 - 9 inch round cakes. Allow cakes to cool completely.

Custard Filling:

1/2 cup light cream
1/2 cup milk
1/4 cup sugar
Dash of salt
4 Tsp. cornstarch
2 eggs, beaten
1 tsp. vanilla

Combine light cream and 1/4 cup of the milk in a saucepan and heat over medium heat until bubbles start to form.
Add sugar and salt and stir until dissolved.
Remove from heat and cover.
Combine remaining 1/4 cup milk and cornstarch and stir until smooth. Add beaten eggs.
Pour mixture into the cream mixture and return to low heat.
Stirring constantly, heat until mixture starts to thicken.
Remove from heat and stir in vanilla.
Allow mixture to cool completely.
Place one layer of the cake on a cake platter and top with cooled custard.
Place remaining layer of cake over the custard and top with chocolate frosting (recipe to follow) or you may use store bought frosting.

Chocolate Frosting:

3 ounces semi-sweet chocolate
2 Tbsp. butter
1/4 cup light cream
1/2 cup powdered sugar
1/2 tsp. vanilla

In a small saucepan, melt chocolate and butter over low heat.
Remove from heat and stir in light cream.
Add powdered sugar and vanilla and beat for a couple of minutes until smooth.

Hiya Fugi, Hiya Jolie.
BOO to you lurkers! ;)

CHICKEN AND ARTICHOKE CASSEROLE

3 lb broiler-fryer, cut up
1/2 tsp. white pepper
1/2 tsp. paprika
1 tbsp. butter
1/2 cup chicken broth
3 tbsp. sherry
1/2 tsp. dried tarragon
1 can mushrooms (yep you guessed it, I omit)
2 tbsp. (heaping) quick-cooking tapioca
2 jars marinated artichoke hearts; reserve 1 tbsp. of the juice
Salt to taste

Wash & dry chicken. Season with salt, white pepper, and paprika. Using a large frying pan, brown chicken in 1 tbsp. butter. Place mushrooms and drained artichoke hearts in bottom of crockpot. Sprinkle
with quick-cooking tapioca. Add the browned chicken pieces. Pour in broth and sherry. Add tarragon. Cover crockpot and turn to low heat setting. Cook for 7-8 hours OR cook on high for 5 hours.

Wild Rice Salad
3/4 cup wild rice
1/2 cup golden raisins
1/2 cup dried apricots, chopped
1/2 cup grapes, halved (& seeded if necessary)
1/2 cup orange juice
3 tbsp. olive oil
2 teas. white wine vinegar
2 teas. grated orange peel
1/4 cup chopped pecans, peanuts, sunflower seeds or almonds(if desired)
6-8 Bibb lettuce leaf cups

Soak rice in just enough water to cover for 30 minutes. Drain. Transfer rice to medium saucepan. Add 4 cups water, bring to boil over high heat. Reduce heat and simmer 35-45 minutes til tender.

In small bowl, combine raisins, apricots, grapes and orange juice. Soak for 30 minutes and drain, reserving orange juice.

In small jar with tight-fitting lid, combine reserved oj, oil, vinegar and orange peel. Shake til blended. In large bowl, toss cooked rice with fruit and dressing. Chill several hours. Just before serving, sprinkle nuts over top if desired. Serve on lettuce cups.

6-8 servings.