Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

Tex-Mex Beef Stew

4 lb roast, cut in 1 inch cubes
olive oil
7 oz can green chilies
1 can tomatoes, chopped
8 oz can tomato sauce
1 yellow onion, chopped
1 bell pepper, chopped
6 cloves garlic, chopped
1 Tbsp ground cumin
1 tsp coarsely ground black pepper
1 "bunch" cilantro, chopped
juice of one lime
salt to taste
chopped jalapenos (optional)

Brown beef in batches. Then add remaining ingredients. If you don't have enough liquid add beef broth or water. Pressure cook for 30 minutes. Let pressure drop on its own. Or simmer covered for about 1+ hours or until tender. Serve alone, over rice, or in tacos or burritos.



Southern Pecan Pie

4 tablespoons (56 g) butter, softened
1/2 cup (114 g) sugar
3 eggs, beaten
1 teaspoon vanilla (4.7 ml) extract
1 cup (230 ml) light corn syrup
1 cup (228 g) pecan halves
1 pie crust, unbaked

Preheat the oven to 350 degrees (gas mark 4, centigrade 180) . Cream the butter and sugar together. Add the eggs, vanilla, and corn syrup. Mix well. Arrange the nuts over the bottom of the pastry. Pour the filling over the pecans. Bake 50 to 60 minutes, until the crust is golden and the filling is puffy.

[Advertisement]

[the fugative]

A good many things taste like chicken except, nowadays, chicken, which tastes like damp cardboard . . . "

Waverly Root, food historian



Spaghetti, Ground Beef and Tomato Casserole




• 1 lb. ground beef

• 1/4 c. chopped onion or 1 tbsp. dehydrated onion

• 1 tbsp. salt, or to taste

• 1/4 tsp. pepper

• 1/2 c. chopped celery

• 1 (6-oz.) can tomato paste

• 1 (8-oz.) can tomato sauce or 1 c. canned tomatoes, including juice

• 3 1/2 c. water

• 1 1/2 tbsp. sugar

• 7 oz. elbow macaroni, made from 100 percent durum wheat, uncooked

In a large skillet, brown ground beef and onion with the salt and pepper. Add celery. Cover and cook over medium heat for 5 minutes. Add tomato paste, tomato sauce, water and sugar, and bring to a full boil. Turn heat to low and stir in macaroni. Cover and cook 10 minutes. Stir carefully and cook an additional five minutes or until liquid has been almost fully absorbed. Stir again, remove from heat and let stand covered for 10 minutes before serving



Thai Red Curry

• 1 lb. dried noodles of any kind

• 1 tbsp. oil

• 2 to 4 garlic cloves

• 1 tbsp. minced ginger

• 1 onion, thinly sliced

• 2 carrots, sliced into quarter-inch rounds

• 1 red bell pepper, diced

• 1 15-oz. can unsweetened coconut milk

• 1 tsp. to 3 tbsp. red Thai curry paste, depending upon your family's taste

• 2 tbsp. soy sauce

• 1 lb. shrimp

• Fresh basil or cilantro leaves

In a large pot, cook the noodles in boiling water until tender. Drain and rinse well to stop cooking, then set aside. Pour the oil into a wok or skillet and heat until it's almost smoking. Add the garlic and ginger and sauté over medium-high heat for 30 seconds. Add the onion and heat until it is softened, about 2 minutes. Add the carrots and red pepper and sauté until softened, about 7 minutes. Add the coconut milk, curry paste and soy sauce and stir until the paste is well blended with the coconut milk. Add peeled and cleaned shrimp. Lower the heat and simmer for 3 to 4 minutes or until the shrimp are pink. Ladle over piles of noodles and shower with torn basil or cilantro leaves.

[the fugative]

Originally posted by Jolie Rouge
LOL -- I should hope NOT ! {{He's with me, thank you !}}

I had a truly cool sword once - had to hock it along with most of my "valuables" at a rather low point in my life {sigh} I *miss* Highlander ....


So, who'd your Cabana Honey ?

Noone in particular

[Jolie Rouge]

Olive Crostini

1 cup ripe olives, pitted and sliced
1 cup pimento stuffed green olives, sliced
1/3 cup fresh grated Parmesan cheese
2 cloves garlic, minced
2/3 cup shredded Monterey Jack cheese
1 baguette, sliced into 1/4-inch slices

Combine first 5 ingredients and mix well. Spread each slice of bread with mixture and place on a baking sheet. Broil for several minutes until golden brown.



Filet Mignon with Asparagus

2 cloves garlic, minced
1 Tbsp. olive oil
Pinch of salt
1 pound fresh asparagus, trimmed
1 Tbsp. fresh ground pepper
1 Tbsp brandy
1 tsp. garlic powder
4 - 6 beef tenderloin steaks

Combine garlic, olive oil, salt and asparagus in a bowl and toss. Combine pepper, brandy and garlic powder and rub on each tenderloin. Place steaks on a broiler pan that has been sprayed with non-stick cooking spray and broil for 5 - 6 minutes. Add asparagus, turn steaks over and broil another 5 - 6 minutes or until desired doneness is achieved.


Peach Cobbler

2 cups all-purpose flour
1 Tbsp. sugar
Pinch of salt
1/2 cup butter, cut into pieces
6 Tbsp. ice water
6 cups fresh peaches, peeled and sliced
1 cup brown sugar
1/4 cup all-purpose flour
1 Tbsp. vanilla extract
1 tsp. ground cinnamon
1/3 cup slivered almonds
1 egg, beaten
1 tsp. water
1 Tbsp. sugar

Combine 2 cups flour, 1 Tbsp. sugar and pinch of salt in a food processor and pulse a few times to mix. Add butter and pulse until mixture is coarsely mixed. Add ice water and process until combined. Divide dough into two equal parts. Spread one part along the bottom of a 2-quart baking dish that has been sprayed with non-stick cooking spray. Combine peaches, half the brown sugar, 1/4 cup flour, vanilla and cinnamon and toss. Spread peaches over dough. Sprinkle with remaining brown sugar and almonds. Cut other half of dough into 2-inch wide strips and place on top of peaches. Combine egg, 1 tsp. water and 1 Tbsp. sugar and brush over dough. Bake at 375 for 45 minutes. Allow cobbler to stand for at least 30 minutes before serving.

[Jolie Rouge]

Originally posted by Jolie Rouge
LOL -- I should hope NOT ! {{He's with me, thank you !}}

I had a truly cool sword once - had to hock it along with most of my "valuables" at a rather low point in my life {sigh} I *miss* Highlander ....

So, who'd your Cabana Honey ?

----------

Originally posted by the fugative :
Noone in particular

Yeah -- right

Hubby's partial to Cameron Diaz just now, although Meg Ryan is a "favorite" too ...


He has about as much chance meeting one of them as I do Adrian LOL !

[Jolie Rouge]

[Italian Meatballs and Spaghetti

MEATBALLS:

1-1/2 pounds ground round steak
2 eggs
1 teaspoon salt
1 medium onion, finely chopped
1/3 cup Parmesan cheese
1 teaspoon parsley flakes
4 slices bread
Olive oil for browning

SAUCE:

5 cups canned tomatoes, chopped, with juice
2 cans (6-ounces each) tomato paste
2 tomato-paste cans water
3 or 4 cloves garlic, crushed
2 cans (4-ounces each) mushrooms, with liquid
1 teaspoon basil
1 teaspoon parsley flakes
2 teaspoons sugar
2 teaspoons salt
2 small bay leaves
1/2 cup dry red wine

1 package (7-ounces) thin spaghetti, cooked



Put all meatball ingredients, except bread, into large bowl. Cover bread with water and soak for 1 minute; squeeze out water, and add to meatball ingredients. Mix well. Shape into balls the size of golf balls. Brown quickly on all sides in hot olive oil in Dutch oven. (About 10 can be browned at once, as they brown quickly.) Turn them with a spoon so they won't break. When meatballs are browned, remove and set aside. Combine all sauce ingredients in same pan and simmer 1/2 hour, covered. Remove bay leaves. Add meatballs to sauce, and simmer 30 minutes more. Serve over cooked spaghetti.

SERVES: 6, generously

[the fugative]

Originally posted by Jolie Rouge
So, who'd your Cabana Honey ?

----------






Yeah -- right

Hubby's partial to Cameron Diaz just now, although Meg Ryan is a "favorite" too ...


He has about as much chance meeting one of them as I do Adrian LOL !

* Smirks*

[the fugative]

Originally posted by FurgY
Just 4 U, Fugi



Rootworm Beetle Dip

2 c Low-fat cottage cheese
1 1/2 ts Lemon juice
2 tb Skim milk
1/2 c Reduced calorie mayonnaise
1 tb Parsley, chopped
1 tb Onion, chopped
1 1/2 ts Dill weed
1 1/2 ts Beau Monde
1 c Dry-roasted rootworm beetles

Blend first 3 ingredients. Add remaining ingredients and chill. Guess you could serve it with veggies or crackers???


And to wash it down....

Spam Shake

1 Can of Spam.
1 tin of Anchovies
2 12oz cans of beer
4 oz tomato juice
1 teaspoon Dijon mustard
1/2 cup chopped up parsley
1/4 cup chopped scallions
dash of Tabasco
salt (if you'd need it), pepper to taste

Put it in blender and blend until smooth.

Serve chilled with Celery stick.

Now thats Good Eatin Old Family Recipie???
Bwahahahahahah


HiYa Furgy

[Jolie Rouge]

Hoppin' John

1 to 1-1/2 cups chopped ham
1 cup finely chopped onion
1/2 teaspoon hot pepper sauce
2 Tablespoons vegetable oil
2 (15-ounce) cans black-eyed peas, heated
3 cups cooked rice
1/2 teaspoon salt

Sauté the chopped ham, onion and hot pepper sauce in the vegetable oil in a saucepan over medium heat for 3 to 5 minutes or until the onion is soft but not brown. Stir in the undrained black-eyed peas and rice. Cook over medium heat until heated through. Season with salt. Garnish with thinly sliced ham.

SERVES: 8

[the fugative]

Summer Fruit Bread


• 2 c. flour

• 2 tsp. baking powder

• 1/2 tsp. baking soda

• 1/4 tsp. salt

• 1/4 c. butter

• 1 c. fresh blueberries

• 1 c. fresh raspberries

• 2 eggs

• 1/2 c. buttermilk

• 3/4 c. maple syrup

• Nutmeg

Preheat oven to 350 degrees. In large mixing bowl, sift together flour, baking powder, baking soda and salt. Then cut in butter until mixture resembles coarse meal. Add blueberries and raspberries and stir to coat with flour mixture.

In a separate bowl, lightly beat eggs, buttermilk, maple syrup and a dash of nutmeg. Combine contents of two bowls, mixing just until incorporated. Batter will be stiff. Spoon into lightly oiled and floured 2-quart loaf pan and smooth top of batter with rubber spatula.

Bake in middle of oven 1 hour, or until loaf is well risen with golden brown crust and tester inserted in center comes out clean.

Insert metal spatula or knife along sides and carefully remove bread from pan. Place on rack to cool 20 minutes before serving.




Pinot Noir Granita with Fresh Summer Raspberries and Black-Pepper Tuiles



granita:

• 1/2 c. plus 2 tbsp. fresh-squeezed lemon juice

• 3/4 c. fresh-squeezed orange juice

• 1 bottle excellent-quality pinot noir

• 2 1/2 c. water

• 1 1/4 c. superfine sugar

• 3 1/2 pints fresh raspberries

• 5 sprigs fresh mint for garnish (optional)

For tuiles:

• 2 tbsp. unsalted butter

• 1/2 c. granulated sugar

• 3 egg whites

• 1/2 tsp. vanilla extract

• 3/4 c. flour

• 2 tsp. freshly ground black pepper

To prepare granita: Pass lemon and orange juices through a fine-mesh strainer and into a large, shallow, nonreactive container that can be frozen (stainless steel works well). Add wine to juice. In a medium saucepan over medium heat, combine water and superfine sugar and bring to a boil, washing down sides of pan with water and a pastry brush to prevent crystals from forming. Add hot syrup to juice-wine mixture and mix well. Freeze overnight. Scrape granita with a large metal spoon and re-freeze for at least two hours.

To prepare tuiles: In the bowl of an electric mixer, cream butter and granulated sugar on medium speed for 10 minutes. Add egg whites, one at a time, scraping bowl after each addition. Add vanilla extract and mix well. In a small bowl, combine flour and pepper and add to butter mixture all at once, mixing until just combined. Chill batter for at least two hours. Preheat oven to 350 degrees. On a parchment-lined baking sheet, take teaspoon-size pieces of dough and flatten with a small offset spatula into a very thin layer, making random shapes that will fit inside a wine glass as a garnish. Bake approximately 8 minutes or until golden brown. Remove from baking sheet to wire rack and cool completely.

To assemble: Spoon a little of frozen granita (mixture should be slushy ice crystals) into frozen glasses and add 3 or 4 raspberries, then add more granita and more raspberries in layers until glasses are 7/8 full. Garnish with mint sprigs and one black-pepper tuile per glass. Serve immediately.

[Gumball1960]

Smoked Salmon Rolls with Creme Fraiche

8 SERVINGS

12 slices smoked salmon, 4 x 2 1/2 inches each
3/4 cup (about) crème fraîche or sour cream
3/4 cup chopped fresh basil
12 large fresh basil leaves

Place 1 salmon slice on work surface. Spread 2 teaspoons
crème fraîche over salmon. Sprinkle with 2 teaspoons
chopped basil. Sprinkle with pepper. Starting at 1 short
end, roll up salmon slice, enclosing filling. Spread 1
teaspoon crème fraîche over top of roll; sprinkle with 1
teaspoon chopped basil. Cut roll crosswise into 5 slices
(keep sliced roll together). Repeat with remaining salmon,
crème fraîche, and chopped basil. (Can be made 6 hours ahead.
Transfer salmon rolls to plate. Cover and refrigerate.)

Arrange basil leaves on platter. Using small spatula, top
each basil leaf with 1 sliced salmon roll, fanning slightly.

************************************************** *************



Asian Beef with Snow Peas

Makes 4 servings

Prep Time: 5 Minutes
Cook Time: 10 Minutes
Ready in: 15 Minutes

Ingredients:

3 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon brown sugar
1/2 teaspoon cornstarch
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1 pound beef round steak, cut into thin strips
8 ounces snow peas


Directions
1. In a small bowl, combine the soy sauce, rice wine, brown
sugar and cornstarch. Set aside.

2. Heat oil in a wok or skillet over medium high heat.
Stir-fry ginger and garlic for 30 seconds. Add the steak
and stir-fry for 2 minutes or until evenly browned. Add the
snow peas and stir-fry for an additional 3 minutes. Add the soy
sauce mixture, bring to a boil, stirring constantly. Lower heat and
simmer until the sauce is thick and smooth. Serve immediately.

************************************************** **************



Death by Chocolate

Ingredients:

1 (19.8-ounce)
family size fudge
brownie mix

1/4-1/2 cup Kahlua
or coffee liqueur*

3 (3.5-ounce) boxes
chocolate mousse

8 Skor® or Heath®
bars

1 (12-ounce) carton
Cool Whip®

Instructions:

Bake brownies according to directions on package. Cool.
Punch holes in brownies with fork and pour Kahlúa over brownies.
Whip up chocolate mousse according to package directions.
Break Heath® bars into small pieces with hammer (in wrapper).
Break up half the brownies and place in the bottom of a glass trifle dish.
Cover with half the mousse, half the candy and half the Cool Whip®. Repeat layers.

*Instead of liqueur, you may substitute a mixture of 1 teaspoon sugar and 4 tablespoons
leftover black coffee.
--------------------------------------------------------------------