Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

JUST ADD WINE

``'*:-.,_,.-:*'``'*:-.,_,.-:*

Some cheesy song remakes:


"Inna-Gouda-Da-Vida"

"Let it Brie"

"Ricotta Get Out of This Place"

"Cheeses Christ Superstar"

"Your Cheesing Heart"

"Bleu (cheese) Suede Shoes"

"Nacho Man"

"Muenster Mash"

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[the fugative]

Tagliolini al Limone


• 2 large lemons

• 1 tsp. sea salt or kosher salt

• 8 oz. tagliolini

• 4 tbsp. unsalted butter

• 1/3 c. half-and-half

• 2 tbsp. freshly grated Parmigiano-Reggiano cheese

• Pinch of minced Italian parsley

Set a large pot of cold water to boil. Wash the lemons, carefully scrubbing the peel to remove any blemishes. Peel the lemons, cutting the zest (just the yellow part of rind) into very thin strips. Squeeze all of the juice into a measuring cup. Remove any seeds.

Once the water reaches a boil, toss in salt. When the water returns to a boil, add the tagliolini and cook according to the package directions until al dente.

As the pasta cooks, melt the butter in a heavy-bottomed skillet and then add the lemon juice and rind. Let it reduce for 2 minutes and then add the half-and-half and heat gently over low heat (do not boil). When the tagliolini is cooked, drain well and add to the pan. Top with cheese and parsley, toss and serve.

Tagliolini is available at specialty groceries. If you cannot find it, linguine is a suitable substitute.



Granita di Limone


• 2 to 3 large lemons

• 1 c. filtered or bottled water

• 1/3 c. superfine granulated sugar

With a vegetable peeler, remove zest (the yellow part of rind) in long pieces from 2 lemons. Squeeze 1/2 cup juice from lemons.

In a small heavy saucepan, heat water and sugar together, stirring until sugar is dissolved. Stir in zest and transfer syrup to a bowl. Chill syrup, covered, until cold. Discard zest and stir in lemon juice.

Place in freezer for 4 hours. Every 30 to 45 minutes, chop up mixture with a fork. Serve frozen.

If you like desserts on the sweeter side, increase the sugar to 1/2 cup.

[the fugative]

Beer and cheese, anyone?



Who says cheese is best paired with wine? The Wisconsin Milk Marketing Board suggests pairing cheeses with beer for a taste combination that can handle the full flavor of an aging cheese.

Some tips to follow when serving beer and cheese:

• Lagers equate with white wines; stronger ales with red wines.

• Light-flavored beers go best with lighter-flavored cheeses such as muenster or provolone. Strongly flavored beers do best with Gruyere or surface-ripened brick.

• Beers with a biscuity malt such as India pale ale go well with cheddar or aged Gouda. Add crusty bread and you have a British "ploughman's lunch."

• A fruity beer such as raspberry ale or apple draft cider match with a mascarpone or young brie.

• When serving cheese, bring to room temperature and count on two ounces per guest (one ounce of cheese is about the size of four dice). Also, cheese is best served in blocks or wedges from which guests serve themselves.

[Gumball1960]

Since everybody in here is so good at finding old & hidden recipes, I've got a new one to search for for you..

I found this quest listed on my local TV station site and figured somebody here might know about it.

http://www.theindychannel.com/food/2...01000007222003

Can You Solve This Mystery?
J. Scott Wilson , Food Editor

POSTED: 3:44 p.m. EDT July 21, 2003
UPDATED: 10:22 a.m. EDT July 22, 2003

A quick reminder: if you're asking about a recipe you saw on-air, please don't forget to include the station and/or Web site in your e-mail. If you're asking about a Mr. Food recipe, it can most likely be found at www.mrfood.com.

I'm going to throw a question open to all of you out there. I've spent the better part of a month chasing this down, and have had no luck. I think it's going to come down to someone's personal recollection, so put on your thinking caps! There may just be a bottle of David Zey's Zy-Sauce barbecue sauce in it for you if you have the answer.

Q:As a small child growing up in the mid-1940s in Brooklyn, NY, I remember a treat sold by vendors from sidewalk pushcarts (this was a time and place when you could buy just about anything from a man with a pushcart or delivery truck). Anyway, it was called a "Charolette Reuse," I think. It was an individual layers dessert made of a sponge cake round, whipped cream and a fruit filing (strawberry or cherry, I think) with a fancy whipped cream swirl and a big red cherry on top. The thing came in a white cardboard cylinder about the diameter of an English muffin but about 4 inches tall. You ate it by pushing up on the cardboard bottom of the cylinder, forcing the goodies to dispense from the top layer by layer. I have searched many cookbooks and corresponded with other food writers to no avail. Have you ever heard of this dessert? --Bob Monaco

Let me hear from you! If you remember buying this, or mom or dad buying for you, or your grandparents talking about it, drop me a line.

If anyone knows what this is, the link to get in touch with the article's author is on the website.

[Jolie Rouge]

Swedish Meatballs
(Sweet and Sour)


INGREDIENTS for Meatballs:

1 pound lean ground beef
3/4 cup minced celery
1/4 cup chopped almonds or cashews
1 clove garlic, finely chopped
1 teaspoon salt
1/2 cup soft bread crumbs
1 teaspoon soy sauce
1/2 teaspoon monosodium glutamate
2 eggs, slightly beaten

TO PREPARE Meatballs:

Mix all ingredients. Form into small meatballs and deep-fat fry.

INGREDIENTS for Sauce:

1 cup chicken bouillon
1/2 cup sugar
3 Tablespoons cornstarch
1/2 cup pineapple juice
1/2 cup vinegar
2 Tablespoons soy sauce
1 bell pepper, chopped
1 (8-ounce) can pineapple chunks
TO PREPARE Sauce:
Combine first 6 ingredients. Cook for 3 minutes or until thickened. Add bell pepper, pineapple chunks, and meatballs. Simmer about 15 minutes.

SERVES: 12 - 15

[the fugative]

Thai grilled bananas.

three peeled bananas
2 tablespoons of granulated sugar
2 teaspoons of brown sugar
1/2 teaspoon of salt
1/2 teaspoon orange zest
1/2 cup of coconut cream

Combine 2 tablespoons of granulated sugar, 2 teaspoons of brown sugar, 1/2 teaspoon of salt, 1/2 teaspoon orange zest, and 1/2 cup of coconut cream in a bowl.Warm and stir until all ingrediants are disolved. Set aside to cool.
Now cut three peeled bananas lengthwise and place cut-side down on the grill for until they become golden. Remove, let them cool, then peel and slice into half-inch pieces.
Pour sauce over the bananas.




Southeast Asian Grilled Shrimp



3Tbsp Tamari
4Tbsp Peanut oil
1Tbsp Garlic, minced
2tsp Fresh ginger, minced
1Tbsp Fresh lime juice
1 Spring onion, finely chopped
1/4 tsp Cayenne
1lb. Large shrimp, peeled and deveined
16 Bamboo skewers, soaked in water for 30 minutes and then dried before using

Combine Tamari, peanut oil, garlic, ginger, cayenne, mint, spring onions and lime juice in a medium-sized bowl.
Add shrimp and mix well to coat.
Cover and refrigerate for 45 minutes.
Thread shrimp onto skewers (about 4 to a skewer.).
Grill for three to four minutes on each side.
Serve immediately.

[Jolie Rouge]

Berries in a Cloud

2 cups thawed COOL WHIP Whipped Topping
1 cup blueberries
1 cup raspberries
1 cup sliced strawberries

SPOON 1/4 cup whipped topping evenly into each of 8 dessert dishes. Using back of spoon, spread whipped topping into bottom and up side of each dish.

SPOON berries into center of whipped topping just before serving.

Great Substitute: Substitute COOL WHIP LITE or COOL WHIP FREE Whipped Topping for regular COOL WHIP Whipped Topping.

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Raspberry Summer Sensation


1 pt. (2 cups) raspberry sorbet or sherbet
1 cup cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Raspberries (optional)

LINE 8x4-inch loaf pan with foil. Spoon sorbet into pan; freeze 10 minutes.

POUR milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in whipped topping. Spread pudding mixture over sorbet in pan.

FREEZE 3 hours or overnight. Cut into slices. Top with raspberries just before serving.

How To : Soften Sorbet: Soften sorbet in microwave on MEDIUM 10 to 15 seconds.


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


OREO® Strawberry Mousse Cake

29 OREO Chocolate Sandwich Cookies, divided

2 Tbsp. margarine or butter, melted

2 pkg. (4-serving size each) JELL-O Brand Strawberry Flavor Gelatin

1 cup boiling water

1 cup cold water

2 cups strawberries, pureed

1-1/2 cups whipping cream, whipped, divided


Preparation
HALVE 3 cookies; set aside. Finely roll 12 cookies; mix with margarine. Press crumb mixture on bottom of 9-inch springform pan; stand remaining 14 cookies around edge of pan.

DISSOLVE gelatin in boiling water in large bowl; stir in cold water and strawberry puree. Refrigerate until slightly thickened.

BEAT gelatin with electric mixer on high speed until foamy, about 2 minutes. Fold in 2 cups whipped cream. If necessary, refrigerate until mixture mounds. Spoon into prepared crust.

REFRIGERATE 4 hours or until firm. Remove side of pan; garnish with remaining whipped cream, halved cookies, strawberries and mint sprig, if desired.

[Jolie Rouge]

Hiya Fugi !

[the fugative]

HiYa Jolie!!!!

Pounce

Pounce

Pounce

Pounce

Yasureyoubetcha

[Jolie Rouge]

Spinach and Feta Cheese-Stuffed Pasta

2 (10-ounce) packages frozen chopped spinach, thawed
10 ounces ricotta cheese
1 cup grated Parmesan cheese
3-1/2 ounces Feta cheese
2 Tablespoons chopped fresh basil
3 garlic cloves, minced
Salt and pepper to taste
3-1/2 cups bottled marinara or spaghetti sauce
32 jumbo pasta shells, cooked to package directions
Grated Parmesan cheese for garnish


Preheat oven to 350 degrees Squeeze spinach dry. Transfer spinach to a large bowl. Add ricotta, 1/2 cup Parmesan, Feta, basil and garlic to bowl. Season mixture with salt and pepper. Blend. Spoon 1/2 cup marinara sauce evenly over bottom of a 9 x 13 x 2-inch baking dish. Fill each pasta shell with spinach mixture. Place shells, filling side up, in dish. Spoon remaining sauce over shells. Sprinkle with remaining 1/2 cup Parmesan cheese. Cover loosely with foil and bake until heated through, about 30 minutes. Use additional Parmesan cheese for garnish.

SERVES: 6

[the fugative]

Baked Carrot Purée With Mint and Cardamom


• 7 c. well-scrubbed, sliced carrots

• 1/4 c. honey or to taste

• 2 tbsp. minced fresh mint

• 1/2 tsp. ground cardamom

• Salt substitute, ground pepper

• 1 egg, lightly beaten, optional

Preheat oven to 350 degrees. In large pot fitted with a steamer basket, steam carrots until just tender, about 8 minutes. Drain well to remove excess water and purée carrots with 1/4 cup honey, mint and cardamom until smooth and thick. Season to taste with salt substitute and pepper and add more honey if carrots are bitter. Stir in egg, if using, then turn mixture into lightly oiled, 1-quart baking dish and bake for 30 minutes.




Baked Sweet Potato Puree With Fresh Ginger


• 3 large sweet potatoes or yams, cut into 2-in. pieces

• 1 tsp. grated ginger root

• 1/2 tsp. ground cinnamon

• 1/2 tsp. ground nutmeg

• 1 tsp. finely grated lemon peel

• 2 tbsp. fresh orange juice

Preheat oven to 350 degrees. In large pot fitted with steamer basket, steam sweet potatoes or yams until tender, about 15 minutes. Drain well to remove excess water, then remove skins. Purée with ginger root, cinnamon, nutmeg, lemon peel and orange juice until smooth and thick. Turn mixture into lightly oiled, 1-quart baking dish and bake for 20 minutes.




Shortbread Rings



• 3/4 c. (1 1/2 sticks) butter or margarine, softened

• 1/4 c. sugar

• 1 tsp. almond extract

• 2 c. flour

• 3/4 c. butterscotch-flavored chips

• Assorted candy decorations, sprinkles or colored sugars, if desired

Preheat oven to 350 degrees. Stir together butter, sugar and almond extract; stir in flour. On a lightly floured surface, roll dough about 3/8-inch thick. Cut into rings with a 3-inch doughnut cutter (see Note). Place about 2 inches apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack.

Melt butterscotch chips as directed on package. Dip the top of each ring into melted chips. Sprinkle with decorations, if desired. Dry on wire rack.