Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

Tomato and Bacon Cheese Spread

8 oz. cream cheese, softened
1 tomato, chopped
3 oz. real bacon bits or 6 slices of bacon cooked crisp and crumbled
3 green onions, chopped
1/2 tsp. paprika
1 tsp. salt
1/2 tsp. pepper

Combine all ingredients together and garnish with parsley. Serve with crackers.


Onion Pepper Steak

2 to 3 large round steaks, cut into serving sizes
1 Tbsp. pepper
4 Tbsp. butter
2 Tbsp. Worcestershire sauce
2 cloves garlic, minced
2 onions, chopped
2 tomatoes, chopped
2 cups beef broth

Rub steaks with pepper. Melt butter in a skillet and sear steaks on both sides. Add garlic and onions as saute for about 5 minutes. Combine beef broth, Worcestershire sauce and tomatoes. Pour over steaks and simmer for approximately 25 minutes or to desired doneness. Serve over rice with sauce left over in the pan. If you need to thicken the sauce you can add several tablespoons of flour to the sauce and stir over medium heat until sauce thickens up.



Triple Summer Succotash

2 cups fresh shelled baby lima beans
2 cups fresh white corn kernels
2 fresh tomatoes, chopped
1/3 cup butter
1 Tbsp. sugar
1 tsp. salt
1/2 tsp. pepper

Place beans and corn in a saucepan and enough water just to cover them. Bring the water to a boil and simmer until beans are just tender but not overdone. Drain water and add tomatoes, butter, sugar and salt and pepper. Simmer for 5 minutes and serve. You may substitute frozen beans and corn for this recipe, although fresh is always best.


Peach Brulee

8 canned peach halves with juice
1/4 cup butter
1 tsp. cinnamon
2 cups frozen raspberries, thawed and drained
1/4 cup orange liqueur
1/4 cup brown sugar
Whipped cream
Toasted almonds

Place peaches in a saucepan with butter, juice from peaches and cinnamon, simmer for 10 minutes. In a blender, combine raspberries, orange liqueur and brown sugar and puree. Place peaches in individual serving bowls with some of the butter sauce in each bowl. Pour raspberry sauce over peaches and top with whipped cream and toasted almonds.

[Advertisement]

[Jolie Rouge]

BBQ FOOD PREP

When you throw a barbecue for very close friends, you might want to ask them what they would like to eat. Some people already know that they prefer beef to chicken. And check if any of your guests are vegetarians. On average figure per guest one or two hamburgers, veggie burgers, hotdogs or chicken sandwiches. Also figure into the equation those guests you know will eat more than the average amount. Always err on the side of buying too much food; you can freeze the extras for your next barbecue or some other meal.

Nice weather, friends and family are the only excuse you need to toss some patties on the grill. However, if you're looking for either a reason to be festive or a theme, look no further:

Warm weather: Do you live in a cold climate? No better reason to throw a party than to celebrate the first warm weekend. Serve sunny lemonade and encourage guests to wear their summer gear.

Beach bash: You could set up a volleyball net or play limbo! If you have a yard pool, don't forget to invite everyone to wear swimsuits.

Luau: Throw a Hawaiian party with the right decorations. Set up tiki torches, pineapples, big orchids, grass skirts and wild colors. If you're brave enough, you can roast a pig.

Recess: You don't have to act like an adult all the time. Remember all the fun games you used to play during recess? Throw a summer party where you set up fun kid games for guests to play, such as hopscotch, hide and seek or jump rope.

The sun is shining. It's warm. Fireworks are going off tonight. Whatever reason gets you motivated, spend the summer inviting friends over for yard barbecues. Festive get-togethers don't get any easier to plan or enjoy.

[Jolie Rouge]

Thai Shrimp-and-Pasta Salad


2 ounces uncooked linguine
1/2 cup shredded carrot
8 ounces medium shrimp, cooked and peeled
1 cup thinly sliced Boston lettuce leaves
1/4 cup fresh cilantro leaves
2 tablespoons chopped unsalted, dry-roasted peanuts
1/4 cup fresh lime juice
2 tablespoons fish sauce
2 tablespoons chopped fresh cilantro
1 tablespoon chopped green onions
2-1/2 teaspoons sugar
2 teaspoons vegetable oil
1 teaspoon grated peeled fresh ginger
2 garlic cloves, minced

Cook pasta in boiling water 9-1/2 minutes. Add carrot; cook an additional 30 seconds. Drain, and cool. Combine pasta mixture, shrimp, lettuce, cilantro leaves, and peanuts in a large bowl; toss well. Combine lime juice and remaining ingredients in a jar. Cover tightly and shake vigorously. Pour over pasta mixture, tossing gently to coat.


Reprinted by permission of Cooking Light magazine. All rights reserved.


Nutrition Facts
2 servings (serving size: 2 cups)
Facts per Serving Calories: 367 Fat: 11g Carbohydrates: 37g Cholesterol: 166mg Sodium: 1mg Protein: 26g Fiber: 3g % Cal. from Fat: 27% % Cal. from Carbs: 40%

[Jolie Rouge]

Caesar Chicken-Salad Sandwiches

2 (4-ounce) skinned, boned chicken breast halves
1 tablespoon fresh lemon juice, divided
2 teaspoons low-sodium soy sauce
Cooking spray
3 tablespoons light mayonnaise
2 tablespoons grated Parmesan cheese
1 teaspoon Dijon mustard
1/2 teaspoon anchovy paste
1/2 teaspoon bottled minced garlic
1/8 teaspoon pepper
4 (1.2-ounce) slices whole-grain bread
2 romaine lettuce leaves
4 (1/4-inch-thick) slices tomato

Preheat broiler. Combine chicken, 2 teaspoons lemon juice, and soy sauce in a large zip-top plastic bag; seal and marinate in refrigerator for 10 minutes, turning bag once. Remove chicken from bag. Place chicken on a broiler pan coated with cooking spray; broil 6 minutes on each side or until done. Cool; shred chicken with 2 forks.Combine chicken, 1 teaspoon lemon juice, mayonnaise, and next 5 ingredients (mayonnaise through pepper). Spread 1 cup chicken mixture over each of 2 bread slices. Top each with 1 lettuce leaf, 2 tomato slices, and 1 bread slice. Store sandwiches in small zip-top bags in refrigerator.





Nutrition Facts
Serving 2 sandwiches
Facts per Serving Calories: 366 Fat: 11g Carbohydrates: 37g Cholesterol: 63mg Sodium: 1mg Protein: 30g Fiber: 3g % Cal. from Fat: 27% % Cal. from Carbs: 40%

[flute]

Potato balls

2 C cold (like leftover) mashed potatoes
2 C chopped fully cooked meat (calls for ham, but hot dogs, turkey, roast beef, sausage, etc work too)
1/3 C mayo
1 egg
1/4 ts pepper
1 ts prepared mustard
1/2 C shredded cheese

crused corn flakes

Combine all, except corn flakes. Refrigerate for a half hour or so.
Form into balls and roll in corn flakes. Place on pam sprayed baking sheet, and cook at 350 for 30 minutes.
NOTE: if the balls do not form well, drop into crushed corn flakes and coat. (they still disappear in my house, even if I do not have them formed perfectly. Actually, I have never been able to form them into perfect balls yet )

[Jolie Rouge]

HiYa Flutie !





Shrimp Scampi


8 oz uncooked thin spaghetti
1/2 cup (1 stick) butter
1 or 2 garlic cloves, minced
1 pound uncooked shrimp, peeled, deveined
1/2 cup sliced mushrooms
Shredded Romano or Parmesan cheese to taste
Salt and pepper to taste


Cook the spaghetti using the package directions; drain. Melt the butter in a large skillet over medium heat. Add the garlic, shrimp and mushrooms. Sauté for 5 minutes or until the shrimp turn pink. Add the cooked spaghetti, Romano cheese, salt and pepper and stir carefully with a large spoon until combined.

SERVES: 2

[Jolie Rouge]

Spicy Black Bean Dip

1/4 cup fresh cilantro
1 Tbsp. olive oil
1 tsp. ground cumin
1 tsp. ground oregano
1 jalapeno pepper, seeded and chopped
1/4 cup onion, chopped
1 15-oz. can black beans, rinsed and drained
2 cloves garlic, minced
Pinch of sugar
1/2 cup salsa (your favorite bottled brand will work fine here)

Combine all ingredients in a food processor and process until smooth; serve with pita chips or crackers.




Shrimp and Broccoli Stir-Fry

1 pound large shrimp, shelled and deveined
2 Tbsp. peanut oil
2 cups partially steamed fresh broccoli cut into bite-sized pieces
1 tsp. sugar
1 tsp. fresh ginger, grated
1 Tbsp. dry sherry
1 tsp. sesame oil
Salt and pepper to taste
1 Tbsp. cornstarch
1/4 cup water

Heat peanut oil in a wok or skillet and saute shrimp until pink. Add broccoli, sugar, ginger, sherry, sesame oil and salt and pepper and saute for several minutes. Combine water and cornstarch and add to mixture and cook until mixture starts to thicken. Serve over hot rice or noodles.

_______________________________________


Peach Pie

1 9-inch double pie shell
7 cups fresh peaches, peeled, pitted and sliced
1/2 cup sugar
1/3 cup brown sugar
1/4 cup butter
1 tsp. ground cinnamon
Pinch of nutmeg
Pinch of salt
1/4 cup heavy cream
1 egg

Place peaches in a bowl and toss with sugars and spices, pour cream in and stir. Place mixture along the bottom of the pie shell. Place remaining pie shell on top and flute the edges. Cut several slits in the top to vent. Brush an egg white on the top and place in the oven at 450 degrees for 10 minutes. Reduce heat to 375 and cook for 40 - 45 minutes. Serve warm with vanilla ice cream.

[Jolie Rouge]

Artichoke Salad with Roquefort Dressing

8 lettuce cups
8 tomato slices (1/4-inch thick)
8 large artichoke bottoms, canned or fresh
2 hard-cooked eggs, grated
2 ounces black domestic caviar, drained
2 Tablespoons lemon juice
1 teaspoon salt
1 teaspoon sugar
1/2 small onion, quartered
1 cup salad oil
2-1/2 ounces Roquefort cheese


Place ingredients on individual plates in the following order: lettuce cup, tomato slice, artichoke bottom, spoonful of grated egg, and a dab of caviar. To mix dressing, place lemon juice, salt, sugar, onion and salad oil in blender and blend at low speed. Add cheese and blend until cheese is chopped. (Be very careful not to blend too long.) Serve Roquefort dressing over salad. This is an elegant dinner party salad.

SERVES: 8

[Jolie Rouge]

Dishwasher Salmon with a Piquant Dill Sauce
serves 4 [from "off the eaten path"]

Poaching fish in the dishwasher is a virtually foolproof way to shock your friends, prepare a succulent meal, and do the dishes—all at the same time. I've poached salmon in more than 100 dishwashers on 3 continents. There's never been a dull party. Set your doubts aside, put dinner in the dishwasher, and watch this multitasking kitchen appliance steal the show.

le secret : Make sure other items in the dishwasher, such as silverware, are securely stowed so that they do not fly around and pierce the foil packets

music to poach by The Ventures. Walk, Don't Run: The Best of the Ventures. Domestic drudgery instantly transformed into beach party. Surf's up!

recommended wine Australian Chardonnay. Like a little thunder from down under, these big Chardonnays are well suited to fish dishes with creamy sauces.



Dishwasher Salmon

1 tablespoon olive oil
4 (6-ounce) salmon fillets
4 tablespoons freshly squeezed lime juice
salt and freshly ground black pepper to taste
heavy-duty aluminum foil


Cut two 12-inch square sheets of aluminum foil. Grease the shiny side of the foil with the oil. Place 2 fillets side by side on each square and fold up the outer edges. Drizzle 1 tablespoon lime juice over each fillet. Season with salt and pepper. Fold and pinch the aluminum foil extra tightly to create a watertight seal around each pair of fillets. Make sure the packet is airtight by pressing down on it gently with your hand. If air escapes easily, rewrap. Place foil packets on the top rack of the dishwasher. Run dishwasher for the entire "normal" cycle. When cycle is complete, take out salmon, discard foil, place one fillet on each plate, and spoon a generous serving of dill sauce over top.


This bright, fresh-tasting sauce will add some bite to your catch.

Piquant Dill Sauce

1 tablespoon butter
1 leek, white part only, finely chopped, then thoroughly washed
1 shallot, minced
1 jalapeño chili, seeds and membranes removed, finely diced
2 garlic cloves, minced
1 cup chicken stock
1 1/2 cups lightly packed fresh dill, stems removed before measuring
2 tablespoons freshly squeezed lemon juice
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 tablespoons sour cream

Melt the butter over medium heat in a sauté pan. Add the leek, shallot, jalapeño, and garlic and sauté for about 5 minutes, or until the leeks and shallots are translucent—but not brown. Reduce heat to medium and add the stock. Simmer, uncovered, for 15 minutes. (Adjust heat as required to maintain simmer.) The liquid should reduce by half. Remove from heat and let cool. Transfer to a blender or food processor and add the dill, lemon juice, salt, and pepper. Puree until smooth. Reserve and reheat just before serving. Stir in the sour cream at the last minute.







Don't have a dishwasher? Bake foil-wrapped packets in a preheated 400ºF oven for 12 minutes.

[Jolie Rouge]

WSBTV.com
Chuck Dowdle's Dishwasher Salmon
Chuck Dowdle, sports director and anchor for Channel 2 Action News, shares his recipe for delicious dishwater salmon.



Pam or olive oil
4 6 oz. salmon fillets (only cook filets, steaks and whole fish are too thick to poach this way)
4 tblsp freshly squeezed lemon juice
dash of salt and freshly ground black pepper to taste
heavy-duty aluminum foil

Cut two ample sheets of tin foil (2 filets on each piece of foil)
Grease the shiny side of the tin foil with pam or olive oil Drizzle the fish with lemon juice, sprinkle with salt and pepper Fold and pinch the tin foil to create a water-tight seal. Make sure it is airtight. The fish can be double wrapped. Place fish packets on the top rack of dishwasher Use the normal cycle of dishwasher that will give a full wash and dry

Don't use the economy setting

Don't add detergent

Run the fish through the entire wash/dry cycle, usually about 50 minutes When the cycle is complete, take the salmon out. The fish can be chilled before serving

Serve and enjoy

[Jolie Rouge]

Dishwasher Salmon & Watercress Mayonaise

From the salmon farm to the dishwasher - what a life!

Taken from the Scottish Kitchen

Serves 6-8

Olive Oil,
1 Salmon [about 1.8 - 2kg/ 4lb -4lb 8oz gutted, cleaned weight] washed and dried
1 large un-waxed lemon, sliced
Salt and freshly ground black pepper.

For the Water Cress Mayo

25g/1oz watercress
4 tablespoons mayonnaise
2 tablespoons of Fromage frais (Crème fraise)
1 teaspoon horseradish sauce
Salt and freshly ground black pepper


Run the dishwasher to ensure that it's clean. Remember not to use any powder!

Lay out a large sheet of foil and place the salmon on it. Stuff with slices of lemon, salt and pepper. Wrap the fish in foil. It is vital to ensure that there are no holes. Wrap with two more layers. If you do make a tear patch well Place a wire cake rack on the top of the dishwasher and place the fish on that. (That way it is not impaled on the spikes of the machine). Place the fish on the top rack of the dishwasher. Set the machine to its longest hottest cycle. It should last 80 - 90 mins. When the cycle completes. Leave the door shut for 20 mins before carefully removing the fish and allowing it to cool in the foil.

To make the Mayo.

Whiz everything in a food processor & season to taste with salt
and pepper.