-
Broiled Fish in Tomato-Cilantro Curry Sauce
• 1 lb. filleted fish (see Note)
• 3/4 tsp. salt, divided
• 1/2 tsp. ground turmeric, divided
• 5 tbsp. corn, peanut or olive oil, divided
• 1 small stick cinnamon
• 2 cardamom pods
• 1 medium onion, sliced into very fine half-rings
• 2 cloves garlic, crushed to a pulp
• 1 tsp. ground fennel
• 1 tsp. ground coriander
• 3/4 tsp. cayenne pepper
• 3 medium tomatoes (about 12 to 15 oz.), very finely chopped
• 1 well-packed c. cilantro, very finely chopped
• 1 tbsp. Dijon mustard
Lightly dust the fish on both sides with 1/4 teaspoon of salt and 1/4 teaspoon of turmeric. Cover and refrigerate until needed. Pour 3 tablespoons of the oil into a large, preferably nonstick lidded pan and set over medium-high heat. When the oil is hot, add the cinnamon and cardamom and, 5 seconds later, the onion and garlic. Stir-fry for 4 minutes or until the onion just starts to brown. Add the fennel, coriander, cayenne pepper and the remaining 1/4 teaspoon of turmeric. Stir once. Now add the tomatoes, cilantro, the remaining 1/2 teaspoon of salt and 1 cup of water. Bring to a boil, cover, reduce the heat to low, and simmer gently for 15 to 20 minutes or until the tomatoes have softened. Stir in the mustard, turn off the heat, and leave the sauce in the pan.
Just before serving, preheat the broiler.
Bring the sauce to a gentle simmer.
Arrange the fish on a baking sheet in a single layer. If tail ends are thin, they should be tucked under. Pour the oil over the fish. Broil just until the top is lightly browned. Carefully place the fish slices in the sauce in a single layer, browned side up. Spoon some sauce over the top and poach gently for 5 minutes.
Note -- For this recipe, you may use filleted haddock, halibut, sea bass, salmon or sole. Thick fillets will hold up better than thin ones. The sauce may be prepared ahead of time, though the fish should be broiled and finished off just before eating.
:D
-
Colorful Turkey Pasta Salad
2-1/2 Cups tri-colored rotini pasta cooked and drained
2 Cups COOKED TURKEY ( white meat preferred) cubed
1/2 Cup scallions thinly sliced
1/4 Cup celery chopped
1/4 Cup fresh parsley chopped
1-1/2 Teaspoons fresh tarragon chopped
Note: OR 1/2 Teaspoon dried
1 Tablespoon canola or olive oil
2 Tablespoons tarragon vinegar
1 Tablespoon fresh lemon juice
2 Tablespoons reduced-calorie mayonnaise
In a large bowl, combine cooked pasta, turkey cubes, scallions, celery, parsley and tarragon. In a small bowl, mix together the oil, vinegar, lemon juice and mayonnaise. Add to turkey mixture. Mix well, coating all surfaces. Cover and refrigerate for 1 to 2
hours or until chilled throughout. Makes 4 main dish servings.
Source: Eat Turkey www.eatturkey.com
Spinach Cheese Bites
1 Tbsp olive oil
2 cloves garlic, minced
1 6-oz. bag baby spinach, coarsely chopped
1 tsp. Italian seasoning
1 1/2 cups shredded pepper jack cheese (Monterey Jack with Jalapeno peppers)
16 crackers (melba toast, Club, Ritz)
Saute garlic in olive oil in a skillet, add spinach and cook for several minutes until spinach wilts. Remove from heat and add Italian seasoning and cheese and mix well. Place a tablespoon of mixture on each cracker and bake for 5 minutes at 375 degrees.
.
Venison Stew
1/4 cup olive oil
3 pounds venison stew meat cut into 1/2-inch pieces
1/4 cup flour
Salt and pepper
1 large sweet onion, chopped
3 cloves garlic, minced
1 cup diced celery
2 15-oz. cans diced tomatoes
2 cups beef broth
1 tsp. dried thyme
1 tsp. red pepper flakes
1 15-oz. can black beans, rinsed and drained
1 10-oz. package frozen corn
Coat venison pieces with flour and salt and pepper. Heat oil in a large skillet and brown meat, then add onion, garlic and celery and cook for five minutes. Place mixture in a crock-pot and turn crock-pot on low. Add diced tomatoes, beef broth, thyme and red pepper flakes and cook for several hours. About 1 hour before serving add black beans and corn.
Pumpkin Shortbread Bars
Crust:
1 package yellow cake mix
1 egg
1/2 cup butter melted
Combine all 3 ingredients and press along the bottom of a 13 x 9-inch baking pan.
Topping:
1 8-oz. package cream cheese
1 15-oz. can pumpkin
2 eggs
1 1/2 tsp. vanilla
1/2 cup butter
1 16-oz. package confectioner's sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/3 cup crushed pecans
Beat cream cheese and pumpkin together until smooth. Add eggs, vanilla and butter and continue beating. Add sugar and spices and mix well. Spread mixture over cake batter crust and sprinkle with pecans. Bake at 350 degrees for 45 minutes. Allow bars to cool and then place in the refrigerator until set (middle will not be set when taken out of the oven). Cut into bars and serve with whipped topping if desired.
Turkey Cheese Rarebit
1/2 cup dry sherry
2 Tablespoons chopped onions
1/2 cup chopped bell pepper
1 cup grated processed American cheese
2 Tablespoons flour
1 teaspoon salt
1 cup evaporated milk
Left-over turkey, sliced or cubed (about 5 cups)
1 (6-ounce) can mushrooms
Combine all ingredients except mushrooms and turkey in top of double boiler. Add liquid from mushrooms. Stir over hot water until cheese melts and mixture thickens. Add mushrooms. If there is not enough turkey to slice, sauce may be served separately. If not, add cubed turkey to sauce. Serve over saffron rice.
SERVES: 6 - 8
-
[b]
Hot Artichoke Dip
1 15-oz. jar artichoke hearts
1 cup sour cream
2 cloves garlic, minced
1/2 cup fresh grated Parmesan cheese
Salt and pepper to taste
Drain and dice artichoke hearts, add sour cream, garlic, cheese, salt and pepper. Mix well and place in a small casserole dish and bake in the oven for 15 - 20 minutes at 325 degrees. Serve with assorted crackers.
Brunswick Stew
4 - 6 chicken breasts
1 large white onion, chopped
2 cups celery, chopped
4 red potatoes, cubed
1 10-oz. package frozen butter beans
1 16-oz. package frozen white corn
1 15-oz. can diced tomatoes with juice
1/4 cup apple cider vinegar
2 Tbsp. brown sugar
1 Tbsp. Worcestershire sauce
1 tsp. granulated chicken bouillon
1 Tbsp. marjoram
A few dashes of hot sauce
Salt and pepper to taste
Place chicken, onion, celery and salt and pepper in a large stock pot, add enough water to cover chicken and boil until chicken is cooked through. Remove chicken from the pot and place on a plate to cool. Add corn, beans, potatoes, tomatoes, vinegar, sugar, marjoram, Worcestershire sauce, bouillon and hot sauce to the broth. After chicken is cooled, remove skin and discard and remove meat from the bones and add the meat to the broth. Simmer stew for a couple of hours before serving.
Bread Sticks
3 cups all purpose flour
2 (1/4-oz. each) packages active dry yeast
1/2 cup oil
1 tsp. salt
1 Tbsp. sugar
1 egg white
1 to 1 and 1/2 cups warm water
Sesame seeds
Combine yeast, sugar and salt together in a large bowl, add oil and 1/4 cup water and mix well. Continue adding the rest of the flour and water mixing until dough forms. Place dough on a floured surface and knead for several minutes. When dough springs back after pressing your fingers into it, you have kneaded enough. Cover dough and let it rest for 10 minutes. Cut dough into 20 separate pieces, roll each piece out to a long roll and place on a greased baking sheet. Let the sticks sit for 20 minutes. Brush tops with the egg white and sprinkle with the sesame seeds. Bake at 300 for 25 - 30 minutes or until golden brown.
Chocolate Chip Cake Roll
1 package chocolate cake mix
2 packages vanilla pudding
1/2 cup semi-sweet chocolate chips
Confectioner's sugar
Mix cake according to package directions. Grease and flour a cookie sheet and pour cake mix onto cookie sheet. Bake at 350 degrees for only about 15 minutes or until toothpick comes out clean when inserted in the middle of the cake. Allow cake to cool and remove from cookie sheet and place on wax paper. Dust with powdered sugar. Mix pudding according to package directions, you may use instant pudding to save on time if you wish. When pudding is set pour the chocolate chips in and stir well. Place pudding on the cake and spread out evenly. Roll up cake gently and slice with a serrated knife.
-
APRICOT MEAT GLAZE
10 cups apricot pulp
10 T. corn starch
3/4 c. lemon juice
1/2 c. cider vinegar
2 1/2 c. corn syrup
2 1/2 c. pineapple juice
6 oz. tomatoe paste
2 T. Mrs. Dash
Mix corn starch with lemon juice. Add to apricot pulp in large pan. Add remaining ingredients. Simmer 4 hours, stirring frequently to prevent scorching. Put into clean, sealable jars. If the jars don't seal, process as for tomatoe sauce. May be frozen.
This glaze makes a wonderful topping for any meat from steak, to ham, to meatloaf, to ribs. This tenderizes as well as flavors even the toughest old bull or rooster!
-
Have you *ever* heard od this ?
Southern California Bread Salad
1/2 pound day old sourdough bread, crust removed and sliced
2 large tomatoes, peeled, seeded and chopped
1 medium red onion, thinly sliced, with slices cut into quarters
6-1/4-ounce can white tuna packed in water drained and flaked
1 cup pitted black olives
1 cup coarsely chopped basil leaves
Dressing:
3 cloves minced garlic
2 Tablespoons red wine vinegar
Salt to taste
1/3 cup olive oil
Place bread slices in a medium bowl and cover with water. Let soak for 5 minutes. Squeeze out the excess water well. Crumble the bread into salad bowl. Add tomatoes, onion, tuna, olives and basil to the bread. Set aside. In a food processor or small bowl, combine together garlic, vinegar and salt. Add olive oil in a stream and whisk until emulsified. Toss with the salad and serve at room temperature.
Note: You may substitute 8 ounces chopped cooked chicken breast or crabmeat for the tuna.
-
Olive Cheese Spread[/b]
8 oz. cream cheese, softened
1/2 cup green olives, diced
1/4 cup green onion, chopped
1 Tbsp. dry sherry
1/4 tsp. seasoned salt
Combine all ingredients in a small bowl and mix well. Serve with crackers and /or crusty bread.
Baked Halibut Steaks with Steamed Vegetables
1 cup fresh broccoli flowerets
1 cup zucchini, diced
1 cup carrots, thinly sliced on the diagonal
1/4 cup olive oil
1/4 cup lemon juice
2 cloves garlic, minced
1/4 cup dry white wine
1 Tbsp. fresh dill, chopped or 1 tsp. dried
6 to 8 4-oz. halibut steaks
Salt and pepper to taste
Briefly steam broccoli, zucchini and carrots until slightly tender but still crisp. Combine olive oil, lemon juice, garlic, wine, and dill and shake well. Place halibut steaks in a large baking dish and sprinkle with salt and pepper. Pour olive oil mixture over steamed vegetable and toss well. Place vegetable over halibut steaks and bake in a 375 degree oven for 12 - 15 minutes or until fish is tender and flaky.
Easy Chicken Spaghetti
1 (4 pound) hen (approximately 4 cups cubed chicken)
4 Tablespoons butter
1/2 cup chopped celery
1/2 green pepper, chopped
1 onion, chopped
1 (4 ounce) can mushrooms, sliced and drained
2 (10-3/4 ounce) cans cream of mushroom soup
1 cup milk
1/2 pound yellow cheese, grated
7 ounces vermicelli, cooked
Salt to taste
Pepper to taste
Tabasco to taste
Boil hen in seasoned water until done. Cut into bite-sized pieces. Sauté onion, celery and green pepper in butter. Mix soup with milk and add to sautéed ingredients. Add mushrooms. Add cheese and stir until melted. Add chicken, vermicelli, salt, pepper and Tabasco. Pour into a buttered 2 quart casserole and bake, uncovered, for 35 minutes at 350 degrees.
Baked Stuffed Pork Tenderloin
1/2 cup chopped onion
1/2 cup chopped celery
1 1/2 cups chicken broth, fat removed
6 cups (6 oz.) packaged unseasoned stuffing mix (cubes)
1/2 tsp. dried sage
1/2 tsp. dried thyme
1/8 tsp. dried marjoram
1 lb. pork tenderloin
1 tsp. dried parsley
1/4 tsp. salt (optional)
1/8 tsp. pepper
Preheat oven to 350 degrees. In a large saucepan, combine
onion, celery and broth. Simmer, covered, on low until vegetables
are soft. Add stuffing mix, thyme, sage, and marjoram. Mix well
until blended. Set aside.
Slice pork into 1/4" slices. Arrange half of the slices in an
8" x 8" pan that has been sprayed with non-stick cooking spray.
Top with the stuffing. Place remaining pork slices on stuffing.
Sprinkle with remaining seasonings. Cover with aluminum foil.
Bake for 30 minutes or until pork is no longer pink.
Rosemary Potatoes
6 to 8 red potatoes, sliced
1/4 cup Italian dressing
2 tsp. dried rosemary, crushed
Salt and pepper to taste
Place potatoes in a baking dish and top with Italian dressing. Sprinkle with salt and pepper and rosemary and bake at 350 degrees for 40 - 45 minutes or until potatoes are tender.
Easy Homemade Brownies
4 oz. unsweetened chocolate squares
1/4 pound butter
2 eggs
1 and 1/2 cups sugar
1/2 cup buttermilk
1 tsp. vanilla
3/4 cup flour
1/4 tsp. salt
1 tsp. baking powder
1/2 cup chopped walnuts, optional
Confectioners sugar
In a saucepan melt chocolate squares and butter and set aside to cool. Meanwhile combine eggs, sugar, buttermilk and vanilla in a bowl and stir well. Add chocolate and butter to the bowl and mix well. Add flour, salt and baking powder to sugar/chocolate mixture and stir until mixed well. Place in a greased 13 x 9 inch baking dish and bake at 350 degrees for 35 - 40 minutes or until a toothpick comes out clean when pushed in the center. Sprinkle the confectioner's sugar on the top of the brownies before serving.
-
Franklin Duck Gumbo
Ducks:
2 wood ducks or mallards
1 celery stalk, chopped
Salt and pepper, to taste
Thyme, to taste
2 strips bacon
1/2 cup orange juice
Soup:
3 cups chicken stock
1 medium onion, chopped
2 celery stalks, chopped
1/2 cup tomato sauce
1/2 teaspoon thyme
Salt and pepper, to taste
2 cups chopped okra
1 cup corn
1/2 teaspoon gumbo file
TO PREPARE:
Preheat oven to 300 degrees. Stuff ducks with chopped celery. Sprinkle with salt, pepper, and thyme. Lay a strip of bacon on top of each. Place in casserole, pour orange juice over, and bake covered for three hours. Cool ducks, remove meat from bones, and set aside. Degrease pan drippings and reserve. Combine all soup ingredients except corn and gumbo file. Cook 30 minutes or until vegetables are tender. Add duck meat, pan drippings, andcorn . Cook 10 to fifteen minutes.. Sprinkle with file` just before serving
-
Toffee Nut Squares
• 2 c. flour, spooned in and leveled
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2/3 c. (1 1/3 sticks) unsalted butter, slightly firm
• 2 c. lightly packed very fresh light brown sugar
• 2 eggs
• 2 tsp. vanilla
• 1 c. plus 2 tbsp. medium-fine chopped walnuts, divided
• 1 c. semisweet chocolate chips
Position the shelf in the center of the oven. Preheat the oven to 350 degrees. Butter a 10 1/2-by 15 1/2-inch jelly roll pan well.
Sift together the flour, baking soda and salt. Set aside.
In the bowl of an electric mixer on medium speed, beat the butter until lightened in color. Add the brown sugar, about 1/4 cup at a time, and beat well until light in color, about 2 minutes. Scrape down the side of the bowl as needed. Beat in the eggs one at a time, then the vanilla. Reduce the mixer speed to low and add the dry ingredients in three additions, mixing just to incorporate.
Remove the bowl from the mixer and fold in 1 cup of the walnuts, and the chocolate chips. Spread the mixture into the prepared pan, smoothing the top. Sprinkle with the remaining 2 tablespoons of walnuts.
Bake 16 to 18 minutes, or until the sides are lightly browned. Do not overbake. A toothpick inserted in the center should still show signs of moistness. Place on a cooling rack for 1 hour (see Note), then cut into 1 3/4-by 2-inch bars. Store in an airtight container, layered between waxed paper, for up to 5 days. These squares may be frozen.
Note: Although the batter rises in the oven, it falls when it cools. That's supposed to happen: It's a low, dense bar, best to wait 2 hours before cutting .
:D
-
Favorite Xmas Recipe
This recipe has been around for many years in many fashions but in
recent years for some reason has fallen out of favor. Here we
shall return to a true classic dish of alternative fine dining.
The list of ingredients is as follows:
1 reindeer, appx. 125-175 lbs., skinned, dressed (though not in a
tux; ha, ha) and head mounted if you so desire.
6-9 Christmas elves cleaned and finely diced, appx. 8 lbs. useable
weight.
8 lbs. celery, finely chopped.
8 lbs. onions, finely chopped.
8 lbs. carrots, finely diced.
1 gallon vodka (to numb the elves before you peel them and dice
them).
32 lbs. dry bread crumbs.
3 gallons chicken stock.
salt, pepper, to taste.
Fresh garlic, 1-6 lbs. as you desire.
3-4 gallons of olive oil for basting the roasting reindeer.
Preparation:
Saute the onions, carrots, and celery in a large pan, using some
olive oil, until tender.
Brown the diced elves in the same pan until lightly browned.
Mix the vegetables, elves, bread crumbs, and the chicken stock,
season to taste with pepper, salt and garlic.
Stuff the dressing in the reindeer, then sew the deer shut.
As for roasting the whole reindeer; it is usually difficult to
find an oven large enough to do the job, so you will have to be
creative. My personal favorite is to prop the reindeer up on a
neighbor kid's wagon. Then roll the whole shebang into the local
grouches garage and set fire to the garage. If you can keep the
local fire department at bay for 3-4 hours the reindeer will be
perfectly done. This recipe will serve 175-225 hearty alternatively
inclined diners.
P.S. Never hunt elves in the same area each year. They have long
memories for such little beasties and they won't fall for the
vodka trick two years in a row.
-
turkey burrito
3 C each: turkey, stuffing or/dressing, mashed potatoes, broth, gravy.
add1 one onion (or a half one, to your taste)
cook in crockpot. 2 hours at high :)
put on a burrito or eat as is with bread/roll. :D
-
Venison Meat Loaf
2 pounds ground venison
2 pounds pork sausage
2 cups cracker crumbs
1 to 2 onions, chopped
1/2 cup evaporated milk
3 eggs, beaten
1 cup barbecue sauce
Salt and pepper to taste
1 can (8-ounces) tomato sauce
Catsup
Combine venison, sausage, cracker crumbs, and onions; mix well. Add milk, eggs, barbecue sauce, salt, pepper, and half of tomato sauce to meat mixture. Combine well and form into loaf. Bake in 350 degree oven for 30 minutes. Top with remaining tomato sauce and catsup. Bake 1 hour or until done.
Hint: Antelope, elk, or moose may be substituted for venison.
SERVINGS: 8
Poached Halibut with Herbed Vinaigrette
Cooking mild fish in a fragrant liquid on top of the stove is a wonderful way to impart flavor without adding fat. Other fish that work well for poaching include turbot, black bass, striped bass and skate.
8 cup water
1 cup red wine vinegar,
1 - onion, medium, halved
1 - carrot, medium, quartered
1 - celery, stalk, quartered
3 - garlic clove, unpeeled, halved
1 tablespoon salt,
1 teaspoon black peppercorns,
1 - bay leaf,
1 - thyme sprig,
24 ounce halibut steaks, 1 inch thick, skinned
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
2 tablespoon fresh lemon juice,
1 tablespoon Dijon mustard,
2 teaspoon reduced-fat sour cream,
2 tablespoon canola oil,
1 - shallots, finely chopped
1 tablespoon Italian parsley, chopped
1 tablespoon fresh tarragon, coarsely chopped
1 tablespoon chives, chopped
2 teaspoon fresh dill, chopped
To make broth: In a stock pot, combine water, vinegar, onions, carrots, celery, garlic, salt, peppercorns, bay leaf and thyme. Bring to a boil, reduce heat to low and simmer, uncovered, for 30 minutes. Strain into a deep skillet, discarding solids.
To poach halibut and make vinaigrette: Bring broth just to a simmer. Season halibut with salt and pepper on both sides. Add halibut to broth and poach, uncovered, until opaque in the center, 5 to 10 minutes. Meanwhile, place lemon juice in a bowl and add an equivalent amount of the simmering broth. Add mustard and sour cream. Gradually whisk in oil. Add shallot and season with salt and pepper. Remove halibut from poaching liquid and divide among warmed plates. Stir the herbs into the vinaigrette and spoon over the fish. Garnish with dill sprigs. Serve immediately.
Serves 4
Source: Culinary Institute of America www.ciaprochef.com
