Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

Curry Almond Spread

2 8-oz. packages cream cheese, softened
1 12-oz. jar mango chutney
1/2 cup slivered almonds
1 tsp. curry powder

Combine all ingredients in a blender or food processor and blend until smooth. Place mixture on a plate and shape into a ball. Coat with more slivered almonds and refrigerate for an hour or so until ready to serve. Serve with crackers, grapes and sliced apples.


Cashew Coated Trout Fillets

10 - 12 trout fillets about 4 oz. each
Salt and pepper
1 and 1/3 cups cashews, crushed
1/2 cup butter

Sprinkle each trout fillet with salt and pepper. Place in a lightly greased baking dish. Coat fillets with crushed cashews and dot with butter. Bake at 350 degrees for about 10 -15 minutes. Serve over mashed potatoes or rice.


Simple Green Salad

12 cups mixed salad greens
1/4 cup crumbled feta cheese
1 pint grape tomatoes
1 cucumber, peeled and sliced thin.
1/4 cup sunflower seeds
1/4 cup real bacon pieces
5 hearts of palm stalks (about 1/2 of a can of hearts of palm), sliced in 1/3 inch slices
1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 Tbsp. chives, chopped
1 clove garlic, minced
Salt and pepper

Toss mixed greens, cheese, tomatoes, cucumbers and sunflower seeds in a large bowl. Top with bacon pieces and hearts of palm slices. Combine remaining ingredients in a cruet and shake. Just before serving, pour over salad and toss.


Pear Tart

1 large (deep dish) refrigerated piecrust
1/4 cup flour
1/3 cup sugar
4 cups ripe pears, peeled and chopped
1 tsp. pure vanilla
1/4 cup sliced almonds

Let piecrust sit out for 15 - 20 minutes to soften. Meanwhile, combine remaining ingredients, except almonds, in a large bowl and stir. Place piecrust on a greased baking sheet and gently unfold. Place pear mixture on piecrust leaving a 2-inch border. Gently fold piecrust over pear mixture; the piecrust will not cover pears completely. Sprinkle with almonds and bake for 15 - 20 minutes at 450 degrees. Allow to cool slightly before serving. Serve with vanilla ice cream or frozen yogurt if desired.



Fresh Cabbage and Cheese Casserole

1 large head of cabbage
1/2 cup butter
1/4 cup flour
1-1/2 cups milk
1/2 to 3/4 pound sharp cheese, grated
Browned bread crumbs
Butter

Coarsely shred cabbage (slicing disc of food processor works well). Steam or boil in small amount of water for 10 minutes. Drain well.



Make white sauce.

Melt butter in saucepan. Add flour and cook 3 minutes. Gradually stir in milk. Cook until thick, stirring constantly. Grease 3-quart casserole and layer cabbage, white sauce, and cheese until all is used. Cover with bread crumbs and dot with butter. Bake at 350 degrees for 35 minutes. SERVINGS: 12 - 16

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[Jolie Rouge]

KNIFE KNOW-HOW

A knife is a chef's best friend. It can chop, dice, julienne, mince and slice with ease - or can it? A low-quality knife may save you money in the short-term, but you'll end up buying more knives in the long run if you don't go with a higher-quality option from the start. The key to making your knife into your greatest cooking ally is to buy a quality knife.

There are two things to consider when buying good cutlery:

Blades: When you look at the blade of a potential purchase, consider these three attributes:

Process: There are a couple of ways to make knives. Forged blades are hammered into shape with several processes involving very high temperatures and heavy pressure. These are the more durable, expensive kinds of knives. Stamped blades are usually cut out of sheet metal and consequently don't have the strength of forged blades.

Material: Forged blades are often made out of a metal alloy that holds an edge longer than other metals. Stamped blades are often cut out of stainless steel sheet metal that doesn't have the strength of forged metal.

Tang: This is the amount of the blade that extends into the handle. The best knives have a full "tang" that extends the entire way into the handle. Full tangs provided additional strength. You can also get a "rattail tang" that extends the full length of the handle but is narrower than the blade, or a "half tang" which only extends partway into the handle. Both rattail and half tangs are suitable for smaller knives.

Handles: Your choice of handle material depends largely on your personal preference.

Material: You usually have a choice of plastic, rubber, stainless steel or wood-handled knives. Plastic handles are regarded as durable, while wood handles are regarded as functional. Rubber and stainless steel grips also work well.

Shape: Avoid elaborately shaped handles, as they may not give you the leverage you need. Generic shapes are often ideal.

Construction: If you're looking for a full tang, make sure you can either see it run down the handle or check the product description. Hold the knife in your hand; test the weight and whether the construction feels sturdy.


Common cutlery includes:

Asian cutlery
Boning & fillet knives
Carving knives
Cheese knives
Chef's knives
Cleavers
Knife sharpeners
Paring knives
Peeling knives
Serrated knives
Steak knives
Utility knives

Check your local retailer or online store for any specialty knives you may need.

[the fugative]

Chicken-Vegetable Soup With Noodles


• 1 medium leek (white portion only), well-washed and trimmed

• 1 1/2 tsp. butter or olive oil

• 1 onion, cut into 1/4-in. dice

• 6 c. defatted chicken broth or vegetable broth

• 2 carrots, thinly sliced

• 2 ribs celery, thinly sliced

• 2 oz. dried egg noodles

• 1/2 c. freshly shelled or frozen green peas

• 1 c. canned diced tomato

• 2 c. cooked skinless, boneless white-meat chicken, cut into bite-size pieces

• 1/2 c. minced parsley

• Salt and freshly ground black pepper, to taste

Wash leek thoroughly to remove any dirt. Drain well, pat dry and slice thinly into rings.

In a 4-quart saucepan over medium heat, melt butter. Add leek and onion; sauté slowly until soft and translucent; do not allow to burn.

Increase heat to medium-high, add broth; bring to gentle boil. Add carrots, celery and noodles. Adjust lid so that saucepan is only partially covered, reduce heat to medium-low, and simmer until vegetables and noodles are just tender (taste-test noodles for doneness after about 10 minutes; continue cooking, if necessary, until noodles are done to taste).

Add peas, tomato and chicken; stir to blend. Cover and simmer 5 minutes, or until peas are crisp-tender and chicken is heated through.

Add parsley; stir to blend. Season with salt and pepper to taste. Turn off heat; cover and let stand 2 or 3 minutes.




Squash Soup & Green Vegetable Garnish


• 2 lb. winter squash

• 1 1/2 c. water or vegetable broth

• 1 c. low-fat or nonfat milk

• Salt and white pepper

• 1 tbsp. butter, softened

Green vegetable garnish:

• 1/2 c. shelled fresh peas or frozen green peas

• 2 green onions

• 1 tbsp. butter or olive oil

• 2 leaves butter lettuce, sliced into thin shreds

• Salt and pepper

To prepare soup: Cut squash in pieces; peel. Remove any seeds or strings. Cut squash into 1 1/2-inch cubes. Place in a medium saucepan with the water and a pinch of salt. Cover and bring to a boil. Reduce heat to low and simmer, stirring often, until very tender (about 20 minutes).

Purée squash, along with any cooking liquid in the pan, in a food processor or blender. Return purée to saucepan. Over low heat, simmer, uncovered, stirring often, for 5 minutes; do not allow purée to burn. Stir in milk; cook over low heat, stirring often, 5 minutes. Season to taste with salt and pepper. (Soup can be prepared ahead up to this point, cooled and refrigerated, covered, for up to 2 days.)

To prepare garnish: Shortly before serving soup, prepare peas. If using fresh peas, add them to a saucepan of boiling salted water and blanch, uncovered, over high heat until just tender (3 to 4 minutes). Drain well. If using frozen peas, defrost them, but do not blanch.

Cut white part of green onions into very thin slices; reserve. Chop enough of green tops to yield 1 tablespoon; reserve.

Melt butter in medium frying pan; stir in white part of green onions. Cover and cook over low heat, stirring occasionally, until tender (about 4 minutes). Add shredded lettuce and peas; cook just until lettuce wilts and peas are heated through. Stir in reserved tablespoon of green onion tops. Season mixture lightly with salt and pepper.

Reheat soup, if necessary, over medium-low heat, stirring. Remove soup from heat; swirl in the 1 tablespoon butter. Ladle soup into bowls, topping each with some of the Green Vegetable Garnish.

Note- For a thinner soup, add more milk or broth.

[Jolie Rouge]

Originally posted by Jolie Rouge
Maple Pralines
from River Road Recipes II... A Second Helping

2 cups white granulated sugar
1 cup dark brown sugar
3 Tablespoons white corn syrup
1 cup whipping cream
Pinch of slat
3 teaspoons maple flavoring
3 or more cups of pecans

Cook sugars, syrup, cream and salt over high heat until the mixture forms a soft ball (235 degrees) when dropped in water. Remove from heat. Add maple flavoring and pecans. Beat or stir until creamy. Drop from spoon onto waxed paper in bite size pieces.

YIELDS: 4 to 5 dozen

in answer to a PM :

jaynbobbi wrote on 01-03-2004 10:03 PM:
your Maple Pralines recipe.
Do you know how long they stay fresh? also how far in advance can they be made? Can they be frozen to eat at a later time? Thanks

i don't think they would freeze well. The sugar would crytalze and get all sticky and wouldn't work out very well.

Don't know how long they stay "fresh" they don't last more than a few days at best around here. "freshness" isn't a problem - people fighting over who gets the last one is ... LOL Hope that helps

[flute]

Chicken Roll Ups

Shake boneless skinless chicken breast or turkey cutlets in shake n bake (recipe follows, or buy it from the store)
Mix 1 Pkg. stove top stuffing (6oz) with 1 2/3 C water & about 1-3 TB butter. Let stand about 5 minutes. (water doesn't have to be boiled, this is to moisten the stuffing, not cook it)
Spoon over each piece of meat some stuffing. Roll up & place seam side down on foil lined baking sheet. If there is any stuffing left over from stuffing the chicken, place stuffing over the chicken.

Toss some veggies (squash, carrots, onion, potaotes, peppers, frozen veggies, etc) in Italian dressing (or whatever you like) Place by the chicken, on foil.

bake 400 F for 30 minutes.

Fake Shake N Bake

3TB whole wheat flour
1 TB wheat germ (found in cereal isle, or at natural health food stores)
1/2 C bread crumbs
2 ts sugar
1 ts salt
1 ts italian seasoning
(may opt. add 1 TB olive oil, but I only have 1x)

Use as shake 'n bake

[flute]

Chicken Roll Ups

Shake boneless skinless chicken breast or turkey cutlets in shake n bake (recipe follows, or buy it from the store)
Mix 1 Pkg. stove top stuffing (6oz) with 1 2/3 C water & about 1-3 TB butter. Let stand about 5 minutes. (water doesn't have to be boiled, this is to moisten the stuffing, not cook it)
Spoon over each piece of meat some stuffing. Roll up & place seam side down on foil lined baking sheet. If there is any stuffing left over from stuffing the chicken, place stuffing over the chicken.

Toss some veggies (squash, carrots, onion, potaotes, peppers, frozen veggies, etc) in Italian dressing (or whatever you like) Place by the chicken, on foil.

bake 400 F for 30 minutes.

Fake Shake N Bake

3TB whole wheat flour
1 TB wheat germ (found in cereal isle, or at natural health food stores)
1/2 C bread crumbs
2 ts sugar
1 ts salt
1 ts italian seasoning
(may opt. add 1 TB olive oil, but I only have 1x)

Use as shake 'n bake

[the fugative]

Strawberries on the Bottom Cake

This is one of those magic cakes: You put strawberries and gelatin on the top and they wind up in a tasty layer on the bottom -- where the marshmallows were


• 1 (3-oz.) pkg. strawberry gelatin

• 1 (16-oz.) tub frozen sweetened sliced strawberries

• 1 c. miniature marshmallows

• 2 1/4 c. flour

• 1 tbsp. baking powder

• 1/4 tsp. salt

• 1 1/2 c. sugar

• 1/2 c. (1 stick) softened butter

• 3 eggs

• 1 tsp. vanilla

• 1 c. milk

• Whipped cream for garnish, if desired

• Whole strawberries for garnish, if desired

Preheat the oven to 350 degrees. Grease (don't flour) a 9-by 13-inch pan.

In a small bowl combine the gelatin and the strawberries with their liquid. Set aside. Sprinkle the marshmallows evenly across the bottom of the prepared pan. Sift together the flour, baking powder and salt.

In the large bowl of an electric mixer, cream the sugar and butter, beating until the mixture is light and fluffy. Beat in the eggs, one at a time, beating well after each. Beat in the vanilla.

Beat in the flour mixture in thirds, alternating with the milk, beating well after each and scraping the bowl well between additions. Pour the mixture over the marshmallows, gently spreading it edge to edge.

Spread strawberry gelitain mixture over top of batter

Bake for 40 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool.

Serve either cake side up or berry side up, topped with whipped cream and a strawberry if desired.

[the fugative]

Braised Red Cabbage With An Apple, Walnut and Parsley Garnish



• One medium (2 lb. or larger) red cabbage

• 3 tbsp. vegetable oil

• 3/4 c. (1 medium) chopped onion

• 1/2 c. red wine vinegar

• 1/4 c. sugar

• 2 tsp. crushed fennel seeds (see Note)

• 1 1/2 to 2 tsp. kosher salt

• Freshly ground black pepper

• 1/4 c. finely diced ( 1/4-in.) Granny Smith apple, cored but unpeeled

• 2 tbsp. toasted and chopped walnuts (see Note)

• 1 tbsp. chopped flat-leaf parsley

Quarter cabbage, then cut each quarter crosswise into 1/4-in. strips. Cut enough cabbage to yield 8 c. (Save extra cabbage for another use.)

In a large, heavy nonreactive skillet set over medium heat, heat oil until hot. Then add onion and cook, stirring, until softened and just starting to take on color, about 3 minutes. Add cabbage and cook, stirring constantly, 5 minutes.

Whisk vinegar, sugar and fennel seeds together in a bowl and pour over the cabbage in the skillet. Season with 1 1/2 teaspoons salt and several grindings of pepper. Cook, stirring often, until all liquid has evaporated, 4 to 5 minutes or longer. Add 2 cups water and stir to mix. Lower heat and cover skillet. Cook, stirring occasionally, until cabbage is tender but not mushy, 45 minutes or longer. Season cabbage with additional salt to taste, if needed. (Cabbage can be prepared a day ahead; cool, cover and refrigerate. Reheat in a skillet, stirring, over low heat.)

When ready to serve mix together diced apple, walnuts and parsley. Serve the cabbage with roast chicken, pork or duck or grilled sausages. Garnish each portion with some of the apple and walnut mixture

Note: To crush fennel seed use a mortar and pestle or place in resealable plastic bag and crush with meat pounder or rolling pin. To toast walnuts, spread on a rimmed baking sheet and place on center shelf of a 350-degree oven until fragrant and lightly browned, 5 to 8 minutes. Watch carefully. Remove and cool.

[the fugative]

Peanut Sauce With a Kick


Peanut sauce can be drizzled over steamed or stir-fried winter vegetables, tossed with pasta or used as a marinade for grilled foods.


• 2 tbsp. smooth peanut butter

• 2 tbsp. dark sesame oil

• 2 tbsp. sugar

• 2 tbsp. rice vinegar

• 1 chipotle chile in adobo sauce (canned smoked jalapeños)

• 2 green onions, minced

• 1 tbsp. minced cilantro

• Low-sodium soy sauce

In blender, combine peanut butter, oil, sugar, vinegar and chipotle and process until smooth. Stir in green onion and cilantro. Add soy sauce to taste

[Jolie Rouge]

[b]Twelfth Night Shrimp

1/2 cup mayonnaise
1/2 cup sour cream
1/4 teaspoon salt
1/2 teaspoon paprika
1 (6 ounce) can tiny shrimp, drained and crumbled
1/2 cup grated onion
1 teaspoon horseradish
Dash of Tabasco
3 teaspoons chili sauce
1 (14 ounce) can artichoke hearts, drained and chopped
Worcestershire sauce to taste

Combine all ingredients. Chill several hours in the refrigerator until ready to serve. Serve with crackers or melba rounds as a dip.

SERVINGS: 8 - 10



{{{pssst .... 1-6 is "Twelth Night" - the Feast of the Three Kings and the start of the Carnival Season }}}

[Jolie Rouge]

Tin Roof Morsels
:
1/2 cup butter or shortening
1/2 cup firmly packed brown sugar
1/2 cup sugar
1 egg
1 cup chunky peanut better
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1 to 1-1/2 cups all-purpose flour
6 ounces semi-sweet chocolate chips

Preheat oven to 375 degrees.
Beat butter or shortening until soft. Add brown sugar and sugar, blend until creamy. Beat in egg, peanut butter, salt, baking soda and vanilla. Sift the flour before measuring. Use the greater amount of flour if peanut butter is heavy in oil. Add flour to creamed mixture and blend thoroughly. Stir in chocolate chips. Using a small ice cream scoop, drop dough onto a greased cookie sheet. Bake 10 – 12 minutes. Cool on a wire rack.

Note: If you are omitting the chocolate chips, press dough flat with a fork in a criss-cross design and sprinkle a small amount of sugar on top.

YIELDS: 4 – 5 dozen cookies