Kai's "Old-Fashioned" Recipe Thread

[the fugative]

ROASTED-CHILE FRITTATA


2 small red bell peppers

2 poblano peppers

12 large eggs

½ cup fresh cilantro leaves, minced

2 teaspoons chile powder

1¼ teaspoons salt

1 teaspoon black pepper

1 tablespoon olive oil

1 small onion, finely chopped

3½ ounces Monterey Jack cheese, shredded (about 1 cup)

To prepare oven, baking sheet: Adjust oven rack so it is 6 inches away from broiler. Preheat broiler. Use heavy-duty foil to line baking sheet with rimmed sides.

To prepare peppers: Cut ¼-inch slice off top and bottom of each pepper. Remove stem from top lobe. Reach in and pull out seeds. Cut each pepper lengthwise down 1 side. Spread open. Lay out flat with skin side down. Trim away white ribs that face up, removing any remaining seeds. Lay peppers skin-side-up on baking sheet, flattening them with hand. Broil for 8 to 10 minutes or until skin is charred and puffed but flesh is still firm. (Note: Halfway through, turn baking sheet to help ensure even charring.) Remove from oven. Cover peppers on baking sheet with more foil. Steam peppers for 5 minutes. Peel and discard skins. Slice bell peppers into ¼-inch-wide strips. Cut poblanos into ¼-inch dice (refrigerate ingredients if preparing in advance).

To make frittata: In large bowl, whisk together eggs, cilantro, chile powder, salt and pepper. Set aside. Heat oil in 10-inch, ovenproof nonstick skillet over medium heat until shimmering. Add onion. Sauté for 5 to 6 minutes or until softened and slightly golden. Stir in peppers. Sauté for 2 minutes or until moisture has evaporated. Add egg mixture. Swirl to coat evenly. Reduce heat to medium-low. Sprinkle frittata evenly with cheese.

To cook frittata: Cook, covered, on top of stove for 5 minutes or until eggs have set only about 1 inch in from rim of pan. (Note: Start checking at 4 minutes).

To broil frittata: Remove lid. Place skillet under broiler. Broil for 2 minutes or until eggs have set roughly 2 inches in from rim of pan. (Note: Whole inside circle of eggs will look extremely underdone.) Using oven mitt, remove skillet from oven. Cool on wire rack for 10 minutes or until eggs have set completely.

To serve frittata: Using paring knife, loosen edges of frittata. Slide onto serving platter. Slice into 6 wedges. Serve immediately or at room temperature.

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[the fugative]

POMEGRANATE POPPYSEED SALAD


• Salad:

½ head of Romaine lettuce

Seeds from ½ pomegranate

½ cup slivered almonds


•Dressing:

¼ cup canola oil

2 tablespoons vinegar

2 tablespoons sugar

½ to 1 tablespoon poppy seeds

Salt

Coarse ground black pepper

To make salad: Rinse and drain lettuce. Tear into bite-size pieces. Place in serving bowl. Score pomegranate. Gently pluck seeds away from membranes. Drop onto lettuce. In small fry pan, toast almonds over medium heat, stirring occasionally, until lightly browned. Cool on paper towel. Add to salad. Drizzle salad with just enough dressing to coat. Toss gently with fingers. Make sure a fair amount of seeds and nuts remain on top. (Add more pomegranate seeds for presentation, if necessary.)

To make dressing: Combine oil, vinegar, sugar, poppy seeds, salt and pepper in small bottle with lid. Shake to combine ingredients. Drizzle over salad immediately or refrigerate for later use.

[the fugative]

TOFFEE


Makes 11- by-15-inch panful.

¾ cup packed brown sugar

½ cup butter

½ cup semisweet chocolate chips

¼ cup to 1/3 cup finely chopped and toasted almonds or pecans (see note)

To prepare pan: Spray 11-by-15-inch baking pan with nonstick cooking spray. Set aside.

To make toffee: In saucepan, combine butter and brown sugar. Bring to boil. Continue to boil for 7 minutes, stirring constantly. Immediately pour into prepared pan, spreading to 1/8- to¼-inch thickness. (Note: Do not try to spread toffee to edges of pan.) Cool for 2 minutes. Sprinkle chocolate chips evenly over warm toffee. Cover with foil or larger baking sheet to hold in heat. Leave covered for 5 minutes. Using back of spoon, spread warmed chips evenly over toffee. Sprinkle with chopped nuts. Let candy harden.

To store toffee: Break into pieces. Store in airtight container.

note: Toast nuts in 350-degree oven for 5 to 8 minutes. Cool. (This really brings out flavor of nuts.)

[Jolie Rouge]

Vegetable Pizza

1 8-oz. can refrigerated crescent rolls
3-oz. cream cheese, softened
1/3 cup sour cream
2 Tbsp. mayonnaise
1 clove garlic, minced
1 Tbsp. fresh dill, chopped
2 cups assorted raw vegetables, chopped (broccoli, cauliflower, cucumbers, carrots, cherry tomatoes and squash are good choices).
1 cup cheddar cheese, shredded

Unroll crescent rolls and do not separate. Place them as a sheet on a baking sheet and bake for 15 minutes at 375 degrees. Meanwhile, combine cream cheese, sour cream, mayonnaise, garlic and dill together and blend well. Allow crescent rolls to cool and spread cream cheese mixture over rolls. Top with assorted vegetables and sprinkle with cheddar cheese. Cut into squares and serve. This starter is light and flavorful. Even the kids willlike it despite the fact that it has so many good veggies. Justdon't tell the kids that it is good for them.




Chicken With Artichokes

6 boneless chicken breasts
1/3 cup flour
Salt and pepper to taste
1/4 cup cooking oil
3 cloves garlic, minced
1 cup dry white wine
1 12-oz. jar marinated artichoke hearts
1 Tbsp. lime or lemon juice
1/3 cup Romano cheese, grated

Combine flour and salt and pepper. Dredge chicken through flour mixture. Heat oil in a skillet and brown chicken on both sides. Add garlic, wine, artichoke hearts and lime or lemon juice. Cover and simmer for 15 - 20 minutes until chicken is fully cooked. Sprinkle with grated cheese and serve. You can serve this dish with hot rice or pasta.



Carrots with Ginger-Lime Sauce

1 pound carrots thinly sliced
1/4 cup butter
1/2 tsp. salt
2 tsp. sugar
Juice of 1 lime
1 tsp. lime zest
1 tsp. cornstarch
2 tsp. fresh ginger, grated

Melt butter in a skillet and add carrots. Cook over medium heat until tender about 20 - 25 minutes. Meanwhile, combine salt, sugar, lime juice, lime zest, cornstarch and ginger and mix well. Pour onto carrots and heat until mixture starts to thicken. Serve immediately. Make sure you use fresh ginger. The combination of the sweet carrots, zesty lime and tangy fresh ginger makes this dish extra flavorful.



Peppermint Brownies

2 squares unsweetened chocolate
1/3 cup butter
2 eggs, beaten
3/4 cup sugar
1/2 tsp. peppermint extract
1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 tsp. salt

Melt chocolate and butter in a saucepan and slowly add sugar stirring constantly until blended. Add beaten eggs and stir in peppermint extract. Remove from heat and add flour, nuts and salt. Pour into a greased and floured 10 square cake pan and cook at 350 degrees for 25 - 30 minutes.

[Jolie Rouge]

Crab Bake

2 eggs
1 teaspoon Accent
1/2 teaspoon salt
1 heaping cup grated Swiss cheese
1 heaping cup grated Pepperjack cheese
1 teaspoon all-purpose flour
1 (6-1/2 ounce) can crab meat, drained
1 cup heavy cream
1/8 teaspoon white pepper
1/2 Tony's
Preheat oven to 325 degrees. Beat eggs. Add remaining ingredients, stirring well. Pour into nine-inch pie plate. Bake one hour.

SERVINGS: 6 to 8

[flute]

BBQ glazed drumsticks

1/2 C apple cider vinegar
1/3 C yellow mustard
2 tb light brown sugar
1 tb butter
1/2 ts light soy sauce
1/2 ts chili powder
1/8 (or dash) ts ground red peper (like cayenne, or paprika is a red pepper too)
1/2 ts black pepper
8 drumsticks, skin removed

1) preheat oven to 375 F. Coat an 8" square baking dish with nonstick spray
2) in medium sauce pan, combine all ingredients except drumsticks over medium heat. Bring to a boil & allow to boil for 5 minutes, or until sauce thickens, stirring occasionally.

3) place drumsticks in baking dish & pour the sauce mix over them, coating completely, bake 40-45 minutes or until chicken is no longer pink & juices run clear

[flute]

Crispy crusted steak
1 can (2.8oz) french-fried onions, coarsley crushed
2 TBolive oil
2 ts spicey brown mustard
4 thinly sliced beef top round steaks (1 lb total)

1) place broiler rack 8-11" from heat source & preheat broiler. Place french fried onions in a shallow dish

2) In another shallow dish, combine oil & mustard. Dip steaks into oil mixture, then into onions, coating completely with each.

3) place steaks on a rimmed baking sheet & broil 3-4 min per side, or until cooked through.

[Jolie Rouge]

{{ peek-a-boo Flute !}}



Fruit and Cheese Spread

1/4 cup dried apricots, chopped
1 cup boiling water
4 cups Monterey jack cheese, shredded
1 8-oz. package cream cheese, softened
1/4 tsp. seasoned salt
1/3 cup milk
1/4 cup dates, chopped
1/2 cup walnuts

Place apricots in boiling water for 30 minutes, drain off water. Combine cheeses, salt and milk and beat with a hand mixer until smooth. Stir in apricots, dates and walnuts. Line a 1-quart mold with plastic wrap and place mixture in mold. Refrigerate for several hours before serving. Remove from mold and serve with assorted crackers.



Grilled Lamb Burgers

2 pounds ground lamb
1 cup onion, chopped
1/3 cup fresh cilantro, chopped
1/3 cup fresh parsley, chopped
2 Tbsp. fresh mint, chopped
1 tsp. ground allspice
1 tsp. ground cumin
Salt and pepper to taste

Combine all ingredients in a large bowl and mix well. Shape into 8 patties and grill over medium-hot coals for 7 - 8 minutes per side or until meat is on longer pink. Serve with cucumber-yogurt sauce.


Cucumber Yogurt Sauce

1 16-oz. container plain yogurt
1 large cucumber, peeled, seeded and diced
2 garlic cloves, minced
1 Tbsp. olive oil
2 Tbsp. lemon juice
1 Tbsp. fresh dill, chopped
Salt and pepper to taste

Combine all ingredients in a bowl and mix well. Chill for 1 hour before serving.



Cucumber Tomato Salad

1/2 cup white vinegar
1/4 cup olive oil
3 Tbsp. sugar
1/4 cup fresh mint, chopped
Salt and pepper to taste
2 cucumbers, peeled and sliced
3 tomatoes cut into wedges
1 red onion, thinly sliced

Combine first five ingredients in a salad cruet and shake well. Combine last three ingredients and toss. Pour vinegar/oil mixture over salad and toss to coat.




Green Beans with Basil Vinaigrette

2 pounds fresh green beans, washed and trimmed
1/4 cup red wine vinegar
1/4 cup olive oil
1 Tbsp. fresh basil, chopped
1 tsp. Dijon mustard
1 tsp. sugar
Salt and pepper to taste
1 small sweet onion, sliced
1/3 cup sliced almonds

Place beans in a large pot and pour in just enough water to cover. Bring to a boil and cook for 8 - 10 minutes or until beans are crisp-tender. Meanwhile mix together vinegar and next five ingredients and mix well. When beans are done combine with onion and pour vinegar mixture over, then toss to coat and sprinkle with almonds.



Apricot Pear Parfaits

6 firm ripe pears, peeled and coarsely chopped
5 oz. dried apricots
1/4 cup fresh ginger, peeled and grated
1/2 cup water
1/4 cup sugar
1 tsp lemon zest
Juice from 1 lemon
1 cinnamon stick
1 Tbsp. lemon juice
1 8-oz. container nonfat vanilla yogurt

Place 4 of the pears, apricots, ginger, water, sugar, lemon zest, lemon juice and cinnamon stick in a saucepan and simmer for about 20 minutes until pears are tender. Meanwhile toss reaming two pears in 1 tablespoon of lemon juice and reserve. Remove cinnamon stick from pear/apricot mixture, place mixture in a food processor and process briefly. Allow sauce to cool and then place 1/4 cup of mixture into parfaits glasses followed by 1/4 cup yogurt and 1/4 cup pear mixture. Top with remaining pears and serve.

[flute]

Fregola-pasta

1) spread flour out on a cookie sheet, sprinkle water on it. Shake around to clump flour up.

Repeat.

2) Run what is left on the cookie sheet through a sieve. What you have left in the sieve is your fregola. Pour leftover flour back into cookie sheet & repeat.


Repeat until you have the amount you want.

Spread fregola on a cookie sheet (it's ok if some flour loosely makes it onto the cookie sheet). Put into a hot oven & bake until the fregola is light, golden & toasty.

Store in an airtight container. Prolly won't keep too long.

Cook as you would cous cous or pasta, in boiling water, cooks very quickly. Drain.


~~~~~~hi jolie

[flute]

Wedding Cupcakes

*this is a Mr. Food recipe*

follow directions on a white cake mix for batter.
Mix up 4oz softened cream cheese & 1/4 C preserves (raspberry, or others work too) for filling.

Spoon 1/2 batter into 18 muffin cups (or it'll depend on how big your muffin cups are too)

Spoon a lil dollip of filling into batter, & then top with more batter.

bake 350 F preheated oven for 25 minutes.

When cooled, top off with icing. (optional, I don't feel these need icing) May roll out gum drops to make lil flowers for garnish.

[Jolie Rouge]