Kai's "Old-Fashioned" Recipe Thread

[flute]

Cinnamon Grilled peaches

Glaze-equal parts butter, brown sugar & liquor (grand marnia, I dunno how to spell it, but nearly any liquor worked for me ), & 1 pinch salt. Simmer the glaze on stove top

Cut peach into half, de seed it. Cut each half in half again.

Skewer 1 peach quarter with cinnamon stick, add a mint leaf, add another peach quarter. Use a skewer if needed to ease cinnamon stick on.

Put on grill (outside grill, or george foreman). Put peaches on grill & baste with glaze.
Cook about 4-6 min per side. Turn when they begin to get brown. MAy baste again.

Another idea,skewer the peaches with vanilla beans instead of mint leaves for another flavor


~~~~~woohoo i've been pounced

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[flute]

Crock Pot Bean Soup

1lb sausage browned. Add 1 cut up onion & 2 ts garlic & some salt & 1 C bbq sauce, & 1/2 C brown sugar.
While that heats up, add beans to crockpot. Use canned beans, can drain some liquid off. Use northern beans, black beans, kidney beans, green beans, peas, etc, anything.
Add meat sauce to crock pot, cook for 3-4 hours. Or longer. You can't mess this recipe up.
and it's good too

Chocolate stuffed french toast

*mr. food recipe again**

Night before you want to serve this,
Cut a loaf of french bread into very thick slices. In each slice make a 3/4" cut to make pockets. Spoon 2 teaping ts chocolate chips/chunks/morsels, etc into teh pocket. Close pocket with a pinch of the bread.
Place into greased 9x13" baking dish. Mix up 5 eggs, 1 C milk, & 1 ts each cinnamon & vanilla. Cover & fridgerate over night.
Preheat oven in morning to 400 F. BAke 20-25 minutes uncovered.

chocolate peanut butter pops

1/3 C sugar, 1/4 C cocoa, 2 TB corn starch, add all to a sauce pan, cook at medium & whisk in 1/2 C milk till it thickens. REmove from heat. Stir in 1/4 C peanut butter, till it melts. Spoon into cups, placing a stick in the center or so to eat.

Freeze at least 4 hours

[the fugative]

Tomato and Fennel Stew with Big Shrimp


• 2 tbsp. olive oil

• 1 c. chopped fresh fennel bulb

• 1 (28-oz.) can diced tomato with basil, garlic and oregano

• 1 c. low-sodium chicken broth

• 1/2 c. dry vermouth or dry white wine

• 1 lb. jumbo shrimp

• 1/4 c. chopped flat-leaf parsley, optional

• Good-quality salad croutons, optional

Place olive oil in a 4-quart saucepan over medium-high heat. Add fennel and cook, stirring, until it softens, about 2 minutes. Add tomatoes and their liquid, chicken broth and wine, cover pan and bring mixture to a boil. Reduce heat to low and let soup simmer for 10 minutes.

Add shrimp and cook until they turn just pink, about 3 minutes. Ladle stew into serving bowls and garnish each serving with chopped parsley and/or croutons, if desired.

[Jolie Rouge]

Cream Cheese Limas

2 cups fresh or frozen lima beans
1 onion, finely chopped
1 clove garlic, minced
2 Tablespoons butter, melted
1 can (8 ounces) tomato sauce
1 teaspoon salt
1/2 teaspoon pepper
3 ounces cream cheese, cut into pieces

Cook lima beans in small amount of boiling salted water until tender (about 20 minutes). Drain, reserving 1/4 cup cooking liquid. Sauté onion and garlic in butter until tender. Add tomato sauce, salt, and pepper. Simmer 5 minutes. Add cream cheese and reserved bean liquid, stirring until smooth. Stir in limas and heat thoroughly.

SERVINGS: 6





{{{{I think I found something *this* Cajun won't eat !}}}

[flute]

muahahahah jolie

[VenusA423]

Burrito Pie

2 pounds ground beef
1 onion, chopped
2 teaspoons minced garlic
1 (2 ounce) can black olives, sliced
1 (4 ounce) can diced green chili peppers
1 (10 ounce) can diced tomatoes with green chile peppers (Rotel)
1 (16 ounce) jar taco sauce
2 (16 ounce) cans refried beans
12 (8 inch) flour tortillas
9 ounces shredded Colby cheese

1. Preheat oven to 350 degrees.
2. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
3. Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
4. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

~Serve like a pie and garnish with sour cream, salsa, lettuce and tomato. Makes 16 servings.

[Jolie Rouge]

Venus -- that sounds *really* good !

[the fugative]

Zucchini Pineapple Bread



1 loaf


• 2 c. flour

• 1 tsp. baking soda

• 1/2 tsp. baking powder

• 1/2 tsp. salt

• 1 tsp. ground cinnamon

• 1/4 tsp. ground nutmeg

• 1/2 c. chopped walnuts

• 2 eggs

• 1/2 c. vegetable oil

• 1 c. granulated sugar

• 1 c. grated zucchini, unpeeled

• 1/2 c. (8-oz. can) crushed pineapple, drained

• 1 tsp. vanilla extract

Preheat oven to 350 degrees. Grease a 9-by 5-inch loaf pan; set aside. In large bowl combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg and walnuts. Set aside.

In mixing bowl beat eggs, oil and sugar together. Stir in zucchini, pineapple and vanilla. Add the flour mixture to zucchini mixture, stirring just to combine, do not overmix. Spoon into prepared pan.

Bake for 1 hour or until wooden pick inserted in center comes out clean. Allow to stand for 10 minutes before removing from pan.

Cool completely before wrapping to store.

[the fugative]

Sandwiches With Gorgonzola, Apples and Pecans

• 1/2 Granny Smith apple, cored but unpeeled, very thinly sliced

• 1/2 tsp. lemon juice

• 8 crusty sourdough bread slices ( 3/8-to 1/2-in. thick) cut from a 1-lb. loaf

• 8 oz. creamy blue cheese such as gorgonzola, gorgonzola dolce, Fourme d'Ambert or Bleu d'Auvergne, thickly sliced

• 4 tbsp. chopped pecans

• 4 tbsp. unsalted butter, melted

Toss apple slices with lemon juice in a nonreactive bowl.

For each sandwich, place about one-fourth (2 ounces) of cheese on one slice of bread. Sprinkle a tablespoon of chopped pecans over cheese and press down with your fingers. Add 3 to 4 apple slices, then cover with another bread slice. Brush both sides of the sandwich with a tablespoon of melted butter.

Repeat to make 3 more sandwiches. Place enough sandwiches to fit comfortably in a preheated stove-top grill pan and press down on the top of each sandwich with a metal spatula. Cook until browned on one side. Turn, and continue cooking other side, pressing down with spatula often, until browned and grill marks appear. Remove and cover sandwiches loosely with foil; repeat until all sandwiches have been grilled. (If you don't have a grill pan, you can use a large, heavy skillet. Coat the bottom of the pan with a thin film of vegetable oil and heat until hot. Place sandwiches, which have been brushed with butter, in a single layer in skillet and cook as in a grill pan.) Halve sandwiches and serve while warm.

[Jolie Rouge]

Spinach and Butternut Squash Salad

1 2-pound butternut squash, peeled, seeded and cut into 1/2-inch cubes
1/3 cup olive oil
1/4 cup sliced almonds
1 Tbsp. lemon juice
10 cups baby spinach, washed and patted dry

Toss squash with 2 Tbsp. of olive oil, place in a baking dish and season with salt and pepper. Bake at 450 for about 30 minutes turning halfway through until squash is tender. Meanwhile cook almonds in a saucepan with remaining oil for about 3 minutes, season with salt and pepper and, when almonds have cooled, pour in lemon juice and whisk together. Toss cooked squash, spinach and olive oil/almond mixture together and serve.




Chicken with Orange Almond Sauce

4 bone-in chicken breasts
2 Tbsp. olive oil
Salt and pepper
2 Tbsp. flour
1 and 1/2 cups orange juice
1/4 tsp. ground cinnamon
1/8 tsp. ground ginger
1/4 cup sliced almonds

Heat olive oil in a skillet. Sprinkle chicken with salt and pepper. Brown chicken on both sides in skillet. Place chicken in a baking dish. Add flour to drippings in the skillet stirring constantly over low heat. Add cinnamon and ginger and slowly pour in orange juice. Stir until mixture thickens. Add almonds and continue stirring. Pour over chicken and cook at 350 degrees for 1 hour or until chicken is done.



Scalloped Potatoes

6 medium potatoes, peeled and thinly sliced
1 onion, chopped
1/4 cup butter
1/4 cup flour
Salt and pepper to taste
1 and 3/4 cups milk

Place potatoes and onion in a greased casserole dish. Melt butter in saucepan, stir in flour, and salt and pepper and cook until smooth and bubbly. Slowly add milk and cook over low heat stirring constantly until mixture boils and starts to thicken. Pour sauce over potatoes and bake at 350 for 1 and 1/2 to 2 hours or until potatoes are tender.




Mexican Wedding Cookies

1/2 cup powdered sugar
1 cup butter, softened
2 tsp. vanilla
2 cups all-purpose flour
2/3 cup finely chopped pecans
Dash of salt
Extra powdered sugar

Combine 1/2 cup powdered sugar, butter and vanilla in a large bowl and beat with a hand mixer until smooth. Slowly add flour, pecans and salt and mix until a dough forms. Shape dough into 1-inch balls. Place on an ungreased cookie sheet and bake at 325 degrees for 15 - 20 minutes. Cookies will not brown. Allow cookies to cool slightly and roll cookies in extra powdered sugar. When cookies are completely cooled, roll in powdered sugar again and serve.

[Jolie Rouge]

This recipe calls for veal -- but since I do not care for veal - I have used both chicken breasts and turkey breast cutlets with success...


Veal Cutlets

4 large veal cutlets, 1/2 inch thick
Salt
Flour
1/2 cup bacon drippings
Paprika
2 onions, sliced crosswise
2 cups sour cream
Lemon slices
Parsley sprigs

Season cutlets with salt and dredge with flour. Heat bacon drippings in large skillet and add enough paprika to make the drippings very red. Lightly sauté onions in drippings. (Onions will separate into rings). Remove sautéed onions and brown meat in drippings. Put onions back in skillet with browned cutlets. Add sour cream and stir. Cover and cook over very low heat until meat is completely tender. If it is necessary to thin gravy, add a little more water. Garnish with lemon slices and parsley sprigs. The gravy is delicious over rice.