Kai's "Old-Fashioned" Recipe Thread

http://www.hollyeats.com/CrownCandy.htm

Check this place out. It's absolutely incredible. Homemade chocolate candy too, although I don't eat chocolate, except for IN ice cream on ON ice cream. Sadly, it's in close to the most run-down, blighted neighborhood in St. Louis, on the near north side. Terrible neighborhood. Almost need a police escort to go there any more. :(

And the potato balls and banana sounds yummy. BLEAGH on peanut butter ANYTHING!

How are you? IT'S THE WEEKEND!!!!!!!!!!! And man, it's been a L of a week.

:p

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How are you? IT'S THE WEEKEND!!!!!!!!!!! And man, it's been a L of a week.

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AMEN!! LOL Better been a ling week for me too!!

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Check this place out. It's absolutely incredible. Homemade chocolate candy too, although I don't eat chocolate, except for IN ice cream on ON ice cream.

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Sound like a Great place (other than the neighborhood)

For Liriell




Roast Leg of Lamb with Rosemary




1/4 cup honey
2 tablespoons prepared Dijon-style mustard
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
1 teaspoon lemon zest
3 cloves garlic, minced
5 pounds whole leg of lamb
1 teaspoon coarse sea salt


Directions

1 In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
2 Preheat oven to 450 degrees F
3 Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
4 Bake at 450 degrees F for 20 minutes, then reduce heat to 400 degrees F and roast for 55 to 60 more minutes for medium rare.



Garlic Roasted Lamb with Oregano Pesto




2-3 lb Rolled boneless leg of lamb
1/4 c Oregano pesto; divided
3-4 Cloves garlic; sliced
1/4 tsp Salt
1/8 tsp Pepper
1 Head garlic

Unroll roast and trim fat. Spread 1 tablespoon
oregano pesto into the folds of the roast. Reroll
roast and secure at 1" intervals with string. Make
several 1/2" deep slits in surface of roast; stuff
with garlic slices. Cut 3 additional 1/2" deep
slits in surface of roast; stuff 1 tablespoon
pesto into each slit. Spread remaining pesto over
surface of roast and sprinkle with salt and
pepper. Place roast on a broiler pan amd insert
meat thermometer into the thickest portion of
roast; set aside.

Remove the white papery skin of garlic, making
sure not to peel or separate the cloves. Wrap the
garlic head in aluminum foil.

Bake roast and garlic at 325°. for 45 minutes.
Remove garlic from oven; set aside. Bake roast an
aditional 40 minutes or until thermometer
registers 150°. degrees (medium rare). Let roast
stand 10 minutes before slicing. Separate head
into cloves and serve with roast.





Roast Leg of Lamb


5 lb Leg of Lamb
1/8 teaspoon Cinnamon
1/8 teaspoon Allspices
Salt and freshly ground pepper to taste
4-5 Cloves of garlic, peeled


Rub seasonings over meat. Make pockets by piercing meat and insert garlic.
Place leg of lamb on rack in shallow roasting pan. Bake at 300° for 30 minutes
per pound or until meat thermometer registers 160° F (medium).
Note: Garlic may be reduced according to individual taste. Gravy is made from
dippings and served over rice.






Herb Roasted Leg of Lamb with Roasted Potatoes and Onions






Ingredients:

1/3 cup Dijon-style mustard
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoon finely chopped fresh thyme leaves
1 1/2 tablespoons soy sauce
1/4 cup dry white wine
4 tablespoons olive oil
8-pound leg of lamb, the pelvic bone removed and the lamb tied
2 pounds (about 40) small white onions, blanched in boiling water for 2 minutes, drained, and peeled
2 large carrots, cut into 1/2-inch pieces
2 1/2 pounds (about 40) small red or white potatoes, blanched and halved
1 cup dry red wine
2 cups beef broth
2 tablespoons unsalted butter, softened
3 tablespoons all-purpose flour
In a small bowl whisk together the mustard, the garlic paste, the chopped rosemary, the chopped thyme, the soy sauce, the wine, and salt and pepper to taste, add 2 tablespoons of the oil in a stream, whisking, and whisk the mixture until it is combined well. Brush the lamb generously on all sides with some of the mustard mixture, reserving the remaining mustard mixture, and let it marinate in a lightly oiled roasting pan, covered and chilled, for at least 6 hours or overnight.

Let the lamb come to room temperature and brush it with the reserved mustard mixture. In a bowl toss the onions with 1 tablespoon of the remaining oil, add the onions and the carrots to the pan, and roast them with the lamb in the middle of a preheated 450°F. oven for 15 minutes. In the bowl toss the potatoes with the remaining 1 tablespoon oil and add them to the pan. Reduce the heat to 350°F. and roast the lamb and vegetables, stirring the vegetables occasionally, for 1 hour and 15 minutes, or until a meat thermometer registers 140°F. for medium-rare meat. Transfer the lamb to a large platter and let it stand for 20 minutes. Transfer the onions and the potatoes with a slotted spoon to a serving dish, leaving the carrots in the pan, and keep them warm, covered.

Remove the string from the lamb, spoon some of the potatoes and onions around the lamb, and garnish the lamb with the thyme and rosemary sprigs. Serve the lamb, carved, with the gravy.

Make the gravy:
Pour off the fat from the pan, add the wine, and deglaze the pan over moderately high heat, scraping up the brown bits. Boil the mixture until it is reduced by half and strain it through a sieve into a saucepan, pressing hard on the carrots. Add the broth and bring the mixture to a boil. In a small bowl knead together the butter and the flour until the mixture is combined well and add the mixture to the gravy a little at a time, whisking. Add any juices that have accumulated on the platter and salt and pepper to taste and simmer the gravy, whisking occasionally, for 3 minutes, or until it is thickened.

Baaaaaaaaaaaah.

:D

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Baaaaaaaaaaaah.

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:p OK JayBird :p lol

:p

I'm too worn out to type a comeback, much less recipes tonight. Just keep posting, I'm reading.

:p Baaaaaaaaaaaah. :p



BANANA SPLIT DESSERT



BANANA SPLIT DESSERT
2 pkgs. graham cracker crumbs
2 or 3 bananas
1/2 gallon Premium Neapolitan Ice Cream
1 c. chopped walnuts
1 c. chocolate chips
1/2 c. butter
2 c. 10x sugar
1 & 1/2 c. evaporated milk
1 tsp. vanilla
1 pint whipping cream


Press crumbs into 11x15" pan, reserving one cup for topping. Slice bananas onto crust. Spoon ice cream on top of bananas. Sprinkle chopped walnuts over ice cream and freeze until firm. Melt chocolate chips with butter. Add sugar and milk. Cook until thick and smooth, stirring constantly. Remove from heat and add vanilla. When cool, pour over ice cream mixture. Freeze until firm. Whip the cream, spread over the chocolate layer, and top with remaining crumbs. Freeze. (Remove from freezer 10 minutes before serving).


:)

DIRT SALAD



1 lb. Oreo cookies
1 quart Premium Vanilla Ice Cream, softened
½ cup milk
2 boxes instant Pistachio pudding
1 pint whipping cream
¼ cup sugar
½ tsp. vanilla

Crumble Oreo cookies (not too fine). Line a 9 x 13 inch baking dish with half of the cookies. Place in freezer while preparing remaining ingredients. Mix with mixer: milk, softened ice cream and pudding. Put the pudding mix in the refrigerator for 15 minutes. Meanwhile, whip the whipping cream, adding ¼ cup sugar, ½ tsp. vanilla. Spread the pudding mix on top of the cookie mixture. Add whipped cream, then top with remaining cookie crumbs. Keep refrigerated. (Serves 12)

;)




Paradise Sundae


Makes 1 sundae

Good-quality chocolate syrup (about 2 Tbsp.,
though I don't bother to measure it)
1 large scoop good-quality chocolate chip OR
vanilla fudge ice cream, slightly softened
About 2 tsp. black raspberry liqueur
Fresh raspberries
Lightly sweetened whipped cream


Optional Garnish:
Chocolate sprinkles




Into the bottom of a wineglass of 7-ounce capacity, place a pool of chocolate syrup. Place the scoop of ice cream on top of the syrup, then drizzle the liqueur over the ice cream. Top with as many fresh raspberries as you can reasonably fit into the wineglass, then finish the sundae with a pouf or rosette of lightly sweetened whipped cream. If desired, garnish with chocolate sprinkles. Serve immediately!


:D

more


Gold Medal Sundae





3 tablespoons margarine or butter
1 package (10 oz., about 40) regular marshmallows
or 4 cups miniature marshmallows
6 cups KELLOGG'S® RICE KRISPIES® cereal
3 cups fat-free, frozen vanilla yogurt
3/4 cup strawberry ice cream topping
12 maraschino cherries


1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using waxed paper or buttered spatula coated with cooking spray, press mixture evenly into a 15 1/2 x 10 1/2 x 1-inch pan coated with cooking spray. Let cool.

4. Using the cookie cutter, cut into round medal shapes. Top each medal with 1/4 cup frozen yogurt. Drizzle with 1 tablespoon strawberry ice cream topping and add a maraschino cherry on top.




:D




SPICED PEACH SUNDAES



1/4 cup (1/2 stick) unsalted butter
6 tablespoons (packed) dark brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
2 1/2 pounds ripe peaches, pitted, cut into 1/4-inch-thick slices

1/2 gallon vanilla ice cream
Whole pecans, toasted
Sweetened whipped cream

Melt butter in heavy large skillet over medium heat. Add brown sugar; stir to blend. Add vanilla, cardamom and nutmeg. Stir 1 minute. Add peaches; toss gently to coat. Cook until sugar mixture melts and peaches are tender but do not fall apart, tossing occasionally, about 5 minutes. (Can be made 8 hours ahead. Cover; chill. Rewarm over low heat before using.)

Place 2 scoops ice cream in each of 8 bowls. Spoon peach mixture over ice cream, dividing equally. Garnish with pecans and whipped cream.


:p


TROPICAL FRUIT SUNDAES WITH PINEAPPLE-RUM SAUCE



1/2 cup sugar
1/2 cup firmly packed dark brown sugar
1/3 cup water
1/4 cup frozen pineapple juice concentrate, thawed
3 tablespoons unsalted butter
2 tablespoons dark rum


Banana-strawberry frozen yogurt or vanilla ice cream
Mixed tropical fruits (such as mango, papaya, banana and pineapple), cut into 1/2-inch pieces

Combine first 5 ingredients in heavy medium heat until sugar dissolves. Boil gently until reduced to 1 cup, about 10 minutes. Cool to lukewarm. Mix in rum. (Can be prepared 2 days ahead. Cover and refrigerate. Reheat to lukewarm and whisk to blend before serving.)

Scoop frozen yogurt into balloon-shaped glasses or sundae dishes. Spoon lukewarm sauce over. Top with fruit and serve immediately.

Todays Recipie(s)



Veal Chops with Mustard Sage Sauce




2 veal loin chops, 1 inch thick

1½ tablespoons butter

1 teaspoon vegetable oil

Dried sage

2½ tablespoons chopped onions

1/3 cup beef broth

2 teaspoons dried sage

2 teaspoons Dijon mustard

1/4 cup half & half



Melt butter with oil in heavy skillet over medium-high heat. Sprinkle chops with dried sage and pepper. Add to skillet and cook until brown, about 5 minutes per side. Reduce heat to medium and cook to desired doneness, about 1 minute per side for medium-rare. Transfer veal to plate; keep warm.




Italian Rib Chops




2 American lamb rib chops
1 garlic clove, minced
1 tablespoon olive oil
½ cup tomato sauce
¼ teaspoon oregano
¼ teaspoon basil
3 tablespoons parmesan cheese, grated
Dash of salt & pepper




Heat olive oil in a small skillet and sauté the garlic. Stir in the remaining ingredients and simmer for 3 - 5 minutes. Spread a thin layer of the sauce on the top side of the lamb chops. Broil the chops 3 - 4 inches from the source of heat for 5 - 7 minutes. Turn and brush the sauce on the other side of chops. Broil 5 minutes longer or until desired doneness.



Citrus-Rubbed Veal Chops with Sunshine Salsa



Total preparation and cooking time: 25 minutes

6 well-trimmed veal loin or rib chops, cut 1-inch thick
(approx. 8 ounces each)
1/2 teaspoon salt
1/2 teaspoon freshly grated lime peel Mint sprigs (optional)


Salsa:
1 mango, cut into 1/2-inch pieces
1/2 cup prepared salsa
1/4 cup minced red onion
2 tablespoons fresh lime juice

1. In medium bowl, combine salsa ingredients; mix well.
Cover and refrigerate until serving time.

2. In small bowl, combine salt and lime peel.
Rub into both sides of veal chops.
Place chops on grid over medium, ash-covered coals.
Grill, uncovered, 12 to 14 minutes for
medium doneness, turning occasionally.

3. Serve chops with salsa.
Garnish with mint sprigs, if desired.

Makes 6 servings


Tip: To broil, place chops on rack in broiler pan so surface
of meat is 4 inches from heat. Broil 14 to 16 minutes for medium doneness,
turning once.

Potatoe burger

Form mashed potatoes into patty. Dip into beaten egg & then bread crumbs. Let sit in fridge for 1 hour. Fry until brown on both sides & serve immediately.

Sounds great-loaded with ketchup.(note, i've never made this be4)

:D

I will have to run those lamb recipes by my hubby to see which one he would like. (He's SO picky! LOL) Thanx again!

I must have copied about 30 or 40 recipes from this thread! Thank you to everyone who posted all those AMAZING recipes! :D