Kai's "Old-Fashioned" Recipe Thread

Celebrate the "Fruit of the Sea"


Of all the wonderful characters in Tom Hank's 1994 blockbuster, Forrest Gump, Bubba Blue ranks as our favorite. After all, we share a common obsession—shrimp.

When a food is as versatile, delicious, and simply prepared as shrimp, it's easy to wax rhapsodic. All through boot camp and in the jungles of Vietnam, Bubba explained the joys of shrimp to Forrest, "Shrimp is the fruit of the sea.

Quote:

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"You can barbecue it, boil it, broil it, bake it, sauté it. Dey's uh shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich."

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Here are a few ways we enjoy savoring shrimp. Bubba would be so proud!


Shrimp and Squash Penne

2 tablespoons olive oil
4 cups thinly sliced yellow squash (about 4 small)
3 cups thinly sliced zucchini (about 2)
1 pound medium shrimp, peeled and deveined
1/4 cup fresh lemon juice
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
3 garlic cloves, minced
4 cups hot cooked penne (about 1/2 pound uncooked tube-shaped pasta)
1/2 cup thinly sliced fresh chives or green onions
1/4 cup (1 ounce) grated fresh Parmesan cheese


Heat oil in a large nonstick skillet over medium-high heat. Add squash and zucchini, and sauté 10 minutes. Add shrimp; sauté 3 minutes. Add juice and next 5 ingredients (juice through garlic); cook 2 minutes or until shrimp are done. Combine shrimp mixture, pasta, chives, and cheese in a large bowl; toss gently.



Shrimp, Spinach and Basil Pizza Bianca



1 (16-ounce) Italian cheese-flavored pizza crust (such as Boboli)

2 tablespoons cornstarch

1 (12-ounce) can evaporated fat-free milk

1 garlic clove, minced

1/4 teaspoon salt

1/4 teaspoon black pepper

Cooking spray

1 pound small shrimp, peeled and deveined

2 1/2 cups sliced mushrooms

3 cups chopped spinach

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 cup (2 ounces) shredded part-skim mozzarella cheese

1/2 cup (2 ounces) grated sharp provolone cheese




Preheat oven to 425 degrees F.


Place crust on a baking sheet; set aside.


Combine cornstarch, milk, and garlic in a small saucepan, stirring well with a whisk. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Stir in salt and pepper. Spread sauce over crust.


Heat a large nonstick skillet coated with cooking spray over medium-high heat; sauté shrimp
3 minutes. Add mushrooms; sauté 2 minutes. Stir in spinach; cook 1 minute or until spinach wilts. Drain. Spoon shrimp mixture over sauce. Sprinkle with oregano and basil. Top with cheeses. Bake at 425 degrees F for 8 minutes or until cheese is melted.




Shrimp, Peppers and Cheese Grits



1/2 cup chopped Canadian bacon

1 cup red bell pepper strips

1 cup green bell pepper strips

1 (10-ounce) can diced tomatoes and green chiles, drained

1 1/2 pounds medium shrimp, peeled and deveined

1/2 cup chopped green onions

1 2/3 cups fat-free milk

1 (16-ounce) can fat-free, less-sodium chicken broth

1 cup uncooked quick-cooking grits

1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese




Cook bacon in a skillet over medium heat
3 minutes or until lightly browned, stirring frequently. Add bell peppers; cook 10 minutes, stirring occasionally. Add tomatoes; cook
5 minutes. Add shrimp; cook 3 minutes. Stir in green onions; keep warm.


Combine milk and broth in a saucepan. Bring to a boil, and stir in grits. Bring to a boil; reduce heat, and cook for 5 minutes or until thick, stirring occasionally. Stir in cheese. Serve shrimp mixture over grits.

Spicy Bean Dip

1 16-oz. can black beans, drained and rinsed
2 garlic cloves
1 tomato
1 onion
1 - 2 serrano chilies
1 tsp. hot sauce
4 Tbsp. cilantro
1 cup Monterey Jack cheese, grated

Combine black beans, garlic, tomato, onion, chilies, hot sauce and cilantro together in a food processor. Blend mixture until smooth and place mixture in a small baking dish, sprinkle with cheese. Heat oven to 350 degrees and warm dip for 10 - 15 minutes. Serve with crackers or tortilla chips.


Chicken Wraps

2 Tbsp. olive oil
2 and 1/2 pounds chicken breasts, cut into 1/2 inch pieces
1 onion, chopped
1 package taco seasoning
1 16-oz carton sour cream
2 cups cheddar cheese, shredded
2 fresh tomatoes, chopped
1 avocado, peeled, pitted and diced
1 small head of Romaine heart lettuce, shredded
8 burrito size flour tortillas

Place olive oil in a large skillet and heat, add chicken and onion and cook until chicken is done and onions are tender. Remove from heat. Place chicken and onion mixture in a large bowl and add taco seasoning, sour cream, cheese, tomatoes, avocado, and lettuce and stir well. Place equal amounts of mixture in the center of each tortilla and roll up. Slice in half and serve.


Lemon Meringue Pie

1 pie crust, baked
1/2 cup sugar
3 eggs, separated
1/4 tsp. vanilla
1 cup milk
2 Tbsp. butter
1/4 cup lemon juice
1/4 tsp. cream of tartar
3 tsp. sugar

Combine 1/2 cup sugar, egg yolks, vanilla, milk, butter and lemon juice in a saucepan. Cook over medium heat, stirring constantly, until mixture thickens. Pour into baked pastry shell. Place egg white, cream of tartar and 3 tsp. sugar in a small bowl and beat until stiff peaks form. Spread over pie and bake for 15 minutes at 350 degrees.

Penne with Mushrooms, Tomatoes and Gorgonzola Cheese

2 Tablespoons olive oil
6 ounces fresh mushrooms, sliced
1/2 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon oregano
1/4 teaspoon crushed red pepper
1 large tomato, chopped
6 Tablespoons chicken stock
1 teaspoon chopped fresh garlic
2 teaspoons chopped fresh parsley
Salt and pepper to taste
8 ounces penne, cooked, drained
6 ounces Gorgonzola cheese, crumbled


Heat the olive oil in a 10-inch sauté pan over medium-high heat. Add the mushrooms, basil, thyme, oregano and red pepper and mix well. Sauté until the mushrooms are tender. Stir in the tomato. Sauté for 1 minute. Add the stock and garlic and mix well.
Simmer for 1 minute. Stir in the parsley; season with salt and pepper. Combine the mushroom mixture with the hot pasta in a bowl, tossing to mix. Spoon onto a serving platter. Sprinkle with the Gorgonzola cheese. Serve immediately.

Note: When cooking pasta, use plenty of boiling water with a little vegetable oil and a generous pinch of salt. Cook until the pasta is tender but still firm to the bite, or al dente. Drain quickly and add a small quantity of butter or vegetable oil before serving.

SERVINGS: 2

Cold Cream of Green Chile Soup

1-1/2 cups chicken broth
1/3 cup minced onion
1 large garlic clove
1/2 pound green chiles
8 ounces cream cheese, softened
1 cup sour cream
1/4 teaspoon ground cumin
1 cup milk
Salt and White Pepper to taste
Red, yellow and green bell peppers, julienned
Additional sour cream for garnish

In a saucepan, bring chicken broth to a boil with onion. Boil mixture for 5 minutes and let cool. In a food processor, finely chop the garlic and chiles. Add the cream cheese, sour cream and cumin and blend mixture until it is well combined. With motor running, add the broth mixture in a stream. Blend the mixture until well combined and transfer to a large bowl. Stir in milk, salt and white pepper. Chill the soup well. Garnish with pepper slices and a dollop of sour cream.

SERVES: 8

Chicken and Asparagus Casserole

12 chicken breast halves
1 medium onion, chopped
1 stick butter
1 (8-ounce) can button mushrooms, drained
1 (10-3/4 ounce) can cream of chicken soup
1 (10-3/4 ounce) can cream of mushroom soup)
1 (5-1/3 ounce) can Pet milk
1/2 pound sharp Cheddar cheese, grated
Tabasco to taste
2 teaspoons soy sauce
1 teaspoon salt
1 teaspoon monosodium glutamate
1 (4 ounce) jar pimientos, drained and chopped
2 (10 ounce) packages frozen asparagus spears
1/2 cup slivered almonds

Cook chicken in seasoned water until done. Cut into bite-sized pieces and set aside. Sauté onion in butter until limp and add remaining ingredients except asparagus and almonds. Cook asparagus according to directions on package and drain well. When cheese has melted in the sauce, begin to layer ingredients in a 3 quart casserole: a layer of chicken, layer of asparagus and a layer of cheese sauce. Repeat layers. Top with almonds and bake at 350 degrees until bubbly.

Note: A great company dish.

SERVINGS: 12

Bacon and Cabbage With Mustard Sauce



Note: Genuine Irish bacon is made from lean pork loin and cured in a specially mixed brine. You can substitute boneless pork butt or pork shoulder.

• 3 lb. loin of bacon (see Note)

• 1 carrot, peeled and chopped

• 2 ribs celery, sliced

• 2 leeks, white part only, washed and sliced

• 1 tsp. peppercorns

• 2 lb. Savoy cabbage, cored and shredded

• 2 lb. boiling potatoes

• 4 tbsp. butter

• 2 tbsp. flour

• 1 tbsp. whole grain mustard

• 3/4 c. half-and-half

• Salt and freshly ground pepper

Put bacon in a large saucepan and add cold water to cover. Add carrot, celery, leeks and peppercorns. Bring water to a boil, cover, then reduce heat to simmer. Cook bacon, skimming water occasionally to remove foam, for 1 1/2 hours (30 minutes per pound) or until fork tender.

About 20 minutes before the bacon is cooked, add the cabbage. Cook the cabbage for 15 to 20 minutes, or until tender. Do not overcook. Remove bacon from the cooking liquid, transfer it to a serving dish, cover with foil and let rest for 10 minutes. Drain the cabbage (reserve the cooking liquid) and keep warm.

Cook potatoes in a large saucepan of boiling salted water for 15 to 20 minutes, or until tender. Drain and keep warm.

To prepare mustard sauce: In a small saucepan over medium heat, melt butter. Whisk in the flour and mustard. Cook for 1 to 2 minutes. Whisk in 3/4 cup of the reserved cooking liquid, half-and-half and salt and pepper to taste. Bring to a boil, then reduce heat and simmer, whisking constantly, for 3 to 4 minutes, or until smooth.

To serve, divide the cabbage onto 6 serving plates. Slice the bacon and arrange the slices on top of the cabbage. Spoon the sauce around the plate. Serve with the potatoes.

:D


Roast Breast of Chicken With Cabbage and Bacon



• 6 slices bacon

• 4 tbsp. vegetable oil, divided

• 2 whole chicken breasts, skin on, halved

• 2 onions, sliced

• 2 cloves garlic, finely chopped

• 2 c. shredded Savoy cabbage

• 2/3 c. chicken broth

• 2 tbsp. half-and-half

• 10 tbsp. butter

• Salt and freshly ground pepper

In a medium skillet, cook bacon over medium heat for 5 to 7 minutes, or until crisp. Remove with a slotted spoon and transfer to paper towels to drain.

In a large ovenproof skillet, heat 2 tablespoons oil over medium heat. Add chicken, skin-side down, and brown lightly, 3 minutes per side. Transfer pan to preheated 375-degree oven and cook chicken, skin-side up, for 15 minutes.

Meanwhile, in a medium saucepan heat remaining 2 tablespoons oil. Add onion and garlic and cook gently for 3 to 5 minutes, or until onion is translucent. Add cabbage and stir to coat. Add chicken broth, bring to a boil and cook, stirring frequently, for 8 to 10 minutes, or until cabbage is tender. Drain cabbage (reserve the cooking liquid) and keep warm. Return cooking liquid to pan and cook for 5 to 7 minutes, or until reduced by half. Add half-and-half and cook until reduced by half again. Whisk in butter. Strain sauce into a serving dish. To serve, divide cabbage among 4 serving plates. Arrange chicken on top and spoon sauce over. Crumble bacon over the sauce.

:D


Apple and Bacon Salad With Cheese Dressing


• 4 slices bacon

• 2 tbsp. olive oil, divided

• 1 Granny Smith apple, cored, peeled and chopped

• Salt and freshly ground pepper

• 2/3 c. sour cream

• 1 tbsp. apple cider

• 2 oz. peeled Camembert cheese, chopped

• Dash of cider vinegar

• 2 small heads of butter lettuce, torn into pieces

• 2 tsp. lemon juice

In a large skillet, cook bacon over medium heat for 5 to 7 minutes, or until crisp. Remove with a slotted spoon and transfer to paper towels to drain. Return skillet to medium heat and add 1 tablespoon olive oil and apple. Sauté apple for 3 to 5 minutes, or until tender. Season with salt and pepper to taste.

To prepare cheese dressing: In a small saucepan over medium heat, whisk together sour cream, cider, cheese and vinegar. Whisk for 3 to 5 minutes, or until the cheese has melted and the mixture is smooth and creamy.

Divide lettuce among 4 salad plates. Drizzle with remaining 1 tablespoon of olive oil and lemon juice. Distribute warm apples and bacon over lettuce and spoon dressing over top.

:D


Gratin of Fresh Fruits With Irish Mist Sabayon


• 4 egg yolks

• 1/4 c. superfine sugar

• 3 tbsp. Irish Mist liqueur

• 3/4 c. dry white wine

• 2 tsp. lemon juice

• 3/4 c. fresh raspberries

• 1 c. fresh strawberries, hulled and sliced

• 1 c. fresh blackberries or blueberries

• Powdered sugar

• Mint springs for garnish, optional

To make the sabayon: In a double boiler combine egg yolks, sugar, Irish Mist liqueur, white wine and lemon juice. Place over simmering, not boiling, water and whisk for 8 to 10 minutes, or until thick, pale and creamy.

To make the gratin: Preheat oven broiler. Divide raspberries, strawberries and blackberries or blueberries among six (8-ounce) ovenproof bowls. Spoon sabayon over the top and brown lightly under the broiler, 4 inches from the heat source, for about 2 minutes, or use a kitchen blowtorch and move flame constantly over the surface until the top is lightly browned. Dust with powdered sugar and garnish with mint sprigs



:D

ohh pizza hut does shrimp pizza now, perfect for Lent *L

Doesn't taste too bad, either...think I'll have a slice..hmmmm shrimp pizza...

Almond Asparagus Soup


• 4 tbsp. ( 1/2 stick) unsalted butter

• 1 large sweet onion, finely chopped

• 3 lb. asparagus, trimmed and cut into thirds

• 2 medium-size Yukon gold potatoes, peeled and finely chopped

• 6 c. water or chicken broth

• 1/4 c. fresh lemon juice

• 2 tsp. fresh lemon thyme (or 1 tsp. dried)

• 2/3 c. thoroughly ground blanched almonds

• 1/8 tsp. pure almond extract

• 1 c. heavy cream

• 1/4 c. dry sherry

• Sea salt and freshly ground white pepper, to taste

• 1/2 c. heavy cream, whipped

In a heavy-bottomed saucepan, melt the butter over medium heat. Add the onions, chopped asparagus and potatoes. Cover and cook over the lowest heat possible, to sweat but not brown them. After 10 minutes, add stock, lemon juice and thyme. Increase the heat and bring to a boil. Next reduce heat to very low, cover and cook for at least 20 minutes, or until asparagus stems are falling apart. Stir in the ground almonds and almond extract.

Purée the mixture of solids and liquids in a food processor. Rinse the saucepan well, then return the soup to it. Stir in the cream, sherry, salt and pepper.

To serve, heat the soup until very hot, then ladle into soup plates. Spoon a dollop of whipped cream onto the center of each. Using a fork, draw the cream into a decorative circle over the soup and serve.

:D

Viennese Cookies

Cookies:
1/2 cup softened butter
1/4 cup confectioners' sugar
1-1/4 cups sifted all-purpose flour
few drops milk

Filling:

1/2 cup softened butter
1 cup sifted confectioners' sugar
2-1/2 Tablespoons melted semi-sweet chocolate
Optional: confectioners' sugar


Preheat oven to 375 degrees. To make cookies, cream butter and sugar. Add flour and mix well. If dough seems stiff, add a few drops of milk. Place dough in a pastry bag fitted with a large star nozzle. Pipe dough onto greased baking sheets in small circles, rosettes, or fingers. Make sure there are even numbers of each shape. Chill 15 minutes. Bake ten to fifteen minutes or until golden brown. Cool on wire rack while making filling. Cream butter and sugar; add chocolate and mix well. When cookies are cool, spread filling on the underside of one cookie, and top with an identical one, making a sandwich. Dust with confectioners' sugar, if desired.

YIELDS: 2 dozen cookies

Bean Hummus

1 15-oz. can black beans, drained
1 15-oz. can pinto beans, drained
2 Tbsp. tahini (sesame seed paste)
1 Tbsp. lemon juice
1/2 cup fresh cilantro, chopped
1 tsp. ground cumin
1/2 tsp. ground ginger
1/ tsp. paprika
1 Tbsp. olive oil
2 cloves garlic, minced
Salt and pepper to taste

Combine all ingredients in a food processor and process until smooth. Serve with pita bread and /or crackers.


Cheese Veggie Lasagna

8 - 10 Lasagna noodles, cooked and drained
1 Tbsp. olive oil
1 small onion, diced
4 garlic cloves, minced
2 10-oz. packages frozen spinach, thawed and drained
1 cup grated carrots
2 cups cottage cheese
1 cup mozzarella cheese, shredded
1 cup Swiss cheese, shredded
1/2 cup Parmesan cheese, grated
Salt and pepper to taste

Heat oil in a skillet and saute onion and garlic until lightly brown and tender, add spinach and carrots and desired amount of salt and pepper and continue cooking for several minutes. Combine cottage cheese, mozzarella cheese and Swiss cheese together and mix well. Add spinach mixture to the cheese and mix well. Place 1/3 of this spinach-cheese mixture at the bottom of a 13 x 9-inch-baking dish that has been sprayed with non-stick spray. Place 4 - 5 noodles on top of the spinach-cheese mixture, then 1/3 more of spinach-cheese mixture and 4 - 5 more noodles. Place the remaining spinach-cheese mixture on top and sprinkle with Parmesan cheese. Bake for 35 - 45 minute at 350 degrees. Let stand for 15 - 20 minutes before cutting and serving. For you meat-eaters out there, just layer some cooked ground beef or some sausage in between the spinach-cheese mixture and the noodles.



Parmesan Dill Rolls

1/4 cup butter
1/3 cup milk
3 Tbsp. water
Pinch of salt
2/3 cup flour
2 eggs
1 tsp. dried dill
1 cup Parmesan cheese, grated

Combine butter, milk, water and salt in a large saucepan. Heat thoroughly over medium-high heat. Add flour and stir well. Place mixture in a bowl and add eggs, dill and Parmesan cheese mixing to form a batter. Drop individual rolls on a greased cookie sheet and bake for 18 - 20 minutes at 450 degrees. Yields 8 - 10 rolls.



Apple Apricot Pie

Pie Ingredients:
4 fresh apricots, cored and sliced
3 granny smith apples, cored and sliced
3/4 cup sugar
1 tsp. cinnamon
3 Tbsp. flour
2 Tbsp. lemon juice
1/2 tsp. nutmeg
1 9-inch piecrust

Crumb topping:
2/3 cup flour
1 tsp. cinnamon
1/4 cup brown sugar
2 Tbsp. lemon juice
1/4 cup butter, melted

Combine all pie ingredients in a large bowl and mix well. Place in piecrust and bake at 350 degrees for 30 minutes. Combine crumb-topping ingredients, except for butter, and mix to form a crumb-like consistency. Sprinkle over pie and pour melted butter on top. Bake an additional 30 minutes at 350 degrees.

Ham and Cheese Rolls

2 (8-ounce) packages miniature dinner rolls (1 x 3 inches)
8 ounces sliced ham
8 ounces sliced Swiss cheese
1/4 cup (1/2 stick) butter or margarine, melted
1/2 teaspoon Worcestershire sauce
1-1/2 Tablespoons honey
1-1/2 Tablespoons mustard
1-1/2 Tablespoons poppy seed

Remove the rolls in a single layer from each foil pan. Cut each layer horizontally into halves using an electric knife. Return the bottom layers to the foil pans or place in 9 x 13-inch baking pans. Layer the ham and Swiss cheese over the bottom layers. Replace the top bread layers. Combine the butter, Worcestershire sauce, honey, mustard and poppy seeds in a bowl and blend well. Brush over the roll tops. Cover with foil. Bake at 350 degrees for 15 minutes. Remove from the pans to a cutting board. Cut along the perforations with an electric knife.

Note: This is a great way to use leftover holiday ham.

SERVES: 20




Creamy Zucchini Soup

2 pounds zucchini, sliced
1 large white onion, sliced
1/4 cup butter
2 cloves garlic, minced
1/2 tsp. crushed bay leaves
1/3 cup fresh parsley
1 cup chicken broth
1/2 cup dry white wine
1/2 cup evaporated milk
Salt and pepper to taste

Heat butter in a skillet and saute zucchini and onion until tender. Remove from heat and add garlic, bay leaves and parsley. Place in a blender or food processor and blend until smooth. Place mixture in a saucepan and add chicken broth, wine, evaporated milk
and salt and pepper. Heat over medium heat, stirring frequently. Serve warm.

Veal Marsala

2 - 3 pounds veal cutlets, pounded to 1/4 inch
2 Tbsp. olive oil
1 cup seasoned bread crumbs (or unseasoned if desired)
1/2 cup Marsala wine
1/4 cup fresh parsley, chopped
1/3 cup Parmesan cheese, grated

Heat oil in a skillet. Dredge veal through bread crumbs and brown in oil. Reduce heat and add wine and parsley. Allow to simmer for 20 minutes over low heat. Sprinkle with Parmesan cheese just before serving. You can serve this dish with rice or cooked pasta.


Green Salad with Mozzarella and Tomatoes

4 cups assorted lettuce leaves
4 tomatoes, sliced
2 avocados, peeled, seeded and sliced
1 - 2 cups Mozzarella cheese, shredded
1/2 cup olive oil
1/2 cup red wine vinegar
2 cloves garlic, minced
1/2 tsp. Marjoram
1/2 tsp. dried dill
1/2 tsp. dried oregano
Salt and pepper to taste

Combine lettuce, tomatoes, avocados and cheese together in a large bowl. Combine olive oil, vinegar, garlic and spices in a cruet and shake well. Pour over salad just before serving and toss.


Banana Cream Pie

1 graham cracker pie crust
1 3 and 1/2-oz. box instant vanilla pudding
1 3 and 1/2-oz. box instant banana pudding
2 cups milk
1 8-oz. package cream cheese, softened
1 8-oz. carton nondairy whipped topping
3 ripe bananas
1/2 cup shredded coconut

Mix vanilla and banana pudding together with milk. Add cream cheese and mix with hand mixer until thickened. Place in graham cracker crust and top with whipped topping, sliced bananas and coconut. Chill for at least 1 hour before serving. You could also take one or two of the bananas and mash them up and add them to the filling along with the cream cheese. Then slice the remaining banana(s) for the topping.