Re: Kai's "Old-Fashioned" Recipe Thread
Cream Cheese Danish
2 (8-ounce) cans crescent rolls
1 egg yolk
1 cup sugar
16 ounces cream cheese, softened
1 teaspoon vanilla extract
1 egg white, stiffly beaten
1/4 cup sugar
1/2 cup pecans, chopped
Unroll 1 can of the crescent roll dough. Press into a lightly greased 9x13-inch baking pan. Whisk the egg yolk in a medium mixing bowl until well beaten. Add 1 cup sugar, cream cheese and vanilla and beat until smooth. Pour into the prepared pan. Unroll the remaining can of crescent roll dough and press the indentations to seal. Place over the filling. Spread the stiffly beaten egg white over the top. Sprinkle with 1/4 cup sugar and pecans. Bake at 350 degrees for 30 to 25 minutes or until golden brown.
SERVES: 8
Re: Kai's "Old-Fashioned" Recipe Thread
Roasted Beef Tenderloin with Chimichurri Sauce
2 to 2-1/2 pound tenderloin (whole)
1 Tbl. Garlic (from the jar crushed is fine)
1-1/2 cups of fresh cilantro
1-1/2 cups of fresh Italian (flat) parsley
1/4 cup white vinegar (or apple vinegar is fine too)
1/3 cup olive oil
1/2 tsp. cayenne
Set oven to 400 degrees. Spray your tenderloin with olive oil on all sides so it doesn't stick to the pan. Roast tenderloin for 20 to 25 minutes. Use a meat thermometer. Check it at 20 minutes. After 20 to 25 minutes it should be at medium rare. You decide what "doneness" you want, but most of the crowd will want medium rare to medium, so you should stop it at medium rare because it will continue to cook after you take it out of the oven.
While the meat is in the oven . . . .
With your blender or food processor, grind the garlic, cilantro, parsley, and vinegar. They should be well chopped. Then add the oil in a stream like you are making a dressing. The mixture will be smooth and almost to dressing consistency but thicker. Add the cayenne and "whiz" a few seconds more. You're done.
Take the meat out of the oven when it hits the temperature you've chosen. Put it on the counter to "rest" for 10 minutes. This will coax the juices back into the middle of the meat. If you are worried it will get cold, cover it with aluminum foil. I don't worry about it.
Slice the meat in half-inch thick slices. From a roast this size you should get about 14 slices. If you arrange them in the middle of the platter, you can run a one-inch row of chimichurri down the middle of the meat so you have a green stripe. Put the rest of the sauce in a pretty bowl or gravy bowl for those who want more later.
Re: Kai's "Old-Fashioned" Recipe Thread
:D
Roast Beef Rollups
• 2 (8-oz.) tubs whipped cream cheese (light is fine)
• 4 tbsp. prepared horseradish
• Several grinds of black pepper
• 1 c. diced red or yellow bell pepper, or a mixture of both
• 1/4 c. finely diced red onion
• 3/4 lb. rare to medium-rare roast beef, thinly sliced (about 12 to 15 slices)
• Lettuce leaves, for serving
In a large bowl, mix cream cheese, horseradish, black pepper, bell pepper and onion until blended. Lay out a slice of roast beef and spread an even layer of the cream cheese mixture on it. Roll up. Repeat with remaining beef. Refrigerate the rollups until ready to serve. Offer lettuce leaves torn to a size suitable for wrapping around the beef rollups.
Note -Ask for rare to medium-rare roast beef, depending on your preference, and have the deli attendant make long, whole slices, thin enough to roll easily but not so thin that they threaten to fall apart. You should get 12 to 15 slices in 3/4 pound.
:p
Re: Kai's "Old-Fashioned" Recipe Thread
Spinach and Artichoke Frittata
1 (16-oz.) pkg. frozen chopped spinach, thawed
1 (9-oz.) box frozen artichoke hearts, thawed
2 tbls. olive oil
1 1/2 cups chopped onion
1 tsp. minced garlic
1 (7-oz.) can mushroom stems and pieces, drained well
3/4 tsp. salt
1 1/4 tsps. coarsely ground black pepper
1/8 tsp. cayenne pepper, or to taste
8 eggs
2/3 cup fat-free evaporated milk
1 cup shredded fat-free mozzarella cheese
1 jar ready-made salsa of choice
Preheat oven to 350 degrees.
Cook spinach in microwave according to package directions. Allow it to cool, then squeeze dry. Cook artichoke hearts in microwave according to package directions, drain well and chop. Heat olive oil in a nonstick 10- or 12-inch skillet over medium heat. Add the onion and garlic and sauté until the onion is tender. Add the mushrooms and sauté just until mushrooms are heated, about 1 minute. Add spinach and artichoke hearts to skillet. Sprinkle with salt, black pepper and cayenne; stir to combine vegetables and mix in seasonings well. In a large bowl, whisk the eggs with the milk until light yellow. Pour egg mixture over the spinach mixture in the skillet. Do not stir.
Cook over medium heat about 7-10 minutes, until the eggs are cooked and golden brown on the bottom, and the top is nearly set. Sprinkle mozzarella over top of frittata. Bake in the oven until the eggs are set in the center, the cheese is melted and the top is light brown, about 10-15 minutes. Cut into wedges and serve with prepared salsa.
Serves 4 to 6.
Asparagus Frittata with Red Bell Pepper and Feta
1 lb. fresh asparagus, trimmed
Salt, as needed
2 tbls. chopped Italian parsley
2 tbls. water
1/4 tsp. freshly ground black pepper
10 eggs, beaten
4 ozs. (about 1 cup) feta cheese, crumbled
1/2 red bell pepper, julienned (about 1/2 cup)
2 tbls. olive oil
1 tbl. unsalted butter, cut in bits, at room temperature
1/2 cup chopped onion
Lemon wedges for garnish
Sprigs of Italian parsley for garnish
To blanch asparagus: In a large frying pan, bring approximately 3 inches of water to a boil. Stir in 1 tablespoon salt. Add asparagus; arrange in one layer. Cook at medium boil until slightly underdone, about 3 minutes, depending on thickness. Drain on paper towel; cool. (Recipe can be made ahead to this point. Refrigerate cooled asparagus until ready to continue.)
To prepare egg mixture: Whisk parsley, water, 1/4 teaspoon salt and pepper into eggs; stir in cheese; reserve.
To cook frittata: Reserving 6 spears whole, cut remaining asparagus at an angle into 1-inch pieces; reserve. In a heavy (or nonstick) ovenproof, 12-inch frying pan (with a cover) sauté bell pepper in 2 tablespoons olive oil until barely tender-crisp, about 5 minutes. Stir butter into pan. Stir in onion and reserved asparagus pieces; sauté for 1 minute. Pour egg mixture into pan, quickly stirring gently WITHOUT SCRAPING THE BOTTOM OF THE PAN to distribute vegetables. Bake on the middle rack of a heated 350-degree oven, covered, for 10 minutes. Remove cover; bake until edges are browned, eggs are set and center is just firm to the touch, about 10 minutes. Let frittata rest 5 minutes. Loosen the sides and bottom of frittata with a narrow, flexible spatula, then carefully cover pan (which will still be hot) with a large, warmed serving platter. Protecting your hands with potholders, flip frying pan over onto platter. Alternately, serve frittata in the pan. Cut frittata into 6 wedges; garnish each with reserved asparagus spears, lemon wedges (to squeeze onto frittata) and sprigs of parsley.
Makes 6 servings.
Crabmeat Frittata
10 eggs
1 tsp. kosher salt
Freshly ground black pepper
2 tsps. minced garlic
3 tbls. minced shallots
1 tbl. olive oil
1 1/3 cups canned plum tomatoes
1/3 cup thinly sliced basil
2 tsps. fresh thyme leaves
1/2 lb. fresh lump or flake crabmeat, picked over to remove cartilage
In a bowl, whisk the eggs until frothy and season with half the salt and pepper. In a nonstick 10-inch skillet, cook the garlic and shallots in the olive oil for 1 minute over moderate heat. Add the tomatoes, basil and thyme.
Raise the heat and continue cooking until most of the water from the plum tomatoes has evaporated. Stir in the crabmeat and season with the remaining salt and pepper. Cook for 1 minute to heat through. Stir the eggs into the skillet. Over high heat, continue stirring with a wooden spoon while simultaneously shaking the pan back and forth over the flame. The eggs will begin to form small curds. Continue stirring and shaking until the eggs are set but still somewhat soft on top. Loosen the frittata from the skillet with a rubber spatula and slide it onto a large dinner plate. Cover the frittata with another dinner plate and invert the plates. Slide the frittata back into the skillet and continue cooking over high heat to brown the other side, about 2 minutes. The cooked frittata should be golden brown on both sides. Carefully transfer the frittata to a large dinner plate, cut into wedges and serve hot or at room temperature.
Serves 4 to 6.
Re: Kai's "Old-Fashioned" Recipe Thread
Two Pepper-Olive Frittata
6 extra-large eggs
2 tbls. water
1 tsp. crushed dried basil
1/4 tsp. dill weed
1/2 tsp. salt
1/8 tsp. red pepper
1/8 tsp. black pepper
1 tbl. vegetable oil
3/4 cup slivered green and red bell pepper mixture
1 clove garlic, minced
1 green onion, sliced
1/2 to 2/3 cup whole pitted ripe olives, sliced
1/2 cup shredded Swiss, mozzarella or Monterey Jack cheese (the Swiss tastes best)
Preheat oven to 350 degrees.
In a medium bowl, whisk together eggs, water, basil, dill weed, salt, and red and black peppers; set aside. Heat oil in a 10-inch open sauté pan. Sauté green and red bell peppers, garlic and onion for 3 minutes. Sprinkle olives over mixture. Whisk egg mixture, pour it evenly over the vegetables and cook over medium-high heat 5 minutes. Sprinkle cheese over eggs and place skillet in oven 3 to 4 minutes or until top is set and cheese is melted. Cut in 6 wedges and serve.
Serves 6.
Ham, Potato & Cheddar Frittata
3 tbls. butter
2 medium-size potatoes, peeled and cut into 1/2-inch cubes
1 small onion, peeled, coarsely chopped
8 large eggs, whisked vigorously to break and incorporate yolks into whites
1/4 cup low-fat milk
1 jalapeño pepper, seeded and finely chopped (optional)
4 ozs. sharp Cheddar cheese, grated or thinly sliced
1/2 lb. ham, cubed
Salt and pepper to taste
Preheat oven to 350 degrees.
On medium heat, in a large (10-12 inch) well-seasoned cast-iron pan or oven-safe non-stick pan, melt butter. Sauté potatoes and onions for 8-10 minutes, stirring regularly until potatoes are slightly softened and lightly browned. Add jalapeño pepper and continue to sauté for an additional 2 minutes. In a large bowl, whisk eggs and milk until well incorporated. Pour over potatoes and onions in sauté pan. Add ham and cheese, distributing evenly. Sprinkle a little salt and pepper over the top. Bake for approximately 30-45 minutes, or until egg mixture is cooked. (Insert the tip of a knife into the center; frittata is done when the knife comes out clean, without liquid egg on it.) Remove from oven and cool for 5 minutes before serving. Cut into 3-inch wedges and serve like a piece of pie, with sliced oranges or mixed fruit salad on the side.
Serves 6 to 8.
Low-Fat Vegetable Frittata
Nonstick vegetable cooking spray
1 medium onion, diced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 medium zucchini (about 8 ozs.), diced
1 tsp. sugar
3/4 tsp. salt
1/4 tsp. coarsely ground black pepper
1/4 cup water
4 tbls. finely chopped fresh basil
6 large egg whites
2 large eggs
2 ozs. (1/2 cup) feta cheese, crumbled
Preheat oven to 375 degrees.
Spray nonstick 12-inch skillet with cooking spray. Add onion; cook over medium-high heat until golden. Add peppers and next 4 ingredients; cook, stirring frequently, until tender-crisp. Stir in 1/4 cup water; heat to boiling. Reduce heat to low; cover and simmer 10 minutes, or until tender. Remove from heat; stir in 3 tablespoons basil. In medium bowl, with wire whisk or fork, beat egg whites, eggs, 1/4 cup feta and remaining 1 tablespoon basil. Spray 10-inch oven-safe skillet with cooking spray; add egg mixture and cook over medium-high heat 1 to 2 minutes, until it begins to set. Remove from heat. With slotted spoon, spoon vegetable mixture over egg mixture; sprinkle with remaining feta. Bake 10 minutes, or until set. If desired, broil 1 to 2 minutes to brown top of frittata. Serve hot or at room temperature.
Serves 4.
Re: Kai's "Old-Fashioned" Recipe Thread
Re: Kai's "Old-Fashioned" Recipe Thread
:D
Roast Loin of Pork
1 6-chop loin of pork on the bone, about 5 1/2 lb., rind scored and bone cracked so that chops cut off easily
• 2 cloves garlic, peeled
• 1 tsp. kosher salt, more as needed
• 1/8 tsp. ground cloves
• 1/2 tsp. caraway seeds
• 1 tbsp. lemon juice
• 1 tsp. hot chile oil or olive oil
• Freshly ground black pepper
• 2 bay leaves
• 1 tbsp. olive oil
• 1 onion, sliced into about 6 disks
• 6 small eating apples
Preheat oven to 425 degrees. Set pork aside at room temperature. Using a mortar and pestle, crush garlic with 1 teaspoon salt to make a paste. Add, but do not crush, cloves, caraway, lemon juice, chile oil and black pepper to taste. Crumble in bay leaves and mix well.
Place pork loin rind-side down; there will be a groove running along its length where chops join with bone. Rub spiced garlic paste into groove. Rub any extra paste around pork, leaving rind dry. Coat bottom of a roasting pan with 1 tablespoon olive oil, and place onion disks in an overlapping line down length of pan. Place pork rind-side up on onion, and sprinkle lightly with salt.
Roast pork for 1 1/2 hours. After 45 minutes of roasting, score apples around circumference and if necessary, trim bottoms so they sit upright without wobbling. Arrange apples in roasting pan and continue to cook everything together for 45 minutes.
To serve, remove pan from heat and allow to rest for 10 minutes. Transfer pork to a carving board and slice into chops. Serve each chop with a baked apple.
:p
Re: Kai's "Old-Fashioned" Recipe Thread
Re: Kai's "Old-Fashioned" Recipe Thread
Quote:
Originally Posted by Gumball1960
Peek-a-boo! :)
:D HiYa Gummy
