Re: Kai's "Old-Fashioned" Recipe Thread
:D
Skillet-Baked Macaroni
• 2 tbsp. corn, peanut or olive oil
• 1/2 lb. ground turkey, preferably dark thigh meat
• 1 small yellow onion, chopped
• 2 cloves garlic, finely minced or crushed
• 1 to 2 tsp. fresh chopped basil or rosemary
• 1 1/2 to 2 c. tomato sauce
• 1 1/2 tsp. salt
• Freshly ground black pepper
• 8 oz. elbow macaroni, or small ziti or fusili pasta
• 2 c. whole milk
• 2 medium eggs
• Freshly ground black pepper
• 1/4 tsp. ground nutmeg or ground cloves
• 1/2 c., or more, good-quality hard cheese, such as Pecorino Romano or Parmesan cheese, grated
Heat the oil in a medium skillet. Add the ground turkey, onion, garlic and basil or rosemary and sauté, stirring over medium heat, until the pink disappears and turkey is crumbly, about 5 minutes.
Add the tomato sauce, salt and pepper and cook over low heat for about 20 minutes, stirring occasionally.
Meanwhile, fill a large stock pot with 5 to 6 quarts of salted water, bring to a rolling boil, add the pasta and cook according to package directions until just tender, making sure not to overcook the pasta. Drain immediately, and rinse with cold water.
Preheat oven to 375 degrees. In a large bowl, combine the milk, eggs, black pepper and nutmeg or cloves. Beat briskly until well-blended. Lightly oil a 12-inch heavy skillet, preferably cast iron, or a 3-quart oven-proof casserole dish.
Combine the drained macaroni and turkey and spread in the bottom of the pan. Pour milk and egg mixture over the pasta and generously sprinkle the top with grated cheese.
Set the pan on the bottom shelf of the oven and bake for 25 to 30 minutes or until hot and bubbly and the cheese is melted and the sauce is set. Remove the casserole from the oven and let stand 10 minutes before cutting into wedges.
:D
Macaroni and Cheese
• 8 oz. elbow macaroni
• 2 to 3 tbsp. peanut or corn oil or unsalted butter
• 1 small yellow onion, finely chopped
• 1/4 tsp. ground nutmeg
• 1/8 tsp. cayenne pepper
• Freshly ground black pepper
• 1 tsp. salt
• 2 tbsp. flour
• 2 1/2 c. whole milk
• 1 tsp. spicy mustard or 1/2 tsp. dry mustard powder
• 2 to 3 c. grated sharp Cheddar cheese, white or yellow, divided
Fill a large stock pot with 5 to 6 quarts of salted water, bring to a rolling boil, add the macaroni and cook according to package directions. Drain immediately, and rinse with cold, running water. Set aside.
Preheat oven to 375 degrees. Oil a 2- to 2 1/2-quart ovenproof casserole dish and set aside.
Heat the oil or butter In a medium saucepan. Add the onion, nutmeg, cayenne, black pepper and salt and sauté over medium low heat for 4 or 5 minutes or until the onions are tender and translucent. Sprinkle the flour over the onions and cook, stirring, 2 or 3 minutes longer. Stir in the milk and mustard, whisking until well-blended.
Increase the heat to medium-high and bring the sauce to a gentle boil. Stir in 1 to 2 cups of the cheese to the milk mixture, mixing well, leaving 1 cup for the topping. Reduce the heat to low and cook, stirring, for about 5 minutes.
Add the macaroni to the cheese sauce and mix well. Pour the mixture into the baking dish and sprinkle with the remaining cheese.
Place the dish on the bottom shelf of the oven and bake for 30 minutes or until hot and bubbly and the cheese is melted, and the top is lightly browned at the edges. Let stand a few minutes and then serve immediately.
:D
Re: Kai's "Old-Fashioned" Recipe Thread
:D
WOLFGANG PUCK
RHUBARB AND STRAWBERRY CRUMBLE
Makes 8 servings.
Rhubarb-strawberry filling:
1 pound rhubarb stalks (approximately 8 stalks), trimmed and cut into 2-inch pieces
2 pints large ripe strawberries, stemmed and quartered
2 tablespoons unsalted butter, cut into small pieces, plus extra for preparing baking dish
½ cup sugar, plus extra for preparing baking dish
2 tablespoons all-purpose flour
1/8 teaspoon ground ginger
½ vanilla bean, split and scraped
2 tablespoons lemon juice
Crumble topping:
2 ounces unsalted butter, at room temperature
½ cup all-purpose flour
½ cup light brown sugar
½ cup rolled oats
½ teaspoon ground cinnamon
1/8 teaspoon salt
1 quart good-quality vanilla or strawberry ice cream, optional
To prepare rhubarb and berries: Trim away and discard any traces of leaves from rhubarb stalks. Cut stalks into 2-inch chunks. Stem and hull strawberries. Cut them lengthwise into quarters. Set berries and rhubarb aside.
To prepare oven, baking dish: Preheat oven to 350 degrees. Place oven rack in center. With some butter, coat bottom and side of 10-inch diameter baking dish or casserole. Sprinkle bottom and side with some sugar. Tap out excess back into rest of sugar.
To make filling: In nonreactive mixing bowl, whisk together ½ cup sugar, flour and ginger. Using small, sharp knife, split vanilla bean lengthwise in half. Using knife tip, scrape tiny seeds from inside vanilla bean into mixing bowl. Add rhubarb, strawberries, lemon juice and 2 tablespoons small butter pieces. Toss together. Empty into prepared baking dish.
To make topping: In clean mixing bowl, combine butter, flour, sugar, oats, cinnamon and salt. Using fingertips, massage and press ingredients together until butter completely blends with other ingredients to form crumbly paste. Sprinkle topping evenly over rhubarb-strawberry mixture in baking dish.
To bake:Put baking dish in oven. Bake for 25 to 30 minutes or until crumble is golden brown and rhubarb-strawberry mixture is bubbling. Remove from oven. Let sit at room temperature for 15 minutes.
To serve: Using large serving spoon, scoop crumble into individual serving bowls. Top each with scoop of ice cream.
:D
Re: Kai's "Old-Fashioned" Recipe Thread
Split Pea Soup
1-pound dried split peas
8 cups water
1 small onion, chopped
2 carrots, sliced
2 ribs celery chopped
1 clove garlic, minced
1 Tbsp. granulated chicken bouillon
1 tsp. hot sauce
1/2 tsp. dried thyme
1 tsp. sugar
1 Tbsp. lemon juice
1 ham bone
1 cup chopped baked ham
Salt and pepper to taste
Place split peas in a bowl and cover with cold water. Allow to sit for 1 - 2 hours. Drain water from peas and place peas in a Dutch oven. Place 8 cups of water over peas. Add remaining ingredients and simmer for 1 - 2 hours or until peas and vegetables are tender. Serve warm in individual bowls; you may top with grated cheese if you wish.
Baked Pork Loin Chops with Orange rice
2 pounds pork loin chops
1/2 cup flour
Salt and pepper
1/4 cup vegetable oil
1 small onion, chopped
1/4 cup chopped pecans
1 Tbsp. lemon juice
2 cups wild rice, cooked
1/2 cup orange juice
1 Tbsp. grated orange rind
Place flour and salt and pepper in a bag and coat each pork chop. Heat oil in a skillet and brown pork chops and onion. Meanwhile cook rice according to manufacturer's instructions except replace 1/2 cup of the required water with orange juice. When rice has finished cooking, place in a 13 x 9 inch baking dish and stir in onion, pecans, lemon juice and grated orange rind. Place pork chops over mixture and bake covered for 35 minutes at 350 degrees.
Stuffed Baked Tomatoes
4 - 6 large tomatoes
1/3 cup olive oil
1 and 1/2 cups bread crumbs
1 tsp. marjoram
2 Tbsp. minced fresh parsley
Salt and pepper to taste
1/3 cup Parmesan cheese, grated
Cut the tops off of each tomato and hollow out the pulp and discard. Saute onion in olive oil and add remaining ingredients except cheese. Heat for a couple of minutes and mix well. Remove from heat and stuff each tomato with mixture. Top with Parmesan cheese and bake for 35 - 40 minutes at 350 degrees.
If you are like me and you don't have any fresh tomatoes (remember, I grew a grand total of 5, count 'em 5, from all 8 of my once promising plants), then you can save all of the calories in this dish because you won't be able to make it. Actually, you can use store-bought tomatoes with this recipe but it won't be as tasty.
Apple Crisp
1/4 cup sugar
1 tsp. cinnamon
1 Tbsp. cornstarch
Pinch of salt
8 cups Granny Smith apples
2/3 cup regular oats
1/2 cup brown sugar
1 Tbsp. flour
1/4 cup butter, melted
Combine sugar, cinnamon, cornstarch and salt and mix well. Peel and slice apples and place in and 8 x 8 baking dish. Sprinkle with sugar mixture. Combine oats, brown sugar and flour and sprinkle over apples. Drizzle melted butter over apple mixture and bake for 30 minutes at 400 degrees. Serve with vanilla ice cream.
Re: Kai's "Old-Fashioned" Recipe Thread
Quote:
Originally Posted by cinnamonch
Earthquake Cake Recipe???
Does anyone have a recipe for an Earthquake cake? I know you use pecans, creamcheese, box cake mix, but dont have a clue as to how much you need of each.
TIA
Quote:
Originally Posted by kaylaandbrittanysmom
Re: Earthquake Cake Recipe???
1 cup pecans
1-1/2 cups coconut
1 box German Chocolate cake mix
1 box powered sugar
One 8-ounce package cream cheese
1 stick butter
2-1/2 teaspoons vanilla
In bottom of 9 x 13-inch pan, place pecans and coconut. Mix box of German Chocolate cake mix, per directions. Pour over pecans and coconut. Combine powered sugar, cream cheese, butter, and vanilla. Drop by small spoonfuls onto top of cake. Bake at 350 degrees for 60 minutes.
www.virtualcities.com/ons/ar/e/are46012.htm
Quote:
Originally Posted by mrsswede
Re: Earthquake Cake Recipe???
I've made this & it's really good. It's called Earthquake Cake because it will "erupt" in the oven...lol. The first time I made it, I had one big mess in the oven. Just make sure your pan is big enough, & put something under it to catch spillover. I always put my cake pan on a cookie sheet, lined with foil. Plus I put a sheet of foil on the oven rack. I never want another mess like the first time. Everyone loves this cake.
__________________
I can't wait to try this !
Re: Kai's "Old-Fashioned" Recipe Thread
Buca di Beppo Shrimp Scampi
Serves 4-6
Butter 4 ounces
Olive Oil 1 fluid ounce
Shrimp 20
Garlic 1 tablespoon, chopped
Garlic 2 tablespoons, sliced
Shallots 1 tablespoon, chopped
Salt ½ teaspoon
Ground black pepper ½ teaspoon
Chopped parsley 1 teaspoon
Sage 2 tablespoons, chopped
White Wine 4 fluid ounces
Lemon juice 2 fluid ounces
Heavy Cream 1 fluid ounce
Combine butter and oil in a pan over medium heat. Add shrimp and sauté until shrimp turn pink on both sides. Raise heat and add chopped and sliced garlic, shallots, salt, pepper, chopped parsley and sage. Toss mixture and add white wine, then lemon juice, stirring well. Remove shrimp and continue to cook sauce until it begins to thicken. Add cream and stir. Return shrimp to pan and toss to coat. On a large platter, place shrimp covered with sauce and garnish with lemon wedges.
Re: Kai's "Old-Fashioned" Recipe Thread
Pecan Tarts
INGREDIENTS for Cream Cheese Pastry:
1 (8-ounce) package and
1 (3-ounce) package softened cream cheese
1-1/2 cups softened butter
3 cups sifted all-purpose flour
INGREDIENTS for Pecan Filling:
2 eggs, slightly beaten
2 cups light brown sugar
3 Tablespoons butter, melted
1 teaspoon vanilla extract
1/8 teaspoon salt
3/4 cup chopped pecans
To prepare pastry, beat cream cheese and butter until well blended. Mix in flour. Roll into balls 1-1/2 inches in diameter. Press evenly into tart tins and set aside. Preheat oven to 350 degrees. To make filling, combine eggs, brown sugar, butter, vanilla extract, and salt, mixing well. Sprinkle a few pecans in each pastry shell, and cover with filling. Bake 30 minutes.
YIELDS: 2 dozen cookies
Re: Kai's "Old-Fashioned" Recipe Thread
I've always done this, but tonight I just got this tip:
Before freezing, add about 1/2 ts of cornstarch in the bag (may need to alter that if you have a lot of cheese) & shake to coat the cheese. THis should help keeping it from forming into a solid mass.
ohh jolie I LOVE avacados. :)
Re: Kai's "Old-Fashioned" Recipe Thread
Here's a FAST and easy one. This also fits the bill for the low-carb lifestyle eaters, and it's low fat too!
Zippy Szechuan Chicken and Veggies
(Serves 4 and can be doubled or expanded easily)
4 skinless, boneless chicken breast halves cut into 1-inch cubes
4 Tbl cornstarch
2 Tbl vegetable oil or canola oil
3 cloves of garlic minced (jar garlic works fine)
7 Tbl soy sauce (lite, low sodium is good)
2 Tbl rice wine vinegar or white wine vinegar
1 packet of Splenda sweetener (if you're diabetic or low carb; you can also use 1 tsp of sugar instead)
1/3 cup water
6 green onions cut into 1/4-inch disks, white and light green parts
2 handfuls of green beans (Just pick the ends off. Don't cut them up.)
1 cup of pre-cut matchstick-sized carrots (or cut your own)
1 red pepper cut into small chunks
1/4 tsp of cayenne or to taste (This makes it zippy.)
Take the chicken cubes and corn starch and throw them into a plastic bag. A food storage bag is good. Seal it shut or hold it shut and toss around the chicken so it gets coated with the cornstarch. Take your colander and set it in the sink. Dump the chicken and cornstarch into the colander and sift it so the excess cornstarch falls through the openings. Just bounce it around.
Heat your oil in a large saute pan and put in your chicken. (If you use a coated saute pan, you can use less oil.) Cook for 2 minutes until it starts to brown. Add the garlic and continue cooking a total of 4 minutes so the chicken starts to color up some more. Add everything else. Cook another five minutes. Stir regularly. Stop now if you want your veggies crisper. You can cook it a little longer to get the veggies softer if you want.
Serve with rice. I make flavored rice from one of the packets you can buy pretty much ready to eat.
Re: Kai's "Old-Fashioned" Recipe Thread
Bloody Mary Gazpacho
Chop first 4 ingredients into large chunks:
4 plum tomatoes
1 medium red onion
1 english seedless cucumber, peeled
1 red bell pepper, cored
16oz tomato juice, chilled
1/4 C olive oil
1 1/2 ts worcestershire sauce
1 1/2 ts horseradish
2 TB vodka (opt)
Juice of 1 lemon
1/2 ts dried dill
1/2 ts tabasco
1 clove chopped garlic
salt & pepper to taste
Crackers
Put all ingredients, EXCEPT crackers, in a food processor & pulse quickly to combine. Do not over process as gazpacho is much nicer when chunky. Chill before serving.
Serve with crackers.
Helpful Hints
Gazpacho is a cold mexican soup that is great for a light healthy lunch. It is also delicious when used as a casual outdoor barbeque side dish, an elegant appetizer, or a nice brunch addition when served in a big bowl with celery garnish & a basket of crackers. Sour cream is a classic garnish. Great to take to the beach in small plastic containers. Keep in the cooler.
Can be prepared a day ahead.
Re: Kai's "Old-Fashioned" Recipe Thread
Quote:
Originally Posted by Jolie Rouge
Zippy Szechuan Chicken and Veggies
I'll fix that for tomorrow nights dinner thanks :)
