Kai's "Old-Fashioned" Recipe Thread

Frozen Pudding Tortoni

1 2/3 C half & half, cold
1/2 ts almond extract
1 pkg. (4 serving size) jello vanilla flavor instant pudding & pie filling
2 C thawed cool whip topping
1/2 C chopped oreo cookies or chopped toasted planters slivered almonds
1/4 C drained maraschino cherries (opt)

Pour half & half & extract into large bowl. Add pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping. Stir in chopped cookies or nuts, add cherries if desired.

Spoon evenly into 8 individual dessert dishes or paper lined medium muffin cups.

Freeze 3 hours or until firm. Store leftover dessert in fridge.

Leftover help

Toss leftover grilled grilled veggies with Italian sald dressing & serve on thick slices of bread for a tasty sandwich.

Combine leftover chips, salsa, ground beef, onion, tomatoes & lettuce to create an irresistible taco salad.

Add leftover sliced hot dogs & crumpled hamburger meat to baked beans for a quick, delicious dish.

Roll leftover steak, black beans, cheese, salsa, & sour cream in a tortilla & heat in the microwave for an easy steak burrito.

Ice cream Sandwiches

Mix 2 C slightly softened vanilla ice cream with 1/2 C of one of the following: chocolate chips, chopped mini marshmallows, cookies (oreo or u could use a diff. variety), or chopped peanuts.

Place in freezer for about 20-30 min or until firm enough to hold its shape.
Spoon about 2 TB of one of the ice cream mixtures onto a cookie, cover with a 2nd cookie. Roll edges in additional choopped chocolate, cookie or peanuts. Freeze 1-2 hours or until firm.

Grilled to perfection peaches

Preheat grill to medium high heat. Mix 1/4 C balsalmic vinaigrette dressing & 2 TB honey in small bowl. Add 4 halved & pitted fresh ripe peaches; toss to coat.

Remove peaches from dressing reserving dressing. Grill peaches 6-8 minutes or until softened, turning occasionally & brushing with reserved dressing. Place 2 peach halves on each of 4 dessert plates.

Top each serving with 2 TB thawed coolwhip, & a mint leaf if desired.
Carbs: 25g

Easy Parmesan Garlic Chicken

1/2 C grated parmesan cheese
1 envelope good seasons italian salad dressing mix
6 boneless, skinless chicken breasts (about 2lbs)
1/2 ts garlic powder

Mix cheese, garlic powder, & salad dressing mix
Moisten chicken with water, coat with mixture, and place in a shallow baking dish.
Bake at 400 for 20-25 minutes or until chicken is cooked through.

Makes 6 servings.
2 grams of carbs per serving. 230 calories

Portobello Cheese "Burger"

1/2 teaspoon steak seasoning
2 tablespoons olive oil
4 large portobello mushroom caps, stems removed
4 slices (4 ounces) Monterey Jack cheese
4 hamburger buns, toasted

1. Preheat the grill to medium heat.

2. In a small bowl, combine the steak seasoning and oil. Brush mixture over both sides of the mushroom caps. Grill the mushroom caps flat side down for 3 to 4 minutes, turn, and grill for another 3 to 4 minutes. Top each with a slice of cheese, close grill cover, and grill for 2 more minutes.

3. Place each mushroom on a bun, and serve.

Southwestern Grilled Rib Lamb Chops with New Mexico Roasted Red Chili Cream Drizzle

Olive oil spray
12 - 18 lamb chops, depending on size (You can use loin chops or rib chops. I try to get them 1 inch thick, but you might have to make a special request of your butcher to get them cut that thick.)

Sauce Ingredients:

1 small bag of Frieda's New Mexico dried red chilies (Mild)
1 cup whipping cream
1 Tbl honey
1/8 tsp ground dried chipotle pepper


First tackle the chilies. Cut the stems off and slice them open. Scrape as many seeds out as you can using a knife edge and discard the stems and seeds. (If you've never done this before, use rubber gloves to protect your hands or be very careful not to rub your eyes and be SURE to thoroughly wash your hands after handling the chilies.)

Toss the chilies in a medium sauce pan with enough water to cover them. Bring the chilies to a boil and then simmer them for 30 minutes until they are soft. Pour off almost all of the liquid. Leave about 1/2 cup in the bottom of the pan.

Put the pan off to the side just to cool it down a bit, maybe 10 minutes (or more if you're busy and need the time).

Put the chilies in the blender with the remaining water. The only reason I had you cool it down is, in case you splash, you don't want to burn yourself. Cover and whiz the chilies until they are semi-smooth. Stop blender and add the honey and the chili powder. Add the cream until the sauce is a little thinner than applesauce. Not quite smooth. (Depending on the chilies, you might not use every drop of the cream.)

Store in a closed container in the refrigerator and reheat (don't boil) in a pan or gently in the microwave before serving with the lamb chops. If you take an empty bottle with a pointy end on the top (Remember the old catsup bottles from restaurants? That's what I mean.), you can pour the chili sauce in there, and when you squirt it on the dinner plate (carefully), you can make squiggles or zigzags and look like you work at Frontera Grill or Topolobampo in Chicago. You're a real pro. Serve the extra in ramekins or a gravy boat on the table to pass.

Sprinkle lamb chops with Southwestern spice. Then spray both sides with olive oil spray or brush with olive oil from the bottle. Grill the lamb chops on medium heat. You only need 2 minutes per side for medium rare if the chops are 1 inch thick. You'll be amazed how fast they cook. Have everything else ready to go when you cook the lamb or they will be cold or overcooked while they wait for the other food to be ready. A little crispy on the outside is fine if the grill fires up. Just douse the flames with some water, but don't drown your grill.

Roasted Root Vegetables

8 carrots, cut into 2-inch slices
6 parsnips, cut into quarters
6 turnips, cut into quarters
6 leek bulbs, cut into quarters
6 red potatoes, cut into quarters
4 kohlrabi, cut into quarters
2 red onions, cut into 1-1/2 inch pieces
1 head garlic, separated into cloves
6 Tablespoons vegetable oil or olive oil
2 cups chicken stock
1 envelope onion soup mix
Salt and pepper to taste
Hint: Prevent teary eyes by quartering the onions under cold running water.


Sauté the carrots, parsnips, turnips, leeks, red potatoes, kohlrabi, onions and garlic in batches in the oil in a skillet until light brown; use 1 to 2 Tablespoons of oil per batch. May sauté the vegetables in advance and store in the refrigerator. Bring to room temperature before roasting. Spoon the sautéed vegetables into a roasting pan. Stir in the stock and soup mix. Roast at 350 degrees for 1 to 1-1/2 hours or until done to taste, adding additional stock as needed. Season with salt and pepper.

SERVINGS: 6 - 10

Stuffed Crab

4 strips bacon
1 medium onion
3 ribs celery
3 slices bread
1-3/4 cups bread crumbs
1 cup water
1 pound crabmeat
3 green onions and tops
10 sprigs parsley
1 clove garlic
3 eggs, well beaten
1 Tablespoon salt
1 scant teaspoon black pepper
1/2 teaspoon red pepper or to taste
Bread crumbs for topping

Grind the bacon, onion and celery. Brown in a large skillet. Add bread and bread crumbs moistened with water. Add crabmeat and cook over a low fire. Grind the green onions, parsley and garlic. Add to the beaten eggs. Add the salt and peppers. Pour this mixture into the crabmeat mixture and mix thoroughly. Spoon into crab shells or ramekins. Sprinkle lightly with bread crumbs and top with a dot of butter. Bake at 350 degrees for 30 minutes or until golden brown. May be baked as a casserole.

SERVES: 8

:D


Rhubarb Pudding Cake

• 4 1/2 c. 1/2-inch slices rhubarb (about 1 1/2 lb. frozen, thawed and drained)

• 2 c. flour

• 1 1/2 c. sugar

• 2 tsp. baking powder

• 1/2 tsp. salt

• 6 tbsp. melted butter

• 2/3 c. milk

• 1 tsp. vanilla

• 1 egg

Topping:

• 1 c. sugar

• 1 tbsp. cornstarch

• 1/2 tsp. cinnamon

• 1 1/4 c. boiling water

Preheat the oven to 350 degrees; lightly grease a 9- by 13-inch pan. Scatter the rhubarb evenly into the prepared pan.

Sift together flour, 1 1/2 cups of sugar, baking powder and salt and transfer to the large bowl of an electric mixer. Beat in the melted butter, milk and vanilla, scraping down bowl and beaters. Beat in the egg, scraping down bowl and beaters. Batter will be thick.

Drop batter over rhubarb by heaping tablespoons, then gently spread to fill the pan edge to edge, completely covering the rhubarb.

For the topping, combine the 1 cup of sugar, cornstarch and cinnamon. Sprinkle evenly over batter. Gently pour the boiling water over all.

Bake about 50 minutes, until a toothpick inserted in the middle (but not all the way down -- the rhubarb layer will be gooey) comes out clean.

:p

Ensalada de Nopalitos (Cactus Salad)

INGREDIENTS
3 cups cooked nopales (nopalitos)
3 tablespoons chopped white onion
1/2 cup chopped cilantro
1/2 teaspoons dried Mexican oregano
2 tablespoons fresh lime juice or vinegar

T O P P I N G
3 tomatoes, sliced
1/3 cup chopped cilantro
1/3 cup crumbled queso fresco or añejo or Monterey jack cheese
1/3 cup purple onion rings
3 canned chilies jalapeños en escabeche, cut into quarters lengthwise
1 avocado, peeled and sliced (optional)
romaine lettuce for the side of the serving platter


I N S T R U C T I O N S
Mix the nopalitos with the next four ingredients and set aside to season for 30 minutes. Stir well and adjust seasoning.

Spread the nopalitos over the platter about 1 1/2 inches deep. Decorate with the tomatoes slices and top with cilantro, cheese, onion rings, chile strips, and slices of avocado (if used).

Overlap the romaine leaves around the edges of the platter and serve at room temperature.

:D


RHUBARB ICED TEA

Makes 1 gallon.

8 rhubarb stalks, chopped

8 cups water

Juice from two lemons

1/3 cup sugar or to taste

Bring rhubarb stalks and water to a boil. Reduce heat. Simmer for 1 hour. Strain. Add sugar and lemon juice. Keep adding sugar to taste.

:D


CHILLED ASPARAGUS SOUP


Soup:

2 pounds asparagus, trimmed of woody ends

3 spring onions, trimmed

1 cup fresh mint leaves

1 pint court bouillon (recipe follows) or low-sodium vegetable broth

½ teaspoon fine sea salt

¼ white pepper

Sour-cream topping:

1 cup sour cream

1 teaspoon celery seed, lightly toasted

1 pinch fine sea salt

1 pinch black pepper

Garnishes:

Toasted hazelnuts

Chives

To make soup: Place asparagus and spring onions into salted boiling water. Cook for 3 minutes or until tender. Transfer to ice water. Drain on paper towel. Chop into 1-inch pieces. Place in blender or food processor. Add mint and court bouillon. Puree until smooth. Season with salt and white pepper. Chill until ready to serve.

To make sour-cream topping: Whisk together sour cream and celery seed. Season with salt and pepper. Chill until ready to serve.

To serve: Place soup in serving bowls. Drizzle with small amount of sour cream. Garnish with hazelnuts and chives.



COURT BOUILLON

Makes 1 gallon.

Broth:

2 white onions, peeled and diced

3 carrots, peeled and diced

½ stalk celery, peeled and diced

1 medium leek, cleaned and diced

1 garlic bulb, quartered

1 cup dry white wine

1 bouquet garni (2 thyme sprigs, 2 marjoram sprigs, 3 parsley sprigs, 1 bay leaf, 5 whole allspice, 10 white peppercorns, 10 black peppercorns, 12 fennel seeds)

2 teaspoons grapeseed oil

To saute vegetables:In stockpot over moderate heat, sauté onions, carrots, celery, leek and garlic in grapeseed oil until tender. Add wine and bouquet garni.

To simmer stock: Fill pot with 1 gallon cold water. Bring to a boil. Reduce heat. Simmer for 2 hours. Strain through fine-mesh strainer lined with moistened cheesecloth.

:D