Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

Vegetable Pizza

1 8-oz. can refrigerated crescent rolls
3 oz. cream cheese, softened
1/3 cup sour cream
2 Tbsp. mayonnaise
1 clove garlic, minced
1 Tbsp. fresh dill, chopped
2 cups assorted raw vegetables, chopped (broccoli, cauliflower, cucumbers, carrots, cherry tomatoes and squash are good choices).
1 cup cheddar cheese, shredded

Unroll crescent rolls and do not separate. Place them as a sheet on a baking sheet and bake for 15 minutes at 375 degrees. Meanwhile, combine cream cheese, sour cream, mayonnaise, garlic and dill together and blend well. Allow crescent rolls to cool and spread cream cheese mixture over rolls. Top with assorted vegetables and sprinkle with cheddar cheese. Cut into squares and serve. This starter is light and flavorful. Even the kids will like it despite the fact that it has so many good veggies. Just don't tell the kids that it is good for them.



Chicken With Artichokes

6 boneless chicken breasts
1/3 cup flour
Salt and pepper to taste
1/4 cup cooking oil
3 cloves garlic, minced
1 cup dry white wine
1 12-oz. jar marinated artichoke hearts
1 Tbsp. lime or lemon juice
1/3 cup Romano cheese, grated

Combine flour and salt and pepper. Dredge chicken through flour mixture. Heat oil in a skillet and brown chicken on both sides. Add garlic, wine, artichoke hearts and lime or lemon juice. Cover and simmer for 15 - 20 minutes until chicken is fully cooked. Sprinkle with grated cheese and serve. You can serve this dish with hot rice or pasta.



Carrots with Ginger-Lime Sauce

1 pound carrots thinly sliced
1/4 cup butter
1/2 tsp. salt
2 tsp. sugar
Juice of 1 lime
1 tsp. lime zest
1 tsp. cornstarch
2 tsp. fresh ginger, grated

Melt butter in a skillet and add carrots. Cook over medium heat until tender about 20 - 25 minutes. Meanwhile, combine salt, sugar, lime juice, lime zest, cornstarch and ginger and mix well. Pour onto carrots and heat until mixture starts to thicken. Serve immediately. Make sure you use fresh ginger. The combination of the sweet carrots, zesty lime and tangy fresh ginger makes this dish extra flavorful.


Peppermint Brownies

2 squares unsweetened chocolate
1/3 cup butter
2 eggs, beaten
3/4 cup sugar
1/2 tsp. peppermint extract
1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 tsp. salt

Melt chocolate and butter in a saucepan and slowly add sugar stirring constantly until blended. Add beaten eggs and stir in peppermint extract. Remove from heat and add flour, nuts and salt. Pour into a greased and floured 10 square cake pan and cook at 350 degrees for 25 - 30 minutes.

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[flute]

If a recipe calls for softened butter, let it sit at room temp. for 20 min. before using.

Eggs should be Grade A Large.
Bring to room temp. before using.

Dry measuring cups are straight accross the top & come in graduated sizes.
Liquid measuring cups have a lip for pouring.

To measure flour, powdered sugar, & cocoa powder, stir it in the canister or container, spoon into a dry measuring cup, then level off with a straight edge knife. Sift ony when recipe specifies. Bake only one cookie sheet at a time. Place it in the center of oven.


Q: Are there any cookies that freeze better than others?
A: Bar cookies freeze well because of their moist, cakelike texture. Wrap & freeze the whole slab of baked bar cookies; cut them just before you serve them. Moist textured drop cookies also freeze well. Pack them between sheets of waxed paper in a tin or plastic container with a tight-fitting cover.

Q: What are the best baking sheets for cookies? Do I need to buy the insulated ones?
A: The commercial aluminum half sheet pans (about 12x18"), available in restaurant upply stores & some kitchen ware stores. Thye are heavy enough to provide adaquate insulation. If you find that cookies burn on the bottom when they are in the lower third of your oven, stack two pans together for extra insulation. This is much more practical than buying insulated sheets.

Q: I made some cokies with a whole almond in the center. After they cookies were baked, most of the almonds fell off. How can I prevent this?
A: Dip the bottom of each almond into lightly beaten egg white before presing it onto the cookie. The egg white will glue the almonds in place.

Q: when I sandwich cookies with jam, they get soggy. Is there a way to prevent this?
A: Cook the jam briefly over low heat until it is slightly sticky & no longer watery. And don't use too much. One-half teaspoon of jam is enough to sandwich most cookies.

Q: What's a good filling for sandwich cookies, other than preserves or jams?
A: Try using melted milk chocolate or semisweet chocolate. (not chips) This is especially good with nut based cookies.

[Jolie Rouge]

Fruitcakes

Now that the holidays are over, are you looking for something, nay, *anything* to do with those f$#&@*% fruitcakes them moron cousins from Georgia send you every g@&d#$% year?!?

TOP 10 USES FOR HOLIDAY FRUITCAKES

10. Use slices to balance that wobbly kitchen table.

9. Use instead of sand bags during El Nino.

8. Send to U.S. Air Force, let troops drop them.

7. Use as railroad ties.

6. Use as speed bumps to foil the neighborhood drag racers.

5. Collect ten and use them as bowling pins.

4. Use instead of cement shoes.

3. Save for next summer's garage sale.

2. Use slices in next skeet-shooting competition.

1. Two words pin cushion.

[flute]

I call these potato fritters. Others call them potato pancakes.

Fry latkes ahead, bake later

To serve immediately, fry until deep golden brown, drain & serve hot.

To bake later: fry until light golden on one side & light golden on the other. When latkes cool, transfter them in a single layer to baking sheets. Freeze then transfter to freezer storage bags. (you freeze individually completely first to prevent sticking)
The latkes will keep in freezer for up to 2 weeks.
To serve, preheat the oven to 400 degrees. Arrange the frozen latkeys in a single layer on baking sheets. Bake for about 15 min, turning once, until deep golden brown.
Drain briefly on a paper towel lined palatter.
Serve hot with applesauce or sour cream. (or ketchup)

[Jolie Rouge]

Flavor From The Holidays


I hate this time of year. Not for its crass commercialism and forced frivolity, but because it's the season when the food police come out with their wagging fingers and annual tips on how to get through the holidays without gaining 10 pounds.

You can't pick up a magazine without finding a list of holiday "Do's and Don'ts". Eliminate second helpings, high calorie sauces and cookies made with butter, they say.

Fill up on vegetable sticks, they say.

Good grief. Is your favorite childhood memory of Christmas a carrot stick? I didn't think so.

Isn't mine, either. A carrot was something you left for Rudolph.

I have my own list of tips for holiday eating. I assure you, if you follow them, you'll be fat and happy. So what if you don't make if to New Year's? Your pants don't fit anymore, anyway.

1. About those carrot sticks. Avoid them. Anyone who puts carrots on a holiday buffet table knows nothing of the Christmas spirit. In fact, if you see carrots, leave immediately. Go next door, where they're serving rum balls.

2. Drink as much eggnog as you can. And quickly. Like fine single-malt Scotch, it's rare. In fact, it's even rarer than single-malt Scotch. You can't find it any other time of year but now. So drink up! Who cares that it has 10,000 calories in every sip? It's not as if you're going to turn into an eggnogaholic or something. It's a treat. Enjoy it. Have one for me. Have two. It's later than you think.. . It's almost Christmas!

3. If something comes with gravy, use it. That's the whole point of gravy. Gravy does not stand alone. Pour it on. Make a volcano out of your mashed potatoes. Fill it with Gravy. Eat the volcano. Repeat.

4. As for mashed potatoes, always ask if they're made with skim milk or whole milk. If it's skim, pass. Why bother? It's like buying a sports car with automatic transmission.

5. Do not have a snack before going to a party in an effort to control your eating. The whole point of going to a Christmas party is to eat other people's food for free. A lot of it.
Hello? Remember college?

6. Under no circumstances should you exercise between Christmas and New Year's. You can do that in January when you have nothing else to do. This is the time for long naps, which you'll need after circling the buffet table carrying a 10-pound plate of food and that vat of eggnog.

7. If you come across something really good at a buffet table, like frosted Christmas cookies in the shape and size of Santa, position yourself near them and don't budge. Have as many as you can before becoming the center of attention. They're like a beautiful pair of shoes. You can't leave them behind. You are not going to see them again.

8. Same for pies. Apple. Pumpkin. Mincemeat. Have a slice of each. Or, if you don't like mincemeat, have two apples, one pumpkin and two huge pecan. When else do you get to have more than one dessert? Labor Day?

9. Did someone mention fruitcake? Granted, it's loaded with the mandatory celebratory calories, but avoid it all cost. I mean, have some standards, mate.

10. And one final tip If you don't feel terrible when you leave the party or get up from the table, you haven't been paying enough attention.

Re-read tips.

Start over.

But hurry! Fat-less January is just around the corner.

[flute]

I always like reading that, Jolie. I think it's at least the 3rd time this season lol

[Jolie Rouge]

Jumbo King Crab Legs

Serves 4

4 frozen Jumbo King Crab legs (Do not thaw.) (They will probably be about 2 feet long including the claws.)
One big pot of boiling water
3 sticks of lightly salted butter

Leave your Jumbo King Crab legs in the freezer until ready to cook. Well, actually it's fun to take them out and wave them around to show them off. Then put them back until you're ready to cook. Get your water boiling. This takes time.

In the meantime, slowly melt your butter in a sauce pan. When the butter is fully melted, take a tight sieve or spoon and skim off the froth that has formed on top. Now you have that fancy clarified butter they serve in restaurants. Keep it warm.

When ready to cook, take the "Masters of Ceremony"--the crab legs--out of the freezer. Make sure you have a very sharp chef's blade or a meat cleaver. And be careful you haven't had too many cocktails or beers. This is precision work. You are going to cut each frozen crab leg into two pieces. They have to fit in the pot and on the plate (sort of). Hold the leg with one hand and tap the knife or blade so it barely cuts into the shell, and then push down or gently whack them on your cutting board. One whack should do it to cut each one. Just make sure you don't slip. Wear oven mitts if you are prone to accidents.

Put the crab legs in the full-boil water and cook them for 5 minutes. The legs are actually already cooked. You are just thawing and warming them. If they are too long to be immersed in your pot, carefully turn them over so the other part goes in the water for a few minutes. You'll be serving them with your butter.
]
Hints: You might want to invest in poultry shears. You've already got your investment in the crab legs so make your life easy. The blades on poultry shears are curved. They are used for cutting chicken bones and things like crab legs. You can use an oven mitt over the hand that will hold the crab leg and use your shears to quickly slice through the crab leg pieces. Or you can have fun passing the shears and watching your guests do their handiwork while they eat. It's slightly messy but it sure is fun.



Asian Coleslaw

Serves 4

1 red bell pepper, sliced into thin strips
1 green bell pepper, sliced into thin strips
1 bag (1 lb.) finely shredded cabbage for coleslaw (If it has the little carrot shreds, that's a bonus.)
8 oz. pineapple tidbits
2 Tbl Lemon juice
1 cup mayonnaise
1/2 tsp dry mustard
1 tsp Wasabi powder
1 Tbl white sugar
1 tsp salt

Mix the whole mess together and let it rest in a bowl. Keep refrigerated until about 45 minutes before you serve. If coleslaw is too cold, it's not very tasty but coleslaw does need the refrigeration because of the mayo.


Creole Couscous

Serves 4

1 box of Near East Pinenut-flavored couscous
1 cup finely chopped celery
1 15-oz can diced tomatoes
1 8-oz can tomato sauce
3 tsp Worcestershire Sauce
1/2 tsp dried oregano leaves
1/2 tsp dried thyme
1/4 tsp cayenne pepper
1 Tbl chopped garlic (jar garlic is fine)

Make the couscous according to the directions on the box. Add all of the remaining ingredients to the finished couscous and put in an oven-proof dish. Heat on 350 degrees for 30 minutes. The celery will remain slightly crisp and gives a nice crunch. The couscous can be served warm. I prefer it warm, but it's also pretty good at room temperature. If you are doubling or tripling this recipe for a larger group and reheating the couscous, you might want to add a little wine or vegetable broth to keep it moist during reheating.

[Jolie Rouge]

Oysters Chesapeake

12 oysters
12 oyster shells
1 cup flour
4 Tbsp. butter
4 Tbsp. dry white wine
2 Tbsp. lemon juice
2 Tbsp. shallots finely chopped
1 tsp. paprika
12 drops Tabasco
Salt and pepper

Flour, salt and pepper coat each oyster. Saute in butter until lightly browned on both sides. Remove oysters and place in shells. Add wine, lemon juice, shallots and paprika to the pan the oysters were sauteed in and heat for several minutes stirring constantly. Pour sauce over oysters and place 1 drop of Tabasco on each oyster.


Tomato Tarragon Bisque

1 Tbsp. olive oil
2 cloves garlic, minced
2 Tbsp. fresh tarragon, finely chopped
3 - 4 tomatoes, chopped
2 cups chicken broth
1/2 tsp. salt
Fresh ground pepper
1 cup sour cream
Extra tarragon sprigs for garnish

Heat oil in a large pan and saute garlic for 1 minute, add tarragon, tomatoes and stir for 2-3 minutes. Add chicken broth and salt and pepper. Heat thoroughly over medium heat for several minutes. Stir in sour cream and pour into bowls, garnish with tarragon sprigs and fresh ground pepper.



Oriental Cabbage Salad

4 cups shredded green cabbage
4 cups shredded red cabbage
2 green onions chopped
1/3 cup vegetable oil
4 Tbsp. sugar
6 Tbsp. rice vinegar
1/4 cup sliced almonds
1/2 cup roasted sunflower seeds
2 pkgs. Ramen noodles dry and broken up
Salt and pepper to taste

Combine all ingredients except almonds and Ramen noodles in a large bowl. Just before serving add almonds and noodles. Gently stir and serve.


Deviled Crab Casserole

1 pound lump crabmeat
1 cup saltine crackers crushed
1 large celery stalk, diced
1 egg hard boiled and diced
1 cup mayonnaise
2 Tbsp. Worcestershire sauce
1 tsp. Old Bay Seasoning
1 tsp. dry mustard
1/2 tsp. curry powder
Lemon wedges

Combine all ingredients except lemon wedges in a large bowl. Place mixture in a lightly greased casserole dish. Bake for 30 - 35 minutes at 375 degrees. Squeeze lemon over casserole just before serving.



Emerald Ice Cream Parfaits

1/2 gallon vanilla ice cream
3/4 cup cream de menthe
1 8-oz. carton whipped topping
1/2 cup pecans chopped

Place 1 scoop of ice cream in a parfait glass or another clear glass. Drizzle 1 Tbsp. cream de menthe over ice cream and add another scoop of ice cream and another Tbsp. of cream de menthe and top with whipped topping and chopped pecans.

[Jolie Rouge]

Cucumber Dip

1 cucumber, peeled, seeded and diced
1/2 cup sour cream
2 Tbsp. green onions, chopped
1 clove garlic, minced
2 Tbsp. fresh dill, chopped
1 tsp. lemon juice
Salt and pepper to taste

Combine all ingredients and mix well. Chill until ready to serve. Serve with crackers. This starter is fresh and tasty.



Spicy Pork Stew

8 dried red chiles
2 Tbsp. vegetable oil
2 - 3 pounds pork loin cut into 1-inch pieces
1 large onion, chopped
2 cloves garlic, minced
4 cups beef broth
2 red potatoes, diced
2 tomatoes, diced
2 Tbsp. brown sugar
1 tsp. cinnamon
1/2 tsp. ground cloves
2 Tbsp. apple cider vinegar

Place chiles in warm water for 10 - 15 minutes. Meanwhile, heat oil in a large skillet and brown pork with onion and garlic. After chilies have been sitting in the water until softened, remove tips and seeds. Chop the chilies. Place beef broth in a blender and add red chilies. Puree broth and chilies in the blender. Place beef broth in a crock-pot followed by browned pork, onions and garlic. Add potatoes, tomatoes, brown sugar, cinnamon, cloves and vinegar. Cook for several hours until potatoes are tender. This stew is somewhat spicy. If you do not like your food hot, reduce the number of red chiles that you use in the stew. We would recommend that you use some chilies in the stew because they add a great flavor.



Corn Cakes with Black Bean Salsa

1/2 cup cornmeal
3/4 cup all-purpose flour
1 tsp. baking powder
1/4 cup Parmesan cheese
1 tsp. sugar
1/2 tsp. baking soda
1 cup buttermilk
2 Tbsp. butter, melted
1 egg
1 8-oz. can whole kernel corn, drained

Place first 6 ingredients in a large bowl and mix. Whisk together buttermilk, butter, egg and corn. Add to dry ingredients and mix thoroughly. Heat a non-stick skillet to medium-high heat. Ladle mixture onto skillet creating 3 inch cakes. Cook until golden brown; about 3 minutes per side. Serve with black bean salsa, recipe to follow.

Black Bean Salsa

2 15-oz. cans black beans, drained
2 Roma tomatoes, diced
Juice of 1 lime
2 serrano chiles, diced
1/4 cup olive oil
2 Tbsp. balsamic vinegar
1/2 tsp. sugar
2 Tbsp. cilantro, minced

Combine all ingredients in a bowl and mix well. Make at least a few hours ahead to allow flavors to blend.



Butter Pecan Bars

2 eggs, beaten
1/2 cup butter, softened
1 and 1/3 cup flour
1 and 1/2 cups brown sugar
2 tsp. vanilla
2/3 cup pecans, chopped

Combine all ingredients and mix well. Pour into a greased 13 x 9 inch baking pan and bake for 20 - 30 minutes at 350 degrees. Allow to cool and cut into bars. You can just tell by the ingredients that these are going to be good.

[Jolie Rouge]

Favorite Xmas Recipe


This recipe has been around for many years in many fashions but in recent years for some reason has fallen out of favor. Here we shall return to a true classic dish of alternative fine dining.

The list of ingredients is as follows:

1 reindeer, appx. 125-175 lbs., skinned, dressed (though not in a tux; ha, ha) and head mounted if you so desire.
6-9 Christmas elves cleaned and finely diced, appx. 8 lbs. useable weight.
8 lbs. celery, finely chopped.
8 lbs. onions, finely chopped.
8 lbs. carrots, finely diced.
1 gallon vodka (to numb the elves before you peel them and dice them).
32 lbs. dry bread crumbs.
3 gallons chicken stock.
salt, pepper, to taste.
Fresh garlic, 1-6 lbs. as you desire.
3-4 gallons of olive oil for basting the roasting reindeer.


Preparation:
Saute the onions, carrots, and celery in a large pan, using some olive oil, until tender. Brown the diced elves in the same pan until lightly browned. Mix the vegetables, elves, bread crumbs, and the chicken stock, season to taste with pepper, salt and garlic. Stuff the dressing in the reindeer, then sew the deer shut. As for roasting the whole reindeer; it is usually difficult to find an oven large enough to do the job, so you will have to be creative. My personal favorite is to prop the reindeer up on a neighbor kid's wagon. Then roll the whole shebang into the local grouches garage and set fire to the garage. If you can keep the local fire department at bay for 3-4 hours the reindeer will be perfectly done. This recipe will serve 175-225 hearty alternatively inclined diners.

P.S. Never hunt elves in the same area each year. They have long memories for such little beasties and they won't fall for the vodka trick two years in a row.


[Thanks to Rose Vos]

[Jolie Rouge]

Fried Frog Legs [/b]

Serves about 4.

Recipe is by Andy Dupuy.
[/i]
1 doz. large frog legs
2 cups buttermilk
4 eggs
Salt
Garlic powder
Black pepper
Cajun seasoning
Seasoned fish fry
Peanut oil for frying
Tartar Sauce (recipe follows)

1. Marinate frog legs in buttermilk overnight in the refrigerator.

2. Remove legs from buttermilk and whisk in eggs.

3. Season legs with salt, garlic powder, black pepper and Cajun seasoning and return to buttermilk mixture. Remove frog legs from mixture and roll in fish fry.

4. Fry legs in peanut oil at 350 degrees until gold brown, about 4-6 minutes. Drain on paper towels. Serve hot with Tartar Sauce.

Tartar Sauce

1/2 cup mayonnaise
2 tbls. sweet pickle relish
1 tbl. grated onion
1 tbl. grated celery
1/4 tsp. dry mustard

Combine all ingredients and refrigerate.



Broiled Frog Legs

Serves about 4.
Recipe is by Andy Dupuy.


1 doz. large frog legs
2 cups buttermilk
1 qt. water
1/2 tsp. liquid crab boil
1 tsp. vinegar
1/2 tsp. salt
2 tsps. black pepper
2 tsps. chopped garlic
1 tsp. Cajun seasoning
1 stick butter
2 tbls. olive oil

1. Marinate frog legs in buttermilk overnight in the refrigerator.

2. Combine 1 quart of water, liquid crab boil and vinegar. Bring to boil and blanch frog legs in mixture for 2 to 4 minutes. (This is only necessary for large frog legs. Small frog legs are tender enough and do not need blanching.

3. Drain frog legs and place in a 9x13-inch casserole dish. Season with salt, pepper, garlic and Cajun seasoning. Place pats of butter and drizzle olive oil over legs.

4. Bake in a preheated 400-degree oven for 5 to 7 minutes. Turn legs, baste with pan drippings and cook an additional 4 to 5 minutes until done. (Reduce baking time for smaller frog legs.)

Serve hot with French bread.


Frog Legs Sauce Piquante

Serves 6.
Recipe is by Andy Dupuy.

4 tbls. butter
4 tbls. flour
1 cup diced onion
1/2 cup diced celery
1/2 cup diced bell pepper
1 (6-oz.) can tomato paste
1 bay leaf
2 tsps. crushed garlic
4 fresh basil leaves
1 (10-oz.) can Ro-Tel tomatoes with juice
2 cups chicken stock
Salt
Granulated garlic
Black pepper
Cajun seasoning
18-20 medium frog legs
2 tbls. dry parsley
1/2 cup green onions

1. Make a medium-brown roux with butter and flour.

2. Add onions, celery and bell pepper and cook in roux until well wilted, about 5 minutes. Add tomato paste and cook, uncovered, an additional 2 minutes. Add bay leaf, garlic, basil and Ro-Tel tomatoes and juice and cook an additional 2 minutes.

3. Add chicken stock. Season to taste with salt, granulated garlic, black pepper and Cajun seasoning and simmer, uncovered, for approximately 20 minutes.

4. Add frog legs, parsley and green onions and cook, uncovered, over low heat 20 to 30 minutes until done. Adjust seasoning and serve hot over white rice.