Kai's "Old-Fashioned" Recipe Thread

[jaybird]

Originally posted by Jolie Rouge


WHY ????

Yea to what she said!

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[flute]

the most best meatballs

3 lb ground beef
1 1/2 c bread crumbs
3 eggs
6 TB minced onion
1 1/2 ts salt
1/2 ts pepper
3 cloves garlic

mix all ingredients, roll into 1/2" balls, bake at 400 for about 10-13 min.


The most best fake french fries recipe

Melt as much butter as you want. (to dunk potatoes in) Add spices (salt, french fry seasoning, seasoning salt, whatever u want, to ur taste)
Take your potatoes (need not peel)
Cut up into french fry strips. dip into seasoning & butter mixture.

Bake at about 400 for a half an hour (if you have the baking sheet COMPLETELY full)

[Jolie Rouge]

Mushrooms Parmesan

1 pound mushrooms
3 tablespoons chopped parsley
1/4 teaspoon chopped garlic
1/4 cup bread crumbs
2 tablespoons grated Parmesan cheese
Salt and pepper to taste
1/4 cup olive oil
2 tablespoons dry white wine

Wash and dry mushrooms. Place in baking dish.
Sprinkle with parsley, garlic, half of bread crumbs and grated cheese.
Add salt and pepper to taste.
Pour oil and wine over this.
Turn once and sprinkle with rest of bread crumbs.
Bake at 350 degrees for about 20 minutes or until tender.
Serve hot.

SERVES: 6


Egg Casserole

1 cup fresh bread crumbs
12 hard-cooked eggs, sliced
1 pound bacon, cooked and crumbled
1 to 2 tablespoons bacon drippings
4 cups sour cream
2 (4-ounce) cans mushroom stems and pieces, drained
2 teaspoons salt
4 teaspoons chopped parsley
4 teaspoons chopped chives
1/2 teaspoon paprika
1-1/2 cups grated cheese

Preheat oven to 350 degrees.
Sprinkle crumbs over bottom of a greased 9x12-inch casserole, and top with sliced eggs.
Mix remaining ingredients except cheese, and pour over eggs. Sprinkle with cheese.
Bake 30 to 35 minutes or until bubbly.

SERVES: 10 - 12


Endive and Spinach Salad

1 small clove garlic, crushed
1/4 cup olive oil
1 teaspoon sugar
3/4 teaspoon oregano
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon wine vinegar
2 tablespoons lemon juice
6 slices bacon
1 head Belgian endive
1/4 pound fresh spinach

Make a dressing of garlic, oil, sugar, oregano, salt, pepper, vinegar and lemon juice.
Let stand at least 30 minutes before using.
Meanwhile, fry bacon crisp and crumble.
Pour dressing over cold, crisp, torn endive and spinach; toss well. Sprinkle bacon over salad. (This dressing is quite tart.)

SERVES: 6


Chicken Dana

2 tablespoons butter
1 cup uncooked rice
6 to 8 chicken pieces
Salt and pepper to taste
1 (10-ounce) can asparagus soup
1 (8-ounce) carton sour cream
1/2 cup white wine
1 (3-ounce) can mushrooms
Parmesan cheese
2 (14-ounce) cans asparagus

Melt butter in bottom of pan; put in uncooked rice; lay chicken pieces on top; salt and pepper to taste.
Mix soup, sour cream, wine and mushrooms; pour half of mixture over chicken and sprinkle Parmesan cheese over all.
Place drained asparagus on top and cover with remaining soup mixture.
Bake 55 minutes at 350 degrees.

SERVES: 4 - 6

[Jolie Rouge]

Asparagus Rolls

1 pound fresh asparagus
1 package crescent roll dough
1 cup Monterey Jack cheese, grated
1/4 cup real bacon bits
1/4 cup green onion, finely chopped

Break off tough ends of the asparagus leaving just the tender tips. Steam for several minutes until cooked just crisp tender.
Open crescent roll dough and separate at the seams.
Sprinkle some cheese, bacon bits and green onion on each roll followed by an asparagus spear.
Roll up and bake in the oven for 10 - 12 minutes or until rolls are browned.
Slice and serve.


Shrimp and Tomato Pasta

1 pound small shrimp peeled and deveined
4 cloves garlic
1/4 cup olive oil
1 tsp. dried basil
3 Tbsp. fresh parsley, chopped
1 - 14 oz. can diced tomatoes, undrained
1 pound linguine
Fresh grated Parmesan cheese

Combine shrimp, garlic, olive oil, basil, parsley, and tomatoes in a large saucepan and simmer for 10 - 15 minutes or until shrimp are pink.
Meanwhile cook pasta in a separate pan until "al dente".
Drain water from pasta and place individual servings of pasta on plates and top with sauce.
Sprinkle with fresh Parmesan cheese.


Marinated Mushrooms

2 pounds fresh mushrooms, washed and stems removed
2/3 cup olive oil
2 cloves garlic, minced
2 Tbsp. fresh parsley, chopped
2/3 cup white vinegar
1 tsp. dried oregano
1 tsp. dried marjoram
1 tsp. dried rosemary
Salt and pepper to taste

Combine all ingredients in a large glass bowl and refrigerate overnight to allow flavors to blend.
Serve chilled or at room temperature.


Peppermint Milkshakes

4 cups vanilla ice cream
1 cup milk
4 large peppermint patties
Peppermint sticks

For those of you that may not know, peppermint patties are a type of candy composed of a soft peppermint filling covered with dark chocolate.
Combine all ingredients in a blender and blend until smooth.
Garnish with peppermint sticks.
Move out of the kids way as they rush to get "theirs" FIRST ...

[the fugative]

Originally posted by jaybird


Yea to what she said!

Well it is considered a artform by pastry chefs and in europe it has its own guild that gives awards for the best designs.
Check these out:

http://www.bsguk.org/modellinggal.html

http://www.bsguk.org/flowergal.html

http://www.odense.com/turtle.html

http://www.candysushi.com/


I was going to post bacon & eggs (Just for fun)but could not find (still cant find) the instructions for making the eggs.

[jaybird]

Originally posted by the fugative
I was going to post bacon & eggs (Just for fun)but could not find (still cant find) the instructions for making the eggs.

Okay, I'll be the first to admit I'm no culinary genius, but instructions for EGGS? Umm...
Eggs
2 eggs
crack 'em
flop 'em
flip em
eat 'em.
Serves 1.

[the fugative]

Todays Recipies



Strawberry Bread



Twenty ounces of fresh strawberries
4 eggs
1-1/4 cups oil
3 cups flour
1-3/4 cups sugar
3 Tablespoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts (walnuts)

Mix strawberries, eggs, and oil in bowl. Add all dry ingredients. Blend, pour in 2 bread pans (9-1/2 x 11 inches). Bake at 350 degrees for 1 hour.







Strawberry Butter


1/2 cup unsalted butter at room temperature
1/4 cup strawberry preserves or jam
Beat butter until creamy. Beat in preserves, 1 tablespoon at a time. It may look curdled, but not to worry! Keep in refrigerator. Before serving, let it soften at room temperature without stirring.





Strawberry-Mint Soup


1 1/2 cups sliced fresh strawberries
3/4 cup sour cream
3/4 cup heavy cream
2 tablespoons orange juice
2 tablespoons honey
1 1/2 teaspons finely chopped fresh mint leaves
Fresh strawberry slices, kiwi fruit slices, or fresh mint sprigs

In a food processor or blender, place the strawberries, sour cream, heavy cream, orange juice, and honey; whirl until smooth. Stir in mint. Taste for sweetness; if neccessary, add more honey. Refrigerate until well chilled. To serve, put into cold soup bowls and top with strawberry slices, kiwi fruit slices, or mint sprigs.





Strawberry Chicken Salad with Hoisin-Sesame Dressing


l-pound package strawberries
12 ounces smoked chicken, cut in bite-sized chunks OR 12 to 14 ounces boneless, skinless chicken breast, cut in chunks and sautéed in small amount of butter or lightly poached
3/4 cup julienne strips jicama
3/4 cup very thin sliced fennel bulb
2 green onions, sliced
2 quarts mixed baby greens, washed, dried and chilled
For Hoisin-Sesame Dressing
l (2-inch) piece fresh ginger, peeled*
1 clove garlic, peeled*
l medium shallot, peeled*
1/2 cup rice vinegar
l/2 cup light soy sauce
1/4 cup sugar
2 tablespoons Hoisin sauce
2 tablespoons toasted sesame seeds
l tablespoon sesame oil
1 tablespoon Dijon mustard
Dash freshly ground black pepper
l cup vegetable oil

Rinse, drain, dry and hull strawberries and cut into halves or thick slices. In large bowl combine all ingredients with about 1/2 cup Hoisin-Sesame Dressing and toss lightly to coat greens and berries. Divide among 6 chilled salad plates to serve.

To prepare Hoisin-Sesame Dressing:

Put all ingredients except oil in blender container or food processor fitted with metal blade and blend until shallots and ginger are very finely chopped. With motor running, gradually add oil until smooth.

Store dressing in refrigerator in tightly covered container. This recipe will make 2 2/3 cups of dressing.

*If not using blender or food processor, grate ginger and mince garlic and shallots, then whisk together with remaining ingredients.

[jaybird]

Jolie>>>I got my "Corny" in the mail today. He's too cute-sitting on the top of my computer right now! Thank you sweetie. Ahem, do we have Easter pics of the kidlets yet?

Hi there Fugi, I sent an email to Jolie for you. How are you--it's the WEEKEND! Thanks for the strawberry recipes! We've had fresh strawberries (4 quarts) this past week. Not 'local' fresh, but some very good Texas (I think) berries. I've been wanting a good strawberry bread recipe.

[flute]

I have been craving asparagus lately! I am copining someo f thos recipes!!!!

[jaybird]

Pineapple Upside-down Cake
((my mommy's recipe))

**I double this entire recipe and use a 9x13" pan.

Melt 2 tbsp. butter in an baking pan; sprinkle 3/4 cup brown sugar over it. Arrange pineapple slices (or apricot halves) with marachino cherries to garnish. Add sprinkling of pecans and cover with the following batter:

3 egg yolks, beaten well
1 1/2 cup sugar
1 1/2 cup cake flour, sifted
1 teas. baking powder
1/2 teas. salt
1/2 cup boiling water
3 egg whites, beaten stiff
(okay so I'm in a goofy mood)

**can substitute regular flour. 7/8 cup regular flour=1 cup cake flour**

Beat yolks until very thick. Gradually add sugar and continue beating. Add boiling water and mix well; add sifted, dry ingredients. Mix until smooth. Fold in egg whites. Bake in 9" square pan about 45 minutes at 350.

Remove from oven and turn upside-down on serving plate. Keep pan on cake for a few minutes so that brown sugar mixture runs down over cake and doesn't stick to pan.

[jaybird]

Raspberry Spring Greens Salad

1 package (5oz) spring greens
1 package (5oz) baby spinach
1/4 cup light olive oil
3 tbsp. raspberry vinegar
1 tbsp. sugar
1/2 teas. dry mustard
1/4 teas. salt
1/2 pint raspberries
43 ounces crumbled feta (or bleu) cheese
1 cup pecan pieces, toasted (I use sunflower seeds or cashews)

Rinse greens & spinach, dry well. In large bowl, combine greens and spinach. In small screw-top jar, combine oil, vinegar, sugar, mustard & salt; shake to blend. Drizzle over greens and toss to coat. Top with raspberries, cheese & pecans, serve immediately.
**I toss a chicken breast on the foreman, dice it up and throw it in the salad too.