Kai's "Old-Fashioned" Recipe Thread

Yellow Rice

1 1/2 Tablespoon Olive oil
1/4 cup Onion, diced
1/2 teaspoon Garlic, minced
1 cup White rice
1 1/2 cups Chicken broth
1/2 teaspoon Saffron
1 1/2 teaspoons Parsley, chopped

Heat the oil in a heavy saucepan (that has a lid).
Add the onion and garlic and cook until just soft.
Toss in the rice and cook for 3 minutes, stirring frequently.
Add the broth, saffron, and parsley.
Cover and reduce the heat to low.
Cook for 15-18 minutes or until the liquid is absorbed.
Fluff with a fork before serving.
Serve this side dish with chicken.
Serves 3-4

Slow-Cooked Apples and Pork

3-4 pounds boneless pork or boneless pork chops
3 pounds applesauce
2 tablespoons apple pie spice (mixture of cinnamon, cloves, and
nutmeg)
6 small red potatoes, whole
4 carrots, peeled and cut in chunks
2 cups white pearl onions, peeled and left whole
2 firm tart apples, peeled, cored, and sliced thin

Remove any visible fat from pork; cut in large chunks.
Combine applesauce and spice in a large, heavy pot or crockpot.
Add meat.
Cover tightly; cook on medium heat 10 minutes.
Reduce heat to a simmer; cook at least 4 hours and as long as 10 hours.
One hour before serving, add potatoes, carrots, and onions.
Fifteen minutes before serving, add apple slices.
To serve, remove meat, vegetables, and apples to a large platter and pour 1 cup of sauce over all.
Serve remaining sauce on the side.

Serves 8.

Poor Mans Stroganoff

1 pound ground beef, browned and drained of grease
Add 1 can French onion soup
1 small can of sliced mushrooms or 1 cup fresh sliced mushrooms
Salt and Pepper to taste
Cook liquid down till almost gone, add 8 oz sour cream
Serve over noodles or rice

It's quick, easy, and filling.

Some Tips For Lowering The Fat:

* Substitute ingredients with a low-fat version of the same ingredient. Try using low-fat cheese rather than the whole milk variety or fat-free mayonnaise instead of regular.

* Use 2 egg whites to replace one whole egg. Try using an egg substitute they're easy and convenient too.

* Substitute ground turkey breast for ground beef.

* Try sautéing vegetables in a small amount of water, wine or vegetable broth rather than oil or butter. Use a nonstick pan; you can reduce the amount of oil or fat used significantly. One teaspoon of oil should be sufficient if you coat the pan by brushing the oil on its surface with a pastry brush, or try a fat free cooking spray.
I also find that steaming onions and garlic with a small amount of water in the microwave produces a milder flavor (perfect when cooking for kids)

* Try using less of an extra-sharp version of regular cheese. The fat
content remains the same whether the cheese is mild or sharp but the
flavor increases with less cheese actually being used.

* When a fat is called for in recipes, try gradually reducing the amount and comparing the results with the original recipe.
If your recipe calls for 2 tablespoons of butter, try cutting it down to 1-1/2 tablespoons. If this is successful, try reducing it further next time. You may be surprised just how little fat is really needed and remember every little bit helps.

Cucumber, Tomato and Onion Salad

2 - 3 large cucumbers, peeled and cut into 1-inch cubes
2 tomatoes, chopped
1/4 cup white onion, diced
1/4 cup fresh cilantro, chopped
1/4 cup lemon juice
1 Tbsp. olive oil
1 Tbsp. fresh ginger, grated
2 fresh hot chilies, seeded and diced
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1/2 tsp. salt

Place cucumbers, tomatoes, onion, and cilantro on a platter and toss. Combine remaining ingredients in a cruet and shake well.
Pour over salad and toss.
Chill for about 1 hour before serving. Best if you can make the dressing the night before to allow for the flavors to blend.

Bread and Butter Pudding

1/2 cup butter, softened
12 slices thin white bread
1/3 cup raisins
1/2 cup dried currants
1/4 tsp. ground cinnamon
3 large eggs
1/4 cup sugar
2 and 1/2 cups milk
3/4 cup heavy cream
1/8 tsp. ground nutmeg

Coat the bottom of a 7 x 10 baking dish with butter.
Trim the crust off bread slices and butter both sides of the bread slices.
Place 4 slices at the bottom of the baking dish.
Combine raisins, currants and cinnamon together and toss.
Place half the mixture over the 4 bread slices.
Add 4 more buttered bread slices and the other half of raisins and currants.
Top with remaining 4 slices of buttered bread.
In a mixer or blender, mix eggs until frothy, then add sugar, milk, cream and nutmeg and beat until mixed.
Pour mixture over bread and raisin mixture.
Allow pudding to sit at room temperature for about 30 minutes so bread can absorb liquid.
Cover with aluminum foil and bake at 350 for 30 minutes, remove foil and bake 30 minutes longer.
Serve warm

yes, I have about 6 ~different~ recipes for "Bread Puddin'"

Todays Recipies


Baked Green Chili Eggs



4 slices of whole wheat or oatmeal bread with crusts removed
1/4 teaspoon dried oregano
4 tablespoons diced green chili peppers
1 cup milk
4 eggs
1 cup grated montery jack cheese
avocado slices

12 hours before serving, lightly butter 4 individual baking dishes. Fit a slice of bread into each dish, trimming off any edges that stick out of dish.
Sprinkle bread with oregano & chilis.
Whisk together milk & eggs & pour 1/4 into each dish. Cover each dish with plastic wrap & refrigerate overnight to allow bread to absorb mixture.
Remove from refrigerator next day, Preheat oven to 350 degrees, Bake 30 min. Top with Avocado slices and serve.




Baked Eggs



2 tablespoons Butter
1/4 cup grated parmesan or gruyere cheese
4 eggs
salt & fresh ground pepper
ground nutmeg
chopped parsley


Preheat oven to 450 degrees, Using 1/2 butter grease 4 small baking dishes, Coat each with 1 tablespoon cheese.
Break 1 egg into each dish, Sprinkle lightly with salt and pepper and nutmeg. Dot each with remaing butter
Bake uncovered, until eggs are cooked to your liking (about 12-15 minutes). Sprinkle with parsley & serve.



Prosciutto Baked Eggs



This is an variation of the BAKED EGGS recipie

Do not coat dishes with cheese. Instead cook up 4 pieces of Prosciutto in olive oil until lightly browned (or your favorite bacon or ham), line each dish with the prosciutto. Continue as in Baked Egg Recipie but instead of dotting with butter sprinkle with 1 tablespoon grated parmesan cheese. Bake as in previous recipie.



:p ;) :D :p ;) :D


more tomorrow

Quote:

---

Originally posted by the fugative
Todays Recipies

Baked Green Chili Eggs

Baked Eggs

Prosciutto Baked Eggs

---

Eggs. Bleagh!

Oh, fugi, I posted the wenis story just for you, but you'll have to dig for it, it died a BBS death somewhere back in the pages! ;)

LOL@JayBird I read it, Sure sounds as if you take after
Gramma ;)


Welcome back sounds like ya had fun :p

Cake Doughnuts



``Doughnuts``

2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
3/4 cup of milk
2 eggs, beaten
1 tablespoon shortening
1 teaspoon vanilla

``Glaze``


1 cup confectioners sugar
2 tablespoons hot water


To make Doughnuts-
Preheat oven to 325. Lightly coat doughtnut pan with oil. in mixing bowl, stir together flour,sugar,baking powder,salt,nutmeg & cinnamon. Add milk, eggs, shortening & vanilla. Beat until well blended.

To bake. Fill doughnut pan holes 2/3 full. Bake for 8 minutes or until tops spring back when lightly touched. ( These may not be too brown on top but don't worry )

To make Glaze-

In small bowl mix confectioners sugar & hot water, blend well.


To Glaze-

Remove doughnuts from pan. Dip top (least browned ) side into glaze, decorate with sprinkles, nuts, coconut or shaved chocolate. Allow to set and enjoy.

:p ;) :D

more tomorrow

Herb Roast Beef

2 - 3 pound round rump roast or tenderloin
1 Tbsp. fresh ground pepper
1 tsp. salt
1/2 tsp. dried marjoram
1 tsp. dried thyme
3 tsp. fresh parsley, chopped
1 Tbsp. fresh tarragon, chopped

Combine spices and mix well.
Cover roast beef with spices and cook at 325 degrees for 1 and 1/2 to 2 hours depending on the size and the desired doneness.
If you are using a meat thermometer, it should reach 150 - 170 degrees.
Let roast stand for 10 minutes before slicing.
Cut into thin slices.


Pecan Chicken Fried Steak

6 medium steak cubed
1-teaspoon pepper
1/2-cup flour (all-purpose)
1/2-teaspoon thyme
1/2-cup mushroom crushed dried
1/2-cup milk
2 large egg
1-cup pecans finely chopped
1/2-cup corn meal
1/2-teaspoon rosemary
1/2-teaspoon bay leaf crushed
1/2-teaspoon season salt
1 tablespoon Worcestershire sauce
1/4-cup peanut oil
1 can mushroom gravy, canned

Heat peanut oil in covered skillet.
Mix all dry ingredients together in shallow dish.
Mix milk, Worcestershire and eggs together in another shallow dish.
Dip steak in milk mixture then roll in dry ingredients.
Place in skillet and brown in hot oil until brown on both sides.
After browned, remove meat from skillet and place on warmed plate.
Pour off excess drippings then return meat to skillet and cover.
Lower heat and cook until tender.
Once done, remove meat to clean warm platter, place drippings in pan with can of mushroom gravy mix.
When heated through add about 3/4 cup of milk and continue to cook until warm through.
Mix 2 tablespoons full of cornstarch with 1/4 C milk and pour into skillet with gravy mix, stirring constantly to keep smooth.
Cook until desired thickness.
Serve on bed of gravy with mashed potatoes or rice on side.
Makes 6 servings

Creamy Tarragon Dip

1 - 8 oz. package cream cheese, softened
1/2-cup sour cream
1 clove garlic, minced
1 Tbsp. fresh tarragon, chopped
1/ 4 cup green onions, chopped
1 tsp. lemon juice

Combine all ingredients in a blender or food processor until smooth.
Serve with fresh sliced vegetalbes, crackers or toasted bread pieces.
Tarragon adds a nice flavor to the traditional cream cheese and sour cream base.