Kai's "Old-Fashioned" Recipe Thread

[the fugative]

HiYa Flute

sorry couldn't help much on tomato paste, other than fresh tomatoes

I made the list so all could have an easy reference, if its not on there let me know I have some more cookbooks I can dig into.

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[the fugative]

The Substitution List III


Anaheim chile = California green chile = long green pepper = chile verde = (when mature and red) chile colorado = California red chile Substitutes: New Mexico green chile (very close, but hotter) OR poblano chili (This is especially good for stuffing. Poblanos are sweeter and usually a bit hotter than Anaheims, and their skin isn't as tough.) OR Big Jim (hotter) OR canned green chilies (preferably fire-roasted)

banana pepper = banana chile = sweet banana pepper Substitutes: yellow wax (hotter)

cayenne pepper = finger chili = ginnie pepper = bird pepper Equivalents: One pepper = 1/8 teaspoon ground Substitutes: chile de arbol OR Thai pepper OR habanero OR jalapeno OR serrano OR cascabel OR pequin OR tepin OR Holland OR cherry pepper

cherry pepper = hot cherry pepper = Hungarian cherry pepper = bird cherry pepper = Creole cherry pepper = wiri-wiri Substitutes: cayenne pepper OR pepperoncini

chilaca =chile chilaca = pasilla chile pepper Substitutes: poblano pepper

Fresno pepper Substitutes: jalapeno pepper OR Serrano pepper

guero = chile guero = yellow hot chile = caribe = Sante Fe grande = caloro = goldspike Substitutes: Hungarian wax chile peppers OR Fresno pepper OR jalapeno pepper OR serrano pepper

habanero chile Substitutes: Scotch bonnet chiles (very close) OR manzana chile OR fresh cayenne peppers OR jalapenos OR Serrano peppers (use twice as many)

Holland chile = Dutch chile Substitutes: fresh cayenne pepper OR Fresno chile

jalapeno pepper Substitutes: cuaresmeno (very similar) OR Fresno chile OR guero chile OR malagueta (hotter) OR serrano pepper OR yellow wax chile pepper OR fresh cayenne pepper

manzana chile Substitutes: habanero pepper OR Scotch bonnet chile

mirasol pepper Substitutes: hontaka chili OR serrano pepper

New Mexico green chile = New Mexico chile = New Mexico red chile (when mature)Substitutes: Anaheim chile (milder) OR a combination of Anaheim chiles and jalapenos.

piquant pepper = sport pepper Substitutes: poblano peppers


poblano pepper (fresh) = (incorrectly) ancho chile = (incorrectly) pasilla pepper Substitutes: Anaheim (Like poblanos, these are great for stuffing. Since they have a tougher skin, you may want to char, steam, and peel them first.) OR bell pepper (for stuffing, milder) OR canned chile peppers (preferably fire-roasted) OR Serrano pepper (hotter)

rocotillo Substitutes: another small, mild pepper

rocoto chile Substitutes: manzana chile (very similar) OR habanero (similar heat)

Scotch bonnet chile Substitutes: habañero chile OR Serrano chilies (use twice as many) OR jalapeno peppers (use twice as many)

Serrano pepper Substitutes: jalapeno (not as hot) OR Fresno chile (not as hot) or guero chile (not as hot)

Thai chile = bird pepper = Thai bird chile = prik chi fa = Thai jalapeno Substitutes: chile de Arbol OR fresh cayenne pepper OR jalapeno peppers (not as hot) OR Serrano peppers (not as hot)

yellow wax pepper = Hungarian wax pepper = hot Hungarian wax pepper Substitutes: banana pepper (milder) OR guero

Snap Beans Substitutes: asparagus OR broccoli OR okra


okra = ochro = okro = bamia = bamie = bhindi = bindi = gumbo = gombo = ladies' fingers = ladyfingers = quingombo = quiabo Substitutes: gumbo filé (This is also used a thickener in gumbos. Substitute one tablespoon gumbo filé for every three cups okra, but don't add the gumbo filé until after the gumbo has been completely cooked.) OR nopales (also serves as a thickener) OR asparagus (takes longer to cook) OR eggplant (takes longer to cook) OR purslane

avocado = alligator pear = midshipman's butter
Substitutes:

chayote squash (Once cooked, this works as an excellent low-calorie substitute for avocados in many dishes.)
(for guacamole) peas (Purée raw peas in a blender.) OR
(for guacamole) asparagus (Cook until tender, chill, then purée.) OR
(for guacamole) broccoli (Cook until tender, chill, then purée.) OR
(for salads) artichoke hearts

Mushrooms
Substitutes: tempeh OR eggplant OR asparagus (Like mushrooms, this works well in a cream soup.) OR bell peppers (in a pasta sauce) OR zucchini

Equivalents: 1 pound fresh mushrooms = 6 cups sliced fresh mushrooms = 3 ounces dried mushrooms

celery Equivalents: 1 rib = 1/2 cup sliced Substitutes: carrots (for snacking) OR fennel stalks (takes longer to cook) OR Chinese celery (This is a good substitute if the celery is to be cooked; Chinese celery has a more intense flavor than conventional celery.) OR bok choy (raw or cooked) OR cardoon (for cooking) OR jicama (for snacking or crudités)

asparagus Substitutes: white asparagus OR leeks OR okra OR fiddlehead fern OR broccoli

fennel = finocchio = Florence fennel =bulb fennel = garden fennel = sweet fennel = (incorrectly) sweet anise = (incorrectly) anise
Substitutes (for fennel bulb): Belgian endive + 1 teaspoon crushed fennel or anise seed OR celery + 1 teaspoon crushed fennel or anise seed (celery takes less time to cook) OR celery + chopped onion + crushed fennel or anise seed (celery takes less time to cook) OR celery + Pernod, Ricard, or anisette (celery takes less time to cook) OR udo OR celery (celery takes less time to cook) Substitutes (for fennel leaves = fennel feathers): unsprayed avocado leaves OR hoja santa leaves OR parsley

rhubarb Substitutes: cranberries OR quinces

Potatoes

Substitutes: sweet potato (browns faster) OR parnip (especially in stews) OR cassava OR dasheen OR malanga OR yuca OR jicama (for mashing or baking) OR lotus root (in stews) OR Jerusalem artichoke OR rutabaga (for mashing or stews) OR cauliflower (for mashing)

water chestnut = Chinese water chestnut Substitutes: jicama (less expensive, but less flavorful) OR Jerusalem artichokes OR lotus roots (especially if you don't have access to fresh water chestnuts; canned lotus roots are more crisp and flavorful than canned water chestnuts)

Garlic

Equivalents:

A head or bulb of garlic usually contains about 10 cloves. 1 clove = 1 teaspoon chopped garlic = 1/2 teaspoon minced garlic = 1/8 teaspoon garlic powder = 1/2 teaspoon garlic flakes = 1/4 teaspoon granulated garlic = 1/2 teaspoon garlic juice

Substitutes:

granulated garlic (provides flavor, but not texture) OR
garlic flakes (Substitute 1/2 teaspoon garlic flakes for every clove of garlic) OR
garlic powder (Substitute 1/8 teaspoon powder for every clove of garlic called for in recipe.) OR
garlic salt (Substitute 1/2 teaspoon garlic salt for every clove of fresh garlic called for in recipe. Reduce salt in recipe.) OR
asafetida (powder) OR
rocambole OR
garlic juice (especially when you want the flavor, but not the pungency, of garlic) OR
shallots OR
onions OR
garlic chives

[Jolie Rouge]

Roast Duck

Duck
Butter
Garlic
Salt
Pepper
1/2 onion
1 apple, halved
1 orange, halved
Chopped celery and garlic
3/4 cup sherry
1/2 cup orange juice

Wash duck thoroughly and dry with a paper towel.
Rub inside and out with butter, garlic, salt, and pepper.
Put 1/2 onion, 1/2 apple, 1/2 orange, chopped celery, and garlic into duck cavity.
Place in roaster with 1-1/2 inches of water in the bottom.
Place 1/2 apple and 1/2 orange in water.
Bake covered at 400 degrees for 1 hour.
After first hour pour 3/4 cup sherry and 1/2 cup orange juice over duck.
Reduce heat to 300 degrees and uncover duck.
Roast for 1 hour, basting every 10 minutes. (Note: More water, sherry, and orange juice may have to be added.)
Remove stuffing and discard before serving duck.

YIELD: 2 servings


Cabbage Stroganoff

1 head green cabbage, finely shredded
1 teaspoon salt
1-inch water in large pan
2 tablespoons butter
1 tablespoon white vinegar
1 tablespoon sugar
1 cup sour cream
Salt to taste
Paprika

Boil cabbage in salted water, tightly covered, for 5 to 10 minutes; drain well.
Add butter to cabbage and toss.
Add vinegar, sugar, sour cream, and salt to taste; toss again.
Place in a 1-1/2 quart buttered casserole; garnish with paprika. Bake uncovered at 350 degrees for about 20 minutes, or until hot.

SERVES: 6


Strawberry Pie

1 baked, 9-inch pastry shell
1 small package (3-ounce) cream cheese, softened
Juice of 1/2 lemon
1 cup whipping cream
1/2 cup sugar
2 cups whole, fresh strawberries, stems removed
1 scant cup currant jelly

Mix cream cheese with lemon juice.
Whip cream; add sugar gradually.
Fold whipped cream into cream cheese mixture; spread into cooled, baked pastry shell.
Arrange strawberries upright over whipped cream mixture.
(If berries are very large, cut in half to completely cover top of pie.)
Melt jelly and pour over strawberries.
Refrigerate until set, at least 2 hours.

SERVES: 6 - 8

[the fugative]

The Substitution List IIII


SALT


Tips:

Adding salt to water will raise the temperature at which it boils and lower the temperature at which it freezes.
Salt is a terrific flavor enhancer, helping to reduce bitterness and acidity, and bringing out other flavors in the food.
Adding salt to bread dough controls the action of the yeast and improves the flavor. Bread made without salt will have a coarser texture and a blander flavor than bread made with salt.
Try sprinkling salt on citrus fruit, melons, tomatoes, and even wine to enhance flavor.
Adding a little salt balances the flavor of sweets like cakes, cookies, and candies.
Boiling eggs in salted water makes them easier to peel.
Adding a pinch of salt (preferably non-iodized) to cream or egg whites before they're whipped increases their volume and serves as a stabilizer.
Salting slices of eggplants helps draw out the bitter juices.
Sprinkling salt on meat before broiling or grilling it draws moisture from the center, making it browner on the outside, but less juicy on the inside.
Substitutes: citrus zest (for seasoning) OR pepper (for seasoning) OR herbs (for seasoning) OR soy sauce (for seasoning) OR hatcho miso (especially in hearty soups and stews; 1 teaspoon salt = 2 tablespoons hatcho miso) OR salt substitute OR kelp powder OR omit (Reducing salt in a recipe reduces sodium, but doing so may impair flavor and, in the case of baked goods, texture. Since salt enhances flavorings, use more of them if you reduce salt in a recipe.) OR marinades (marinating meats enhances their flavor)


Varieties:


bamboo salt = parched salt = jukyom = jook yeom Notes: This is made by roasting sea salt in bamboo cylinders plugged with yellow mud. The salt absorbs minerals from the bamboo and mud, which in turn leach the salt of impurities. Look for plastic bags of it in Korean markets. Substitutes: sea salt

black salt = kala namak = sanchal Notes: Look for this in Indian markets, either ground or in lumps. It's more tan than black, and has a very strong, sulfuric flavor. Substitutes: table salt


butter salt Notes: This salt has extremely fine grains. It's used to salt butter.



coarse salt Notes: Most recipes calling for salt intend for you to use finely ground salt, though coarse salt is better for certain things, like making beds for oysters and salt crusts on meat or fish, or for lining baking dishes or the rims of margarita glasses. Many professional chefs like to cook with it because they can measure it more easily with their fingers. Kosher salt and sea salt often come coarsely ground.




fine salt Notes: This is salt that's been ground into small grains. Most recipes calling for salt intend for you to use finely ground salt, though coarse salt is better for certain things, like making beds for oysters and salt crusts on meat or fish, or for lining baking dishes or the rims of margarita glasses. Table salt usually comes finely ground. Substitutes: coarse salt (Grind it using a salt mill, mortar & pestle, or rolling pin.)



cooking salt

curing salt = tinted curing mixture = Prague Powder #1 Notes: This is used to cure meats and fish. It's usually dyed pink so that it won't be mistaken for ordinary salt. It consists of 93.75% table salt and 6.25% sodium nitrate.


French sea salt
This expensive French salt comes from sea water that's pooled into basins and then evaporated. Unlike most American sea salts, it's unrefined, so it retains more of the minerals that naturally occur in seawater. There are several varieties. Gray salt = grey salt = sel gris gets its color from the clay lining the basins. La fleur de sel (the flower of the salt) is whiter, but has a similar flavor.

That trendy gourmets are willing to shell out $5 for a small packet of French sea salt drives chemists crazy, since almost all of it is just plain salt, sodium chloride, NaCl. Salt aficionados counter that French sea salt has a much softer and fresher flavor than ordinary table salt, and that the difference is worth it.

These salts comes either coarsely or finely ground. Since salt is an inorganic mineral, there's no point in grinding large crystals with a salt mill so they'll be "fresh." Salt, unlike pepper and spices, never goes stale. It's best to use these salts after the food is cooked, or their subtleties will be lost.

Substitutes: sea salt OR kosher salt OR sea vegetables (even richer in minerals)




Hawaiian salt = alaea salt = Hawaiian sea salt = 'alaea sea salt Notes: This unrefined sea salt gets its pinkish-brown color from Hawaiian clay, called 'alaea, which is rich in iron oxide. The clay also imparts a subtle flavor to the salt. The salt is expensive, and hard to find on the mainland. Substitutes: French sea salt OR sea salt OR kosher salt



kosher salt Notes: This salt was developed for the preparation of kosher meats, but many cooks prefer it over table salt. It has coarser grains, so it's easier to use if you, like professional chefs, toss salt into pots with your fingers, measuring by touch. Most kosher salt is also flaked, giving each grain a larger surface area. This helps the salt adhere better, so it's great for lining margarita glasses, and for making a salt crust on meats or fish. Kosher salt also is preferred over table salt for canning and pickling. Like pickling salt, kosher salt is free of iodine, which can react adversely with certain foods. Some brands of kosher salt contain yellow prussiate of soda, an anti-caking agent, but unlike the anti-caking additive in table salt, it doesn't cloud pickling liquids. The only drawback to using kosher salt for pickling or canning is that the grains are coarser and flakier, and can't be packed as tightly into a measuring cup as pickling salt. This raises the risk that the salt won't be properly measured. To get around this problem, measure by weight instead of volume. With its large grains, kosher salt isn't a good choice for baking. Look for boxes of it in the spice section of your supermarket. Substitutes: pickling salt OR Margarita salt OR table salt (smaller grains, use half as much; doesn't cling as well to food; iodized salt can cause pickles to cloud.)

Margarita salt Notes: This is used to salt the rims of Margarita glasses. To apply, fill a saucer with the salt, then moisten the rim of an empty glass with lime juice and dip it into the saucer. Substitutes: kosher salt OR sea salt OR table salt OR sugar (This is the preferred rim liner for fruit Margaritas.)


non-iodized salt


pickling salt = canning salt = canning and pickling salt Notes: This is similar to table salt, but lacks the iodine and anti-caking additives that turn pickles dark and the pickling liquid cloudy. Pickles made with table salt would still be good to eat, but they wouldn't look as appetizing. Pickling salt is available in large bags or boxes in supermarkets, but it's hard to find in cities. In addition to pickling or canning with it, you can also use pickling salt just as you would ordinary table salt, though without the anti-caking agents it may get lumpy if exposed to moisture. To prevent lumps, put a few grains of rice in your salt shaker. To get rid of lumps, spread the salt on a cookie sheet and bake in an oven. Don't substitute reduced-sodium salt for pickling salt when making pickles. Substitutes: kosher salt (Since it's not as dense as pickling salt, you'll need to use more, but how much more varies by brand. 1 cup + 2 tablespoons of Morton Kosher
Salt = 1 cup Morton Canning & Pickling Salt. For other brands, it's best to measure by weight rather than volume.) OR table salt (The iodine in table salt may turn your pickles dark, and the anti-caking agents may turn the pickling liquid cloudy.)


popcorn salt Notes: This table salt has very fine grains, which adhere better to popcorn, potato chips, and French fries. Substitutes: table salt


pretzel salt Notes: These opaque salt crystals are used to coat pretzels. Substitutes: kosher salt OR sesame seeds

rock salt = ice cream salt = halite = sidewalk salt = land salt Notes: This is the cheap, non-food grade salt that we throw onto icy walkways and use to make ice cream. It doesn't actually go into the ice cream, as some have learned the hard way, but rather into the wooden ice-filled tub that surrounds the bucket of ice cream. The salt lowers the freezing point of the ice, which causes it to melt. As it melts, it absorbs heat from the ice cream, helping it to freeze more quickly. Use a ratio of one part rock salt for every five parts of ice. If you're out of rock salt, other kinds of salt will also work, though you should use less since finer grains of salt can can be packed more densely into a cup than large chunks of rock salt. The biggest danger is that you'll use too much salt, which will make your ice cream freeze too fast and become crusty. When using salt other than rock salt, start with a modest amount and check the ice cream after you've churned it for ten minutes. If the ice cream is just beginning to firm up, you have the right amount of salt. If it's not yet firming up, you need to add more salt. If it's crusty along the sides of the bucket, then you've added too much salt. Substitutes: kosher salt (more expensive) OR table salt (more expensive)

[the fugative]

SALT Continued


salt substitute Notes: Some salt substitutes are herbal blends, which enhance the flavor of food without salt. You can buy these in the spice section of your supermarket or make your own--the Internet abounds with recipes for homemade salt substitutes. Other commercial salt substitutes, like No Salt®, Salt Substitute®, Cardia®, and Lite Salt®, replace some or all of the sodium chloride (ordinary salt) with potassium chloride, which has a slightly bitter taste. These substitutes are sometimes recommended for people on sodium-restricted diets. It's recommended that you consult a physician before using these products, especially if you have diabetes or kidney disease, or if you're taking diuretics or potassium supplements, or if you're on a potassium restricted diet. Look for them in the spice section of your supermarket, or in pharmacies.


sea salt = bay salt
This salt comes from evaporated sea water, and contains minute amounts of magnesium, calcium, and other minerals. Since the government requires that salt sold for table use in the United States contain at least 97.5% pure salt, these minerals don't amount to much, though some pricey French sea salts have higher concentrations.

While tossing a teaspoon of sea salt into a half gallon of marinara sauce isn't going to have an appreciable effect on its nutritional value, some gourmets say that they can taste the difference and that sea salt has a cleaner, saltier flavor compared to table salt. Don't use sea salt for canning or pickling--the trace minerals may discolor the food. It's also not the best choice for baking--the grains are too large.

Substitutes: kosher salt (cheaper) OR table salt (cheaper)





sodium bisulfite Notes: This is used to prevent fruit from darkening and losing flavor and vitamins while it's being dried. Use one tablespoon per gallon of water, mix well, and put freshly cut fruit into the solution. Slices should soak for at least five minutes, halves for at least fifteen. Next, remove the fruit, rinse well with cold water, and dehydrate. People with asthma, respiratory problems, or sulfur allergies should avoid eating fruit treated with this. Look for it in pharmacies or wine-making supply stores. Don't confuse this with sodium bisulfate, which is a different chemical. Substitutes: sodium sulfite (use two tablespoons per gallon of water) OR sodium metabisulfite (use four tablespoon per gallon of water) OR ascorbic acid (This is the recommended substitute for people with asthma, respiratory problems, or sensitivities to sulfites. Use 3000 mg per two cups of water, and soak the fruit for 3-5 minutes, then drain. Add additional ascorbic acid to the soaking solution after every two uses.) OR fruit juice (This won't be as effective as the other substitutes, and may alter the color and flavor of the fruit. Use a juice high in vitamin C, like orange, lemon, or cranberry juice, as a soaking solution. Soak fruit for 3-5 minutes, replacing the soaking solution after every two uses.) OR salt water (This isn't as effective as the other treatments. Use 4 tablespoons table salt per gallon of water, and soak the fruit for no more than 10 minutes.)



sodium metabisulfite Notes: This is used to prevent fruit from darkening and losing flavor and vitamins while it's being dried. Use four tablespoons per gallon of water, mix well, and put freshly cut fruit into the solution. Slices should soak for at least five minutes, halves for at least fifteen. Next, remove the fruit, rinse well with cold water, and dehydrate. People with asthma, respiratory problems, or sensitivities to sulfites should avoid eating fruit treated with this. Look for it in pharmacies or wine-making supply stores. Substitutes: sodium bisulfite (use one tablespoon per gallon of water) OR sodium sulfite (use two tablespoons per gallon of water) OR ascorbic acid (This is the recommended substitute for people with asthma, respiratory problems, or sensitivities to sulfites. Use 3000 mg per two cups of water, and soak the fruit for 3-5 minutes, then drain. Add additional ascorbic acid to the soaking solution after every two uses.) OR fruit juice (This won't be as effective as the other substitutes, and may alter the color and flavor of the fruit. Use a juice high in vitamin C, like orange, lemon, or cranberry juice, as a soaking solution. Soak fruit for 3-5 minutes, replacing the soaking solution after every two uses.) OR salt water (This isn't as effective as the other treatments. Use 4 tablespoons table salt per gallon of water, and soak the fruit for no more than 10 minutes.)

sodium sulfite Notes: This is used to prevent fruit from darkening and losing flavor and vitamins while it's being dried. Use two tablespoons per gallon of water, mix well, and put freshly cut fruit into the solution. Slices should soak for at least five minutes, halves for at least fifteen. Next, remove the fruit, rinse well with cold water, and dehydrate. People with asthma, respiratory problems, or sensitivities to sulfites should avoid eating fruit treated with this. Look for it in pharmacies or wine-making supply stores. Substitutes: sodium bisulfite (use one tablespoon per gallon of water) OR sodium metabisulfite (use four tablespoons per gallon of water) OR ascorbic acid (This is the recommended substitute for people with asthma, respiratory problems, or sensitivities to sulfites. Use 3000 mg per two cups of water, and soak the fruit for 3-5 minutes, then drain. Add additional ascorbic acid to the soaking solution after every two uses.) OR fruit juice (This won't be as effective as the other substitutes, and may alter the color and flavor of the fruit. Use a juice high in vitamin C, like orange, lemon, or cranberry juice, as a soaking solution. Soak fruit for 3-5 minutes, replacing the soaking solution after every two uses.) OR salt water (This isn't as effective as the other treatments. Use 4 tablespoons table salt per gallon of water, and soak the fruit for no more than 10 minutes.)


table salt = cooking salt = granular salt Notes: Varieties include iodized salt, which contains the flavorless additive potassium iodide to prevent goiter (an enlargement of the thyroid gland), and non-iodized salt. Some recipes call for non-iodized salt, since iodine can impart a bitter taste and adversely react with certain foods. For example, iodine darkens pickles and inhibits the bacterial fermentation needed to make sauerkraut. Table salt also contains small amounts of calcium silicate, an anti-caking agent, and dextrose, a stabilizer. The anti-caking agent in both iodized and non-iodized salt doesn't dissolve in water, so if you pickle or can with it, it will turn the liquid cloudy or else settle on the bottom of the jar. The preserved food will taste the same, mind you, but it won't look as appealing. This is more of a problem for pickles, which are immersed in lots of liquid, than for other canned goods. To prevent the cloudiness, use pickling salt, which contains no additives. Substitutes: Kosher salt (This is more flavorful, and great for cooking. Since it's less dense, grind it first or use up to twice as much.) OR sea salt (more expensive)

[Jolie Rouge]

Olive Cheese Spread

8 oz. cream cheese, softened
1/2 cup green olives, diced
1/4 cup green onion, chopped
1 Tbsp. dry sherry
1/4 tsp. seasoned salt

Combine all ingredients in a small bowl and mix well.
Serve with crackers and /or crusty bread.

_______________________________________


Baked Halibut Steaks with Steamed Vegetables

1 cup fresh broccoli flowerets
1 cup zucchini, diced
1 cup carrots, thinly sliced on the diagonal

1/4 cup olive oil
1/4 cup lemon juice
2 cloves garlic, minced
1/4 cup dry white wine
1 Tbsp. fresh dill, chopped or 1 tsp. dried
6 to 8 4-oz. halibut steaks
Salt and pepper to taste

Steam broccoli, zucchini and carrots until just crisp tender. Do not overcook.
Combine olive oil, lemon juice, garlic, wine, and dill and shake well.
Place halibut steaks in a large baking dish and sprinkle with salt and pepper.
Pour olive oil mixture over steamed vegetable and toss well.
Place vegetable over halibut steaks and bake in a 375-degree oven for 12 - 15 minutes or until fish is tender and flaky.

----------------------------------------

Rosemary Potatoes

6 to 8 red potatoes, sliced
1/4 cup Italian dressing
2 tsp. dried rosemary, crushed
Salt and pepper to taste

Place potatoes in a baking dish and top with Italian dressing. Sprinkle with salt and pepper and rosemary and bake at 350 degrees for 40 - 45 minutes or until potatoes are tender.

_______________________________________


No Bake Pineapple Cream Cake

4 cups vanilla wafer cookie crumbs
2 8-oz. cans crushed pineapple, drained
3 Tbsp. butter, melted
1/3 cup walnuts, chopped
1/3 cup sugar
3 oz. cream cheese, softened
1 tsp. vanilla
Whipped cream

Sprinkle 1/3 of the cookie crumbs on the bottom of a 1-quart dish. Combine pineapple, butter, walnuts, sugar, cream cheese and vanilla and mix well.
Place 1/2 of this mixture over cookie crumbs followed by 1/3 crumb mixture then the other 1/2 of pineapple mixture and top with remaining crumbs.
Place in the refrigerator for several hours before serving.
Top with whipped cream when serving.

[Jolie Rouge]

Fugie ~~ where do you find all this ????

The Substitution List I
The Substitution List II
The Substitution List III
The Substitution List IIII

We bow before your seemingly inexhaustable store of knowledge.

[the fugative]

Originally posted by Jolie Rouge
Fugie ~~ where do you find all this ????



We bow before your seemingly inexhaustable store of knowledge.

{{{Jolie}}} My Office is a mess of Books and Loose recipies and substitution tables and charts right now that all need to be put away I thought with all the questions recently if I made a list it might help everyone out( It turned out much larger than I imagined)

[Jolie Rouge]

THANK YOU !!!

[teenap]

Originally posted by flute
country breakfast casserole

1 lb sausage, cooked, crumbled & drained
10 eggs, slightly beaten
3 C light cream
1 tsp salt
1 bunch green onions
1 tsp dry mustard
1 loaf day old bread
1 C cheddar cheese, shredded
1 C swiss cheese, shredded


Grease 9x13" pan well. Place bread in pan. Sprinkle w/cheeses. Combine rest of ingredients together & mix well. Pour over bread. Refriderate overnight. Preheat oven to 350. Bake for 1 hour or until golden brown.

[jaybird]

Big, Beautiful Cinnamon Buns with Cream Cheese Frosting

(from iVillageFood)
My food processor, with its 12-cup-capacity work bowl, can handle this dough, made with 4 1/4 cups of flour. Smaller food processors, however, cannot knead this large quantity at one time. If making the dough in a small food processor, measure half portions of the wet and dry ingredients in separate bowls at the same time, then make the two batches of dough back to back. Remember that it takes only 30 seconds for the dough to knead, and you don't have to clean the bowl between mixings. If making the dough in two batches, continue to keep them separate. Letting them rise in separate bowls will speed things along, too.

Serving: 12
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes (not including rising time)

Dough
1 package (2 1/4 teaspoons) active dry yeast
6 tablespoons honey
2 large eggs, plus 2 large yolks, at room temperature (soak eggs in warm water if cold)
6 tablespoons unsalted butter, melted
4 1/4 cups bleached all-purpose flour, plus more if needed
1 1/2 teaspoons salt

Cinnamon Nut Filling
6 tablespoons light corn syrup
3/4 cup packed dark brown sugar
4 teaspoons ground cinnamon
3/4 cup pecan or walnut pieces (optional), toasted and finely chopped

Cream Cheese Frosting
3 ounces cream cheese (6 tablespoons), softened
1 1/2 tablespoons unsalted butter, softened
3/4 cup confectioners' sugar
1/4 teaspoon vanilla extract

1. For dough--food processor method: Pour yeast into 3/4 cup warm water in a medium bowl and let stand until dissolved. Stir in honey, eggs, yolks, and butter.
2. Place flour and salt in a food processor; pulse to combine. Add yeast mixture, then process until a soft, sticky dough mass starts to form, adding additional flour, 1 tablespoon at a time, if dough doesn't come together. Continue to process until dough is soft and well kneaded, about 30 seconds.

Standing mixer method: Mix yeast and 3/4 cup warm water in mixer bowl and let stand until dissolved. Mix honey, eggs, yolks, and butter together in a medium bowl. Add to yeast mixture and mix using paddle attachment. Mix flour and salt in a medium bowl, then stir 3 cups of flour mixture into yeast mixture, beating on low speed until fully blended. Switch to dough hook and gradually blend in 1 cup of remaining flour over low speed. Add remaining 1/4 cup flour if dough is sticking to bowl's sides. Mix at medium speed for 8 to 10 minutes. Dough should be smooth and not stick to bowl's sides.

3. Scrape dough onto a lightly floured work surface and knead into a smooth ball. Place dough in a lightly oiled bowl (I use vegetable-oil cooking spray; if you used a standing mixer, you can use the washed and dried mixing bowl), cover with plastic wrap, and let stand at room temperature until doubled in size, 1 1/2 to 3 hours, depending on dough and room temperature.

4. For filling: Measure corn syrup in a small bowl. In another bowl, mix together brown sugar, cinnamon, and nuts, if using.

5. Line a 13-by-9-inch metal baking pan (or the bottoms of two 8-inch cake rounds) with parchment paper so that it extends over two long sides. Without punching down dough, turn it onto a lightly floured surface. Halve dough, setting one portion aside. Stretch dough into an 18-to-20-inch-by-6-inch strip, making sure that you are standing in front of a short end. Drizzle dough evenly with half of corn syrup, then use a pastry brush to spread it, spreading all the way to dough's far end to ensure a good seal when rolled. Sprinkle dough with half the brown sugar mixture, leaving a 1/2-inch border at dough's far end. Roll dough up into a log, making sure it is thoroughly sealed. Make 5 even crosswise cuts to mark the dough, then cut dough (dental floss or fishing wire works best) into 6 rounds. Place in pan and form a plastic-wrap dome over rolls. Repeat with remaining dough half. (If using a 13-by-9-inch pan, put dough rounds in 4 rows of 3.) Let dough rounds rise until puffy and almost doubled in size, 30 minutes to 1 hour.

6. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Remove plastic and bake rolls until puffy and golden brown, 25 to 30 minutes. (Buns can be cooled completely, double-wrapped in plastic, and frozen for up to 1 month. Reheat in a 300-degree oven until warm, 10 to 15 minutes.)

7. For frosting: While buns bake (or reheat), beat cream cheese and butter in a medium bowl with an electric mixer until light and fluffy. Beat in confectioners' sugar, then 1 teaspoon water and vanilla. Let buns cool for 5 minutes, spread a portion of frosting over each warm bun, and serve.

ALTERNATIVE RECIPE
Buy one package of Pillsbury Cinnamon Rolls (located in your grocer's refrigerated section) and bake according to instructions.