Kai's "Old-Fashioned" Recipe Thread

[the fugative]

Originally posted by jaybird
OOOH OOOH OOOH! If I use fat-free, sugar-free frozen yogurt I can make that! And I have naners and all the ingredients. When I used to run (stop laughing, I used to run 3-5 miles a day--I had to quit I was allergic...it made me break out...in a sweat!) I always had a smoothie afterwards. Used nonfat dry milk and fruits and crushed ice.

Dahing through the streets
working up a sweat
Here comes JayBird in her sunday Best

(refrain _ Yingle Bells Yingle Bells Yinglen all da ve )



Better than Egg Nog

This recipe does not call for the eggs to be cooked. I think you could modify it by substituting a quart of milk for one of the quarts of ice cream and whisking the eggs and milk together in a saucepan over medium heat until it just begins to simmer. Then cool that mixture in the fridge and proceed with combining everything as per the recipe.

3 Large eggs

1/8 teaspoon Ground ginger

1 quart Orange juice

2 quarts Vanilla ice cream -- softened

1/4 cup Lemon juice

1 quart Ginger ale

2 tablespoons Sugar

Ground nutmeg

1/4 teaspoon Ground cinnamon

1 Dash ground cloves

Whisk the eggs in a large bowl until frothy. Mix in the orange and lemon juices, sugar, cinnamon, ginger, and cloves. Spoon the ice cream into a large punch bowl; stir in the egg mixture until combined. Refrigerate if not serving immediately. Before serving, pour in the ginger ale. Sprinkle the top with nutmeg.

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[flute]

I need apple recipes. I have some canned apples & I dunno what to do with them. (2 cans)

MIL has a great recipe, but I don't have the recipe, am kinda mad at her so I wouldn't ask for the recipe anyway......

so help?

[Gumball1960]

PINK LEMONADE PIE
1 c. rolled oats
3 tbsp. brown sugar
2/3 c. melted butter
1 (6 oz.) pink lemonade, thawed
1 (14 oz.) sweetened condensed milk
1 (9 oz.) frozen dessert topping
1/2 c. walnuts, chopped

Spread oats on baking sheet 350 degrees for 10 minutes. Toss with brown sugar, nuts, butter in bowl. Press evenly on bottom 9 inch pie plate. Place in refrigerator and chill. Combine lemonade and milk. Fold in topping. Pour into chilled oatmeal crust. Chill for at least 4 hours.

[the fugative]

Originally posted by flute
I need apple recipes. I have some canned apples & I dunno what to do with them. (2 cans)

MIL has a great recipe, but I don't have the recipe, am kinda mad at her so I wouldn't ask for the recipe anyway......

so help?

Apple Crisp

• 1 can (20-24 ounces) of apple pie filling OR canned apples OR 3-4 medium to large fresh apples (about 1 1/2 lbs) peeled, cored and sliced into thin wedges.
• 3 Tablespoons butter or margarine, melted.

OVEN DIRECTIONS:
1. PREHEAT oven to 375°F.
2. SPREAD apple pie filling OR canned* sliced apples (drained) OR fresh* apples (3 cups) into an 8" square baking dish.
3. COMBINE melted butter with crisp mix until crumbly. Sprinkle mixture evenly over apples.
4. BAKE 25-30 minutes or until bubbly and golden brown. Serve warm. If desired, top with ice cream or whipped cream.

MICROWAVE DIRECTIONS:
1. Using an 8" square microwave-safe dish, follow steps 2 and 3 above.
2. Microwave, uncovered on High 6-8 minutes or until bubbly. Let stand 5 minutes. Serve warm. If using FRESH or CANNED (water packed) apples, lightly coat cooking dish with butter or cooking spray and sprinkle one (1) tablespoon of sugar over apples to sweeten



Apple Cake


4 apples, sliced (1-2 cans maybe substituted)
1/2 cup white sugar
1 tablespoon ground cinnamon
2 cups white sugar
1 cup vegetable oil
4 eggs
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon vanilla extract
1/3 cup orange juice


Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch tube pan. In a medium-size mixing bowl, combine the apples, 1/2 cup of sugar and 1 tablespoon cinnamon. Stir so that the apples are coated.
In a large bowl, combine the 2 cups of sugar, oil and eggs. Mix well. Combine the flour, and baking powder and add to the sugar mixture. Mix until blended. Then stir in the vanilla and orange juice. Pour half of the batter into the prepared pan, top with half of the sliced apples. Pour the other half of the batter over the apples and then top with the remaining apples. Also, pour any juice from the apples onto the cake.
Bake for 1 hour and 15 minutes in the preheated oven, or until a knife inserted into the cake comes out clean. Cover the cake with aluminum foil for the last 15 minutes so that the top will not burn

[flute]

Oven Pancake with Apples
2 tablespoons butter
1 apple, cored and chopped
6 eggs
1 cup all-purpose flour
1 cup milk


Directions
1 Preheat oven to 450 degrees F (230 degrees C). In a large cast iron skillet, heat butter and
apples together in oven while preheating. Cook, stirring occasionally, until apples begin to soften.
2 While apples are cooking, place eggs, flour and milk in a blender or food processor and puree
until smooth. Pour batter over apples in preheated skillet and stir briefly to blend with apples.
Return skillet to oven and cook for 15 minutes. Reduce heat to 375 degrees and bake for 10 more minutes, until golden brown.


think i'm gonna go w/this one fugi, ty anyway. (mike won't eat apple cake & i'm sick of apple crisp lol)

[Gumball1960]

New York Cheesecake

Makes: 16 servings
Prep: 15 minutes.
Bake: at 350 degrees F for 50 minutes.
Refrigerate: 12 hours or overnight.


Chocolate Pecan Crust:

10 rectangle chocolate graham crackers
3/4 cup ground pecans
3 Tablespoons sugar
1/2 teaspoon ground cinnamon
6 Tablespoons unsalted butter, at room temperature

Filling:

4 packages ( 8 ounces each ) cream cheese, at room temperature
1 1/4 cups sugar
4 eggs
1 Tablespoon fresh lemon juice
1 teaspoon vanilla

Garnish (optional):

Whole strawberries and fresh mint sprigs


1. Prepare crust: Place graham crackers in large plastic food-storage bag. Finely crush with rolling pin.
Place in bowl. Add pecans, sugar and cinnamon; stir to mix well. Add butter; mix well until blended.

2. Scatter crumb mixture over bottom of 9-inch springform pan. Cover with plastic wrap; press evenly
over bottom and up sides of pan. Refrigerate pan until ready to use.

3. Heat oven to 350 degrees F.

4. Prepare filling: Beat cream cheese in large bowl with eletric mixer, or in food processor, until well
blended and smooth. Gradually beat in sugar until well blended. Add eggs, one at a time, beating
well after each addition. Add lemon juice and vanilla; beat until blended. Pour cheese filling
evenly into crust-lined pan.

5. Bake cheesecake in 350 degree F oven for 50 minutes or until the center is just set. Remove the pan to a
wire rack to cool completely. Refrigerate for at least 12 hours or overnight.

6. To serve, remove side of pan. Cut into wedges. Garnish with whole strawberries and fresh mint
sprigs if desired.

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Zucchini Bread

3 eggs, beaten
1 cup cooking oil
2 cups sugar
2 cups grated zuchinni (leave the peels on)
1 tsp. vanilla
3 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1 tsp. sinnamon
1/2 cup chopped pecans

Preheat oven to 325 degrees. Grease and flour 2 loaf pans. Beat eggs, then ad oil, sugar, grated zuchinni and vanilla. Cream together. Sift and mearsure 3 cups flour and next 4 ingredients. Add sifted ingredients to creamed mixture and mix until throughly blended. Add chopped nuts. Bake in two prepared loaf pans for 1 hour.

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[Gumball1960]

VEGETABLE BHAJEE

Vegetables totalling 2lb (should include both soft such as okra and spinach and hard such as potatoes and carrots.)
Can of chopped tomatoes
1 large onion
3 tablespoons corn oil
salt
2 teaspoons garlic powder
2 teaspoons paprika
1 teaspoon turmeric
1 teaspoon ground cummin
1 teaspoon ground coriander
1 teaspoon ground chili

Boil the hard vegetables, chopped for 5 mins.
Mix the garlic powder, paprika, turmeric, cummin, coriander and chili with water to form a stiff paste.
Fry the onion in the oil until golden.
Add the spice paste and fry for 5 mins
Add all the vegetables plus the can of tomatoes and simmer for about 20 mins.
Add salt to taste and serve.

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MADRAS

1 1/2 lb meat (chicken, beef , prawns or lamb)
1/2 cup corn oil
1 large onion
tin of chopped tomatoes
2 tablespoons ground almond
2 tablespoons tomato puree
2 tablespoons lime (or lemon) juice
salt
ghee (or butter)
2 fresh green chilies
2 teaspoons chilli powder
1 teaspoon ground cumin
1 teaspoon ground fenugreek
1 teaspoon ground turmeric
1/2 teaspoon ground black pepper
2 ground cardamons (remove the seeds from the husk first)
1 dessertspoon garam masala
1 desertspoon ground dried fenugreek leaves

Preheat oven to 200C, 400F, gas mark 6.
Cut meat into cubes and fry in oil untill brown then remove.
Slice onion and chilies and fry in same oil for five mins.
Add chilli powder, cumin, fenugreek, turmeric, pepper and cardamon and fry for further 5 mins.
Add tomatoes, puree and almond and cook for for further 10 mins.
Add meat and cook in oven for 1 hr stirring halfway.
Add garam masala, dry fenugreek leaves, lime juice, stirring in.
Salt to taste and add knob of ghee just before serving.

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BIRIANI

1 lb meat (beef, lamb, pork or prawns)
ghee
1 large onion
1 clove garlic
1" fresh ginger, chopped
1 tin chopped tomatoes
3 tablespoons lemon juice
2 cups basmati rice
1/4 teaspoon saffron
2 tablespoons warm milk
1/2 pint meat stock (chicken or beef depending on meat used)

Spices 1

1 teaspoon ground cummin
1 teaspoon ground coriander
2 ground cardamons
5 ground black peppercorns
2 ground cloves 1/4 teaspoon chilli powder

Spices 2

2 ground cardamons
2 whole cloves
2" piece cassia
2 bay leaves

Fry 3/4 of the onion, chopped with the ginger and chopped garlic until golden.
Add Spices 1 and lemon juice after further minute.
Add meat and cook, covered on very low heat for 1 hr, less if using prawns. The meat should become very dry
and be coated with the mix. Add salt to taste.
While the above is happening preheat oven to 325F, 160C gas mark 3.
Soak saffron in warm milk for 10 mins.Boil rice for 5 mins and strain.
Fry remaining onion in some ghee.
Add stock, saffron and rice and return to boil.
Strain, retaining liquid.
In a flat dish put a layer of half the rice, then spices 2, then the meat, then the remainder of the rice.
Cook in the preheated oven for 1 hr.

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KORMA

1 1/2 lb meat (chicken is best)
1/2 cup cashews or almonds
1" fresh ginger
1 clove garlic
1 tablespoon ghee
2 tablespoons corn oil
1 medium onion
3fl oz yogurt
3fl oz double cream
1/2 cup chopped fresh coriander leaves
salt
1 teaspoon whole coriander seeds
1 teaspoon whole cumin
2 whole cardamons (in husk)
3 whole cloves
1" cassia bark
1/2 teaspoon saffron
2 tablespoons warm milk

Preheat the oven to 375F, 190C, gas mark 5.
Cut the meat into cubes.
Liquidise the nuts, ginger and garlic with about 1/4 pint of water.
Heat the oil and ghee together and fry the coriander, cumin, cardamons, cloves, cassia and the chopped onion
for about 10 mins.
Add the liquidised nuts, etc and the yogurt and cook for a further 10 mins.
Add the meat and cook in the oven for 45 mins, stirring halfway.
Soak the saffron in the milk for 10 mins, squeezing with a spoon to get out the colour.
Add the saffron, cream, fresh coriander and salt to taste just before serving.

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PILLAU RICE

2 cups basmati rice
1 dessertspoon ghee
1 dessertspoon ground almonds
1 dessertspoon dessicated coconut
1/4 teaspoon saffron
2 tablespoons warm milk
1/3 teaspoon ground cardamon
1/3 teaspoon ground clove
1/3 teaspoon groun cassia

Boil the rice until nearly cooked.
Soak the saffron in the warm milk for 10 mins.
Cook the rice for 2 mins in the hot ghee.
Add the almonds, coconut, spices, saffron and milk and cook for further minute.
Serve.

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Recipe for Chicken Bindaloo

You need

2 kg Boneless Skinless Chicken thighs,(The frozen ones from Costco
work great), cut into bite size pieces.

Combine the following in a blender to make the marinade:
----------------------------------------------------------
Garlic Cloves to taste (8 to 12)
2 -TBSP Ground Ginger
1-1/2 -tsp Cayenne Pepper
2 -tsp Ground Coriander
1 -tsp Ground Cumin
3/4 -tsp Ground Cloves
3/4 -tsp Ground Cardamom
2 -tsp Cinnamon
1 -tsp Salt
8 ounces Malt or Apple Cider Vinegar


Place the chicken in a zip-lock bag, and add the marinade.
Remove the air from the bag and seal.
Knead the bag to mix the meat and marinade. Ensure that all the
meat is covered.

Refrigerate for 18 to 24 hours
Place in a Large pot over low heat. Add 2 Tablespoons of whole
peppercorns and about 6 bay leaves. Simmer for at least 2 hours.
Thicken mixture with cornstarch prior to serving over rice.

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[the fugative]

For erinvictoria


Sweet and Sour Pot Roast with Noodles


1 3 to 4 lb boneless pot roast
2 cups apple cider
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
dash of ground cloves or ground allspice
1/4 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
3 tablespoons butter or margarine
1 large onion, sliced
1 can (6oz) tomato paste
2 large carrots, sliced
8 ounces egg noodles, cooked and drained

Put beef into a deep non-reactive bowl or container. Cover with cider,sugar, cinnamon, and cloves. Refrigerate, covered, for about 24 hours. Take beef from marinade and pat dry; strain and reserve marinade. In a large kettle or Dutch oven over medium heat, melt butter or margarine; brown beef on all sides. Put a rack in kettle under beef. Add 1 cup reserved marinade, onion, and tomato paste; mix well. Cook slowly, covered, for 2 hours, adding more marinade if necessary. About 1 hour before done, add carrots; cook until meat is tender and carrots are cooked.
Slice beef and serve with buttered noodles, vegetables and sauce.
Serves 6.



Manzo Stufato


2 1/4 pounds (1 k) stew beef, for example rump or round
A medium onion
A medium carrot
A 6-inch celery stick
A clove of garlic
A bouquet garnis made from a sprig of rosemary, a few leaves of sage, and a bay leaf, tied together
1/4 cup each unsalted butter and olive oil
1 clove
A hint of ground cinnamon
A bottle of dry red wine (either Barolo or Barbaresco will be best, though a Nebbiolo will work)
1/2 cup whole milk or cream
Salt and freshly ground pepper

Mince the vegetables. Heat the oil and the butter and sauté the minced vegetables until the onion is translucent gold, then add the meat, bouquet garnis, and spices, and continue cooking, stirring everything about. After about 10 minutes add the red wine, cover and reduce the heat to a simmer. Cook for an hour and a half, then (if you have time), remove it from the flames, let it cool, and refrigerate it over night.

The next day, reheat it and continue simmering until the meat is fork tender. Remove the bouquet garnis, stir in the milk or cream, and heat through. Remove the meat to a platter, blend the sauce, and then slice the meat thinly and serve it with the sauce spooned over it.






Coffee Roast


1 chuck roast, about 2 1/2 to 3 pounds
2 cloves garlic
1 cup vinegar
1/2 cup black coffee
1/2 cup beef broth
salt and pepper to taste
Score roast about 1/2 inch deep in several places. Insert slivers of garlic in slits. Soak overnight in 1 cup vinegar. Pour off vinegar and brown the meat in a large skillet over medium heat. Mix coffee and beef broth; pour over roast. On stove simmer for 3 to 4 hours. Taste and adjust seasoning with salt and pepper. Can be cooked in a crock pot for 8 to 10 hours on low.
Serves 4 to 6.



Heavenly Carrots

4 cups sliced, parboiled carrots
1-1/2 cups plain croutons
1 cup grated cheddar cheese
2 eggs, beaten
1/4 cup milk
1/4 cup butter, melted
1-1/2 teaspoons Worcestershire sauce
1 teaspoon salt

Mix carrots, croutons and cheese. Put in 1-1/2 quart buttered casserole dish. Mix remaining ingredients. Pour over carrot mixture. Bake, uncovered, at 400 degrees for 20 minutes.





Vegetable Rice Casserole


Fresh tomatoes, chopped (canned may be used)
1 green pepper
1 onion
2 carrots
2 cups broccoli florets
2 cups cauliflower
Other vegetables of your choice
1/2 cup white rice
1/2 cup brown rice
1 cup water (less if using canned tomatoes)
2 Tablespoons vinegar
1 teaspoon broth concentrate (like beef, chicken, vegetable soup base)
Hot sauce to taste
Salt and pepper
2 cups preferred cheese or combination of cheeses

Layer the bottom of a 13 x 9-inch baking pan with tomatoes. Dice the green pepper, onion, carrots, broccoli, cauliflower, and other vegetables of choice. Layer half the vegetables over tomatoes. Layer rice. Layer other half of vegetables. Layer on top with more chopped tomatoes. Mix water, vinegar, broth concentrate, hot sauce, salt, and pepper and pour over casserole.

Bake covered at 350 degrees for 1-1/2 hours, then remove cover and top with cheese. Bake an additional 15 to 30 minutes.

[jaybird]

Recipe for Disaster

1 daughter
1 boyfriend
1 evening
1 cookbook
Utensils as needed.

Take the evening and combine with one daughter and one cookbook. Serve with boyfriend.

Good grief. My dot's making dinner for her boyfriend (who is an amazing cook) one evening this week. She took her new cookbooks to work with her to talk to the chef.

This scares me a lot. Hope he has insurance on his townhouse and the fire department isn't too far away. Hell, I hope the HOSPITAL isn't too far away.

[the fugative]

Originally posted by jaybird
Recipe for Disaster

1 daughter
1 boyfriend
1 evening
1 cookbook
Utensils as needed.

Take the evening and combine with one daughter and one cookbook. Serve with boyfriend.

Good grief. My dot's making dinner for her boyfriend (who is an amazing cook) one evening this week. She took her new cookbooks to work with her to talk to the chef.

This scares me a lot. Hope he has insurance on his townhouse and the fire department isn't too far away. Hell, I hope the HOSPITAL isn't too far away.

Golly Gee

[jaybird]

You understand the seriousness of this, don't you Fugi? If anything happens to that boy, the responsibility rests on you. You're the one that sent her the cookbooks, remember? You opened Pandora's box.