Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

Come on down !

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[newwiccan]

I wish I could.

[the fugative]

Originally posted by jaybird
Bleaghhhhhhhh chocolate...

Shrimp Mousse


1 can tiny salad shrimps
1 pound cream cheese
1 [10-ounce] can tomato soup
1 1/2 pack [1-tablespoon] unflavored gelatine
1/2 cup cold water
1 cup mayonnaise
1/2 cup finely chopped celery
1/2 cup finely chopped green onions [white and green parts]
Oil

Flatten shrimps with a fork.
Melt together cream cheese and tomato soup, whipping with a fork.
Just cool.
Mix together unflavored gelatine and cold water; mix into mayonnaise.
Using an electric mixer, mix until smooth.
Stir in flattened shrimps, chopped celery and chopped green onions.
Lightly oil a metal pan; pour in shrimps mixture.
Refrigerate for 3 to 4 hours.
Unmold, using a hot, damp cloth.




Cherry Mousse


6 egg yolks
1/2 cup sugar
1 cup heavy whipping cream
2 oz. Cherry Liqueur

Beat 6 egg yolks & 1/2 cup sugar until pale yellow. Add 1 cup heavy whipping cream (lightly whipped) and 2 oz. Cherry Liqueur. Place bowl inside a larger bowl of cracked ice. Beat until frothy. Place in desired serving dishes and freeze



Strawberry Mousse

1/2 cup honey
2 cups sliced strawberries
2 cups ricotta cheese
1/2 teaspoon vanilla extract
1/2 cup cream
Sweetened whipped cream
Sliced strawberries

Place all of the ingredients in a blender and blend until smooth. Taste and adjust the flavor as you like.
Pour the mixture into stemmed glasses and chill before serving.
Serve garnished with a dollop of sweetened whipped cream and sliced strawberries.




Amaretto Chantilly


3 3/4 cups miniature marshmallows
2/3 cup amaretto
1 tablespoon lemon juice
1/4 teaspoon almond extract
1/2 cup chopped maraschino cherries
2 cups heavy cream
2 tablespoon finely chopped almonds or pistachios

Combine miniature marshmallows and amaretto in top of a double boiler; bring water to a boil. Cook until marshmallows melt, stirring occasionally. Stir in lemon juice, almond extract and cherries. Cool slightly.
Beat heavy cream until soft peaks form; gently fold into cooled marshmallow/amaretto mixture.
Spoon into individual serving dishes and sprinkle with chopped almonds or pistachios. Cover and freeze.




Mango Mousse

2 ripe mangos
6 Tbsps honey
1 cup fruit juice
1 envelope unflavored gelatin

Cut mango into cubes. The easiest way to do this is to hold the mango upright and slice down along the flat sides of the seed. Score the flesh of the fruit, cutting to but not through, the skin. Then cut the pieces off from the skin. Peel the center slice and cut as much as possible away from the seed.

Puree the mango with the honey in a blender or processor.

Sprinkle the gelatin over the juice and allow to stand for a few minutes to soften the gelatin.

Heat the juice until the gelatin has dissolved.

Combine the juice-gelatin mixture with the fruit puree and refrigerate until it is cold and beginning to thicken.

Beat with a mixer on high speed until the mixture is very light and foamy.

Pour into a mold or individual dessert dishes and chill until set.




WHITE CHOCOLATE MOUSSE


1 envelope unflavored gelatin

2 tablespoons cold water

8 ounces good quality white chocolate

3 cups whipping cream

3 tablespoons sugar

2 teaspoons almond extract

Fresh mint sprigs for garnish (optional)



Put the gelatin powder and cold water in a small dish and let sit for 10 minutes to soften. Melt the chocolate and 1/2 cup of the whipping cream in the top of a double boiler, stirring well. Stir in the softened gelatin, mixing well, then transfer the mixture to a large bowl to cool until just warm, about 10 minutes. Don't let sit too long or the chocolate/gelatin mixture will become too firm. Chill a large bowl and a whisk or the mixer beaters in the freezer 30 minutes before you are going to whip the cream. Whip the remaining cream in the bowl with the whisk or electric mixer for 2 minutes. Gradually add the sugar and the almond extract and continue beating until the beater leaves soft traces on the surface and the cream holds its shape when lifted with the beater, about 2 to 3 minutes. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it, then fold in the remaining cream, 1/3 at a time, being careful not to over blend. Spoon the mousse into individual dessert bowls and chill for at least 1 hour before serving. To serve, decorate each serving with a sprig of the mint.



Guava Mousse


1 cup Fresh guava puree
1 cup Evaporated milk
3/4 cup Sugar or honey
1 tbsp Lemon juice


To make puree, cut guavas in half, scoop out pulp, and run through a colander. Save shells for other recipes. Chill evaporated milk by placing in freezer section for a short time. Pour into chilled bowl and whip until thickened. Add sugar or honey and lemon juice to puree and mix until sugar dissolves. Fold whipped milk into guava mixture and pour into freezer trays. Freeze 4-6 hours.





Watermelon Mousse


1/4 cups pureed watermelon
1 envelope unflavored gelatin
1 cup sugar
1 tablespoon lemon juice
1 cup heavy cream

To puree watermelon, remove seeds from about 2 1/2 cups watermelon chunks. Puree in electric blender or by mashing through coarse sieve. Soften gelatin in 1/4 cup cold watermelon puree. Heat 2 cups pureed watermelon in a medium saucepan over low heat until almost boiling. Add softened gelatin and stir until dissolved. Remove from heat; add sugar and lemon juice. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon. Whip cream and fold in. Turn into a 4-cup mold. Freeze. Unmold and garnish with lemon slices, melon balls and mint sprigs




Blueberry-Lemon Mousse


2 1/4 cups Maine wild blueberries (fresh or frozen)
1/2 cup Sugar
1/2 tablespoon Gelatin
1/3 cup Lemon Juice
1/2 teaspoon Cinnamon
1 cup Heavy Cream, whipped


Heat blueberries, sugar, gelatin, lemon juice and cinnamon in saucepan until gelatin is dissolved and berries are mushy.
Run the mixture through a sieve. To the blueberry liquid add rind from half a lemon and chill until thick and syrupy.
Fold in whipped cream gently.
Pour into dessert cups Garnish with extra berries

[jaybird]

Now that's more like it Fugi!!!

[Jolie Rouge]

Layered Dip

2 16-oz cans refried beans
1 8-oz. package cream cheese, softened
1 tsp. ground cumin
1 16-oz. package frozen corn
2 cloves garlic, minced
1/2 cup fresh cilantro
2 fresh tomatoes, chopped
1 small sweet onion, chopped
1 jalapeno pepper, seeded and chopped
Juice of 1 lime
Salt and pepper to taste
8 oz. Monterey Jack cheese, shredded

Combine refried beans, cream cheese and cumin and mix well. Spread on the bottom of a greased 8 x 8-inch baking dish. Saute corn and garlic in a saucepan for a few minutes and then remove from heat and reserve. Combine cilantro, tomatoes, onion, pepper, limejuice and salt and pepper and mix well. Place corn and garlic mixture in with tomato mixture and mix well. Place evenly over bean mixture and sprinkle with cheese. Bake at 350 degrees for about 15 - 20 minutes. Serve with tortilla chips.



Stuffed Chicken Breasts

6 to 8 boneless chicken breasts
1/4 cup olive oil
Salt and pepper
8 oz. goat cheese
1 Tbsp. marjoram
1 clove garlic, minced
8 oz. thin slices of Smithfield ham or Prosciutto
8 oz. Monterrey Jack Cheese, sliced into 15 to 20 slices.

Slice each chicken breast in half diagonally, nearly all the way through, and open to form two even halves. It is easier to cut the chicken if it is partially frozen. Place the breasts in a shallow baking dish and cover with olive oil. Add salt and pepper to taste and allow to marinate for 30 minutes. Meanwhile, combine goat cheese, marjoram and garlic and mix well to make a paste. It is easier to do this if the goat cheese is at room temperature. Pour some of the olive oil from the baking dish into a frying pan and heat to medium/high. Preheat the oven to 375 degrees. Working in the baking dish, take each breast and spread one half with the goat cheese. Top with a slice of ham and cover with slices of Monterrey Jack cheese. Fold the other half over and repeat with the other breasts. Gently transfer the breasts, two or three at a time, into the hot frying pan. Fry the breasts on one side until lightly browned and then carefully flip with a spatula to brown the other side. Once the breasts are browned, return them to the baking dish. You can top the breasts with any extra slices of ham or the Monterrey Jack cheese. Once all the breasts have been browned and returned to the baking dish, place the dish in the preheated oven and cook for 15 to 20 minutes until the chicken is cooked through.


Masterpiece Salad

6 - 8 oz. mixed greens and baby spinach, washed
1/3 cup baby carrots, sliced thin
1 celery stalk, sliced thin
1/2 cup grape tomatoes
1 cup Calamata olives
1 cucumber, peeled and sliced thin
1 6-oz. can hearts of palm, sliced thin
1 6-oz. pickled baby corn
4 oz. crumbled real bacon pieces
8 oz. goat cheese
1 box croutons
1 8-oz. jar pickled beets
1 8-oz jar pickled artichoke hearts

Arrange greens in large salad bowl. Arrange remaining ingredients as artfully as possible to create your own masterpiece. For example the carrots, celery, tomatoes and olives can be arranged on top of greens. Add cucumber slices vertically around the edge of the bowl. Make a pattern with the hearts of palm and baby corn and then top the whole thing off with bacon and cheese. Once you serve the salad on bowls or plates, serve the croutons, and pickled beets and artichoke hearts as accompaniments to the salad and let each person decide how much to add to their own personal masterpiece. Serve with a variety of dressings and hot crusty bread.




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 repeat with another scoop and drizzle. Top with whipped topping and chopped pecans.

[the fugative]

French Lasagne


• 4 c. whole milk

• 1 clove garlic, peeled and lightly crushed

• 4 eggs, beaten together

• 5 stale croissants, halved lengthwise (like sandwiches)

• 5 thin slices ham

• 1 4-oz. ball fresh mozzarella, cut into 5 slices

• 8 oz. grated Cheddar

In a medium saucepan, combine milk and garlic and place over high heat until almost at boiling point. Remove from heat and allow to rest for 15 to 20 minutes. Discard garlic and drizzle eggs into milk while whisking vigorously. Set aside.

Place bottoms of croissants into a baking dish large enough to hold them snugly in a single layer. On each croissant half, arrange a slice of ham and a slice of mozzarella. Top with remaining croissant halves.

Sprinkle about 2/3 of Cheddar on croissants and pour milk mixture over everything. Press croissants down with a fork so they are almost covered by milk, repeating once or twice until tops absorb some of liquid. Set aside for 20 minutes; meanwhile, heat oven to 325 degrees.

Sprinkle remaining Cheddar over croissants. Bake until puffy, golden and set, about 30 minutes. Serve immediately.



Beer Soup with Milk

2 pints milk
1 pint beer (Lager or Pilsner styles)
1 ounce flour
1/2 teaspoon salt
2 pints water
3 ounces currants
3 ounces sugar
1 egg yolk, beaten

Cook water, beer, currants and flour.
Cook milk separately, take both mixtures off fire and mix.
Add egg yolk and stir.
Add a little cinnamon (some prefer nutmeg).
Put croutons in soup bowl and pour soup over.
Let stand for a while.

[Jolie Rouge]

30 Minute Chicken Taco Bake

1-1/2 lb. boneless skinless chicken breasts, chopped
1 Tbsp. oil
1 pkg. (16.33 oz.) TACO BELL HOME ORIGINALS Soft Taco Dinner
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided

COOK and stir chicken in oil in large skillet until cooked through; drain. Add Seasoning Mix and 3/4 cup water. Bring to boil. Reduce heat; simmer 10 minutes, stirring occasionally. Stir in sour cream.

SPRAY 12x8-inch baking dish with no stick cooking spray. Line baking dish with 5 of the Tortillas; sprinkle with 1 cup of the cheese. Spoon chicken mixture over cheese; top with remaining tortillas. Drizzle with Taco Sauce.

BAKE at 350°F for 15 minutes. Sprinkle with remaining cheese. Bake an additional 5 minutes or until cheese is melted.

For an added boost of Mexican flavor, try cilantro. It's available year round in the produce section. Simply wash, chop and sprinkle on top after baking.



Cinnamon Chocolate Pudding

2 cups cold fat free milk
1 pkg. (4-serving size) JELL-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1/2 tsp. ground cinnamon
1/2 cup thawed COOL WHIP LITE Whipped Topping

POUR cold milk into medium bowl. Add pudding mix and cinnamon. Beat with wire whisk 1 minute. Gently stir in whipped topping.

SPOON into dessert dishes. Refrigerate until ready to serve. Store leftover pudding in refrigerator.

Great Substitute: Prepare as directed, using regular JELL-O Chocolate Flavor Instant Pudding & Pie Filling and regular COOL WHIP Whipped Topping.





POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!

[the fugative]

Salad With Garlic



• 2 tbsp. imported Dijon mustard

• 2 tbsp. best-quality red wine vinegar

• Salt

• 1/2 c. peanut oil

• 6 c. mixed salad greens, such as red chicory, butter lettuce, curly endive, escarole and red oak-leaf lettuce, rinsed, dried and torn into manageable pieces

• 4 oz. slab bacon, rind removed, cut into 1-in. cubes

• 2 large slices country or whole wheat bread, cut into 1-in. cubes

• 2 large cloves garlic, finely minced

Place the mustard in a small bowl. Whisk in the vinegar and salt to taste; mix well. Slowly pour in the oil and whisk until the mixture is lightly blended. (This is a very thick dressing, almost like a mayonnaise.) Set aside.

Place the salad greens in a large, shallow salad bowl.

Place the bacon in a large skillet. Adding no additional fat, cook, stirring frequently over medium-high heat just until the bacon begins to give off some fat, 2 to 3 minutes. Add the bread cubes and continue cooking, stirring from time to time, until both bread and bacon are browned and crisp, about 5 minutes more.

Pour the bacon and croutons over the salad, sprinkle with the garlic, add the dressing and toss thoroughly. Serve with additional slices of bread.



Parmesan-Black Pepper Toasts


• 1 loaf French bread, (about 2 1/2 to 3 in. wide and 10 inches long)

• 1 c. grated imported Parmesan cheese

• 1 1/2 tsp. coarsely ground black pepper

• 1/2 tsp. grated lemon zest

• 1/2 c. (1 stick) unsalted butter, softened

Preheat oven to 350 degrees. Cut about 32 ( 1/3-inch) slices from French bread and place on baking sheet. Bake, turning once, until lightly toasted on both sides, 6 to 8 minutes total. Remove.

Combine cheese, pepper, lemon zest and butter in bowl and mix well to blend. Spread each slice on one side with about 1 teaspoon butter mixture. Toasts can be prepared about 2 hours ahead, covered loosely with foil and left at room temperature.

To finish toasts, bake at 350 degrees until cheese topping is hot, about 5 minutes. Serve warm with soup.




Braised Pork Tenderloin with Vinegar


• 2 tbsp. olive oil

• 2 pork tenderloins, about 8 to 12 oz. each

• Salt and freshly ground black pepper to taste

• 1 tbsp. minced garlic

• 6 bay leaves

• 1/4 c. red wine vinegar

• 1/4 c. dry red wine

• 1/4 c. water, wine or stock

• 24 peeled pearl onions (frozen are fine)

• Minced fresh parsley leaves for garnish

Heat a covered casserole or Dutch oven over medium-high heat for 2 minutes; add the oil and heat for another minute or so. Brown the meat on all sides, turning about every 1 to 2 minutes and regulating the heat so that the fat does not burn. As you turn it, season each side with salt and pepper.

Remove the pork, pour off most of the rendered fat and turn the heat to medium-low. Add the garlic, the bay leaves, vinegar, wine and water; bring to a boil and let cook for 1 minute. Turn the heat to low and return the meat to the pot, along with the pearl onions. Cover and cook over low heat, checking occasionally, for about 15 to 20 minutes or until the internal temperature reaches about 150 degrees. If you have time, remove the tenderloins to a plate, cover loosely with aluminum foil, and let stand for 5 to 10 minutes while you make the sauce.

Turn the heat to high and reduce the juice by about half (about 5 minutes or so). Slice the tenderloins and serve with the pan sauce or just spoon some of the juices over the meat. Season with salt and freshly ground black pepper to taste and garnish with the minced parsley




Apple Upside-Down Biscuit Cake


topping:

• 3 tbsp. unsalted butter

• 1/2 c. packed light brown sugar

• 1 lb. Granny Smith apples, peeled, cored and cut into thin wedges

For the biscuit cake:

• 1 c. flour

• 1/4 c. granulated sugar

• 1 tsp. baking powder

• 1/2 tsp. baking soda

• 1/2 tsp. salt

• 1/2 tsp. cinnamon

• 5 tbsp. cold unsalted butter, cut into pieces

• 1/2 c. well-shaken buttermilk

• Crème fraîche or sour cream for garnish

Preheat the oven to 425 degrees.

To make the topping: Heat the butter in an ovenproof 10-inch heavy skillet (preferably well-seasoned cast-iron) over moderate heat until foam subsides. Stir in brown sugar and remove from heat. Spread the mixture evenly in the skillet and arrange the apples, overlapping in one layer.

To make the cake: Blend the flour, sugar, baking powder, baking soda, salt and cinnamon in a food processor. Add the butter and pulse until the mixture resembles coarse meal. Transfer to a bowl and add the buttermilk, stirring just until the mixture is moistened.

Drop the batter on top of the apples and gently spread, leaving a 1-inch border around the edge of the skillet so that the batter has room to expand.

Bake the cake in the middle of the oven until golden brown and firm to the touch, about 25 to 30 minutes. Remove and cool the cake in the skillet on a rack, then invert it onto a platter. Replace on the cake any apples that stick to the skillet. Serve warm with crème fraîche or sour cream.

[jaybird]

NO
June
2003

[Jolie Rouge]

Skillet Squash


1/4 cup margarine
4 cups sliced zucchini
1 onion, sliced or chopped
1 teaspoon salt
Dash of pepper
1 (16 ounce) can tomatoes, drained, or 2 tomatoes, peeled and sliced
1/2 cup grated cheese (American or Cheddar)

Melt margarine in large skillet. Add zucchini, onion, salt and pepper. Cook, covered, for 10 to 15 minutes. Add tomatoes after 5 minutes. Remove lid and allow most of the moisture to cook out. Turn squash often to prevent sticking. Sprinkle with cheese and remove quickly to serving bowl. Cheese will melt as squash is served.

SERVES: 6


One of the many yummy tantelizing recipes to be found in the intriguing tome sent by my Secret Pal :[color=sea green]ZUCCHINI COOKERY[/color]. Includes apppetizers, soups, salads, side dishes, main dishes, desserts, breads, pickles & relishes. Will come in very handy in the summer ...

[jaybird]

Young lady, do you know how many CARBS are in margarine and cheese???