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RECIPE: Recipe: Strawberry Rhubarb Pie

posted by: sheshe on 05.05.2010 at 09:34 pm in Dessert Exchange Forum

It is a good one, I have made it many times for
many years! I just made it last night.

Strawberry Rhubarb Pie

16oz pkg strawberries washed and sliced
3 cups sliced fresh rhubarb. Sliced like celery in small
pieces.
1/2 tsp vanilla
1/2 tsp cinnamon
1 cup sugar
1 tsp lemon juice
1/4 cup cornstarch
Mix all this together in bowl and fill pie
crust. Put dough strips on top. Bake 400 F
for 45-60 min.

Pie Crust Recipe

In food processor put
2 cups flour
1/2 cup sugar
1/2 tsp cinnamon
pinch salt
Pulse a few times, then add
2/3 cup butter Cold. Cut into small pieces.
2 TBS fresh lemon juice (or enough for dough to mass.)
Pulse a few times until it just comes together.
Gather into ball,wrap in plastic, put in refrig
for 30 min before rolling out. To roll out. I wet
the counter a bit and put waxed paper over it. And the
waxed paper will stick to the counter. Then flour the waxed
paper.

PS.

You can also use a frozen pie crust and press a little
cinnamon on the bottom. And make a crumb topping.
Here is a crumb topping.
In a shallow bowl.
1/3 cup sugar
1/4 cup flour
1/8 tsp cinnimon
big pinch salt
2 TBS cold butter cut into small pieces
Work together with your hands. Crumble on
top of pie.

NOTES:

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clipped on: 12.31.2014 at 01:10 am    last updated on: 12.31.2014 at 01:11 am

RE: LOOKING for: New exciting cocktail party appetizers (Follow-Up #24)

posted by: mustangs on 11.29.2007 at 12:36 pm in Recipe Exchange Forum

Great and timely ideas...cutting and pasting

A favorite, because it is easy and very tasty:

Bourbon Sausages

- 12 ounces bourbon
- 1 12-ounce bottle Heinz® Chili Sauce
- 1 cup dark brown sugar
- 1 large package of Little Smokies sausage (Costco size)

In sauce pan, bring bourbon, chili sauce, sugar to a boil. Reduce heat and simmer until thickens.

Put smokies on cookie sheet and bake at 350 degrees until grease is rendered. Drain smokies and add to bourbon sauce.

Serve in crock pot on low or chafing dish.

NOTES:

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clipped on: 12.29.2014 at 07:48 pm    last updated on: 12.29.2014 at 07:48 pm

RE: LOOKING for: New exciting cocktail party appetizers (Follow-Up #19)

posted by: ann_t on 11.29.2006 at 10:08 am in Recipe Exchange Forum

Here are a few that can be made a head and frozen and baked just before you need them.

I made Sharon's Spanikopita last year for Christmas along with Alexa's Lobster triangles and they are wonderful.

Home Cookin Chapter: Recipes From Thibeault's Table

Mushrooms And Pimientos In Puff Pastry
======================================
The Foods and Wines of Spain

1 package puff pastry
1 Tablespoon olive oil
1 Tablespoon minced onion
1 clove garlic minced
2 Tablespoons minced pimiento
preferably homemade
1/4 pound mushrooms, chopped fine
1/2 dried red chili crumbled or 1/4 teaspoon dried red pepper flakes
Salt and pepper to taste
2 Teaspoons grated parmesan cheese

.

Heat the oil in a skillet and saute the onion and garlic until onion is
wilted. Add the pimiento and cook for a minute, then the mushrooms,
chili pepper, salt, and pepper and saute until mushrooms are softened.
Remove from the heat and stir in cheese.

Roll the puff pastry to 1/8 inch. You can cut Cut into 1 3/4 inch
circles and place 1 teaspoon of filling on half of the circles. Moisten
the edges with water, cover with the remaining pastry circles, and
press with the tines of a fork to seal.

I prefer to make them triangle shape,by cutting the pastry into 2 1/2
inches squares, add filling on one half and then folding over corner to
form a triangle.

(May be prepared ahead and refrigerated) Place on a dampened cookie
sheet and bake at 425 F on the upper rack of the oven for 7 to 10
minutes or until golden.

( To cut down on work you could make this appetizer in a larger size
and Bake for about 20 minutes.) Then cut into wedges.

Home Cookin Chapter: Recipes From Thibeault's Table

Spanikopita
============
Sharon's Spanikopita

These are very easy to make, don't be fussed about the phylo just keep a tea towel over it while you are working. I promise you these will be a huge hit, with a bit of "Wow" factor.
Spanikopita

16 oz Phyllo Dough,thawed in the fridge for 24 hours
10 oz Frozen Spinach,thawed and drained of all liquid
3/4 lb Feta Cheese, 375 Grams
1/2 lb Cottage Cheese,pressed and drained about 1 cup
1/4 lb Cream Cheese,softened
3 Eggs
1/4 cup Fresh Dill,Chopped Fine
Salt
Pepper
Nutmeg
3/4 cup Butter,melted
In large bowl combine all ingredients except phylo and butter. Working with one sheet of phylo at a time, brush with melted butter and cut in 5 strips lengthwise. Place 1 spoonful of mixture at the bottom of each strip about 1 inch from the bottom, fold the bottom piece up over the filling and then fold up in a triangle shape. Fold like you fold a flag, to the left, up , to the right ,up etc. Brush tops with more melted butter.
Place on a baking sheet and bake at 350 for 20 minutes or until golden. Serve warm
NOTE: To freeze, place the uncooked spanikopita on a cookie sheet and place in the freezer. Once frozen place in bags or containers. When ready to serve place frozen spanikopita on a cookie sheet and bake.

Home Cookin Chapter: Recipes From Thibeault's Table

Phyllo Triangles with Lobster Filling
=====================================
Posted by caliloo (My Page) on Mon, Dec 19, 05 at 16:04

Phyllo Triangles with Lobster Filling
Martha Stewart Entertaining
Makes about 50

1 Steamed Lobster
4 Tbsp unsalted butter
6 scallions finely chopped
� cup white wine or vodka
1 � tbsp all purpose flour
� cup heavy cream
pinch of cayenne pepper
Kosher salt and fresh ground black pepper

1 lb Phyllo
1 lb unsalted butter, melted

Remove meat from lobster and chop. Set aside
Melt 2 tbsp butter in a small skillet and saut� the scallions for 2 or 3 min. Add lobster meat and wine or vodka and stir quickly to combine over high heat. Drain the mixture reserving the liquid.

Melt the remaining 2 tbsp butter in another skillet. Add the flour and cook slowly without coloring the flour for 5 minutes. Add the reserved liquid and cream and stir constantly until the mixture begins to thicken. Stir the lobster meat back into the cream mixture, add cayenne and season to taste. Cool completely before filling the triangles.

Prepare the triangles as you would sharon�s Spanikopita. If you need those directions, I can copy them over.

I do not know if these freeze, but I am not going to need all 50 for Xmas Eve, so I am going to give it a shot with the leftovers.

NOTES:

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clipped on: 12.29.2014 at 07:37 pm    last updated on: 12.29.2014 at 07:42 pm

RE: LOOKING for: New exciting cocktail party appetizers (Follow-Up #14)

posted by: annie1992 on 11.27.2006 at 02:08 pm in Recipe Exchange Forum

Eileen, here is one of my favorites, given to me by Readinglady. I fill them with my homemade habanero gold jelly but any hot pepper jelly would be nice. They remind me of a cheese cracker, but good.

Photobucket - Video and Image Hosting

Savory Cheddar and Jalape�o Jelly Cookies from Rick Rodgers

Makes about 4 1/2 dozen

8 ounces extra-sharp Cheddar cheese, shredded (about 2 1/2 cups)
6 tablespoons (3/4 stick) unsalted butter, softened
1 cup all-purpose flour
1/3 cup jalapeno jelly, or sub apple butter or chutney

Place cheese and butter in a food processor (could be creamed by hand or mixer); add flour and process until the mixture forms a soft dough. Gather up the dough and divide into two flat disks. Wrap in wax paper and freeze until chilled, about 45 minutes.

Position two racks in the center and top third of the oven and preheat to 400�. Line two baking sheets with parchment or use nonstick sheets.

Using 1 teaspoon dough for each, roll the dough into small balls and place 1 inch apart on the sheets. Bake 5 minutes. Remove from the oven. Using the handle of a wooden spoon or 1/2-inch-thick dowel, poke an indentation in each cookie. Place the jelly in a small plastic bag and force it down into one corner. Snip off the corner of the bag to make a small hole. Pipe the jelly into the indentations.

Return to the oven and bake, switching the positions of the sheets from top to bottom halfway through baking, until the tops are very lightly browned, about 10 minutes. (Cookies will continue to crisp as they cool.) Transfer to racks and cool completely.

Can be baked up to two days ahead. Store at room temperature in an airtight container and separate layers with wax paper.

I also make small sandwiches using cream puff dough, make them about two bites big and fill with whatever suits me at the moment, chicken or ham or seafood salad, and I make these rye ones with a corned beef filling.

Rye Party Puffs

1 c water
1/2 c butter OR margarine
1/2 c all purpose flour
1/2 c rye flour
2 tsp dried parsley flakes
1/2 tsp garlic powder
1/4 tsp salt
4 eggs
Caraway seeds

Corned Beef filling:

2 pkg (8 oz ea) cream cheese, softened
2 pkg (2 1/2 oz ea) cooked corned beef, finely chopped
1/2 c mayonnaise
1/4 c sour cream
2 TBL minced chives
2 TBL finely chopped onion
1 tsp spicy brown OR horseradish mustard
1/8 tsp garlic powder
10 small stuffed olives, chopped

Preheat oven to 400.

In a saucepan over medium heat, bring water and butter to a boil. Add both flours, parsley, garlic powder and salt all at once. Stir until a smooth ball forms. Remove from heat. Let stand for 5 minutes. Beat in eggs one at a time. Beat until smooth.

Drop the batter by rounded teaspoonfuls 2 in apart onto greased baking sheet. Sprinkle with caraway seeds. Bake for 18-20 min or until golden. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape, cool.

In a mixing bowl, combine the first EIGHT filling ingredients. Mix well. Stir in olives. Split puffs. Add filling. Refrigerate until serving.

Yield: 4 1/2 dozen.

Have fun, I'm sure the food will be great.

Annie

NOTES:

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clipped on: 12.29.2014 at 07:33 pm    last updated on: 12.29.2014 at 07:34 pm

RE: LOOKING for: New exciting cocktail party appetizers (Follow-Up #9)

posted by: gardenlad on 11.25.2006 at 05:09 pm in Recipe Exchange Forum

Most of my Italian is on the rustic side. But here's one that might appeal:

Herb Marinated Mozzarella

1 pound mozzarella, chilled and sliced 1/4 inch thick.
3 tbls EVOO
3 tbls vegetable oil
1 tbls minced and drained sun dreied tomatoes in oil, plu 1 tsp of the oil.
1/4 tsp red pepper flakes
1 tbls minced fresh Italian parsley
1 tsp minced fresh basil leaves
1 tsp snipped fresh chives
1/4 tsp minced garlic
Fresh herbs for garnish

In a wide shallow serving dish arrange overlapping slices of the mozzarella.

In a small bowl whisk together the olive oil, vegetable oil, tomatoes with the tomato oil, red pepper flakes, parsley, basil, chives and garlic. Drizzle the mixture over the mozzarella.

Let the mozzarella marinate, covered, at room temperature for 2 hours and wserve it at room temperature, garnished with sprigs of fresh herbs.

NOTES:

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clipped on: 12.29.2014 at 07:25 pm    last updated on: 12.29.2014 at 07:25 pm

RE: LOOKING for: New exciting cocktail party appetizers (Follow-Up #6)

posted by: obxgina on 11.25.2006 at 05:32 am in Recipe Exchange Forum

Eileen, here are some recipes that I've just come across. Some I've tried, some I haven't:
Cheese and Spinach Puff Pastry Pockets

12 frozen puff pastry shells, unthawed
1 cup heavy cream
1/4 cup whole milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (16-ounce) package frozen chopped spinach, thawed and squeezed dry
1 1/4 cups grated Fontina cheese
1/4 cup freshly grated Parmesan
3 to 5 green onions, finely chopped
Preheat the oven to 400 degrees F.
Line a heavy large baking sheet with parchment paper. Arrange the frozen pastry shells on the baking sheet and bake until they puff and become golden brown, about 20 minutes. Using a small knife, cut out the center of the pastry shells.
Meanwhile, stir the cream, milk, salt, and pepper in a medium bowl. Stir in the spinach, Fontina cheese, Parmesan, and green onions. Spoon the spinach mixture into the baked pastry shells. Bake until the pastries are golden brown and the filling is hot, about 25 to 30 minutes. Transfer the pastries to a platter and serve.

Bacon Wrapped Shrimp and Scallops

12 jumbo raw peeled deveined shrimp, 16 to 20 count per pound
12 large sea scallops, trimmed and well drained
1 lime, juiced and zested
1 tablespoon toasted sesame oil
1 tablespoon grill seasoning or coarse salt and black pepper
1 teaspoon hot red pepper flakes
12 slices center cut or applewood smoked bacon, cut in 1/2
Toothpicks
3 scallions, very thinly sliced on an angle
Preheat oven to 425 degrees F.
Place shrimp and scallops in a shallow dish or bowl. Dress seafood with lime juice and zest, a generous drizzle of sesame oil, grill seasoning and hot pepper flakes. Wrap each shrimp and scallop with a half slice of bacon. Wrap each shrimp working from head to tail, pulling bacon snuggly around the shrimp. Wrap the bacon around the outside of each scallop. Fasten bacon in place as necessary with picks.
Arrange the shrimp and scallops on a slotted baking pan, such as a broiler pan, to allow draining while bacon crisps. Bake shrimp and scallops 10 to 14 minutes, until shrimp is pink and curled, scallops are opaque and bacon is crisp. Shrimps may finish before the scallops.
Arrange cooked seafood on platter and sprinkle with chopped scallions. (Excellent)

Instant Pesto Torta with Bread and Vegetables

Vegetable spray
4 pieces sun-dried tomatoes
4 leaves fresh basil
3 tubs, 6 ounces each, soft garlic and herb cheese (recommended: Alouette brand)
1/4 cup sun-dried tomato tapenade
1/4 cup prepared basil pesto
1 baguette or whole grain baguette, pre-sliced at the bread counter
Handful baby carrots
Handful grape tomatoes
Line a small shallow dish or bowl with plastic wrap or waxed paper. Coat wrap with vegetable spray. Arrange a pattern in bottom of the dish using the sun-dried tomatoes and basil. Add 1 1/2 tubs of garlic and herb cheese (about half a pound) to the dish and smooth over, then layer in the sun-dried tomato spread and the pesto. Spread the remaining cheese on top of the pesto. Place a serving plate over the bowl and invert the bowl. Hold on to the edges of the waxed paper or wrap to release the cheese. Remove the waxed paper or plastic wrap. Arrange the sliced baguette along 1 side of the torta.
Arrange carrots and tomatoes along the opposite side of the torta. (Beautiful, festive presentation, very good flavor)

Charter House Inn Buffalo Shrimp
1 lb. of raw 31/40 peeled and deveined shrimp
2 C. golden dip all purpose breading
1 Tbsp. dry mustard
2 tsp. kosher salt
2 tsp. cayenne peppe
2 tsp. garlic powder
1/4 lb. butter
2 C. franks red hot sauce or Tobasco-like Hot Sauce
1 Tbsp. vinegar
1 egg
1/3 C. water
Preparation:
Mix all dry ingredients. Prepare egg wash, by beating egg together with water. Melt 1/4 lb butter mix with red hot sauce and vinegar dip shrimp in egg wash,
bread with breading mixture. Fry in deep fryer at 350 degree's. place in container with hot sauce mixture shake well. Serve with celery and blue cheese.
This is excellent!

Spiced Mixed Nuts:
2-TBSP Butter
1-cp. pecan halves
1-cp. whole almonds
1-cp walnut halves
1=TBSP Worcestershire sauce
1-tsp. chili powder
1/2-tsp garlic salt
1/4-tsp. cayenne pepper
Prehat oven to 300 degrees. Add butter to a 13x9x2 baking pan. Set pan in the oven to melt butter, remove and stir in worcestershire sauce. Add nuts and gently stir until coated. Bake the nut mixture until toasted, about 30 mins. Stir nuts every 10 mins. Remove from oven. Sprinkle spice mixture evenly over nuts. And serve.( I make these almost weekly, they are a huge hit in my family!)

Chorizo and Shrimp Quesadillas with Smoky Guacamole

2 ripe Haas avocados
1 lime, juiced
A couple pinches salt
1/4 cup sour cream, 3 rounded tablespoonfuls
2 chipotle peppers in adobo, available in cans on specialty food aisle in Mexican section
1/2 pound chorizo sausage, sliced thin on an angle
1 tablespoon extra virgin olive oil, plus some for drizzling
1 clove garlic, cracked away from skin and crushed
12 large shrimp, peeled and deveined, tails removed, ask for easy-peels at fish counter
Salt and freshly ground black pepper
4 (12- inch) flour tortillas
1/2 pound, 2 cups, shredded pepper Jack cheese
Cut avocados all the way around with a sharp knife. Scoop out the pit, then spoon avocado flesh away from skin into a food processor. Add the juice of 1 lime, a couple of pinches salt, sour cream and chipotles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl.
Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil, garlic, then shrimp. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 minutes. Transfer shrimp to a cutting board and coarsely chop.
Add a drizzle of oil to the pan and a large tortilla. Cook tortilla 30 seconds, then turn. Cover 1/2 of the tortilla with a couple of handfuls of cheese. Arrange a layer of chorizo and shrimp over the cheese and fold tortilla over. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp. Remove quesadilla to large cutting board and repeat with remaining ingredients. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamole.(This is delicious, I have cut corners and served store bought guac!)

Bruschetta
1-(16INCH)French bread baguette, cut in 24 slices
1/4-cp. melted butter
2-TBSP olive oil
3/4 cp. shredded mozzarella cheese
1- medium tomatoe chopped (I use roma)
1/4- cup olive oil
2-TBSPs. chopped fresh basil
2-TBSPS. chopped sun-dried tomatoes, soaked and drained
1-TBSP minced garlic
1/8- tsp pepper
Preheat oven to 400 degrees. Brush both sides of the bread with a mixture of butter and 2 TBSP olive oil. Arrange in a single layer on a baking sheet. Bake for 5-8 mins. or until light brown. Combine the mozzarella cheese, chopped tomato, Romano cheese, 1/4 cp. olive oil, basil, sun dried tomato, garlic and pepper in a bowl, mix well. Top bread slices with about a tablespoon of the mixture. Return to oven till cheese melts, just a few minutes. (This is th emost requested app. in my family. I serve it winter and summer. Brunches and dinners!)
I hope these are a little help! Gina

NOTES:

The pesto torta sounds good!
clipped on: 12.29.2014 at 07:23 pm    last updated on: 12.29.2014 at 07:24 pm

RE: LOOKING for: New exciting cocktail party appetizers (Follow-Up #5)

posted by: wizardnm on 11.21.2006 at 09:54 pm in Recipe Exchange Forum

Here's something I made Sat. when we had company over to watch a football game. Everyone remarked how good they were.

Hot Pepper Bites

1 8oz can of biscuits (I used puff pastry)
1/2 C hot pepper jelly (I used homemade peach pepper jam)
4 oz cream cheese or Brie (I used Brie)

Divide each biscuit into 3 layers (8 biscuits equals 24 rounds) press into 24 mini muffin cups.
Spoon a generous 1/2 tsp of pepper jelly into each muffin cup. Cut 24 cubes of Brie or cream cheese and place one in each muffin cup on top of the jelly.
Bake at 350� about 15 min or until pastey is golden and cheese is melted. Makes 24.

Nancy

NOTES:

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clipped on: 12.29.2014 at 07:21 pm    last updated on: 12.29.2014 at 07:21 pm

RE: Recipe Request (Follow-Up #12)

posted by: annie1992 on 12.19.2014 at 11:25 pm in Cooking Forum

Well, if LindaC were still here, she'd tell you to make those caramel covered Cheetos.

I'd probably make some no-bake cookies, maybe some of Ann T's brandied cherry balls, the peanut butter rice krispie treats that my daughters love so much, Chex mix and/or Puppy Chow (which is now called Muddy Buddies, I guess), and those ranch oyster crackers. Add some Divinity or pralines to the candy mix, or make Oreo Truffles.

Caramel Cheetos - Linda C

2 cups light brown sugar
1 cup margarine - yes, for this one you must use margarine
1/2 cup light corn syrup
1/2 tsp. baking soda
1 - 21 oz. pkg. Cheetos - crunchy kind

Mix sugar, margarine and corn syrup in pan. Bring to a boil. Boil 5 minutes, stirring often. Remove from heat and add soda. Stir until light in color and foamy. Spray a roasting pan (deep 10 x 14) with Pam. Put Cheetos� in pan. Pour the mixture over Cheetos� and stir, coating each piece. Place in oven at 250 degrees. Bake for 1 hour stirring every 15 minutes. Immediately, pour onto wax paper, or cookie sheets, sprayed with Pam. (This is the hard part.) VERY QUICKLY spread out as thin as possible. If not quick and spread out as thin as possible, you will get a big hard glob. After about 5 minutes, pull/break these apart even more and loosen them from the wax paper. If you don't, you'll have wax paper stuck to them when you go to eat them.
You will regret it if you don't double the batch as guests are going to demand MORE! You can bake batches together and add an extra 20 minutes to bake time. I do them separately because of having to work so quickly to keep them apart at the end. The one batch can almost get too hard while working with the other batch.

Chocolate Scotcheroos

1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cups Kellogg's® Cocoa Krispies® cereal
OR
or 6 cups Kellogg's® Rice Krispies® cereal
1 package (6 oz., 1 cup) semi-sweet chocolate morsels
1 cup butterscotch chips

Directions

1. Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside.

2. Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool.

Cream Cheese Brandy Cherry Balls (Ann_T)

Source: 1983 Oct/Nov. Entertainment and Recipe Booklet

1/2 cup maraschino cherries, quartered
2 tablespoons Brandy
1 cup semi sweet chocolate chips
1 cup butterscotch chips
1 8 ounce package cream cheese
2 cups mini marshmallows
1/2 cup chopped walnuts
2 cups flaked coconut

Marinate cherries at least 4 hours or overnite in brandy Melt Chocolate chips and butterscotch chips and add cream cheese. Stir in cherries, marshmallows and walnuts and refrigerate until cold enough to roll into balls. Roll in coconut. Refrigerate. The longer the better. The flavours intensify. (I do use my own home canned brandied sweet cherries in these, and I cut the miniature marshmallows into quarters so I get smaller pieces. Sometimes I don't have butterscotch chips and use all chocolate, it's all good)

Happy Holidays.

Annie

NOTES:

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clipped on: 12.28.2014 at 08:45 pm    last updated on: 12.28.2014 at 08:45 pm

RE: Spritz Cookie Help, Please (Follow-Up #9)

posted by: linnea56 on 12.26.2014 at 09:33 pm in Cooking Forum

I am Scandinavian, and the family Spritz cookie maker. What my mother taught me, and I have tried teaching my niece and daughter, is that what makes these different from other cookies, is that they are more sensitive to variables like temperatures and humidity. You can compensate for all these, by knowing what the dough should feel like. We made many, many, batches, and I taught them what each batch of dough felt like as the kitchen heated up. I typed up a detailed explanation to send with my niece a few years ago so she could remember. It follows. The cookies we call “sidewalks” are the flat ribbed ones.

The best press to use is the old style “Mirro” aluminum press, the large diameter one. My Mother gave me one when I married in 1981, and I literally wore it out. Now I use hers. I have tried many others, none work as well. I see these sold very cheaply at antique stores or resale shops. I buy them whenever I see one. (The link is EBay, for $ 25, but I paid $ 8 for one at an antique store this summer) That way I can pass them on to my daughter or niece when they are really ready.

+++

Spritz Cookies

1 c butter, unsalted, at room temperature (2 sticks)
5/8 c sugar, sifted
1 egg yolk (1 full egg for firmer cookies)
2 to 2 ½ cups sifted flour (more if 1 full egg)
salt, pinch
1 t almond extract

DOUBLE RECIPE (what I usually make)

2 c butter, unsalted, at room temperature (4 sticks)
1 ¼ c sugar, sifted
1 egg yolk and one whole egg
4 to 4 3/4 cups sifted flour
salt, 2 pinches
2 t almond extract

(Almond extract is very important to the finished flavor of the cookie: substituting vanilla will make a good cookie too, but the typical “Spritz” taste will not be there. )

Leave butter out to soften for at least 1 hour ahead of time, even overnight. Preheat oven to 375 F.

Cream butter until light and fluffy. Sift sugar, add to butter, and continue creaming until very well incorporated. Blend in egg. Add salt and almond extract.

Sift flour. (Measure volume AFTER sifting, not before. If spooning into cup be careful not to compact or deflate air that has been added by sifting.) Add flour gradually, ½ cup at a time, until completely incorporated. Do not dump it in all at once. Touch dough with fingertips. If it sticks to fingers, work in more flour, 2 tablespoons at a time, until it no longer sticks.

For upright-press cookies, such as trees, dough must be stiff enough not to stick to fingers. Softer dough with less flour is good for sidewalks or wreathes, using the star disc. If it sticks to your fingers slightly, it is good for sidewalks.

If the kitchen is hot, the butter will be softer, and it will take more flour to make it less sticky. If the kitchen is really hot, and you will have to add much more flour, and the cookies will not be tender, but hard. Therefore, it is better to start with upright press cookies, then move to sidewalks when the kitchen is hot from the oven running.

Fill cookie press. For upright press cookies: rest on 3 lugs projecting from disc holder head. Turn handle til cookie is the size you like, then backturn (retract) a bit to release dough. Tilt press backward on 2 lugs to break contact with dough still in the press and cookie. Afterwards, decorate with colored sugar, sprinkles, etc., before baking.

For sidewalks or wreaths, press is held at ~ a 45 degree angle to the sheet. It’s useful to align the sidewalk plate in the disc holder so you can rest the press on 2 lugs. You extrude, backturn, then cut off with a knife.

Bake at 375F until edges are light brown (usually 7-8 minutes, but watch carefully, thinner cookies like sidewalks take less time). Best to use cookie sheets that are light colored and air-cushioned. Dark sheets, like Teflon, make bottoms brown faster, which is not as good.

Here is a link that might be useful: Mirro

NOTES:

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clipped on: 12.28.2014 at 08:40 pm    last updated on: 12.28.2014 at 08:40 pm

Spritz Cookie Help, Please

posted by: fogbound on 12.21.2014 at 04:15 pm in Cooking Forum

I tried and failed miserably at this morning's attempt to make spritz cookies. I used a Nordicware press that I last used many years ago, with, as I remember, great success. I used a recipe from a Williams-Sonoma baking cookbook that usually is spot-on.

The cookies were too sticky and would not hold their shape when I lifted the press from the cookie sheet (which was at room temperature as suggested by another book). I tried adding a few tablespoons more flour, but with no better results. Ended up rolling out the cookies and baking them.

Can anyone supply a few tips so that I can lift myself out of grandma infamy? Thanks, and Happy Holidays to all.

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clipped on: 12.28.2014 at 08:36 pm    last updated on: 12.28.2014 at 08:36 pm

RE: Favorite BBQ Sauce? (Follow-Up #10)

posted by: fawnridge on 08.21.2014 at 10:29 am in Cooking Forum

As someone who cooks hundreds of pounds of pulled pork a year for friends and family, first let me say that good barbecue don't need no sauce. However, I always keep sauce available for those who need to hide the taste of perfectly cooked barbecue.

Ricky's secret (ha!) barbecue sauce recipe:
Equal parts Kraft Original and Sweet Baby Ray's Honey Barbecue Sauce with the juice of a freshly squeezed orange. (Hey, I live in Florida.)

NOTES:

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clipped on: 11.28.2014 at 08:07 pm    last updated on: 11.28.2014 at 08:07 pm

RE: Favorite BBQ Sauce? (Follow-Up #6)

posted by: rob333 on 08.20.2014 at 08:35 am in Cooking Forum

That's an easy one for me! The sauce for Sue's Roadhouse ribs.

____________
Roadhouse Grill Baby Back Ribs

2 large racks pork baby back ribs
salt
coarse ground black pepper

SAUCE:
2 tablespoons vegetable oil
1/4 cup minced fresh onion
1 1/2 cups water
1/2 cup tomato paste
1/2 cup brown sugar
2 tablespoons honey
1 tablespoon worcestershire sauce
1 3/4 teaspoons salt
1 teaspoon liquid smoke flavoring
1 teaspoon Jim Beam whiskey
1/4 teaspoon fresh ground black pepper -- coarse
1/8 teaspoon garlic powder
1/8 teaspoon paprika

To make the ribs, cut each large rack of ribs in half so that you have 4 half-racks. Sprinkle a light coating of salt and a more generous portion of coarse pepper over the top and bottom of each rack. Wrap the ribs in aluminum foil and bake in a preheated 300 degree oven for 2 1/2 hours.

As the ribs cook, make the sauce by heating the oil in a medium saucepan over medium/high heat. Saut� the onions for 5 minutes or until they start to brown. Add the remaining ingredients and bring mixture to a boil then reduce heat and simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat and set aside until the ribs are ready. Preheat your barbecue grill.

When ribs are finished in the oven, the meat should have pull back about 1/2-inch from the cut-ends of the bones. Remove the ribs from the oven, let them sit for 10 minutes or so, then remove the racks from the foil and put them on the grill. Grill the ribs for 3 to 4 minutes per side. They should be slightly charred in a few spots when they're finished. Brush barbecue sauce on the ribs while they're grilling, just before you serve them. Don't add the sauce too early or it will burn.
Cookingrvc (Sue)

NOTES:

several other good BBQ sauce recipes in this thread.
clipped on: 11.28.2014 at 08:04 pm    last updated on: 11.28.2014 at 08:05 pm

RE: Roasting Turkey the Day Before??? Pros and Cons (Follow-Up #8)

posted by: beachlily on 11.10.2014 at 10:23 pm in Cooking Forum

Jasdip, this recipe was posted here probably 5-6 yr ago. I don't have the name of the person who introduced it to us.

MAKE-AHEAD TURKEY GRAVY

Makes about 2 quarts

For more flavor, after roasting the turkey you can skim the drippings from the pan and add them to the gravy just before serving. This recipe makes enough to accompany a large turkey and still have plenty for leftovers.

6 turkey drumsticks, thighs, or wings
2 carrots, chopped coarse
1 head garlic, halved
2 ribs celery , chopped coarse
2 onions, chopped coarse
Vegetable oil spray
10cups low-sodium chicken broth
2 cups dry white wine
12 sprigs fresh thyme
1/2 cup all-purpose flour
Table salt and ground black pepper

1. Adjust oven rack to middle position and heat oven to 425°. Place drumsticks, carrots, celery, onions, and garlic in roasting pan, spray with vegetable oil, and toss well. Roast, stirring occasionally, until well browned, 1 to 1 1/2 hours.

2. Transfer contents of roasting pan to large Dutch oven. Add broth, wine, and thyme and bring to boil over high heat. Reduce heat to low and simmer until reduced by half, about 1 1/2 hours. Pour through fine-mesh strainer into large container (discard solids), cover stock with plastic wrap, and refrigerate until fat congeals, at least 2 hours.

3. Using soup spoon, skim fat and reserve. Heat 1/2 cup fat in Dutch oven over medium-high heat until bubbling. Whisk in flour and cook, whisking constantly, until honey colored, about 2 minutes. Gradually whisk in stock, bring to boil, reduce heat to medium-low, and simmer until slightly thickened, about 10 minutes. Season with salt and pepper.

(Gravy can be refrigerated for up to 3 days or frozen for up to 2 months.) Reheat gravy in saucepan over medium heat until bubbling.

NOTES:

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clipped on: 11.28.2014 at 07:21 pm    last updated on: 11.28.2014 at 07:21 pm

RE: Roasting Turkey the Day Before??? Pros and Cons (Follow-Up #1)

posted by: lvmadison on 11.09.2014 at 01:11 pm in Cooking Forum

I've never tried a whole turkey but I usually prepare turkey breasts the day before. Sometimes I cook for 25 to 30+ people and don't have enough oven space for everything because I still make an extra turkey for those who like the dark meat. I roast the breasts, cool them, take them off the bone (but don't slice) put in a zip loc bag with chicken broth and squeeze out the extra air. The next day I slice the meat, arrange in my baking dish, heat up the broth and pour it over the turkey. I heat gently and briefly just until the meat is hot. It is very moist and tender. In a blind Thanksgiving taste test my extended family couldn't tell the "premade" from the "just made". We don't think you can tell the difference.

NOTES:

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clipped on: 11.28.2014 at 07:18 pm    last updated on: 11.28.2014 at 07:19 pm

RE: Need potluck main dish recipe (Follow-Up #8)

posted by: lpinkmountain on 11.24.2014 at 06:56 pm in Cooking Forum

I've done pinwheel appetizers for potlucks, pretty easy. Can do any type of sandwich filling like refried bean, lettuce, cheese and salsa, or hummus and cukes and lettuce, or ham or turkey and swiss, with some fancy mustard, vegetable cream cheese, etc. Spread on a large wheat tortilla, mix colors if you like, roll up and then slice into short sections, turn on the side for the pinwheel effect. Is easy to make and usually a hit.

Here's my bean/cornbread crockpot casserole recipe.

Note: the cornbread part which bakes on top of the stew takes at LEAST an hour so make sure you allow enough time for that.

Serves 6.

1 med. onion--chopped
1 med. green pepper--chopped (can use a roasted skinned poblano)
2 cloves garlic or 1/4 tsp. garlic powder
1 16oz. can red kidne beans, undrained
1 16 oz. can pinto beans undrained (I don't like pintos, I use black beans)
1 16oz. can diced tomatoes
1 8oz. can tomato sauce
1 tsp. chili powder
1/2 tsp. black pepper
1/2 tsp. prepared mustard
1/8 tsp. hot sauce or use chopped jalepenos if you have them, probably 2 TBLSP or to taste.

Top with

1/2 cup yellow cornmeal
1/2 cup all purpose flour
1 1/4 tsp. baking powder
1/4 tsp. salt
1 1/2 tsp. sugar
1/2 cup plus 1/8 cup milk (can use soy)
1 egg beaten
1 TBLSP plus 1 1/2 tsp. veg. oil
1/2 cup (small can) cream style corn.

Grease the crock pot. Cook the onion and green pepper and any fresh jalepenos if you are using them, in a small amount of oil in a skillet. When finished, transfer to the crock pot. Stir in all the other ingredients, including the seasonings. Cover and cook on high until it comes to a boil and then reduce to low and cook for 1 hour. You can cook it on low for as long as 8 hours.

Meanwhile, mix together the other ingredients including the creamed corn. When the stew is boiling away, spoon on the cornbread topping and cook on high for 1.5-2 more hours. Could also cook on low for a longer time.

Note: you could brown some meat and add to this if you wanted to, along with the onion and pepper, but drain it first. Adjust the chili recipe part to your own particular tastes. For example, I would probably add fire roasted tomatoes and some V8 juice for body and flavor, which is how I make my chili most of the time.

You can double the recipe if you have a bigger crockpot.

NOTES:

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clipped on: 11.28.2014 at 07:03 pm    last updated on: 11.28.2014 at 07:03 pm

RE: Cookalong Extra! ****Holiday Cookies**** (Follow-Up #1)

posted by: caliloo on 11.26.2010 at 09:54 am in Cooking Forum

Brilliant idea, Nancy! My kids and I just compiled the list of "must haves" from years gone by and were just talkiing about what to add that is new for this year. These are the ones I am making today to freeze OR they store in refrigerator in an airtight container and improve with age.

Alexa

*********************************************************
Margarita Balls
Servings: 24

Ingredients:
1 (12 ounce) package vanilla wafers
1/2 pound ground almonds
1/4 pound white chocolate
1/2 cup tequila
3 Tbsp Rose’s Lime Juice
1/4 cup orange marmalade
2 tablespoons light corn syrup

Directions:
1. Mix 1 box (12 oz) vanilla wafers, crushed into crumbs, with 1/2 lb ground blanched almonds.
2. Melt four 1 oz squares white chocolate according to package directions.
3. In blender, process tequila, orange marmalade, lime juice and light corn syrup until smooth. Stir, along with melted chocolate, into crumb mixture.
4. Shape into 1 inch balls and coat with sugar. Store in refrigerator.

********************************************************

Almond Cherry Biscotti Recipe
1 hour : 10 min prep

SERVES 24 , 2 dozen

2 cups all-purpose flour
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup cold butter
2 eggs
1 tablespoon milk
1/2 teaspoon vanilla extract
1 cup chopped almonds
1 cup candied cherry, halved

In a large bowl, combine the flour, sugar, salt and baking powder.
Cut in butter until mixture resembles coarse crumbs.
In another bowl, whisk the eggs, milk and vanilla; stir into flour mixture until blended.
Stir in almonds and cherries (dough will be crumbly).
Divide dough in half; shape into two balls.
On an ungreased baking sheet, shape each half into a 10-in. x 2-1/2-in. rectangle.
Bake at 350° for 30-35 minutes or until golden brown.
Carefully remove to wire racks; cool for 20 minutes.
Transfer to a cutting board; cut diagonally with a sharp knife into 3/4-in. slices.
Place cut side down on ungreased baking sheets.
Bake for 15 minutes or until firm.
Remove to wire racks to cool.
Store in an airtight container.
**********************************************************
Cream Cheese Brandy Cherry Balls.
=================================
These are wonderful. I have been making them for 20 years. I almost didn't make them the first time because they called for butterscotch chips which I don't like. But in this recipe they work well. They seem to mellow out the flavours. These can also be frozen. (and they are good right out of the freezer too. LOL)
Ann
Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Source: 1983 Oct/Nov. Entertainment and Recipe Booklet
1/2 Cup maraschino cherries, quartered
2 Tablespoons Brandy
1 cup semi sweet chocolate chips
1 cup butterscotch chips
1 package cream cheese
2 cups mini marshmallows
1/2 cup chopped walnuts
2 Cups flaked coconut
. Marinate cherries at least 4 hours or overnite in brandy Melt Chocolate
chips and butterscotch chips and add cream cheese. Stir in cherries,
marshmallows and walnuts and refrigerate until cold enough to roll into
balls. Roll in coconut. Refrigerate. The longer the better. The flavours
intensify.

NOTES:

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clipped on: 11.28.2014 at 06:48 pm    last updated on: 11.28.2014 at 06:49 pm

RE: Looking for DanaIN (Marilyn) Pot Pie recipe. (Follow-Up #2)

posted by: publickman on 11.25.2014 at 06:39 pm in Cooking Forum

Chicken Pot Pie from Marilyn

1/2 cup frozen peas
2 carrots sliced diagonally
1 celery stalk sliced diagonally
1/3 cup butter
1/3 cup flour
1/3 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup whole milk or cream
2 cups diced cooked poultry
4 individual pastry shells, baked or pie crust rolled out and cut rounds to top the pot pie

Combine vegetables and steam over boiling water or in microwave until tender; set aside. Melt butter over low heat. Blend in flour until smooth, cooking for 1 minute.

Add salt and pepper, stirring constantly. Gradually whisk in cold milk until blended and add broth. Heat to boiling stirring until mixtures boils; boil one minute. Stir in vegetables along with chicken. Pour filling into individual crust and serve immediately.

To make 4 individual pastry cups: Divide pastry dough into four equal parts; roll each into thin circle. Turn four oven-proof custard dishes upside down on a jelly roll pan or cookie sheet. Lay crust over the out side of each dish. Or just put crust into 4 foil pie pans. Using a fork, pierce dough. Bake at 400° until crust is golden and crisp.

Remove from oven; cool and remove shell from dish. Fill with hot filling and serve immediately.

posted Marilyn (DanaIN)

***This is what I saved
Lars

NOTES:

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clipped on: 11.28.2014 at 03:16 pm    last updated on: 11.28.2014 at 03:16 pm

RE: So, what is your Thanksgiving Menu? (Follow-Up #47)

posted by: ediej1209 on 11.24.2014 at 04:11 pm in Cooking Forum

I now have a slight menu change. I was watching the local news yesterday morning and they had a chef on who made the most amazing sauce for baked sweet potatoes. It was butter, melted over relatively high heat, throw in some cinnamon and nutmeg, honey, brown sugar and bring to a boil, add in some flour (I think it was 1 or 2 Tablespoons), cook for a couple of minutes then dump in some already-cooked cranberries and pecans and heat through. (He said proportions were approximate; to use however much of each ingredient appeals to you.) I was ready to lick the TV screen! I bet this would be scrumptious over pancakes or waffles, also. I'm thinking of maybe adding some grated orange peel with the cranberries. One thing he did, though, that I won't is after he cut open the sweet potatoes and poured the sauce over, he stuffed each of them with marshmallows and used a little propane torch to brown them. Marshmallows I can live without!
And DS has requested that instead of the healthier broccoli with a light cheese sauce, would I make traditional and NOT healthy broccoli/rice/cheese casserole. I only get to see him a couple of times a year so how can I say "no"! I try, really I do, to make a lighter feast, but nobody will cooperate (including TV chefs that make things that just sound TOO good!!!)
Edie

NOTES:

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clipped on: 11.28.2014 at 01:40 pm    last updated on: 11.28.2014 at 01:40 pm

RE: So, what is your Thanksgiving Menu? (Follow-Up #9)

posted by: Bumblebeez on 11.22.2014 at 08:34 am in Cooking Forum

Sweet Potato Casserole with Rice Krispies

Ingredients

4 large cooked mashed sweet potatoes
1 1/2 cups sugar
2 eggs, well beaten
1 teaspoon vanilla
1 cup half and half
1/4 teaspoon nutmeg
1 teaspoon cinnamon

Topping
1 1/2 cups Rice Krispies
1 cup chopped pecans
1/2 cup firmly packed brown sugar
1/2 cup butter, melted

Directions

Combine all sweet potatoes ingredients and spoon into 9x13 baking pan or casserole.
Bake casserole at 350° for 30-35 minutes

Mix all ingredients for topping and spoon over casserole.
Bake 15-20 minutes, watching the pecans do not burn.

To cook sweet potatoes:

Prick and bake on foil lined jellyroll pan at 350 for 2 hours.
Roasting gives a better flavor than microwaving.
Remove skins

NOTES:

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clipped on: 11.28.2014 at 01:25 pm    last updated on: 11.28.2014 at 01:25 pm

RE: Beet salad for thanksgiving? (Follow-Up #11)

posted by: catherinet on 11.15.2014 at 10:43 pm in Cooking Forum

Thanks everyone!

I just use sliced canned beets and then julienne them.

16 oz can drained and sliced beets
Dressing:
1/4 c olive oil
2 T raspberry or red wine vinegar
1T Dijon mustard
1T honey (or sugar for vegans)
1/8 t salt, pepper and ground nutmeg

I like to make this ahead of time and let the beets marinate well ahead of serving time. Save a little to drizzle on the greens, which you serve the beets on. Also.....if you use olive oil and then it marinate in the fridge for any length of time, the olive oil congeals and you need to let it sit at room temp for awhile.......or you could just use other vegetable oil to melt.

I usually make more than 1 recipe of this........it goes fast!

NOTES:

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clipped on: 11.16.2014 at 07:49 pm    last updated on: 11.16.2014 at 07:50 pm

RE: Make ahead appetizers - suggestions? (Follow-Up #1)

posted by: triciae on 11.16.2011 at 03:11 pm in Cooking Forum

These can be made the day before the party. Use toothpicks for serving & a little dish nearby for used picks.

Marinated Cheese Cubes


2 lbs. cheese cubes
1/2 cup olive oil
3 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Garnish: flat-leaf parsley sprigs or fresh rosemary stems

Whisk the spices/herbs into the olive oil & pour over the cheese cubes. Toss until the cheese cubes are all coated. Cover & refrigerate until ready to serve.

Mini-meatballs in sauce (Swedish, BBQ + raspberry preserves, mixture ketchup & chili sauce, etc.) again served with toothpicks are always well received, can be made a couple weeks in advance, & freeze/reheat very well. If there will be a lot of little ones...there's a mess potential.

Here's a way to use crab inexpensively since a little goes a long ways & it looks holiday festive. You could make the filling early in the day & then just pop them in the oven when needed.

Crab & Cranberry Mini-Cups

1/2 cup whole berry cranberry sauce - homemade is best (or purchased)
1/3 cup cream cheese, softened
1/4 Cup Crab Meat, minced
2 Tablespoons Green Onion, white and green parts, sliced
15 Individual Mini-Phyllo Shells, thawed

Preheat oven to 375�F.

Place cranberry sauce in a small mixing bowl; beat with a fork or wire whisk until smooth.

Combine cream cheese, crab meat and green onion in a small mixing bowl.

Fill each shell with about 1 teaspoon of the cream cheese mixture. Top with 1/2 teaspoon cranberry sauce.

Bake for 10 minutes or until heated through.

Makes 15 individual servings.

/tricia

NOTES:

This whole thread has good appetizer and dessert recipes for an open house party.
clipped on: 12.22.2011 at 08:08 pm    last updated on: 07.19.2014 at 08:07 pm

RE: RECIPE: Anyone have a good recipe for Chinese Chicken Salad, (Follow-Up #4)

posted by: lizzynola on 02.06.2014 at 01:32 pm in Recipe Exchange Forum

This is alte but delicious for any event.

My neighbor gave me this recipe and I made it for a friends shower last sunner. It was the hit of the party! Everyone wanted the recipe. A little different, but very good. I used boneless chx breast.

Millionaire Chicken

Makes 4 main-dish servings

1 whole 2-to-3 pound chicken (or bone-in chicken breasts)

1/2 head iceberg lettuce (or other crisp salad green)

Sauce A:

1/4 cup soy sauce

2 tablespoons honey

1 clove garlic, minced

Sauce B:

3 tablespoons peanut or corn oil

2 scallions (green onions), chopped

4 nickel-size slices fresh ginger root, peeled and minced

1/2 teaspoon whole Sichuan peppercorns, slightly crushed

1/4 teaspoon crushed red pepper

Garnishes:

About 1/2 carton cherry tomatoes, for garnish

1 small can whole water chestnuts, for garnish

Poach chicken in simmering water until done. Cool, remove skin and bones, and cut meat into bite-size pieces. Arrange over shredded lettuce on a large platter.

Combine ingredients for Sauce A in a small bowl; mix well and let stand for at least five minutes. Meanwhile, combine the ingredients for Sauce B in a small saucepan; heat over low flame for about three minutes. Remove from heat and pour Sauce B into bowl containing Sauce A, mixing well. Pour mixture over chicken and lettuce.

Garnish rim of platter, alternating cherry tomatoes and water chestnuts

NOTES:

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clipped on: 02.15.2014 at 08:21 pm    last updated on: 02.15.2014 at 08:21 pm

RE: Veggie tray question (Follow-Up #17)

posted by: doucanoe on 02.01.2013 at 08:42 pm in Cooking Forum

I like my broccoli and cauliflower lightly blanched as well. I disagree about peppers, I don't think they're bitter.

Depending on what you can get in season or reasonably fresh and priced right you can use anything you like. I like blanched asparagus, I love artichokes, Ithink pickles and olives are a separate thing and are best served along side.

This has become one of my favorites and the Aioli is amazing!

Image Hosting by PictureTrail.com

Crudite Platter with Roasted Garlic Aioli
From Cottage Living 2/07

1 bunch baby carrots (leave about 1 inch of green tops on
1/2 head broccoli, cut into florets & blanched
1/2 head cauliflower, cut into florets & blanched
1 lb asparagus, trimmed & blanched
1/2 lb green beans, blanched
Cherry tomatoes
Red, orange or green peppers, sliced
1/2 lb small red potatoes (I didn't use)
1 belgian endive, leaves separated (I didn't use)
Roasted Garlic Aioli

Arrange prepared vegetables on platter and serve with aioli for dipping

Roasted Garlic Aioli

1 head garlic
1 T olive oil
1 c good quality mayonnaise
1 6oz jar marinated artichoke hearts
1 T Dijon mustard
Salt and pepper to taste

Preheat oven to 400F. Cut off pointed end of garlic, place on a piece of foil and drizzle with olive oil. Wrap tightly and roast for about 30-40 minutes or until soft. Let garlic cool and then squeeze the pulp from the cloves into the bowl of a food processor. Add remaining ingredients and process until smooth. Aioli may be refrigerated in an airtight container for up to 4 days.

Linda


NOTES:

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clipped on: 02.01.2013 at 11:05 pm    last updated on: 02.01.2013 at 11:07 pm

RE: Veggie tray question (Follow-Up #13)

posted by: publickman on 02.01.2013 at 02:18 pm in Cooking Forum

I make a version of Ranch dressing that uses only fresh ingredients, and it is the most popular dip for vegetables that I make:

Garlic/Dill dip

3-4 cloves garlic, minced
1 tsp Kosher salt
2 tbs fresh lemon juice
1/2 tsp white pepper (optional)
1/2 tbsp freshly ground black pepper (or more, to taste)
1/3 cup fresh dill, minced (large stems removed)
1 dash cayenne
1 cups mayonnaise (Hellman's or Best Foods)
1 cup sour cream

Coarsely chop garlic and then put it in a mortar with the Kosher salt (Use less salt if not Kosher). Mash the garlic into a paste, adding more salt if needed to make the paste. Add the lemon juice and stir to combine. Remove mixture to a medium bowl, and add the rest of the ingredients and stir. Cover and chill for at least one hour before serving.

This dip is also good with potato chips. For vegetables, in addition to the celery and carrots, I serve raw mushrooms (cut into quarters, depending on size), broccoli florets, zucchini chips, cherry tomatoes, and pumpernickel pretzel sticks. Sometimes I include radishes, but they are a bit intense.

Lars


NOTES:

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clipped on: 02.01.2013 at 11:03 pm    last updated on: 02.01.2013 at 11:03 pm

RE: Favorite recipe for wings? (Follow-Up #4)

posted by: rob333 on 02.01.2013 at 07:53 am in Cooking Forum

10 wing pieces
1T cajun seasoning
1T flour
1/2 T corn starch

Put it all in a bag, shake it, and then on a cookie sheet. 425 for 12 minutes, flip them and it's 12 minutes more.

That's it! No fat or fried... we call them "dry rub", but really it just means they don't have any sauce on them to make your fingers all messy.

This post was edited by rob333 on Fri, Feb 1, 13 at 8:00


NOTES:

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clipped on: 02.01.2013 at 10:51 pm    last updated on: 02.01.2013 at 10:52 pm

RE: Favorite recipe for wings? (Follow-Up #9)

posted by: doucanoe on 02.01.2013 at 08:53 pm in Cooking Forum

Shaun used to post here. Her wing recipe is terrific!

Chicken Wings
posted by Shaun

1/3 Cup salt
1/3 Cup paprika
1/8 Cups cayenne pepper
2 Cups flour
Chicken Wings

Mix breading ingredients together in a ziplock bag.~
Pat wings dry. Shake in mixture.~
Spray cookie sheet w/Pam, put chicken on, spray top of chicken w/Pam
Bake 375 - 40 mins flipping over half way thru.
Note: I cook at 450 for about 30 minutes flipping half way
Does about 8 pounds

Linda C's raspberry wings are fabulous, too!

Raspberry Wings
Posted by Linda C 12/10

1-1/2 c seedless raspberry jam
1/3 c balsamic vinegar
3 T soy sauce
1-1/2 tsp crushed red pepper
1 pkg (5 lb) frozen chicken wings, thawed

Preheat the oven to 400 degrees F. Line two baking sheets with aluminum foil. In a small saucepan, combine all the ingredients, except the wings, over medium heat, stirring until smooth. In a large bowl, toss
the wings with half of the jam mixture. Place on the baking sheets and bake for 50 minutes. Turn the wings and brush with the remaining jam mixture. Bake for 8 to 10 more minutes, or until no pink remains in the
chicken and the sauce glazes the wings. Serve immediately.

NOTE: If you substitute boneless, skinless chicken tenders for the wings, just reduce the baking time to about 15 minutes. And, for a change, you might even want to try this with apricot jam instead of raspberry.
Serves: 4 to 6

Linda


NOTES:

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clipped on: 02.01.2013 at 10:48 pm    last updated on: 02.01.2013 at 10:48 pm

RE: Bang Bang Chicken (Follow-Up #1)

posted by: ann_t on 11.16.2012 at 06:50 pm in Cooking Forum

This is the recipe I use for making Bang Bang Shrimp/prawns. Just substitute chicken for the shrimp.

Bang Bang Prawns

Almost Famous Spicy Shrimp
==========================
Source: Monique - La Table De Nana
La Recette~Courtesy of the Food Network~
Ingredients
For the Sauce:
1/2 cup mayonnaise
1 tablespoon plus 1 teaspoon Asian chili sauce (such as sambal oelek)
2 teaspoons honey
Kosher salt
For the Shrimp:
Vegetable oil, for frying
2 large eggs
3/4 cup all-purpose flour
1/2 cup cornstarch
Kosher salt and freshly ground pepper
1-1/4 pounds small shrimp, peeled and deveined
Bibb lettuce leaves, for serving
Thinly sliced scallions, for garnish
Directions
Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.

Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.

Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.

Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.

NOTES:

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clipped on: 11.16.2012 at 09:37 pm    last updated on: 11.16.2012 at 09:38 pm

RE: What's for Dinner - #328 (Follow-Up #46)

posted by: wizardnm on 10.14.2012 at 10:25 am in Cooking Forum

Jasdip, no problem,glad to post the recipe.

Wet Burritos Recipe

Posted By Bobby On August 15, 2011 @ 12:10 pm In Recipes : 8 Comments

Being a lover of Mexican cuisine it came as a shock to me that I had never heard of wet burritos. After looking over the ingredient list I knew this was something I had to make. If you are not familiar with wet burritos they are flour tortillas filled with a ground beef mixture and topped with a chile sauce and cheese. The burrito filling consists of hamburger, green chilies, and refried beans. What really impressed me about this dish was the chile sauce. This sauce uses condensed tomato soup, enchilada sauce and canned chili. The combination was excellent. If you are looking for a slightly different take on the burrito, give this one a try.

Ingredients:
1lb ground beef
1/2 cup onion (chopped)
1 garlic clove (minced)
1/2 teaspoon cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1 (4.5 ounce) can diced green chili peppers
1 (16 ounce) can refried beans
1 (15 ounce) can chili without beans
1 (10.75 ounce) can condensed tomato soup
1 (10 ounce) can enchilada sauce
6 (12 inch) flour tortillas (warmed)
2 cups shredded Mexican cheese blend
2 cups shredded lettuce
1 cup tomatoes (chopped)
1/2 cup green onions (chopped)

Cooking Instructions:

Step 1: In a large skillet over medium-high heat cook ground beef while chopping up with a spatula or spoon. Cook while chopping until browned. Add onion and cook until translucent. Drain the grease and season with garlic, cumin, salt and pepper. Stir in green chilies and refried beans. Mix until well blended. Turn off heat and keep warm.
Step 2: In a medium saucepan combine chile without beans, tomato soup, and enchilada sauce. Cook until heated through and bubbling. Keep warm.
Step 3: Place a warmed tortilla onto a platter, and spoon about a 1/2 cup of the ground beef mixture onto the center of the tortilla. Roll up the tortilla over the filling. Spoon a generous amount of the chile/enchilada sauce over the top of the burrito and sprinkle cheese over the top of the sauce. Microwave for 30 seconds or until the cheese has melted. Top with lettuce, tomato, and green onions.
(Makes 6 Servings)

Nancy

Here is a link that might be useful: Blog Chef

NOTES:

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clipped on: 11.03.2012 at 08:49 pm    last updated on: 11.03.2012 at 08:49 pm

RE: Ann T....lemon cake... (Follow-Up #1)

posted by: ann_t on 10.28.2012 at 06:00 pm in Cooking Forum

Livvyandbella, here it is.

Lemony Butter Cake with Cream Cheese Filling
Source: Wine Imbiber (adapted from Blackjack Bakehouse)

Cake

2/3 cup all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/4 (heaping) teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
2 eggs
2 tablespoons Meyer (or regular) lemon juice
1/2 teaspoon vanilla extract
Zest of 2 1/2 Meyer (or regular) lemons, divided (2 + 1/2)

Filling

8 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, melted
1 egg
1 teaspoon lemon extract
1/2 teaspoon vanilla extract (Note: I increased vanilla to 2 teaspoons)
1 cup confectioners sugar

(Note: I left out the lemon extract/zest in the cream cheese filling.)

Preheat oven to 325° F. Grease a 9″ springform pan with vegetable spray. (Note: I used a deep fluted tart pan with removeable base)

In a large bowl (or bowl of a stand mixer), beat the cream cheese on medium-high to high speed for about 5 minutes, until smooth and creamy.

Add confectioners sugar and beat for another 2-3 minutes. Add egg and beat until completely combined, about 1 minute. Add butter, both extracts and the zest of 2 lemons. Beat until completely combined, about 1 minute. Set aside. (Note: I used only the vanilla in the filling.)

In large bowl, whisk together flour, sugar, baking powder and salt. Whisk in melted butter, eggs, lemon juice, vanilla extract and the zest from half a lemon until combined. Do not over-mix!

Pour batter evenly into springform pan. Carefully pour filling mixture evenly over the cake batter to within about 1/2 inch of the edge of the pan. (The filling should cover all but the outer 1/2 inch, at which point the cake batter will be visible.)

Bake for 35-40 minutes, or until the cake has puffed up and toothpick inserted near edge of cake comes out clean. (The filling really puffed up on mine, then collapsed down as it cooled.)

Allow cake to cool in pan on a wire rack for 10 minutes, then carefully remove springform sides and allow cake to cool on rack for 1 hour. Transfer to refrigerator and chill completely before serving. (I didn't bother with the fridge.)I just let it cool down to room temperature on the counter.)

Dust the cake top with a sprinkling of confectioners sugar. Berries would be good with this, but are optional.

NOTES:

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clipped on: 11.03.2012 at 08:41 pm    last updated on: 11.03.2012 at 08:41 pm

Swedish Meatballs

posted by: bob_cville on 11.02.2012 at 11:15 am in Cooking Forum

At our annual Halloween party one of the foods that I often make is an easy version of Swedish Meatballs, using pre-made frozen meatballs and then making a "special sauce" to pour over the heated meatballs. This year's version turned out the best ever. The main difference this year was that I had no beef stock, and instead used Better Than Bouillon brand beef base instead.

Swedish Meatballs

Two large bags home-style frozen meatballs
4 Tbsp butter
6 medium sweet onions (chopped)
1/4 cup flour
1 pint half and half
2 Tbsp Better Than Bouillon beef base
1/2 cup Madeira
1/2 cup sour cream

Thaw and heat meatballs in large glass bowl in microwave.

Melt butter in large pot, cook onions over medium heat until thoroughly softened and translucent (about 15 minutes)
Stir in flour, and cook another minute or so.
Add Madeira and beef base, and stir until much of the Madeira has boiled off.
Add half and half and puree sauce with stick blender until the sauce thickens.
Remove from heat and stir in sour cream.

Put heated meatballs in large crockpot, pour sauce over them, and set crockpot on low.

NOTES:

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clipped on: 11.03.2012 at 07:54 pm    last updated on: 11.03.2012 at 07:54 pm

RE: Is it too early to talk Thansgiving? (Follow-Up #4)

posted by: wizardnm on 11.03.2012 at 07:46 pm in Cooking Forum

My menu for Thanksgiving hasn't changed much through the years, I'm pretty traditional.

Turkey with stuffing
Mashed potatoes
Gravy
Sweet potato casserole with apples
Salad
Fresh cranberry-orange relish
Vegetable is usually green beans or Brussels sprouts
Pies, pumpkin for sure plus others

Planning ahead for a big group I would get some turkey legs and thighs, roast them and make the gravy ahead of time.
We both grew up having a creamy jello for the salad and I still prefer it today. Easy to do ahead and the sweetness and cold contrasts nice with the dinner. I quit making dinner rolls for Thanksgiving over ten years ago but for a large group I probably would do them again. I do try new recipes for my vegetable from time to time but for years a corn casserole was a must have.

Here is the sweet potato casserole we love...

Praline Apples and Sweet Potatoes

Great dish to slide into the oven just as the turkey comes out.

4 large sweet potatoes, cooked and peeled.
4 tart cooking apples, peeled, cored and cut in �" slices
1 stick butter
1C brown sugar
1/2 C sugar
1 tsp cinnamon
1 tsp allspice
1 tsp salt
1 C pecans, coarsely chopped

Preheat oven to 350�.
Spray a 9X13 pan with non-stick cooking spray
Cut the sweet potatoes in 1" cubes and put into baking pan

Melt butter in a large skillet, over med. high heat. Add apple slices to the melted butter, saute about 5 min., just until the apples begin to soften. Sprinkle with sugars, spices and salt, continue cooking until sugars are melted and apples are cooked but still firm enough to hold their shape. Remove from heat and distribute evenly over the sweet potatoes.

Bake approx. 30 mins, or until heated through and bubbly around the edges.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

The Best Green Bean Casserole

2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1/4 cup onion, diced
1 cup sour cream
3 (14.5 ounce) cans French style green beans, drained
2 cups shredded Cheddar cheese
1/2 cup crumbled buttery round crackers
1 tablespoon butter, melted

1.Preheat oven to 350 degrees F (175 degrees C).
2.Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
3.Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
4.Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Pies...for Thanksgiving it really depends on your oven space and time you plan on eating dinner. My family always wanted dinner about 1 or 2pm so I had to make my pies the day before. If you are eating later then Linda's suggestion of making pies first thing in the morning will work.
Doing as much ahead as possible makes the day much more enjoyable for you.

What kind of turkey are you buying?

Nancy

NOTES:

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clipped on: 11.03.2012 at 07:52 pm    last updated on: 11.03.2012 at 07:52 pm

RE: Cookalong #42 ---------- PORK (Follow-Up #6)

posted by: caliloo on 02.27.2012 at 04:31 pm in Cooking Forum

We can't have a PORK cookalong without including Weeds Pork Tenderloin! As a bonus, I added a couple more recipes that are T&T too!

Alexa

Pork Tenderloin with Dijon Cream (weed)
Serves: 2
Prep time: 15 min
Cook time: 15 min or less
1# pork tenderloin, cut into 2" slices
Seasoned flour
2 Tbl. butter, divided
2 tsp. canola or olive oil
2 green onions, sliced (coin shape), white and green parts separated
1/3 cup white wine or dry vermouth
1/2 cup heavy cream
1 tsp. Dijon mustard (or more to taste)
salt and pepper to taste
Preheat oven to low, about 170 degrees.
Lightly pound pork medallions to 1" thick.
Melt 1 tablespoon of butter and 2 tsp. oil over medium high heat.
Dredge pork in seasoned flour. Add all at once to pan and saute 2 minutes per side. Remove to a plate and hold in the oven while finishing the sauce. (pork will be a bit underdone but will finish in the oven.)
Add the remaining 1 tablespoon butter to pan.
Add white part of onion, saute for 1 minute.
Add wine or vermouth, simmer until syrupy and reduced to about 3 tablespoons.
Add cream, simmer 2 - 3 minutes until thickened.*
Stir in Dijon, add salt and pepper to taste.
Return pork to pan to coat with sauce. Serve over rice or pasta, garnishing with the green part of the onion.
*If sauce ends up too thick for your liking, add a little water or milk, but no more than 1/4 cup.

********************************************************
Pork Tenderloin With Bourbon Sauce
Ingredients:
• 1/4 cup Kentucky Bourbon
• 1/4 cup light soy sauce (2 tsp for pan sauce)
• 1/4 cup packed brown sugar (1 tbsp for pan sauce)
• 2 large cloves garlic, chopped
• 1/4 cup Dijon mustard (2 Tbsp for pan sauce)
• 1 teaspoon finely minced fresh ginger
• 2 teaspoons Worcestershire sauce
• 1/4 cup vegetable oil
• dash hot sauce
• 2 pork tenderloins, about 1 1/2 to 2 pounds
Marinade & Grill Option
In blender or food processor, combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauce, hot sauce, and oil; pulse until smooth. Place tenderloin and marinade in a food storage bag; refrigerator for 4 hours or overnight. Cook 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 165° internally and is no longer pink in the center. Baste occasionally while cooking. Slice in 1/2-inch thick slices to serve.
Serves 6.
Saute and Pan Sauce Option
• 1/4 cup apple cider
• 1/4 cup heavy cream
Combine bourbon, soy, sugar, apple cider, sugar, Worcestershire, hot sauce in a bowl. Peel silver skin off the tenderloins and cut into 1 inch pieces. Put the pieces between two sheets of plastic and flatten into medallions. Add a tbsp of oil to a sauté pan heated to Med-High. Sauté the pork in batches, about 2 ��" 3 min per side. Move to as warm oven.
Add a bit more oil if needed, and add the garlic to the pan, cook for 30 seconds. Add the liquid mixture in the bowl and stir/whisk to loosen any bits stuck to the pan. When it is bubbling and all the bits are loose, add the mustard and cream. Bring to a simmer, add the medallions back to the pan for 1 ��" 2 min, covered. Serve.

**********************************************************
Pork Chops with Caramelized Onions & Shallots
4 pork chops
olive oil
salt, pepper and cayenne
2 medium onions -- thinly sliced
4 Shallots ��" Thinly Sliced
1 teaspoon sugar
1/4 teaspoon crushed red pepper
3 tablespoons balsamic vinegar (or 6 tablespoons Port )
3 tablespoons water
Brush chops with olive oil and season with salt, pepper and cayenne to taste. Brown chops; remove from pan.
Heat 1 Tbsp. olive oil and add onions, shallots, crushed red pepper and sugar. Cook, stirring occasionally, until onions are lightly caramelized - 30-45 minutes.
Stir in balsamic vinegar (port) and water. Add pork chops; cover and cook 15-20 minutes until chops are done.

*** If using Port, omit water
***************************************************8
Herbed Pork Rib Roast
• Recipe by Frank Stitt
Frank Stitt, the chef and owner of Bottega and Highlands Bar and Grill in Birmingham, Alabama, adores this versatile cut of pork. It can be sliced into chops and cooked individually or roasted whole and carved at the table.
• ACTIVE: 10 MIN
• TOTAL TIME: 3 HRS 15 MIN
• SERVINGS: 6
INGREDIENTS
1. 3 garlic cloves, minced
2. 3 tablespoons extra-virgin olive oil
3. 1 tablespoon chopped thyme
4. 1 tablespoon chopped rosemary leaves
5. One 4-pound pork rib roast cut from the loin end, chine bone removed
6. Salt and freshly ground pepper
DIRECTIONS
1. In a small bowl, blend the garlic with the olive oil, thyme and rosemary. Rub the herb paste all over the pork roast and let stand at room temperature for 2 hours or refrigerate overnight.
2. Preheat the oven to 500°. Set the pork in a small roasting pan and season with salt and pepper. Roast the pork for 15 minutes, then reduce the oven temperature to 325°. Continue roasting the pork for 40 minutes longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 145°. Transfer the pork to a carving board and let stand for about 10 minutes. Cut between the ribs, transfer the chops to plates and serve.

SERVE WITH
Grits and grilled eggplant.
A creamy Chardonnay with hints of fruit and oak or a light-bodied red.

NOTES:

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clipped on: 10.09.2012 at 08:24 pm    last updated on: 10.09.2012 at 08:24 pm

RE: Your Greatest Hit Recipes for Leesa (Follow-Up #1)

posted by: Patris on 07.28.2005 at 08:46 am in Harvest Forum

Zabby, this is a great idea. There seem to be lots of us pretty new here. Give us all a chance to get some great new ideas and recipes. Thanks

Oven dried tomatoes

In large bowl combine:
1 cup Extra Virgin Olive Oil
1/4 cup Balsamic Vinegar
1 Tsp. Lemon juice
1/4 cup fresh chopped (or dried) Parsley
1 Tbl. chopped Rosemary
Dried Pepper flacks to your taste, oppt.
Salt & Pepper to taste

Leave skin on and cut tomatoes in to bite size pieces.
Take out any seeds.
Place tomatoes in the mixture and refrg. for at least 2 hours.
Set oven on lowest temp. Max. 200 degrees.
Take tomatoes out of mixture and spread on cookie sheet. It's OK if they touch.
They will need to Oven dry for about 14 to 16 hours. Size of pieces will determine time.
I put mine in about 7pm and get them out the next morning around 10:30am.

Amount of tomatoes is up to you.

You will not be able to stop eating them. I have put most of mine up in the freezer. They are especially wonderful in pasta dishes or salads.

Welcome Leesa and hope you enjoy.
Patris

NOTES:

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clipped on: 10.09.2012 at 08:22 pm    last updated on: 10.09.2012 at 08:22 pm

RE: What's For Dinner - #321 (Follow-Up #40)

posted by: hawk307 on 06.30.2011 at 09:26 pm in Cooking Forum

Haven't been on the WFD Post for a long while.
Guess everyone missed me ???

Not cooking enough these days.

It would take me an hour to comment on all the great food and Photo's , so I'll just say,
" I want to second everyones comments".
I did take note to one comment by,

Teresa nc.
" I can't wait to try them on a bed of greens, I have growing on my deck."

You should really bring the greens in the Kitchen and prepare them, properly.
LOL !!!

*******************************

I made the best Lasagna tonight, that I ever tasted.

Used a 9 1/2 X 14 inch Pyrex, spooned in some Spaghetti Sauce on the bottom.

Laid a layer of cooked Lasagna over that.

For the filling I used one lb. of Ricotta,
mixed with 2 eggs, 2 Tablespoons of Parsley and

a pinch of Basil and Parmesan.

This was mixed well and spooned over the Lasagna.

Then chopped Meatballs and Simmered Sausage was spread over that.

Another layer of Lasagna was placed over all this.

Chopped Provolone , Cheddar and Mozzarella, was spread on, With a sprinkle of Parmesan.

Then dotted with some Spaghetti Sauce and the remaining
Ricotta mix and some shredded Pizza Cheese.

Another layer of Lasagna was placed over this and a thin layer of Spaghetti Sauce on top.

Baked this mess for an hour at 325 degrees.

Now I can transform into a Couch Potato again.

LOU

NOTES:

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clipped on: 10.09.2012 at 08:19 pm    last updated on: 10.09.2012 at 08:20 pm

RE: Raised bed material help needed (Follow-Up #2)

posted by: TomPerrin on 01.11.2012 at 07:44 pm in Square Foot Gardening Forum

I have used Trex and Cedar. I found Trex heavy, expensive. Other than that, nothing wrong with it that I could see. However, I've grown to love my Cedar. It will last (almost) forever, resists rot, repels insects, is easy to work with. I bought cedar with honest dimensions, i.e. a full 1" wide by a full 7" deep. If you are going to use pine, I would use wood that is at least 2" wide. I don't think it's a good idea to add any contaminants to a vegetable garden, so for me painting is not only unnecessary, but expensive in time and money. Just plain raw wood is just fine. If you want pretty for out front, invest in Belgian Blocks at $2.50 each. But if you end up being like the rest of us, you will want to add squares as fast as you can, and that means doing them inexpensively whenever you can.

NOTES:

Also according to the SFG method, new beds are filled with 1/3 compost, 1/3 peat moss and 1/3 vermiculite. So you would need about 21.3 cubic feet of each of those materials to fill a 4x16 box 1 foot deep.
clipped on: 03.10.2012 at 02:17 pm    last updated on: 03.10.2012 at 02:18 pm

RE: Favorite hummus recipe? (Follow-Up #6)

posted by: publickman on 12.21.2011 at 04:38 pm in Cooking Forum

Here's my recipe:

Lars' Hummus

I like Hummus with a strong garlic flavor, and so you may want to use a bit less than I do, but I think it improves the flavor. The important thing to remember when you make hummus yourself is to use fresh or dried beans - never canned, as they always have a "can" flavor. If you must use canned garbanzos, make sure you rinse them thoroughly.

Ingredients

1/2 pound (1-1/3 c) dried garbanzo beans, (about 3 to 3-1/2 cups cooked)
1/2 cup lemon juice
3-4 large cloves of garlic (6 if small)
1/2 cup olive oil
1/4 cup toasted sesame seed oil
1/2 cup tahini (toasted, if available)
2 tsp salt
1/8 tsp cayenne
1-1/4 tsp freshly ground black pepper (or to taste)
1-2 tbsp water, if needed

Directions

Cook beans according to package instructions. I generally boil them for two minutes in a large pan, with triple height of water. Then I turn off the heat and soak for 1 hour covered and then wash them. Garbanzos will require about 2 hours to cook, after being soaked. To hasten cooking, you can add 1/4 tsp baking soda. After cooking, I rinse them twice with cold water to remove the cooking water.

Put the drained beans in a large food processor with the peeled garlic cloves (coarsely chopped) and the rest of the ingredients. Process until smooth. If it is too thick, thin with water, a tablespoon at a time.

It is difficult to find tahini made from toasted sesame seeds, and this is why I add the toasted sesame seed oil.

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

One of the main differences in my recipe is that I do NOT use cumin -- Greek hummus typically does not have it either. I find the flavor of cumin distracting in this dish and instead concentrate on the toasted sesame flavor. You can always take a certain portion of the hummus out and add a bit of cumin to it to see if you like it, but I advise against putting it in the whole batch - it limits your options.

Lars

NOTES:

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clipped on: 12.22.2011 at 09:20 pm    last updated on: 12.22.2011 at 09:20 pm

RE: What's For Dinner - #321 (Follow-Up #17)

posted by: rob333 on 06.21.2011 at 10:54 am in Cooking Forum

Actually Ann, the fajitas are an incredibly easy recipe. It's from Kikkoman, a maker of soy(a) sauce. It's 1 tablespoon of lime juice, 3 tablespoons of sauce, and 1 tablespoon of cilantro. Marinate for 30 minutes, flipping once and then seared in a pan. I usually squeeze a bit more lime juice over them at the end. After whatever vegetables you fry up. Very easy. I wouldn't change a thing, the epitome of fajita flavor.

:)

Nice looking rhubarb pudding cake!

NOTES:

Tequila Lime Chicken
clipped on: 07.03.2011 at 10:57 pm    last updated on: 07.03.2011 at 10:58 pm