Clippings by bluesky1

 Sort by: Last Updated Post Date Post Title Forum Name 

RE: Cookalong #25 --------- Cream Cheese (Follow-Up #33)

posted by: beanthere_dunthat on 04.10.2010 at 06:31 am in Cooking Forum

Is it just me, or do a lot of savory recipes with cream cheese in them seem retro? Some of the sweet ones, too. I remember a dessert the college cafeteria used to serve called Strawberry Pretzel. I haven't had it in years, and I'm not sure how I'd feel about it now, but back then I thought it was delicious. I won't post the recipe because everyone on the planet probably has it already. LOL!

Lpink, do you mean something like this from The Splendid Table? It is decadent. I don't much like tarragon, so I use dill or basil. I've also made it like an omelet with shredded chicken and minced broccoli with the cream cheese inside.

Luxury Scrambled Eggs with Cream Cheese and Spring Herbs
Serves 3 to 4

This is one place where a nonstick skillet makes life easier. Serve the eggs with a salad of tart greens (maybe the season's baby dandelions) and orange sections.

1 large whole scallion, thin sliced
1/2 tight-packed tablespoon curly parsley leaves, chopped
1/2 tight-packed tablespoon fresh basil or tarragon leaves, chopped
6 large eggs
2 tablespoons heavy cream
3 ounces cream cheese, cut into about 3/4-inch pieces
Salt and fresh-ground black pepper as needed
2 tablespoons butter

1. Combine the chopped herbs. In a medium bowl, use a fork to loosely combine the eggs and cream. Stir in cream cheese, the herbs, and a little salt and pepper. Eggs do not have to be completely blended.
2. In a 10-inch heavy nonstick skillet, melt the butter over medium heat. Add the eggs and stir with a spatula for a few seconds.
3. Lower heat to medium low and keep stirring, scraping up any egg sticking to the pan, for 3 minutes, or until large curds form. Eggs can be served almost wet, moist yet approaching firm (my preference), or quite firm. Serve hot.

The freshest organic eggs make a big difference in this recipe. Cash in on local farmers' food if you can.
For an extra-fancy presentation, borrow an old trick from French chef Michele Girard. Serve the eggs in their shells by carefully cutting away the top third of each shell, emptying out the egg, then sterilizing the shell in simmering water. Drain completely. Have egg cups handy. Stuff the hot eggs into the shells, mounding them high. Sprinkle with a little fresh herb for color and serve.


clipped on: 04.11.2010 at 11:18 am    last updated on: 04.11.2010 at 11:18 am

RE: About the Hash Brown Quiche..... (Follow-Up #6)

posted by: lakeguy35 on 03.19.2010 at 10:09 pm in Cooking Forum

I think this might be it. It was posted earlier this week and Annie mentioned it was the one they had in Chicago.

Hash Brown Quiche

3c frozen hash browns (Southern Style)
1 small onion, diced
1/3 c butter, melted
1 cooked ham steak, diced
8oz swiss cheese, grated
8oz muenster cheese, grated
2-1/4c milk or cream
6 eggs
Salt to taste

Preheat oven to 425F. Mix together hash browns and onion
Press into 9x13 pan . Drizzle with melted butter. Bake 25-35 minutes until golden

Reduce oven temperature to 325F. Toss together ham and cheeses, place into hot crust. Mix milk, eggs and salt and pour into crust. Bake uncovered for 50 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving.

I've made one that Woodie has posted too but can't find it on this computer. It used Tator Tots for the crust. Very good as I'm sure this one is too. I love these casseroles for breakfast or dinner for a crowd. My group has been known to toss them in the oven after a night of too much fun for a late night/early morning food fix.



clipped on: 03.22.2010 at 02:59 pm    last updated on: 03.22.2010 at 02:59 pm

RE: Roasting Turkey Breast Instead Of The Whole Bird - How? (Follow-Up #4)

posted by: canarybird on 11.14.2009 at 04:42 am in Cooking Forum

I don't brine as we keep to low salt but I have cooked a turkey breast instead of a whole turkey. It was moist and delicious.
We buy it here without skin, but you would brown the skin after removing the foil in step 6 below. Here's how I prepared and cooked it.

Apricot & Herb Glazed Turkey Breast
Posted by Canarybird (My Page) on Mon, Jan 2, 06 at 16:12

I was feeling under the weather with the flu one Christmas and as there were just the two of us for Christmas dinner I made a change
and instead of buying a whole turkey, I bought a whole breast, which I roasted with an orange, onion, jam and thyme glaze.

Here it is before going in the oven:

The results came out so tender and juicy that even I was surprised. I made a quick dressing which I cooked alongside in a separate dish and made a gravy from deglazing the pan with the vegetable water and a little help from a teaspoon each of Bisto gravy granules, Knorr dry onion soup, cornstarch and an Avecrem chicken stock cube. Served with brussels sprouts, peas, carrots, mashed potatoes and gravy.

Apricot & Herb Glazed Turkey Breast


2 TBS sugarless apricot jam
1 heaping TBS dried thyme + a little more for sprinkling on top
1 teasp garlic powder
fresh ground black pepper
2 TBS runny honey
2 TBS butter

1 orange
1 onion cut into 8ths

Turkey breast weighing 1.360 kg (slightly under 3 lbs)

1. Preheat oven to 350F (I used 325F in my fan oven)

2. In small bowl, mix the jam, thyme and garlic powder to a paste. Spread all over the turkey breast.

3. Cut orange in half and squeeze some of the juice over the turkey, then cut orange into slices and arrange under and on top along with the slices of onion.

4. Cut butter into pieces and dot all over and under breast, then drizzle honey over all.

5. Grind black pepper over top and sprinkle on a little more dried thyme.

6. Cover with foil and roast 1 hour, then remove foil, baste once with juices and butter in pan and roast for another half hour (without foil) or until a thermometer inserted in thickest part of breast reads 170F.

7. Serve with turkey dressing, cranberry sauce and gravy.




clipped on: 11.23.2009 at 02:45 pm    last updated on: 11.23.2009 at 02:45 pm

summer torte

posted by: jojoco on 07.04.2009 at 12:08 pm in Cooking Forum



This is, without question, one of my all time favorite recipes. It is also one of the easiest recipes I've ever made. It originally was printed in the New York Times on Labor Day, in 1981. For many years it would run on that same day and always heralded the end of summer. One year, in the '90's, the recipe was accompanied by a plea from the NYT to clip and save as it would not be run again in the paper. Thank goodness for the internet. It is not too sweet and freezes beautifully.

Summer Torte by Marion Burros

1 stick butter, softened (I always use unsalted)
3/4 cup sugar
1 cup flour; sifted
1 tsp baking powder
2 eggs
pinch of salt
fruit of choice; sliced into wedges (I used about 7 plums. Peaches, nectarines,strawberries all work great and in combination)
cinnamon sugar for top

Preheat oven to 350. Cream butter and add sugar. Beat well. Add eggs and beat. Mix together flour, baking powder and salt. Add to batter. Mix. Spoon globs to greased 9 or 10 inch springform. Use a knife to spread batter to cover entire pan. Arrange fruit on top. Sprinkle with cinnamon sugar (amount depends on the sweetness of the fruit).
Bake for 45 min.


clipped on: 08.02.2009 at 12:43 pm    last updated on: 08.02.2009 at 12:43 pm

RE: creamy mushroom soup (Follow-Up #1)

posted by: ann_t on 06.24.2009 at 09:31 am in Cooking Forum

I've posted this recipe a number of times in the past. Not sure if it is the one you are looking for or not.


Home Cookin Chapter: Recipes From Thibeault's Table

Mushroom - Cream Of Mushroom Soup
2 to 3 cups Sliced mushrooms
1 large shallot minced
1 garlic clove minced
3 to 4 tablespoons butter
2 tablespoons flour.
1 sprig of fresh thyme
1/4 - 1/2 teaspoon dried tarragon (optional)
3 to 4 tablespoons flour
2 to 4 cups chicken broth
1 to 2 cups milk or use cream for a richer soup (depending on how thick you like your soup)

. Saute sliced mushrooms in butter, add shallot, cook for a few minutes
being careful not to brown the shallots. Add the minced garlic and
saute for one minute. Add a couple of tablespoons of flour and saute
for a couple of minutes. Add the chicken broth and fresh thyme, bring
to a boil and then simmer for 20 minutes. Add the cream or milk and
simmer for a few more minutes.

Optional - Coarsely puree soup with a stick blender.


clipped on: 06.29.2009 at 02:14 pm    last updated on: 06.29.2009 at 02:14 pm

RE: Balsamic Vinegar (Follow-Up #4)

posted by: canarybird on 05.11.2009 at 06:16 pm in Cooking Forum

This dressing is out of this world. I copied it and the salad after tasting it in a restaurant.


baby spinach & ruby-edged lettuce for 4 servings*

For 1 1/2 cups dressing, enough for 4 salad servings:

3/4 cup fresh squeezed orange juice
2 TBS balsamic vinegar
1 TBS red wine vinegar
3 TBS grated orange peel
2 teasp brown sugar
1 teasp ground cumin
1/2 cup extra virgin olive oil
salt & pepper to taste


2 TBS sultana raisins
2 TBS pinenuts
3 strips of bacon, diced

1. Fry bacon bits until crisp. Drain on paper and put aside.
2. Put into a blender the orange juice and zest, the two vinegars, brown sugar and cumin and blend for a few moments.
3. Slowly add the olive oil while blending, then salt & pepper to taste
4. Put half the dressing into your salad bowl and add all the greens, mixing and turning with two large spoons until greens are well coated
5. Mix in the pine nuts, raisins and bacon bits
6. Pile onto serving plates and drizzle a little more dressing on top.

* Also good is spinach with red onion rings and mandarin orange slices.



clipped on: 05.12.2009 at 07:43 pm    last updated on: 05.12.2009 at 07:43 pm

RE: Favorite family recipe? (Follow-Up #16)

posted by: Anne (Guest) on 04.07.2001 at 11:26 pm in Once-a-Week Cooking Forum

This is a recipe that my family literally will fight over. It makes a delicious gravy (what they fight over) and absolutely nothing to making it.I double the recipe and there is still none left at the end of the meal.

No Peek Casserole

2 lbs stew meat ( i use 3 lbs)
1 can Campbell's Chicken Mushroom Soup
1/2 cup Gingerale
1 pkg Lipton Onion Soup Mix
1 4 oz jar mushrooms, drained (optional)

Preheat oven to 300. Comebine ALL ingredients (DO NOT brown meat and DO NOT dilute soup with water) together. Mix well. It will be lumpy before it's cooked. Pour into a casserole dish and cover. Bake 2 1/2 to 3 hours. DON't PEEK!! Serve over pasta, rice or mashed potatoe's. The smell as it's cooking is WONDERFUL


clipped on: 03.04.2009 at 12:29 pm    last updated on: 03.04.2009 at 12:29 pm