Clippings by dlynn

 Sort by: Last Updated Post Date Post Title Forum Name 

RE: making mozzarella (Follow-Up #2)

posted by: sleevendog on 07.16.2013 at 09:57 am in Cooking Forum

It is not that easy the first time, or two. We tossed the first batch (i got creeped out, lol)
"this can't be right?!, it looks weird, ew"
I was determined and glad i stuck it out. Now looking at fetta but not sure of my patience for that one. I'm satisfied with mozzarella and with my dad visiting soon, it will be fun to make a warm batch or two for him.
The NewEngland cheese co. has a good video. Also sells the kits and amazon has all necessary supplies. (just need rennet and citric acid)
I watched a few on y-tube. One is a couple gals getting a bit drunk and totally messed up the process and it still came out fine...

Here is a link that might be useful: mozzarella making


clipped on: 08.24.2013 at 02:05 am    last updated on: 08.24.2013 at 02:06 am

RE: Need suggestions for cooking main dishes for my parents (Follow-Up #23)

posted by: pkguy on 04.13.2013 at 01:24 pm in Cooking Forum

Here's the Unicorn Pub Shepherd's pie recipe

1-2 lb lean ground beef 1 cup diced onion
1 cup diced carrots 1 cup diced celery
1.5 cups fresh or frozen corn
2 cloves of garlic minced
salt & pepper to taste
1/2 tsp nutmeg
8 oz beef broth
2 Tbsp butter mixed with 2 Tbsp flour
2 lb potatoes, cooked and mashed

Cook ground beef in frying pan til brown
Add onion, carrots, celery, garlic, salt, pepper and nutmeg

Lower heat and cook for 10 min or until veggies are wilted.

Add beef broth, bring to boil.
Stir in enough of the butter/four roux to make a thick gravy to bind the filling.

Pour in a large shallow baking pan and cool.
The filling should be about 1.5 inches deep

Make mashed potatoes. However you like them

Cover the meat mixture in the pan with the corn and top with the hot mashed potatoes

Smooth evenly and brush with butter

Bake at 325 for 35-45 minutes. Serves 6.


clipped on: 04.22.2013 at 09:24 am    last updated on: 04.22.2013 at 09:24 am

RE: Do you have a favorite appetizer/side thas has veggies? (Follow-Up #28)

posted by: arabellamiller on 12.29.2012 at 02:49 pm in Cooking Forum

How nice! I love a party that I'm not hosting. :)

I'd also recommend staying away from the heavily fried stuff, particularly anything deep fried. It's a personal preference, but I like my veggie sides to be light.

You have lots of great suggestions from which to chose, and after seeing your past posts I'm certain whatever you make will be delicious, but here are a few more:

Moroccan Carrot salad (I love this one, and I make it in my Actifry with just a bit of coconut oil instead of olive)
1 kg carrots
80 ml olive oil, plus extra for finishing
1 medium onion, finely chopped
1 tsp caster sugar
3 garlic cloves, crushed
2 medium green chillies, finely chopped � I�ve used red ones
1 spring onion, finely chopped
1/8 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp ground coriander
3/4 tsp cinnamon
1 tsp sweet paprika
1 tsp ground cumin
1 tbsp white wine vinegar
1 tbsp chopped preserved lemon skin
40 g chopped fresh coriander, plus extra to garnish
120 ml Greek yoghurt, optional
Peel the carrots and cut them, depending on their size, into cylinders or semi circles 1cm thick; all pieces should end up roughly the same size. Place in a large saucepan and cover with salted water. Bring to the boil, then turn down the heat and simmer for about 10 minutes or until tender but still crunchy. Drain in a colander and leave to dry out.
Heat the oil in a large pan and saut� the onion for 12 minutes on a medium heat until soft and slightly brown. Add the cooked carrots to the onions, followed by all the remaining ingredients, apart from the fresh coriander and yoghurt. Remove from the heat. Season liberally with salt, stir well and leave to cool.
Before serving, stir in the coriander, taste and adjust the seasoning if necessary. Optional: serve with a few dollops of yoghurt.

My other go-to veg side is to layer roasted vegetables in a trifle bowl. I start with raw spinach, then add roasted beets, cauliflower, zucchini, eggplant... really anything I have. The layers look very pretty and you can top with some walnuts and goat cheese, or serve the nuts and cheese on the side with a light vinagrette for guests to add on their own. I stay away from dairy and I don't like my salad pre-dressed, so I always serve this way.

And I'll post a link to Crispy baked parm green beans. I haven't made this yet, but it's on my to try list for the Actifry.


Here is a link that might be useful: parm green beans


clipped on: 12.30.2012 at 12:40 am    last updated on: 12.30.2012 at 12:41 am

RE: Favorite quiche recipe (Follow-Up #14)

posted by: doucanoe on 03.07.2010 at 11:22 am in Cooking Forum

I can vouch for Sharon's salmon quiche, too! YUM!

Here is one I made for the Chicago get-together last weekend. It was a recipe that Sue posted several years ago and I have been making it ever since!

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

(Posted by Sue)

Here is another favorite. I have no clue where I got this recipe, tho.

Two in One Quiche
Pie crust for one-crust pie
1 lb fresh spinach, washed
1 medium shallot, peeled and chopped
1 T butter
1/4 c chopped red pepper
1-1/2 c shredded swiss cheese
2 T flour
6 eggs
1 c half-n-half
1/2 tsp salt
1/4 tsp pepper
1/8 tsp ground nutmeg
Prepare pie crust. Preheat oven to 425F. Pierce bottom and sides of crust with fork about 40 times. Bake crust 10 minutes, cool.
Reduce oven temp to 350F. Remove stems from spinach leaves, discard (I don't bother with this, stems are edible). To blanch spinach, heat 1 quart of salted water in a 2-qt saucepan over high heat. Bring to a boil. Add spinach, return to boil and cook 2-3 minutes or until spinach is crisp-tender. Drain and immediately plunge into cold water. Drain spinach in colander and let stand until cool enough to handle. Squeeze to remove excess moisture, then finely chop. (You could also use frozen spinach, thawed and squeezed dry.)
Melt butter in small skillet over medium-high heat. Add shallot and red pepper. Cook and stir 5 minutes or until tender. Combine shallot, pepper and spinach.
Combine cheese and flour in medium bowl. Beat together eggs and half-n-half, salt, pepper and nutmeg in large bowl until combined. Combine spinach mixture and cheese mixture, place into prepared pie crust. Pour egg mixture over all. Bake 40-50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
Variation: Substitute 1 lb fresh broccoli for spinach, cheddar for the swiss and ground red pepper for the nutmeg. Cut broccoli into florets, proceed as directed.



clipped on: 11.30.2012 at 02:05 am    last updated on: 11.30.2012 at 02:06 am

RE: Need Recipe for Amuse Bouche with Blue Cheese (Follow-Up #3)

posted by: caliloo on 11.14.2012 at 08:48 pm in Cooking Forum

I've made these several times... and I think I got the recipe here. Do they sound familiar?


Blue Cheese Truffles
4 ounces cream cheese, softened
1 (4-oz.) container crumbled Gorgonzola cheese
2 teaspoons finely chopped onion
1/2 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
1/2 cup cooked and crumbled bacon $

Apple pear slices Grapes

1. Beat first 5 ingredients at medium speed with an electric mixer until well combined. Cover tightly, and chill at least 1 hour or until firm (can chill up to 3 days).
2. Roll cheese mixture into 3/4-inch-round balls. Roll each ball in bacon. Serve immediately, or cover and chill until ready to serve. If chilled, let stand 30 minutes before serving. Serve with apple and pear slices and grapes.


clipped on: 11.14.2012 at 10:52 pm    last updated on: 11.14.2012 at 10:52 pm

RE: Pumpkin or Squash Appetizers? (Follow-Up #1)

posted by: olychick on 11.11.2012 at 11:17 pm in Cooking Forum

I posted this in another thread recently; it's really good and great served in a pumpkin:

Spicy Pumpkin Hummus

Adapted from LCBO Food & Drink, Autumn 2011 issue

Makes about 2 ½ cups of hummus


1 can chickpeas, rinsed and drained
3 garlic cloves, minced
3 tablespoons lemon juice
2 tablespoons water
3 tablespoons tahini
1/2 cup canned pure pumpkin (not pumpkin pie filling)
1 teaspoon cumin
3/4 teaspoon salt
1/4 teaspoon cayenne pepper or to taste
3 tablespoons olive oil


Place chickpeas, garlic cloves, lemon juice, water, and tahini in a food processor and blend until smooth. Add pumpkin and seasonings and blend until well incorporated. With the motor running, drizzle in olive oil until blended.
Taste, and adjust any seasonings to your taste (I added a bit more lemon juice, salt, and cayenne).

Here is a link that might be useful: Pumpkin hummus


clipped on: 11.12.2012 at 01:21 am    last updated on: 11.12.2012 at 01:21 am

RE: Chicken enchiladas with a verde (green) sauce? (Follow-Up #3)

posted by: ann_t on 05.12.2012 at 02:03 pm in Cooking Forum

LPink, I have two recipes that I use - either might work for you. I've tried many over the years, and these two are my favourites. Helps if you make or have access to homemade corn tortillas.

Deluxe Chicken Enchiladas

Source: Barbara Hansen's Mexican Cookery

2 whole chicken breasts
chicken broth
1/2 small onion
1 bay leaf
8 peppercorns
garlic clove

1/2 medium onion chopped
3 tablespoons grated parmesan cheese
1 cup shredded Monterey Jack Cheese
1 4 oz can green chilies

1 13 oz can tomatillos, drained
1/4 cup cilantro leaves
3/4 cup whipping cream
1 egg

1/4 cup lard or oil
8 corn tortillas

1 cup cheddar or Monterey Jack Cheese
1 cup sour cream
black olives
Place chicken in large pot and cover with chicken broth. Add onion, bay leaf, peppercorns and salt. Simmer until tender. Let cool in broth. Remove chicken and save broth for another use.

Shred or cut chicken in to smaller pieces. Add chopped onion, Parmesan cheese and Monterey Jack Cheese. Taste and add salt if needed. Set aside.

IN a blender or processor, combine green chilies, tomatillos, cilantro, whipping cream and egg and blend until smooth. Add salt and pepper to taste. Set aside.

Preheat oven to 375 degrees F.

Heat lard in small skillet. With tongs, carefully place one tortilla at a time in hot lard. Hold for 3 to 5 seconds and drain on paper towels. You want the tortillas to be softened but not crisp. Place some of the chicken mixture on the tortilla and roll tightly. Place seam-side down in a baking dish.

Pour cream mixture over the Enchiladas and sprinkle evenly with 1 cup of cheddar or Monterey cheese. Bake about 20 minutes or until heated through and bubbly.

Serve with sour cream, guacamole, lettuce and olives.
Stacked Enchiladas -Ann T

Source: Southwest Cookbook
Here is the recipe Helene for the Stacked Enchiladas. I see no reason why you couldn't layer these over lapping in a lasagna pan and then slice to serve. You will have to double the ingredients for the sauce as well as the fillings.

Vegetable oil for frying
12 corn tortillas (6 inches)
1 1/2 cups (12 fl ounces) green Chili Sauce (recipe on page 195)
2 cups (8 ounces) grated Monterey Jack or Cheddar Cheese
3/4 cups finely chopped onion

Preheat oven to 350�F. Pour vegetable oil into a medium , heavy skilled to depth of 1/2 inch. Heat the oil over medium high heat to 375�F, or until a strip of tortilla browns in 60 seconds. Soften the tortillas, one at a time, for about 5 seconds per side in the hot oil and drain on paper towels.

Heat the green chili sauce in a shallow pan and dip each softened tortilla into the sauce. Place 1 coated tortilla on an oven proof plate and top with 1 tablespoons green cili sauce, 2 tablespoons grated cheese and 1 tablespoon chopped onion; repeat twice so that 1 serving contains 3 layered tortillas. Repeat with the remaining ingredients to make 4 tortilla stacks. Bake the stacks for 3 to 5 minutes, or until the cheese melts.

NOTE: Add cooked chicken and or pinto or black beans between layers.

Green Chili Sauce
1 Jalapeno chili seeded and diced
1 garlic clove crushed
1/4 cup chopped green onions
4 tomatillos, husked and diced (or use canned)
1 1/2 cups chicken stock
2 new Mexico green or Anaheim chilies, roasted, peeled, cored, seeded and diced.
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon heavy cream
salt and freshly ground pepper to taste

In a medium saucepan, place the jalapeno , garlic, green onions, tomatillos and chicken stock. Bring to a boil over medium-high heat' reduce heat and simmer until theliquid is reduced to about 1 cup about 15 to 20 minutes.
Pour the chicken stock misture into a blender or food processor.
Add the Anaheim chilies, cilantrol and lime juice; puree until smooth. Add salt and pepper. Add the cream and mix again. Serve warm. Keep 1 to 2 days refrigerated.

Servings: 4


clipped on: 10.23.2012 at 06:00 pm    last updated on: 10.23.2012 at 06:00 pm

RE: The Worst Pies In London (Follow-Up #16)

posted by: ruthanna on 10.20.2012 at 11:16 pm in Cooking Forum

The good news is that I have the filling recipe that I copied from the cookbook - Shakespeare's Kitchen: Renaissance Recipes For The Contemporary Cook by Francine Segan - while I had it checked out from the library. The bad news is that I didn't copy the recipe for the Renaissance Dough because I had fresh lard on hand from the butcher and was sure a regular lard dough would work OK.

Ever since I watched my neighbor Mrs. Canale sprinkle brown sugar mixed with nutmeg over chicken pieces baked with olive oil and rosemary for the last 15 minutes of roasting, I have loved the flavor combination of sweet and savory. Fruits or what are considered "baking" spices married with meat, poultry or seafood is my favorite flavor profile so I thought the beef purses would be good. I made half a recipe as a test run and with the overnight marinating, the rosemary was too overpowering. I reduced it and didn't grind it for the party batch and the majority of the guests liked them.

When DH requested them again, I used 1/2 tsp. of snipped fresh rosemary but the dried seemed to blend better with the rest of the filling.

BEEF PURSES - 8 servings (24 pies)

8 ounces ground round or ground sirloin
1/4 tsp. ground rosemary *
1/3 cup currants
6 pitted dates, finely chopped
1 Tbs. finely chopped candied ginger
1/4 tsp. ground cinnamon
1/4 tsp. freshly ground nutmeg
2 Tbs. light brown sugar
1/2 tsp. salt
Pinch of freshly ground black pepper

1/2 recipe of Renaissance Dough **
1 large egg, beaten

Place all ingredients except dough and egg in a bowl and mix well. Refrigerate at least 6 hours or overnight. Remove the meat mixture from the refrigerator 1 hour before baking.

Preheat the oven to 350. Roll out the dough 1/8 inch thick on a floured work. Using a 3 inch round ring cutter, cut out 24 dough circles. Place 1 1/2 Tbs. of the meat mixture on each circle, fold in half, and pinch the edges to seal. Brush the purses with beaten egg and place on a well-greased nonstick baking sheet.*** Bake for 15 minutes, or until golden brown.

* Used 1/8 tsp. crumbled (not ground) dried rosemary
** Used a standard lard pastry of 2 1/4 cups flour, 1 tsp. salt, 3/4 cup lard and 1/4 cup ice water.
*** Used parchment paper.


clipped on: 10.22.2012 at 01:35 am    last updated on: 10.22.2012 at 01:35 am

RE: Need idea for a potato side (Follow-Up #5)

posted by: barnmom on 04.27.2012 at 06:54 pm in Cooking Forum

I like this one. Easy, surprisingly tasty, makes a lot, can be made ahead, and keeps at room temperature.

Potatoes Fontecchio
From the Silver Palate Good Times cookbook.

5 1/2 pounds red new potatoes

8 cloves garlic, finely minced

1 1/2 cups best quality olive oil

1 large or 2 small bunches fresh mint, stems removed, leaves finely chopped

2 tablespoons coarse (kosher) salt

Freshly ground black pepper, to taste

Preheat oven to 350.

Scrub the potatoes and prick each one about 6 times with a fork (this may take longer than you think!). Place in a shallow roasting pan and roast for 2 hours. Cut each potato in half.

Toss the potatoes with the garlic, oil, mint, salt and pepper to taste in a large bowl. Let stand for 30 minutes before serving.

Serves at least 8.


clipped on: 04.28.2012 at 04:14 am    last updated on: 04.28.2012 at 04:14 am

RE: Recipe for make ahead entree for guests (Follow-Up #13)

posted by: lpinkmountain on 01.16.2012 at 06:43 am in Cooking Forum

Well, when I've served the slow cooked shredded beef to my students, I just put out sour cream, salsa avocados, a bag of salad lettuce, a box of cherry tomatoes and a pepper and maybe a red onion and let them cut up their own stuff, kind of a bonding experience for them, lol! But yeah, beef might be a little too rich for that time of night, I wasn't thinking about time, just ease.

At that time of night I might just like some soup and crackers! Or yeah, nuke up some kind of casserole thingie. I do that all the time, I never feel like making a fresh dinner at the end of my long commute day!

If you don't do chicken in the baked ziti, there are tons of easy peasy chicken dishes to make in the crockpot. I make many versions of Moroccan chicken which is great to serve over leftover rice.

This is basically my coleslaw recipe, except I often use purple cabbage for it, and scallions instead of red onions. It's from Bobby Flay. If you made this ahead, you wouldn't need much in the way of condiments for the tacos!

Coleslaw with Cumin Lime Dressing from Bobby Flay for the Food Network
1/3 cup fresh lime juice
1/2 teaspoon ground cumin
2 cloves garlic, chopped
Few dashes Bobby Flay's Hot Sauce, or your favorite
1/2 cup olive oil
Place all ingredients in a blender and blend until smooth.

3 carrots, peeled and shredded
1 medium head green cabbage, shredded
1 red bell pepper, julienned
1 red onion, thinly sliced
1/2 cup chopped fresh cilantro
Salt and pepper
Combine all ingredients in a large bowl, toss with the dressing and season with salt and pepper, to taste.

Note: I don't know if I follow the dressing measurments exactly as written here. I just add the ingredients to my own taste to make up the dressing.


clipped on: 01.16.2012 at 12:50 pm    last updated on: 01.16.2012 at 12:50 pm

Really easy and tasty cole slaw

posted by: gina_w on 12.08.2011 at 05:41 pm in Cooking Forum

I made this last night with half a head of cabbage I had in the fridge, and it was surprisingly yummy. I don't measure stuff, so my measurements below are guesses.

Gina's POOF cole slaw

- Half head of cabbage, shredded, tough spines removed
- 2 medium carrots, grated (I used a large Microplane)
- half a large Fuji apple, sliced into small strips or dice
- handful of golden raisins (if using black raisins I would soak them to soften up a bit)
- tsp fresh grated ginger
- tsp honey
- T olive oil
- T red wine vinegar
- tsp rice vinegar
- salt & fresh ground black pepper to taste

Toss everything together and let sit for 10-15 minutes, then toss again and serve.


clipped on: 12.10.2011 at 02:03 pm    last updated on: 12.10.2011 at 02:03 pm

Hot seafood salad for you to try

posted by: caminnc on 12.08.2011 at 08:52 am in Cooking Forum

This is my all time favorite holiday recipe. I thought I would share it with you. I usually fix this for a dinner party. Because it is very rich I serve it as a side dish or first course with beef tenderloin. It's so good. I hope some of you will try it. The original recipe is from Southern Living 1980 Cookbook.

Hot Seafood Salad

1/2 pound scallops, coarsely chopped (about 1 cup)
1/2 pound small shrimp, peeled and deveined (about 1 cup)
1 cup dry white wine
2 cups (5 1/2 ounces) sliced fresh mushrooms
1 tablespoon butter or margarine, melted
1 (8-ounce) carton commercial sour cream
1 cup chopped celery
1/4 cup sliced almonds, toasted
1/4 (1-ounce) crumbled blue cheese
1/4 cup chopped green pepper
2 tablespoons minced onion
1 to 2 tablespoons lemon juice
1 teaspoon salt
1/2 cup seasoned dry breadcrumbs
2 tablespoons butter or margarine, melted
Lemon wedges

Rinse scallops and shrimp.

Combine scallops, shrimp and wine in a saucepan; simmer 3 minutes. Drain.

Saute mushrooms in 1 tablespoon butter 2 to 3 minutes or just until tender.

Combine scallops, shrimp, mushrooms, sour cream, celery, almonds, cheese, green pepper, onion, lemon juice, and salt; stir well. Spoon scallop mixture into 6 (10-ounce) custard cups or other individual serving dishes.

Combine breadcrumbs and remaining butter, stirring well.
Sprinkle breadcrumbs over scallop mixture.

Bake at 300 for 10 to 15 minutes.

Garnish with lemon wedges. Yield: 6 servings.


clipped on: 12.10.2011 at 02:02 pm    last updated on: 12.10.2011 at 02:02 pm

RE: Anyone 'do' Fondue?? (Follow-Up #8)

posted by: chase on 11.05.2011 at 05:07 pm in Cooking Forum

We really enjoy a cheese fondue several times during the winter months. In front of a warm fire with snow all around! Perfect!

This is my very favourite recipe and the Kirch is a must! Although it only calls for bread as a dipper we also enjoy, parboiled or steamed broccoli, cauliflower, asparagus and mini potatoes....but the bread is my favourite!

Can't wait for our first of the winter!

Cheese Fondue


2 Tbl cornstarch or potato flour
1/4 Cup kirsch (cherry brandy)
1 Clove garlic
1 1/2 Cup dry, white wine
12 ounces shredded Emmentaler cheese
12 ounces shredded Gruyere cheese
1/4 Tsp white pepper
1/4 Tsp nutmeg

Combine the cornstarch and kirsch. Set aside. Slice the garlic in half lengthwise and rub the cut side over the inside of a medium, heavy saucepan. Discard the garlic. Pour the wine into the saucepan and bring it to a boil over a medium-high heat. Immediately reduce the heat to low. Add the cheese to the wine by handfuls and stir slowly until the cheese is just melted. (Stirring in a figure-8 or zigzag motion prevents the cheese from clumping.) Stir in the cornstarch mixture, pepper, and nutmeg. Simmer for two or three minutes until it begins to thicken, but do not let it boil. Transfer to a warmed ceramic fondue pot and serve immediately. Keep warm over a very low flame.

This original/traditional cheese fondue recipe is still best served with the original dipper; serve with 2 to 3 loaves of crusty French bread, cut into 1 cubes. Serves 6.


clipped on: 11.09.2011 at 02:07 am    last updated on: 11.09.2011 at 02:07 am

RE: Green bean casserole, and cream of mushroom soup (Follow-Up #4)

posted by: dees_1 on 09.26.2011 at 10:07 am in Cooking Forum

I'm only putting in the "soup" part of the recipe. I got this quite a few years ago from CI/ATK website and can't find it anywhere. There is a different version in the cookbooks but it's nothing like this. I'm warning you now; if you taste it, you may not make the casserole. I sometimes make the soup for us because it's soooo good!

Soup part for Green Bean Casserole:

one-half ounce dried porcini mushrooms
6 tablespoons unsaled butter
1 mediun onion, minced
3 medium garlic cloves, minced (about 1 tablespoon)
12 ounces whie button mushrooms, sliced one quarter inch thick
12 ounces cremini mushrooms, slices one quarter inch thick
2 tablespoons minced fresh thyme
one teaspoon salt
one quarter teaspoon ground black pepper
2 tablespoons all purpose flout
1 cup chicken broth
2 cups heavy cream

Rehydrate porcinis in one half cup hot water (microwave on high for 30 seconds, cover and let steep 5 minutes or so). Strain the liquid (reserve) and mince. Set aside.

Melt butter in a large skillet over med-high heat. Add onion, garlic, fresh mushrooms and cook until mushrooms release their moisture. Add porcinis, soaking liquid, thyme 1 teaspoon salt, pepper and cook until all mushrooms are tender and liquid is reduced to 2 tablespoons. Add flour; cook for 1 minute. Stir in chicken broth until smooth and reduce heat to medium. Stir in cream and simmer gently until sauce has consistency of dense soup, about 15 minutes.


clipped on: 09.26.2011 at 10:22 am    last updated on: 09.26.2011 at 10:22 am

RE: Your Favorite Sangria recipe.... (Follow-Up #13)

posted by: gellchom on 07.20.2011 at 05:55 pm in Cooking Forum

My absolute favorite is based very closely on a recipe from LucyL here on the cooking forum years ago. I only modified it a tiny bit, mostly by using peach brandy.

This recipe has made us VERY popular. :-) We served it a few years ago at our 25th anniversary, and we're serving it again (the only drink besides beer and wine) at Thing One's upcoming rehearsal dinner. It's always a huge hit. It is so refreshing on a hot summer day, and it packs a bigger wallop than you'd guess. I get a lot of requests for the recipe, and I've even had people even ask if I will make some so they can come over for a glass. Yes, really -- it's that wonderful.

We don't drink OJ, so I keep 1-cup bags of both the OJ and pineapple juice in the freezer and plunk it right into the pitcher frozen; helps the chilling and makes it really convenient.

Sometimes I eat some of the leftover macerated fruit for breakfast, and it's delishush, and I shcarshly feel (hic!) it at all.

White Peach Sangria
1 bottle white wine (any kind)
3 ounces peach brandy
2 ounces triple sec
1 cup orange juice
1 cup pineapple juice
2 ounces simple syrup (equal parts sugar and water brought to a boil for 2 minutes in a small saucepan) and cooled.
1 peach, cut up & pureed in blender w/the simple syrup
Fresh sliced or chopped peach, orange, and apple - one each per pitcher -- no need to peel peach or apple

Place all ingredients in a pitcher and stir to mix.

Refrigerate at least 8 hours or up to 48 hours. Serve over LOTS of ice.


clipped on: 07.20.2011 at 11:08 pm    last updated on: 07.20.2011 at 11:08 pm

2 New (for me) and Successful Zucchini Recipes

posted by: donna_loomis on 07.16.2011 at 10:45 pm in Cooking Forum

My zucchini plants are now in full production and DH asked me to find something new to do with them. He's not a big fan anyway and about the only way he has eaten them that he likes is (1) sauteed with tomatoes and topped with cheese and (2) zucchini chocolate brownies. So I did a search today and found Zucchini Pizza Casserole and Zucchini Cobbler. Both were big hits tonight. The cobbler really does taste like it was made with apples. Just thought I'd share.

Here is a link that might be useful: Zucchini Cobbler


clipped on: 07.16.2011 at 11:37 pm    last updated on: 07.16.2011 at 11:37 pm

RE: And tomatoes..... (Follow-Up #5)

posted by: annie1992 on 07.12.2011 at 09:16 am in Cooking Forum

Thanks, stuartwanda. some of my grasshoppers here are big and look like that brown "Eastern" grasshopper, but I don't really have a lot of grasshoppers here at all. I'm battling box elder bugs and those blasted Japanese beetles.

Lee, the Sriracha pickles are easy. The recipe calls for cucumbers, but I use small zucchini if I don't have a cucumber. Elery likes them on sandwiches. I just mix a cup of white or cider vinegar with 2 cups of sugar, 3 tablespoons of sriracha, a teaspoon of celery seed. Add half a thinly sliced red onion and enough sliced cucumber to fill the bowl but still be covered in brine. Let it sit overnight in the refrigerator. They aren't even too spicy for me, and I reuse the brine another time or so when we eat the pickles.

I planted eggplant too, six of them, and they are just now getting buds, so don't give up hope on it!



clipped on: 07.14.2011 at 02:34 am    last updated on: 07.14.2011 at 02:34 am

RE: How to fix pulled pork (Follow-Up #5)

posted by: georgysmom on 07.11.2011 at 08:47 pm in Cooking Forum

I've been married 52 years and have never made pulled pork until tonight. I'm not that crazy about it and DH doesn't like it at all. This was delicious!

6Lb. Boston butt roast
4 cloves garlic, minced
2 tsp. seasoned salt
2 tsp. black pepper
1/8 tsp. cayenne pepper
1 onion, chopped

Mix garlic and seasonings together, rub on roast. Place roast in Dutch oven, fill half way with water. Add onion. Bring to boil, reduce to simmer. Cook 3 - 4 hours or until meat falls off bone. Remove from pot and shred with two forks. Or, as I did, Put in slow cooker, add about a cup or cup and a half of water and cook on low 8 hours. I would turn once half way through. Shred meat and empty water from cooker. Add 3 Cups barbecue sauce. Recipe follows:

Big Al's BQ sauce (All recipes)

2 C. ketchup
2 cups tomato sauce
1 1/4 cup brown sugar
1 1/4 cup red wine vinegar
1/2 c. unsulphured molasses
4 tsp. hickory-flavored liquid smoke
2 T. butter
1/2 tsp garlic powder
1/2 tsp. onion powder
1/4 tsp. chili powder
1 tsp. paprika
1/2 tsp. celery seed
1/4 tsp cinnamon
1/2 tsp. cayenne pepper
1 tsp. salt
1 tsp. black pepper

In large saucepan over medium heat, mix ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Add seasonings. Reduce heat to low and simmer 20 minutes. For thicker sauce, cook longer.
For thinner sauce cook less.

I made the sauce a couple of days ahead of time, Put the roast in the cooker before I left to play bridge and dinner was all taken care of. I would suggest making the sauce thicker and thinning it down with some of the broth from the roast which is quite tasty.

This was really, really very good. Rarely do I try a five star recipe that I think is worthy of five stars, but in my opinion, this was. I found that I actually like pulled pork sandwiches after all. If you're looking for a real vinegary sauce, this is probably not the one for you but I loved it. Wonderful flavor.


clipped on: 07.11.2011 at 09:01 pm    last updated on: 07.11.2011 at 09:02 pm

RE: 50 20 yr olds for New Years. Food ideas? (Follow-Up #12)

posted by: jessyf on 12.27.2010 at 10:33 am in Cooking Forum

This is my shameless lasagna. My kids inhale it, DH and I tolerate it, LOL.

2 jars seasoned tomato sauce of your choice - I use marinara
1 box lasagna noodles, doesn't matter if its no-boil or not
2 15oz containers of ricotta
3 eggs
8 oz of shredded mozzarella (pre-shredded, sorry LindaC)
1.5 cups grated parmesan or 1 cup green cylinder?
If you are adventurous, toss in a log of herbed goat cheese

Mix the eggs and cheeses in a mixer

In a 9x13 pan, spread a little of the tomato sauce
Layer the uncooked noodles, cheese, sauce
add about 1/2 - to 1 cup of water around the four corners

Cover with Reynolds non-stick aluminum foil

Bake 350 for about 45 minutes, remove foil and give it another 15 minutes

Allow to sit for about 15 minutes outside the oven. Done!


clipped on: 07.08.2011 at 04:37 pm    last updated on: 07.08.2011 at 04:37 pm

RE: Your Favorite Sangria recipe.... (Follow-Up #1)

posted by: ann_t on 07.02.2011 at 09:17 am in Cooking Forum

I have been making this Sangria for 30 years. I've tried others including white, but this Sangria is by far my favourite.

Although you don't have to use an expensive wine to make Sangria, you do want to use a full bodied red that you would actually drink on its own. A decent wine does make a better Sangria.

Spanish Sangria
Source: Barbara Hansen's Mexican Cookery (1981)

1 bottle, dry full bodied red wine
2 tablespoon orange liqueur (Grand Marnier or Triple Sec)
1/3 cup of simple syrup
1 lime thinly sliced
1 orange thinly sliced
1 lemon thinly sliced
Juice of one orange
1 cup club soda

Combined wine, syrup, Grand Marnier or Triple Sec and orange juice and stir. Add sliced fruit and just before serving add the soda water.

Do not let the fruit slices sit in the Sangria for more than one hour before serving as the peels can cause the drink to be bitter.

Simple Syrup

1 cup sugar
1 cup water

Bring water and sugar to a boil and simmer until liquid is clear and the sugar has dissolved. Pour in to jar and refrigerate. Keep for 3 weeks.


clipped on: 07.03.2011 at 11:29 pm    last updated on: 07.03.2011 at 11:29 pm

Tried a New Brownie Recipe

posted by: ann_t on 02.07.2011 at 11:03 pm in Cooking Forum

If you are like me and you like your brownies "fudgy" rather than "cakey" you will love See's Gooey Brownies. Similar to my Decadent Brownies.

Not sure why they are called gooey. They should be called See's Fudge Brownies.

Initially I wasn't sure about them. But all they needed was 24 hours to firm up and the flavour to develop. Then they were amazing.

I froze half of them to give to Matt and Dana. They were a big hit.

See's Gooey Brownies

adapted from Cooking on the Side
Makes 24 large brownies

16 oz chocolate chips
1 can sweetened condensed milk
1/2 pound butter plus 2 tablespoons butter, divided
1 lb brown sugar
2 eggs
1 teaspoon vanilla extract
shot of espresso (optional)
2 cups all purpose flour
1 teaspoon salt
1 cup toasted walnuts or pecans

Place condensed milk, chocolate chips and butter in a glass bowl. Microwave on medium for one minute. Stir until smooth. You might need to place back in the microwave for a few more seconds. Be careful not to over heat. Set aside.
In a small saucepan, (or microwave) melt remaining 1/2 lb of butter, stir in sugar. Add to chocolate mixture. Beat in the eggs one at a time. Stir in vanilla, (espresso if using) flour and salt. Fold in nuts.
Line 13 x 9 x 2 inch baking pan with foil leaving an overhang at each end. Butter foil. Bake at 350°F for 30-35 minutes. Do not over bake. Place pan in freezer. This stops the baking process. When brownies have cooled use foil to remove from pan. Peel off foil. Cut brownies into bars and then into squares. I wrap bars individually and freeze. Easy to pull a bar out of the freezer when the craving for a brownie hits.


clipped on: 07.03.2011 at 11:25 pm    last updated on: 07.03.2011 at 11:25 pm

RE: What's For Dinner - #321 (Follow-Up #5)

posted by: caliloo on 06.12.2011 at 10:14 pm in Cooking Forum

Shoot! I though tI had "pasted" it on my previous post... anyway thanks for the nice comments and here is the recipe:

Pork Thai Meatballs
To make about 30 small meatballs, you need:

500 g pork mince ( I used 1 lb)
2 spring onions, sliced thinly
2 T fresh cilantro, chopped
1 inch piece of ginger, grated
1 clove of garlic, crushed
1 T oyster sauce
1 T soy sauce
1 tsp lime juice
1 tsp brown sugar
a good spash of tobasco sauce
1 egg
about half a cup of breadcrumbs
a little flour

Just mix everything together, except for the flour. Add enough breadcrums so that the meat takes on a firm texture. You don't want it to be sloppy, but it has to be able to hold together.

Then, just roll into little balls, about 1 inch in diameter. Put them into the fridge to firm up for about half an hour before dusting them with flour and frying in a little vegetable oil until golden and cooked. ( I baked at 400 for 18 min)

Drain on paper towels and serve them on a bed of lettuce with Thai sweet chilli sauce for dipping.


clipped on: 06.22.2011 at 03:04 pm    last updated on: 06.22.2011 at 03:04 pm

OMG...if you love lemon, you'll love these!

posted by: doucanoe on 01.23.2011 at 09:42 pm in Cooking Forum

Made these last night, a light, elegant, and as it turns out, a super easy and wonderful dessert! Made six, brought the remaining four to my mom's for dinner tonight with mom and my sister. Still fabulous! If you are looking for something ridiculously easy, super good and actually not too bad as far as calories and fat, this is a keeper recipe!

Image Hosting by

Meyer Lemon Pudding Cakes

1/3 cup sugar
1/4 cup sugar, plus additional for ramekins
1/4 cup all-purpose flour
1/4 teaspoon salt
2-3 Meyer or regular lemons
3 large eggs, separated
2 tablespoon butter or margarine, melted and cooled
1 cup whole milk
1 pint raspberries, for garnish
Fresh mint sprigs, for garnish

Preheat oven to 350 degrees F. Grease eight 4- to 5-ounce ramekins; sprinkle with sugar to coat bottoms and sides. Shake out any excess.

In small bowl, whisk flour, 1/3 cup sugar, and salt. grate 1 1/2 tablespoons peel and squeeze 1/2 cup juice. In large bowl, with wire whisk, beat egg yolks and lemon peel and juice. Whisk in butter and milk. Gradually whisk in flour mixture.

In another large bowl, with mixer on medium speed, beat egg whites until foamy. Gradually beat in remaining 1/4 cup sugar until soft peaks form when beaters are lifted, about 2 to 3 minutes.

Add one-third beaten whites to yolk mixture and, with rubber spatula, stir gently until incorporated. Gently fold in remaining whites until just incorporated. With ladle, divide batter evenly among prepared ramekins.

Arrange ramekins 1 inch apart in large (17-inch by 13-inch) roasting pan. Fill pan with enough hot water to come halfway up sides of ramekins. Carefully transfer pan to oven and bake 30 to 35 minutes or until cakes are golden brown and tops rise 1/2 inch above rims.

Cool cakes in pan on wire rack 5 minutes. With sturdy metal spatula, carefully remove ramekins from pan with water and transfer to wire rack to cool 15 minutes longer.

Run thin knife around edge of 1 ramekin. Place small serving plate on top of ramekin and invert plate and ramekin together; remove ramekin. Repeat with remaining ramekins. Garnish each cake with a couple of raspberries and a mint sprig; serve warm.


clipped on: 01.25.2011 at 05:06 pm    last updated on: 01.25.2011 at 05:06 pm

RE: Time for Soup! (Follow-Up #51)

posted by: jessyf on 10.05.2010 at 08:14 pm in Cooking Forum

One of my favorites. Om nom nom nom.

Trinity Square Cafe Moroccan Tomato Soup

2 tb Olive oil
1 Onion, chopped
5 Cloves garlic, minced
1 cn Tomatoes (28 oz)
1 c Peanut butter
1 ts Cumin
1 tb Hot pepper sauce
2 tb Cayenne
1 tb Chili powder
2 tb White vinegar
1 ts Salt
1 ts Pepper
1 tb Sugar
1/4 c Tomato paste
2 c Water

In a large sauce pan, heat oil and fry onion and garlic until golden brown. Place the tomatoes and their liquid in a bowl, and crush the tomatoes with a potato masher or a spoon, breaking them into small pieces [I put the tomatoes through my food processor or blender first]. Add the tomatoes and their liquid to the onions, reduce heat to very low, add peanut butter, and stir until well combined. Add cumin, hot sauce, cayenne, chili, vinegar, salt, pepper, sugar, tomato paste and water, and stir until well combined. Cook over low heat at a bare simmering for 10 to 15 minutes, stirring frequently. (This soup burns very easily, so keep the heat low and don't allow it to come to a full boil.)


clipped on: 10.06.2010 at 10:27 am    last updated on: 10.06.2010 at 10:27 am

RE: Basil, Basil, Basil (Follow-Up #3)

posted by: annie1992 on 09.03.2010 at 10:55 pm in Cooking Forum

make and freeze Ruthanna's Tomato Basil Butter. I use the stuff on vegetables, on fish, on all kinds of stuff, it's yummy.

Or, as an alternative, I stick it in the food processor, chop it, add enough olive oil to make amast and freeze "plops" of it on a sheet pan. When they are frozen I put them in a ziplock bag and then just take out one or two and use in soup/etc when I want it.

  1 Tbs. olive oil  
1 1/ 2 cups peeled, seeded and chopped tomatoes (about 1 lb.)  
2 tsp. minced garlic  
1/ 2 cup sweet butter softened  
2 tsp. grated lemon rind  
1/ 2 tsp. salt  
1/ 8 tsp. pepper  
1/ 4 cup minced fresh basil  
  Heat the olive oil in a small skillet. Add the tomatoes and garlic and saut, stirring occasionally, for about 10 minutes or until the tomatoes form a puree that will mound. Let cool.
  Put the butter in a mixing bowl and beat in the tomatoes and remaining ingredients. Can be made up to 2 days ahead and refrigerated but best served at room temperature so that it will melt quickly over fish.  
  Freezes well, make a "log", wrap in waxed paper, then Ziploc bags.



clipped on: 09.04.2010 at 03:17 am    last updated on: 09.04.2010 at 03:17 am

Delicious!!! Greek Meatballs Recipe

posted by: gbsim on 08.31.2010 at 10:51 am in Cooking Forum

I've been travelling for the past week without internet, but before I spend time catching up with the CF I wanted to share this recipe that I made last night.

It was bursting with flavor and soooo easy.... a cutting board, one bowl and the roasting pan was all it required. No browning only about 30 min in the oven and they were excellent! I served them on some orzo with a squeeze of lemon and a drizzle of olive oil.


Recipe from the Whole Foods iphone app...

Makes about 16 meatballs
Based upon the hallmarks of Greek cooking - roasted red peppers, mint, oregano, and feta cheese - these meatballs are so resonant in flavor that you can simply serve them in their own juices. Alternately, eat them with marinara sauce or Cucumber Raita, or serve them on a nest of warm orzo with olive oil and a squeeze of lemon juice.

From The Whole Foods Market Cookbook

(note from Grace: I reduced the amount of roasted red peppers by half. I also put the feta in the bowl first and spent some time breaking up the biggest chunks before adding the beef. I thought the feta would melt away in the oven, but to my surprise there were still visible chunks of white feta after baking!_

1 pound lean ground beef
1 cup crumbled feta cheese
1/2 cup finely chopped flat-leaf parsley
2 tablespoons chopped mint
2 tablespoons chopped oregano
2 teaspoons lemon juice
2 teaspoons lemon pepper
1 teaspoon salt
3 cloves garlic, finely chopped
1 (12-ounce) jar roasted red peppers, drained, patted dry, and chopped

Preheat the oven to 350F. Mix beef, feta cheese, parsley, mint, oregano, lemon juice, lemon pepper, salt, garlic and peppers together in a large bowl, blending in cheese until no large crumbles remain. Using a 2-ounce scoop (1/8 cup) to measure, roll into 16 meatballs and transfer to a baking sheet. Bake until browned and cooked through, about 25 minutes.


clipped on: 08.31.2010 at 02:06 pm    last updated on: 08.31.2010 at 02:07 pm

RE: carrot soup recipe (Follow-Up #2)

posted by: caliloo on 08.29.2010 at 05:58 pm in Cooking Forum

Bobby! Good to see you :-)

This is a favorite here and it is pretty healthy too. You can skip the shrimp if you want, but I really like them.\


Carrot Ginger Soup with Coconut Roasted Shrimp
The Good News A little coconut milk and shredded coconut soften the spicy edge of this soup while adding just a small amount of fat.
2 tablespoons extra-virgin olive oil
1 medium onion, coarsely chopped
4 large carrots (3/4 pound), chopped
1 tablespoon finely grated ginger
1/2 teaspoon crushed red pepper
3 cups low-sodium chicken broth
3 tablespoons soy sauce
2 tablespoons fresh lime juice
2 tablespoons light brown sugar
1 tablespoon smooth peanut butter
1 teaspoon Asian sesame oil
1 cup skim milk
1/4 cup light coconut milk
Kosher salt and freshly ground pepper
16 large shrimp, shelled
1 1/2 tablespoons shredded coconut
Pinch of cayenne pepper
Preheat the oven to 425. In a large saucepan, heat 1 tablespoon of the olive oil. Add the onion and cook over moderate heat until softened, about 4 minutes. Add the carrots, ginger and crushed red pepper and cook for 6 minutes. Add the broth and bring to a boil, then simmer until the carrots are very tender, about 15 minutes. Remove from the heat and stir in the soy sauce, lime juice, brown sugar, peanut butter and sesame oil.
In a blender, puree the soup until smooth. Return it to the saucepan and stir in the skim milk and coconut milk. Season the soup with salt and pepper and keep warm.
Toss the shrimp with the coconut, cayenne and remaining 1 tablespoon of olive oil, and season with salt and pepper. Spread the shrimp on a parchment-lined baking sheet and roast for 8 minutes, or until pink. Ladle the carrot-ginger soup into warmed bowls and garnish with the coconut shrimp.
NOTES One Serving 230 cal, 11 gm total fat, 3.6 gm saturated fat, 17 gm carb, 3 gm fiber.


clipped on: 08.29.2010 at 08:03 pm    last updated on: 08.29.2010 at 08:03 pm

RE: carrot soup recipe (Follow-Up #1)

posted by: barnmom on 08.29.2010 at 05:57 pm in Cooking Forum

This is one I have made many times:

Ginger-carrot soup


6 tablespoons butter
1 cup onion, chopped
1/4 cup finely chopped ginger root
3 cloves garlic, peeled and minced
7 cups chicken stock
1 cup white wine
1-1/2 pounds carrots, peeled and cut into 1/2-inch slices
2 tablespoons lemon juice
1/4 teaspoon curry powder
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley

Melt butter in a large stockpot over medium heat. Saute onion, ginger and garlic until soft and beginning to brown, about 15-20 minutes.

Add stock, wine and carrots, increase heat and bring to a boil. Reduce heat to medium-low and simmer, uncovered for 45 minutes or until carrots are tender. Remove from heat and puree, in batches, in a food processor or blender until smooth. Return all of the soup to pot and stir in lemon juice, curry powder, salt and pepper.

Adjust seasonings and serve hot or chilled, topped with chopped parsley.

The Silver Palate Good Times Cookbook

Nutrition facts per serving: 736 calories, 40 g fat, 15 g saturated fat, 256 mg cholesterol, 14 g carbohydrates, 69 g protein, 1,456 mg sodium, 4 g fiber

You can cut out most of the butter and use cooking spray instead. That will cut out a lot of calories.


clipped on: 08.29.2010 at 08:02 pm    last updated on: 08.29.2010 at 08:02 pm

RE: Roasted garlic soup recipe (Follow-Up #1)

posted by: lindac on 07.27.2010 at 10:22 am in Cooking Forum

Herre ya go.....from Lakeguy.

26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
18 garlic cloves, peeled
3 1/2 cups chicken stock or canned low-salt chicken broth
1/2 cup whipping cream
1/2 cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges
Preheat oven to 350F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, pure soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)
Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.
I got this recipe off epicurious awhile back, have made it three times now. Several in my group love it and use the same recipe. I roasted heads of garlic, so the clove count that I used is not exact....probably I love garlic.
Serves 4.


clipped on: 07.27.2010 at 11:35 pm    last updated on: 07.27.2010 at 11:35 pm

Simple summer dessert

posted by: jojoco on 07.20.2010 at 09:17 pm in Cooking Forum

There is nothing fancy or complicated about this dessert. However, it meets all my summer cooking requirements: simple, cold and easy to serve.
And, my son's July birthday wouldn't be complete without this one.
Apologies for the picture: couldn't find the tripod:


Ice Cream Sandwich Cake (not sure who to credit)
24 ice cream sandwiches
1.5 jars good hot fudge sauce
1 16 oz tub cool whip

I use a disposable lasagne pan and put 12 ice cream sandwiches on the bottom. On top of these, I spread a layer of the hot fudge. Next, cover it with coolwhip. Repeat. Freeze at least 3 hrs before serving. I also usually add a layer of m&m's somewhere in there.
Highbrow, it ain't, but it sure is good.



clipped on: 07.23.2010 at 12:00 pm    last updated on: 07.23.2010 at 12:00 pm

RE: Grilled pork tenderloin - what is your favorite seasoning? (Follow-Up #9)

posted by: ann_t on 07.19.2010 at 03:07 pm in Cooking Forum

Jerk is great on pork tenderloin and I also like to make Greek Souvlaki using pork tenderloin.

Here is the recipe I used for chicken and pork jerk.

Home Cookin Chapter: Recipes From Thibeault's Table

Jerk-Style Chicken

Http:// cken.html

Jerk-Style Chicken

1 teaspoon grated lime rind
1/4 c. fresh lime juice
1 Tbsp. ground all spice
1 Tbsp. brown sugar
1-2 Tbsp finely chopped jalapeno pepper
2 Tbsp. olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 garlic cloves, chopped
1/2 c. chopped onion
6 skinless, boneless chicken thighs (about 1 lb)
3 skinless, boneless chicken breast halves
Cooking Spray

Combine first 12 ingredients in a blender, process until well blended. pour mixture into a large heavy-duty zip-top plastic bag, add onion and chicken. Seal bag; marinate in fridge 1-2 hours, turning bag occasionally.

Prepare grill.

Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray. Grill chicken, covered 5 minutes on each side or until done. Yield: 6 servings (serving size: 2 thighs or 1 breast half).
I know there are like a million ingredients, but trust me, this is worth opening all those spice containers, and it really is a fast marinade to make and SO DELICIOUS!!!

Posted by Jessica Jo at 4:39 PM
Labels: bbq, chicken dishes, grilling


clipped on: 07.19.2010 at 04:01 pm    last updated on: 07.19.2010 at 04:02 pm

Refreshing Cucumber Salad

posted by: teresa_mn on 07.12.2010 at 09:30 pm in Cooking Forum

Here is a link to a salad I made tonite. This version is different than the one I usually make but delicious!

I usually only use English cucumbers, seasoned rice vinegar, kosher salt and toasted black sesame seeds.

Here is a link that might be useful: Cucumber Salad


clipped on: 07.14.2010 at 02:58 pm    last updated on: 07.14.2010 at 02:58 pm

RE: A new twist on an old fav.... stuffed strawberries (Follow-Up #6)

posted by: caliloo on 06.24.2010 at 09:32 pm in Cooking Forum

All I can say was WOW WOW WOW!!! They were gone in seconds and everyone from the little savages to the parents were begging for the Oreo recipe (I actually had plain ones left over!!!!)

The filling is dead easy.......

2 8oz packages of cream cheese (low fat is fine, do not use non fat) at room temp
powdered sugar or splenda to taste - start with 1/2 cup and increase until it is to your taste
1/2 tsp (or more) of Almond extract

Smoosh it in a mixer until well blended, adding sugar or extract until it is to your taste

Put it in a freezer zip bag and pipe onto Oreo and top with a strawberry slice. After they sit for a couple of hours, the oreos get ever so slightly soft, and have a "give" to them.... they are TDF!!!!

Otherwise, cut the stem and tip off the strawberry and pipe on the cream cheese mixture... top with shaved chocolate if desired.

I do hope you all try these - they are, by far, the easiest WOW dessert I have ever made!



clipped on: 06.25.2010 at 11:53 am    last updated on: 06.25.2010 at 11:53 am

A new twist on an old fav.... stuffed strawberries

posted by: caliloo on 06.24.2010 at 03:56 pm in Cooking Forum

Here is the latest batch of stuffed strawberries for the Swim Team dessert party (and parents meeting) tonight, and a new take on the same theme. I used the cream cheese filling to glue a strawberry slice onto the top of an oreo. They are OMG good! LOLOL!




clipped on: 06.25.2010 at 11:52 am    last updated on: 06.25.2010 at 11:52 am

RE: Pasta Party Invitation (Follow-Up #19)

posted by: wizardnm on 04.01.2010 at 09:46 am in Cooking Forum

We went to a Pasta Party last weekend, for a friend that is moving because of a new job. I made some Prosciutto Pinwheels. They were devoured and and I need to pass on the recipe for them to that whole group.
This is not a photo that I took. But mine looked the same as this one from the recipe I meant to take one as soon as we got to the party and put them out, then promptly forgot.
I plan on making them again next weekend when I do my pasta party. Just wanted to share ahead of time in case someone else was looking for a different appetizer. I'll take my own picture then..

Prosciutto Pinwheels

Prosciutto Pinwheels
Modified from Bon Appetit magazine

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
4 ounces thinly sliced prosciutto
2 tablespoons chopped fresh basil
3/4 cup (packed) finely grated Parmesan cheese (about 2 1/2 ounces)

1.Place pastry sheet on work surface. Arrange half of prosciutto on one rectangle, leaving 1/2-inch border along one side. Sprinkle prosciutto with half of basil, then top with half of cheese.
2.Starting at one side, roll up pastry jelly-roll style, pressing gently to seal long edges. Wrap in plastic.
3.Repeat with remaining pastry, prosciutto, basil, and cheese to form second log. Refrigerate until firm, at least 3 hours and up to 2 days.
4.Position rack in center of oven and preheat to 400F. Line two large baking sheets with parchment paper.
5.Cut logs crosswise into 1/2-inch-thick rounds. Arrange rounds on prepared sheets, spacing 1 inch apart.
6.Bake 1 sheet at a time until pastries are golden brown, about 16 minutes. Using metal spatula, transfer pastries to racks and cool slightly. Serve warm.
Makes about 30 appetizers.



clipped on: 04.13.2010 at 02:34 am    last updated on: 04.13.2010 at 02:34 am

Chocolate Coated Cream Filled Easter Eggs

posted by: ann_t on 03.31.2010 at 09:30 am in Cooking Forum

I made these last year and they were so good, I made them again this year. They are definitely going to be an on going Easter Tradition. The recipe comes from Monique at La Table de Nana.

They are very easy to make. The recipe calls for 1/2 a can of condensed milk, so I double the recipe. You can make the eggs as big or small as you want. I ended up with 28 - two ounce eggs and eight - one ounce eggs.

To finish I drizzled the eggs with both white and milk chocolate. If you don't mind using food colouring you can
colour some of the filling to make a "yolk" centre.


clipped on: 04.01.2010 at 01:35 am    last updated on: 04.01.2010 at 01:36 am

RE: Chocolate Coated Cream Filled Easter Eggs (Follow-Up #2)

posted by: ann_t on 03.31.2010 at 09:45 am in Cooking Forum

Cookie, These would be perfect gifts for the kids. I like the idea of Googly eyes. LOL!

Here is the recipe.

Home Cookin Chapter: Recipes From Thibeault's Table

Chocolate Easter Eggs
Source: Monique

The recipe can be made in advance and refrigerated.

1.5 lbs of icing sugar
1/4 lb butter melted
1/2 can Eagle Brand Sweetened Condensed Milk
2 Tbsps corn syrup
1 Tbsp vanilla
1/2 lb of unsweetened or semi sweet chocolate melted

The original recipe called for adding parrafin.

Monique didn't use the parafin so neither did I.

Mix with kitchenaide or other mixer. Shape easter egg shape and place in fridge till hard.

Melt chocolate. Dip each egg into melted chocolate, and place on tray lined with parchment or waxpaper.

Colour some of the filling with yellow food colour if you would like a "yolk" centre.

Store in tins.. between sheets of waxed paper when cold..

Note: Double the recipe to use up the full can of Condensed Milk.

A double batch makes approximately 32 two ounce eggs.

Here is a link that might be useful: Thibeault's Table


clipped on: 04.01.2010 at 01:35 am    last updated on: 04.01.2010 at 01:35 am

RE: Anyone have a good Italian bread recipe? (Follow-Up #7)

posted by: ann_t on 02.07.2010 at 12:28 pm in Cooking Forum

There really isn't much difference between French and Italian Bread. Basically flour, water, yeast and salt. You can change the texture of the crust and crumb by adjusting the water, the amount of yeast, the number of rises, whether you spray the crust with water or add steam to your oven.

If you want a bread with a great crust and texture you can't go wrong with Julia's Baguette bread recipe. And if you allow to have a long cold fermentation, two or three days, the crust and the texture as well as the flavour is that much better. I usually bake an 8 cup batch so that I can bake two or three loaves and save the rest to bake 2 or three days later.

Here are my two favourite bread recipes:

Home Cookin Chapter: Recipes From Thibeault's Table

French Baguette

Julia Child

1 package dry active yeast (2 1/2 teaspoons)
3 1/2 cups unbleached flour (bread flour) (NOTE: I use 4 cups)
2 1/4 tsp salt
1 1/3 cups cold water plus 1/3 or so additional water

Place the flour, yeast and salt in the bowl of the food process. Pulse to mix. Add 1 1/3 cups of water and process until the dough comes together. If the dough doesn't form a ball, add a little of the extra water. Process for about 60 seconds, turn off machine and let dough rest for 5 minutes.

Turn on the machine again and rotate the dough about 30 times under the cover, and then remove it to a lightly floured work surface. it should be fairly smooth and quite firm.

Let the dough rest for 2 minutes and then knead roughly and vigourously. The final dough should not stick to your hands as you knead (although it will stick if you pinch and hold a piece); it should be smooth and elastic and, when you hold it up between your hands and stretch it down, it should hold together smoothly.

Preliminary rise - 40 to 60 minutes at around 75F. Place the dough into a clean dry bowl, (do not grease the bowl), cover with plastic wrap, and set in a warm place free from drafts. (note the French do not grease the bowl because they believe the dough needs a seat to push up from). This first rise is sufficient when the dough has definitely started to rise and is about 1 1/2 times its original volume.


Turn the dough onto your lightly floured work surface roughly and firmly pat and push it out into a 14 inch rectangle. Fold one of the long sides over toward the middle, and the other long side over to cover it, making a 3 layer cushion. Repeat the operation. This important step redistributes the yeast throughout the dough, for a strong second rise. Return the dough smooth side up the bowl; cover with plastic wrap and again set to rise.

Final rise in the bowl - about 1 to 1 1/2 hours or longer. The bread should be 2 1/2 to 3 times its original bulk. It is the amount of rise that is important here, not the timing.

To Shape,

Cut the dough in half. Set one piece aside and cover with a towel.

On a lightly floured work surface pat the dough into a 14 inch rectangle, squaring it up as evenly as you can.

Fold the rectangle of dough in half lengthwise and using the heel of your hand, firmly press the edges together whether they meet. Seat well. Pound the dough flat. Now repeat - patting the dough out again and folding it over and sealing the edges. Pinch the edges well and Rotate the dough so that the sealed edge in on the bottom.

Repeat with second piece of dough.

Cover with plastic wrap or loosely with a towel and let rise to more than double again at about 75f.

Place stone in oven and Preheat oven to 450F. Slash three long cuts into the loaves and place on the hot stone. Immediately toss a number of ice cubes on to the bottom on the oven to create steam. Bake until bread is golden and has an interior temp of 200F. Takes about 30 minutes.

Making Dough in a Mixer or by Hand

When you are making dough in an electric mixer with a dough hook, proceed in the same general way with the rests indicated, and finish by hand. or mix the dough by hand in a bowl, turn out on a work surface, and start the kneading by lifting it up with a scraper and slapping it down roughly for several minutes until it has body. Let it rest several minutes and then proceed to knead.
. This is the recipe I use as a basic outline. I use it more as a

I have a Magic Mill that I use to do most of the kneading. I still
like to finish kneading by hand.

Today's bread was a sour dough based. I fed my sour dough starter
before going to bed on Sunday night. I had four ounces of starter
leftover so I it was used to make a biga and then left it to develop

The biga was added to about four cups of flour along with about 3/4
teaspoon of yeast. (I measure yeast in the palm of my hand) and
enough water added to make the dough. Once the water was added I left
the mixture to rest for about 20 minutes. This allows the flour to
absorb the water and makes kneading easier. This step is more
important when working with a wet dough. Like a Ciabatta. At the end
of 20 minutes I added the salt. Again measured in the palm of my hand.

Home Cookin Chapter: Recipes From Thibeault's Table

Italian Bread

This recipe is also perfect for both Focaccia and Pizza.

Sometimes I make a Biga the night before using 1 1/2 cups of the flour used in this recipe with one cup of water and 1/2 teaspoon yeast. If you don't have time to make the biga then this the recipe works just fine as follows. This is a very wet dough and needs to be mixed in a machine for a long time before you can finish kneading by hand. I use a Magic Mill Machine. If you are using something like a kitchenaide you have to watch it carefully as it climbs up the beater or hook.

8 Cups Bread flour
1 Tablespoon Yeast
1 1/2 Tablespoons Salt
about 4 cups of water
2 Tablespoons olive oil. (optional)
. Mix flour yeast water and oil( Optional) (not salt) together for a
minute and leave for 20 minutes for the water to be partially absorbed.
Add salt and mix for about 30 minutes until the dough comes together
enough to be worked by hand. Continue kneading until smooth. Place in
an large oiled bowl and rub olive oil on top, cover and let rise until
more than doubled. Pour out on to surface and divide into the number of
loafs you require. Do not punch out the air. Shape into loafs, sprinkle
tops with flour and leave to rise on a flour/cornmeal dusted surface.
Heat tile/stones in oven to 500 degrees while bread is rising. Slide
loafs on to hot stone and spray with cold water, three times, three
minutes apart. Lower heat to 450 and bake for about 30 minutes. (I can
do two loafs at a time in the oven on a large stone).


To make Focaccia use some of the dough and place in a oil rubbed pan
(I use a rectangle shaped cake pan) Cover with plastic wrap and let
rise. Using you fingers indent the focaccia and drizzle with olive oil.
Sprinkle with whatever toppings you prefer. Salt, Rosemary, Sauted or
thinly sliced onions, black olives, etc....

Focaccia can be baked directly on heated pizza stone as well.

I also use this recipe to make a number of large pizzas. .

Here is a link that might be useful: This Weeks Bread Post


clipped on: 03.25.2010 at 09:30 pm    last updated on: 03.25.2010 at 09:30 pm

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: 03.24.2010 at 12:25 am    last updated on: 03.24.2010 at 12:26 am

RE: Main course for a progressive dinner (Follow-Up #13)

posted by: ann_t on 01.05.2010 at 10:45 am in Cooking Forum

Is the dinner more a casual dinner or is it suppose to be more "gourmet"?

This recipe can be prepared a head and takes about 30 to 40 minutes to bake. Depending on how long you are going to be away from your home, you could either put it in the oven just before you leave the house OR, and this would be my personal preference, taken out of the oven just before you go out and then put back in just long enough to reheat when you return.

Home Cookin Chapter: Recipes From Thibeault's Table

Chicken Breasts With Mushroon Duxelles

Source: Lucy Waverman

This flavorful and elegant chicken is stuffed with a combination of fresh and dried mushrooms. Because the breasts are stuffed under the skin, the stuffing moistens the chicken meat and keeps it juicy. use either dried porcini or dried Chinese mushrooms; they have the most flavor. The sauce can be made ahead of time and the breasts stuffed a few hours before baking.

6 Dried mushrooms
1/2 cup boiling chicken broth
2 tablespoons butter
4 shallots
8 ounce fresh mushrooms finely chopped
1 teaspoon dried tarragon or basil
3 tablespoons fresh bread crumbs
1/3 cup whipping cream
3 Tablespoons finely chopped fresh parsley
Salt and freshly ground pepper to taste
6 single boned chicken breasts, with skin on.


1/2 cup chopped onions
1/4 cup dry red wine
1/2 cup mushroom-soaking liquid
3 cups chicken stock
2 tablespoons port or Madeira
1 tablespoon cornstarch
1 tablespoon cold water
salt and fresh ground pepper to taste.
. 1.
Soak the mushrooms in boiling chicken broth for 20 minutes. Drain the
mushrooms, reserving the soaking liquid and the mushrooms
separately.Chop the mushrooms.

Preheat the oven to 375F

Heat the butter in a frying pan over medium-high heat. Add the
shallots and dried and fresh mushrooms. Saute until all the liquid has
evaporated, stirring occasionally, about 4 minutes. Stir in the basil
or tarragon, bread crumbs, cream and parsley. cook until the cream has
reduced and the filling is thick. Season with salt and pepper.

Divide the filling in six portions. with your fingertips, make a
pocket between the skin and the flesh of each chicken breast. Stuff
the filling under the skin of the chicken breasts. Season the breasts
with salt and pepper and place in a buttered baking dish large enough
to hold the breasts in one layer.

Bake for 30 or 40 minutes, basting occasionally, until the juices run

To make the sauce, in a frying pan, combine the onions and wine. On
high heat, bring to a boil and reduce until you have 1 tablespoon of

Pour in the mushroom liquid, reduce to 2 tablespoons and then add the
chicken stock and continue to boil until the stock is reduced by half.
Add the port and simmer for another 2 minutes, or until the sauce is
smooth and strongly flavored.

Combine the cornstarch and cold water and stir into the sauce,
simmering until the sauce thickens slightly, about 2 minutes. Season
with salt and pepper and add any juices from the chicken. To serve,
pour the sauce over the chicken breasts.


clipped on: 03.10.2010 at 02:18 pm    last updated on: 03.10.2010 at 02:18 pm

RE: Main course for a progressive dinner (Follow-Up #10)

posted by: annie1992 on 01.04.2010 at 02:38 pm in Cooking Forum

I really like Lars' Algerian chicken, and it's good right out of the oven, it's good at room temperature and it's good reheated so you could roast it ahead of time and reheat it in the oven if that works for you. You've got to buy powdered sumac, though. I never have fenugreen, I leave it out. Oh, and I do it in the oven at 350F, it takes about an hour to an hour and a half and I've even used chicken pieces instead of whole chicken, if that's what I have, although it reduces cooking time so be aware of that.

Algerian Roasted Chicken -- Lars--based on recipe by Chef Farid Zadi

1 whole chicken
4 cloves of garlic
1-1/2 tbsp Kosher salt
1 teaspoon of sumac
1/2 teaspoon of sesame seeds
1/2 tsp coriander seeds
1/2 tsp fenugreek
3/4 tsp cumin
3 tablespoons of butter, room temperature
1 tbsp minced Thai basil (or 1/2 tsp fennel)
2 lemons
1 tbsp extra virgin olive oil
Freshly ground black pepper
extra herbs, 1 tsp each minced fresh oregano and basil, optional
4-5 sprigs of thyme

Start charcoal for outdoor barbeque, using large chunks of mesquite wood and charcoal. Place the chicken in a roasting pan with a rack. Slide your fingers under the breasts to separate the skin from the meat, turn the chicken over and do the same with the thighs. Mash the garlic with 1-1/2 tablespoons of salt in a mortar and pestle or finely chop the garlic and incorporate the salt into it with the side of your knife or back of a spoon. Add the sumac, sesame seeds, coriander seeds, fenugreek seeds, and cumin and mix to pulverize the seeds. Add butter and basil and combine to mix. Tuck pieces of the butter into the "pockets" under the skin.

Squeeze the juice of one lemon all over the chicken, drizzle with extra virgin olive oil, sprinkle freshly ground black pepper. Season the cavity with pepper, tuck in the lemon halves and more herbs into the cavity if desired. Place the chicken on the barbeque and cover, leaving vents fully open to maintain heat. Baste the chicken every 15 minutes alternating water and pan drippings. Midway through cooking turn the chicken 90 degrees. Continue frequent basting. The cooking time for a 3-1/2 pound bird is about 1-1/2 hours, depending on how hot your fire is. Cook to an internal temperature of 160, measured in the thigh.

Let rest covered about 30 minutes before carving. Squeeze fresh lemon juice into the roasting juices, and pour into a gravy boat. Add salt, if needed.



clipped on: 03.10.2010 at 02:17 pm    last updated on: 03.10.2010 at 02:17 pm

RE: Favorite quiche recipe (Follow-Up #1)

posted by: jessyf on 03.06.2010 at 02:08 pm in Cooking Forum

Jkom51s BILs Roasted Red Pepper/Feta Quiche

Original in the Vegetarian Exchange forum.

(1) Double Pate Brisee crust from Silver Palate for a 9x13 pan:


3 C Flour
1 tsp Salt
pinch Sugar
1 1/3 stick butter, chilled (5.3 oz)
6 Tbsp Shortening, chilled
1/2 C ice water

Sift the flour, sugar and salt together into a bowl; add butter and shortening and cut them into the dry ingredients with a pastry blender or 2 knives until the mixture is like coarse meal. Sprinkle on and blend in enough ice water to make a workable dough, mixing water in lightly with a fork. Turn dough out onto your work surface and, using the heel of your hand, smear the dough away from you, about 1/4 cup at a time. Scrape up the smeared dough into a ball, wrap and refrigerate for at least 2 hours.

Unwrap dough, place on floured work surface, and pound it a few times with your rolling pin to soften it. Roll out 1/8-inch thick, or to desired thickness. Drape dough over a 9x13 Pyrex pan; ease it into the pan without stretching, pat into place, trim off excess, and crimp edge if desired. Refrigerate for 30 minutes.

Preheat oven to 400F. Remove chilled dough from refrigerator and prick the bottom and sides well with a fork. Line the pan with foil or wax paper; fill with beans, rice, or pastry weights to weight the crust. Bake for 10 minutes, or until the dough is just beginning to color. Remove from oven, remove weights and lining, and cool slightly.

(2) Filling

Drop oven temp to 375F.

1 small bunch chopped scallions, white and green parts (or onions species your choice)
1 bunch spinach, rinsed and chopped
1 12 oz jar roasted red peppers, drained
8 oz feta cheese
Six eggs
1 C Half & half
1 Tbsp herb seasoning such as savory, thyme, Italian herb mix
Fresh ground pepper (there is enough salt in the feta)

Saut scallions in butter/oil your choice until slightly wilted. Add spinach and further cook until wilted. Remove from heat and cool, move to a large bowl. Chop roasted red peppers and feta and add to the bowl. Mix in the eggs, Half and Half, and herbs/pepper. Pour filling into the baked crust, and bake 30 - 45 minutes or until set. Remove from oven, serve.


clipped on: 03.08.2010 at 04:49 pm    last updated on: 03.08.2010 at 04:49 pm

RE: Favorite quiche recipe (Follow-Up #12)

posted by: ci_lantro on 03.07.2010 at 10:27 am in Cooking Forum

Have had this recipe for years--one of our favorites.

Quesadilla Quiche

1 9" crust, partially baked*

1 c. onion, coarsely chopped
1 T. olive oil
1 c. Tomatoes, coarsely chopped & drained
1/4 t. cumin
1/4 t. garlic powder
1/8 t. black pepper
1 can [4 oz.] chopped green chiles, drained
1 can [4 oz.] chopped ripe olives, drained
3 eggs, beaten
2-3 drops Tabasco
1 c. [4 oz] Monterey Jack, shredded
1 c. [4 oz] Cheddar, shredded

Saute onion in olive oil until tender. Stir in tomato, garlic, cumin, pepper. Gently heat thru, add chiles & olives & set aside.

Beat eggs with Tabasco. Stir in 1/2 of each of the cheeses.

Sprinkle remaining cheese over bottom of crust. Spoon onion mixture evenly over cheese. Then carefully pour egg mixture over onion mixture.

Bake at 375 for 45 minutes or until set.

Serve warm w/ sour cream & salsa.

[* I partially bake most of my crusts about half way done before filling. Once the crust has been formed, I nest a slightly smaller foil pie pan onto the raw crust & pop it in the oven. The nested foil pan keeps the crust from slumping in the pie plate. Downside it that it flattens out the fluting just a bit but I'd rather that than an underbaked bottom crust. Anyway, if you don't have problems getting your raw crusts to thoroughly bake, ignore this part of the recipe & proceed as you normally do.]


clipped on: 03.08.2010 at 04:47 pm    last updated on: 03.08.2010 at 04:48 pm

RE: Favorite quiche recipe (Follow-Up #13)

posted by: sheshebop on 03.07.2010 at 10:35 am in Cooking Forum

I have made canarybird's Salmon quiche in a walnut crust and can tell you that it is absolutely delicious.

Here is another favorite of mine: Crab Quiche

For pastry
1-1/4 cups AP flour
3/4 stick cold unsalted butter cut into small chunks
2 Tbs. cold vegetable shortening
1/4 tsp salt
3-4 Tbs. ice water

For Filling
1 lb. crabmeat ( I buy a can at Trader Joe's)
4 large eggs
2 cups heavy cream
2 Tbs finely chopped fresh parsley
2 Tbs finely chopped fresh chives
2 Tbs finely chopped fresh cilantro
1/2 tsp seafood seasoning
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp freshly grated nutmeg (I don't use the nutmeg)
2 oz. coarsely grated Monterey Jack cheese (1/2 cup)
2 oz. coarsely grated Swiss cheese (1/2 cup)

Make pastry:
Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of the mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle evenly with 2 Tbs. ice water and gently stir with a fork until incorporated,
Squeeze a small handful. If it does not hold together, add more ice sater, 1/2 Tbs at a time. Do not ovework your dough, though or it will be tough.

Turn out the mixture onto a work surface and divide into 4 portions. With the heal of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together and press into a ball, then flatten into a 4" disk. Chill dough, wrapped in plastic wrap, until firm, at least one hour.

Roll out dough into a 12" round on a lightly foured surface with a floured rolling pin and fit into a pie plate. Trim excess dough leaving a 1/2" overhang, then fold overhang under pastry and press against the rim of the pie plate to reinforce edge. Decoratively crimp edge and lightly prick bottom and side of shell with a fork. Chill until firm, about 30 minutes.

Put oven rack in middle position and preheat oven to 375.

Line shell with foil and fill with pie weight (I use black hard beans). Bake until pastry is golden along rim and set underneath the foil, about 20 minutes. Carefully remove foil and weights and bake shell until bottom and sides are pale golden, about 10 minutes more. Cool completely.

Make filling:
Whisk together cream, eggs, herbs, seafood seasoning, salt, pepper and nutmeg (if using) then stir in cheeses and crabmeat.

Por into prebaked crust and bake until filling puffs and is no longer wobbly in center when quiche is gently shaken, 40-50 minutes. Cool in pie plate on rack 15 minutes.

I also frequently add a little lemon juice and some red pepper or hot sauce to give it a little more bite.

Serves 8.

September 2004


clipped on: 03.08.2010 at 04:47 pm    last updated on: 03.08.2010 at 04:47 pm

RE: Favorite quiche recipe (Follow-Up #11)

posted by: canarybird on 03.07.2010 at 06:13 am in Cooking Forum

I've posted this one many times but in case you haven't seen it before, it's a good one:

This is a favourite recipe from my daughter in Canada who has made herself popular in her neighbourhood with this quiche.


Preheat oven to 375 degrees F

Easy - doesn't require rolling, just press down with fingers and back of a spoon into a 24 cm (9.5 inch) pyrex flan dish or pie plate.

1 - 1/2 cups flour
1/2 teaspoon salt
1 cup cheddar cheese (grated)
1/2 cup butter
1/2 cup walnuts finely chopped

Mix these ingredients in a bowl, cutting in butter with two knives until crumbly then press into a pie dish, including up the sides.
Bake in pre-heated oven for five minutes. Then remove from oven.

Meanwhile mix the following ingredients in a bowl:

3 eggs beat till frothy
3/4 cup sour cream
1 cup mozzarella cheese (grated)
1/2 onion, chopped
1 can salmon (7 3/4 ounces) - I prefer fresh piece salmon that has been baked - 'smoked salmon' is really good too.
1/4 cup mayonnaise

Pour these ingredients into the pie crust - bake in oven approximately 45 minutes or until knife inserted in centre comes out clean.
The top is usually a nice golden brown colour. If you don't have salmon on hand, tinned tuna works well too in this recipe.



clipped on: 03.08.2010 at 04:45 pm    last updated on: 03.08.2010 at 04:45 pm

Jicama salad.

posted by: lindac on 03.05.2010 at 08:20 pm in Cooking Forum

Wondering what happened to that new recipe thread? Am I blind and can't see it of has it sunk to page 3?
Never the less... made this this evening and it's yummy in my tummy!!

1 lb Jicama chopped
2 oranges peeled and the flesh chopped
1 red bell pepper chopped ( the one I had was I used half)
3 green onions chopped, including the tops ( I used 4)
A few stems of fresh cilantro chopped
Pinch of cayenne
Pinch of sweet paprila
Salt and pepper to taste
Mix al;l and dress with the following.
Cumin vinaigrette
!/4 cup fresh lime juice ( juice of 2 limes)
3/4 cups of EVOO
1/2 tsp ground cumin...(perhaps a bit less....add more if you need.
1 1/2 tsp sugar
Fresh ground black pepper.
Mix the dressing and moisten the veggies...use the rest of the dressing for another salad.
The author says you can add black olives and shredded carrots and also green and yellow peppers.'s yummy.


clipped on: 03.06.2010 at 08:08 pm    last updated on: 03.06.2010 at 08:08 pm

RE: Al - may I have the recipe for crock-pot chicken curry dinner (Follow-Up #1)

posted by: althetrainer on 02.24.2010 at 11:32 am in Cooking Forum

Loves2cook4six, my crock pot dinner was based on a recipe from Link below. The recipe was not written for crock pot but of course I just cooked the chicken, sauteed the vegetables then put everything in the pot on high for 4 hours (or 8 on low). The recipe has pretty good review rating but I can't rate it myself because I did not follow the instructions 100%.

I pretty much used the spices listed (a bit more of everything because of the extra ingredients I added to my dish). I like to use lots of vegetables in the curry dish; that's one of the few ways I can get my two boys eat vegetables. I also used coconut milk and some fresh coconut meat instead of yogurt. Instead of a can of tomatoes I used tomato paste. Used potatoes to thicken up the sauce and added a pinch of cane sugar to make sweet curry.

I served it on hot steamed rice. Hubby loved the meal and little man liked it, minus the celery (go figure)!

Have fun and hope yours will turn out great!


Here is a link that might be useful: Crock-pot curry chicken recipe


clipped on: 02.24.2010 at 12:31 pm    last updated on: 02.24.2010 at 12:31 pm

RE: LindaC, will you share your recipe for blue cheese dressing (Follow-Up #2)

posted by: lindac on 06.29.2009 at 05:00 pm in Cooking Forum

Funny....I had a salad for lunch with my blue cheese dressing.
The story goes is that there was a restaurant in Tiffin, Iowa where lots of people went after an Iowa game, and their blue cheese salad dressing was legandary. Their salads were enormous....they stood a leaf of iceberg lettuce up at the back of a salad bowl and filled that bowl full of chopped greens and dumped on easily half a cup of blue cheese dressing, made with Maytag Blue of course!!.
Every time Iw ent there I tasted the dressing and wrote down something I noticed about the dressing...Mayo based....sweet and sour, thin enough to coat every leaf, parsley...and a "bite"....horseradish. Finally my DH and friends said! That's IT!'s the recipe...I recommend doubling it....or quadrupling!

Donns Delight
4 oz Maytag blue crumbled
1 cup of mayo ( I use Kraft)
3 oz ( about 1/3 cup) milk or cream
2 tsps sugar
2 tsps dried parsley
1 Tablespoons lemon juice
1 Tablespoons cider vinegar
1 Tablespoon fresh grated onion
2 Tsp Lee and Perrins worchestershire
1 tsp horseradish
tspoon garlic powder.
Mix gently so as to leave some lumps, and serve over a green salad or on sliced tomatoes or cukes and onions or as a dip for raw veggies.
Serves about 6 to 8


clipped on: 02.15.2010 at 05:17 am    last updated on: 02.15.2010 at 05:17 am

RE: Need Lava Cake recipe (Follow-Up #2)

posted by: lakeguy35 on 02.13.2010 at 04:55 pm in Cooking Forum

Here you go Nancy. What times dinner? I'm craving lobster big time thanks to you!


Sol's Molten Lava Cakes

pound bittersweet chocolate, finely chopped
pound butter
6 whole eggs, room temperature
1 cups sugar
cup flour

Preheat the oven to 400F. Butter the bottom and sides of 8 6-ounce ramekins and sprinkle with baking cocoa, tap to remove excess cocoa. Set aside.

In the top of a double boiler or in a microwave, gently, melt the chocolate and butter. Whisk until completely melted.

Meanwhile, in a large bowl whisk together the eggs, sugar and flour until just blended. Gradually whisk the chocolate mixture into the egg mixture until combined.

Evenly divide the mixture between the prepared ramekins. Place the ramekins on a baking sheet and bake for 10-12 minutes or until the tops are firm and beginning to crack and the edges are set. Remove from oven and serve immediately, with ice cream, your favorite chocolate sauce, a few chocolate-covered coffee beans and giddyap baby!. I can almost feel my zippy-self coming back to life, just thinking 'bout it ;-
Note: I didn't use ramekins. Instead I used mini wonder-molds for these cakes 'cause I liked their shape. These molds are quite a bit larger than the ramekins, so for me, this recipe only yielded 5 servings.
Chocolate Sauce
1 cup heavy whipping cream
1/3 cup light brown sugar
1/3 cup light corn syrup
12 oz. bittersweet chocolate, chopped
1/8 teaspoon salt
1 tablespoon vanilla extract or liqueur
Heat the cream, sugar, salt and corn syrup in a saucepan over low heat. Bring to a boil, stirring often, until sugar dissolves. Remove from heat and add the chocolate. Allow to stand a few minutes until the chocolate has melted, then whisk gently until smooth. Whisk in vanilla or liqueur.
Note ~ I know you love Valrhona, so do I. But for this, I used Lindt because it's another favorite, and it's what I always have around. As long as the chocolate tastes good and the texture is silky to begin, then it'll be a good candidate for this sauce. If you end up using another type of chocolate and you notice tiny lumps in your finished product, don't panic. Just strain the chocolate mixture through a fine sieve, it'll be fine.


clipped on: 02.13.2010 at 05:01 pm    last updated on: 02.13.2010 at 05:01 pm