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RE: What Is Your Menu for Easter This Year? (Follow-Up #39)

posted by: Melissaki5 on 03.29.2013 at 08:45 pm in Cooking Forum

Galatoboureko

2 Quarts Milk
3 Cups Sugar
1 Cup Farina
8 Eggs, beaten
1/2 Phyllo
1/2 butter
1 1/2 tsp vanilla

Syrup
2 Cups Sugar
1 1/2 Cup Water
Thin slice of Lemon

In a deep pot, heat milk with sugar. Add farina, simmer, uncovered until thickened, stirring constantly with a wooden spoon. Beat eggs and combine with milk mixture, blend thoroughly. Add vanilla. Remove from heat and set aside to cool slightly.
Grease 9x13 inch baking pan with melted butter. Arrange half the phyllo in pan, brushing each with melted butter. Pour in farina/milk mixture and top with remaining phyllo, brushing each with melted butter. Fold edges to retain mixture. With a sharp knife, cut through top layers of phyllo in lengthwise strips. Bake in 350 degree, until lightly browned, about 45 minutes.

For Syrup
Combine ingredients in sauce pan and simmer until a medium thick syrup is formed. Cool before pouring over warm pastry.

After trying a bunch of galatobouriko recipes and never having them come out right (usually way too dense) I finally was given this one by a Greek neighbor of mine. My only tweaks from what is written above is I often double or at least 1 1/2 times the syrup. The first time I made it, it just didn't seem like there was enough. I also temper the eggs when I add them but I don't know if thats necessary or not.

Shambo - Would love your recipe for the tsoureki. I have never made it before. I know what you mean about the red dye, looks good until you remove the egg.

NOTES:

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clipped on: 04.04.2013 at 09:09 am    last updated on: 04.04.2013 at 09:09 am

RE: I know LINDAC is gone but I just took her..... (Follow-Up #2)

posted by: ann_t on 03.28.2013 at 12:30 am in Cooking Forum

Eileen, I wish Linda was here too. Many of us miss her.

Lizbeth, here is Linda's recipe.

Carrot Cake - Lindac

3 eggs
3/4 cups vegetable oil
3/4 cups buttermilk
2 cups sugar
2 tsp vanilla
2 cups flour
2 tsp Baking Soda
3/4 tsp salt
2 tsp cinnamon
1 8 oz can crushed pineapple, drained
2 cups grated carrots
1/2 cup raisins chopped with 1 TBSP of flour

Buttermilk glaze
1/2 cup sugar
1/4 tsp baking soda
1/4 cup buttermilk
1/4 cup butter
1 TBSP light corn syrup
1 tsp vanilla

Orange Cream Cheese Frosting
1/2 cup softened butter
4 oz softened cream cheese
1 tsp vanilla
3 cups powdered sugar
1 tsp orange juice
1 tsp grated orange rind

Preheat oven to 350

With a mixer Beat eggs, add oil and buttermilk, sugar and vanilla. beat to combine. Stir together flour, salt, cinnamon and baking soda and stir into batter. stir in pineapple, carrots and raisins.

Pour into a greased 8 by 13 pan or 2 greased round 9 inch cake pans.

Bake 35 to 45 minutes until set in the middle. Remove from the oven and immediatly spread with the buttermilk glaze.

Cool completely and frost with the cream cheese frosting.

Buttermilk glaze:
In a medium sauce pan ( don't use a small pan) combine all ingredients but vanilla. Bring to a boil and cook 3 minutes stirring often...it will bubble a lot. It should be a light caramel color, stir in vanilla and pour over the cake

Cream cheese frosting:

Beat cream cheese and butter until light add vanilla powdered sugar and juice and rind...beat until smooth and frost the cooled cake.

NOTES:

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clipped on: 03.29.2013 at 11:46 am    last updated on: 03.29.2013 at 11:46 am

RE: Secret To Oxtail? (Follow-Up #1)

posted by: ann_t on 10.17.2010 at 02:03 am in Cooking Forum

I love oxtails and cook them often. There is no secret. Oxtails just need to be slowly simmered for 3 to 4 hours. Six to eight hours is overkill. They are fall apart tender long before that.

I never cook with just water. I always use beef or chicken broth.

Serve them over polenta,

spaetzel,

noodles, mashed potatoes or even rice.


Oxtails
=======

3 pounds oxtails (I Prefer the smaller ones)
1 onion chopped
2 stalks of celery chopped
1 carrot chopped
1 head of garlic, cloves peeled,
Salt
Pepper
Fresh rosemary minced
1 or 2 tablespoons of tomato paste
1 cup red wine
Beef broth (enough to cover meat)


Brown oxtails in small batches so that they brown and don't steam.

Remove from pan and add chopped onions, carrots and celery. Brown vegetables and add the head of peeled garlic cloves,

Add red wine, beef broth, chopped fresh rosemary, salt, pepper and a squirt of tomato paste. Cover and simmer until the oxtails are tender. Remove oxtails. Skim off fat and then whisk using a stick blender to puree the liquid with the vegetables to thicken the sauce.


NOTES:

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clipped on: 11.17.2012 at 04:28 pm    last updated on: 11.17.2012 at 04:29 pm

RE: Cookalong #40 - Wine (Follow-Up #6)

posted by: suzyqtexas on 02.02.2012 at 11:07 am in Cooking Forum

These are requested for the annual super bowl party every year, can't show up without them!

Marinated Mushrooms
1 pound butter
4 pounds extra large whole fresh mushrooms
1 quart burgundy or other red wine
1 1/2 tablespoons Worcestershire sauce
1 teaspoon dill weed
1 teaspoon ground black pepper
1 tablespoon flavor enhancer (Accent) can leave out
1 teaspoon garlic powder
2 cups boiling water
4 beef bouillon cubes
4 chicken bouillon cubes
Combine all ingredients in large pot
Bring to a slow boil on medium heat
Reduce to simmer and cook 5-6 hours with the pot covered
Remove top and cook another 3-5 hours until liquid reduces to barely cover mushrooms
Serve hot

NOTES:

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clipped on: 02.02.2012 at 11:58 am    last updated on: 02.02.2012 at 11:58 am

Pineapple Sheet Cake for Jude.....

posted by: annie1992 on 06.07.2011 at 10:39 pm in Cooking Forum

Jude, Mother and Ashley both liked this a lot. The cake itself is somewhat low fat, the pineapple adds the moisture, so don't think it's a mistake that there's no butter/oil/shortening/etc.

That's made up for by the frosting, with a stick of butter and a package of cream cheese, LOL, but you could just add a sprinkle of powdered sugar, I think, it's pretty sweet.

It's absolutely drop over easy, faster than a cake mix for me and makes a large half sheet pan/jelly roll pan of cake. It comes from an old Southern Living cookbook.

Anyway:

Pineapple Sheet Cake
CAKE

2 cups all-purpose flour
2 cups sugar
2 eggs
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 can (20 ounces) crushed pineapple, undrained

CREAM CHEESE ICING

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped nuts

In a large bowl, combine cake ingredients; beat until smooth. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350� for 20-25 minutes. Cool.

For icing, in a small bowl, combine the cream cheese, butter, confectioners' sugar and vanilla until smooth. Spread over cake and sprinkle with nuts.

Yield: about 24 servings.

Annie

NOTES:

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clipped on: 06.11.2011 at 10:25 am    last updated on: 06.11.2011 at 10:26 am

RE: What's For Dinner - #315 (Follow-Up #3)

posted by: ann_t on 10.15.2010 at 11:16 am in Cooking Forum

Here is my version of the filling, but you can find the original recipe on Eating Club Vancouver

Home Cookin Chapter: Recipes From Thibeault's Table

Wontons
=======

Adapted from recipe shared by the Eating Club Vancouver.

Approximately 80 wonton wrappers


Filling

4 inch piece ginger, unpeeled

1 pound finely ground pork

1 chopped green onion

Chopped cilantro

1 egg, beaten

2 teaspoons Shaoxing wine

2 teaspoons sesame oil

Salt

White or black pepper

1/2 cup chicken stock


Make the Filling

Cut the Ginger into 1 inch pieces and then crush the ginger with the flat side of a cleaver or heavy object and leave to soak for a few minutes in 1/2 cup cold water.

Place ground pork in a bowl and add the beaten egg, cilantro, green onion, Shaoxing wine, ginger-soaking water (pieces discarded), sesame oil, salt and pepper. Mix well, using your hand to stir the stuffing in one direction, then add the stock in several stages, making sure each batch has been fully absorbed by the meat before you continue. Fried a small piece of meat mixture to taste for seasoning. Adjust as needed.

Fill and Shape wontons

For each wonton wrapper, drop a teaspoon or so of meat filling and fold the wrapper diagonally to form a triangle. You may need to moisten the edges to seal the wrapper. Then, take the right and left tips of the triangle and seal them together.

Place on floured tea towel.

To Cook Wontons

Bring a generous pot of water to boil. In batches, drop in some dumplings into the boiling water and boil/simmer until dumplings are cooked through. Scoop out and drain. You may want to lightly toss cooked dumplings in oil to prevent sticking.

To serve in broth:

Chicken Broth (Preferably homemade)

Sliced mushrooms

Broccoli

Chopped green onions

Heat chicken broth. Add broccoli spears and sliced mushrooms and cook until done. Ladle soup into bowls. Add cooked wonton dumplings, sprinkle with chopped green onion and serve.

To serve in chili oil sauce:

1 part red chili oil

1 part chicken broth

1 minced garlic clove

1 tablespoon chili paste

Drizzle of Sesame oil

Sichuan peppercorns

Chopped green onion.


In a dry pan, toast Sichuan peppercorns until fragrant. Grind coarsely.

In a bowl, mix together red chili oil, chicken broth, minced garlic, chili paste, Sichuan peppercorns and sesame oil.

Place cooked wontons in serving dish and drizzle with chili sauce. Sprinkle with chopped green onion.


NOTES:

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clipped on: 11.03.2010 at 05:14 pm    last updated on: 11.03.2010 at 05:14 pm

RE: Speaking of blue cheese... (Follow-Up #3)

posted by: mustangs on 11.30.2009 at 06:01 pm in Cooking Forum

Here you go Claire...

LindaCs Blue Cheese Cocktail Cookies

Ingredients:

  • 1 3/4 cups flour
  • 3/4 cups chopped pecans
  • 8 ounces Maytag Blue cheese
  • 1/2 cup butter
  • 2 egg yolks, beaten
  • 2 teaspoons fresh ground black pepper

    Instructions:
    Combine all and mix with hands until smooth. Roll into 2 x 1 1/2 inch rolls, wrap in plastic, and chill 4 hours or over night.

    Slice into 1/4 inch slices, and bake 425 on un-greased sheet for about 10 minutes until lightly browned.

  • NOTES:

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    clipped on: 11.30.2009 at 10:47 pm    last updated on: 11.30.2009 at 10:47 pm

    RE: Has to be on the table (Follow-Up #3)

    posted by: caliloo on 11.16.2009 at 06:26 am in Cooking Forum

    Hey Mike!

    Welcome! Glad to have you out of lurkdom and into the fray.

    I dont have Linda's recipe for the rolls or the Scalloped Oysters, she will have to post those, but I do have her Cranberry Jezebel. Oh baby, there would be a revolt if this wasn't on the table at my hosue too!

    Cranberry Jezabel
    Linda c

    12 oz bag fresh or frozen cranberries
    1 c. water
    3/4 c. white sugar
    1/2 c brown sugar

    Wash and pick over the berries, put water and sugars in sauce pan( large
    enough to prevent boil over) and bring to a boil, add berries and return to
    a boil, cook on medium for 15 to 20 minutes from the time it returns to a
    boil, stirring occasionally. Cool to luke warm and add 3 T. fresh (fresh is
    hotter!) horseradish and 1T Dijon mustard, stir, refrigerate and enjoy!

    ***********************************************************
    Other notables that must be served:

    Autumn Salad with Cranberry Vinaigrette

    1/2 cup chopped walnuts
    1/4 cup cranberries
    1/4 cup balsamic vinegar
    1 cup red onion, chopped
    1 tablespoon Maple Syrup, Brown Sugar or Honey
    1 tablespoon Dijon-style prepared mustard
    1 cup vegetable oil
    salt and pepper to taste
    10 cups mixed salad greens, rinsed and dried
    2 Anjou Pears, cored and thinly sliced

    Toast the walnuts for 8 to 10 minutes in a 350F oven, or until lightly toasted.

    In a food processor, combine the cranberries, vinegar, onion, syrup, and mustard. Puree until smooth; gradually add oil, and season with salt and pepper.

    In a salad bowl, toss together the greens, pears, and enough of the cranberry mixture to coat. Sprinkle with walnuts, and serve.

    Note: Also great with crumbled Gorgonzola
    ***********************************************************

    New England Biscuits with Cranberries and Rosemary

    2 cups flour
    2 teaspoons baking powder
    2 teaspoons sugar
    1 teaspoon salt
    5 tablespoons cold unsalted butter, cut into small pieces
    cup dried cranberries
    2 tablespoons minced fresh rosemary, finely chopped
    1 cup buttermilk
    1 egg, lightly beaten
    Preheat oven to 400 degrees. Spray a baking sheet with cooking spray or line with parchment paper.
    In a food processor, combine the flour, baking powder, sugar and salt. Pulse to combine. Add the butter and process until the mixture resembles coarse cornmeal. Place the mixture in a large bowl. Stir in the cranberries, rosemary and buttermilk. Mix well. The dough will be sticky. Transfer to a floured work surface. Dust your hands with flour and knead the dough 10 times or until smooth. Pat into a round about inch thick. Using a 2-inch round biscuit cutter or drinking glass, cut out biscuits and place on the prepared pan. Gather the scraps and repeat until all the dough is used. Brush the biscuit tops with the beaten egg. Bake until golden brown, about 15 minutes. Transfer to a wire rack and let cool slightly.
    **********************************************************
    Brussels Sprouts with Pancetta
    Recipe courtesy Giada De Laurentiis


    Prep Time: 10 minutes Cook Time: 20 minutes
    Yield: 4 servings
    1 pound fresh Brussels sprouts, trimmed
    2 tablespoons olive oil
    3 ounces paper-thin slices pancetta, coarsely chopped
    2 garlic cloves, minced
    Salt and freshly ground black pepper
    3/4 cup low-salt chicken broth

    Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.
    Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.

    NOTES:

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    clipped on: 11.16.2009 at 11:52 am    last updated on: 11.16.2009 at 11:52 am

    RE: LOOKING for: Pumpkin brownies (Follow-Up #2)

    posted by: joann_fla on 10.28.2009 at 02:05 pm in Recipe Exchange Forum

    Here's one that sounds good.

    Pumpkin Brownies (Stonewall Jackson Inn Bed & Breakfast)
    Ingredients:
    1 15-ounce can of pumpkin
    1 cups vegetable oil
    4 eggs
    1 cup brown sugar
    1 cup granulated white sugar
    2 cups flour
    1 teaspoon baking soda
    1 teaspoon baking powder
    1 teaspoon cinnamon
    teaspoon allspice
    teaspoon salt
    1 container whipped topping or cream cheese frosting (optional)
    Preheat oven to 350 degrees. Beat together eggs, oil, pumpkin, and sugars. Stir in remaining ingredients until evenly mixed. Pour into a greased and floured 9-by-13 inch baking dish.

    Bake for 30 minutes, or until center springs back when touched.

    Top with whipped topping or cream cheese frosting! Great way to use those left over pumpkins!

    NOTES:

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    clipped on: 11.04.2009 at 09:34 pm    last updated on: 11.04.2009 at 09:34 pm

    RE: sheet cakes? (Follow-Up #2)

    posted by: marilyn_sue on 10.23.2009 at 05:37 pm in Cooking Forum

    Chocolate Fudge Sheet Cake
    1 cup coca-cola
    1/2 cup oil
    1/4 lb margarine
    3 tbsp cocoa (unsweetened)
    2 cup granulated sugar
    2 cup all-purpose flour
    1/2 tsp salt
    2 large eggs
    1/2 cup buttermilk
    1 tsp baking soda
    1 tsp vanilla extract

    ~ICING


    Directions

    1/4 lb Unsweetened butter
    3 tb Cocoa (unsweetened)
    6 tb Cream or milk
    1 ts Vanilla extract
    1 c Chopped pecans
    1 lb Confectioners' Sugar

    In a saucepan, bring the Coca-Cola, oil, marjarine and cocoa to a
    boil. In a bowl, mix the sugar, flour and salt. Pour in the boiling
    liquid and beat well. Add the eggs, buttermilk, soda and vanilla and
    beat well.

    Pour batter into a greased and floured sheet cake pan and bake for
    20-25 minutes at 350 degrees F.

    Icing: In a saucepan, combine the butter, cocoa and milk/cream and
    heat until the butter melts. Beat in the remaining ingredients.

    Servings: 10 servings

    I don't know if this is like your Texas Sheet Cake or not. We really like the White Texas Sheet cake.

    Sue

    NOTES:

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    clipped on: 10.23.2009 at 07:02 pm    last updated on: 10.23.2009 at 07:02 pm

    RE: Pumpkin Scones (Follow-Up #2)

    posted by: momto4kids on 10.14.2009 at 03:05 pm in Cooking Forum

    I make these every year. Well, year 'round, actually. It was a copycat recipe I found a few years ago. I usually triple the recipe because the scones go like mad. They're very moist. I make the plain glaze a little thicker than written below. I dip the whole scone upside down in a deep narrow bowl and shake off the excess. I also spice up the spice glaze with more cinnamon and clove than what's written below. I like to see a distinct color difference when I zigzag the spice glaze on top of the plain glaze.

    Pumpkin Scones
    2 cups all-purpose flour
    7 tablespoons sugar
    1 tablespoon baking powder
    1/2 teaspoon salt
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    1/4 teaspoon ground cloves
    1/4 teaspoon ground ginger
    6 tablespoons cold butter
    1/2 cup canned pumpkin
    3 tablespoons half-and-half
    1 large egg

    Plain Glaze:
    1 cup powdered sugar
    1 tablespoon whole milk or water

    Spiced Glaze
    1 cup powdered sugar
    2 tablespoons whole milk or water
    1/4 teaspoon ground cinnamon
    1/8 teaspoon ground nutmeg
    1 pinch ginger
    1 pinch ground cloves

    TO MAKE THE SCONES:.
    1. Preheat oven to 425 degrees F. Line baking sheet with parchment paper.
    2. Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
    3. In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
    4. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
    5. Bake for 1416 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

    TO MAKE THE PLAIN GLAZE:
    6. Mix the powdered sugar and milk together until smooth.
    7. When scones are cool, use a brush to paint plain glaze over the top of each scone.

    AS THE WHITE GLAZE FIRMS UP, MAKE THE SPICED ICING: (make it thicker than the white glaze)
    8. Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.

    NOTES:

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    clipped on: 10.16.2009 at 09:52 pm    last updated on: 10.16.2009 at 09:52 pm

    RE: Share your favorite roll-out cookie for decorating! (Follow-Up #1)

    posted by: marigene on 12.17.2008 at 09:02 am in Cooking Forum

    Here is one of the best sugar cookie recipes I have ever tried.

    NO FAIL SUGAR COOKIES
    This recipe is GREAT when using complex cookie cutters. The dough holds its' shape and won't spread during baking. Make sure you let your oven preheat for at least 1/2 hour before baking these or any other cookies.
    6 cups flour
    3 teaspoons baking powder
    2 cups butter
    2 cups sugar
    2 eggs
    2 teaspoons vanilla extract or desired flavoring (I like almond myself)
    1 teaspoon salt

    Cream the butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.

    Chill for 1 to 2 hours (or see Hint below)

    Roll to desired thickness and cut into desired shapes. Bake on an ungreased baking sheet at 350 degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe can make up to 5-dozen 3" cookies.

    HINT: Rolling Out Dough without the Mess -- Rather than wait for your cookie dough to chill, take the freshly made dough and place a glob between two sheets of parchment paper.

    Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator. Continue rolling out your dough between sheets of paper until you have used it all. By the time you are finished, the first batch will be completely chilled and ready to cut. Reroll leftover dough and repeat the process! An added bonus is that you are not adding any additional flour to your cookies.

    NOTES:

    these are awesome
    clipped on: 01.26.2009 at 04:25 pm    last updated on: 08.24.2009 at 10:30 am

    Milky Way Cake

    posted by: amck on 07.26.2009 at 05:24 pm in Cooking Forum

    I clipped this recipe that was shared by a local restauranteur in our newspaper in 1977 when DH & I were married, and have made it for his birthday ever since.

    It is a rich, dense, flavorful cake encased in creamy Chocolate Fudge. Even sweets lovers will be satisfied with a small piece, so it provides many servings. Leftovers keep well in the fridge. DH usually keeps his birthday celebration going by having small wedges for dessert every night for about a week, LOL!

    You will see from the ingredient list that it is a decadent indulgence, but we only have it once a year..

    The original recipe calls for it to be baked in a tube pan. One of my kids'(& husband's) favorite things about it is that in addition to icing the top & sides, I fill the hole left in the center of the cake with the fudge frosting so that when you cut it you get fudge on all but the underside.

    Last year I made it here at the lake for the 1st time and didn't have a tube pan, so I used two regular layer cake pans instead and filled the layers with the frosting. I actually liked the texture of the cake better that way - & it was easier to bake - but my family missed the "fudge tunnel." If you use layer pans, shorten the baking time. This cake is done when set & batter begins to shrink from the sides of the pan. As with brownies, if you bake until a cake tester is completely dry and crumb-free, it may be overdone.

    MILKY WAY CAKE

    8 Milky Way Bars (standard 2.05 oz. size - not the minis)
    1 1/2 sticks unsalted butter
    2 cups sugar
    4 eggs
    3 cups flour
    1/2 tsp. baking soda
    1 l/4 cups buttermilk
    1 TBS real vanilla extract
    1 cup chopped walnuts

    In a medium saucepan (nonstick works best) over medium low heat, melt MW bars and l/2 stick butter until smooth & blended. Set aside.

    In large bowl cream remaining stick of butter with sugar. Add eggs, one at a time, beating well after each.

    Combine flour & soda in large bowl. Add to the butter/sugar/egg mixture alternatively with the buttermilk. Then add the melted and slightly cooled chocolate bar mixture and blend well. Add the vanilla, then add the chopped nuts to batter.

    Pour batter in a greased/floured tube pan and bake at 325 F for approximately 1 hour, until cake is set and tester comes clean. Cool on rack in pan for 10 mins., remove from pan then cool completely before frosting.

    MILKY WAY CAKE ICING

    2 1/2 cups sugar
    1 cup evaporated milk
    6 oz. semisweet chocolate chips
    1 stick butter (cut in small pieces)
    1 cup marshmallow cream

    Place sugar & evaporated milk in a deep saucepan (nonstick works best) and cook to the soft ball stage. This takes about 6 minutes AFTER the mixture has come to a full boil. (My note: It takes quite a bit longer for me to get to the soft ball stage. For success, make sure you cook it long enough) Then add remaining ingredients and stir till smooth. Frost cake when mixture is warm and spreadable as it will set up to a fudge consistency when cool.

    This cake is SO good with a glass of ice cold milk!

    NOTES:

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    clipped on: 07.26.2009 at 07:07 pm    last updated on: 07.26.2009 at 07:07 pm

    RE: Cookalong #13 ------- CHEESE (Follow-Up #9)

    posted by: annie1992 on 07.07.2009 at 10:39 am in Cooking Forum

    I must be immune to that addiction because I could live the rest of my life without cheese and not miss it. I don't dislike it, I'm just kind of apathetic. Good thing, it's so bad for my cholesterol levels, LOL. Elery just loves the stuff and I think he eats some of it every day, usually just all by itself. His dog loves it too, so I always have several kinds on hand.

    However, I will admit that the Dubliner that I bought at Trader Joe's was pretty awesome on that dark rye Peppi's Dad gave me, along with a slice of proscuitto...

    Now, just to be difficult, in spite of the fact that I don't like beer at all and I'm not crazy over cheese, I love this bread. It can be made without a bread machine too, just warm the beer, add the yeast and then the rest of the dry stuff, knead in the cheese, let rise and bake as usual, I do 350 for about 30 minutes but sometimes it takes longer.

    BEER CHEESE BREAD

    1 package active dry yeast
    3 cups bread flour ( I use all purpose)
    1 tablespoon sugar
    1 1/2 teaspoons salt
    1 tablespoon butter
    10 ounces beer, at room temperature
    4 ounces shredded or diced processed American cheese
    4 ounces shredded or diced Monterey Jack cheese (I used 8 ounces of sharp cheddar and shredded it)

    On stovetop or in microwave, heat beer and American cheese together until just warm. There is no need to completely melt cheese. Stir; transfer mixture to bread machine pan. Add remaining ingredients, select white bread or basic setting, and push start.

    Makes a 1 1/2-pound loaf.

    I also like the cheese thumbprints filled with my homemade Habanero Gold. My continual thanks goes to Readinglady for giving me this Rick Rodgers recipe.

    Savory Cheddar and Jalapeo Jelly Cookies from Rick Rodgers

    Makes about 4 1/2 dozen

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

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

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

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

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

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

    Annie

    NOTES:

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    clipped on: 07.07.2009 at 12:26 pm    last updated on: 07.07.2009 at 12:26 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!....here'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

    NOTES:

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    clipped on: 06.29.2009 at 05:58 pm    last updated on: 06.29.2009 at 06:00 pm

    RE: Sugar substitution for flourless peanut butter cookies? (Follow-Up #6)

    posted by: glenda_al on 04.22.2009 at 03:41 pm in Cooking Forum

    Yes, you can use Splenda!

    Paula Deen's Magical Peanut Butter Cookies

    1 cup peanut butter, creamy or crunchy
    1 1/3 cups baking sugar replacement (recommended: Splenda)
    1 egg
    1 teaspoon vanilla extract

    Preheat the oven to 350 degrees F. Grease a large baking sheet OR use parchment paper.
    In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan.

    From Paula Deen's Home Cooking

    NOTES:

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    clipped on: 05.26.2009 at 04:42 pm    last updated on: 05.26.2009 at 04:42 pm

    dried fruits with brie (Follow-Up #11)

    posted by: bbstx on 03.31.2009 at 07:55 pm in Cooking Forum

    This recipe was given to me at a wine and cheese pairing class. I regret I did not record the name of the author.

    T&T
    Serves 8
    For dessert

    Dried Fruit Compote with Brie

    1 3/4 cups water
    1 cup sugar
    3/4 cup sweet wine such as Moscato d'Oro
    1/3 cup fresh lemon juice ( juice from one large lemon) or orange juice
    6 strips lemon peel ( 1" x 1/4")
    8 oz pkg dried Black Mission figs
    6 oz pkg dried apricots
    1 cup dried tart cherries (appx 4.5 oz))

    8 oz brie or Camembert cut into 8 wedges

    Compote: In a medium saucepan combine all ingredients except cherries and cheese. Bring to simmer over medium-high heat until the sugar is dissolved. Reduce heat to medium and simmer for 5 minutes. Add the cherries and continuing simmering, stirring occasionally, until fruit is tender and juices are reduced to a medium-thick syrup, about 15 -20 minutes. Let cool to room temp. (Compote can be made 2 days in advance and refrigerated. Bring to room tem before serving. Makes about 4 cups.)

    To serve, place a wedge of cheese on its side on each of 8 plates. Spoon compote over cheese.

    Cut cheese when cold; bring to room temp before serving.

    Good wine... Mocato d'Oro

    Any/all of the dried fruits can be replaced with an equal quantity of some other dried fruit.

    NOTES:

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    clipped on: 04.09.2009 at 03:42 pm    last updated on: 04.09.2009 at 03:42 pm

    RE: cookalong --6-- dried fruits (Follow-Up #5)

    posted by: mustangs on 03.31.2009 at 08:36 am in Cooking Forum

    Creative choice!

    My favorite company salad:

    Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan

  • 4 tbls olive oil
  • 2 oz thinly sliced prosciutto cut into strips
  • 1 tbls raspberry jam
  • 3 tbls fig balsamic vinegar
  • 1/3 cup dried figs, chopped into inch pieces
  • 1 tbls finely chopped shallot
  • 5 cups baby arugula
  • cup chopped walnuts, toasted
  • 2 oz Parmesan, shaved into thin strips

    1. Heat 1 tablespoon oil in 10 inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring frequently for about 7 minutes. Using slotted spoon, transfer to paper towel to drain and cool.

    2. Whisk jam and vinegar in medium microwave-safe bowl; stir in figs. Cover with plastic wrap, cut several steam vents in plastic and microwave on high until figs are plump, about 45 seconds. Whisk in 3 tablespoons oil, shallots, tsp salt; toss to combine. Let cool to room temperature.

    3. Toss arugula and vinaigrette in large bowl; adjust seasonings with salt. Divide salad among individual plats; top with portion of prosciutto, walnuts, and Parmesan.

  • NOTES:

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    clipped on: 04.09.2009 at 03:39 pm    last updated on: 04.09.2009 at 03:40 pm

    RE: Sol - looking for your recipe for meringue daisies (Follow-Up #1)

    posted by: cloud_swift on 04.05.2009 at 03:40 pm in Cooking Forum

    Here is the recipe that I got from Sol:

    For the meringue base I drew circles (about 2 inches in diameter) onto parchment paper. I turned the paper over and anchored it onto a cookie sheet with a little dot of meringue on each corner. Using a medium star pastry tip -I used #21- I quickly piped the discs onto parchment, then I piped the daisy petals. Pipe the petals close together onto the base itself, to build a "wall" for the lemon filling, later.

    Bake daisies for 2 hours. Start watching them closely after about an hour and a half, to make sure the meringues do not take on color - they should remain white.

    Sol's Meringue Daisies with Lemon Curd

    Lemon Curd

    4 large egg yolks
    cup + 2 tablespoons sugar
    3 fluid ounces lemon juice
    4tbsp (2 oz) unsalted butter, softened
    Pinch of salt
    2 teaspoons grated lemon zest

    In a heavy noncorrodible saucepan, beat the yolks and sugar until blended. Stir in the remaining ingredients. Cook over medium-low heat, stirring constantly, until thickened, but still liquid enough to pour. Dont allow the mixture to boil or it will curdle. When the curd has thickened, pour through a strainer. Cool, and store in airtight container in the fridge. The curd will continue to thicken in the refrigerator.

    Meringue

    4 large egg whites, room temperature
    teaspoon cream of tartar
    1 cup superfine sugar
    cup confectioners sugar
    teaspoon vanilla extract

    Preheat oven to 200F. Beat egg whites with cream of tartar until mixture gets frothy. Gradually start adding the sugar. Beat for a couple of minutes after each addition. Once it forms soft peaks, add the confectioners sugar and vanilla and beat another 2-3 minutes, until stiff peaks form.

    Immediately put meringue in a large pastry bag, and pipe the discs following the instructions above. Bake 2 hours in a preheated 200F oven. Turn off the oven and leave meringues to dry out 1 hour longer. Store in an airtight container in a cool, dry place for about 6 months

    NOTES:

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    clipped on: 04.06.2009 at 09:26 am    last updated on: 04.06.2009 at 09:26 am

    RE: Ann T: Questions about bread pudding (Follow-Up #9)

    posted by: ann_t on 02.16.2009 at 11:45 pm in Cooking Forum

    Here you go Sue.

    Home Cookin Chapter: Recipes From Thibeault's Table

    Bread And Butter Pudding With Caramel Sauce
    ===========================================
    5 or 6 slices of bread
    1/2 cup butter

    1 to 1 1/2 cups sugar
    5 eggs
    2 cups cream (Or milk)
    vanilla
    pinch of salt

    Caramel Sauce

    1 cup butter
    1 cup sugar
    1 cup brown sugar
    1 cup cream
    pinch of salt
    2 teaspoons vanilla

    NOTE: If you prefer the pudding to have more custard, then use less bread so that all of the custard is not absorbed into the bread when baked.

    Cut crusts from bread and spread each slice with butter. (Bread slices
    can be left whole, or cut into halves, quarters or cubes.

    Place bread buttered side up in a oven proof dish. (may use any shape
    dish, or glass loaf pan, cutting bread to fit)

    Beat the sugar and eggs together and then add the cream, vanilla and
    salt.

    Pour over bread and allow the bread to absorb. (make be refrigerated
    at this point and baked later)

    sprinkle with some white sugar and place dish into a pan of hot water
    and bake in a 350 oven for 45 to 1 hour, or until pudding is set and
    golden.

    To make caramel sauce,

    bring butter, sugars, cream and salt to a boil and then simmer for 3 or
    4 minutes. Remove from heat and add the vanilla.


    Custard sauce for Chocolate Bread and butter Pudding.

    The custard sauce was really easy. It was just two cups of milk or
    cream ( I used coffee cream) heated to a simmer. Mix three tablespoons
    of flour into 1/2 cup of white sugar and mix into a beaten egg.

    When the milk is hot, slowly pour the milk into the egg
    mixture,stirring constantly. Pour the mixture back into the pot and
    cook over low heat until thickened. Remove from the heat and add the
    vanilla. Custard should be pouring consistency. Cover the surface
    directly with plastic wrap and refrigerate.

    NOTES:

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    clipped on: 02.23.2009 at 01:03 pm    last updated on: 02.23.2009 at 01:03 pm

    RE: need help with volunteer cookie project (Follow-Up #12)

    posted by: dottieq on 11.16.2008 at 09:03 pm in Cooking Forum

    This is absolutely the easiest cookie ever. Inexpensive and quick:

    Stir and Drop Sugar cookies:

    Beat with fork until well blended, 2 eggs. Stir in 2/3 C cooking oil, 2 tsp. vanilla, 1 tsp. lemon rind. Blend in with wooden spoon until mixture thickens, 3/4 C sugar. Sift together and stir in: 2 C. flour, 2 tsp. baking powder, 1/2 tsp. salt. Drop by teaspoonfuls about 2" apart on ungreased cookie sheet. Flatten with greased bottom of glass dipped in sugar. (For Christmas, I dip in red sugar and green sugar) Bake 400 8 - 10 min. No mixer necessary. Just a bowl and spoon.

    NOTES:

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    clipped on: 01.26.2009 at 05:30 pm    last updated on: 01.26.2009 at 05:30 pm

    RE: 4 brown bananas - pitch 'em? Or ...suggestions? (Follow-Up #14)

    posted by: lyndaluu2 on 01.18.2009 at 10:26 pm in Cooking Forum

    I love this recipe for banana bread:

    Kona Inn Banana Bread
    350o 50 to 60 mins
    2 1/2 cup AF flour
    1 tsp salt
    2 tsp baking soda
    1 cup veggie shortening
    2 cups granulated sugar
    2 cups ripe mashed bananas (6)
    4 eggs, slightly beaten
    1 cup coarsely chopped walnuts
    Grease and flour 2 loaf pans. Stir together the flour, salt and baking soda. Mix together sugar, bananas, eggs and walnuts.
    Add dry ingredients to wet stir until thoroughly blended.
    Pour into pans. Bake until golden brown and knife comes out clean. Cool for 5 mins. before removing from the pans.

    If I have over ripe bananas I pop them in the freezer and make the above banana bread when I have the time.

    Linda

    NOTES:

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    clipped on: 01.22.2009 at 01:49 pm    last updated on: 01.22.2009 at 01:49 pm

    RE: Calling all Rum Cake Bakers (Follow-Up #1)

    posted by: mudlady on 12.19.2008 at 09:41 pm in Cooking Forum

    I found my 25 year old recipe for the Bacardi rum cake. I never made it with added pudding because the recipe gave alternate driections for using a "pudding in the cake" mix.
    CAKE:(adjusted for the pudding cake version)
    1 cup chopped walnuts or pecans
    18.5 oz. yellow cake with pudding mix
    3 eggs
    1/2 cup cold water
    1/3 cup Wesson oil
    1/2 cup Bacardi dark rum (80 proof)
    (I used the clear rum and it was fine.)

    GLAZE: (see note below)*
    1/4 lb. butter OR FOR 1/2 RECIPE: 4 Tbs.
    1/4 cup water OR FOR 1/2 RECIPE: 1/8 cup
    1 cup granulated sugar OR FOR 1/2 RECIPE: 1/2 cup
    1/2 cup Bacardi dark rum OR FOR 1/2 RECIPE: 1/4 cup
    If the recipe isn't the Bacardi recipe, respond here and I will then type all the cooking directions. This cake was always the hit of the crowd. I took it to a church picnic and the good Father was caught unashamedly picking walnuts off the cake and munching them. Who was I to say he was sinnning?

    Good luck. *-the cake always came out perfect, but I always had too much glaze. Even though I halved the recipe the amount seemed too much. I poked the cake full of holes and drizzled on and in the glaze and then I let it sit and absorb for a while and then spooned more glaze ove the cake, repeating until all the glaze was used.

    NOTES:

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    clipped on: 12.20.2008 at 09:24 am    last updated on: 12.20.2008 at 09:24 am

    RE: I have a quart of ricotta (Follow-Up #8)

    posted by: ann_t on 12.03.2008 at 09:08 am in Cooking Forum

    This recipe will use up a pound of Ricotta.

    Home Cookin Chapter: Recipes From Thibeault's Table

    Cassata Cake (Sicilian Ricotta Cheesecake)
    ==========================================
    Source: Bonnie Stern, Toronto

    Cake Base

    1 cup unsalted butter
    1 1/2 cups sugar
    5 eggs
    2 cups cake flour
    1/2 teaspoon salt
    1 teaspoon vanilla
    2 tablespoons lemon juice (Brandy, orange ligueur or Amaretto)


    Preheat oven to 325F. Butter a 9 x 5 loaf pan.

    Cream butter until light and add sugar gradually.

    Beat eggs in one at a time.

    Add vanilla and favorings

    Stir or sift dry ingredients together and stir into egg mixture quickly. Pour into pan and bake 1 1/4 or 1 1/2 hours.

    Note: This cake improves with age and freezes well.


    Filling, Icing and Final Assembly

    1 pound ricotta cheese
    2/3 cups sugar
    2 teaspoon vanilla
    2 ounces of liqueur (Orange, Cognac, Amaretto, your choice)
    2 oz. semisweet chocolate grated
    1/4 cup candied fruit

    Icing,

    2 cups whipping cream
    1/4 cup sifted icing sugar
    2 oz liqueur (use the same as above)

    Beat the sugar into the cheese. Add vanilla, liqueur, fruit and chocolate.

    Slice the cake into 3 or 4 layers and spread each with some of the cheese mixture reshaping the cake into a loaf as you proceed. Finish with a layer of cake. The cake will keep, well wrapped, two days at this point.

    A few hours before serving whip the cream until light and add the sugar and liqueur. Continue beating until quite stiff.

    Spread a coating of cream over the sides and top of the cake. Place the remaining cream into a piping bag and decorate the cake. It could be garnished with pistachio nuts , chocolate curls or strawberries. This cake is very rich so serve think slices.

    Notes: This cake ban also be iced with chocolate icing and it can be made into a round instead of in a loaf.

    My Notes: I usually add extra chocolate to the filling and leave out the candied fruit.

    NOTES:

    <none>
    clipped on: 12.04.2008 at 04:27 pm    last updated on: 12.04.2008 at 04:27 pm

    Orange Walnuts

    posted by: mst___ on 12.01.2008 at 07:56 pm in Cooking Forum

    Jenn posted a recipe for orange walnuts last Dec 07. I want to know if I substitute pecans for the walnuts?
    Thanks.

    1 1/2 c sugar
    1/4 c orange juice
    1/4 c water
    1 tsp grated orange peel
    2 c walnut halves
    Combine sugar, orange juice and water in a saucepan; cook to soft ball stage. Remove from heat; add walnuts. Mix until mixture becomes cloudy and hard to stir. Quickly turn out onto waxed paper or buttered cookie sheet. Seperate into clusters with 2 forks.

    NOTES:

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    clipped on: 12.03.2008 at 09:17 pm    last updated on: 12.03.2008 at 09:17 pm

    RE: Question about shortbread cookies (Follow-Up #1)

    posted by: terri_pacnw on 12.03.2008 at 05:32 pm in Cooking Forum

    I don't knead shortbread. I use Sharon CB's Aunty Doe's shortbread recipe..since trying it..I don't make any other "cut out" shortbreads...They are delish dipped or drizzled in dark chocolate too..

    Posted by canarybird (My Page) on Mon, Dec 17, 07 at 13:42

    Here's the recipe from my Aunt which has been made for over 60 years and is a family favourite which has been passed on and on and on. It's one great shortbread!:
    Aunty Doe's Shortbread

    1/2 lb salted butter - softened to room temperature
    1/2 cup sifted icing sugar (confectioner's sugar)
    2 cups flour

    Mix butter and icing sugar, then add flour, mixing by hand.
    Form into a brick shape...if necessary put in fridge to cool, then slice into thick rectangles.
    (Slice thickly from the end of the "brick" and then slice each one again so the pieces come out at around 1" x 2" (2.5 cm x 5 cm) and about 3/4 inch thick. She liked to put a small dot of either red or green glace cherry in the middle of each.)

    Bake on parchment lined cookie sheet at 275F for one hour.

    SharonCb

    NOTES:

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    clipped on: 12.03.2008 at 09:13 pm    last updated on: 12.03.2008 at 09:13 pm

    Creamy Coconut Cardamom Rice Pudding - Brulee

    posted by: ann_t on 11.21.2008 at 11:29 pm in Cooking Forum

    OMG, this is the best rice pudding.

    I picked up Kate Zuckerman's cook book "The Sweet Life" Desserts from Chanterelle at the library today.

    The rice pudding recipe is amazing. Although the recipe's title is Creamy Coconut Cardamom Rice Pudding, I substituted vanilla bean for the cardamom. Not a big cardamom fan. I thought that the coconut flavour would have been more pronounced than it was.

    Home Cookin Chapter: Recipes From Thibeault's Table

    Creamy Coconut Cardamom Rice Pudding
    ====================================
    Creamy Coconut Cardamom Rice Pudding
    adapted from Kate Zuckerman's The Sweet Life
    makes about 6 cups, serves 8-12

    Rice:
    1/2 cup + 2 tbsp jasmine rice or basmati rice
    1/4 cup sugar
    1 (13.5 fluid oz) can coconut milk
    1 cup whole milk
    1/4 tsp salt

    Custard:
    16 cardamom pods
    1/2 cup + 2 tbsp sugar
    1 cup whole milk
    2 cups heavy cream
    5 egg yolks
    1 egg
    1 tsp vanilla extract

    1. Cook the rice: Preheat the oven to 325F. Place the rice in a strainer and rinse with cold water. Place the rice in a heavy-bottomed medium-sized saucepan with 2 cups cold water. Bring the rice to a boil and immediately remove the pan from the heat. Strain the rice and discard the starchy water. Place the blanched rice back in the pan and add the sugar, coconut milk, milk, and salt. Bring to a boil, remove from the heat, and cover the pan with aluminum foil or the lid. Place the pan in the oven and bake until the rice expands and absorbs all liquids, 30 minutes. If the pan is not oven proof, transfer the rice to a metal or glass baking dish and cover with aluminum foil. If there is still runny milk in the pan, continue to bake, covered, for another 5 to 10 minutes. When the rice is done, remove it from the oven, leave it covered, and set it aside.

    2. Make the custard: While the rice is baking, make the custard. Using the bottom of a small frying pan, crush the cardamom pods to split them open. (*I used a mortar and pestle.) In a heavy saucepan combine the cardamom pods and seeds, 1/2 cup of the sugar, milk, and cream and bring to a simmer over medium heat. Remove from the heat and allow the cardamom to steep for 10 minutes.

    In a mixing bowl, combine the egg yolks, egg, and remaining 2 tbsp of sugar and briefly whisk for 1 minute. Using a ladle, slowly whisk some of the hot cream into the egg mixture to warm it. Gradually pour the warmed egg mixture into the hot cream, whisking the cream constantly as you pour.

    Cook the custard over medium heat, stirring continuously and scraping the bottom with a rubber spatula or wooden spoon, until the custard thickens enough to coat the back of a spoon. Remove from the heat and strain the custard to remove the cardamom pods and seeds.

    3. Combine the custard and the rice: Scoop the rice into a large mixing bowl. Pour the hot custard over the rice and, using a whisk, slowly whisk until all of the rice granules are dispersed evenly and the mixture is thoroughly combined. Add the vanilla extract. Allow the rice pudding to cool completely. This pudding will keep, refrigerated, for 3 days.

    Variation: "Brulee"

    Spoon pudding into ramekins and chill.

    Sprinkle sugar over top of custards and place under the broiler or use a torch to caramelize.

    My Notes:

    Substituted a vanilla bean for the cardamom pods.

    I split a vanilla bean and scraped the seeds into the milk and cream,
    along with the sugar, brought to a simmer and left to steep for 10
    minutes.

    NOTES:

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    clipped on: 11.22.2008 at 12:33 pm    last updated on: 11.22.2008 at 12:33 pm

    RE: No, it's not to early for Thanksgiving.... (Follow-Up #12)

    posted by: caliloo on 09.27.2008 at 07:05 am in Cooking Forum

    Here's a recipe that I have made several times and it is always well received.

    Phyllo Triangles with Lobster Filling
    Makes about 50

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

    1 lb Phyllo
    1 lb unsalted butter, melted

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

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

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

    ***********************************************************
    And completely unrelated but also wonderful for Thanksgiving...

    New England Biscuits with Cranberries and Rosemary

    2 cups flour
    2 teaspoons baking powder
    2 teaspoons sugar
    1 teaspoon salt
    5 tablespoons cold unsalted butter, cut into small pieces
    cup dried cranberries
    2 tablespoons minced fresh rosemary, finely chopped
    1 cup buttermilk
    1 egg, lightly beaten
    Preheat oven to 400 degrees. Spray a baking sheet with cooking spray or line with parchment paper.
    In a food processor, combine the flour, baking powder, sugar and salt. Pulse to combine. Add the butter and process until the mixture resembles coarse cornmeal. Place the mixture in a large bowl. Stir in the cranberries, rosemary and buttermilk. Mix well. The dough will be sticky. Transfer to a floured work surface. Dust your hands with flour and knead the dough 10 times or until smooth. Pat into a round about inch thick. Using a 2-inch round biscuit cutter or drinking glass, cut out biscuits and place on the prepared pan. Gather the scraps and repeat until all the dough is used. Brush the biscuit tops with the beaten egg. Bake until golden brown, about 15 minutes. Transfer to a wire rack and let cool slightly.

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

    And I think I got this recipe from the CF, but I don't have a name on it.

    Pumpkin Bread pudding
    ======================
    Bread pudding
    2 cups half and half
    1 15-ounce can pure pumpkin
    1 cup (packed) plus 2 tablespoons dark brown sugar
    2 large eggs
    1 1/2 teaspoons pumpkin pie spice
    1 1/2 teaspoons ground cinnamon
    1 1/2 teaspoons vanilla extract
    10 cups 1/2-inch cubes egg bread (about 10-ounces)(I use a challah bread)
    1/2 cup golden raisins

    Caramel sauce
    1 1/4 cups (packed) dark brown sugar
    1/2 cup (1 stick) unsalted butter
    1/2 cup whipping cream
    Powdered sugar

    .
    For bread pudding: Preheat oven to 350F. Whisk half and half, pumpkin,
    dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract
    in large bowl to blend. Fold in bread cubes. Stir in golden raisins.
    Transfer mixture to 11x7-inch glass baking dish. Let stand 15 minutes.
    Bake pumpkin bread pudding until tester inserted into center comes out
    clean, about 40 minutes.

    Meanwhile, prepare caramel sauce: Whisk brown sugar and butter in heavy
    medium saucepan over medium heat until butter melts. Whisk in cream and
    stir until sugar dissolves and sauce is smooth, about 3 minutes.
    Sift powdered sugar over bread pudding. Serve warm with caramel sauce.

    NOTES:

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    clipped on: 09.27.2008 at 09:29 am    last updated on: 09.27.2008 at 09:29 am

    Trsinc- Zucchini recipe

    posted by: solsthumper on 09.02.2008 at 01:43 pm in Cooking Forum

    Trsinc, this recipe yields 8 thin pancakes, about 6" in diameter. As you can see, these are not paper-thin like crpes, but thin enough to roll.

    Zucchini Pancakes

    2 cups grated zucchini
    3 eggs, lightly beaten
    3 tablespoons melted butter (more for greasing the pan)
    cup AP flour
    1 tablespoons water
    1/3 cup grated parmesan cheese
    Black Pepper and Salt to taste *
    teaspoon grated nutmeg

    Serve with:

    6 ounces double cream brie
    roasted tomatoes
    2 tablespoons chopped chives

    Preheat a frying pan over medium heat. Combine all pancake ingredients in a bowl, except for the water.
    Mix until smooth, then add enough water to make a thin batter (you shouldn't need more than 1 to 1 tablespoons). Mix until just combined.
    For 6-inch pancakes, add about 1/3 cup of batter to greased pan and cook 1-2 minutes per side.

    Serve with double cream brie (or your favorite melting cheese), roasted tomatoes and chives.

    *Add all the black pepper you like, but use a light hand with the salt, as parmesan provides some saltiness. I normally add 1/8 teaspoon salt, and find it's plenty. Enjoy.

    Sol

    NOTES:

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    clipped on: 09.07.2008 at 10:13 pm    last updated on: 09.07.2008 at 10:14 pm

    RECIPE: Orange Juice Cake Recipe

    posted by: gluecille on 10.24.2003 at 10:53 pm in Dessert Exchange Forum

    This cake is just too easy to make. I keep frozen OJ in the freezer and when I get some out to make a cake, I mix it like it says on the can, measure out enough for 1 cake and put it in freezer bags and then the next time all I have to do is get out the bag and let it thaw. One can makes several bags already measured out. You don't have to use frozen. Any OJ will work. Have been thinking of trying one with frozen lemonade.

    Orange Juice Cake

    1 pkg. butter recipe, yellow cake mix
    1 c. orange juice
    c. oil
    1 sm. Pkg. vanilla pudding
    4 eggs
    c. or more nuts

    Grease and flour bunt pan. (I dont flour mine just spray it with Pam) Pour nuts evenly over bottom of pan. Mix remaining ingredients and pour over nuts. Bake at 350 degrees for 50-60 minutes.

    Glaze

    1 c. sugar
    1 stick of margarine
    c. orange juice

    Stir all ingredients together; bring to a boil and boil for 2 minutes. Pour over hot cake in pan. Let set for 30 minutes before removing from pan. (I put a little dab more O.J., I think it makes the cake even more moist).

    NOTES:

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    clipped on: 04.25.2008 at 02:10 pm    last updated on: 04.25.2008 at 02:10 pm

    Creamy Chicken Tortilla Soup - Thank You Danain

    posted by: sands99 on 12.28.2007 at 10:18 pm in Cooking Forum

    Absolutely fantabulous! Accolades from anyone who even drove through my neighborhood whilst I was cooking it up.

    It's just wonderful, thank you!

    From the sick chick who needed soup this week,
    Sands

    And for all you who have yet to partake - wait no longer...

    Creamy Chicken Tortilla Soup
    (Another recipe from Danain in Indianapolis)
    2 tablespoons olive oil
    1 large onion; chopped
    2 tablespoons minced garlic
    4 corn tortillas (regular or fried)
    1 (14 oz.) can diced tomatoes with chilies
    4 cups chicken broth
    1 teaspoon ground cumin
    1 teaspoon dried oregano
    1 teaspoon turmeric
    2 cups chopped, cooked chicken
    1 1/2 cups frozen corn kernels
    1/2 cup heavy cream
    1 cup shredded Monterey Jack cheese-optional
    1 tablespoon chopped cilantro
    juice from 1/2 fresh lime
    1 cup diced, seeded Roma tomatoes or 1 cup salsa
    Sour cream for garnish
    Heat oil in a large saucepan over medium heat; saut onions and garlic for 3 minutes. Slice or break tortillas into small pieces and add to onions and garlic; saut until they are soft. Add tomatoes, broth and spices and bring to a boil. Remove from heat; allow to cool for 5 minutes. Puree soup base in batches in a blender or food processor until smooth, return soup to pot.
    Add chicken, corn and cream and return to a boil then simmer for 5 minutes or until it starts to thicken. Reduce heat to medium-low and sprinkle in cheese and cilantro; stir to melt cheese. Add lime juice and season with salt and pepper to taste. Serve topped with tomatoes and a dollop of sour cream.

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    clipped on: 12.31.2007 at 10:04 am    last updated on: 12.31.2007 at 10:04 am

    RE: New & Different Roast Turkey Ideas (Follow-Up #20)

    posted by: canarybird on 11.04.2007 at 07:09 am in Cooking Forum

    Trudy - Here's the recipe for the dressing I've been making for years:

    My Turkey Dressing

    1 small loaf stale firm bakery bread (white or brown)
    3 - 4 stalks celery- including some green fronds - finely chopped
    1 medium onion - finely chopped
    2 - 3 lg cloves garlic - minced
    3/4 medium-sized leek, white and some green tops - finely chopped
    handful flatleaf parsley - chopped
    2 cups fresh mushrooms, cleaned & sliced
    2 cups chicken broth (or 2 C water & 2 chicken stock cubes)
    1 TBS dry rubbed sage
    1 TBS dry thyme
    1 teasp salt
    1/4 teasp fresh ground black pepper
    1 teasp poultry seasoning eg McCormick's (optional)
    butter & oil
    optional - 2 small fine-textured English breakfast sausages, meat squeezed out of casing

    Utensils needed:

    large mixing bowl, frying pan, mortar & pestle (optional)

    1. Tear the loaf of bread into small pieces (around 1/2 inch) into the mixing bowl.
    I usually include the crust, unless the full loaf is more bread than I need.

    2. Put equal parts oil and butter in the frying pan and gently saute the chopped vegetables to soften a little - about 5 minutes:
    - celery, onion, leek, garlic, parsley. Note: if using optional sausage mixture, add it here as well.

    3. Add these to the bread crumbs in the mixing bowl. Add a little more butter to the pan and
    put in the sliced mushrooms. Cook gently for a couple of minutes to soften then add them
    to the mixing bowl.

    4. Put the dried sage & thyme in the mortar with the salt & pepper and optional poultry dressing spice.
    Grind all together to release the aromas of the mixture, then add it to the mixing bowl, stirring it in.

    5. Prepare chicken broth - either fresh or using hot water & stock cubes or powder.

    6. Add the stock to the mixing bowl a little at a time, mixing well with fork, stopping when half the
    liquid has been added. Check that the mixture is not becoming too wet. Add the rest of the
    liquid in very small amounts and keep stirring and checking that it is moist but not wet.
    A wet dressing becomes even wetter when it's stuffed inside the turkey so don't overdo the liquid.
    You may not need it all.

    7. Let dressing rest and cool a few minutes then either stuff the turkey, neck and bottom cavities or cook the dressing
    separately on a foil covered baking pan in the oven, opening the foil a little to allow the top to crispen if desired.
    I cooked my dressing in the oven at the same time as I did the turkey breast, about 1 hour at 325F.
    You may need a shorter time - just check it after 40 minutes.

    Note: The time I made this and took the above photo I had been in bed with the flu.
    I didn't get out to buy fresh mushrooms so used a tin of very small whole baby mushrooms.
    I always prefer to use fresh.

    SharonCb

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    clipped on: 12.16.2007 at 10:35 pm    last updated on: 12.16.2007 at 10:35 pm

    RE: New & Different Roast Turkey Ideas (Follow-Up #12)

    posted by: weed30 on 11.03.2007 at 07:53 pm in Cooking Forum

    This recipe makes the best turkey I've ever had. Even my dad, who doesn't like turkey, loved this.

    HERB-ROASTED TURKEY WITH SHALLOT PAN GRAVY
    (from Bon Appetit)

    3/4 cup (1 1/2 sticks) butter, room temperature
    3 tablespoons chopped fresh parsley plus 3 whole sprigs
    2 tablespoons chopped fresh sage plus 3 whole sprigs
    2 tablespoons chopped fresh thyme plus 3 whole sprigs
    3/4 teaspoon salt
    1/2 teaspoon coarsely ground black pepper

    1 15- to 16-pound turkey, rinsed, patted dry
    1 1/2 pounds shallots, peeled, halved lengthwise through root end

    3 cups (or more) canned low-salt chicken broth
    1 cup dry white wine
    2 tablespoons all purpose flour

    Mix butter, chopped parsley, chopped sage, chopped thyme, 3/4 teaspoon salt and 1/2 teaspoon pepper in medium bowl to blend. (Can be prepared 3 days ahead. Transfer herb butter to small bowl; cover and refrigerate. Bring butter to room temperature before using.)

    Position rack in bottom third of oven and preheat to 350F. Sprinkle main cavity of turkey with salt and pepper. Place whole parsley, sage and thyme sprigs and 4 shallot halves in cavity. Starting at neck end, carefully slide hand between skin and breast
    meat to loosen skin. Spread 3 tablespoons herb butter over breast meat under skin. Tuck wing tips under; tie legs together to hold shape.

    Place turkey on rack set in large roasting pan. Rub 4 tablespoons herb butter over turkey. Cover only breast area of turkey with sheet of heavy-duty foil. Scatter remaining shallots in pan around turkey.

    Roast turkey 30 minutes; baste with 1/2 cup broth. Continue roasting turkey for 1 1/2 hours, basting with 1/2 cup broth every 30 minutes.

    Remove foil from over turkey breast. Continue to roast turkey until golden brown and thermometer inserted into thickest part of thigh registers 180F, basting with pan juices every 20 minutes., about 1 hour longer.

    Transfer turkey to platter. Brush with 1 tablespoon herb butter. Tent loosely with foil; let stand 20 minutes.

    Using slotted spoon, transfer shallots from roasting pan to plate. Pour pan juices into medium bowl; spoon off fat and discard. Add wine and 1 cup chicken broth to roasting pan. Set pan directly over 2 burners and bring broth mixture to boil, scraping up any browned bits. Continue to boil until reduced by half, about 3 minutes; pour into large glass measuring cup. Add
    degreased pan juices. Add enough broth if necessary to equal 3 cups liquid.

    Blend flour into remaining herb butter. Pour broth mixture into heavy medium saucepan and bring to boil. Gradually whisk in herb butter mixture. Add any accumulated juices from turkey platter. Boil until gravy thickens enough to coat spoon lightly, whisking occasionally. Add shallots to gravy; simmer 1 minute. Season gravy with salt and pepper. Serve turkey with
    gravy.

    My notes:

    1. I use Dry Vermouth instead of white wine in recipes - much cheaper, tastes the same and holds well in the pantry.

    2. After removing the shallots from the roasting pan, I put them on a cookie sheet and roasted in the oven until they were almost burned - I think it gives a nicer flavor to the gravy. I also did not put them back in the gravy whole....I pureed them with some of the chicken stock before thickening with the flour/herb butter mix at the end.

    3. I pulled the bird out when it was at 165.(*see note below) That is a safe temperature, and the bird will continue to cook as it rests. Waiting until it gets to 180 is too much and can cause a dry bird.

    4. Be sure and use fresh herbs!

    I made this once with a whole chicken, and once with a turkey breast. Both were excellent. No need to adjust anything - the gravy is so good that you'll want to drink it ;)

    *From the USDA website: A whole turkey is safe when cooked to a minimum internal temperature of 165 F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook turkey to higher temperatures.

    Here is a link that might be useful: 55 reviews at Epicurious

    NOTES:

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    clipped on: 12.16.2007 at 10:34 pm    last updated on: 12.16.2007 at 10:34 pm

    RE: Ooey, Gooey and Outrageously Decadent! (Follow-Up #15)

    posted by: msafirstein on 12.08.2007 at 02:22 pm in Cooking Forum

    Here is the recipe I used. There are many recipes for marshmallows on the web. But the reason I choose this recipe was because it called for a mix of rice flour and confectioner's sugar to dust over the sides of the marshmallows which I thought sounded wonderful and it worked out beautifully too.

    This is a huge recipe and I would suggest making the half recipe for your first time. I wish I had.

    Just the plain marshmallows are delicious. Between my carpenter and I, we must have eaten at least 10-12 of them.

    Marshmallows

    Half the recipe is in ()s

    4 (2) gelatin envelopes
    cup ( c + 2 T) water
    1 Tbs (1 tsp) vanilla extract

    3 c. (1 1/2 c) sugar
    cup ( c + 2 T) water
    1 cups ( c + 2 T) corn syrup
    tsp ( tsp) salt

    Line a 9" x 13" (8" x 8") pan and a loaf pan with parchment paper. Coat the paper with vegetable oil or non-stick spray.

    Fit a stand mixer with the whisk attachment. In the mixer bowl combine the cup of water ( c plus 2 Tbs) with vanilla extract. Sprinkle the gelatin over the liquid to bloom (soften).

    Add the sugar, salt, corn syrup, and remaining cup water ( c plus 2 Tbs) to a heavy saucepan.

    Bring to a boil with the lid on and without stirring. When this mixture is at a boil, remove the lid and continue to cook without stirring until it reaches the soft-ball stage (234-240 F).

    With the mixer at medium speed, pour all of the hot syrup slowly down the side of the bowl into the awaiting gelatin mixture. Be careful as the hot syrup is very liquid and hot at this point and some may splash out of the bowl - use a splashguard if you have one.

    When all of the syrup is added, bring the mixer up to full speed.

    Whip until the mixture is very fluffy and stiff, about 8-10 minutes. Pour marshmallow into the parchment-lined
    pans and smooth with an oiled offset spatula if necessary. Allow the mixture to sit, uncovered at room temp for 10 to 12 hours.

    Mix equal parts rice flour and confectioners sugar and sift generously over the rested marshmallow slab.

    Turn the slab out onto a cutting board, peel off paper and dust with more sugar/starch mixture. Slice with a pizza cutter into desired shapes. Dip all cut edges in sugar/starch mixture and shake off excess powder.

    Marshmallows will keep several weeks at room temp in an air-tight container.

    FLAVOR VARIATIONS:
    #1 Replace first measure of water (with which the gelatin is bloomed) with cup ( cup) fruit puree and cup ( cup) of water.
    #2 Replace one third of the sugar with ground up flavored sugar candies.

    My notes: The 9"by13" pan is too big for the full recipe. I would use an 8"by8" and then a loaf pan. I used the 9by13 and the marshmallows were far too thin. So I stacked one on top the other and then dipped in chocolate...no one will be the wiser. But a flat-pancake-like marshmallow just did not seem visually appealing to me.

    Michelle

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    clipped on: 12.12.2007 at 11:41 pm    last updated on: 12.12.2007 at 11:42 pm

    RE: RECIPE: looking for easy appetizers (Follow-Up #14)

    posted by: Ginger_St_Thomas on 12.15.2005 at 05:39 pm in Recipe Exchange Forum

    How about this one I've posted before? Everyone I've served it to really liked it & you make it ahead of time:
    ROQUEFORT GRAPES (makes 50)
    1 lb large, seedless red grapes
    10 oz pecans
    4 TBL crumbled Roquefort cheese
    8 oz pkg cream cheese, softened
    2 TBL heavy cream

    Wash the grapes & pat dry. Crush the pecans on a platter or sheet of waxed paper. Combine the Roquefort, cream cheese & cream in a bowl & mix well. Roll the grapes in the cheese mixture & then in the pecans, coating well. Chill, covered, until serving time.~~ First Impressions

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    clipped on: 11.25.2007 at 06:43 pm    last updated on: 11.25.2007 at 06:43 pm

    RE: Need ideas for 'elegant' finger foods for a Sweet 16! (Follow-Up #2)

    posted by: san_ on 11.11.2007 at 08:48 pm in Cooking Forum

    i don't have kids but i know at that age any bite-sized nibbles passed on a plate were considered a treat by me! come to think of it, that hasn't changed for me in the last "few" decades:) funny you should mention profiteroles--i love chicken salad and i just made profiteroles last weekend, topped with mushrooms and fresh spinach and some sort of a bechamel or something. we loved it and if you had some vegetarians there, it would be a nice alternative i think...

    these days, grape or cherry tomatoes are easy to find year-round. i've made both these filling mixtures and enjoyed them (although i cut the bacon WAY back in the first recipe)--maybe they might work for you.

    2 types of stuffed tomatoes~
    BLT Bites -- Marlen
    16 to 20 cherry tomatoes
    # cooked and crumbled bacon
    C mayo
    1/3 C chopped green onions
    3 T grated Parmesan cheese
    2 T snipped fresh parsley
    some ground pepper
    slice the top off of the tomatoesscoop out and discard pulpplace them upside down on paper towels and let them draincombine all of the above together and spoon into the tomatoeschill before serving.

    Pesto Stuffed Tomatoes Ginger
    Beat together until smooth 3 oz softened cream cheese and 2 T fresh lemon juice. Add in:
    C grated Parmesan
    C finely chopped pine nuts
    C chopped fresh parsley
    1 tsp dried basil
    2 cloves minced garlic
    cut off the tops of cherry tomatoesscoop out the pulp and drain upside down on paper towelsfill with the above mixture and chill before serving.


    i loved weed's surprise cheese balls and have made them with olives as well as pecans...as long as you don't serve them straight from the oven, i think they'd work well for youngsters.

    this recipe from craftyrn is easy and good. if you are unsure of how salmon would go over with them, i took her idea and subbed proscuitto and parmesano regianno (skipping the cream cheese) and added in a bits of fresh snipped sage.

    Smoked Salmon and Dill Palmiers Diane (craftyrn)
    1. 1 sheet puff pastry
    1/4 cup (4 oz.) Philly cream cheese with chives, softened
    1/3 lbs. sliced smoked salmon
    2 tsp. fresh dill, chopped
    2 tsp. capers, chopped
    2 eggs, beaten
    parchment paper
    1. Thaw puff pastry according to the instructions on the box. Preheat oven to 400. Unfold puff pastry. Spread cream cheese over pastry going all the way to the edge. Arrange salmon slices, in one layer over the cream cheese. Sprinkle dill and capers evenly over salmon.
    2. With the long edge of the dough facing you, roll the top and bottom edges toward each other until the meet in the middle. Roll as tightly as possible, working quickly. Wrap in parchment paper and refrigerate for 5 minutes.
    3. Using a serrated knife, slice the roll into 16-18 even pieces. Arrange pieces on a baking sheet lined with parchment paper. Brush with beaten egg.
    4. Bake for 15 minutes. Rotate pan and cook another 10 minutes or until pastry is golden brown. Serve immediately.

    and not too long ago, debbie from utica posted a recipe for strawberries stuffed with a sweetened cream cheese mix. i can't find the recipe right now but that was really nice and quite attractive as well...in any case, it's very good of you to help out your friend and i'll look forward to hearing what you serve.

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    clipped on: 11.14.2007 at 02:00 pm    last updated on: 11.14.2007 at 02:01 pm

    recipe: recipe: taco casserole,,very good & different

    posted by: piper101 on 11.11.2007 at 09:25 pm in Recipe Exchange Forum

    Hi, I've been making this recipe for a few years now, for tonights dinner in fact, and I've always been asked for the recipe when I take it somewhere. It's originally out of a Weight Watcher soft side cookbook but doesn't taste like it!!

    TACO CASSEROLE

    Crust:
    8 oz of dry corn bread stuffing mix from a box
    1 14 oz. can of creamed corn
    1/2 Cup of water

    Mix together,,,place in bottom of a 9x13 pan sprayed with non-stick spray. BAKE at 375 degrees for 10 minutes and remove from oven.

    Filling:
    1 to 1 1/2 pounds of hamburger
    1/2 cup diced onion
    1 (14 oz can size) of black beans drained (could be pinto if you like that instead)
    1 pkg of dry taco seasoning mix
    1/2 cup of water
    2/3 cup of salsa (whatever your favorite brand is)
    8 oz. of shredded cheddar cheese

    Cook hamburger and onion til done, drain if necessary. Add the rest minus the chese (salsa, taco seasoning, water, black beans) cook til just warmed.

    Place the hamburger/bean mixture on top of the "crust" portion. Spread the shredded cheese over the top. Bake another 20 minutes or until bubbling.

    Cut into squares and top with sour cream or quacamole if desired. Great with a green salad and mexican/spanish rice for a nice meal that is easy and MUY BUENO!!

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    clipped on: 11.13.2007 at 11:08 am    last updated on: 11.13.2007 at 11:08 am

    RE: Favorite GREEN vegetable dish? (Follow-Up #1)

    posted by: teresa_nc7 on 11.04.2007 at 08:42 pm in Cooking Forum

    This is a favorite of family, friends, and coworkers:

    Broccoli Salad

    1 large broccoli, head washed and drained, trimmed, use florets only no stems
    1 cup red onion chopped
    1/2 cup golden raisins
    1/2 cup pecans chopped
    1/2 pound bacon fried crisp and crumbled
    2 tablespoons red wine vinegar
    3/4 cups mayonnaise
    or 1/2 light mayo 1/2 light sour cream
    1/2 cup sugar

    In a large bowl, combine the broccoli florets, onions, raisins, pecans and bacon. In a small bowl, combine the dressing ingredients, the vinegar, mayonnaise and sugar. Mix well and pour over broccoli mixture. Toss gently, refrigerate, covered, overnight and toss gently the next day when ready to serve.

    NOTES:

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    clipped on: 11.05.2007 at 03:32 pm    last updated on: 11.05.2007 at 03:32 pm

    RE: Two pork chops... (Follow-Up #3)

    posted by: beverlyal on 05.07.2007 at 01:24 pm in Cooking Forum

    I would make these. They are so easy.

    SOUR CREAM PORK CHOPS (serves 4)

    4 thick pork chops
    2 TBL vegetable oil
    1 small to medium onion, diced
    1 cup chicken broth
    2 tsp prepared mustard
    2 TBL chopped parsley
    Salt & pepper to taste
    1 Tablespoon all purpose flour
    1 cup sour cream or lite sour cream

    Brown the chops in the oil in a large skillet over medium heat; drain. Pour chopped onion over the chops. Mix the broth, mustard, parsley, salt & pepepr in a bowl. Pour over the onions. Simmer 1 hour or until the chops are cooked through. Remove the chops from the pan. Stir flour into the sour cream and add to broth mixture. Mix well and add chops back into the pan. Cook for 15 minutes. Serve w/hot rice or pasta.

    NOTES:

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    clipped on: 11.05.2007 at 02:45 pm    last updated on: 11.05.2007 at 02:45 pm