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RE: recipe: looking: for recipes for food xmas gifts. (Follow-Up #16)

posted by: sharon_fl on 11.14.2008 at 07:33 am in Recipe Exchange Forum

Here you go:

FRENCH DRESSINGS

MY ZESTY FRENCH DRESSING
*************************
8 small cans tomato soup -Campbells
6 cups sugar
6 cups cider vinegar
3 cups of salad oil
3 cups Lemon juice
Finely grated lemon peel of 3 lemons
2 bottles (5 oz each) worchestershire sauce
2 Tbs. each..salt and pepper
2-3Tbs. fresh chopped garlic
1 lg sweet onion-left whole or halved
** Put in deep pot to mix, using a whisk or mixer (on low) to blend well, after adding
each ingredient. Pour into a jug(s)-filling 3/4 full and ADD...1 whole
onion. Refridgerate for at least 2-3 days before using. Of course-the
onion is just to flavor the dressing in the big jug!
Ahead of time..you can go to any restaurant & ask for their empty gallon
jugs (like their mayonaise comes in). Use these to store dressings in,
until time to portion in jelly jars.
Keeps 2 months under refridgeration

NOTE: You may want to adjust the salt & ppper once it's made-also adding more worchestershire sauce for even zestier flavor. I make this one a week ahead to enhance flavor before gifting!

SHARON"S BACON DRESSING
**************************************
(makes 1+ gallons)
2lbs. bacon, fried crisp-SAVE grease!
12 eggs (beaten with spoon)
11 cups sugar
1 TBS salt
In a DEEP, HEAVY pot..put eggs & beat with a spoon, until broken up
well. Add about 2/3 of the grease from the bacon, to the pot. Mix the
sugar & salt into the eggs, until well blended. THEN ADD:
**************
2 cups flour
3Tbs and 1 tsp. dry mustard
* Mix until well blended
THEN ADD:
**************
5 cups cider vinegar
10 cups warm water
*MIX WELL, using whisk!
Heat on medium, and still frequently, but NOT constantly, since constant
stirring loses heat & takes mixture longer to thicken! This will take
around 20-30 minutes to thicken. You DON'T want it real thick-more like
a medium thick gravy, as mixture will thicken more as it cools. (Scrape sides of pot often). If it
does get away from you & gets too thick? Add HOT water- a little at a
time-immediately-not after it cools!
*When done-add 3Tbs of margarine or butter to the hot dressing & blend
in.
**This is best served warm (nuke for 30 seconds). ***Great
on Spinach Salads, lettuce salad, Baked Potatoes or green beans.

NOTES:

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clipped on: 12.11.2008 at 11:29 pm    last updated on: 12.11.2008 at 11:30 pm

RE: Homemade foods for gifts? (Follow-Up #49)

posted by: dinkans on 11.10.2008 at 11:21 pm in Cooking Forum

AUNT NANCY'S PEPPERNUTS
1 cup dark syrup
2 cups sugar
1 1/2 melted butter
1 cup cream
1 teaspoon soda
2 teaspoons cinnamon
1 teaspoon ground cloves
2 teaspoons nutmeg
1 tablespoon annise seed
3 teaspoons baking powder
8 cups flour

Mix the first 10 ingredients together. Stir in the flour. Mix well, dough will be very stiff. Cover and chill (overnight or for several days). On well floured board roll dough to pencil size. Cut into very small pieces (about as long as your little fingernail) and bake on ungreased cookie sheet 8 to 10 mins. at 350 degrees. Quickly remove baked cookies and cool on waxed paper. Store in tightly covered containers. These cookies are best if allowed to "age" several days or weeks. They are especially nice to send, as they are hard and do not crumble. Enjoy!

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clipped on: 12.11.2008 at 07:11 pm    last updated on: 12.11.2008 at 07:11 pm

RE: My six braid challah (Follow-Up #11)

posted by: cloud_swift on 04.14.2008 at 11:19 am in Cooking Forum

Thank you all - I guess it helps technique to do a thing most every week. The thing I'm still working on is keeping the braid even along the loaf. I tend to start out loose with the long strands and get tighter as the strands get short.

trixietx, the braiding is pretty fast. The work is in making the six 12-inch long strands for each loaf. That seemed to take forever at first but after a few weeks it goes more quickly. It's a physical skill that takes the muscles a bit of practice to learn.

The recipe I use comes from Secrets of a Jewish Baker. His directions tend to be pretty wordy so I'll paraphrase. We usually make the dough in the bread machine (dough cycle) and take it out after the first rise but to do the double batch (4 loaves) I did it in the KA stand mixer. This recipe has a lot of yeast and some sugar so it rises very quickly.

Challah from
Secrets of a Jewish Baker George Greenstein
paraphrase by cloud_swift

1 cup warm water
2 packages active dry yeast (about 1 1/2 tbsp)
1 egg plus 2 yolks, lightly beaten
1/4 cup vegetable oil (I usually use a mild olive oil)
1/4 c plus 1 1/2 tsp sugar (that's what his recipe says, I usually just do a slightly rounded 1/4 c)
4 to 4 1/2 cup bread flour
2 tsp salt
1 egg beaten with 1 tsp water for egg wash
corn meal for dusting pan (I usually bake on parchment without dusting - I like corn meal or semolina on the bottom of some breads but its too rustic for challah IMO)
poppy or sesame seeds for topping if desired.

In mixing bowl, sprinkle yeast into water and stir to dissolve. (I'm pretty haphazard about the stirring)
Add the egg and yolks, oil, sugar, salt and 4 cups of flour.
Stir to combine. (He doesn't say to do so, but I usually let the dough rest for 10-15 minutes before starting to knead - that gives the flour some time to absorb the water so I don't add to much flour to get a firm dough.)
Knead adding more flour 1/4 cup at time to make a firm dough, this shouldn't be a sticky dough.
Knead until the dough is smooth and elastic (10 to 15 minutes). Dough should push back when you push at it. (I do the window pane test.)

Put in an oiled bowl, turn to coat and cover. Let triple. (I usually aim to let it go to somewhere between double and triple. This is the time it is easiest to make a mistake as the dough rises quite quickly so if you aren't careful it will over-rise and the loaves won't taste as good.)

Transfer to floured work surface, punch down (I've become a fan of doing a more gentle pat down and forming into a rectangle for division). Divide in half and allow to rest for 15 minutes (sometimes I'm in too much of a hurry to do this rest and it doesn't seem to matter for this dough).

For the six braid challah, divide the half into 6 equal pieces. Roll into ropes. I find this goes best if I have little or no flour on the work surface so that the surface helps keep the rope stretched, the pieces have picked up enough flour when they were divided on the floured surface.

Braid the loaves - see steps for six braid below. They may look scary but it goes fast once you get use to it. We find that the challah tastes better when baked in the six braid than in a three braid.

Put the loaves on a corn-meal dusted pan (as mentioned above, I prefer to put them on parchment on a pan). I give them their first brush with egg wash at this point. Allow to rise in a warm draft-free area until doubled in size.

Preheat oven to 350 degrees. Brush with egg wash. If desired, sprinkle with poppy seeds or sesame seeds or go to town and use both. Bake about 35 minutes until top has a rich brown color and the lines between the braids have begun to color. When you press lightly on the top of the challah it should be firm when done. (He gives various tests - I suggest using an instant read thermometer to see if it is around 200 degrees - after a bit you will be able to look at the challah to see if it is done.)

Allow to cool on a wire rack.
Steps for six braid:
Here's how it goes:
Start with 6 strands pinched together at the top.

Lift left most over to the right and up.
Lift the original right-most (i.e. not the one you just moved) to the left and up

Now you have a strange beast that has two arms crossed at the top and 4 legs. From here you will continually be moving an arm down to be the center leg and replacing that arm with the opposite outside leg so after each two steps you will have 2 arms and 4 legs with the "head" of the creature growing longer and longer. So:

1) Take the right arm and move it down to the center (between the 4 legs).
2) Take the left-most leg and move it up to be the new right arm.
3) Take the left arm and move it down to the center.
4) Take the right-most leg and make it the new left arm.

Repeat steps 1 through 4 until it is all braided.

NOTES:

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clipped on: 09.29.2008 at 09:02 am    last updated on: 09.29.2008 at 09:02 am

RE: Gnocchi+ (Follow-Up #6)

posted by: gardenguru1950 on 09.18.2008 at 01:32 pm in Cooking Forum

I make my gnocchi pretty simple -- although I usually add just a dollop of whipped ricotta to the mix.

I like them straight up because then I can concentrate on the sauce, such as:

GORGONZOLA SAUCE (also good on fettuccine)


8 oz gorgonzola cheese, crumbled
cup milk
4 Tbs butter

Heat together on medium heat. In large saucepan mash the cheese as its cooking and continue stirring with wooden spoon. Cook until sauce is creamy consistency (about 2 minutes). Remove from heat and set aside until ready to serve pasta. When pasta is ready, heat the sauce and add 1/2 cup heavy cream and 1/2 cup grated Parmesan cheese. Stir heavy cream in the sauce and add pasta. Sprinkle Parmesan over top of pasta.


WILD MUSHROOM SAUCE

2 Tbs (1/4 stick) butter
2 Tbs olive oil
12 ounces a mix of fresh shiitake mushrooms,
chanterelles, crimini, stemmed, sliced
cup sliced shallots
1 cups chicken stock/broth
1 Tbs chopped fresh sage

Cook butter and olive oil in heavy large skillet over medium heat until butter begins to brown, about 2 minutes. Add mushrooms and shallots and saut until golden brown, about 10 minutes. Add stock and sage; simmer until liquid is slightly reduced, about 8 minutes. Season to taste with salt and pepper.


PANCETTA AND PEAS CREAM SAUCE

2 Tbs olive oil
2 Tbs butter
1 medium onion, sliced into rings
4 cloves garlic, thinly sliced
1 medium-thick round pancetta, cut into small pieces
cup chicken stock
cup heavy cream
1 cup frozen peas

Add the oil and butter to the pan and when the butter is melted and hot, add the onion and saut for 2 minutes. Add the garlic and continue sauting for another minute.
Add the pancetta and cook for 3 4 minutes until the pancetta doesnt have that white fatty look any more.

Add the chicken stock to deglaze the pan, stirring up any of the bacon bits that may be sticking to the pan.

Add the cream and then the peas. Simmer for 3 4 minutes to thicken the sauce.


GARLIC CREAM SAUCE

cup roasted garlic, pureed, minced
4 cups heavy cream
Salt and cayenne pepper

In a saucepan combine roasted garlic and heavy cream and bring to a boil. Reduce
heat to a simmer and cook until liquid has reduced by half, about 20 minutes.

In a blender, puree sauce and season with salt and pepper to taste.


ROASTED GARLIC, FAVA BEAN SAUCE

Makes about 4 cups sauce

Ingredients

8 cups home-made chicken stock
1 whole head garlic, roasted, cloves squeezed into a bowl
2 Tbs cold butter cut into Tbs
1 Tbs freshly-squeezed lemon juice
Salt to taste
Freshly-ground black pepper to taste
cup cooked fava beans

Directions

Place stock and roasted garlic in a medium saucepan and reduce to 3 cups. Strain into a clean saucepan and bring to a simmer.

Whisk in the butter and lemon juice and season with salt and pepper to taste. Add the fava beans and cook for 1 minute.

Serve with roasted chicken or other meat, or over rice, pasta or polenta.


Or just a good Tomato Sauce or Basil Pesto.

Joe

NOTES:

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clipped on: 09.18.2008 at 08:40 pm    last updated on: 09.18.2008 at 08:41 pm

RE: Gnocchi... (Follow-Up #8)

posted by: gardenguru1950 on 09.18.2008 at 02:15 pm in Cooking Forum

Keep this secret between you and me...

I bake and peel 2 pounds of baking potatoes. Yes, BAKE.

I rice the potatoes and mix them IN A LARGE BOWL with 2-4 tablespoons whipped ricotta (I'm kinda estimating the amount here) and a really good pinch of salt. I avoid overmixing and ruining the airy texture of the potato.

I slowly add some flour, usually getting to about 1-1/2 cups before I start "feeling" the mix. I want it just dry enough so it doesn't stick to my hands or boards or anything. You have to do this slowly because the moisture of the potato gets absorbed slowly into the flour and it's easy to get too much flour into the mix before you realize it. It may take up to 2 cups flour.

I gently knead the dough ON A BOARD but not as firmly as bread dough. It's just a thorough mixing process. It'll make a big ball that I divide into about six smaller balls.

I roll out each small ball into 3/4-inch diameter ropes. I use a big ol', lightly floured wood pastry board.

I cut the ropes into 1-inch long pieces.

I never learned to roll the gnocchi off the convex side of a fork as my grandmother did but I get pretty good results by pressing and rocking each piece against the inner/concave side of the fork.

When finished texturing each piece, I place it on a large, lightly floured tray (one that will fit in the freezer if I go that route).

Into medium-boiling water. When they float to the top, I cook for about a minute and quickly scopp out.

Joe

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clipped on: 09.18.2008 at 08:40 pm    last updated on: 09.18.2008 at 08:40 pm

RE: Charity case needs crock pot recipes (Follow-Up #3)

posted by: Elizabeth_B on 12.30.2005 at 12:51 am in Kitchens Forum

Ivette ~~ By all means...start crocking now! I blame the 20 pounds I just lost on the kitchen remodel (the other 25 that need to be lost are mine). I found it too much of a pain to do much other than eat out or MW those MW dinners. Wrong Choice!!!

The first thing that came to mind was already mentioned by Pecan...pot roast. It's awesome. I get a large carton of Swanson beef broth (or 2 depending on the crock size) and put in the meat, potatos and carrots to cook all day. If you put it together before you leave for work, set the crock on low and let it run all day. I make this at the cabin alot because I can set it and forget it til dinner time.

If you want to make a stew...get beef stew meat and the Swanson broth and throw in a bit of pasta, frozen veggies a potato or two. Again let it run all day on slow.

I've found that for making stew at the cabin, I don't like to have to bring lots of flavorings, so I find the pre-made soup/stew section and buy a package of "just add meat" mix. I strain the package so I can pull out the dried yicky vegi's and save just the powdered seasoning. I add the powdered seasoning to my broth and it's really good.

You'll be glad you took the time!

Here is a link that might be useful: Crock Pot Recipes

NOTES:

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clipped on: 09.16.2008 at 08:15 am    last updated on: 09.16.2008 at 08:15 am

RE: RECIPE: ok I found one that I like (Follow-Up #13)

posted by: msazadi on 10.13.2006 at 02:38 pm in Recipe Exchange Forum

I didn't try this yet but I like the way it sounds/tastes. Maureen

Pumpkin Tiramisu

(Double recipe to use in large trifle bowl.)

1 pkg. authentic Italian ladyfingers (they're hard, not soft)
8 oz. Mascarpone cheese
1/2 c. pumpkin puree
1 tsp. cinnamon
1/2 to 1 tsp. freshly ground nutmeg (to taste)
1 1/2 c. powdered sugar (or to taste)
1 tsp. pure vanilla extract or orange extract
2 1/2 c. heavy cream, whipped and chilled
1/8 c. either Frangelico liqueur, rum or orange juice
Crystallized ginger

Arrange ladyfingers on the bottom of a 9" square pan. Pour liqueur over ladyfingers. Mix Mascarpone with the pumpkin, spices, sugar and extract. Fold in 1 1/2 c. of the whipped cream. Pour mixture over lady fingers. ( If using large trifle bowl, you can layer the ladyfingers and cream mixture: just make sure you sprinkle lady fingers with liquid--juice or liqueur--before covering with cream mixture). Gently spread remaining whipped cream on top of mixture. Sprinkle decoratively with additional cinnamon and crystallized ginger. Cover and chill at least two hours, or overnight.

Serves eight generously.
posted by Skylightsky on her blog

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clipped on: 09.16.2008 at 08:06 am    last updated on: 09.16.2008 at 08:07 am

RE: RECIPE: Favorite Fall Recipes (Follow-Up #10)

posted by: roselin32 on 10.11.2006 at 10:28 am in Recipe Exchange Forum

Pears are coming in now and we really enjoy this recipe:
Baked Pears
2 Anjou pears
butter
2T sugar
4T cream
Peel each pear, halve, and remove core.
Generously butter a baking dish just large
enough to hold the pears (I use individual dishes)
Sprinkle dish with half of the sugar. Place pears cut
side down.
Sprinkle with remaining sugar. Bake at 375 for about 20 minutes
and remove from oven. Pour cream evenly over pears. Return to
oven and bake 15 minutes more. Serve hot or warm.
Serves 2.
RL`
Marilyn has a recipe for roasted pears too that is excellent. Hope she sees this thread and posts that recipe or I will look for my copy and post it.

NOTES:

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clipped on: 09.16.2008 at 08:05 am    last updated on: 09.16.2008 at 08:05 am

RE: RECIPE: Favorite Fall Recipes (Follow-Up #7)

posted by: becky_ca on 10.09.2006 at 11:08 pm in Recipe Exchange Forum

I made this a couple of weeks ago - I had forgotten how good it is :-)


* Exported from MasterCook *

Apple Crisp

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups sliced pared tart apples (about 4 medium)
2/3 cup brown sugar (2/3 to 3/4 cups) -- packed
1/2 cup all-purpose flour
1/2 cup oats
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
1/3 cup butter or margarine -- softened

Heat oven to 375F. Grease square pan, 8x8x2 inches. Place apple slices in pan. Mix remaining ingredients thoroughly. Sprinkle over apples. Bake 30 minutes or until apples are tender and topping is golden brown. Serve warm and, if desired, with light cream or ice cream.

Cherry Crisp: substitute 1 can (1 pound 5 ounces) cherry pie filling for the apples. Use lesser amount of sugar.

Source:
"Betty Crocker's Cookbook"
Copyright:
"1969"

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

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clipped on: 09.16.2008 at 08:02 am    last updated on: 09.16.2008 at 08:02 am

RE: RECIPE: Favorite Fall Recipes (Follow-Up #2)

posted by: westelle on 10.09.2006 at 12:51 pm in Recipe Exchange Forum

Apparently this is a recipe that has been around for quite a number of years, but it's new to me.... and is quite good:

"Eva's Pumpkin Cake"

1 - 15oz can pumpkin
1 - 12oz can evaporated milk
3 eggs
1 C white sugar
4 tsp Pumpkin Pie Spice
_________________
1 - 18.5oz pkg yellow cake mix
3/4 C butter, melted
1  1/2 C chopped walnuts (you can use any nut)

Combine the first 5 ingredients in a bowl.  Pour into a greased 9x13 pan.
Pour dry cake mix on top.
Drizzle melted butter on to of cake mix.
Sprinkle nuts on top of everything.

Bake in 350 degrees oven for 1 hour, or until toothpick comes out clean.  Serve with whip cream or ice cream. 

My DD named the recipe "Eva's" because that's who she got it from.... a lady she met at the grocery store who shared her recipe.

NOTES:

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clipped on: 09.16.2008 at 07:59 am    last updated on: 09.16.2008 at 07:59 am

RECIPE: Favorite Fall Recipes

posted by: roselin32 on 10.09.2006 at 09:44 am in Recipe Exchange Forum

It's that time of year when cooking is fun again and this is one recipe that I really like to make when we have cooler weather........especially this year when we are still hesitating about buying fresh spinach.
Spinach Topped French Bread
1 10 oz pk chopped spinach, thawed and squeezed dry
1/2 tsp garlic powder
2c shredded Cheddar Cheese
2c shredded` Mozzarella cheese
1/2c butter, melted
1 loaf French Bread cut in half lengthwise
Combine first 5 ingedients in a large bowl; stir well. Spread mixture evenly on bread halves. Place on ungreased baking sheet and bake uncovered at 350 for15 minutes or until cheese melts.
Yield: 8 servings
From America's Best Recipes
RL`

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clipped on: 09.16.2008 at 07:58 am    last updated on: 09.16.2008 at 07:58 am

RE: Favorite family recipe? (Follow-Up #2)

posted by: Kim-OK (Guest) on 03.31.2001 at 03:38 pm in Once-a-Week Cooking Forum

well, we have several favorites, but this one is especially good. Dh really loves it and i do too. you can put it into two containers if you have a smaller family, because the recipe makes alot.

Baked Spaghetti

1 Cup chopped onion
1 Cup chopped green pepper
1 Tbs. butter or margarine
1 can (28 oz.) tomatoes with liquid
1 can (4oz.) mushroom drained
1 can (2 1/4 oz) sliced ripe olives, drained
2 teas. dried oregano
1 lb. ground beef, browned and drained
12 oz. spaghetti, cooked and drained
2 Cups (8oz.) shredded cheddar cheese
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1/4 cup water
1/4 cup grated Parmesan cheese

In a large skillet, saute onion and green pepper in butter until tender.
Add tomatoes, mushrooms, olives and oregano.
Add meat.
Simmer uncovered for 10 min.
Place half of the spaghetti in a greased 13x9x2 in. baking dish.
Top with half of the vegetable mixture.
Sprinkle with 1 cup of cheddar cheese.
Repeat layers.
Mix the soup with water until smooth; pour over casserole.
Sprinkle with Parmesan cheese.
Bake uncovered, at 350 deg. for 30-35 min. or until heated through

12 servings.

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clipped on: 09.16.2008 at 05:44 am    last updated on: 09.16.2008 at 05:44 am

RE: Favorite family recipe? (Follow-Up #37)

posted by: LKGrace345 (Guest) on 09.08.2001 at 04:10 pm in Once-a-Week Cooking Forum

Oh this is a nice thread with some great recipes.

One of our family favorites is Southern Chicken & Dumplings:
Whole chicken -remove innards & parts from cavity
and wash chicken, place into a large stew pot
Add: 2 stalks of celery - cleaned & cut in half
2 carrots - scraped, washed & cut in half
1 turnip root - peel & wash
1 med. yellow onion - peel & wash
Optional: 1 leek -wash & clean, slice white
part into rounds
Add sea salt to taste

Simmer for about 1-1/2 hr., remove vegetables & discard,
remove chicken to cool (it will have to be heat friendly so that the meat can be removed from the bones - discard bones & skin

While the chicken is cooling add frozen dumplings to the stew pot broth (make sure you have a rolling boil). Add black pepper, lower heat to a simmer, cover with lid and let cook about 45 minutes. Stir frequently to prevent sticking or clumping. Add chicken in the last five minutes of cooking.

Note: I no longer make homemade dumplings but use the frozen kind that can be normally found in the freezer section where pie crusts & frozen biscuits are kept.

NOTES:

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clipped on: 09.16.2008 at 05:43 am    last updated on: 09.16.2008 at 05:43 am

RE: Favorite family recipe? (Follow-Up #123)

posted by: shadyrestbaskets on 04.11.2008 at 04:55 pm in Once-a-Week Cooking Forum

My husband & I love this Baked Salmon:
Mix yellow mustard & balsamic vinegar (more mustard than vinegar). Brush on salmon. Bake at 425 degrees about 15 minutes.

NOTES:

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clipped on: 09.16.2008 at 05:42 am    last updated on: 09.16.2008 at 05:42 am

RE: Favorite family recipe? (Follow-Up #102)

posted by: lindakimy on 04.27.2006 at 03:11 pm in Once-a-Week Cooking Forum

Charleston Shrimp & Grits (for 2 or 3)

Creamy Grits
1/2 cup stone ground grits (DO NOT substitute instant, quick, or any other kind...won’t taste the same)
2 cups chicken broth
1/3 stick butter
1 - 1 1/2 cups milk
3-4 oz cream cheese
1/4 tsp salt

Bring broth and butter to a boil in a large saucepan. Reduce heat to simmer and stir in grits and 1/4 tsp. salt. Continue stirring til grits stop boiling and are barely simmering and well incorporated. Add salt and continue to stir often so grits don’t stick or scorch. Add milk as needed when grits get too thick. Cook for 40-50 minutes, stirring often and checking consistency. (It should be much thicker than gravy but a bit thinner than mashed potato.) Cut cream cheese in pieces, add to grits and stir in well.

Shrimp & Gravy
1/2 - 3/4 lb peeled, deveined, raw shrimp
1 lemon
3 slices bacon
1 med. green pepper, chopped
1 med. white onion, chopped
2 green onions, chopped
2 heaping tablespoons flour
1-2 cups chicken broth
black pepper (to taste)
hot pepper (to taste - there should be a bit of spark)
chopped fresh parsley

Clean shrimp; sqeeze lemon juice on top and set them aside to drain. (You may use frozen shrimp that are defrosted.)

Cut bacon in small pieces and cook in a large skillet til crispy. Drain bacon on paper. Pour off all but 2-3 tablespoons of bacon grease.

In bacon grease in the same skillet, brown onion and green pepper; cook til softened but not brown. Sprinkle flour over vegetables and stir til moistened. Add black pepper and hot pepper according to taste. Cook, stirring, for about a minute and add about 1 - 2 cups chicken broth all at once. Stir, scraping all browned bits from the sides of the skillet. Continue stirring, adding more chicken broth if gravy seems too thick, for about 5 minutes. Add shrimp and cook just til shrimp are barely done - don’t overcook.

Serve shrimp over creamy grits. Garnish with bacon bits and chopped parsley.

Can you tell I'm from the South?

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clipped on: 09.16.2008 at 05:39 am    last updated on: 09.16.2008 at 05:39 am

RE: What's For Dinner? #272 (Follow-Up #71)

posted by: canarybird on 04.26.2008 at 09:57 am in Cooking Forum

Rachelellen you must first upload your photos to a photo hosting site such as Photobucket, PictureTrail or one of the many others and then post here the link to your photo from that site. You can't load a photo directly from your computer to here as you can on some galleries. Once you've signed up to a photo hosting site and have uploaded your photos to that place, we can give you plenty of help and encouragement on how to get them from there onto a page here. Good Luck :-)

Oh how I love the look of anything with blackberries! One of my favourite fruits to be eaten from a bowl or baked into Linda's or Deannas's desserts. Are you getting the berries fresh from somewhere?

Kathleen your tables are always lovely. And so is your chicken pie!

It has been getting warmer and warmer here as we're under the influence of a Sahara wind from the east.
This morning it reached 104 F in the shade....40 Centigrade! And the humidity is a dry 15% when it normally is 63% around our house.
I've closed all the doors and windows to keep in the cool air yet my computer mouse is still grating across a layer of fine sand on my desk.
Feels good though but we're drinking lots of water this morning.
Suzie doesn't yet want to come in the house as she's found a cool corner on the tiles.

Yesterday I had a craving all morning for ravioli with Gorgonzola sauce, so after Pilates I walked (slowly) to the supermarket and bought fresh pasta, milk, cheese and salad ingredients. I made the sauce without cream, but rather used 2% milk and a little evaporated milk, butter, white wine and a whole 4 oz (100 grams) of gorgonzola. Oh it was so good....and as always with another salad. I altered the recipe on the link below to avoid the cream.


Happy Saturday everyone .....hope you have mild weather...not to hot...not to cold and definitely with no snow! :-D

SharonCb

Here is a link that might be useful: Gorgonzola Sauce Recipe

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clipped on: 09.14.2008 at 10:35 pm    last updated on: 09.14.2008 at 10:50 pm

RE: What's For Dinner? #272 (Follow-Up #1)

posted by: steelmagnolia2007 on 04.15.2008 at 07:20 pm in Cooking Forum

When I grow up, I'm going to learn to post photographs on the internets. In the meantime, I'm limited to drawing word pictures...

Dinner last night was so lovely that we've happily settled for a do-over tonight. Penne all 'Arrabbiata ("Angry Penne"), with the crushed red pepper flakes kicked up a notch so that it seemed mad at the world. :) Italian spinach and the obligatory garlic bread. But the real star of the show was the salad. I tried a new recipe for the dressing, and it just seemed to be so perfectly balanced -- very flavorful, but not so sharp and assertive that it overwhelmed. One kid likes a 'pure' v&o dressing. Two prefer 'creamy' Italian. This one actually managed to hit somewhere in the middle and please everybody.

ITALIAN SALAD DRESSING

1/2 c. olive oil
1/4 c. white wine vinegar
1-1/2 tsp. kosher salt (see notes below!!)
freshly-ground black pepper, to taste
1 tsp. Italian seasonings (especially nice if you make your own mixture!)
1 garlic clove, peeled and sliced, or 1/2 tsp. garlic powder
1 tsp. sugar
1 T. mayonnaise
3 T. water

Measure all ingredients into the bowl of a mini-processor or blender. Pulse on and off several times until smooth and well-blended. Refrigerate.

NOTES: I made this a day in advance, and it was extremely salty at first. However, after the flavors had time to meld, it was perfect. If serving immediately, you'll need to cut back significantly on the salt.

The salad base was red leaf lettuce and Boston lettuce, with a little fresh spinach thrown in. Added cherry tomatoes, sliced cucumber and some red onion. Oh, and some pepperoncini for authenticity. (Probably not authentic for Italy, but definitely made it seem more like the salad at our favorite pizzaria! lol) Grated some Parmesan over all and then dressed. I have to tell you it was to-die-for! I think I've finally found the recipe that will be our "house" Italian.

sm

NOTES:

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clipped on: 09.14.2008 at 10:19 pm    last updated on: 09.14.2008 at 10:19 pm

RE: LOOKING for: greek foods--please share yours! (Follow-Up #2)

posted by: ann_t on 04.01.2006 at 09:47 pm in Recipe Exchange Forum

I love Greek food. Here are a few of my favourites. All tried and true many times over.

Home Cookin Chapter: Recipes From Thibeault's Table

Chicken Souvlaki
================
Chicken breasts
Fresh minced garlic
dried oregano
lemons
olive oil
Salt
Pepper
. Cut chicken breasts into 1 inch cubes

Place on wooden Skewers that have been soaked in water (prevents
sticks from burning.. or on metal skewers.

Rub with fresh minced garlic
and dried oregano

Squeese fresh lemons over chicken
and some olive oil

Salt and pepper

Marinate for up to 1 hour. If marinating longer do not add lemon juice
until the last hour. Lemon juice "cooks" the flesh and changes the
texture.

Place on hot grill and turn often until done. Serve with Greek salad
and rice.

NOTE: This recipe works well with Pork (I use Pork Tenderloin) and
with Lamb

Home Cookin Chapter: Recipes From Thibeault's Table

Greek Meatballs With Avgolemono Sauce
=====================================
These are extremely tender and flavourful meatballs. You can use them to make Greek Cabbage rolls too.

1 1/4 lbs Lean Ground Beef
1/2 lb lean ground pork
2 slices of bread, made into crumbs and soaked with milk
3 garlic cloves
1 small grated onion
2 tablespoons chopped parsely
1/2 to 1 cup chopped spinach, squeezed dry
1 tablespoon chopped mint
2 teaspoon grated lemon zest
1 teaspoons dried oregano
2 eggs
1/3 cup uncooked rice
salt and pepper to taste

Option: Add some fresh chopped dill as well

5 cups chicken broth

Sauce

2 egg yolks
1 whole egg
juice of 1 large lemon (1/4 cup)
1 1/2 cups of broth (from cooking meatballs)


Makes approximately 48 meatballs.

As an alternative to the egg/lemon sauce, try doing this instead:
Make a roux with butter and flour, add the chicken stock that you cooked the meatballs in, simmer, add some of the hot sauce to an egg yolk and then slowly stir the mixture back into the remaining sauce. Add lemon juice. Add the meatballs and simmer on low for a few minutes. Do not boil if using the egg yolk.

.
Mix the two meats together well and add the rest of the ingredients and
mix well using hands.

Saute a small amount to taste for seasoning and adjust seasoning as
needed.

Form into meatballs the size of walnuts and saute until brown. Drain on
paper towels and then add to a pot of chicken broth.

Simmer for 40 minutes until tender.

Remove meatballs from broth. Strain broth and reserve 1 1/2 cups.
Return broth to stove and bring to a boil.

Beat egg yolks and egg with lemon juice and slowly whisk the hot broth
into egg mixture.

Return sauce to sauce pan and heat on low stirring until sauce
thickens. Do not bring to a boil.

Add meatballs and continute to heat until meatballs are hot and coated
with sauce.

Home Cookin Chapter: Recipes From Thibeault's Table

Greek Ribs
==========
Baby Back Ribs
1 or 2 garlic cloves
dried oregano
1 lemon
salt and pepper
. Mince garlic and press with back of knife to turn into a paste. (or use
a microplane)

Rub ribs with garlic, rub on oregano and salt and pepper. Squeeze
juice of whole lemon over ribs a few hours before cooking.

Note: These can be marinated earlier in the day or overnight, but do
not add the lemon until a few hours before grilling or the lemon will
change the texture of the meat.

Heat grill to high (both sides)

Place ribs on one side of grill and turn that side off. Cook, turning
occasionally until ribs are tender.

On my grill they take about 45 minutes to an hour depending on the size
of the ribs but could take longer depending on grill being used.

Home Cookin Chapter: Recipes From Thibeault's Table

Green Bean, Zucchini and Potato Stew (Fassolakia Iadera
=======================================================
Green Bean, Zucchini and Potato Stew (Fassolakia Iadera)This is a traditional vegetable mixture that is often eaten cold, accompanied by hunks of country bread and feta cheese.
1/4 cup olive oil
1 cup chopped onion
1 pound fresh green beans, trimmed, halved crosswise
1/4 teaspoon cayenne pepper
8 ounces zucchini, cut into 1-inch-thick slices
8 ounces russet potatoes, peeled, cut into 1-inch cubes
3/4 cup chopped fresh Italian parsley
1 28-ounce can Italian-style tomatoes, drained, juices reserved, tomatoes chopped

.
Heat oil in heavy large non-stick skillet over medium-high heat. Add
onion and saut 5 minutes. Add green beans and cayenne pepper and saut
until onion is translucent, about 3 minutes. Add zucchini, potatoes and
parsley. Pour tomatoes and their juices over vegetables. Bring to boil.
Reduce heat. Cover and simmer until potatoes are tender, stirring
frequently, about 45 minutes. Season with salt and pepper. Remove from
heat. Can be prepared 1 day ahead -- cover and refrigerate. Serve warm
or at room temperature. 6 To 8 Servings

Home Cookin Chapter: Recipes From Thibeault's Table

Lamb Shoulder/Breast Greek Style
================================
Lamb or baby goat Shoulder/Breast orshanks
1 head of garlic, cloves peeled and cracked
1 onion cut into 8ths
Oregano
Lemon
Salt Pepper
olive oil
chicken broth

.
Brown the meat on top of the stove or in a hot oven. Add the onion, and
the peeled garlic cloves. Cook until golden. Add the Oregano, salt,
pepper and the juice of a lemon.

Cover and place in a 350F oven. Cook until tender. Cooking Time will
depend on the size of roast.

Note:Option: Use Dill instead of Oregano..


Home Cookin Chapter: Recipes From Thibeault's Table

Lamb with Wild Greens and Egg-Lemon Sauce (Arni Fricassee)
==========================================================
Lamb with Wild Greens and Egg-Lemon Sauce (Arni Fricassee)

Source: Krinos


Ingredients
1/2 cup Krinos olive oil
2 1/2 pounds boneless lamb, cut into stewing size pieces
2 large red onions, peeled, halved and sliced
2 garlic cloves, peeled and chopped
Salt, pepper to taste
1 cup dry white wine
Water
3 pounds dandelion, chard or spinach, trimmed, washed and drained well
1 bunch dill, chopped
2 eggs
Strained juice of 1-2 lemons

.
1. Heat the olive oil and brown the lamb. Add the onion and saut until
golden. Stir in the garlic, salt and pepper. Add the wine and enough
water to cover the meat. Bring to a boil and simmer, covered, for about
40 minutes.

2. In a separate pot filled with a little water, steam the greens until
wilted and drain. Add the steamed greens to the lamb, together with the
dill, and continue cooking another 25-30 minutes. Add water if
necessary.

3. Beat the eggs until frothy and add the lemon juice, beating. Take a
ladleful of the simmering pot juices from the lamb and gradually
drizzle them into the egg-lemon mixture, beating all the while. Quickly
pour the mixture back into the pot, stir to combine and remove from
heat. Season with salt and pepper and serve immediately.
Yield: 4-6 servings

NOTES:

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clipped on: 08.26.2008 at 09:50 pm    last updated on: 08.26.2008 at 09:50 pm

RE: LOOKING for: greek foods--please share yours! (Follow-Up #3)

posted by: daisyduckworth on 04.02.2006 at 03:20 am in Recipe Exchange Forum

Greek Style Artichokes
1 teaspoon kosher salt
3/4 teaspoon each black peppercorns, coriander seeds, and fennel seeds
2 bay leaves
few sprigs fresh thyme or 1/2 teaspoon dried
1 whole chilli
3 cloves garlic, crushed
6 fresh parsley stems
2 tablespoons extra virgin olive oil
1 cup dry white wine or dry vermouth
4 large artichokes
1 lemon, halved

Combine all ingredients, except artichokes and lemon, in a small saucepan with 3 litres of water. Bring to the boil. Lower the heat and simmer 10-15 minutes. Meanwhile, peel artichoke stems, detach them from the base of the artichokes, and remove 1cm from the end of each stem. Cut about 2cm off the top of each artichoke. Remove the withered leaves at the base of the artichoke. With scissors, trim 1cm or so from the tops of the other leaves. Rub the cut portions of the artichokes with cut lemon to prevent discolouration. Squeeze the juice of the lemon into the flavoured water and toss in the lemons. Add the artichokes and stems. Cover with a plate to keep submerged and cook about 25 minutes. You should be able to easily pierce the base of an artichoke with a knife. Remove artichokes, squeeze gently to remove excess moisture, and cool upside down. Eat as is (warm or at room temperature), roast, or stuff and bake.

Greek Style Brussels Sprouts
2.5kg Brussels sprouts
2 teaspoons red wine vinegar
2 teaspoons lemon rind
rind and juice of 1 lemon
salt and pepper
1/3 cup chopped parsley
1/4 cup pimento (optional)

Cook Brussels sprouts in boiling water for 7 minutes, until barely tender. Whisk together the vinegar, lemon rind and juice, salt, pepper, parsley and pimento. Drain sprouts, transfer to a serving dish and toss with lemon mixture.

Greek Style Leeks
3-4 leeks, cut into 4cm slices
150ml olive oil
300ml water
1 heaped tablespoon tomato paste
1 heaped teaspoon sugar
80g rice
12 small black olives
chopped parsley
lemon juice
lemon slices

Place leeks in a saucepan with the water, oil, tomato paste and sugar, season with salt and pepper to taste. Cover and cook for 5 minutes. Add rice and bring to the boil, cook covered for another 8 minutes until the liquid has been absorbed by the rice. Turn off heat, but leave the pan covered for another 10-15 minutes. Add lemon juice to taste. Serve chilled, with olives, parsley and lemon slices arranged on top.

Greek Salad
250g tomatoes, cut into thick slices
1/2 cucumber, cut into thick slices
1 green capsicum, cut into strips
1 onion, thinly sliced
salt and pepper
3 tablespoons olive oil
1 tablespoon white wine vinegar
125g feta cheese, chopped roughly
1 teaspoon dried oregano (or 3 teaspoons chopped fresh)

Gently mix the vegetables together, season to taste with salt and pepper. Stir in oil and vinegar and mix well. Scatter cheese over the top with the oregano, mix briefly before serving.

Greek Spinach Pie
60g butter, melted
24 sheets phyllo pastry
60g butter
1/2 cup thinly sliced spring onions
2 cloves garlic, crushed
500g frozen spinach, thawed and drained (or 1kg fresh spinach, chopped)
4 eggs
250g feta cheese, crumbled
1/4 cup chopped parsley
1/4 cup chopped dill
salt and pepper to taste

Put butter in a saucepan, add onions and garlic, cook for 2 minutes, until soft. Stir in the spinach. Remove from heat and allow to cool. Combine spinach mixture, eggs, feta, parsley and dill, add salt and pepper. Brush a baking dish with melted butter. Unfold pastry sheets and use half to line the dish, brushing each sheet with butter. Keep the other sheets covered with plastic wrap and a damp teatowel while working. Spoon the spinach mixture into the lined dish. Fold edges of the pastry over the filling. Layer remaining pastry over the filling; brush between each sheet with butter. Trim edges; score pastry into 6-8 portions. Brush top with remaining butter and bake for 45 minutes at 180C until golden.

Greek Salad
1 head romaine lettuce, chopped
1 red onion, thinly sliced
185g tin pitted black olives
1 green capsicum, chopped
1 red capsicum, chopped
2 large tomatoes, chopped
1 cucumber, sliced
1 cup crumbled feta cheese
6 tablespoons olive oil
1 teaspoon dried oregano
juice of 1 lemon
pepper to taste

In a large salad bowl, combine the lettuce, onion, olives, capsicums, tomatoes, cucumber and cheese. Whisk together the olive oil, oregano, lemon juice and black pepper. Pour dressing over salad, toss and serve.

NOTES:

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clipped on: 08.26.2008 at 09:49 pm    last updated on: 08.26.2008 at 09:49 pm

RE: LOOKING for: greek foods--please share yours! (Follow-Up #1)

posted by: ginger_st_thomas on 04.01.2006 at 04:39 pm in Recipe Exchange Forum

LAMB CHOPS STUFFED WITH FETA (serves 2)
4 loin lamb chops, 1 1/2" thick
1 clove garlic, halved
Juice of 1 lemon
1-2 TBL olive oil
Salt & pepper
6 oz feta

Cut a deep slit down the fatty side of each chop. Rub chops w/garlic halves. Squeeze lemon juice over chops & brush them with olive oil. sprinkle w/salt & pepper to taste. Stuff feta into the slit in each chop. Close slits in chops with toothpicks. Broil5-6 minutes per side for medium rare.~~

GREEK SALAD WITH LEMON HERB DRESSING (serves 4)
Dressing:
3 TBL olive oil
3 TBL lemon juice
1 tsp Dijon mustard
1 clove garlic, crushed
1/4 tsp dried oregano
Salt & pepper

Salad:
1 head Boston lettuce, torn into bite-sized pieces
1/2 cucumber, sliced
1 small red onion, thinly sliced
1 green pepper, sliced
1 pint cherry tomatoes, cut in 1/2
4 fresh basil leaves, julienned
8 sun dried tomatoes packed in oil, drained & sliced
1/2 cup pitted ripe olives
2 oz feta cheese, crumbled

Whisk together dressing ingredients & add salt & pepper to taste. Set dressing aside. Toss lettuce & remaining ingredients in a large bowl. Add dressing & toss gently.~~Food for Thought

GREEK POTATOES (serves 6)
4-6 medium potatoes
2 TBL butter
2 TBL olive oil
1 TBL lemon juice
1 tsp dried oregano
1 tsp dried parsley
1 tsp salt
1/4 tsp pepper

Peel the potatoes & cut into 1 to 1 1/2" wedges. Heat the butter & oil in a large skillet. Add the potatoes & lemon juice. Saute to an even brown, turning potatoes to brown on all sides. Cover the skillet & continue to cook until the potatoes are tender, approximately 20 minutes. Uncover the skillet, sprinkle the potatoes w/the seasonings, mix & serve.~~Hunto to Harbor

TZATZIKI
4 cucumbers
3 cloves garlic, peeled & minced
1 TBL olive oil
Salt & pepper to taste
2 cups yogurt or yogurt & sour cream mixed

Peel & seed the cucumbers & put through a fine grater (not a blender.) Allow to drain in a colander until the juices have stopped running.
In a small bowl, mash the garlic w/the olive oil, salt & pepper. Stir in the cucumbers & yogurt. Chill, covered for 1 hour or more. Serve as a dip w/crackers or raw vegetables.~~

PASTA GREEK STYLE W/SHRIMP & FETA (serves 4 as a main dish)
1 lb Feta
4 tomatoes
3/4 lb medium cooked shrimp, shelled & deveined
6 green onions, finely chopped
4 tsp minced fresh oregano or 1 1/2 tsp dried
Salt & pepper
1 lb spaghetti or linguine

Rinse & pat dry the feta. Crumble into a large bowl.
Peel, core, seed & coarsely chop the tomatoes & add to bowl. Mix in the shrimp, green onions & oregano & let stand at room temperature for at least 1 hour. Season w/salt & pepper before serving.
Cook pasta al dente. While hot, add pasta to sauce & toss to coat well. Serve immediately.~~Bound to Please

AVGOLEMONO SOUP(serves 6-8)
2 qts strong, strained chicken stock
1/2 cup rice
4 eggs
Juice of 2 lemons

Bring the stock to a boil & add the rice. Cook until the rice is tender, about 20 minutes.
Remove the stock from the heat. Just before serving, beat the eggs with a rotary beater or mixer until light & frothy. Slowly beat in the lemon juice & dilute the mixture with 2 cups of the hot soup, beating constantly until well mixed.
Add the diluted egg/lemon mixture to the rest of the soup, beating constantly. Bring almost to the boiling point but do not boil or soup will curdle. Serve immediately.~~C. Claiborne

KEFTEDES (about 32 meatballs)
1 1/2 lbs ground round
2 eggs, lightly beaten
2 medium onions, finely chopped
1/2 cup fine, soft bread crumbs
2 TBL chopped parsley
1 TBL chopped min
1/4 tsp cinnamon
1/4 tsp allspice
Salt & pepper to taste
Oil for pan frying

Combine all ingredients except oil & mix thoroughly. Refrigerate for several hours. Shape into small, bite-sized balls & fry in hot oil until brown. Serve hot.~~Craig Claiborne

NOTES:

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clipped on: 08.26.2008 at 09:48 pm    last updated on: 08.26.2008 at 09:48 pm

Strange (Follow-Up #18)

posted by: allison0704 on 08.19.2008 at 08:41 pm in Kitchens Forum

Trying a direct link to one jar:

Here is a link that might be useful: Green paper towel jar

NOTES:

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clipped on: 08.19.2008 at 09:44 pm    last updated on: 08.19.2008 at 09:44 pm

RE: LOOKING for: A really good cold pasta salad (Follow-Up #11)

posted by: grainlady on 04.23.2007 at 01:06 pm in Recipe Exchange Forum

This is a favorite I got from my SIL. It was adapted from the recipe on the label of the key ingredient to this pasta salad - McCormick Salad Supreme Seasoning.

PASTA SALAD
12-oz. spaghetti (cook, rinse, cut-up)
8 oz. Italian Dressing (bottled)
1 t. sugar
3 green onions, chopped
1 cucumber, seeded and chopped
1-2 tomatoes, seeded and chopped
1 sweet pepper (color of choice)
1/2 bottle (McCormick) SALAD SUPREME SEASONING (I use much less than this, so try 1 t., or to taste)

Mix all ingredients together. Chill overnight. Keeps well in the refrigerator for several days.
------------------

I've altered it over the years to be LOTS of veggies, and only a small amount of pasta, which makes it less heavy and more refreshing. I add Italian dressing to taste (I use MUCH less than the recipe calls for).

Once you've made it, it quickly becomes a what's-in-the-refrigerator dish, like it is with most pasta salads. A good recipe when you have a dab of cooked macaroni or spaghetti and some veggies that need to be used up. Although the recipe calls for spaghetti, any kind of pasta will work, and as much or as little as you'd like to use. It's all about the dressing and seasonings.

-Grainlady

NOTES:

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clipped on: 08.18.2008 at 11:24 am    last updated on: 08.18.2008 at 11:24 am

RE: LOOKING for: A really good cold pasta salad (Follow-Up #10)

posted by: angelaid on 04.23.2007 at 12:42 pm in Recipe Exchange Forum

I made this one up. There's rarely any left.

Angs Pasta Salad

Cook about 1 and 1/2 cups of Rotina (multi-colored spiral-shaped pasta) according to package directions. Rinse and drain well.
Cook 2 boneless, skinless chicken breasts (I sprinkle with seasoning salt and throw them on the grill).
Chop chicken breasts into bite-size pieces and add to drained pasta.
Rinse and drain one can of dark red kidney beans and add to pasta/chicken.
Drain one can of black olives. Cut each olive in half and add to pasta/chicken.
Pour in about 1/2 a bottle of Italian dressing (shake well)
Add extra chopped garlic (to taste)
Add fresh ground pepper (to taste)
Add about one cup of Parmesan Cheese (not the dry stuff in the green can!)
Mix well and refrigerate overnight

This is one of my "most requested" recipes. I took it to a potluck and one of the guys stole my 'recipe' and put the dish on the menu at his restaurant.

NOTES:

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clipped on: 08.18.2008 at 11:21 am    last updated on: 08.18.2008 at 11:22 am

RE: RECIPE: Recipe for frozen tomato sauce (Follow-Up #1)

posted by: teresa_nc7 on 06.22.2008 at 09:23 am in Recipe Exchange Forum

Most any recipe for tomato sauce can be frozen. I have made the Simple Tomato Sauce from Giada De Laurentiis on the Food Network for several years and I always freeze it.

Simple Tomato Sauce
Recipe courtesy Giada De Laurentiis
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes (the 28oz. cans will do)
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add half the tomato sauce into the bowl of a food processor or buzz with an immersion blender. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.


Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Yield: 6 cups
User Rating: 5 Stars

NOTES:

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clipped on: 08.18.2008 at 08:39 am    last updated on: 08.18.2008 at 08:39 am

RE: LOOKING for: fresh peaches & frozen blueberries... (Follow-Up #4)

posted by: teresa_nc7 on 07.19.2008 at 08:29 am in Recipe Exchange Forum

I made a recipe similar to Becky's just the other night using fresh peaches and fresh blueberries. It was delicious and you can't get more simple than that!

For a small pie plate I used:

2 TB melted butter
1/2 cup sugar
1/2 cup self-rising flour
1/2 cup milk
1 1/2 cup sliced fresh peaches
1/2 cup fresh blueberries
2 TB sugar

Mix melted butter into 1/2 cup sugar, flour, milk. Stir to blend well. Pour into greased pie plate, place peaches and blueberries on top of batter, sprinkle with 2 TB sugar. Bake at 375F for approximately 45 minutes. Serve warm.
Makes 2-3 servings.

You can double these amounts for more servings. Use a total of 3-4 cups fruit. Some recipes for this call for a full stick of butter - if you want it richer tasting.

NOTES:

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clipped on: 08.18.2008 at 08:35 am    last updated on: 08.18.2008 at 08:35 am

RE: LOOKING for: Clam Casserole (Follow-Up #3)

posted by: caliloo on 07.05.2008 at 05:17 pm in Recipe Exchange Forum

Here's one that I can absolutely recommend, even though I've never made it. It is from DOWNEAST COOKING by Marjorie Standish. She was the food editor for the Maine Sunday Telegram for many years (this cookbook is from 1969) and her recipes are as authentic as you would ever hope to find.....

Clam Casserole
1 can minced clams
30 salty crackers, crushed
2 eggs beaten
1 cup milk
1 can cream of mushroom soul
1/4 cup melted butter or margarine.

Beat the 2 eggs slightly. Add cream of mushroom soup, milk crackers , clams and butter. Turn into a greased 1 1/2 qt casserole. Bake at 350 degrees for 1 hour. I like to place any casserole which uses eggs and milk into a pie plate, with 1/2 inch hot water in the plate. It helps to prevent curdling.

NOTES:

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clipped on: 08.18.2008 at 08:33 am    last updated on: 08.18.2008 at 08:33 am

RE: LOOKING for: Hot German Potato Salad (Follow-Up #6)

posted by: shirleywny5 on 08.10.2008 at 06:17 pm in Recipe Exchange Forum

This is my Grandma Schmitt's recipe handed down. She was born in Ulm, Germany in 1869.

German Potato Salad

8 cups sliced cooked potatoes
1 cup cut up bacon
1 cup chopped celery
1 cup chopped onion
2/3 cup vinegar
2/3 cup sugar
1-1/3 cup water
3 teaspoons salt
1/2 teaspoon pepper
3 Tbls. flour

Fry bacon and drain. Reserve bacon. Return 4 Tbls. fat to skillet. Add celery and onion and cook until soft. Add salt and flour and cook gently. Add sugar, vinegar, pepper and water. Bring to a slow boil. Add to cut up potatoes and reserved bacon.
Place in casserole and bake 30 minutes at 350. A crock pot also works great for this. This recipe may be doubled.

NOTES:

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clipped on: 08.18.2008 at 08:27 am    last updated on: 08.18.2008 at 08:27 am

RE: LOOKING for: Hot German Potato Salad (Follow-Up #1)

posted by: ginger_st_thomas on 07.31.2008 at 03:42 pm in Recipe Exchange Forum

I like this one:

ALICE'S HOT POTQATO SALAD (serves 10-12)
15 medium-sized red skinned potatoes, unpeeled
1 lb bacon, cut in small pieces
4 bunches green onions, chopped
Salt & pepper to taste
Celery salt & seed to taste
3/4 cup vinegar
1/4 cup sugar
3 eggs, well beaten

Boil the potatoes in their skkins in a covered saucepan until tender but don't let them get mushy. Cool. Dice the potatoes (I prefer them sliced) with the skins on & place in a large bowl.
Fry the bacon until crisp, reserving 3/4 cup of the drippings. To the potatoes, add the bacon, onions, salt, pepper, celery salt & seed.
When ready to serve, combine the vinegar, sugar, 3/4 cup water & the eggs in a saucepan; bring to a boil. Heat the reserved bacon drippings in a separate pan. Pour both over the potateos & stir gently. Serve warm.~~Nutbread & Nostalgia NOTE: You can prepare the potatoes ahead & add the hot dressing just before serving.

NOTES:

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clipped on: 08.18.2008 at 08:25 am    last updated on: 08.18.2008 at 08:25 am

RE: LOOKING for: Your best pound cake recipe.... (Follow-Up #16)

posted by: doucanoe on 07.17.2008 at 08:14 pm in Recipe Exchange Forum

I know I am late to the party, but I had to add this recipe. I got it from here, but it was years ao, before I made sure to record the original poster....sorry. I think it may be Ruthanna's, but I am not sure. Anyway, it's good!

GEORGIA PEACH POUND CAKE

3 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3 cups granulated sugar
6 eggs (at room temperature)
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup sour cream
2 cups chopped, peeled peaches

Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Mix the flour, baking soda and salt in a small bowl. Cream the butter and sugar in a mixer bowl until light and fluffy. Add the eggs, 1 at a time, mixing well after each addition. Stir in the vanilla and almond extracts.

Add the dry ingredients and mix well. Fold in the sour cream and peaches. Pour into the prepared pan. Bake for 75 to 85 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan for 10 minutes.

Invert onto wire rack and cool completely.

Icing

8 ounces cream cheese, softened
1/4 cup butter, softened
1 tablespoon milk
1/2 teaspoon almond extract
1 (1 pound) box confectioners' sugar, sifted

Cream the cream cheese and butter in a mixer bowl until light and fluffy. Add the milk and almond extract and mix well. Add the confectioners sugar gradually, beating until smooth. Frost cake. Store leftover cake covered in
refrigerator.

Linda

NOTES:

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clipped on: 08.18.2008 at 08:23 am    last updated on: 08.18.2008 at 08:23 am

RE: LOOKING for: Your best pound cake recipe.... (Follow-Up #2)

posted by: ginger_st_thomas on 06.27.2008 at 02:45 am in Recipe Exchange Forum

This one's definitely not dry:
NO FAULT SOUR CREAM POUND CAKE
1/2 lb (2 sticks) butter, softened
3 cups sugar
6 eggs
3 cups regular cake flour, not self-rising
1 cup sour cream
1 tsp almond extract
1 tsp vanilla extract

Preheat oven to 300. Grease & flour a 9" tube or bundt pan.
Cream the butter & sugar together until light & fluffy. Add the eggs, two at a time, beating thoroughly after each addition. Sift together the cake flour & baking powder. Add to the butter mixture alternately w/the sour cream beginning & ending with flour. Blend in the almond & vanilla. Bake 1 1/4 to 1 1/2 hours, until the cake shrinks slightly from the sides of the pan.
Cool in the pan 10 minutes, then invert on a rack, turn upright, and allow to cool completely.~~Sunsational

NOTES:

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clipped on: 08.18.2008 at 08:21 am    last updated on: 08.18.2008 at 08:21 am

RE: Kitchens in Action! (Follow-Up #111)

posted by: mary_in_nc on 08.09.2008 at 08:17 pm in Kitchens Forum

Imrainey- I'm impressed! You know your ovens! Yes, it is a Wolf DF. I love it! The stone was passed on to me by the former owner of the house. He has a pizza parlor downtown. I think it is a stone intended for a commercial oven. It is 1 1/2 inches thick. I searched the web and have yet to find a stone that thick!

The pizza reicpe came from an old Cooking Light mag:
Heat oven to 450.

Basic Pizza Dough

2tsps honey
1 pkg active dry yeast
3/4 c warm water (110degrees)
2c (10oz) all purpose flour
1/2 tsp salt
cooking spray
2 tbsp cornmeal

Dissolve honey and yeast in water in a large bowl. Let stand 5 minutes. Add flour; stir until soft dough forms. Knead until smooth and elastic (10min on 2 on my Viking Mixer). Place in oiled bowl, turn once. Cover bowl set in draft free area, let rise 30min or until doubles in size. Roll into 12in circle. Place on pan, put in refrigerator for up to 30 min.

SAUCE
1/4 c finely chopped onion
1 garlic clove, minced
1/4 cup white wine
2 tbsp tomato paste
1 tsp dried oregano
1/8tsp fresh ground pepper
14.5oz can crushed tomatoes, undrained
1 tbsp chopped fresh basil
1/2 tsp balsamic vinegar.

Heat a large sauce pan, coat with cooking spray (I sprayed olive oil). Saute onions until tender (3min). Add garlic and saute 30sec. Stir in wine, cook 30sec. Add tomato paste, oregano,pepper, and crushed tomatoes. Reduce heat and simmer 20min until thick. Remove from heat, stir in basil and balsamic vinegar.

Top pizza dough with sauce, cheese, toppings. Bake at 450 for roughly 10minutes.

ENJOY!!

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clipped on: 08.16.2008 at 12:42 pm    last updated on: 08.16.2008 at 12:42 pm

RE: Kitchens in Action! (Follow-Up #29)

posted by: raynag on 07.30.2008 at 09:43 pm in Kitchens Forum

Latkes? Photobucket
Good grief - I just looked back at my blog because I knew I had posted a picture and recipe 3 years ago. Check out the recipe.

Here is a link that might be useful: Rayna's latkes

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clipped on: 08.16.2008 at 12:32 pm    last updated on: 08.16.2008 at 12:32 pm

RE: Kitchens in Action! (Follow-Up #23)

posted by: trailrunner on 07.30.2008 at 05:19 pm in Kitchens Forum

You guys are so sweet. You need to get that Maslin pan from Lee Valley...it is the BEST.

The apples are plenty tart as they are summer green apples but I add some lemon juice to preserve the color . Sugar and a dash of salt and a bit of cinnamon. Otherwise I don't increase acidity. I process the jars for 15 min. per qt. my canner holds 6 qt jars. I don't over season this applesauce as it is then used in other things like like cakes and sweet breads at the holidays.

It is not hard to can at all. Just like chutney etc...have it boiling gently, jars hot, canner ready...funnel into jars, wipe, place hot cap and ring and place in canner...boiling water bath 10 min pints and 15 min qts.

Easy peasy...:)

I looked at the Weck jars...they are beautiful. I have never used them...they are dear in price. If I were making juice I would definitely use the 1L and 2L bottles. maybe next year.

I am making Tomato Marmalade. We are exchanging recipes on the Cottage Garden Forum also and pictures. I got the recipe from Annie4U in OK. It macerates overnight and then make marmalade tomorrow. I wish I had those pretty jars for that :(. Oh well it will be tasty I think. c

I love the chunky kind also and make that as you do for 1x servings. But for the large scale it is practical to use the chinois and make it this way as there is no peeling or coring etc.

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clipped on: 08.16.2008 at 12:28 pm    last updated on: 08.16.2008 at 12:28 pm

RE: Kitchens in Action! (Follow-Up #90)

posted by: imrainey on 08.05.2008 at 03:01 pm in Kitchens Forum

Yes! Yes! Hooray for new voices and new formats!

The dog treats are simple as can be:

1 3/4 cup of whole wheat flour
1 1/4 cup of rolled oats (the real thing - nothing instant or 1-minute)
1 cup of warm water
1/4 cup of peanut butter

Preheat your oven to 300˚. Convection is a plus since you want these to completely dry out.

Mix the dry stuff (you can add any old thing like whey powder or wheat germ too).

Put the warm water in a 2-cup measure. Add the peanut butter to the 1 1/2 cup mark. Mix them together. Pour into the dry stuff and combine. Go light on the mixing so it doesn't get too glue-y. A little dry flour isn't a problem.

Scoop out little balls that are about 3/4". Flatten them slightly.

Bake for up to an hour checking on them at 45 minutes and every 5 minutes or so after.

Cool on a rack then store in an airtight container.

You can also use the same recipe for cheese treats if you use 1/3 cup grated cheese and 1 1/2 tablespoons of oil for the peanut butter. Add the cheese to the dry ingredients and the oil to the water.

I am not sure you could roll this recipe out as is but I don't see a problem in adding more flour to make the dough stiffer and drier.

Hope that keeps those active dogs happy!

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clipped on: 08.07.2008 at 07:52 am    last updated on: 08.07.2008 at 07:52 am

RE: Kitchens in Action! (Follow-Up #85)

posted by: loves2cook4six on 08.04.2008 at 09:06 pm in Kitchens Forum

marthavila, please let me know what you think of imrainey's cookies if you try them out LOL

In the meantime, rainey, I think it's an awesome idea to bake for your little darlings. I buy them treats at the farmers market for $1 and up PER TREAT!! This is much more cost effective and I won't gain weight.

Here's another one I've been meaning to make:

Pea"Mutt" Butter and Pumpkin "Pup"cakes

Ingredients:
2 1/2 cups water
1/2 cup canned pumpkin
1 egg (slightly beaten)
1/2 teaspoon vanilla extract
1/4 cup peanut butter (chunky)
3 1/2 cups whole-wheat flour
1/2 cup oats
1 Tbsp baking powder
1/2 tsp nutmeg
1/2 tsp cinnamon

Instructions:
Preheat oven to 350 degrees. In a medium bowl mix water, pumpkin, egg, vanilla, and peanut butter thoroughly. In a large bowl combine flour, oats, baking powder, nutmeg, and cinnamon. Mix wet and dry ingredients together and stir well. Spoon into a greased mini muffin pan, making sure to fill each cup completely and piled high. Bake for 35-40 minutes or until firm (but not too brown). Cool completely and store in an open container or paper bag in the refrigerator. Makes 30 mini pupcakes.

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clipped on: 08.07.2008 at 07:51 am    last updated on: 08.07.2008 at 07:51 am

RE: Another steam cleaner question (Follow-Up #2)

posted by: wiredgirl on 07.13.2008 at 08:18 am in Cleaning Tips Forum

I have a Euro Pro canister steamer and did my nieces grout in the home they bought. It had never been sealed and was filthy. We thought it was brown - it was white when we got done. I don't think the hand held steamers are as powerful, mine shot the dirt out. I don't know if this is necessary every time though. I'd borrow a good canister one if you can, really clean it and then seal. It should not be that hard to clean every time if it is correctly sealed. After you use that canister though, you may be sold. You'll be doing the whole house and wonder how you got along without one!

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clipped on: 08.04.2008 at 08:11 pm    last updated on: 08.04.2008 at 08:11 pm

RE: lost: my inspiration kitchen! (Follow-Up #1)

posted by: karalouise on 07.29.2008 at 07:07 am in Kitchens Forum

Hi Jenny. I feel your pain! Someone here (I don't know her name but the name on the slideshow is "Gina") put together a fabulous slideshow of kitchens from various MLS listings, model homes etc. Maybe your inspiration kitchen was in there?
Gina (or whoever you are if thats not your name:) Hats off to you!! I can't tell you how many times I have thumbed through that slideshow!!
Jenny, If your inspiration kitchen isn't in there, good luck finding it. I'm sure one of the GW oldtimers will have no problem helping you find what you are looking for!

Here is a link that might be useful: slideshow

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clipped on: 07.29.2008 at 12:25 pm    last updated on: 07.29.2008 at 12:25 pm

RE: Soap Scum/Film On Glass Shower Doors (Follow-Up #1)

posted by: nwroselady on 06.06.2006 at 01:59 pm in Cleaning Tips Forum

I've had a problem cleaning soap scum off my acrylic tub and surround, and the best product I've found is called Zap! I ordered mine online and don't know whether or not it's sold in stores. It's called a professional cleaner for porcelain, fiberglass, tile and grout.

Others on this forum have convinced me that most of the scum problem in tubs and showers is caused by using bar soap, which has a stabilizer that sticks to the tub or surround. I've just started using a body wash instead of bar soap but haven't got enough of a history with it to say if it's true.

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clipped on: 07.29.2008 at 04:07 am    last updated on: 07.29.2008 at 04:07 am

RE: Cutlery storage bins? (Follow-Up #8)

posted by: fullpass on 07.07.2008 at 04:09 pm in Kitchens Forum

I found them! Its Christoper Peacock's design (of course! LOL) and here's a picture. I'll try to have it replicated because Peacock is way out of my league!

Here is a link that might be useful: Cutlery drawer

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clipped on: 07.07.2008 at 06:32 pm    last updated on: 07.07.2008 at 06:32 pm

RE: What's your must-have cool kitchen item? (Follow-Up #10)

posted by: mnolan on 06.27.2008 at 07:32 pm in Kitchens Forum

Our company builds these tall floor to ceiling pullouts that are sturdy and beautiful. The hardware can take 500lbs.

As far as ranges go I think La Cornue CornuF ranges are beautiful. Also do a search for a company called Reversica, their product is amazing.

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clipped on: 06.27.2008 at 07:50 pm    last updated on: 06.27.2008 at 07:50 pm

RE: What's your must-have cool kitchen item? (Follow-Up #9)

posted by: lenam on 06.27.2008 at 06:35 pm in Kitchens Forum

That would be my...
Perfect Tear Chrome Wall-mount Paper Towel Holder

Tired of struggling to tear a paper towel off in one piece? Or does your holder tip over every time you tug on a towel? Never let it happen again with this wall-mounting paper towel holder. It is designed so that you can tear and pull with one hand, encountering no problems. There's no unraveling. Holds both standard and oversized rolls. Includes mounting hardware.

Plus it makes these really cool ratchet sounds.
What a bargain at only $14.99!

-Lena

Here is a link that might be useful: Towel holder at BB&B

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clipped on: 06.27.2008 at 07:49 pm    last updated on: 06.27.2008 at 07:50 pm

RE: Spoon rests: show pix! On counter or outasight? (Follow-Up #16)

posted by: tess_5b on 06.26.2008 at 03:25 pm in Kitchens Forum

We have this one (see link) - love the fact it holds the spoon and pot lid, very handy.

Here is a link that might be useful: Pot Lid & Spoon Rest

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clipped on: 06.26.2008 at 08:26 pm    last updated on: 06.26.2008 at 08:26 pm