Clippings by heaven

 Sort by: Last Updated Post Date Post Title Forum Name 

Italian garlic bread & salad

posted by: country_smile on 10.04.2009 at 06:41 am in Cooking Forum

Does anyone have a garlic bread recipe they'd like to share?

I'm having an italian dinner party next week and am considering making the bread myself. I'm also making Olive Garden's Tuscan Garlic Chicken and pasta recipe, tiramisu and some type of salad.

Any suggestions for the salad too?


clipped on: 02.16.2010 at 08:43 pm    last updated on: 02.16.2010 at 08:44 pm

RE: What's For Dinner? #292 (Follow-Up #42)

posted by: ann_t on 04.03.2009 at 10:56 am in Cooking Forum

Malna, what a deal. Asparagus for 99 cents a pound. It was on sale here yesterday for $3.99 a pound. Occasionally I find it from Mexico for $1.98, but never lower than that.

Diner food last night. Salisbury Steak and a Mushroom Gravy. Haven't made that in about a year.

Home Cookin Chapter: Recipes From Thibeault's Table

Salisbury Steak In Mushroom And Green Peppercorn Sauce

The secret to making a good Salisbury steak is to let the meat simmer in the gravy for at least an hour. The meat should be tender and not have the texture of a just fried or grilled burger. Simmering also enriches the flavour of the gravy.

2 Pounds of ground Sirloin
1 onion finely chopped
2 cloves of garlic minced
2 Tablespoon chopped fresh parsley
2 Teaspoon chopped fresh thyme
1 Tablespoon of worcestershire Sauce
1 Tablespoon dijon mustard
Salt and Pepper to taste


1/2 small onion chopped
1 garlic clove minced
1 Tablespoon green peppercorns
Fresh Mushrooms sliced
2 Tablespoons Flour
Broth 2 to 3 cups (Beef or chicken)
Pan drippings plus 1 to 2 tablespoons of butter or oil.

Saute onions in 2 Tablespoons of olive oil until tender but not browned. Add minced garlic and cook for 1 minute. In a bowl combined ground sirloin, parsley, thyme, dijon mustard, Worcestershire sauce and salt and pepper. Add onions and garlic and mix well. (I use my hands).Form into oval shaped patties. (I made 5 nice size ones from the 2 pounds, but you could make smaller if you prefer). Brown the patties in a heavy skillet in a little olive oil. You can also brown these in a grill pan. Remove the meat from the pan. Add a little more oil if needed and saute the onions, garlic and mushrooms. Sprinkle with a little flour, cook for a couple of minutes and add the broth and the green peppercorns. Add the patties to the pan, cover and simmer on low for at least one hour. Make sure there is enough sauce to almost cover the steaks.


clipped on: 05.15.2009 at 10:07 am    last updated on: 05.15.2009 at 10:07 am

Kabob thread Stacy3 mentioned on Teen Pool Party........

posted by: magothyrivergirl on 05.14.2008 at 10:31 am in Cooking Forum

We begin our sailboat races soon - every Friday nite - I try to feed our "crew", so I am always looking for different easy to eat food, that aren't real messy, that I can prepare & pack and don't require reheating. We eat the main food after the race. Interesting combination of kabobs is great. I did a search & couldn't find the old thread. Stacy3 is so busy, I hate to ask her to cut & paste to much - so anybody else with suggestions or ideas? I already do the normal cheeses, fruit, sliced wraps, sausages, chips, salsa stuff, sushi, etc. Oh yeah, the food has to go with BEER - lots of beer . I feed 4-6 or more if we raft up after & share. Keeping cold is easy - I refuse to turn on the oven!


clipped on: 05.28.2008 at 09:27 pm    last updated on: 05.28.2008 at 09:27 pm

By request, my Mac and Cheese recipe!

posted by: kframe19 on 04.26.2008 at 06:28 pm in Cooking Forum


First off, let me say that the basic recipe comes from Alton Brown, but I have changed it and added to it. I used two kinds of cheese, NY Sharp Cheddar and Greuyer. You can use any combination of cheeses you want. Next time I might try adding Asagio, as well.

If you don't like cayanne pepper, you can certainly either cut back on it or omit it, but I like the bite it gives this recipe.

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon of cayanne pepper
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
3 or 4 cloves of garlic, smashed or diced fine
1 bay leaf
1/2 teaspoon paprika
1 large egg, light beaten
12 ounces sharp cheddar, shredded
6 to 8 strips of bacon, fried crisp, drained, and crumbled
1 teaspoon kosher salt
Fresh black pepper
3 tablespoons butter
1 cup panko bread crumbs

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter and let it foam out.

Add the onion and garlic with a pinch of kosher salt and lightly sautee until they start to turn carmel colored and soft.

Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, cayanne pepper, and paprika.

Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese and the bacon.

Season with salt and pepper.

Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

I served this to friends for dinner, and they went absolutely nuts over it.


clipped on: 05.08.2008 at 08:44 pm    last updated on: 05.08.2008 at 08:44 pm

RE: What's For Dinner? #272 (Follow-Up #36)

posted by: steelmagnolia2007 on 04.21.2008 at 12:23 am in Cooking Forum

Lou, that looks totally yummy! And I'll admit, ann t, that I've never had oxtails. Something about the name, don't you know... But your pic has me reappraising!

We had a cookout on our cove tonight. Everyone was asked to bring their own meat and another dish or two to share. To tell the truth, I was sort of dreading it, but I couldn't come up with a plausable excuse to miss. Glad I went, though, because it turned out to be a blast! Spent a lot of time talking to my neighbor Grace's mother (she's 88), who cooks much as I do. She's Italian and loved sharing her 'secrets' and hearing mine! I met the nice young couple with the new baby who just moved in across the street. Turns out that she feels like she 'knows' me because one of her best friends is also one of my middle son's best friends. And then there was Allie (7) who drew me a picture that had the heading, "You are nice!" It was a 'recipe' for a lovely evening. :)

I marinated steak, mushrooms, yellow and orange peppers, cherry tomatoes, zucchini and red onion in the following:

1 cup soy sauce
1 cup ketchup (or should I say 'catsup'? lol)
1 cup sugar (I didn't use the full amount)
2 tsp. garlic powder
1-1/2 tsp. ground ginger

Turned out I didn't own anything big enough to soak the wooden skewers, so I stuck them in one of the beer coolers, hoping they'd get wet enough from the ice. They only burned a little. lol And the shish-kebobs were fab!

The other thing I did was cauliflower. 'Iced' a large head with about a stick of softened butter. Sprinkled it very generously with seasoned salt, and then covered with grated Parmesan. Grilled it, covered in foil, for maybe 45 minutes. Everybody freaked!



clipped on: 04.24.2008 at 07:51 pm    last updated on: 04.24.2008 at 07:51 pm

RE: Linda - would you share Nancy's Asiago Bacon Gratin recipe? (Follow-Up #1)

posted by: wizardnm on 03.21.2008 at 06:57 pm in Cooking Forum

Here's the recipe

Asiago, Potato, and Bacon Gratin

1 1/2 pounds peeled Yukon gold potatoes, cut into 1/4-inch-thick slices
1 teaspoon salt, divided
Cooking spray
2 tablespoons minced shallots
1/4 cup all-purpose flour
2 cups 1% low-fat milk, divided
3/4 cup (3 ounces) grated Asiago cheese
1/4 cup chopped fresh chives
1/4 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preheat oven to 350.

Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 5 minutes or until potatoes are almost tender. Drain. Sprinkle potatoes evenly with 1/4 teaspoon salt; set aside and keep warm.

Heat a medium saucepan coated with cooking spray over medium heat. Add shallots; cook 2 minutes or until tender, stirring frequently. Lightly spoon flour into a dry measuring cup; level with a knife. Sprinkle flour over shallots. Gradually add 1/2 cup milk, stirring with a whisk until well blended. Gradually add remaining 1 1/2 cups milk, stirring with a whisk. Cook over medium heat 9 minutes or until thick, stirring frequently. Remove from heat; stir in 3/4 teaspoon salt, Asiago, chives, pepper, and bacon.

Arrange half of potato slices in an 8-inch square baking dish coated with cooking spray. Pour half of cheese sauce over potato slices. Top with remaining potato slices and cheese sauce; sprinkle with Parmesan. Bake at 350 for 35 minutes or until cheese is bubbly and lightly browned.



clipped on: 03.21.2008 at 09:48 pm    last updated on: 03.21.2008 at 09:48 pm

RECIPE: Honey Rolls

posted by: solsthumper on 10.25.2006 at 12:50 pm in Recipe Exchange Forum

Just posting my recipe here for Lisa in Germany and for posterity.

Honey Rolls

1 cup milk
cup honey
cup (4 ounces) butter
2 teaspoons salt
2 tablespoons sugar
2 pkgs. dry yeast
cup warm water, 110F -115F
2 eggs, lightly beaten
6 - 6 cups flour

In a 2-cup measure, melt the butter, add milk, honey and salt. In a large mixing bowl, combine the water, yeast and sugar, if using the latter. Allow yeast to dissolve 7-8 minutes. Add milk mixture to yeast mixture, stir. Add 4 cups flour, beat well. Add enough of the remaining flour to make a soft, but not sticky dough.

Place dough in large, greased bowl, turning to coat both sides. Cover and allow to rise about 1 hour.
Punch down. Let it rise again. Knead briefly and shape into rolls*
Allow to rise 1 hour more, or until doubled in size. Preheat oven to 375F. Bake rolls 25 minutes or until golden. For softer rolls, I always butter the tops, as soon as they come out of the oven. Makes 27-30 rolls.

*When I'm ready to roll them out, I scoop the dough out with a medium ice cream scoop (#24 makes a standard size roll), to keep them uniform in size.



clipped on: 03.20.2008 at 01:41 pm    last updated on: 03.20.2008 at 01:41 pm

RE: Your Most Loved Simplest Recipe..... (Follow-Up #53)

posted by: fearlessem on 03.10.2008 at 12:31 pm in Cooking Forum

Ok, one more to add here... Embarassingly easy but so good...

Beef Stroganoff

2.5 pounds beef stew meat
3 cans reduced salt cream of mushroom soup
1 packet liptons onion soup mix
2 soup can's worth of cheap red wine.
1 Bag of egg noodles, cooked.

Mix all this together in a dutch oven. No need to brown the meat, just try to ignore how disgusting it looks! Cover the pot and put in a 350 oven for at least two hours, until the beef is very tender... Add the egg noodles in, stir, and let them sit for a bit to soak up the sauce. This gets better and better in future days, as the noodles get gooeyer with the sauce... Mmmmm!



clipped on: 03.12.2008 at 08:34 pm    last updated on: 03.12.2008 at 08:34 pm

RE: Will anyone share a favorite bar recipe please? (Follow-Up #19)

posted by: canarybird on 03.09.2008 at 10:08 am in Cooking Forum

Although I've posted this one several times before, I'll add it because it really is a winner!

A lemon slice which can also be served as a dessert with a mound of whipped cream on the side of the plate.


1 1/2 cups (350 mL) Graham cracker crumbs
1/3 cup (75 mL) packed brown sugar
1/2 teasp (2 mL) baking powder
1/8 teasp (0.5 mL) salt
1/2 cup (125 mL) butter or margarine

10 oz (284 mL)sweetened condensed milk
1/2 cup (125 mL) lemon juice
1 teasp (5 mL) vanilla

Bottom Layer

Crumble first 5 ingredients together well and pack into 9 x 9 inch (22 x 22 cm) ungreased pan. Set aside.

Top Layer

Combine milk, lemon juice and vanilla in bowl and stir. Spread over bottom layer. Bake in 350F (180C) oven for 20 to 25 minutes. Cool and cut into 36 squares.

Source: "Company's Coming" - 150 Delicious Squares
Jean Par

My Note: As a dessert slice it into larger portions and serve with whipped cream.



clipped on: 03.10.2008 at 07:35 pm    last updated on: 03.10.2008 at 07:35 pm

RE: Will anyone share a favorite bar recipe please? (Follow-Up #4)

posted by: maggie2094 on 03.07.2008 at 12:16 am in Cooking Forum

These are sooo good - they are made in a sheet pan and feed a crowd - they make 49 bars.

Pumpkin Spice Bars

4 Large Eggs
2 Cups Sugar
1 Cup Vegetable Oil
1 can (15 ounces) Pumpkin (not pumpkin pie mix)
2 Cups All-Purpose Flour
2 Teaspoons Baking Powder
2 Teaspoons Ground Cinnamon
! Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Ground Cloves
1 Cup Raisins, if desired
1/2 cup Chopped Walnuts, if desired

Cream Cheese Frosting
1 package cream cheese, softened
1/3 cup butter or margarine, softened
1 teaspoon vanilla
2 cups powdered sugar

1. Heat oven to 350F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening. In large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in raisins. Spread in pan.
2. Bake 25 to 30 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
3. In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.


clipped on: 03.10.2008 at 07:18 pm    last updated on: 03.10.2008 at 07:18 pm

RE: roasted cauliflower (Follow-Up #10)

posted by: marigene on 03.09.2008 at 10:42 am in Cooking Forum

Here is the original recipe posted by AM. I omitted the sugar after using it the first time I made it. To me it was too sweet for my taste. This is now my favorite way to prepare cauliflower!

2 heads cauliflower
1 tsp salt
2 tsp sugar
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 tsp paprika
1/2 tsp turmeric
6-8 Tbl lve oil

Cut the cauliflower into small florets, toss the stems. Combine all the ingredients in a bowl and toss the cauliflower to coat it. Put the cauliflower in a single layer on a lined pan and Roast at 450 for about 35 minutes, tossing occasionally.



clipped on: 03.10.2008 at 07:16 pm    last updated on: 03.10.2008 at 07:16 pm


posted by: stacy3 on 01.13.2008 at 12:22 pm in Cooking Forum

Well, I have a recipe blog that appears on my yahoo homepage, and it recently must have shown goulash because I got my mind set on making it.

I always had ground meat, tomato sauce and elbow pasta and called it goulash - as a kid. But have learned from AnnT and SharonCB on this forum that it is actually something quite different! So I thought I'd try a more authentic version and this one looked good.

Now I know from the comments that it is not entirely authentic hungarian goulash, but I thought it sounded good.

But, if either of you are around, (or anyone else with a recipe) could you give me some insight into how you do yours? I should have paid more attention in the past...

Oh, and I only have sweet paprika. Should I run to the store - and bother with regular paprika - or is that not the same thing as Hungarian sweet paprika. (The one in the spice aisle...not sure if I'll find anything else...I'm hoping to make it today and didn't want to go to the bigger store...)

Beef Goulash with Dumplings - Simply Recipes
2 Tbsp extra virgin olive oil
4 cups onions, thinly sliced
1 Tbsp sugar
3 garlic cloves, minced
1 Tbsp caraway seeds, toasted and ground
1 1/2 tablespoons sweet Hungarian paprika
1 teaspoon spicy Hungarian paprika
2 Tbsp minced fresh marjoram leaves
1 teaspoon minced fresh thyme leaves
1 bay leaf
3 Tbsp tomato paste
2 Tbsp balsamic vinegar
4 cups chicken stock
2 1/2 pounds chuck roast, cut into 2-inch cubes (remove excess fat)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

2 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
2 Tbsp melted butter

1 In a large covered saut pan, heat the olive oil and saut the onions and sugar until caramelized. Add the garlic and caraway seed. Cook another minute.

2 Add the sweet and spicy paprika, marjoram, thyme and bay leaf. Saut another minute, until fragrant.

3 Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef, salt and pepper. Bring to a boil, then lower to a simmer. Cover and cook until very tender, about 1 1/2 hours, stirring occasionally. Taste and adjust seasoning with salt and pepper.

4 To prepare the dumplings, sift together the cake flour, baking powder and salt. Combine with the milk and melted butter, mixing lightly. Drop batter by teaspoonfuls into the simmering stew. Cover and cook for 15 minutes. Once you have covered the pan, do not uncover while the dumplings are cooking! In order for them to be light and fluffy, they must steam. If you uncover the pan, the steam will escape and the dumplings will boil instead. After 15 minutes, test the dumplings with a toothpick. If the toothpick comes out clean, the dumplings are done.

Serves 4 to 6.


clipped on: 01.15.2008 at 11:33 am    last updated on: 01.15.2008 at 11:33 am

RE: high heat for rib roast? (Follow-Up #1)

posted by: ann_t on 12.17.2007 at 10:26 pm in Cooking Forum

Here it is.


Home Cookin Chapter: Recipes From Thibeault's Table

High Heat Cooking Instructions for Beef
Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

High Heat cooking Instructions
. General Instructions (for Barbara Kafka's "Roasting A Simple Art")
"Different meats and different cuts have different cooking times. That's
why there are recipes. I did try to find a universal rule so that I could
say as I do for fish, "ten minutes per inch" or for chicken "ten minutes per
pound," and then describe the exceptions. It didn't work. Timing is as
much a factor of fat content, bone content, and the shape of the roast as a
specific kind of meat.

The only easy rules are for boneless loin of pork or beef (the shell or
strip) and venison and beef fillet. They always cook in the same amount of
time since the only way they increase in size is according to their length,
which will not influence the cooking time."

This is her recipe for a Simple Rib Roast

4 1/2 pound without short ribs Standing rib roast (2 Ribs) or 26 Pound
standing rib roast (7 ribs total) 2 to 6 cloves garlic, peeled and slivered
Kosher salt to taste Freshly ground black pepper 1/2 to 2 1/2 cups red
wine for deglazing 1 recipe for Yorkshire pudding.

Roast should be at room temperature, not taken directly from the fridge.
Place oven rack on the second level from the bottom. Heat oven to 500F.

Place small roast in a 14 X 12 X2 inch roasting pan. bone side down. The
large roast will need an 18 X 13 X 2 inch roasting pan. Snuggle most of the
garlic, is using, under the fat and spread remainder under the meat.
Season well with salt and pepper. Roast for 45 minutes. With meat in
oven, reduce heat to 325 and roast for an additional 3 minutes per pound.(
i.e.: 4lb =12minutes, 7lb = 21 minutes, 26 lb =78 minutes)
etc..Increase heat to 450F and roast for another 15 minutes regardless of
size. Meat temperature should read 135 on an instant - read thermometer.
If you like it more rare, reduce the additional 3 minutes per pound to 2
minutes or for less rare, increase the 3 minutes to 5 minutes.

Remove roast from oven. Transfer to a serving platter. Pour or spoon off
excess fat, reserving about 1/8 cup to 1/4 cup of fat. Put pan over high
heat and add wine. Deglaze pan well scraping with a wooden spoon. Let
reduce by half. Pour liquid into a small saucepan and reserve.

For Whole New York Strip Loin, the directions are a little bit different.

According to Barbara Kafka's instructions, it doesn't matter what size the New York strip roast is the directions are the same.

Roasted New York Strip Loin

one 10 pound New York Strip (16 inches) Trussed
1 head of garlic
cloves lightly smashed and peeled, optional
3 to 4 springs fresh thyme
kosher salt
1 1/2 cup basic beef stock or a combination of beef stock, veal stock or red wine
2 tablespoons basic veal glaze optional.

Place oven rack on second level from the top of the oven, or second from the bottom if the fat cover is thick. Heat oven to 500F.

Place strip of beef in an 18 x 12 x 2 inch roasting pan. If using, slip whole cloves of garlic between underside of meat and string. Tuck in the thyme. Slip some more garlic under the string along the top of the meat. Sprinkle the meat on all sides liberally with salt and peper. Put into oven one hour before it will be served. Roast for 40 to 45 minutes.

Remove and transfer meat to a platter. Cut off strings. Remove the garlic cloves that are too blackened to use. Pour fat from pan. Put the roasting pan on top of the stove. Add stock or wine and the veal glaze, if using and bring to a boil, scraping the bottom vigorously with a wooden spoon. Add flavorings, if using, and any juices that hae collected in the platter on which the beef is resting. Let reduce by half. Taste for salt and pepper, pour into a sauceboat and serve.

Roasted Whole beef Fillet

According to Barbara........"I buy the meat by the inch. It cooks exactly the same way no matter the length as long as it s more than 4 inches long. When ordering, I usually allow about an inch and a quarter per person and an extra half inch for the two end slices. By this rule, six people will require an eight inch piece of fillet. The muscles in a fillet all run lenghtwise so that when it is sliced acrossed the serving it is also tenderized.

The fillet is also called the tnederloin, and it is tender. It is a long round muscle that hides behind the bones on which the shell steak and the rib roast reside. T-bone steaks have some of the shell and, on the other side of the bone, a circle of the fillet, or tenderloin. A filet mignon is a slice cut acrossed the whole fillet to make an individual steak.

4 to 5 pound whole beef fillet (about 3 to 3 1/2 inches in diameter, a good 18 inches long)
1 tablespoon unsalted butter at room temperature
1 tablespoon olive oil
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup red wine for deglazing, optional, or 1 recipe semi-perigourdine sauce

Place oven rack on second level from bottom. heat oven to 500F

Place fillet in an 18 x 12 x 2 inch roasting pan. Rub fillet with butter and oil. Sprinkle evenly with salt and pepper. roast for 10 mintues. turn. roast 10 mintues more. Transfer fillet to a serving platter. Pour or spoon off excess fat. Put pan on top of the burner. Add the wine or sauce and bring contents to a boil while scraping the bottome of the pan with a wooden spoon. Let reduce by half. Season with salt and pepper.


clipped on: 12.17.2007 at 11:02 pm    last updated on: 12.17.2007 at 11:02 pm

RE: Tis the Season! Time for pot roast...your favorites please (Follow-Up #17)

posted by: teresa_nc7 on 11.28.2007 at 11:21 pm in Cooking Forum

This is an "unconventional" pot roast recipe - but please don't pooh-pooh it until you've tried it....o.k.?

You can make this in a crock pot, pressure cooker, or in a slow (325) oven.

Three Envelope Pot Roast

1 envelope dry Ranch dressing mix
1 envelope dry Italian dressing mix
1 envelope dry brown gravy mix
1 cup water or more depending on cooking method
1 3-4 lb. beef pot roast - I like a chuck roast

Crock Pot:
Place roast in crock pot, sprinkle dry mixes on top of roast, pour 1 cup water into bottom of pot. Cook on low for 7-8 hours or until roast is very tender. Remove roast and thicken gravy if desired.

Pressure Cooker
Brown roast in a little hot oil in cooker. Remove from pan and put in rack, place roast on rack. Sprinkle mixes on top of roast. Put in 1-2 cups water according to the amount of liquid needed for your size cooker in your manual. Put lid on pot, bring up to high pressure, lower heat, and cook 15 minutes per pound. Let pressure decrease naturally.

Oven Roasting
Brown pot roast in a little hot oil in a heavy cast iron skillet or dutch oven-type pot. Sprinkle dry mixes over top of roast. Pour 1 cup liquid into bottom of pot. Place lid on pot or cover with heavy-duty foil to seal pot well. Cook at 325 for 2-3 hours, checking water level to be sure all the liquid does not cook away.

I made this in my pressure cooker for family and it was a hit - delicious! I thickened the gravy with a slurry of cornstarch and water and served the pot roast with cooked carrots and potatoes.


clipped on: 12.03.2007 at 09:03 pm    last updated on: 12.03.2007 at 09:03 pm

RE: LOOKING for: New exciting cocktail party appetizers (Follow-Up #21)

posted by: sharon_fl on 11.26.2007 at 05:35 pm in Recipe Exchange Forum

My gang always requests these:
Mini Reubens
1 loaf of rye party size bread squares
thinly shaved corned beef from the deli
saurkraut (drained)
Thousand Island dressing
squares of Swiss cheese (the size of the bread squares)

** Put kraut in a saucepan, add 1/2 can of water & simmer for 10 min. Drain well.

Spread 1000 Island dressing on all of the bread slices. Place some corned beef on it, then kraut, then top w/the Swiss. Place on a foil covered cookie sheet & bake at 350 until cheese is melted. These are 'open faced'-one slice per appetizer. They can be made early the day of the party, wrap tightly & remove from fridge an hour before baking.


clipped on: 11.29.2007 at 03:17 pm    last updated on: 11.29.2007 at 03:18 pm

RE: LOOKING for: New exciting cocktail party appetizers (Follow-Up #12)

posted by: dlynn on 11.27.2006 at 02:03 am in Recipe Exchange Forum

I got this recipe several years ago out of Southern Living Magazine. It was a huge hit at every party I've served them. Even people that hate blue cheese loved them. My neighbor said they were addicting -- she practically made herself sick eating these. There were several great recipes in this particular issue, but this was the best. When I find the magazine, I'll put the rest here for you.

Ham & Asparagus Roll-ups

24 fresh asparagus spears
1 (8 ounce) package cream cheese, softened
1 (4 ounce) package crumbled blue cheese
2 tablespoons mayonnaise
1 tablespoon chopped fresh chives
12 slices bread, crusts trimmed off
12 slices thinly sliced deli ham
1/4 cup butter or margarine, melted
green onions, curl
red bell peppers

Snap off tough ends of asparagus, and remove scales from stalks with a vegetable peeler, if desired.
Arrange asparagus in a steamer basket over boiling water.
Cover and steam 4 to 6 minutes or until crisp-tender.
Remove from steamer, and cool on paper towels.
Stir together cream cheese and next 3 ingredients.
Roll each bread slice with a rolling pin to flatten.
Spread 1 side of each slice with 2 tablespoons cream cheese mixture; top each with 1 ham slice.
Place 2 asparagus spears, tips pointed toward opposite ends, on one end of each bread slice; roll up, and place, seam side down, on a greased baking sheet.
Brush with butter; sprinkle with paprika.
Bake at 400 for 12-15 minutes or until golden.
Serve immediately.
Garnish, if desired.
Note: Freeze unbaked rollups up to 1 month in an airtight container.
Thaw in refrigerator, and bake as directed.
Yield: 12 appetizer servings.


clipped on: 11.29.2007 at 03:07 pm    last updated on: 11.29.2007 at 03:07 pm

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

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

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

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

Bacon Wrapped Shrimp and Scallops

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

Instant Pesto Torta with Bread and Vegetables

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

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

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

Chorizo and Shrimp Quesadillas with Smoky Guacamole

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

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


clipped on: 11.29.2007 at 03:01 pm    last updated on: 11.29.2007 at 03:01 pm

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

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

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

Hot Pepper Bites

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

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



clipped on: 11.29.2007 at 02:59 pm    last updated on: 11.29.2007 at 03:00 pm

RE: LOOKING for: T&T Potato Croquettes (Follow-Up #1)

posted by: lisbet on 04.03.2007 at 06:23 pm in Recipe Exchange Forum

Potato Croquettes, Baked
Interesting, different, easy because they can be prepared ahead of time.

2 pounds potatoes
2 cups water
1 teaspoon salt
1/3 cup milk, about
1/3 cup butter or margarine
1 cup grated onion, optional
1 cup fine, dry bread crumbs, buttered*
1 egg beaten with 1 tablespoon water

Start oven 10 minutes before baking; set to moderately hot (400F.)

Wash potatoes, pare thinly and if large cut in half. Add water and salt, cover, boil gently until tender from 20 to 25 minutes. Only a tablespoon or two of water of water should remain on potatoes, no more. Put potatoes through food mill or ricer. Return potatoes to liquid in saucepan. Add butter and most of the milk; beat until light and fluffy, adding rest of milk, if needed. Potatoes for croquettes should be quite stiff and hold together well. Stir in pepper and onion. Cool to room temperature. Measure 1/3 cup portions onto waxed paper spread with the buttered crumbs. Shape croquettes into cones, roll in crumbs, then in egg mixture and again in crumbs. Grease circles on a cookie sheet or shallow pan for croquettes to stand on. Store in refrigerator. Abput 20 minutes before serving time place into oven and bake until golden and crusty, about 15 minutes. Serve on hot platter, garnish with parsley. About 9 croquettes.

Hint: Potato croquettes bake more satisfactorily than they fry and are more economical of shortening. Cold mashed potatoes may be used to make these croquettes.

*Buttering Bread Crumbs: Melt 2 to 3 tablespoons of butter in a skillet, or shallow saucepan. Add cup sifted fresh dry bread crumbs and stir over moderate heat until crumbs are all coated and slightly toasted. (You'll probably need to increase this bread crumb recipe to accommodate breading all of the croquettes.)

Taken from: Meta Given's Modern Encyclopedia of Cooking. ( 1955) Volume I


clipped on: 09.24.2007 at 11:06 pm    last updated on: 09.24.2007 at 11:06 pm

RE: LOOKING for: Ground Beef (Follow-Up #6)

posted by: ann_t on 06.28.2007 at 10:32 am in Recipe Exchange Forum

Here is one of my favourites.

Home Cookin Chapter: Recipes From Thibeault's Table

Salisbury Steak In Mushroom And Green Peppercorn Sauce
What I call "Diner" Food. Serve with mashed potatoes and your favourite veggies.

2 Pounds of ground Sirloin
1 onion finely chopped
2 cloves of garlic minced
2 Tablespoon chopped fresh parsley
2 Teaspoon chopped fresh thyme
1 Tablespoon of Worcestershire Sauce
1 Tablespoon Dijon mustard
Salt and Pepper to taste


1/2 small onion chopped
1 garlic clove minced
1 Tablespoon green peppercorns
Fresh Mushrooms sliced
2 Tablespoons Flour
Broth 2 to 3 cups (Beef or chicken)
Pan drippings plus 1 to 2 tablespoons of butter or oil.

Saute onions in 2 Tablespoons of olive oil until tender but not
browned. Add minced garlic and cook for 1 minute. In a bowl combined
ground sirloin, parsley, thyme, Dijon mustard, Worcestershire sauce and
salt and pepper. Add onions and garlic and mix well. (I use my hands).
Form into oval shaped patties. (I made 5 nice size ones from the 2
pounds, but you could make smaller if you prefer)

Brown the patties in a heavy skillet in a little olive oil. You can
also brown these in a grill pan.

Remove the meat from the pan. Add a little more oil if needed and saute
the onions, garlic and mushrooms. Sprinkle with a little flour, cook
for a couple of minutes and add the broth and the green peppercorns.
Add the patties to the pan, cover and simmer on low for at least one
hour. Make sure there is enough sauce to almost cover the steaks.

Salisbury steak should be very tender and not have the texture of a
just fried hamburger. Simmering the meat n the gravy also enhances the
flavour of the sauce.


clipped on: 09.24.2007 at 10:52 pm    last updated on: 09.24.2007 at 10:52 pm

RECIPE: lasagna in a hard roll

posted by: lizzynola on 08.29.2007 at 06:20 pm in Recipe Exchange Forum

The kids love this quick & easy recipe:

3/4 pound of ground beef and or ground sausage or a combination of both.
1 8oz. can of tomato sauce (I use the garlic/seasoned)
1/2 of an envelope of dry onion soup mix
About 1/4 t. dry oregano
About 1/8 t. dry basil
1 large egg, beaten
3/4 cp cream style cottage cheese, drained
3/4 cup mozzarella or other cheese
8 hard rolls

Cook the beef/sausage in a skillet and drain off the fat.
Add the tomato sauce, sout mix, and seasonings,
Simmer covered for about 5 minutes.
Uncover and cook for another 10-15 minute longer, stirring frequently.
Mix the egg with the cottage cheese and 1/2 cup of the cheese.
Cut a thin slice off the top of each roll.
Hollow out the center leaving about 1/2 inch thick shells
(save and freeze the bread chunks for a dressing, bread pudding, etc.)
Spoon half of the meat mixture into the bottoms of each roll.
Spoon cheese mixture over meat, then spoon remaining meat mixture over cheese mixture.
Sprinkle the 1/2 cup remaining cheese over the meat mixture and replace the tops of the rolls.
Wrap each roll in heavy foil.Place foil packets on a baking sheet.
BAKE at 400 (preheated) oven for about 25-30 minutes.

You can add your own seasoning to your liking if you wish.

A nice salad is all you need with this one!


clipped on: 09.24.2007 at 09:56 pm    last updated on: 09.24.2007 at 09:56 pm

RE: looking for: looking for strawberry lemon tart (Follow-Up #1)

posted by: ginger_st_thomas on 09.11.2007 at 05:34 am in Recipe Exchange Forum

This is from which is pop-up hell so here it is:
Shooting Star Strawberry-Lemon Curd Pie

1/2 cup butter or margarine

1/2 teaspoon grated lemon peel

1/2 cup lemon juice

1 cup sugar

3 large eggs

Press-in lemon crust (recipe


1/2 cup cornstarch 1 1/2 quarts hulled strawberries, rinsed

and drained In the top of a double boiler over simmering water, melt butter with lemon peel, lemon juice, and cup sugar. Whisk in eggs until blended, then stir until mixture thickly coats a spoon, about 5 minutes. Set aside cup lemon curd. Spread remaining curd into crust; chill uncovered. In a blender or food processor, puree remaining sugar, cornstarch, and strawberries (a portion at a time, if needed) until smooth. Pour into a 2- to 3-quart pan. Stir over mediuin-high heat until boiling rapidly, 6 to 7 minutes. Place pan in a larger bowl of ice water. Stir often until thick enough to flow heavily when pan is tilted, 15 to 20 minutes. Spoon into crust. Drop 6 or 7 spoonfuls of reserved lemon curd, well apart, on strawberry filling. With tip of a chopstick or knife, draw lemon curd in swirls into strawberry mixture. Chill, uncovered, until set to touch, at least 3 hours. If made ahead, cover and chill until next day. To serve, push from rim and set on a platter. Serves 8 to 10. Per serving: 372cal.; 5.2g protein; 18g fat(IOg sat),- 50 g carbo.; 184 mg sodium; 126 mg chol


clipped on: 09.24.2007 at 09:47 pm    last updated on: 09.24.2007 at 09:47 pm

RECIPE: Buttermilk Refrigerator Roll recipe

posted by: bumblebeez on 11.08.2005 at 10:09 am in Recipe Exchange Forum

These are often requested by my family for holidays and recently from another member here so I am posting it for her.
I like to make them in the mornings for a breakfast roll too.
I usually double the recipe using only 1/3 cup sugar in the doubled recipe.
If you keep the dough for a week, punch it down every day or so.
They are a great roll.

Buttermilk Refrigerator Rolls

1 Package dry yeast
1/2 cup warm water
1/2 cup melted butter
4 1/2 cups all purpose flour
1/4 cup sugar
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon soda
2 cups buttermilk

Dissolve yeast in warm water in a large mixing bowl. Let sit 5 minutes. Stir in butter

Combine dry ingredients; add to yeast mixture along with buttermilk.
Stir well. Turn dough out on a floured surface, knead gently a few times and shape into a ball. Place in greased bowl, cover, and refrigerate until needed. Keeps for one week.

Break off a soft ball sized lump of dough and roll into a circle about 1/4" thick. Cut into pie shaped wedges and roll up from the wider edge into crescent shapes. You do not have to let them rise again.
Bake on greased baking sheet at 400 for 8-10 minutes.


clipped on: 08.22.2007 at 07:11 pm    last updated on: 08.22.2007 at 07:11 pm

RE: Wanted: Make ahead recipes (Follow-Up #3)

posted by: annova on 08.20.2007 at 04:01 pm in Recipe Exchange Forum

Make sure the chicken mixture is completely covered by the stuffing so it doesn't dry out. The stuffing gets crunchy and is delicious. I adapted this recipe from many other chicken casserole recipes so I'm guessing at the amount of Worcestershire, garlic powder, paprika...I just start sprinkling (we like a little "zip" in the soup sauce). This is a very forgiving casserole when company arrives a little late. If you can find frozen cranberries, the cranberry "salad" is wonderful (have no idea why it's called salad but it is the best cranberry sauce I've ever had).

Chicken Casserole w/ Crunchy Top

Make Topping First:

Two boxes of Stove Top stuffing (herbal or chicken)
1 tablespoon of minced celery leaves
1 tablespoon of minced parsley

Follow directions for making the stuffing. Just before pouring the stuffing mix into the boiling water, add the butter, minced celery leaves and minced parsley. Let stuffing cool. (If making a day ahead, place cooked stuffing in storage container and refrigerate).


3 chicken breasts, poached, cut into bite size pieces
3 celery stalks, sliced
1 mild white onion, chopped
2 cans cream of celery soup
1 soupcan filled with milk (or Half & Half or combination)
1 cup of mayonnaise
Dash of garlic powder
Dash of Worcestershire sauce
Dash of hot sauce (optional)
Dash of paprika
salt & pepper to taste

In a 9 x 13" casserole dish place chicken pieces, celery slices and chopped onion.

In large bowl blend soup, milk, mayonnaise. Add garlic powder, Worcestershire sauce, hot sauce (if desired), paprika and salt and pepper to taste. Pour over chicken mixture in casserole dish.

Cover chicken mixture completely with stuffing and sprinkle paprika over the stuffing. Bake uncovered at 350 for one hour.

Cranberry "Salad"

1-1/2 cups water
1 lb bag of cranberries (can use frozen)
Bring water to a boil. Add cranberries and simmer 8-10 minutes or until they pop.

Add to cooked cranberries:

2 cups sugar
1 cup crushed pineapple
1 seeded orange, separated & chopped
2 tablespoons grated orange peel
1/2 cup orange marmalade

Simmer mixture for 20 minutes. Let cool. Add 1/2 cup of chopped walnuts.


clipped on: 08.22.2007 at 06:59 pm    last updated on: 08.22.2007 at 06:59 pm

RECIPE: Brownie Peanut Butter Cookies

posted by: carla35 on 03.27.2007 at 01:52 pm in Dessert Exchange Forum

I'm not usually much for peanut butter and chocolate, and I know a lot of people don't like baking with mixes, but these cookies were great! Just thought I'd pass along the recipe. Good for adults and kids.

Here is a link that might be useful: Peanut Butter Brownie Cookies


clipped on: 05.03.2007 at 08:36 pm    last updated on: 05.03.2007 at 08:36 pm

RE: Nanaimo bars are yummy! (Follow-Up #2)

posted by: stacy3 on 04.26.2007 at 11:57 am in Cooking Forum

sorry mom - runnin out the door - here's the recipe!

Nanaimo Bar Recipe

Bottom Layer
cup unsalted butter (European style cultured)
cup sugar
5 tbsp. cocoa
1 egg beaten
1 cups graham wafer crumbs
c. finely chopped almonds
1 cup coconut
Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan.

Second Layer
cup unsalted butter
2 Tbsp. and 2 Tsp. cream
2 Tbsp. vanilla custard powder
2 cups icing sugar
Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.

Third Layer
4 squares semi-sweet chocolate (1 oz. each)
2 Tbsp. unsalted butter
Melt chocolate and butter overlow heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.


clipped on: 04.27.2007 at 12:41 pm    last updated on: 04.27.2007 at 12:41 pm

RE: Recital appetizers? (Follow-Up #3)

posted by: teresa_nc7 on 04.25.2007 at 07:10 pm in Cooking Forum

What about a tray of 2 or 3 cheeses, crackers, grapes and strawberries? Very elegant, easy to fix ahead, and not messy.

I wouldn't do dips at all, too messy. This recipe is delicious and can be made ahead.

Here is a link that might be useful: Pinwheels


clipped on: 04.27.2007 at 12:34 pm    last updated on: 04.27.2007 at 12:34 pm

RE: Favorite Citrus Dessert? (Follow-Up #20)

posted by: doucanoe on 03.16.2007 at 11:57 am in Cooking Forum

This tart is fabulous!

Raspberry-Lemon Shortbread Tart

From Every Day with Rachael Ray
February-March 2006

8 Servings
Prep Time: 30 min; Cook Time: 50 min

3 cups frozen raspberries (1 pound)
1 stick plus 6 tablespoons cold unsalted butter, cut into pieces
1 1/4 cups granulated sugar

1 3/4 cups all-purpose flour
3 large eggs
Zest and juice of 2 lemons (about 1/4 cup juice)
Confectioners' sugar, for dusting

No need to get out your rolling pin or even grease the pan for this dessert. Just use your fingers to mix the shortbread dough, then dump it straight into a cake pan, press down and bake.

1. Drain the raspberries in a strainer set over a bowl. Preheat the oven to 400. Using your fingers, combine the butter, 1/2 cup of the sugar and 1 1/2 cups of the flour and blend together until coarse crumbs form. Pour the mixture into an ungreased nonstick 9-inch springform or cake pan and press down evenly to form a crust. Bake the shortbread crust until lightly golden, about 20 minutes.

2. Remove the shortbread from the oven and reduce the temperature to 325. Scatter the drained raspberries evenly over the baked shortbread.

3. Beat the eggs with the remaining 3/4 cup of sugar until thick and pale yellow. Whisk in the lemon zest, the lemon juice and the remaining 1/4 cup of flour. Pour the lemon cream over the raspberries and bake the tart until the custard is set, about 30 minutes. Let cool, then dust with confectioners' sugar.
You can replace the raspberries with your favorite fruitor even pieces of chocolate. Go all the way and swap a teaspoon of vanilla extract for the lemon juice and zest in the quick custard.

My notes: Based on the mistakes I made the first try...Make sure the berries are thawed and drained well. Don't make the custard while the crust is baking! While the crust is COOLING I made the custard, and then put the berries on the crust just before pouring the custard on top. Baking time was a bit longer than the 30 minutes stated, too.
Also...I made the shortbread in the food processor rather than using my fingers. Worked perfectly.



clipped on: 04.09.2007 at 12:53 pm    last updated on: 04.09.2007 at 12:53 pm

RE: Jaynes Peanut Butter Oatmeal Cookies (Follow-Up #4)

posted by: kent4489 on 03.10.2007 at 11:17 pm in Cooking Forum

Terri, looks good! So glad Kamren approves!

San, I'm not Terri, but here's the recipe for the peanut butter oatmeal cookies... I adapted it from a Paula Deen bar cookie recipe. I prefer drop cookies over bar cookies. They're SUPER easy and quick to make.

Peanut Butter Oatmeal Cookies

1/2 c. butter, softened
1/2 c. granulated sugar
1/2 c. light brown sugar
1 egg
1/3 c. creamy peanut butter
1 tsp. vanilla
1/2 tsp. baking soda
1/4 tsp. salt
1 c. AP flour
1 c. quick-quicking oatmeal (I used regular oatmeal)

Preheat oven to 375. (I used convection 350.)

Sift together baking soda, salt and flour, set aside. Beat together butter and sugars with a hand-held mixer until creamy. Add egg and beat well. Add vanila, beat well. Stir in flour mixture, then oatmeal.

I dropped by cookie scoop (1 T. size, I think) onto Silpat lined cookie sheets. Bake 10 minutes (convection).

I usually get 24 cookies from this recipe. Sometimes I add mini chocolate chips.



clipped on: 04.07.2007 at 12:18 am    last updated on: 04.07.2007 at 12:18 am

RE: Don't Do it !!!!!!! (Follow-Up #13)

posted by: cabogirl on 03.11.2007 at 08:06 pm in Cooking Forum

I was looking for the recipe too and new it was posted in another thread so I went looking for it. Here it is. I'm sure Ann would have posted it immediately but we know she is dealing with other matters.

Home Cookin Chapter: Recipes From Thibeault's Table

Cream Cheese Danish Coffee Cake
Source: Home Cooking Magazine

1 c sour cream
1/2 c sugar
1/2 c butter
1 t. salt
2 packages dry yeast (4 1/2 t.)
1/2 c warm water
2 eggs beaten
4 c all purpose flour

Over low heat in a small saucepan, heat butter, sour cream , sugar and salt until
warm and sugar is dissolved. Cool to room temperature.
In large mixing bowl, dissolve yeast in warm water.
Mix sour cream mixture with yeast and add beaten eggs and flour. Will be a
very soft dough. Put in fridge overnite to rise. (May be done same day. Put
in fridge for about 2 to 4 hours, and then proceed.
Turn dough out onto a well-floured surface and knead 6 or 7 times. Divide
dough into 4 equal pieces and roll each piece out to 12 X 8 inches.
Spread 1/4 of filling on to each piece and roll jellyroll style from long
side. Pinch seams and ends to seal. Place seam side down on buttered baking
sheet and cut X's in top. (About 6 X's) (Danish should be slightly flatten, and about 3 1/2 to 4 inches wide and about 12 inches long.

Cover and let rise until about
double in size -approximately 1 hour Bake at 375 for 20 to 25 minutes or
until golden. Let cool on wire racks,

2 packages 8 oz. cream cheese
3/4 c sugar
1 egg beaten
1 t. vanilla extract
1/8 t. salt

Filling: To make filling beat together cream cheese with sugar, add egg and
vanilla extract and salt

2 1/2 c confectioners sugar
1/4 c milk
1 t. vanilla extract
toasted sliced almonds.

Combine the first 3 ingredients for
glaze and drizzle over loaves with toasted almonds


clipped on: 04.07.2007 at 12:12 am    last updated on: 04.07.2007 at 12:12 am

RE: Moving house, packing tips & suggestions please ! (Follow-Up #4)

posted by: teacats on 03.29.2007 at 12:42 pm in Organizing the Home Forum

Sort, sort and re-sort! Send things to charity!

Pack "categories" -- example: find and fold all of your tablecloths together. Do the same thing for napkins, towels etc. THEN start the packing -- larger heavier items on the bottom -- and slide in smaller ones as you reach the top.

LABEL boxes on all sides -- location, location, location! LOL!

YES -- do create your "TO GO" boxes -- with things that you'll need right away.

For example: Toilet paper, Paper towels, bed linens, soap (dish, dishwasher and hand), lightbulbs, LAMPS (VERY handy!!!) flashlights, clock-radio-CD player, scissors, air freshener -- like Febreeze, band-aids, aspirins etc.

ALSO: Tools like a hammer, screwdriver, allen key ((all tools to put together things like beds and tables etc.)) Make sure that you have all of your cell phone chargers at hand too!

ALSO: Keep a box separate for "screws, bolts that come from things that you need to take apart" -- Grab each item and stash in a separate Ziploc bag -- and mark with marker "Dining Room Table" -- then take each of these vital bags and put into a plastic box --- mark the box "TO GO -- PUT TOGETHER" Guard this box!! Saves LOTS of time, trouble and tears!

Do you need to wipe down drawers or cupboards at the new place BEFORE you can unpack? Make sure that you keep a big spray bottle of cleaner and paper towels at hand. And -- if necessary -- fresh rolls of drawer liners.

Just some thoughts -- from YEARS of moving -- and trading horror stories with other people over pizza and cheap wine -- by flashlights and surrounded by boxes and bags! LOL!!


clipped on: 03.30.2007 at 02:18 pm    last updated on: 03.30.2007 at 02:18 pm

RE: Pizza to make from store canned tomatoes (Follow-Up #4)

posted by: ann_t on 02.14.2007 at 10:55 pm in Cooking Forum

I've tried many sauces, but this one is my favourite. Simple to make. In fact you can open the can of tomatoes, add all the seasoning and use a stick blender right in the can to blend.

Home Cookin Chapter: Recipes From Thibeault's Table

Pizza - Homemade Pizza
Recipe for Pizza dough (I use my Italian Bread Recipe)

Pizza Sauce

1 28 oz can quality Italian Tomatoes

2 cloves of garlic

fennel seed

2 to 3 Tablespoons olive oil

salt and pepper


Mozzarella Cheese
fresh mushrooms thinly sliced
chopped green pepper
thin sliced onions
Black and green olives
Goat cheese


Sons Favourite

Greek Potato Pizza

Boil some 1 inch cubed potatoes for three minutes. Drain and add back to pan and shake over burner until potatoes are dry. (1 minute). Heat some olive oil in a shallow roasting pan in a 400 - 450 oven
and when hot add the potatoes. Shake to coat in oil and add 5 or 6 whole peeled garlic cloves.Return pan to the oven and roast until golder brown. Shake occasionally. Season with oregano, a squeezed lemon and salt and pepper.
. Puree tomatoes with the minced garlic. Grind the fennel seeds. Add
the seeds and the oregano,(Basil if using) and the olive oil and mix

NOTE: I use a stick blender and blend all of these ingredients right
in the can.

Preheat stone in a 450 to 500 oven

Shape pizza dough to desired thickness and size.

spread with sauce and cheese, add toppings and slide onto hot stone.

Bake until done.


clipped on: 02.18.2007 at 08:00 pm    last updated on: 02.18.2007 at 08:01 pm

bread and butter pudding

posted by: heaven on 02.18.2007 at 12:25 am in Cooking Forum

I am wanting to make Ann's bread and butter pudding. The pics have me drooling! Can someone tell me... do I layer the slices of bread in the dish? What kind of white bread did Ann use, should it be dense or airy bread? I am asking because I have never seen such pretty bread pudding. lol


clipped on: 02.18.2007 at 07:34 pm    last updated on: 02.18.2007 at 07:34 pm