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RE: Lobster Triangles in Phyllo - freeze? (Follow-Up #5)

posted by: ann_t on 12.04.2006 at 07:23 pm in Cooking Forum

Here you go Sue.

Phyllo Triangles with Lobster Filling
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Posted by caliloo (My Page) on Mon, Dec 19, 05 at 16:04

Phyllo Triangles with Lobster Filling
Martha Stewart Entertaining
Makes about 50

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

1 lb Phyllo
1 lb unsalted butter, melted

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

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

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

I do not know if these freeze, but I am not going to need all 50 for Xmas Eve, so I am going to give it a shot with the leftovers.

NOTES:

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clipped on: 12.04.2006 at 09:17 pm    last updated on: 12.04.2006 at 09:17 pm

ok it can start now

posted by: mwoods on 12.01.2006 at 08:16 am in The Garden Party Forum

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It's December so now I can start thinking about Christmas. I'm taking a couple of cakes to the library and then working at our annual bake and craft sale later on today. Here's a quick recipe for a wonderful double chocolate bundt cake.Quick and easy is good sometimes ,so if you have any quick and easy tips as far as recipes,decorations,shopping,numbing drinks,gift wrapping...anything to do with the holidays,please share.

Double Chocolate Bundt Cake

1 box devils food cake mix
1 large package instant chocolate pudding( 3.9 oz)
1 cup sour cream
1 cup vegetable oil 4 beaten eggs
1/2 cup warm water

Throw all these together and mix by hand until well blended

Add 1 12 oz package chocolate chips

stir together,put into greased bundt pan and bake at 350 for 55 minutes. I find I have to bake about 10 minutes longer than that.

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clipped on: 12.02.2006 at 07:47 am    last updated on: 12.02.2006 at 07:48 am

RE: May I ask 1 more stuffing question? (Follow-Up #12)

posted by: woodie2 on 11.21.2006 at 04:39 pm in Cooking Forum

Here is my adaptation of Marilyn's recipe. Her original calls for 1/2 cornbread and 1/2 white bread, that is the only change.

Marilyn's Bread and Sausage Stuffing

2 pounds white bread
2 pounds pork sausage
6 stalks celery; chopped
2 onions; chopped
1 cup butter
2 teaspoons dried sage
1 teaspoon dried thyme
salt and pepper to taste
2 cloves garlic; minced
1/2 cup chopped fresh parsley
4 eggs
6 cups chicken stock

Cut bread into cubes and lay out to dry. In a large skillet, cook sausage until well browned; place in a large mixing bowl along with drippings. Cook onions and celery in butter until tender but not brown. Add all ingredients to the large bowl along with the sausage. Stir together well and pour into a greased 9X13X2-inch baking dish and bake at 350 for 30 to 45 minutes until puffed and golden but not too dry.

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clipped on: 11.22.2006 at 08:09 am    last updated on: 11.22.2006 at 08:09 am

RE: Ann T: Pictures of my pantry as promised. (Follow-Up #30)

posted by: annie1992 on 11.06.2006 at 08:24 pm in Cooking Forum

Peppi, I'll be glad to, it takes ClearJel, though. If you don't have access to some I can send you some, I bought 5 lbs, last year, because I can only get it on line. Here is the recipe, straight from Moo U.

APPLE PIE FILLING

Sliced fresh apples 6 quarts
Granulated sugar 5-1/2cups
Clear Jel 1-1/2cups
Cinnamon 1 tbsp
Cold water 2-1/2cups
Apple juice 5 cups
Bottled lemon juice 3/4 cup
Nutmeg (optional) 1 tsp

QUALITY: Use firm, crisp apples. Stayman, Golden
Delicious, Rome, and other varieties of similar quality
are suitable. If apples lack tartness, use an additional
1/4 cup of lemon juice for each 6 quarts of slices.

YIELD: 7 quarts

PROCEDURE: Wash, peel, and core apples. Prepare slices
1/2-inch wide and place in water containing ascorbic acid
to prevent browning For fresh fruit, place 6 cups at a time in 1 gallon of boiling water. Boil each batch 1 minute after the water returns to a boil. Drain, but keep heated fruit in a covered bowl or pot.

Combine sugar, Clear Jel, and cinnamon in a large
kettle with water and apple juice. If desired, nutmeg may be added. Stir and cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained apple slices and fill jars with mixture without delay, leaving 1 inch headspace.

Adjust lids and process immediately in a boiling water bath, 25 minutes for pints and quarts.

Mine was pretty "thick" last year and I don't care for the "gelatinous goo" in pie fillings but Ashley loves this and eats it with a spoon. Dad likes it on pancakes and I can use Splenda or Equal in place of sugar and the Clear Jel still thickens it, so I keep on canning it. KatieC suggested less ClearJel so it's not so "gooey".

Annie

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clipped on: 11.06.2006 at 09:29 pm    last updated on: 11.06.2006 at 09:29 pm