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RE: Cookalong #15 ------------ POTATOES (Follow-Up #17)

posted by: lorijean44 on 11.13.2009 at 07:55 pm in Cooking Forum

My first ingredient cookalong!!

I made one of my favorite potato dishes tonight, potato gnocchi.

Potato Gnocchi

3 russet potatoes
1 egg, beaten
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon nutmeg
1-1/2 cups unbleached all-purpose flour

Boil the whole, unpeeled potatoes for approximately 35 minutes, or until the potatoes are tender when pierced. Drain and let potatoes cool until they can be handled easily.

Mix egg, salt, pepper, and nutmeg. Set aside.

Once potatoes are cool enough to handle, peel (often you can pull the skin right off the potatoes pretty easily with your fingers). Put potatoes through a ricer (or push through the holes of a metal colander). Mix riced potatoes with egg mixture. Knead in flour, about 1/2 cup at a time. On a lightly floured surface, knead dough, adding flour a little at a time if necessary, until dough is smooth and no longer sticky.

Divide dough into sixths. Roll each piece of dough into a long rope, approximately 3/4-inch to 1-inch in diameter. Cut rope into 1 inch pieces. On a floured gnocchi paddle or back of a fork, roll each piece down the ridges (or tines) lightly with thumb, until dough curls on itself and is ridged. Place raw gnocchi on a floured surface. Repeat with rest of dough.

Bring large pot of salted water to a boil. Add gnocchi. When gnocchi float to top of water, continue cooking for another 30 seconds to 1 minute. Remove from water with slotted spoon. Serve with sauce or melt butter with sage in skillet over medium-high heat until lightly browned. Add cooked gnocchi to butter sauce and saute lightly for a minute or so. Serve with grated Parmigiana-Reggiano.

Yield: 4-6 servings

Lori

NOTES:

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clipped on: 11.22.2009 at 10:46 am    last updated on: 11.22.2009 at 10:46 am

Lou's Pizzelle's & Biscotti - It's the season !

posted by: hawk307 on 11.01.2009 at 03:51 pm in Cooking Forum

Hi Everyone: It's that time of the year once again.

Pizzelles ,Biscotti, Cookies, Cakes and all the Goodies.
Plus weight gain !!!!!
- - - - - - - - - - - - - -
I'll start it off with my Recipes ,
in case any of you didn't get them. LOL!

Good , Light, Crispy, Delicious, Mouth Watering, To kill for,

LOU'S PIZZELLES and BISCOTTI

3-X large eggs
1/2 cup (1 stick ) of melted butter ( not hot )
3 tablespoons of oil
1 cup of Sugar + 3 Tablespoons
4 heaping Teasps. of Anise Extract or 3/4 Teasp. Anise Oil or
Try a little less first and adjust to taste
I use McCormicks Anise Extract or Anise Oil from Fantes of Phila.

1 3/4 cups of flour , add more to thicken
4 level, teaspoons of Baking Powder

Mix well, All the ingredients, except the Flour & Baking powder
Then add them and mix well. If you think the dough is
too soft add a little more flour.
I add until the batter peaks , ( a little stiff ) while mixing ,
and mix with a Tablespoon, to make a soft dough.
I use a Mellon Scoop,.( Holds 2 teaspoons of liquid )
with a trigger release, to measure the dough

When baking the Pizzelles pile them far away from
where you are baking.
Because they are soooo Gooood you will be eating them as you go.
This will make about 40 Pizzelles, unless didn't listen and piled them too close. Then you will have about 3 left and gained 2 lb. Save one for me
Lous Biscotti - Basic Anise Flavored

Pizzelle Dough can be used to make Biscotti.
Just add more flour to make a soft Dough.
Divide in two and roll out 2 Logs about 14 inches long.

Place them on an oiled cookie tin, separated, to allow for them to grow.
Flatten the 2 logs, leaving the center higher.
Bake in a Pre heated , 325 Degree oven, 25 to 30 minutes or,
Until a golden color on top.

While still hot
Remove to a cutting board, make a diagonal across; in the center,
to remove them from the pan easier.
Continue cutting diagonally the size of a Nickel and separate them.
When cooled , eat them or place in a Tight container.
Whichever comes first !!!

There are many variations for flavors and texture.
Almond, Vanilla or any flavors you like, can be substituted.
Almonds can be added to the dough.Raisins can also be added.
Or the Biscotti can be put back into the oven and toasted.
Ciou ! Happy Holidays !!!
LOU

NOTES:

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clipped on: 11.08.2009 at 05:52 pm    last updated on: 11.08.2009 at 05:52 pm

RE: I won! I won! (Follow-Up #16)

posted by: doucanoe on 08.30.2009 at 02:05 pm in Cooking Forum

The recipe has been posted a few times. Here it is again for those who missed it.

SALMON QUICHE WITH WALNUT CRUMB CRUST
posted by SharonCb

Preheat oven to 375 degrees F

Pastry:
Easy - doesn't require rolling, just press down with fingers and back of a spoon into a 24 cm (9.5 inch) pyrex flan dish or pie plate.
1 - 1/2 cups flour
1/2 teaspoon salt
1 cup cheddar cheese (grated)
1/2 cup butter
1/2 cup walnuts finely chopped

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

Meanwhile mix the following ingredients in a bowl:

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

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

Sorry, Cathy, I didn't take a photo of the finished pie....silly me.

Linda

NOTES:

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clipped on: 08.31.2009 at 10:40 am    last updated on: 08.31.2009 at 10:40 am

Trsinc- Zucchini recipe

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

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

Zucchini Pancakes

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

Serve with:

6 ounces double cream brie
roasted tomatoes
2 tablespoons chopped chives

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

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

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

Sol

NOTES:

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clipped on: 09.07.2008 at 06:25 am    last updated on: 09.07.2008 at 06:25 am

For people who want their cats to be outdoors, but safe.

posted by: kendal on 08.27.2008 at 09:26 am in Pets Forum

About 1 1/2 years ago 3 feral kittens were born under our house, just a couple months after losing our Jaz. We had not planned on adopting any more fur babies because the pain of losing Jaz, especially for me since I had her 9 years before I met my partner, was just too great. Of course the circle of life goes on, so when the neighbor stumbled across a 4 week old black kitten she knew where to bring him. My partner fell in love with the handsome little boy, so we asked the neighbor if she found his siblings to bring one over as we wanted him to have company when we are gone. Instead she brought 2, and we could not bear the thought of breaking the siblings up. So now we have Merlin, the big and handsome mini panther he is, and his 2 sisters, Tau the tuxedo and Alexa the white with black spots. Merlin and Tau are medium hair and Alexa short hair.

So being feral born the need for them to be outside was unavoidable. For awhile I put them on a leash/harness and one of those tethers that people use for dogs. You screw the anchor into the ground and attach a long tether, about 20 feet. Tau loved to go on walks with me so she was easy to train. We get stopped quite often in our park asking how I did that.

Ok, so back to my point lol, Tau wanted to be outside ALL the time, and she knows exactly how to get under my skin, with her cute little meow and tapping of her tiny little paw. Soon all wanted out, and you try herding 3 cats and keeping them untangled. Then watch them lunge at bugs and birds only to be jerked back by the tether. It was getting old really fast. We had moved up to another lot, bigger house, bigger back yard but no money to fence it in. Our solution was an enclosure. One of our neighbors was a handy man so for $125 dollars he built and enclosure, just a 6x6x8 foot. I bought the supplies he needed. Alexa and Merlin were happy, and so was Tau once she figured out they could stay out all night. It was built with three sides attached to the house on the master bathroom window which was right out to the back yard, and the window was the size of a cat door, perfect. It also hand a roof of course. Tau still wanted out, it wasn't big enough for her, so I almost had enough supplies, had to buy some more lumber though, to add on to it. I doubled the size, and now everyone is happy. The fur kids get a lot of exercise jumping up and running around chasing the bugs. I still take Tau for walks, she is my side kick and reincarnation of Jaz (another long story for another time).

First picture is the original size, the second is the new size. I'll also include a link if you want too look at the other pictures.

Here is a link that might be useful: Our 3 Feline furkids

NOTES:

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clipped on: 08.27.2008 at 10:22 pm    last updated on: 08.27.2008 at 10:22 pm

Planning the Fall Garden: It's Hard!

posted by: okiedawn on 05.30.2008 at 11:23 am in Oklahoma Gardening Forum

Well, today I sat down with a notebook and started trying to figure out what plants are going to go where in the fall garden. Every year this drives me nuts, because I have to figure out where plants will go a month or two from now.

Everything in the garden looks great right now and it is hard to imagine the lovely lush plants I see won't last forever. BUT, experience tells me that a garden that is lovely and green and productive in late May or early June will be mostly burnt up and used up by mid-July to late-July or early August.

So, for anyone else who wants to plant a fall garden, here are some planting dates to use in your planning. This first set of dates is from OSU's fall planting guide. I kind of follow them, but not totally.

JULY 15-AUG 15:

Broccoli
Brussels Sprouts
Carrots
Parsnips

AUG 1 - AUG 15:

Beets
Irish Potato
Leaf Lettuce (This is the date recommmended by OSU, but I think it is too hot in southern OK in August, so I wait at least until Sept. 1)

AUG 1 - AUG 25:
Cabbage
Chinese Cabbage
Cauliflower

AUG 1 - SEPT 1:
Collards

AUG 1 - SEPT 15:
Swiss Chard
Turnip

AUG 15 - SEPT 1:
Peas (green, not southern)

AUG 15 - SEPT 15:
Rutabaga

AUG 15 - OCT 10:
Radish

SEPT 1:
Kale Kohlrabi
Leek
Onions

SEPT 1 - OCT 15:
Garlic

SEPT 5 - SEPT 25:
Spinach

SEPT 10 - OCT 10:
Mustard

Because I lived in Texas forever, I still use my fall gardening dates from Texas to help me figure out what to plant when. Here's their planting dates for the part of North Texas that is just across the Red River from me.

These dates are for SEED sown directly into the garden.

JUNE 15:
Eggplant
Pepper
Tomato

JULY 1:
Southern Peas (Black-eyes, cream, crowder, etc.)
Pumpkin
Winter Squash

JULY 25:
Bush Lima Beans

AUGUST 1:
Broccoli
Brussels Sprouts
Cabbage
Cauliflower
Cucumber
Garlic (from cloves, not seed)
Irish Potato

AUG 10:
Sweet Corn

AUG 15:
Bush beans (green, purple, yellow or bicolor)
Carrots
Swiss Chard
Summer Squash

SEPT 1:
Beets
Kohlrabi
Leaf Lettuce
Mustard
Spinach

OCT 1:
Parsley (overwinters)
Radish

OCT 15:
Turnip

If Planting From TRANSPLANTS:

JUL 10:
Eggplant
Pepper
Tomato

AUG 20:
Broccoli
Brussels Sprouts
Cabbage
Cauliflower

One reason it is so hard to figure out what to plant when and where is that the summer garden sometimes is still going strong when it is time to plant fall crops. I use several creative ways to get around this. For example, if the okra survives the repeated deer attacks and is still productive, I plant lettuce on the east or north side of the okra (depending on which way that year's okra bed runs) and let the okra shade it.

If the summer tomatoes are somehow surviving the annual onslaught of disease and bugs, I often cut them back, or only remove sickly or less-productive ones. Then, I put some of the fall crops where I took out those particular spring-planted tomatoes.

Sometimes I feel like I simply CANNOT touch the spring-planted garden because it is going like gangbusters. In those cases, I get out the tiller and make the garden still larger so I can plant fall plants.

Usually, though, I put in fall crops as I harvest spring-planted crops like onions, potatoes, earlier beans, early or mid-season corn, etc.

And for some plants, like Cucumbers, that produce as expected and then decline fairly quickly in our heat, I'll take out the old ones and plant seed for new ones in the exact same spot.

Planting a fall garden is hard. Sometimes I wish I had an entire second garden plot just for fall crops. I could plant a cover crop in it in early Spring, till the cover crop into the ground in late-May, and start planting the fall garden in June. (I don't think my DH would like this plan at all. And, truthfully, I dread the idea of having to till up soil, remove grass roots, enrich the soil, build raised beds, etc. all over again.)

Fall gardening can be just as risky, frost and freeze-wise, as spring gardening. In my location, the average fall frost usually arrives in November and sometimes as late as mid-December. However, in other years it is MUCH earlier--either our first or second year here, we had a very hard killing frost on September 30th.

For me, planting fall tomatoes is the hardest part of it. They need a lot of room to grow and I hate taking out the spring tomatoes as long as they are still bearing. When I decide to carry over all the spring-planted tomatoes, I usually regret it, though. In July or August, it is almost a given the spring-planted tomatoes will get hit by either spider mites or stink bugs. Fresh plants are not really susceptible to either--the pests seem to go for the older, stressed plants, so I know it is important to plant new ones for fall.

In a year like this where the cool nights hang on forever, the garden might be just reaching its' most productive point at the time that I need to plant the new fall crops. Sometimes I get around this by starting plants in paper cups instead of direct seeding them. That way, I can harvest the "old" plants for 2 or 3 weeks longer. I then plant, cup and all, to reduce transplant shock and the "new" plants usually take off pretty fast as long as they are being watered.

Dawn

NOTES:

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clipped on: 08.21.2008 at 09:08 am    last updated on: 08.21.2008 at 09:08 am

RE: Baking sheet pie (Follow-Up #9)

posted by: readinglady on 07.11.2008 at 11:09 pm in Cooking Forum

The first two recipes use a jelly roll pan, the third one a half-sheet. Once you see the recipes and understand the basic concept, it's easy to adapt filling, crust etc.

Farm Apple Pie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups all-purpose flour
4 teaspoons white sugar
2 teaspoons salt -- (Too much salt, I think.)
1/2 teaspoon baking powder
1 1/2 cups shortening
2 egg yolks
water
5 pounds apples -- (about 12 cups)
4 teaspoons lemon juice -- (less or more depending on apples)
3/4 cup white sugar
3/4 cup packed brown sugar
1 teaspoon ground cinnamon

Glaze:
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons butter -- melted
4 tablespoons milk

Preheat oven to 400 degrees F (200 degrees C).

Peel, core and slice apples, and toss with lemon juice.

Mix 3/4 cup white sugar and 3/4 cup brown sugar with cinnamon, set aside.

Make the dough. In a large bowl, mix flour, 4 teaspoons sugar, salt, and baking powder. Cut in shortening. Beat egg yolks in a 1 cup measuring cup, add water to make 1 cup. Stir into flour mixture to form the pastry.

Divide pastry in about half. Use the larger portion for the bottom crust. Roll out bottom crust to fit the bottom and extended up and over the sides of jelly roll pan (pan is about 10 X 15 inches). Place crust in the pan.

Alternate layers of apples and sugar mixture on the bottom crust.

Roll out the top crust slightly larger than the jelly roll pan, and place on top of the apple filling. Turn the extended top crust under the bottom crust at the edges and pinch to seal. Make small slits in top crust to allow steam to escape.

Bake at 400 degrees F (200 degrees C) for 50 minutes or until the top crust is browned.

To make glaze, combine confectioners sugar, vanilla, butter, and milk until mixture has consistency of a glaze. Drizzle glaze over the top of the pie while it is still warm. Cut into squares to serve.

Here's a similar recipe with a streusel topping rather than a top crust:

Apple Slab Pie

Categories : Desserts Pies and Pastries

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
1 1/2 tablespoons white sugar
1/2 cup shortening
1/4 teaspoon salt
1/2 teaspoon baking powder
2 egg yolks -- beaten
4 tablespoons water
8 apples - peeled -- cored and cut into thin wedges
2 tablespoons lemon juice
2 tablespoons all-purpose flour
1 3/4 cups white sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter
1 cup all-purpose flour
1 teaspoon ground cinnamon
2/3 cup brown sugar
2/3 cup butter

Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine flour sugar, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Mix egg yolk and water together and mix into flour until it forms a ball. Roll out to fit the bottom of a 10x15 inch pan.

In a large bowl, combine apples, lemon juice, 2 tablespoons flour, sugar and cinnamon. Pour filling into pie crust and dot with 2 tablespoons butter.

In a medium bowl, combine 1 cup flour, 1 teaspoon cinnamon, 2/3 cup brown sugar and 2/3 cup butter. Cut in the butter until crumbly, then sprinkle over apples.

Bake in the preheated oven for 60 minutes, or until topping is golden brown.

And there's this variation from my MIL's files. I haven't made this one myself:

Apricot Cherry Slab Pie

Categories: Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/4 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1 egg yolk
milk
1/2 cup sugar
3 tablespoons cornstarch
3 15 1/4 oz. cans apricot halves -- drained and quartered
1 16 oz. can pitted tart cherries -- drained

1 recipe Vanilla Glaze
1 1/4 cups sifted powdered sugar
1/2 teaspoon vanilla
6 teaspoons milk (or enough to make drizzling consistency)

For Pastry: in a large mixing bowl stir together the flour and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Lightly beat egg yolk in a glass measuring cup. Add enough milk to yolk to make 3/4 cup total liquid; mix well. Stir egg yolk mixture into flour mixture, mix well. Set aside 1/3 of the dough.

On a lightly floured surface, roll remaining 2/3 dough into an 18x12 inch rectangle. To transfer pastry, carefully wrap it around the rolling pin, unroll into a 15x10x1 inch baking pan. Preheat oven to 375 degrees.

In a large bowl combine sugar and cornstarch. Stir in apricots and cherries. Spoon into the prepared crust. Roll the remaining dough into a 16x11 inch rectangle. Place over the fruit. Bring bottom pastry up and over top pastry. Seal edges with the tines of a fork. Prick top pastry over entire surface. Bake about 40 minutes until golden brown. Cool in pan on a wire rack. Cut into 2x3 inch bars.

Vanilla Glaze: In a small bowl combine sifted powdered sugar, vanilla and enough milk to make drizzling consistency.

Yield: "25 bars"
Carol

NOTES:

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clipped on: 07.12.2008 at 09:32 am    last updated on: 07.12.2008 at 09:32 am

RE: Uses for Fresh Basil (Follow-Up #30)

posted by: haus_proud on 07.08.2008 at 09:31 am in Cooking Forum

A French recipe for Soupe au Pistou is a classic for basil, and I'm surprised no one on this thread has mentioned it. Briefly, you make a vegetable soup in plain water (yes, water) which consists of chopped onion, carrots, celery, potatoes and white beans (canned are okay) and simmer until tender. Then add some chopped tomatoes and zucchini and simmer until the zukes ae tender Then add a handful of small pasta and let it cook in the soup.

NOW FOR THE PISTOU: Combine about two cups of basil leaves with lots of garlic, some chopped tomato in a food processor and puree. Then drizzle extra virgin olive oil to make a paste. Add salt and pepper.

Put a spponful of pistou into the soup and mix it in well. Taste the soup and season with salt and pepper. When you serve the soup, pass the pistou and parmesan cheese around so everyone can flavor their soup according to taste.

For a more detailed recipe, go to any French cookbook. If it doesn't have a pistou recipe, go to another one.

By the way, the pistou can be used to flavor any soup. It freezes well and can be enjoyed in the dead of winter.

NOTES:

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clipped on: 07.08.2008 at 09:35 am    last updated on: 07.08.2008 at 09:35 am

A perfect little fudge cookie.

posted by: barnmom on 07.07.2008 at 10:45 pm in Cooking Forum

I brought home a little impulse purchase cookie cookbook the other day: "Easy Cookies" by Linda Collister.

Alice made the chocolate fudge cookies yesterday:

1/3 cup sugar
1/2 firmly packed light brown sugar
5 oz good semi-sweet chocolate, broken up (she used Ghirardelli)
1 stick unsalted butter, chilled and cut into small pieces
1-1/4 cup all-purpose flour
1/2 teaspoon baking powder
1 extra large egg, lightly beaten (our egg was only a large)

2 baking sheets, greased

Makes about 20 (Alice got more)

Put both sugars in a food processor, Add the pieces of chocolate, process until the mixture has a sandy texture.

Add the pieces of butter, flour, baking powder, and egg and process until mixture comes together to form a firm dough. Carefully remove from the machine.

Using lightly floured hands, roll the dough into about 20 walnut-size balls. Arrange the balls, space well apart, on the preapred pans.

Bake in preheated oven at 350° for 12-15 minutes until firm.

Cool on baking sheets for 2 minutes, then transfer to wire racks to cool completely.

Alice used some to make chocolate-chocolate ice cream sandwiches which were delicious. She dusted the rest lightly with powdered sugar. So pretty. We had a hard time staying out of them! She took the leftovers to the barn for the day camp kids this morning. Sorry, no pics!

NOTES:

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clipped on: 07.08.2008 at 09:30 am    last updated on: 07.08.2008 at 09:31 am

RE: lou's pizza dough question (Follow-Up #1)

posted by: hawk307 on 05.26.2008 at 08:34 pm in Cooking Forum

Hi Iris:
Here is the recipe and " how to."

: An alterative to baking on a stone is to use pans. A 12 inch round pizza will take from 8 to 12 ounces of dough. According to thickness you want. After the dough is made weigh it out and roll into balls. Oil the pans and place a dough ball in the pan and flatten slightly, working the dough towards the side of the pan, with the palms.
Then let it rest a few minutes. Repeat this every so often until the dough reaches the side and up, enough for a crust about inch. Let it raise slightly , pinch the dough all over, with a fork and put into the oven to bake at 400 deg. If it bubbles while baking pinch it with a fork again. When light tan specks show ,take them out onto a rack to cool fast. Then you can use them right away or freeze , to use later.
When cooking the Pizza, place the Pre Baked dough back in the oiled pan ,
Or cook on your Stone.
put a latel of sauce on the dough and swish it around, sprinkle some Parmesan or Romano , put it in the oven for a few minutes. Take it out and spread the topping of your choice and the Cheese Topping. A good topping cheese is a mixture of Mozzarella and Provolone chopped and mixed. The provolone gives it a good flavor and doesn't get like rubber when it cools.
I use all Provolone. A little trick for baking. Keep a cup of water and brush handy, to baste parts that are cooking too fast. If you can get new pans, they have to be cured in the oven, so they won't stick. Coat them with oil and bake them for at least 6 hours. Never clean them with soap and water. Just rinse with water & wipe with a paper towel.

Dough recipe:
1 cup of warm water (not hot)
1 Package of rapid rise yeast 1 tablesps sugar ,in a half cup of warm water
1/4 Cup of Veg. Oil
1 teasp.Salt
About 3 1/2 cups Flour
cup of Whole wheat flour

Place in a mixing bowl, the Water, 1 cup of flour, wheat flour , yeast if risen
Add the oil and salt and more flour.
Add enough flour to make a soft ball of dough, that doesn't stick to your hands.
Knead until smooth. Put it back in the bowl , Smooth side up and Rub on some Veg. Oil
Cover and set in a warm place to rise until it doubles in bulk.
I put it in a warm oven, Covered with a damp towel. It rises in about 1 hour.

When doubled, punch it down and knead it well.
Divide into Balls , about 11 to 12 ounces and place in oiled pans. 12" round
Dough should be about 3/16 " thick on the bottom and about " around the edge.
For Sicilian Pizza , I used most of the dough in a 11" X 16" pan
Follow the previous instructions.
Good luck, Lou


I made one tonight using the Prebaked Dough, from the freezer.
I put it in What's For Dinner , Post.

As for thickness, that is a Personal choice. I don't like a Paper Thin Crust.

But I do like a thick end Crust that you can bite through and it's Crispy and Tender.

You don't really need a mixer to make good Dough.

Hope this helps. If you have any more questions, ask away.
Let me know how you make out.

LOU

NOTES:

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clipped on: 05.27.2008 at 09:26 am    last updated on: 05.27.2008 at 09:26 am

RE: Happy Birthday Netla! (Follow-Up #25)

posted by: netla on 05.16.2008 at 05:16 pm in Cooking Forum

I brought panforte - first time I made it and I over-baked it a little, but it got gobbled up anyway, and these old favourites:

Spice cake

850 g (30 oz) flour
850 g (30 oz) dark brown sugar (this can safely be reduced to 700 g (25 oz))
2 1/2 tsp baking soda
2 tsp cinnamon, ground
1 tbs ginger, ground
1 tbs cloves, ground
1 tbs nutmeg, ground
660 ml (22 fl.oz) sweet brown ale (Egils Malt if you can get it)

Mix all the dry ingredients well together and then mix in the ale. Pour into an oven pan or 2 loaf pans and bake at 175C (350F) for about an hour. Very good with or without butter.
--

Devil's Cake with Angel Crme Icing

Ingredients:
1 3/4 cup flour
1 1/2 cup sugar
1 tsp salt
2/3 cup milk
1 tsp baking soda
2 eggs or 1 egg and egg 2 yolks (if you're making Angel's crme icing)
1/2 cup dark cocoa
100 g margarine/butter (soft)
1 tsp vanilla essence

Mix together the dry ingredients. Add milk and mix well. Add eggs, soft margarine/butter and vanilla essence and mix well. Pour into two cake pans and bake at 175 Celsius until firm (usually 25-30 minutes). Remove gently from pans and cool.
When cold, spread one half with icing, sandwich the halves together and spread with Angel Crme Icing.

To this basic recipe I added about a cup of chocolate chips. The chocolate gives the cake an extra rich chocolate flavour and moistness.

Englakrem - Angel's Crme Icing:
1 cup sugar
1/3 cup water
2 egg whites

Boil water and sugar together until a clear syrup forms. Cool slightly. Be careful not to burn. Whip the egg whites until they are stiff and form peaks. Continue whipping and pour the warm syrup very slowly into the egg whites. Continue whipping until mixture is cold. This crme should be quite stiff. Spread on the cake and decorate with chocolate shavings.

NOTES:

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clipped on: 05.17.2008 at 09:34 am    last updated on: 05.17.2008 at 09:34 am

Could this recipe be right???

posted by: happygram on 05.01.2008 at 10:40 pm in Cooking Forum

This recipe is in a cookbook a friend put together in memory of her mother.

Chocolate Pecan Icebox Cookies
3 oz. good quality chocolate
1/2 C. pecan pieces
2 sticks unsalted butter, cut into 16 pieces
1/2 C. firmly packed light brown sugar
1/4 C. granulated sugar
2 1/3 C. cake flour
1/2 tsp. baking soda
1/4 tsp. salt
_____________________
Chop chocolate and pecan pieces. Set aside. In a food processor, process the butter and sugar till fluffy, and then add chocolate and pecan pieces + remaining ingredients. Make 2 logs, wrap in waxed paper, and refrigerate till firm. Cut logs into 1/4 inch slices and place on ungreased baking sheets. Bake 8-10 minutes in a 350 degree oven.
______________________________

There aren't any eggs. Could there possibly be something left out? I "googled" refrigerator cookies and the ones I found included eggs.

What do you think? I was hoping to make the dough tonight.
Thanks in advance.
Happygram (Mary)

NOTES:

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clipped on: 05.02.2008 at 09:21 am    last updated on: 05.02.2008 at 09:21 am

By request, my Mac and Cheese recipe!

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

OK...

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
Topping:
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.

NOTES:

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clipped on: 04.27.2008 at 10:31 am    last updated on: 04.27.2008 at 10:31 am

Chocolate Fudge Pie

posted by: khandi on 04.08.2008 at 06:03 pm in Cooking Forum

I got this recipe from my grandmother, which I translated from French to English. It's so good!

Quick Chocolate Fudge Pie Filling

(Garniture au Chocolat Vitesse)

2 squares unsweetened chocolate
1-1/3 cups sweetened condensed milk
cup boiling water
1/8 tsp salt
cup chopped nuts (optional)
tsp vanilla

On top of double boiler with simmering water (not boiling), melt chocolate and stir in sweetened condensed milk.

Stir, this time, over boiling water until mixture thickens (5 to 7 minutes).

Stir in cup of boiling water, salt, nuts, and vanilla.

Let mixture cool slightly and pour into baked pie shell. Let cool completely and serve with whipped cream on top.

NOTES:

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clipped on: 04.09.2008 at 09:11 am    last updated on: 04.09.2008 at 09:11 am

RE: Matzo Ball Survey: vote here (Follow-Up #20)

posted by: annie1992 on 03.26.2008 at 03:52 pm in Cooking Forum

Chase, here is Bubbe's matzoh ball recipe, I'll look for the brisket recipe. I know there are several out there, I used Carol's (dishesdone).

Recipe from Rene Adler Aschers kitchen ***

Matzoh Balls (Judy Lanes Grandmother Tillies recipe)

R.A.s Comments: These are heavenly, light as a feather. I refer to them as "floaters" VS sinkers. Families have preferences. This is ours by way of a dear, dear friend.

Ingredients:
(For 8 - 10, makes 20 medium size)

1 1/2 cups Matzoh meal + 1 Tbs.
8 Tbs. Chicken fat (1/2 cup) (soup fat is wonderful, may use 1/2 oil to cut back on cholestrol)
8 Tbs. Chicken stock (1/2 cup)
6 eggs separated at room temp.
2 tsp. salt
Scant 1/2 tsp. pepper

(1 1/2 times the recipe, enough for 12 to 14)

2 1/4 cup s Matzoh meal plus 1 1/2 Tbs.
12 Tbs. Chicken fat (3/4 cup)
12 Tbs. Chicken stock (3/4 cup)
9 large eggs separated at room temp.
3 tsp. salt
1/2 + tsp. pepper

Equipment: 2 large mixing bowls, Electric hand or stand mixer, 1 or 2 large pots, a small ice cream scooper with a scraper works wonders for shaping the matzoh balls

Instructions:
Beat egg yokes with whisk, add stock, salt, pepper, and chicken fat (melted, but cool). (I use a Kitchenaid electric mixer, but a hand mixer will work for the single recipe

Add the matzoh meal 1/4-cup at a time and blend thoroughly. Note: mixture will be somewhat dry and difficult to mix. An electric mixer helps.

Beat egg whites almost stiff but still glossy and not dry. Fold 1/4 of the whites into matzoh mixture to soften the mass. This will be difficult to do because of the stiffness of the matzoh mixture unless using an electric stand mixer. Then gently fold in the rest of the whites two to three stages

Cover and refrigerate for at least one hour, two is better.

Meanwhile, put one or two large pot of water up to boil.

Using an ice cream scoop or with oiled hands, roll 1 Tbs. of mixture into sphere shape. These will expand quite a bit, so dont make them too big. Note: The mixture will be soft, but if it is very loose.
.
Drop into boiling water as you go. If using one pot, cook in batches making sure not to over crowd pot or the matzoh balls will not expand properly and will be hard inside. I put 20 at a time in both my 13 and 16 Qt. stockpots.

When water returns to a boil, cover boil for 25 minutes then reduce heat slightly [medium high] and keep at a boil for 40 minutes.

Remove with slotted spoon to a large bowl of ice water. Cool.

Store in water until ready to use. Refrigerate for longer storage (up to 3 days).

Drain well on kitchen towels or a few thicknesses of paper toweling; add to chicken soup to heat thoroughly.

Notes on freezing:
Matzoh balls can be made ahead of time and frozen in water. Just remove from freezer in
enough time to defrost. In a pinch, you may microwave carefully to aid in defrosting. Drain
well before adding to soup to reheat.

Annie

NOTES:

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clipped on: 03.26.2008 at 08:08 pm    last updated on: 03.26.2008 at 08:08 pm

Incredible Asparagus Risotto

posted by: michaelmaxp on 03.01.2008 at 11:37 pm in Cooking Forum

Not too long ago there was a thread about risotto, good and bad. This particular recipe and video should make a believer out of everybody except maybe asparagus haters.

Here's the recipe by Batali and I've included a link to a 5 minute video on the process. I've had it once and fell in love. I'm making it for dinner Sunday w/ lamb and thought I'd share the wealth.

Enjoy!!

Michaelp

Asparagus Risotto
Almost every cook believes (incorrectly) that risotto must be stirred constantly while youre making it. So it was with joy that I discovered that I could follow my own tendency to walk away from the simmering rice for minutes at a time and still get great risotto. You need to stir no more than occasionally. For example, after each addition of liquid and then once or twice more before that liquid evaporates.

This risotto is notable because it contains sufficient quantities of fat and is finished with a puree of asparagus, which heightens both color and flavor. It is served quite loose and soupy: the creamy brothiness is lovely.

Start with asparagus no less than a quarter-inch thick. Peel the stalks first. Dont forget the butter. And remember not to stir too much.

Asparagus Risotto Adapted from Mario Batali Time: 45 minutes - Yield: 3 to 4 servings.

1 pound asparagus, peeled, trimmed and cut into one-inch-long pieces, tips reserved
4 to 6 cups chicken or vegetable stock
2 tablespoons extra virgin olive oil
3 tablespoons butter
1/3 medium red onion, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
Salt to taste
1/2 cup grated Parmesan cheese.

1. Bring a pot of water to a boil. Add half the asparagus stalks and cook until quite soft, at least 5 minutes. Rinse quickly under cold water. Put cooked asparagus in a blender or food processor and add just enough water to allow machine to puree until smooth; set aside.

2. Put stock in a medium saucepan over low heat. Put oil and 1 tablespoon butter in a large, deep nonstick skillet over medium heat. When it is hot, add onion, stirring occasionally until it softens, 3 to 5 minutes.

3. Add rice and cook, stirring occasionally, until it is glossy, about 2 to 3 minutes. Add white wine, stir, and let liquid bubble away. Add a large pinch of salt. Add warmed stock, 1/2 cup or so at a time, stirring occasionally. Each time stock has just about evaporated, add more.

4. After about 15 minutes, add remaining asparagus pieces and tips, continuing to add stock when necessary. In 5 minutes, begin tasting rice. You want it to be tender but with a bit of crunch; it could take as long as 30 minutes total to reach this stage. When it does, stir in 1/2 cup asparagus puree. Remove skillet from heat, add remaining butter and stir briskly. Add Parmesan and stir briskly, then taste and adjust seasoning. Risotto should be slightly soupy. Serve immediately.

Here is a link that might be useful: great risotto video

NOTES:

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clipped on: 03.03.2008 at 10:36 am    last updated on: 03.03.2008 at 10:36 am

RE: What is a signature dish you are known for? (Follow-Up #16)

posted by: jkom51 on 02.01.2008 at 07:02 pm in Entertaining Forum

Back in the 1970's there was a wonderful bakery chain that started up called Just Desserts. They made something called a Black Bottom Cupcake that was so good, I'd buy it several times a week. They were what a Hostess cream-filled cupcake would want to be when it grows up!

Finally I ran across an old wartime cake recipe that used no eggs, no butter, no chocolate - it used cocoa and salad oil instead. For some reason I read it and was absolutely positive it would make these cupcakes. All I had to do was experiment to do the cream cheese filling, and I had it down perfectly.

They are easy to make, double easily, freeze well, and you can make a dozen for what 2 cupcakes used to cost me. I never thought of it as one of my signature dishes until my nephew, who doesn't even LIKE sweets, said it was one of his childhood memories!

This, BTW, is the first public posting of this recipe since I duplicated the bakery's efforts 30 yrs ago. I've since seen several similar recipes show up, but surprisingly enough it still doesn't seem to have reached the mainstream. It really does deserve a wider audience, so here it is:

Jean's Black Bottom Cupcake recipe
1-1/2 cup flour
1/3 cup cocoa*
1 tsp baking soda
1 cup sugar (see note re: cocoa)
5 Tbls cooking oil (not olive)
1 Tbls white vinegar
1 tsp vanilla
1 cup cold water
one 3-oz pkg cream cheese, mixed with:
1/2 cup mini or regular semi-sweet chocolate chips

*Note: the cocoa you use will affect the "chocolateness". Hershey or Guittard is fine, but the best is to use a gourmet cocoa such as Williams-Sonoma's Pernigotti cocoa or the Scharffenberger brand. Adjust the sugar accordingly: Hershey's will take a scant 1 cup sugar, the gourmet brands require a bit more than 1 cup, about 2 Tbls additional. Gourmet cocoas tend to lump, so I put it in the mixing bowl first and take 30 seconds with the back of a big spoon to break up the lumps. Or you can sift it, but that takes longer.

Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper cupcake liners and spray them lightly with Pam or similar product (otherwise they stick to the batter).
Mix flour, cocoa, soda and sugar well in a bowl. Pour in the liquids and beat well for 30 seconds, either by hand or with a mixer.

Put about 1/4 cup batter for each muffin. Place a rounded spoonful of cream cheese/chocolate chip mixture in each.

Bake for 20 minutes. The batter should just resist a fingertip when done. Do not overbake this recipe, it is better underdone than overdone. Lift them out immediately (I use a fork) and place on cooling rack. They should be very soft but will firm up once cooled.

Recipe will double, in which case use an 8-oz pkg of cream cheese and 3/4 cup morsels. Bake in two muffin tins for the same amount of time, or bake in successive batches.

Freezes beautifully and will thaw within 1 hour.

NOTES:

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clipped on: 03.02.2008 at 11:25 am    last updated on: 03.02.2008 at 11:25 am

Here's the recipe! (Follow-Up #8)

posted by: shambo on 03.01.2008 at 01:37 pm in Cooking Forum

First off, I meant to say, "I MADE THE BULGUR WHEAT BREAD"! I have no idea how I ended up sounding like a three year old. Secondly, the recipe was incredibly easy. I especially like its lightness & soft texture, and, as I said before, the fact that it was not overly sweet.

BULGUR WHEAT LOAF
Grainlady from CF/ Pillsbury

3/4 c. water
1/2 c. bulgur wheat
2-1/4 to 2-1/2 cups Pillsbury's BEST All-Purpose or Unbleached Flour
2 T. brown sugar
1 to 1-1/2 t. salt (I only used 3/4 tsp.)
1 pkg. active dry yeast
1 c. water heated to 120-130F
1/4 c. oil
1 c. Pillsbury's BEST Whole Wheat Flour
2 t. water
1 egg white
1 t. bulgur wheat
Grease cookie sheet. Bring 3/4 c. water to a boil in small saucepan. Remove from heat; stir in 1/2 c. bulgur. Let stand 20-25 minutes or until water is absorbed.

Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup all-purpose flour, brown sugar, salt, yeast, 1 cup hot water and oil; beat at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in bulgur mixture, whole wheat flour and additional 1 cup all-purpose flour to form a stiff dough. (At this point, I let the mixture rest for 20 minutes before kneading.)
On floured surface, knead in 1/4-1/2 cup all-purpose flour until dough is elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover loosely with greased plastic wrap and cloth towel. Let rise in a warm place (80-85F) until light and doubled in size, about 45 minutes.
Punch down dough several times to remove all air bubbles. Shape into round loaf. Place on greased cookie sheet. Cover; let rise in warm place until light and ALMOST doubled in size, about 30 minutes.

Heat oven to 375F. Uncover dough. With very sharp knife, cut a 1/2-inch deep slash across top of loaf. Cut another at a right angle, making a cross. In small bowl, beat 2 t. water and egg white until blended. Brush over top of loaf; sprinkle with 1 teaspoon bulgur, if desired I omitted the sprinkling of bulgur). Bake at 375F for 25-35 minutes or until golden brown.
Remove from cookie sheet; cool on wire rack. One loaf = 17 slices.

My notes: I always reduce the salt content of breads because my husband is on a salt restricted diet. To add a bit more flavor because of the lower salt, I added 4 tbsp. dry buttermilk powder. I let the dough rest (autolyse) for 20 mins. before kneading. Grainlady had a personal note about forming a tall loaf, so I made sure to keep the dough ball high & round rather than flat. I put the shaped dough on parchment paper on a wooden peal and then baked the bread directly on a preheated baking stone. I removed the parchment about ten minutes before the bread was done.

NOTES:

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clipped on: 03.01.2008 at 07:18 pm    last updated on: 03.01.2008 at 07:18 pm

If you like butternut squash

posted by: khandi on 02.27.2008 at 03:16 pm in Cooking Forum

I've never tried butternut squash, but this dish looked so good when the cook made it on the show "Surreal Gourmet". Thought I'd share with those who like the stuff!

Macaroni & Butternut Squash

2 servings macaroni (such as elbow pasta)
1 butternut squash
3 Tbsp butter
8 fresh sage leaves or 1 tsp dried sage
1 shallot, minced
1 cup chicken stock
3 Tbsp Mascarpone cheese or heavy cream
1/4 tsp freshly grated nutmeg
Salt and pepper
2 Tbsp freshly grated Reggiano-Parmigiano

To a large pot of boiling, salted water, add pasta and cook according to directions.

Cut ends off butternut squash, then set on its bottom and slice off skin with a knife.

On the coarse side of a grater, grate 1 1/2 cups of squash.

In a saut pan over medium-high heat, add butter, squash, sage and shallot. Saut for 2 minutes.

Add chicken stock. Cover and cook for 4 minutes.

Add nutmeg, salt and pepper. Transfer to a blender, add Mascarpone and puree.

Drain pasta and toss with sauce. Top with Reggiano-Parmigiano and garnish with a sage leaf.

NOTES:

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clipped on: 02.27.2008 at 08:18 pm    last updated on: 02.27.2008 at 08:18 pm

RE: Spinach Bread Recipe? (Follow-Up #1)

posted by: woodie2 on 02.22.2008 at 08:22 am in Cooking Forum

I don't know if this is the same one you're asking about, Maggie, but this is the one I make all the time. In fact, I have some of the mixture in the freezer ready to go at any moment - maybe today's the day :)

Roselin's 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 for 15 minutes or until cheese melts.
Yield: 8 servings
From America's Best Recipes
RL`

NOTES:

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clipped on: 02.24.2008 at 10:53 am    last updated on: 02.24.2008 at 10:54 am

OMG Brownies!!

posted by: khandi on 02.12.2008 at 06:33 pm in Cooking Forum

Today I made Kahlua brownies. When DD tried it, she said "OMG! These are so good!" When DH tried it, all he could say was "Mmmmmmm God! Mmmmmmmm". I laughed! DH even called a neighbour friend saying that he didn't want to brag but that he just had to taste the brownies I just made. He brought over a piece topped with a spoonful of frozen vanilla yogurt and a drizzle of pure maple syrup! He wants the recipe. I get such a thrill when I make something that my family really likes. DH even said he'd keep me!! LOL

(See my notes at the end of the recipe.)

Kahlua Brownies

(Kahlua.com)

1/2 cup butter
3 ounces unsweetened baking chocolate
1 cups sugar
3 eggs
1 cups all purpose flour
teaspoon baking powder
teaspoon salt
1/3 cup Kahla

Heat oven to 350 F (180 C)

Grease an 8 X 8 inch cake pan.

Mix together the flour, baking powder, and salt, and set aside.

In a saucepan over low heat, melt the butter and chocolate, stirring frequently until smooth.

Remove the saucepan from heat, and let cool.

Beat eggs and sugar until light. Mix in cooled chocolate mixture and Kahla flour mixture. Spread in the cake pan and bake for 40 minutes or until a toothpick inserted in the middle comes out clean.

Cool slightly, then brush the top with about 1-2 tablespoons of Kahla. Cut into squares

NOTES:

I set the timer for 30 minutes cuz I usually don't bake brownies for longer time. However, it took the whole 40 minutes. Must be because of the Kahlua. They are fudgy!

I used a 100g bar of 70% cocoa chocolate cuz I didn't have unsweetened baking chocolate.

Once the chocolate and butter were melted and cooled, I added the Kahlua. Added this mixture to the sugar/egg mixture, then mixed in the flour. All was done by hand, no mixer.

I didn't brush the top with Kahlua. However, DH wants me to next time.

NOTES:

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clipped on: 02.12.2008 at 07:39 pm    last updated on: 02.12.2008 at 07:39 pm

RE: Question about making pizza ahead of time (Follow-Up #1)

posted by: hawk307 on 02.10.2008 at 12:21 pm in Cooking Forum

Stacy: I have put the Pizza dough recipe and how to ,in many times.
I'll put it in again for you! Save it please!!!!!

This was Posted a year ago but everyone seems to get involved with new things.
I've always had a good Crispy Tender Crust, If you remember some of my Posts ???

Prebaked Dough


Followup clip this post email this post what is this?
see most clipped and recent clippings

Posted by hawk307 (My Page) on
Fri, Feb 16, 07 at 22:43

Hi Again Msazadi: An alterative to baking on a stone is to use pans.
A 12 inch round pizza will take from 8 to 12 ounces of dough.
According to thickness you want.After the dough is made, weigh it out and roll into balls.
Oil the pans and place a dough ball in the pan and flatten slightly,
working the dough towards the side of the pan.

Then let it rest a few minutes.
Repeat this every so often until the dough reaches the side and up, enough for a crust.

Let it raise slightly , pinch the dough with a fork and put into the oven to bake at 400 deg.
When tan spots show ,take them out onto a rack to cool fast.

Then you can use them right away or freeze , to use later.
When cooking the Pizza, place the dough back in the oiled pan ,
put a latel of sauce on the dough and swish it around, sprinkle some Parmesan or Romano ,
put it in the oven for a few minutes.
Take it out and spread the topping cheese of your choice.

Put it back into the oven to finish cooking.

A good topping cheese is a mixture of Mozzarella and Provolone chopped and mixed.
The provolone gives it a good flavor and doesn't get like rubber when it cools.
I use all Provolone.

A little trick for baking. Keep a cup of water and brush handy, to baste parts that are cooking too fast.

If you can get new Steel pans, they have to be cured in the oven, so they won't stick.
Coat them with oil and bake them for at least 6 hours.
Never clean them with soap and water. Just water & wipe with a paper towel.

I have been using this method for 48 years.

If I can help anyone with info, on Sauce or Dough Recipes, please email.

Have fun, LOU

NOTES:

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clipped on: 02.11.2008 at 07:39 am    last updated on: 02.11.2008 at 07:39 am

RE: Pizza Sauce (Follow-Up #2)

posted by: hawk307 on 02.04.2008 at 08:56 pm in Cooking Forum

Terri: Here is the Pizza and Spaghetti Sauce ( Gravy
Nobody on the FF seems to be interested .
They always tell me how good Mario Mastrianni's , Uno's , Duo's , Trio's or Jesseppi Verdi's,
Angelo Popadupolis and Maria Mama Mia's, Sauce is.
Mine must be pretty good. I won a Competetion. Whatever !!!

Pizza Sauce and Spaghetti Sauce ( Gravy )
I used Pizza Sauce, which is crushed Tomatoes and Puree, with Basil.
You can use canned tomatoes but make sure they are Italian or a deep red color. Some choices are Contadina , Red Pack , Hunts , All Red, = Tutto Rosso.
A lot of others are sort of orange, red color.
.
Try 1 large can of crushed tomatoes and 1 can of tomatoe Puree.
You have to spice to your own taste. I use only Powdered Spices now.
And get the same results. Saves a lot of time.

Start with 3/4 teaspoon of garlic pwd.
(add more later to taste)
1 tablespn. of onion powder. 1 teasp. Salt.
3 teasp. Sugar ( add more if it tastes too acidy ).
An Italian pinch of pwd.cloves.
3/4 teasp. Oregano ( or to taste ) it is strong.
1 teaspoon of Parsley,
1/2 teasp. basil.
1/4 teasp. black pepper.
teaspoon + of ( Chicken flavored Soup Base )
Large handful of Parmasan Cheese, after cooking about 1/2 hour. Add water if it is too thick.

Continue for Spaghetti Sauce

This recipe can be used for Spagetti Sauce ( maybe you would want to cut down on the Oregano ) also just add a can of Tomatoe Paste and water to thin a little , if it is too thick it will burn easily. It will thicken as it cooks.
cup of fine chopped Onion.
And 3 bay leaves . Don't forget the Chicken flavored Soup Base. Add uncooked Meatballs, Sausage and Chicken Thighs, when you start cooking. (cook at least 1 to 2 hours ) Take the chicken out when it is done. ( About 1 hour ) Add the Parmasan Cheese after the sauce is cooked & stir
ALSO !!! season to your own taste. Add more or less of what you like. if you can let it cool and skim the fat off the top.
I bake 50 meatballs for about 15 minutes and freeze them,
to keep on hand.
Some will frown at putting the uncooked meats in the sauce
but I wouldn't tell anyone this, if I didn't do it for years.
LOU

NOTES:

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clipped on: 02.07.2008 at 09:14 am    last updated on: 02.07.2008 at 09:14 am

RE: Lou, Pizza dough ??? (Follow-Up #1)

posted by: hawk307 on 02.04.2008 at 08:18 pm in Cooking Forum

Terri: Here is the Recipe and what I do. Just make a ball of dough that isn't sticky. I don't make it too stiff.
I'll put on the Pizza Sauce Recipe too.

: An alterative to baking on a stone is to use pans. A 12 inch round pizza will take from 8 to 12 ounces of dough. According to thickness you want. After the dough is made weigh it out and roll into balls. Oil the pans and place a dough ball in the pan and flatten slightly, working the dough towards the side of the pan, with the palms.
Then let it rest a few minutes. Repeat this every so often until the dough reaches the side and up, enough for a crust about inch. Let it raise slightly , pinch the dough all over, with a fork and put into the oven to bake at 400 deg. If it bubbles while baking pinch it with a fork again. When light tan specks show ,take them out onto a rack to cool fast. Then you can use them right away or freeze , to use later.
When cooking the Pizza, place the Pre Baked dough back in the oiled pan ,
Or cook on your Stone.
put a latel of sauce on the dough and swish it around, sprinkle some Parmesan or Romano , put it in the oven for a few minutes. Take it out and spread the topping of your choice and the Cheese Topping. A good topping cheese is a mixture of Mozzarella and Provolone chopped and mixed. The provolone gives it a good flavor and doesn't get like rubber when it cools.
I use all Provolone. A little trick for baking. Keep a cup of water and brush handy, to baste parts that are cooking too fast. If you can get new pans, they have to be cured in the oven, so they won't stick. Coat them with oil and bake them for at least 6 hours. Never clean them with soap and water. Just rinse with water & wipe with a paper towel.

Dough recipe:
1 cup of warm water (not hot)
1 Package of rapid rise yeast 1 tablesps sugar ,in a half cup of warm water
1/4 Cup of Veg. Oil
1 teasp.Salt
About 3 1/2 cups Flour
cup of Whole wheat flour

Place in a mixing bowl, the Water, 1 cup of flour, wheat flour , yeast if risen
Add the oil and salt and more flour.
Add enough flour to make a soft ball of dough, that doesn't stick to your hands.
Knead until smooth. Put it back in the bowl , Smooth side up and Rub on some Veg. Oil
Cover and set in a warm place to rise until it doubles in bulk.
I put it in a warm oven, Covered with a damp towel. It rises in about 1 hour.

When doubled, punch it down and knead it well.
Divide into Balls , about 11 to 12 ounces and place in oiled pans. 12" round
Dough should be about 3/16 " thick on the bottom and about " around the edge.
For Sicilian Pizza , I used most of the dough in a 11" X 16" pan
Follow the previous instructions.
Good luck, Lou

NOTES:

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clipped on: 02.07.2008 at 09:13 am    last updated on: 02.07.2008 at 09:13 am

RE: What's For Dinner #261 (Follow-Up #37)

posted by: craftyrn on 01.19.2008 at 07:41 pm in Cooking Forum

Nancy-- that's not fair !!
My kids loved that Tuna noodle casserole made just like that-- and still enjoy creamed tuna & peas on toast , tho they haven't had much luck getting their kids to eat it!
Well darn Lou-- another hoagie picture-- grrrrrr -- does the filling stay in when you take a bite ? You post about the Philly cheesesteak reminds me of a pizza our little local place does-- same toppings as the philly cheese steak only using provolone-- no sauce they just paint the crust with garlic oil & load it up.
Never thought of using cardamon with pork Stacy-- good idea-- sure looks good.
Soup looks great Ann
Yes please Ohio-- we needed the recipe for that spinach loaf-- tho I'll skip the curry --thank you all the same-- I"ll use some nutmeg maybe.

Easy supper tonight-- Free Image Hosting at www.picturetrail.com haddock done in oven with Ruthanna's recipe Tomato Basil Butter from freezer, butternut squash, no added salt canned beets fixed "Harvard"
style with Brommel & Browns, splenda,vinegar & cornstarch and for dessert mixed kiwi, watermelon, grapes & mango.

Not sure what went on with the winter squashes this year, in the fall I got a bushel of mixed winter squashes from the same place I've been getting it for years--( making sure the ones I picked out still had stems attached) cured it like I always do,
but everyone I've used has been drier than usual & blandly tasteless.

Diane's Home Cookin Chapter: Soups

White Onion Soup
================
1/4 cup oil
2 lbs white onions, peeled, sliced thin
8 cups reduced-sodium chicken broth
3/4 cup flour
1/2 cup white wine
2 bay leaves
1 Parmesan Peppercorn Baguette (Bakery)
3 tablespoons butter, softened
1-1/2 tablespoons Danish Crumbled Blue Cheese
. Preheat oven to 375 degrees.

Heat oil in large stockpot on MEDIUM-HIGH, until oil faintly smokes.
Add onions; cook, stirring occasionally, about 2 min . Cover; cook,
stirring occasionally, 5 min. Bring broth to simmer in small saucepan
on MEDIUM. Keep warm. Stir flour into onions; add wine. Gradually stir
in hot broth. Add bay leaves; season to taste with salt and pepper.
Simmer 10-15 min. To make blue cheese croutons: Cut 1/4-inch slices of
baguette (1 for each serving). Butter both sides; arrange in single
layer on baking pan. Bake 8-10 min, until lightly toasted. Sprinkle
with cheese. Return to oven 5 min or until cheese melts. Remove from
oven; set aside. Remove and discard bay leaves. Ladle into warmed soup
bowls; top each serving with a blue cheese crouton. Recipe featured in
Wegmans Menu Magazine Winter 2005, on pg.63.

Nutrition Info: Each serving (about 1 cup) contains 220 calories, 29g
carbohydrate (3g fiber), 8g protein, 10g fat (4g saturated fat), 10mg
cholesterol and 730mg sodium.

Servings: 10

Exported from Home Cookin 5.5 (www.mountain-software.com)

NOTES:

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clipped on: 01.19.2008 at 08:04 pm    last updated on: 01.19.2008 at 08:04 pm

RE: What's For Dinner #261 (Follow-Up #33)

posted by: ohiomom on 01.19.2008 at 04:09 pm in Cooking Forum

Spinach Loaf with Curry Sauce

2# fresh spinach
1 tbsp. butter
1 medium onion, chopped
2 (organic) carrots, grated
3 eggs, beaten or 3/4 cup egg beaters
1 cup milk
1/2 cup bread crumbs
3 Tbsp. freshly grated Parmesan cheese
Salt & Pepper, to taste

Sauce:

1 1/2 Tbsp. butter
1 tsp. curry powder
2 Tbsp. flour
2 cups milk
1/4 tsp. cayenne pepper
Salt

Rinse spinach, cook in pot until just wilted, drain and cool. Squeeze out moisture and chop up.

Sautee onions in 1 Tbsp. butter. Add to spinach and mix. Add carrots, eggs, milk, bread crumbs, cheese and salt and pepper to taste.

Preheat oven to 375 degrees. Butter a loaf pan, line with wax paper and butter the paper.

Spoon spinach mixture into pan, smooth out the top. Cover loosely with foil. Place in a pan with an inch of water, bake about 1 1/2 hours or until knife inserted in center comes out clean.

Let sit 10 minutes before unmolding.

To make sauce:

Melt butter in a sauce pan, add curry powder and flour and whisk for about a minute, add milk and cayenne and salt, continue whisking till it comes to a boil.

Slice loaf and serve with sauce spooned on each slice.

I made some buttered noodles, added sauteed red pepper from my freezer stock, just for color :)

The food critic had seconds ... LOL !

NOTES:

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clipped on: 01.19.2008 at 07:50 pm    last updated on: 01.19.2008 at 07:50 pm

RE: What is Toor Dal Kory? (Follow-Up #5)

posted by: laceyvail on 01.17.2008 at 06:03 am in Cooking Forum

Well, I'm going to try my soup with the Toor Dal Kory, and here's the recipe, which I've made several times before with both yellow split peas (hard to find which is why I bought the Indian product when I ran across it) and with green split peas. It tasted the same--absolutely delicious-- but wasn't as pretty.

Split Pea Soup with Spiced Yogurt

2 Tbl butter or 1 Tbl each butter and oil
1 large onion, diced
2 cloves garlic, minced
1" piece ginger, diced small
1 bay leaf
1 tsp salt

Saute the above ingredients in the butter/oil until onions are soft. Add:
1/2 tsp whole cumin seed
3 cloves
Stir and cook 3-4 minutes

Add 1 2/3 c. split peas, soaked 2 hours
2 stalks celery, chopped
2 med. carrots, chopped
6 c. water or stock

Cook about 1 hour. Puree soup and return to stove and add more liquid if needed. Season with salt, grated lemon peel and juice of one lemon.

Serve with the following for topping:
1/2 c. yogurt
1/2 tsp turmeric
1/2 tsp paprika
1/2 tsp cayenne pepper
1/4 tsp ground cumin

This makes a delightful change from the split pea soups we grew up with.

NOTES:

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clipped on: 01.17.2008 at 07:35 pm    last updated on: 01.17.2008 at 07:38 pm

RE: Help, I need vegetarian recipe for Christmas dinner (Follow-Up #7)

posted by: chase on 12.19.2007 at 08:47 am in Cooking Forum

If they eat cheese here are two recipes I've served vegetarians and they have been well received.


Canneloni Stuffed With Spinach And Ricotta (Lori)

Notes: Lori's recipe originally called for 2 pounds fresh spinach, cooked and drained. I have served with the cream sauce or a tomato sauce

6 eggs
1 1/2 Cup flour
1/4 Tsp salt
1 1/2 Cup water
1 Package frozen spinach ,thawed and drained
1 1/2 Cup ricotta
3/4 Cup parmesan
2 egg yolks
Pinch nutmeg, salt and pepper
1 butter Unsalted
1 Cup heavy cream

Combine first 4 ingredients in bowl with electric mixer. Let stand at least 1/2 hour. Cook individual crepes over med heat.

Combine spinach , ricotta, egg yolks. 1/4 cup parmesan, nutmeg, salt and pepper. Blend well with a fork.

Preheat oven to 350. Grease a casserole dish with the butter. Spread mixture onto to crepes and roll up. Lay seam side down in the dish. Sprinkle with remaining 1/2 cup parmesan. and pour the cream over top. Bake until they turn golden, about 20 minutes.


Cheese And Spinach Enchiladas

NOTE: The filling in these is delicious. Next time I make them I am going to make them as crepes using Lori's crepe recipe above)

4 Poblano chile peppers about 1 pound ( I used canned)
4 Lb fresh spinach stems removed (I used frozen)
4 Tbl unsalted butter plus 4 tablespoons
1 Cup chopped yellow onions
1 Tbl chopped garlic
2 Tsp chili powder
3/4 Tsp salt
1/4 Tsp ground black pepper
Pinch cayenne
1/4 Cup all-purpose flour plus 1/4 cup
2 Cup half-and-half
1 Cup cubed queso fresco or queso blanco
1 Cup cubed Pepper Jack plus 1 cup grated
1 Cup grated cotija or Parmesan
2 Tbl vegetable oil
12 corn tortillas (I used flour tortillas )
1 Cup chicken stock
1 Cup heavy cream

Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and discard the seeds and the stems. Roughly chop and set aside. (To save effort I used canned chiles)

Bring a large pot of salted water to a boil. In 3 batches, add the spinach and blanch for 15 seconds. Remove with a slotted spoon and shock in an ice bath. Remove and squeeze out the excess. Chop and set aside. In a large saucepan, melt 4 tablespoons of the butter over medium-high heat. Add the onions and cook, stirring, until very soft, 3 to 4 minutes.
Add the garlic, chili powder, salt, pepper, and cayenne, and cook, stirring, for 45 seconds. Add 1/4 cup of the flour and cook, stirring with a heavy wooden spoon, to make a light roux, 2 minutes. Gradually add the half-and-half, and cook, stirring, until thick, 2 to 3 minutes. Add the spinach and stir to incorporate. Remove from the heat and fold in half of the chopped chiles. Adjust the seasoning, to taste. Fold in the cubed queso fresco and cubed Pepper Jack, and set aside.

In a bowl, combine the grated Pepper Jack and cotija. Set aside.

In a skillet, heat 2 tablespoons of oil over medium temperature. One at a time, add the tortillas to the hot oil and cook, turning, until soft and pliable, 15 seconds per side, adding more oil as needed. Remove from the pan and place on a work surface.

Place about 1/2 cup of the spinach mixture into the center of each tortilla and roll up into a cylinder. Place, seam side down, in a single layer across the bottom of a 9 by 13 inch casserole dish.

In a saucepan, melt the remaining 4 tablespoons of butter over medium heat. Add the remaining 1/4 cup of flour and cook, stirring constantly with a heavy wooden spoon, to to make a light roux. Slowly add the chicken stock and cook, stirring, until thickened, 3 to 4 minutes. Add the cream and cook, stirring, until thick, about 2 minutes. Add the remaining poblano peppers and cook for 1 minute.

Pour over the filled enchiladas and bake for 20 minutes. Remove from the oven and cover evenly with the grated cheeses. Return to the oven and bake until the cheeses are melted and bubbly and the enchiladas are completely warmed through, 10 to 15 minutes. Remove from the oven and let sit for 5 minutes before serving.

NOTES:

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clipped on: 12.21.2007 at 07:28 pm    last updated on: 12.21.2007 at 07:28 pm

RE: Shortbread VS d.butter cookies,,,which is easier for Xmas (Follow-Up #8)

posted by: ann_t on 12.04.2007 at 01:44 pm in Cooking Forum

Here are two shortbread recipes I've been making for over 30 years.

Home Cookin Chapter: Recipes From Thibeault's Table

Shortbreads
===========

300 degrees for 45 - 50 minutes
1/2 c butter
pinch salt
pinch baking soda
1/4 c fruit sugar,(Same as Berry sugar or very fine granulated sugar)
1 c flour
sugar to dredge
. Mix together Flour, salt and baking soda.

Cream butter and fruit sugar. Add flour mixture and mix well.

Pat firmly into round cake pan. Use tines of fork to make a decorate
edge around the outside of the dough. Now use fork to poke holes all
over surface. (This stops the shortbread from rising up during
baking.. Bake in low oven until just starting to colour. Should not
brown.

Remove from oven and sprinkle with fine sugar. Let sit 5 minutes and
then Cut into wedges while still warm. Do not remove shortbread
wedges from pan until cool.

Note:

This recipe can be doubled and baked in a rectangle pan, and cut into
fingers rather than wedges.

Home Cookin Chapter: Recipes From Thibeault's Table - Cookies

Chocolate Chip Shortbread Cookies
=================================
1 cup butter
pinch of salt
1/2 cup brown sugar
1 teaspoon vanilla
2 cups flour
1 cup chocolate chips
. Cream butter and sugar until light and fluffy. Add vanilla, flour,
salt, and chocolate chips.
Roll into 1 inch balls. Dip fork in to white sugar and flatten cookie.

Bake at 325 until golden. Do not let brown.

NOTES:

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clipped on: 12.15.2007 at 10:24 pm    last updated on: 12.15.2007 at 10:24 pm

RE: Shortbread VS d.butter cookies,,,which is easier for Xmas (Follow-Up #3)

posted by: terri_pacnw on 12.03.2007 at 03:21 pm in Cooking Forum

I have not tried the scottish shortbread..but we LOVE Aunt Doe's Shortbread from SharonCB and it could not be any easier.
I give it out to the teachers in their goodie bags/boxes and it's the most sought after goodie in the box!
I cut it out in shapes and either dip half in dark chocolate or drizzle all over the cookie...

Yuummmm

Aunty Doe's Shortbread
1/2 lb soft butter, salted is recommended
1/2 cup sifted icing sugar (confectioner's sugar)
2 cups flour
Mix butter and icing sugar, then add flour, mixing by hand.
Form into a brick shape...if necessary put in fridge to cool, then slice into thick rectangles.
Bake on parchment lined cookie sheet at 275F for one hour.

NOTES:

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clipped on: 12.15.2007 at 10:23 pm    last updated on: 12.15.2007 at 10:23 pm

RE: Eek! Need recipe and tips for jumbo lasagna! (Follow-Up #8)

posted by: chase on 10.11.2007 at 10:43 am in Cooking Forum

Here are three tried and true recipes from this forum. A meat lasagnas, a chicken lasagna and a veggie lasagna. All three are delish!

Save yourself the headache of cooking the noodles and buy a good quality "no cook" noodle.

A 9 X 13 will give you 9 3" X 4" squares. If you make different kinds you can cut the squares smaller and people will try some of each.

Regardless I think you need at least two 9 X 13 pans for 15 people.....me, being me, would do 3! Leftovers are a good thing, running short is a nightmare! LOL

Joey's Killer Lasagna

1 medium onion -- chopped
3 Tbl olive oil
1/2 Lb ground beef
1/2 Lb Italian sausage -- casings removed and
broken up
1/2 Lb ground veal
2 Clove garlic -- minced
4 ounces mushrooms -- chopped
15 ounces tomato sauce
12 ounces tomato paste
1/2 Cup dry red wine
1/2 Cup water
1 Tsp oregano -- leaves
1 Tsp basil crushed
1 Tsp salt
1/2 Tsp pepper
1/2 Tsp sugar
8 ounces mozzarella cheese -- thinly sliced
1 Lb Ricotta cheese
1/2 Cup Parmesan cheese
12 ounces lasagna noodles

Saute the chopped onion in the olive oil. Add and cook the ground meats, starting with the sausage, then the beef, then the veal.~

Add the garlic and mushrooms. Cook. Drain.

Add the tomato sauce, tomato paste, wine, water, oregano, basil, salt, pepper, and sugar. Simmer covered for 1-1/2 hours.

Cook the lasagna noodles while sauce is simmering. Use 10 to 16 pieces depending on the width of the noodles. Drain, rinse, drain again.

Butter a 9 x 13-inch baking dish.~

Cover the bottom of the dish with a thin layer of the sauce. Layer: 1/3 of the noodles, 1/3 of the sauce, 1/3 of the Ricotta cheese (in dollops), 1/3 of the Mozzarella. Repeat twice more. Cover with the Parmesan cheese.
Bake uncovered in a 350-degree oven for 40-50 minutes, or until bubbly.

ALasagna Veggie - Ohiomom

16 Ozpackage of lasagna
2 Tblolive oil
1 medium onion chopped
3 large Roma tomatoes seeded and chopped
2 Cup fresh spinach
2 1/2 Cup portabello mushrooms sliced
4 Tbl butter
2 garlic cloves finely chopped
3 Cup white sauce
1 Cupgrated monterey jack cheese
1 Cup grated cheddar cheese
Salt & Pepper

White Sauce:
3 Cup of milk heated
4 Tbl butter
4 Tbl all purpose flour
1/2 Cup grated parmesan cheese
Salt & Pepper

Melt butter in saucepan over medium heat. Stir in flour, stirring until blended, about one minute. Gradually add milk, stirring constantly with whisk. Continue to whisk over low heat until sauce is smooth and slightly thick. Add parmesan cheese, salt & pepper to taste, stir for
two minutes more. Set aside.

Heat 2 Tbsp. olive oil in skillet and saute onion. Add chopped tomatoes and cook for about 6 minutes, stirring often. Season with salt & pepper.
Set aside.
Cook spinach in 1 cup of boiling water until wilted. Pour into strainer, press gently with wooden spoon to remove liquid.
Stir spinach into tomato mixture.~

Heat 4 Tbsp. butter in skillet and add mushrooms. Cook until mushrooms start to exude their juice, add garlic. Cook the mushroom mixture until all the liquids evaporate and mushrooms start to brown. Set aside.
Mix the cheddar and monterey jack cheeses together.~
In a large pot of boiling salted water, cook lasagna noodles for about 6 minutes. Drain and rinse with cold water.

Lightly butter the bottom of shallow baking dish.~
Pour about 1/2 cup of white sauce in bottom and arrange a layer of pasta.Cover with half mushroom mixture. Drizzle with white sauce. Sprinkle with a little cheese.~

Make another layer of pasta, spread with half of the tomato mixture. Drizzle with white sauce. Sprinkle with a little cheese.
Repeat layers in same order. Top with a layer of pasta, remainder of white sauce and cheese.

Chicken Lasagne (Scott)

9 Lasagna Noodles
1/4 Cup butter/margarine
8 Oz cups sliced fresh mushrooms
2 garlic cloves minced
1/2 Tsp salt
1 Tsp lemon juice
1/4 Cup flour
2 Cup milk
2 whole chicken breasts or equivalent poached and cubed
1 Cup of the liquid you cooked the chicken in
1/2 Cup chopped fresh parsley
15 Oz carton ricotta cheese
2 eggs
3 Cup chopped fresh broccoli
8 Oz cups shredded mozzarella cheese
1/2 Cup grated Parmesan cheese.

Cook lasagne noodles, drain and rinse in hot water.~

In large saucepan, melt butter, add mushrooms, garlic salt and lemon juice. Saute mushrooms unitl tender, about 5 minutes. Add flour; blend well. Add milk and chicken juice; cook over medium high heat until mixture thickens and boils, stirring constantly. Stir in chicken and 1/3 cup parsley.~

Heat oven to 325.

Mix Ricotta and parmesan cheese with beaten eggs. Layer 1/3 each noodles, ricotta mixture, mozzarella, sauce and broccoli (for the top layer I do the broccoli then the mozzarella on top). Sprinkle with remaining parsley. Bake for 45 minutes or until bubbly. Let stand 10-15 minutes before serving.~

NOTES:

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clipped on: 12.12.2007 at 07:58 pm    last updated on: 12.12.2007 at 07:58 pm

RE: ///Potluck dinner contribution --suggestions please (Follow-Up #7)

posted by: chase on 12.05.2007 at 02:43 pm in Cooking Forum

Ellen I was so focused on rice or potatoes I didn't think of this one right away . It is a delicious dish !! I have served it several times. I think it would work with the chicken being served and it will travel better than a rice dish.

Butternut Squash Gratin With Rosemary Breadcrumbs (Fearlessem)

1/4 Cup(1/2 stick) unsalted butter
4 Cup thinly sliced onions (about 1 pound)
2 1/2 Lb butternut squash peeled, seeded, cut into 1/2-inch cubes
1 Tsp sugar
1/2 Tsp salt
1/2 Tsp ground black pepper
3/4 Cup canned low-salt chicken broth
2 Cup fresh breadcrumbs made from soft white bread
2 Cup (packed) grated sharp white cheddar cheese
1 1/2 Tbl chopped fresh rosemary
1/2 Tsp dried thyme

Preheat oven to 350F. Butter 13x9x2-inch glass baking dish. Melt butter in heavy large skillet over medium-high heat. Add onions; saute until onions are light golden, about 8 minutes. Add squash; saute 4 minutes.

Sprinkle sugar, salt and pepper over vegetables; saute until onions and squash begin to caramelize, about 5 minutes.

Spread vegetable mixture in prepared dish. Pour chicken broth over. Cover tightly with foil and bake 45 minutes. (Squash mixture can be made 1 day ahead. Cool, then cover and refrigerate. Reheat in 350F oven until heated through, about 10 minutes.

Increase oven temperature to 400F. Mix breadcrumbs, cheese, rosemary and thyme in medium bowl. Sprinkle over gratin. Bake uncovered until top is golden brown and crisp, about 30 minutes.

Makes 10 servings

Emily

NOTE: Can use sour dough bread cubes instead of crumbs, and Gruyere instead of cheddar, add some diced apples too

NOTES:

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clipped on: 12.06.2007 at 09:29 am    last updated on: 12.06.2007 at 09:29 am

RE: Got Seeduction Bread? (Follow-Up #1)

posted by: lucyny on 10.31.2007 at 12:44 pm in Cooking Forum

Sol,
I haven't tried the Seeduction Bread, what's that like?

Here's a recipe for that I make, we liked it very much.

Lucy

Cranberry Walnut Whole Wheat Sourdough
adapted from KA Whole Grain Baking

Levain:
1/2 cup whole wheat flour (KA)
1/4 cup lukewarm water
1 T starter (KA, refreshed the night before and left at room temp overnight)

Mix flour, water, and starter. Cover.
Sit at room temp. for 8 hours.

Heat 1 cup water to boiling; add 3/4 cup dried cranberries; cover and let sit until ready to use.

Dough:
In mixer bowl, mix:
1-1/2 cup whole wheat flour
1 cup bread flour

To levain, add 1 cup cooled water from the cranberries; let sit 10 min.
Add levain/water to flours and mix gently; cover; rest for 20 min.
Start mixer on low; add 1 T honey and 1 t salt, slowly.
Mix on low until incorporated; mix on speed 2 for 2 min; Cover.
Sit for 30 min.
Flatten dough out into a rectangle on a lightly floured counter. Sprinkle cranberries on top; fold in thirds; flatten again and sprinkle 1/2 cup walnuts on top; fold in thirds.
Let sit 30 min; fold in thirds twice; place in lightly oiled bowl; cover.
Keep in fridge overnight.
Remove from fridge. Let sit 1 hour and 40 min.
Pour onto floured counter and rest for 5 min.
Flour a bowl; shape dough into a boule and place top-side down into bowl.
Rise 3 hours.
Heat oven to 450 degrees 30 min. before baking.
Dump dough onto semolina-dusted parchment.
Put into oven on baking stone; mist with water 4x in first 5 min.
Bake 15 min; turn oven down to 400; bake another 15 min.

NOTES:

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clipped on: 11.11.2007 at 03:17 pm    last updated on: 11.11.2007 at 03:17 pm

RE: Vegetarian Recipes for People that Don't Like Veggies (Follow-Up #1)

posted by: canarybird on 10.29.2007 at 05:41 am in Cooking Forum

Good idea Booberry.....I have a few recipes that I made up from the glycemic index diet cookbook.
Here's a good one for you Bobby. You will have to freeze part of this as it'll be too much for you for one meal:

This is a delicious meatless baked vegetable casserole. The crumbled cheese, nut & seed topping takes this over the top flavour-wise.

VEGETABLE CRUMBLE

Serves 4 - 6

1 TBSP olive oil
1 lg onion, chopped = 2 cups chopped
1 medium leek, sliced (light green and white parts only) = 2 cups chopped
1 medium courgette, cut into 1 inch (2 cm) pieces
1 large carrot, cut into 1 inch (2 cm) pieces
1 cup (4 oz) (125 grams) sweet potato, peeled and cut into
1 inch (2 cm) chunks
1 1/2 cups (4 oz) (125 grams) mushrooms, quartered
1 stick celery, cut into 1/2 inch (1cm) slices = 2/3 cup sliced
1/2 a medium red bell pepper, cored and cut into 1 inch (2cm) slices = 1 cup sliced
1 TBSP chopped fresh thyme
3 TBSP (10 oz) (25 grams) whole wheat flour
1 1/4 cups whole canned tomatoes, drained and roughly chopped
- this is a one lb (450 grams) tin
1 cup (9 fl oz) (250 ml) vegetable stock
1/2 cup (4 fl oz) (125 ml) milk
4 TBSP chopped fresh parsley
1/2 teasp sea salt
1/2 teasp freshly ground black pepper

For the Topping:
*******************

3 TBSP soft margarine
3 TBSP (10 oz) (25 grams) all purpose flour (I used whole wheat again)
3 TBSP wheat bran
3/4 cup (3 oz) (75 grams) grated reduced fat mild Cheddar cheese
1/2 cup (2 oz )(50 grams) chopped mixed nuts (measured after chopping) I used hazelnuts & almonds
2 TBSP sesame seeds

1. Preheat the oven to 375F (190C), Gas 5.
Heat the oil over a medium high heat in a large saucepan.
Cook the leek and onion for 5 minutes or until softened.
Add the carrot, courgette, sweet potato, mushrooms, celery, red pepper and thyme.
Cook, stirring frequently for 10 minutes.

2. Mix in the flour and cook for 1 minute more.

3. Stir in the tomatoes, stock, milk, parsley and seasoning; bring to the boil.
Reduce the heat, cover and simmer for about 15 minutes or until the vegetables are tender.

4. Meanwhile, combine the margarine, flour and wheat bran in a bowl.
Rub the ingredients together using your fingers until the mixture is crumbly.
Stir in the cheese, nuts and sesame seeds.

5. Spoon the vegetable mixture into a 2 quart (2 liter) shallow baking dish.
Sprinkle the crumble mixture evenly over the top.

6. Bake for 30 minutes or until the topping is crisp and golden and the vegetable mixture is bubbling.

For Freezer Storage:
***********************
Add 2 TBSP whole wheat flour to the filling in Step 1.
After step 4, wrap well and freeze for up to 1 month.
Bake from frozen, increasing the cooking time by 30 - 45 minutes.

Source: Adapted from: Rick Gallops GI Diet Green-Light Cookbook

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

SharonCb

NOTES:

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clipped on: 10.29.2007 at 05:59 pm    last updated on: 10.29.2007 at 05:59 pm

RE: Burger Cook-Off...Ideas, Recipes, Alternatives and Techniques (Follow-Up #2)

posted by: woodie2 on 09.08.2007 at 04:25 pm in Cooking Forum

Here are a few recipes FYI

Roasted Pepper and Garlic Turkey Burgers

I am a huge turkey burger fan, and this recipe is a family favorite. The
red pepper and garlic help overcome the two major complaints people have
with turkey burgers (dry and tasteless) by adding oodles of flavor and
keeping the meat moist. Serve these burgers with Aioli or your favorite
herb mayonnaise, Romaine lettuce leaves, and kaiser rolls or grilled
sourdough bread.

2 pounds ground turkey
1 cup chopped roasted red peppers
6 minced garlic cloves
3 tablespoons minced onion
1/2 cup dry bread crumbs
Salt
Freshly ground black pepper

Preheat the grill. Combine all of the ingredients in a medium bowl. Gently
pat the mixture into eight 4-inch patties. Grill over medium high heat for
10-12 minutes, or until cooked through, turning once partway through.

Makes 8 servings.

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes

Barb's Lentil Burgers
by Alexander Yotis

1/2 cup brown lentils
1 bay leaf
2 medium onions chopped
2 cloves garlic crushed
2 tablespoons oil
1 tablespoon chooped parsley (dried)
1/2 teaspoon basil (dried)
1/2 teaspoon marjoram (dried)
1/4 teaspoon thyme (dried)
salt and black pepper to taste
1/2 cup fresh bread crumbs
2 medium eggs
2 tablespoons tomato paste
2 tablespoons dark soy sauce
1/2 cup plain flour

Cook lentils with bay leaf till soft, remove bay leaf and drain. Saute garlic
and onions till clear, add herbs. Mix rest of ingredients, it should be soft
but workable, make into patties and fry in a little oil and brown on each side.
You can freeze some patties (1/4-3/8 inch, in gladwrap) and then cook directly from the freezer..

RECIPE: Cuban Fritas (Cuban Hamburgers)
Posted by Marlen (My Page) on Fri, Aug 15, 03 at 0:33

This is the Cuban version of the good ole American hamburger. It is made into patties and served on plain hamburger buns. A deli close to my house makes them into rectangles and serves them on Cuban bread and they are superb!
Traditional Cuban fritas are served with a bit of ketchup, a sprinkle of chopped onions and a pile of shoe string potatoes right out of the can on top of the meat, inside the bun!
The traditional version also has no lettuce or cheese, but DH sneaks it in and calls it the Cuban-American version! LOLOL
If the patties are not too firm after I form them, I return them to the refrigerator to firm up before cooking.
This is my version.

1/2 lb. lean ground beef
1/2 lb/ ground pork
2 T ketchup
1/ 2 c fresh bread crumbs
1 egg beaten
1 clove garlic, minced
1 /2 c finely minced yellow onion
1/4 tsp cumin
Salt and pepper to taste

Mix all ingredients well and form into patties. Fry in olive oil or grill.
I use my George Foreman grill.

NOTES:

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clipped on: 09.29.2007 at 08:32 pm    last updated on: 09.29.2007 at 08:32 pm

RE: Need an NBD apple dessert (Follow-Up #12)

posted by: cindy_5ny on 09.08.2007 at 07:28 pm in Cooking Forum

Linda, I make this dessert often - it is always a big hit.

Apple Kuchen Bars
Source: Fireside (Food Network)

For the crust:
2 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon kosher salt
1/2 teaspoon vanilla extract
2 sticks unsalted butter, cold and cut into pieces

For the filling:
1 pound cream cheese, at room temp
3/4 cup sugar
1 teaspoon vanilla extract
1 egg, at room temperature

For the topping:
2 tablespoons sugar
1 1/2 teaspoons ground cinnamon
3 Granny Smith apples, peeled, if desired, cored, and thinly sliced

Preheat the oven to 450 degrees. Lightly grease and flour a 9x13-inch pan.

To make the crust: Place the flour, sugar, and salt in a large bowl or food processor and mix to combine. Add the vanilla and butter, a little at a time, and mix until it resembles cornmeal. Press into the prepared baking pan. Bake until slightly golden but not brown, about 12 to 15 minutes. Set aside to cool. Lower the oven temperature to 400 degrees.

To make the filling: Beat the cream cheese, sugar, and vanilla until creamy. Add the egg, mix to combine, pour over the cooled crust. Place the apples on top of the filling in two or three columns. Sprinkle with the cinnamon and sugar. Bake until firm and a rich brown, about 20 minutes. Cut into 20 to 24 pieces.

Cindy

NOTES:

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clipped on: 09.09.2007 at 08:13 am    last updated on: 09.09.2007 at 08:14 am

Finally, a pic of Tentazione al Cioccolato (recipe too)

posted by: sooz on 08.24.2007 at 09:05 pm in Cooking Forum

It really should have "set up" a bit more in the fridge, but *someone* (DH) just couldn't wait! I had to get the picture before it was gone and the plate, licked.

"Tentazione al Cioccolato" --Chocolate Temptation with raspberry coulis, fresh whipped cream and fresh raspberries and mini almond biscotti.

Photo Sharing and Video Hosting at Photobucket

RECIPE:
2 oz semi sweet choc, coarsely chopped
8 oz cream cheese, room temp
1 C heavy cream and
1/4 C heavy cream
2/3 C powdered sugar
1 tsp vanilla

Melt chocolate gently in microwave. Set aside.

In a large bowl, beat cream cheese until light and fluffy, then gradually add 1/4 C cream and beat until smooth.

Mix in sugar, vanilla, and melted chocolate.

In yet another bowl, whip 1 C cream until stiff.
Fold whipped cream into cream cheese mixture until it's all incorporated.

Spoon mixture into molds or dessert cups.

If you use molds, line them with damp cheesecloth.

This is a very tempting dessert because it tastes very light on the palate. You could also make it "da bomb" by using chocolate instead of raspberry coulis, more chocolate as in wafers or whatever etc...

Serve with whatever you think would be yummy!
I got the mini almond biscotti at Trader Joe's.

Smiles,
Sooz

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clipped on: 08.25.2007 at 09:41 am    last updated on: 08.25.2007 at 09:41 am

RE: Sour milk...how bout a good lemon blueberry type cake recipe? (Follow-Up #1)

posted by: stacy3 on 07.25.2007 at 02:32 pm in Cooking Forum

Here are a cuople posted by craftyrn - lemon and blueberries, but not sure about using your sour milk...

Ricotta Lemon Cake With Blueberry Topping
=========================================
This light, moist, lemon flavored cake, is perfect for a topping of sweetened
berries. A small slice of heaven to end your meal!

Cake:

2 Cups Sugar

1 Cup Softened Butter

1/2 Cup Ricotta Cheese

1/2 Cup Milk

3 Cups All-Purpose Flour

1-1/2 Teaspoons Lemon Extract

Zest Of 1 Lemon, Finely Chopped

4 Large Eggs

Powdered Sugar For Topping

Topping:

3 Cups Blueberries

3/4 Cup Sugar

1 Teaspoon Lemon Juice
. For the cake, preheat the oven to 350 degrees F. Butter and flour a 9" cake
pan. In a bowl, mix together the butter and sugar until fluffy. Add the
eggs, lemon extract, milk, ricotta, flour and lemon zest, and beat well for
2 minutes on high speed. Pour into your prepared pan, and bake 45-50
minutes, or until a toothpick inserted in the center comes out clean. Cool.

To prepare the topping, combine the blueberries, lemon, sugar and 1/2 cup of
water, and cook until thickened. Remove and cool. Once the cake has cooled,
dust lightly with the powdered sugar. Serve a small slice with a spoonful of
blueberry topping.

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Lemon-Blueberry Upside-Down Cake
================================
Topping:

4 Tablespoons unsalted butter, cut into 4 pieces
2/3 Cup tightly packed, light brown sugar
2 Cups fresh blueberries
2 Teaspoons grated lemon zest

Preheat the oven to 35?F
Melt the butter in the pan, by placing it in the oven a few minutes. Stir in
the brown sugar and put back in the oven a few more minutes or until the
mixture is bubbling
Remove from the heat

Arrange the blueberries evenly over the brown sugar mixture. Sprinkle the
lemon zest over the berries
. Cake Batter:

1-1/3 cups AP flour 1- tsps. baking powder Pinch of salt cup unsalted
butter, softened 1 cup sugar 2 large eggs, room temperature 1- tsps.
vanilla cup plain yogurt, or sour cream 2 ounces white chocolate, coarsely
chopped

Sift the flour, baking powder and salt. In mixing bowl, beat butter until
creamy. Add the sugar and continue to beat until mixture is light in texture
and color. Beat in the eggs one at a time. Beat in the vanilla and chopped
white chocolate.

On low speed, beat in half the flour mixture until just combined. Scrape
down the sides of the bowl. Beat in the yogurt or sour cream, then beat in
the remaining flour mixture until combined.

Spoon the batter over the topping in the cake pan. Spread evenly over the
berries, covering them completely.

Bake 40-45 minutes, or until a wooden skewer inserted in the center comes
out clean. Cool in the pan about 5 minutes, then run a knife around the edge
of the cake to release it from the sides of the pan. Invert onto a serving
plate. Let cool 30 minutes before serving.

This was posted by Linda in Tn

Lemon pound cake
'The Secrets of Baking'

Special tools
Parchment paper (for loaf cakes)
Standing electric mixer with a paddle attachment (optional)

Ingredients

For the cake:

1 1/2 cups all-purpose flour

1 1/2 cups cake flour

1 tsp. baking powder

1/4 tsp. salt

1 cup buttermilk

2 Tbsp. fresh lemon juice

1 pound (4 sticks) unsalted butter, softened if using a hand mixer

2 cups sugar

1/4 cup finely grated or chopped lemon zest

4 large eggs

For lemon syrup:

1/2 cup plus 1 Tbsp. fresh lemon juice

3/4 cup sugar

Directions

For the cake:

Preheat the oven to 350 degrees. Adjust the rack to the center of the oven. Spray two

9-by-5-by-3-inch loaf pans with pan spray and line with a strip of parchment paper running along the length of the pan. Spray the paper.

Triple-sift the flours, baking powder, and salt into a medium bowl and set aside. Combine the buttermilk and lemon juice in a small bowl and set aside.

Using a standing mixer fitted with a paddle attachment or a hand mixer, beat the butter on high speed until it is soft and creamy, about 1 minute. Slowly add the sugar and lemon zest and beat on high speed until fully incorporated and the mixture is fluffy, light, and a creamy white color, about 10 minutes. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.

Add the eggs, one at a time. Be sure each egg is completely incorporated and scrape down the sides of the bowl before adding the next.

Add one third of the sifted dry ingredients to the batter and mix on low speed until just incorporated. Add one third of the buttermilk mixture and mix until just incorporated. Repeat with the remaining two thirds of the dry and wet ingredients, in two additions. Be sure each addition is completely absorbed before adding the next.

Pour the batter into the prepared pans. Bake for 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans on a rack for 5 to 10 minutes, then carefully remove them from the pans and set on the rack to cool.

Directions

For the syrup:

Meanwhile, bring the lemon juice and sugar to a boil in a small saucepan over medium heat, stirring. Cook until the sugar has dissolved, about 3 minutes.

While the cakes are still warm, poke holes all over the tops with a skewer or a fork. Use a pastry brush to apply the lemon syrup. The holes help the syrup penetrate into the center of the cake. Serve warm or at room temperature. The pound cake will last for up to two days at room temperature or three weeks in the freezer if wrapped airtight.

Yield: Two 9-inch loaf cakes

And this is a Barefoot contessa recipe. She sometimes tops with blueberry sauce. (again, not sure about your milk...)

Lemon Yogurt Cake (she adds fresh blueberry sauce sometimes)

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

NOTES:

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clipped on: 08.05.2007 at 02:18 pm    last updated on: 08.05.2007 at 02:18 pm

I made something with blueberries too!

posted by: wizardnm on 07.10.2007 at 11:08 pm in Cooking Forum

Photobucket - Video and Image Hosting

Lemon Blueberry Bread

Topping
1/2 cup sugar
1/3 cup flour
1/2 stick unsalted butter
1 teaspoon lemon zest
1/2 teaspoon cinnamon

Batter
3/4 cup sugar
1/2 cup milk
1/2 stick unsalted butter
1 egg
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups blueberries
1 tablespoon lemon zest

Preheat oven to 375 degrees. Oil a 9x5 loaf pan. Stir topping ingredients together til smooth, set aside. Stir sugar, milk, butter and egg together until smooth. Toss flour with baking powder and salt. Stir into wet ingredients then fold in berries and 1 Tbsp lemon zest. Transfer to pan, sprinkle with topping. Bake 50 minutes. Cool in pan 5 minutes then transfer to wire rack to cool completely.

Nancy

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clipped on: 07.30.2007 at 12:06 pm    last updated on: 07.30.2007 at 12:06 pm

RE: Snickerdoodle question (Follow-Up #13)

posted by: tracey_oh on 06.21.2007 at 11:50 am in Cooking Forum

If you've never had Roselin's chocolate snickerdoodles, they are wonderful! Definitely a family favorite here.



Chocolate Snickerdoodles
1c butter
1 1 /2c sugar
2 eggs
2 1/4c flour
1/2c cocoa
2 tsp cream of tartar
1 tsp baking soda
1/2tsp salt
1 tsp vanilla
2T sugar
2 tsp cinnamon
Combine butter, sugar, vanilla, and eggs. Cream well.
Sift all dry ingredients except 2T sugar and cinnamon.
Add to egg mixture and chill dough for at least one hour.
Roll dough into balls about the size of a walnut. Roll in
combined 2T sugar and cinnamon. Place on ungreased
cookie sheet and bake at 375 for 8-10 minutes.
Makes 4-5 dozen

NOTES:

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clipped on: 06.25.2007 at 11:53 am    last updated on: 06.25.2007 at 11:53 am

How could we forget this one? (Follow-Up #52)

posted by: craftyrn on 03.13.2005 at 02:44 pm in Recipe Exchange Forum

Almost forgot this one that's made it's way thru most of us:
Diane's Home Cookin 4.8 Chapter: Pancakes,Crepes & the Syrups, Fillings

Lemon-Ricotta Hot Cakes
=======================
From Cookingrvc( Cooking & recipe forum)

6 Large eggs, separated
1 ½ cups whole-milk ricotta cheese
1 stick unsalted butter, melted and cooled
½ t. pure vanilla extract
½ C. all purpose flour
¼ C sugar
½ t. salt
2 Tablespoons grated lemon zest
Powdered sugar for dusting
. Heat a griddle. Whip egg whites until they hold firm glossy peaks, and set
aside. Beat ricotta, butter, egg yolks, and vanilla together and set aside.

Whisk together flour, sugar, salt, and zest. With a rubber spatula, stir dry
ingredients gently into the ricotta mixture. Stir a spoonful of whipped egg
whites into the batter then gently fold in the remainder.

Grease the heated griddle, if necessary. Drop 3 tablespoons of batter for
each hotcake on the griddle, allowing space for spreading. Cook until golden
on the bottom and the top shows a bubble or two. Gently flip, and cook until
undersides are light brown. Dust with powdered sugar.

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And here's another couple I've just got to try:
Diane's Home Cookin 4.8 Chapter: Cakes

Ricotta Lemon Cake With Blueberry Topping
=========================================
This light, moist, lemon flavored cake, is perfect for a topping of sweetened
berries. A small slice of heaven to end your meal!

Cake:

2 Cups Sugar

1 Cup Softened Butter

1/2 Cup Ricotta Cheese

1/2 Cup Milk

3 Cups All-Purpose Flour

1-1/2 Teaspoons Lemon Extract

Zest Of 1 Lemon, Finely Chopped

4 Large Eggs

Powdered Sugar For Topping

Topping:

3 Cups Blueberries

3/4 Cup Sugar

1 Teaspoon Lemon Juice
. For the cake, preheat the oven to 350 degrees F. Butter and flour a 9" cake
pan. In a bowl, mix together the butter and sugar until fluffy. Add the
eggs, lemon extract, milk, ricotta, flour and lemon zest, and beat well for
2 minutes on high speed. Pour into your prepared pan, and bake 45-50
minutes, or until a toothpick inserted in the center comes out clean. Cool.

To prepare the topping, combine the blueberries, lemon, sugar and 1/2 cup of
water, and cook until thickened. Remove and cool. Once the cake has cooled,
dust lightly with the powdered sugar. Serve a small slice with a spoonful of
blueberry topping.

xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

Lemon-Blueberry Upside-Down Cake
================================
Topping:

4 Tablespoons unsalted butter, cut into 4 pieces
2/3 Cup tightly packed, light brown sugar
2 Cups fresh blueberries
2 Teaspoons grated lemon zest

Preheat the oven to 350̊F
Melt the butter in the pan, by placing it in the oven a few minutes. Stir in
the brown sugar and put back in the oven a few more minutes or until the
mixture is bubbling
Remove from the heat

Arrange the blueberries evenly over the brown sugar mixture. Sprinkle the
lemon zest over the berries
. Cake Batter:

1-1/3 cups AP flour 1-½ tsps. baking powder Pinch of salt ½ cup unsalted
butter, softened 1 cup sugar 2 large eggs, room temperature 1-½ tsps.
vanilla ½ cup plain yogurt, or sour cream 2 ounces white chocolate, coarsely
chopped

Sift the flour, baking powder and salt. In mixing bowl, beat butter until
creamy. Add the sugar and continue to beat until mixture is light in texture
and color. Beat in the eggs one at a time. Beat in the vanilla and chopped
white chocolate.

On low speed, beat in half the flour mixture until just combined. Scrape
down the sides of the bowl. Beat in the yogurt or sour cream, then beat in
the remaining flour mixture until combined.

Spoon the batter over the topping in the cake pan. Spread evenly over the
berries, covering them completely.

Bake 40-45 minutes, or until a wooden skewer inserted in the center comes
out clean. Cool in the pan about 5 minutes, then run a knife around the edge
of the cake to release it from the sides of the pan. Invert onto a serving
plate. Let cool 30 minutes before serving.

NOTES:

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clipped on: 02.16.2007 at 11:07 am    last updated on: 02.16.2007 at 11:08 am

RE: Ideas for a vegetarian Valentines' dinner menu? (Follow-Up #21)

posted by: chase on 02.02.2007 at 12:11 pm in Cooking Forum

Shannon, it's actually Canelloni not Manicotti but d@mned if I ever understood the difference. Although it has been debated often!

The recipe is Lori's and is amazing.

Canneloni Stuffed With Spinach And Ricotta

Lori's recipe. Originally called for fresh spinach, cooked and drained, frozen works great. I have served with the cream sauce or a tomato sauce both are excellent

6 eggs
1 1/2 Cup flour
1/4 Tsp salt
1 1/2 Cup water
1 Package frozen spinach thawed and drained
1 1/2 Cup ricotta
3/4 Cup parmesan
2 egg yolks
Pinch nutmeg salt and pepper
butter
1 Cup heavy cream

Combine first 4 ingredients in bowl with electric mixer. Let stand at least 1/2 hour. Cook individual crepes over med heat.

Combine spinach , ricotta, egg yolks. 1/4 cup parmesan, nutmeg, salt and pepper. Blend well with a fork. Preheat oven to 350. Grease a casserole dish with the butter. Spread mixture onto to crepes and roll up. Lay seam side down in the dish. Sprinkle with remaining 1/2 cup parmesan. and pour the cream over top. Bake until they turn golden, about 20 minutes.

Sally here is the stuffed mushroom recipe, best served as a before dinner nibblie, perhaps with some olives.

Stuffed mushrooms

20 large white mushrooms
1/3 Cup butter (maybe a bit more)
4 or 5 green onions chopped fine
2 1/2 cups grated cheddar
1/3 Cup bread crumbs
salt

Clean mushrooms and carefully remove stems. Chop stems finely (I use the food processor). Melt butter in a saute pan. Saute mushroom stems and onions over medium heat until soft but not browned and the stems have given up their juices. Mixture should be quite moist. Add the bread crumbs, only enough to absorb the liquid. Add the grated cheese and stir just until it has melted. Don't worry if the oil separates from the cheese.~JStuff the mixture into the caps and sprinkle with a bit of salt (or you can salt after they come out of the oven...which is what I usually do). Bake at 375 for 12-15 minutes or until the caps are nice and soft.

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clipped on: 02.14.2007 at 04:42 pm    last updated on: 02.14.2007 at 04:42 pm

RE: Ann T's 'scone' recipe wanted!!! (Follow-Up #1)

posted by: ann_t on 01.10.2007 at 04:27 pm in Cooking Forum

Here it is"

Home Cookin Chapter: Recipes From Thibeault's Table

Raspberry Scones
================

2 1/4 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 Tbsp. cold butter
1 cup heavy cream
3/4 cup fresh raspberries
extra cream and sugar
.

Preheat oven to 425 degrees F. Combine flour, sugar, baking powder, and
salt. Cut butter into mixture with pastry blender until it resembles a
course meal. Add cream and raspberries to dry ingredients. Mix lightly
with fork until mixture forms a stiff dough. Knead on floured board
just to incorporate all flour; try not to damage berries.

Roll into 7-inch round and cut into 6 or 8 wedges. Place 1 inch apart
on greased baking sheet; brush tops with cream and sprinkle with sugar.
Bake for 15 to 18 minutes.

Note: When adding fruit to the scone mixture, make sure the raspberries
or blueberries are frozen. Otherwise you end up with crushed fruit.
Still tastes as good, but not as pretty. I usually add the cream and
when the dough has almost come together I add the frozen fruit. With
the Chocolate you can add it along with the cream.


NOTES:

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clipped on: 01.11.2007 at 07:30 pm    last updated on: 01.11.2007 at 07:30 pm

RE: Bread Pudding, anyone??? (Follow-Up #2)

posted by: marigene on 08.24.2006 at 07:32 pm in Cooking Forum

Here is Ann T's recipe, I can vouch that it is a good one!

Bread and Butter Pudding with Caramel Sauce

5 or 6 slices of bread
1/2 cup butter

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

Caramel Sauce

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

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

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

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

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

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

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

To make caramel sauce,

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

NOTES:

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clipped on: 09.25.2006 at 04:25 pm    last updated on: 09.25.2006 at 04:26 pm