Recipes Shared at Radio Paradise

Strawberry Soup shared by Dr. Jones

2005-09-01T21:42:00.000-04:00

1 1/2 pounds frozen strawberries (almost thawed)
1/4 cup vanilla yogurt
1 pint heavy cream
1/2 teaspoon vanilla

Place strawberries in blender and puree until smooth. Add yogurt and blend. Pour strawberry mixture into large bowl. Add cream and vanilla and stir until blended. Chill.

To serve: Place 1/3 cup soup into a rimmed soup bowl. Garnish with a thin slice of fresh strawberry and a mint sprig.

Reinstock Avocado Bean Dip shared by fractalv

2005-09-01T21:37:00.000-04:00

1 15oz can Whole Pinto Beans
1 30oz can Vegetarian or Fat Free Refried Beans
3 Tbs Lime Juice
5 Each Ripe Avocado
1 Head Fresh Garlic
2 tsp Extra Virgin Olive Oil
1 Each Red Onion
5 Each Roma Tomatoes
2 each Red Bell Pepper
2 each Pasilla or Poblano pepper
1 each Jalapeño pepper
1 each yellow onion
1 Bunch Fresh Cilantro
1 2¼oz can sliced Black Olives
½ tsp Kosher Salt
¼ tsp freshly ground Black Pepper
1 cup finely shredded sharp cheddar cheese
2 each Limes (for garnish)

Preheat oven to 350°. Remove most of the paper from the garlic, place in some heavy duty aluminum foil, drizzle 1/2 tsp olive oil over garlic, and roast in the oven for 30 minutes. Remove the seeds and veins from the peppers and chop coarsely (I finely diced the jalapeño). Sauté in remaining olive oil and set aside to cool. Chop the tomatoes and onions and mix in bowl with 1 Tbs lime juice, a dash of salt and a dash of pepper. Drain most of the liquid from the pinto beans. Carefully mix the two kinds of beans together with 1 Tbs of lime juice and 2 cloves of the roasted garlic and spread in a 13x9x2 glass dish. Sprinkle the cheese evenly over the beans. Scoop the avocados into a bowl and coarsely mash with 1 Tbs lime juice, 2 cloves of the roasted garlic, salt and pepper. Spread pepper mix over the cheese. Spread avocado mix carefully over the peppers. Coarsely chop about ⅓ cup of cilantro, dice 2 cloves of roasted garlic, and add both along with sliced olives to the tomatoes and onion and spread mixture over the rest in the dish. Slice limes into disks and place around the edge of the dish to garnish. Refrigerate or serve immediately with tortilla chips or spread over fried corn tortillas.

Harvey Wallbanger Cake shared by Zissy

2005-08-01T14:57:00.000-04:00

1 package orange cake mix
4 eggs
1 small package instant vanilla pudding mix
1/2 cup light vegetable oil
4 ounces Galliano
1 ounce vodka
1/2 cup orange juice

Mix ingredients together and beat 4 minutes at high speed. Pour into a well-greased Bundt pan. Bake approximately 45 minutes at 350ºF. or until cake tests done. Allow to cool in pan 10 minutes, then remove from pan and allow to cool on wire rack.

If desired, glaze with a mixture of 1 cup confectioner's sugar, 1 ounce Galliano, 1 ounce vodka, and 1 ounce orange juice.

Salmon Curry In Red Masala shared by MrGourmet

2005-07-18T21:10:00.000-04:00

Recipe By :Nalini Padma / Americanized by MrGourmet
Serving Size : 4 Preparation Time :0:30
Categories : Entree Ethnic
Indian Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2" Piece Fresh Ginger
6 Large Anaheim Chili Pepper
6 Small Red Onions
1 Tablespoon Chili Powder
1 Pinch Tumeric
3/4 Teaspoon Corriander -- Powdered
To Taste Salt
1/2 Cup Tomato Puree
1 Tablespoon Curry Powder
1 15 Oz Can Coconut Milk
4 4 Oz Salmon Fillets
2 1/2 Cups White Rice -- Cooked
1 Teaspoon Curry Powder

Mix the first 9 ingredients together in a food processor until it becomes a paste. Make slashes in the fish and marinate fish in the ground marsala overnight. Preheat oven to 350F. Cook the fish with the Masala in coconut milk. When cooked remove salmon from pan and add additional coconut milk and boil on full flame for 2-3 minutes reduced by 1/3. Slice small red onions and fry in a little oil. Take red masala and coconut reduction and divide evenly on 4 plates. Place 2/3 cup of white rice that has been cooked with curry powder in mound in middle of plate. Place salmon on top of rice. Place the fried onions on top of fish. Serve.

Tiramisu shared by MrGourmet

2005-07-18T21:09:00.000-04:00

Recipe By :MrGourmet, Papachinos
Serving Size : 8 Preparation Time :0:30
Categories : Desserts Preparations

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 egg yolks
1 pound mascarpone cheese
3 cups coffee -- extra strong
1/3 cup brandy
72 ladyfinger cookies
1 cup sugar
4 ounces semisweet chocolate square -- shaved or grated
as needed whipping cream

Stir the coffee, sugar and brandy together in a mixing bowl until the sugar dissolves. Remove 1/3 cup of the coffee mixture to another bowl and set the remainder aside. Whisk the egg yolks into the 1/3 cup of coffee. Add the mascarpone and whisk together until smooth.
Line the bottom of a 9x13 dish with waxed paper. Tuck the wax paper into the corners of the pan begin careful not to tear it.

Dip the ladyfingers one at a time into the reserved coffee mixture and begin to place them crosswise in the lined pan. The lady fingers should be soaked with the coffee and will expand a little. This will only take a few seconds; be sure not to soak them so long that they fall apart. continue to line the bottom of the pan until full. Spread on half of the cheese mixture. Sprinkle with 2 ounces of the shaved chocolate.
Layer again in the same manner with more lady fingers, the remaining cheese mixture, and the remaining shaved chocolate. Top the pan off with the reamining soaked lady fingers. Fold the wax paper up around the top of the pan and cover tightly with plastic wrap and refrigerate for 6 hours.
Invert the chilled pan onto a serving platter and tap the bottom of the pan to remove the loaf.
Serve with whipped cream on top sprinkled with additional shaved chocolate.

Guinness Corned Beef shared by Antigone

2005-07-18T21:07:00.000-04:00

Prep Time: approx. 20 Minutes. Cook Time: approx. 2 Hours 30 Minutes.
Ready in: approx. 2 Hours 50 Minutes. Makes 16 servings.

4 pounds corned beef brisket
1 cup brown sugar
1 (12 fluid ounce) can or bottle Irish stout beer

Directions
1 Preheat oven to 300 degrees F (150 degrees C). Rinse the beef completely and pat dry.
2 Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour the bottle of stout beer around, and gently over the beef to wet the sugar.
3 Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing.

Editor's Note:
During the last hour, you may put vegetables in the roasting pan as well. Try a wedge of cabbage, new potatoes, onion, carrots, etc. You may need to add a little more beer with your vegetables.

Apple Tiramisu shared by MrGourmet

2005-07-18T21:06:00.000-04:00

Recipe By :MrGourmet, Numero Uno Formaggi
Serving Size : 9 Preparation Time :0:30
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 2/3 pounds apples -- peeled and cored
1 tablespoon vanilla sugar
1/2 large lemon -- juiced
3/4 cup hard cider
2 tablespoons calvados
1/2 cup hard cider
2 large egg yolks
3 tablespoons sugar
10 ounces mascarpone cheese -- softened
3 each egg whites
48 each ladyfinger cookies
as needed whipped cream

Peel and core apples, place into food processor with the sugar, lemon juice and 3/4 cup of apple cider. Process until it turns into apple sauce.
Place egg yolks and sugar in a mixing bowl and beat until foamy. add mascarpone cheese and egg whites that have been beaten into stiff peaks.

Place a layer of lady fingers that have been soaked with the apple cider that has been mixed with the calvados into a 9 x 9" pan that has been lined with waxed paper. Don't oversoak so that they fall apart. layer with the apple sauce mixture, then the whipped topping, Repeat for another layer or 2. Fold waxed paper over to cover and refrigerate at least 1 hour before serving. To serve, place a dollop of whipped cream on top of each serving.

Pan-roasted halibut with jalapeno vinaigrette shared by n4ku

2005-07-18T21:05:00.001-04:00

2 tablespoons apple cider vinegar
2 tablespoons very finely chopped red onion
Kosher salt
1 tablespoon honey
1 tablespoon chopped cilantro
½ teaspoon Dijon mustard
½ teaspoon garlic, very finely chopped
½ cup plus 1 teaspoon extra virgin olive oil
1 medium jalapeno
Freshly ground pepper
Six 5 to 6 ounce halibut fillets
Avocado wedges or watercress, for serving

In a small bowl, combine the vinegar and onion with ½ teaspoon of salt. Let stand for 10 minutes, then whisk in the honey, cilantro, mustard, garlic, and ¼ cup of the olive oil.

Meanwhile, in a small skillet, heat 1 teaspoon of the olive oil over high heat until just smoking. Add the jalapeno and cook, turning, until charred and blistered on all sides, about 2 minutes; let cool slightly. Slip off the charred skin. Discard the stem, and cut the jalapeno in half lengthwise. Scrape out the seeds, and finely chop the jalapeno. Stir the jalapeno into the vinaigrette, and season with salt and pepper.

In a large non-stick skillet, heat the remaining ¼ cup of olive oil over moderately high heat. Season the halibut fillets with salt and pepper, and cook, turning once until they are opaque throughout, about 8 minutes. Transfer the halibut to a platter. Whisk the vinaigrette, spoon it over the fish and serve with avocado wedges or watercress. Makes 6 servings.

Guinness Stew shared by AliGator

2005-07-18T21:05:00.000-04:00

1 lb. round steak
2 tbsp. oil
3 medium-sized onions, sliced
3-4 carrots
3-4 stalks of celery
5-6 sliced potatoes
2 tbsp. flour
1 pint Guinness or ale
bouquet garni
salt and freshly ground pepper
chopped parsley

Prep time: 25 minutes. Cooking time: 2 hours Temp: 400°F

Remove any surplus fat from meat and cut into 1-inch cubes. Heat the oil in a deep, oven-proof pan. Fry the meat until golden brown on both sides. Remove from the pan. Put the vegetables in the pan and fry without browning. Return meat to pan. Add flour and continue cooking for another minute. Add the Guinness gradually. Bring to the boil, add bouquet garni, and season to taste. Cover and place in the oven for 2 hours. Remove bouquet garni and serve hot, sprinkled with freshly chopped parsley.

CORNED BEEF WITH CABBAGE AND WINTER VEGETABLES shared by RonH

2005-07-18T21:01:00.000-04:00

(Makes 8 servings)

5 lbs. (2.2 kg) corned beef brisket, trimmed

6 c. (1.5 L) beef stock or water, cold

2-3 medium beets (1 1/2 c./375 ml), diced

1 small head cabbage (about 1 lb./450 g), cut into wedges

1 1/2 c. (375 ml) potatoes, cut into large dice

1 1/2 c. (375 ml) carrots, cut into large dice

1 1/2 c. (375 ml) turnips, cut into large dice

1 1/2 c. (375 ml) pearl onions

Salt, as needed

Black pepper, as needed

1. Split the brisket along the natural seam into two pieces. Place the meat in a deep pot and add enough stock or water to cover the meat (if there is a flavour packet included with the brisket, add it at this time). Bring to a boil, skimming the surface as necessary. Reduce the heat to establish a slow simmer, cover and continue simmering until the meat is nearly fork tender, about 2 1/2 hours.

2. While the corned beef is simmering, cook the beets, with skin on, in simmering salted water until tender, about 40 to 50 minutes. Remove the beets and let them cool until they can be handled easily. Slip off or cut away the skin. Cut the beets into large dice, about 1-in. (2.5 cm) square. Ladle some of the cooking liquid from the corned beef over the beets and reserve. (Beets must be reheated until very hot before serving.)

3. Add the cabbage, potato, carrot, turnip and pearl onions to the corned beef and continue to simmer until the vegetables are fully cooked, tender and flavourful, and the corned beef is fork-tender, about 35 to 45 minutes. Adjust seasoning with salt and pepper during cooking time.

4. Remove the corned beef from the cooking liquid, allow the meat to stand for 10 minutes before cutting, and then carve into slices. Serve with vegetables.

Hot Milk Sponge Cake shared by MrT

2005-07-18T21:00:00.001-04:00

1/4 cup Milk
2 tsp Butter
1-1/4 cups Flour
1 teaspoon Baking Powder
3 Eggs
1-1/4 cups Sugar
3 Egg Yolks

Preheat the oven to 350 degrees. Grease and lightly flour an 8 by 11-inch sheet tray. Heat milk and butter until the butter melts. Stir the flour and baking powder together. Put the eggs, sugar, and yolks in a bowl and set over a hot water bath, whisking until the egg mixture triples in size. Fold in the flour mixture and the milk. Pour into the prepared pan. Bake for 10 minutes.

This recipe needs to be made twice, as this is only enough cake for one layer.

Leek and Potato Soup shared by Antigone

2005-07-18T21:00:00.000-04:00

1 quart chicken stock
2-3 leeks, cleaned and sliced thin (discard tough outer leaves)
3-4 potatos, peeled and sliced thin
1/2 cup cream or half and half or milk
Tablespoon butter and/or oil

In large stock pot heat oil and cook leeks until soft, but not colored. Add potatoes and stock, cook until taters are soft enough to be squashed. Puree everything (either in a food processor, or through a sieve/strainer or with a handheld blender stick) and then add cream. Bring back up to serving temperature. Salt and pepper (white) to taste.

This recipe can be doubled ... I actually halved the recipe I found. This variation makes about 6 servings. Yummy!

Tiramisù shared by MrT

2005-07-18T20:58:00.001-04:00

6 Egg yolks
3/4 cup Sugar
1 pound Mascarpone cheese, softened
2 cups chilled Heavy cream
2 tbls Rum (or 1 tsp rum extract)
1 tsp Vanilla extract
2 tbls, plus 2 to 3 cups brewed Espresso
5 Egg whites
40 to 50 Ladyfingers
Cocoa powder

1. In a mixing bowl set over but not touching a pan of simmering water, beat the egg yolks and sugar until the mixture is pale yellow and thick ribbons fall from the whisk (4 to 5 minutes).
2. Transfer the mixture to the bowl of an electric mixer.
3. Add the mascarpone cheese and beat until smooth and creamy (2 to 3 minutes).
4. In a chilled large mixing bowl, beat the cream to stiff peaks.
5. Add the rum, vanilla and the 2 tablespoons of espresso and beat until smooth.
6. In a clean mixing bowl, beat the egg whites to stiff peaks (when the whisk is lifted straight out of the bowl and inverted, the whites should hold their shape).
7. With a rubber spatula, gently fold the mascarpone mixture into the cream until blended and smooth.
8. Add about 1 cup of the beaten egg whites and fold gently until blended.
9. Add the remaining egg whites and fold gently until the mixture is smooth and blended.
10. One at a time, submerge each ladyfinger into the remaining espresso, then it on the bottom of a 9 x 13 glass or ceramic baking or serving dish (about 2 inches deep).
11. Continue to form a complete layer.
12. Spread half of the mascarpone mixture over the soaked ladyfingers until evenly covered.
13. Arrange another layer of soaked ladyfingers over the mascarpone cream, then spread the remaining mascarpone cream evenly over the top.
14. Dust the Tiramisù with cocoa powder to create a rich, dark topping.
15. Refrigerate at least 4 hours or up to 1 day before serving.

Red Mullet with Leeks shared by AliGator

2005-07-18T20:58:00.000-04:00

Frozen red mullet filets. (If you use fresh, adjust cooking time). Any whitefish would work here, too.
3 leeks, rinsed and sliced thinly (more thinly than in the photo below)
a bit of Pastis or Pernod
Sea salt and pepper.

Arrange the sliced leeks in a baking dish, on top of a sheet of foil followed by a sheet of parchment. Make sure you have enough of each to wrap around the food. Place the fish filets on the leeks, drizzle with liquor, add salt and pepper. Wrap parchment and foil up to form a package, and bake in a preheated 200°C oven. (That's 400°F, off the top of my head). I baked this for about half an hour, but...

This is not really a recipe, in that there are no exact measurements, but that's the way I cook most of the time. This was tasty, but the fish was a bit overcooked and the leeks underdone...so next time I'll slice the veggies (fennel would be good!) thinner. A bit more liquid would probably help too. All I can say is experiment!

FRESH MUSHROOM SALAD shared by MrGourmet

2005-07-18T20:56:00.001-04:00

Recipe By : MrGourmet
Serving Size : 6 Preparation Time :0:00
Categories : Salads Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound mushrooms -- sliced fresh
1/2 bunch spinach -- fresh
12 slices bacon -- cooked and crisp
4 eggs -- hard boiled
Mushroom Salad Dressing

Slice mushrooms and divide between 6 salad plates which have been spread with spinach leaves. Cook bacon until crisp and crumble on top of mushrooms . . Add salad dressing and top with sliced hardboiled eggs

Mushroom Salad Dressing shared by MrGourmet

2005-07-18T20:56:00.000-04:00

Recipe By : MrGourmet
Serving Size : 6 Preparation Time :0:10
Categories : Salad Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup olive oil
1/2 Cup wine vinegar
2 Teaspoons dried mustard
2 Cloves garlic
1/4 Cup sugar
1 Tablespoon salad seasoning -- durkee
4 Tablespoons sour cream
1/2 Pound mushrooms -- fresh

Combine all ingredients except the mushrooms and mix in blender. Add mushrooms to dressing mixture and allow to set in fridge for a couple of days. When ready to use, put the whole lot into a blender and pour over salad This dressing is designed to go with the Fresh mushroom salad recipe

MrGourmet's Party Potatoes shared by MrGourmet

2005-07-18T20:55:00.000-04:00

Recipe By :MrGourmet
Serving Size : 8 Preparation Time :0:30
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
------- ------------ --------------------------------

4 tablespoons butter
1 teaspoon salt
3/4 cup Heavy cream
1 8 oz pkg cream cheese -- softened
1 cup sour cream
1 teaspoon garlic powder
1/4 cup Vidalia onions -- finely grated
2 2/3 cups Potatoes -- mashed
1/2 teaspoon paprika

Peel potatoes and cut into quarters. Place into a 8 qt pot, fill with cold water and salt, bring to a boil and cook potatoes till done; drain return to pot and cook to evaporate excess water. Saute onions in a saucepan with butter. When onions are translucent but not brown add heavy cream and bring to a boil. Pour into pot that has potatoes and then add cream cheese, sour cream, and garlic powder. Stir so that ingredients are fully mixed. Spoon into a greased 2 qt baking dish. Sprinkle with paprika. Bake uncovered at 350F for 30 minutes or until thoroughly heated through and the top is starting to brown.

Seafood Stuffed Portobello Mushrooms shared by MrGourmet

2005-07-16T22:26:00.000-04:00

Recipe By :Paul Coffey
Serving Size : 8 Preparation Time :0:25
Categories : Appetizers Entree Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Medium Portobello Mushrooms -- cleaned
8 Ounces shrimp -- chopped fine
1 Cup mushrooms -- chopped fine
1/2 Cup onions -- chopped fine
3 Ounces Butter
1 Ounce Olive Oil
1 Tablespoon Garlic -- minced
2 Medium eggs
2 Tablespoons Lobster Base
2 Cups bread crumbs
1 Tablespoon parsley
1 Teaspoon coarse ground black pepper
2 Ounces white wine
12 Ounces crab meat -- shredded
8 Ounces Mozzarella Cheese -- shredded

Brush Portobellos with olive oil and grill until done approx 5-7 minutes. Meanwhile saute shrimp, mushrooms, and onions in butter, olive oil and garlic until shrimp turns pink. Remove from heat, add all other ingredients and mix well until mixture becomes firm. Add an additional egg or additional bread crumbs until the mixture can easily be formed by hand into balls. Place approx 4-5 ounces into portobello mushroom, spreading so that it covers from edge to edge. Sprinkle with shredded mozzarella, and broil until cheese starts to brown. Serve

Chocolate Souffle Ver 2 shared by MrGourmet

2005-07-16T22:25:00.000-04:00

Recipe By :MrGourmet / Numero Uno - Formaggi
Serving Size : 4 Preparation Time :0:10
Categories : Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces bittersweet chocolate
3 tablespoons granulated sugar
4 large egg whites
3 large egg yolks
additional butter, sugar and confectioners sugar

Preheat the over to 400F. Melt the chocolate in microwave until it reaches approx 100F. While chocolate is melting, butter the insides of 4 5oz ramekins all the way to the top. Place 2 tsp of granulated sugar in each and rotate to completely cover the insides with the sugar. THIS IS CRUCIAL FOR THE SOUFFLES TO RISE). Pour out any remaining sugar into the next ramekin; add sugar as necessary and repeat process.

In a clean ( and must be clean) copper mixing bowl. whisk the egg whites until frothy. Add the 3 T of granulated sugar and beat until they form a soft peak.
Beat the egg yolks into the melted chocolate. Immediately fold the egg whites gently into the chocolate until wel mixed.

Fill the ramekins with the batter to the top and bake at 400 for 8-9 minutes. Sprinkle with the confectioners sugar and serve with a side of whipped cream immediately.

Herb Crusted Swordfish Steaks shared by MrGourmet

2005-07-16T22:24:00.001-04:00

2 6oz swordfish steaks
1/2 cup bread crumbs
3 T each basil, oregano, thyme, tarragon (fresh)
1/2 tsp salt
1/2 tsp fresh ground black pepper
1/2 tsp grated lemon peel (fresh)
as needed EVOO

Add 1 Tbs of Olive oil to skillet and heat until just below smoking. Meanwhile, finely chop fresh herbs. (Feel free to add more if you would like). Mix bread crumbs, herbs, lemon peel, salt and pepper together. Lightly rub swordfish steaks with oil. Press herb mixture into swordfish to cover completely.

Place into preheated skillet and cook. Do not turn until steaks get a nice brown on them. Turn over, reduce heat to med and continue to cook until done, approx 3-4 minutes. Fish should be moist inside. Don't overcook.

Cook a nice parmesan herb risotto. Rough julienne 2 carrots and microwave in enough water to cover that has had 2 tsp of sugar added.
Approx 3 minutes.

To plate. Using a 3" ring mold center it on plate and fill with the risotto; remove ring. Next to the Risotta, "stack" 1/2 of the carrots. Add some fresh herbs that have been cut "chiffonade" style around plate. Place swordfish partially on top of risotto with the rest resting on plate. Garnish with 2 slices of Lime. Serves 2

Crust should be nicely brown and will be crispy. For a change, substitute finely chopped pecans for the bread crumbs.

Grilled Anise, Shrimp, Artichoke and Heart of Palm Salad shared by MrGourmet

2005-07-16T22:24:00.000-04:00

Recipe By :MrGourmet
Serving Size : 4 Preparation Time :0:20 Start to finish time 1:30
Categories : Salads, Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large Anise bulb
5 each artichoke bottoms
5 each hearts of palm, pieces
1 1/2 Teaspoons fennel seed -- toasted and ground
3 tablespoons meyer lemon juice
2 tablespoons Extra virgin olive oil
6 ounces shrimp, cooked -- peeled and deveined
4 Cups field greens, baby -- cleaned and dried
to taste salt and white pepper

Slice anise bulb in half lengthwise, cut each section into thirds and then slice very thin. Saute in 2 T of olive oil until anise is soft and nicely caramelized. Meanwhile, cut artichoke bottoms in half and slice very thin. Cut hearts of palm into 1/8" rounds. Cut each shrimp (50-60 size) into 3 pieces. Toast fennel seed in a dry nonstick pan, shaking constantly. When lightly brown, remove to mortar and grind into a powder.

Place all ingredients into a non reactive bowl. Pour lemon juice, olive oil, salt and pepper over ingredients, Mix well, Sprinkle ground fennel seed over top and mix thoroughly. Allow to marinate at least one hour, preferably overnight.

To Serve, place baby field greens on center of plate. Stir salad and place on top of field greens, Garnish with a sprig from the top of the anise.

Serves 4

Mediterranean Salmon shared by n4ku

2005-07-16T22:22:00.000-04:00

4 salmon fillets (6-7 ounce)
2/3 cup sun dried tomatoes, finely chopped
2-3 Tbsp. fresh lemon juice
1/3 cup shredded Parmesan cheese
4 cups cooked couscous
1/2 cup crumbled feta cheese
2 teaspoons dried basil (or 2 Tbsp. fresh basil)

Preheat oven to 450 degrees F. Arrange salmon fillets evenly in oiled pan. Top fillets with chopped sun dried tomatoes. Drizzle with lemon juice and sprinkle with Parmesan cheese. Bake until done, aproximately 10 minutes. While salmon is cooking, prepare couscous. Stir feta cheese and basil into cooked couscous and portion onto plates. Top couscous with salmon fillet. Serve with grilled asparagus spears and crusty bread.

Railbird Salad shared by Railbird

2005-07-16T22:21:00.001-04:00

Make a bed of chopped Romain lettece.
Palm of hearts (From a can with water not marinade)
Wrap the palm of hearts with a very thin proscuitto then cut diagonally.
Cut in fouths some artichoke hearts (also from can with water only)
Sprinkle on some Italian parsley.
Dribble on a little sweet Balsamic vinegar and extra virgin olive oil.

Voila!

Kentucky Kicker Chops shared by n4ku

2005-07-16T22:21:00.000-04:00

from Buffalo & Dads restaurant, Lexington, KY

6 center cut pork chops, 2 inches thick

Marinade:

½ cup honey
1 cup Kentucky bourbon
½ cup brown sugar
½ cup ketchup
Pinch white pepper
Pinch kosher salt
Pinch garlic powder
Juice of 1 lime

Combine ingredients for marinade. Marinate chops for at least one hour. Grill to desired doneness, brushing occasionally with marinade. Serve chops with cooked apples and whipped sweet potatoes topped with finely chopped walnuts.

Spicy Shrimp Scampi shared by miamizsun

2005-07-16T22:20:00.000-04:00

2-4 servings

1 lb Large Shrimp, peeled and deveined
3 Tbs Butter
3 Tbs Olive oil
3 Cloves garlic, minced
1/2 tsp Ground white pepper
1/2 tsp Red pepper flakes
1/4 tsp Cayenne pepper
1/4 tsp Dried oregano
(I throw in some Jamaican Curry for that extra kick)
Juice of 1 lemon
1/2 cups Parmesan cheese
5 Tbs Italian bread crumbs
1/4 cup Parsley, minced
Salt to taste
1 lb of Cooked fettucini or linguine

1. Melt butter with the olive oil in a saute' pan.

2. When the mixture is hot, add the garlic, white pepper, red pepper flakes, oregano, and cayenne pepper making sure to stir well.

3. When garlic looks cooked but not brown (about 3 minutes), add the Shrimp. Toss the Shrimp about in the pan, coating them with the spiced oil.

4. Add the lemon juice and keep tossing over the heat.

5. Quickly add the parsley, bread crumbs, and Parmesan.

6. Toss to coat completely. The Shrimp should now be bright pink and cooked through.

7. Place the pan under the broiler until cheese looks melted (1 - 2 minutes).

8. Taste and adjust seasoning if necessary.

9. Serve over the cooked pasta, with additional Parmesan sprinkled over the top.

Kale soup for the garden goddess shared by Nook

2005-07-16T22:18:00.001-04:00

note to chef... nothing is written in stone. amounts of ingredients dependant entirely on how much soup you want, and how much stuff inside the soup you want. this started out as peasant food, and it basically has everything just tossed in based on what's in the bottom of the crisper drawer in the fridge. this soup is fast to make, or can be an all day thing by starting out with dried beans and soaking. you know the drill.

ingredients:
1 small white onion, diced
3 (more, more i say) cloves garlic, finely sliced or minced
couple of spuds, peeled and sliced for mouth-sized pieces. don't want tiny diced pieces, but you don't want to have to use a knife while eating this stuff either. so, just about that size.
couple of carrots, sliced a little thinner than spud slices
couple of stalks of celery, sliced
can of white beans, drained
can of stewed tomatoes if fresh not avail... 2 or 3 tomatoes, roughly chopped
head of Kale. we strip the leaves off of the thick stalks. too chewy otherwise. roughly chopped.
bunch of chicken stock or other poultry (i make a killer turkey stock that works really well in this soup). i'm not being too specific on amount here, because again, it's how much you want to make. a quart of swanson's low salt chicken stock (my favorite store brand), works really well here, but usually we make at least 2 quarts of soup because it doesn't last long with this bunch.

saute onion and garlic until it just starts to soften up in a couple of tablespoons of olive oil/ oil of your choice.
dump in all the veggies except the kale and sweat for about 5 to 10 minutes, just long enough for everything to start to get soft.
add stock, bring to boil, then reduce to simmer for about 1/2 hour
add chopped Kale leaves, stir, and simmer until leaves tender.
eat, eat, eat, eat, and don't forget the crusty rustic italian or spanish bread

Grilled Blue and Brie shared by MrT

2005-07-16T22:18:00.000-04:00

4 tablespoons hot pepper jelly, divided into 4 portions
8 slices pumpernickel or rye bread
1/2 cup crumbled blue cheese, divided
1/2 cup chopped macadamia nuts, divided
6 ounces Brie cheese, cut into 8 slices
4 tablespoons ( 1/2 stick) butter, softened

Spread 1 tablespoon of the jelly on each of four bread slices. Evenly divide the blue cheese, nuts and Brie among the four slices in that order. Place the remaining slices of bread on top and spread butter evenly on the top and bottom of each sandwich. Heat a large skillet or griddle over low heat. Cook the sandwiches, separately if necessary, for 3-4 minutes per side, or until browned and the cheese is melted.
Makes 4 sandwiches.

South-of-the-Border Grilled Cheese shared by MrT

2005-07-16T22:17:00.000-04:00

South-of-the-Border Grilled Cheese

8 slices ( 1/4-inch thick) crusty sourdough bread
7-8 ounces plain Havarti cheese, Monterey Jack or mild white cheddar cheese, thinly sliced
1/2 to 3/4 cup good quality tomato salsa, drained, at room temperature
1/4 cup fresh cilantro sprigs

Spray a large cast-iron or heavy skillet or a griddle generously with olive oil cooking spray and place over medium heat. When hot, add 4 bread slices and toast just until lightly browned, then turn. Arrange half of the cheese on 2 bread slices and watch carefully until the cheese starts to melt, about 1 minute or more. Top with 2 tablespoons salsa and several cilantro sprigs and then with 2 bread slices remaining in pan. Cook sandwiches only about 1 minute more, until the cheese is melted and salsa is heated through. Remove and keep warm while preparing the remaining 2 sandwiches. Slice the sandwiches on the diagonal and serve, if desired, with tortilla chips.
Makes 4 sandwiches.

Cheese Pita Pockets shared by MrT

2005-07-16T22:16:00.000-04:00

1 cup ricotta cheese
1/2 cup mozzarella cheese, grated
1/2 cup provolone cheese, grated
8 teaspoons Parmesan cheese, grated
1/2 teaspoon dried basil
Pinch dried oregano
Dash black pepper
4 pita breads
Mustard, optional

Preheat oven to 350 degrees. In a bowl, stir together the cheeses, basil, oregano and pepper. Cut the bread halfway around, open, spread with mustard if desired and fill with the cheese mixture. Wrap the sandwiches in aluminum foil and bake for about 10 minutes or until heated through.

Pancake monte cristo shared by Drunkenlilacwine

2005-07-16T22:13:00.000-04:00

2 ready made pancakes
2 slices swiss cheese
some smokes turkey or ham (omit if vegetarian)
some mushrooms fried in butter

1 beaten egg with a little milk
sunflower oil.

Heat oil in pan till hot. assemble all ingredients like a sandwich and then coat with egg mixture. fry sandwich till bottom is golden. Flip carefully to other side and brown again till golden. Serve and ask for seconds.

Szechuan Shrimp shared by n4ku

2005-07-16T22:12:00.000-04:00

1 pound fresh or frozen shrimp in shells
3 tablespoons water
2 tablespoons ketchup
1 tablespoon reduced-sodium soy sauce
1 tablespoon rice wine, dry sherry or water
2 teaspoons cornstarch
1 teaspoon honey
1 teaspoon grated fresh ginger or ¼ teaspoon ground ginger
½ teaspoon crushed red pepper
1 tablespoon peanut oil (or other vegetable oil)
½ cup sliced green onions
4 cloves garlic, minced
2 cups cooked rice noodles or hot cooked rice
2 small red chili peppers, such as Fresno or Thai, sliced (optional)

Thaw shrimp (if frozen). Peel and devein shrimp (I just buy it this way); cut in half lengthwise. Rinse; pat dry with paper towels. Set aside. In a small bowl stir together water, ketchup, soy sauce, rice wine, cornstarch, honey, ground ginger (if using) and crushed red pepper. Set aside. Pour oil into large skillet or wok. Heat over medium-high heat. Add green onions, garlic and grated fresh ginger (if using); stir-fry for 30 seconds. Add shrimp. Stir-fry 2 to 3 minutes or until shrimp are opaque; push to side of skillet or wok. Stir sauce, add to center of sillet or wok. Cook and stir until thickened and bubbly. Cook and stir shrimp into sauce 2 minutes more. Serve with rice noodles or rice. If desired, garnish with sliced red chili peppers. Makes 4 servings.

Coon Stew shared by MrGourmet

2005-07-16T22:11:00.000-04:00

Yeah, go ahead and laugh, but I grew up in the east and raccoon, squirrel, rabbit and game birds were put on the table all of the time. Since crockpots weren't around, we used a dutch oven and cooked the small game for a long time to tenderize it. This recipe was my great grandfathers and I've used rabbit to replace the raccoon. To remove some of the "gamey" taste. soak raccoon in a saltwater mixture overnight to draw out some of the strong taste.

1 large Raccoon cut into 6 to 8 pieces
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/4 cup all-purpose flour
8 slices bacon, chopped
1/4 cup onion, sliced
2 celery stalks, sliced
1 tablespoon fresh rosemary leaves, minced
2 teaspoon lemon juice
2 cups chicken broth
4 cups warm cooked rice

Combine salt, pepper, garlic powder and flour. Dredge raccoon in flour mixture. Cook bacon in a heavy skillet over medium heat until browned. Fry racoon pieces in bacon grease until medium brown. Add remaining ingredients except rice and reduce heat to simmer. Cover and cook for about 1 1/2 hours or until raccoon pieces are tender. Serve with warm rice.

Tuscan Bean Casserole shared by MrGourmet

2005-07-16T22:09:00.000-04:00

Recipe By :MrGourmet - Numero Uno / Formaggi
Serving Size : 6 Preparation Time :0:10

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup pancetta -- diced
1 medium onion -- diced small
3 cloves garlic -- minced
2 15oz cans cannellini beans -- rinsed and drained
1 15oz can chopped tomatoes -- with juice
1/4 cup flat leaf parsley -- chopped
2 Teaspoons Fresh sage -- finely minced
2 tablespoons balsamic vinegar (the higher the quality
the better the taste
to taste salt and pepper
grated parmesan cheese -- for garnish

Saute the pancetta, onion and garlic in a 4 qt stock pot over med heat until the pancetta is crisp and the veggies are translucent, about 5-6 minutes. Add the beans, tomatoes, parsley sage, salt and pepper; stir to combine. Bake Covered at 350F for Approx 30 minutes or unitl bubbly. Stir in the vinegar just before serving and garnish with Parmesan Cheese

Start to Finish Time:
"0:45"

MrGourmet's Great Tasting Casserole shared by MrGourmet

2005-07-16T22:08:00.000-04:00

Recipe By :MrGourmet
Serving Size : 8 Preparation Time :0:30

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Pounds Lean Ground Beef
8 Ounces Cream Cheese
1 Tablespoon Green Pepper -- Minced
1/2 Cup Sour Cream
1/2 Cup Swiss Cheese -- Grated
8 Ounces Egg Noodles
1 Pound Cottage Cheese
1/3 Cup Green Onion -- Chopped
2 12 Oz Cans Tomato Sauce

In a large pan, cook noodle in boiling salted water until tender. Drain and set aside. In a large bowl, mix together cream cheese, cottage cheese and sour cream. Add onion and peppers. Set aside. Brown ground beef and drain any fat. Add tomato sauce to ground beef. Grease 9x13" casserole dish, and arrange the following layers. Noodles, cheese mixture, meat mixture - then repeat. Top with grated swiss cheese. Bake at 375F for 30 minutes. Serve when hot and bubbly

Kir shared by AliGator

2005-07-16T22:06:00.000-04:00

3/4 oz. crème de cassis
Chilled dry white wine

Pour crème de cassis in bottom of wine glass and fill with wine.

I usually measure with my eye. The more cassis, the sweeter the drink. Also, you can replace the cassis with crème de peche, framboise, or mure. Peach, raspberry, blackberry... yum.

If you have good champagne, no sense wasting it on a kir, though.

Artichoke Chicken & Rice (in the Crock Pot) shared by MrT

2005-07-16T22:05:00.000-04:00

1 to 1 1/2 pounds chicken breasts halves
1/4 cup flour
3 tablespoons Parmesan cheese
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 teaspoon paprika
2 tablespoons olive oil
1 1/2 cups converted rice
1/4 cup chopped red bell pepper or pimiento
4 scallions, chopped
4 ounces mushrooms, sliced
1 1/2 cups chicken broth (use bouillon, canned, or base)
1 can cream of celery soup, low fat
1 can artichokes, quartered and drained

In a large skillet over medium heat, heat the olive oil. Combine flour, cheese, salt, pepper, and paprika. Dredge chicken in the flour mixture then brown in the hot oil. Transfer chicken to the crockpot. In the hot skillet, saute bell pepper, scallions, and mushrooms for about 2 minutes; add chicken broth and soup, stirring to combine thoroughly; pour over chicken. Stir in rice and artichokes; cover and cook for 5 to 6 hours on low.

Crock Pot Chicken & Rice Soup shared by MrT

2005-07-16T22:04:00.000-04:00

1 lb. skinned, boneless chicken (cut into cubes)
5 cup chicken broth
8 oz. fresh mushrooms, sliced (2 cup)
3/4 cup sliced celery
1/2 cup sliced carrots
1/2 cup raw rice
1/4 cup chopped onions
1 cup frozen or canned mixed vegetables
1/2 tsp. ground sage
1/4 tsp. pepper

In slow cooker, combine all ingredients. Cover and cook on low setting 6-8 hours (or on high 4 hours). Makes 2 quarts, refrigerate leftovers.

PURE CREAM OF TOMATO SOUP shared by JrzyTmata

2005-07-16T21:45:00.000-04:00

Cream of tomato soup should be gentle and soothing. This is a perfect example. Adding baking soda to the tomatoes keeps the milk from curdling.

5 tablespoons butter (3)
1/2 cup chopped onion (1c)
4 tablespoons flour (6T)
4 cups milk (3c)
1/2 bay leaf (1whole)
1 1/2 teaspoons sugar (0)
1 1/2 teaspoons salt (1T)
1/2 teaspoon baking soda (1tea)
3 cups tomatoes, chopped (fresh or canned) (6c with strained juice)

Melt the butter in a soup pot. Add the onion and cook over medium heat, stirring, until the onion is softened but not browned. Sprinkle the flour over the butter mixture and continue to stir and cook for 1 to 2 minutes. Slowly add the milk, bay leaf, sugar, and salt and continue to cook and stir until slightly thickened. Stir the baking soda into the tomatoes. Add the tomatoes to the milk, and bring just to a simmer. Remove from the heat and put through a strainer. Taste and correct seasonings. Reheat before serving.

7 cups. (8cups)

the amounts in ( ) after the ingredients are my adjustments to the recipe. I found the original too rich.
This also makes a great base for a seafood bisque.

Antijitos shared by Drunkenlilacwine

2005-07-16T01:18:00.000-04:00

sour cream
cream cheese softened
shredded cheddar or monterrey jack
warmed tortillas
and jalepino peppers

cream sour cream and cream cheese together till smooth
spread the mixture onto a tortilla generously
add the jalepinos and roll the tortilla

bake at 325 till the tortilla is golden brown. Slice diagonally and serve with pesto sauce

Variations: add some sundried tomatoes for a tasty combo.

Tomato Pudding shared by n4ku

2005-07-15T21:53:00.001-04:00

1 cup brown sugar
1 cup tomatoe puree
1 load sliced white bread, crusts removed and cubed
½ cup butter, melted
½ teaspoon cinnamon

Preheat oven to 325 degrees. Lightly oil a 2½ liter casserole dish. Combine sugar and tomatoe puree in a small saucepan and simmer 10 minutes over medium heat. Set aside. Arrange the bread cubes evenly in casserole dish. Pour melted butter over bread. Pour tomato mixture over bread and mix gently to evenly coat bread. Sprinkle with cinnamon. Bake 30 minutes. Makes 6 servings.

Bronzed Chicken Breasts shared by n4ku

2005-07-15T21:53:00.000-04:00

3/4 pound boneless, skinless chicken breasts
1/2 teaspoon cayenne
1/2 teaspoon garlic salt
1 teaspoon dried oregano
1 teaspoon dried thyme
2 teaspoons olive oil

Pound chicken breasts flat to about 1/2 to 3/4 inch thick with a meat bat or heavy skillet. Mix cayenne, salt, oregano and thyme. Spoon half onto one side of the chicken breasts, pressing it into the flesh. Heat a non-stick skillet on high and add oil.

When it is very hot, add the chicken breasts, seasoned side down. Spread remaining spice mixture on top side of chicken. Cook until the underside is bronze in color, 2 to 3 minutes. Cook second side 3 to 4 minutes or until cooked through. A meat thermometer should read 170 degrees.

Makes 2 servings.

Bean Soup with Cornmeal Dumplings shared by Zissy

2005-07-15T21:52:00.000-04:00

1 (15 1/2 oz.) can red kidney beans, rinsed and drained
1 (15 oz.) can black beans or pinto beans, rinsed and drained
3 c. water
1 (14 1/2 oz.) can stewed tomatoes (Mexican-style)
2 tsp. chili powder
2 cloves garlic, minced
1 (10 oz.) pkg. frozen whole kernel corn
2 med. carrots, sliced
1 lg. onion, chopped
1 (4 oz.) can chopped green chili peppers
2 tbsp. instant beef or chicken bouillon or 6 bouillon cubes
Dumplings:
1/3 c. all purpose flour
1/4 c. cornmeal
1 tsp. baking powder
Dash of salt
Dash of pepper
1 beaten egg white
2 tbsp. milk
1 tbsp. cooking oil
In a crockpot combine beans, water, tomatoes, corn, carrot, onion, undrained chili peppers, bouillon, chili powder and garlic. Cover and cook on low 10 to 12 hours. Can be put in at night and let cook overnight or on high for 4 to 5 hours.
For dumplings, in a small bowl stir together flour, cornmeal, baking powder, salt and pepper. In a medium bowl, combine egg white, milk, and oil. Add to flour mixture. Stir with a fork just until combined. Turn crock pot to high and drop the dumpling mixture from a rounded teaspoon to make about 8 dumplings on the soup. Cover and cook for 30 minutes.

Barbecued Bean Soup shared by Zissy

2005-07-15T21:51:00.000-04:00

1 lb Great Northern beans, soaked
2 tsp Salt
1 med Onion, chopped
1/8 tsp Ground pepper
2 lb Beef short ribs
6 cup Water
3/4 cup Barbecue sauce
Place all ingredients in Slow Cooker except barbecue sauce Cover and cook on Low 10 to 16 hours. Before serving, remove short ribs and cut meat from bones. Return meat to Slow Cooker. Stir in barbecue sauce before serving.

Bourbon Shrimp shared by MrT

2005-07-15T21:49:00.001-04:00

1/2 cup fish stock (or 1/4 cup chicken broth and 1/4 cup water)
2 Tbsp shallots, minced
2 Tbsp garlic, minced
2 Tbsp roasted almonds, chopped
3 Tbsp butter
1 pound bay shrimp, peeled and cleaned
1 jigger bourbon
2 cups cream
2 Tbsp butter
pinch cayenne pepper
salt and black pepper
dash Tabasco

Reduce stock by boiling in pot for 15 minutes. Saute shallots and garlic in butter until clear on high heat. Add shrimp and saute for 20 seconds. Add bourbon and saute for 20 seconds. Add stock and saute for 20 seconds. Add salt, black pepper, cayenne pepper, Tabasco and saute for 10 seconds. Add cream and almonds and simmer for 3 1/2 minutes. Serve on fettuccine.

Shrimp with Lobster Sauce shared by n4ku

2005-07-15T21:49:00.000-04:00

1 lb. fresh shrimp (I buy them peeled and deveined)

Marinade:

** 2 teaspoons rice wine or dry sherry
** 1 teaspoon cornstarch
** ⅛ teaspoon black pepper
** ½ teaspoon minced fresh ginger

½ onion
½ green pepper
6 tablespoons vegetable oil (I use peanut oil)
1 tablespoon minced garlic
2 tablespoons salty black beans, rinsed and chopped (I use Lee Kum Kee Black Bean Garlic Sauce in place of the minced garlic and chopped beans. It works just as well.)

Lobster Sauce:

** ¼ cup chicken broth
** ¼ cup water
** 1 teaspoon cornstarch
** 4½ teaspoons oyster sauce

2 egg whites

Shell and devein shrimp (if you didn't buy them already cleaned). Rinse and pat dry with a paper towel. Combine marinade ingredients in a medium bowl. Add shrimp; mix well. Let stand 30 minutes. Chop onion and green pepper into ¾-inch squares. Pat marinated shrimp dry with a paper towel. Heat oil in a wok over high heat 1 minute. Stir-fry marinated shrimp 1 minute or until pink. Remove shrimp with a slotted spoon, draining well over wok; set aside. Add garlic and black beans (or black bean garlic sauce - 2 tablespoons or so) to oil in wok. Stir-fry 1 minute. Add diced onion and green pepper. Stir-fry 1 minute. Mix ingredients for lobster sauce in a small bowl. Add to wok and bring to a boil. When sauce has thickened, stir in cooked shrimp. Beat egg whites in a small bowl and pour in a slow stream into wok. Quickly remove from heat and mix well. Serve immediately with steamed rice. Makes 4 to 6 servings.

Broiled Catfish with lime-cilantro butter on a bed of spaghetti shared by n4ku

2005-07-15T21:48:00.000-04:00

½ pound spaghetti
4 tablespoons butter, softened
1 tablespoon minced fresh cilantro plus 2 sprigs
Juice and zest of 1 lime
½ teaspoon salt
Freshly ground pepper
2 catfish fillets
2 tablespoons toasted ground pecans (see directions)

Cook pasta acording to package directions. While it is cooking, combine butter, minced cilantro, lime juice, zest, salt and pepper (to taste) in small bowl.

Heat broiler to high; place catfish in roasting pan. Brush half of the butter-cilantro mixture over catfish. Broil until fish is browned, flaky and cooked through, about 6 minutes. Set aside; keep warm.

Drain pasta, reserving ½ cup cooking liquid. Toss pasta with remaining butter-cilantro mixture, reserved liquid and 1 tablespoon of the pecans. Arrange pasta on a platter. Top with fish; garnish with remaining nuts and cilantro sprigs.

To toast pecans, place in a dry skillet over medium low heat. Cook, stirring occasionally, until golden brown, 1 to 2 minutes. Watch carefully to avoid burning them. Yield: 2 servings.

Chicken Biriyani shared by n4ku

2005-07-15T21:47:00.000-04:00

4 Tbsp. butter
1 Large Onion, chopped
Coarse ground salt and ground black pepper
1 large pinch saffron
10 whole cardamom pods
5 cloves
1 3-inch cinnamon stick
1 Tbsp. minced fresh ginger
1½ cups basmati rice
3 cups chicken stock
1 chicken (3 to 4 pounds), cut up and trimmed of excess fat; skin removed if desired
¼ cup slivered blanched almonds, optional

Put 2 tablespoons butter in a deep skillet or casserole that can be covered. Turn heat to medium-high. Add onion and some salt and pepper. Cook, stirring occasionaly, until onion softens, 5 to 10 minutes. Add spices and cook, stirring, another minute.

Add rice and cook, stirring, until ingredients are well combined, 2 to 3 minutes. Add stock, chicken and more salt and pepper, and bring to a boil. Cover and simmer.

Cook undisturbed for about 25 minutes. When chicken and rice are tender and liquid is absorbed, turn heat off. If either chicken or rice is not quite done, add no more than ½ cup boiling water, and cook until done.

Melt remaining butter in a small skillet over medium heat. Add almonds (or simply melt butter, and brown lightly. Pour mixture over biriyani, and sprinkle with a bit more salt. Let rest 2 or 3 minutes then serve. Yields 4 servings.

Note: Cardomom seeds can be eaten, but cloves should be removed after cooking.

SCRAMBLED EGG 'MUFFINS' shared by Zissy

2005-07-15T21:46:00.001-04:00

1/2 lb bulk sausage
12 eggs
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/2 cup shredded cheddar cheese

In a skillet, brown the sausage. Drain. In a bowl, beat the eggs. Add onion, green pepper, salt, pepper, and garlic powder. Stir in sausage and cheese. Spoon by 1/3 cupfuls into greased muffin cups. Bake at 350°F-180°C degrees for 20-25min or until a knife inserted near the center comes out clean.

Yields: 1 dozen. Approx. 1.5 carbs per "muffin"

CHEESE POPCORN shared by Zissy

2005-07-15T21:46:00.000-04:00

1/4 cup butter
1 oz blue cheese -- 30gr
1/2 cup popcorn, air-popped -- popped
1/4 cup grated parmesan cheese

In a heavy saucepan, put the butter and blue cheese.
Cook over a moderate heat, stirring til melted.
Pour over popped corn. Sprinkle with grated Parmesan.

NADINE'S SAVORY ITALIAN-STYLE PORK RINDS shared by Zissy

2005-07-15T21:45:00.000-04:00

1 bag pork rinds -- (3 oz) 90g
3 tbsp melted butter
salt and pepper -- to taste
1 tsp Italian Seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
4 tbsps grated Parmesan cheese

Break larger rinds in half and place in a large Ziplocbag.
Combine butter, spices and cheese
Pour butter mix over rinds, seal bag, and shake until the rinds are well coated. Pour rinds onto a baking sheet
Bake at 300°F-150°Cfor about 10 minutes or until dry and crunchy.
Serve plain or with a dish of marinara sauce for dipping.

CINNA-SWEET PORK RINDS shared by Zissy

2005-07-15T21:44:00.001-04:00

3 oz pork rinds -- 90g
3 tbsp melted butter
2 tbsp Splenda
1 tsp cinnamon

Break larger rinds in half.
Put rinds in a large ziplocbag.
Combine butter, Splenda, extract and cinnamon.
Pour butter mix over rinds, seal bag, and shake until the rinds are well coated. Pour rinds onto a baking sheet and bake at 300°F-150°Cfor about 10 minutes or until dry and crunchy.

Variations: Reduce cinnamon to 1/2 tsp. and add one tsp. of caramel extract. (Or toffee or butterscotch or chocolate or gingerbread or whatever sounds good to you.)

Gridley's Shrimp shared by Zissy

2005-07-15T21:44:00.000-04:00

3 scoops dry lemonade mix (like Country Time)
6 scoops (use scoop from lemonade can) paprika
3 scoops black pepper
1 scoop garlic salt
Jumbo shrimp
Butter
Drop unpeeled shrimp into boiling water, then immediately remove. Place shrimp in a shallow baking pan. Sprinkle seasoning mix over shrimp. Cut up pats of butter and put over shrimp. Bake in 300 degree oven for 10 minutes. Turn shrimp over and cook another 7 minutes.

Chocolate Chip Cookies shared by Zissy

2005-07-15T21:43:00.000-04:00

Layered to look like “sand art,” this fabulous cookie mix makes the perfect gift for anyone on any occasion.

1/2 cup white sugar
1/2 cup chopped pecans
1 cup chocolate chips
1 cup firmly packed brown sugar
2 1/2 cups flour mixed with 1 tsp baking soda and 1/4 tsp salt

Layer ingredients in the jar in the order given, pressing each layer firmly in place before adding the next. Everything will fit if you are diligent to pack each layer tightly, particularly the brown sugar and flour. Measure carefully.

add this tag to the outside of the jar: Empty jar into large mixing bowl. Use clean hands to thoroughly blend mix. Add 3/4 cup (1 1/2 sticks) butter or margarine (not diet or tub variety), 1 egg, and 1 tsp vanilla. Mix with hands until completely blended. Shape into balls the size of walnuts and place 2 inches apart on greased cookie sheets. Bake at 350ºF for 7 to 10 minutes, or until just slightly golden. Do not overbake. Cool 10 minutes on baking sheet. Remove to racks to finish cooling. These cookies will not firm up until completely cooled. Makes 2 1/2 dozen delicious cookies. Enjoy!

Barbeque Sauce shared by n4ku

2005-07-15T21:41:00.000-04:00

¼ cup white vinegar
½ cup water
2 Tbsp. sugar
1 Tbsp. prepared mustard (yellow)
½ tsp. ground black peper
1½ tsp. salt
¼ tsp. cayenne pepper (to taste. I cut the cayenne in half)
1 thick slice of lemon
1 peeled sliced medium onion
¼ cup butter or margarine

½ cup catsup
2 Tbsp. Worcestershire sauce

Combine first 10 ingredients in a sauce pan. Bring to a boil and simmer for 20 minutes. Remove lemon and add remaining 2 ingredients. Heat.

This was my mother's recipe. She would usually serve this on pulled beef, but it works with any kind of meat. She would cook a cheap cut of beef (pot, chuck, or shoulder roast) until it was well done and falling apart (in the oven, or all day in a crock pot). While the sauce was simmering, she would pull the meat apart with her fingers.

When the sauce was done, she would fold the shredded meat into the sauce pan of barbeque sauce and return it to the stove to heat it. She would then serve it on toasted sandwich buns (with dill pickle slices).

Mexican Ground Turkey shared by tahuya_rat

2005-07-15T21:40:00.000-04:00

Mmmm. Fry up a pound of ground turkey, throw in some Lawry's Taco seasoning, throw it in a tortilla, add sharp cheddar, tomatoes, onions, olives, sour cream, and whatever else your heart desires! It's tasty!

Fish, baked en papillote, chou romanesco and lamb's leaf salad shared by AliGator

2005-07-15T21:38:00.000-04:00

So I placed the fish (on a sheet of foil) on a bed of thinly sliced onions, drizzled it with oil and pastis (Pernod is just about the same thing), sprinkled on salt, pepper, and fresh dill, and closed up the foil to make a little packet. Then I baked it at 350°F for -- yikes, I have no idea -- until it smelled good, then I checked to make sure it was done.

The pastis gives a wonderful anise undertone to the fish.

Now, how do you say "chou romanesco" in English?

Cola Chicken shared by n4ku

2005-07-15T21:36:00.000-04:00

4 skinless boneless chicken breasts
1 cup catsup
12 oz can diet cola

Put chicken in non-stick skillet. Pour catsup and diet cola over the top. Bring to boil.
Cover, reduce heat and cook for 45 minutes. Uncover, turn up the heat and continue to cook until the sauce becomes thick and adheres to the chicken. It turns into the most incredible BBQ sauce.

The Quick Chicken Recipe shared by Zukiwi

2005-07-15T21:35:00.000-04:00

3/4 cup of ketchup
1 cup of cola (yup pepsi or coke will do)
1 big onion
Salt + Pepper
1 medium size chicken

Mix everything together, put in the oven, cook required time for chicken size.

Mexican Chicken Chowder shared by n4ku

2005-07-15T21:34:00.000-04:00

4 Skinless, boneless chicken breasts (I put in crock pot frozen)
2 Cans 99% fat free Chicken Broth
2 Cans Black Beans (Rinsed)
2 Cans Rotel Brand Tomatoes
1 Can Corn (Drained)
½ pkg of Taco Seasoning mix
Dash of Chili Powder (depending on your preference)
Dehydrated onions to taste.

Just dump it all in a crock pot (I put chicken at bottom) and cook on
low all day. When ready, take out chicken breasts and pull apart with a fork and stir back in to mixture.

Rotel Tomatoes are diced tomatoes with green chiles. Use whatever similar product you can find if Rotel is not available in your area.

You can make this anytime, and freeze it in one cup servings for use at a later time. Just thaw and heat in the microwave oven.

South Beach Diet Recipes shared by MrT

2005-07-15T12:50:00.000-04:00

Phase I:
Light Spinach Frittata with Tomato Salsa

Frittata:
1 tablespoon extra-virgin olive oil
1 small onion, sliced
2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and well drained
2 large eggs
3 egg whites
1/3 cup fat-free evaporated milk
1/2 cup shredded reduced-fat mozzarella cheese

Salsa:
4 plum tomatoes, seeded and chopped
2 scallions, minced
1 clove garlic, minced
2 tablespoons minced fresh cilantro
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

To make the frittata: Preheat the oven to 350 degrees. Heat the oil in a 10-inch nonstick skillet over medium heat. Add the onion and garlic and cook, stirring, for 3 minutes or until tender. Stir in the spinach. Reduce the heat to low. In a large bowl, beat the eggs and egg whites with the milk until light yellow and frothy. Pour the egg mixture over the spinach in the skillet. Cook for 5 to 7 minutes, until the egg mixture is cooked on the bottom and almost set on top. Sprinkle with the cheese. Bake in the oven until the eggs are set and the cheese has melted, 5 to 10 minutes.

To make the salsa: In a large bowl, stir together the tomatoes, scallions, garlic, cilantro, limejuice, salt, and pepper. Serve fresh, at room temperature, over the frittata.

Phase II:
South Beach Salad

Vinaigrette Dressing:
3 tablespoons extra virgin olive oil
3 tablespoons vegetable oil
3 tablespoons wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Salad:
1 (14 ounce) can hearts of palm, drained and sliced
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 (14 ounce) can artichoke hearts, drained and quartered
10 pimiento-stuffed olives, halved
1 head Boston lettuce
2 hard-cooked eggs, quartered
12 cherry tomatoes, halved

To make the vinaigrette dressing: Combine the olive oil, vegetable oil, vinegar, mustard, salt, and pepper in a screw-top jar. Cover tightly and shake vigorously to mix.

To make the salad: Combine the hearts of palm, peppers, artichoke hearts, and olives in a bowl. Add the vinaigrette dressing and mix well. Refrigerate for at least 1 hour.

To serve, place the salad on a bed of lettuce leaves and garnish with the egg and cherry tomatoes.

Phase III:
Individual Lime Cheesecakes

12 vanilla wafers
3/4 cup fat-free cottage cheese
1 (8 ounce) package Neufchatel cheese, softened
6 tablespoons sugar
2 eggs
1 tablespoon grated lime rind
1 tablespoon fresh lime juice
1 teaspoon vanilla extract
1/4 cup low-fat vanilla yogurt
2 kiwifruit, peeled, halved, and sliced

Line 12 muffin pans with paper baking liners. Place 1 vanilla wafer in the bottom of each liner.

Process the cottage cheese in a blender or food processor until smooth. Combine the cottage cheese with the Neufchatel in a medium bowl and beat at medium speed until creamy. Gradually add the sugar and mix well. Add the eggs, lime rind, lime juice, and vanilla. Beat until smooth. Spoon the cheese mixture evenly over the vanilla wafers. Bake at 350 degrees F for 20 minutes or until the cheesecakes are almost set. (Do not over bake.) Let the cheesecakes cool completely on a wire rack. Remove from the pans and chill thoroughly.

Spread the vanilla yogurt evenly over the cheesecakes, and top each one with 3 kiwifruit slices.

Spice-crusted Salmon shared by n4ku

2005-07-15T12:48:00.000-04:00

6 4-ounce salmon fillets
2 tbsp whole cumin seed
1 tbsp whole fennel seed
1 tbsp ground coriander seed
1 tsp kosher salt
½ tsp ground black pepper

Preheat oven to 350°. Combine cumin, fennel, coriander, salt and black pepper. Rub 2 teaspoons of the spice mixture on each salmon fillet. Place the salmon fillets on a foil lined sheet pan and bake for 12 to 15 minutes, until the salmon begins to flake. Makes 6 servings.

Per serving: 170 calories, 6.5 g. fat (but it's the good kind!)

Easy Cinnamon Rolls 2 shared by Zissy

2005-07-15T12:47:00.000-04:00

2 cups Bisquick
1/2 cup water
brown sugar
cinnamon
butter

Add the Bisquik and the water together in a bowl and stir.
When combined you should have a dough like mixture.

Roll it out into a rectangle. Cover the top of the rectangle
with a thin layer of butter. Then add brown sugar all over
where the butter is. On top of the brown sugar, sprinkle
some cinnamon.

Roll the dough up and cut it into circles. Place them on a
buttered baking pan for about 6-7 minutes or until they
look done.

Easy Cinnamon Rolls shared by Zissy

2005-07-15T12:46:00.000-04:00

1 pkg. of 24 frozen dinner rolls 1 cup brown sugar
3/4 cup sugar 1 cup heavy cream
1 cup chopped pecans 1 stick margarine, melted
1 tbs. ground cinnamon

Preparation

Partially thaw rolls. Combine sugar, cinnamon, & brown sugar. Roll each roll in melted margarine & then in sugar mixture. Place coated rolls into a baking pan. Sprinkle pecans & remaining sugar mixture over & between rolls. Drizzle remaining butter on top. Allow rolls to thaw completely & let rise (better to let rise overnight). When ready to use, preheat oven to 350°. Pour cream over & between rolls. Bake 30 minutes or until browned. Scoop any mixture in pan onto rolls & serve while warm.

Chicken filling for stuffed mushrooms shared by AliGator

2005-07-15T12:44:00.001-04:00

2 chicken breast fillets
1 pretty big red bell pepper
1 smallish onion
2 cloves of garlic.
mushroom stems

Chop up the onion, pepper and garlic into small pieces. Sauté in olive oil over medium heat. Meanwhile, remove the stems from the mushrooms, chop them, and add them to the sauté. Cut the chicken breasts up, place in food processor, and grind them into a paste. When the sauté mixture is soft, let it cool some, and add it to the chicken and whizz it all around again in the "robot" (that's what the French call a food processor).

Drizzle a bit of olive oil into the mushroom caps, and stuff them with the chicken. Bake at 375-400°F for --- I have no idea how long. Until they look done!

Braised Lamb Shanks with Lemon shared by n4ku

2005-07-15T12:44:00.000-04:00

3 tablespoons extra virgin olive oil
4 lamb shanks, roughly a pound each
Salt and pepper to taste
3 or 4 thyme sprigs
6 cloves garlic, lightly crushed
1 large onion, cut into chunks
4 stalks celery, roughly chopped
4 medium carrots, peeled and roughly chopped
2 cups dry white wine or water
1½ pounds waxy potatoes, peeled and cut into chunks
1 lemon
Chopped fresh parsley leaves for garnish.

Put oil in a large, deep skillet or casserole that can be covered later, and turn heat to medium-high. Add shanks, sprinkling them with salt and pepper. When pieces are deeply browned on one side, add thyme, garlic, onion, half the celery, half the carrots and more salt and pepper to skillet. Continue to brown, stirring occasionally.

Add wine and let mixture bubble for about a minute; cover and adjust heat so mixture simmers steadily. Cook for about an hour.

Add remaining vegetables to pan; zest the lemon, and add zest as well. Continue to cook until lamb is very tender and vegetables soft, an additional 30-45 minutes. (You can prepare dish up to this point in advance; let sit for a few hours or cover and refrigerate for up to a day before reheating and proceeding.)

When lamb is done, juice lemon, and add juice to sauce. Taste, adjust seasoning, and serve, garnished with parsley.

Makes 4 servings.

Moroccan Turkey Tagine shared by n4ku

2005-07-15T12:43:00.000-04:00

1 tablespoon olive oil
½ medium onion, sliced (about 1 cup)
1 medium tomato, cut into eight wedges
½ teaspoon turmeric
½ teaspoon ground cinnamon
1 teaspoon ground cumin
⅛ teaspoon salt
⅛ teaspoon freshly ground pepper
10 fresh cilantro sprigs plus 2 tablespoons chopped leaves
½ cup dried lentils
¾ pound cooked turkey breast cut into bit-size pieces (about 1½ cups)
4 cups ready-to-eat spinach

Heat oil over high heat in a skillet. Add onion, tomato, turmeric, cinnamon, cumin, salt and pepper. Cook 2 minutes to release the flavor of the dried spices. Add 2 cups water, 10 sprigs cilantro and lentils. Bring water to a simmer, reduce heat to medium, cover and simmer 20 minutes.

Remove cilantro, stir in turkey and spinach and cook 2 minutes, or until the turkey is warm and the spinach wilts. Divide between 2 dinner plates; sprinkle 2 tablespoons chopped cilantro on top. Makes 2 servings.

Make-Believe Champagne shared by Zissy

2005-07-15T12:42:00.000-04:00

1 33.8-ounce bottle carbonated water, chilled
1 33.8-ounce bottle ginger ale, chilled
1 24-ounce bottle unsweetened white grape juice, chilled
Ice cubes or Party Ice Cubes (recipe follows)

Directions:

In a large pitcher combine carbonated water, ginger ale, and grape juice. Pour over ice cubes in chilled champagne glasses or wine glasses. Serve immediately. Makes about 20 (4-ounce) servings.
For Party Ice Cubes: Place small pieces of fruit (berries or tiny citrus wedges), small sprigs of fresh mint, or 1/2-inch strips of orange peel into the compartments of ice cube trays. Add enough water to fill, then freeze.

Hot Scarlet Wine Punch shared by Zissy

2005-07-15T12:41:00.000-04:00

1 32-ounce bottle cranberry juice (4 cups)
1/3 cup packed brown sugar
2 inches stick cinnamon
4 whole cloves
1 750-ml. bottle white zinfandel

Directions:

1. In a large saucepan, combine cranberry juice, brown sugar, cinnamon stick, and cloves. Bring to boiling; reduce heat and simmer, uncovered, for 5 minutes. Remove spices.
2. Add white zinfandel. Heat until just warm. Ladle into mugs or transfer to a warm, heatproof pitcher, and pour into mugs. Makes 14 servings.
Note: If you like, substitute 3-1/4 cups white grape juice for the white zinfandel and omit the brown sugar.

"Tita's Green" (Pork Chili) shared by Zissy

2005-07-15T12:09:00.000-04:00

A Hippy Favorite. My grandmother made this chili while I was growing up. While I could never get it quite as good as hers, here is the basic recipe which I have tweeked a bit for easy preparation (using canned goods). I hope you enjoy it as much as I have for many, many years. John at HippyHeadShops

You Will Need:
Your favorite Pork Chops, Diced Jalapenos, Mild Green Chili Strips (canned ok), Crushed Tomatoes, Diced Onion & Garlic Cloves, Flour, Garlic Salt, Cayenne Pepper, New Mexico Chili Powder, Sage, Cumin, Black Pepper, Salt, Lard.

GET COOKING: *Remove MOST of the pork from the bone & cube - discard thin or splintered bones. Save solid bones with pork remnants attached. *Fry pork & bones, 1/2 diced onion, 4 garlic cloves in oil until well browned. *Discard oil from pan except for a nice oily coating on meat. *Add flour to generously coat meat and sop up excess oil. This will thicken your chili. *In stew pot bring 2 quarts water to boil. Add tomatoes, Jalapenos to taste, 32 oz can mild chili strips (Anaheims are best), and return to boil. *Now add your floured meat, onions & garlic. Stir well, reduce heat to simmer for next hour and a half - stir as needed. *Carefully Add To Taste: Chili Powder, Cayenne (be careful), Garlic Salt, Cumin, Black Pepper, Salt.

BE CAREFUL WITH THE BONES! We used to fight over who got to "gnaw" on the bones as the pork attached is the most flavorful part of the chili! But if you are classy hippy-types, then by all means remove the bones and discard. ;o)

*REMEMBER: Spices will become more potent in flavor as the chili cooks, so less is better! Add a little at a time over the next hour and a half as it simmers until just right! Don't forget tortillas. Practice will make this the best chili ever! For variety add corn, potatoes, & black beans, pinto and kidney beans... Delicious!

Various Hoppin' John Recipes shared by MrT

2005-07-15T12:06:00.000-04:00

Traditional Hoppin' John

2 cups dried black eyed peas
6 cups water
3/4 cup onion -- chopped
1/4 cup celery -- chopped
2 pounds ham hocks
1 cup brown rice -- uncooked
1/4 teaspoon pepper

Soak peas in the 6 cups of water overnight. Transfer soaked peas and soaking liquid to a large pot and add onions, celery, and ham hocks. Cover and cook over medium heat until peas are tender but still whole, about 45 minutes. Add rice and pepper, cover, and simmer for about 1 hour, or until rice is tender. Remove meat from ham hocks and discard bones and fat. Mix meat into peas and rice. Serve hot.

Vegetarian Hoppin John

1 pound dried black-eyed peas
2 quarts plus 3 cups water
1 medium onion, finely chopped
3 cloves garlic, minced
1 7 oz can diced green chiles
2 teaspoons ground cumin
1/4 teaspoon pepper
1/4 teaspoon baking soda
1 dried or canned chipotle chile
1/2 cup short-grain brown rice
3 large tomatoes, peeled & chopped
salt to taste

Rinse and sort through peas. In a deep 3 1/2 to 4 quart pan, bring 2 quarts of the water to a boil over high heat. Add peas. Let water return to a boil; then boil, uncovered, for 2 minutes. Remove pan from heat, cover, and let stand for 1 hour. Drain and rise peas, discarding cooking water.
In a 3 1/2 quart or larger slow cooker, combine onion, garlic, green chiles, cumin, pepper, baking soda, and chipotle chile. Stir in peas; pour in remaining 3 cups water. Cover and cook at low setting until peas are tender and to bite (9 to 10 hours).
Remove and discard chipotle chile; stir in rice and tomatoes. Increase cooker setting to high; cover and cook until rice is tender to bite (45 to 55 more minutes). Season to taste with salt. Serve in wide shallow bowls.

Hip Hoppin’ John

1 pound dried black-eyed peas
2 ham hocks, smoked
2 medium onions
3 cloves garlic, large
2 bay leaves
1 cup converted long-grain white rice
1 (10oz) can diced tomatoes with chiles, juices reserved
1 large red bell pepper, finely diced
3 ribs celery, diced
1 jalapeno or serrano pepper, minced
2 teaspoons Creole seasoning
3/4 teaspoon dried thyme leaves
3/4 teaspoon ground cumin
3/4 teaspoon salt
3 scallions, sliced
hot red pepper sauce

In a large pot, combine the black-eyed peas, ham hocks, and 6 cups water. Cut 1 onion in half and add it to the pot along with the garlic and bay leaves. Bring to a boil, reduce the heat to medium-low, and simmer gently until the beans are tender but not mushy, 2 to 2 1/2 hours. Remove the hocks, cut off the meat in large shreds, and set the meat aside. Drain the peas and set aside. Remove and discard the bay leaves, onion and garlic.
Add 2 1/2 cups of water to the pot and bring to a boil. Add the rice, cover, and simmer until the rice is almost tender, 12 minutes. Mince the remaining onion. Add to the rice along with the peas, tomatoes, and their juices, bell pepper, celery, jalapeno pepper, Creole seasoning, thyme, cumin, and salt. Cook until the rice is tender, 5 to 7 minutes. Stir in the sliced scallions and meat from the ham hocks. Pass the hot sauce.

Hoppin' John Jumbalaya

2 Tbsp Vegetable Oil
2 Large Onions -- chopped
1 Green Pepper -- chopped
1/2 Cup Chopped Fresh Parsley
3 Garlic Cloves -- chopped
2 Lbs. Smoked Hot Sausage -- sauteed and sliced
1 Lb Salt Pork, Boiled 15 Minutes -- cut into small piece
1 Lb Black-Eyed Peas, Boiled Until About Half-Cooked
6 Cups Chicken Broth
3 Cups Rice
Salt And Freshly Ground Pepper
1 Bunch Green Onions -- chopped

Heat oil in Dutch oven or other large pot over medium heat. Add onion, green pepper, parsley and garlic, and saute about 10 minutes. Add sausage, salt pork, peas and chicken broth and bring to boil. Add rice and return to boil. Cover tightly and simmer about 45 minutes; DO NOT LIFT LID. Season with salt and pepper to taste and add green onion, mixing well. Let stand about 5-10 minutes before serving.

Hot Baked Chicken Salad shared by n4ku

2005-07-15T12:05:00.000-04:00

4 cups cooked chicken
2 cups thinly sliced celery
1/4 cup diced onion
2 cups mayonnaise
1 cup slivered almonds
2 cups (8 oz) shredded cheddar cheese
1 cup finely chrushed potato chips

Combine chicken, celery, onion, mayonnaise and almonds, stirring well.

Spread the mixture into a 9x13x2-inch baking dish and top with the cheese and crushed potato chips.

Bake at 450 for 10 to 15 minutes or until thoroughly heated.

Serves 6 to 8.

Tell your relatives that it's a secret recipe and they'll think you're a brilliant cook.

Please don't try to make a low-fat version (i.e., fake mayo, fake cheese, and Wow! potato chips). It doesn't work.

CLASSIC EGG NOG shared by MrT

2005-07-15T12:03:00.000-04:00

6 eggs
1/4c sugar
1/4t salt
1qt. milk
1t vanilla

Beat eggs, sugar and salt together. Stir in 2 cups milk and transfer to stove. Over low heat, warm mixture, stirring constantly. When mixture has thickened (or reaches 160-degrees), remove from heat. Stir in remaining milk and the vanilla. Cover and refrigerate until well chilled.

SPIKED NOG

1qt. egg nog mixture
1/2pt. whipping cream
1c white rum

Whip egg nog and whipping cream until thick and blended. Add rum. Serve cold.

NOG-N-BOURBON

1qt. heavy cream, whipped
1c sugar
2c bourbon
6 eggs
Separate eggs. Beat egg yolks. Slowly add sugar to egg yolks. Stir in bourbon. On low, beat mixture. Set aside. Begin to beat egg whites. Continue beating until whites are stiff. Fold whites into egg yolk mixture. Fold whipped cream into mixture. Refrigerate overnight. Stir before serving.

Palachinke shared by Drunkenlilacwine

2005-07-15T12:01:00.000-04:00

(crepes in Yugoslavian for sweet fillings only)

3 eggs, at room temperature
2 1/2 cups milk (any type of milk)
1 tsp of baking soda
1 1/4 cup flour
1 tsp sugar
2 tbsp of veg oil

Mix everything except flour. then slowly pour liquid into flour to prevent any lumps and use a whisk or a high speed blender.

Heat pan up to medium and test using water (water should be dancing)
add the oil (2 tsp per crepe) and cook till crepes start to bubble. Flip (carefully) and cook till it starts to brown slightly.

We don't use the wax paper to separate but we fill them right away

Here are some fillings:
Jam (strawberry is awesome but any is preferrable), Ground nuts (walnuts, almonds any kind) with sugar, Chocolate (nutella), Bananas with chocolate. Sour cream with Jam!!!!!

Best served right away and make enough for leftovers they taste better the second day!

Basic Crepes shared by AliGator

2005-07-15T12:00:00.000-04:00

2 eggs, at room temperature
¾ cup milk
2/3 cup beer
1 cup flour
¼ teaspoon salt
2 tbsp. peanut oil

Place the eggs, milk, and beer in a blender or food processor, and then the flour and salt. Blend for 30 seconds and then scrape down the sides of the container. Blend for one minute more, or until the mixture is smooth. Cover and refrigerate for at least two hours. (Ali’s note. I chilled the batter for about an hour).

Fry the crepes in a medium-hot 10-inch pan lubricated with the peanut oil. Pour in 2 ounces of batter for each crepe. Tip and turn the pan until the batter covers the bottom. Cook until the top is dry and the bottom has just begun to brown. Turn with a wooden spatula and brown the other side very lightly; you should have only little specks of brown. Stack with a piece of wax paper in between each crepe. Makes about 12.

(Ali’s note: I doubled the recipe, and I didn’t bother stacking with wax paper between each crepe. I did, however, keep them warm. Also, don’t hesitate to re-oil the pan in between crepes. You don’t want the batter to swim in oil, but the pan needs to be slick. Also, remember that crepes are thin, thin, thin!)

Cinnamon Loaves shared by Zissy

2005-07-15T11:59:00.000-04:00

1 (18.25 oz.) package yellow cake mix with pudding
4 large eggs
¾ cup vegetable oil
¾ cup water
1 tsp. vanilla
½ cup sugar
3 tbs. cinnamon

Beat first 5 ingredients together at high speed with mixer for 3 minutes. Pour one half of the batter evenly into two greased and floured 8x3 inch loaf pans. In a small bowl stir together sugar and cinnamon. Sprinkle one half of the sugar mixture into loaf pans. Pour remaining batter evenly into pans. Sprinkle remaining sugar mixture evenly over loaves. Gently swirl cinnamon/sugar mixture into batter. Bake at 350 degrees for 45 minutes or until toothpick inserted into center comes out clean. Cool in pans on wire rack. To make mini loaves: Follow steps as above using five greased and floured ¾ x 3 ¼ x 2 inch pans. Bake at 350 degrees for 35 minutes or until toothpick inserted into center comes out clean.

Banana French Toast shared by Zissy

2005-07-15T11:58:00.000-04:00

1 large ripe banana, mashed
(on the brown side, they’re sweeter)
1 large egg
milk
¼ tsp. cinnamon
1 tsp. vanilla
sliced bread, white or Texas style

Add egg to the mashed banana; pour milk to cover and scramble the whole mixture. When well mixed add vanilla and cinnamon, stir until blended. Dip bread slices into egg mixture and place on a buttered skillet. Cook on both sides until golden brown. For an added touch slice up fresh bananas and top French toast before serving. Serve with butter and syrup or your favorite topping. Enjoy!

Zucchini Curry Soup shared by Zissy

2005-07-15T11:57:00.001-04:00

4 zucchini, cut into thick slices
1 onion, chopped
1 T. curry powder (excellent quality)
3 cups chicken or vegetable stock
¾ cup half and half
Salt and Pepper

Place zucchini, onion, curry powder, and stock in a saucepan. Bring to a boil, cover and simmer for 25 minutes stirring occasionally. Puree mixture in a blender, strain, and add half and half. Season to taste with salt and pepper. Serve with a swirl of whipped crème fraiche, yogurt or sour cream, and a sprinkle of fresh chopped chives. Serves 5 to 6.

WARM PEAR AND WALNUT CAKE WITH LEMON CUSTARD SAUCE shared by MrT

2005-07-15T11:57:00.000-04:00

For sauce
1/4 cup sugar
2 large egg yolks
1 cup half and half
2 tablespoons grated lemon peel
1/2 teaspoon fresh lemon juice
1/4 teaspoon vanilla extract

For topping
3/4 cup sugar
3 tablespoons water
2 large Anjou pears, peeled, cored, cut into thin wedges

For cake
1 1/2 cups all purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup plus 2 tablespoons sugar
1/2 cup (1 stick) plus 1 tablespoon unsalted butter, room temperature
2 large eggs
1 tablespoon grated lemon peel
6 tablespoons milk (do not use low-fat or nonfat)
3 tablespoons brandy
6 tablespoons finely chopped walnuts, toasted

Make sauce:
Whisk sugar and egg yolks in medium bowl to blend. Bring half and half and lemon peel to simmer in heavy medium saucepan. Gradually whisk hot half and half mixture into yolk mixture. Return to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain custard into bowl; discard solids. Whisk lemon juice and vanilla into custard. Chill until cold, about 3 hours. (Can be prepared 2 days ahead. Cover and keep refrigerated.)

Make topping:
Preheat oven to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides. Stir sugar and water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides of pan with wet pastry brush, about 10 minutes. Pour caramel over bottom of prepared pan. Overlap pears atop caramel.

Make cake:
Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat sugar and butter in large bowl until creamy. Add eggs and lemon peel; beat until light and fluffy. Combine milk and brandy in small bowl. Mix dry ingredients into batter alternately with milk mixture in 3 additions each. Stir in nuts.
Pour batter atop pears in pan. Bake cake until golden on top and tester inserted into center comes out clean, about 1 hour. Cool in pan 5 minutes. Run small knife around edges of pan to loosen cake. Place platter over cake and invert onto platter. Let stand 1 minute. Remove pan. Serve cake warm with cold sauce.
Serves 8 to 10.

WINTER FRUIT CHUTNEY shared by MrT

2005-07-15T11:51:00.000-04:00

This cinnamon-and coriander-spiced chutney combines wine, raisins and citrus. Serve with the Barbecue Turkey with Maple-Mustard Glaze, or as an appetizer with goat cheese and crusty bread.

1/2 orange, peel and white pith removed
1 1/2 cups dry white wine
1/3 cup sugar
1 tablespoon fresh lemon juice
1 cinnamon stick
1 bay leaf
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons whole black peppercorns
1/2 cup dried cranberries
1/3 cup coarsely chopped dried pears
1/3 cup coarsely chopped dried figs
1/4 cup raisins
1 1/2 tablespoons minced crystallized ginger
2 small apples (about 8 ounces total), peeled, cored, cut into 1/2-inch pieces

Using small sharp knife, cut between membranes of orange half to release segments. Set segments aside.

Combine white wine and next 6 ingredients in large saucepan. Cover and simmer 15 minutes. Strain mixture; discard solids.

Return liquid to saucepan. Add cranberries, pears, figs, raisins and ginger. Cover and simmer until fruit is tender, about 10 minutes. Add apples. Simmer until apples are just tender, about 15 minutes. Cool to lukewarm. Stir in reserved orange segments. Transfer to bowl. Cover and refrigerate. (Can be prepared 1 week ahead. Keep refrigerated.)
Makes 3 cups.

ROASTED ROOT VEGETABLES WITH APPLE JUICE shared by MrT

2005-07-15T11:49:00.001-04:00

3 cups apple juice
1 cup semisweet white wine (such as Gewürztraminer or Riesling)
3 tablespoons butter
1 1/4 pounds turnips
1 1/4 pounds parsnips
1 1/4 pounds carrots
1 1/4 pounds red-skinned sweet potatoes (yams)
1 1/4 pounds rutabagas

Boil apple juice and wine in heavy large saucepan until reduced to 3/4 cup, about 30 minutes. Whisk in butter.

Preheat oven to 425°F. Peel and cut vegetables into 1/2-inch pieces. Divide between 2 large roasting pans. Pour apple juice mixture over vegetables. Sprinkle with salt and pepper. Toss to coat. Roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.
Serves 8.

GRAPEFRUIT, AVOCADO AND FENNEL SALAD shared by MrT

2005-07-15T11:49:00.000-04:00

1/3 cup fresh orange juice
1/4 cup fresh lemon juice
3 tablespoons olive oil
2 tablespoons honey
1 tablespoon minced shallot
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1 teaspoon minced peeled fresh ginger
1 teaspoon dry mustard
1 teaspoon oriental sesame oil
2 large pink grapefruits, peel and white pith removed
1 pound fennel bulbs, trimmed, cut into paper-thin slices
2 large avocados, halved, pitted, peeled, cut into thin slices
2 cups arugula

Whisk first 10 ingredients in large bowl to blend. Season with salt and pepper. Using sharp knife, cut between membranes of grapefruits to release segments. Spread fennel slices over large platter. Arrange grapefruit segments and avocado slices atop fennel. Drizzle dressing over salad. Arrange arugula atop salad.
Serves 8.

SOURDOUGH, APPLE AND ALMOND DRESSING shared by MrT

2005-07-15T11:48:00.000-04:00

1 1/4 pounds sourdough bread, crust trimmed, bread cut into 1/2-inch cubes (about 12 cups)
1/4 cup (1/2 stick) butter
8 bacon slices, chopped
2 cups chopped onions
1 cup chopped celery
2 large Gala or Fuji apples, peeled, cored, chopped (about 3 cups)
1 1/2 cups almonds, toasted, chopped
1/2 cup chopped fresh parsley
3 tablespoons chopped fresh sage
3 large eggs, beaten to blend
1 3/4 cups (about) chicken stock or canned low-salt chicken broth

Preheat oven to 350°F. Cook bread cubes in large roasting pan until crisp, about 20 minutes. Transfer to very large bowl. Butter 3-quart baking dish. Melt butter in large skillet over medium heat. Add bacon; sauté until golden, about 8 minutes. Add onions and celery; sauté until crisp-tender, about 5 minutes. Add apples; sauté 2 minutes. Add mixture to bread. Add nuts and herbs. Season with salt and pepper. (Can be made 1 day ahead; chill.)

Preheat oven to 425°F. Mix eggs into dressing. Add enough stock to moisten. Spoon into baking dish. Cover; bake 20 minutes. Uncover; bake until top is crisp, about 20 minutes longer.
Serves 8.

BARBECUED TURKEY WITH MAPLE-MUSTARD GLAZE shared by MrT

2005-07-15T11:44:00.000-04:00

First the turkey is soaked overnight in a brine to improve flavor and ensure moist meat. (Be sure to use a pot large enough to hold both the brine and the turkey.) The smokiness of the turkey is offset beautifully by the tangy, sweet glaze.

For turkey
6 quarts water
2 large onions, quartered
1 cup coarse salt
1 cup chopped fresh ginger
3/4 cup (packed) golden brown sugar
4 large bay leaves
4 whole star anise
12 whole black peppercorns, crushed
1 13- to 14-pound turkey, giblets discarded
4 cups hickory smoke chips, soaked in water 30 minutes, drained
Disposable 9x6 1/4x1-inch aluminum broiler pans
2 large oranges, cut into wedges
1/4 cup olive oil
2 tablespoons oriental sesame oil

For glaze
3/4 cup pure maple syrup
1/2 cup dry white wine
1/3 cup Dijon mustard
2 tablespoons (1/4 stick) butter
Serve accompanied by Winter Fruit Chutney

Make turkey:
Combine first 8 ingredients in very large pot. Bring mixture to simmer, stirring until salt and sugar dissolve. Cool brine completely.
Rinse turkey inside and out. Place turkey in brine, pressing to submerge. Chill overnight, turning turkey twice.
If using charcoal barbecue: Mound charcoal briquettes in barbecue and burn until light gray. Using tongs, carefully divide hot briquettes into 2 piles, 1 pile at each side of barbecue. Sprinkle each pile with generous 1/2 cup hickory chips. Place empty broiler pan between piles. Position grill at least 6 inches above briquettes. Position vents on barbecue so that chips smoke and briquettes burn but do not flame.
If using gas or electric barbecue: Preheat barbecue with all burners on high. Turn off center burner and lower outside burners to medium-low heat. Place generous 1/2 cup hickory chips in each of 2 broiler pans. Set pans over 2 lit burners. Place empty broiler pan over unlit burner. Position grill at least 6 inches above burners.
Remove turkey from brine; discard brine. Pat turkey dry with paper towels. Place orange wedges in main cavity. Mix olive oil and sesame oil in small bowl. Brush over turkey. Arrange breast side up on grill, centering above empty broiler pan. Cover; cook until thermometer inserted into thickest part of thigh registers 160°F, adding 1 cup hickory chips (and 6 briquettes if using charcoal barbecue) to barbecue every 30 minutes, about 3 hours.

For glaze:
Bring all ingredients to simmer in heavy medium saucepan.
Brush glaze over turkey; cover and cook until thermometer inserted into thickest part of thigh registers 180°F, covering any dark areas of turkey with foil, about 1 hour longer. Transfer turkey to platter. Tent with foil and let stand 30 minutes.

CRAB AND CORN PUDDING shared by MrT

2005-07-15T00:27:00.000-04:00

2 tablespoons (1/4 stick) butter
1/2 cup minced shallots
1/4 cup minced seeded fresh poblano chili
12 ounces frozen corn kernels (about 3 cups), thawed
1 3/4 cups half and half
6 large eggs
3 tablespoons all purpose flour
1 1/2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground white pepper
1 1/2 cups (packed) fresh crabmeat (about 8 ounces)
4 tablespoons freshly grated Parmesan cheese

Preheat oven to 350°F. Lightly butter eight 3/4-cup custard cups or soufflé dishes. Melt butter in heavy small skillet over medium heat. Add shallots and poblano chili; sauté until chili is tender, about 3 minutes.
Puree corn in processor. Add half and half and next 6 ingredients. Using on/off turns, process until mixture is smooth. Transfer to large bowl. Add crabmeat and chili mixture; stir to blend. (Can be made 8 hours ahead. Cover; chill.)

Divide custard among prepared cups. Sprinkle 1/2 tablespoon cheese over each. Place cups in large roasting pan. Pour enough hot water into pan to come halfway up sides of cups.
Bake until custards are set in center and knife inserted into center comes out clean, about 50 minutes. Serves 8.

Chicken Marsala shared by MrT

2005-07-15T00:25:00.000-04:00

1/4 cup flour
1/4 tsp salt
1/8 tsp black pepper
4 chicken breasts, boned, skinless
1 Tbsp olive oil
1/2 cup Marsala wine
1/2 cup sliced mushrooms
1/2 cup chicken stock
1/2 lemon

Mix together the flour, salt and pepper. Roll the chicken in this until well coated. Heat up the olive oil and brown the chicken on both sides. Now put chicken onto a plate. Pour wine into the oil and warm. Mix in the mushrooms, chicken stock and juice of the lemon. Simmer for 10 minutes. Add in chicken and cook covered another 10 minutes. Serve over egg noodles.

Minestrone Soup shared by MrT

2005-07-15T00:24:00.000-04:00

3 tablespoons olive oil
1 cup minced white onion (about 1 small onion)
1/2 cup chopped zucchini
1/2 cup frozen cut Italian green beans
1/4 cup minced celery (about 1/2 stalk)
4 teaspoons minced garlic (about 4 cloves)
4 cups vegetable stock
2 15-ounces cans red kidney beans, drained
2 15-ounce cans small white beans
or great northern beans, drained
1 14-ounce can diced tomatoes
1/2 cup julienned or shredded carrot
2 tablespoons minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3 cups hot water
4 cups fresh baby spinach
1/2 cup small seashell pasta

Heat two tablespoons olive oil over medium heat in a large saucepan or stockpot. Sauté onion, zucchini, green beans, celery and garlic in the oil for 5 minutes or until onions begin to turn translucent.

Add vegetable stock to pot, plus drained beans, tomatoes, carrot, spices, and hot water. Bring soup to a boil, then reduce heat and simmer for 20 minutes.

Add spinach leaves and pasta and cook for an additional 20 minutes or until desired soupy thickness.

Makes about eight 1 1/2-cup servings.

CUBAN MUSSELS shared by Talalala

2005-07-15T00:22:00.000-04:00

3 pounds of mussels, soaked and washed
Olive oil
1 green pepper, chopped
1 medium onion, chopped
5 cloves garlic, chopped (more if you like garlic)
Chopped chorizo (1/2 pound fresh, or 2 ounces canned)
1 16-oz. can of tomatoes (chopped, crushed, or pureed–whatever you have)
Cuban-style seasonings: 1 bay leaf, 1 teaspoon oregano, 1 teaspoon cumin, black pepper or red pepper flakes to taste.

Coat your pot with olive oil and heat. Add chopped onions and brown slightly, then add the green peppers, then the garlic. Add chopped chorizo to this sofrito mixture, which is the basis for many Cuban dishes. Ester says that canned chorizo is more intense, "so use very little. They come in little slippery links jammed into the can. Use maybe two ounces out of the 6- or 8-ounce can. With fresh chorizo, add as much as a half a pound to the above amount." Now add the tomatoes and the Cuban-style seasonings. Then add the mussels. Serve as an appetizer along with bread, or as a main dish over rice.

Curried Butternut Squash Soup shared by poodha

2005-07-15T00:20:00.000-04:00

4 tablespoons sweet butter
2 cups finely chopped yellow onions
4-5 teaspoons curry powder
2 medium sized butternut squashes (approximately 3 pounds altogether)
2 apples, peeled, cored and chopped
3 cups chicken stock
1 cup apple juice
salt and freshly ground black pepper, to taste
1 shredded unpeeled Granny Smith apple (garnish) (optional)

1. Melt the butter in a pot. Add chopped onions and curry powder and cook, covered, lover low heat until onions are tender, about 25 minutes.

2. Meanwhile, peel the squash (a regular vegetable peeler works best), scrape out the seeds, and chop the flesh.

3. When onions are tender, pour in the stock, and squash and apples, and bring to a boil. Reduce heat and simmer, partially covered, until squash and apple are very tender, about 25 minutes.

4. Pour the soup through a strainer, reserving liquid, and transfer the solids to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with a medium disc. Add 1 cup of the cooking stock and process until smooth.

5. Return pureed soup to the pot and add apple juice and additional cooking liquid, about 2 cups, until the soup is of the desired consistency.

6. Season to taste with salt and pepper, simmer immediately, garnished with shredded apple. Serves 4-6 portions.

Yucatan Black Bean Soup shared by AliGator

2005-07-15T00:17:00.000-04:00

· 1 pound black beans
· 6 cups water
· 4 cups rich chicken stock
· 1/4 cup olive oil
· 2 medium white onions chopped
· 6 cloves garlic, minced
· 3/4 teaspoon cumin powder
· 1 1/2 teaspoon oregano leaves
· 2 teaspoon salt
· 1 1/2 cups cooked rice
In small bowls for garnish, serve:
· chopped green onions, including tops
· lime wedges
· sour cream
· chopped jalapeno peppers and/or chopped Caribbean chilies
Pick over the dry beans. Place beans and water in a soup pot; cover and simmer about 45 minutes. Add chicken stock and simmer till beans are tender, usually about 1 hour. Dip out about 2 cups of bean mixture and run it through a blender or food processor to puree it; then put it back into the pot.
Put the oil in a skillet and saute the onion, garlic, cumin, and oregano until the onions are soft. Add everything to the soup pot except the garnishes. Simmer about 20 minutes more.
Serve with garnishes of choice as toppers.

Turkey Chili shared by Moonbmr72

2005-07-14T21:43:00.000-04:00

This is extremely low-fat and very tasty! Perfect for apres-ski!

1-1/2 lbs. very lean Ground Turkey
1/2 lb. Turkey Sausage (I like the Hot Italian type)

Crumble and combine in large pot and brown over medium-high heat.

Add to the meat:

1 Large can chopped Tomatos w/ juice
1 14oz. can Tomato Sauce
1 14 oz. can Texas Beans (baked beans with a kick)
1 package Chilli Seasoning
1/2 cup Chopped Jalapenos (1 small can lightly drained)
1 Tbsp. Black Pepper
1 tsp. salt
1 tsp. sugar

Dash each or to taste: Basil, Garlic Powder, Oregano

Heat through. You can simmer this down as long as you would like. It always tastes better if you let it sit a bit.

I like to serve this over lightly crushed Dorritos with low-fat sour cream and bit of grated cheddar. Sometimes over spaghetti noodles too. I'll make chilli-cheese omelettes the next morning with any leftovers. Yum!

The recipe is easily doubled for a crowd!

Easy Appetizer shared by natsthename

2005-07-14T21:41:00.000-04:00

Take a brick of cream cheese (any type of fat content really) and allow it to soften for 15 minutes at room temp. Dump a jar of red pepper jelly or Harry & David Pepper and Onion relish over it. Serve with crackers. Easy and delicious! (it always disappears when I serve it.)

Pasta Fagioli Soup shared by Zissy

2005-07-14T21:40:00.000-04:00

A quick and easy Italian favorite. Garnish with grated Romano cheese.
Serves 8 servings

Ingredients
1 (29 ounce) can diced tomatoes
2 (14 ounce) cans Great Northern beans, undrained
1 (14 ounce) can chopped spinach, drained
2 (14.5 ounce) cans chicken broth
1 (8 ounce) can tomato sauce
3 cups water
1 tablespoon minced garlic
8 slices crisp cooked bacon, crumbled
1 tablespoon dried parsley
1 teaspoon garlic powder
1.5 teaspoons salt
0.5 teaspoon ground black pepper
0.5 teaspoon dried basil
0.5 pound seashell pasta

Directions
1. In a large stock pot, combine diced tomatoes, beans, spinach, chicken broth, tomato sauce, water, garlic, bacon, parsley, garlic powder, salt, pepper and basil. Bring to a boil, and let simmer for 40 minutes, covered.
2. Add pasta and cook uncovered until pasta is tender, approximately 10 minutes. Ladle soup into individual serving bowls, sprinkle cheese on top, and serve.

Cold night Chili shared by MrT

2005-07-14T21:39:00.001-04:00

5 strips bacon
8 oz. mild Italian sausage, cut into bite-size pieces
1 lb. beef stew meat
1 medium onion, diced
2 gloves garlic, minced
1 - 1 1/2 teas. chili powder
2 dried red chiles, chopped
1/2 teas. oregano
2 jalapenos, diced
2 1/2 cups water
12 oz. tomato paste
16 oz. can pinto beans

In a dutch oven fry bacon. Remove, let cool and crumble. Add sausage to bacon drippings and cook till done. Remove from pan. Brown beef and onion in bacon/sausage drippings. Add garlic, chili powder, chiles, oregano, jalapenos. Stir well. Add water and tomato paste, mix well. Bring to boil, turn heat down to simmer. Cover and simmer for 1 - 1 1/2 hours, until meat is tender. Add pinto beans and cook for 15 minutes. Serve with corn bread...and plenty of water!

Delicious Cocoa Bites shared by Zukiwi

2005-07-14T21:39:00.000-04:00

2 cups of brown sugar.
6 table spoon of cocoa
½ cup of butter
½ cup of milk
½ teaspoon of vanilla
4 cups of Quaker oatmeal

Mix the sugar, cocoa and the butter with the milk and the vanilla together in a pan and bring slowly to a boil stirring constantly as soon as it boils, remove from heat and throw in the oatmeal. Stir and blend the oatmeal completely with the mixture, Put in a plate and refrigerate. Serve cold.

Parmesan Buttermilk Chicken Breasts shared by n4ku

2005-07-14T21:38:00.000-04:00

Skinless, boneless chicken breasts (I prefer thin ones) - 4 or more
Buttermilk - enough to cover the breasts in a baking dish
Fresh grated parmesan cheese - perhaps a cup or so. Not the canned stuff.
Paprika

As you can see quantities are not critical.

Pierce the chicken breasts and place in a large zippered food storage bag. Cover with buttermilk. Seal and refrigerate for at least an hour. Leaving them all day is better. You can also just marinate them in the baking dish if you want.

When ready to cook, preheat oven to 375° F. Arrange the chicken breasts in the bottom of the baking dish, pour the buttermilk over them to cover.
Add freshly grated parmesan cheese over the top of the chicken breasts to taste. I like a lot. Then sprinkle liberally with paprika.

Cover and place in the over. Bake for 25-30 minutes. Serve. Enjoy.

Banana Carob Dog Cookies shared by Zissy

2005-07-14T21:37:00.000-04:00

1 1/2 cups ripe bananas, mashed
1/4 cup applesauce
3 cups uncooked oatmeal
1/2 teaspoon vanilla
1/2 cup carob chips

Stir together all ingredients until mixed. Roll into balls the size of small walnut. Drop by teaspoon onto ungreased baking sheet. Press flat with a fork. Pre-heat oven. Bake at 350 degrees for 15 minutes. Cool before serving. Store in refrigerator. Makes approximately 30 cookies.

Lamb Stew shared by AliGator

2005-07-14T21:36:00.000-04:00

2 lbs. boneless lamb, cut into 1-inch chunks
2 good-sized onions, chopped
2 cloves garlic, chopped
1 6 oz. can tomato paste
1 cup dry white wine (I used an inexpensive yet drinkable Chardonnay)
1/2 c. chopped parsely (oops, didn't have any)

He calls for 2 cans of artichoke hearts. I didn't feel like doing that, so...

1 can of chick peas, 10 oz. would do (My can was a bit bigger than that), drained and rinsed
2 meduim zucchini, cut into half-moon slices (3 might be better)
juice of half a lemon (more would be good too)
dill

Brown the meat in butter (I used 1/2 butter, 1/2 olive oil), in batches if necessary. Remove meat from pan, and add the onions and garlic, and cook until soft. (If you're not cooking this in a dutch oven already, put the meat and onion mix in one, or in a big heavy pot). Add the tomato paste and the wine, salt and pepper, (and parsley!) and let simmer over for about an hour and a half. Add water if needed
Add the artichoke hearts (or alternative), lemon juice and dill (1/2 tsp dried, I think. I didn't measure). Let simmer another hour or more, until the vegetables are soft.
Serve over something: Jeff Smith suggests pilaf; I used whole-wheat couscous.

Mac and Cheese shared by Tim55

2005-07-14T21:33:00.000-04:00

3 cups (3/4 #) grated white sharp Chedder
1 cup (1/4 #) grated Parmigiano-Reggiano cheese
1 pound short macaroni
3-3/4 cups whole milk ( i used 1%)
8 tablespoons butter, plus some for the dish
6 tablespoons flour
1/2 teaspoon cayenne pepper ( i skipped this)
small pinch of freshly grated nutmeg ( right out of the little can that's been in the cupboard for ???)
Kosher salt
Freshly ground white pepper ( see cupboard above)
1/2 cup heavy cream
1/2 cup fresh bread crumbs ( well I know this can is a lot newer than the nutmeg) I used more since I like a crispt top

Preheat oven to 350 degrees. In a mixing bowl, combine the two cheeses and reserve. Bring a large pot of salted water to boil over high heat and cook the pasta until
al dente , 10 to 12 min's . Drain and place in mixing bowl
I should warn you know about all the bowls you have to use.
In a small saucepan over med heat bring the milk to a simmer.

In a large saucepan over medium heat melt he butter. When it starts to bubble, whisk in the flour. Cook , stirring, for 5 to 6 min, then remove from heat. Whisk in the hot milk all at once. Add the ceyanne, nutmeg and salt and pepper to taste. Return to high heat and cook, stirring, until it comes to a boil and thickens. 2 to 3 min

Reduce heat to low. Add 2 cups of the mixed cheese to the milk mixture and stir until the cheeses have melted completly. Pour the sauce over the pasta in the bowl and mix lightly.

Lightly butter a 3-1/2 qt deep baking dish and sprinkle 1/2 cup of cheese mixture over the bottom. Cover with one third of the pasta and 1/3 of the remaing cheese. Repeat the layers ending with a layer of cheese. Pour the cream all over and sprinkle the bread crumbs. Place on the middle rack and bake until teh macaroni is bubbling and the crumbs are golden brown. About 30 min.

delicata squash shared by nook

2005-07-14T21:32:00.000-04:00

1 delicata squash. poke 4 holes through the skin into the center of squash.

nuke in microwave for about 8 to 10 minutes, depending on size. if it's bigger than say 6 inches long, adjust time up from 8 minutes.

let sit for 5 minutes. fire up the broiler during 5 minute wait.

squeeze squash for firmness check. if it gives, it's good to go, if still hard, throw it back into the wave and nuke for another minute or two.

cut in half lengthwise. scoop out the seeds and membrane. plop a little butter on both halves, and drizzle a little honey over top ( my favorite is pumpkin blossom honey from pop's farm bees).

grate a little fresh nutmeg on both halves, and sprinkle on a little cinnimon (? never could spell that without a dictionary!) and if you are really adventurous, a little ground mace (that's what they use in pumpkin pies)
place on cookie sheet, and broil for about 3 minutes, just long enough to carmelize the butter and honey.

16 minutes, start to finish, as opposed to the hour or more conventionally, not to mention the fact that you risk loosing fingers trying to cut an uncooked delicata.
squash with dinner, in the time it takes to fry up the chops!

Sicilian Fig Cookies (Cucidati) shared by MrT

2005-07-14T21:31:00.000-04:00

Makes 4 Dozen

Dough
4 cups unbleached all-purpose flour
1½ tablespoons baking powder
¼ teaspoon salt
½ cup sugar
1 cup vegetable shortening
1 large egg
1 tablespoon vanilla
½ cup milk

Filling
2 cups dried figs
2 cups dried dates, pitted
1½ cups raisins
½ cup honey
1 teaspoon cinnamon
½ cup orange marmalade
1¼ cups walnuts or almonds, coarsely chopped
1 large egg white beaten with 1 tablespoon water for egg wash
Colored sprinkles

Sift the flour, baking powder, and salt together into a large bowl. Add the sugar and stir well. Cut in the shortening with a fork and work the mixture until it looks like corn meal. In a bowl, beat the egg, vanilla, and milk together. Add to the flour mixture and work the mixture with your hands into a rough dough.

Turn the dough out onto a floured work surface and knead for 5 minutes, or until smooth. The dough will be soft. Cut the dough into 4 pieces, wrap each piece in plastic wrap, and chill for 45 minutes.

To make the filling, grind the figs, dates, and raisins in a meat grinder or in a food processor until coarse; or coarsely chop. Place the mixture in a bowl, add all the remaining filling ingredients, and mix well. The mixture will be thick. Set aside.

Preheat the oven to 375ºF. Lightly grease 2 cookie sheets.

Work with 1 piece of dough at a time, keeping the remaining dough covered. On a floured surface, roll out each piece of dough to a 12-inch square. Cut the dough into 4-X-3-inch rectangles, and spoon 2 tablespoons of the filling mixture down the center of each rectangle. Carefully fold over the long edges of each rectangle to meet in the center, then pinch the seam to close it securely, and turn the cookie seam side down. Pinch the ends closed and fold the ends under. Shape the cookies into crescents and place seam side down on the cookie sheets. Make 2 or 3 diagonal slits in the top of each crescent with knife. Brush with the egg wash and sprinkle with colored sprinkles.

Bake for 25 minutes, or until golden brown. Transfer to wire racks to cool.
Can be frozen.