Jump to content

Search the Community

Showing results for tags 'Recipe'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


  • Society Announcements
    • Announcements
    • Member News
    • Welcome Our New Members!
  • Society Support and Documentation Center
    • Member Agreement
    • Society Policies, Guidelines & Documents
  • The Kitchen
    • Beverages & Libations
    • Cookbooks & References
    • Cooking
    • Kitchen Consumer
    • Culinary Classifieds
    • Pastry & Baking
    • Ready to Eat
    • RecipeGullet
  • Culinary Culture
    • Food Media & Arts
    • Food Traditions & Culture
    • Restaurant Life
  • Regional Cuisine
    • United States
    • Canada
    • Europe
    • India, China, Japan, & Asia/Pacific
    • Middle East & Africa
    • Latin America
  • The Fridge
    • Q&A Fridge
    • Society Features
    • eG Spotlight Fridge

Product Groups

  • Donation Levels
  • Feature Add-Ons

Find results in...

Find results that contain...

Date Created

  • Start


Last Updated

  • Start


Filter by number of...


  • Start



LinkedIn Profile


  1. Pasta and Cheese with Crumb topping For the Base 1 lb bowtie or other pasta 4 T butter 1/4 c flour 3 c milk, simmered 1/2 lb sharp cheddar 1/2 lb montery jack cheese hot pepper sauce For the Topping 2 T butter 3/4 c bread crumbs 3 T finely grated parmesan Grease a 2 1/2 qt casserole and set aside. Boil the pasta in salted water for 5 or 6 minutes. Undercook the pasta. Set the milk to simmering. In a separate pot, melt the butter and whisk in the flour, letting the mixture bubble. Slowly add in the heated milk, bring to a boil and whisk until it thickens. Add a little hot pepper sauce to taste if you like. Remove from heat and add the cheeses and stir until melted. Add the pasta back to the pot and stir until combined. Add salt and pepper now if desired to taste. Pour the mixture into the prepared casserole dish. Melt two T of butter and combine with bread crumbs and parmesan. Sprinke over top of pasta mixture. Bake in a 350 oven uncovered, for about 45 minutes, until top is brown and bubbly. Keywords: Main Dish, Pasta, Easy ( RG1423 )
  2. Wet-Roasted Goose or Duck Serves 4 as Main Dish. The following "wet" method melts out all the fat, so you don't have to prick the skin. It works wonderfully on even a very fat goose, let alone a duck. Put the fat you removed at the beginning with the poured-off liquid and boil it down for other uses, including frying up the liver as a reward for the cook. 1 6-7 pound goose or large duck, giblets, neck and cavity fat removed 1 large peeled onion 1 tablespoon each salt and pepper 1 tablespoon caraway seeds 1. Preheat oven to 350. 2. Cut off the last two wing joints and spread them, the neck, heart and gizzard on the bottom of a roasting pan only slightly larger than the bird. Add 1 quart of water. 3. Rub the bird inside and outside with salt, pepper and caraway seeds, stuff the onion in the cavity and put the bird, untrussed and breast up, on the bed of giblets. 4. Cover and cook until done. Begin checking at 3-1/2 hours (2 hours for duck). It's done when you can pull the legs in opposite directions and they don't spring back. 5. Pour off the water and fat and return the pan, uncovered, to the oven for 10 minutes to dry and crisp the skin. Keywords: Easy, Duck, Main Dish ( RG1421 )
  3. Green Tomato Chutney Adapted from Bulletin 21 "Home Preservation of Fruit and Vegetables", Her Majesty's Stationary Office, first published 1929 You can adapt this for any garden surplus: apples, marrow, plums etc. Liquidised and sieved you can use it as the basis for a brown (steak) sauce. The long slow cooking and maturing gives a mellow dark brown chutney. The basic ingredients should be cut up and cooked so that the result is not completely smooth, but nothing is directly recognisable. Raisins, small cubes of crytallised ginger etc may be added to give character. 8 lb Green tomatoes 2 lb Apples 1 lb Raisins 2-1/2 lb Onions 2 chillis (more if you like it hotter) 1 oz Ginger 1 oz Salt 2 lb Brown sugar 2 pt Vinegar Cut up the tomatoes, peel and chop the onions and apples. Chop the raisins if they are large. Chop up the giner and the chillis, and tie them in a piece of muslin Place everything in a large pan, bring to the boil and simmer slowly until the desired consistency - about 8 hours. Remove the bag of spices and bottle in preserving jars (canning jars) while hot. Leave for a month or more in a dark cupboard. Keywords: Condiment ( RG1416 )
  4. Holishkes a.k.a. Stuffed Cabbage Serves 4 as Main Dish. By request, here is my mother's recipe for stuffed cabbage. The ingredient list pretty closely follows an old cookbook she also bequeathed to me, entitled--nu, vhat else?--Jewish Cookery, by one Leah W. Leonard, originally ©1949 and apparently long out of print (my mom's edition is dated 1951). But the method given here is based on my memory of how she did it, rather than the different (and rather terse) method given in the book. 1 lb ground beef 1/4 c uncooked white rice (not converted or parboiled) 1 egg 1 onion, grated 1 carrot, grated 1/4 tsp salt pepper to taste 10 cabbage leaves 1/4 c lemon juice or vinegar, OR 1/8 tsp. citric acid ("sour salt") 1/2 c brown sugar 1 c tomato sauce, canned (or home-made, if you prefer) water to cover Combine the ground beef, rice, egg, onion, carrot, salt, and pepper. Blanch the cabbage leaves briefly, so they're just soft enough that you'll be able to bend them without breaking them; drain and dry them. Stuff the leaves with the ground beef mixture by placing a spoonful of stuffing inside each leaf, folding the sides in, and then rolling it up snugly--as if you were rolling an eggroll or burrito or such. Place the rolls in a deep skillet or pot with a tight-fitting lid, one just big enough to hold all the rolls in a single layer (when they're packed in like that, they won't come undone while cooking). Combine your souring agent of choice, the brown sugar, and the tomato sauce and pour over the cabbage rolls. Add just enough water so that the rolls are covered. Simmer tightly covered over moderate heat until done--at least an hour, possibly/probably more like 90 minutes. Notes: --The original recipe said to finish the dish in the oven, uncovered so that the rolls brown, but my mother always cooked them entirely on the stovetop. --You should feel free to get more adventurous with the seasonings than my mom did; myself, I'd probably at the very least add a bunch of minced garlic to the stuffing, but then I'm a garlic fiend. Keywords: Main Dish, Vegetables, Jewish, Rice, Beef, Dinner ( RG1413 )
  5. Bill's Stuffed Shrimp Serves 0 as Main Dish. I could not find a stuffed fried shrimp so I created one. Consistancy of the stuffing is the key--I tied some together with lemongrass but it was not needed. Ingredient List 1 stick unsalted butter 1 med onion chopped 1 c each, celery & bell pepper chopped 1/2 c scallions chopped 2 garlic cloves minced 1 tsp Old Bay 8 oz good crabmeat 1 bay leaf 1 c chicken stock 1 egg 1 c seasoned breadcrumbs salt,, black, white, & cayenne peppers to taste 2 T chopped parsley 16 large shrimp Tempura batter Sautee the onion, celery,,peppers, garlic, scallions,bay leaf, and Old Bay in the butter in a large pan over med high heat until soft. Reduce heat to med. Add chicken stock and reduce by 1/2. Discard the bay leaf. Stir in the crab until mixed. Whisk in the egg after beating--do this off heat to prevent cooking the egg. Add the breadcrumbs and stir until warmed thru and mixture has thickened. Add salt etc-- stir in parsley. Pre heat oil in deep fryer to 350. Peel and de-vein shrimp leaving tails intact. Split shrimp down back about 2/3 thru. Stuff with crabmeat mixture and coat with batter. Cook in a 350 degree deep fryer about 6 minutes or until brown. Handle gently and the stuffing will stay in. Enjoy this lite tasty twist on stuffed shrimp. Keywords: Crab, Shrimp, Deep Fryer ( RG1409 )
  6. Fricassee Chicken with Vinegared Peppers Serves 4 as Main Dish. Easy, casserole-like dish that's very tasty. The cooking process takes the harshness out of the vinegar. Scaling up the recipe makes it an inexpensive dish for a crowd. Serve with rice pilaf. 1 fryer, cut into 8 pieces and optionally skinned 2 bell peppers (red, green, or one of each), seeded and cut into long strips 1-1/2 c distilled white vinegar 1 medium onion, sliced into 1/8" wedges 2 large white mushrooms, sliced 3 large cloves garlic, sliced paper thin 1 c flour (Wondra-style works best) 1 T minced dried herbs salt, pepper, paprika, powdered garlic cooking oil Read the entire recipe through first. Preferably a few days or up to a week before, pack sliced peppers into a glass jar and cover completely with vinegar, seal, and keep in fridge. Preheat oven to 350°F. Drain peppers, reserving vinegar. I prefer to skin the chicken because the fricassee makes the fried skin gummy. Lay out pieces of chicken and sprinkle on both sides with salt, pepper, paprika, garlic, herbs. Sift flour over, coating well. Bang off the excess flour, leaving the herby flour on counter (should be about 1/3 or 1/2 C). Saute in hot oil until chicken is quite brown on both sides. As the chicken pieces are done, remove to a roasting pan large enough to hold all the pieces in 1 layer. If you haven’t removed the skin first, pour off the excess fat from the skillet, leaving about 1 tablespoon. If you did remove the skin, add about 1 Tbs oil. Saute the mushrooms until lightly browned, and add the sliced onions and continue saute until they become translucent. Add the sliced garlic and cook until soft (not brown). Spread the cooked mushrooms and onions and raw (pickled) peppers over the chicken in the roasting pan. Keep the skillet on the burner. Stir the reserved flour into the skillet, then deglaze with the reserved vinegar, adding it quite slowly until the lumps are gone. Bring to a simmer. Pour over the chicken and vegetables in roasting pan, cover tightly with foil, and bake until quite done, about 30 minutes. Keywords: Main Dish, Easy, Chicken ( RG1406 )
  7. Chocolate Buttercream 1 c plus 2 tbsp sugar 1/2 c water 1/4 tsp cream of tartar 2 extra large eggs 2 extra large egg yolks 14 oz salted butter, room temperature 4 oz bittersweet chocolate, melted and cooled 3 drops Loranne Gourmet Chocolate Flavour Bring water and sugar to boil in small sauce pan. Boil to 240 F. Meanwhile beat eggs, yolks and cream of tartar in mixer with wire whip. By the time the syrup is ready the egg mixture will be fluffy and light in colour. With mixer on highest speed drizzle hot syrup down side of bowl until incorporated. Beat until cool. Add butter a couple of tbsp at a time. Mix in cooled chocolate and flavour. If separates heat outside of the bowl with hair dryer, heat gun or hot water soaked towel just until incorporates. Keywords: Topping/Frosting ( RG1667 )
  8. Whisky Fudge This recipe is from the website http://www.scotlandforvisitors.com/wfudge.php and I've varied the instructions just enough to publish here, added the American weights and measures in the ingredients list and added some storage and freezing hints. Whisky Fudge Ingredients: 1 Kilo white sugar (2.2 lb) 300 grams butter (10.5 oz) 1 tin Nestles sweet condensed milk 1 tea cup of (Scottish, Scotch) whisky (5 oz) 2 pints of freshly made, plain, hot tea Method Melt butter in a large saucepan, then add the tea. Add all sugar stir continuously until all the sugar has melted. Stir in the milk and whisky and stir continuously until the correct consistency is reached (about 10 to 15 min.--soft ball stage on a thermometer). Without a thermometer, to check the consistency have a cup of ice cold water handy and add a teaspoon of the mixture to it from time to time until it sets firm in the water--makes a "soft ball" Pour into a large buttered tray and when just firm enough to keep the shape, cut it into bite sized squares. Layer for storage between waxed paper, tin foil or parchment in an airtight container. The fudge can be frozen to keep for up to three months, wrap well with plastic wrap and put in an airtight container. Keywords: Candy, Intermediate, Chocolate, Snack ( RG1664 )
  9. Lahem B'Ajeen A Lebanese street food. Translates to 'meat in dough'. Pizza dough for 12-6" rounds. 1-1/4 lb ground Lamb* 1-1/2 c finely diced onion 1-1/2 c finely diced tomatoes drained 2 T Tomato paste 1/4 c finely chopped Parsley 1-1/2 tsp salt 2 tsp Lebanese 7 spice mixture(ask for it at any M.E. store). 1/2 tsp Cinnamon 1/2 tsp black pepper Mix everything together. Taste and correct for salt and heat. Drain excess moisture. For 6" rounds of very thin pizza dough (1/8-3/16"), use 2 golf ball sized er.. balls of mixture and spread thinly with the back of a spoon or your hand. Bake @550 for 7-8 minutes on a slightly greased pan on the bottom rack of an electric oven. I can fit three rounds on a 1/2 sheet pan. * Fat in the Lamb is great in this recipe. However, too much fat and the meat will shrink away from the edges of the rounds. So experiment with your mixture. You can't get ground Lamb? Use 1/2 pork and 1/2 lean beef, or just ground Chuck. Best served warm with a sprinkle of cayenne pepper and a squeeze of lemon juice. Keywords: Easy, Lamb, Lebanese, Middle Eastern ( RG1662 )
  10. GG's Sweet Coleslaw and Dressing 1 cabbage, finely shredded or a 16-ounce package of shredded coleslaw mix 1 medium red onion, quartered and thinly sliced 1 red bell pepper, cut in very thin slices Dressing: 1 c sugar 1 tsp salt 1 tsp dry mustard 1 tsp celery seed 1 c vinegar 2/3 c vegetable oil Combine shredded cabbage with sliced onion. Combine dressing ingredients and bring to boil. Pour over cabbage and toss. Cool, then refrigerate. Keywords: Salad, Vegetarian, Kosher, Easy ( RG1661 )
  11. Aunt Hattie Anne's Green Tomato Pie Here is the recipe for green tomato pie/marmalade. This was my great-aunt's recipe, the favorite in our family. She got it from a Shaker society in Kentucky when she visited them for a time in 1925 to exchange herb lore. She made it in big rectangular cake tins because there were so many of us to feed. I have cut it down to a manageable size for a single 9 inch pie. I sometimes add a bit of ginger, either candied or fresh, finely minced and crushed for a bit of a "bite". I have also added Sultanas, or golden raisins when I didn't have quite enough green tomatoes to fill the pie shell. Both variations are very good. You can double the batch and jar it up in 4 pint jars and use it later. It will keep well in the refrigerator for about 3-4 weeks or the freezer for 3-4 months, or longer. 4 cups green tomatoes chopped in bite-sized pieces 2 tablespoons lemon juice 1 tablespoon grated lemon peel 1/2 teaspoon kosher salt 3/4 teaspoon cinnamon, freshly ground 1/2 teaspoon nutmeg, freshly ground 3/4 cup sugar 2 tablespoons cornstarch Top & bottom pie crusts 1-1/2 tablespoons butter diced Directions First prepare dough for a double-crust 9 inch pie. Chill dough while you are preparing the filling, then roll out the dough while the filling is cooling. Cut aluminum foil in 2-inch wide lengths, enough to go around the circumference of a 9 inch pie pan. In a large saucepan combine the chopped tomatoes, lemon juice, lemon peel, salt, cinnamon and nutmeg. Cook over medium heat for 15 minutes, stirring often to keep from burning. Mix the sugar and cornstarch together and gradually add to tomato mix, stirring constantly. Continue cooking until liquid is clear. Immediately remove from heat and stir in the butter. Cool for 15 minutes Now roll out the dough, line the pan and prick it all over with a fork, sides too, to keep it from blistering. Preheat oven to 425F. Pour mixture into the 9-inch pie shell. Cover with top crust and seal the edges so juices will not leak out. Cut several slits in top to allow steam to escape. Fold aluminum foil strips in half lengthwise and crimp all around the edges of the pie to keep crust edges from burning. Place pie tin on a sheet pan on oven center rack or higher. Bake for 50 minutes. Serve with vanilla ice cream or topped with whipped cream CHEESE to which you have added a little sour cream. (You may wonder at this last, but wait until you taste the flavor combination.) YIELD: 8 servings (or less! - my neighbor's husband likes this so much he takes about a third of a pie for his serving. So I usually make two.) ( RG1657 )
  12. Jamie's Velvet Thighs Serves 4 as Main Dish. Dedicated to JamieMaw, to thank him for his gift of a jar of the delicious Mission Hill Plum and Pinot Sauce, and named for the velveting technique borrowed from Chinese cuisine. 6 large boneless skinless chicken thighs 4 egg whites 2 T cornstarch 3 T duck fat 1 c Mission Hill Plum and Pinot Sauce 1/2 c heavy cream salt and pepper Using a fork, beat the egg whites lightly with the cornstarch. Drop in chicken thighs and mix well with hands to coat chicken. Let rest for 30 minutes. Heat duck fat in a large skillet until very hot (don't use nonstick!). Drop in chicken pieces, season the side facing up, and let them cook over a medium-low heat. The chicken will stick to the pan, but cook until bottom side is golden brown. Turn chicken, scraping up the stuck golden bits. Cook like this, turning and scraping occasionally, for 15-20 minutes. Pour the plum sauce over the chicken, turning gently to coat chicken evenly. When the coating has absorbed the sauce, pour the cream evenly over all. Cook, turning, until chicken is done through and crispy golden. Adjust seasoning. Made like this, the chicken is just slightly spicy. Increase the amount of plum sauce for a spicier dish. NOTES : Use the very best chicken you can get. Keywords: Main Dish, Easy, Chicken, Hot and Spicy ( RG1640 )
  13. Southwest Chicken Stroganoff Serves 4 as Main Dish. This recipe is actually the result of a mistake. I was intending to make Paprika Chicken to try out my newly arrived smoked paprika. My eyes were tearing from cutting the onions, and I was talking on the phone. While digging around in the newly arrived box of spices from Penzey’s, I grabbed the ancho chile powder instead of the smoked paprika. I didn’t notice the mistake until the chicken was already coated. I forged ahead. The sauce needed “fixing” and this is what I came up with. It is a sort of ridiculous fusion type of dish but ended up being good enough to keep and do again. 2 large yellow onions 8 chicken thighs, about 1 ½ pounds, skin removed Salt 1/4 c ancho chile powder 1 tsp garlic powder 1 tsp Mexican oregano 2 tsp ground cumin 1 c sour cream Slice the onions into rather thin half rounds and distribute in the bottom of a heavy pot with a tight fitting lid. I use a Le Creuset French oven. The pot should be large enough to hold the chicken thighs in a single layer. Salt the chicken and place in a plastic baggie. Add the ancho powder and toss to evenly coat the chicken. The coating should be rather heavy. Depending upon the size of the chicken pieces, you may need to add more ancho powder. Arrange the chicken pieces on top of the onion slices. Put the lid on and put into a 250 degree F oven for about 2 hours or until the chicken is tender and succulent. Remove the chicken and reserve. Depending upon the onions, you may want to put the pot on the cook top and cook down the liquid. Onions vary a lot as to water content. Add the garlic, oregano and cumin. Transfer the onions and liquid to a blender or use a stick blender to puree into a smooth sauce. Add the sour cream and blend in. Break the chicken into large chunks and return to the sauce. Adjust seasoning if needed. Heat it gently on the stove top, do not boil. Serve over egg noodles or rice. I like noodles best. Note: Consider adding other chile powders to the ancho to vary the heat and flavor. Anchos are very mild and don’t really lend much heat to the dish. You can substitute chicken breast for the thighs. Just be careful not to over cook. Skinless chicken is much preferred for this recipe, as for the Paprika Chicken, so that the flavor permeates the meat. I don’t like the texture of braised chicken skin anyway. Like the Paprika Chicken, this can be done in a crock pot. The tale of the mistake is here. Keywords: Easy, Main Dish, Immersion Blender, Chicken, Dinner, Blender ( RG1632 )
  14. Crumb topping for Coffeecakes Serves 12 as Dessert. This recipe makes a large amount of streusal topping and can be used for two cakes depending on how much cake topping is desired. 3 sticks of butter 2-1/4 c white sugar 3 c all purpose flour 1-1/2 tsp cinnamon Mix well in a food processor or in a large bowl with a pastry cutter. Put into the refrigerator overnight, covered, or in the freezer for 1 1/2 hours. This is better when frozen first! Crumble by hand over the baked coffeecake. Keywords: Easy, Topping/Frosting, Kosher, Dessert, Cake ( RG1589 )
  15. Chorizos toluqueños Esperanza When I lived and studied in Mexico, I was fortunate to spend several months in Cuernavaca, Morelos, with Esperanza Cuevas de Baron, a marvelous cook. Pera took me to the market each morning and allowed me the privilege of cooking alongside her as she prepared the comida each day. We did a bit of travelling as well, exploring the wonderful regional variations of Mexican cuisine. This recipe for chorizo, from Toluca, is one of my favorites. A strong exhaust fan is essential, as the toasting chiles fill the air with a glorious but very pungent smoke. This chorizo can be used in bulk, though I prefer to stuff it using natural casings. A note on substitutions: The measurements in this recipe do not have to be precise. If you like more garlic, go for it. American cinnamon can be substituted for the canela. The arbol chiles can be omitted if you don't want the zing. For an interesting variation, substitute dried chipotle for the pimentón. ... Makes about 3 pounds of chorizo. 1 kg pork 350 g lard 100 g ancho chiles 30 g pasilla chiles 2 g arbol chiles 2 g canela (Mexican cinnamon) 1/2 g cloves 2 g cilantro seeds 2 g oregano (preferably Mexican) 1/2 g cumin 6 g pimentón (smoked paprika) 2 cloves of garlic 1 small onion 1/2 c vinegar 2 tsp salt natural casings (optional) Before starting, be sure that the lard and pork (as well as all other ingredients and your utensils) are very cold. Prepare the chiles. Remove seeds and stems, and toast the chiles on a comal or griddle (or in a cast iron pan) until they are dry and brittle but not burned. Set aside to cool. (If you cannot get whole chiles, or if you don't have an adequate exhaust system, you can substitute powdered chiles but the result will be inferior though still tasty.) Once the chiles are cooled, place them in a blender or food processor with the remaining ingredients and mix thoroughly. Cut the pork into cubes (about 3/4"). Toss the spice mixture with the pork, cover and chill for several hours. Add the lard and grind, using the large plate of the grinder, or mince them finely using a knife or food processor. This chorizo can be ground more finely if you prefer. Stuff the casings, being careful not to make them so full that you will not be able to twist them into links. Twist into links approximately 10 cm long (about 4"). You can also use this chorizo in bulk. I find that they taste best if they are kept in the refrigerator for a day before cooking. ¡Buen provecho! Keywords: Pork, Mexican, Easy ( RG1584 )
  16. Creamy Baked Polenta Serves 4 as Side. Hands-on time: 5 minutes Total preparation time: 55 minutes The corn meal mush known as polenta, one of the national dishes of Italy, emerged in its original form as the field ration of the Roman soldier. Although pulmentum was made of millet or spelt (cornmeal was unknown to the ancient Romans), it boasted the same versatility that we love in polenta today -- you can cook it up and serve it immediately while it is still creamy, or let it set up like a cake that can be sliced and sauteed. Cooking polenta on the stove requires a lot of hands-on time -- and not a little care. It is hot and sticky and bubbles up and out in a Vesuvius-like way. Here I cook the polenta in the oven, which drastically decreases the hands on time. This recipe can do double duty as a great weeknight side dish or a vegetarian main dish topped with Porcini Mushroom Sauce (page 263) or some chopped canned tomatoes sauteed with onions and garlic, and a few bottled artichokes added at the end. A green salad would be a nice addition if you turn it into an entree. 1 c yellow cornmeal or regular (not instant) coarse polenta 2 T unsalted butter, thinly sliced 1 tsp Kosher salt 1/2 tsp freshly milled black pepper 2 oz provolone cheese, grated (about 1/2 cup) 2 oz Parmigiano-Reggiano cheese, finely grated (about 2/3 cup; see grating information, page 10) 1. Preheat the oven to 350 degrees F. Combine 4 cups water, the cornmeal, butter, salt, and pepper in a 1 1/2 quart baking dish. Bake, uncovered, on the top shelf of the oven for 40 minutes. 2. Remove the polenta from the oven, give it a stir, and bake for another 10 minutes. Remove it from the oven; stir in the provolone and salt and pepper to taste; let stand 5 minutes before serving. Serve topped with Parmigiano-Reggiano. Excerpted from Sara's Secrets for Weeknight Meals, published by Broadway Books and reprinted with permission. Copyright © 2005 by Sara Moulton. Pages referenced in this recipe are from the book. Keywords: Side, Vegetarian, Easy, Dinner, Italian ( RG1578 )
  17. Meatloaf #400 On another discussion board, which is finance and investment oriented but has threads for cooking and other subjects, I'm famous for this meatloaf recipe It isn't a gourmet recipe by any means, and those adverse to processed foods or watching their salt intake may wish to make appropriate changes, but my advice on mixing and shaping is pertinent to any meatloaf recipe. Since I'd begun cooking every night about 12 years previously, I figured to have made approximately 399 meatloafs (NOT meatloaves) before I developed this version. I'd tried many recipes and combinations of recipes. I made Italian Meatloaf, Mexican Meatloaf, Polish Meatloaf, Stuffed Meatloaf, Mini-Meatloafs, and even a pretty accurate version of my own Mother's Meatloaf. While most were pretty good, lots were great and a few were excellent I was still trying for the consummate item. Finally one night I came pretty damn close! Giving credit to the October 1996 Cooks Illustrated article on meatloaf for the platform for most of my experimental meatloaf ventures, and a nod to FoodTV's Alton Brown for a key tip, (noted in the recipe), along with the old spirit of "use up what's left over and laying around", here's the recipe for Meatloaf #400: 1 egg 1 pack Liptons Onion-Mushroom Soup Mix 1 small carrot (Alton Brown Tip) 1 stalk celery (Alton Brown Tip) 1/4 c Campbells Condensed Golden Mushroom Soup : 1 lb regular ground beef 1/2 lb lean ground pork 1 c fresh bread crumbs salt & pepper to taste Optional Glaze: 1/4 c Campbells Condensed Golden Mushroom Soup 2 T Ketchup dash of Worchester dash of ffavorite hot sauce (if so inclined) In a food proccessor, chop the carrot and celery and blend in the egg, onion soup mix and soup. In a large bowl, add this mixture to the ground beef, ground pork, (I save trimmings from pork chops until I have enough and grind them with my KitchenAid's grinder attachment), bread crumbs, (use the English Muffin Bread if you have it), and salt and pepper to taste, (remembering the soup mix and soup contain salt). Mix Carefully! This is important. I rapidly fold everything together with a little plastic spatula. If you have the time, wrap the mixture in plastic wrap and let it rest in the refrigerator for an hour or so. As with the mixing, Shape Carefully! The final texture of meatloaf contributes almost as much to the finished product as the flavorings. To me, a meatloaf must be free-standing, and have a firm enough structure to slice neatly. However, if you mix it too much, or shape it too tightly, it won't drain while cooking. This could result in it being too greasy. I shape it roughly in the plastic wrap, about twice as long as it is wide or tall, and roll the loaf out of the wrap onto a small shallow pan, then pat it lightly into final form. I score the top with a sharp knife in a cross hatch pattern because my mother always did it. Place it into a preheated 350 oven for an hour. After about 20 minutes you can brush it with the glaze, made by heating the remaining soup, ketchup, Worshester and hot suace in a small sauce pan. I don't know why, but applying the glaze after the loaf has been cooking 20 minutes seems to produce the best crust. After the hour is up, LET IT REST for 15-20 minutes before slicing and serving. It was hard to convince myself of the need for this step, but like with any other roast, meatloaf needs time to re-absorb its juices. I felt Meatloaf #400 was near perfect in taste/texture/crust. Your Perfect Meatloaf criteria may differ from mine, but this is meant to be more of an inspirational story and guideline than a strict recipe. PS: It makes a great sandwich the next day using my toasted English Muffin Bread! Keywords: Main Dish, Easy, Beef, American ( RG1551 )
  18. Lime Meltaways These are one of my favourite cookies from a cookie exchange I went to this month. 3/4 c unsalted butter 1 c icing sugar grated zest of 2 limes 2 T lime juice 1 T vanilla extract 1 c AP flour 2 T cornstarch 1/4 tsp salt Mix all ingredients but using only 1/3 cup icing sugar, divide dough in half. Place on 8x12 inch parchment. Roll log into 1 1/4 inch diameter, put in fridge for an hour. Preheat oven to 350, cut into 1/4 inch rounds. Bake until barely golden, about 13 minutes. Cool 8-10 minutes, then toss in remaining 2/3 cup icing sugar. Keywords: Dessert, Easy, Cookie ( RG1537 )
  19. shinju

    Chuka Tare

    Chuka Tare Serves 4 as Main Dish. This is a terrific sauce for steamed chicken breasts, thinly sliced pork, Chinese cold egg noodles, and especially make ham slices go "wowie"! Use this as a topping for ham slices. It is best to top ham slices no more than 1 hour before serving. 6 T soy sauce 6 T rice vinegar 1 tsp tohbandjan 2 garlic cloves, minced 1-1/2 tsp ginger, minced 1 green onion, minced 2 tsp sesame oil Combine all ingredients at least 2-3 hours before serving. This sauce keeps well for at least 1 week in refrigerator. Keywords: Easy, Sauce, Japanese ( RG1483 )
  20. Lime Cilantro cookies This is a recipe from an old issue of Northern Gardener (published by the Minnesota Horticultural Society) which I've tweaked 1 c powdered sugar 1 c white sugar 1 c shortening 1 beaten egg 1 tsp vanilla 1 tsp salt 1 tsp baking powder 1 tsp cream of tartar 3 c flour zest of 2 limes juice of 1 lime 3-1/2 T minced cilantro leaves (this is one case where you don't want the stems extra white sugar extra cilantro leaves Preheat oven to 350 degrees (F). Cream 1 c. each of the powdered and white sugars and shortening together. Add egg and vanilla. Stir in all remaining ingredients except the extra sugar and cilantro leaves. Roll teaspoon sized dough blobs into balls. Dip balls into sugar, flatten slightly with a glass and top each cookie with a cilantro leaf. Bake for about 15 minutes. These are a crispy cookie and keep very well. Keywords: Dessert, Easy ( RG1480 )
  21. Big Sturdy Cookie Bouquet Type Cookies Someone gave this to me with promises the dough would be easy to work with. It was. These cookies taste pretty good too. 1 c granulated sugar 1 c shortening (butter flavored is good) 3 eggs 2 tsp cream of tartar 2 tsp baking soda 3 c flour 1 tsp vanilla extract Beat sugar and shortening in a large bowl. Beat in eggs. Mix in remaining ingredients. Form dough into a ball. Roll out and cut. Bake cut-outs at 350 degrees for 10-12 minutes. ( RG1476 )
  22. Sugar Cookies Made With Heavy Cream These were given to me by a friend who found them on a bb. This is my re-written version, which I have yet to try. Word on the street is, these are good. 3/4 c butter, softened 1 c sugar 1 egg 1/2 tsp vanilla 1/2 c heavy cream 2-3/4 c flour, all purpose 1/2 tsp baking soda 1/4 tsp salt Beat butter and sugar until fluffy. Beat in egg and vanilla. Stir in cream. Stir together flour, soda and salt. Stir flour mixture into cream mixture. Form into balls and flatten or roll and cut. Bake at 350 8-10 minutes or until done. ( RG1474 )
  23. MiFi

    Veggie Curry

    Veggie Curry Serves 6 as Main Dish. I am by no means a vegetarian, but this is a nice rustic dish for a summer day or a chilly fall or winter. Brown rice rounds out its hearty-ness, cashewnut butter is the secret ingredient. 2 T ghee 2 onions, sliced crosswise 2 cloves garlic 1 T chopped ginger 1 T cumin 2 T cayenne (I like it hot) 1 tsp tumeric clove 3 c butternut squash 1 zuchinni (chopped) garbanzo beans (drained) 2 c chopped tomato coconut milk 2 T cashewnut butter 2 c potatoes, chopped ( I used Russian banana) 4 c culiflower 1. In an appropriate pot, melt ghee over medium heat. 2. Saute onion slowly unit brown. 3. Add garlic and ginger and saute for about 1 minute. 4. Add dry spices and cook for 1 minute. 5. Add squash, zuchinni, beans, tomato, coconut milk, cashewnut butter, potatoes, and culiflower. 6. Add water to cover ingredients. 7. Simmmer for two hours. 8. Serve with brown rice. Keywords: Main Dish, Vegetarian, Easy, Rice, Dinner, Indian ( RG1469 )
  24. Mushroom and Spaghetti Squash Gratin Serves 8 as Side. I was firmly in the anti-spaghetti squash majority until a couple of weeks ago when I was faced with having to come up with a recipe on short notice. I riffed on something in a Deb Madison book and came up with this, which I have to say astonished everyone in the test kitchen (similarly anti-spaghetti). To me, the important question is: does using this ingredient make the dish better than it would have been without it? Somehow, the spaghetti squash does this for the mushrooms. See the spaghetti squash discussion here. 1 3 1/2 - to 4-pound spaghetti squash 1-1/4 lb mixed mushrooms (portabello, cremini, white button) 4 T butter plus another . . . 1-1/2 tsp butter 2-3/4 tsp salt, divided 2 T minced shallots 3 slices prosciutto, cut in thin slivers 2 leeks 1 c creme fraiche 1 c cream 1/2 round loaf (about 4 ounces) day-old sourdough 1/3 c (1 ounce) freshly grated Parmesan 1. Heat the oven to 400 degrees. Cut the squash in half and remove the seeds. Place the squash cut-side down in a roasting pan and add about half an inch of water. Bake until the squash is easily pierced with a knife, about 1 hour. 2. Wipe the mushrooms clean, trim any hard stems and cut them into thick slices. Heat 3 tablespoons of the butter in a large skillet over medium-high heat until the foam has subsided and the butter turns a light hazelnut color. Add the mushrooms, sprinkle with three-fourths teaspoon salt, cover tightly and cook, tossing occasionally, until the mushrooms begin to glisten and give up their moisture, about 3 minutes. 3. Remove the cover, add the shallots, raise the heat to high and continue cooking, stirring constantly until the mushrooms are richly aromatic and soft, but not flaccid, about 3 minutes. Transfer the mushrooms to a bowl and set aside. 4. Reduce the heat to low and, without wiping out the pan, add the prosciutto. Cook on low heat for about 5 minutes. Meanwhile, cut away the dark green leaves of each leek, then cut in quarters lengthwise, leaving the leeks attached at the roots. Rinse thoroughly under cold, running water and slice thinly crosswise. Add the leeks to the prosciutto and cover tightly. Let the prosciutto and leeks sweat slowly, stirring occasionally until the leeks are quite tender, about 10 minutes. 5. Add the mushrooms back to the pan along with any liquid that has accumulated in the bottom of the bowl. Stir to combine with the prosciutto and leeks. Add the creme fraiche and continue to cook slowly, stirring occasionally, while you clean the squash. 6. Remove any scorched spots from the cut side of the squash. Hold one squash half over a large bowl, and with a fork, scrape out the strands, separating them as you work from one end of the squash to the other. When there is little left but the skin, empty the squash strands into the bowl. Repeat with the other half, adding it to the same bowl. Season the squash strands with 2 teaspoons salt and stir well to combine. 7. Add the mushroom mixture to the squash and again stir to combine. Transfer the mixture to a 2-quart gratin dish, mounding it slightly in the center. Add the heavy cream, shaking the pan gently to distribute the cream through the squash. The cream should just be visible around the edge of the squash. Bake until the cream is bubbling and beginning to darken around the outside, about 15 minutes. 8. While the gratin is baking, prepare the bread crumbs. Cut away the crusts of the bread and cut the interior into cubes. Process in a blender to make coarse bread crumbs; you should have about 2 1/2 cups. Add the Parmesan and pulse 3 or 4 times to thoroughly combine with the bread crumbs. 9. Scatter the bread crumbs evenly over the gratin, then dot with the rest of the butter. Return to the oven and bake until the top is golden brown, about 15 minutes. Cool slightly before serving. Keywords: Side, Intermediate, Vegetables, Lunch, Dinner ( RG1464 )
  25. Exotic Fruited Cream Serves 8 as Dessert. Talk about non-traditional…this jewel of a holiday recipe came from a magazine in the 70s, and was attributed to Alice Peterson, of the New York Daily News. The unusual combination of ingredients is just heavenly. Instead of the marrons glaces I use chestnuts packed in syrup, well drained, because they were more accessible to me back when I started making it. Those are available at Zingermans. You may puree the frozen strawberries, if serving frozen strawberries constitutes a faux pas for you, but please don’t substitute fresh strawberries. They just don’t work. Crème fraîche might work instead of sour cream, but no low fat sour cream, or I’ll have to come and get you. 4 c sour cream 1/4 tsp ground cardamom seeds 1 c light brown sugar, packed 1 7 oz. package marrons glaces, coarsely chopped 1 10 oz. pkg. frozen sweetened strawberries, partially thawed 2 T Grand Marnier 1/2 c slivered almonds, toasted The day before: place the sour cream in a sieve lined with several layers of cheesecloth or (easier) dampened paper towels. Place sieve over bowl, cover the cream with plastic wrap or the ends of the cheesecloth, if used, and refrigerate over night. Next day, discard the liquids in the bowl and remove sour cream to another bowl. Add the cardamom, brown sugar, and marrons to the cream, cover, and refrigerate until serving time. Before serving, allow strawberries to partially thaw and stir in Grand Marnier. To serve, place approximately a half cup portion of the cream mixture in each serving dish, preferable a stemmed champagne sauce. (If you dish out all 8 servings at once, before adding the strawberries and almonds you can even out the servings.) Top each with a spoon or two of strawberries and sprinkle over some toasted almonds. Keywords: Dessert, Christmas ( RG1448 )
  • Create New...