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  1. 1.5 kg eggplants, peeled 100g well toasted walnuts 2.5 tsp coriander seeds 1-2 tbsp lemon juice 1/5-1/3 cup water 2 tsp carob molasses, date molasses, or dark brown sugar 3 tbsp chopped cilantro (optional) hot chili to taste freshly ground pepper, generously 1-2 tsp salt pomegranate kernels, for serving Cut the peeled eggplant into thick (2 cm) slices. Generously brush with oil from both sides. In a 220 deg C oven, bake until dark brown on both sides. Toast the coriander seeds until aromatic. Blend together all ingredients (other than the pomegranate) until smooth. Adding water as needed. Taste and adjust salt, lemon, chili. Serve at room temp, with pomegranate kernels on top. Eat with crisp warm bread, or pita chips.
  2. Traditionally served as part of a brunch/lunch spread, along with sweet dill pickles. It can be also served as a dessert, I suggest having it along with some creme anglaise, sweetened ricotta or whipped cream if doing so. - 400g dry spaghetti - 250g sugar - a few tbsp of water - 50g butter - 80g milk (or water) - 5 eggs - 1 tsp salt - 1 to 1.5 tsp cinnamon - 1.5 tsp dry ginger - 2 tsp ground black pepper - a narrow and tall non stick pot, silicon mold or well greased aluminium pan. Choose a tall and narrow one for an impressive tall result. Prep: - Optional but recommended: toast the dry pasta in a low oven until light reddish-brown (careful, it can easily go too far). This will lend the kugel an impressive dark-brown color and better texture. - Cook the pasta al-dente. Drain well. - Meanwhile, make a caramel out of sugar and water. If using a non stick pot for baking, you can make the caramel in it. - Cook the caramel to an amber shade. If it is too dark, the result will not be sweet enough. You can add more sugar if it happen to darken too much. But make sure it's not burnt. - Remove from heat. - Add in the butter and mix. - Mix in the milk. - Mix the pasta into the caramel sauce. - Make sure that the pasta isn't too hot, then mix in the milk, eggs, salt and spices. Mix well. - Transfer to the baking pan/mold, or keep in the pot if its non stick. - Cover well with aluminum foil, as air tight as you can. - Bake for at least 9 hours and up to 16 (I haven't tried longer) at 90-100 deg C (195 F). - You can put a few eggs in the oven as well to make haminados eggs, which are excellent in sandwiches. - Before serving, pour 1/4 cup of boiling water on top of the kugel, then let it absorb for a short while. - Remove from the pan and slice to serve. - It reheats well in an oven or microwave. See also the more familiar apple kugel:
  3. This feeds 4 at my place. Ingredients 400g dry pasta - I prefer to use y "open" pasta e.g. conchiglie, orecchiette, pipe, castellane; but most short or long pasta shape will work. 130-150g walnuts, lightly toasted and roughly chopped For walnut sauce: half of the walnuts apx. 20g Parmesan 1/4 cup (60g) milk 1/4-1/2 tsp salt 1 tsp honey (optional) freshly ground pepper to taste a generous grating of nutmeg For ricotta: 200-250g ricotta cheese A good ricotta should be naturally sweet enough, but if not, you can add some honey a bit of lemon zest (optional) a little grated nutmeg (optional) salt to taste pepper to taste To serve: More grated Parmesan remaining half of walnuts a small drizzle of honey, per serving (optional) Method Toast the pasta in a 150 C (300 F) hot oven, until reddish-brown. If it starts to crack, that's the time to stop. Make sure to toast evenly, otherwise it won't boil evenly either. Mix together the ricotta mixture, set aside. Blend the walnut sauce ingredients together until smooth. Add a bit of milk if needed. Cook the pasta in salted water until it's to your liking. You will find that toasted pasta takes a while longer to cook. Meanwhile, bring the ricotta to a warmish serving temp. A careful short pass through the microwave does the trick. Mix the pasta with the walnut sauce, adding from the cooking water as needed. Taste and adjust. Plate the pasta. Place dollops of ricotta on the plate. Finish with chopped walnuts, Parmesan and honey.
  4. 4 large servings. The fried pasta adds another crisp texture to the toothsome pasta and tender chickpeas. Ingredients: 180g dry small chickpeas, soaked overnight in salted water 3 bay leaves ~ apx 380g dry pasta (tagliatelle is traditional, but short pastas also work) - or - fresh pasta from 350g flour (I opt for egg based pasta) oil for frying ~ 1 large onion, finely diced 1 small carrot (or half of a big one), finely diced 2 large stalks of celery 2 tbsp tomato paste 4 cloves garlic, minced hot chili flakes, to taste 2-3 tsp thyme 2-3 tsp rosemary optional: 1/3 tsp cinnamon optional: 1 tsp dark sugar (I use date molasses) 2-3 tbsp lemon juice Plenty of freshly ground black pepper, for serving Parmesan, for serving Method: If using dry pasta, soak apx 80g of it in cold salted water for an hour. Then drain and dry it well. If using fresh pasta, set aside apx 160g of it, and cut into shorter pieces. Fry the pasta in shallow oil until brown and crisp - or - mix generously with oil and bake at 180dC (medium heat) until brown and crisp. Season slightly with salt and pepper. ~ Cook chickpeas in salted water (or better, stock) with bay leaves, until very tender. Pressure cooker is recommended. Drain and set aside. Cooking liquid can be reserved for cooking the pasta. ~ In a pot or tall pan, cook onion and carrot with some butter or olive oil until the onion browns. Add the celery and cook until it is softened. Add the tomato paste and cook for a couple of minutes. Set the vegetables to one side of the pan Add some butter or olive oil to the cleared pan, and fry the garlic, chili, thyme and rosemary until aromatic. Mix in the cooked and drained chickpeas. Add cinnamon (optional), sugar (optional). It's optional, but recommended, to blend smooth a third of the mixture. ~ Cook the (not fried) pasta in salted water (you can reuse the chickpeas cooking liquid). Mix with the sauce, adding from the cooking water as needed. Add lemon to taste, and salt to taste. ~ Serve, topped with the fried pasta, and a grating of Parmesan and pepper. 2019 2017
  5. Roughly based on my recipe for lemon cake. This makes one not very large cake in a 25x10 cm (10x5 inch) pan. Please tell me if you make it - I really hope that you will like it! For pecan mixture: 35g toasted pecans, finely chopped (you want them large enough to have texture in the cake) 35g dark brown sugar 1 tsp cinnamon 1 tsp cocoa powder Topping: A handful of whole or chopped raw pecans Maple syrup for glazing (apx. 4 tsp) For batter: 140g white flour 1 teaspoon baking powder 2 large eggs 170g light brown sugar (I substitute with a mix of half dark brown sugar and half white sugar) 1/4 teaspoon salt 1 medium apple (not too tart - I used a Gala apple), peeled and cut into small dice (apx. 150g) 200g sour cream 1/4 teaspoon cinnamon 1/2 teaspoon vanilla paste/extract optional: A small amount of maple flavor extract optional: A few drops of almond extract Method: Heat oven to 170 deg C (340 deg F). Grease the cake pan. Mix together the pecans with cinnamon, cocoa and brown sugar. Set aside. Prepare 2 mixing bowl: one of them should be quite large. In the smaller bowl, mix flour and baking powder. In the large bowl, beat the eggs with sugar and salt until the sugar is melted and the mixture is aerated. Mix the sour cream, apple, cinnamon and extracts. Sieve flour and baking soda mixture over the liquids. Fold from the bottom up just until uniform. Do not over mix. Pour half of the batter into the greased pan. Sprinkle the pecan mixture evenly. Pour the rest of the batter on top. Cover with the raw pecans. Bake for apx. 50-60 minutes. A skewer should come out cleanly. The cake should rise and get a tan color. Avoid over baking. Brush the cake with maple syrup. Let cool a little. I find the cake to taste best when it's slightly warm. Serve with tea or coffee. Keep covered or wrapped in nylon. You may heat it briefly, if serving on following days.
  6. (apx) 400g carrots, peeled and julienned or ribboned. 7 eggs 100g mozzarella, finely diced 70g milk A handful of chopped basil 1.5 tsp five spice powder 1/2 tsp sichuan peppercorn (optional) 1/2-1 tsp coriander seed, ground 1/2 tsp fennel or anise seeds, ground (optional) black pepper chili powder to taste 1 tsp brown sugar optional: a small amount of MSG 1 tsp salt (adjust to taste) In a wide pan, stir fry the carrot with a small amount of oil, until charred. Set aside, let cool slightly. Mix everything in a large bowl. Heat oven to 180 C (355 F) - top heat only. Scrape the pan and grease it well. Heat over medium high heat, until the oil/butter is hot. Pour batter into the pan. Fry without stirring for 2 minutes, then place the pan in the oven. Bake for 12-15 minutes, until just set. Cool slightly and serve.
  7. I created this recipe to make cookies for Santa on Christmas Eve a few years ago. Santa loved them. I relied heavily on techniques from Alton Brown and Kenji Lopez. The dark brown sugar makes my foodie friends think I used browned butter. Chilling the dough ensures that they are thick and chewy. My co-workers demand that I take them to work several times a year. Soaking the pecans in bourbon ahead of time isn't a bad thing, either. • 2 large eggs • 1/2 cup white sugar • 1 cup (dark)brown sugar • 2 sticks butter • 1tbsp vanilla extract • 2 1/4 cups all purpose flour • 2 tsp kosher or 1 tsp table salt • 2 tsp baking soda • 1 bag chocolate chips • 1 ½ cups coarsely chopped pecans Combine eggs, white sugar and vanilla extract. Mix well and set aside. Melt butter in microwave and allow to cool to nearly room temp. Add butter and brown sugar to eggs & white sugar and mix well. Blend flour, salt and baking soda well. Gently fold the egg/butter/sugar mix into the dry ingredients along with chocolate chips and pecans. Refrigerate overnight (or at least 4 hours). Bake on parchment paper at 325 - 350 (depending on your oven) for 16-18 min total, rotating half-way through. They should just be beginning to brown a little when removed from the oven. Sprinkle cookies with a little coarse salt just before or just after baking.
  8. shain

    Apple Kugel

    400g wide pasta/noodles, best to use one made with eggs 4 baking apples (600g-700g) (I use Gala, as I find Granny Smith to be a bit too tart here). Peeled and cut into strips 80g-100g raisins, or chopped dried apricots 70g (1/3 cup) sweet wine (or whatever not-tart wine you have on hand) 1-2 tablespoons butter 70g-80g toasted walnuts, roughly chopped 90g dark brown sugar 1.5 tablespoons cinnamon 2/3 teaspoon salt 5 eggs In a large bowl, soak raisins in wine. Add butter (unmelted), walnuts, sugar, cinnamon and salt. Cook the noodles until al-dente. Drain well and mix the hot noodles in the bowl until coated with the butter and sugar. Let chill a little (so that the eggs won't cook), then add the eggs and apples. Mix well. Pour into a spring-form pan, or a casserole pan. Gently flatten making sure to push down any nuts you see, to prevent them from charring. Bake in a 190C hot oven, for 30 minutes or so. Remove from the oven, brush the top with butter (1-2 teaspoons). Optionally sprinkle some sugar on top for added crunch. Bake for 25-30 additional minutes, until the top is well browned and crisp. Serve immediately, or bake to re-crisp just before serving. Reheats well in an oven (or in a MW, but you'll lose the crispness). 2019: 2020:
  9. Home Cookin Chapter: Recipes From Thibeault's Table Boston Cream Pie ================ Source: Woman's Day Old-Fashioned Desserts - 1978 (minor changes) 1/3 cup butter 1 cup sugar 1 egg 1-1/2 cups sifted all-purpose flour 2-1/2 teaspoons baking powder 1/4 teaspoon salt 2/3 cup milk 1/2 teaspoon vanilla . Cream the butter and sugar until light and fluffy. Add the egg and beat until creamy. Sift the flour, baking powder, and salt together. Add alternately with the combined milk and vanilla. Turn the batter into a greased and floured 9-inch round layer cake pan. Bake in a 350° oven for about 30 minutes, or until the cake springs back when lightly touched in the center. Cool on a rack for 5 minutes, then turn out and cool completely; Place the cake on a serving plate and split horizontally into two layers with a serrated knife. Carefully remove the top layer. Fill with the chilled Cream Filling. Replace the top half and pour the warm Chocolate Icing over the top, spreading only to the edges. Chill. (When allowed to stand for several hours, the filling seeps into the cake, making the cake and filling seem almost as one.) Cream Filling 1/2 cup sugar 3 egg yolks 3 tablespoons flour 1 tablespoon butter 1/4 teaspoon salt 1/2 teaspoon vanilla 1 1/2 cups milk Combine the sugar, flour, and salt in a saucepan. Gradually stir in the milk. Cook over low heat, stirring until the mixture comes to a boil. Boil, stirring for 1 minute. Beat the egg yolks slightly. Gradually stir in about half the thickened sauce. Return to the heat and cook. stirring 2 or 3 minutes longer to take away the flour taste. Remove from the heat and blend in the butter. Strain into a bowl. Cool for a few minutes, then blend in the vanilla. Cover and cool, then chill. Chocolate Icing 2 squares of chocolate (I use between 4 to 6 ounces of semi sweet chocolate) 1 cup sifted icing sugar 2 tablespoons butter 1 tablespoons hot water 1 teaspoon vanilla Melt the chocolate and butter the microwave on medium low power. Stir until smooth, and blend in the icing sugar and hot water. Stir until smooth and slightly thickened (do not beat). Stir in the vanilla. Use immediately. Optional - Spider web design. Just mix up a little melted butter, maybe a teaspoon and add powdered sugar to it a long with a drop of hot water and vanilla and make it thin enough to squeeze out of a bag. I just put it into a small zip lock and cut off one of the corners. Just a small cut. And then once the chocolate has been spread, I pipe the white icing in circles. And immediately take a tooth pick and draw a line from the centre to the edge to form the spider web.
  10. For cheese & spinach burekas (4 rolls): - 8 filo sheets - melted butter (2 tbsp or so), mixed with a little water filling: - 200g spinach, chopped (can be subbed with chard, or omitted altogether) - 200g feta - 150g kashkaval - 150g ricotta - 2 eggs (leave some for egg wash) - Salt to taste, if needed - Cook the spinach until wilted (I use a microwave). Squeeze to drain it completely. - Mash the filling ingredients together. - Brush the filo sheets with butter, then stack them in pairs. - Divide filling between the four double-thick sheets, spreading it across one long edge of each. - Roll each around the filling, making sure to fold the edges towards the center in order to lock the filling inside. Avoid rolling too tight. - Using a serrated knife, slice the top of each roll, in order to allow for it to be cut into pieces after it's baked and crisp. - Egg wash, sprinkle sesame or other seeds. - Bake on a baking sheet (over parchment) at 190C, until browned and crisp - 30 minutes or so. - They can be frozen prior to baking. No need to defrost. For eggplant & cheese (4 rolls): - 8 filo sheets - melted butter (2 tbsp or so), mixed with a little water filling: - One medium eggplant - 200g feta - 150g kashkaval - 150g ricotta - 8-10 tbspn toasted seeds (sesame, sunflower, pumpkin, nigella) and or chopped toasted walnuts - 1 egg (leave some for egg wash) - Salt to taste - Peel the eggplant and cut it into 5 or so slices. - Brush with oil and bake/grill, or pan fry, until brown and tender. - Cut into rough cubes. - Mash the rest of the filling ingredients together, and fold the eggplant cubes inside. - Shape and bake the same as the spinach burekas.
  11. Red Velvet Cake It does use a large amount of oil - 2 cups, but it sure ain't "dry." Red Velvet Cake was very popular back in the late 60's & 70's and there were frequently "Red Velvet Cake cookoffs." This recipe won the blue ribbon at several state fairs. 2-1/2 c sifted cake flour 2 c sugar 1 c buttermilk 1 tsp soda 1 tsp vanilla 1 tsp salt 3 eggs 2 T cocoa 1 T white vinegar 1 oz red food color 2 C vegetable oil - regular "buttery flavor" is good but, if you can't find it, use 1 Cup Orville Redenbacher Buttery Flavor Oil for Popcorn (available in the popcorn section at the store) and 1 cup regular vegetable oil to make a total of 2C oil Cream cheese frosting: 1 stick butter 1 tsp vanilla 8-oz pkg cream cheese 1 16-oz bag powdered sugar dash salt 1 c chopped pecans Cake Combine all ingredients; mix well and pour into 1 large or two small buttered and floured cake pans. Bake 300º for about 40 minutes, or until done Frosting Cream well, then frost well-cooled cake. Keywords: Dessert, Cake ( RG466 )
  12. Triple layer carrot cake with citrus cream cheese frosting This is my scrumptious recipe for a wonderful, very moist carrot cake. It is laced with a bit of citrus zest and frosted with a dreamy citrusy cream cheese frosting. This seems to be everyone's favorite cake that I make! CAKE 1 c sugar 1 c brown sugar 1-1/4 c vegetable oil 4 large eggs 1 tsp vanilla 1 T finely grated orange zest 1 T finely grated lemon zest 2 c all purpose flour 2 tsp baking powder 2 tsp baking soda 1 tsp salt 1 tsp ground cinnamon 3/4 tsp ground nutmeg 3 c finely grated peeled carrots (about 1 pound) FROSTING 3 8-ounce packages cream cheese 1 c (2 sticks) unsalted butter, room temperature 3 c powdered sugar 2 tsp grated orange peel 1 or 2 teaspoons grated lemon peel 1 tsp vanilla extract milk or cream for consistency toasted/candied pecans or walnuts (optional) Preheat oven to 325°F. Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with waxed paper. Lightly grease waxed paper. Using electric mixer, beat sugars and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. Add vanilla and zests. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots. Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely. (Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.) Frosting: beat slightly softened cream cheese and softened butter til creamy. Gradually add the 3 cups sugar, zests and vanilla to taste. Add last cup of sugar if sweeter is desired. Add small spoonfuls of cream or milk if necessary. Refrigerate if it needs to stiffen up a bit. **I always add candied chopped pecans to the side of the cake. Simply coat the pecans/walnuts in a little bit of corn syrup and toast in the oven until fragrant. Chop them coarsely and press against side of cake, if desired.** Keywords: Dessert, Easy, Cake ( RG434 )
  13. Jaymes

    Guacamole

    Guacamole Guacamole 1 large avocado, just soft to the touch, not mushy 1 large, ripe, flavorful tomato, water removed, chopped 1 small yellow onion, chopped (or half a large one) 1/2 tsp salt, or to taste 1 T salsa de jalapeno (see below), or to taste juice of half a lime Salsa de Jalapeño 6 whole pickled jalapeños (buy them in cans - Herdez sells them - among other brands - the label should say something like "Jalepeños en Escabeche" or something similar) 1/2 c tomatoes (I usually just use canned for this) 1/4 tsp garlic salt Selecting the avocado: many people much prefer Hass. Obviously that depends entirely on where you live and what varieties are available to you. Just be sure you select a flavorful variety that you like. If they're hard when you buy them, close them up in a paper bag for a day or so. Slice the avocado in half, lengthwise. Hold the half with the pit in one palm and with the other hand, whack a sharp knife into the pit. You should now be able to easily lift and twist out the pit. Give the knife with the pit stuck to it another whack on the side of the sink, and the pit will drop. No muss no fuss. Now slice your avocado halves lengthwise once again. This will give you four long wedges. Starting with the narrow end, you will most likely be able to peel them just as though you were peeling a banana. Place the peeled quarters on a dinner plate and with a fork or potato masher, mash the pulp until it is "smoothly chunky." If you have a molcajete, obviously you're using that and you already know all about this and don't need any more directions from me. For the rest of us, add the remainder of the ingredients onto your mashed avocados and stir to combine well. Taste for seasonings: salt, "heat," lime, and adjust where needed. Many people put cilantro in guacamole, but I don't. For me, cilantro has a very strong flavor and I think it overpowers the avocado. Also, I invariably serve my own homemade cooked, red "table salsa" alongside, and it has lots of cilantro in it. People can (and do) add some of that to the guacamole if they want cilantro flavor. A few more thoughts: Some people add a pinch of sugar; they claim it brings out the flavor of the avocados and smooths the bite of the chiles. If it's going to be awhile before you serve it, here are some tricks to keep the top from going brown. Remember that it is contact with the air that darkens the avocados, so anything you do to reduce that will reduce the darkening. After the whole thing is ready and in the serving bowl, spread a very thin layer of mayo over the top, and then right before serving, stir it in. Or do the same thing with the lime juice. Don't add it until the end, squeeze it over, rotating the bowl until all the dip is covered with the juice. Stir it in just before serving. But what I usually do is to take some Saran/Glad/Whatever Wrap and place it directly on top of the guacamole, pressing and smoothing until there are no air bubbles. This also works with cut avocado halves. (To me, the "pit" thing is just silly. It's never worked for me and it looks dumb and makes me feel as though if people see it there they'll consider me to be the sort of person that'll believe anything and is probably still looking for Madam Cleo to give me romance tips. So I eschew it.) ~~~~~~ Salsa de Jalapeño Remove stems from peppers. Put whole peppers, tomatoes and garlic salt into your food processor or blender and process until ingredients are thoroughly blended, but do not pulvarize seeds. It'll make it bitter. Note: This is not a "salsa" like you're accustomed to - it's more like nothing but ground up pickled jalapenos. It's really hot - much too hot for most folks to use for dips, etc., but it's great for flavoring foods. You won't use anywhere near all of it for the guacamole, so store the rest in a jar, tightly covered, in the fridge. Use it when preparing other foods like roasts, soups, eggs, etc. And please don't try making my guacamole without it. It only takes a minute and it's just not as good and you'll be upset with me. Keywords: Hors d'oeuvre, Mexican, Salad, Snack, Dip ( RG432 )
  14. Best Big, Fat, Chewy Chocolate Chip Cookies! Serves 15 as Dessert. These are my all-time favorite chocolate chip cookies! They're big, fat, and chewy--and finally you can eat just one, they are just that big and satisfying! This recipe is adapted from the Cook's Illustrated version, only with some minor adjustments to my taste. Enjoy! 2 c all-purpose flour 1/2 tsp baking soda 1/2 tsp salt 3/4 c unsalted butter, melted 1 c packed brown sugar 1/2 c white sugar 1 T vanilla extract 1 egg 1 egg yolk 2 c semisweet chocolate chips 1. Combine flour, baking soda, and salt. Set aside. 2. Stir together melted butter, brown sugar, sugar and vanilla. Add egg, then the yolk. Stir in dry ingredients, then fold in chocolate chips until incorporated. Refrigerate dough until firm (at least 30 minutes). 3. Drop 1/4 cup sized "puck-shaped" mounds of dough onto baking sheet. Bake in preheated 375 degree oven for approximately10-12 minutes or ONLY until the edges begin to turn golden. (They'll look underdone, but trust me, they're perfect)! Cool and enjoy! Yields about 12-15 BIG cookies! Keywords: Dessert, American, Easy, Chocolate, Cookie ( RG430 )
  15. King Ranch Chicken My recipe calls for garlic salt which is what I have put here. But, want to point out that the soups and the cheese have a great deal of salt already in them and, as our family is trying to cut back on our salt intake, I use garlic powder instead. So, use your own judgment. IMPORTANT NOTE: Most people chop the chicken. Don't do that. With your hands, tear it into large bite-sized chunks; in other words, so that as many pieces as possible are big enough to get a good taste of chicken, and lots of them are big enough that you have to cut them once with your fork to handle them gracefully. When you just take your knife and chop up the chicken, it all blends into a big gloppy morass with no interesting interplay of textures. Think about it: when you're eating a chicken casserole, don't YOU poke around for the nice big pieces??? So - make your chicken good and tender and flavorful, and then give everyone nice big pieces of it to enjoy. Sometimes, just before serving, I garnish with sliced black olives and fresh chopped green onions, and maybe even a dollop of sour cream. Stewing Chicken 1 fryer - 3-4 lbs 1 bay leaf 1 onion coarsely chopped 2 ribs celery, coarsely chopped 1 clove garlic seasoned salt & pepper to taste Assembly 1 can cream of mushroom soup 1 can cream of chicken soup 8 oz Cheddar cheese (depending on how much you like cheese) grated 12 corn tortillas 1 onion, chopped 1 large green bell pepper, chopped chile powder to taste garlic salt 1 can RoTel Original Tomatoes w/chiles Stew fryer in seasoned water just to cover. Cool and remove meat from chicken, leaving it in large bite-sized chunks, reserving stock. Combine soups and grated cheese. Soak tortillas in reserved chicken stock until soft, but not falling apart. Arrange half of the tortillas in the bottom of a greased 9x12 glass baking dish. Arrange half of chicken over. Sprinkle with half of chopped onion and bell pepper. Dust with chile powder and garlic salt. Spread with half of soup/cheese mixture. Layer second half of tortillas, then remaining chicken, onion, peppers, chile powder, garlic salt, ending with the remaining half of the soup/cheese mixture. Pour a can of Rotel over all. The juices should come about halfway up the side of the casserole. If not, add a little more stock. Bake uncovered at 375º for 30 minutes or til casserole is bubbly and heated throughout. This is better made a day ahead of time, then refrigerated and reheated before serving. That allows the flavors to meld. Keywords: Main Dish, Chicken ( RG429 )
  16. Harvey Wallbanger Cake For a while there, I couldn't go to a single party that someone hadn't brought this. And it was pretty good, as I recall - all citrusy and boozy. 1 box orange cake mix 1 box (3 1/4 oz.) instant vanilla pudding mix 1/2 c vegetable oil 4 eggs 4 oz Galliano Liqueur 1 shot Vodka 1/2 c OJ 1 tsp orange zest Glaze: 1 c confectioners powdered white sugar 1 T Liqueur Galliano 1 T orange juice concentrate 1 tsp orange zest 1 tsp vodka Beat together the cake ingredients. Pour into greased and floured bundt pan and bake at 350 for Preheat the oven at 350 degrees for 45 minutes. Let the cake cool in the pan 10 minutes. Then remove cake from pan and place in center of serving platter. Glaze: Combine all glaze ingredients and blend until smooth. Pour over well-cooled cake. There are other recipes - including for sheet cake, where you poke holes in the warm cake and pour glaze over it while warm, also layer cakes, that kind of thing. Keywords: Dessert, Cake ( RG428 )
  17. Baked Sea Bass with Prosciutto, Apples and a Honey Wine Glaze Serves 4 as Main Dish. This is something i came up with when i went in to work one afternoon. I needed to make a special up really fast and there were some left over apples that needed using. I guess u could call this my take of the classic dish monkfish with proscuttio. One thing i would like you to remember with this recipe is that food is an art and recipies are only guidlines do not be afraid to break their barriers. This recipe plays off the opposing flavors of the proscuttio against the sweetness of the apple.Do not be afraid to substitute ingredients or change methods to make a dish that is truely yours. I am a new chef or should say trying hard to become a chef and would greatly appreciate if u would be critic of this recipe. 4 oz seabass or halibut 4 oz prosciutto sliced paper thin 1 sweet apple,sliced into thin wedges ie.mcintosh, gala, cortland 1/4 c fruity red wine- ie. 1/8 c honey salt and pepper 2 T fine herb mixture optional 3 T oil for cooking ie. canola or olive oil mixture PREP FISH- -butcher fish into 9 oz portions ( I would recomend removing skin and using the non-skin side as your presentation side) -season fish with salt and pepper( in the restaurant i also like to season my fish with a fresh herb mixture of, which gives the fish a little extra flavor and some color. fine herb recipe - parsley 2 tbsp - tarragon 1 tbsp - dill 1 tbsp - chives 1 tbsp - chop all herbs very fine and mix together PREP APPLE -slice the flesh of the apple off the core and slice in to 1/8-1/4 in. wedges ( you want to end up with apple slices that you can stack into a fan shape on top of the fish so keep them thin( -place apples in acidic water-this will keep them from browning untill further use ( acidic water- 1 c. water 1 tbsp lemon juice) PREP PROSCUTTIO -slice four slices of proscuttio paper thin -cut slices in half length wise( in general proscuttio comes about 2-3 inches wide and what Im looking in this recipe is a strip about 6 in. long and 1 in. wide so it will look like a bow around the fish and apples PREP GLAZE -mix honey and wine together untill honey is all incorparated- pinot noir or merlot are good wines to use( the reason I added the glaze to this recipe was that i was afraid the apples and proscuttio would dry out to much in the high heat of the oven, and it seemed to work. I did not cook the glaze down in this recipe, because i started a half an hour before service and was restrained on the time i could put into it. So i will definately be experimenting with cooking the glaze or not COOKING METHOD -heat oven to 400 degrees -heat large saute pan with 3 tbsp of oil till almost smoking -pan sear off presentation side until golden brown -remove from pan and place on baking sheet presentation side up -place apples on top of fish in a fanned pattern -wrap fish and apples with slice of proscuttio - proscuttio should be narrow enogh so that apples show -baste fish and bake for 5-7 minutes ( basting a couple of times in oven) Keywords: Main Dish, Fish, Seafood, Easy ( RG425 )
  18. Burnt Sugar Cake I make this cake about once a month; the kids love it. I still have the original recipe card, written by my great grandmother, so it is an oldie, but goodie. Comfort food. Cake 2/3 c White sugar 1/4 c Boiling water 1/2 c Butter 1-1/2 c White sugar 3 Eggs, separated 2-1/2 c All purpose flour (divided) 1 c Cold water 2 tsp Baking powder 1 tsp Salt 2 tsp Vanilla Frosting 1 c White Sugar 1 c Whipping (heavy) cream Preheat oven to 350. In small skillet, burn 2/3 c. sugar until dark amber; remove from heat. Add boiling water carefully (it will steam and sputter. You may have to add a bit more water. Set aside to cool. Cream butter. Add sugar, beat well. Add egg yolks, vanilla and cold water, again beat well. Add two cups of flour. Add burnt sugar, being careful to NOT scrape out the pan -- just pour and leave some of the burnt sugar in the skillet. In separate bowl, beat egg whites until stiff peaks form. Fold beaten whites into batter with 1/2 cup flour and baking powder . Pour into prepared pan(s) -- three 9" round layers, one 9 x 13, or a bunch of cupcakes, depending on how full you fill them. My kids really like the cupcakes filled to the point that the batter sort of overflows, leaving nice crisp little "collars" around them. My grandmother always said that the tradition was to first eat the collars, making a wish with every bite. Bake until barely done -- cake springs back and a toothpick comes out almost clean. When the cake is cool, make frosting. DO NOT WASH SKILLET WITH BURNT SUGAR WHILE YOU ARE WAITING FOR CAKE TO COOL. For the frosting, in the skillet, add the cream and sugar. Cook until the burnt sugar mixes in with the cream and sugar and pour into a saucepan. Continue cooking, stirring constantly, until the frosting reaches the soft ball stage. Remove from heat, and beat (with a wooden spoon) until just before spreadable -- if you beat it too long, the frosting may become a little to hard to spread, especially if you are doing layers or cupcakes. I usually burn a bit more sugar and double the frosting recipe -- particularly if I am doing layers. One must make sure that there is enough frosting left in the saucepan for licking. Keywords: Dessert, Intermediate, Cake ( RG424 )
  19. Pineapple Nut Cake In my class called "Let's Party," I asked for a volunteer to come forward who thought it was hard to make a cake from scratch. I had her make this one all by herself in front of the class. She admitted it was just as easy and as fast as making a cake mix... and a whole lot better tasting. I share this classic with you. Cake: 2 c all purpose flour 2 c crushed pineapple, drained 2 c sugar 2 tsp baking soda 2 Eggs 1 c walnuts, chopped (optional) Icing: 8 oz package cream cheese, softened 1/2 c butter, softened 1 T vanilla 1-1/2 c confectioner's sugar Preheat oven to 350 degrees. Grease and flour a 13 x 9 x 2 baking pan. Stir all cake ingredients together and pour in the pan. Bake 40 minutes. Cool. Make frosting by mixing cheese and butter together until smooth, add vanilla and enough sugar to make icing spreadable. Variation: Add grated lemon/orange peel to icing. Keywords: Dessert, Cake ( RG423 )
  20. Sweet & Sour Chicken Serves 4 as Main Dish. 6 T olive oil 6 T soy sauce 6 T honey 3 T white vinegar 1 tsp paprika 1/2 tsp pepper 1/2 tsp ground allspice 1 tsp caynne pepper 4 boneless,skinless chicken breasts 2 c angelhair pasta or rice Preheat oven to 375. In a small bowl combine oil, soy sauce, honey, vinegar, paprika, cayenne, all spice and pepper. In a shallow baking dish, place chicken breasts and pierce each breast a few times with a fork on both sides. Pour sauuce over chicken. Bake, uncovered for 40 minutes, basting with sauce every ten minutes or so. Serve over pasta or rice. Serve remaining sauce on the side. Keywords: Chicken, Main Dish ( RG420 )
  21. MADELEINES This is a classic recipe we use at Cordon Bleu Paris. Excellent results. If you're in the States use cake flour, in France it's type 45. Lemon zest is an option. Ingredients 4 eggs 170 g sugar 1 pinch salt 10 g honey 5 g baking powder 180 g flour 200 g butter Preheat oven to 170°C, then reduce heat to160°C and bake. Melt butter – no colour - cool to just warm. In medium bowl, whisk eggs. Add sugar and honey then whisk lightly – do not overwork batter. Add flour, salt, baking powder, ½ melted butter then turn with whisk to just mix. Add ½ butter then turn with whisk to just mix. Cover bowl with plastic, chill, rest overnight. Butter molds with softened butter – to maximum nearly filling depressions. Flour, bang off excess. Place smooth, medium tip in pastry bag, fill bag halfway with batter, barely fill molds evenly. Bake on baking sheet, about 7 minutes, golden around with pale point/tête. Unmold immediately by banging onto papered surface, turn immediately to cooling rack with têtes up ( RG417 )
  22. Sourdough Biscuits C. AP flour 1-1/2 tsp baking powder 1/4 tsp salt 1 T sugar 1/2 tsp baking soda 1 c starter 1/2 c shortening Combine all ingredients, starting with dry ingredients, and knead on a floured board or pastry cloth 10 times. Pat out to 3/4" thick. Cut out biscuits, either round with top of glass, or (easier) just make square biscuits. Place in greased pie pan and bake 425º for 15-18 minutes. Makes 8 large biscuits Keywords: Side ( RG415 )
  23. Hilda's Friend's Almond Shortbread 3/4 c melted butter 1-1/2 c sugar 1-1/2 c flour 2 beaten eggs pinch salt 1 tsp almond extract Mix butter and sugar til creamy; add aggs and mix well; add flour, salt and extract and mix well. Grease your standard cast-iron skillet and line completely with foil. Pour the stiff batter in and spread it to the sides. Sprinkle the top generously with slivered almonds and more sugar. Bake @ 350 30 mins. Cool completely before removing. Notes: this is so easy it's addictive. I use the Kitchenaid and pretty much just dump in the ingredients in the proper order and let the machine do all the work. I recommend taking the pan out after 25 min. and checking that your oven isn't cooking too fast. The top of the cookies will brown only VERY slightly. You might think they aren't done and want to stick them back in for 5-10 minutes--DON'T. Becasue I was making them during a cold spell, I took the skillet out on the porch and let them cool overnight. Once completely cool they set and firm up. Cut them into thin slivers and serve them with coffee or tea or alongside another dessert like chocolate mousse. These are the best cookies I've discovered in a LONG time. They are like a rich, soft chewy biscotti. Hope you like them, too. Keywords: Dessert, Cookie ( RG413 )
  24. Double Fudge Frosted Brownies 1/2 c unsalted butter, cut into Tablespoons 1/2 c lightly packed brown sugar 6 oz semi-sweet chocolate 2 oz unsweetened chocolate 3/4 c granulated sugar 3 large eggs 2 tsp vanilla extract 1/2 c flour 1/4 tsp salt Frosting: 3 T unsalted butter 2 oz unsweetened chocolate 1 oz semisweet chocolate 1-1/2 c confectioners sugar pinch salt 1/4 c heavycream 1 tsp vanilla extract oven to 350. Line 8" square pan and sides completely with foil. Lightly butter bottom and sides. In medium saucepan, combine butter, brown sugar and chocolates until butter and chocolates melt and mixture is smooth, transfer to medium bowl. With wooden spoon, stir in granulated sugar. Stir in eggs, one at a time, until there is no trace of yolk. Mix in vanilla. Add flour and salt and mix vigorously until mixture is shiny and smooth. Scrape into prepared pan and smooth top. Bake brownies for 35-40 minute, or until cake tester comes out slightly moist. Do not overbake. Let cool for 45 minutes. Lift brownies out of pan holding onto foil. Invert onto cooling rack and peel off foil. Let cool completely (brownies will be frosted on smooth side. Make frosting: Place butter and chocolates in medium saucepan. Heat over very low heat, stirring constantly, until butter and chocolates melt and mixture is smooth. Transfer to bowl of electric mixer. On low speed, add half of heavy cream. Blend in remaining confectioners sugar and remaining heavy cream. Beat in vanilla and salt. Beat frosting on medium speed for 30 seconds, or until smooth and shiny. Spread frosting over uncut brownies, and cut into 9 squares. Serve at room temperature. Enjoy! They are soooooooooooooooo good! Keywords: Dessert, Brownies/Bars ( RG410 )
  25. MARY ANN's CRAB DIP 1 package (3oz) cream cheese, softened 1 can (6 1/2oz) white crabmeat, drained 1 can (10 3/4oz) condensed clam chowder soup 3 T chopped green onions, including some green Additional chopped onions 1/2 c dairy sour cream 3 T pale dry sherry 1/16 tsp garlic powder 1/8 tsp paprika Crackers or chips Heat softened cream cheese in a medium sauce pan over medium-low heat. Stir until smooth. Stir in soup, sour cream, paprika and garlic powder, continue heating. Stir in crabmeat, 3 TBSP green onions and sherry. Stirring occassionally, cook until hot (do not boil). Transfer to chafing dish. Garnish with additional green onions. Serve with crackers or chips Keywords: Dip, Appetizer, Crab ( RG292 )
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