recipelink.com Chat Room Recipe Swap
11-17-99 Holiday Recipes

BrendaTX (10:44:34) : BULLY III HOUSE OF PRIME RIB CHOCOLATE RASPBERRY CHEESECAKE

3 (8 oz) pkg. cream cheese, softened to room temp.
1 c. sugar
2 eggs, well beaten
1 c. sour cream
1/4 c. strong coffee
1/4 c. framboise
1 tsp. vanilla
8 oz. semisweet chocolate
2 Tbs. heavy cream
Oreo crust
Raspberry Sauce

Preheat oven to 350. Cream together cream cheese and sugar until light and fluffy. Add eggs and sour cream; beat until smooth and creamy and free of lumps. Mix in coffee, franboise, and vanilla.

Combine chocolate and cream in top of double obiler over hot water (not boiling). Heat and stir til chocolate is melted.
Add melted chocolate to cream cheese mixture and stir well. Pour into Oreo Crust and place in oven. Place a jellyroll pan on rack below to catch any drips. Bake 45 to 55 min.
Serve with Raspberry Sauce.

Oreo Crust:
Combine 2-1/2 c. crush Oreo cookies, including centers with 1/2 c. melted butter. Press mixture tightly into bottom and slightly up sides of a 9 in. springform pan to form crust.

Raspberry Sauce
Puree 3 c. fresh or frozen raspberries in food processor til smooth. Press pureed berries through sieve to remove seeds. Add confectioners sugar to taste.

Dawn.-.NY (05:09:15) : From our local tv station:

Peppermint Pie

22-23 large marshmallows
1/3 cup milk
1 teaspoon peppermint extract
Few drops of red food coloring
1 small container of Cool Whip, thawed (or prepared whipped topping)
Graham cracker crust
Finely crushed peppermint candy

Melt marshmallows with the milk over low to medium heat. Add the extract and food coloring. Cool in the refrigerator until mixture mounds off a wooden spoon. Fold together with whipped topping and pour into the graham cracker crust. Chill thoroughly. Sprinkle crushed peppermint candy over top of pie just before serving. Variation: Grasshopper Pie Substitute regular mint extract for the peppermint extract. Use green food coloring. Pour into a chocolate cookie crust and top with shaved chocolate.

Nan(SC) (03:45:06) : Benne Cookies

1 1/2 cups dark brown sugar.
1 large egg
3/4 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup benne seed (sesame seed)
1 1/2 sticks melted butter
1 teaspoon vanilla

Cream butter and sugar.
Add slightly beaten egg
Add flour, baking powder, salt and benne seed.
Add vanilla
Drop with a teaspoon in pan lined with aluminum foil.
Bake at 300 degrees until brown.
Let cool before removing from pan

Betsy.at.TKL (12:33:15) : GARLIC MAYONNAISE DIP

1 t Garlic
1/4 c Green onion
1/4 c Olive oil
2 c Mayonnaise

Mix the garlic, chopped green onion tops and bottoms, and the oil thoroughly. Add the mayonnaise and blend the mixture well, until the oil is absorbed into the mayonnaise. Cover and chill. Makes about 2 1/2 cups of dip.

SUGGESTED DIPPERS: Asparagus, Red Bell Pepper, Broccoli, Potato Skins, Roast Beef, Turkey

Betsy.at.TKL (12:30:12) : Garlic & Parmesan Popcorn

Serving Size : 6

2 tablespoons Corn oil
2 tablespoons Olive oil
2 Garlic cloves -- split
3/4 cup Popping corn
Salt
1/4 cup Grated Parmesan
1 Garlic clove -- minced
dash Cayenne pepper

In a large heavy pot, heat corn oil and olive oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add split garlic cloves and rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Remove garlic and toss popcorn with Parmesan, minced garlic, cayenne and salt.

Ted.of.Manila,.Phili (12:23:11) : While we're at it (ice cream toppings, that is), I might as well post one of my personal favorites:

MOCCA CARAMEL FUDGE SAUCE

2/3 cup sugar
1/2 cup espresso
1/3 cup heavy cream
4 ounces chopped dark sweet chocolate
1 ounce butter
2 tablespoons dark rum or brandy
2 teaspoons cornstarch dissolved in
2 tablespoons espresso

Combine sugar and espresso in saucepan. Boil without stirring until mixture spins a thread when dropped from spoon. Quickly stir in cream until smooth. Stir in chocolate until melted. Add rum and dissolved cornstarch. Simmer with stirring for 1 minute then remove from heat. Best served warm over heaping scoops of ice cream, then smother with nuts of your choice.

Makes about 1 1/4 cups.

Strong coffee will do instead of espresso for this recipe (though the aroma will not be as sharp).

Betsy.at.TKL (12:19:10) : Flavored Coffee

Mocha Flavored Coffee
1/2 cup instant coffee
1/2 cup sugar*
1 cup powdered milk or creamer
2 Tbsp cocoa

Orange Flavored Coffee
1/2 cup instant coffee
1/3 cup sugar*
1 cup powdered milk or coffee creamer
1/2 tsp dried orange peel

Vienna Coffee
1/2 cup instant coffee
2/3 cup sugar*
2/3 cup powdered milk or coffee creamer
1/2 tsp cinnamon

Choose a flavor and combine the ingredients in a blender.

One recipe will make about 20 cups of coffee

To make coffee: Put two tsps of the mix in a cup of boiling water and stir.

*Substitute the appropriate amounts of artificial sweetener for sugar, if
desired.

Marie/Me (12:19:06) : this is Ham wellington--cute idea

1 5 lb. to 8 lb. Canned Ham
3 tbsp. Champagne mustard or similiar
1 pkg pie crust mix
1 egg beaten

Make pie crust mix and roll pastry out to a 17 inch square...Place ham in center of pastry. Baste top and sides with
mustard before wrapping
crust around ham...seal edges of pastry with cold water. Place ham on a greased baking sheet with the seam side
down...Baste witha beaten egg
and bake at 450° for one hour or until browned...serves 10-12

Betsy.at.TKL (12:15:40) : Flavored Butters

Dill and Garlic Butter
4 T Unsalted butter, melted
2 1/2 T Chopped fresh dill
2 cl Garlic, minced
1 Pinch white pepper

Chile Butter
4 T Unsalted butter melted
1 1/2 t Chile powder
1/2 t Cumin
1 T Ketchup

Herb butter
4 T Unsalted butter melted
4 T Chopped basil
3 cl Garlic, minced
Salt & Pepper

For each seasoned butter spread
Melt butter and the seasoning blending thoroughly.
Keep warm serve with corn on cob or warm breads.

Betsy.at.TKL (12:13:56) : Flank Steak Rolls

4 slices bacon
1 clove garlic -- halved
1/8 tsp marjoram
1/2 c onion -- finely chopped
1 tbsp parsley -- chopped
1/4 tsp pepper
1 1/2 tsp salt
8 oz tomato sauce
1 lb flank steak
1/4 c water

Cut both sides of beef steak into diamond pattern 1/8 inch deep. Rub beef with garlic; sprinkle with 1 tsp. salt and the pepper. Cut beef lengthwise into halves. Cut each half crosswise into halves. Fry bacon until limp. Drain bacon, reserving fat. Place 1 slice bacon on each part beef. Roll up, beginning at long side; secure with wooden picks. Fry beef in bacon fat over medium heat until brown; drain. Mix remaining ingredients; pour over beef. Cover and simmer until beef is tender, 45 to 60 minutes. Remove beef to warm platter, remove wooden picks. Pour sauce over beef.

Betsy.at.TKL (12:12:55) : Flan

2 ea eggs
13 oz evaporated milk
1 dash salt
2/3 c sugar
1 tsp vanilla

Preheat oven to 350f. In small skillet, stir 1/3 c sugar over medium heat until melted and golden brown. Quickly pour sugar into 3 c ring mold, tilting mold to coat bottom and sides. In bowl, beat eggs and stir in milk, 1/4 c sugar, vanilla, and salt. Pour into mold. Set mold into baking pan on oven rack. Fill pan with water to depth of 1 in. Bake uncovered 50-55 min. Or until knife inserted halfway between center and edge come out clean. Chill, then carefully loosen custard from sides and center. Invert on platter.

Betsy.at.TKL (12:11:21) : Please note: these are recipes that I've collected from the Net over the years and most are untried by me unless I note otherwise.

Fajita Chicken Wings

12 Chicken wings
Marinade
1/4 cup Lime juice
2 tablespoons Oil
3 tablespoons Cilantro -- chopped
1 Cl Garlic -- minced
1 teaspoon Cumin
1/2 teaspoon Salt
1/2 teaspoon Oregano
1/4 teaspoon Red pepper flakes -- crushed

Cut each chicken wing in half; place in large resealable plastic bag.
Add all marinade ingredients; seal bag. Turn bag to coat wings.
Refrigerate at least 4 hours or up to 24 hours, turning bag occasionally.
Heat oven to 375 F. Drain chicken wings, reserving marinade.
Place chicken on broiler pan.
Bake at 375 F. for 45 to 60 minutes or until chicken is no longer pink, brushing occasionally with reserved marinade.
Discard any remaining marinade.

Marie/Me (12:09:02) : Hot fudge sauce for ice cream

1/3 cup sugar, 1 tbsp soft butter, 1 ounce unsweetened choc. 1/4 cup cram--boil these ingredient without stirring for 7 minutes ( I microwave)-one tablspoons sherry orlight wine--and 1/4 tsp.vanilla--stir all together and let it set for a few

NOTES : This sauce refrigerates to an even thicker consistency for use as a cold chocolate sauce or as a dip for sliced fruit and can be reheated to serve hot again.
Please note: untried

Betsy.at.TKL (12:03:06) : Fabulous Hot Fudge Sauce

3/4 cup brown sugar
1/2 cup cocoa
1 tablespoon cornstarch
1/2 cup boiling water
3 tablespoons boiling water
1 teaspoon vanilla

Place the first 3 ingredients into a 4 cup pyrex measuring cup ( or tall sided microwave safe container).

Whisk the dry ingredients together until thoroughly mixed and no trace of lumps exists.

Add 1/2 cup + 3 tablespoons boiling water to the dry ingredients and whisk until smooth.

Microwave on HIGH for 4 minutes or until quite thick ,stirring midway. Keep a careful watch on it.It should not overflow but it will boil up quite a lot.

Remove from microwave and stir in vanilla. Serve.

Betsy.at.TKL (11:59:44) : Lucy's Salmon Soup
From the Alaska Seafood Marketing Institute.
Recipe By : Lucy, Juneau, Alaska
Serving Size : 8

4 tablespoons butter
1 cup chopped onion
1/4 cup chopped celery
1 cup diced potatoes
1/4 teaspoon white pepper
1 1/4 teaspoons thyme
1/4 teaspoon dillweed
2 tablespoons flour
1 8 oz can stewed tomatoes
3 cups milk
1 7 3/4 oz can salmon
2 tablespoons parsley
1 cup grated Monterey jack cheese

Melt 2 tablespoons butter, sautÈ celery and onions. Add potatoes and enough water to cover Simmer until potatoes are tender. Melt remaining 2 tablespoons butter; blend in 2 tablespoons flour to make a roux. Add roux and evaporated milk to potatoes. Heat until thickened over medium heat stirring constantly. Add seasonings, salmon and tomatoes. Heat until steamy. Do not boil. Add cheese just before serving.

Marie/Me (11:59:09) Turkey pot Pie from Emeril

6 tablespoons (3/4 stick) unsalted butter
1 cup chopped yellow onions
1/2 cup chopped celery
Salt and freshly ground black pepper to taste
6 tablespoons bleached all-purpose flour
2 cups Chicken Stock or canned chicken broth
1 cup half-and-half
1 cup peeled and diced Idaho potatoes, cooked in boiling salted water
until tender, 4 to 5 minutes
1 cup leftover sweet potatoes
1 cup diced carrots, cooked in boiling salted water until tender, 4 to 5
minutes (OR any leftover vegetables from Thanksgiving)
1 cup sweet young peas, fresh or frozen (defrost if frozen)
2 cups shredded cooked turkey, white and dark meat
2 tablespoons finely chopped fresh parsley leaves
1 recipe Basic Savory Pie crust (see below)

1. Preheat the oven to 400 degrees. Grease a 9x9x2-inch baking pan.

2. Heat the butter in a large saute pan over medium-high heat. Add
the onions and celery, season with salt and pepper, and cook, stirring,
for 2 minutes. Stir in the flour and cook, stirring, for 3 to 4 minutes to
make a blond roux. Stir in the chicken stock and bring the liquid to a
boil. Reduce the heat to medium-low and simmer until the sauce begins
to thicken, 4 to 6 minutes. Stir in the half-and-half and continue to cook
for another 4 minutes. Season with salt and pepper. Stir in the
potatoes, carrots, peas (or any other leftover Thanksgiving vegetables),
turkey, and parsley, season with salt and pepper, and mix well.

3. Line the baking pan with one of the rolled-out pie crusts. Pour the
filling into the prepared pan. Place the second crust on top of the filling.
Carefully tuck the overlapping crusts into the pan, forming a thick edge.
Crimp the edges, cut vents in the top crust, and place on a baking
sheet. Bake until the crust is golden brown and crusty, 25 to 30
minutes. Let cool for 5 minutes before slicing to serve.

Betsy.at.TKL (11:57:52) : Lemon Chive Fettuccine
Serving Size : 6

6 ounces fettucine -- uncooked
1/3 cup sour cream
3 tablespoons chopped fresh chives or parsley
1 tablespoon lemon peel -- grated
2 teaspoons lemon juice
1 teaspoon butter or margarine
1/2 teaspoon salt
1/4 teaspoon white pepper

Boil 3 quarts water. Add fettuccine.
Stir until water boils again (about 30 seconds).
Cook 10-12 minutes and drain.
Mix remaining ingredients and toss with fettuccine.
Serve hot as a side to poultry or as a refreshing entree.

Betsy.at.TKL (11:50:13) : Italian Loaf
Serving Size : 8

1 can Refrigerated prepared pizza crust dough (10 oz)
1 package Frozen spinach -- (10 oz) thawed and drained
4 cups Mozzarella cheese -- grated
1 Egg -- lightly beaten
1 pound Spicy pork sausage -- browned and drained
1 7 oz jar diced pimientos
drained
1/2 cup Tomato sauce
1 package Sliced pepperoni -- 3 oz
1 teaspoon Oregano flakes
12 Large pimiento-stuffed green olives -- cut in half
1/2 teaspoon Basil flakes

Preheat oven to 400F. Unroll dough and cut off one-fourth of dough crosswise; set aside. Line a greased 9 1/4x5 1/4x2 1/2-inch loaf pan with the large piece of dough. Moisten the dough with water at corners and press to seal. Place one-half of the cheese on the bottom of the dough and top with sausage. Spoon tomato sauce over sausage and sprinkle with oregano and basil. Combine spinach with egg and spread over tomato sauce. Layer pimientos on top of spinach and top with remaining cheese. Arrange the pepperoni on top of the cheese layer. Top with olive halves. Cover filling with reserved dough and crimp edges of dough to seal. Cut slits in top of dough to allow steam to escape. Bake 50 minutes or until crust is well browned (if crust browns too quickly, cover loosely with aluminum foil).
Allow to cool 10 minutes before removing from pan and cutting into slices.