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recipelink.com Chat Room Recipe Swap
02-13 to 12-17-2000 – 52 Assorted Recipes
lindaTN (10:31:55) :
Compiled by KATHLEEN PURVIS
Posted at 4:02 p.m. EST Tuesday, January 14, 1997
Soup's on target with these recipes
Tuscan White Bean and Escarole Soup
Makes 6 servings
From Blaine Nierman, Raleigh, in ``Top Chefs of the Triangle'' (American Express, 1996).
8 ounces dried white beans (see note)
1 1/2 tablespoons olive oil
2 cups chopped onion
1 cup diced carrots
2 teaspoons minced garlic
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano
1 whole bay leaf
2 cups peeled, seeded, diced tomatoes (or use 1 14 1/2-ounce can peeled tomatoes, drained
and chopped)
1 1/2 quarts (6 cups) water or chicken stock
1 1/2 cups chopped escarole
Bruschetta:
6 slices sourdough bread ( 1/2 inch thick)
1 large garlic clove
1 tablespoon extra virgin olive oil
In large soup pot over medium-high heat, heat oil and saute onions, carrots and garlic. Add
dried herbs and bay leaf and saute 1 minute. Add tomatoes, drained white beans and water or
chicken stock. Bring to a boil. Lower heat and simmer until beans are tender (make sure liquid
doesn't cook away completely), about 1 to 1 1/2 hours.
Before serving, rub each slice of bread with the cut garlic clove. Heat oil in a large saute pan
and saute bread on both sides until golden brown.
Place 1 piece of bruschetta in a soup bowl and ladle soup over bread. Drizzle 1 to 2
teaspoons of extra virgin olive oil over each serving and serve immediately.
Note: Beans can be soaked 6 to 8 hours, or use the quick-soak method: Cover beans with 2
cups cold water. Bring to boil; boil 2 minutes. Cover, remove from heat and let stand 1 hour.
Drain and continue with recipe.
Chilled Chicken and Avocado Bisque
Makes 4 servings
From ``The Whole World Loves Chicken Soup'' by Mimi) : eraton (Warner Books, 1995).
Yes, chilled soups are usually served in summer. But do yourself a favor -- don't wait. This
soup is heavenly, from the pale green color to the rich, haunting flavor. And it's very quick to
make.
3 cups cold, degreased chicken stock
1 very ripe medium avocado (preferably Haas)
1 cup sour cream
Salt, freshly ground black pepper to taste
Pinch of cayenne pepper or a few drops Tabasco
2 tablespoons finely minced chives
1 cooked boneless chicken breast
1 tablespoon minced green or red chiles, or 2 tablespoons roasted red bell pepper or pimiento
(garnish, optional)
Using a stainless-steel knife, peel and pit the avocado and cut into chunks. Puree in food
processor or by rubbing through a sieve with a wooden spoon. Blend in chicken broth using
blender, food processor or wire whisk. Beat in two-thirds of the sour cream until smooth and
frothy. Season with salt and peppers or Tabasco and 1 tablespoon chives. Place in
refrigerator to chill and thicken for 2 to 3 hours. (Can be made to this point up to 24 hours in
advance; cover tightly with plastic wrap.)
About 30 minutes before serving, place 4 soup cups or bowls in refrigerator to chill. Let
chicken stand at room temperature (no more than 30 minutes). Cut chicken in fine dice or
shred. Using a fork, beat remaining sour cream until thin. Place chicken in chilled cups. Ladle
bisque over it. Drizzle beaten sour cream over it and garnish with minced chiles, roasted red
pepper or pimiento. Serve cold.
Carrot Ginger Soup
Makes 6 to 8 servings.
From ``The Junior League Centennial Cookbook'' by the Association of Junior Leagues
International Inc. (Main Street Books, 1996). This soup is lovely, with a spicy, slightly exotic
flavor and a soft, pastel color.
7 tablespoons butter, divided
3/4 cup minced onion
1/4 cup peeled and minced fresh gingerroot
6 cups chicken broth
10 to 12 medium carrots, peeled and sliced
1 teaspoon sugar
1 1/2 cups half-and-half
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
Salt and pepper to taste
Carrot slices for garnish
In a Dutch oven, melt 4 tablespoons butter. Saute the onion and gingerroot for 5 to 7 minutes,
or until onion is softened. Add the broth, carrots and sugar. Cover and simmer for 35 minutes.
Puree the mixture in a blender or food processor, working in two batches if necessary. Return
puree to Dutch oven and stir in the half-and-half. Cook over low heat for 4 minutes.
In a large saucepan, melt remaining 3 tablespoons butter and stir in the flour. Cook over
medium heat until bubbly. Slowly add carrot mixture a little at a time, stirring until smooth.
After adding several cups, stir the thickened carrot mixture back into main soup. Season to
taste with cinnamon, salt and pepper. Garnish with carrot slices and serve.
Corn Chowder
Makes about 6 servings
From ``Soup's On!'' by Gail Hobbs and Bob Carter (Gold Coast Press, $12.95). This tasty
recipe came from Linda Arnold of the Grandview Lodge in Waynesville. The carrot in the
mixture leaves little flecks of gold in the chowder.
3 tablespoons butter or oil
1 medium onion, coarsely chopped
2 ribs celery, coarsely chopped
2 carrots, coarsely chopped
2 cloves garlic
1 green pepper, seeded and chopped, divided
8 cups (or 4 14.5-ounce cans) chicken broth
1 teaspoon dried thyme leaves
1 bay leaf
1 large potato, peeled and coarsely chopped
2 cups fresh or frozen corn, divided
Salt to taste
1 1/2 cups evaporated milk or half-and-half
In a large saucepan or Dutch oven, heat butter or oil. Add onion, celery, carrots, garlic and
about half of the green pepper. Cook, covered, over medium heat for about 5 minutes, stirring
occasionally. Add chicken broth, herbs, potato and 1 cup of the corn. Bring to a boil, reduce
heat to medium and simmer 10 to 15 minutes or until vegetables are tender. Using a slotted
spoon, remove the vegetables from the broth (discard bay leaf). Working in batches if
necessary, puree in a blender or food processor. Finely mince remaining green pepper. Add
to soup with remaining 1 cup corn and the puree. Cook for 5 to 10 minutes. Taste and add
salt if necessary. Stir in evaporated milk or half-and-half and serve.
Chicken Divan Soup With Broccoli and Gruyere
Makes 4 to 6 servings
From ``Chicken Soup,'' by Marcie Ver Ploeg (Main Street Books, 1995). Broccoli and
cheese soup is usually a best-seller, but it can be pretty mediocre. This sophisticated version
wakes it up with a slight smoky flavor from the Gruyere.
1 bunch fresh broccoli
1 tablespoon butter
1 medium onion, chopped
2 medium celery ribs with leaves, coarsely sliced
1/3 cup tightly packed parsley sprigs (preferably flat-leaf)
1/3 cup uncooked long-grain rice
4 cups chicken broth, divided
3/4 pound skinless, boneless chicken breast halves (about 3), cut in cubes
1 cup evaporated skimmed milk
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne
1 cup) : redded Gruyere or Swiss cheese
1/4 cup grated Parmesan cheese
Separate broccoli into florets and stalks. Set aside 2 cups of the florets. Measure the
remaining florets and add enough peeled and coarsely chopped stalks to equal 3 cups.
In a large saucepan or Dutch oven, melt the butter over medium-high heat. Add the 3 cups of
broccoli florets and stalks, onion and celery. Cook, stirring, for 3 minutes. Add the parsley,
rice and 2 cups of the broth. Cover and simmer over medium heat until the rice is tender and
most of the liquid is absorbed, about 20 minutes.
Puree the soup, in two batches if necessary, in a blender or food processor. Set aside.
In the same saucepan, bring the remaining 2 cups broth to a boil. Lower heat to medium, add
chicken and the 2 cups broccoli florets. Simmer for 8 minutes, or until the chicken is tender
and the broccoli is crisp-tender.
Stir in the milk, pureed broccoli, salt, pepper and cayenne. Cook, stirring, until heated
through, 2 to 3 minutes. Gradually add the cheeses, stirring well after each addition, until the
cheese melts. Serve immediately.
Winter Roots and Sausage Soup
Makes 8 servings From ``A Good Day for Soup,'' by Jeanette Ferrary and Louise Fiszer
(Chronicle, 1996). Who says you don't like parsnips or rutabagas? In this soup, they combine
with carrots to create an unusual soup with an unusual rich flavor.
3 tablespoons olive oil
1 pound smoked chicken and apple sausage (see note)
1 large onion, chopped
1 leek, white part only, thoroughly washed and chopped
1/2 teaspoon dried thyme
4 medium parsnips, peeled and diced
1 large rutabaga, peeled and diced
2 large carrots, diced
1 medium celery root, peeled and diced (optional)
6 cups chicken broth or stock
1/2 cup half-and-half
Salt and pepper
In large heavy saucepan or Dutch oven, heat oil over medium-high heat. Cut sausage in half
lengthwise and cut into thin slices. Add to Dutch oven and brown on all sides. With a slotted
spoon, remove sausage and set aside.
Add onion and leek to saucepan and cook until soft, about 5 minutes. Stir in thyme, parsnips,
rutabaga, carrots and celery root, if using. Cook about 5 minutes, stirring occasionally. Add
stock, bring to a boil and reduce heat to simmer. Cook until all vegetables are tender, about
30 minutes. Remove about 2 cups of soup mixture to a food processor or blender and puree
with half-and-half. Return to pot and add reserved sausage. Heat through, taste for salt and
pepper, and serve.
Note: If chicken and apple sausage isn't available, substitute another flavor of chicken sausage
and add about 1/2 teaspoon liquid smoke to get the smokiness.
June (09:39:11) : FRESH COCONUT CAKE
3/4 c.) : ortening--Crisco
2 c. sugar
1/2 c. milk
1/2 c. water
or 1 cup coconut milk drained from coconut
3 c. sifted cake flour
1 tbsp. baking powder
3/4 tsp. salt
1/2 tsp. vanilla extract
1/2 tsp. lemon extract or almond extract
6 egg whites
Cream) : ortening; gradually add sugar, beating until light and fluffy. Combine milk and water. Combine cake flour, baking powder,
and salt, stirring well. Add to creamed mixture alternately with milk mixture, beginning and ending with flour mixture. Stir in vanilla
and lemon extracts. Beat egg whites (at room temperature) until stiff peaks form; fold into batter. Line bottom of two greased 9 inch
round cake pans with waxed paper. Pour batter into cake pans. Bake at 350 degrees for 30 minutes. Cool in pans 10 minutes;
remove from pans and peel off paper. Cool cake completely before adding frosting.
FROSTING
5 tbsp. water
1 1/2 c. granulated sugar
1 1/2 tsp. light corn syrup
2 egg whites, unbeaten
1 tsp. vanilla
Grated fresh coconut
Put water, sugar, corn syrup, unbeaten egg whites in top of double boiler; blend with rotary beater. Beat constantly about 7 minutes.
If an electric mixer is used at high speed, takes about 3 minutes. Frosting) : ould stand in stiff peaks and cling to beater. Remove
pan from hot water. Add vanilla and continue beating only until thick enough to spread. Spread on cake and sprinkle top and sides
with grated fresh coconut.
Cracking the coconut: Punch holes in two of the coconut eyes and drain juice or milk to be used in the cake. Bake coconut in a 350
degree oven for 30 minutes. Cool slightly and crack with a hammer. Meat will pull away from the) : ell. Peel off brown skin and grate
the fresh coconut for use in the frosting.
NOTES: You may use a white or yellow cake mix of your choice--I prefer white.
If at all possible, chose a clear sunshiny day to make icing. With high humidity, the frosting does not set up properly.
June (09:38:37) :
Senator Thompson's Mother's Famous Fresh Coconut Cake and Coconut Cream Pie Recipes
Ruth Thompson's Fresh Coconut Cake
*Grate 1 fresh coconut and save the milk.
White Cake:
1/2 cup of vegetable) : ortening
1 1/4 cups of granulated sugar
2 cups of sifted cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon of salt
1 cup of milk
1 teaspoon of vanilla extract
3 egg whites
*Cream) : ortening and sugar until fluffy.
*Sift flour, baking powder and salt together -- 3 times. Then alternately with milk, small amount at a time, beating
after each time until smooth.
*Add extract.
*Beat egg whites until they peak -- stir into batter.
*Bake in 2 greased and floured 8 inch or 9 inch cake pans at 350 degrees for 30 minutes or until done.
*Let cool.
*Dribble coconut milk over each layer before frosting.
Frosting:
1 2/3 cups of granulated sugar
1/2 cup of water
1/4 teaspoon of cream of tartar
1/2 cup of egg whites (3)
*Combine sugar, water and cream of tartar -- stir over low heat until sugar is dissolved.
*Then boil without stirring until syrup threads from spoon.
*Beat egg whites until stiff.
*Now, add syrup gradually -- beating all the time until cool enough to spread.
*Frost top and sides of cake.
*Then, sprinkle coconut to top and sides of cake. Ruth Thompson's Coconut Cream Pie
Pie Filling:
*Add together
1 cup of sugar
2 heaping tablespoon of corn starch
2 cups of milk
1 teaspoon of vanilla extract
Beat 2 egg yolks until light and add to mixture
*Cook over medium heat, stirring constantly, until mixture thickens -- add 1/2 can of Baker's Angel Flake
coconut.
*Put in baked pie) : ell.
Meringue:
*Beat 2 egg whites until stiff.
*Add to egg whites:
1/4 cup of sugar
1/2 teaspoon of cream of tartar
1/2 teaspoon of vanilla
Beat until mixture peaks
*Place the meringue over the pie and sprinkle with 1/2 can of coconut and lightly brown in oven.
June (09:37:33) : CHEWY CHOCOLATE COCONUT BARS
10 tablespoons (1 1/4 sticks) unsalted butter
1/3 cups) : ortbread cookie crumbs (such as Lorna Doones)
1 1/2 cups sweetened) : redded coconut
1 1/4 cups pecans, coarsely chopped
8 ounces bittersweet chocolate, cut into 3/4-by-1/4-inch) : ards
One 14-ounce can sweetened condensed milk
Make the chocolate coconut bars:
Position a rack in the center of the oven and preheat to 350°F.
In a small saucepan, melt the butter over medium-low heat. Pour the melted butter into a 13-by-9-inch baking pan. Tilt the pan as
necessary so that the butter covers the bottom of the pan evenly.
Scatter the cookie crumbs evenly over the melted butter. Scatter the nuts evenly over the crumbs. Sprinkle 1/2 cup of the coconut
over the nuts. Scatter the chocolate) : ards over the coconut, and sprinkle the remaining 1 cup coconut over the chocolate. Pour the
sweetened condensed milk evenly over the top.
Bake for 20 to 25 minutes, or until the condensed milk is bubbling and the coconut is golden brown. (The bars will look almost runny
at this point, but they will firm up as they cool.) Cool the bars completely in the pan on a wire rack.
Using a large,) : arp knife, cut the bars lengthwise into 6 thin strips. Then cut each strip into 5 pieces to make 30 bars. The bars can
be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
June (09:36:36) : Chocolate Coconut Pecan Crisps
Amount Measurement Ingredient Preparation Method
1/2 c Butter/Margarine, softened
1 c Packed light brown sugar
1 Egg
1 t Vanilla
1 1/2 c All-purpose flour
1 c Chopped pecans
1/3 c Unsweetened cocoa
1/2 t Baking soda
1 c Flaked coconut
Cream butter and sugar in large bowl until light and fluffy. Beat in egg
and vanilla. Combine flour, pecans, cocoa and baking soda in small bowl
until well blended. Add to creamed mixture, blending until stiff dough is
formed. Sprinkle coconut on work surface. Divide dough into 4 parts.
Shape each part into a roll, about 1 1/2 inches in diameter; roll in
coconut until thickly coated. Wrap in plastic wrap; chill until firm, at
least 1 hour or up to 2 weeks. (For longer storage, freeze up to 6
weeks.)
Preheat oven to 350F. Line cookie) : eets with parchment paper or leave
ungreased. Cut rolls into 1/8-inch thick slices. Place 2 inches apart on
cookie) : eets.
Bake 10 to 13 minutes or until firm, but not overly browned. Remove to
wire racks to cool.
KellyWA (06:25:11) : (repost for PatOH)
recipelink.com Chat Room Recipe Swap
02-11-2000 –
Marie,Ohio (09:27:35) : Creamy potatoes
6 potatoes cubed and cooked 'til fork tender
1/4 C. milk
1 package. 8 oz cream cheese ( I use low fat)
1 C. sour cream
1 t. parsley lakes or 1 T. fresh parsley
1/4 t. garlic powder
1/2 C.) : redded cheddar cheese
Place all ingredients in bowl and mix till smooth
spoon mixture into greased (Pam spray) 12x8 casserole dish
cover and baked 30-40 minutes. remove from oven
uncover..sprinkle with cheese bake additional 5-10 minutes..(till
cheese is melted)
this doubles very easily..always get asked or the recipe.
Marie,Ohio (09:27:35) : Parsley potatoes
small reds) : ould be great..
cook till fork tender..
enough potatoes say for 6 people..
so size of potatoes is relevant here.
regular size it would be
6 potatoes
at least 1 head o roasted garlic
1 stick butter ( no substitute)
3-4 T minced fresh parsley
after potatoes are cooked, just add the other ingredients..
I have omitted salt..use what you are comfortable with.
these are pretty also sprinkled with paprika..( just enough to color)
sweetpete,oh (01:27:24) : CHAMPAGNE SCALLOP AND RICE RING
heat 2 tablespoons butter and 1/2 T. canola oil in stainless steel pan
until begins to foam. Turn to high heat and add 1 Lb scallops cook for
only two or three min and remove them to a plate.
Now to the pan add 3/4 cup of champagne and allow to reduce
somewhat in volume, lower heat to medium and add 2T. heavy cream.
Lower heat to simmer.
Place 5 T. of chicken stock and 2T.flour to a jar with lid and mix
completely. Turn heat back to med. and add the stock mixture to the
pan stirring constantly until mixture thickens. Return the scallops to
the pan and add 8 paper thin sliced radishes,1T.chopped fresh
parsley, and 2t of fresh tarragon, salt and pepper to taste. This is then
served over cooked rice and garnished with fresh cherry tomatoes..
KellyWA (05:11:36) : For Darlene, CA
Originally posted on TKL by WIL/IL
Date: April 20th 1999
CANNED CORNBEEF & CABBAGE CASSEROLE
WHEN MY SISTER VISITED ME) : E MADE A CORNEDBEEF DISH USING CORNED BEEF AND
CABBAGE, POTATOES, CARROTS, ONIONS. AND PUT IT ALL IN A BAKING DISH AND BAKED
IT. IT WAS JUST LIKE HAVING A WHOLE POT OF CORNED BEEF AND CABBAGE EXCEPT IT
WAS FASTER. I DONT REMEMBER IF) : E ADDED ANY LIQUID TO THE DISH, BUT IF) : E
DID IT WAS WATER. IT ONLY HAD TO COOK AS LONG AS IT TAKES FOR THE VEGETABLES TO
COOK. AND) : E COVERED IT WITH FOIL WHILE COOKING. IT WAS FAST AND GOOD.
KellyWA (12:37:30) : For Eric, Pittsburgh. Eric this was originally posted on TKL by Stacy.
HOW TO COLOR GRANDULATED SUGAR
I make my own colored sugars all the time. I just take a mug with
some granulated sugar in it and a few drops of food coloring (any
color) and VERY QUICKLY, I mix it up with a fork. You have to
be really quick to get the color to distribute evenly. Sometimes,
there may be a little clumping, but just stir well and remove any
major (shouldn't be that many) ones.
Hope this helps!
Stacy
KellyWA (12:30:22) : Originally posted on TKL by Elly, Ohio
Date: February 10th 2000
Cherry or Blueberry Delight
2 cup graham cracker crumbs
1 cup powdered sugar
1 stick oleo
1- 8 oz. pkg. of cream cheese
1 pkg. Dream Whip
1 can of pie cherries or blueberries
Melt oleo, add graham cracker crumbs, and pat into baking dish. Mix
cream cheese and powdered sugar together and put over graham cracker crumbs. Top first with Dream Whip and last with cherries or blueberries.
Zoe,.PA (03:22:13) : Coffee-Orange Sauce
1/4 pound unsalted butter
1 Cup fresh brewed coffee
1 cup fresh or not from concentrate O.J.
1 cup sugar
1/2 cup Kahlua
1-2 ounces Brandy
Carmelize sugar in a heavy bottomed sauce pan (preferrably copper)
add butter and allow to melt.
stir constantly.
Slowly add coffee then orange juice.
cook over medium heat until the sugar is disssolved.
Add Kahlua and brandy.
Thicken with cornstarch.
Pour over duck or other poultry when serving.
Marie/Me (07:29:57) : Mimi's sticky CHicken
2 teaspoons salt,
1 teaspoon paprika,
3/4 teaspoon cayenne
1/2 teaspoon onion powder,
1/2 teaspoon thyme,
1/2 teaspoon white pepper,
1/4 teaspoon garlice powder,
1/4 teaspoon black pepper,
3 lber chicken
rub mixture all over chicken-put it in a big bag over night..
stuff cavity with onions and back uncovered at 250° for 5 hours..baste it occasionallykt/mn (08:04:24) : Amaretto Fudge Cake (24 lg brownies)
1 3/4 C Butter, divided
1 C cocoa, divided
4 eggs
2 C granulated sugar
2 tsp vanilla
1 C all purpose flour
1/4 tsp salt
1 1/2 C chopped nuts (optional)
4 T Amaretto
2 1/4 C powdered sugar
Heat oven to 350 deg. F. In a saucepan, melt 1 1/4 C butter. Remove pan from heat. Add 3/4 C of cocoa & beat until smooth. In a large mixing bowl, beat the eggs until fluffy. Grandually beat in the sugar until mixture is thick. STir in chocolate mixture & add the vanilla. Stir in flour & salt & beat until smooth. Fold in the nuts. Spread the batter in a greased 10 x 15 in. pan. Bake @ 350 for 30 min. or until firm. While the brownies are cooling, make the frosting by melting the remaining 1/2 C of butter. Add powdered sugar alternately w/the Amaretto & beat until smooth. Beat in the reamining 1/4 C of cocoa & spread over brownies. Allow brownies to cool thoroughly before cutting.
Mary.OH (04:47:33) : mascarpone chees is an Italian double cream chees available at cheese) : ops.
Mary.OH (04:43:21) : Tiramisu
l cup sugar
4 egg yolks, room temperature
1 1/2 teaspoon vanilla
8 to 9 oz. mascarpone cheese *
2 cups whipping cream
1/2 cup strong expresso
2 to 3 teaspoons grappa brandy
40 lady fingers
1 cup whipping cream, whipped to stiff peaks
4 ounces semisweet chocolate
Mix sugar and egg yolks in large bowl of electric mixer at low speed 2 minutes. Add vanilla, increase speed to high and beat until mixture is pale yellow and forms slowly dissolving ribbon when beaters are lifted, about 5 minutes. Reduce speed to low and blend in cheese 1 tablespoon at a time, mixing well after each addition. Increase speed to medium and beat until slightly thickened and smooth, 1 to 2 minutes. Cover and refrigerate until thickened, about 45 minutes.
Whip 2 cups cream in large bowl to soft peaks. Gently fold cream into chilled chees mixture. Return filling to refrigerator and chill well.
To assemble: Cut piece of cardboard int 4 x 11-inch-rectangle. Position long edge of cardboard parallel to work surface in front of you. Blend espresso with grappa in small bowl. Dip rounded side of ladyfingers into espresso mixture one at a time, arranging ladyfingers side by side across length of cardboard. Spread 1/4
inch-thick layer of filling over ladyfingers. Arrange 3 rows of dipped ladyfingers, alternating direction of ladyfingers. Smooth sides with spatula. To Decorate: Spoon whipped cream into pastry bag fitted with star tip Pipe cream in perpendicular bands around entire cake, then pipe rippled border around top edge.) : ave chocolate over piece of waxed paper. Lift sides to form pouring spout at one end. Sprinkle choclate decoratively on top of cake. Refrigerate. Let cake stand at room temperature 30 minutes before serving.Mel,RI (02:14:26) : Hamburg Gravy.........
Lean Hamburg(amt.to feed family)
whole onion(chopped)
1 clove crushed garlic
1-2Packages of Gravy(any brown gravy will do)
Salt and Pepper
Spice to your preference
Over medium Heat, brown the hamburger, add your onion and garlic,Simmer till the meat is almost cooked through. Prepare your brown gravy according to package directions. If desire more gravy add beef boullion or beef broth. Cook till desired gravy consistancy and seve over Mashed potatoes or egg noodles. Wonderful quick and easy dinner..... Enjoy!
chiqui,.New.Orleans (12:21:54) : Hi Everyone!! I just posted a recipe on the What"s For Dinner board before I knew what the chat subject was!!! It is for a Grand Marnier Cheesecake topped with fresh strawberries and mandarin oranges!!
Gina,Fla (10:40:11) : Recipe for Burgundy....
BAKED BROCCOLI & SPINACH
serves 6-8
3 T. olive oil
1/2 c. butter
1/2 med. onion, chopped
3 T. flour
3 garlic cloves, minced
1 10 oz. pkg. frozen chopped spinach, drained and thawed
2 c. fresh raw broccoli, chopped coarse
3 eggs, slightly beaten
2 c. small curd cottage cheese
8 oz. grated cheddar
salt and pepper to taste
Preheat oven to 350. Heat 3 T. olive oil in a skillet and saute onion and garlic, when wilted and golden, add spinach and broccoli and blend well. Cool and set aside.
Melt butter in a saucepan and when melted add the flour to form a roux. Add to the veg mixture along with the cheeses, eggs and salt and pepper. Mix well and pour into a casserole dish. Bake 45 mts.
**To dress up this dish, remove dish from oven after 30 mts. and arrange sliced tomatoes on top, sprinkle with Parmesan and bake another 15 mts. YUM!!
Zoe,.PA (03:22:13) : Coffee-Orange Sauce
1/4 pound unsalted butter
1 Cup fresh brewed coffee
1 cup fresh or not from concentrate orange juice
1 cup sugar
1/2 cup Kahlua
1-2 ounces Brandy
Caramelize sugar in a heavy bottomed sauce pan (preferably copper)
add butter and allow to melt.
stir constantly.
Slowly add coffee then orange juice.
cook over medium heat until the sugar is dissolved.
Add Kahlua and brandy.
Thicken with cornstarch.
Pour over duck or other poultry when serving.
Marie/Me (07:29:57) : Mimi's sticky Chicken
2 teaspoons salt,
1 teaspoon paprika,
3/4 teaspoon cayenne
1/2 teaspoon onion powder,
1/2 teaspoon thyme,
1/2 teaspoon white pepper,
1/4 teaspoon garlic powder,
1/4 teaspoon black pepper,
3 lb chicken
rub mixture all over chicken-put it in a big bag over night..
stuff cavity with onions and back uncovered at 250° for 5 hours. Baste it occasionally
kt/mn (08:04:24) : Amaretto Fudge Cake (24 lg brownies)
1 3/4 C Butter, divided
1 C cocoa, divided
4 eggs
2 C granulated sugar
2 tsp vanilla
1 C all purpose flour
1/4 tsp salt
1 1/2 C chopped nuts (optional)
4 T Amaretto
2 1/4 C powdered sugar
Heat oven to 350 deg. F. In a saucepan, melt 1 1/4 C butter. Remove pan from heat. Add 3/4 C of cocoa & beat until smooth. In a large mixing bowl, beat the eggs until fluffy. Gradually beat in the sugar until mixture is thick. Stir in chocolate mixture & add the vanilla. Stir in flour & salt & beat until smooth. Fold in the nuts. Spread the batter in a greased 10 x 15 in. pan. Bake @ 350 for 30 min. or until firm. While the brownies are cooling, make the frosting by melting the remaining 1/2 C of butter. Add powdered sugar alternately w/the Amaretto & beat until smooth. Beat in the remaining 1/4 C of cocoa & spread over brownies. Allow brownies to cool thoroughly before cutting.
Mary.OH (04:43:21) : Tiramisu
mascarpone cheese is an Italian double cream cheese available at cheese shops.
l cup sugar
4 egg yolks, room temperature
1 1/2 teaspoon vanilla
8 to 9 oz. mascarpone cheese *
2 cups whipping cream
1/2 cup strong espresso
2 to 3 teaspoons grappa brandy
40 lady fingers
1 cup whipping cream, whipped to stiff peaks
4 ounces semisweet chocolate
Mix sugar and egg yolks in large bowl of electric mixer at low speed 2 minutes. Add vanilla, increase speed to high and beat until mixture is pale yellow and forms slowly dissolving ribbon when beaters are lifted, about 5 minutes. Reduce speed to low and blend in cheese 1 tablespoon at a time, mixing well after each addition. Increase speed to medium and beat until slightly thickened and smooth, 1 to 2 minutes. Cover and refrigerate until thickened, about 45 minutes.
Whip 2 cups cream in large bowl to soft peaks. Gently fold cream into chilled cheese mixture. Return filling to refrigerator and chill well.
To assemble: Cut piece of cardboard into 4 x 11-inch-rectangle. Position long edge of cardboard parallel to work surface in front of you. Blend espresso with grappa in small bowl. Dip rounded side of ladyfingers into espresso mixture one at a time, arranging ladyfingers side by side across length of cardboard. Spread 1/4
inch-thick layer of filling over ladyfingers. Arrange 3 rows of dipped ladyfingers, alternating direction of ladyfingers. Smooth sides with spatula. To Decorate: Spoon whipped cream into pastry bag fitted with star tip Pipe cream in perpendicular bands around entire cake, then pipe rippled border around top edge. Shave chocolate over piece of waxed paper. Lift sides to form pouring spout at one end. Sprinkle chocolate decoratively on top of cake. Refrigerate. Let cake stand at room temperature 30 minutes before serving.Mel,RI (02:14:26) : Hamburg Gravy
Lean Hamburg(amount to feed family)
whole onion(chopped)
1 clove crushed garlic
1-2 Packages of Gravy(any brown gravy will do)
Salt and Pepper
Spice to your preference
Over medium Heat, brown the hamburger, add your onion and garlic, simmer till the meat is almost cooked through. Prepare your brown gravy according to package directions. If desire more gravy add beef bouillon or beef broth. Cook till desired gravy consistency and serve over Mashed potatoes or egg noodles. Wonderful quick and easy dinner..... Enjoy!
Gina,Fla (10:40:11) : BAKED BROCCOLI & SPINACH
serves 6-8
3 T. olive oil
1/2 c. butter
1/2 med. onion, chopped
3 T. flour
3 garlic cloves, minced
1 10 oz. pkg. frozen chopped spinach, drained and thawed
2 c. fresh raw broccoli, chopped coarse
3 eggs, slightly beaten
2 c. small curd cottage cheese
8 oz. grated cheddar
salt and pepper to taste
Preheat oven to 350. Heat 3 T. olive oil in a skillet and saute onion and garlic, when wilted and golden, add spinach and broccoli and blend well. Cool and set aside.
Melt butter in a saucepan and when melted add the flour to form a roux. Add to the veg mixture along with the cheeses, eggs and salt and pepper. Mix well and pour into a casserole dish. Bake 45 mts.
**To dress up this dish, remove dish from oven after 30 mts. and arrange sliced tomatoes on top, sprinkle with Parmesan and bake another 15 mts. YUM!!
MED/TN (09:59:44) : Bacardi Rum Cake
By: Bacardi 12 servings
1 cup pecans; finely chopped
1 package yellow cake mix
1 - 3 ounce package vanilla pudding mix
4 large eggs
1/2 cup cold water
1/2 cup oil
1/2 cup dark bacardi rum Glaze:
1/4 cup butter
1/4 cup water
1 cup sugar
1/2 cup dark bacardi rum
Preheat oven to 325. Grease and flour a 10 cup
bundt pan. Sprinkle chopped pecans in bottom of
pan. Pour batter of water, cake mix, pudding,
eggs, oil and rum over the nuts in the pan.
Bake 1 hour or until done by toothpick test.
Cool and invert onto cake rack.
Glaze: Melt and stir all ingredients except rum
over low flame for 5 minutes, keep stirring and
wiping sides of pan. Take an ice pick and make
many holes, keep drizzling on the glaze until it
is all absorbed. You cannot rush this part. Let
the cake sit until ready to serve.
This cake will keep well and is better the next
day. It will always be very moist.
Gina,.Fla (09:17:36) : this recipe is for Vanilla....enjoy it is THE BEST!!!!
Kelly,WA 03:01:06 Fabulous Chocolate Cake
This may take a little more time, but the results are sure worth it!
2 cups flour
2 cups sugar
1/2 teaspoon salt
1 stick butter
1 cup buttermilk
2 eggs
1/2 cup butter-flavored Crisco shortening (solid)
4 heaping Tablespoons cocoa
1 cup water
1 teaspoon baking soda
1 teaspoon vanilla
Frosting:
1 stick butter
4 heaping Tablespoons cocoa
6 to 8 Tablespoons milk
3/4 box powdered sugar
Preheat oven to 400 degrees. Ingredients must be mixed in proper order for best results.
Cake:
Sift flour, sugar, and salt together. Set aside. In a saucepan, mix butter, Crisco, water, and cocoa. Heat until it almost boils. Pour over dry ingredients. Beat well by hand. Add soda and buttermilk and beat gently only to mix. Add eggs and vanilla last. Mix gently. Pour into 9 x 13 inch greased and floured pan. Bake for 20 minutes only. 10 minutes into baking time, start to make
Frosting:
Mix ingredients together in microwavable bowl. Heat in microwave until warm only. Pour over cake immediately after removing cake from oven.
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