recipelink.com Chat Room Recipe Swap
02-21 to 02-24-2000 – 11 Assorted Recipes

Chiqui,.new.orleans (08:35:06) : RED Bell Pepper Pasta
Cut red bell peppers up in wide strips and cut an onion the same way. Stir fry in some good olive oil along with strips of chicken breasts and some minced fresh garlic and a good grind of black pepper.

Serve this over cooked Penne Pasta or bow tie noodles.

sharon.kent (07:28:25) : its very low fat
but my mum makes savoury sort of jam tarts make a plain pastry cut out the circles to put in a jam tart tin grate cheddar cheese fairly strong one grate it fine place slices of tomatoes over each one season with salt and pepper and
SUGAR and bake in the oven on gas 6 until done

chiqui,.new.orleans (03:34:12) : Artichoke and Spinach Bread N.O. Style

1 package of frozen bread dough that contains two loaves,,,,defrosted

2 lbs spinach, cooked, drained and well chopped
2 cups mozzarella cheese
1 12-oz. Philadelphia cream cheese
1 teasp granulated garlic or better 3 cloves garlic chopped
1/2 cup parmesan cheese
1 can artichokes hearts chopped

olive oil
1 cup Italian breadcrumbs

Roll out defrosted dough to make as big a rectangle as you can....about 9X13 if possible. Drizzle with a little olive oil. In a large bowl combine spinach, cheeses, garlic, and artichoke hearts. read Add enough bread crumbs and olive oil to make a spreadable dressing. Blend well. Spread equally between both loaves of bread. Do not spread filling too close to the edges as it will ooze out. Now fold over as you would an envelope. Place seam side down on a jelly roll pan and allow it rise in a warm place for about 30 min. Drizzle a little olive oil on top. Bake as directed on bread bag. Allow to stand 10 min before cutting.. This makes a wonderful horsd'ovre. Enjoy..I used to make these to take to Mardi Gras Parades....It is great room temp

chiqui,.new.orleans (03:23:30) : Here's a recipe for a special sweet tea
Yields one pitcher filled with crushed and sliced lemons

5 extra large tea bags

1 cup sugar
a handful of fresh mint from your garden(I use spearmint)
1 cup water

Juice of two fresh lemons.
Bring one quart water to boil. Remove from heat. Add tea bags and allow to steep at least 10 min. In a small saucepan combine water, sugar and mint leaves. Bring to a boil. Cook 5 min. and strain.

Combine both tea and syrup in a pitcher...add sliced lemons and crushed ice. Stir and serve in tall glasses. Garnish with mint leaves (fresh ones)

More sugar can be added if desired....this recipe is sweet enough for my family.....your call on this one!

Roz/La. (03:17:44) : My Sweet Tea

Bring one quart of water to a boil. When boiling, turn off water and add 5 family size tea bags of tea of your choice. I use Luzianne. Let steep 10 minutes, pour into a pitcher with 2 cups of sugar. Stir until all sugar is melted and add another quart of water. Pour over ice, add lemon if desired.

Burgundy/Louisiana (03:16:40) : Raisinberry Relish

2 1/4 cups golden raisins
2 cups orange juice
1 cup water
1/2 cup sugar
1/4 cup lemon juice
3 cups (12 ounces) fresh or frozen cranberries
1 tablespoon orange peel

In 3-quart saucepan combine raisins, orange juice, water, sugar and lemon
juice.
Bring to boil over high heat, stirring to dissolve sugar.
Reduce heat and simmer 10 minutes.
Add cranberries and orange peel.
Return to boil; simmer about 10 minutes until liquid barely covers
solid ingredients.
Cool.
Store, refrigerated in covered container up to one month.
Makes about 4 1/2 cups.Burgundy/Louisiana (03:11:50) : Cranberry Conserve

3/4 cup chopped and seeded orange (about 1 medium)
2 cups water
1 quart cranberries
1/2 cup raisins
3 cups sugar
1/2 cup chopped walnuts or other nuts

Combine orange and water in a large saucepot. Cook rapidly until peel is tender, about 20 minutes. Stir in cranberries and raisins. Add sugar, stirring until dissolved. Bring slowly to a boil. Cook rapidly almost to gelling point, about 8 minutes. As mixture thickens, stir frequently to prevent sticking. Add nuts the last 5 minutes of cooking; stir well. Ladle hot conserve into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner. Yield: about 4 half pints

calliope,.NY (02:51:29) : INGREDIENTS FOR A CAJUN/CREOLE SOUP

1-large can of tomatoes in juice, crush them, plus more water, or in puree if you want it more tomato-ey
2-small cans chicken stock
olive or canola oil for sauteing
onions
garlic
2- large ribs sliced celery
1- large green pepper, chopped
jalepeno or red pepper flakes to taste for heat
1-large carrot, chopped
1-cup corn
smoked sausage, quartered and sliced.....I use the turkey variety
(another time try using use smoked tofu or white beans if you like)
2-cups rice...white or brown...even some wild
1-2 cups okra...if you saute it first till golden, it won’t be slimy!!!
then deglaze the pan with the juice of one lemon and 1-Tbsp white vinegar. Set aside, add at the end with the cooked greens and cooked rice.
bay leaf
thyme
4- dashes of cloves
salt and pepper to taste
1-heaping tsp. of cajun/creole blend seasonings
escarole...spinach, Swiss chard or Chinese (Napa) cabbage
1-yellow squash quartered and sliced, add near the end
Worcestershire sauce to taste
more lemon if desired
fresh parsley if you wish

lisa,MI (10:28:40) : Spinach Bites

4 Tbs butter
3 eggs
1 cup flour
1 cup milk
1 tsp. salt
1 tsp. baking powder
1/4 tsp. nutmeg
1 tsp. marjoram
1 tsp. garlic powder
1 lb. Monterey jack or cheddar cheese, grated
2 cups (2 pkgs.) chopped cooked spinach

In a 9x13 pan, melt butter. In bowl beat eggs; add flour, milk, salt, baking powder, and spices. add cheese, and then before adding spinach (I forgot!) squeeze it dry and then mix in with the rest of ingredients. Pour into pan and bake at 350 for 35 minutes or until set. let it cool and then cut into squares. serve warm or at room temp.
these would be great for a party because you can make them ahead and just warm them up

chiqui,.new.orleans (10:14:52) : CHICKEN A LA BONNE FEMME

3 lbs potatoes, well scrubbed cut up into 1/2" thick slices (do not remove peel)
Crisco oil for frying
3 lb fresh chicken, cut-up or three pounds of thighs and breasts.
1 large onion, thinly sliced into rings
1/2 pound bacon slices
salt and pepper to taste
4-5 cloves fresh garlic, minced

soak sliced potatoes in cold water for 10 min. Meanwhile heat oil to 350* drain potato slices well on paper towels and fry in hot oil. Do not cook too much...you want them a little raw in the middle. Drain well and spread in a med. Sized roasting pan.

Season chicken pieces well with pepper and lightly with salt. Brown chicken in a skillet with a little oil to keep from sticking....only brown slightly...it will continue to cook in the oven. Now place the slightly browned chicken pieces over the potatoes. Top the chicken with the minced garlic, the sliced onion and then the bacon slices that have been cut up a bit. Season once again with black pepper. Cover with foil and roast in the oven at 350* for 40 minutes. Remove foil and toss gently , being careful not to break up the potatoes too much. Return to oven and allow to brown about 10-15 minutes. Your house will smell wonderful and your stomachs will be happy, happy, happy as Emeril says. This is an easy dish for company....I would serve it with some fresh smothered green beans and a huge salad!!

Gina,.Fla (06:36:31) : NELSON'S BLACK BEANS (This recipe will knock your socks off, honestly!!)

14 oz. bag of Goya Black Beans
3 green peppers
1 med. Vidalia or Texas Sweet onion
3-4 garlic cloves, minced
2 bay leaves
1 oz. white vinegar
1 oz. dry sherry (vino seco)
1 t. salt
1/4 t. pepper
1 c. olive oil

Soak the beans with 2 green peppers that have been cored and quartered. (Soak overnight) Water should amply cover the beans.
Chop the onion, green pepper and add to a skillet with olive oil and minced garlic and bay leaves. This is the sofrito. Saute for about 10 mts. over med high heat.
Pour the beans into a pressure cooker, add the sofrito, 1 tsp. of Superior Touch Ham base bouillon and the vinegar, sherry, salt and pepper. Close it up and cook for 35 mts.

When done and steam is let out, put the green peppers in a blender with 1 cup of beans and 1/2 cup of bean sauce. Blend, add this back to the pot, stir and put back on stove on low for another 20 mts. while you cook your rice.