recipelink.com Chat Room Recipe Swap
Assorted Recipes - 2000-10-21 (19)

Laura.Anne,.KS (07:22:51) :
Title: Parsnip Cakes (Irish)
Categories: Irish, Vegetables
Servings: 4

1 lb Parsnips
2 T Flour
1 pinch Mace
2 T Melted butter
Salt and pepper
Large egg
8 T Breadcrumbs (heaping)
Oil for frying

Peel and slice the parsnips, then boil in salted water until tender.
Drain and mash them well. Add flour, mace, melted butter, salt and
pepper, then form into small flat, round cakes. Dip into the beaten egg,
then into the breadcrumbs, and fry in hot oil until brown on both sides.

Here's an Irish favorite of mine.

Larry,.SC (08:48:00) :

Title: Orzo Risotto with Spicy Rock Shrimp, Mussels & Peas
Categories: LJohnson risotto
Yield: 1

For The Spicy Shrimp--
1 ts Cumin Seed
1 ts Fennel Seed
2 ts Whole Oregano
1/2 ts Ground Cinnamon
1 tb Pure Ancho Chile Powder
1/2 ts Coriander Seed
Cayenne -- to taste
1 ts Salt
3/4 lb -- fresh shelled
Olive Oil
1 c Dry White Wine
1/2 c Water
1/2 c Chopped Scallions
1 tb Chopped Garlic
1 tb Butter
2 tb Chopped Parsley
1 lb Fresh Mussels
1/2 lb Button Mushrooms -- sliced
For The Risotto--
1 1/2 Cups Orzo
4 c Rich Shellfish Or Chicken
Stock -- or more as needed
1 c Fresh Or Frozen Peas
3/4 c Freshly Grated Parmesan
Cheese
1/4 c Chopped Fresh Basil
3/4 c Tomato -- seeded, diced
Garnish--
Fried Capers
Basil Sprigs

Combine the cumin, fennel, oregano, cinnamon, chile powder,
coriander, cayenne and salt in a spice grinder or mortar and
pestle and grind finely. Dry rock shrimp with paper towels and
toss with spice mixture to evenly coat. Saute quickly in olive
oil until just done and set aside.

In a small saucepan add 1/2 cup white wine, 1/2 cup water, 1/4
cup chopped scallions, 1 teaspoon chopped garlic, 1 tablespoon
butter, 2 tablespoons chopped parsley and the mussels. Cover and
simmer until mussels open (3-4 minutes). Set aside covered and
keep warm.

Add remaining scallions and garlic to a deep saucepan along with
mushrooms and saute in olive oil until lightly colored. Add orzo
and continue to cook for a minute or two. Mix remaining 1/2 cup
white wine and stock together and warm. Add 1/2 of this mixture
to orzo and cook, stirring occasionally over moderate heat until
most of liquid is absorbed. Add remaining stock mixture in 1/2
cup increments, stirring until liquid is absorbed. When orzo is
tender but not mushy, stir in peas, parmesan, basil, tomato and
cooked rock shrimp. Add a bit of stock if necessary to keep
mixture loose. Serve immediately in warm bowls topped with
mussels and garnished with fried capers and basil sprigs, if
desired.

Yield: 6 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

Larry,.SC (08:47:01) :

Title: Green Apple Risotto
Categories: Mario Batali
Yield: 4

4 tb Sweet butter -- divided
2 tb Virgin olive oil
1 lg Red onion -- finely chopped
2 Granny Smith apples --
peeled,
cored,
and sliced 1/8” piece
1 1/2 cups Arborio rice
1 c Dry white wine
(such as Albana di Romagna)
4 c Homemade chicken stock --
to
5 c simmering
1/4 c Freshly-grated
Parmigiano-Reggiano
1/4 c Finely-chopped Italian flat
leaf parsley
Salt -- to taste
Freshly-ground black
pepper -- to
taste

In a 12- to 14-inch saute pan, heat 2 tablespoons sweet butter
and virgin olive oil until melted together. Add onion and cook
over medium heat until soft and not yet browned. Add apples and
rice and cook about 3 to 4 minutes, until rice has acquired a
pearly opaque quality. Add the wine and simmer until evaporated.
Add enough warm chicken stock to cover rice and cook until the
level of the liquid goes down below the level of the rice.
Continue cooking, adding stock and stirring constantly until most
of stock is gone, about 15 to 18 minutes. The rice should be
tender and still retain an al dente bite. Stir in the remaining 2
tablespoons butter, grated cheese and parsley and season with
salt and pepper. Serve immediately with additional grated cheese
on the side. This recipe yields 4 servings

Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD
NETWORK - (Show # MB-5683 broadcast 02-05-1997) Downloaded from
their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey -
02-15-1997

Larry,.SC (08:38:43) :

Title: Basic Risotto
Categories: Chef Du Jour
Yield: 1

3 tb olive oil
1 c minced onion
2 tb minced shallots
2 c Arborio or Carnaroli rice
1/2 c dry white wine
6 c hot chicken or beef stock
1/2 ts salt
2 tb butter; cut into bits
1/2 c freshly grated
Parmigiano-Reggiano
Freshly ground pepper

In a heavy, nonreactive skillet, heat olive oil and saute onion
and shallots until golden. Add rice and stir, to coat with oil.
Add wine, stir well and add 1/2 cup hot stock and salt. Cook,
stirring constantly, until all liquid has been absorbed. Continue
to add hot stock in small batches (just enough to completely
moisten rice) and cook until each successive batch has been
absorbed, stirring constantly until rice mixture is creamy and al
dente.

Remove from heat, whip in butter and half of the grated cheese.
Season with salt and freshly ground pepper.

Top each serving with additional grated cheese to taste; serve
immediately.

Yield: 4 serving

Recipe by: CHEF DU JOUR SHOW #DJ9253 - LIDIA BASTIANICH

Larry,.SC (08:37:25) :

Title: Peach And Raisin Risotto
Categories: LJohnson risotto
Yield: 4

2 pk Frozen peaches in syrup
Thawed (10 oz each)
4 tb Unsalted butter or
Margarine
1/2 c Currants
1 c Arborio rice
2 tb Dark rum
2 tb Granulated sugar
1/2 c Heavy cream
Brown sugar

Drain the peaches, reserving the syrup. Cut peaches into 1/2-inch
pieces. In a medium saucepan, combine the syrup with enough water
to measure 4 cups. Bring to a simmer and maintain at a simmer
over moderately low heat. In a large nonreactive saucepan or
flameproof casserole, melt 2 tablespoons of the butter over
moderate heat. Add currants and cook for 2 minutes. Add rice and
stir for 1-2 minutes, until well coated with the butter and
slightly translucent. Add rum and cook until it evaporates. Add
1/2 cup of the simmering syrup and cook, stirring constantly,
until the rice has absorbed most of the liquid. Adjust the heat
if necessary to maintain a simmer. Gradually adding syrup, 1/2
cup at a time, cook, stirring constantly, until the rice is Add
granulated sugar, the reserved peaches and the heavy cream.
Continue to cook, stirring and adding syrup as necessary, 1/4 cup
at a time, until the rice is tender but still firm and is bound
with a creamy sauce, 3-6 minutes longer. Stir in the remaining 2
tablespoons butter and serve immediately. Pass a bowl of brown
sugar separately. Source: Best of Food and Wine, Italian
Collection.

Larry,.SC (08:36:50) :

Title: Jalapeno Risotto With Sonoma Dry Jack Cheese
Categories: LJohnson risotto
Yield: 6

6 c Unsalted chicken stock -- *
1/2 c Unsalted butter
1 c Minced onion
6 md Jalapeno peppers --
seed/mince
1 cl garlic -- minced
1 1/2 c Arborio rice
1 c Vella Sonoma Dry Jack
cheese

* up to 7 cups; OR use 5 cups canned broth diluted with 2 cups
water

In heavy md saucepan, bring stock to boil over high heat. Remove
from heat and keep warm.

In large heavy saucepan, melt butter over moderately low heat.
Add onion, jalapenos and garlic and cook, stirring occasionally,
until softened, 6 to 8 minutes. Add rice and stir to coat well
with butter. Stir in 1 cup hot stock and cook, stirring, until
liquid is absorbed, 10 to 12 minutes.

Continue to cook risotto, adding hot stock, 1/2 cup at a time,
and stirring until absorbed and grains are just tender but still
firm to bite, 30 to 40 minutes.

Grate cheese. Stir 1/3 cup cheese into risotto. Cover and let
stand 3 minutes. Serve on plates and pass remaining cheese and
pepper mill separately. Serves 6 as first course.

Source: Chicago Sun Times, January 19, 1989

Larry,.SC (08:34:30) :

Title: Dirty Risotto
Categories: LJohnson risotto
Yield: 4

1 c arborio rice
2 tb onion, minced
2 tb celery, minced
2 tb green bell pepper, minced
1 ts garlic, minced
2 oz white wine
2 oz tasso, small dice
generous pinch Cajun spice
3 to 4 cups chicken stock
2 oz duck confit, small dice
1 tb tri-color bell pepper
brunoise
1 tb chopped green onion
salt and pepper to taste
1 ts fresh chopped parsley
1 oz whole butter ( optional )

Saute the mirepoix and garlic in a little oil to sweat, about two
or three minutes.

Deglaze with white wine and reduce to seconds

Add the tasso to the pot and cook risotto in normal method,
adding the stock in increments and stirring constantly with a
wooden spoon.

Add the confit, green onions and bell peppers 4 minutes before
the risotto is finished. Correct seasoning and add the parsley
and butter, if desired

Garnish with the brunoise of peppers and green onions and
sprinkle a little Cajun seasoning around the plate

Serve immediately.

calliope,.NY (05:27:16) : I'm serving the following 2 recipes of mine below with Couscous mixed with marinated artichoke hearts.... see what you all think!...and hope you enjoy the idea...we are having it all for dinner tonight!

calliope,.NY (05:25:11) : ...SIMPLE CAULIFLOWER/BROCCOLI SALAD

....one of my favorites...and so simple....

Steam some cauliflower...while still warm, douse generously with Nance’s Sharp and Creamy mustard and a dollop of Dijon. When cooled off in the ‘fridge...add some mayo. Serve as a cold salad...delish! You may add some dill weed, if you wish and ....always, plenty of black pepper!

You can do this with broccoli too...while it is still warm, dust it with Fine Herbs and some Chervil...and to both of these you can add some chopped red or sweet Vidalia onion, raw...even some steamed carrots...and if you wish...also some roasted red peppers or raw red pepper in paper-thin slices.

calliope,.NY (05:23:23) : Creole Stewed Chicken Habibe.

6 chicken breast halves, no skin or bone
2-3 large yellow onions, chopped (you could use red, or both)
garlic, sliced..as much as you like
3 or more chopped scallions
1 large can of tomatoes in juice
1 small can chicken stock
1 bay leaf
3-4 dashed cloves
thyme, fresh if at all possible
parsley, fresh Italian flat leaf
salt, black pepper, to taste
4 TBSP white wine vinegar
6 TBSP Worcestershire sauce
1/2 stick of butter
4 TBSP brown sugar

Put tomatoes and their juice in a saucepan with the stock, bay leaf and thyme, tied up like a bouquet garni. Boil gently for 15 min.s. Remove from heat and remove bouquet garni just while you mash tomatoes with potato masher. Add back bouquet and add, salt, pepper, cloves, parsley, chopped garlic,vinegar and Worcestershire. Cool to room temp.

Put half the chopped onions in a glass baking dish. Lay rinsed a dried chicken breast halves on top. Top with the rest of the onions.
Pour the cool tomato “marinade” over all. Cover with saran wrap.
Refrigerate for 24 hrs

Next day, heat butter in a large skillet, add brown sugar. When it begins to bubble, add chicken breasts you’ve wiped free of marinade with your hands, to the skillet and fry about 4 min.s on a side.
Remove, set aside in another baking dish. Add to the skillet the entire marinade. Simmer for about 15-20 min.s. Don’t allow it to become too dry. Pour this back over the chicken and their collected juices.
Cover and again, refrigerate for another 24 hrs * NOTE...
Doing it this way will require advanced planning but will greatly enhance the flavor absorption!!! *

When you go to reheat this to serve, is the time to scatter the scallions on top and some more chopped parsley.

You can serve this with any “carb” you like; rice, potatoes, noodles,etc. Any veg. you like, ex. lemon-butter carrots, French-cut green beans, peas, whatever. A nice mixed greens salad with celery and either apple, pear or grapes, dressed with a nice vinaigrette, or see following new salad recipe....

Lori.NY (11:04:24) :

HERSHEY CAKE

DO NOT use electric mixer !!

With a wooden spoon cream together:

1 cup margarine
1 cup sugar
1 tsp. vanilla

Stir in 4 eggs one at a time, mixing well after each.
Stir in 1 16 oz. can Hershey syrup and 1 cup flour.

Pour into greased & floured 13X9 pan.
Bake in 350 oven for 25 to 30 mins.

Icing

As soon as cake comes from oven, prepare icing.
In a saucepan bring to a boil:

1 cup sugar
1 stick margarine
1/4 cup milk

Boil for 3 mins. Remove from heat and add 4 Plain Hershey Bars. (regular size they come 6 in a pack)
Stir till smooth. Pour on hot cake . Sprinkle with chopped nuts (optional) I sometimes do half the top with nuts..
Let cool and refrigerate. Cut into squares..( If I am taking the Hershey Cake to party or work I cut in squares
and put in decorated Xmas, Halloween,or Birthday cupcake papers)

recipelink.com (04:30:34) :

Recipe(tried): Roasted Pumpkin Seeds (microwave)
Posted By: Sue, Windsor
Date: 1998-09-25 12:56:57
Board: recipelink.com Cooking Club

When cleaning out our pumpkin for Halloween, I put some of the seeds on a pyrex pie plate that has been sprayed with Pam. Put just enough seeds to cover the bottom. Don't rinse the seeds, but clean the big pieces of pumpkin off. Sprinkle with season salt. Stir and microwave on high for two minute intervals, stirring in between, until crisp.

recipelink.com (04:29:29) :

Posted: August 28th 1997
Board: recipelink.com Cooking Club
Date: August 26th 1997

Crazy Crust Apple Pie
Source: Gloria

1 cup flour
1 tsp baking powder
1/2 tsp salt
1 tbsp sugar
1 egg
2/3 cup shortening
3/4 cup water
1 can (1 lb 5 oz) apple pie filling
1 tbsp lemon juice
1/2 tsp cinnamon

Combine first seven ingredients. Blend well, then beat for two minutes at medium speed of mixer. Pour into a 9" pie pan. Combine the rest of the ingredients and pour into center of batter. Do not stir. Bake at 425 degrees for 45-50 minutes.

recipelink.com (04:25:14) :

Recipe: Eyeballs on a Ritz
Posted By: Donna,Pa
Date: August 18th 1998
Board: TKL Cooking Club

Halloween again!! Found on the web. This grossed me out...do not like olives
:)

Eyeballs on a Ritz

Hard boiled eggs
Black olives
Ritz crackers
Red Food coloring

Cut hard boiled eggs in half, removing yolk and make filling for deviled eggs. Cut out a small hole from bottom center of egg (about 5/8 " diameter) Poke a black olive partway through each hole and hold in place by filling eggs with
yolk filling. Place each egg, olive side up, on a Ritz cracker. Paint red lines resembling blood veins, with red paste food color using toothpick to do the painting.

Happy Halloween!!

recipelink.com (04:23:08) :
Recipe: Dirt Cups
Posted By: Donna,Pa
Date: August 18th 1998
Board: recipelink.com Cooking Club

Dirt Cups

2 cups milk
1 pkg. chocolate instant pudding (small)
3 and 1/2 cups Cool Whip, thawed
16 oz. pkg Oreos,crushed
8 Gummy Worms (opt)
8 Plastic cups(8 or 9 oz. size)

Make pudding according to package directions. Let set 5 minutes. Stir in cool
whip and half of cookies. To assemble: place 1 Tbsp. crushed cookies in bottom
of cup. Fill cups about 3/4 full with pudding mixture. Top with remaining
crushed cookies.

recipelink.com (04:20:56) :

Recipe: Spider Web Soup
Posted By: Narie/IL
Date: October 12th 1998
Board: recipelink.com - It's My Party!

I saw this on TV just recently; I thought it was a hoot, but haven't had an opportunity to try it.

Spider Web Soup

Start with cream of tomato soup, after pouring it into low-flat soup bowls decorate with a sour cream web. This was created by thinning the sour cream with milk and placing it in a squeeze bottle. Draw sour cream line circles on the soup- rather like a bull's eye. Then place a knife point in the center of the bowl and drag it outward, repeat going a round the bowl rather like cutting a pie.
The resulting design looks like a spider's web. (I wish I could draw you a picture- it was really easy.)

The soup was served with spider rolls. These were created from frozen roll dough. Each spider used two dough balls. One ball was used as the body, the other was divided into thirds. One third was rolled into a ball to use as the head. The other two thirds were divided in half again and then rolled into legs (there would be four leg strips or rolls. These "legs" were shaped like the letter u and placed on a baking sheet one inside the other two pointed forward and two pointed back. The large bread dough body was placed on top of the legs so it looked like eight legs. Then the "head' ball was attached. They were then brushed with egg white and sprinkled with poppy seeds. You are supposed to use the baking direction on the bread dough package. (Again o picture would help.)

If you decide to try these, please write back and tell me how they turned out.

recipelink.com (04:17:05) :
Recipe(tried): Peanut Butter Cookie Pops
Posted By: marilyn
Date: August 27th 1998
Board: recipelink.com - A Board For Bakers

1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup butter, softened
1/2 cup peanut butter
1 teaspoon vanilla
1 egg
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
10 fun sized candy bars--Snickers or Milky Way
10 wooden sucker sticks

heat oven to 375. In a large bowl, combing sugars, butter, peanut butter, vanilla and egg; beat well. Lightly spoon flour into measuring cup and level off. Add flour, baking powder and soda. Mix well. Securely insert a wooden stick into small end of each candy bar forming a lollipop. Shape about 1/3 cup dough smoothly around each candy bar making sure bar is completely covered. Seal dough. Place 4 inches apart on ungreased cookie sheets. Bake at 375 for 13-16 minutes or until gold brown. cool for 10 minutes; remove from sheets. Cookies may be decorated before wrapping in clear wrap if frosting is allowed to dry completely. For many year I have made these for the neighborhood children for Halloween and decorated the cookie to look like a jack o lantern.

recipelink.com (04:14:38) :

Recipe: Orange Ooze Muffins
Posted By: Terrytx
Date: October 29th 1999
Board: recipelink.com Cooking Club

Orange Ooze Cupcakes

1 box of Dark Choc. Cake Mix(or your favorite homemade cake)
8 oz. cream cheese, softened
1 egg
1/3 cup sugar
Yellow and red food coloring
6 oz. choc.chips
Your favorite frosting (homemade or from a can)

Prepare cake mix or cake batter and spoon into paper lined cupcake tins about half full with batter. Blend cream cheese, egg, sugar until smooth. Add 2 drops red food coloring and 1 drop yellow food coloring to make orange filling(may need to add more to reach desired shade of orange) Stir in choc. chips. Place 1 tsp of filling on top of batter and top this with remaining batter. Bake
according to directions for cupcakes. Frost with orange or chocolate frosting and decorate with Halloween candies or sprinkles. Should make about 24 cupcakes.

recipelink.com (03:33:50) :

Tallahassee Lime Pie With Pecan Crust
Recipe By : Louise Gray

1 cup flour
confectioner's sugar
1/4 teaspoon salt
1/2 cup cold butter
1/3 cup pecans -- finely chopped
1 cup granulated sugar
2 eggs
5 tablespoons lime juice
1 teaspoon grated lime peel
1/2 teaspoon baking powder
whipped cream -- flavored
with rum

Preheat oven to 350 degrees
SIFT the flour, 1/4 cup confectioners' sugar and salt into a bowl. Cut
into the butter with a pastry blender (or with a whirl or two in a food
processor) until the mixture resembles coarse meal. Add the pecans (they
do not have to be ground, but a food processor is excellent for chopping
them very fine. ) PRESS the mixture into the bottom and sides of a pie
plate and bake for 25 minutes or until the crust is pale gold. Remove from
the oven(keep it at 350 degrees) and let cool while you prepare the
filling.

TO DO THIS, beat the granulated sugar, eggs, lime juice and peel, baking
powder and a pinch of salt until smooth. Pour the mixture into the pie
shell and bake another 25 minutes. Remove from the oven and let cool. When
cool, sprinkle the top with confectioners' sugar put through a flour
sifter, and serve with dollops of rum-flavored whipped cream.