http://www.recipelink.com 6/21 TALK TKL 'On Food' Chat Topic: Recipes Using 5 Ingredients or Less and after that a Recipe Swap
Betsy (11:51:46 am) : For your viewing pleasure:
Cheesy Sloppy Joe Pizza
3/4 lb Lean ground beef
3/4 c Spicy spaghetti sauce
1 10-inch pizza crust, prebaked, round
1/2 c Green onions, chopped
1 c Monterey Jack, shredded
In large skillet, heat 1 ts vegetable oil over medium heat; add beef and
cook, breaking up meat with back of spoon, for 4-5 minutes or until meat is
no longer pink. Drain off fat. Stir in spaghetti sauce, 1/2 ts salt and 1/4
ts pepper.
Place pizza crust on baking sheet; spread sauce over crust. Sprinkle with
green onions; scatter shredded cheese over top. Bake in 400F 200C oven for
20-25 minutes or until cheese is bubbly and golden.
Vegetables may be added to the sauce. Corn is colourful. Asiago cheese may
be used in lieu of Monterey Jack.
Serve with a crisp, fresh lettuce and cruncy cucumber salad tossed with
Ranch dressing.
Makes 4 servings
Per Serving: about 580 calories, 34 g protein, 24 g fat, 57 g carbohydrate,
good source calcium, excellent source iron
Source: Canadian Living magazine - Nov 94 Test Recipe recipe
----------------------------------------------------------------------------
Betsy (9:07:32 pm) : Tonight our topic is recpes with 5 ingredients or less
and quick cooking tips. Here's a recipe to start. Let me know when you're
ready to begin - I'll be here working in my recipe files...
BREAKFAST BURRITOS ANYTIME
10 oz Frozen hash brown potatoes
4 Eggs; beaten OR 1 c Egg substitute
3 tb Vegetable oil
4 Flour tortillas; warmed (7- to 8-inch)
8 oz Bulk light sausage
1/2 c Prepared tomato salsa
In large nonstick skillet cook hash browns in oil as package directs. Season
with salt. In medium skillet over medium heat break up and cook sausage
until thoroughly cooked, 5 to 7 minutes; drain fat. Add eggs to skillet;
cook and stir until eggs are set. To serve, spoon hash browns and sausage
mixture down center of each tortilla, dividing equally. Fold sides over and
secure with picks. Serve with salsa.
Menu: Bell Pepper and Carrot Sticks, Broiled Grapefruit Halves Drizzled with
Maple Syrup
Nutritional Information Per Serving: 740 calories; 47 g fat; 255 mg
cholesterol; 840 mg sodium; 63 g carbohydrate; 3 g fiber; 24 g protein.
Source: The Potato Board
----------------------------------------------------------------------------
----------------------------------------------------------------------------
Cath (9:20:58 pm) : Here is a 5 ingredient
Open-Faced Cheese Dogs
Prep Time: 10 minutes
2 (3/4-inch-thick) slices French Bread
2 teaspoons prepared mustard
2 hot dogs, cut in half lengthwise
1 (3/4-ounce) slice American cheese, halved
2 tablespoons pickle relish
1. Spread French Bread slices with mustard. Place hot dog halved, cut side
down, over mustard on bread slices. Place on ungreased cookie sheet. Broil 4
to 6 inches from heat for 3 to 4 minutes or until hot.
2. Remove from broiler. Place half slice of cheese on each sandwich. Broil
an additional 1 to 2 minutes or until cheese is melted. Top with relish and
serve.
2 Sandwiches
Ingredient Substitution
For other quick sandwich ideas, try some of these combinations; turkey,
cheddar cheese and green pepper; sliced beef, Swiss cheese and horseradish;
or for a real treat, seafood salad from the deli sprinkled with chopped
green onions and dollops of cocktail sauce.
Recipe Tip: If you have a toaster oven, use it instead of heating the
broiler to make quick summer sandwiches.
Nutrition Information per serving
Serving Size: 1 Sandwich
Calories 310 Calories from fat 190
% Daily Value
Total Fat 21g 32%
Satuated 9g 45%
Cholesterol 40mg 13%
Sodium 1120mg 47%
Total Carbohydrate 20g 7%
Dietary Fiber 1g 3%
Sugars 7g
Protein 11g
Vitamin A 4% Vitamin C 15%
Calcium 10% Iron 8%
Dietary exchanges: 1-1/2 Starch, 1 High-Fat Meat, 2 fat
or 1-1/2 Carbohydrate, 1 High-fat meat, 2 fat
Source: Pillsbury Classic Cookbook #197 July 1997 'Cool Cooking for HOT
days, page 14
----------------------------------------------------------------------------
Betsy (9:27:50 pm) : Here's an interesting recipe (I haven't tried it)
really 5 ingredients if you don't count the pie crusts:
LIME FLUFF PIE
2 1/2 cups applesauce
1 package (3 oz.) lime jello
1 cup sugar
2 tbsp. lime juice (optional)
1/8 tsp. grated lime rind
1 can evaporated milk, chilled (about 13 oz)
2 pie crusts, either regular crusts already baked, or graham crusts
Heat the applesauce in a saucepan, then stir in the gelatin and make sure
it is well dissolved. Add the sugar, lime juice, and rind, and mix well.
Meanwhile, whip the chilled milk until it is fluffy and thick. Fold
in the applesauce mixture - but don't beat, just get it mixed well. The
color will be an unusual green! Spoon into the crusts and chill. This
makes two pies. They freeze well.
----------------------------------------------------------------------------
Cath (9:32:02 pm) : This sounds like it would be good
Pastrami and Cheese Roll-ups
Prep Time: 10 minutes
6 (7 inch) flour tortillas
1 (8-ounce) container soft cream cheese with garden vegetables
8 ounce sliced pastrami (about 12 slices)
6 medium kosher dill pickles, cut in half lengthwise
To prepare each roll-up, spread 1 tortilla with about 2 tablespoons cream
cheese to within 1/2 inch of edge. Top with 2 slices pastrami. Place 2
pickle halves on 1 side of tortilla. Roll up, jelly-roll fashion; secure
with toothpick.
6 roll-ups
Make-Ahead tip: It's easy to make these roll-ups ahead of time. Prepare them
early in the day, wrap individually in plastic wrap and refrigerate.
Recipe Variation: For samller snacks, the roll-ups can be cut into 1-inch
pieces.
Nutrition Information per serving
Serving Size: 1 roll up
Calories 240 Calories from fat 170
% Daily Value
Total Fat 19g 29%
Satuated 8g 40%
Cholesterol 60mg 20%
Sodium 1610mg 67%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 4%
Sugars 4g
Protein 10g
Vitamin A 20% Vitamin C 4%
Calcium 4% Iron 6%
Dietary exchanges: 1/2 Starch, 1 High-Fat Meat, 2 fat
or 1/2 Carbohydrate, 1 High-Fat Meat, 2 fat
Source: Pillsbury Classic Cookbook, #197, July 1997, Cool Cooking for HOT
days, page 51
----------------------------------------------------------------------------
Betsy (9:34:50 pm) : Chicken Marinade
1/2 cup soy sauce
2 Tbs red wine vinegar
2 tsp honey
2 tsp garlic powder
Whisk all ingredients together in a shallow container. Add four servings
of meat (i.e., four half-breasts of chicken, four pork chops, etc.).
Marinate for 30 minutes to 3 hours, turning once.
----------------------------------------------------------------------------
Cath (9:36:36 pm) : here is some lower fat ice cream floats
Cows
Prep: 1 minute
An old-fashioned favoite (you may know them as ice cream floats) makes a
slimmed-down comeback. The possibilities are endless.
Black Cow Put 1 scoop fat-free frozen vanilla yogurt in a tall glass. Slowly
pour well-chilled root beer against inside of glass until about 2/3 full.
Top with another scoop of frozen yogurt and a little more root beer. Serve
with a straw and long spoon.
Orange Cow Follow directions for Black cow, but use 1 scoot orange sorbet
and 1 scoop vanilla yogurt or orange and cream sorbet; pour in orange soda.
Raspberry Cow Follow directions for Black Cow, but use fat-fee frozen
vanilla-raspberry swirl yogurt, raspberry sorbet or raspberry and cream
sorbet; pour in raspberry-flavored ginger ale.
Source: Woman's Day magazine, 7/15/97, 'chill Out!'
----------------------------------------------------------------------------
Betsy (9:38:49 pm) : Cows - in honor of Marla Cath, how nice of you!
This is from an old rec.food post:
Tequila Chicken Marinade
Well, here's a variation of what I call "Tequila Mockingbirds." No
proportions given--you probably know what you like already!
Tequila
Lime juice
Red pepper flakes or sliced fresh chiles
Maybe a l-i-t-t-l-e bit of cilantro (aka Chinese parsley)
Maybe a garlic clove, maybe a chopped green onion
----------------------------------------------------------------------------
Velma (9:38:52 pm) : For those of you who are new, and wonder what all these
strange signs are that we use on here (I didn't have any idea the first
night or two I was on. Here is the site for The Chatter's Jargon Dictionary:
http://www.tiac.net/users/scg/jargon.htm#Dictionary
----------------------------------------------------------------------------
Betsy (9:42:57 pm) : Ellen - they're posted on the TKL Cooking Club Message
Board
http://www.recipelink.com/wwwboard/tklcc.html
and I also put a link to them in the TALK TKL Chat Schedule page
Velma - I don't remember if I posted this one before:
FRESH LEAFY HERB OILS (BASIL, MINT, CHIVE, CILANTRO, PARSLEY, SHISO)
2 cups lightly packed herbs, large stems removed
1-2 cups olive oil
Salt and pepper to taste
Blanch the herbs in lightly salted, boiling water until they turn a bright
green (about 5 seconds). Drain and plunge immediately into ice water to stop
the cooking and set the color. This blanching step inactivates the enzymes
that cause the herbs to turn brown and develop an oxidized flavor.
Pat the herbs dry and add to a blender or food processor along with enough
oil to cover. Blend briefly to make a thick paste. Pour into a clean tall
jar and cover with up to 2 inches of oil. Stir well or shake and store
covered in the refrigerator for at least 1 day or up to 3 to 4 days
depending on color and flavor desired. Strain the oil carefully through a
fine filter or cheesecloth. The oil should be a very bright green and very
fragrant. Season with salt and pepper if desired and store covered in the
refrigerator for up to 3 weeks.
----------------------------------------------------------------------------
Cath (9:43:02 pm) : http://www.recipelink.com/wwwboard/tklcc.html is the
message base where these are posted
----------------------------------------------------------------------------
Betsy (9:48:16 pm) : JALAPENO PRESERVES
3 medium red bell peppers, seeded and coarsely chopped
6 jalapenos
4 cups sugar
1 1/4 cups red wine vinegar
3/4 cup liquid fruit pectin
In a heavy 2quart saucepan over high heat, combine the peppers, jalapenos,
sugar, and vinegar and bring to a boil. Reduce the heat to medium and simmer
for 20 minutes, stirring every 5 minutes. Be careful not to let the mixture
boil over.
Turn off the heat and add the pectin, mixing well. Turn the heat on again to
high and cook until the mixture comes back to a boil. Pour into sterilized
jars and seal according to the manufacturer's directions.
Yield: about 6 cups
----------------------------------------------------------------------------
Cath (9:51:31 pm) : Cheesy Potato Packet
Prep Time; 30 minutes
1 (24-oz) package frozen O'Brien potatoes with onion and peppers
1 cup Old El Paso (r) Cheese 'n Salsa Dip
1/4 teaspoon pepper
1. Grill Directions: Heat grill. Cut 36x12-inch piece of heavy-duty foil;
sprau foil with nonstick cooking spray. Place potatoes and dip on foil;
sprinkle with pepper. Stir gently to mix. Wrap secrely using double-fold
seals to form 12x8-inch packet, allowing room for heat expansion.
2. When ready to grill, place packet on gas grill over medium-low heat or on
charcoal grill 4 to 6 inches from medium coals. Cook 20 to 25 minutes or
until potatoes are thoroughly heated, turning packet over halfway through
cooking.
6 (1/2 cup) servings
Oven Directions: Heat oven to 400'F. Place packet on 15x10x1-inch baking
pan. Bake for 20 to 25 minutes or until potatoes are thoroughly heated. (It
is not neccessary to turn packet)
Nutrition Information per serving
Serving Size: 1/2 of cup
Calories 140 Calories from fat 35
% Daily Value
Total Fat 4g 6%
Satuated 1g 5%
Cholesterol 4mg 1%
Sodium 440mg 18%
Total Carbohydrate 23g 8%
Dietary Fiber 2g 8%
Sugars 2g
Protein 3g
Vitamin A 4% Vitamin C 15%
Calcium 4% Iron 8%
Dietary exchanges: 1 Starch, 1 Vegetable, 1/2 fat
or 1 Carbohydrate, 1 Vegetable, 1/2 fat
Source: Pillsbury Classic Cookbook, #197, July 1997, Cool Cooking for Hot
days, page
----------------------------------------------------------------------------
Cath (9:52:00 pm) : Stuffed Cucumber Snacks
Prep Time: 5 minutes
1 medium cucumber, halved lengthwise, seeded
1 (8 ounce) container (1 cup) deli salad (such as tuna, seafood, chicken or
small-pasta salad)
1/8 teaspoon paprika, if desired
Cut each cucumber half crosswise into 2 equal halves. Spoon 1/4 cup salad
into each cucumber piece. Sprinkle with paprika or garnish as desired.
4 Servings
Recipe tip: Seeding cucumbers is an easy technique to master. Cut the
cucumber in half lenghtwise, then, using a teaspoon, press down gently and
scrape the seends out in one direction.
Recipe Variation: Experiment with differant deli salads for this cook,
crunchy snack or appetizer. For smaller snacks, cut each cucumber quarter in
half.
Nutrition Information per serving
Serving Size: 1/4 of recipe
Calories 110 Calories from fat 45
% Daily Value
Total Fat 5g 8%
Satuated 1g 5%
Cholesterol 5mg 2%
Sodium 230mg 10%
Total Carbohydrate 7g 2%
Dietary Fiber 0g 0%
Sugars 1g
Protein 9g
Vitamin A 4% Vitamin C 8%
Calcium 0% Iron 4%
Dietary exchanges: 1 vegetable, 1 lean meat, 1/2 fat
Source: Pillsbury Classic Cookbook, #197, July 1997, Cool Cooking for HOT
days, page 52
----------------------------------------------------------------------------
Cath (9:52:25 pm) : Italian Salami and Bread Salad
Prep Time: 20 minutes
1 (8-ounce) bottle creamy Italian salad dressing
1 (8-ounce) loaf French bread, cubed lenghtwise
1 (10-ounce) package Italian blend mixed salad greens
3 medium tomatoes, cubed
1 medium cucumber, peeled, thinly sliced
6 ounce hard salami slices, quartered
1/4 teaspoon cracked black pepper
1. Brush 1/4 cup of the salad dressing over cut sides of bread. Place, cut
side up, on broiler pan.
2. Broil 4 to 6 inches from heat for 7 to 10 minutes or until lightly
browned and toasted. Cool completly. Cut bread into 1-inch cubes.
3. Meanwhile, in very large bowl, combine salad greens, tomatoes, cucumber,
salami and pepper; toss.
4. Just before serving, pour remaining dressing over salad. Add toasted
bread cubes; toss gently.
10 (1 1/2 cup) servings
Ingredient Info: The Italian mixed salad greens include romaine lettuce and
the colorful red radicchio
Ingredient Substitution: For a change of taste, try other deli meats in this
recipe such as cubed ham, turkey or sliced pepperoni.
Nutrition Information per serving
Serving Size: 1 1/2 cups
Calories 240 Calories from fat 140
% Daily Value
Total Fat 15g 23%
Satuated 5g 25%
Cholesterol 15mg 5%
Sodium 650mg 27%
Total Carbohydrate 18g 6%
Dietary Fiber 2g 8%
Sugars 4g
Protein 7g
Vitamin A 10% Vitamin C 25%
Calcium 4% Iron 6%
Dietary exchanges: 1/2 starch, 2 vegetable
or 2 vegetable, 1/2 High-Fat meat, 2 fat
Source: Pillsbury Classic Cookbook, #197, July 1997, Cool Cooking for HOT
days, page 58
----------------------------------------------------------------------------
Cath (9:52:49 pm) : Maple-Glazed Pork Tenderloins
Prep Time 15 minutes
1 teaspoon dried thyme leaves, crushed
1 teaspoon dried marjoram leaves, crushed
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 pound pork tenderloins, cut into 1/2-inch slices
1 tablespoon margarine or butter
2 tablespoons real maple syrup or Hungry Jack (r) Microwave Ready Regular
Syrup
1. In resealable plastic bag, combine thyme, marjoram, salt, onion powder
and garlic powder; seal bag and shake well. Add pork slices. Seal bag; shake
to coat.
2. Melt margarine in large nonstick skillet over medium-high heat. Add pork
mixture; cook and stir 8 to 10 minutes or until pork is browned and no
longer pin. Add syrup; cook and stir until pork is glazed.
4 Servings
Recipe Tip: Make up a big batch of the seasonings used in this recipe and
store in a small jar or plastic container. Use it for seasoning poultry,
pork or beef.
Menu Suggestion: Just add frosty mugs of sparkling cidar, rolls, Apple
Summer Slaw (page 68) and a dessert of a dessert of maple ice cream for
summer supper with a taste of fall.
Nutrition Information per serving
Serving Size: 1/4 of recipe
Calories 190 Calories from fat 60
% Daily Value
Total Fat 7 11
Satuated 2g 10%
Cholesterol 65mg 22%
Sodium 220mg 9%
Total Carbohydrate 7g 2%
Dietary Fifer 0g
Sugars 6g
Protein 24g
Vitamin A 2% Vitamin C 0%
Calcium 0% Iron 8%
Dietary exchanges: 1/2 Fruit, 3 Lean Meat
or 1/2 Carbohydrate, 3 Lean Meat
Source: Pillsbury Classic Cookbook #197 July 1997 'Cool Cooking for HOT
days, page 9
----------------------------------------------------------------------------
Cath (9:53:18 pm) : Frozen Mint S'Mores
(low cost)
Prep: 10 minutes
Freeze: at least 1 hour
Cost per serving: 37 cents
Leat S'Mores stand at room temperature about 5 minutes before serving to
soften.
8 chocolate graham-cracker squares
8 tablespoons marshmallow topping (from a jar)
2 bars (1.55 ounce each) cookie bits in minty milk chocolate (such as
Hershey's Cookies 'N' Mint), broken in 4 equal pieces.
8 oatmeal or plain graham-cracker squares
1 cup mint chocolate chip ice cream, softened (see box, page 154)
1. Spread each chocolate graham-cracker square with 1 tablespoon marshmallow
topping. Top with a piece of chocolate bar.
2. Spread each oatmeal graham-cracker square with 2 tablespoons ice cream.
Sandwich with a prepared chocolate graham cracker. Freeze at least 1 hour or
until firm before serving, or before wrapping indivdually and freezing up to
3 months.
Serve 8. Per serving: 190 cal, 3 g pro, 30 g car, 7 g fat, 9 mg chol, 114 mg
sod. Exchanges: 1 starch, 1 other car, 1 1/4 fat.
Source: Woman's Day magazine, 7/15/97, 'chill Out!'
How to
Soften ice cream: Let ice cream stand at room temperature 5 to 15 minutes.
Or put 1-pin container in microwave on defrost or medium-low for 15 to 20
seconds. Let stand about 3 minutes. Ice cream should be soft and spreadable,
but not melting. Return to freezer briefly if its too soft to work with.
Cut an ice cream pie or cake: Dip the knife into hot water and dry it
between each slice.
Source: Woman's Day magazine, 7/15/97, 'chill Out!'
----------------------------------------------------------------------------
Cath (9:53:36 pm) : Frozen Chocolate Peanut Butter Cups
Prep: 20 minutes Freeze at leat 2 hours
Cost per Serving: 55 cents
2 1/2 cups cocoa flavored crisp rice ceral (such as Kellogg's Cocoa
Krispies)
1/3 cup light corn syrup
2 tablespoons stick butter or margarine (not spread), melted
3/4 cup chocolate-flavor syrup
1/2 cup reduced-fat chunky peanut butter
1 quart or 2 pints vanilla ice cream
about 1 tablespoon 1% lowfat milk
Garnish: chopped peanuts
1. Spray 12 regular-sized muffin cups with nonstick cooking spray. Mix
cereal, corn syrup and butter in a large bowl. Place about 1/4 cup into each
muffin cup. With back of a spoon, firmly press mixture into bottom and
slightly up side of cups, leaving an indentation in center.
2. Stir chocolate syrup and peanut butter in medium bowl until blended.
Spoon a scant tablespoon into each cup (reserve remaining mixtue). Top with
a scoopful (about 1/3 cup) ice cream. Cover with plastic wrap and freeze at
least 2 hours until firm.
3. To serve: Run a small knife around each cup and lift onto a serving
plate. Stir milk into reserved chocolate mixture to thin to sauce
consistency, adding a few more drops milk, if needed (see note). Drizzle
over ice cram and spinkle with chopped peanuts.
Serves 12. Per serving: 267 cal, 5 g pro, 40 g car, 11 g fat, 25 mg chol
with butter, 20 mg chol with margarine, 184 mg sod. Exchanges: 1 1/2 starch,
1 other carb, 2 1/4 fat
Note: At this point, filled cups can be individually wrapped and remaining
sauce transferred to a small freezer container. Both can be frozen up to 1
month. Bring sauce to room temperature before drizzling over ice cream.
Source: Woman's Day magazine, 7/15/97, 'chill Out!'
Jell-o summer pudding
Mix any flavor of Jell-O (r) Pudding with one and one-half cup
----------------------------------------------------------------------------
Cath (9:54:06 pm) : Peppy Mexican Deviled Eggs
6 hard-cooked eggs, halved
1/4 cup sour cream
1/4 teaspoon salt
1/4 teaspoon cumin
1 tablespoon Old El Paso (r) thick 'n Chunky Salsa
12 fresh cilantro leaves
1. Remove egg yolks from eggs; place in small bowl. Add sour cream, salt,
cumin; beat with electric mixer at medium speed until smooth.
2. Place egg white halves on serving platter. Fill each with 1 tablespoon
filling. Top each with 1/4 teaspoon salsa and cilantro leaf.
12 servings
Ingredient Info: To save time in the kitchen, look for hard-cooked eggs in
the deli section of your supermarket.
Food Safety Note: Peeled hard-cooked eggs can be stored safely in the
refrigerator for up to 2 days. Wrap each egg individually in plastic wrap.
Recipe Varation: For an even easier variation of deviled eggs, try this
idea. Cut cooled, hard-cooked eggs in half. Spoon about 1 teaspoon
mayonnaise over each egg half. sprinkle with paprika or chili powder, or top
with a sprig of your favorite herb.
Nutrition Information per serving
Serving Size: 1/12 of recipe
Calories 50 Calories from fat 35
% Daily Value
Total Fat 4g 6%
Satuated 1g 5%
Cholesterol 110mg %37
Sodium 85mg 4%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars 1g
Protein 3g
Vitamin A 4% Vitamin C 0%
Calcium 0% Iron 0%
Dietary exchanges: 1/2 medium-fat meat, 1/2 fat
Source: Pillsbury Classic Cookbook, #197, July 1997, Cool Cooking for Hot
days, page
----------------------------------------------------------------------------
Betsy (10:04:50 pm) : Creamy Broccoli Pasta Categories: Pastanoodle,
Vegetables
4 servings
12 oz Linguine or spaghetti
3 c Broccoli florets, coarsely chopped
1 1/2 c Chicken stock
1 ts All-purpose flour
1 c Light herb cream cheese
By the time the water for the pasta boils, the light herbed cream sauce is
ready. Do serve with Parmesan if you like, and add a leafy lettuce, red
onion and mushroom salad. A new pasta form "I Tegolacci" is recommended if
you can locate it.
In large pot of boiling salted water, cook linguine for 6 minutes. Add
broccoli; cook for 2 minutes or until pasta is tender but firm and broccoli
is tender-crisp. Drain and return to pot.
Meanwhile, in small saucepan, heat chicken stock over medium-high heat;
whisk in flour and cook, stirring, for 3 to 5 minutes or until slightly
thickened. Remove from heat; whisk in cream cheese until melted. Toss with
pasta mixture. Season with salt and pepper to taste.
Per Serving: about 505 calories, 20 g protein, 17 g fat, 70 g carbohydrate,
high source fibre
Source: Canadian Living magazine - Nov 94 Test Recipe recipe
----------------------------------------------------------------------------
Betsy (10:09:02 pm) : Newsgroups: rec.food.recipes
Subject: New York Style Bagels
This one is from The Northern Exposure Cookbook.
Makes 18 Bagels.
NEW YORK-STYLE BAGELS
1 potato, peeled and quartered
2 cups boiling water
2 large eggs
1 package active dry yeast
4 cups all-purpose flour
1/2 tablespoon salt
1+1/2 tablespoons sugar
1/4 cup vegetable oil
Cornmeal to dust cookie sheet
2 quarts water
1 egg white (optional)
Directions:
Put potato into boiling water and boil for 15 minutes. Discard potato
and let water cool to about 110 degrees F.
Transfer 1/3 cup of the potato water to a small bowl. Sprinkle yeast
over top of water and stir to combine. Set aside for 3 minutes.
Sift flour, salt, and 1/2 tablespoon of the sugar together into a large
bowl. Add yeast mixture. Stir in another 2/3 cup of the potato water
and the oil. Add eggs one at a time and stir briskly until a dough ball
is formed.
Turn dough out onto a floured surface and knead for about ten minutes
until dough ball is firm, adding a little extra flour if needed. Place
in a greased bowl, turning the dough so all sides are greased. Cover the
bowl with a clean towel and set aside in a warm place for about 1 hour
until dough has risen to double its original size. Punch the risen dough
down to flatten and remove from bowl.
Cut dough into 18 equal pieces and shape each piece into a 6- to
7-inch-long, 3/4-inch-thick rope. Bring the ends of one rope together
and pinch closed. (A little water on the ends will help secure them.)
Repeat until 18 rings are formed. Cover all rings with the towel and let
rise for 20 minutes.
Preheat oven to 450 degrees F. Lightly grease a cookie sheet and dust
with cornmeal.
Bring the 2 quarts water to a boil. Add the remaining tablespoon of
sugar to the boiling water. Drop the bagels into the water one at a
time, cooking each for 3 minutes, turning once. As each bagel is removed
from the water, place it on the cookie sheet. If desired, paint the tops
of the bagels with 1 egg white that has been beaten with 1 teaspoon
water. Bake for 12 to 15 minutes, until golden brown.
Melody Zlatkin
----------------------------------------------------------------------------
Jamie (10:17:07 pm) : These were pretty good...
GRANOLA BARS
1/2 cup light corn syrup
2/3 cup peanut butter
3 cups cereal (quick oats, rice krispies, granola or
a mixture) I use oats and granola.
1/2 cup raisins
Bring corn syrup to a boil Boil one minute. Remove
from heat and stir in peanut butter. Stir in
cereal until well blended. Press into greased 9X9
inch pan. Cool 1 hour
Can also add chocolate chips, peanuts, whatever you want.
----------------------------------------------------------------------------
Judi (10:17:31 pm) : Here it is. I've not tried, but had planned to, then I
got some awful tummy virus when I got home. So, when I get well I'll give
this a try. If anyone does try it let me know.
* Exported from MasterCook *
Sardinian-Style Raw Tomato Sauce
Recipe By : Food & Wine 97 - Marcella Hazan
Serving Size : 5 Preparation Time :0:00
Categories : Italian Pasta
Fresh Tomato
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Makes enough for 1 pound of pasta
3/4 - 1 pound cherry tomatoes
6 black, round Greek-style olives
3 1/2 Tablespoons extra virgin olive oil
1 Tablespoon aged sheep's milk cheese (preferably Fiore -- crumbled or
Sardo, otherwise Romano) -- coarsely grated
1/2 cup Parmigiano Reggiano cheese -- thinly slivered
2 Tablespoons Italian flat leaf parsley -- chopped
1/2 teaspoon minced garlic
salt and freshly groung black pepper
1. Wash the tomatoes in cold water, and cut each into 4 wedges or in half,
if very small. Put them in a large pasta serving bowl.
2. Cut the oives's flesh away from the pit in little slices and add to the
bowl. Add 3 Tablespoons of the olive oil and all th eother ingredients. Toss
a few times and allow to steep at room temperature for at least 30 minutes,
better if 45 minutes or longer, before cooking the pasta.
3. When ready to cook the pasta, put very hot water into a bowl large enough
to hold the pasta sauce bowl. Lower the pasta bowl into it, make sure that
the water doesn not overflow into the sauce; you want to take the chill off
both the serving bowl and the sauce so that later they won't cool off the
pasta too quickly. If you do not have a large bowl that will accommodate the
one with sauce, place the latter over a sauce pan with barely simmering
water and turn the sauce over from time to time.
4. Cook and drain the pasta. Transfer it immediately to the bowl with the
sauce and toss thoroughly, drizzling over it a few drops of fresh olive oil.
Serve at once.
- - - - - - - - - - - - - - - - - -
NOTES : "In Sardinia I had this with the local pasta, a short, narrow,
tapered handmade shape called malloredus that looks like a little shell. You
could substitute cavateli, fusilli or short, tubular boxed dry pasta shapes
such as penne or maccheroncini."
----------------------------------------------------------------------------
Betsy (10:24:10 pm) : Jamie - look! A no boil bagel! Don't know about the
malted milk powder in it:
No Boil Cinnamon Raisin Bagels
2 env. active dry yeast
2 c. warm water (105-115 degrees)
1/4 c. Carnation malted milk powder
1 heaping tbsp. granulated sugar
4 2/3 c. all-purpose flour
1 heaping tbsp. cinnamon
1 tsp. salt
1 1/2 c. raisins
GLAZE:
2 tsp. malted milk powder
1/4 c. water
Mix yeast, water, malted milk powder and sugar in large bowl; let stand
until foamy 10-15 minutes. Mix 3 cups flour, cinnamon and salt in
medium-sized bowl. Add to yeast mixture; stir with wooden spoon until
blended. Stir in raisins and remaining 1 2/3 cup flour, about 1/2 cup at a
time, until stiff dough forms. Turn onto floured surface; knead about 5
minutes until smooth and elastic, adding more flour if dough is very sticky.
Turn dough into oiled bowl, turn dough to oil top. Cover and let rise in
warm, draft-free place until doubled. Lightly grease 2 large baking sheets.
Punch dough down and turn onto work surface. Cut dough in half; cut each
half in thirds, then in thirds again, to make 18 pieces. Roll each piece
into a ball; using thumb and forefinger push a hole through. Arrange 9 on
each baking sheet. Lightly cover; let rise at room temperature 40 minutes.
Fill a 9x13 inch pan with water and place on floor of gas oven or lowest
rack in electric oven. Heat oven to 400 degrees. Prepare glaze: Mix malted
milk powder with 1/4 cup water; brush onto bagels. Bake one sheet at a time
for 20 minutes or until lightly browned; additional rising time won't hurt
the second batch. Only 157 calories. 0 mg. chol.
----------------------------------------------------------------------------
Betsy (10:34:11 pm) : That's ok Velma - the 5 ingredient portion of the chat
is over.
These look good Jamie:
Grandma Mary's Bagels
2 pkgs. dry yeast
1/4 c. warm water
2 tbsp. sugar
2 c. milk
1 stick margarine
3 eggs
6 c. flour (may mix 2 c. whole wheat with 4 c. white)
1 pinch salt
1 1/2 tbsp. cinnamon
1 c. raisins (soaked in water for a few min. and drained)
Mix the flour, salt and cinnamon and set aside. Mix the yeast, warm water
and sugar and let stand. Scald the milk, add the margarine and remove from
heat. Beat 2 whole eggs plus 1 yolk. (Save the white for later.) Mix this
into the hot milk. Slowly add both liquids to the flour mixture and blend
with a fork or dough hook. Add the raisins. Knead this until your hands are
clean. Let it rise until doubled. Make about 30 golf ball sized balls. Roll
into snakes and wet the ends to connect into rings. Let them rise 15 minutes
on a floured surface. In a frying pan, boil 2 cups water and 2 tablespoons
sugar. Boil the bagels (about 4 at a time) 30 seconds on each side. Place on
greased cookie sheet. Brush the tops with the remaining egg whites. Bake at
400 degrees for 20 to 35 minutes.
----------------------------------------------------------------------------
Betsy (10:41:21 pm) : Heres' one Velma:
Chili Rice Skillet
1 pound ground beef
1 (16 ounce) can kidney beans
1 (16 ounce) can whole kernel corn
1 cup regular rice
1 (16 ounce) can tomatoes
1 (1 3/4 ounce) package dry chili mix
1. Brown ground beef in skillet. Pour off excess fat. Add the rest of the
ingredients and simmer on low until rice is done - approximately 20-25
minutes. Add water when needed to keep from sticking.
----------------------------------------------------------------------------
Betsy (10:43:47 pm) : A good tip I saw was to cook meatloaf in muffin pans
(you can freeze lttle loaves to pop in the microwave)
----------------------------------------------------------------------------
Velma (10:45:12 pm) : That sounds like a good tip, like one I gave for
freezing chili sauce for hotdogs in ice cube trays, and then only thawing
one block for one hotdog.
----------------------------------------------------------------------------
Judi (10:46:06 pm) : Velma, I poach salmon in the microwave. Just put salmon
filets on top of onion rings, season the salmon with salt and pepper or
Creole seasoning. Then fill up the pan to 1/2 way up the fish with the juice
of one lemon, or two and either white wine and water or chicken broth and
water. Cover and MW on high until it's cooked through and opaque. About 6
minutes. Let it rest for at least 5 minutes before eating.
----------------------------------------------------------------------------
Maryan (10:46:57 pm) : Garlic potatoes:
Scoop a small "plug" out of each potato using a melon baller. Insert a
peeled clove of garlic and replace the plug. Roast as usual. (PS I've only
just found this today so am looking forward to trying it).
----------------------------------------------------------------------------
Betsy (10:48:49 pm) : Oh Maryan - that's a good one! I do something like
that slicing potatoes not all the way through and putting garlic slices in
the slits and baking
----------------------------------------------------------------------------
Jamie (10:50:10 pm) : Alpine Potato Casserole
4 cups cooked cubed potatoes
1 cup plain yogurt
1 cup low-fat cottage cheese
1/4 cup chives
1 tsp. salt
Dash garlic powder
In nonstick 9 inch square baking
pan, combine all ingredients.
Bake at 350 for 30
minutes or until hot and bubbly
----------------------------------------------------------------------------
Velma (10:50:41 pm) : I often bake a large potato for Mac and me, sometimes
filling it with a vegetable mixture. Roasting a clove of garlic with it
sounds good--Mac will love it. I threaten to get out of his bed because I
don't like to smell it. Maybe it is like onions, if I eat it, too, I won't
smell it.
----------------------------------------------------------------------------
Betsy (11:02:56 pm) : Velma - here's one for the road for you:
Scalloped Chicken Casserole
1 chicken, cut up
1/4 lb. bacon, sliced
3 or 4 potatoes sliced medium thick
1 green pepper sliced very thin
2 large onions sliced very thin
2 large solid tomatoes sliced very thin
1/2 cup sour cream
Salt and pepper to taste
Bread crumbs
Line casserole bottom with bacon, add a layer of sliced potatoes, a
layer of chicken which has been well salted, layer of tomatoes, a
layer of onions and green peppers. Season to taste. Repeat layers
until dish is filled. Pour sour cream over it and sprinkle some
bread crumbs on top. Cover and bake for 1 1/2 hours in 375 degree
oven. Serves 4 generously.
----------------------------------------------------------------------------
CL (11:24:59 pm) : Oh, I know...Betsy, I was going through last Sunday's
paper and found this in our NetWatch section...it is a review that is in the
daily Atlanta Journal, of sites to see..
The Recipe Link: Betsy Couch has done a fine job here with oodles of links
about food, all over the Net. Also, sites created for and by professional
chefs. And don't forget the recipes.
Then it gives the URl. I check this part of the paper first ALWAYS!!!
Congrats!!!
----------------------------------------------------------------------------
Betsy (11:31:30 pm) : Keebler Easy Elfin Cheesecake (No Bake!)
1 Graham cracker pie crust
8 oz Cream cheese, softened
1/3 c Sugar
1 c Sour cream
2 ts Vanilla
8 oz Whipped topping, frozen
Strawberries, fresh(garnish)
Beat cheese until smooth, gradually beat in sugar. blend in sour
cream and vanilla. fold in whipped topping, blending well. spoon
into crust. chill until set, at least 4 hours. garnish with fresh
strawberries for garnish.
----------------------------------------------------------------------------
Betsy (11:33:23 pm) :
Blender Cheese Cake
1 2/3 c. graham cracker crumbs
1/2 c. butter/margarine, melted
1/2 c. boiling water
1 pkg. (3 oz) lemon jello
2 T. lemon juice
2 c. cottage cheese
1 container (9 oz) frozen whipped topping
Combine cracker crumbs and butter; mix well. Press into bottom of 7 x 11
pan. Set aside. Pour boiling water into blender container, add gelatin and
process at BEAT until gelatin is dissolved. Add lemon juice and 1 cup
cottage cheese and process until smooth. Add remaining cottage cheese and
process until smooth. Pour into large mixer bowl. Add frozen whipped topping
and mix with electric mixer until smooth. Pour over graham cracker crust.
Chill until set. This is ready for serving in minutes. NOTE;
Flavors of gelatin may be varied. You can spread pie filling over cheese
cake after it has set. If this done, refrigerate 1 hour. Also 1 cup of fresh
fruit can be folded into mixture just before pouring into crust.
----------------------------------------------------------------------------
CL (11:33:49 pm) : Well, here's one from my, what else, CakeLady files....
WHITE CHOCOLATE CREAM CHEESE FROSTING
4 c. confectioners sugar
6 oz. white chocolate
2 TBSP. butter
1 (8oz.) pkg. cream cheese
1 tsp. vanilla
Gradually beat sugar into cream cheese until evenly blended. Melt chocolate.
Turn off heat, stir in butter and cool. Blend with cream cheese mixture. Add
vanilla.
----------------------------------------------------------------------------
MB (11:35:37 pm) : There is that standard quick recipe for a yogurt pie
Yogurt Pie
2 containers of any kind of yogurt
1 container of cool whip, graham cracker crust
Mix together well, pour into crust, garnish with fruit if desired, chill or
freeze .
I like to make it with Dutch Apple yogurt and add extra cinnamon with the
mixture and sprinkle extra on top too!
----------------------------------------------------------------------------
CL (11:36:08 pm) : Well, this one has 6 ingredients..will it pass??? This is
a favorite from my childhood.
ICE BOX PINEAPPLE CAKE
1 box vanilla wafers
1 #2 can crushed pineapple
2 sticks margarine
2 eggs
1 c. sugar
1 c. nuts
Cream margarine, add sugar, add 1 egg at a time. Add nuts and pineapple.
Crush vanilla wafers. Grease baking dish and alternate layers of crumbs and
mixture, ending with wafer crumbs.
----------------------------------------------------------------------------
CL (11:38:55 pm) : another quick, good recipe. This one is good for weddings
and showers. Maybe we should rename tonight's topic "uses of vanilla
wafers"?
ORANGE BALLS
1 box crushed vanilla wafers
1 ( 6 oz.) can frozen orange juice
1 stick margarine, melted
1 box confectioners sugar
Mix together. Form into balls. Roll in coconut. Refrigerate.
----------------------------------------------------------------------------
Betsy (11:39:23 pm) : Or Nilla Night!
----------------------------------------------------------------------------
Betsy (11:41:32 pm) : Amaretto Oreo Torte
1/3 C margarine, melted
2 Cups oreo cookies, crumbed
1/2 C slivered almonds, toasted and chopped
1 6 oz. package chocolate chips
1 14 oz. can sweetened condensed milk
1 16 oz. carton sour cream
1/3 C amaretto
1 C heavy cream, whipped
Combine margarine, 1/2 C crumbs, and almonds. press firmly in the bottom of
a 9 inch springform pan. In a small saucepan over medium heat, melt chips in
sweetened condensed milk. Cool. In a large mixing bowl, combine sour cream
with amaretto' mix well. Stir in chcolate mixture. Fold in whipped cream.
Pour 1/2 amaretto mixture over prepared crust. Top with 1 cup reserved
crumbs. Top with rest of amaretto and remaining crumbs. Freeze, covered, 6
hours or until firm. Return leftovers to the freezer.
----------------------------------------------------------------------------
MB (11:41:35 pm) : I am going to cheat and post my rum ball recipe, only
because it it not only fabulous, but because it fits the recipe topic tonite
Rum Balls
1 18 ounces semisweet chips 1 14 oz can sweetened cond. milk
1/4 cup dark rum
Melt chips and milk over low heat, or nuke like I do. Remove from heat
and stir in rum, it may take a bit of stirring before the rum is compl
etely absorbed, so be patient. Chill for 3-4 hours until not too gushy
but, not too hard. Shape into 3/4 inch balls and roll in a combo of
cocoa and powd. sugar sifted together, or coconut, or chopped nuts or
chocolate sprinkles. Other variation: Amaretto balls, exclude rum and
add 3 tbs amaretto and 1/2 tsp. pure almond extract. Enjoy!
----------------------------------------------------------------------------
MB (11:44:58 pm) : Betsy, these rum balls are so easy and make terrific
gifts too, one of my most requested recipes and it can be easily doubled
too! For the holidays I put them in cupcake liners with the holiday theme,
or for everday occasion, in silver cupcake liners
----------------------------------------------------------------------------
CL (11:43:41 pm) : have had a lot of raves about this recipe. Wish I could
take credit for it, but got it from a former boss' wife
CREAM CHEESE CRESCENT SQUARES
2 pkgs. Crescent rolls
2 (8oz.) pkgs. Cream cheese
1 egg, separated
3/4 c. sugar
1 tsp. vanilla
2 TBSP. lemon juice
Press 1 pkg of crescent rolls into 13x9" pan. Beat cream cheese until
smooth. Add egg yolk, sugar, and flavorings. Blend. Pour mixture over rolls.
Cover with other package of rolls- stretching to fit. Slightly beat egg
white with 1 tsp. water - brush over top. Sprinkle lightly with sugar. Bake
30 minutes @ 350ƒ until browned.
----------------------------------------------------------------------------
Betsy (11:44:05 pm) :
Title: CHOCOLITY POPPERS
Categories: Desserts
Yield: 36 servings
1/2 c Land O'Lakes Butter
10 1/2 oz Marshmallows, miniature
2 oz Semi sweet chocolate
1 c All purpose flour
1 ts Vanilla extract
1 c Salted peanuts
6 c Popcorn
Combine butter, marshmallows and chocolate in a 2 quart saucepan. Cook
over low heat, stirring constantly, until melted and well blended. Remove
from heat. Gradually add flour and salt, mixing well. Stir in vanilla and
peanuts. Pour over popcorn, mixing well. Press into well greased 13x9
inch pan. Bake at 350 degrees for 10 to 12 minutes. Cool; cut into bars.
Dust with confectioners sugar, if desired. Mrs. Mildred Larson, Chicago
Ill.
----------------------------------------------------------------------------
CL (11:45:55 pm) : A good one for a quick put together...you can substitute
the cherry pie filling with blueberry, peach, etc.
ANGEL FOOD SUPREME
1 large box instant vanilla pudding
1/2 pint sour cream (8oz.)
angel food cake
1 can cherry pie filling
Make pudding as directed. Blend in sour cream. Break angel food cake into
pieces nad spread on bottom of large casserole dish. Pour pudding over top.
Top with filling.
----------------------------------------------------------------------------
Betsy (11:50:11 pm) : (From "Sweet Nothings", Jill O'Connor)
Bittersweet Chocolate Sorbet
Intensely flavored, like a sophisticated Fudgesicle. The addition of
liqueur gives this sorbet an adult edge and keeps it smooth through
extended periods in the freezer -- if it lasts that long!
1 cup (7 1/2 oz) granulated sugar
1/2 cup (8 tbsp) firmly packed Dutch-process cocoa powder
1 1/2 cups (12 fl oz) water
1 teaspoon pure vanilla extract
2 tablespoons Kahlua, brandy, dark Jamaican rum, creme de menthe,
Grand Marnier, or Framboise
Combine the sugar and cocoa powder in a heavy-bottomed saucepan.
Gradually mix in the water. Place over medium heat, bring to a
simmer, and stir until the sugar dissolves. Increase the heat
and bring to a boil. Boil the syrup until it is dark, glossy
brown, 1-2 minutes. Pour the mixture into a bowl and stir in the
vanilla extract and liqueur of choice. Cover and chill until
very cold. Then put it in your ice cream maker and freeze.
----------------------------------------------------------------------------
CL (11:51:59 pm) : SWEET POTATO BALLS
2 c. mashed sweet potatoes
12 large marshmallows
1/4 c. finely crushed cornflakes
1/2 c. brown sugar
2 TBSP. milk
1/4 c. margarine
Mold a spoonful of the sweet potatoes around each marshmallow; roll in
cornflake crumbs. Place in a shallow 1 1/2 qt. baking dish. In a saucepan,
bring brown sugar, milk and butter to a boil; pour over the balls. Bake,
uncovered at 350 for 15 minutes. YIELD :1 dozen
----------------------------------------------------------------------------
MB (11:52:10 pm) : Carmel Heavenlies
12 graham crackers (4-3/4 inchesx2-1/2 inches)
2 cups of mini marshmallows
3/4 cup butter or margarine
3/4 cup packed brown sugar
1 tsp. cinnamon
1 tsp. vanilla
1 cup sliced almonds
1 cup flaked coconut
Line a 15x10 baking panwith foil. Place graham crackers in pan and cover
with marshmallows. In a saucepan over med. heat cook and stir butter, brown
sugar and cinnamon until the butter is melted adn the sugar is dissolved.
Remove from heat; stir in vanilla. Spoon over the marshmallows and sprinkle
with almonds and coconut. Bake at 350 for 14-16 minutes or until browned.
Cool completely. Cut into 2 inch squares, then cut each square in half to
form triangles. Makes about 6 dozen.
----------------------------------------------------------------------------
Betsy (11:52:37 pm) : Super Bowl Chocolate Bundt Cake
l box chocolate cake mix (2 layer)
l box chocolate instant pudding mix (3 oz.)
l 8 oz. carton sour cream
l/2 c. vegetable oil
l/2 c. warm water
4 eggs
Beat 5 minutes. Stir in l l/2 c. semi-sweet chocolate chips. Bake l hour in
well greased bundt pan at 350 degrees.
NO FROSTING NEEDED!
----------------------------------------------------------------------------
MB (11:54:53 pm) : Rocky Road Candy
1 12 oz package of chocolate chips
1 14 oz can sweetened and condensed milk
2 Tbs. butter
2 cups dry roasted peanuts
1 10 1/2 oz bag of mini marshmallows
Melt chips and s&c milk. In large bowl combine nuts and marshmallows. Stir
in chocolate mixture, spread in was paper lined 13x9 pan
Chill 2 hrs or until firm.
----------------------------------------------------------------------------
Betsy (11:57:04 pm) : Title: NUTTY CHOCOLATE MINT FUDGE
Categories: Candies, Chocolate, Holiday
Yield: 12 servings
7 oz Marshmallow Cream; (1 jar)
1 1/2 c Sugar
2/3 c Evaporated Milk
1/4 c Butter
1/4 ts Salt
1 1/2 c Mint-Chocolate Chips;Nestles
1/2 c Chopped Nuts
1 ts Vanilla Extract
In heavy gauge saucepan, combine marshmallow cream,
sugar, evaporated milk, butter and salt. Bring to a
FULL ROLLING BOIL over medium heat, stirring
constantly. Remove from heat. Add Mint-Chocolate
chips; stir until chips are melted and mixture is
smooth. Add nuts and vanilla extract. Pour into
foil-lined 8-inch square pan. Chill until firm, about
2 hours. Cut into 1-inch squares.
----------------------------------------------------------------------------
CL (11:59:41 pm) : CHEESY CHICKEN
2 small cans chicken chunks
2 cans crescent rolls
1 can Cream of Chicken soup + 1 can milk
2 (16oz.) pkgs. grated cheese
Roll chicken up in crescent rolls and place in casserole dish. Take soup and
milk and add 3/4 of one pkg. of cheese. Bring to boil until cheese is
melted. Pour over rolls. Take 1 1/4 pkg. of cheese and sprinkle over
casserole. Bake @ 425 for 45 minutes or until done.
----------------------------------------------------------------------------