recipelink.com Chat Room Recipe Swap
07-25-2000 – 14 Letter D Recipes

Cali,CA (09:37:09Dilled Chicken Salad

3/4 C mayonnaise
1/4 C Dijon mustard
1 tsp. dried dillweed
1/4 tsp pepper
2 1/2 C diced cooked chicken
3 green onions, chopped
lettuce
pitas, or frv bread
Combine & serve in pitas with lettuce or in a sandwich.

recipelink.com (02:55:05

Fettuccini with Sun-Dried Tomato/Clam Sauce
Recipe By : Waldine Van Geffen
Serving Size : 4

4 Sun-dried tomatoes -- soak in
1/2 C boiling water 2 mins
1 tb Olive oil -- plus
1 t Olive oil
1/2 c Onion -- chopped
2 clove Garlic -- minced
1 oz Anchovy fillets -- drain, chop
7 oz Canned whole clams -- drain
1/2 c Low-sod chicken broth
1/2 c Clam and tomato juice blend
1/4 c Tomato paste
1/2 t Dried oregano
1/8 t Red pepper flakes
3 oz Fettuccini -- cook al dente

In mini food processor, process tomatoes until pureed; set aside. In large nonstick skillet, heat oil. Add onions, anchovies and garlic. Cook, stirring frequently 3 to 4 minutes, or until onion is tender. Add tomatoes and remaining ingredients except fettuccini. Bring to a boil; reduce heat to low and simmer 12 to 15 minutes. Place drained pasta in serving bowl. Spoon clam sauce on top. Toss to mix well.

recipelink.com (02:49:12

Iowa Chop with Apricot Pecan Stuffing
Recipe By : Leanne Jonker of Iowa City, Iowa; as published in the Cedar Rapids Gazette 19 Nov 1994
Serving Size : 12

STUFFING MIXTURE:
8 ounces Dried apricots
1/3 cup Brandy
2/3 cup Hot water
1/2 cup Onion -- minced
1/2 pound Unsalted butter
12 ounces Broken pecans (not chopped)
1 tablespoon Fennel seed
1 teaspoon White pepper
1 teaspoon Nutmeg
2 ounces Dried currants
1 tablespoon Grated orange peel
1/4 cup Apricot jam
1 whole eggs
1/2 teaspoon Salt
1 pound Packaged seasoned bread -- stuffing crumbs
PORK:
12 6 oz Iowa Chops -- (6 to 8)
3 tb vegetable oil -- (3 to 4)

Soak apricots in brandy and water for 1/2 hour. Drain, reserving liquid, and chop apricots finely. Place together in a large bowl.

Saute onions in butter until tender. Add to apricots and reserved liquid; set aside to cool slightly.

Add remaining stuffing ingredients (except the bread stuffing crumbs) in order given. Mix well to break up the eggs.

Add bread crumbs and mix well. Refrigerate stuffing while preparing pork.

Make a pocket in the meat by slicing horizontally toward the bone halfway up the thickness of the chop. Stuff each chop with about 1/3 cup of the prepared stuffing, then sear both sides of the chop in a skillet with the vegetable oil in it. Arrange the chops in a baking pan, cover, and bake for 35-40 minutes in a 350 degree oven. (when pork tests 160 internally, it is done)

There will be about 2 quarts of stuffing left, which should be served as a side dish. Place it in a greased baking dish and bake uncovered in the oven with the pork.

recipelink.com (02:37:27

No-Sugar Fruit Nut Muffins
Recipe By : Jo Anne Merrill
Serving Size : 32

1 cup chopped dates
1/2 cup raisins
1/2 cup dried prunes -- chopped
1 cup water
1/2 cup margarine
1/4 teaspoon salt
2 eggs -- beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/2 cup mixed nuts -- chopped

In a saucepan combine dates, raisins, prunes and water. Bring to boil and boil 5 minutes. Stir in margarine and salt. Set aside to cool.
Add remaining ingredients to fruit; stir just until dry ingredients are moistened. Spoon into greased MINI-muffin pans. Bake in preheated 350-degree oven for 15 minutes. (If desired can bake in a greased 11 x 7 x 2-inch pan for 30 minutes.)

Yield: 32 mini-muffins

recipelink.com (02:36:00

No-Bake Chocolate Oatmeal Cookies
Recipe By : Jo Anne Merrill
Serving Size : 36

1 1/2 cups sugar
1/2 cup margarine
1/3 cup milk
1/4 cup pecans -- chopped
1/4 cup dried coconut
2 cups oats -- quick-cooking
6 ounces chocolate -- small pieces
2 tablespoons candied citrus peel

* Use candied lemon peel or other fruit peels if preferred.

1. Fit the steel knife blade into the work bowl of a food processor. Process sugar, margarine and milk until mixture is smooth. Add pecans, coconut, orange peel, oatmeal and chocolate pieces (use semi-sweet for best taste). Process with 5-6 quick on/off motions to mix well.

2. Line cookie sheets with waxed paper. Drop mixture by teaspoonfuls onto waxed paper. Refrigerate at least 1 hour before serving. To store, put into an airtight container and refrigerate.

recipelink.com (02:30:27

New England Style Baked Beans
Serving Size : 8

1 1/2 lb Dry navy beans
1 lb Smoked ham or ham hocks *
1/2 cup Onion, chopped
1/2 cup (packed) brown sugar
1/2 cup Maple syrup
1 tsp Salt
1 tsp Dry mustard

* or 1/2 lb salt pork, cubed Rinse and pick over beans. Cover in 3 time their volume of water and bring to a boil for 10 minutes, reduce heat to simmer and cook another 30 minutes. Cover and let stand for 1 1/2 hours or until beans are tender; drain. Add 1 cup water to crock pot with beans; add remaining ingredients, mixing well. Cover and cook on low 10 to 12 hours, or high for 4 to 5 hours, stirring occasionally. Cut ham from bone and return to pot.

NOTE: If thicker beans are desired, uncover and turn to high for last hour. Recipe: Chuck Ozburn in Pok, New York

recipelink.com (09:47:31

LIGHT-N-FLUFFY WHEAT BREAD (bread machine)
Recipe By : Janis Russell

3/4 cup water -- plus 1 tablespoon
1 teaspoon lemon juice
2 tablespoons honey
1 1/2 tablespoons unsalted butter
3 tablespoons dried buttermilk powder
3 tablespoons potato flakes
2 tablespoons wheat germ
1 tablespoon gluten
3/4 teaspoon salt
1/2 cup whole wheat flour -- (white)
1 1/2 cups bread flour
2 teaspoons active dry yeast

Select basic white bread, or delayed timer setting and light crust.recipelink.com (09:33:19

Latin Black Bean Soup
Recipe By : Unknown
Serving Size : 6

1 cup black beans -- dried
8 cups water
1 onion -- chopped
1 green bell pepper -- chopped
2 cloves garlic -- crushed
1 teaspoon oregano
1 teaspoon ground cumin
6 ounces tomato paste -- canned
3 tablespoons red wine vinegar
1 tablespoon Tamari soy sauce -- low sodium
2 cups brown rice -- cooked
1/4 cup green chiles -- chopped
1/4 teaspoon Tabasco sauce
2 tablespoons fresh coriander -- chopped fresh

Place beans and water in a large soup pot. Bring to boil; cook for 2 minutes. Remove from heat, cover, and let rest for about 45 minutes.

Return to heat. Add onion, garlic, green pepper, oregano, and cumin. Cover and let cook over low heat for 1 1/2 hours. Add tomato paste, vinegar, and Tamari. Cook an additional 30 minutes. Add chiles, rice, Tabasco, and coriander. Cook 10 minutes. Serve hot.

HELPFUL HINTS: This is a very spicy soup. Use less Tabasco and less coriander if you prefer your foods less spicy.

recipelink.com (09:20:12

Drumsticks Diable (crock pot)
From the recipe files of Carole Walberg

8 chicken drumsticks (about 2 lbs)
1/4 cup flour
1 1/2 teaspoons salt
1 dash pepper
3 tablespoons margarine
1 pound tomatoes
2 tablespoons brown sugar
2 tablespoons cider vinegar
2 tablespoons Worcestershire
1 teaspoon chili powder
1 teaspoon dry mustard
1/2 teaspoon celery seeds
1 garlic clove -- minced
red pepper sauce -- to taste

1. Shake drumsticks in a plastic bag with flour, 1/2 teaspoon of salt and the pepper.

2. Brown in butter or margarine in a large skillet or an electric slow cooker; remove.

3. Stir tomatoes, brown sugar, vinegar, Worcestershire, chili powder, dry mustard, celery seeds, garlic and red pepper seasoning into pan drippings; bring to boiling.

4. Combine drumsticks and sauce in slow cooker; cover.

5. Cook on low for 8 hours or on high for 4 hours, or until chicken is tender. Serve with spaghetti. Sweet and spicy.

recipelink.com (09:19:18

Dried Fruit Roll-Ups
Recipe By : Jo Anne Merrill

peaches OR
nectarines OR
plums
sugar

* For each cup of fruit you will need 1-1/2 tablespoons of sugar.

1. Chop peaches, nectarines or plums very fine, being careful to reserve the juice. Place fruit and its juices in saucepan and bring to a boil. Boil until candy thermometer reads 180 degrees. Cool slightly. Put into blender and mix until smooth.

2. Return to heat and cook until the mixture has the consistency of a thick paste and is reduced by half.

3. Spread fruit 1/4-inch thick on plastic-wrapped trays or cookie sheets. Cover pans with a cheesecloth screen, taking care to keep the cheesecloth from touching fruit.

4. Place in direct sunlight for 12 to 24 hours until dry (bring in at nighttime). You can also bake in a 250-degree oven for about 4 hours. Put the fruit on a lightly greased cookie sheet or use foil to line tray.

5. Fruit rollups are done when edges pull back from plastic and center is not sticky when cooled. Ten cups of fruit will cover a 12 x 17-inch tray.

recipelink.com (09:19:05

Dried Tomato-Shallot Butter
Recipe By : Sunset Magazine

1 cup butter or margarine -- at room temperature
1/4 cup sun-dried tomatoes, oil-packed -- drained and minced
2 tablespoons shallots -- minced
1/2 teaspoon coarsely ground black pepper

In a bowl, beat butter, tomatoes, shallots and pepper until blended. Serve at room temperature. If made ahead, cover and chill up to 3 days.

Makes about 1 cup

recipelink.com (09:18:42

Dried Cranberry Pilaf
Recipe By : Nathalie Dupree, TVFN
Serving Size : 6

1/2 stick butter
1 large onion -- chopped
2 cups basmati rice
1/2 cup dried cranberries
4 cups fresh or canned chicken stock or broth
Salt and freshly-ground black pepper
1/4 cup finely chopped fresh parsley

In a large saucepan melt butter over medium heat. Add onion and cook until soft, 5 minutes. Add rice and stir until translucent, 2 to 3 minutes. Add cranberries and stock and stir well. Bring to a boil, reduce heat, and simmer until tender, about 18 minutes. Season to taste with salt and pepper. Stir in parsley just before serving. Yield 6 to 8 servings

recipelink.com (09:18:31

Dried Cherry Apple Pie
Recipe By : By Lloyd A. Carver on Jan 5, 1996

1 cup dried tart cherries
4 cups apple
1 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon butter or margarine
two-crust pie pastry

1. Preheat oven to 425 degrees F.

2. In a large mixing bowl, combine cherries and apple slices.

3. In a small bowl, stir together sugar, flour and cinnamon. Pour over fruit mixture; toss to blend. Let stand 15 minutes.

4. Turn fruit mixture into pastry-lined 9-inch pie pan; dot with butter. Cover with top crust which has slits cut in it; seal and flute.

5. Bake in a preheated 425 degree F. oven 40 to 50 minutes, or until edge is golden brown and apples are tender.

recipelink.com (09:12:34

Dried Apple "Pour-Through" Pie
Recipe By : From The Farmers' Market
Serving Size : 8

1 basic pastry dough for two-crust pie
1 qt apple cider
3/4 lb dried apples
1/4 cup sugar (plus 1 tbsp or more to taste)
1 tbsp cornstarch
1/2 tsp cinnamon
1/4 tsp nutmeg, freshly grated
1 tbsp lemon juice
2 tbsp unsalted butter, cold, cut in bits
1 tbsp milk
3 tbsp heavy cream

vanilla ice cream or
sharp cheddar cheese

1. Divide the dough into two slightly unequal portions. Roll out the larger piece on a floured surface to a thickness of 1/8 inch. Fit it into a deep 9- or 9 1/2-inch pie dish. Roll the smaller piece of dough to a circle 1/8-inch thick and transfer it to a foil lined baking sheet. Place the pastry dough in the refrigerator while you prepare the filling.

2. Bring the cider to a boil in a large saucepan. Add the dried apples and simmer, covered, until they are softened but not mushy, 25 to 30 mins (timing may vary; add water to keep the apples covered with liquid, if necessary). Drain the apples, reserving the cider.

3. Preheat the oven to 425F. Sift into a mixing bowl the 1/4 cup sugar, cornstarch, cinnamon, and nutmeg. Add the drained apples and toss gently. Add 1/4 cup of the reserved cider (chill the remainder for drinking) and the lemon juice, and toss again. Add more sugar to taste. Pour the mixture into the pastry-lined pie dish, mounding the apples in the center. Dot with butter; then lay the top crust over loosely. Trim off excess pastry, leaving a 3/4-inch border. Turn the edges under the edges of the bottom crust, forming a smooth border on the rim of pie plate. Crimp or flute the border.

4. Brush the pastry lightly with milk, then sprinkle with 1 Tbs sugar for a light glaze. Cut several slashes in the top crust to release steam.

5. Place the pie on a baking sheet and bake for 15 mins. Lower the heat to 400F and continue to bake until golden brown, about 30 mins longer. About 5 mins before the pie is done. Dribble the cream into the slashes to the top crust, then bake 5 mins longer. 6. Cool on a wire rack. Serve warm with vanilla ice cream or sharp cheddar cheese.