recipelink.com Chat Room Recipe Swap
Letter L Recipes - 2000-09-19 (35)
lynn,ky. (11:27:35) :
lemon Cake and Frosting
1 box Lemon Cake Mix
2 large boxes of Lemon Instant Pudding
4 cups milk for pudding
1 medium cool whip
Mix cake according to directions. Bake in 2 round layers. Let cool.
Frost by mixing the pudding with milk then adding the cool whip. It should be light yellow in color. Keep ref.Becky,LA (09:33:02) :
MAMA'S LIMA BEAN BAKE
Recipe By : MOM
2 cans dry lima beans
1/2 pound bacon -- cooked and crumbled
1 large onion -- chopped
1 bell pepper -- chopped
1 tablespoon flour
1 teaspoon seasoned salt
pepper
2 tablespoons prepared mustard
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar
1 can tomatoes -- drained and chopped
COOK BEANS ACCORDING TO PACKAGE DIRECTIONS.
COOK BACON UNTIL CRISP--CRUMBLE.
SAUTE ONION AND PEPPER.
STIR FLOUR INTO BEAN JUICE. ADD TO SAUTE WITH ALL INGREDIENTS EXCEPT BACON.
POUR INTO BAKING DISH. TOP WITH BACON.
BAKE AT 375 DEGREES ABOUT 30 MINUTES.
Becky,LA (09:07:25) :
NANA'S INFAMOUS LEMON CAKE
Recipe By : Becky
1 box lemon cake mix
1 cup apricot nectar
3/4 cup oil
4 large eggs
1/2 cup sugar
1 small lemon instant pudding
LEMON ICING
1 cup powdered sugar
1 juice of lemon
CAKE:
MIX CAKE MIX, SUGAR, OIL, AND NECTAR TOGETHER.
ADD EGGS 1 AT A TIME.
BAKE IN A TUBE PAN AT 325 DEGREES FOR 1 HOUR.
ICING: MIX SUGAR AND LEMON JUICE. POUR OVER CAKE WHILE STILL WARM TO MAKE GLAZE.
NOTES : **NANA MADE ABOUT 200 OF THESE CAKES. FOR ABOUT 2 YEARS EVERY TIME WE WENT TO NANA AND NUDEN'S HOUSE THERE WAS LEMON CAKE.
Becky,LA (09:04:27) :
MICROWAVE LASAGNA
Recipe By : BECKY
1 pound lean ground beef
1 32oz jar Ragu spaghetti sauce
1/4 cup water
1 12oz carton cottage cheese
2 eggs
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
9 lasagna noodles
2 cups Mozzarella cheese -- grated
1/2 cup Parmesan cheese
In 2 1/2-3 quart dish, put ground beef.
Microwave on High 7 minutes.
Drain off fat.
Add Ragu sauce and water to ground beef.
Microwave on High 5 minutes.
In small bowl, mix cottage cheese, eggs, pepper and salt.
In 7x11 inch oblong casserole, layer 1-1/2 cups tomato sauce,
3 lasagna noodles, 1/3 egg mixture, 3/4 cup Mozzarella cheese.
Repeat two more times. (Reserve a little tomato sauce to top last layer of noodles)
Top with Parmesan cheese. Cover with double layer of plastic wrap.
Micro on High 8 minutes, then on 50% power 30 minutes or until noodles are tender.
Let stand 10-15 minutes.
Gina,Fla (08:20:58) : Leftover Yankee Pot Roast Vegetable Beef Soup
THIS IS A WINNER FOLKS!!
leftover Yankee pot roast and vegetables
1/2 can drained corn kernels
1/2 can drained cut green beans
1/4 c. tomato paste
1 quart water
Blend together the leftovers with the quart of water. Put on heat and bring to a simmer, skimming off fat.
Add the tomato paste and blend well. Add corn and beans, simmer for 45 minutes.
Serve with hunks of 5-grain bread.
Gina,Fla (08:20:26) :
Lentil Soup
1 c. chopped onions
1 c. chopped carrots
1/2 c. chopped celery
1 clove garlic, minced
1 can diced tomatoes
2 cans water
1 can chicken broth
2 c. lentils
1 t. parsley
1 t. thyme
Salt, Tabasco, and pepper to taste
Spray a heavy pot with Pam, etc. Saute the onions, carrots, and celery for about 5 minutes. Add everything else except salt. Bring to a boil and simmer about 1 hour or until lentils are tender. Add salt to taste. You may need to add water as it cooks. Makes about 2 quarts.
Gina,Fla (08:19:37) :
Loaves and Fishes Grilled Chicken Salad
From Country Weekend Entertaining by Anna Pump with Glen LeRoy
Published by Doubleday, 1999
One of our most popular salads at Loaves and Fishes. And one of the recipes most sought after by our friends, guests, and loyal customers. So, here it is.
Yields 6 Servings
2 pounds chicken breasts, halved, skin, bones, and fat removed
The Marinade
1 tablespoon toasted sesame oil
1 1/2 tablespoon soy sauce
Juice of 1/2 lemon
1/2 teaspoon red pepper flakes
2 teaspoons Dijon mustard
1/4 cup dry white wine
1 large garlic clove, minced
The Dressing
1 garlic clove
1 tablespoon toasted sesame oil
2 tablespoon soy sauce
2 tablespoons sherry vinegar
1/3 cup olive oil
The Salad
1/2 cup thinly sliced red onion rings
1 1/2 cups sugar snap peas
1/4 cup dry cranberries
1/2 teaspoon freshly ground black pepper
1 bunch fresh arugula leaves
Place the chicken in a glass dish.
In a bowl, whisk together all the marinade ingredients and pour the marinade over the chicken. Marinate, covered, for at least 3 hours or overnight in the refrigerator.
Grill the chicken over hot coals or under a broiler, turning the pieces until just cooked through, 4 to 5 minutes per side. Discard the marinade. Cut the grilled chicken into bite-size strips and place them in a large bowl.
Using a food processor, puree the dressing ingredients until smooth. Pour the dressing over the chicken. Add the onion rings, snap peas, cranberries, and pepper. Toss to blend. Add the arugula and toss lightly.
Note: To double this recipes, increase by half both the marinade and the dressing ingredients. If you can't find dried cranberries, use dried cherries.
Gina,Fla (08:19:06) :
LEMON RICE PILAF
serves 2
Can be prepared in 45 minutes or less.
1/4 cup finely chopped onion
1/4 teaspoon ground coriander
1/8 teaspoon ground bay leaf
1 1/2 teaspoons unsalted butter
1/3 cup long-grain rice
2/3 cup chicken broth
2 tablespoons lemon peel, chopped
2 tablespoons thinly sliced scallion greens
In a small heavy saucepan cook the onion with the coriander and the ground bay leaf in 1 tablespoon of the butter over moderately low heat, stirring, until the onion is softened. Add the rice and cook it, stirring, until it is coated
with the butter. Add the broth, bring the liquid to a boil, covered, and
simmer the mixture for 17 minutes, or until the liquid is absorbed and the
rice is tender. Stir in the chopped lemon peel and the scallion greens, the remaining 1/2 tablespoon butter, and salt and pepper to taste.
Gina,Fla (08:16:31) :
Majudarrah - Lebanese Lentils and Rice
An absolutely delicious dish,,,
1 cup lentils
1 cup white or brown rice
2 medium to large onions, cut julienned style
2 garlic cloves, pressed
1/4 c. olive oil
salt and pepper to taste
1/2 t. allspice
1/4 t. cumin
3 1/2 c. water
A very simple but very delicious dish. The key is in the onions: peel and slice or dice them, then fry them slowly in some olive oil with the garlic until they are golden brown. They will shrink considerably, so always start with more than you think you need. If you're using white rice: Start by adding the lentils, water and salt and pepper in a saucepot and boil for 15 minutes, then add the rice, spices and onions and cover the pot and finish cooking by simmering for 20 minutes. If you're using brown rice, add it to the pot at the same time as the lentils. (Obviously, you can cook it much quicker if you use a pressure cooker--the brown rice version takes only 15 minutes once everything is in the pot. Just be sure to reduce the amount of water by 1/4 or 1/ 2 cup, since very little will evaporate.) When it's cooked, stir to mix in the onions (they'll all be on the top).
Serve with pita bread and Tzatziki (Cucumbers in sour cream with garlic) Wonderful with meat or chicken.
Serves: 4-6
Gina,Fla (08:15:56) :
Linguini with Tuna, Green Olives, Sun-Dried Tomatoes and Capers
serves 4
12 oz. linguini pasta
2 t. salt
1/4 c. olive oil
6 garlic cloves, pressed
1/4 t. crushed red pepper flakes
1 c. chicken stock (I use Superior Touch)
1/2 c. white wine, like Chardonnay
1/2 c. coarsely chopped pimiento-stuffed green olives
1/2 c. coarsely chopped drained oil-packed sun-dried tomatoes
2 T. drained small capers (nonpareil)
1 tuna steak, cooked or a can of tuna
1/3 c. finely chopped parsley
freshly grated parmesan
Bring a large pot of water to boil, add the linguini and salt, partially cover and cook accord. to pkg. dir. Stir often till tender about 11 mts.
Meanwhile, in a skillet over low heat, warm the oil, add the garlic and crushed red pepper, cover and cook without browning the garlic, stirring once or twice for 5 mts. Add the stock, wine, olives, tomatoes and capers and bring to a simmer. Cook 1 mt. Drain the pasta. Immediately add to the skillet, break the tuna into chunks and scatter on top, tossing and stirring so that it absorbs the liquid and everything is nice and hot. Stir in the parsley. Serve immediately passing the parmesan.
Gina,Fla (08:15:37) :
Linguini Cold Picnic Pasta Salad
1 lb. linguni, cooked al dente
few chopped tomatoes
a bunch chopped scallions
small can of black olives, sliced
few dashes paprika
a dribble of olive oil
a few shakes of black pepper
many shakes of parmesan cheese
a lot of Kraft's Zesty Italian Salad Dressing
Rinse and dry linguini. Add all the ingredients and toss with fork to blend. Chill till ready to serve.
Gina,Fla (08:15:15) :
The Ultimate Lasagna
serves 8
1 1/2 lbs. ground beef
1 cup chopped onion
1 clove garlic, minced
1 large can tomatoes cut up
1 12 oz. can tomato paste
1 1/2 t. salt
1 t. dried basil
1 t. oregano
1/4 t. pepper
4 cups ricotta cheese
1/2 cup parmesan
3 eggs, beaten
2 T. chopped fresh parsley
1 1/2 tsp. salt
1 lb. cooked lasagna noodles
1 lb. mozzarella cheese, thin sliced
Brown beef. Drain, add onions and garlic. Add tomatoes and tomato paste, slat, basil, oregano and pepper. Simmer 30 mts., Stirring occ. Combine ricotta parmesan, eggs, parsley and 1 1/2 t5. salt. Trim noodles to fit pan, layer with ricotta, sauce and mozzarella. Repeat layers. Bake at 375 for 30 mts. Let stand 10 mts. before cutting into 3" squares. Makes 9 servings
Gina,Fla (08:14:42) :
Lemon-Lime Spring Salad
1 reg. pkg. lemon Jell-O
1 small can crushed pineapple, don't drain
1 c. lemon-lime soda
1 c. boiling water
1 pkg. dry whipped topping mix
1 small pkg. cream cheese
1 c. chopped pecans
Dissolve Jell-O in boiling water. In another bowl, mix cream cheese and dry whipped topping. Mix in the pineapple. Slowly mix in the Jell-O mixture. When blended well, slowly mix in soda. Pour into the serving bowl, cover top with the chopped pecans and refrigerate till set.
Gina,Fla (08:14:09) :
Lemon Pound Cake Dusted with Confectioner's Sugar
2 sticks of butter
3 cups sugar
6 eggs
1 tsp. vanilla
1 tsp. lemon extract
1 tsp. lemon peel
3 cups flour
8 oz. sour cream
1/4 tsp. baking soda
Cream the sugar and butter. Add eggs, one at a time, blending well after each addition. Add the extracts and the peel, and mix well. Mix the soda and sour cream together. Add flour alternately with the sour cream mix, beginning and ending with flour.
Grease and flour a bundt or tube pan, pour batter in and bake at 350 for 1 hour and 15 minutes. Let cool in pan for 15 minutes then invert on rack and let cool completely before dusting with confectioner's sugar.
Gina,Fla (08:13:46) :
LEMON VERBENA POUND CAKE WITH STRAWBERRIES
FOR CAKE:
Butter and flour for greasing and dusting pans
1 cup cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon freshly grated lemon zest
3 tablespoons finely chopped fresh lemon verbena (or 1 additional tablespoon lemon zest)
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
3 eggs
3/4 teaspoon vanilla
2 tablespoons milk
2 tablespoons fresh lemon juice
FOR GLAZE:
1/2 cup plus 1 tablespoon powdered sugar
1 tablespoons fresh lemon juice
FOR GARNISH
4 cups sliced strawberries, or more if desired
Preheat oven to 325 degrees. Grease 2 loaf pans with butter and dust with flour. Invert pans and tap out excess flour.
Prepare cake: In medium bowl, whisk flour, baking powder, salt, zest and verbena.
In large bowl of electric mixer, beat butter and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition; add vanilla and beat until blended. Beat in half flour mixture. Beat in milk and lemon juice. Beat in remaining flour mixture until just combined.
Spoon batter into pans, smoothing top. Bake in middle of preheated oven 35 to 45 minutes or until golden brown on top and a toothpick comes out clean. Cool cake in pan on a rack 15 minutes and invert onto rack to cool completely.
Prepare glaze while cake is baking: In small bowl, whisk powdered sugar, a little at a time, into lemon juice, whisking until smooth and thick.
When cake is completely cooled, drizzle glaze over cake and let it drip down sides. Cake can be prepared 1 day ahead and chilled, covered.
Cut room-temperature cake into slices. Top each slice with strawberries. If desired, sweeten strawberries with a little sugar and allow to sit 10 minutes before using. Makes 12 to 14 servings.
Source: Gourmet magazine, April 1996.
Gina,Fla (08:13:17) :
LEMON COCONUT LAYER CAKE
3/4 cup butter
3/4 cup shortening
3 cups sugar
1 cup milk
1 cup water
4 1/2 cups sifted cake flour
2 tablespoons baking powder
1 1/2 teaspoons salt
2 teaspoons vanilla extract
1 teaspoon almond extract
9 egg whites
2 cups flaked coconut
2 tablespoons fresh lemon juice
Lemon Filling
Lemon-Butter Frosting
Beat butter and shortening at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes.
Combine milk and water.
Combine flour, baking powder, and salt; add to creamed mixture
alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in flavorings.
Beat egg whites at high speed until stiff peaks form; fold into batter. Pour batter into 4 greased and floured 9-inch round cake pans.
Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.
Combine coconut and lemon juice, tossing gently.
Spread Lemon Filling between layers and on top of cake; spread Lemon-Butter Frosting on sides. Press coconut mixture into frosting on sides of cake. Yield: 1 (4-layer) cake.
Lemon-Butter Frosting:
6 tablespoons butter or margarine, softened
3 cups sifted powdered sugar, divided
1/4 cup milk
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
Beat butter at medium speed of an electric mixer until creamy. Add 1 cup powdered sugar, beating until blended; gradually add milk, beating until blended after each addition. Beat in lemon rind and vanilla. Gradually beat in remaining sugar until blended; beat to spreading consistency. Yield: about 3 cups.
Lemon Filling:
1 1/2 cups sugar
1/3 cup cornstarch
1/2 teaspoon salt
2 1/2 cups water
1/2 cup lemon juice
9 egg yolks, beaten
Combine first 3 ingredients in a heavy saucepan; gradually stir in water and lemon juice. Bring to a boil over medium heat, stirring constantly, 2 to 3 minutes.
Stir about one-fourth of hot mixture into egg yolks; stir into remaining hot mixture. Cook, stirring constantly, 1 minute or until mixture thickens and boils. Remove from heat; chill. Yield: about 4 cups.
To Make A Sheet Cake with a Lattice Top:
The cake batter may be baked in two greased and floured 13- x 9-inch pans at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. One recipe of lemon-butter frosting will top both cakes. For the lattice design, you'll need two recipes of lemon-butter frosting
Lattice Design:
To make the lattice design on the sheet cake, double the recipe for Lemon-Butter Frosting, and bake the cakes as directed for 13- x 9-inch pans.
Frost the sides of each cake with Lemon-Butter Frosting and coat with coconut. Spread Lemon Filling on top of each cake.
Spoon frosting into a decorating bag fitted with a large tip; pipe diagonal lines of frosting across the cake in one direction. Pipe diagonally in the opposite direction to make the lattice.
Gina,Fla (08:12:48) :
Leaf and Ladle's Peach Crisp
1 1/2 c. flour
1 1/2 c. oatmeal
2 c. brown sugar
2 sticks margarine, softened
2 T. cinnamon
Blend the above well till crumbly. Set aside.
10-12 fresh ripe peaches, peeled and sliced
1 c. sugar
1/2 c. flour
1 t. cinnamon
Toss the peaches in the above to bind well.
Mound the peaches and juice in a buttered 9x13 pan. Top with the crumbled topping above. Bake at 350 for 30 minutes. Serve with vanilla ice-cream. YUM!!!
Gina,Fla (08:12:11) :
LEMONY CHICKEN KEBOBS
Great tender kebobs....
2 T. grated lemon peel
2/3 cup lemon juice
1/2 cup olive oil
2 garlic cloves, minced
2 T. sugar
2 T. vinegar
4 t. salt
1/4 t. ground red pepper
8 skinless, boneless chicken breasts, cubed
1 1/2 lb. small zucchini, sliced
1 lb. medium mushrooms, stems trimmed
Combine first 8 ingredients for the marinade. Pour over chicken and zucchini in a large bowl. Marinade in refrigerator 6-12 hours. Stir occasionally. Add mushrooms 1 hour before cooking. Drain chicken and zucchini and alternate on skewers, chicken, zucchini, mushrooms. Grill over med heat till chicken tender (about 15 mts.) Brush kebobs with marinade.
Gina,Fla (08:11:52) :
LEMON-HERB GRILLED CHICKEN
serves 4-6
1/2 c. veg oil
1/3 c. lemon juice
2 T. honey
1 t. dried rosemary
1/2 t. poultry seasoning
salt and pepper to taste
2 garlic cloves, crushed
4-6 chicken breasts, split
lemon wedges
Combine all ingred. except chicken and mix well. Place the chicken in a large zip-lock bag and pour the marinade over. Seal the bag and refrigerate for 8 hours or overnight. Drain and discard marinade. Cook chicken, covered with the grill top over medium hot coals about 40 mts., turning occasionally. Garnish with lemon wedges.
Gina,Fla (08:11:30) :
Lemon Thumbprint Cookies
makes about 36 cookies
2 stick butter
1/2 c. sugar
2 large egg yolks
3 T. fresh lemon peel
1 T. fresh lemon juice
2 1/2 c. flour
6 T. any jam
Preheat oven to 350. Lightly butter 2 baking sheets. Cream butter and sugar. Beat in yolks, lemon peel, juice. Add flour slowly and beat till just blended. Gather dough together to bind and form into 1 inch balls. Place the balls on baking sheets about 1 inch apart. Using your finger, make an indentation in center. Bake about 22 min. Remove from oven and immediately fill indentation with about 1/2 t. jam. Transfer to racks to cool. Store between sheets of waxed paper in air-tight containers.
Gina,Fla (08:11:09) :
Layered Fruits in Lemon-Pear Sauce
serves 8-10
29 oz. canned pear halves in heavy syrup
1 egg, beaten
2 T. flour
1 t. butter
2 t. lemon juice
1 c. heavy whipping cream, whipped
2 T. powdered sugar
16 oz. canned pineapple chunks, drained
1 medium banana, sliced
1 pint strawberries, sliced
11 oz. canned mandarin oranges, drained
2 kiwis, chilled, peeled and sliced
1/4 c. slivered almonds or pecans
Drain the pears, reserve 1 c. juice. Combine the juice, egg and flour in a saucepan. Cook till thickened. Stir in butter and lime juice. Cool thoroughly and then fold in whipped cream sweetened with the powdered sugar.
Cut 4 pear halves in half lengthwise and reserve. Dice remaining pears. Layer diced pears, pineapple, bananas, strawberries and oranges in a large glass bowl. Spread the cooled topping over. Cover and chill overnight. Just before serving decorate with the peeled and sliced kiwis and reserved pear sliced. Sprinkle with the nuts.
Gina,Fla (08:10:41) :
LEMON AND BLUEBERRY TEA CAKE
Recipe Courtesy of Emeril Lagasse
1 1/2 cups sugar
1/4 cup brown sugar
2 1/3 cups flour
8 tablespoons butter, room temperature
1 teaspoon cinnamon
1 egg
1/2 cup half and half
1/2 cup sour cream
Juice of two lemons
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh blueberries
2 tablespoons grated lemon juice
Preheat the oven to 375 degrees F. Grease a 9 by 5 inch loaf pan. In a small mixing bowl, combine 1/4 cup of the sugar, brown sugar, 1/3 cup flour, 4 tablespoons butter, and 1/2 teaspoon cinnamon. Mix until the topping is incorporated. Using an electric mixer, cream the remaining sugar and butter together. Add the egg, 1/2 and 1/2, sour cream , and lemon juice, blend until smooth. In a mixing bowl, sift the remaining flour, baking powder, salt and remaining cinnamon together. With the machine running, slowly add the flour until all the flour is incorporated. Fold in the blueberries and lemon zest. Pour the batter into the prepared pan. Sprinkle the topping on top of the batter. Bake the bread for about 50 minutes, or until the top is golden brown. Remove the pan from the oven and cool for 5 minutes. Remove the bread from the oven and cool on a wire rack. Slice and serve
Yield: 1 loaf
Gina,Fla (08:08:55) :
Lolly's Meatloaf w/Chili Grape Glaze
1/2 c. grated Parmesan Cheese
1 1/2 c. Italian Bread Crumbs
1 lb. ground sirloin
1 lb. ground beef
2 large eggs, beaten
1 med onion, chopped
1 med. green bell pepper, chopped
1 large garlic clove
4 fresh basil leaves
4 springs fresh parsley
3/4 c. ketchup
1/3 c. A1 Bold Steak Sauce
1 t. salt
1/4 t. black pepper
Glaze: 4 T. chili sauce
2 T. grape jelly
Place in bowl and whisk to blend well.
Place beef in large glass bowl. Mix with eggs, crumbs and Parmesan cheese. Blend with a wooden spoon at first. Place the chopped onions, peppers, garlic, parsley and basil in food processor. Process till minced fine. Blend with meat along with seasonings, steak sauce and ketchup. Shape into a loaf on a 13x 9 baking pan. Bake at 350 for 1 hour. After 40 minutes, glaze meatloaf and continue baking, glaze again 10 minutes later. When done, let sit for 10 minutes before cutting.
Gina,Fla (08:08:25) :
Lebanese Kibee In The Pan
1 lb Ground lamb or beef
1 1/2 c Bulgar (ground wheat)
2 md Onions, chopped fine to med
1/2 c Pinenuts, optional
1/2 c Olive oil
1/4 tsp Allspice
Salt
1/8 tsp Cinnamon
1/3 c Flour (or more)
Paprika
In heavy pan, combine meat, onions, allspice and cinnamon on
medium flame and cook until all the pink is gone. Keep pressing meat so
pieces of onion disappear, about 10 minutes. In a bowl, soak bulgar in warm
water to cover. Cover bowl; let stand until all the water is absorbed,
about 15-20 minutes. In bulgar, drain all water (if any is left). Combine
flour, salt and olive oil. Mix so that ingredients stick together. Grease
baking pan with oil. Spread half the bulgar mixture on bottom of pan. Put
meat mixture on top; add pinenuts. Top with rest of bulgar. Cut into
squares and sprinkle with paprika. Bake for 30 minutes at 350 degrees.
Gina,Fla (08:07:53) :
LOBEL'S CLASSIC GRILLED PORTERHOUSE STEAK
Recipe Courtesy of Lobel's Prime Meats
3 to 3 1/2 pounds porterhouse steak, about 2-inches thick
Metal or wooden skewer
1/2 lemon
2 tablespoons olive oil
2 cloves garlic, crushed
2 scallions, white parts only, finely chopped
Salt and pepper
Vegetable oil cooking spray
Trim the outer fat from the steak (or ask the butcher to do so). Rub the fat with the cut lemon to prevent burning and smoking. Score both sides of the tail of the steak and then fold it back towards the main body and attach it to the meat with a small metal skewer or sturdy wooden skewer. (If using a wooden skewer, soak it in water for about 20 minutes first).
Combine the olive oil, garlic, scallions, salt and pepper in a glass or ceramic dish. Put the steak in the dish and turn several times to coat. Cover and marinate at room temperature for 1 hour or in the refrigerator for as long as 4 hours. Turn the meat once or twice during marinating.
Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot to hot. Lift the steak from the marinade. Discard the marinade. Grill the steak, covered, for 10 to 12 minutes. Turn and grill, covered, for 10 to 12 minutes longer for medium-rare, or until it reaches the desired degree of doneness. Let the meat rest for a few minutes before serving.
Yield: 4 to 5 servings
sugar/spiceTX (07:16:55) :
BEST-EVER LEMON MERINGUE PIE
1 1/2 c. sugar
1/2 c. cornstarch
1/8th t. salt
4 egg yolks
1 3/4 c. water
1/2 c. lemon juice
3 T. butter or margarine
1 t. grated lemon peel
1 baked 9-inch pie shell
Combine first 3 ingredients in a saucepan. Set aside sugar mixture.
Combine egg yolks, water and lemon juice; stir into sugar mixture.
Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute, stirring constantly. Remove from heat. Stir in butter and lemon peel. Spoon into pie shell. Top with meringue.
Kelly~WA (10:20:14) :
Italian White Beans and Tuna Salad
1 (19-ounce) can white beans, drained and rinsed
2 (6 1/2-ounce) cans light tuna packed in olive oil or vegetable oil
1/3 cup finely chopped fresh parsley
1 teaspoon crushed garlic
1/2 cup finely chopped scallions, white parts and 3 inches of green tops
2 tablespoons freshly squeezed lemon juice
Salt and freshly ground black pepper
Wrapper of choice
6 romaine or Boston lettuce leaves (omit if wrapping in lettuce cups)
3 plum tomatoes, cored, seeded and thinly sliced
Place the beans in a mixing bowl. Break the tuna into chunks and add it to the beans along with the oil in the can. Mix the remaining salad ingredients together well and gently fold into the beans and tuna. Season with salt and pepper to taste, and chill for 10 minutes.
Line the thin side of a pita pocket with a lettuce leaf and a few tomato slices, and stuff the tuna and bean salad into the pita. Serve immediately.
Makes 6 servings.
Note: If using flour tortillas, place a lettuce leaf along one edge, leaving a 1 1/2-inch margin on both sides. Top the lettuce with some tomato slices and a portion of salad. Tuck in the sides to enclose the filling, and roll the tortilla firmly but gently, beginning with the filled edge. Cut in half and serve immediately.
If using lettuce cups, place a portion of salad in the center of each, and top with a few tomato slices. The salad can be prepared up to 2 days in advance and refrigerated, tightly
covered with plastic wrap. Allow it to reach room temperature
before serving.
Suggested wrappers: pita bread; 8-inch flour tortillas; Boston or iceberg lettuce leaves.
Kelly~WA (10:17:44) :
Lettuce Wraps
2 lbs. of ground turkey
sesame oil
hot chili oil
light soy sauce
pepper, garlic
1/2 pkg of stir fry seasoning
2 tb Teriyaki-Sauce
1 bunch chopped green onions
half a bag of cole slaw mix
iceberg lettuce
Brown ground turkey & browned it in a smig sesame oil & a little hot chili oil.
Add some light soy sauce, pepper, garlic, 1/2 pkg of stir fry seasoning & 2 tbs of teriyaki sauce. After it browned about half way add 1 bunch chopped green onions & about a half a bag of cole slaw mix (just thin sliced cabbage & a little carrot not enough to worry about) and finished
browning.
Washed a head of iceberg lettuce & carefully pealed off the leaves leaving whole.
When turkey mixture is done & good & hot put some in the middle of the lettuce leaf wrap it up & enjoy. The hot mixture with the crisp cold lettuce is a wonderful combination.
Kelly~WA (10:16:42) :
Lentil Kielbasa Stew
Serving Size : 4
2 bacon slices -- chopped
3 medium onions -- chopped
1 1/2 quarts beef stock -- bouillon
2 cups dried lentils
1 cup carrots -- chopped
1 bay leaf
1 pinch thyme
2 pound kielbasa -- sliced thinly, divvied
salt and pepper
Fry bacon and onion in skillet. Discard drippings (or store in your
cherished drippings jar). Place all ingredients except for 1/2 pound of
the kielbasa into a large stockpot. Bring to a boil and simmer for about
1 hour. Add remaining keilbasa and cook 10 minutes more. Season to taste.
Kelly~WA (10:16:01) :
CHUNKY LEEK AND POTATO SOUP
Serving Size : 2
1/2 lb Potatoes
1 pt Cold water
1 md Leek
1 Garlic clove
1/2 md Onion
1/4 tb Oil
1/2 tsp Yeast extract
1/2 tsp Ground black pepper
1 Bay leaf
1/4 tsp Caraway seed
1 Celery stalk
Peel and cube the potatoes Place in a large bowl with the cold water Leave to one side Top and tail the leeks, then slice into chunks Wash in a bowl of cold
water, drain and rinse Leave to drain in a colander. Finely chop the onion Saute the garlic and onions in a
large deep saucepan in the oil until tender. Add the potatoes and the water they have been sitting in.
Increase the heat bringing the liquid to a rolling boil Add the yeast extract Stir well, reduce heat and add the leeks, black pepper, bay leaves and caraway seed. Stir well for 1-2 minutes Add the celery to the soup and simmer for a further 15 minutes. Serve hot.
Kelly~WA (10:13:38) :
LIMA BEAN, LEEK AND CORN CHOWDER
Serving Size : 6
-----BEANS-----
2 c Dry lima beans -- soaked 2 to 4 hours
4 c -- water
1 Sprig fresh rosemary OR
1/4 tsp Dried rosemary
-----STOCK-----
3 md Leeks
8 c -- water
5 Ears of corn (4 to 5 cups corn kernels)
Sprig fresh rosemary OR
1/4 tsp Dried rosemary
3 tb White miso or salt to taste
Beans: Drain and rinse beans. Place beans in a 2-quart saucepan and cover with water. Bring to a boil over medium heat.Add rosemary sprig or dried rosemary, place lid ajar, lower heat and gently simmer for 45 minutes to 1 hour, until beans are soft and creamy. Stir occasionally. Add more water if needed to cover beans as they cook.
Stock: Slice leeks in half lengthwise. Cut off and discard root end. Slice off dark green tops; chop into 2-inch pieces and set aside. Chop white and light green leek into 1/2-inch pieces; set aside.
Slice corn off cobs; reserve fresh kernels. Place corncobs, corn silk and inner light-green corn husks in a large soup pot. Add leek tops.Cover with water and add rosemary sprig or dried rosemary. Bring to a boil, lower heat and simmer for about 20 minutes.
Place colander or large strainer into another pot or large bowl and strain stock; discard corncobs, silks, husks, and leek tops. In soup pot, place white and light green leeks and a tablespoon of stock. Sprinkle with a large pinch of salt. Over medium-low heat, stir leeks, then cover so leeks "sweat" and reduce in volume by half. If leeks stick, add a little more stock. Stir occasionally.
Drain lima beans; add beans and fresh corn kernels to soup pot with leeks. Add stock. Simmer uncovered until corn is tender, about 10 to 15 minutes. If seasoning with miso instead of salt, mix miso with 3 to 4 tablespoons of hot stock in a small bowl or cup, then add miso mixture back into chowder; stir to blend. To serve, garnish with a tablespoon of salsa or chopped roasted red peppers, or a teaspoon of a fresh herb or pesto. Serves 6.
Variation: Use 3 cups chopped onions instead of leeks, and make stock with 1 chopped onion., 1 chopped celery stalk, a few sprigs parsley and the corncobs.
Kelly~WA (10:11:26) :
LETTUCE BUTTER SAUTE
Serving Size : 4
1 Lettuce, leaf -- 1 head
2 tb Butter
1/2 sm Garlic clove -- crushed
2 tb Sour cream -- or table cream
1 d Nutmeg -- freshly ground
Separate the lettuce leaves. Wash and dry. Cut into bite sized pieces. (Lettuce will measure about 8 cups). Melt the butter in a wide saucepan, over medium heat. Add the garlic and stir for a minute. Stir in lettuce just until evenly coated with butter. Add the sour cream and nutmeg and stir over medium heat until lettuce is warm but still crunchy.
Kelly~WA (10:10:20) :
Lemony Asparagus And New Potatoes (low fat)
Serving Size : 4
12 Oz Asparagus Spears
8 Whole Tiny New Potatoes -- Unpeeled,
Cut In Quarters (Abt 10 Oz)
2 Tsp Olive Oil -- Or Any Cooking Oil
1/2 Tsp Finely Shredded Lemon Peel
1/4 Tsp Salt
1/4 Tsp Dried Thyme -- Crushed
Lemon Peel Curl -- Optional
Fresh Thyme -- Optional
This has a light, citrusy flavor.
Snap off and discard woody bases from fresh asparagus. If desired, scrape
off scales. Cut into 2" pieces. Set aside.
Cook potatoes, covered, in a small amount of boiling water in a 2 qt
saucepan for 10 min. Add asparagus. Cook, covered, about 8 min more or
till asparagus is crisp-tender and potatoes are tender. Drain. Transfer
vegetables to a serving bowl.
For dressing, combine the oil,lemon peel, salt and thyme. Add to the
vegetables; toss gently to coat. If desired, garnish with a lemon peel
curl and fresh thyme. Serve warm.
Makes 4 side dish servings.
Kelly~WA (10:09:50) :
Leeks Au Gratin
Yield: 4 servings
2 lb leeks with tops -- cut into 1/2" pieces
1 TB butter margarine blend spread
1 TB all-purpose flour
1 tsp all-purpose flour
1/4 tsp salt
1 ds fresh ground black pepper
2/3 c skim milk
1/4 c Gruyere cheese
: Topping-----
2 TB dry bread crumbs
1 tsp margarine -- melted
Heat 1" water to boiling in 2-quart saucepan. Add leeks. Cover and cook over medium heat about 5 minutes or until crisp-tender; drain. Heat oven to 325. Prepare topping. Spray shallow 1-quart casserole with nonstick cooking spray. Heat margarine in 2-quart saucepan over low heat. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until margarine is absorbed. Remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly.
Stir in cheese until melted. Stir in leeks. Pour into prepared casserole. Sprinkle with crumb topping. Bake uncovered about 25 minutes, or until heated through.
Topping: Simply mix together the ingredients until the bread crumbs are moistened.
Kelly~WA (10:09:04) :
LANCASTER COUNTY LIMA BEANS
1 lb Lima beans
4 Potato, diced
2 c Milk
2 T Butter
1 x Salt & pepper
Boil the beans until nearly soft, then add the 4 (or 5) potatoes and
continue cooking until both are soft. Drain off the water and add the
milk and butter. Season to taste with salt and pepper and serve. This
makes a very good dish and the cost is low.
Kelly~WA (10:08:20) :
Korean Lettuce Wraps
Yields: 3-4 servings
1 package tofu, firm style
1 tbsp vegetable oil
1 lb pork, fresh ground
1/2 tsp garlic, minced
6 stalks scallions, washed and sliced thin
3 tbsp Hoisin sauce
2 tbsp soy sauce
1 tbsp sesame oil
1/2 tsp hot chile paste
4 cups rice, cooked and hot
1 head iceberg lettuce, leaves separated, washed and drained
Preparation:
Drain the tofu and place it in a strainer for 30 minutes. Heat a wok or no-stick pan over high heat. Add oil; coat wok or pan. Add pork, scallions and garlic. Stir-fry for 3-4 minutes or until brown. Crumble in the tofu, add the Hoisin sauce, and soy. Heat through, remove from the heat and stir in the sesame oil and chile paste. To serve, spoon some pork mixture and rice onto lettuce leaves; wrap to enclose. Eat with a little soy as dipping sauce.
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