Recipe: Letter I Recipes (18)

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08-29-2000 - 18 Letter I Recipes

Judy/AZ (04:28:19) :

Ice Cream Cup Cakes
Makes : 25

1 box cake mix -- any flavor
24 Ice cream cones
1 can Frosting
1 bottle sprinkles

Prepare cake mix according to directions. Fill ice
cream cones 3/4 full. Place filled cups in a 13x9 pan
and gently place in the oven. Bake 15-20 minutes in a
350 degree oven, testing for doneness with a
toothpick in the center. Cakes will mound slightly.
Cool cup cakes and frost with favorite frosting. Add
sprinkles on top.

Mary.Ma (04:25:56) :
Itty Bitty bird nests

Veg. spray
1c milk chocolate chips
1c butterscotch chips
2c shredded coconut
2c chow mein noodles
jelly beans

Cut 8 5" pieces of aluminum foil in squares. Tuck foil in 8 muffin tins
Spray with oil.
In bowl combine chips and micro. for 2-3 min. stirring halfway through
to melt completely. Gently stir in coconut and then noodles. Press
3-4 T. into the bottom of each muffin cup. The edges should come up
to resemble a nest. Set aside to harden for 2 hrs.
Fill with jellybeans

Judy/AZ (04:25:28) :

Italian Roasted Vegetables
8 servings

2 Yellow Peppers, Cut into Chunks
2 Red Bell Peppers, Cut into Chunks
2 Green Peppers, Cut into Chunks
3 Zucchini, Sliced Lengthwise
2 bunches Green Onions, Trimmed
2 Japanese Eggplant, Sliced
24 spears Asparagus, Whole, trimmed
1 pound Baby New Potatoes, Sliced thin
8 ounces Mushrooms, Halved or whole
1 bunch Fresh Rosemary, Chopped
12 cloves Garlic, Chopped
1/4 cup Extra Virgin olive oil
Salt and pepper, To taste

Preheat oven to 500. Put veggies into open roasting pan. Toss with rosemary,
chopped garlic, salt and fresh ground black pepper and just enough olive oil
to coat. Roast for about 45 minutes, or until crisp tender.

Serve hot or at room temp. with fresh Italian bread, not toasted.

Judy/AZ (04:24:23) :

Island Spoon Bread
serves 4-6

2 cups water
1 tsp. salt
1 cup yellow cornmeal
4 Tbls. unsalted butter
2 cups milk
3 large eggs, beaten
2 tsp. baking powder
1 red bell pepper, seeded, diced

Position rack in center of oven and preheat
to 400 deg. Lightly butter a 1-1/2 qt. round
casserole.
In a medium saucepan, bring water and salt to
boil over high heat. Gradually whisk in
cornmeal. Reduce heat to low and cook,
stirring constantly, until cornmeal is pretty
thick.
Remove pan from heat and stir in butter
until melted. Whisk in milk. Add beaten eggs
and whisk very well. Whisk in red pepper and
baking powder. Spread batter evenly in
prepared casserole. Bake until puffed and
golden brown, about 45 min. Let stand for 5
min. before serving.

Judy/AZ (04:20:57) :

ITALIAN SAUSAGE SANDWICHES

20 Italian sausages
4 large green peppers, thinly sliced
1/2 cup chopped onion
1 can (12 ounces) tomato paste
1 can (15 ounces) tomato sauce
1 cup water
1 Tablespoon sugar
4 garlic cloves, minced
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon salt
20 sandwich buns
Shredded mozzarella cheese, optional

In a large Ditch oven, brown sausages a few at a time; discard all but 2 tablespoons drippings. Saute peppers and onion in drippings until crisp-tender; drain. Return sausages to pan along with tomato paste, tomato sauce, water, sugar, garlic, basil, oregano and salt; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Serve on buns. Top with cheese if desired. Yield: 20 servings

Judy/AZ (04:16:04) :

ITALIAN STUFFED MUSHROOMS

4 bacon strips, diced
24-30 large fresh mushrooms
1/4 # ground fully cooked ham
2 Tablespoon minced fresh parsley
1/3 cup grated Parmesan cheese
1 cup onion and garlic salad croutons, crushed
1 cup (4 ounces) shredded mozzarella cheese
1 medium tomato, finely chopped
1 1/2 teaspoon minced fresh oregano or 1/2 teaspoon dried oregano

In a skillet, cook the bacon until crisp. Meanwhile, remove mushroom stems from caps; set caps aside. Mince half the stems and discard the rest. Add minced stems to bacon and drippings, saute for 2-3 minutes. Remove from the heat and stir in remaining ingredients. Firmly stuff into mushroom caps. Place in a greased jelly roll pan. Bake at 425 for 12-15 minutes or until the mushrooms are tender. Yield: 2 1/1 to 3 dozen.

Judy/AZ (04:14:09) :

Ice Cream Sandwiches

2 c plus 2 T all-purpose flour
2 T unsweetened cocoa
5 oz semisweet chocolate
4 oz unsweetened chocolate
3/4 c unsalted butter
1 t salt
1 1/2 c sugar
3 large eggs, at room temperature
1 pint each: strawberry, vanilla, and chocolate ice cream

Combine flour and cocoa and set aside. Melt together chocolates and butter in medium bowl set over
simmering water. Stir with a wooden spoon until smooth. Add salt and sugar, stirring until sugar is almost
completely dissolved, about 5 minutes. Remove bowl from heat. Beat in eggs one at a time, then fold in flour
mixture until well combined. Let dough cool slightly in bowl; it will be very soft. Divide into quarters and
spoon onto plastic wrap. Flatten each piece of dough with a wooden spoon, wrap well, and refrigerate for at
least 2 hours or overnight.

When dough is firm, cut each piece in half. Cover a work surface with plastic wrap. Place piece of dough on
the plastic and cover with another sheet; roll out to a thickness of 1/8 inch. Keeping dough in plastic, transfer
to a baking sheet; place in freezer. Repeat process until all dough is and rolled out. Stack sheets of dough in
freezer and chill until very firm, about 30 minutes,

Heat oven to 350 F. Line 1 baking sheet with parchment paper. Remove sheets of dough from freezer one at
a time. Place on a parchment-lined work surface and peel off plastic wrap. Using a 2 1/2- inch round cookie
cutter, cut out dough and transfer circles to baking sheets. Work quickly to prevent the dough from becoming
too soft.

Bake until cookies are firm to the touch, 14 to 16 minutes, turning baking sheet halfway through baking.
Remove from oven and let cookies cool slightly on pan. Transfer to a wire rack to cool completely.

While cookies are baking, transfer ice cream (working with one flavor at a time) to the bowl of an electric
mixer fitted with a paddle attachment. Place ice cream in refrigerator to soften slightly, about 15 minutes.
Beat ice cream on medium-high speed until soft enough to spread, about 2 minutes, or beat with a wooden
spoon. Set bowl in a second bowl filled with ice. Spoon some softened ice cream onto a cookie and top with
another cookie. Place sandwich in freezer and continue process. After the ice cream has hardened, wrap
sandwiches tightly in plastic wrap. Chill overnight in freezer.

Source: Martha Stewart Living, August '94

Yield: 24

Kelly~WA (01:48:06) :
Iceberg Lettuce Salad with Indian Wells Salad Dressing

Indian Wells Salad Dressing
1 qt. Wesson oil
1/2 lb. blue cheese. crumbled
1 1/2 Tbsp. garlic salt
1 Tbsp. oregano leaves, crushed
1/2 tsp. salt
1 heaping Tbsp. paprika

BLEND in a blender. let sit while you prepare salad:

IceBurg Salad
1 head iceburg lettuce, broken up
green onions, chopped
bacon, cooked & crumbled
croutons
hard-cooked eggs, chopped

Toss with dressing to taste.

(Originally posted on TKL by Cali June 21st 1998 on the Tried and True/Heirloom Recipes Message Board)

Kelly~WA (01:45:55) :

GREEK SALAD

1 head iceburg lettuce
1/2 c. thin sliced purple onion
1 c. sliced mushrooms
1/2 c. chopped black olives
1 c. crumbled feta cheese
1 sm. can Chinese rice noodles
Salt and pepper
Italian salad dressing (I like Paul Neuman)
In large salad bowl tear lettuce into bite sizes. Add onion, mushrooms, black olives, and crumbled feta to
lettuce and toss. Just before serving, add salad dressing, rice noodles, and salt and pepper to taste.
Toss well. Optional: It's also great with grilled chicken.

(Originally posted on TKL by Joe Ames on May 8th 1997 on the TKL Cooking Club Message Board)

Kelly~WA (01:42:15) : (I have not made this recipe)

TURKEY ONION & TOMATO PITA POCKETS
(with Iceburg Lettuce)

Yield: 8 servings

1 md Red onion, peeled & thin
-sliced into rings
16 Cherry tomatoes, quartered
1 c Turkey, cooked coarsely chopped
2 c Iceburg lettuce thin slice
1/3 c Shredded fresh basil
1 tb Light brown sugar
1/4 c Balsamic vinegar
1 tb Fruity olive oil
Salt & pepper to taste
4 6 in diameter pita bread
-rounds cut in half

In a large bowl, toss together the onion, tomatoes, turkey, lettuce, and
basil. Sprinkle with the brown sugar and drizzle with the vinegar and
olive oil. Toss well and season with salt and pepper. Cover and let
marinate in the refrigerator for at least two hours. To make the sandwich,
mound the mixture into the pita pockets and serve at once. Per serving- 170
calories, 5 g fat, 205 mg sodium

Kelly~WA (01:29:13) :

Oriental Lettuce Wraps
makes 12-15 wraps

1 large head iceburg lettuce
1 lb lean ground beef
1 tsp minced ginger
1 tsp minced garlic
1 small red pepper, small chop
1 small green pepper, small chop
1 small onion, small chop
bean sprouts, washed
1 1/2c steam fried noodles
3/4 c hoisin sauce (would also be good with black bean sauce)

Cut lettuce 1/4 inch back from the core. Fill sink with cold water and push lettuce up and down to
separate the leaves. Gently pull apart the leaves and spin dry or dry on a towel; chill in fridge. In a wok,
stir fry beef, garlic and ginger for 2 minutes. (you may want to drain the fat from the beef) Add peppers
and onions and stir fry until the vegetables are cooked and the beef is no longer pink. Remove from heat.
To serve: Place a spoonful of the beef mixture on the lettuce leaf, top with some sauce and noodles. Roll
up like a burrito and enjoy! cal 166 pro 8.2g fat 7.3g carb 17g / wrap

This recipe would be good with ground turkey, chicken or even tofu!

Kelly~WA (01:12:07) :

Bailey's Chocolate-Chip Cheesecake

--- CRUST ---
2 c Graham cracker crumbs
1/4 c Sugar
6 tb Butter, melted

--- FILLING ---
2 1/4 lb Cream cheese, room temp.
1 2/3 c Sugar
5 Eggs, room temperature
1 c Bailey's Irish Cream
1 tb Vanilla extract
1 c Semisweet chocolate chips

--- COFFEE CREAM ---
1 c Chilled whipping cream
2 tb Sugar
1 tsp Instant coffee powder
Chocolate curls as garnish

For Crust: Preheat oven to 325~. Coat a 9 inch springform pan with
vegetable cooking spray. Combine crumbs and sugar in pan. Stir in butter.
Press mixture into bottom and 1 inch up the sides of the pan. Bake until
light brown, usually about 7 minutes. Maintain oven temperature at 325~.
For Filling: Beat cream cheese until smooth with and electric mixer.
Gradually add sugar, then eggs one at a time, then Bailey's and finally the
vanilla. Sprinkle half of the chocolate chips over crust. Spoon in
filling. Sprinkle with remaining chocolate chips. Bake until cake is
puffed, springy in the center and golden brown, about 1 hour & 20 minutes.
Cool cake completely in refrigerator. For Cream: Beat cream, sugar and
coffee powder until peaks form. Spread mixture over cooled cake. Garnish
with chocolate curls.

Kelly~WA (01:11:18) :
Mudslide Brownies (with Irish Creme Liqueur)

Serving Size : 24

2 cups All-purpose flour
1/2 teaspoon Baking powder
1/2 teaspoon Salt
2/3 cup Unsalted butter
4 ounces Unsweetened chocolate -- chopped
3 Eggs
1 1/2 cups Sugar
4 tablespoons Coffee liqueur
2 tablespoons Irish Creme liqueur
1 tablespoon Vodka
3/4 cup Coarsely chopped walnuts (opt.)
Kahlua Glaze:
1 1/4 cups Powdered sugar
3 tablespoons Coffee liqueur

Sift flour with baking powder and salt. In small saucepan, combine butter
and chocolate. Set over low heat, just until chocolate is melted. Set
aside. In bowl, beat in dry ingredients, chocolate mixture, coffee
liqueur, Irish creme liqueur and vodka. Fold in nuts. Pour into 13x9-inch
pan and bake at 350F about 25 minutes. Cool in pan. Spread with Kahlua
Glaze. Decorate with whole coffee beans, if desired. Cut into squares and
serve.

Kelly~WA (01:10:16) : (I have not made this recipe YET)

Irish Cream & Coffee Pound Cake

Serving Size : 10

1 1/2 cups Butter or margarine -- soften
3 cups Sugar
6 large Eggs
1 1/2 tablespoons Instant coffee granules
1/4 cup Water -- boiling
1/2 cup Irish cream liqueur
4 cups Flour
1 teaspoon Vanilla
1 teaspoon Almond extract

-----IRISH CREAM GLAZE-----
1 teaspoon Instant coffee granules
2 tablespoons Water -- boiling
1 1/2 tablespoons Irish cream liqueur
2/3 cup Powdered sugar
3 tablespoons Sliced almonds -- toasted

Beat butter at medium speed with an electric mixer, about 2 minutes.
Gradually add sugar, beating at medium speed 5-7 minutes. Add eggs, one at
a time, beating just until yellow disappears. Dissolve coffee granules in
boiling water; stir in liqueur . Add flour to butter mixture alternately
with coffee mixture, beginning and ending with flour. Mix at low speed just
until blended after each addition. Stir in extracts.
Pour batter into a greased and floured 10" bundt pan.
Bake at 300~ for 1 hour and 40 minutes or until tested done. Cool in pan on
wire rack for 10-15 minutes; remove from pan and let cool 30 minutes on
wire rack.
Brush with Irish cream glaze and sprinkle with toasted almonds.

GLAZE: Dissolve coffee granules in water; add liqueur and powdered sugar,
stirring until blended. Makes 1/2 cup.

NOTE: Glazed cake can be wrapped and frozen for 1 month.

Kelly~WA (01:06:48) :

Black Bottom Ice Cream Pie

Yield: 8 servings

1 c Chocolate ice cream; softened
1 Gingersnap crumb crust (9-inch)
1 qt Vanilla ice cream; softened
1/2 c Semisweet chocolate morsels
1/4 c Whipping cream
1/4 tsp Vanilla extract

Spread chocolate ice cream in bottom of crust; cover and
freeze until firm. Spread vanilla ice cream over chocolate
layer; cover and freeze until firm. Combine chocolate
morsels and whipping cream in a small heavy saucepan; cook
over low heat until chocolate melts, stirring constantly.
Remove from heat, and stir in vanilla. Cool completely.
Drizzle sauce over top of pie, and freeze until ready to
serve. Yield: one 9-inch pie.

Kelly~WA (01:04:42) :

PRALINE ICE CREAM CAKE
Yield: 12 Servings

--CAKE--
1/2 c Butter
1 pt Vanilla ice cream; softened
2 Eggs
1 1/2 c Flour
2/3 c Sugar
1 tb Baking powder
1/2 tsp Salt
1 c Graham cracker crumbs

--TOPPING--
1/2 c Sour cream
1 c Caramel ice cream topping
1/2 c Pecans; chopped

Preheat oven to 350~. Melt butter in 3 quart saucepan; remove from heat.
Add ice cream, eggs, flour, sugar, baking powder, salt and graham cracker
crumbs. Mix until smooth. Pour into a greased 13x9" pan. Bake at 350~ for
30-35 minutes. Combine sour cream and caramel topping; pour over warm cake.
Sprinkle top with chopped pecans. Cool; cut into squares. May be served
with ice cream or whipped cream. This cake is very rich.
Kelly~WA (01:03:36) :
Ice Cream Pie W/butterscotch
Yield: 8 servings

1 c Graham cracker crumbs
1/2 c Walnuts; finely chopped
1/4 c Butter or margarine; melted
1 pt Coffee ice cream; softened
1 pt Vanilla ice cream; softened
Butterscotch sauce
Butterscotch sauce:
3 tb Butter or margarine
1 c Brown sugar; firmly packed
1/2 c Half-and-half
1 c Walnuts; chopped/toasted
1 tsp Vanilla extract

Combine graham cracker crumbs, walnuts, and butter, mixing
well; press firmly into a buttered 9-inch pie plate. Bake
at 375 degrees for 8 to 10 minutes; cool. Spoon coffee ice
cream into cooled crust, and spread evenly; freeze until
almost firm. Spread vanilla ice cream over coffee layer
and freeze until firm. To serve, slice and top with warm
Butterscotch Sauce. Yield: one 9-inch pie.

BUTTERSCOTCH SAUCE Melt butter in a heavy saucepan over low
heat; add brown sugar, and cook 5 to 8 minutes, stirring
constantly. Remove from heat and gradually stir in
half-and-half. Cook 1 minute, and remove from heat. Stir
in walnuts and vanilla. Yield: about 1-1/2 cups.

Kelly~WA (01:03:02) :

Avocado Pineapple Salad with Iceburg Lettuce

1 or 2 ripe avocados (depending on size)
1 can chunked pineapple or ripe fresh pineapple
Fresh cilantro
White onion -- thinly sliced
Iceburg lettuce
Lime

Peel and slice avocado into bite-sized pieces.
Toss with drained pineapples or fresh pineapples. Add fresh cilantro.
Add very thinly sliced white onion to taste (it doesn't take much.)
Toss with fresh iceburg lettuce. Squeeze fresh lime juice over the top.