Recipe: 01-30 and 01-31-2000: 32 Recipes Part 2

recipelink.com Chat Room Recipe Swap
01-30 and 01-31-2000
32 Assorted Recipes Part 2 of 2

KellyWA (11:21:43) : Originally posted on TKL by Dawn,ny

Cheesy Vegetable Spread

1 c Shredded Farmer Cheese(4 oz)
3 T Plain Yogurt
1 t Lemon juice
1 t Soy sauce
1/4 c Chopped Apple
1/4 c Chopped Carrot
2 T Finely chopped Celery
2 T Chopped Pecans
2 T Currants
1/2 t Curry powder

In food processor, process cheese, yogurt, lemon juice, and soy sauce
until smooth. Stir in remaining ingredients. Makes 1 1/2 cups.

Use as a spread on crackers, whole wheat
bread, or pita crisps, or stuffed into pita pockets.

May be made in advance, and refrigerated for 3-4 days.

KellyWA (11:21:25) : Jamaican Hot Wings

1 lb Butter
8 oz Jamaican Jerk Spice
1/2 oz Tabasco Sauce
8 oz Tomato Juice
8 oz Unbleached Flour
5 lb Chicken Wings; Or Drumettes,
-Fresh Not Frozen
Oil For Frying

NOTE:

Jamaican jerk spice may be found in specialty food stores.

Melt the butter in a 2-quart sauce pot over low heat. Add the jerk spice,
Tobasco sauce, and tomato juice. Blend well and set aside. Rinse the
wings under cold running water and pat dry with paper towels.

Dust the wing with the flour and deep fry in a heavy pot or skillet in about
2-inches of hot oil until done. Place the cooked wings in the sauce
mixture and allow to marinate just a few minutes. Drain off any excess
liquid. Serve immediately.

Makes 40 to 50 Wings

Lisa&Shawn.WV (11:18:22) : GARLIC MEATBALL PO'BOYS
Recipe adapted from Everyday is a Party, by Emeril Lagasse

1/2 pound ground veal
1/2 pound ground beef chuck
1/2 pound ground pork
1/2 cup finely chopped yellow onion
1/2 teaspoon finely chopped garlic
1/4 cup finely chopped green onions or scallions(green part only)
1 large egg
1/4 cup fine dried bread crumbs
1 tablespoon Worcestershire sauce
1 1/2 teaspoons salt
3/4 teaspoon cayenne
16 small cloves garlic, peeled
1/4 cup bleached all-purpose flour
1 teaspoon Creole Seasoning (recipe follows)
1/4 cup vegetable oil
2 cups thinly sliced yellow onions
1 (12-ounce) bottle Abita amber beer or other amber beer
1 cup water
3 tablespoons chopped fresh parsley leaves
1 large (26 to 28 inches long) loaf French bread
6 tablespoons Creole or whole grain mustard
6 tablespoons mayonnaise
1/2 pound provolone cheese, thinly sliced
In a large mixing bowl, combine the ground meats, chopped yellow onion, chopped garlic, green onions, egg, bread crumbs, Worcestershire, 1 teaspoon of the salt, and 1/2 teaspoon of the cayenne. Mix well with your hands and form into 16 meatballs. Insert a garlic
clove in the center of each meatball and pinch the meat around it. Combine the flour and Creole seasoning in a shallow plate. Roll the meatballs evenly in the flour mixture, tapping off any excess. Reserve any remaining flour. In a large skillet, heat the oil over medium heat. Add the meatballs and brown evenly, using a spoon to turn them. Remove the meatballs from the pan and set aside. With a wooden spoon, scrape the bottom of the pan to loosen any brown bits. Stir in the reserved seasoned flour. Stir constantly for 3 to 4 minutes to make a dark brown roux. Add the sliced onions and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon cayenne. Cook, stirring constantly, until the onions are slightly soft, about 2 minutes. Slowly pour in the beer and water and mix well. Bring to a boil and
return the meatballs to the skillet. Reduce the heat to medium-low and simmer, uncovered, for about 1 hour, until the gravy is thick, turning and basting the meatballs with the pan gravy about every 15 minutes. Remove from the heat and skim off any fat that has risen to the surface. Add the parsley. Cut the loaf of bread lengthwise in half. Spread one half with the mustard and the other half with the mayonnaise. Arrange the provolone on the bottom half of the bread, overlapping the slices, then arrange the meatballs on top of the cheese. Spoon the gravy over the meatballs. Top with the remaining bread half, cut into 6 equal portions, and serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly. Yield: 2/3 cup

Yield: 6 servings

KellyWA (11:09:04) : Superbowl Pizza Fondue
(originally Posted on TKL By:Becca - Date: October 31st 1997)

Pizza Fondue
1/2 cup finely chopped pepperoni
1 sweet red or green pepper, chopped
4 ounces cream cheese, cut into cubes
1/3 cup grated parmesan cheese
1-3/4 cups Prego spaghetti sauce
cubes Italian bread for dipping (you can use soft bread sticks and cut them up)

In 1-1/2 quart casserole, combine pepperoni and pepper. Cover with lid; microwave on high 3 minutes or until pepper is tender,
stirring once during cooking. Stir in cream cheese and parmesan cheese until smooth and well-blended. Stir in spaghetti sauce.

Cover; microwave on high 5 minutes or until hot and bubbling, stirring once during cooking. Serve with bread cubes for dipping. Hope
you enjoy this!

Seppo-NY (09:02:47) : On Hummingbird Cake and Hummingbirds
by KellyWA

Hummingbird Cake recipes have been passed down through generations of good cooks. Many versions of the recipe can be found. This savory cake has also been called Granny Cake, Doctor Cake, Doctor Bird Cake, Ruby-throated Hummingbird cake, Southern Hummingbird Cake, Hawaiian Cake and Jamaican Cake. The citrus in this enchanting cake is believed to be one of the reasons it was named Hummingbird Cake. Known to migrate heavily between Jamaica and the Southern United States, hummingbirds feed on nectar (and bugs). Hummingbird enthusiasts often place halves of orange, grapefruit or pineapple outside their homes to attract the much-adored hummingbird. The hummingbird, for many, is the creature that opens the heart. Folklore legends that if we assume hummingbird consciousness, our life becomes a wonderland of sensuous delight and we live for beauty, delighting in flowers, aromas, fine mist, and delicate tastes. We are hopeful our Hummingbird cake will do the same.

Hummingbirds are the only birds that can fly forward, backward, to the right, to the left, can hover and even fly upside down. Many believe the hummingbird is a symbol for accomplishing that, which seems impossible. It will teach you how to find the miracle of joyful living from your own life circumstances. In many traditional cultures of the western world the hummingbird has powerful religious and spiritual significance.

Lori.NY (07:47:08) : Rosa Marina Salad

1/2 lb. Rosa Marina Pasta
1/2 cup sugar
2 Tbles.Flour
2 eggs
1-20oz.can crushed pineapple
1-11oz. can mandarin oranges
1-8oz. Cool whip
cherries for color (small jar)

Cook Macaroni until soft then drain, rinse & set aside.
Drain fruit & keep the juices (pineapple & oranges)
Mix sugar, flour, & eggs & fruit juice in saucepan. Cook until thick..Set aside & cool. Mix with macaroni & let set overnight in refrigerator. Next day add fruit, & cool whip & cherries.ENJOY..

victoria,.pa (07:36:58) : port wine cheese n noodles

boil 8 oz. of your choice pasta. Drain
stir in 1 16 oz. container port wine cheese spread till melted..
my family also likes some grated pamesan on top.

Lori.NY (10:56:02) : Hungarian Goulash

1/4 cup shortening
2lbs. stew beef 1 inch cubes
1 cup onion
3/4 cup Catsup
2 tbles. Worcestershire sauce
1 tbles. Brown Sugar
2 tsp. salt
2 tsp. Paprika
1/2 tsp. dry mustard
1 1/2 cups Water
Melt shortening, add beef, onions, until beef is brown and onions cooked.
Put in crock pot with Catsup, Worcestershire sauce, sugar, salt, Paprika, & dry mustard & water. simmer for 2 to 2 1/2 hrs.
then thicken with:
2 TBLES. Flour
1/4 Cup Water
SERVE OVER :
3 cups egg noodles

Lori.NY (10:44:14) : HERSHEY CAKE
DO NOT use electric mixer !!

With a wooden spoon cream together:

1 cup margarine
1 cup sugar
1 tsp. vanilla

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

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

Icing

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

1 cup sugar
1 stick margarine
1/4 cup milk

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

Julie.C./S.Africa (05:00:02) : here is something different for you all

CHRISTMAS BRUSSELS
Serves 6-8

675g/1.5lb Brussels sprouts, trimmed
75g/3oz unsalted butter
100g/4oz smoked streaky bacon or pancetta lardons
1 onion, finely chopped
Half tsp fennel seeds
grated rind of 1 orange
Half tsp soft thyme leaves
75g/3oz toasted chopped hazelnuts or 175g/6oz canned or vacuum-packed whole chestnuts, halved
salt and freshly ground black pepper

Cook the Brussels sprouts in a pan of boiling salted water for 6 minutes. Drain well. If you want to prepare ahead, at this point drain the Brussels and plunge into iced cold water, drain again and chill until needed.

Meanwhile, heat the butter in a frying pan, add the bacon and cook for a few minutes until the bacon starts to colour. Add the onion, fennel seeds, orange rind and thyme and cook for another few minutes until the onions start to colour.

Add the drained Brussels and hazelnuts or chestnuts and fry until the Brussels start to turn crisp and golden. Season to

Julie.C./S.Africa (04:55:41) : Balsamic Tomato Chicken with Basil
Servings: 4

50g (2oz) butter
1 tbsp cooking oil
1 garlic clove, crushed to a paste
400g (14oz) chicken fillet, cut in strips (5cm long x 1cm wide)
2-3 tbsp balsamic vinegar
500g (1/2kg) tomato concasse
salt and freshly ground black pepper
sugar
a squeeze of lemon juice
a knob of butter
handful of basil leaves

Melt half of the butter in a frying pan over a medium heat. Add the oil and garlic, and cook until aromatic. Put in the chicken, turn up the heat and fry briskly until it is plump and springy. Pour over the balsamic vinegar, quickly stirring everything around until it evaporates - a few seconds. Add the rest of the butter and the tomates. Season with salt and pepper, and simmer for about 15 minutes until the tomates have turned into a sauce nad the chicken is completely cooked.

Julie.C./S.Africa (04:53:15) : Chilled Mint and Cucumber Soup
Servings: Serves 4

1 cucumber, peeled and chopped
1 garlic clove, crushed
1 spring onion, chopped
300ml low-fat natural yoghurt
3tbsp creme fraiche
2tbsp fresh mint, finely chopped
1tsp ground coriander
salt and pepper
Garnish:
diced cucumber
sprigs of mint

Puree all the ingredients together in a liquidiser, then transfer to a large bowl. Season well and chill the soup thoroughly in the refrigerator before serving.
Garnish with mint and diced cucumber.

Julie.C./S.Africa (04:48:49) : Another yummy one

Oriental fish salad
*******************
Serves: 4
Preparation time: 20 minutes
Cooking time: 10 minutes

600g firm fish fillets (kingklip, yellowtail, Cape salmon)
1 large cucumber
4 sticks of celery, sliced
8 spring onions, cut into 3cm pieces
1 red and 1 yellow pepper, seeded and cubed
1 large mango, peeled and sliced or 1 x 425g can mangoes, drained
2-4 red or green chillies, sliced
40ml lemon juice
30ml oil
25ml castor sugar
60ml fish sauce or soy sauce

Place the fish on to a greased baking tray and grill for 5 minutes on each side or until cooked through. Set aside to cool, then slice into thick strips.
Cut the cucumber, lengthways into 2cm thick sticks. Use a vegetable peeler to carefully peel thin slices from the cucumber sticks.
Toss the cucumber slices, celery, spring onions, peppers and mango slices together in a large salad bowl. Add the cooled fish strips.
Mix the chillies, lemon juice, oil, sugar and fish or soy sauce together until well combined. Pour over the salad ingredients and toss lightly to combine.

Julie.C./S.Africa (04:45:24) : This is delicious!!!!!!

ASIAN PORK IN LETTUCE LEAVES
by Antony Worrall Thompson
Serves 4

4 garlic cloves, finely chopped
Half tsp salt
1 heaped tsp ground black pepper
2 tbsp fresh lime juice
4 tbsp chopped fresh coriander
groundnut or sunflower oil, for frying
450g/1lb lean minced pork
4 tbsp chopped peanuts
4 tbsp chopped bamboo shoots
3 - 4 tbsp Thai fish sauce (nam pla) or light soy sauce
2 tbsp runny honey
2 birds' eye chillies, finely chopped
3 shallots, thinly sliced
2 large oranges, segmented
2 tbsp each chopped fresh mint
4 little Gem lettuces, separated into leaves

Heat a large frying pan or wok. Mix together the garlic, salt, pepper, lime juice and half of the coriander in a small bowl. Add two tablespoons of the oil to the pan, tip in the garlic mixture and stir-fry for 30 seconds, then add the pork and stir-fry for 8-10 minutes until well browned, breaking up the mince as it cooks with a wooden spoon.

Heat at least 5cm/2in of the oil to 375F/190C in a pan or deep-fat fryer. Add the peanuts, bamboo shoots, fish sauce or soy, honey and chillies to the pork mixture and cook for another 5 minutes or until the liquid has almost completely evaporated. Add two of the shallots to the heated oil and deep-fry for 30 seconds or so until crispy. Remove with a slotted spoon and drain well on kitchen paper.

Place the remaining shallot in a bowl with the orange segments and a heaped teaspoon each of mint and coriander. Mix until well combined and pile into the middle of a large plate or platter. Stir in the remaining mint and coriander into the pork mixture and use to fill the lettuce leaves, arranging them around the orange salad. Scatter over the crispy shallots and serve at once.