Recipe: 02-19-2000: 18 Assorted Recipes

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02-19-2000 – 18 Assorted Recipes

Zoe,PA (00:58:33) : Coffee-Orange Sauce for Duck

1/2 pound butter
2 c. fresh coffee
2 c. Fresh squeezed O.J. (or not from concentrate)
2 c. sugar
1 c. Kahlua
2oz. brandy

Caramelize sugar in heavy bottomed saucepan ( I use copper)
Add butter, then coffee, then o.j.
simmer until sugar is dissolved
Add Kahlua and brandy
Thicken with a little cornstarch.

Enjoy over duck!!! (this makes quite a bit- may be cut in half)

CHIQUI,.NEW.ORLEANS (00:31:57) : PAOLO’S ROAST DUCK A LA CREMA

1 Frozen domestic duck...thawed, rinsed well inside and out and patted dry with paper towels.

Season the inside cavity with: salt, three cloves garlic, and some fresh ground black pepper. Wrap the duck with 2 slices bacon. Use string to tie the legs together and to tie the thighs close to the body of the duck. Place in a large roasting pan that contains 1 onion quartered, 1/2 bell pepper cut into chunks, 1 whole carrot, cut into large chunks, and 1 rib of celery also cut into chunks. Make sure the duck is breast side up. Sprinkle with 1 teasp. dried rosemary or a few sprigs of fresh. Roast at 375* for 30 minutes. Drain off all the fat. Douse the duck with 1 cup dry white wine. Continue to roast and baste with pan drippings every 30 min. About 1 hour. Turn duck over frequently. Roast until meat is tender and skin is a crispy brown.

A little tip here...I always a chicken alongside the duck...the flavor is tremendous!!

Now Cool the duck..even over night if you wish..Cut the roasted duck into four portions. In a large skillet melt 4 tabsp. butter. Add duck, meaty side down. Let it heat through. Turn it over and splash with 1/2 cup good brandy. and flame. Top with 1/2-3/4 cup bechamel sauce, same amount of a good brown sauce (Brown gravy will do...I've even used the kind in a jar in a pinch and it worked just fine), . Heat about two minutes. Sprinkle with a little grated Romano or Parmesan cheese and run under the broiler about 2 min to brown. Absolute Heaven!! Serve either with a plain pasta or wild rice

sue-sue,kentucky (09:41:28) : Spinach Salad
Spinach, torn/broken into pieces
2-4 strips of bacon, cooked and crumbled
2-3 stalks green onion, chopped
1 small can mandarin oranges(drained)
1 small box peanut brittle(broken into very tiny pieces
Wishbone Italian dressing

Mix all salad ingredients together; pour and work in desired amount of dressing.

KellyWA (05:48:23) : For Althea, FL

Originally posted on TKL by Betsy.

Here are recipes and info that came with my Breadman Ultimate. I would follow the procedure that came with your machine and compare the volume of ingredients to your basic recipe just in case these recipes are too large. To anyone with a machine without a jam cycle, I wouldn't recommend making jam in a regular bread machine

- aside from the heat controls and timing needed, I'm not sure if a
standard bread machine will handle the liquid properly (and what a
sticky mess this would be inside your machine!) Breadman has a
great site if you'd like to check it out: http://www.breadman.com

Happy Cooking,

Betsy

Tips:

- Do not reduce sugar or use sugar substitutes. The exact amount of
sugar, fruit and pectin are necessary for a good set.

- Use only ripe fruit - not overripe or underripe (unless noted) for
best flavor.

- Do not puree fruit. Crush with a potato masher or food processor.
Jam should have bits of fruit in it.

- Recipes should not exceed 3 1/2 cups

- Be sure to measure the fruit BEFORE it has been crushed, NOT AFTER.

Strawberry-Rhubarb Jam
Place all ingredients in baking pan and start jam cycle:

3/4 cup (8 oz.) strawberries (very ripe), hulled
3/4 cup (8 oz.) rhubarb (firm/crisp), roughly chopped
1 2/3 cups (13 oz) white sugar

Raspberry Jam
Place all ingredients in baking pan and start jam cycle:

1 1/2 cups (12 oz.) red or black raspberries
1 1/2 cups (12 oz.) white sugar
2 tablespoons honey

This jam will be very liquid when cycle is completed and will thicken
when completely cooled. If desired, strain to eliminate the seeds.

Blue Kiwi Mango Jam
Place all ingredients in baking pan and start jam cycle:

3/4 cup (6 oz.) kiwi fruit (ripe, but not mushy), peeled and chopped
3/4 cup (6 oz.) mango (BARELY RIPE), peeled and chopped
1 1/2 cups (12 oz.) white sugar
1 teaspoon lemon zest, grated (see note)
1 teaspoon orange zest, grated (see note)
4 drops blue food coloring

Note: Lemon and orange zest are grated from the surface of the
peel. Make sure none of the bitter white rind is included.

Peach-Raisin Jam
Place all ingredients in baking pan and start jam cycle:

1 1/2 cups (12 oz.) ripe peaches, pitted
1 1/2 cups + 1 tablespoon white sugar
2 tablespoons golden raisins, soaked
1 tablespoon brown sugar
2 whole cloves
1/8 teaspoon ground allspice

calliope,.NY (12:16:46) : STACY!!!...after dusting it with flour...you could always dip it in egg wash and then coat it with the Ritz or Town House cracker crumbs...right? TERRIFIC TROUT AMANDINE
( Catfish is great this way too or Haddock, etc. )

4-Trout or Catfish fillets
1-large egg
1-cup milk
Flour for dredging seasoned with salt, pepper and any other spices that appeal to you....try a little allspice.
1-stick unsalted butter...or less, depending on size of fillets
4-6-scallions, sliced
1/2-cup very thin, slivered almonds
4-Tbsp. lemon juice
3-4 Tbsp. Worcestershire sauce
3-Tbsp. minced flat-leaf parsley

*NOTE......Green, red or a combination of, grapes would be refreshing
with this. Rice as a side and some buttered, steamed
carrots with lemon, parsley for a lovely light, healthy meal,
and of course, a salad.

Mix the egg and milk together. Dip the fillets in one at a time, let excess drip off and coat with the flour. Melt butter in a skillet till foam subsides. Fry 3-4 min. per side till just cooked through and flakes. Remove to the plates. Finish sauce by adding the scallions and almonds for about 1 min. or till almonds are a pale golden color, then the lemon, Worcestershire and parsley till just heated thru. Spoon over fish. Delicious!

KellyWA (12:11:04) : "Quaalude" Smoothie

1 oz. Vodka
1 oz. Hazelnut Liqueur
1 oz. Coffee Liqueur(Kahlua)
1 Splash Milk
sugar to taste

Blend all ingredients with ice and serve as a smoothie.

KellyWA (12:08:11) : "Mudslide" Smoothie

1 oz. Vodka
1 oz. Kahlua
1 oz. Bailey's Irish Cream

Blend all ingredients with ice and serve as a smoothie.

calliope,.NY (11:50:05) : Kathy!!!....in your case what with the dairy and all....use a sauce made with olive oil, flour and chicken stock in place of the cream...it will still be yummy I'm sure! Good luck! Pasta and Smoked Salmon with Dill Etc. Sauce

* 6-8 or more shallots, sliced...or use red onion
* 1/2 cup dry white wine
*juice of one lemon
* 1 cup heavy cream
* 8 oz pasta of choice
*1-Tbsp. Dijon mustard
*1-2 Tbsp. soy sauce
*1-Tbsp. or less, brown sugar
* 2 Tbsp snipped fresh dill...or 1-tsp. dry
* 1-Tbsp. fresh tarragon...or 1/2-tsp dry
*salt and pepper to taste
* 4 oz or more thinly sliced smoked salmon, * get it at Brueggers Bagel place *
*handful of minced scallions and fresh parsley at the end.
* perhaps adding peas, would be nice
* you might also like some finely chopped black olives or whole capers in this.

* ALSO, try adding some crisp bacon at the end or McCormick’s Imitation Bacon Bits

Cook the pasta till just al dente. Drain and toss with a little butter or olive oil to keep it from sticking, the mustard and the dill. Cover and set aside while you make the sauce.

In a skillet, combine the shallots with the wine, bring to a boil, and simmer
for a couple of minutes. Add tarragon, brown sugar, soy sauce, lemon juice and peas, if using. Bring back to simmer. Stir in cream, bring to a boil, and simmer for about 5 minutes. Add sauce to the pasta toss and cover, set over a low flame till it is just heated thru again. Toss again with the scallions, parsley and bacon, if using and serve immediately.
Try serving with some lemon, buttered carrots and a salad with some fruit in it and the dressing of your choice. Mango or pistachio ice cream for dessert with a crisp butter cookie would make a nice finish!

NOTE...You can add the smoked salmon at anytime during this process, depending on whether or not you want it cooked more. You could also use regular cooked salmon...but if you do, I would suggest about a 1/4 tsp. liquid smoke since the depth of flavor it gives is truly delightful!

*You could make this same dish will shrimp instead in which case I would use rosemary instead of tarragon and skip the capers.

calliope,.NY (11:46:02) : EXTREMELY SIMPLE PASTA DINNER
I haven’t given measurements as it really is a matter of personal taste in
in this dish.

Prepare some cappellini, till barely al dente.

Make a simple “sauce” of;

chopped garlic sauteed in extra virgin olive oil with
some chopped black olives of choice
red pepper flakes
oregano
capers
some anchovy fillets or anchovy paste
(if using the paste, add at the end on a very low flame)

Fish your pasta out of the water instead of draining so that some water clings and put it in the saut pan to allow it to cook a bit more in the sauce

This is a fast, simple, light pasta meal...nice for summer or “no time” nights. Then just serve with a nice green salad and fruit for dessert.

*Note...don’t serve this with grated cheese as the flavors will compete too much.

**Note...you might want to try adding some flaked tuna packed in olive oil to the sauce.

KellyWA (11:36:59) : Cherry or Blueberry Delight

2 cup graham cracker crumbs
1 cup powdered sugar
1 stick oleo
1- 8 oz. pkg. of cream cheese
1 pkg. Dream Whip
1 can of pie cherries or blueberries

Melt oleo, add graham cracker crumbs, and pat into baking dish. Mix
cream cheese and powdered sugar together and put over graham cracker crumbs. Top first with Dream Whip and last with cherries or blueberries.

I made this in 'individual' graham cracker crumb crusts. They were lovely.

Carol,IL (11:36:57) : Better Than Anything Cake
1. Bake 1 box German Chocolate Cake (18.25 ounce box)
2. When done poke holes in it with the end of a wooden spoon.
3. Pour 1 can of Eagle Brand Sweetened condensed milk over the cake (14 ounce can)
4. Pour 1/2 jar of butterscotch-caramel ice cream topping over the cake.
5. Let cake set for 1/2 day or overnight in fridge.
6. Spread cool whip or real whipped cream over cake.
7. Sprinkle top with crushed Heath candy bars.

Lori.NY (11:33:52) : 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)

calliope,.NY (11:33:30) : PLUM AND ALMOND COBBLER

*1/2 cup firmly packed light brown sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
2 1/2 pounds prune plums or other plums, pitted and quartered....
or use 2-1-lb. cans...remove pits....AND
*if using canned, cut brown sugar to 1/4 cup, loose
2 tablespoons fresh lemon juice
2 tablespoons butter, cut into bits
1 cup granulated sugar
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1- cup slivered almonds
1 large egg, beaten lightly
*NOTE.......might want to add a Tbsp. or 2 of liqueur of choice to plums...
try, Amaretto.

In a large bowl whisk together brown sugar, cornstarch, and cinnamon and add plums, lemon juice,
and butter. Toss mixture well and spoon into a 9" square glass baking dish.

Preheat oven to 375 F.

In a food processor pulse together granulated sugar, flour, baking powder, salt, and 1/2 cup
almonds until almonds are ground fine. Add egg and pulse until blended. Spoon flour mixture over
plum mixture, pulling some plum wedges up for presentation. Sprinkle remaining 1/4 cup almonds over
cobbler.

Bake cobbler in middle of oven 30-40 minutes, or until golden and bubbling, and cool on a rack. Watch it after 20 minutes, everyone's oven temp. is different!

Serve cobbler warm or at room temperature.

Gourmet
May 1995

*Daddy liked this a lot when I made it for Easter, 1999*

kellywa (10:17:22) : No-Bake Key Lime Pie:

1 4oz. can sweetened condensed milk
3/4 c. lime juice
Grated rind of 1 lime
1-2 drops green food coloring (optional!)
1 8oz. container of whipped topping
1 graham-cracker crust (9-10 inches)
Lime Slices
Whipped cream or whipped topping

Mix condensed milk and lime juice. Next add grated rind and food coloring. Fold in whipped topping. Pour into crust and chill overnight. Top with whipped cream and lime slices. Serves 8

kellywa (10:16:24) : Double Chocolate Pudding Pie

1 1/2 cups cold skim milk -- divided
1 pkg (4-serving) Jell-O Devil's Food flavor Fat
Free instant pudding
1 tub (8oz) Cool Whip Lite -- thawed, divided
1 (6oz) Keebler reduced fat graham crust
1 pkg (4-serving) Jell-O White Chocolate flavor
Fat Free instant pudding

Pour 3/4 cup of the cold milk into a med. bowl. Add Devil's Food pudding mix. Beat with wire whisk 1 min. (Mixture will be thick)

Gently stir in 1/2 of the whipped topping. Spoon evenly into crust. Pour remaining 3/4 cup cold milk into another med. bowl. Add White Chocolate pudding mix. Beat with wire whisk 1 min. Gently stir in remaining whipped topping. Spread over pudding layer in crust. Refrigerate 4 hrs. or till set. Garnish, if desired.

kellywa (10:15:32) : No-bake Banana Split Pie

1 chocolate graham cracker crust
1 large box (6 serving size) instant vanilla
pudding mix
2 1/2 cups cold skim milk
1 to 2 bananas
1 pint strawberries -- sliced
1 (8oz) can crushed pineapple -- undrained
1 teaspoon vanilla
2 tablespoons cornstarch
whipped topping
Maraschino cherries
chocolate syrup

Combine pineapple, vanilla and cornstarch in a small saucepan; bring to a boil, reduce heat and simmer until thickened and bubbly.

Set aside to cool. Meanwhile, prepare crust according to pkg directions; set aside to cool. Combine pudding mix and milk on low speed of electric mixer for 2 min or until thickened. Pour about 1/2 of the prepared pudding into the cooled pie crust. Top with a layer of sliced bananas. Spread cooled pineapple mixture over bananas. Next, layer sliced strawberries over the pineapple mixture.

Spread with remaining half of the pudding. Chill. On each serving, top with whipped topping, a cherry and a drizzle of chocolate syrup.

kellywa (10:13:48) : No-bake Orange Balls

1 (12 ounce) package vanilla wafers
1 (16 ounce) package powdered sugar, sifted
1/2 cup butter or margarine, softened
1 (6 ounce) can concentrated frozen orange juice, thawed and undiluted
1 cup finely chopped pecans
Flaked coconut (optional)

Crush vanilla wafers to make fine crumbs. Add sugar, butter, and orange juice concentrate, mixing well.

Shape dough into 1 inch balls. Roll balls in pecans or coconut, if desired;
chill until firm. Yield: 6 dozen.

kellywa (10:13:10) : No-Bake Fudge Cookies

Makes about 4 dozen

2 cups sugar
1/2 cup milk
1/3 cup unsweetened cocoa
1/4 cup (1/2 stick) butter, room temperature
1/4 cup peanut butter
3 cups quick-cooking oats

Combine sugar; milk, cocoa and butter in medium saucepan. Place over medium
high heat and bring to boil, stirring constantly. Let boil 1 minute. Remove
from heat. Mix in peanut butter. Add oats and blend thoroughly. Drop by
teaspoonfuls onto waxed paper. Let cool completely. Store cookies in air-tight container.