Recipe: 03-04-2000: 28 Assorted Recipes
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03-04-2000 – Around the Clock Recipe Swap
28 Assorted Recipes
Rebecca,.TN (00:19:43) : Rare Tuna Spring Rolls with Lime & Soy
1 lb piece sashimi tuna
1 tbsp wasabi paste
2 tbsp fresh cilantro
8 spring roll wrappers
oil for deep frying
2 tbsp lime juice
2 tbsp soy sauce
to make the spring rolls, cut the tuna into pieces 2 cm wide and 10 cm long. Spread each piece of tuna very lightly with the wasabi paste; top with the cilantro. Wrap each piece of tuna in the spring roll wrapper, using a little water to seal the ends. Deep fry spring rolls in hot oil for 30 to 45 seconds or until lightly brown. Drain on paper towels. Combine the lime juice and soy sauce and place in small dipping bowls to serve with the tuna rolls. Quite tasty!!
MED/TN (09:51:38) : Posted by: Kathy/Pa.
Here's the recipe for Herb's "World Famous Chex Mix"!!!
Herb made Chex Mix last night and the whole downstairs still smells wonderful! 3 cups rice chex
3 cups corn chex
1 cup wheat chex
3 cups cheerios
2 cups cashews
2 cups pretzels
2 cups cheese balls
2 cups cheese crackers or goldfish or sesame crackers
2 sticks of butter (DO NOT substitute!!!!)
2 tsp. onion powder
2 tsp. garlic powder
4 tsp. chili powder
6 T. plus 2 tsp. Worcestershire. sauce
Mix "stuff" in 2 gallon bag and add onion, chili and garlic powders and shake well to mix. Put into turkey roaster and add Worcestershire. sauce and stir to blend.
Shave butter over cereal and put into a preheated 250~ oven. Bake for 1 hour, stirring every 15 minutes. When done, blot on paper towels and bag when completely cool. Freezes well, if it lasts that long.
Gina,.Fla (09:39:19) : Strawberry Sparklers
makes 6-8 drinks
2 1/2 c. freshly squeezed orange juice
10 oz. frozen strawberries, partially thawed
1 bottle dry champagne, chilled
whole strawberries for garnish
Put berries and juice in the blender and blend. Pour into a pitcher and refrigerate. Just before serving, add champagne and stir gently. Garnish with a berry.
Gina,.Fla (09:22:10) : Jack Daniel's Punch
serves 20
2 750 ml. bottles Jack Daniels
juice of 6 lemons
1 18 oz. can pineapple juice
juice of 8 oranges
2 14 oz. bottles ginger ale
sugar
orange, lemon and pineapple slices
Combine 1st 4 ingred. over block of ice in a punch bowl. Add ginger ale and sugar to taste. Garnish with fruit slices.
Gina,.Fla (08:58:00) : Plantation Punch for TKL Party
serves 12
1 fifth dark rum
1 fifth white rum
1 6 oz. can limeade concentrate, thawed
1 qt. OJ, chilled
1 qt. pineapple juice, chilled
6 oz. grenadine
2 liters club soda, chilled
Mix all but the club soda. Chill thoroughly. Just before serving pour the rum mixture into a punch bowl and add the chilled club soda, add ice, stir gently.
Linda,Vt (08:57:14) : Easy Pineapple Upside Down Cake
1 16oz can crushed pineapple
2 cans biscuits
1 small box vanilla instant pudding
3/4 cup brown sugar
topping...1/4 cup butter and 1/4 cup brown sugar
Drain pineapple juice into bowl. Place pineapple into bottom of pie baker..deep pie plate..cut biscuits in half, dip into pineapple juice and shake in bag with pudding and brown sugar. arrange biscuits on top of pineapple. Drizzle topping over biscuits..bake at 350 for 30 minutes..Invert onto serving dish
Linda,Vt (08:18:37) : Cherry Cheese Ring
2 pkg crescent rolls
1/3 cup powdered sugar
1 8oz cream cheese
1 tsp vanilla
1 can cherry ( or any favorite) pie filling
lay the crescent rolls in a starburst pattern with the points out. Roll out the center to seal and make flatter. Mix the cream cheese with the powdered sugar and vanilla. Spread that on the ring. Add cherries. Take your points and fold them over and tuck them into the bottom. Bake at 350 for about 25-30 minutes until golden brown.
Rebecca,.TN (05:52:32) : Margaritas --
2 large cans frozen lemonade
2 large cans frozen limeade
2 cans tequila
1 can triple sec
6 - 8 cans water
Blend all ingredients; put in freezer.
Have salt for glasses; if you like.
Absolutely delicious -- better than On the Border or Bahama Breeze
Gina,.Fla (05:09:49) : San Antonio Casserole Bake
makes 6 servings
1 lb. lean ground beef
1 med. onion
2 garlic cloves, minced
4 T. oil
1 pkg. Taco Spice and Seasonings
2 c. water
2 t. chicken bouillon (Wylers)
1/4 c. flour
1 c. sour cream
1 can (7 oz.) diced green chills
1 pkg. tortilla chips
2 c. grated Monterey Jack cheese or Cheddar Cheese
1/2 c. sliced scallions, including tops
In a skillet, brown meat til crumbly, drain and set aside. Saute garlic and onion in 4 T. oil til light golden. Add to meat. Add Taco spice and seasoning, blend well. In a small bowl combine bouillon, flour and water. Add to meat mixture, bring to a boil to slightly thicken liquid.
Stir in sour cream and chilies, blend thoroughly. In a lightly greased 9x13 inch baking pan, place half of the chips, top with half of the beef mixture, 1/2 of the cheese. 1/2 of the chopped scallions. Layer again with remaining ingred., ending with green onions. Bake at 375 for 20 mts. Let stand 5 mts. before cutting. KellyWA (05:02:30) : Gina,.Fla (12:51:37) : Homemade Corn Muffins
While I was shopping at a fruit stand up in the North Carolina Mountains last year, I met a person who told me her favorite thing to
bake was her Mom's corn muffins. I had been searching for the perfect corn muffin so I offered her my Tiramisu recipe in trade. She
copied down my recipe and I ended up with the best ever corn muffin recipe. They are AWESOME!!
1 c. flour
1 c. cornmeal
1/2 c. sugar
1 T. baking powder
1/2 t. salt
1/2 c. butter, softened
1 c. half-n-half
1 egg, lightly beaten
Preheat oven to 400. Grease nine 3'x1 1/2 inch muffin tins.
In a large bowl, sift together flour, cornmeal, sugar, baking powder and salt. Add butter and mix till crumbly.
In a separate bowl, mix milk and egg. Fold liquid mixture into flour mixture. Spoon evenly into muffin tins, fill to top.
Bake 25 minutes or until cake tester comes up clean.
Yields 9 muffins
KellyWA (04:58:59) :
Shelby,.IA (02:33:53) : Corn Bread Strips
2 cups biscuit/baking mix
1 can (8-1/2oz) cream-style corn
3 Tbsp. butter or margarine, melted
In a bowl, combine biscuit mix and corn until mixture forms a ball. Turn onto a lightly floured surface and knead 10-12 times. Pat into
a 10x6 rectangle. Cut into 3x1 strips; roll in butter. Place in a greased 15x10x1-inch baking pan. Bake at 450 for 12-14 minutes or
golden brown. Serve warm. Yield: 20 strips.
KellyWA (04:57:09) :
Debbie.D.,.AL (06:14:41) : CORNBREAD MUFFINS
1 1/2 cups self-rising cornmeal
1/2 cup self-rising flour
2 eggs, beaten
1/4 cup Crisco Oil
1 small can squash, drained
1 cup buttermilk
1 T. sugar (optional)
Mix all ingredients in bowl and stir well. Let set for 3 minutes. Pour into greased muffin tins. Bake at 350 for 25 minutes. Makes 12
large muffins.
KellyWA (04:54:07) :
Seppo,.NY (08:42:51) :
CORN BREAD WITH FRESH TOMATOES AND MOZZARELLA
A classic duo adds an Italian accent to an American favorite.
1 1/2 cups plus 1 tablespoon unbleached all purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup 1/2-inch cubes mozzarella cheese (about 4 ounces)
1 cup chilled buttermilk
2 large eggs
1/4 cup olive oil
1/4 cup chopped fresh Italian parsley
2/3 cup diced seeded plum tomatoes (about 4 ounces)
Position rack in bottom third of oven and preheat to 400 F. Butter 9x9x2-inch baking pan. Whisk 1 1/2 cups flour, cornmeal, sugar,
baking powder, salt and baking soda in large bowl to blend well. Combine mozzarella cubes and remaining 1 tablespoon flour in
small bowl; toss to coat. Whisk buttermilk, eggs, olive oil and chopped Italian parsley in medium bowl to blend. Add buttermilk
mixture to flour mixture and stir just to combine (do not overmix). Sprinkle mozzarella cubes and diced tomatoes over batter; stir
gently just to distribute evenly.
Transfer batter to prepared pan. Bake corn bread until beginning to brown on top and tester inserted into center comes out clean,
about 22 minutes. Transfer pan to rack. Cool bread 15 minutes. Cut into squares or wedges and serve warm.
Makes 8 to 10 servings.
KellyWA (04:53:05) : Seppo,.NY (09:21:23) : CUMIN-PECAN CORN BREAD
Liza Davies: Berkley Heights, New Jersey
1 cup all purpose flour
3/4 cup yellow cornmeal
2 tablespoons sugar
1 1/2 teaspoons cumin seed
1 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup milk
1/4 cup vegetable oil
1 large egg
1/2 large red bell pepper, chopped
2/3 cup chopped pecans
Preheat oven to 400 F. Grease 9-inch-diameter cake pan with 1 1/2-inch-high sides. Mix first 7 ingredients in large bowl. Whisk milk,
oil and egg in small bowl to blend. Add milk mixture to dry ingredients and stir just until evenly moistened. Mix in red bell pepper and
pecans. Pour batter into prepared pan. Bake bread until golden on top and tester inserted into center comes out clean, about 30
minutes. Serve warm or at room temperature.
Serves 8.
chiqui,.new.orleans (03:31:34) : Shrimp and Hashbrown Potato Casserole
1 bag frozen hash brown potatoes
1 stick butter, melted.
Toss together and spread over the bottom of a 3 qt. casserole dish.
Mix:
1 8 oz. sour cream
1 can cream of shrimp soup
1 small onion, chopped
1 small bell pepper, minced
1 1/2 lbs shrimp, boiled or 1 lb. cooked crawfish tails
Tony's Creole seasoning to taste
3/4 cup each shredded cheddar cheese and mozzarella cheese.
Pour over hashbrowns. Sprinkle with 1/2 pound of crisply fried bacon, crumbled and a little Paprika. Bake 350* for 1 hour.
chiqui,.new.orleans (03:26:51) : Country Chicken Casserole
6 chicken breasts and thighs boiled until tender with the following:
1 piece celery
1 carrot
1 onion, quartered
1 tabsp. chicken soup base
1/2 teasp. lemon-pepper
1/4 teasp. salt
1/2 teasp.granulated garlic
few sprigs parsley
1 bay leaf
enough water to cover chicken
Place all ingred. in a large pot and cook until chicken is tender, Drain chicken and reserve broth. Remove meat from bones and shred into large chunks with your hands. Set aside
In a large bowl mix well:
1-16 oz. carton sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
1 bag frozen peas and carrots ( use a large bag)
2 cups reserved chicken broth
Mix well and fold in the reserved chicken. Pour into a greased casserole dish.
Top with the following:
1 stick margarine or butter, melted
1 tube ritz crackers, crushed
Toss cracker crumbs with melted butter. Sprinkle over casserole. Bake at 350* 40 minutes.
chiqui,.new.orleans (03:18:39) : Trout or Catfish Pecan Meuniere
1 cup pecans
1/2 stick BUTTER
Juice of 1 large lemon
1 teasp. Lea & Perrins
Roast pecans in a pie plate in oven at 375* 10 minutes.
Place 1/2 cup pecans in blender along with the Butter, lemon juice and Lea&Perrins. Puree. Place in refrigerator for at least 2 hours.
Coarsely chop remaining pecans and set aside.
Meuniere Sauce:
2 tabsp. Crisco oil
2 tabsp. flour
1 can chicken stock
1/2 teasp. lemon pepper
1 stick butter
2 tabsp. Lea&Perrins
juice of 1 large lemon
1/4 cup minced Italian Parsley
Heat oil in a heavy skillet until very hot. Add flour and stir quickly to brown, being careful NOT TO BURN!!!! If it burns....start over!! This will ruin the dish!!
Slowly stir in the broth, bring to a boil and cook for 20 min over med-low heat. Stir in remaining ingred. Cook until well blended and remove from the heat.
Trout or Catfish Fillets:
egg wash: 2 eggs beaten with 1 cup milk
1 teasp. Tony's Creole seasoning
1 1/4 cups flour
6 fillets of trout or catfish
Combine flour and seasoning. Dip fish fillets in flour mixture then in egg wash and back in the flour. Shake off excess flour and Fry fish in a hot black iron skillet in 4 tabsp. Crisco oil and 4 tabsp. BUTTER. Cook quickly until nicely browned (More of a deep golden color than brown). Place on a warmed serving plate . Top each fillet with 1/6 of the chilled pecan butter, then some of the reserved toasted pecans, then with the meuniere sauce. Serve with lemon wedges and chopped parsley. These are great when served with some skillet style hashed browned potatoes. Serves 6
chiqui,.new.orleans (03:03:36) : Grilled Eggplant and Vegetable Sandwiches.....HOUSE OF BLUES style
Thickly sliced Bakery loaf of Honey Whole Wheat peasant Bread
sliced provolone or mozzarella cheeses
Eggplant, 1/4" slices, unpeeled, marinated in the following:
2 large cloves garlic, finely minced
1/4 cup balsamic vinegar
4 tabsp. olive oil
freshly ground black pepper
marinate at least 2 hours.
1 large firm, ripe tomato sliced 1/2" slices
red and green bell peppers, seeded and cut in half
2 Zucchini and yellow squash, sliced lengthwise
Brush peppers, tomatoes, zucchini and squash with olive oil. Over a moderately hot grill, cook eggplant, tomatoes, peppers, zucchini and squash until well browned with grill marks. Set aside.
Prepare tapenade:
In processor combine 1 large clove garlic, 1 tabsp. drained capers
3-4 anchovies
1 cup black pitted olives (or best nicoise olives)....chop.
Per Sandwich:
Place a generous amount of tapenade on one slice bread; layer with all the grilled vegetables and a slice of provolone or mozzarella cheese. Top with another slice of bread. Brush grill with oil. Brush sandwich with a little olive oil. Grill sandwich for 2 min on each side. Cut in half and serve immediately!!
Burgundy/LA (12:56:29) : Fiddle Faddle
(butter toffee with almonds)
3/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup (1 stick) butter
1/2 cup corn syrup
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/3 bags plain or natural-flavored microwave popcorn
1/2 cup roasted almonds
Zonkers
1 cup granulated sugar
4 tablespoons butter
1/2 cup corn syrup
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/3 bags butter-flavored microwave popcorn
1. For either recipe, combine sugar, butter, corn syrup, water and salt in a
large saucepan over medium heat. You're going to bring the candy to
265-275 degrees, or what is known as the hard ball stage. For this it's best
to use a candy thermometer. If you don't have one, don't worry. Drip the
candy into a small glass of cold water. If the candy forms a very hard, yet
slightly pliable ball, bingo, you're there. Watch your mixture closely so that
it doesn't boil over.
2. While candy cooks, pop both bags of popcorn and spread about 2 quarts
or 1 1/3 bags of popcorn (plus almonds for Fiddle Faddle) on one large or
two small cookie sheets. Put the popcorn in your oven set on its lowest
temperature. This will keep the popcorn hot so that the candy will coat
better.
3. When your candy has reached the hard ball stage, add the vanilla.
4. Pull the popcorn from the oven and, working quickly, pour the candy over
the popcorn in thin streams. Mix the popcorn so that each kernel is coated
with candy, put the popcorn back into the oven for five more minutes, then
stir once again. This will help to coat each kernel. You can repeat this step
once more if necessary to get all of the popcorn coated. Pour popcorn onto a
large sheet of wax paper to cool. Spread the popcorn out, but be careful...it's
hot.
5. When popcorn is cool, break it up and immediately put it into a tightly
sealed container, such as Tupperware. This will ensure that it stays fresh.
This stuff gets stale very quickly in moist climates if left out.
Makes about 4 quarts.
chiqui,.new.orleans (11:01:45) : Title: Recipe(tried): Chicken Bonne Femme II
Posted By: chiqui, New Orleans
Date: March 4th 2000
Board: What's For Dinner?
This is a fancier version of the first one I posted...definitely a company dish.
--------------------------------------------------------------------------------
Chicken Bonne Femme II (Company Recipe)
2 chickens cut-up
lemon-pepper seasoning and salt
2 sticks melted butter
1 lb. bacon cut into 1" pieces
1 cup ham cubes (1/2" dice)
4 - 6 cloves garlic, minced
1 lb. mushrooms, sliced
2 bunches green onions (scallions, green part included)sliced
1 medium onion chopped
1/2 cup dry white wine (Sauterne or dry Vermouth)
salt & lemon-pepper seasoning
4 large Idaho potatoes, scrubbed, unpeeled, baked and cubed into 1 1/2" cubes
1 bunch flat leaf parsley leaves, chopped
Season chicken with a little salt and plenty lemon-pepper; set aside. Heat broiler. Dip seasoned chicken in melted butter and place onto broiler pan and broil 5-7 minutes; turn and repeat on other side 5-7 minutes being careful not to burn chicken. Set aside. In a large iron skillet, fry bacon until crisp. Remove from skillet. In same pan with the bacon drippings, saute ham, garlic, mushrooms , green onions and yellow onion until softened. Add cubed potatoes season with a little salt and more lemon-pepper and stir-fry about 5 min, turning well to coat potatoes. Add wine and cook 2 min. more over high flame. Transfer potato mixture to a large roasting pan or large, deep corning ware casserole. Arrange broiled chicken over potato mixture along with bacon and any pan drippings or leftover melted butter. Toss slightly. Cover with foil. Place in a 450* oven for about 15 min. Remove foil and return to oven and bake until browned. (about 10 min) Serve with pan drippings and minced parsley on top. Serves 8
calliope,.NY (10:47:54) : CALLIOPE'S “I’LL-FIX-YOUSE-GUYS” CASSEROLE2-pounds of Brussels Sprouts boiled till they turn to mush
1-cup mixed olives, mashed with some maraschino cherries
1-ton of raisins
Mix well with an entire can of Cheese-Whiz. Bake at 400 for a week.
Remove from the oven, cool and top with Reddi-Whip.
Devour it all in one sitting with a big glass of V-8 Juice.
Enjoy yourselves Ladies!!!!!!!!!!!!!ahhh, ha ha ha haaaaaaa
calliope,.NY (10:16:01) : GAZPACHO SALAD & SUMMER MEAL IDEA
4-cucumbers, peeled, seeded, sliced about 1/4 inch, salt and let sit for
an hour, then drain
2-green peppers quartered and sliced thin
1-medium red onion, quartered, sliced very thin
4-6 tomatoes, peeled, seeded, rough chopped.....or
you could use cherry tomatoes cut in half
1-can, or less, chopped black olives
*I often like to add, 1-cup crumbled Feta cheese*
**You might even try adding a can of black beans, rinsed and drained.**
salt and pepper, to taste
Dressing
3-large cloves of garlic, mashed to a paste with 1-tsp salt
2-large shallots, finely minced
1/2-tsp. ground cumin
1/2-cup red wine vinegar
3/4-cup olive oil
2-Tbsp. chopped parsley or...1-parsley and 1-cilantro
*optional....1-tsp, anchovy paste
NOTE...this may make more than you need...but I have an idea for the extra.
A nice meal idea might be to serve this with corn-on-the-cob and some quesadillas made in the following way;
Poach 2 boneless chicken breasts in some white wine and a bay leaf.
Shred and while still warm, use some of the extra dressing to drizzle on them. Grate some Monterey Pepper Jack Cheese, chop some scallions and place some of everything between the layers of flour tortillas. Cook in a dry pan waiting till the cheese begins to melt and stick them together before flipping and cooking the other side till both sides are crisp...or you could bake them in the oven if you like.
Cut into wedges, serve with sour cream, if you wish and some slices of avocado alongside drizzled with lime juice, salt and peppered.
Nice summer meal idea, ehy?! (Think I’ll make this myself this weekend!)
calliope,.NY (10:12:24) : LEEK and ONION QUICHE with STILTON, WALNUT SAUCE
Make a leek and onion quiche as you normally make quiche...
Try red onion for color, if you wish...adding crisp cooked bacon...
or even McCormicks Bacon Bits, if you like. After sauteeing the vegetables with a small bay leaf, a bit of thyme and a dash of clove, finish the cooking with some chicken stock and reduce to almost no liquid. Remove the bay leaf and grate in some nutmeg, then combine with the eggs and cream.
To make it decorative, try laying some whole large flat Italian parsley leaves over the top...or even try basil. Spray with olive oil only if you cover it with the herb leaves to keep them from getting too crispy.....and bake.
SAUCE;
4-shallots, minced
3-Tbsp. butter
1/4-cup dry white wine
2-1/2-cups heavy cream
4-oz. Stilton, crumbled
1/3-cup toasted walnuts, rough chopped
1/4-cup chicken stock
black pepper
Saute the shallots in the butter. Add the wine and cook until reduced to about 1 Tbsp. Add the cream and simmer till reduced to about 1-1/2 cups. Add the Stilton, walnuts and chicken stock and pepper and bring back to warm. Serve a dollop of the sauce on each slice of the quiche.
*NOTE........you could make this dish up as individual mousses in ramekins, in which case, you would puree the vegetable mixture before adding the eggs and cream, omitting a crust....and adjust the amounts to suit the number of mousses you will be making...Bake it in a Bain Marie (water bath)
You could also bake the quiche this way too, in a high-sided round glass bowl so that you don’t have to make a crust and have those extra calories.
03-04-2000 – Around the Clock Recipe Swap
28 Assorted Recipes
Rebecca,.TN (00:19:43) : Rare Tuna Spring Rolls with Lime & Soy
1 lb piece sashimi tuna
1 tbsp wasabi paste
2 tbsp fresh cilantro
8 spring roll wrappers
oil for deep frying
2 tbsp lime juice
2 tbsp soy sauce
to make the spring rolls, cut the tuna into pieces 2 cm wide and 10 cm long. Spread each piece of tuna very lightly with the wasabi paste; top with the cilantro. Wrap each piece of tuna in the spring roll wrapper, using a little water to seal the ends. Deep fry spring rolls in hot oil for 30 to 45 seconds or until lightly brown. Drain on paper towels. Combine the lime juice and soy sauce and place in small dipping bowls to serve with the tuna rolls. Quite tasty!!
MED/TN (09:51:38) : Posted by: Kathy/Pa.
Here's the recipe for Herb's "World Famous Chex Mix"!!!
Herb made Chex Mix last night and the whole downstairs still smells wonderful! 3 cups rice chex
3 cups corn chex
1 cup wheat chex
3 cups cheerios
2 cups cashews
2 cups pretzels
2 cups cheese balls
2 cups cheese crackers or goldfish or sesame crackers
2 sticks of butter (DO NOT substitute!!!!)
2 tsp. onion powder
2 tsp. garlic powder
4 tsp. chili powder
6 T. plus 2 tsp. Worcestershire. sauce
Mix "stuff" in 2 gallon bag and add onion, chili and garlic powders and shake well to mix. Put into turkey roaster and add Worcestershire. sauce and stir to blend.
Shave butter over cereal and put into a preheated 250~ oven. Bake for 1 hour, stirring every 15 minutes. When done, blot on paper towels and bag when completely cool. Freezes well, if it lasts that long.
Gina,.Fla (09:39:19) : Strawberry Sparklers
makes 6-8 drinks
2 1/2 c. freshly squeezed orange juice
10 oz. frozen strawberries, partially thawed
1 bottle dry champagne, chilled
whole strawberries for garnish
Put berries and juice in the blender and blend. Pour into a pitcher and refrigerate. Just before serving, add champagne and stir gently. Garnish with a berry.
Gina,.Fla (09:22:10) : Jack Daniel's Punch
serves 20
2 750 ml. bottles Jack Daniels
juice of 6 lemons
1 18 oz. can pineapple juice
juice of 8 oranges
2 14 oz. bottles ginger ale
sugar
orange, lemon and pineapple slices
Combine 1st 4 ingred. over block of ice in a punch bowl. Add ginger ale and sugar to taste. Garnish with fruit slices.
Gina,.Fla (08:58:00) : Plantation Punch for TKL Party
serves 12
1 fifth dark rum
1 fifth white rum
1 6 oz. can limeade concentrate, thawed
1 qt. OJ, chilled
1 qt. pineapple juice, chilled
6 oz. grenadine
2 liters club soda, chilled
Mix all but the club soda. Chill thoroughly. Just before serving pour the rum mixture into a punch bowl and add the chilled club soda, add ice, stir gently.
Linda,Vt (08:57:14) : Easy Pineapple Upside Down Cake
1 16oz can crushed pineapple
2 cans biscuits
1 small box vanilla instant pudding
3/4 cup brown sugar
topping...1/4 cup butter and 1/4 cup brown sugar
Drain pineapple juice into bowl. Place pineapple into bottom of pie baker..deep pie plate..cut biscuits in half, dip into pineapple juice and shake in bag with pudding and brown sugar. arrange biscuits on top of pineapple. Drizzle topping over biscuits..bake at 350 for 30 minutes..Invert onto serving dish
Linda,Vt (08:18:37) : Cherry Cheese Ring
2 pkg crescent rolls
1/3 cup powdered sugar
1 8oz cream cheese
1 tsp vanilla
1 can cherry ( or any favorite) pie filling
lay the crescent rolls in a starburst pattern with the points out. Roll out the center to seal and make flatter. Mix the cream cheese with the powdered sugar and vanilla. Spread that on the ring. Add cherries. Take your points and fold them over and tuck them into the bottom. Bake at 350 for about 25-30 minutes until golden brown.
Rebecca,.TN (05:52:32) : Margaritas --
2 large cans frozen lemonade
2 large cans frozen limeade
2 cans tequila
1 can triple sec
6 - 8 cans water
Blend all ingredients; put in freezer.
Have salt for glasses; if you like.
Absolutely delicious -- better than On the Border or Bahama Breeze
Gina,.Fla (05:09:49) : San Antonio Casserole Bake
makes 6 servings
1 lb. lean ground beef
1 med. onion
2 garlic cloves, minced
4 T. oil
1 pkg. Taco Spice and Seasonings
2 c. water
2 t. chicken bouillon (Wylers)
1/4 c. flour
1 c. sour cream
1 can (7 oz.) diced green chills
1 pkg. tortilla chips
2 c. grated Monterey Jack cheese or Cheddar Cheese
1/2 c. sliced scallions, including tops
In a skillet, brown meat til crumbly, drain and set aside. Saute garlic and onion in 4 T. oil til light golden. Add to meat. Add Taco spice and seasoning, blend well. In a small bowl combine bouillon, flour and water. Add to meat mixture, bring to a boil to slightly thicken liquid.
Stir in sour cream and chilies, blend thoroughly. In a lightly greased 9x13 inch baking pan, place half of the chips, top with half of the beef mixture, 1/2 of the cheese. 1/2 of the chopped scallions. Layer again with remaining ingred., ending with green onions. Bake at 375 for 20 mts. Let stand 5 mts. before cutting. KellyWA (05:02:30) : Gina,.Fla (12:51:37) : Homemade Corn Muffins
While I was shopping at a fruit stand up in the North Carolina Mountains last year, I met a person who told me her favorite thing to
bake was her Mom's corn muffins. I had been searching for the perfect corn muffin so I offered her my Tiramisu recipe in trade. She
copied down my recipe and I ended up with the best ever corn muffin recipe. They are AWESOME!!
1 c. flour
1 c. cornmeal
1/2 c. sugar
1 T. baking powder
1/2 t. salt
1/2 c. butter, softened
1 c. half-n-half
1 egg, lightly beaten
Preheat oven to 400. Grease nine 3'x1 1/2 inch muffin tins.
In a large bowl, sift together flour, cornmeal, sugar, baking powder and salt. Add butter and mix till crumbly.
In a separate bowl, mix milk and egg. Fold liquid mixture into flour mixture. Spoon evenly into muffin tins, fill to top.
Bake 25 minutes or until cake tester comes up clean.
Yields 9 muffins
KellyWA (04:58:59) :
Shelby,.IA (02:33:53) : Corn Bread Strips
2 cups biscuit/baking mix
1 can (8-1/2oz) cream-style corn
3 Tbsp. butter or margarine, melted
In a bowl, combine biscuit mix and corn until mixture forms a ball. Turn onto a lightly floured surface and knead 10-12 times. Pat into
a 10x6 rectangle. Cut into 3x1 strips; roll in butter. Place in a greased 15x10x1-inch baking pan. Bake at 450 for 12-14 minutes or
golden brown. Serve warm. Yield: 20 strips.
KellyWA (04:57:09) :
Debbie.D.,.AL (06:14:41) : CORNBREAD MUFFINS
1 1/2 cups self-rising cornmeal
1/2 cup self-rising flour
2 eggs, beaten
1/4 cup Crisco Oil
1 small can squash, drained
1 cup buttermilk
1 T. sugar (optional)
Mix all ingredients in bowl and stir well. Let set for 3 minutes. Pour into greased muffin tins. Bake at 350 for 25 minutes. Makes 12
large muffins.
KellyWA (04:54:07) :
Seppo,.NY (08:42:51) :
CORN BREAD WITH FRESH TOMATOES AND MOZZARELLA
A classic duo adds an Italian accent to an American favorite.
1 1/2 cups plus 1 tablespoon unbleached all purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup 1/2-inch cubes mozzarella cheese (about 4 ounces)
1 cup chilled buttermilk
2 large eggs
1/4 cup olive oil
1/4 cup chopped fresh Italian parsley
2/3 cup diced seeded plum tomatoes (about 4 ounces)
Position rack in bottom third of oven and preheat to 400 F. Butter 9x9x2-inch baking pan. Whisk 1 1/2 cups flour, cornmeal, sugar,
baking powder, salt and baking soda in large bowl to blend well. Combine mozzarella cubes and remaining 1 tablespoon flour in
small bowl; toss to coat. Whisk buttermilk, eggs, olive oil and chopped Italian parsley in medium bowl to blend. Add buttermilk
mixture to flour mixture and stir just to combine (do not overmix). Sprinkle mozzarella cubes and diced tomatoes over batter; stir
gently just to distribute evenly.
Transfer batter to prepared pan. Bake corn bread until beginning to brown on top and tester inserted into center comes out clean,
about 22 minutes. Transfer pan to rack. Cool bread 15 minutes. Cut into squares or wedges and serve warm.
Makes 8 to 10 servings.
KellyWA (04:53:05) : Seppo,.NY (09:21:23) : CUMIN-PECAN CORN BREAD
Liza Davies: Berkley Heights, New Jersey
1 cup all purpose flour
3/4 cup yellow cornmeal
2 tablespoons sugar
1 1/2 teaspoons cumin seed
1 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup milk
1/4 cup vegetable oil
1 large egg
1/2 large red bell pepper, chopped
2/3 cup chopped pecans
Preheat oven to 400 F. Grease 9-inch-diameter cake pan with 1 1/2-inch-high sides. Mix first 7 ingredients in large bowl. Whisk milk,
oil and egg in small bowl to blend. Add milk mixture to dry ingredients and stir just until evenly moistened. Mix in red bell pepper and
pecans. Pour batter into prepared pan. Bake bread until golden on top and tester inserted into center comes out clean, about 30
minutes. Serve warm or at room temperature.
Serves 8.
chiqui,.new.orleans (03:31:34) : Shrimp and Hashbrown Potato Casserole
1 bag frozen hash brown potatoes
1 stick butter, melted.
Toss together and spread over the bottom of a 3 qt. casserole dish.
Mix:
1 8 oz. sour cream
1 can cream of shrimp soup
1 small onion, chopped
1 small bell pepper, minced
1 1/2 lbs shrimp, boiled or 1 lb. cooked crawfish tails
Tony's Creole seasoning to taste
3/4 cup each shredded cheddar cheese and mozzarella cheese.
Pour over hashbrowns. Sprinkle with 1/2 pound of crisply fried bacon, crumbled and a little Paprika. Bake 350* for 1 hour.
chiqui,.new.orleans (03:26:51) : Country Chicken Casserole
6 chicken breasts and thighs boiled until tender with the following:
1 piece celery
1 carrot
1 onion, quartered
1 tabsp. chicken soup base
1/2 teasp. lemon-pepper
1/4 teasp. salt
1/2 teasp.granulated garlic
few sprigs parsley
1 bay leaf
enough water to cover chicken
Place all ingred. in a large pot and cook until chicken is tender, Drain chicken and reserve broth. Remove meat from bones and shred into large chunks with your hands. Set aside
In a large bowl mix well:
1-16 oz. carton sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
1 bag frozen peas and carrots ( use a large bag)
2 cups reserved chicken broth
Mix well and fold in the reserved chicken. Pour into a greased casserole dish.
Top with the following:
1 stick margarine or butter, melted
1 tube ritz crackers, crushed
Toss cracker crumbs with melted butter. Sprinkle over casserole. Bake at 350* 40 minutes.
chiqui,.new.orleans (03:18:39) : Trout or Catfish Pecan Meuniere
1 cup pecans
1/2 stick BUTTER
Juice of 1 large lemon
1 teasp. Lea & Perrins
Roast pecans in a pie plate in oven at 375* 10 minutes.
Place 1/2 cup pecans in blender along with the Butter, lemon juice and Lea&Perrins. Puree. Place in refrigerator for at least 2 hours.
Coarsely chop remaining pecans and set aside.
Meuniere Sauce:
2 tabsp. Crisco oil
2 tabsp. flour
1 can chicken stock
1/2 teasp. lemon pepper
1 stick butter
2 tabsp. Lea&Perrins
juice of 1 large lemon
1/4 cup minced Italian Parsley
Heat oil in a heavy skillet until very hot. Add flour and stir quickly to brown, being careful NOT TO BURN!!!! If it burns....start over!! This will ruin the dish!!
Slowly stir in the broth, bring to a boil and cook for 20 min over med-low heat. Stir in remaining ingred. Cook until well blended and remove from the heat.
Trout or Catfish Fillets:
egg wash: 2 eggs beaten with 1 cup milk
1 teasp. Tony's Creole seasoning
1 1/4 cups flour
6 fillets of trout or catfish
Combine flour and seasoning. Dip fish fillets in flour mixture then in egg wash and back in the flour. Shake off excess flour and Fry fish in a hot black iron skillet in 4 tabsp. Crisco oil and 4 tabsp. BUTTER. Cook quickly until nicely browned (More of a deep golden color than brown). Place on a warmed serving plate . Top each fillet with 1/6 of the chilled pecan butter, then some of the reserved toasted pecans, then with the meuniere sauce. Serve with lemon wedges and chopped parsley. These are great when served with some skillet style hashed browned potatoes. Serves 6
chiqui,.new.orleans (03:03:36) : Grilled Eggplant and Vegetable Sandwiches.....HOUSE OF BLUES style
Thickly sliced Bakery loaf of Honey Whole Wheat peasant Bread
sliced provolone or mozzarella cheeses
Eggplant, 1/4" slices, unpeeled, marinated in the following:
2 large cloves garlic, finely minced
1/4 cup balsamic vinegar
4 tabsp. olive oil
freshly ground black pepper
marinate at least 2 hours.
1 large firm, ripe tomato sliced 1/2" slices
red and green bell peppers, seeded and cut in half
2 Zucchini and yellow squash, sliced lengthwise
Brush peppers, tomatoes, zucchini and squash with olive oil. Over a moderately hot grill, cook eggplant, tomatoes, peppers, zucchini and squash until well browned with grill marks. Set aside.
Prepare tapenade:
In processor combine 1 large clove garlic, 1 tabsp. drained capers
3-4 anchovies
1 cup black pitted olives (or best nicoise olives)....chop.
Per Sandwich:
Place a generous amount of tapenade on one slice bread; layer with all the grilled vegetables and a slice of provolone or mozzarella cheese. Top with another slice of bread. Brush grill with oil. Brush sandwich with a little olive oil. Grill sandwich for 2 min on each side. Cut in half and serve immediately!!
Burgundy/LA (12:56:29) : Fiddle Faddle
(butter toffee with almonds)
3/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup (1 stick) butter
1/2 cup corn syrup
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/3 bags plain or natural-flavored microwave popcorn
1/2 cup roasted almonds
Zonkers
1 cup granulated sugar
4 tablespoons butter
1/2 cup corn syrup
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/3 bags butter-flavored microwave popcorn
1. For either recipe, combine sugar, butter, corn syrup, water and salt in a
large saucepan over medium heat. You're going to bring the candy to
265-275 degrees, or what is known as the hard ball stage. For this it's best
to use a candy thermometer. If you don't have one, don't worry. Drip the
candy into a small glass of cold water. If the candy forms a very hard, yet
slightly pliable ball, bingo, you're there. Watch your mixture closely so that
it doesn't boil over.
2. While candy cooks, pop both bags of popcorn and spread about 2 quarts
or 1 1/3 bags of popcorn (plus almonds for Fiddle Faddle) on one large or
two small cookie sheets. Put the popcorn in your oven set on its lowest
temperature. This will keep the popcorn hot so that the candy will coat
better.
3. When your candy has reached the hard ball stage, add the vanilla.
4. Pull the popcorn from the oven and, working quickly, pour the candy over
the popcorn in thin streams. Mix the popcorn so that each kernel is coated
with candy, put the popcorn back into the oven for five more minutes, then
stir once again. This will help to coat each kernel. You can repeat this step
once more if necessary to get all of the popcorn coated. Pour popcorn onto a
large sheet of wax paper to cool. Spread the popcorn out, but be careful...it's
hot.
5. When popcorn is cool, break it up and immediately put it into a tightly
sealed container, such as Tupperware. This will ensure that it stays fresh.
This stuff gets stale very quickly in moist climates if left out.
Makes about 4 quarts.
chiqui,.new.orleans (11:01:45) : Title: Recipe(tried): Chicken Bonne Femme II
Posted By: chiqui, New Orleans
Date: March 4th 2000
Board: What's For Dinner?
This is a fancier version of the first one I posted...definitely a company dish.
--------------------------------------------------------------------------------
Chicken Bonne Femme II (Company Recipe)
2 chickens cut-up
lemon-pepper seasoning and salt
2 sticks melted butter
1 lb. bacon cut into 1" pieces
1 cup ham cubes (1/2" dice)
4 - 6 cloves garlic, minced
1 lb. mushrooms, sliced
2 bunches green onions (scallions, green part included)sliced
1 medium onion chopped
1/2 cup dry white wine (Sauterne or dry Vermouth)
salt & lemon-pepper seasoning
4 large Idaho potatoes, scrubbed, unpeeled, baked and cubed into 1 1/2" cubes
1 bunch flat leaf parsley leaves, chopped
Season chicken with a little salt and plenty lemon-pepper; set aside. Heat broiler. Dip seasoned chicken in melted butter and place onto broiler pan and broil 5-7 minutes; turn and repeat on other side 5-7 minutes being careful not to burn chicken. Set aside. In a large iron skillet, fry bacon until crisp. Remove from skillet. In same pan with the bacon drippings, saute ham, garlic, mushrooms , green onions and yellow onion until softened. Add cubed potatoes season with a little salt and more lemon-pepper and stir-fry about 5 min, turning well to coat potatoes. Add wine and cook 2 min. more over high flame. Transfer potato mixture to a large roasting pan or large, deep corning ware casserole. Arrange broiled chicken over potato mixture along with bacon and any pan drippings or leftover melted butter. Toss slightly. Cover with foil. Place in a 450* oven for about 15 min. Remove foil and return to oven and bake until browned. (about 10 min) Serve with pan drippings and minced parsley on top. Serves 8
calliope,.NY (10:47:54) : CALLIOPE'S “I’LL-FIX-YOUSE-GUYS” CASSEROLE2-pounds of Brussels Sprouts boiled till they turn to mush
1-cup mixed olives, mashed with some maraschino cherries
1-ton of raisins
Mix well with an entire can of Cheese-Whiz. Bake at 400 for a week.
Remove from the oven, cool and top with Reddi-Whip.
Devour it all in one sitting with a big glass of V-8 Juice.
Enjoy yourselves Ladies!!!!!!!!!!!!!ahhh, ha ha ha haaaaaaa
calliope,.NY (10:16:01) : GAZPACHO SALAD & SUMMER MEAL IDEA
4-cucumbers, peeled, seeded, sliced about 1/4 inch, salt and let sit for
an hour, then drain
2-green peppers quartered and sliced thin
1-medium red onion, quartered, sliced very thin
4-6 tomatoes, peeled, seeded, rough chopped.....or
you could use cherry tomatoes cut in half
1-can, or less, chopped black olives
*I often like to add, 1-cup crumbled Feta cheese*
**You might even try adding a can of black beans, rinsed and drained.**
salt and pepper, to taste
Dressing
3-large cloves of garlic, mashed to a paste with 1-tsp salt
2-large shallots, finely minced
1/2-tsp. ground cumin
1/2-cup red wine vinegar
3/4-cup olive oil
2-Tbsp. chopped parsley or...1-parsley and 1-cilantro
*optional....1-tsp, anchovy paste
NOTE...this may make more than you need...but I have an idea for the extra.
A nice meal idea might be to serve this with corn-on-the-cob and some quesadillas made in the following way;
Poach 2 boneless chicken breasts in some white wine and a bay leaf.
Shred and while still warm, use some of the extra dressing to drizzle on them. Grate some Monterey Pepper Jack Cheese, chop some scallions and place some of everything between the layers of flour tortillas. Cook in a dry pan waiting till the cheese begins to melt and stick them together before flipping and cooking the other side till both sides are crisp...or you could bake them in the oven if you like.
Cut into wedges, serve with sour cream, if you wish and some slices of avocado alongside drizzled with lime juice, salt and peppered.
Nice summer meal idea, ehy?! (Think I’ll make this myself this weekend!)
calliope,.NY (10:12:24) : LEEK and ONION QUICHE with STILTON, WALNUT SAUCE
Make a leek and onion quiche as you normally make quiche...
Try red onion for color, if you wish...adding crisp cooked bacon...
or even McCormicks Bacon Bits, if you like. After sauteeing the vegetables with a small bay leaf, a bit of thyme and a dash of clove, finish the cooking with some chicken stock and reduce to almost no liquid. Remove the bay leaf and grate in some nutmeg, then combine with the eggs and cream.
To make it decorative, try laying some whole large flat Italian parsley leaves over the top...or even try basil. Spray with olive oil only if you cover it with the herb leaves to keep them from getting too crispy.....and bake.
SAUCE;
4-shallots, minced
3-Tbsp. butter
1/4-cup dry white wine
2-1/2-cups heavy cream
4-oz. Stilton, crumbled
1/3-cup toasted walnuts, rough chopped
1/4-cup chicken stock
black pepper
Saute the shallots in the butter. Add the wine and cook until reduced to about 1 Tbsp. Add the cream and simmer till reduced to about 1-1/2 cups. Add the Stilton, walnuts and chicken stock and pepper and bring back to warm. Serve a dollop of the sauce on each slice of the quiche.
*NOTE........you could make this dish up as individual mousses in ramekins, in which case, you would puree the vegetable mixture before adding the eggs and cream, omitting a crust....and adjust the amounts to suit the number of mousses you will be making...Bake it in a Bain Marie (water bath)
You could also bake the quiche this way too, in a high-sided round glass bowl so that you don’t have to make a crust and have those extra calories.
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