Recipe: 10-15-99 Off Topic Recipes

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10-15-99 Off Topic RecipesBurgundy.in.Louisiana (09:35:52) : Stuffed Eggplant

3 medium Eggplants
2 T Olive oil
1 medium Onion, chopped
2 Garlic cloves, minced
1 Green pepper, chopped
1 lb Ground round
1/2 c Grated romano cheese
1/4 c Dry bread crumbs
2 T Tomato paste
1 1/4 t Salt
1/2 t Oregano
1/4 t Freshly ground pepper
Basic tomato sauce

1. Boil Eggplants in large kettle of water, covered, for 15 minutes. Drain and cut lengthwise. Carefully remove the pulp leaving a 1/2 inch thick shell.

2. Preheat oven to 350F.

3. In a skillet heat the olive oil, add the onions, garlic and green peppers and saut until just tender. Remove to a bowl. Saut the beef until it loses its pink color. drain and add to the bowl.

4. Chop the egg plant pulp and combine with the saut ed mixture. Add remaining ingredients except tomato sauce and mix well. Fill the shells with the mixture and place in a greased baking dish. Brush the tops with additional oil and bake about 45 minutes. Serve with tomato sauce.

Lottie-AK (10:19:54) : POPPY SEED ORANGE COOKIES

1 cup butter
3 Tbsp. grated or finely chopped orange zest
1/2 cup sugar
1 egg yolk
1/2 tsp. vanilla
2 cups minus 2 Tbsp. flour
1/4 cup poppy seeds

Cream butter with orange zest until it whitens and holds soft peaks, 3-5 min. Beat in sugar until well blended. Whisk together egg and vanilla and beat in. Add flours and poppy seeds, just to combine. Chill dough 30 minutes or until firm. Divide dough in 4, form into logs 1 1/2" thick. Freeze logs at least 30 minutes. Preheat oven to 325. Using sharp knife slice logs into rounds, place 1: apart on nonstick baking sheets. Bake 12-15 minutes.

Lottie-AK (10:25:36) : ROSEMARY CASHEW BISCOTTI
4 cups flour
1 cup sugar
1/2 teaspoon baking powder
2 Tablespoons chopped rosemary
Black pepper
Cashew nuts
6 eggs
2 teaspoons vanilla

Combine and blend flour, sugar, baking powder, rosemary, pepper, and nuts in a bowl and set aside. In another bowl, beat eggs with vanilla and blend into dry ingredients with hands. Divide dough in half and place on greased cookie sheet in a
3-inch wide roll (1 roll per sheet). Bake at 350 degrees for 25 minutes until top is firm. Cut into 1/2-inch thick slices and rebake for 15 to 20 minutes.

Variations include 3 squares of semi-sweet chocolate melted and mixed in the batter, or dip the ends of the biscotti in the melted chocolate.

Lottie-AK (10:31:55) : ROSEMARY-SAGE BISCOTTI

6 tablespoons olive oil
3 large eggs
1/8 teaspoon hot pepper sauce
2 1/4 cups bleached all-purpose flour
1/4 cup cornmeal
2 1/2 teaspoons baking powder
1 tablespoon sugar
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped rosemary leaves
2 tablespoons chopped sage leaves

Preheat oven to 350 Degrees F. Line a baking sheet with parchment or aluminum foil. Combine the olive oil, eggs, and hot pepper sauce in a large mixing bowl or the bowl of an electric mixer and beat until well mixed. In a medium bowl, combine the flour, cornmeal, baking powder, sugar, salt, pepper, rosemary, and sage. Whisk together thoroughly. Add the egg mixture and beat just until the dough comes together. Turn out the dough onto a work surface and form into 2 log-shaped pieces about 7 inches long. Place the shaped dough on the baking sheet. Bake for 20 minutes. Remove from the oven and allow to cool for 5 minutes. Use a sharp serrated knife to cut the dough into approximately 1/2 inch slices. Lay the slices out flat on the baking sheet and return to the over for 15 minutes. Turn and bake for 15 minutes more. Cool on a rack.

Lottie-AK (10:01:15) : CHOCOLATE SHORTBREAD

1 cup soft unsalted butter
2 cups superfine sugar
2 cups flour
2 ounces semisweet chocolate, melted and cooled

Preheat oven to 300. Beat butter and sugar, blending well. Sift in flour. Stir in chocolate. Press dough into 13x9" baking pan. Bake 40 minutes. Cool until barely warm. Cut into bars.

Lottie-AK (09:59:10) : Chocolate Rum Balls

3 cups finely crushed chocolate wafers
1 cup confectioners sugar
1 1/2 Tbsp. cocoa
1 1/2 cup finely chopped pecans
3 Tbsp. white corn syrup
1/2 cup rum
confectioners sugar, sifted

Mix together wafers, sugar, cocoa, and pecans. Stir in corn syrup and rum. Mix well. With moist hands shape into 1" balls. Roll in powdered sugar. Store in airtight containers. The longer they're stored the better they taste!