Recipe: Assorted Recipes (12)
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04-29-2000 -12 Assorted Recipes
BrendaTX (10:52:52): SOUR CREAM COFFEE CAKE
1 c. butter
1-1/4 c. sugar
2 eggs
1 c. sour cream
2 c. flour
1 tsp. soda
1 tsp. baking powder
Cream butter and sugar; add eggs and sour cream, then add all dry ingredients. Put half of batter in Bundt pan (or use a 9 x 13" pan). Sprinkle half of topping over it, then top with rest of batter. Sprinkle rest of topping over this. Bake 45 min at 350 for Bundt pan (if using 9 x 13, check after about 30-35 min). Cool slightly and remove from pan. When cool drizzle with powder sugar, milk and vanilla glaze.
TOPPING FOR SOUR CREAM COFFEE CAKE
1/2 c. chopped pecans
1/2 tsp. cinnamon
2 Tbs. sugar.
Kelly~WA (09:08:29):
Beer Paprika Batter:
(from the TKL archives)
1 cup flour
1 tsp. baking powder
1 tsp. salt
1 tsp. paprika
1 egg
1 cup beer
Combine dry ingredients; stir in egg and beer; add more beer if batter
thickens upon standing.
Beer Tabasco Batter: combine 2 slightly beaten eggs with 2/3 cup
beer, 1/4 tsp. Tabasco, 1 cup flour, 1 1/2 tsp. salt and 1 TBS. cooking
oil; beat until smooth.
Buttermilk-Beer Batter: Combine 1 cup buttermilk pancake mix, 1
tsp. salt and 3/4 cup beer; beat until smooth.
Heat oil or shortening (1-inch deep ) in deep skillet or electric fry pan until
hot enough to brown a cube of bread in 1 minute (375 degrees). Dip
fillets or small fish in batter, cook in hot fat until browned and crisp,
turning once. DO NOT OVERCOOK Cook only until fish flakes
easily with a fork, (3-4 min.).
A Fisherman's Tip: Marinate fish in beer for several hours, drain and
cook as above.
Another:
Beer Batter Fish
Mix: 1 cup flour
1 cup pancake flour
1 cup cornmeal
1 can warm, stale beer
Sally,.Oh (11:46:28): Tofu Spinach Enchiladas
1 lb. firm tofu, mashed
1/3 c. diced red onions
1 tsp. spike I (seasoning found most natural food stores & some supermarkets)
1/2 tsp. chili powder
1/4 tsp. cumin
1/4 tsp. granulated garlic
1/4 tsp. black pepper
1/2 c. picante sauce
2 c. chopped steam fresh spinach
12 cord tortillas
Mix thoroughly the first 8 ingredients. Steam tortillas until soft. Put a small layer of spinach down the center of each tortillas and top with 3 to 4 heaping spoonfuls of the tofu mixture. Roll the tortillas and line them in a pan top with Salsa Ranchero (recipe below).
--SALSA RANCHERO:--
1 (8 oz.) can whole peeled tomatoes,
drained & shredded
2 (8 oz.) cans crushed tomatoes
1/2 c. diced red onion
1 sm. bunch cilantro, minced
1 c. picante sauce
1 tsp. chili powder
1 tsp. cumin
1 tsp. granulated garlic
Mix all ingredients together and serve with tofu spinach enchilada. For a hotter sauce add 1 minced jalapeno pepper.
Sally,.Oh (11:49:27): Tofu-Broccoli Egg Rolls
1 (14 oz.) pkg. tofu, firm variety
1 bunch fresh broccoli
8 tbsp. oil
2 green onions, finely chopped
1 slice, 1/8 inch, fresh ginger,
minced
4 tbsp. soy sauce
1 clove garlic, minced
1 can water chestnuts, sliced
1 pkg. egg roll wrappers
Slice the tofu in 1/2 inch slices crosswise. This should give you 8 slices. Cut each piece in half crosswise. 2. Cut broccoli tops off stalks into 3 inch pieces. Divide into 16 flowerets. 3. Heat 2 tablespoons oil. Stir-fry broccoli 1 minute, add a few tablespoons water. Cover and cook 4 to 5 minutes or until barely tender. 4. Heat another 2 tablespoons oil. Stir-fry green onion and ginger for 30 seconds. 5. Gently saute tofu, turning once. Stir in soy sauce and garlic. Remove from heat. 6. Place 1 piece tofu, a broccoli floweret and 1 sliced water chestnut on an egg roll wrapper. Fold in envelope fashion. 7. Fry a few at a time in a few tablespoons of oil, turning once. 8. Serve with dipping sauce. Serves 4.
--DIPPING SAUCE:--
3 tbsp. soy sauce (light or low salt)
1 tbsp. red wine vinegar
1 tsp. sugar
1 tsp. sesame oil (optional)
Mix.
Kelly~WA (10:02:22) : CHICKEN PASTRY OR B'STILA
1 chicken
1/2 teaspoon turmeric
a tablespoon of mixed herbs or "bouquet garni"
3 large onions, peeled and minced
3 tablespoons oil
1/2 cup butter, margarine or diet margarine, clarified
7 eggs beaten
1/2 teaspoon salt
1 cup chopped cilantro or parsley
2 cups ground toasted almonds
1 tablespoon cinnamon
12 filo dough sheets
1/4 cup powdered sugar.
salt
fresh black pepper
pinch of saffron
Place chicken in a roasting pan.
If you use saffron threads, let them soak in half a cup of water.
Pour on fowl.
Sprinkle salt, pepper, turmeric and mixed herbs on top. Roast chicken in oven at 400 f for 45 minutes to an hour. Cool.
Remove skin and all bones.
Cube chicken.
Keep giblets, except for the neck, with all the spicy, herbed juice.
Set aside.
In a skillet, saute minced onions in oil. Place in a bowl.
In the same skillet, with a little oil, fry the beaten eggs mixed with salt and chopped cilantro.
Place in another small bowl.
Still in the same oiled skillet, toast almonds until slightly brown and grind them in a food processor.
Set aside.
Clarify the shortening, and everything is ready to be put together now.
On the bottom of the pan used to roast the chicken, after washing and greasing it, stack 2 sheets of filo dough, letting edges
overhang.
Brush on top some of the clarified shortening.
At broil, rapidly brown these 2 sheets.
Then add cubed chicken, with all spices and juice.
Spread again 2 more dough sheets with some shortening brushed on.
Broil rapidly. Add soft mixture of eggs with cilantro. Cover with 2 more greased sheets.
Broil rapidly.
Add almonds mixed with cinnamon and sugar.
Finish with your best-looking greased sheets.
Tuck in all dough and bake 25 to 30 minutes at 400 F until golden grown.
Cool slightly.
Sprinkle with remaining powdered sugar, making a decorative crisscross with cinnamon on top.
Serve hot.
It can be reheated several times.
It can also be frozen.
Carol,.NC (10:42:02) : Biscuits with mayo option
2 cups sifted self-rising flour
1/4 cup shortening
about 3/4 cup sweet milk
(OPT)1 tablespoon Mayonnaise
[mom's change, tastes about the same
as bottom list ingredients]
instead of
2 cups self-rising flour
1/4 cup shortening
7/8 cup buttermilk
1/4 teaspoon baking soda
Mix together ingredients and roll out and cut into
biscuits. I usually just hand pinch
Will make 9 big sized biscuits. Supposed to make 12 to 14 rolled out.
Bake at 450 degrees for about 10 to 12 minutes
Kelly (11:32:09) : Belgian Waffles
1 pk Dry yeast
1/2 ts Salt
2 c Lukewarm milk
1 tb Sugar
4 Eggs; separated
1/2 c Melted butter
1 ts Vanilla
2 1/2 c Sifted flour
Sprinkle yeast over warm milk; stir to dissolve. Beat egg yolks and add to yeast mixture with vanilla. Sift together flour, salt and sugar; add to liquid ingredients. Stir in melted butter and combine thoroughly. Beat the egg whites until stiff; carefully fold into batter. Let mixture stand in a warm place about 45 minutes or until mixture doubles in bulk. Use 7/8 cup per waffle. Makes five Belgian waffles.
WAFFLE TOPPERS
* Whipped Butter - Beat 1/2 cup butter with electric mixer till fluffy.
* Cranberry-orange Butter - Place 1 small unpeeled orange (diced),
1/4 cup raw cranberries, and 1/4 cup sugar in electric blender. Blend
40 seconds; fold into Whipped butter.
* Blueberry Sauce - Cook and stir one 1-lb can blueberries and 2 tsp. cornstarch till mixture thickens and bubbles. Add 1 tsp. lemon juice.
OTHER SUGGESTIONS: Vanilla Pudding, Fruit Yogurt, Jam, Peanut Butter & Jelly, Marshmallow Creme, Honey, Crushed Pineapple, Vanilla Ice Cream and Dessert Sauce, Whipped Cream and Fruit Sauce, Creamed Veggies and Meat, Coconut, Raisins, Powdered Sugar.
Kelly (11:29:42) : Easy Belgian Waffles
1 1/2 cup sifted flour
1 Tbs sugar
2 tsp baking powder
1/2 tsp baking soda
1 1/2 cup buttermilk
3 eggs, separated
1/2 cup butter, melted
Sift dry ingredients together. Beat egg yolks and buttermilk. Add dry
ingredients alternating with melted butter cooled to room temperature.
Stir until batter is smooth and free from lumps. In separate bowl, beat
egg whites until stiff, and fold into batter. Bake.
calliope,.NY (10:13:30) :
CALLIOPE'S ZUCCHINI STUFFED SHELLS with (OLIVE) MARINARA SAUCE
My husband does not like ricotta cheese, if you can imagine! And we all could use a cut-back on fat in our diet...so here is one of our favorites...hope you enjoy it too!
ingredients;
5-10" zucchini, grated and squeezed dry
1-large red pepper, minced very fine and squeezed dry
1-large yellow or red onion, chopped
4-large garlic cloves,...at least... finely minced
1-heaping TBSP. minced, fresh rosemary
1-heaping TBSP. minced, fresh Italian parsley
....now,... I use a TBSP. of BACOS...but you can use real bacon, or even Italian sausage,
cooked and finely chopped
1/2-cup grated Parmesan/Romano cheese
2-large eggs...with a splash of milk or cream...then whipped
splash...of white wine,...if you wish
red pepper flakes...to taste, if you wish
salt and black pepper to taste
a good grating of fresh (if possible) nutmegNOTE...have some pulverized cracker or bread crumbs on hand to add, if you feel that
the whole business is too watery.
1-box of jumbo shells, for stuffing...or if you want to cut down on the work,
make this up as a lasagna. Both can be baked with or without, mozzarella....
....BUT...for a real different kick/twist...sprinkle with crumbled Feta Cheese!
Your own good meatless Marinara, or regular Spaghetti Sauce...but add some chopped black olives...to your taste. You could even add a can of rinsed Cannellini beans to the sauce at the end, if you are concerned about the "protein factor"...and want the sauce more "gutsy".
Method;
Saute the onion and red pepper in some olive oil with red pepper flakes to your taste, salt and black pepper, for about 8 minutes.
Add the zucchini and minced garlic and saute for another 5 minutes or so.
Add the white wine, if using...and the rosemary and parsley, then, saute another 5 minutes. Turn off the heat and add the BACOS...or whatever product you are using, and a good grating of nutmeg.
Allow to cool a bit and stir in the grated cheese and the egg/cream mixture.
At this point, if it looks too "loose" to you,...gradually add your crumbs until the mixture can hold a bit of a shape....but you don't want the mixture, stiff. At this point, correct your seasoning, if you need to.
Parboil the shells...but don't overcook them, or you won't be able to stuff them. They will just tear and not allow you to "pinch" them to open them so that you can stuff them...rinsing them in cold water. Stuff them...not too full, now.
In a large rectangular glass baking dish, put a layer of your sauce down, (don't forget those olives!) a good inch thick. Snuggle your filled shells in...or make 2 trays. Dollop more sauce in-between and a bit over the top. If using one of the 2 cheeses recommend, sprinkle over the top and bake 35-45 minutes, covered with foil, at 375.
NOTE...Serve with a simple green salad to which you've added some sliced apples and halved grapes...with a nice red wine vinaigrette*
calliope,.NY (10:11:33) :
CALLIOPE'S ROASTED TOMATO PASTA SAUCE
Preheat the oven to 400-425. Drizzle some olive oil in the bottom of a roasting pan. Add your chopped onions and garlic. Fish the whole tomatoes out of 2 large cans of tomatoes in juice (save all the juice) and add them. Sprinkle will Kosher salt, black pepper and red pepper flakes and add 2-3 whole bay leaves.
Begin roasting. After about 20 minutes begin adding your liquids which include; the reserved tomato juice, a small can or two of chicken stock and about a cup of red wine. Add them alternately and a bit at a time, stirring after each addition and use your potato masher to crush out the tomatoes.
Roast this over a period of about 2 hours being careful to not let it get too dry and start burning in-between liquid additions. Near the end, add your herbs of choice....thyme, oregano, tarragon, basil, parsley...in amounts and combinations that suit you. You might also want to add more chopped fresh garlic.
This method produces a more rich, deep caramelized version of pasta sauce than the stove-top-pot method. Obviously you can make your own additions of sauteed green peppers, mushrooms, black olives, sausage, more garlic...whatever appeals to you in the last half hour of cooking when you add the herbs.
RAY,.Cleveland,.OH (09:53:53) : NOTE: found on kitchenlink ... sounds GREAT!!!
Raspberry Brownies
16 squares
-Vegetable-oil cooking spray
- 1 1/4 cups sugar
- 1/4 cup vegetable oil
- 4 large egg whites
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsweetened cocoa powder
- 1/2 cup seedless raspberry jam, melted in a microwave oven or a small saucepan
- 32 (about 1 1/4 cups) fresh raspberries, halved1. Preheat the oven to 350 degrees. Coat a 9-inch square pan with cooking spray.
2. Combine the sugar and oil in a bowl. Beat with an electric mixer on medium speed. Add egg whites and vanilla; beat well. Stir together the flour, baking powder, salt and cocoa. Add to the sugar mixture and beat well. Spread the batter in the pan.
3. Bake 23 minutes, or until a wooden pick inserted in the center comes out clean. Cool 20 minutes on a rack. Spread with half of the warm jam. Place the raspberries, cut side down, on top. Spread with the remaining jam. Cool completely. Cut into 2-inch squares. Serve at room temperature. Refrigerate brownies after 3 hours.
From "Northwest Berry Cookbook" by Kathleen Desmond Stang.
sharon.kent (08:23:57) : make some tarts the size of (jam tarts)
grate a little cheese in each one lay a slice of tomato on each one grind salt and pepper and a little sugar on each one bake in oven gas 6 until done about 20 mins pastry must be plain not sweet
Susan,IL (02:08:50) : Country-Style Barbecued Ribs
Recipe By : Susan Wilson
Serving Size : 6
4 pounds pork country-style ribs
1 cup chopped onion
1 clove garlic, minced
1/4 cup cooking oil
1 can tomato sauce -- 8 ounce
1/2 cup water
1/4 cup packed brown sugar
1/4 cup lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons prepared mustard
1 teaspoon celery seed
1 teaspoon salt
1/4 teaspoon pepper
Cook ribs, covered in enough boiling salted water to cover for 45 to 60 minutes or till tender. Drain. For sauce, cook onion and garlic in cooking oil till tender. Stir in tomato sauce, 1/2 cup water, brown sugar, lemon juice, Worcestershire sauce, mustard, celery seed, salt, and pepper. Simmer, uncovered 15 minutes, stirring once or twice. Grill ribs over slow coals about 45 minutes. Brush with sauce during last 15 minutes and just before serving.
NOTES : I usually add a couple of Tablespoons of vinegar to the water when boiling the ribs to help tenderize them.
04-29-2000 -12 Assorted Recipes
BrendaTX (10:52:52): SOUR CREAM COFFEE CAKE
1 c. butter
1-1/4 c. sugar
2 eggs
1 c. sour cream
2 c. flour
1 tsp. soda
1 tsp. baking powder
Cream butter and sugar; add eggs and sour cream, then add all dry ingredients. Put half of batter in Bundt pan (or use a 9 x 13" pan). Sprinkle half of topping over it, then top with rest of batter. Sprinkle rest of topping over this. Bake 45 min at 350 for Bundt pan (if using 9 x 13, check after about 30-35 min). Cool slightly and remove from pan. When cool drizzle with powder sugar, milk and vanilla glaze.
TOPPING FOR SOUR CREAM COFFEE CAKE
1/2 c. chopped pecans
1/2 tsp. cinnamon
2 Tbs. sugar.
Kelly~WA (09:08:29):
Beer Paprika Batter:
(from the TKL archives)
1 cup flour
1 tsp. baking powder
1 tsp. salt
1 tsp. paprika
1 egg
1 cup beer
Combine dry ingredients; stir in egg and beer; add more beer if batter
thickens upon standing.
Beer Tabasco Batter: combine 2 slightly beaten eggs with 2/3 cup
beer, 1/4 tsp. Tabasco, 1 cup flour, 1 1/2 tsp. salt and 1 TBS. cooking
oil; beat until smooth.
Buttermilk-Beer Batter: Combine 1 cup buttermilk pancake mix, 1
tsp. salt and 3/4 cup beer; beat until smooth.
Heat oil or shortening (1-inch deep ) in deep skillet or electric fry pan until
hot enough to brown a cube of bread in 1 minute (375 degrees). Dip
fillets or small fish in batter, cook in hot fat until browned and crisp,
turning once. DO NOT OVERCOOK Cook only until fish flakes
easily with a fork, (3-4 min.).
A Fisherman's Tip: Marinate fish in beer for several hours, drain and
cook as above.
Another:
Beer Batter Fish
Mix: 1 cup flour
1 cup pancake flour
1 cup cornmeal
1 can warm, stale beer
Sally,.Oh (11:46:28): Tofu Spinach Enchiladas
1 lb. firm tofu, mashed
1/3 c. diced red onions
1 tsp. spike I (seasoning found most natural food stores & some supermarkets)
1/2 tsp. chili powder
1/4 tsp. cumin
1/4 tsp. granulated garlic
1/4 tsp. black pepper
1/2 c. picante sauce
2 c. chopped steam fresh spinach
12 cord tortillas
Mix thoroughly the first 8 ingredients. Steam tortillas until soft. Put a small layer of spinach down the center of each tortillas and top with 3 to 4 heaping spoonfuls of the tofu mixture. Roll the tortillas and line them in a pan top with Salsa Ranchero (recipe below).
--SALSA RANCHERO:--
1 (8 oz.) can whole peeled tomatoes,
drained & shredded
2 (8 oz.) cans crushed tomatoes
1/2 c. diced red onion
1 sm. bunch cilantro, minced
1 c. picante sauce
1 tsp. chili powder
1 tsp. cumin
1 tsp. granulated garlic
Mix all ingredients together and serve with tofu spinach enchilada. For a hotter sauce add 1 minced jalapeno pepper.
Sally,.Oh (11:49:27): Tofu-Broccoli Egg Rolls
1 (14 oz.) pkg. tofu, firm variety
1 bunch fresh broccoli
8 tbsp. oil
2 green onions, finely chopped
1 slice, 1/8 inch, fresh ginger,
minced
4 tbsp. soy sauce
1 clove garlic, minced
1 can water chestnuts, sliced
1 pkg. egg roll wrappers
Slice the tofu in 1/2 inch slices crosswise. This should give you 8 slices. Cut each piece in half crosswise. 2. Cut broccoli tops off stalks into 3 inch pieces. Divide into 16 flowerets. 3. Heat 2 tablespoons oil. Stir-fry broccoli 1 minute, add a few tablespoons water. Cover and cook 4 to 5 minutes or until barely tender. 4. Heat another 2 tablespoons oil. Stir-fry green onion and ginger for 30 seconds. 5. Gently saute tofu, turning once. Stir in soy sauce and garlic. Remove from heat. 6. Place 1 piece tofu, a broccoli floweret and 1 sliced water chestnut on an egg roll wrapper. Fold in envelope fashion. 7. Fry a few at a time in a few tablespoons of oil, turning once. 8. Serve with dipping sauce. Serves 4.
--DIPPING SAUCE:--
3 tbsp. soy sauce (light or low salt)
1 tbsp. red wine vinegar
1 tsp. sugar
1 tsp. sesame oil (optional)
Mix.
Kelly~WA (10:02:22) : CHICKEN PASTRY OR B'STILA
1 chicken
1/2 teaspoon turmeric
a tablespoon of mixed herbs or "bouquet garni"
3 large onions, peeled and minced
3 tablespoons oil
1/2 cup butter, margarine or diet margarine, clarified
7 eggs beaten
1/2 teaspoon salt
1 cup chopped cilantro or parsley
2 cups ground toasted almonds
1 tablespoon cinnamon
12 filo dough sheets
1/4 cup powdered sugar.
salt
fresh black pepper
pinch of saffron
Place chicken in a roasting pan.
If you use saffron threads, let them soak in half a cup of water.
Pour on fowl.
Sprinkle salt, pepper, turmeric and mixed herbs on top. Roast chicken in oven at 400 f for 45 minutes to an hour. Cool.
Remove skin and all bones.
Cube chicken.
Keep giblets, except for the neck, with all the spicy, herbed juice.
Set aside.
In a skillet, saute minced onions in oil. Place in a bowl.
In the same skillet, with a little oil, fry the beaten eggs mixed with salt and chopped cilantro.
Place in another small bowl.
Still in the same oiled skillet, toast almonds until slightly brown and grind them in a food processor.
Set aside.
Clarify the shortening, and everything is ready to be put together now.
On the bottom of the pan used to roast the chicken, after washing and greasing it, stack 2 sheets of filo dough, letting edges
overhang.
Brush on top some of the clarified shortening.
At broil, rapidly brown these 2 sheets.
Then add cubed chicken, with all spices and juice.
Spread again 2 more dough sheets with some shortening brushed on.
Broil rapidly. Add soft mixture of eggs with cilantro. Cover with 2 more greased sheets.
Broil rapidly.
Add almonds mixed with cinnamon and sugar.
Finish with your best-looking greased sheets.
Tuck in all dough and bake 25 to 30 minutes at 400 F until golden grown.
Cool slightly.
Sprinkle with remaining powdered sugar, making a decorative crisscross with cinnamon on top.
Serve hot.
It can be reheated several times.
It can also be frozen.
Carol,.NC (10:42:02) : Biscuits with mayo option
2 cups sifted self-rising flour
1/4 cup shortening
about 3/4 cup sweet milk
(OPT)1 tablespoon Mayonnaise
[mom's change, tastes about the same
as bottom list ingredients]
instead of
2 cups self-rising flour
1/4 cup shortening
7/8 cup buttermilk
1/4 teaspoon baking soda
Mix together ingredients and roll out and cut into
biscuits. I usually just hand pinch
Will make 9 big sized biscuits. Supposed to make 12 to 14 rolled out.
Bake at 450 degrees for about 10 to 12 minutes
Kelly (11:32:09) : Belgian Waffles
1 pk Dry yeast
1/2 ts Salt
2 c Lukewarm milk
1 tb Sugar
4 Eggs; separated
1/2 c Melted butter
1 ts Vanilla
2 1/2 c Sifted flour
Sprinkle yeast over warm milk; stir to dissolve. Beat egg yolks and add to yeast mixture with vanilla. Sift together flour, salt and sugar; add to liquid ingredients. Stir in melted butter and combine thoroughly. Beat the egg whites until stiff; carefully fold into batter. Let mixture stand in a warm place about 45 minutes or until mixture doubles in bulk. Use 7/8 cup per waffle. Makes five Belgian waffles.
WAFFLE TOPPERS
* Whipped Butter - Beat 1/2 cup butter with electric mixer till fluffy.
* Cranberry-orange Butter - Place 1 small unpeeled orange (diced),
1/4 cup raw cranberries, and 1/4 cup sugar in electric blender. Blend
40 seconds; fold into Whipped butter.
* Blueberry Sauce - Cook and stir one 1-lb can blueberries and 2 tsp. cornstarch till mixture thickens and bubbles. Add 1 tsp. lemon juice.
OTHER SUGGESTIONS: Vanilla Pudding, Fruit Yogurt, Jam, Peanut Butter & Jelly, Marshmallow Creme, Honey, Crushed Pineapple, Vanilla Ice Cream and Dessert Sauce, Whipped Cream and Fruit Sauce, Creamed Veggies and Meat, Coconut, Raisins, Powdered Sugar.
Kelly (11:29:42) : Easy Belgian Waffles
1 1/2 cup sifted flour
1 Tbs sugar
2 tsp baking powder
1/2 tsp baking soda
1 1/2 cup buttermilk
3 eggs, separated
1/2 cup butter, melted
Sift dry ingredients together. Beat egg yolks and buttermilk. Add dry
ingredients alternating with melted butter cooled to room temperature.
Stir until batter is smooth and free from lumps. In separate bowl, beat
egg whites until stiff, and fold into batter. Bake.
calliope,.NY (10:13:30) :
CALLIOPE'S ZUCCHINI STUFFED SHELLS with (OLIVE) MARINARA SAUCE
My husband does not like ricotta cheese, if you can imagine! And we all could use a cut-back on fat in our diet...so here is one of our favorites...hope you enjoy it too!
ingredients;
5-10" zucchini, grated and squeezed dry
1-large red pepper, minced very fine and squeezed dry
1-large yellow or red onion, chopped
4-large garlic cloves,...at least... finely minced
1-heaping TBSP. minced, fresh rosemary
1-heaping TBSP. minced, fresh Italian parsley
....now,... I use a TBSP. of BACOS...but you can use real bacon, or even Italian sausage,
cooked and finely chopped
1/2-cup grated Parmesan/Romano cheese
2-large eggs...with a splash of milk or cream...then whipped
splash...of white wine,...if you wish
red pepper flakes...to taste, if you wish
salt and black pepper to taste
a good grating of fresh (if possible) nutmegNOTE...have some pulverized cracker or bread crumbs on hand to add, if you feel that
the whole business is too watery.
1-box of jumbo shells, for stuffing...or if you want to cut down on the work,
make this up as a lasagna. Both can be baked with or without, mozzarella....
....BUT...for a real different kick/twist...sprinkle with crumbled Feta Cheese!
Your own good meatless Marinara, or regular Spaghetti Sauce...but add some chopped black olives...to your taste. You could even add a can of rinsed Cannellini beans to the sauce at the end, if you are concerned about the "protein factor"...and want the sauce more "gutsy".
Method;
Saute the onion and red pepper in some olive oil with red pepper flakes to your taste, salt and black pepper, for about 8 minutes.
Add the zucchini and minced garlic and saute for another 5 minutes or so.
Add the white wine, if using...and the rosemary and parsley, then, saute another 5 minutes. Turn off the heat and add the BACOS...or whatever product you are using, and a good grating of nutmeg.
Allow to cool a bit and stir in the grated cheese and the egg/cream mixture.
At this point, if it looks too "loose" to you,...gradually add your crumbs until the mixture can hold a bit of a shape....but you don't want the mixture, stiff. At this point, correct your seasoning, if you need to.
Parboil the shells...but don't overcook them, or you won't be able to stuff them. They will just tear and not allow you to "pinch" them to open them so that you can stuff them...rinsing them in cold water. Stuff them...not too full, now.
In a large rectangular glass baking dish, put a layer of your sauce down, (don't forget those olives!) a good inch thick. Snuggle your filled shells in...or make 2 trays. Dollop more sauce in-between and a bit over the top. If using one of the 2 cheeses recommend, sprinkle over the top and bake 35-45 minutes, covered with foil, at 375.
NOTE...Serve with a simple green salad to which you've added some sliced apples and halved grapes...with a nice red wine vinaigrette*
calliope,.NY (10:11:33) :
CALLIOPE'S ROASTED TOMATO PASTA SAUCE
Preheat the oven to 400-425. Drizzle some olive oil in the bottom of a roasting pan. Add your chopped onions and garlic. Fish the whole tomatoes out of 2 large cans of tomatoes in juice (save all the juice) and add them. Sprinkle will Kosher salt, black pepper and red pepper flakes and add 2-3 whole bay leaves.
Begin roasting. After about 20 minutes begin adding your liquids which include; the reserved tomato juice, a small can or two of chicken stock and about a cup of red wine. Add them alternately and a bit at a time, stirring after each addition and use your potato masher to crush out the tomatoes.
Roast this over a period of about 2 hours being careful to not let it get too dry and start burning in-between liquid additions. Near the end, add your herbs of choice....thyme, oregano, tarragon, basil, parsley...in amounts and combinations that suit you. You might also want to add more chopped fresh garlic.
This method produces a more rich, deep caramelized version of pasta sauce than the stove-top-pot method. Obviously you can make your own additions of sauteed green peppers, mushrooms, black olives, sausage, more garlic...whatever appeals to you in the last half hour of cooking when you add the herbs.
RAY,.Cleveland,.OH (09:53:53) : NOTE: found on kitchenlink ... sounds GREAT!!!
Raspberry Brownies
16 squares
-Vegetable-oil cooking spray
- 1 1/4 cups sugar
- 1/4 cup vegetable oil
- 4 large egg whites
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsweetened cocoa powder
- 1/2 cup seedless raspberry jam, melted in a microwave oven or a small saucepan
- 32 (about 1 1/4 cups) fresh raspberries, halved1. Preheat the oven to 350 degrees. Coat a 9-inch square pan with cooking spray.
2. Combine the sugar and oil in a bowl. Beat with an electric mixer on medium speed. Add egg whites and vanilla; beat well. Stir together the flour, baking powder, salt and cocoa. Add to the sugar mixture and beat well. Spread the batter in the pan.
3. Bake 23 minutes, or until a wooden pick inserted in the center comes out clean. Cool 20 minutes on a rack. Spread with half of the warm jam. Place the raspberries, cut side down, on top. Spread with the remaining jam. Cool completely. Cut into 2-inch squares. Serve at room temperature. Refrigerate brownies after 3 hours.
From "Northwest Berry Cookbook" by Kathleen Desmond Stang.
sharon.kent (08:23:57) : make some tarts the size of (jam tarts)
grate a little cheese in each one lay a slice of tomato on each one grind salt and pepper and a little sugar on each one bake in oven gas 6 until done about 20 mins pastry must be plain not sweet
Susan,IL (02:08:50) : Country-Style Barbecued Ribs
Recipe By : Susan Wilson
Serving Size : 6
4 pounds pork country-style ribs
1 cup chopped onion
1 clove garlic, minced
1/4 cup cooking oil
1 can tomato sauce -- 8 ounce
1/2 cup water
1/4 cup packed brown sugar
1/4 cup lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons prepared mustard
1 teaspoon celery seed
1 teaspoon salt
1/4 teaspoon pepper
Cook ribs, covered in enough boiling salted water to cover for 45 to 60 minutes or till tender. Drain. For sauce, cook onion and garlic in cooking oil till tender. Stir in tomato sauce, 1/2 cup water, brown sugar, lemon juice, Worcestershire sauce, mustard, celery seed, salt, and pepper. Simmer, uncovered 15 minutes, stirring once or twice. Grill ribs over slow coals about 45 minutes. Brush with sauce during last 15 minutes and just before serving.
NOTES : I usually add a couple of Tablespoons of vinegar to the water when boiling the ribs to help tenderize them.
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