Recipe: Assorted Recipes (12)
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06-18 to 6-24-2000 - 12 Assorted Recipes
Kelly~WA (10:53:44) : TOM YUM GOONG
(Thai Hot & Sour Shrimp Soup)
1 cup shrimps, peeled and deveined
3 1/2 cups water
4 Kaffir lime leaves (Bai Magrood)
2 stalks lemongrass, cut 1" pieces and smashed. Use
2" from the base only. Discard the
fibery leaves
1/2 cup canned straw mushrooms (or use fresh
mushrooms)
2 tbsp lime juice
3 tbsp fish sauce (Nam Pla)
1 tsp Thai red curry paste
2 tsp (or to taste) sliced red and green chilies
1 tbsp chopped cilantro leaves
In a medium saucepan, bring water to a boil over high
heat. Stir in the curry paste, lime
leaves and lemongrass. Bring to a boil again and add
shrimps and mushrooms. Cook
just until the shrimps are done but not overcooked. Stir
in fish sauce and remove from
heat. Spoon the soup into a serving bowl and add lime
juice, stir to mix well. Sprinkle
chilies and cilantro leaves before serving. Serve hot
with cooked rice. Makes 2 servings.
NOTE: Boneless chicken pieces may be used instead
of shrimps. Omit the chilies if
desired. Additional fish sauce may also be added to
the soup at the table.
Kelly~WA (10:55:36) : Crab Chowder
1 small onion, finely chopped
2 tablespoons oil
1 tablespoon flour
2 cup chicken stock
2 cups evaporated milk
2 cup tomato juice
1 cup cooked potato cubes
2 can crab meat
1/8 teaspoon paprika
salt and pepper
Fry onion in oil till clear. Add flour, chicken stock, and
milk. Cook stirring often till smooth. Pour into double boiler and continue
cooking. Add remaining ingredients and cook until heated.
recipelink.com (11:38:42) :
Recipe(tried): Lemonade Punch
Posted By: Michelle DeMars
Date: January 19th 1997
Board: recipelink.com Cooking Club
This recipe is deliciously refreshing and full of flavor.
1- 12 ounce can of pink lemonade (thawed but cold)
1- 14 ounce can of crushed pineapple (puree in blender)
1- 15 ounce can of frozen strawberries (thawed but cold)
2- 750ml bottles of ginger ale
ice
Puree pineapple in blender and place pineapple with juice and other ingredients in large punch bowl with ice.
Verla,.Il (06:47:24) : My Friend Nan's punch.
1 quart of orange juice
1 qt of apple juice
1 qt of pineapple juice
1 qt of ginger ale
Maraschino cherry ice ring.
Mix all juice together and chill.
I made an ice ring with the pineapple juice and about a dozen cherries and added to the punch bowl.
Very nice summer punch.
recipelink.com (12:02:31) :
Recipe(tried): Hasty Pastry Rolls
Posted By: Laurel
Date: May 21st 1997
Board: recipelink.com Cooking Club
Hasty Pastry Roll-Ups.....quick and easy, teens love 'em.
1 Packet Puff Pastry Sheets (Frozen)
1 large Jar Good Tomato Pasta Sauce (extra thick)
1 Packet Shredded Cheese (either mozzarella or tasty)
1 lb shredded or 'pizza' ham
Defrost pastry sheets, heat oven to moderate or slightly higher. Grease baking trays,
Lay out sheets of thawed pastry, spread evenly with pasta sauce, scatter lightly with ham, sprinkle with cheese...shake on extra oregano, garlic flakes, etc if a stronger flavor is needed.
Then all you do is roll up with sheets into 'sausages' slice into 1" sections and lay flat on baking sheets, leave a fair bit of space as they spread and puff when cooking. Cook for about 15 mins, watch them after about 12 mins as they cheese melts and can darken very quickly.
Leave to rest for a minute or two on the tray before lifting onto cooling rack.
Christy.AZ (09:43:24) : Kumquat Preserves
1 quart box kumquats
3 c sugar
1 c water
1 1/2 c light colored rum
Boil sugar and water together for 5 minutes. Wash kumquats and dry. Drop in boiling syrup and cook gently for 45 minutes or until tender. Put fruit in hot sterilized jars, cook syrup down to half, add rum to hot syrup and pour over fruit until jar is full.
recipelink.com (11:45:39) :
Flavored Cream Cheeses
Posted By: Sheryl
Date: March 26th 1997
Board: recipelink.com Cooking Club
In a bowl, soften 4 ounces of cream cheese.
Stir in 1 tablespoon yogurt or sour cream for a smoother spread.
Veggie Cream Cheese
add 1 Tbl. diced carrots, snipped chives, or diced onions.
Strawberry Cream Cheese
add 6-8 fresh or defrosted strawberries and stir well.
Cinnamon and Raisin
add 1/2 tsp. cinnamon and 2 Tbl. raisins.
Mandarin Orange
add 1/2 tsp. cinnamon and 1/2 cup mandarin orange sections, cut into small chunks.
Sun-dried Tomato
add 2 Tbl. chopped sun-dried tomatoes with 1/2 tsp olive oil and a dash of salt.
Other Ideas:
add chopped walnuts and maple syrup
add jam or jelly
add flavored yogurt
add crushed garlic and chopped olives
add honey
add one tsp of dry ranch dressing mix or dry dip.
recipelink.com (11:42:21) :
Title: PICKLED HOT PEPPERS
From: Stocking Up, (c) 1977 Rodale Press, Inc.
4 qt Fresh hot peppers
2 tb Prepared horseradish
2 Cloves garlic, whole
10 c White vinegar
1 1/2 c Pickling salt
1/4 c Honey
4 qt Plus 2 cups water
Cut two small slits in each pepper. You may want to wear gloves to prevent burning hands. Dissolve salt in 4 quarts water. Pour over peppers and let stand 12 to 18 hours in a cool place. Drain, rinse and drain thoroughly. Combine 2 cups water and all remaining ingredients except honey; simmer 15 minutes, then add honey. Remove garlic. Pack peppers into hot jars, leaving 1/4-inch headspace. Pour boiling hot pickling liquid over peppers, leaving 1/4-inch headspace. Adjust caps. Process half-pints and pints 10 minutes in a boiling water bath. Yield: 16 half-pints or 8 pints.
recipelink.com (01:20:31) :
Watermelon Jam
From the
National Watermelon Promotion Board
3 cups granulated sugar
1 1/2 cups finely chopped seeded watermelon (do not puree)
1/4 cup lemon juice
1 package (1.75 ounces) powered fruit pectin
3/4 cup waterA rosy pink, sweet spread with a bit of crunch. Try it with peanut better on an English muffin...yummy!
In large bowl, stir together sugar, watermelon and lemon juice. Set aside for 10 minutes, stirring occasionally. In small saucepan, blend fruit pectin and water. Bring mixture to boil over high heat; boil, stirring, for 1 minute. Stir pectin mixture into watermelon mixture. Stir constantly until sugar is dissolved, about 3 minutes. Quickly pour into jars and cover. Let stand at room temperature 24 hours to set. Store jam in refrigerator for up to 3 weeks. Makes about 4 cups.
Per 1 tablespoon serving: 38 calories, 10g carbohydrate, 0.4mg sodium
recipelink.com (06:48:49) :
Apple Pie Spice
Makes 1/2 cup
1/4 cup Cinnamon
2 tsp Nutmeg
1 tsp Allspice
1 tsp Ground ginger
Stir into applesauce.
Stir into crumb topping for coffeecake.
Heat with apple cider.
Simple Spice Cookies: sprinkle over sliced refrigerator sugar- cookie dough before baking.
calliope,.NY (10:49:10) :
This morning I want to share with you a great way to grill, especially when using briquettes, that will keep your meats and fish moist and even help keep things like onion rounds and veggies from falling through the grill top and from scorching.
As you work in the kitchen, save all of the tops of things that you might usually throw away or use for soup stock like; leek tops, scallion tops, the frond top from fennel (anise) bulb and parsley stems. I even buy a big bunch of mustard greens and sacrifice them, they're cheap after all. Don't chop them up, leave them long, soak them in water and when the fire has become medium hot, lay them all over the top of the grill and place your food on top. Close the lid and let the food smoke. You will not believe how moist and flavorful your chicken and fish are in particular!!! Enjoy!
calliope,.NY (12:31:40) : HICKORY APPLE GLAZE from RED LOBSTER
They serve this over their grilled salmon and it is divine! I would put it on chicken too!
I would cut this in half or even to a quarter, as it makes a lot and is a powerful flavor
1 cup shallots, 1/8 inch dice
1 tablespoon vegetable oil
1 cup apple juice concentrate (canned)
2 tablespoons Balsamic vinegar
5 teaspoons liquid smoke flavoring
2 teaspoons onion powder
2 tablespoons cornstarch
3/4 cup water
TO MAKE GLAZE:
1) Saut shallots in vegetable oil until medium brown.
2) Add apple juice concentrate, balsamic vinegar, liquid smoke, and onion
powder. Stir to combine ingredients.
3) Simmer 7 minutes.
4) Combine water and cornstarch, mix well and whisk into simmering liquid.
5) Simmer 5 more minutes, stirring occasionally.
6) Place in appropriate container and allow to cool.
06-18 to 6-24-2000 - 12 Assorted Recipes
Kelly~WA (10:53:44) : TOM YUM GOONG
(Thai Hot & Sour Shrimp Soup)
1 cup shrimps, peeled and deveined
3 1/2 cups water
4 Kaffir lime leaves (Bai Magrood)
2 stalks lemongrass, cut 1" pieces and smashed. Use
2" from the base only. Discard the
fibery leaves
1/2 cup canned straw mushrooms (or use fresh
mushrooms)
2 tbsp lime juice
3 tbsp fish sauce (Nam Pla)
1 tsp Thai red curry paste
2 tsp (or to taste) sliced red and green chilies
1 tbsp chopped cilantro leaves
In a medium saucepan, bring water to a boil over high
heat. Stir in the curry paste, lime
leaves and lemongrass. Bring to a boil again and add
shrimps and mushrooms. Cook
just until the shrimps are done but not overcooked. Stir
in fish sauce and remove from
heat. Spoon the soup into a serving bowl and add lime
juice, stir to mix well. Sprinkle
chilies and cilantro leaves before serving. Serve hot
with cooked rice. Makes 2 servings.
NOTE: Boneless chicken pieces may be used instead
of shrimps. Omit the chilies if
desired. Additional fish sauce may also be added to
the soup at the table.
Kelly~WA (10:55:36) : Crab Chowder
1 small onion, finely chopped
2 tablespoons oil
1 tablespoon flour
2 cup chicken stock
2 cups evaporated milk
2 cup tomato juice
1 cup cooked potato cubes
2 can crab meat
1/8 teaspoon paprika
salt and pepper
Fry onion in oil till clear. Add flour, chicken stock, and
milk. Cook stirring often till smooth. Pour into double boiler and continue
cooking. Add remaining ingredients and cook until heated.
recipelink.com (11:38:42) :
Recipe(tried): Lemonade Punch
Posted By: Michelle DeMars
Date: January 19th 1997
Board: recipelink.com Cooking Club
This recipe is deliciously refreshing and full of flavor.
1- 12 ounce can of pink lemonade (thawed but cold)
1- 14 ounce can of crushed pineapple (puree in blender)
1- 15 ounce can of frozen strawberries (thawed but cold)
2- 750ml bottles of ginger ale
ice
Puree pineapple in blender and place pineapple with juice and other ingredients in large punch bowl with ice.
Verla,.Il (06:47:24) : My Friend Nan's punch.
1 quart of orange juice
1 qt of apple juice
1 qt of pineapple juice
1 qt of ginger ale
Maraschino cherry ice ring.
Mix all juice together and chill.
I made an ice ring with the pineapple juice and about a dozen cherries and added to the punch bowl.
Very nice summer punch.
recipelink.com (12:02:31) :
Recipe(tried): Hasty Pastry Rolls
Posted By: Laurel
Date: May 21st 1997
Board: recipelink.com Cooking Club
Hasty Pastry Roll-Ups.....quick and easy, teens love 'em.
1 Packet Puff Pastry Sheets (Frozen)
1 large Jar Good Tomato Pasta Sauce (extra thick)
1 Packet Shredded Cheese (either mozzarella or tasty)
1 lb shredded or 'pizza' ham
Defrost pastry sheets, heat oven to moderate or slightly higher. Grease baking trays,
Lay out sheets of thawed pastry, spread evenly with pasta sauce, scatter lightly with ham, sprinkle with cheese...shake on extra oregano, garlic flakes, etc if a stronger flavor is needed.
Then all you do is roll up with sheets into 'sausages' slice into 1" sections and lay flat on baking sheets, leave a fair bit of space as they spread and puff when cooking. Cook for about 15 mins, watch them after about 12 mins as they cheese melts and can darken very quickly.
Leave to rest for a minute or two on the tray before lifting onto cooling rack.
Christy.AZ (09:43:24) : Kumquat Preserves
1 quart box kumquats
3 c sugar
1 c water
1 1/2 c light colored rum
Boil sugar and water together for 5 minutes. Wash kumquats and dry. Drop in boiling syrup and cook gently for 45 minutes or until tender. Put fruit in hot sterilized jars, cook syrup down to half, add rum to hot syrup and pour over fruit until jar is full.
recipelink.com (11:45:39) :
Flavored Cream Cheeses
Posted By: Sheryl
Date: March 26th 1997
Board: recipelink.com Cooking Club
In a bowl, soften 4 ounces of cream cheese.
Stir in 1 tablespoon yogurt or sour cream for a smoother spread.
Veggie Cream Cheese
add 1 Tbl. diced carrots, snipped chives, or diced onions.
Strawberry Cream Cheese
add 6-8 fresh or defrosted strawberries and stir well.
Cinnamon and Raisin
add 1/2 tsp. cinnamon and 2 Tbl. raisins.
Mandarin Orange
add 1/2 tsp. cinnamon and 1/2 cup mandarin orange sections, cut into small chunks.
Sun-dried Tomato
add 2 Tbl. chopped sun-dried tomatoes with 1/2 tsp olive oil and a dash of salt.
Other Ideas:
add chopped walnuts and maple syrup
add jam or jelly
add flavored yogurt
add crushed garlic and chopped olives
add honey
add one tsp of dry ranch dressing mix or dry dip.
recipelink.com (11:42:21) :
Title: PICKLED HOT PEPPERS
From: Stocking Up, (c) 1977 Rodale Press, Inc.
4 qt Fresh hot peppers
2 tb Prepared horseradish
2 Cloves garlic, whole
10 c White vinegar
1 1/2 c Pickling salt
1/4 c Honey
4 qt Plus 2 cups water
Cut two small slits in each pepper. You may want to wear gloves to prevent burning hands. Dissolve salt in 4 quarts water. Pour over peppers and let stand 12 to 18 hours in a cool place. Drain, rinse and drain thoroughly. Combine 2 cups water and all remaining ingredients except honey; simmer 15 minutes, then add honey. Remove garlic. Pack peppers into hot jars, leaving 1/4-inch headspace. Pour boiling hot pickling liquid over peppers, leaving 1/4-inch headspace. Adjust caps. Process half-pints and pints 10 minutes in a boiling water bath. Yield: 16 half-pints or 8 pints.
recipelink.com (01:20:31) :
Watermelon Jam
From the
National Watermelon Promotion Board
3 cups granulated sugar
1 1/2 cups finely chopped seeded watermelon (do not puree)
1/4 cup lemon juice
1 package (1.75 ounces) powered fruit pectin
3/4 cup waterA rosy pink, sweet spread with a bit of crunch. Try it with peanut better on an English muffin...yummy!
In large bowl, stir together sugar, watermelon and lemon juice. Set aside for 10 minutes, stirring occasionally. In small saucepan, blend fruit pectin and water. Bring mixture to boil over high heat; boil, stirring, for 1 minute. Stir pectin mixture into watermelon mixture. Stir constantly until sugar is dissolved, about 3 minutes. Quickly pour into jars and cover. Let stand at room temperature 24 hours to set. Store jam in refrigerator for up to 3 weeks. Makes about 4 cups.
Per 1 tablespoon serving: 38 calories, 10g carbohydrate, 0.4mg sodium
recipelink.com (06:48:49) :
Apple Pie Spice
Makes 1/2 cup
1/4 cup Cinnamon
2 tsp Nutmeg
1 tsp Allspice
1 tsp Ground ginger
Stir into applesauce.
Stir into crumb topping for coffeecake.
Heat with apple cider.
Simple Spice Cookies: sprinkle over sliced refrigerator sugar- cookie dough before baking.
calliope,.NY (10:49:10) :
This morning I want to share with you a great way to grill, especially when using briquettes, that will keep your meats and fish moist and even help keep things like onion rounds and veggies from falling through the grill top and from scorching.
As you work in the kitchen, save all of the tops of things that you might usually throw away or use for soup stock like; leek tops, scallion tops, the frond top from fennel (anise) bulb and parsley stems. I even buy a big bunch of mustard greens and sacrifice them, they're cheap after all. Don't chop them up, leave them long, soak them in water and when the fire has become medium hot, lay them all over the top of the grill and place your food on top. Close the lid and let the food smoke. You will not believe how moist and flavorful your chicken and fish are in particular!!! Enjoy!
calliope,.NY (12:31:40) : HICKORY APPLE GLAZE from RED LOBSTER
They serve this over their grilled salmon and it is divine! I would put it on chicken too!
I would cut this in half or even to a quarter, as it makes a lot and is a powerful flavor
1 cup shallots, 1/8 inch dice
1 tablespoon vegetable oil
1 cup apple juice concentrate (canned)
2 tablespoons Balsamic vinegar
5 teaspoons liquid smoke flavoring
2 teaspoons onion powder
2 tablespoons cornstarch
3/4 cup water
TO MAKE GLAZE:
1) Saut shallots in vegetable oil until medium brown.
2) Add apple juice concentrate, balsamic vinegar, liquid smoke, and onion
powder. Stir to combine ingredients.
3) Simmer 7 minutes.
4) Combine water and cornstarch, mix well and whisk into simmering liquid.
5) Simmer 5 more minutes, stirring occasionally.
6) Place in appropriate container and allow to cool.
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