Recipe: Assorted Recipes (14)
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07-29 to 08-04-2000 - 14 Assorted Recipes
Carol,IL (11:46:52) : For Kris, K.C.:
Watermelon Cookies
1/2 cup butter or margarine, softened
Red paste food coloring
1/3 cup shortening
1/3 cup semisweet chocolate chips
3/4 cup sugar
1 1/2 cups sifted powdered sugar
1 large egg
2 tablespoons water
1 tablespoon milk
Green paste food coloring
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Beat butter and shortening in a large mixing bowl at medium speed with an
electric mixer. Gradually add sugar, beating well. Stir in egg, milk, and
vanilla. Combine flour, baking powder, and salt; gradually add to creamed
mixture, mixing well. Add a small amount of red food coloring paste, beating
until well blended. Shape dough into a ball; cover and chill at least 3
hours.
Divide sough in half; store one portion in refrigerator. Roll remaining
portion into 1/4 inch thickness on a lightly floured surface. Cut dough with
a 3 inch round cookie cutter; cut circle in half. Place on ungreased cookie
sheet. Press several chocolate chips in each cookie to resemble watermelon
seeds. Repeat with remaining dough. Bake at 375 degrees for 8-10 minutes (do
not brown). Cool on wire racks. Combine powdered sugar and water, mixing
until smooth. Add a small amount of green food coloring paste, mixing until
well blended. Dip round edge of each cookie in green frosting, and place on
wax paper until frosting is firm.
Yield: 3 dozen watermelon cookies.
Carolyn-NJ (10:16:32) : If you like coconut, you should like this cake. I keep thinking I will try it using a "from scratch" recipe rather than a boxed mix but why mess with a good thing? And everybody loves this cake (if they like coconut). Be forewarned, though, that it is a "wet" cake but I think it is delicious that way. I love trying new cake recipes and friends and family enjoy the experiments but DH and friend Kathryn never fail to ask, "So when is it you're going to make that coconut cake again?" Ahhhh!
MOIST 'N CREAMY COCONUT CAKE
1 box Duncan Hines yellow cake mix (see note)
1 small box instant vanilla pudding (4-serving size)
1/3 cup Crisco Oil
1 cup water
4 eggs
1-1/4 cups milk
1/3 cup sugar
2 cups coconut* (Baker's has a 7-oz bag that is 2 cups), divided
(two cup portions and 1 cup)
1 8-oz. container Cool Whip, thawed
Preheat oven to 350. Grease and flour a 13 x 9 x 2" pan. Blend first five ingredients in a large bowl; beat 2 minutes with hand mixer. Bake about 40-45 minutes . Cake is done when toothpick inserted in center comes out clean.
Cool 15 minutes, then poke holes down through entire surface of cake with a two-pronged meat fork. While cake is cooling, combine milk, sugar and cup of the coconut in saucepan. Bring just to a boil, reduce heat and simmer 1 minute. Carefully spoon over warm cake, allowing liquid to soak down through the holes. Cool completely. Fold cup of the coconut into Cool Whip and spread over the cake. Sprinkle remaining 1 cup of coconut over the top. Chill overnight. Store leftover cake in the refrigerator.
*This sounds crazy but my mother told me this when I complained about the stringy packaged coconut after being used to Jack's mother grating fresh coconut very finely. To make packaged coconut taste more like fresh, grate it in a blender before measuring. This takes some time and is messy because the coconut sticks to the blades and the bottom of the blender. I just persevere until the coconut looks to be the size I like. Most people would not take the time to do this and it's certainly not necessary but I think it's worth the extra effort.
Note: I think Duncan Hines is the only name brand in our area that does not have pudding already in the mix. The recipe I show is a pound cake so is quite dense. If you use either Betty Crocker or Pillsbury brands, I suggest you follow the directions on the box for a 13 x 9" pan and then proceed. These will not produce as high or as dense a cake but will seem much lighter and is quite good also. DON'T ADD INSTANT PUDDING TO A CAKE MIX THAT ALREADY HAS PUDDING IN IT.
Lori.NY. (09:51:10) : Italian Wedding Cookies
Frosted, cake-like cookies. To enjoy for special holidays I sprinkle on colored jimmies before the icing dries.
Ingredients:
1 cup white sugar
2 eggs
1 cup milk
4 tablespoons baking powder
1 tablespoon almond flavoring
pinch salt
1/2 cup melted shortening
3 1/2 cups all-purpose flour
2 cups confectioners' sugar
1 tablespoon almond flavoring
8 teaspoons water
2 tablespoons butter or margarine, melted
Directions:
1 Preheat oven to 350 degrees F (175 degrees C).
2 Combine 1 cup sugar, 2 eggs and 1 cup milk. Add baking powder, 3 1/2 cups flour, and salt. Then add warmed, melted shortening and almond flavoring.
3 Flour a cookie sheet (no grease) and drop cookie batter from a teaspoon onto sheet. Bake for 10-15 minutes. Cookies will be cake-like. Be sure to bake them on center rack.
4 To Make Frosting: Mix together confectioners' sugar, 1 tablespoon almond flavoring, water and 2 tablespoons of melted butter. Stir and frost cooled cookies.
Burgundy/LA (10:41:23) : Easy Beef Tips
2 pounds lean chuck roast, cut into 1" pieces
1 envelope dry onion soup mix
1 can cream of mushroom soup
1 cup 7-Up
Place meat in a 2 qt. casserole. Do not season.
Pour mushroom soup over meat and sprinkle onion
soup mix on top. Add 7-Up. Cover and bake at
275 degrees for 4 hours--no peeking!! Let stand
20 minutes. OR assemble in crock pot and cook on
low for 6-8 hours.
To Freeze: freeze cooled beef tips in large freezer
bag. This is also a great way to start your cooking
day-it can cook while you prepare and freeze
everything else, and then eat this for dinner after
you've finished.
To Serve: thaw overnight in refrigerator. Warm in
large (2 qt.) pan on stove top or in oven at 350
degrees for 30 minutes or until warmed through.Pat-Pa (06:02:37) : Chocolate Butter Cream Frosting
4 squares (1 oz each) unsweetened chocolate
1/2 cup butter
1 egg
2-2/3 cup confectioners sugar
1 tsp vanilla
1/8 tsp salt
Fill large bowl 1/2 full of ice cubes- and add 1/2 cup water.
In top of double boiler ( can use 2 pots-one on top of another -I do) combine the chocolate and butter. Place over hot- not boiling water- stirring occasionally until chocolate is melted.
Remove from hot water.
Quickly stir in the egg. Add confectioners' sugar, 1/3 cup water, and the vanilla and salt- stir till well blended.
Place pan on ice prepared pan - With portable electric mixer beat till thick.
(about 5 min)
Spread on cake - will frost and fill a 9 in cake.
You can always just take some softened butter and add some confectioners sugar and some milk till it makes an icing and you get the consistency and amount you need. Really simple...but no specific recipe.
calliope,.NY (05:25:15) : CALLIOPE'S VERY UNUSUAL SCALLOPED POTATOES ETC.
5-lb. bag or red or white skinned potatoes...you'll probably only use 2-1/2--3
pounds though. Peeled or not, sliced in about 1/4" thick rounds.
2-large yellow onions...or 3 of the smaller Vidalias,... rough chopped.
1-cup chopped scallions
4-6 turnips, depending on size, peeled and grated coarse
4-6 large carrots. peeled and grated coarse
mix the grated turnips and carrots together.
flour for dusting the layers
butter, to taste dotted between the layers
*Bacos......or real or turkey "bacon"
3/4-cup milk
3/4-cup buttermilk
1-tsp, heaping, dried thyme, or sage, or a mix of the 2
3-good dashes of ground cloves
salt and pepper, to taste
1-small handful of chopped, fresh Italian parsley, if possible
you can substitute dried equivalent if you must.
2-cups grated Gruyere cheese, or cheese of choice...you could even use
Parmesan.
optional........1-2 cloves minced garlic, if you likeUse a large, rectangular glass lasagna dish for this and oil it with olive oil
Put down a layer of potato slices, sprinkle with some of the onion, dust with some flour, dot with some butter, salt, pepper some *Bacos and some parsley
Layer with half of the turnip/carrot mixture. Repeat with a second layer.
Top with one last layer of potato slices more salt, pepper, parsley and the chopped scallions. Mix your herbs and spices with the milk-s...to which you could add a beaten egg or 2 if you wish...but its not necessary. Pour over,
cover with foil and bake about 45 minutes at 350...or till tender. Remove foil, sprinkle with the grated cheese and continue to bake, uncovered until cheese melts. Yum!
*=Bacos...can't find a thing wrong with them. And for those of us who don't eat red meat, its a wonderful substitute in many dishes...after all you use a small amount...don't think it will hurt us any more than the air we breath!
A quick personal note that may surprise you! When I invented this, I had about a cup of my homemade Broccoli Soup that wouldn't fit in a container...so I just added another cup of buttermilk to it and poured that over. It was fantastic! I might make it that way all the time! Sounds strange I know, but it was great!
calliope,.NY (05:23:44) : POTATO 'SOUFFLE'
5-lb. boiling potatoes, boiled and put through a ricer..or mashed,
but the ricer makes for a much better texture.
2-3-large eggs, well beaten
the following are suggestions and you may use them in whatever
combinations and amounts you choose.
Sour cream...or Buttermilk, I prefer buttermilk!
Regular or unsalted butter
Cream cheese
salt and black pepper...try a little cayenne too, if you like
Chives...parsley...roasted garlic...horseradish...sage.
...sometimes I mix in some minced scallions too.
Dust the top with paprika
When all combined, put into a large buttered, round glass baking or souffle dish. Bake at 400 for 40-45 min. until top is golden.
Part of the delight of this, aside from the wonderful flavor and fluffy texture, is that it actually does puff up a bit! It's worth the effort.
calliope,.NY (05:22:59) :
PERFECT ROASTED POTATOES...(and onions, *garlic......optional)
Preheat oven to 375
5 pounds red skinned new potatoes,("creamers") unpeeled, halved
obviously you don't have to make this much...but they sure go fast! You can also use larger potatoes cut to bite sized chunks.
***2 onions, cut into chunks.....optional...or see ***
you could also roast some whole garlic cloves...if you like garlic
1/2- cup olive oil...may need more
Juice of one large lemon, optional
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon dried sage
...or more of the above amounts if using fresh...don't have to use all the herbs.
salt, freshly cracked black pepper
1-TBSP. or more, minced fresh rosemary
3-Tbsp. or more, minced fresh parsley
***2-6" stalks, scallion, sliced thinly***...but added after roasting!!!
...or you can roast some sliced red or yellow onions with them...or add the red ones raw and finely minced, instead of the scallions...depends on your taste
Cayenne and paprika for dusting
Wash and cut the potatoes to size of choice.
(You'll have to do this many potatoes in batches.) Begin by sauteeing the potatoes in olive oil in a large skillet for about 10-15 min., then cover, turn heat down and steam another 8-10 min.. with some whole, fresh sprigs of rosemary or oregano. Finish by tossing with your dry herbs (if you can't have fresh) and spices of choice, (like Lawry Salt, which no longer has MSG...or Cajun Spice blend) and lightly sauteed onions...if using them......then spread both of them in a roasting or jellyroll pan and roast at 375 for about 20 min., or until desired crispiness is reached, stirring occasionally.
When done to your taste for crispiness....empty them into a big bowl and add...the minced; scallion, and lemon juice, if using..........toss.
Serve as soon as possible as the crispiness is most desirable. They will re-heat well..but may loose some of the crunchiness, so don't enclosed them completely when you reheat.....unless you like them moister.
calliope,.NY (05:22:03) :
Long Island Potato Salad - German Style
8 medium Long Island Potatoes..or potatoes of choice
6- strips of cooked, turkey or regular bacon, minced
1- cup chopped onion...Yellow and/or red...
1- cup chopped celery
1/2 chopped dill pickle
1/2 cup cider vinegar
1-TBSP. of sugar
1/2-tsp. salt and 1/2 black pepper
1/2-tsp. celery seed
1/8 teaspoon of paprika
1-TBSP. Dijon mustard
chopped parsley and/or chives and scallions
*optional...chopped hard-boiled eggs*Boil the potatoes in their skins in a medium saucepan but do not overcook.
Peel, or not, and slice potatoes while still warm.
Heat a bit of oil in a skillet. Mince the bacon and saute with
onion and celery . Don't saute the onion and celery
past "tender-crisp"!
Heat to boiling the following:
* 1/4 cup of water or stock with vinegar, sugar, salt, paprika and
mustard.
Pour the boiling mixture into the skillet and add the chopped pickles.
Gently add the potatoes and mix to coat with the parsley and chives.
Serve at once topped with chopped egg, if you wish.
* NOTE...tastes even better when served, re-warmed, the next day!
or you can serve it cold, if you like.
calliope,.NY (02:59:37) : WALNUT PESTO FOR FETTUCCINI
3/4-cup walnuts toasted at 350 for about 8 min.,
1-2-large cloves garlic
1/2 tsp.-salt,......1/2 tsp. fresh cracked black pepper
1/2-tsp. each, dried basil....and marjoram...... (or fresh equiv.)
1-cup chopped flat-leaf parsley
3-tbsp. grated parmesan cheese
1/4-cup olive oil
1-TBSP. ea. cream...and butter
2-tsp. fresh lemon juice
*NOTE...you may to thin it with additional olive oil or cream....
Puree all ingredients in a blender or food processor till smooth adding cream at the very end..
Serve over fettuccini, linguini or spaghetti of thickness choice.
*NOTE........serve with some steamed green beans and some steamed carrots in separate "piles" with lemon and butter and a salad of choice.
calliope,.NY (02:55:16) :
CALLIOPE'S 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...part of this amount could be lemon or lime juice
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!)
Pat-Pa (06:41:31) :
4 onions Spanish or whatever you like
olive oil
salt and pepper
Don't peel the onions- just cut off the root and top .
Cut each into 4 thick slices.
Place on broiler pan and brush with oil and season with salt and pepper.
Broil about 4 in from heat about 7-8 min or until browned.
Turn over carefully and repeat.
Pat-Pa (06:37:56) :
1 onion peeled
1 tbls butter
1 tsp beef bouillon granules (if desired)
Hollow center of onion and chop the part hollowed. Place butter and bouillon (if used) in center of onion and place chopped onion on top.
Wrap in foil. Cook on covered grill for 25-30 min med heat. Cut into wedges.
07-29 to 08-04-2000 - 14 Assorted Recipes
Carol,IL (11:46:52) : For Kris, K.C.:
Watermelon Cookies
1/2 cup butter or margarine, softened
Red paste food coloring
1/3 cup shortening
1/3 cup semisweet chocolate chips
3/4 cup sugar
1 1/2 cups sifted powdered sugar
1 large egg
2 tablespoons water
1 tablespoon milk
Green paste food coloring
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Beat butter and shortening in a large mixing bowl at medium speed with an
electric mixer. Gradually add sugar, beating well. Stir in egg, milk, and
vanilla. Combine flour, baking powder, and salt; gradually add to creamed
mixture, mixing well. Add a small amount of red food coloring paste, beating
until well blended. Shape dough into a ball; cover and chill at least 3
hours.
Divide sough in half; store one portion in refrigerator. Roll remaining
portion into 1/4 inch thickness on a lightly floured surface. Cut dough with
a 3 inch round cookie cutter; cut circle in half. Place on ungreased cookie
sheet. Press several chocolate chips in each cookie to resemble watermelon
seeds. Repeat with remaining dough. Bake at 375 degrees for 8-10 minutes (do
not brown). Cool on wire racks. Combine powdered sugar and water, mixing
until smooth. Add a small amount of green food coloring paste, mixing until
well blended. Dip round edge of each cookie in green frosting, and place on
wax paper until frosting is firm.
Yield: 3 dozen watermelon cookies.
Carolyn-NJ (10:16:32) : If you like coconut, you should like this cake. I keep thinking I will try it using a "from scratch" recipe rather than a boxed mix but why mess with a good thing? And everybody loves this cake (if they like coconut). Be forewarned, though, that it is a "wet" cake but I think it is delicious that way. I love trying new cake recipes and friends and family enjoy the experiments but DH and friend Kathryn never fail to ask, "So when is it you're going to make that coconut cake again?" Ahhhh!
MOIST 'N CREAMY COCONUT CAKE
1 box Duncan Hines yellow cake mix (see note)
1 small box instant vanilla pudding (4-serving size)
1/3 cup Crisco Oil
1 cup water
4 eggs
1-1/4 cups milk
1/3 cup sugar
2 cups coconut* (Baker's has a 7-oz bag that is 2 cups), divided
(two cup portions and 1 cup)
1 8-oz. container Cool Whip, thawed
Preheat oven to 350. Grease and flour a 13 x 9 x 2" pan. Blend first five ingredients in a large bowl; beat 2 minutes with hand mixer. Bake about 40-45 minutes . Cake is done when toothpick inserted in center comes out clean.
Cool 15 minutes, then poke holes down through entire surface of cake with a two-pronged meat fork. While cake is cooling, combine milk, sugar and cup of the coconut in saucepan. Bring just to a boil, reduce heat and simmer 1 minute. Carefully spoon over warm cake, allowing liquid to soak down through the holes. Cool completely. Fold cup of the coconut into Cool Whip and spread over the cake. Sprinkle remaining 1 cup of coconut over the top. Chill overnight. Store leftover cake in the refrigerator.
*This sounds crazy but my mother told me this when I complained about the stringy packaged coconut after being used to Jack's mother grating fresh coconut very finely. To make packaged coconut taste more like fresh, grate it in a blender before measuring. This takes some time and is messy because the coconut sticks to the blades and the bottom of the blender. I just persevere until the coconut looks to be the size I like. Most people would not take the time to do this and it's certainly not necessary but I think it's worth the extra effort.
Note: I think Duncan Hines is the only name brand in our area that does not have pudding already in the mix. The recipe I show is a pound cake so is quite dense. If you use either Betty Crocker or Pillsbury brands, I suggest you follow the directions on the box for a 13 x 9" pan and then proceed. These will not produce as high or as dense a cake but will seem much lighter and is quite good also. DON'T ADD INSTANT PUDDING TO A CAKE MIX THAT ALREADY HAS PUDDING IN IT.
Lori.NY. (09:51:10) : Italian Wedding Cookies
Frosted, cake-like cookies. To enjoy for special holidays I sprinkle on colored jimmies before the icing dries.
Ingredients:
1 cup white sugar
2 eggs
1 cup milk
4 tablespoons baking powder
1 tablespoon almond flavoring
pinch salt
1/2 cup melted shortening
3 1/2 cups all-purpose flour
2 cups confectioners' sugar
1 tablespoon almond flavoring
8 teaspoons water
2 tablespoons butter or margarine, melted
Directions:
1 Preheat oven to 350 degrees F (175 degrees C).
2 Combine 1 cup sugar, 2 eggs and 1 cup milk. Add baking powder, 3 1/2 cups flour, and salt. Then add warmed, melted shortening and almond flavoring.
3 Flour a cookie sheet (no grease) and drop cookie batter from a teaspoon onto sheet. Bake for 10-15 minutes. Cookies will be cake-like. Be sure to bake them on center rack.
4 To Make Frosting: Mix together confectioners' sugar, 1 tablespoon almond flavoring, water and 2 tablespoons of melted butter. Stir and frost cooled cookies.
Burgundy/LA (10:41:23) : Easy Beef Tips
2 pounds lean chuck roast, cut into 1" pieces
1 envelope dry onion soup mix
1 can cream of mushroom soup
1 cup 7-Up
Place meat in a 2 qt. casserole. Do not season.
Pour mushroom soup over meat and sprinkle onion
soup mix on top. Add 7-Up. Cover and bake at
275 degrees for 4 hours--no peeking!! Let stand
20 minutes. OR assemble in crock pot and cook on
low for 6-8 hours.
To Freeze: freeze cooled beef tips in large freezer
bag. This is also a great way to start your cooking
day-it can cook while you prepare and freeze
everything else, and then eat this for dinner after
you've finished.
To Serve: thaw overnight in refrigerator. Warm in
large (2 qt.) pan on stove top or in oven at 350
degrees for 30 minutes or until warmed through.Pat-Pa (06:02:37) : Chocolate Butter Cream Frosting
4 squares (1 oz each) unsweetened chocolate
1/2 cup butter
1 egg
2-2/3 cup confectioners sugar
1 tsp vanilla
1/8 tsp salt
Fill large bowl 1/2 full of ice cubes- and add 1/2 cup water.
In top of double boiler ( can use 2 pots-one on top of another -I do) combine the chocolate and butter. Place over hot- not boiling water- stirring occasionally until chocolate is melted.
Remove from hot water.
Quickly stir in the egg. Add confectioners' sugar, 1/3 cup water, and the vanilla and salt- stir till well blended.
Place pan on ice prepared pan - With portable electric mixer beat till thick.
(about 5 min)
Spread on cake - will frost and fill a 9 in cake.
You can always just take some softened butter and add some confectioners sugar and some milk till it makes an icing and you get the consistency and amount you need. Really simple...but no specific recipe.
calliope,.NY (05:25:15) : CALLIOPE'S VERY UNUSUAL SCALLOPED POTATOES ETC.
5-lb. bag or red or white skinned potatoes...you'll probably only use 2-1/2--3
pounds though. Peeled or not, sliced in about 1/4" thick rounds.
2-large yellow onions...or 3 of the smaller Vidalias,... rough chopped.
1-cup chopped scallions
4-6 turnips, depending on size, peeled and grated coarse
4-6 large carrots. peeled and grated coarse
mix the grated turnips and carrots together.
flour for dusting the layers
butter, to taste dotted between the layers
*Bacos......or real or turkey "bacon"
3/4-cup milk
3/4-cup buttermilk
1-tsp, heaping, dried thyme, or sage, or a mix of the 2
3-good dashes of ground cloves
salt and pepper, to taste
1-small handful of chopped, fresh Italian parsley, if possible
you can substitute dried equivalent if you must.
2-cups grated Gruyere cheese, or cheese of choice...you could even use
Parmesan.
optional........1-2 cloves minced garlic, if you likeUse a large, rectangular glass lasagna dish for this and oil it with olive oil
Put down a layer of potato slices, sprinkle with some of the onion, dust with some flour, dot with some butter, salt, pepper some *Bacos and some parsley
Layer with half of the turnip/carrot mixture. Repeat with a second layer.
Top with one last layer of potato slices more salt, pepper, parsley and the chopped scallions. Mix your herbs and spices with the milk-s...to which you could add a beaten egg or 2 if you wish...but its not necessary. Pour over,
cover with foil and bake about 45 minutes at 350...or till tender. Remove foil, sprinkle with the grated cheese and continue to bake, uncovered until cheese melts. Yum!
*=Bacos...can't find a thing wrong with them. And for those of us who don't eat red meat, its a wonderful substitute in many dishes...after all you use a small amount...don't think it will hurt us any more than the air we breath!
A quick personal note that may surprise you! When I invented this, I had about a cup of my homemade Broccoli Soup that wouldn't fit in a container...so I just added another cup of buttermilk to it and poured that over. It was fantastic! I might make it that way all the time! Sounds strange I know, but it was great!
calliope,.NY (05:23:44) : POTATO 'SOUFFLE'
5-lb. boiling potatoes, boiled and put through a ricer..or mashed,
but the ricer makes for a much better texture.
2-3-large eggs, well beaten
the following are suggestions and you may use them in whatever
combinations and amounts you choose.
Sour cream...or Buttermilk, I prefer buttermilk!
Regular or unsalted butter
Cream cheese
salt and black pepper...try a little cayenne too, if you like
Chives...parsley...roasted garlic...horseradish...sage.
...sometimes I mix in some minced scallions too.
Dust the top with paprika
When all combined, put into a large buttered, round glass baking or souffle dish. Bake at 400 for 40-45 min. until top is golden.
Part of the delight of this, aside from the wonderful flavor and fluffy texture, is that it actually does puff up a bit! It's worth the effort.
calliope,.NY (05:22:59) :
PERFECT ROASTED POTATOES...(and onions, *garlic......optional)
Preheat oven to 375
5 pounds red skinned new potatoes,("creamers") unpeeled, halved
obviously you don't have to make this much...but they sure go fast! You can also use larger potatoes cut to bite sized chunks.
***2 onions, cut into chunks.....optional...or see ***
you could also roast some whole garlic cloves...if you like garlic
1/2- cup olive oil...may need more
Juice of one large lemon, optional
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon dried sage
...or more of the above amounts if using fresh...don't have to use all the herbs.
salt, freshly cracked black pepper
1-TBSP. or more, minced fresh rosemary
3-Tbsp. or more, minced fresh parsley
***2-6" stalks, scallion, sliced thinly***...but added after roasting!!!
...or you can roast some sliced red or yellow onions with them...or add the red ones raw and finely minced, instead of the scallions...depends on your taste
Cayenne and paprika for dusting
Wash and cut the potatoes to size of choice.
(You'll have to do this many potatoes in batches.) Begin by sauteeing the potatoes in olive oil in a large skillet for about 10-15 min., then cover, turn heat down and steam another 8-10 min.. with some whole, fresh sprigs of rosemary or oregano. Finish by tossing with your dry herbs (if you can't have fresh) and spices of choice, (like Lawry Salt, which no longer has MSG...or Cajun Spice blend) and lightly sauteed onions...if using them......then spread both of them in a roasting or jellyroll pan and roast at 375 for about 20 min., or until desired crispiness is reached, stirring occasionally.
When done to your taste for crispiness....empty them into a big bowl and add...the minced; scallion, and lemon juice, if using..........toss.
Serve as soon as possible as the crispiness is most desirable. They will re-heat well..but may loose some of the crunchiness, so don't enclosed them completely when you reheat.....unless you like them moister.
calliope,.NY (05:22:03) :
Long Island Potato Salad - German Style
8 medium Long Island Potatoes..or potatoes of choice
6- strips of cooked, turkey or regular bacon, minced
1- cup chopped onion...Yellow and/or red...
1- cup chopped celery
1/2 chopped dill pickle
1/2 cup cider vinegar
1-TBSP. of sugar
1/2-tsp. salt and 1/2 black pepper
1/2-tsp. celery seed
1/8 teaspoon of paprika
1-TBSP. Dijon mustard
chopped parsley and/or chives and scallions
*optional...chopped hard-boiled eggs*Boil the potatoes in their skins in a medium saucepan but do not overcook.
Peel, or not, and slice potatoes while still warm.
Heat a bit of oil in a skillet. Mince the bacon and saute with
onion and celery . Don't saute the onion and celery
past "tender-crisp"!
Heat to boiling the following:
* 1/4 cup of water or stock with vinegar, sugar, salt, paprika and
mustard.
Pour the boiling mixture into the skillet and add the chopped pickles.
Gently add the potatoes and mix to coat with the parsley and chives.
Serve at once topped with chopped egg, if you wish.
* NOTE...tastes even better when served, re-warmed, the next day!
or you can serve it cold, if you like.
calliope,.NY (02:59:37) : WALNUT PESTO FOR FETTUCCINI
3/4-cup walnuts toasted at 350 for about 8 min.,
1-2-large cloves garlic
1/2 tsp.-salt,......1/2 tsp. fresh cracked black pepper
1/2-tsp. each, dried basil....and marjoram...... (or fresh equiv.)
1-cup chopped flat-leaf parsley
3-tbsp. grated parmesan cheese
1/4-cup olive oil
1-TBSP. ea. cream...and butter
2-tsp. fresh lemon juice
*NOTE...you may to thin it with additional olive oil or cream....
Puree all ingredients in a blender or food processor till smooth adding cream at the very end..
Serve over fettuccini, linguini or spaghetti of thickness choice.
*NOTE........serve with some steamed green beans and some steamed carrots in separate "piles" with lemon and butter and a salad of choice.
calliope,.NY (02:55:16) :
CALLIOPE'S 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...part of this amount could be lemon or lime juice
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!)
Pat-Pa (06:41:31) :
4 onions Spanish or whatever you like
olive oil
salt and pepper
Don't peel the onions- just cut off the root and top .
Cut each into 4 thick slices.
Place on broiler pan and brush with oil and season with salt and pepper.
Broil about 4 in from heat about 7-8 min or until browned.
Turn over carefully and repeat.
Pat-Pa (06:37:56) :
1 onion peeled
1 tbls butter
1 tsp beef bouillon granules (if desired)
Hollow center of onion and chop the part hollowed. Place butter and bouillon (if used) in center of onion and place chopped onion on top.
Wrap in foil. Cook on covered grill for 25-30 min med heat. Cut into wedges.
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