Recipe: Assorted Recipes (18) 1999-10-23

recipelink.com Chat Room
10-23-99 Around the Clock Recipe Swap

Debbie.D.,.AL (09:58:54) : GARLIC-ROSEMARY ROASTED CHICKEN

1 (5-6 pound) roasting chicken
1 T. chopped fresh rosemary or 2 tsps. dried rosemary
8 garlic cloves, crushed
2 medium onions, quartered
2 whole garlic heads
2 tsps. olive oil

Preheat oven to 450 degrees. Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing fingers between the skin and meat. Place rosemary and crushed garlic beneath skin of breast and drumsticks. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side up, on a broiler pan. Cut a thin slice from end of each onion. remove white papery skins from garlic heads (do not peel or separate cloves). Cut tops off garlic heads, leaving root end intact. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 450 for 30 minutes. Brush onions and garlic heads with olive oil. Arrange onions and garlic heads around chicken. Reduce oven temperature to 350 degrees; bake an additional 1 hour and 15 minutes or until meat thermometer registers 180 degrees. Cover chicken loosely with foil, let stand 10 minutes. Squeeze roasted heads of garlic to extract pulp; serve as a spread on French bread. Yield: 8 servings.

Debbie.D.,.AL (09:34:11) : SLOW-ROASTED CHICKEN

1 (5-6 pound) whole chicken
1 lemon, halved
1-2 fresh rosemary sprigs or 2 tsps. dried rosemary
1/2 tsp. salt
1/2 tsp. pepper

Trim excess fat from chicken and place, breast side up, on a rack in a broiler pan. Squeeze juice of 1 lemon half over chicken and remaining lemon half into chicken cavity. Place lemon halves and rosemary in cavity. Sprinkle chicken with salt and pepper. Bake at 250 degrees for 4 hours. Yield: 8-10 servings.

Debbie.D.,.AL (09:30:44) : SAVORY ROAST CHICKEN

2 (3 1/2 to 4 pound) whole chickens
1 tsp. garlic salt
2 carrots, sliced
2 celery stalks, sliced
1 medium onion, cut into wedges
10 fresh parsley sprigs
1/4 cup butter or margarine, melted
1 cup chicken broth

Sprinkle each chicken evenly with garlic salt. Place carrot and next 3 ingredients evenly into chicken cavities. Tie legs together with string. Lift wingtips up and over back, and tuck under each chicken. Place each chicken, breast side up, on a rack in a roasting pan. Brush chicken with butter. Pour broth over chicken. Bake, covered, at 325 for 1 1/2 hours, basting every 30 minutes with broth. Uncover and bake 30 more minutes, basting often. Let stand 10 minutes. Makes 8-10 servings.

eggy/oz (09:14:10) : Banana Rice Pudding Served With A Raspberry Coulis

***PUDDING***
1/2 pint milk
1 inch vanilla pod
1 ounce pudding rice
1/2 ounce caster sugar
1 pinch cinnamon
2 tablespoons creme fraiche
1/2 tablespoon honey
1 banana -- mashed
1 ounce brown sugar

***RASPBERRY SAUCE***
375 grams raspberries
1 1/2 ounces icing sugar

Place milk into saucepan with vanilla pod, bring to the boil. Pour in rice and sugar and stir. Add a pinch of cinnamon. Grease an ovenproof dish and pour in rice pudding then grease a small circle of greaseproof paper (this will stop a skin from forming). Put in a preheated oven 160C for 2 hours. Raspberry sauce: Place raspberries in a food processor with the icing sugar and blend to a smooth pouring consistency. Strain the sauce to remove the seeds and put aside. Take the pudding out of the oven and mix in the creme fraiche. Mash the banana and mix with the pudding. Add honey and crushed nuts and mix. Then pack pudding into a ramekin dish, sprinkle the top with brown sugar and place under the grill. Place ramekin on to a plate and decorate with the sauce. Garnish with fresh sprigs of mint.

eggy/oz (09:12:12) : talking about crawfish... here is a recipe but not Cajun... :(a recipe a cookbook (1930's).

Crawfish or Shrimp Cocktail

1/2 cup Heinz chili sauce
1/2 cup catsup
1/2 cup horseradish
1 tbsp lea & Perrins Worcestershire
1/2 tsp salt
1 tbsp lemon or lime juice
1/2 cup parsley, chopped fine
Louisiana hot sauce (to taste)
boiled crawfish or shrimp

Combine all ingredients to make sauce. Pour over crawfish or shrimp, or dip
the crawfish or shrimp in the sauce.

KellyWA (08:27:52) : STUFFED SHELLS AND ANTIPASTO

12 oz Jumbo Shells
2 cups Tomato Sauce (See Tomato Sauce recipe)
2 T parmesan cheese (or Romano or parmesan/Romano blend)

Filling

32 oz low fat part-skim ricotta cheese
1.5 t garlic powder
4 T parsley
4 T parmesan cheese (or Romano or parmesan/Romano blend)
coarse ground black pepper

Cook shells according to package direction. In the meantime, in a bowl, mix all ingredients for the filling. When the shells are cooked, drain them and let cold water run over them. Fill each shell with a heaping tablespoon of cheese filling. Arrange in a rectangular Pyrex baking dish (approximately 12X8X2 inches). Cover with Tomato Sauce and sprinkle with parmesan cheese. Cover dish with aluminum foil and bake in 350 degree oven for approximately 30 minutes. Serves 6.

ANTIPASTO

1 small red onion, sliced
8 oz mushrooms, sliced
0.5-1 cup fat-free Italian vinaigrette dressing
romaine lettuce, cut into bite size pieces
iceberg lettuce, torn into bite size pieces
2 tomatoes, each cut into 8 wedges
1 can artichoke hearts (packed in water) sliced in half
1 jar of roasted red peppers, sliced into narrow strips
3 oz small pitted black olives
3 T parmesan cheese (or Romano or parmesan/Romano blend)

Dressing

1/8 cup balsamic vinegar
4 T Extra Virgin olive oil
4 T water
1 T parsley
1 T basil
3 cloves garlic, chopped
coarse ground black pepper

The night before, place the onions and mushrooms in a bowl and cover with the fat-free Italian
vinaigrette. Refrigerate overnight.

Whisk the dressing ingredients together. You can make the dressing ahead of time and refrigerate it
if you prefer.

Place a bed of lettuce approximately 1 inch high on the platter. Arrange the tomatoes, artichoke hearts and roasted red peppers on the lettuce. Sprinkle the olives around the platter. I like to arrange the vegetables circularly around the platter starting on the outside and working my way inside. I like it to look symmetrical. Use your imagination! You can refrigerate the platter at this point if you want to do it ahead of time. Just prior to serving, arrange the marinated onions and mushrooms over the platter and sprinkle the dressing and parmesan cheese over everything. Serves 6. This is also a great meal by itself with a crusty loaf of Italian or French bread!

KellyWA (08:23:55) : ARTICHOKE AND SPINACH STUFFED SHELLS
Source: Cooking Light Magazine 1994, p. 143
Yield: 6 servings

1 package frozen spinach, chopped and thawed
1 cup frozen artichokes, thawed
12 pasta shells, jumbo, uncooked
1 cup ricotta cheese, part skim milk
2 tablespoons basil, chopped
1 tablespoon parsley, chopped
1/4 teaspoon salt
2 Tablespoons lemon juice
1/3 cup nonfat sour cream
2 cans stewed tomatoes, undrained and chopped
8 ounces tomato sauce
2 tablespoons cornstarch
1 1/2 tablespoons basil, chopped
vegetable cooking spray
basil sprigs, optional

Cook spinach and artichoke hearts according to package directions, omitting salt; drain well. Chop artichoke hearts, and set aside. Cook shells according to package and set separately on a piece of wax paper. Position knife blade in food processor bowl; add spinach, ricotta cheese, and next 4 ingredients. Process 30 second or until smooth. Transfer to a bowl; stir in chopped artichokes and sour cream. Combine stewed tomatoes, tomato sauce, cornstarch, and 1-1/2 tablespoons basil in a saucepan; stir well. Cook over medium heat until thickened, stirring frequently. Spoon 1 cup tomato mixture in bottom of an 1 x 7 x 1/2-inch baking dish coated with cooking spray.

Spoon spinach mixture evenly into shells. Place shells on sauce in baking dish. Spoon remaining sauce on top of the shells. Bake uncovered at 350 degrees F for 30 minutes or until bubbling. Garnish with basil sprigs, if desired.

KellyWA (08:22:49) : Spinach and Roasted Pepper
Stuffed Shells

Serves 6-8

2 lbs. dry large shells
1 recipe tomato sauce
3 red bell peppers
4 tbsp. olive oil
1 onion, chopped
5 cloves garlic, chopped (or 1 tbsp. jar garlic)
12-oz spinach, washed well and torn, stems removed
3 lbs. ricotta cheese
2 eggs
1-1/2 cups grated Pecorino Romano cheese (or Parmesan)
1/2 cup chopped parsley (or 5 tbsp. dry)
2 cups grated mozzarella cheese, divided

Cook shells carefully in a large pot of boiling, salted water. Cook only halfway according to package directions. Drain, and toss with a little olive oil to prevent sticking.

Bring tomato sauce to heat, and set aside.

Place washed peppers directly on oven rack in a 500 degree F oven (or highest heat it will go to). Roast peppers until blackened. Remove from heat and place in a zip top plastic bag until room temperature. Peel, remove seeds and ribs, and chop. Set aside.

In a skillet, heat olive oil on medium-high heat. Add onion and garlic, and saut until soft. Add spinach, and saut just until wilted. Season with salt and pepper, and set aside.

In large bowl combine ricotta, eggs, Romano, parsley and 1 cup mozzarella; combine well. Stir in peppers and spinach and combine well. Season with salt and pepper.

To assemble:
The easiest way to stuff the shells is to use a pastry bag with no tip attached. Preheat oven to 350 degree F. Coat the bottom of a baking pan with tomato sauce. Fill each shell to the top, and place in the pan. You can place the shells in rows, touching. When all shells are in the pan, cover with more sauce, and sprinkle with remaining mozzarella, and a little more parsley.

Bake for 1 hour, covered. Remove cover and bake for 30 minutes more. Let stand 5 minutes before serving.

Note:
The shells can be made ahead and refrigerated or frozen, covered well. To heat if frozen, thaw to room temp in refrigerator and bake as above, or place into oven frozen, on 200 degree F, until knife goes through shell easily. Bring temp up to 350 degree F, and bake as directed.

Tomato Sauce

4 tbsp. olive oil
1 onion, chopped
5 cloves garlic, chopped (or 1 tbsp. jar garlic)
2 cans crushed tomatoes (if you can't find it,
use whole peeled tomatoes and
throw it in the blender or food processor)
1 can tomato puree
1 cup red wine
1/4 cup chopped parsley (or 3 tbsp. dry)
1/4 cup chiffonade (julienne) basil (or 1 tbsp. dry)
Salt and pepper to taste

Heat olive oil in a large saucepan, over medium-high heat. Saut onion and garlic until just beginning to brown. Add tomatoes, puree, and wine, and bring to a boil. Reduce heat to low and simmer, partially covered, for 1 hour, stirring occasionally.

After 1 hour, add herbs and season with salt and pepper. Continue cooking, uncovered another 30 minutes.

This sauce can be made ahead of time and frozen or refrigerated for up to 2 weeks.

KellyWA (08:21:21) : Spinach stuffed shells

2 10-oz. pkgs. Shaw's Chopped Frozen Spinach thawed and well drained
1 16-oz. container Shaw's Ricotta Cheese
1 8-oz. pkg. Shaw's Shredded Mozzarella Cheese
1 12-oz. pkg. jumbo macaroni shells
2 Tbsp. Shaw's Canola Oil
1 small onion, diced
1 28-oz. can Shaw's Crushed Tomatoes
1 6-oz. can Shaw's Tomato Paste
2 tsp. Shaw's Brown Sugar
2 tsp. Shaw's Dried Oregano
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder (or 1 tsp. chopped fresh garlic)

Instructions:

In large saucepan over medium heat, cook onion in hot oil until tender, stirring often. Add tomatoes with their liquid, tomato paste, brown sugar, oregano, salt, pepper, and garlic. Heat to boiling. Reduce heat to low; cover and simmer 20 minutes to blend flavors.

Meanwhile prepare macaroni shells per package directions, drain. Set aside.

Squeeze all moisture from thawed spinach. Combine spinach, ricotta, and mozzarella cheese. Mix well. Fill each cooked shell with about a tablespoon of cheese mixture.

Preheat oven to 350 F. Spoon half of the sauce into 14" x 10" roasting pan; arrange filled shells in sauce; spoon remaining sauce over shells. Cover roasting pan with foil; bake 30 minutes or until hot and bubbly.

Makes 8 servings (2 shells each).

KellyWA (08:13:17) : Another Stuffed Shells with Broccoli
Prep time: 20 min - Cook time: 25 min - Servings: 6 - Calories: 268

24 jumbo shells, uncooked
1 10 oz package frozen chopped broccoli, thawed
1 cup part skim ricotta cheese
1/2 cup Swiss cheese, shredded
1 tbsp onion, shredded
2 14.5 oz cans crushed tomatoes
1/2 tsp dried basil
1/2 tsp oregano
salt
pepper

1.Prepare pasta according to package directions; drain.
2.Combine broccoli, ricotta cheese, Swiss cheese, onion, oregano, basil, salt and pepper. Stir together until well blended.
3.Pour about 1 cup tomatoes over bottom of 13 x 9 x 2-inch baking pan, breaking up tomatoes with a fork.
4.Spoon 1 round tablespoon of cheese mixture into each shell and place open-side up in an even layer in the pan.
5.Pour remaining tomatoes over and around shells.
6.Cover pan with foil. Bake at 375 F for about 25 minutes until heated through, and serve.

KellyWA (08:12:46) : BROCCOLI STUFFED SHELLS
Serving Size : 6

1/4 cup vegetable broth
1 cup mushrooms -- chopped
1/2 cup onions -- chopped
2 cloves garlic -- minced
1 T fresh oregano -- minced
1 T fresh basil -- minced
2 cups nonfat ricotta cheese
2 1/4 cups broccoli -- chopped, steamed
3 egg whites -- lightly beaten
18 jumbo pasta shell -- cooked al dente and
2 cups tomato sauce
fresh ground black pepper to taste

Place broth in skillet over medium heat. Add mushrooms, onions, and garlic. Cook, stirring, for 5 minutes or until lightly browned.
Remove from heat and stir in oregano, basil, ricotta, broccoli, and egg whites.
Preheat oven to 350 degrees F.
Stuff drained shells with ricotta-broccoli mixture.
Spread 1/2 cup tomato sauce on bottom of 9 by 13 inch nonstick baking pan. Arrange shells over sauce. Top with remaining sauce.
Bake for 30 minutes or until shells are hot. Top with black pepper to taste

Debbie.D.,.AL (06:00:57) : CROCKPOT BEEF BROCCOLI SOUP

1 1/2 pounds lean ground beef
3 cups fresh broccoli, chopped
2 (4 oz.) cans mushrooms, drained
1/2 cup celery, chopped
1 cup carrots, sliced
1/4 cup green pepper, chopped
1 quart tomato juice (or V-8)
1/2 cup water
1/4 to 1/2 tsp. seasoned salt
1/4 tsp. pepper
1/4 tsp. thyme
1/4 tsp oregano
1 tsp. chopped garlic

Brown beef adding garlic, drain off fat. Add vegetables, juice, water, seasonings. Place in Crockpot, cook on low 8-9 hours. Freezes well. Serves 6.

Debbie.D.,.AL (05:58:06) : APPLE CRUNCH MUFFINS

1 1/2 cups sifted flour
1/2 cup sugar
2 tsps. baking powder
1/2 tsp. salt
1/4 cup shortening
1 egg, slightly beaten
1/2 cup milk
1 cup diced apples
1/2 tsp. cinnamon

Sift flour, sugar, baking powder, salt, and cinnamon in mixing bowl. Cut in shortening until fine crumbs form. Combine milk and egg. Add to dry ingredients along with apples. Stir just to moisten. Spoon batter into muffin cups filling 2/3 full. Sprinkle with 1/4 cup brown sugar (packed), 1/4 cup chopped nuts, 1/2 tsp. cinnamon (mix these three ingredients together before sprinkling on the tops of the muffins). Bake at 375 degrees for 25 minutes or until golden brown. Serve warm. Makes 12.

Debbie.D.,.AL (05:55:24) : GLAZED PORK CHOPS

2 T. cornstarch
1/2 cup water
1 T. margarine
6 pork chops, 3/4" thick
1 can Campbell's French Onion Soup
2 T. packed brown sugar

Mix cornstarch and water in cup until smooth. Heat margarine in skillet. Add chops and cook until browned. Add soup and sugar. Heat to a boil. Cover and cook over low heat. Remove chops and keep warm. Add cornstarch mixture. Cook until mixture boils and thickens, stirring often. Serve over chops. Serves 6.

Debbie.D.,.AL (05:53:08) : CHICKEN IN A BUNDT PAN

1 whole chicken, rinsed and patted dry
1 tsp. black pepper
1 tsp. seasoned salt
1 tsp. rosemary
1 tsp. thyme
6 carrots (peeled and cut into chunks)
8 small red potatoes (washed and halved)
2 medium onions (peeled and quartered)
2 stalks celery (cut into chunks)
1 stick margarine (melted)

Preheat oven to 350 degrees. Mix seasonings together. Rub mixture on chicken including the inside. Stand chicken up in the bundt pan. Make sure the cone is inside of the cavity of the chicken. Tuck back wings. Add veggies around the chicken--in the bundt pan. Sprinkle with salt and pepper. Pour melted margarine over chicken and vegetables. Put pan on a baking sheet--lined with aluminum foil--to catch the drippings. Bake for 6080 minutes depending on the size of the chicken. Bake until tender and veggies are done.

Kelly,WA (04:35:04) : SHREDDED PORK WITH YELLOW CHIVES

1 lb Lean tenderloin pork-=OR=-Boneless Pork chops

MARINADE
1 Egg white
1 tb Cornstarch
1 tb Light soy sauce
1 tb Rice wine
1 ts Sesame oil
1/2 c Dried Chinese black mushrooms
1 c Peanut oil
1/2 lb Chinese yellow chives
-(OR green chives),
-cut into 3-inch pieces
2 ts Finely chopped fresh ginger
1 tb Finely chopped garlic
1 ts Salt
2 ts Rice wine

PLACE THE PORK IN THE FREEZER for about 20 minutes or until firm to the touch. Then cut into slices, then into shreds. Place meat in a large bowl with the marinade ingredients. Refrigerate for 20 minutes. Soak the mushrooms in a bowl of warm water for about 20 minutes or until they are soft and pliable. Squeeze out the excess water and cut off and discard the woody stems. Finely shred the caps. Heat a wok or large skillet until it is hot and add the oil. When the oil is hot, add the pork and stir-fry for 20 seconds. Remove the meat and drain off all but 2 table- spoons of oil. Reheat the wok and add the mushrooms, chives, ginger, garlic and salt and stir-fry for 2 minutes. Return the pork to the wok and continue to stir-fry for another minute. Finally add the rice wine and give the mixture several stirs. Turn onto a platter and serve at once.

Shredded Pork With Garlic Sauce

10 ounces boneless pork shoulder
1 teaspoon baking soda
2 tablespoons tomato puree
1 tablespoon Chinese dark vinegar*
1 tablespoon chili paste with garlic*
1 tablespoon water
1 tablespoon sugar
2 teaspoons shao hsing or dry sherry
2 teaspoons thin soy sauce
1 teaspoon sesame oil
1/2 teaspoon MSG
1 teaspoon cornstarch (mixed with a few drops of water)
1/4 cup dried tree ears*
4 cups peanut oil
2 stalks celery -- shredded
2 tablespoons garlic -- minced
1 tablespoon ginger root -- minced
5 scallions -- finely chopped
7 water chestnuts -- diced

*Available at Oriental groceries

Freeze pork slightly, and cut into long thin shreds. Mix with baking soda and water. Cover, and let sit (unrefrigerated) for 5 hours. When ready to cook, rinse pork and dry well.

Prepare the sauce by mixing together tomato puree, vinegar, chili paste, water, sugar, Shoa Hsing, soy sauce, sesame oil, MSG, and cornstarch paste. Soak the tree ears in 1 cup of boiling water for 15 minutes and remove.

Heat 4 cups of peanut oil in a wok to 375 degrees F. Add rinsed and dried pork, and deep fry for 30 seconds. Remove pork and place on paper towels. Let the oil return to 375 degrees and add shredded celery. Deep fry for 30 seconds. Remove and place on paper towels. Pour off all but 1 tablespoon oil.

Over high heat, stir fry garlic, ginger, and scallions for 1 minute. Add water chestnuts. Stir. Add pork, celery, and tree ears. Stir. Add sauce mixture. Bring to boil quickly and serve (approximately 15 seconds).

Note: Chinese dark vinegar is a brownish-black vinegar and has a very full flavor. The best substitute is balsamic vinegar from Italy.

Yield: 4 servings

Kelly,WA (04:23:58) : EASY APPLE CRISP

1 can (22 ounces) apple pie
1 cup quick cooking oats
1/2 cup butter or margarine softened
1/2 cup packed brown sugar
1/4 cup flour
1 tsp. cinnamon
1/2 tsp. nutmeg

Preheat oven at 375 degrees for 5 minutes. Spread apple pie filling in 1 1/2 quart rectangular container. In bowl, combine remaining ingredients and mix well. Spread over pie filling. Bake for 25 to 30 minutes. Serve plain or top with vanilla ice cream, if desired.

Makes: 6 (1/2 cup) servings. *Cherry filling may be substituted for the apple pie filling.

Dawn-NY (10:36:06) : Basic Pancake Batter

Combine 1 1/4 cup flour, 1 1/2 tsp baking powder, and 1/8 teaspoon salt.
Combine 3/4 cup milk a tsp oil; add to dry ingredients.
Stir just till moistened.