Recipe: Assorted Recipes (22) - 10-24-97 Recipe Swap (updated)
Recipe Collections22 ASSORTED RECIPES
Recipe Swap - October 24, 1997
RECIPES IN THIS FILE:
Apple Pancakes
Light and Fluffy Buttermilk Pancakes
Basil Chicken in Coconut-Curry Sauce
Chocolate Cinnamon Snaps
Crisp Molasses Cookies
Eggless Ginger Cookies
German Gingerbread Cookies
Ginger Cookies with Lemon Glace Icing
Molasses Cookies
Moravian Christmas Cookies
Penne Arrabiatta
Orange Glazed Pork Loin
Zucchini Bread
Carrot Rosemary Bread
Zucchini Bread with Nut and Raisins
Oliver's Hasty Chicken
Rosemary Herb Wreath (yeast bread)
American Chop Suey
Pat's Fried Ice Cream
The Drinking Man's Pot Roast
Chicken in Walnut and Pomegranate Sauce
Pomegranate Dressing
APPLE PANCAKES
Source: Prevention Quick and Healthy Low Fat Cooking
Makes 4 servings
1 1/3 cups flour, sifted
1/3 cup cornmeal
1 tbsp baking powder
1 tsp ground ginger
1/2 tsp baking soda
2 cup nonfat yogurt
3/4 cup egg whites, whipped
1/4 cup honey
2 tbsp applesauce
1 large apple, shredded
Prepare a skillet with cooking spray.
Meanwhile, in a blender, blend all ingredients, except the shredded apple, until smooth.
Stir apples into the batter.
Heat skillet on medium until hot. Ladle in the batter, using 2 to 3 tablespoons for each pancake. Sizzle until lightly browned and cooked through, about 2 minutes each side.
LIGHT AND FLUFFY BUTTERMILK PANCAKES
Source: Andrea Wagner
From: Cook's Illustrated magazine, January 1996
1 cup all purpose flour
2 tsp. sugar
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda*
3/4 cup buttermilk
1/4 cup milk (plus another Tablespoon or so if batter is too thick)
1 large egg, separated
2 Tbsp. unsalted butter, melted
Vegetable oil for brushing griddle
Mix the dry ingredients in a medium bowl; set aside.
Pour the buttermilk and milk into a 2 cup Pyrex measuring cup. Whisk in egg white. Mix the yolk with the melted butter, then stir into the buttermilk mixture. Dump the wet ingredients into the dry ingredients. Whisk until just mixed.
Heat griddle or large skillet over medium high heat. Brush griddle generously with oil. Griddle is hot enough when water sizzles confidently on surface. Pour 1/4 cup batter onto griddle, being careful not to overcrowd. When top surface bubbles and bottom is brown (2-3 minutes) flip cakes. Cook until other side is brown (1-2 minutes).
*"I've made these several times and I think they get "fluffier" with 1/2 teaspoon baking soda instead of 1/4 teaspoon No difference in taste." - Andrea
VARIATIONS:
BLUEBERRY PANCAKES:
Follow above recipe. When pouring batter on to griddle, use a little less than 1/4 cup. Add 7 blueberries to the top of each pancake. Continue cooking as normal.
WHOLE WHEAT PANCAKES:
Use 1/2 cup whole wheat flour in place of 1/2 cup all-purpose flour.
BASIL CHICKEN IN COCONUT-CURRY SAUCE
Makes 4 servings
Source: Better Homes and Gardens Prize tested recipe by Neeraja Narayanan, New York, NY, April 1997
"This spicy fusion of Thai and Indian flavors in this ethnic dish isn't for the faint of heart. If you rummage in your cupboard, you'll find you have many of the spices that go in this spectacular curry sauce."
4 skinless boneless chicken breast halves (about 1 lb. total)
1/2 tsp. salt
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. ground cloves
1/2 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/2 tsp. cracked black pepper
1/4 tsp. chili powder
1/4 tsp. ground turmeric
1 large red onion, chopped (about 1 cup)
5 cloves garlic, minced
2 jalapeno peppers, seeded and minced
1 tbsp. olive oil or cooking oil
1 (14 oz.) can coconut milk
2 tsp. cornstarch
3 tbsp. snipped fresh basil
1 tbsp. finely chopped gingerroot
Red onion wedges (optional, to garnish)
Fresh basil leaves (optional, to garnish)
Hot cooked rice (for serving)
Cut chicken into 1-inch pieces; place chicken in a medium bowl. Mix in the salt, coriander, cumin, cloves, cinnamon, cardamom, black pepper, chili powder, and turmeric. Sprinkle over chicken and then toss well to coat. Cover and let stand for 1-2 hours in refrigerator.
In a skillet cook the chopped onion, garlic and jalapeno in hot oil over medium high heat for 2 minutes. Remove reserving drippings in skillet.
Add half of the chicken to the skillet. Cook and stir for 2-3 minutes or till chicken is tender and no pink remains. Remove chicken from skillet. Repeat with remaining chicken.
Combine coconut and cornstarch and carefully add to the skillet. Cook and stir till thick and bubbly.
Add the chicken mixture, snipped basil and gingerroot. Cook two more minutes.
Garnish with red onion wedges and fresh basil if desired.
*Hot peppers contain oils that can burn eyes, lips, and sensitive skin, so handle with care. Wear plastic gloves while preparing peppers, and wash you hands thoroughly afterward.
TIP:
Freshly ground spices are more flavorful than ground spices you buy in the store. For the greatest flavor burst, buy whole spices and grind them yourself in a coffee grinder only when you need them. Whole spices also have a longer shelf life than their ground counterparts. It is also a good idea to replace spices that have been in your cupboard for more than one year.
CHOCOLATE CINNAMON SNAPS
Source: Great American Recipes Card
Makes 4 dozen cookies
"A chocolate sugar cookie with the spice of a gingersnap. Perfect for the holidays!"
2 cups all-purpose flour
1/2 tsp baking soda
1 dash salt
1/3 cup unsweetened cocoa powder
2 tsp ground cinnamon
3/4 tsp ground cloves
1/2 cup softened butter or margarine
1/2 cup granulated sugar
1/4 cup molasses
1 egg
FOR SPRINKLING:
Cinnamon-sugar, chocolate, colored sugar or sprinkles
In a bowl, combine the flour, baking soda, salt, cocoa powder, cinnamon and cloves.
In another bowl, cream the butter until soft. Gradually add sugar, beating until fluffy. Beat in the molasses and egg.
Add flour mixture. Blend until a stiff dough forms.
Roll dough (half or a quarter of dough is easier to work with) on a lightly floured board to a 1/8-to 1/4-inch thickness. Cut into favorite shapes. Place on a lightly greased cookie sheet. Sprinkle with cinnamon-sugar, colored sugar or sprinkles.
Bake at 350 degrees F for 10 to 12 minutes depending on thickness. Cool a minute on sheet before removing to a rack to complete cooling.
Repeat with remaining batches. Store in a tin when completely cooled.
CRISP MOLASSES COOKIES
Source: Mrs. A. H. Pettit, Hartford Grange, Trumbull County, OH Mrs. C. G. Handley, Madison Grange, Licking County, OH
Makes about 6 dozen crisp cookies
1 cup shortening
1 cup sugar
1 cup molasses
1 tbsp vinegar
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp salt
2 eggs, well beaten
1 tsp baking soda
1 tbsp hot water
6 cups flour
Place first 7 ingredients in saucepan, heat to boiling. Remove from stove and set aside to cool.
Add eggs, baking soda (which has been dissolved in 1 tablespoons hot water) and flour.
Turn on floured board and roll very thin. Cut as desired. Place cookies on a greased baking sheet.
Bake a 350 degree F oven for about 15 minutes.
EGGLESS GINGER COOKIES
Source: Mrs. J. G. Love, Union Grange, Trumbull County, OH
1 cup sugar
1 cup shortening
1 cup molasses
1 cup sour milk
2 tsp baking soda
1 tsp ground ginger (or to taste)
1 tsp ground cinnamon
Flour enough to roll.
Combine ingredients adding enough flour to roll without sticking to board. Cut as desired. Place on a greased baking sheet.
Bake in a 425 degree F oven for about 15 minutes.
GERMAN GINGERBREAD COOKIES
Source: Scholastic "Let's Find Out" Multi-Cultural Cookbook by Jean Marzollo, Nov/Dec 1990 Week Four
3/4 cup soft margarine
1/2 cup brown sugar
2 tsp ground ginger
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground cloves
1 egg
3/4 cup molasses
3 cups flour
1 tsp baking soda
1/2 tsp baking powder
Mix all ingredients together well.
Make balls of dough the size of walnuts, and place them on a greased cookie sheet 3-4-inches apart. Flatten with a glass dipped in sugar.
Bake at 325 degrees F for 6-8 minutes.
FOR ROLLED/CUTOUT COOKIES:
If you like, refrigerate the unbaked cookie dough overnight. Roll out cold dough for cookie shapes cut with cookie cutters. If dough is sticky, add flour.
GINGER COOKIES WITH LEMON GLACE ICING
Source: Gifts From The Pantry By Annette Grimsdale
Makes about 30 cookies
1/2 cup butter, chopped
1/4 cup dark corn syrup
1/2 cup sugar
2 cups all-purpose flour
1 tbsp ground ginger
1 tsp baking soda
Preheat oven to 375 degrees F. Grease a cookie sheet.
In a bowl placed over a saucepan of hot water, place butter, dark corn syrup and sugar. Stir until butter is melted and sugar is dissolved.
Sift flour, ginger and baking soda together. Stir into warmed mixture until a stiff dough is formed. Wrap in plastic wrap and refrigerate 20 minutes.
On a floured board roll out to 1/8-inch thickness and cut into 2-inch rounds. Place on prepared cookie sheet.
Bake 15 to 20 minutes, or until lightly browned. Cool on a wire rack.
Spread Lemon Glace Icing onto cold cookies.
LEMON GLACE ICING
1 3/4 cups powdered sugar
juice of 1 lemon, strained and warmed
1 tsp butter, softened
Sift powdered sugar into a small bowl. Stir in lemon juice and butter until smooth.
MOLASSES COOKIES
Source: Mrs. Hilda Keller, Albuquerque, N.M.
Makes about 50 cookies
2 eggs
1 cup molasses
2 cups sugar
1 cup corn syrup
1/2 cup water
4 1/2 tbsp vinegar
2 cups flour, divided use (plus more as needed)
1 1/2 tsp ground cinnamon
1 1/2 tsp ground cloves
1/2 tsp salt
1 1/2 tsp baking soda
1/2 lb chopped nuts
1/4 lb chopped candied citron
Beat eggs until light. Add molasses, sugar, corn syrup, 1/2 cup water, and vinegar.
Sift 2 cups flour. To 1 cup of the flour add spices, salt, and baking soda. Combine with first mixture. Add citron and nuts which have been dredged with the remaining 1 cup sifted flour. Add sufficient flour to make a soft dough. Mix thoroughly.
Turn onto lightly floured board. Roll in thin sheet. Cut with floured cutter. Place on slightly oiled baking sheet.
Bake in a 400 degree F oven for about 10 minutes.
MORAVIAN CHRISTMAS COOKIES
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
8 cups flour
1 tbsp ground cloves
1 tbsp ground cinnamon
1 tsp ground ginger
2 1/4 cups brown sugar
2 cups shortening (mixture of butter and lard)
1 quart molasses
1/2 tsp baking soda dissolved in 1 tsp vinegar
Sift the flour and spices together. Add brown sugar and mix well.
Work in the shortening with the fingertips or with a pastry blender.
Add molasses and dissolved baking soda and mix thoroughly. Chill.
Roll very thin on floured board and cut with fancy cookie cutters.
Bake at 350 degrees F for about 10 minutes.
PENNE ARRABIATTA
From: Bill,DC
Makes 6 servings
1 pound penne pasta, uncooked
2 teaspoons minced fresh garlic
3/8 teaspoon red pepper flakes
1 tablespoon olive oil
1 quart tomato sauce (4 cups)
1/2 cup freshly grated Parmesan cheese
Chopped parsley (to garnish)
Put a large pot of water on the stove to boil for penne. Cook al dente according to package; drain.
Meanwhile, saute garlic and red pepper flakes in olive oil quickly (do not brown the garlic or it will be bitter). Add tomato sauce and simmer for 10 minutes.
Toss pasta with Parmesan. Garnish with chopped parsley.
ORANGE GLAZED PORK LOIN
From: Bill,DC
Makes 8 servings
1 (2 pound) pork loin, trimmed
3 each garlic cloves, halved
1 teaspoon salt
1 tablespoon orange marmalade
1 teaspoon Dijon mustard
1/2 teaspoon fresh chopped thyme
Make slits in the pork loin and insert a piece of garlic in each. Sprinkle roast with salt.
Mix marmalade, mustard and thyme together; spread on loin. Place roast in a roasting pan.
Roast in a preheated 350 degree F oven. Roast until a thermometer reads an internal temperature of 150 degrees F. Allow roast to rest for about 10 minutes before slicing.
Pour pan juices over the top. Serve.
ZUCCHINI BREAD AND CARROT ROSEMARY BREAD
Source: The Fannie Farmer Baking Book by Marion Cunningham, 1984
3 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup milk
2 eggs, slightly beaten
1/2 cup vegetable shortening, melted
1 cup sugar
2 cups shredded raw zucchini
2 cups chopped walnuts
Preheat oven at 350 degrees F. Grease and flour two (8 1/2 x 4 1/2 x 2 1/2-inch) loaf pans.
Stir and toss together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves and set aside.
Place the milk, eggs, shortening, sugar and zucchini in a large mixing bowl. Add add the combine dry ingredients and beat just until the batter is moistened. Stir in the walnuts. Divide evenly between the prepared pans
Bake for about 50 to 60 minutes, or until a skewer inserted in the center of a loaf comes out clean. Remove from the oven, and let cool for about 5 minutes, then turn out onto a rack to cool completely.
VARIATION:
ROSEMARY CARROT BREAD:
Substitute 2 cups shredded raw carrot for the zucchini and add 2 teaspoons dried rosemary. Mix and bake as directed above.
ZUCCHINI BREAD
Source: BLants, 1990's
MIX TOGETHER:
2 cups sugar
2 cups grated zucchini
1 cup oil
4 eggs
ADD AND MIX TO COMBINE:
3 1/2 cups flour
1 1/2 tsp baking soda
1 tsp. ground cinnamon
1 tsp salt
3/4 tsp baking powder
STIR IN:
1 cup raisins
1 cup chopped walnuts
Place in 2 greased (9x5-inch) loaf pans.
Bake at 350 degrees F for 55 minutes or until done.
OLIVER'S HASTY CHICKEN
Source: Christine Conneally, 1994
"Have fun and experiment, this is a base recipe"
(1 1/2 to 3 lbs) boneless, skinless chicken breasts*
1 (10 3/4 ounce) can condensed cream of mushroom soup (or cream of celery soup)
Prepared stuffing
American cheese slices
In a casserole dish spread out the chicken and spread the (undiluted) soup over chicken evenly. Next add cheese. Then spread stuffing over top.
Place in oven at 350 degrees F and cook for 45 minutes to 1 hour or until chicken is done.
*3 pounds of chicken serves 4 to 6 people; 1.5 pounds serves 2 to 3 people.
VARIATIONS:
- You may substitute American cheese for whatever kind you like and you may also use any type of cream soup.
- Add spices where you wish.
ROSEMARY HERB WREATH
Source: Joel Ehrlich
Makes 1 loaf
1 pkg active dry yeast
2 tbsp warm water (105 to 115 degrees f)
3 tbsp butter
2 tbsp granulated sugar
1 tsp salt
1/2 cup milk
2 1/4 tsp dried rosemary
1 egg
2 1/2 cups all-purpose flour
FOR THE HERB BUTTER:
2 tbsp butter
1/2 tsp dried thyme leaves
3 tbsp minced fresh parsley
1/8 tsp ground cayenne pepper
TO PREPARE THE DOUGH:
Soften the yeast in the warm water in a large, pre-warmed bowl. Let stand until creamy (about 10 minutes).
Combine the 3 tablespoons butter, sugar, salt, milk and rosemary in a saucepan. Heat until warm, stirring to dissolve the sugar and salt. Off heat, beat in the egg. The mixture should feel lukewarm; add it to the yeast mixture to combine.
Gradually mix in the flour and work into a stiff dough. Knead until satiny and smooth (about 3 minutes). Place in a greased bowl and cover. Let rise in a warm place until doubled (about 1 hour).
TO PREPARE THE HERB BUTTER:
While the dough is rising, melt the butter with the thyme, parsley and cayenne in a small saucepan; set aside.
TO SHAPE AND BAKE:
Preheat the oven to 350 degrees F.
Shape the dough into 3 ropes, each about 18-inches long. Brush each with the herb butter. Braid the ropes and shape into a wreath. Let rise on a greased baking sheet for 30 minutes.
Bake at 350 degrees F for 20 to 25 minutes or until golden brown.
AMERICAN CHOP SUEY
1 lb. ground beef
2 large onions, chopped
2 cans (10 3/4 ounces each) condensed cream or mushroom soup
1 cup water
1/2 cup uncooked rice
2 stalks celery, chopped
Brown meat and onions. Combine with remaining ingredients; place in a casserole dish.
Cover and bake at 350 degrees F for 1 hour. Uncover and bake for 1 hour and 15 minutes more.
PAT'S FRIED ICE CREAM
Vanilla ice cream
1/2 cup crushed corn flakes
1 tsp. ground cinnamon
2 Tbsp. sugar
1 egg, beaten
Oil (for deep frying)
Honey (for serving)
Whipped cream (for serving)
Scoop 4 or 5 large ice cream balls; keep frozen.
Mix crushed corn flakes, cinnamon and sugar. Roll frozen ice cream balls in half of mixture and freeze again.
Dip coated ice cream balls in egg, then roll again in remaining crumbs (for thicker coating, repeat dipping and rolling). Freeze until ready to use.
Heat oil to 350 degrees F. Place ice cream balls in basket or use a perforated spoon to lower into hot oil for 30 seconds.
Drizzle with honey and top with whipped cream.
THE DRINKING MAN'S POT ROAST
From: Judy/AZ
Makes 8 servings
1 tsp. corn oil
3 lb. lean pot roast (your favorite cut)
Flour
Salt
1/2 cup Burgundy
1 cup sherry, divided use
3 cups beef stock
1/4 tsp. sweet basil
1/4 tsp. marjoram
1/4 tsp. thyme
2 bay leaves, broken
4 carrots, clean and cut in half
4 small potatoes, cut in half
3 onions, quartered
1 Tbsp. corn oil margarine
2 cups sliced fresh mushrooms
2 shallots, chopped
6 Tbsp. Madeira, divided use
Put 1 teaspoon oil in a cured heavy iron skillet and heat. Flour and salt the pot roast completely. Brown roast over medium heat, turning frequently.
Add Burgundy and simmer off until dry, then add 1/2 cup sherry and simmer off. Add remaining 1/2 cup of sherry and simmer off.
Combine the beef stock with herbs and pour over pot roast. Cover and cook 1 1/2 hours. Add carrots, potatoes and onions; cook 30 minutes.
Saute the mushrooms, shallots and 3 tablespoons of Madeira and add to pot roast. Simmer together 10 minutes.
Add remaining 3 tablespoons Madeira.
CHICKEN IN WALNUT AND POMEGRANATE SAUCE
Source: Empire Kosher
Adapted from: Persian Cooking by Nesta Ramazani
Makes 4 servings
2 large onions, chopped or sliced
2 tablespoons parve margarine or vegetable oil
1 large chicken, cut into 4 or 8 serving pieces, or 6-8 chicken breasts
2 cups chicken or beef stock
FOR THE SAUCE:
1 cup water
2 1/2 cups finely ground walnuts
4 to 5 Tbsp. pomegranate syrup (substitute sour cranberry juice)
2 to 3 Tbsp. sugar
2 to 3 tsp. salt
1/2 tsp. saffron (or turmeric)
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground pepper
2 Tbs. lemon juice
Hot cooked rice (for serving)
Saute the onions in the oil or margarine until golden brown. Remove from the pan.
Brown the chicken pieces in the same pan (you may want to add another tablespoon of oil here) until light brown.
Add the stock and sauteed onions. Cover and simmer gently for 30 minutes or until chicken is done. Cool, then remove chicken from bones.
Prepare the sauce by stirring the 1 cup water into the ground walnuts. Stir in the pomegranate syrup and sugar, and simmer gently over a low heat for 10-15 minutes.
Combine the cooked, boned chicken and most of its drippings with the sauce; add the seasonings and the lemon juice; cover and simmer gently for another hour.
Adjust the seasonings by adding a little sugar if too sour, or more pomegranate syrup if too sweet. The chicken pieces should be coated with a rich, dark, sweet-sour sauce; there should be plenty of thick sauce. Serve with rice.
POMEGRANATE SALAD DRESSING
Source: Country Living Magazine, October 1994
Makes 4 servings
3/4 cup pomegranate juice
1/4 cup extra virgin olive oil
1 tablespoon lemon juice
2 teaspoons chopped fresh mint
1/4 teaspoon dry mustard
1/4 teaspoon salt
In jar with tight-fitting lid, combine pomegranate juice, olive oil, lemon juice, fresh mint, dry mustard and salt. Cover and shake until well mixed.
Recipe Swap - October 24, 1997
RECIPES IN THIS FILE:
Apple Pancakes
Light and Fluffy Buttermilk Pancakes
Basil Chicken in Coconut-Curry Sauce
Chocolate Cinnamon Snaps
Crisp Molasses Cookies
Eggless Ginger Cookies
German Gingerbread Cookies
Ginger Cookies with Lemon Glace Icing
Molasses Cookies
Moravian Christmas Cookies
Penne Arrabiatta
Orange Glazed Pork Loin
Zucchini Bread
Carrot Rosemary Bread
Zucchini Bread with Nut and Raisins
Oliver's Hasty Chicken
Rosemary Herb Wreath (yeast bread)
American Chop Suey
Pat's Fried Ice Cream
The Drinking Man's Pot Roast
Chicken in Walnut and Pomegranate Sauce
Pomegranate Dressing
APPLE PANCAKES
Source: Prevention Quick and Healthy Low Fat Cooking
Makes 4 servings
1 1/3 cups flour, sifted
1/3 cup cornmeal
1 tbsp baking powder
1 tsp ground ginger
1/2 tsp baking soda
2 cup nonfat yogurt
3/4 cup egg whites, whipped
1/4 cup honey
2 tbsp applesauce
1 large apple, shredded
Prepare a skillet with cooking spray.
Meanwhile, in a blender, blend all ingredients, except the shredded apple, until smooth.
Stir apples into the batter.
Heat skillet on medium until hot. Ladle in the batter, using 2 to 3 tablespoons for each pancake. Sizzle until lightly browned and cooked through, about 2 minutes each side.
LIGHT AND FLUFFY BUTTERMILK PANCAKES
Source: Andrea Wagner
From: Cook's Illustrated magazine, January 1996
1 cup all purpose flour
2 tsp. sugar
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda*
3/4 cup buttermilk
1/4 cup milk (plus another Tablespoon or so if batter is too thick)
1 large egg, separated
2 Tbsp. unsalted butter, melted
Vegetable oil for brushing griddle
Mix the dry ingredients in a medium bowl; set aside.
Pour the buttermilk and milk into a 2 cup Pyrex measuring cup. Whisk in egg white. Mix the yolk with the melted butter, then stir into the buttermilk mixture. Dump the wet ingredients into the dry ingredients. Whisk until just mixed.
Heat griddle or large skillet over medium high heat. Brush griddle generously with oil. Griddle is hot enough when water sizzles confidently on surface. Pour 1/4 cup batter onto griddle, being careful not to overcrowd. When top surface bubbles and bottom is brown (2-3 minutes) flip cakes. Cook until other side is brown (1-2 minutes).
*"I've made these several times and I think they get "fluffier" with 1/2 teaspoon baking soda instead of 1/4 teaspoon No difference in taste." - Andrea
VARIATIONS:
BLUEBERRY PANCAKES:
Follow above recipe. When pouring batter on to griddle, use a little less than 1/4 cup. Add 7 blueberries to the top of each pancake. Continue cooking as normal.
WHOLE WHEAT PANCAKES:
Use 1/2 cup whole wheat flour in place of 1/2 cup all-purpose flour.
BASIL CHICKEN IN COCONUT-CURRY SAUCE
Makes 4 servings
Source: Better Homes and Gardens Prize tested recipe by Neeraja Narayanan, New York, NY, April 1997
"This spicy fusion of Thai and Indian flavors in this ethnic dish isn't for the faint of heart. If you rummage in your cupboard, you'll find you have many of the spices that go in this spectacular curry sauce."
4 skinless boneless chicken breast halves (about 1 lb. total)
1/2 tsp. salt
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. ground cloves
1/2 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/2 tsp. cracked black pepper
1/4 tsp. chili powder
1/4 tsp. ground turmeric
1 large red onion, chopped (about 1 cup)
5 cloves garlic, minced
2 jalapeno peppers, seeded and minced
1 tbsp. olive oil or cooking oil
1 (14 oz.) can coconut milk
2 tsp. cornstarch
3 tbsp. snipped fresh basil
1 tbsp. finely chopped gingerroot
Red onion wedges (optional, to garnish)
Fresh basil leaves (optional, to garnish)
Hot cooked rice (for serving)
Cut chicken into 1-inch pieces; place chicken in a medium bowl. Mix in the salt, coriander, cumin, cloves, cinnamon, cardamom, black pepper, chili powder, and turmeric. Sprinkle over chicken and then toss well to coat. Cover and let stand for 1-2 hours in refrigerator.
In a skillet cook the chopped onion, garlic and jalapeno in hot oil over medium high heat for 2 minutes. Remove reserving drippings in skillet.
Add half of the chicken to the skillet. Cook and stir for 2-3 minutes or till chicken is tender and no pink remains. Remove chicken from skillet. Repeat with remaining chicken.
Combine coconut and cornstarch and carefully add to the skillet. Cook and stir till thick and bubbly.
Add the chicken mixture, snipped basil and gingerroot. Cook two more minutes.
Garnish with red onion wedges and fresh basil if desired.
*Hot peppers contain oils that can burn eyes, lips, and sensitive skin, so handle with care. Wear plastic gloves while preparing peppers, and wash you hands thoroughly afterward.
TIP:
Freshly ground spices are more flavorful than ground spices you buy in the store. For the greatest flavor burst, buy whole spices and grind them yourself in a coffee grinder only when you need them. Whole spices also have a longer shelf life than their ground counterparts. It is also a good idea to replace spices that have been in your cupboard for more than one year.
CHOCOLATE CINNAMON SNAPS
Source: Great American Recipes Card
Makes 4 dozen cookies
"A chocolate sugar cookie with the spice of a gingersnap. Perfect for the holidays!"
2 cups all-purpose flour
1/2 tsp baking soda
1 dash salt
1/3 cup unsweetened cocoa powder
2 tsp ground cinnamon
3/4 tsp ground cloves
1/2 cup softened butter or margarine
1/2 cup granulated sugar
1/4 cup molasses
1 egg
FOR SPRINKLING:
Cinnamon-sugar, chocolate, colored sugar or sprinkles
In a bowl, combine the flour, baking soda, salt, cocoa powder, cinnamon and cloves.
In another bowl, cream the butter until soft. Gradually add sugar, beating until fluffy. Beat in the molasses and egg.
Add flour mixture. Blend until a stiff dough forms.
Roll dough (half or a quarter of dough is easier to work with) on a lightly floured board to a 1/8-to 1/4-inch thickness. Cut into favorite shapes. Place on a lightly greased cookie sheet. Sprinkle with cinnamon-sugar, colored sugar or sprinkles.
Bake at 350 degrees F for 10 to 12 minutes depending on thickness. Cool a minute on sheet before removing to a rack to complete cooling.
Repeat with remaining batches. Store in a tin when completely cooled.
CRISP MOLASSES COOKIES
Source: Mrs. A. H. Pettit, Hartford Grange, Trumbull County, OH Mrs. C. G. Handley, Madison Grange, Licking County, OH
Makes about 6 dozen crisp cookies
1 cup shortening
1 cup sugar
1 cup molasses
1 tbsp vinegar
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp salt
2 eggs, well beaten
1 tsp baking soda
1 tbsp hot water
6 cups flour
Place first 7 ingredients in saucepan, heat to boiling. Remove from stove and set aside to cool.
Add eggs, baking soda (which has been dissolved in 1 tablespoons hot water) and flour.
Turn on floured board and roll very thin. Cut as desired. Place cookies on a greased baking sheet.
Bake a 350 degree F oven for about 15 minutes.
EGGLESS GINGER COOKIES
Source: Mrs. J. G. Love, Union Grange, Trumbull County, OH
1 cup sugar
1 cup shortening
1 cup molasses
1 cup sour milk
2 tsp baking soda
1 tsp ground ginger (or to taste)
1 tsp ground cinnamon
Flour enough to roll.
Combine ingredients adding enough flour to roll without sticking to board. Cut as desired. Place on a greased baking sheet.
Bake in a 425 degree F oven for about 15 minutes.
GERMAN GINGERBREAD COOKIES
Source: Scholastic "Let's Find Out" Multi-Cultural Cookbook by Jean Marzollo, Nov/Dec 1990 Week Four
3/4 cup soft margarine
1/2 cup brown sugar
2 tsp ground ginger
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground cloves
1 egg
3/4 cup molasses
3 cups flour
1 tsp baking soda
1/2 tsp baking powder
Mix all ingredients together well.
Make balls of dough the size of walnuts, and place them on a greased cookie sheet 3-4-inches apart. Flatten with a glass dipped in sugar.
Bake at 325 degrees F for 6-8 minutes.
FOR ROLLED/CUTOUT COOKIES:
If you like, refrigerate the unbaked cookie dough overnight. Roll out cold dough for cookie shapes cut with cookie cutters. If dough is sticky, add flour.
GINGER COOKIES WITH LEMON GLACE ICING
Source: Gifts From The Pantry By Annette Grimsdale
Makes about 30 cookies
1/2 cup butter, chopped
1/4 cup dark corn syrup
1/2 cup sugar
2 cups all-purpose flour
1 tbsp ground ginger
1 tsp baking soda
Preheat oven to 375 degrees F. Grease a cookie sheet.
In a bowl placed over a saucepan of hot water, place butter, dark corn syrup and sugar. Stir until butter is melted and sugar is dissolved.
Sift flour, ginger and baking soda together. Stir into warmed mixture until a stiff dough is formed. Wrap in plastic wrap and refrigerate 20 minutes.
On a floured board roll out to 1/8-inch thickness and cut into 2-inch rounds. Place on prepared cookie sheet.
Bake 15 to 20 minutes, or until lightly browned. Cool on a wire rack.
Spread Lemon Glace Icing onto cold cookies.
LEMON GLACE ICING
1 3/4 cups powdered sugar
juice of 1 lemon, strained and warmed
1 tsp butter, softened
Sift powdered sugar into a small bowl. Stir in lemon juice and butter until smooth.
MOLASSES COOKIES
Source: Mrs. Hilda Keller, Albuquerque, N.M.
Makes about 50 cookies
2 eggs
1 cup molasses
2 cups sugar
1 cup corn syrup
1/2 cup water
4 1/2 tbsp vinegar
2 cups flour, divided use (plus more as needed)
1 1/2 tsp ground cinnamon
1 1/2 tsp ground cloves
1/2 tsp salt
1 1/2 tsp baking soda
1/2 lb chopped nuts
1/4 lb chopped candied citron
Beat eggs until light. Add molasses, sugar, corn syrup, 1/2 cup water, and vinegar.
Sift 2 cups flour. To 1 cup of the flour add spices, salt, and baking soda. Combine with first mixture. Add citron and nuts which have been dredged with the remaining 1 cup sifted flour. Add sufficient flour to make a soft dough. Mix thoroughly.
Turn onto lightly floured board. Roll in thin sheet. Cut with floured cutter. Place on slightly oiled baking sheet.
Bake in a 400 degree F oven for about 10 minutes.
MORAVIAN CHRISTMAS COOKIES
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
8 cups flour
1 tbsp ground cloves
1 tbsp ground cinnamon
1 tsp ground ginger
2 1/4 cups brown sugar
2 cups shortening (mixture of butter and lard)
1 quart molasses
1/2 tsp baking soda dissolved in 1 tsp vinegar
Sift the flour and spices together. Add brown sugar and mix well.
Work in the shortening with the fingertips or with a pastry blender.
Add molasses and dissolved baking soda and mix thoroughly. Chill.
Roll very thin on floured board and cut with fancy cookie cutters.
Bake at 350 degrees F for about 10 minutes.
PENNE ARRABIATTA
From: Bill,DC
Makes 6 servings
1 pound penne pasta, uncooked
2 teaspoons minced fresh garlic
3/8 teaspoon red pepper flakes
1 tablespoon olive oil
1 quart tomato sauce (4 cups)
1/2 cup freshly grated Parmesan cheese
Chopped parsley (to garnish)
Put a large pot of water on the stove to boil for penne. Cook al dente according to package; drain.
Meanwhile, saute garlic and red pepper flakes in olive oil quickly (do not brown the garlic or it will be bitter). Add tomato sauce and simmer for 10 minutes.
Toss pasta with Parmesan. Garnish with chopped parsley.
ORANGE GLAZED PORK LOIN
From: Bill,DC
Makes 8 servings
1 (2 pound) pork loin, trimmed
3 each garlic cloves, halved
1 teaspoon salt
1 tablespoon orange marmalade
1 teaspoon Dijon mustard
1/2 teaspoon fresh chopped thyme
Make slits in the pork loin and insert a piece of garlic in each. Sprinkle roast with salt.
Mix marmalade, mustard and thyme together; spread on loin. Place roast in a roasting pan.
Roast in a preheated 350 degree F oven. Roast until a thermometer reads an internal temperature of 150 degrees F. Allow roast to rest for about 10 minutes before slicing.
Pour pan juices over the top. Serve.
ZUCCHINI BREAD AND CARROT ROSEMARY BREAD
Source: The Fannie Farmer Baking Book by Marion Cunningham, 1984
3 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup milk
2 eggs, slightly beaten
1/2 cup vegetable shortening, melted
1 cup sugar
2 cups shredded raw zucchini
2 cups chopped walnuts
Preheat oven at 350 degrees F. Grease and flour two (8 1/2 x 4 1/2 x 2 1/2-inch) loaf pans.
Stir and toss together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves and set aside.
Place the milk, eggs, shortening, sugar and zucchini in a large mixing bowl. Add add the combine dry ingredients and beat just until the batter is moistened. Stir in the walnuts. Divide evenly between the prepared pans
Bake for about 50 to 60 minutes, or until a skewer inserted in the center of a loaf comes out clean. Remove from the oven, and let cool for about 5 minutes, then turn out onto a rack to cool completely.
VARIATION:
ROSEMARY CARROT BREAD:
Substitute 2 cups shredded raw carrot for the zucchini and add 2 teaspoons dried rosemary. Mix and bake as directed above.
ZUCCHINI BREAD
Source: BLants, 1990's
MIX TOGETHER:
2 cups sugar
2 cups grated zucchini
1 cup oil
4 eggs
ADD AND MIX TO COMBINE:
3 1/2 cups flour
1 1/2 tsp baking soda
1 tsp. ground cinnamon
1 tsp salt
3/4 tsp baking powder
STIR IN:
1 cup raisins
1 cup chopped walnuts
Place in 2 greased (9x5-inch) loaf pans.
Bake at 350 degrees F for 55 minutes or until done.
OLIVER'S HASTY CHICKEN
Source: Christine Conneally, 1994
"Have fun and experiment, this is a base recipe"
(1 1/2 to 3 lbs) boneless, skinless chicken breasts*
1 (10 3/4 ounce) can condensed cream of mushroom soup (or cream of celery soup)
Prepared stuffing
American cheese slices
In a casserole dish spread out the chicken and spread the (undiluted) soup over chicken evenly. Next add cheese. Then spread stuffing over top.
Place in oven at 350 degrees F and cook for 45 minutes to 1 hour or until chicken is done.
*3 pounds of chicken serves 4 to 6 people; 1.5 pounds serves 2 to 3 people.
VARIATIONS:
- You may substitute American cheese for whatever kind you like and you may also use any type of cream soup.
- Add spices where you wish.
ROSEMARY HERB WREATH
Source: Joel Ehrlich
Makes 1 loaf
1 pkg active dry yeast
2 tbsp warm water (105 to 115 degrees f)
3 tbsp butter
2 tbsp granulated sugar
1 tsp salt
1/2 cup milk
2 1/4 tsp dried rosemary
1 egg
2 1/2 cups all-purpose flour
FOR THE HERB BUTTER:
2 tbsp butter
1/2 tsp dried thyme leaves
3 tbsp minced fresh parsley
1/8 tsp ground cayenne pepper
TO PREPARE THE DOUGH:
Soften the yeast in the warm water in a large, pre-warmed bowl. Let stand until creamy (about 10 minutes).
Combine the 3 tablespoons butter, sugar, salt, milk and rosemary in a saucepan. Heat until warm, stirring to dissolve the sugar and salt. Off heat, beat in the egg. The mixture should feel lukewarm; add it to the yeast mixture to combine.
Gradually mix in the flour and work into a stiff dough. Knead until satiny and smooth (about 3 minutes). Place in a greased bowl and cover. Let rise in a warm place until doubled (about 1 hour).
TO PREPARE THE HERB BUTTER:
While the dough is rising, melt the butter with the thyme, parsley and cayenne in a small saucepan; set aside.
TO SHAPE AND BAKE:
Preheat the oven to 350 degrees F.
Shape the dough into 3 ropes, each about 18-inches long. Brush each with the herb butter. Braid the ropes and shape into a wreath. Let rise on a greased baking sheet for 30 minutes.
Bake at 350 degrees F for 20 to 25 minutes or until golden brown.
AMERICAN CHOP SUEY
1 lb. ground beef
2 large onions, chopped
2 cans (10 3/4 ounces each) condensed cream or mushroom soup
1 cup water
1/2 cup uncooked rice
2 stalks celery, chopped
Brown meat and onions. Combine with remaining ingredients; place in a casserole dish.
Cover and bake at 350 degrees F for 1 hour. Uncover and bake for 1 hour and 15 minutes more.
PAT'S FRIED ICE CREAM
Vanilla ice cream
1/2 cup crushed corn flakes
1 tsp. ground cinnamon
2 Tbsp. sugar
1 egg, beaten
Oil (for deep frying)
Honey (for serving)
Whipped cream (for serving)
Scoop 4 or 5 large ice cream balls; keep frozen.
Mix crushed corn flakes, cinnamon and sugar. Roll frozen ice cream balls in half of mixture and freeze again.
Dip coated ice cream balls in egg, then roll again in remaining crumbs (for thicker coating, repeat dipping and rolling). Freeze until ready to use.
Heat oil to 350 degrees F. Place ice cream balls in basket or use a perforated spoon to lower into hot oil for 30 seconds.
Drizzle with honey and top with whipped cream.
THE DRINKING MAN'S POT ROAST
From: Judy/AZ
Makes 8 servings
1 tsp. corn oil
3 lb. lean pot roast (your favorite cut)
Flour
Salt
1/2 cup Burgundy
1 cup sherry, divided use
3 cups beef stock
1/4 tsp. sweet basil
1/4 tsp. marjoram
1/4 tsp. thyme
2 bay leaves, broken
4 carrots, clean and cut in half
4 small potatoes, cut in half
3 onions, quartered
1 Tbsp. corn oil margarine
2 cups sliced fresh mushrooms
2 shallots, chopped
6 Tbsp. Madeira, divided use
Put 1 teaspoon oil in a cured heavy iron skillet and heat. Flour and salt the pot roast completely. Brown roast over medium heat, turning frequently.
Add Burgundy and simmer off until dry, then add 1/2 cup sherry and simmer off. Add remaining 1/2 cup of sherry and simmer off.
Combine the beef stock with herbs and pour over pot roast. Cover and cook 1 1/2 hours. Add carrots, potatoes and onions; cook 30 minutes.
Saute the mushrooms, shallots and 3 tablespoons of Madeira and add to pot roast. Simmer together 10 minutes.
Add remaining 3 tablespoons Madeira.
CHICKEN IN WALNUT AND POMEGRANATE SAUCE
Source: Empire Kosher
Adapted from: Persian Cooking by Nesta Ramazani
Makes 4 servings
2 large onions, chopped or sliced
2 tablespoons parve margarine or vegetable oil
1 large chicken, cut into 4 or 8 serving pieces, or 6-8 chicken breasts
2 cups chicken or beef stock
FOR THE SAUCE:
1 cup water
2 1/2 cups finely ground walnuts
4 to 5 Tbsp. pomegranate syrup (substitute sour cranberry juice)
2 to 3 Tbsp. sugar
2 to 3 tsp. salt
1/2 tsp. saffron (or turmeric)
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground pepper
2 Tbs. lemon juice
Hot cooked rice (for serving)
Saute the onions in the oil or margarine until golden brown. Remove from the pan.
Brown the chicken pieces in the same pan (you may want to add another tablespoon of oil here) until light brown.
Add the stock and sauteed onions. Cover and simmer gently for 30 minutes or until chicken is done. Cool, then remove chicken from bones.
Prepare the sauce by stirring the 1 cup water into the ground walnuts. Stir in the pomegranate syrup and sugar, and simmer gently over a low heat for 10-15 minutes.
Combine the cooked, boned chicken and most of its drippings with the sauce; add the seasonings and the lemon juice; cover and simmer gently for another hour.
Adjust the seasonings by adding a little sugar if too sour, or more pomegranate syrup if too sweet. The chicken pieces should be coated with a rich, dark, sweet-sour sauce; there should be plenty of thick sauce. Serve with rice.
POMEGRANATE SALAD DRESSING
Source: Country Living Magazine, October 1994
Makes 4 servings
3/4 cup pomegranate juice
1/4 cup extra virgin olive oil
1 tablespoon lemon juice
2 teaspoons chopped fresh mint
1/4 teaspoon dry mustard
1/4 teaspoon salt
In jar with tight-fitting lid, combine pomegranate juice, olive oil, lemon juice, fresh mint, dry mustard and salt. Cover and shake until well mixed.
MsgID: 0010412
Shared by: Betsy at Recipelink.com
In reply to: Recipe: (39): TALK TKL 10-24 American Recipes
Board: Cooking Club at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: (39): TALK TKL 10-24 American Recipes
Board: Cooking Club at Recipelink.com
- Read Replies (1)
- Post Reply
- Post New
- Save to Recipe Box
| Reviews and Replies: | |
| 1 | Recipe: (39): TALK TKL 10-24 American Recipes |
| Betsy at TKL | |
| 2 | Recipe: Assorted Recipes (22) - 10-24-97 Recipe Swap (updated) |
| Betsy at Recipelink.com | |
ADVERTISEMENT
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute