Recipe: Assorted Recipes (8) - 06-08-97 Recipe Swap (updated)
Recipe Collections8 ASSORTED RECIPES
Recipe Swap - June 8, 1997
RECIPES IN THIS FILE:
Cafe Au Mint Chocolate Pie
Sunflower Bread (yeast bread)
Orange-Sunflower Bread (yeast bread)
Sunflower Seed and Yogurt Bread (yeast bread)
Turkey Cutlets with Marsala Wine Sauce
Steak with Marsala Sauce
Veal in Mushroom and Marsala Sauce
Chicken Parmesan with Mushroom Marsala Sauce
CAFE AU MINT CHOCOLATE PIE
From: Girl Scouts
Stick margarine (for greasing pan)
1 1/2 Sleeves of Girl Scout Thin Mint Cookies, crushed
2 pints coffee ice cream
1/2 cup semi-sweet chocolate chips
3 tbsp heavy (whipping) cream (or sweetened condensed Milk)
Heavily grease sides and bottom of a (9-inch) pie pan with regular (not light) stick margarine. Crush cookies in food processor and press into pie pan. Bake this for 10 minutes at 350 degrees F. Cool.
Soften ice cream in refrigerator for four hours (or 1 hour room temperature).
Fill baked cool pie shell with softened ice cream and cover with wax paper. Freeze.
Melt chocolate chips and whipping cream over lowest heat and spread over pie. Refreeze.
SUNFLOWER BREAD
From: Sara
5 cups warm water, divided use
2 pkgs. yeast
1 tsp. sugar
1/4 lb. (1/2 cup) margarine or Crisco
1/2 cup powdered milk (optional)
1/4 cup molasses
1/4 cup brown sugar
3 eggs, beaten
2 tbsp. salt
2 cups buckwheat flour
2 cups whole wheat flour
1 (7 1/4 oz.) jar shelled sunflower seeds (grind seeds in blender but keep coarse)
Bread flour (as needed to make a stiff dough)
To 1 cup warm water add the 2 packages yeast then 1 teaspoon sugar. Let ferment for a few minutes.
To 4 cups water add margarine, powdered milk, molasses, brown sugar, eggs and salt; mix well. Add to the yeast mixture. Stir once then add buckwheat flour, whole wheat flour and sunflower seeds. Add just enough bread flour to make a stiff dough. Let rise to double bulk.
Punch down and let rise again.
Put into greased loaf pans and let rise again.
Bake at 300 degrees F for 30 minutes; reduce heat to 275 degrees F for 20 minutes more. Take out of pans and grease with margarine for soft crust.
ORANGE-SUNFLOWER SEED BREAD
4 cups unbleached white flour, divided use
1 pkg. active dry yeast
1/2 cup whole milk
3 tbsp. sugar
2 tbsp. butter
1 1/2 teaspoons salt
1 egg
1 tbsp. grated orange peel
1/2 cup orange juice
2/3 cup shelled sunflower seeds
In large bowl combine 1 1/2 cups flour and yeast.
Heat milk, sugar, butter and 1 1/2 teaspoons salt until warm. Stir constantly to melt butter. Add to flour and yeast mixture.
Add egg, orange peel, and orange juice. Beat at low speed with electric mixer for 1 minute. Beat 3 minutes at high speed.
Stir in sunflower seeds by hand. Stir in more flour to make a stiff dough. Knead until texture is nice. Place in greased bowl; cover and let rise for 2 hours.
Dough should double. Punch down; cover and let rest 10 minutes.
Shape into loaf. Put in greased loaf pan; cover and let rise for 1 hour.
Brush top with melted butter.
Bake at 375 degrees F for 40 minutes.
SUNFLOWER SEED AND YOGURT BREAD
Makes 2 loaves
1 3/4 cups raw hulled sunflower seeds, toasted, divided use
2 (1/4 oz.) pkg. active dry yeast (2 tbsp.)
1 tsp. sugar
1 cup warm water (110 degrees F)
1/4 cup honey
1/4 cup vegetable oil
1 cup plain yogurt (8 oz.), room temperature
1 egg, room temperature
1 egg yolk
2 tsp. salt
5 to 5 1/2 cups all purpose or bread flour, divided use
1 1/2 cups whole wheat flour
5 to 6 tbsp. raw hulled sunflower seeds (for sprinkling on tops)
1 egg white blended with 2 tsp. water (for glaze)
In a blender or food processor fitted with metal blade, grind 1/2 cup sunflower seeds until very fine; set aside.
In large bowl of electric mixer, dissolve yeast and sugar in 1 cup water. Let stand until foamy, 5 to 10 minutes.
Add honey, oil, yogurt, egg, egg yolk, salt and 2 1/2 to 3 cups all purpose or bread flour. Beat at medium speed with electric mixer 2 minutes or, beat 200 vigorous strokes by hand.
Stir in whole wheat flour, ground sunflower seeds, reserved 1 1/4 cups whole sunflower seeds and enough remaining all purpose or bread flour to make a soft dough. Turn out dough onto a lightly floured surface. Clean and grease bowl; set aside.
Knead dough 8 to 10 minutes or until smooth and elastic. Place dough in greased bowl, turning to coat all sides. Cover with a slightly damp towel. Let rise in a warm place, free from drafts, until doubled in bulk, about 1 hour.
Generously grease 2 (8x4 or 9x5-inch) loaf pans. Sprinkle 2 tablespoons sunflower seeds over bottom and sides of each pan; set aside.
Punch down dough; knead 30 seconds. Divide dough in half; shape into loaves. Place in prepared pans. Cover with a dry towel. Let rise until doubled in bulk, 30 to 45 minutes.
Preheat oven to 375 degrees F.
Slash tops of loaves as desired. Brush with egg white glaze. Sprinkle about 2 teaspoons sunflower seeds over each unbaked loaf.
Bake 30 to 35 minutes or until bread sounds hollow when tapped on bottom. Remove from pans. Cool on racks.
TURKEY CUTLETS WITH MARSALA WINE SAUCE
Makes 4 servings
3 tablespoons flour
1/2 teaspoon fresh ground black pepper
4 turkey breast cutlets (5 oz each)
2 tablespoons olive oil
1/2 cup thinly sliced scallion
1 teaspoon minced garlic
1/3 cup chicken broth
1/3 cup dry Marsala wine
1/2 teaspoon coarse salt
2 teaspoons minced fresh rosemary (or 1/2 tsp. dried crumbled rosemary)
2 tablespoons minced fresh Italian parsley
On a piece of wax paper, combine flour and pepper. Lightly dredge each cutlet in seasoned flour (dredge just before cooking or flour coating will become gummy).
In a 12-inch skillet, heat oil over medium low heat. Add cutlets and saute until lightly golden, about 2 minutes on each side. Transfer to platter.
Add scallions to skillet, turn heat to low, and cook, scraping any fragments left in bottom of pan with wooden spoon, until barely tender, about 2 minutes. Add garlic and saute for 1 minute. Add chicken broth and wine to skillet. Turn heat to medium and cook until liquid is reduced to half, about 3 minutes. Season with salt and rosemary.
Return cutlets and any accumulated juices to skillet. Spoon sauce over cutlets, turn heat to low, and simmer until heated, about 2 minutes.
Transfer cutlets to platter. Spoon sauce over cutlets, garnish with parsley, and serve.
STEAK WITH MARSALA SAUCE
From: sara
Makes 4 servings
1 lb. boneless beef sirloin steak, cut 1-inch thick
1 cup sliced fresh mushrooms
1/2 cup sliced onion, separated into rings
1/3 cup dry Marsala
1/4 cup water
2 tbsp. snipped fresh parsley
1/2 tbsp. instant beef bouillon granules
Dash ground pepper
Optional: tomato roses
Optional: parsley sprigs
Trim separable fat from steak. Place steak on the unheated rack of a broiler pan. Broil 3 inches from the heat for 5 minutes. Turn and broil 3 to 7 minutes more for rare or 8 to 12 minutes more for medium.
Meanwhile, for sauce spray a cold medium saucepan with non stick coating. Preheat the saucepan over medium heat. Add mushrooms and onion. Cook and stir until tender.
Stir in Marsala, the water, snipped parsley, beef bouillon granules, and pepper. Bring to boiling. Boil gently, uncovered, about 4 minutes or until liquid is reduced to 3/4 cup.
Slice steak and serve sauce over steak slices.
VEAL IN MUSHROOM AND MARSALA SAUCE
Makes 4 servings
1 1/2 lbs. veal stew pieces, trimmed and flattened
2 tbsp. each olive oil and butter
1 large onion, quartered and thinly sliced
1/2 lb. mushrooms, sliced (optional)
2/3 cup Marsala
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 tbsp. paprika
1/8 tsp. salt
1/2 tsp. black pepper
1 tsp. thyme
Hot cooked rice (for serving)
Brown half the veal in a large heavy pan over high heat, using half of the oil and butter. Stir and turn constantly, cooking only enough to sear the meat. Transfer to a large bowl and repeat with remaining veal and adding butter and oil as needed. Remove meat.
In same pan, saute sliced onion over medium heat until well softened. Add optional mushrooms. Continue cooking for several minutes until liquid is mostly evaporated.
In small bowl, blend soup with marsala, paprika, salt, pepper and thyme and stir until smooth.
Add veal to cooked onions and pour sauce over all. Bring to a simmer, stirring to mix evenly. Cover pan loosely to permit slow evaporation. Turn heat down to very low and let mixture bubble gently for at least an hour, stirring once or twice. Veal should be tender and the liquid reduced to a finished sauce.
Accompany with fluffy white rice and a green vegetable.
CHICKEN PARMESAN WITH MUSHROOM MARSALA SAUCE
Makes 6 servings
2 to 3 tbsp. olive oil
6 to 8 pats butter
1 cup seasoned bread crumbs
1 cup grated Parmesan cheese
1 tbsp. herbs
6 single boneless chicken breasts
1 cup flour mixed with salt and pepper on a plate
2 eggs, beaten in med. size bowl
FOR THE MUSHROOM MARSALA SAUCE:
1 lb. fresh mushrooms
3 to 4 tbsp. butter
1/2 cup Marsala wine (or to taste)
Pour oil center of 12-inch frying pan. Place pats of butter around oil; heat slowly to cooking temperature.
Combine bread crumbs, cheese and herbs on plate.
Wash and pat dry chicken. Coat with flour; dip in eggs. Coat with bread crumb mixture. Set aside on rack; repeat procedure for all pieces.
Fry all pieces until golden brown. Pour sauce over chicken just before serving.
Recipe Swap - June 8, 1997
RECIPES IN THIS FILE:
Cafe Au Mint Chocolate Pie
Sunflower Bread (yeast bread)
Orange-Sunflower Bread (yeast bread)
Sunflower Seed and Yogurt Bread (yeast bread)
Turkey Cutlets with Marsala Wine Sauce
Steak with Marsala Sauce
Veal in Mushroom and Marsala Sauce
Chicken Parmesan with Mushroom Marsala Sauce
CAFE AU MINT CHOCOLATE PIE
From: Girl Scouts
Stick margarine (for greasing pan)
1 1/2 Sleeves of Girl Scout Thin Mint Cookies, crushed
2 pints coffee ice cream
1/2 cup semi-sweet chocolate chips
3 tbsp heavy (whipping) cream (or sweetened condensed Milk)
Heavily grease sides and bottom of a (9-inch) pie pan with regular (not light) stick margarine. Crush cookies in food processor and press into pie pan. Bake this for 10 minutes at 350 degrees F. Cool.
Soften ice cream in refrigerator for four hours (or 1 hour room temperature).
Fill baked cool pie shell with softened ice cream and cover with wax paper. Freeze.
Melt chocolate chips and whipping cream over lowest heat and spread over pie. Refreeze.
SUNFLOWER BREAD
From: Sara
5 cups warm water, divided use
2 pkgs. yeast
1 tsp. sugar
1/4 lb. (1/2 cup) margarine or Crisco
1/2 cup powdered milk (optional)
1/4 cup molasses
1/4 cup brown sugar
3 eggs, beaten
2 tbsp. salt
2 cups buckwheat flour
2 cups whole wheat flour
1 (7 1/4 oz.) jar shelled sunflower seeds (grind seeds in blender but keep coarse)
Bread flour (as needed to make a stiff dough)
To 1 cup warm water add the 2 packages yeast then 1 teaspoon sugar. Let ferment for a few minutes.
To 4 cups water add margarine, powdered milk, molasses, brown sugar, eggs and salt; mix well. Add to the yeast mixture. Stir once then add buckwheat flour, whole wheat flour and sunflower seeds. Add just enough bread flour to make a stiff dough. Let rise to double bulk.
Punch down and let rise again.
Put into greased loaf pans and let rise again.
Bake at 300 degrees F for 30 minutes; reduce heat to 275 degrees F for 20 minutes more. Take out of pans and grease with margarine for soft crust.
ORANGE-SUNFLOWER SEED BREAD
4 cups unbleached white flour, divided use
1 pkg. active dry yeast
1/2 cup whole milk
3 tbsp. sugar
2 tbsp. butter
1 1/2 teaspoons salt
1 egg
1 tbsp. grated orange peel
1/2 cup orange juice
2/3 cup shelled sunflower seeds
In large bowl combine 1 1/2 cups flour and yeast.
Heat milk, sugar, butter and 1 1/2 teaspoons salt until warm. Stir constantly to melt butter. Add to flour and yeast mixture.
Add egg, orange peel, and orange juice. Beat at low speed with electric mixer for 1 minute. Beat 3 minutes at high speed.
Stir in sunflower seeds by hand. Stir in more flour to make a stiff dough. Knead until texture is nice. Place in greased bowl; cover and let rise for 2 hours.
Dough should double. Punch down; cover and let rest 10 minutes.
Shape into loaf. Put in greased loaf pan; cover and let rise for 1 hour.
Brush top with melted butter.
Bake at 375 degrees F for 40 minutes.
SUNFLOWER SEED AND YOGURT BREAD
Makes 2 loaves
1 3/4 cups raw hulled sunflower seeds, toasted, divided use
2 (1/4 oz.) pkg. active dry yeast (2 tbsp.)
1 tsp. sugar
1 cup warm water (110 degrees F)
1/4 cup honey
1/4 cup vegetable oil
1 cup plain yogurt (8 oz.), room temperature
1 egg, room temperature
1 egg yolk
2 tsp. salt
5 to 5 1/2 cups all purpose or bread flour, divided use
1 1/2 cups whole wheat flour
5 to 6 tbsp. raw hulled sunflower seeds (for sprinkling on tops)
1 egg white blended with 2 tsp. water (for glaze)
In a blender or food processor fitted with metal blade, grind 1/2 cup sunflower seeds until very fine; set aside.
In large bowl of electric mixer, dissolve yeast and sugar in 1 cup water. Let stand until foamy, 5 to 10 minutes.
Add honey, oil, yogurt, egg, egg yolk, salt and 2 1/2 to 3 cups all purpose or bread flour. Beat at medium speed with electric mixer 2 minutes or, beat 200 vigorous strokes by hand.
Stir in whole wheat flour, ground sunflower seeds, reserved 1 1/4 cups whole sunflower seeds and enough remaining all purpose or bread flour to make a soft dough. Turn out dough onto a lightly floured surface. Clean and grease bowl; set aside.
Knead dough 8 to 10 minutes or until smooth and elastic. Place dough in greased bowl, turning to coat all sides. Cover with a slightly damp towel. Let rise in a warm place, free from drafts, until doubled in bulk, about 1 hour.
Generously grease 2 (8x4 or 9x5-inch) loaf pans. Sprinkle 2 tablespoons sunflower seeds over bottom and sides of each pan; set aside.
Punch down dough; knead 30 seconds. Divide dough in half; shape into loaves. Place in prepared pans. Cover with a dry towel. Let rise until doubled in bulk, 30 to 45 minutes.
Preheat oven to 375 degrees F.
Slash tops of loaves as desired. Brush with egg white glaze. Sprinkle about 2 teaspoons sunflower seeds over each unbaked loaf.
Bake 30 to 35 minutes or until bread sounds hollow when tapped on bottom. Remove from pans. Cool on racks.
TURKEY CUTLETS WITH MARSALA WINE SAUCE
Makes 4 servings
3 tablespoons flour
1/2 teaspoon fresh ground black pepper
4 turkey breast cutlets (5 oz each)
2 tablespoons olive oil
1/2 cup thinly sliced scallion
1 teaspoon minced garlic
1/3 cup chicken broth
1/3 cup dry Marsala wine
1/2 teaspoon coarse salt
2 teaspoons minced fresh rosemary (or 1/2 tsp. dried crumbled rosemary)
2 tablespoons minced fresh Italian parsley
On a piece of wax paper, combine flour and pepper. Lightly dredge each cutlet in seasoned flour (dredge just before cooking or flour coating will become gummy).
In a 12-inch skillet, heat oil over medium low heat. Add cutlets and saute until lightly golden, about 2 minutes on each side. Transfer to platter.
Add scallions to skillet, turn heat to low, and cook, scraping any fragments left in bottom of pan with wooden spoon, until barely tender, about 2 minutes. Add garlic and saute for 1 minute. Add chicken broth and wine to skillet. Turn heat to medium and cook until liquid is reduced to half, about 3 minutes. Season with salt and rosemary.
Return cutlets and any accumulated juices to skillet. Spoon sauce over cutlets, turn heat to low, and simmer until heated, about 2 minutes.
Transfer cutlets to platter. Spoon sauce over cutlets, garnish with parsley, and serve.
STEAK WITH MARSALA SAUCE
From: sara
Makes 4 servings
1 lb. boneless beef sirloin steak, cut 1-inch thick
1 cup sliced fresh mushrooms
1/2 cup sliced onion, separated into rings
1/3 cup dry Marsala
1/4 cup water
2 tbsp. snipped fresh parsley
1/2 tbsp. instant beef bouillon granules
Dash ground pepper
Optional: tomato roses
Optional: parsley sprigs
Trim separable fat from steak. Place steak on the unheated rack of a broiler pan. Broil 3 inches from the heat for 5 minutes. Turn and broil 3 to 7 minutes more for rare or 8 to 12 minutes more for medium.
Meanwhile, for sauce spray a cold medium saucepan with non stick coating. Preheat the saucepan over medium heat. Add mushrooms and onion. Cook and stir until tender.
Stir in Marsala, the water, snipped parsley, beef bouillon granules, and pepper. Bring to boiling. Boil gently, uncovered, about 4 minutes or until liquid is reduced to 3/4 cup.
Slice steak and serve sauce over steak slices.
VEAL IN MUSHROOM AND MARSALA SAUCE
Makes 4 servings
1 1/2 lbs. veal stew pieces, trimmed and flattened
2 tbsp. each olive oil and butter
1 large onion, quartered and thinly sliced
1/2 lb. mushrooms, sliced (optional)
2/3 cup Marsala
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 tbsp. paprika
1/8 tsp. salt
1/2 tsp. black pepper
1 tsp. thyme
Hot cooked rice (for serving)
Brown half the veal in a large heavy pan over high heat, using half of the oil and butter. Stir and turn constantly, cooking only enough to sear the meat. Transfer to a large bowl and repeat with remaining veal and adding butter and oil as needed. Remove meat.
In same pan, saute sliced onion over medium heat until well softened. Add optional mushrooms. Continue cooking for several minutes until liquid is mostly evaporated.
In small bowl, blend soup with marsala, paprika, salt, pepper and thyme and stir until smooth.
Add veal to cooked onions and pour sauce over all. Bring to a simmer, stirring to mix evenly. Cover pan loosely to permit slow evaporation. Turn heat down to very low and let mixture bubble gently for at least an hour, stirring once or twice. Veal should be tender and the liquid reduced to a finished sauce.
Accompany with fluffy white rice and a green vegetable.
CHICKEN PARMESAN WITH MUSHROOM MARSALA SAUCE
Makes 6 servings
2 to 3 tbsp. olive oil
6 to 8 pats butter
1 cup seasoned bread crumbs
1 cup grated Parmesan cheese
1 tbsp. herbs
6 single boneless chicken breasts
1 cup flour mixed with salt and pepper on a plate
2 eggs, beaten in med. size bowl
FOR THE MUSHROOM MARSALA SAUCE:
1 lb. fresh mushrooms
3 to 4 tbsp. butter
1/2 cup Marsala wine (or to taste)
Pour oil center of 12-inch frying pan. Place pats of butter around oil; heat slowly to cooking temperature.
Combine bread crumbs, cheese and herbs on plate.
Wash and pat dry chicken. Coat with flour; dip in eggs. Coat with bread crumb mixture. Set aside on rack; repeat procedure for all pieces.
Fry all pieces until golden brown. Pour sauce over chicken just before serving.
MsgID: 004197
Shared by: Betsy at Recipelink.com
In reply to: Talk TKL Chat Room 6/9 Recipe Swap Sessi...
Board: Cooking Club at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Talk TKL Chat Room 6/9 Recipe Swap Sessi...
Board: Cooking Club at Recipelink.com
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| 1 | Talk TKL Chat Room 6/9 Recipe Swap Session |
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