Recipe: Recipes Using Herbs and Spices (10)
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03-10-2000 - 10 Recipes Using Herbs and Spices
Becky,LA (10:49:22) :
HERB CHEESECAKE
Recipe By : BECKY
1 lb cream cheese
2 large eggs -- beaten
2 tablespoons cornstarch
1 cup sour cream
1/2 cup feta cheese -- crumbled
1/2 cup Romano cheese -- grated
8 sun-dried tomatoes in oil -- chopped
1 Tablespoon garlic crushed -- more if you like
1/2 teaspoon basil, thyme, oregano
hot sauce -- few drops
1 tablespoon horseradish
CRUST:
2 cups sociable crackers -- crushed
1/2 stick butter -- melted
Preheat oven to 400 degrees
In large bowl, beat cream cheese and till smooth and light
Beat in eggs and cornstarch, only until mixed
Stir in sour cream and all other ingredients until well blended.
Pour into prepared crust and bake 45 minutes.
Allow to cool in oven, with door slightly open for 3 hours.
Remove from pan and chill.
Crust:
Blend ingredients well.
Press into the bottom and partly up the sides of a greased 9 inch spring form pan.
Smooth bottom to even thickness.
Pour in filling
NOTES : *SERVE WITH CRACKERS OR FRENCH BREAD TOAST.
calliope,NY (03:44:29) : CALLIOPE'S CHICKEN CHILI
3 -large yellow onions, chopped
1-large, or 2 small, green peppers, chopped
6- or more, garlic cloves, minced.....plus more, added at the end
*jalepeno peppers chopped, to your taste....
if you are fearful of them, or unsure of how much to use
substitute cayenne or red pepper flakes to your taste for heat.
1-pound bag of dried red kidney beans simmered till done such that
you have some bean liquor when they are done, but not too much
so as to make your chili watery. Add the beans, liquid at end with chicken.
*Remember, never add salt to beans till the end!
And if you need to add more water, add boiling only, never cold!
1/4-cup olive oil, or oil of choice
4- chicken breast halves sauteed in the oil and cut into 1 inch cubes,
you can do the cutting either before or after sauteing. Then reserve
the meat, adding back at the end.
1/3- cup chili powder
1-tsp. turmeric
2- tablespoons sweet paprika
2- teaspoons "bruised" cumin seed
1- teaspoon ground coriander
1- teaspoon ground allspice
1- teaspoon, or more, dried or gano, crumbled
1-teaspoon thyme
1/4- teaspoon cinnamon
1/4- teaspoon ground cloves
1/4 -teaspoon ground mace...or nutmeg
3- bay leaves
3- cups water
1-small can chicken stock
1-28 ounce can crushed tomatoes in puree
...or tomatoes in juice, if you like it less tomato-y.
3-4 tablespoons wine or cider vinegar
2 -tablespoons molasses
*handful of chopped fresh cilantro (coriander)...........
if you don't like it, substitute parsley
Salt and pepper, to taste
*NOTE.....I have heard of adding some cocoa powder (not the sugary stuff)
as well, about 2 Tbsp. It sounds great, but I haven't tried it yet.
Here's my idea for a bit of a difference!.............and it adds some color too!
Instead of just red kidney beans, try; 1-15 oz. can red kidney beans, rinsed
1-15 oz. black beans, rinsed
1-15 oz. cannelini or garbanzos, rinsed
*NOTE.......if for some reason it needs thickening, or you just like it,
add some cornmeal, but remember, it will expand!
OR............if you want more fun and color, a box of frozen corn at the end.
Method of preparation........
Begin by sauteing the onions, then garlic, then green pepper , then jalepeno peppers, and bruised cumin seed, and tsp of Turmeric, in the oil of your choice, with some salt and black pepper....till translucent.
Add canned tomatoes, water, canned chicken stock, bay leaves......bring to a boil and simmer, 15 minutes.
Add the rest of the spices, vinegar and molasses,....but NOT fresh herbs, yet........
and simmer another hour on very low heat.
Add the cubed chicken, bring to a simmer, and do so, another 10 minutes. Add the beans, cilantro, additional garlic and some lemon or lime juice,
Return, just to the boil...turn off the heat......cover....and let it sit. .........
Either till it is cool enough to put away, (as it WILL taste better the next day........)
or, until serving time.....when you may want to serve it with a dollop of sour cream....and/or a grating of sharp cheddar cheese, or Monterey Jack cheese, on top.
*Note.....we like to have roasted red skinned potatoes with this made with oregano or rosemary, parsley salt, pepper and paprika...sprinkled when done with lemon juice.
Or perhaps you might rather just have salad, as we often do, since chili is so filling!
chiqui,.new.orleans (01:13:00) : Stacy...... the best way to prevent bitter taste is any tomato sauce is to cook it long and slow....also to use fresh sweet basil leaves and also you could try using a tabsp. or two of sugar when you start cooking it.....I hope you get this message!!
chiqui,.new.orleans (11:52:55) : Oven Roasted Potatoes
3 lbs Idaho russet potatoes well scrubbed and cut up into large cubes
Boil potatoes for 10 minutes, drain well and place in a shallow roasting pan. Sprinkle with the following:
4 cloves garlic, finely minced
10 fresh mint leaves
salt and Lemon-pepper to taste
1 stick butter, melted
1/4 cup olive oil
1 teasp. dried rosemary
Toss well and make sure potatoes are in a single layer. Roast in a 375* oven until well browned and tender. These are from a sweet little Italian lady from Philadelphia called Mom Mancine!!!!
chiqui,.new.orleans (11:45:15) : CHINESE PORK RIBS
3-5 lbs. meaty baby-back ribs
1 whole head garlic cut in half crosswise
2 whole cinnamon sticks
1 stick ginger root
1 bay leaf
Parboil meat in water to cover with all the seasonings listed above. About 30 min.
1 medium jar honey
1 med. bottle soy sauce
1 cup red wine vinegar
Boil honey and soy sauce until reduced by one half. Stir in vinegar and boil 10 min. more. Place par-boiled ribs in a shallow pan; cover with sauce and refrigerate at least 5 hours or overnight. Remove from marinade and place in a shallow pan. Roast at 350* for 30-45 min until a glaze forms.( Baste frequently with marinade during cooking) Serves 6-8 These are fabulous!!
Donna-Gaylord,.MI (11:32:59) : Penne with Fresh tomatoes and crab
This light, fresh pasta owes it luxuriousness to the crab.
2 TBS olive oil
3 Large Shallot, minced
1/4 tsp red pepper flakes
4 Plum tomatoes, chopped
1 cup fish stock or 1/2 cup clam juice and 1/2 cup water
1/4 teaspoon crushed saffron threads (optional)
3/4 lb of flaked crabmeat
1 pound penne or spaghetti, cooked and drained
1 bunch chives, sliced
salt and freshly ground black pepper to taste
Heat the oil in a large skillet over medium heat. Saute the shallots with red pepper flakes until soft, about 5 minutes. Add the tomatoes and cook another 5 minutes. Pour in the fish stock or clam juice and water mixture and (optional) saffron. Bring to a boil and cook 8 to 10 minutes until thickened. Stir in the crabmeat and cook 5 minutes to heat through
Place the pasta in a serving bowl, add the sauce, and toss well. Sprinkle with chives and serve.
chiqui,.new.orleans (11:05:24) : CHICKEN ALLA GRANDE
2 CHICKENS, CUT-UP PLACED IN A SHALLOW ROASTING PAN IN A SINGLE LAYER, BONE SIDE UP.
Season with the following in order listed:
1/2 cup olive oil
3/4 cup dry white wine such as vermouth or sauterne
1 teasp. dried oregano
1 teasp. dried rosemary
4 large cloves garlic, finely minced
1/2 teasp. lemon-pepper seasoning
1/2 teasp. salt
Cover tightly with foil and bake at 325* for 45 min. Uncover, turn chicken pieces skin side up and baste with pan drippings. Leave uncovered, and return to oven for 10-15 min. at 375* until nicely browned. Your kitchen will smell heavenly and the guests will come running!! Serve with casserole potatoes and steamed broccoli!!
chiqui,.new.orleans (10:30:41) : Title: Recipe(tried): Shrimp Mosca (with Rosemary)
Posted By: chiqui, new orleans
Date: March 8th 2000
In Reply to: Recipe(tried): ISO: Looking for Rosemary & Shrimp recipe
Board: TKL Cooking Club
Shrimp Mosca (Italian Barbequed Shrimp)
3 pounds of shrimp, fresh or frozen with the peel on
1 quart strong olive oil
Dried Rosemary
Crushed red pepper flakes
coarsely ground black pepper
finely minced garlic, fresh or dehydrated
Sauterne winePer Batch: In a large heavy skillet, pour in about 1/4 inch deep of olive oil. When heated, add a double layer of shrimp, 1 teasp. each of the peppers and 1 tabsp. each of the remaining spices. Stir fry on high about 5 minutes. Add 1 cup wine, lower heat and cover. Continue to simmer for about 10 min. Place in a heat-proof dish and cover until all the shrimp have been prepared this way.....usually can be done in two - three batches. Toss all shrimp together and serve hot in deep bowls with lots of hot French bread for dinning in the sauce. Pass plenty of napkins and enjoy. This is a famous recipe for cooking shrimp in New Orleans....why they call it barbequed, no one knows.....but it is wonderful and everybody just loves it!! Enjoy!
chiqui,.new.orleans (10:28:34) : Special Marinade for Char-Broiled Steaks
4 ribeye or sirloin strip steaks
1/2 cup olive oil
2 tabsp. Lea & Perrins
1/2 teasp. granulated garlic
1/2 teasp. lemon-pepper seasoning
1 teasp. dehydrated Italian seasoning
juice of two fresh lemons
Place steaks in a shallow pan in a single layer. In a small measuring cup, combine all ingredients for marinade. Pour over steaks and turn to coat well. Allow to marinate at least 4 hours or overnight. Bring to room temp. before grilling.
Make sure barbeque pit is very hot. Coals should be almost white. If using a gas grill, preheat on high for 10 minutes. Place steaks on grill and cook to desired doneness...turning only once. Pour remaining marinade over steaks as they grill....be careful of flare ups!!
calliope,.NY (09:49:02) : CHICKEN MARBELLA...from Matt Lauer
I want to try this! Maybe try plums instead of prunes?
halve this recipe and use either all breasts with skin and bone or
breasts and thighs.
Ingredients:
4 chickens, 2 1/2 lbs. each, quartered
1 head of garlic, peeled & finely pureed
1/4 cup dried oregano
Coarse salt & freshly ground black pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup Italian parsley finely chopped
1. In a large bowl combine chicken quarters, garlic, oregano, pepper
and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice,
and bay leaves. Cover and let marinate, refrigerated, overnight.
2. Preheat oven to 350 degrees.
3. Arrange chicken in a single layer in one or two large, shallow baking
pans and spoon marinade over it evenly. Sprinkle chicken pieces with
brown sugar and pour white wine around them.
4. Bake for 50 minutes to
one hour, basting frequently with
pan juices. Chicken is done when
thigh pieces, pricked with a fork
at their thickest, yield clear yellow
(rather than pink) juice.
5. With a slotted spoon
transfer chicken, prunes, olives
and capers to a serving platter.
Moisten with a few spoonfuls of
pan juices and sprinkle generously with parsley or cilantro. Pass remaining
juices in a sauceboat.
6. To serve Chicken Marbella cold, cool to room temperature in
cooking juices before transferring to a serving platter. If chicken has been
covered and refrigerated, allow it to return to room temperature before
serving. Spoon some of the reserved juice over chicken.
16 pieces, 10 or more portions.
03-10-2000 - 10 Recipes Using Herbs and Spices
Becky,LA (10:49:22) :
HERB CHEESECAKE
Recipe By : BECKY
1 lb cream cheese
2 large eggs -- beaten
2 tablespoons cornstarch
1 cup sour cream
1/2 cup feta cheese -- crumbled
1/2 cup Romano cheese -- grated
8 sun-dried tomatoes in oil -- chopped
1 Tablespoon garlic crushed -- more if you like
1/2 teaspoon basil, thyme, oregano
hot sauce -- few drops
1 tablespoon horseradish
CRUST:
2 cups sociable crackers -- crushed
1/2 stick butter -- melted
Preheat oven to 400 degrees
In large bowl, beat cream cheese and till smooth and light
Beat in eggs and cornstarch, only until mixed
Stir in sour cream and all other ingredients until well blended.
Pour into prepared crust and bake 45 minutes.
Allow to cool in oven, with door slightly open for 3 hours.
Remove from pan and chill.
Crust:
Blend ingredients well.
Press into the bottom and partly up the sides of a greased 9 inch spring form pan.
Smooth bottom to even thickness.
Pour in filling
NOTES : *SERVE WITH CRACKERS OR FRENCH BREAD TOAST.
calliope,NY (03:44:29) : CALLIOPE'S CHICKEN CHILI
3 -large yellow onions, chopped
1-large, or 2 small, green peppers, chopped
6- or more, garlic cloves, minced.....plus more, added at the end
*jalepeno peppers chopped, to your taste....
if you are fearful of them, or unsure of how much to use
substitute cayenne or red pepper flakes to your taste for heat.
1-pound bag of dried red kidney beans simmered till done such that
you have some bean liquor when they are done, but not too much
so as to make your chili watery. Add the beans, liquid at end with chicken.
*Remember, never add salt to beans till the end!
And if you need to add more water, add boiling only, never cold!
1/4-cup olive oil, or oil of choice
4- chicken breast halves sauteed in the oil and cut into 1 inch cubes,
you can do the cutting either before or after sauteing. Then reserve
the meat, adding back at the end.
1/3- cup chili powder
1-tsp. turmeric
2- tablespoons sweet paprika
2- teaspoons "bruised" cumin seed
1- teaspoon ground coriander
1- teaspoon ground allspice
1- teaspoon, or more, dried or gano, crumbled
1-teaspoon thyme
1/4- teaspoon cinnamon
1/4- teaspoon ground cloves
1/4 -teaspoon ground mace...or nutmeg
3- bay leaves
3- cups water
1-small can chicken stock
1-28 ounce can crushed tomatoes in puree
...or tomatoes in juice, if you like it less tomato-y.
3-4 tablespoons wine or cider vinegar
2 -tablespoons molasses
*handful of chopped fresh cilantro (coriander)...........
if you don't like it, substitute parsley
Salt and pepper, to taste
*NOTE.....I have heard of adding some cocoa powder (not the sugary stuff)
as well, about 2 Tbsp. It sounds great, but I haven't tried it yet.
Here's my idea for a bit of a difference!.............and it adds some color too!
Instead of just red kidney beans, try; 1-15 oz. can red kidney beans, rinsed
1-15 oz. black beans, rinsed
1-15 oz. cannelini or garbanzos, rinsed
*NOTE.......if for some reason it needs thickening, or you just like it,
add some cornmeal, but remember, it will expand!
OR............if you want more fun and color, a box of frozen corn at the end.
Method of preparation........
Begin by sauteing the onions, then garlic, then green pepper , then jalepeno peppers, and bruised cumin seed, and tsp of Turmeric, in the oil of your choice, with some salt and black pepper....till translucent.
Add canned tomatoes, water, canned chicken stock, bay leaves......bring to a boil and simmer, 15 minutes.
Add the rest of the spices, vinegar and molasses,....but NOT fresh herbs, yet........
and simmer another hour on very low heat.
Add the cubed chicken, bring to a simmer, and do so, another 10 minutes. Add the beans, cilantro, additional garlic and some lemon or lime juice,
Return, just to the boil...turn off the heat......cover....and let it sit. .........
Either till it is cool enough to put away, (as it WILL taste better the next day........)
or, until serving time.....when you may want to serve it with a dollop of sour cream....and/or a grating of sharp cheddar cheese, or Monterey Jack cheese, on top.
*Note.....we like to have roasted red skinned potatoes with this made with oregano or rosemary, parsley salt, pepper and paprika...sprinkled when done with lemon juice.
Or perhaps you might rather just have salad, as we often do, since chili is so filling!
chiqui,.new.orleans (01:13:00) : Stacy...... the best way to prevent bitter taste is any tomato sauce is to cook it long and slow....also to use fresh sweet basil leaves and also you could try using a tabsp. or two of sugar when you start cooking it.....I hope you get this message!!
chiqui,.new.orleans (11:52:55) : Oven Roasted Potatoes
3 lbs Idaho russet potatoes well scrubbed and cut up into large cubes
Boil potatoes for 10 minutes, drain well and place in a shallow roasting pan. Sprinkle with the following:
4 cloves garlic, finely minced
10 fresh mint leaves
salt and Lemon-pepper to taste
1 stick butter, melted
1/4 cup olive oil
1 teasp. dried rosemary
Toss well and make sure potatoes are in a single layer. Roast in a 375* oven until well browned and tender. These are from a sweet little Italian lady from Philadelphia called Mom Mancine!!!!
chiqui,.new.orleans (11:45:15) : CHINESE PORK RIBS
3-5 lbs. meaty baby-back ribs
1 whole head garlic cut in half crosswise
2 whole cinnamon sticks
1 stick ginger root
1 bay leaf
Parboil meat in water to cover with all the seasonings listed above. About 30 min.
1 medium jar honey
1 med. bottle soy sauce
1 cup red wine vinegar
Boil honey and soy sauce until reduced by one half. Stir in vinegar and boil 10 min. more. Place par-boiled ribs in a shallow pan; cover with sauce and refrigerate at least 5 hours or overnight. Remove from marinade and place in a shallow pan. Roast at 350* for 30-45 min until a glaze forms.( Baste frequently with marinade during cooking) Serves 6-8 These are fabulous!!
Donna-Gaylord,.MI (11:32:59) : Penne with Fresh tomatoes and crab
This light, fresh pasta owes it luxuriousness to the crab.
2 TBS olive oil
3 Large Shallot, minced
1/4 tsp red pepper flakes
4 Plum tomatoes, chopped
1 cup fish stock or 1/2 cup clam juice and 1/2 cup water
1/4 teaspoon crushed saffron threads (optional)
3/4 lb of flaked crabmeat
1 pound penne or spaghetti, cooked and drained
1 bunch chives, sliced
salt and freshly ground black pepper to taste
Heat the oil in a large skillet over medium heat. Saute the shallots with red pepper flakes until soft, about 5 minutes. Add the tomatoes and cook another 5 minutes. Pour in the fish stock or clam juice and water mixture and (optional) saffron. Bring to a boil and cook 8 to 10 minutes until thickened. Stir in the crabmeat and cook 5 minutes to heat through
Place the pasta in a serving bowl, add the sauce, and toss well. Sprinkle with chives and serve.
chiqui,.new.orleans (11:05:24) : CHICKEN ALLA GRANDE
2 CHICKENS, CUT-UP PLACED IN A SHALLOW ROASTING PAN IN A SINGLE LAYER, BONE SIDE UP.
Season with the following in order listed:
1/2 cup olive oil
3/4 cup dry white wine such as vermouth or sauterne
1 teasp. dried oregano
1 teasp. dried rosemary
4 large cloves garlic, finely minced
1/2 teasp. lemon-pepper seasoning
1/2 teasp. salt
Cover tightly with foil and bake at 325* for 45 min. Uncover, turn chicken pieces skin side up and baste with pan drippings. Leave uncovered, and return to oven for 10-15 min. at 375* until nicely browned. Your kitchen will smell heavenly and the guests will come running!! Serve with casserole potatoes and steamed broccoli!!
chiqui,.new.orleans (10:30:41) : Title: Recipe(tried): Shrimp Mosca (with Rosemary)
Posted By: chiqui, new orleans
Date: March 8th 2000
In Reply to: Recipe(tried): ISO: Looking for Rosemary & Shrimp recipe
Board: TKL Cooking Club
Shrimp Mosca (Italian Barbequed Shrimp)
3 pounds of shrimp, fresh or frozen with the peel on
1 quart strong olive oil
Dried Rosemary
Crushed red pepper flakes
coarsely ground black pepper
finely minced garlic, fresh or dehydrated
Sauterne winePer Batch: In a large heavy skillet, pour in about 1/4 inch deep of olive oil. When heated, add a double layer of shrimp, 1 teasp. each of the peppers and 1 tabsp. each of the remaining spices. Stir fry on high about 5 minutes. Add 1 cup wine, lower heat and cover. Continue to simmer for about 10 min. Place in a heat-proof dish and cover until all the shrimp have been prepared this way.....usually can be done in two - three batches. Toss all shrimp together and serve hot in deep bowls with lots of hot French bread for dinning in the sauce. Pass plenty of napkins and enjoy. This is a famous recipe for cooking shrimp in New Orleans....why they call it barbequed, no one knows.....but it is wonderful and everybody just loves it!! Enjoy!
chiqui,.new.orleans (10:28:34) : Special Marinade for Char-Broiled Steaks
4 ribeye or sirloin strip steaks
1/2 cup olive oil
2 tabsp. Lea & Perrins
1/2 teasp. granulated garlic
1/2 teasp. lemon-pepper seasoning
1 teasp. dehydrated Italian seasoning
juice of two fresh lemons
Place steaks in a shallow pan in a single layer. In a small measuring cup, combine all ingredients for marinade. Pour over steaks and turn to coat well. Allow to marinate at least 4 hours or overnight. Bring to room temp. before grilling.
Make sure barbeque pit is very hot. Coals should be almost white. If using a gas grill, preheat on high for 10 minutes. Place steaks on grill and cook to desired doneness...turning only once. Pour remaining marinade over steaks as they grill....be careful of flare ups!!
calliope,.NY (09:49:02) : CHICKEN MARBELLA...from Matt Lauer
I want to try this! Maybe try plums instead of prunes?
halve this recipe and use either all breasts with skin and bone or
breasts and thighs.
Ingredients:
4 chickens, 2 1/2 lbs. each, quartered
1 head of garlic, peeled & finely pureed
1/4 cup dried oregano
Coarse salt & freshly ground black pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup Italian parsley finely chopped
1. In a large bowl combine chicken quarters, garlic, oregano, pepper
and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice,
and bay leaves. Cover and let marinate, refrigerated, overnight.
2. Preheat oven to 350 degrees.
3. Arrange chicken in a single layer in one or two large, shallow baking
pans and spoon marinade over it evenly. Sprinkle chicken pieces with
brown sugar and pour white wine around them.
4. Bake for 50 minutes to
one hour, basting frequently with
pan juices. Chicken is done when
thigh pieces, pricked with a fork
at their thickest, yield clear yellow
(rather than pink) juice.
5. With a slotted spoon
transfer chicken, prunes, olives
and capers to a serving platter.
Moisten with a few spoonfuls of
pan juices and sprinkle generously with parsley or cilantro. Pass remaining
juices in a sauceboat.
6. To serve Chicken Marbella cold, cool to room temperature in
cooking juices before transferring to a serving platter. If chicken has been
covered and refrigerated, allow it to return to room temperature before
serving. Spoon some of the reserved juice over chicken.
16 pieces, 10 or more portions.
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