January 31, 2006
Recipe Requests
Shared Recipes, Crafts and Hints
Cracker Barrel Old Country Store Coca-Cola Cake (Emma)
Georgia Peanut Butter Roll (Sarah)
Suet Pudding or Figgey Pudding (Marlene in VA)
Figgy Pudding (Lee in Malmesbury, England)
Ugly Duckling Cake (Cheryl)
Ugly Cake Recipes (Jaci)
Easy Baguettes (Lee in Malmesbury, England)
Old-Fashioned Buttermilk Rusks (Norma in PA)
Rusks (Diana)
Rusk Recipes (Chris in NM)
Champagne Cake (Chris in NM)
Pistachio Pineapple Dessert (Cara)
Pineapple Delight (Susan Ellis)
"Melt in Your Mouth" Lemon Cookies (Robert Fulton)
Open Face Hamburgers (Barbara Stricker)
Double Chocolate Gooey Butter Cake (Cara)
Spiced Pears Baked in Red Wine (Connie Kwan)
Roasted Corn and Red Pepper Soup (Connie Kwan)
Potato and Cauliflower Dal with Spicy Shallots (Connie Kwan)
Artichoke and Crab Meat Wedges (Treva)
Restaurant Recipe
House of Golden Dragon Sesame Chicken
Watkins Recipe
Cashew Pork
Forum Recipes
Chocolate Pinks (cuteascountry_Shortcake)
Tiffany's Heart (Olga)
Specials at Recipe Goldmine
Even More Recipes
Hoagie Dip
Cake Mix Yeast Rolls
El Dorado Breakfast Casserole
Strawberry Tapioca Fluff
Shrimp and Bell Pepper Fajitas
Butterscotch Oatmeal
Turkey Jerky (for Fido)
Plantation Pork Chops
Tequila Tri-Tip Roast
Vegetarian Enchiladas
Guacamole Potatoes
Apple Kraut Bavarian
Does anyone have a recipe for homemade tomato soup? ~ Zoe
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I am looking for a really good German chocolate cake that I used to make years ago. It used the green wrapper of German Chocolate baking chocolate. ~ June
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Does anybody have a recipe for Scalloped Corn made with crackers? My mother made it a long time ago and I loved it. I would really appreciate it. Thank you very much. ~ Joanna L. Holt
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Do you know of a recipe to mimic Starbucks Peppermint Syrup? (I've searched all over the web and have found nothing.)
I'm sure some peppermint extract, water, and sugar would do it... but figuring out the ratios would have me flummoxed.
Could you help? Thanks! ~ adam
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Does anyone have a recipe like the one for hot dog chili at Sam's Hot Dog Stand? ~ Becky
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First I want to say this is my favorite place for new recipes. Thanks you to everyone for being so helpful.
Several years ago I had the opportunity to go to the Spaghetti Warehouse. I had a wonderful dessert there call Amaretto Pie. They no longer carry it. I even contacted the company and requested the recipe. No luck. Would anyone here happen to have that recipe or something like it? It was a simple custard type pie. Nothing elaborate but it was sooo good. Thanks for the help. ~ Tammy
Shared Recipes, Crafts and Hints
Hello, it's that time of year again, when Cracker Barrel Old Country Store is carrying Coca-Cola cake again. It's rich double fudge cake that our guests absolutely rave about and ask for long after it's gone. I thought it would be nice if you reprinted that recipe in your newsletter, since everyone seems to love it so well. Thank you very much.
Sincerely,
Emma,
Hostess for CBOCS, Store # 516,
Warner Robins, GA location
We're pleased to reprint this recipe from our free Restaurant Recipes section. Thanks for asking, Emma.
Cracker Barrel Old Country Store Coca-Cola Cake
2 cups all-purpose flour
2 cups granulated sugar
3 tablespoons cocoa
1 cup butter or margarine
1/2 cup buttermilk
1 cup Coca-Cola
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
Pinch of salt
1 1/2 cups miniature marshmallows
Heat oven to 350 degrees F. Grease and flour a 13 x 9-inch baking pan.
Combine dry ingredients in a bowl.
Heat butter, cocoa and Coca-Cola to boil and pour over the flour mixture. Mix well. Add eggs, buttermilk, vanilla extract and marshmallows and blend. The batter will be thin with marshmallows floating on top. Bake for 45 minutes.
Frosting:
1/2 cup butter or margarine
3 tablespoons cocoa
6 tablespoons Coca-Cola
1 box confectioners sugar
1 teaspoon vanilla extract
Boil first three ingredients. Remove from the heat and blend in the sugar and vanilla extract. Spread on warm cake.
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I think this is what Nanajoyh is looking for. ~ Sarah
Georgia Peanut Butter Roll
1/2 stick margarine
2 tablespoons milk
1 (16 ounce) box confectioners sugar
Peanut butter
Mix softened margarine, milk and confectioners sugar. Place between two sheets of wax paper and roll into thin sheet. Remove top sheet of wax paper, then spread with peanut butter. Roll up into a log, then slice.
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Hi! This is for Robert Lee Ramey, Davenport, Iowa
Suet Pudding or Figgey Pudding
Sift together:
3 cups flour
1 teaspoon baking soda
1 1/2 teaspoons salt
1/2 teaspoon ginger
1/2 teaspoon clove
1/2 teaspoon nutmeg
1 teaspoon cinnamon
Add:
1 cup finely chopped suet
1 cup molasses
1 cup milk
1 1/2 cups seeded raisins, floured
Steam three hours.
Serve with hard sauce or sterling sauce.
Hard Sauce:
Let stand at room temperature until soft but not melted 1/2 cups butter. Cream thoroughly. Beat in gradually 1 cup confectioners sugar (sifted). Beat until light as whipped cream. Beat in, drop by drop, 1/2 teaspoon vanilla extract. For richer sauce, beat in 1/4 cup heavy cream (lukewarm).
Brandy or Wine Hard Sauce:
Flavor with 1 teaspoon brandy or 1 to 3 tablespoons sherry or Madeira.
Sterling Sauce:
Follow the recipe for hard sauce but use 3/4 cup light brown sugar in place of white sugar. Add 2 tablespoons heavy cream drop by drop.
You can get a lot of these old recipes from the Fannie Farmer cook book if you can find one. Mine is from 1903. ~ marlene in VA
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This is for Robert Lee Ramey in Davenport, Iowa.
I put in the American equivalents for the milk, flour and brandy, but if you need other conversions, please get back to me at (email deleted) and I will provide them for you.
Figgy Pudding
Serves 4.
300ml (1/2 pint) milk (10 fl oz)
225g (8 oz) flour (2 cups)
175g (6 oz) dried figs
150ml (1/4 pint) Brandy (5 fl oz)
110g (4 oz) suet
110g (4 oz) prunes
85g (3 oz) raisins or sultanas
50g (2 oz) dried apricots
50g (2 oz) dates
25g (1 oz) dried apples
1 tablespoon honey
1/4 teaspoon ginger
1/4 teaspoon cinnamon
On the day before making the pudding, place the dried apricots, prunes and apples to soak in water and place the raisins or sultanas to soak in the brandy.
Remove the stones from of the dates and prunes.
Butter a large pudding basin.
Sift flour into a bowl.
Stir in suet and mix to a fairly soft dough with cold water.
Turn out on to a floured surface. Lightly knead until smooth.
Roll out two-thirds of pastry into a round and use to line a well-greased 2-pint pudding basin.
Melt the honey and stir in the ginger and cinnamon. Add to the soaked fruits and brandy mixture. Mix well and place into the pastry lined bowl. Moisten edges of pastry with water. Cover with lid, rolled from remainder of the pastry. Press edges well together to seal. Cover securely with greased greaseproof paper or aluminum foil. Steam steadily for 2 hours. Ensure that the water does not evaporate, topping it up from time to time with boiling water.
Turn out onto a plate and serve.
Best regards,
Lee in Malmesbury, England
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for Holley from Cheryl
Source: recipegoldmine.com
Ugly Duckling Cake
1 (18.25 ounce) box yellow cake mix
1 (16 ounce) can fruit cocktail
2 1/3 cups coconut
2 eggs
1/2 cup chopped nuts
1/2 cup butter
1/2 cup granulated sugar
1/2 cup evaporated milk
Combine cake mix, undrained fruit, 1 cup coconut and eggs. Blend; beat at medium speed for 2 minutes and pour into a greased 13 x 9-inch pan. Sprinkle with brown sugar, then nuts. Bake at 325 degrees F for 45 minutes.
Bring butter, sugar and milk to a boil. Boil 1 minute. Stir in remaining coconut. Spoon over warm cake. Top with prepared whipped topping, if desired.
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For Holley, from Jaci
Ugly Cake
1 box yellow cake mix
1 (8 ounce) package cream cheese
1 stick butter
1 pound powdered sugar
Mix cake mix according to package directions. Pour into well greased (no flour ) 9 x 13 inch pan.
Mix cream cheese, butter and powdered sugar together. Spoon over cake batter. Bake at 350 degrees F for 35-40 minutes. Turn out while hot and spread, scraping over cake.
Source: http://www.recipeland.com/recipe.epl?id=43014
Ugly Cake
Makes one 8" or 9" round cake
1 cup sugar
5 tablespoons butter or margarine
1 1/2 cups all-purpose flour
3/4 cup milk or rice milk
1 egg
1 1/2 teaspoon baking powder
1 teaspoon vanilla extract
1 pinch salt
2 tablespoons sugar
1/2 teaspoon cinnamon
Position a rack in the center of the oven. Heat the oven to 350 degrees F. Spray the cake pan with cooking spray and flour it lightly.
In the bowl of an electric mixer, combine the butter and the sugar and beat until fluffy. Add the flour, milk, egg, baking powder and salt and mix until moistened. Scrape down the sides of the bowl. Beat at medium for an additional three minutes. Pour the batter into the prepared pan and bake 25 minutes or until a wooden pick inserted in the middle of the cake comes out clean. When cooled, run a knife around the edges of the pan to loosen the cake before turning out of the pan.
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Hi, Nancy was looking for a bread recipe that is crispy on the outside with lots of holes on the inside. I think what she is looking for is a French baguette. This one comes from cooks.com. Hope this is what she was looking for. ~ Lee in Malmesbury, England
Easy Baguettes (food processor method)
Serves: 8
1/2 cup warm water, 105-115 degrees F
1 package active dry yeast
1/4 teaspoon sugar
4 1/4 cups unbleached flour
2 tablespoons sugar
2 teaspoons salt
1 cup warm water
1 egg white, beaten with 2 teaspoons water
Cornmeal, for sprinkling on baking pan
In a small bowl, add yeast and 1/4 teaspoon sugar to 1/2 cup warm water. Stir and set aside to proof. With steel blade in processor, process the flour, 2 tablespoons sugar, and the salt with 2 or 3 pulses to aerate. Add yeast and begin adding remaining 1 to 1 1/2 cups water gradually. Flours differ in amount of water needed. Dough should form a ball and be thoroughly smooth and satiny. Soft dough makes a tender texture inside your loaves. Place dough in a greased bowl to rest. Cover and allow to double in size (about an hour).
Punch down dough and place on lightly floured surface. Form into desired shape. Brush with egg white/water mixture. Place on greased baking pan that has been sprinkled with cornmeal. Make several small slashes diagonally across the loaf. Let rise again for about 45 minutes. Bake in temperature 425�F oven for 10 minutes. Reduce heat to temperature 375�F and bake another 10 minutes. To test for doneness, tap the loaf on bottom. If you hear a hollow sound, bread is done.
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Maryann asked for a recipe for rusks. I found the following recipe in my files. Hope it's what she's looking for. ~ Norma in PA
Old-Fashioned Buttermilk Rusks
2 kg self-rising flour (4 1/2 pounds)
10 ml salt (2 teaspoons)
500 ml sugar (2 cups)
500 g margarine/butter (1 pound)
500 ml buttermilk (2 cups)
3 eggs, whisked
Heat the oven to 180 degrees C (350 degrees F) and spray a few loaf tins with non-stick spray or butter lightly.
Combine the dry ingredients.
Melt the butter and add the buttermilk. Add the eggs, beating until well blended. Add to the dry ingredients and mix to form a soft dough. Shape into balls*, arrange in the prepared loaf tins and bake for about one hour until cooked and light brown. Leave to cool in the tins for a few minutes before turning out onto wire racks to cool completely. Break into pieces, arrange on baking sheets and dry out at 100 degrees C until dry and crisp.
* Balls must be the size of a golf ball.
Note: This is also good to eat without drying in the oven - just slice like regular bread, spread some butter and enjoy with a cup of coffee.
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Hello there! At last I understand what someone is wanting or saying. Americans change everything or we in South Africa live on another planet - yep, that's it!
Anyway Mary Anne asked for a rusk recipe. ~ Diana
We bake them either in bread tins (traditional way) or flat baking sheets (lazy way). This recipe uses two 450g loaf tins.
Rusks
1.5kg self rising cake flour
3ml salt (about 1/2 teaspoon(
10ml cream of tartar
500g butter
350g sugar
500ml buttermilk
Sift dry ingredients together. Melt butter and sugar and add together
with buttermilk to dry ingredients. Mix well.
There are two ways of preparing them further - the traditional way and the lazy way.
Traditional way:
Take small pieces of dough and roll into sausages - little fat ones - the dough is about the length of you fist and should comfortably fit in a loosely closed fist. Stack these little soldiers three in a row along the short side of the tin they touch each other but are comfortable and pack until the tin is full. Don't squeeze them in as this results in "heads" without bottoms.
Bake at 180 degrees Celsius for approximately 1 hour. Turn out allow to cool until manageable by hand and then break each soldier away from the rest.
Lay these soldiers on a flat baking pan and dry in oven of 100 degrees Celsius until dry right through depending on the oven some people leave them in overnight. I leave them in for about 3 hours. I check to see if they are done by breaking one in half - it should be dry all the way through.
The Lazy way:
Press the dough into a baking pan with a side of about 1 inch. Bake at 180 degrees Celsius for about 1 hour. This is were it gets messy. Cut the baked dough into strips as long and as wide as you wish them to be. Place on flat baking sheets not too close together. Dry as above.
Enjoy! These are great dunked in coffee the way they were traditionally meant to be.
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This is for Mary Anne in the 1/17/06 newsletter from Chris in NM
http://www.mindspring.com/~cborgnaes/breads.html#Almond%20Rusks
Rusks
2 eggs
1 cup brown sugar
7 tablespoons soft butter, creamed
3 tablespoons almonds, slivered
3 cups flour
1 teaspoon baking powder
Salt
Beat eggs and sugar together until light. Add the creamed butter and the almonds.
Sift dry ingredients and add a little at a time to first mixture,
beating well after each addition. Spread the dough 1 1/2 inches thick on a lightly buttered baking sheet. Bake in a preheated 375 degree F oven 15 minutes.
Remove from baking sheet and cut rusk diagonally into pieces 3/4 inch thick. Cool.
http://www.mindspring.com/~cborgnaes/breads.html#Quick%20Rusks
Quick Rusks - Skorpor
Makes 10 pieces.
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup soft butter
1 egg, beaten
5 tablespoons sour cream
Sift together the dry ingredients. Cut in butter until mixture is like dry meal.
Combine the beaten egg with the sour cream and stir into first mixture a little at a time. Turn the moist soft dough onto a lightly floured board. Shape into a roll about 3/4 inch thick and cut crosswise
into about 10 pieces. Place on a greased baking sheet and bake in a preheated 450 degree F oven about 20 minutes. When well risen and light brown, remove and cut each piece into 2
pieces. Return rusks to warm oven to dry out.
http://www.freerecipe.org/Bread/Rolls/french-rusks-recipe-bscr.htm
French Rusks
2 cups scalded milk
1/4 cup butter
1/4 cup sugar
1 teaspoon salt
1 yeast cake dissolved in flour
1 egg
Yolks 2 eggs
Whites 2 eggs
3/4 teaspoon vanilla
1/4 cup lukewarm water
To prepare this French Rusks Recipe, first add butter, sugar, and salt to scalded milk; when lukewarm add dissolved yeast cake and three cups flour. Cover and let rise; add egg and egg yolks well beaten, and enough flour to knead. Let rise again, and shape as Parker House Rolls. Before baking, make three parallel creases on top of each roll. When nearly done, brush over with whites of eggs beaten slightly, diluted with one tablespoon cold water and vanilla. Sprinkle with sugar.
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For Jennifer in IA from Chris in NM
http://www.recipegoldmine.com/cakesheetCD/cakesheet189.html
Champagne Cake
2 2/3 cups sifted flour
3 teaspoons baking powder
1 1/2 cups granulated
6 egg whites
1 teaspoon salt
2/3 cup shortening
3/4 cup champagne
Resift flour with baking powder and salt.
Cream shortening with 1 cup sugar until light and fluffy. Blend in flour mixture and champagne (alternating), mixing to a smooth batter.
Beat egg white until stiff. Gradually beat in remaining 1/2 cup sugar, continuing to beat to a stiff meringue. Fold about half the meringue into the batter, mixing thoroughly with wire whip. Gently fold in remaining meringue. Turn into 2 greased and floured 9-inch layer cake pans.
Bake at 350 degrees F for 25 to 30 minutes, just until cake tests done. Let stand 10 minutes then turn out on wire racks to cool.
Champagne Buttercream Filling:
3/4 cup shortening
3/4 cup butter
1 tablespoon champagne
Tint of red food coloring (just to make pink)
4 1/2 cups confectioners sugar, sifted
Beat shortening and butter until combined. Add champagne and food coloring and beat until smooth and fluffy. Beat in confectioners sugar. Thin if needed with additional drops of champagne until consistency for spreading.
Frost the cake when it is completely cool. Decorate with flowers.
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Hi Linda, This is the recipe one lady was asking for a few weeks ago. Take care. ~ Cara
Pistachio Pineapple Dessert
Makes 12 to 15 servings.
2 cups shortbread cookie crumbs (about 30 cookies)
or vanilla wafer crumbs (about 50 wafers)
1/2 cup plus 3 tablespoons shelled, chopped pistachio nuts or pecans
1/4 cup margarine or butter, melted
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can EAGLE BRAND Sweetened Condensed Milk
(NOT evaporated milk)
1/4 cup lime juice from concentrate
1 (4-serving size) package instant pistachio-flavor pudding mix
1 (8 ounce) can crushed pineapple, undrained
1 cup (1/2 pint) whipping cream, whipped
Heat oven to 350 degrees F.
Combine crumbs, 3 tablespoons nuts and margarine; press firmly on bottom of 9-inch springform pan or 13 x 9-inch baking pan. Bake 8 to 10 minutes. Cool.
Meanwhile, in large mixer bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND, lime juice and pudding mix until smooth. Stir in remaining 1/2 cup nuts and pineapple. Fold in whipped cream. Pour into prepared pan. Chill 6 hours or overnight.
Garnish as desired. Refrigerate leftovers.
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Pineapple Delight
Shared by Susan Ellis
20 graham crackers, crushed fine
1/3 cup melted butter
Mix together and pat into a 9 x 13-inch pan, saving some crumbs for the top.
Melt 18 large marshmallows in 1 cup cream, let cool.
Add 1 small can crushed pineapple, and 1/2 pint whipping cream, whipped. Fold together, and pour into pan. Refrigerate overnight.
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I was inspired to send this because of the "Lemon Icebox Cake (Byron Tindle)" ~ Ralph Fulton
"Melt in Your Mouth" Lemon Cookies
1 box lemon cake mix
1 (8 ounce) container Cool Whip
1 egg
1 cup powdered sugar - a little more if you need it,
but you shouldn't
Fold together (by hand is important) dry cake mix, egg and Cool Whip. Mix well. Drop a rounded teaspoonful into powdered sugar; roll in a ball. Bake on middle rack at 350 degrees F for 12-16 minutes or until lightly browned. Let cool on a rack and serve.
I haven't had time to experiment as yet. I should think that any flavor cake mix would work as well. Post any changes to the newsletter. ~ Ralph Fulton
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Open Face Hamburgers
Shared by Barbara Stricker
Make your favorite meatloaf recipe. I usually use a few slices of white bread chopped into small pieces instead of bread crumbs.
Take a package of hamburger buns and open them up so you have 16 halves. Spread the hamburger/meatloaf mixture on the buns and bake on baking sheets, open faced, in a 350 degree F oven for 10-15 minutes or so, til meat is brown and cooked. The sides of the open buns will be browned on the edges. You should have 16 sandwiches open faced. Add your mustard or ketchup and bite into a really tasty sandwich.
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Double Chocolate Gooey Butter Cake
Shared with recipegoldmine.com by Cara
8 tablespoons (1 stick) butter, melted, plus 8 more
tablespoons (1 stick) butter, melted, plus additional
butter, for greasing pan
1 (18.25 ounce) package chocolate cake mix
1 egg, plus 2 eggs
1 (8 ounce) package cream cheese, softened
3 to 4 tablespoons cocoa powder
1 (16 ounce) box powdered sugar
1 teaspoon vanilla extract
1 cup chopped nuts
Heat oven to 350 degrees F. Lightly grease a 13 x 9-inch baking pan.
In a large bowl, combine the cake mix, 1 egg and 1 stick melted butter, and stir until well blended. Pat mixture into prepared pan and set aside.
In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 1 stick of melted butter, and the vanilla extract, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan.
Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.
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Spiced Pears Baked in Red Wine (6-8)
Shared by Connie Kwan - Slow Cookery for Health and Wellness
6 to 8 pears, peeled, cored and cut in half lengthwise
2 cups/500 ml dry red wine, or more, if necessary, to cover pears
1/2 cup/125 ml granulated sugar
1 cinnamon stick piece, about 2 inches (5 cm)
4 whole cloves
Zest of 1 orange
Place pears in 3 1/2 at slow cooker stoneware. Add wine (enough to cover pears), sugar, cinnamon, cloves and orange zest. Cover and cook on Low for 6 to 8 hours, until pears are tender. Chill well and serve.
Southwestern Corn and Roasted Red Pepper Soup (6)
Shared by Connie Kwan - Slow Cookery for Health and Wellness
1 dried New Mexico chili, optional (see tips)
1 cup/250 ml boiling water
1 large onion, diced
6 cloves garlic, minced
1 tablespoon/15 ml cumin seeds
1 tablespoon/15 ml chopped rosemary, dried or fresh
6 cups/1.5 L vegetable stock
1 bay leaf
1 teaspoon/5 ml salt
1/2 teaspoon/2 ml freshly ground black pepper
4 cups/1 L corn kernels
2 roasted red bell peppers, cut into 1/2-inch (1 cm) cubes
2 cups/500 ml whipping (35%) cream
Finely chopped parsley or cilantro
In a heatproof bowl, soak chili pepper in boiling water for 30 minutes. Drain. In a blender or food processor, pur�e chili, onion, garlic, cumin seeds and rosemary with 1/2 cup (125 ml) stock. Add to slow cooker stoneware along with remaining stock, bay leaf, salt, black pepper and corn. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
Add roasted pepper and whipping cream. Cover and cook on High for 15 to 20 minutes, until heated through. Discard bay leaf. Spoon into individual bowls and garnish with parsley or cilantro.
Potato and Cauliflower Dal with Spicy Shallots (6-8)
Shared by Connie Kwan - Slow Cookery for Health and Wellness
1 cup/250 ml yellow split peas (chana dal)
2 tablespoons/25 ml clarified butter or vegetable oil
2 onions, finely chopped 4 stalks celery, peeled and thinly sliced
4 cloves garlic, minced
1 tablespoon/15 ml minced gingerroot
1 teaspoon/5 ml each curry powder; salt
1/2 teaspoon/2 ml cracked black peppercorns
1/4 teaspoon/1 ml ground nutmeg
3 cups/750 ml vegetable stock or water
3 potatoes, peeled and cut into 1/2-inch (1 cm) cubes
1 small cauliflower, cut into florets, or
4 cups (1 L) frozen cauliflower florets
Spicy Shallots:
2 tablespoons/25 ml clarified butter or vegetable oil
2 long French shallots, thinly sliced, or 8 green onions,
white part only, thinly sliced
1/4 to 1/2 teaspoon/1 to 2 ml finely chopped chili pepper
1 tablespoon/15 ml finely chopped cilantro
2 tablespoons/25 ml balsamic vinegar or lemon juice
Soak peas in 6 cups water overnight or 4 hours at room temperature. Drain; rinse; set aside.
In skillet, heat clarified butter or oil over med heat. Add onions and celery; cook, stirring, until softened, 5 minutes.
Add garlic, gingerroot, curry powder, salt, peppercorns and nutmeg; cook, stirring, 1 minute. Add stock or water; bring to boil. Place potatoes, cauliflower and soaked peas in slow cooker stoneware. Pour onion mixture over; stir well. Cover; cook on Low 10-12 hours or on High 5-6 hours, until vegetables are tender.
Spicy Shallots: In skillet, heat clarified butter or oil over medium-high heat. Add shallots; cook, stirring, until crisp. Remove pan from heat. Stir in chiles, cilantro and balsamic vinegar or lemon juice. Transfer to small bowl. Ladle dal into individual bowls, then top with Spicy Shallots; stir well.
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Artichoke and Crab Meat Wedges
Shared with recipegoldmine.com by Treva
1 (16 ounce) can whole artichoke hearts, drained and minced
1 (16 ounce) can crab meat, drained
1 cup mayonnaise
1/3 cup chopped onion
3/4 cup grated Parmesan cheese
1 (13 ounce) package English muffins
Heat oven to 375 degrees F.
In a medium size mixing bowl, combine artichoke hearts, crab meat, mayonnaise, onions and cheese. Mix thoroughly.
Split each English muffin in half, and spread the mixture on the cut side of the split muffins. Cut each of the sliced muffins into quarters. Arrange the muffin wedges on a baking sheet. Bake for 12 minutes, or until golden brown. Serve hot.
Yields 4 dozen appetizers.
Kitchen Tip
How to Roast Vegetables
Carrots and parsnips: Peel and slice vegetables into French fry-size sticks. Drizzle with olive oil and sprinkle with salt and pepper. Roast at 400 degrees F, turning occasionally, until tender and caramelized to an amber brown. Carrots take about 35 minutes; parsnips, a few minutes less.
Plum tomatoes: Cut in half, remove seeds and stems. Place on parchment-lined baking sheet, cut side up. Drizzle with olive oil and fresh herbs, such as marjoram or thyme. Roast at 400 degrees F for 5 minutes. Reduce heat to 325 degrees F and roast for 1 hour and 45 minutes. These are great on their own or in salads, sandwiches and pastas.
Zucchini: Cut into 1 -inch thick rounds. Toss in a baking pan with olive oil, salt and pepper. Roast at 450 degrees F, turning occasionally, until caramelized, about 15 minutes.
Garlic: Take a whole head of garlic, trim top about 1/4 inch. Place in baking dish, drizzle with olive oil and cover dish with foil. Roast at 425 degrees F until soft, about 40 minutes. To use, squeeze the soft cloves from out of their skins. Mix with a little balsamic vinegar and rosemary to make a roasted garlic spread for bread.
Onions: Cut in wedges, leaving root ends intact, and peel. Toss in olive oil in a baking pan and roast at 400 degrees F about 50 minutes, turning occasionally. Remove root and puree onions in a food processor. This "onion jam" peps up steaks and sandwiches, and it can be stored up to a week in the refrigerator.
Shallots: Cut 1/4 inch off tip, leaving root and skins. Toss with olive oil and salt and roast at 400 degrees F, turning occasionally, until soft, about 45 minutes.
Potatoes: Toss small potatoes with olive oil, salt, pepper and desired herbs. Roast at 425 degrees F until tender, about 35 minutes. Or toss peeled potato chunks with heavy cream mixed with a little dry mustard and salt. Roast at 350 degrees F for 1 hour.
Source: Denny Huynh, House of Golden Dragon, Tucson, Arizona
Yield: 2-3 servings
Chicken:
1 pound chicken breast, cut into bite-size chunks
1/2 teaspoon garlic powder
1 egg white
1 teaspoon water
1 teaspoon cornstarch
Pinch of salt
2-3 tablespoons cornstarch, approximately
Vegetable or peanut oil, enough to reach about 1-2 inches
in the pan for frying
Sauce:
6 tablespoons granulated sugar
6 tablespoons white vinegar
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon ketchup
Splash of chile oil, if desired
1 teaspoon cornstarch
2 teaspoons water
1 tablespoon sesame seeds, toasted in a dry
pan over low heat
For chicken: Mix garlic powder, egg white, water, 1 teaspoon cornstarch and salt to combine. Marinate chicken 20 minutes.
Add 2 to 3 tablespoons of cornstarch to the chicken until it is dry and well-coated. (You may need more or less cornstarch, but make sure the chicken is fully coated and dry; otherwise, it will pop in the oil from the moisture in the marinade.)
Heat oil in pan. Add the chicken pieces, taking care not to crowd the pan and not to overheat oil. You may need to do two batches. Fry chicken pieces until golden brown and drain on paper towels.
Meanwhile, make the sauce. Combine sugar, vinegar, soy sauce, ketchup and chile oil, if using, in a small saucepan over medium-high heat until simmering, stirring to dissolve the sugar.
Mix 1 teaspoon cornstarch and 2 teaspoons water in a small bowl and add, a bit at a time, to the sauce, stirring to thicken. You may not need to use the entire amount.
Combine chicken with sauce, and sprinkle with sesame seeds.
Serve with steamed rice.
The absolute BEST spices and pantry items come from Watkins.
Cashew Pork1 pound boneless pork (or chicken), cut into cubes
1 1/2 tablespoons cornstarch
1/3 cup Watkins Spicy Garlic Soy Sauce
2 teaspoons Watkins Beef Soup Base
2 cups sliced celery
1 (8 ounce) can sliced water chestnuts, drained
1 (2 ounce) jar sliced pimento
1/4 cup dry roasted cashews
4 cups hot cooked rice (try Watkins Harvest Treasures East/West Rice Medley)
Combine pork cubes and next three ingredients in 2 1/2-quart casserole. Let marinate 10-15 minutes at room temperature. Refrigerate if allowing to marinate longer. Stir in celery, cover.
Microwave (HIGH) 5 to 6 minutes, stirring twice. Stir in water chestnuts and pimento. Cover and microwave (HIGH) 1 to 1 1/2 minutes, stirring once, until mixture is hot (vegetables should be tender-crisp). Top with cashews and serve over rice.
Makes 4 servings.
For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.
Chocolate Pinks
Posted by cuteascountry_Shortcake at The Cutting Board Monday Jan 23rd, 2006 11:14 am
Source: By the Food Editors of Farm Journal Let's Start To Cook (1966)
Flatter everyone by writing his or her name on the dark chocolate cookies with Pretty Pink Icing.
2 (1 ounce) squares unsweetened chocolate
3/4 cup soft shortening
1 cup sugar
1 egg
1/4 cup light corn syrup
2 cups sifted flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
Pink Icing (recipe follows)
Melt the chocolate in the top of the double boiler over hot, not boiling water or in a saucepan over low heat. Cool until lukewarm.
Beat together the shortening, sugar and egg until light and fluffy. Stir in the chocolate and corn syrup.
Sift the flour onto a square of wax paper or into a bowl and then measure. Sift the measured flour with the salt, baking soda and cinnamon into the chocolate mixture. Beat to mix well.
Divide the dough into three parts and chill it in the refrigerator at least 1 hour.
When you are ready to bake the cookies, start heating the oven to 350 degrees F.
Place 1/3 of the dough on a lightly floured pastry cloth. Keep the rest of the dough in the refrigerator until you are ready to roll it.
Roll the dough from the center to the edge 1/8 inch thick and cut it with a lightly floured cookie cutter. To avoid stretching the cookie cutouts, use a wide spatula to place them 1/2 inch apart on an ungreased baking sheet.
Bake on the rack in the center of the oven 10 to 12 minutes.
Remove the pan from the oven and take the cookies from the baking sheet with a wide spatula. Spread them on a wire rack to cool.
Roll, cut and bake the remaining two parts of the dough and the scraps, gathered together, in the same way.
When the cookies are cool, spread their tops with a creamy powdered-sugar icing, tinted pink.
Makes about 30 to 36 (3-inch) cookies.
Pink Icing:
1 cup sifted powdered sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 to 1 1/2 tablespoons cream or water
Red food color
Sift the powdered sugar onto a square of wax paper or into a bowl and then measure. Put the measured powdered sugar, salt and vanilla extract in a small bowl. Add the cream or water and mix well with a spoon or with the electric mixer on low speed to make an icing that you can spread.
Tint the frosting pink with a few drops of red food color.
Spread it on the cookies with a spatula. Or make Pink Icing a little thicker, this way - use only about 3/4 tablespoon of cold water or 1 tablespoon cream. Write names on the cookies with a wooden pick dipped in the icing. Nice for a party.
Smart Look for Cookies: Cut the rolled dough with cutters of different sizes and shapes. Or make your own patterns. Draw bells, hearts, horses or anything you like on heavy cardboard. Cut out the drawing and grease one side of it. Place it greased side down on the rolled dough, and cut around it with the tip of a small, sharp knife.
*****
Tiffany's Heart
Posted by Olga at The Cutting Board Thursday Dec 29th, 2005 08:15 pm
This stunning, simple cake, decorated with fresh strawberries and red rosebuds, is for the incurable romantic. It's the freshest box of candy you'll ever eat.
For a decorative short-cut to transform an everyday simple cake into a Valentine Special: Arrange store-bought chocolates, still in their ruffled dark brown candy papers, on top of any single layer frosted cake.
Batter:
3/4 cup (2 ounces) ground pecans
1/3 cup unsifted all-purpose flour
6 tablespoons unsalted butter
6 ounces semisweet chocolate
2 tablespoons water
1/3 cup each granulated and light brown sugar
3 large eggs, separated
1 tablespoon rum, optional
1 teaspoon granulated sugar
1 pint fresh raspberries, optional
Adjust rack in lower third of oven and preheat to 350 degrees F. Grease and flour an 8-inch heart-shaped pan and line with wax paper or parchment.
In a small bowl, mix nuts and flour.
Melt butter and chocolate in small saucepan over low heat. Blend in water until smooth. Transfer warm chocolate mixture to a large bowl, stir in the sugars. Cool five minutes, blend in yolks, then rum, then stir in nut-flour mixture.
Whip whites with one teaspoon sugar to soft, white peaks; stir-fold into chocolate mixture. Spoon batter into heart shape pan and smooth evenly. Bake 25 minutes, or until soft but not liquid in center. (Chocolate firms as it cools.) Remove from oven; cool 15 minutes, then invert on rack. Peel off paper.
Serves 14.
Chocolate Glaze:
6 tablespoons unsalted butter
4 ounces semisweet chocolate
2 ounces unsweetened chocolate, chopped
Place everything in a bowl that fits snugly over saucepan. Fill pan half full with 130 degree F water, set bowl on top. Stir occasionally until mixture is smooth, shiny and liquid. Place cool cake on cardboard on rack over jellyroll pan. Pour glaze onto cake, spread with long metal spatula. If desired, decorate the edges of the cake with fresh raspberries.
1/2 pound cooked ham, thinly sliced
1/2 pound Genoa salami, thinly sliced
1 pound processed American cheese, sliced
2 cups mayonnaise
2 teaspoons dried oregano 1 onion, chopped
1/2 head iceberg lettuce, shredded
2 tomatoes, diced
12 hoagie rolls, torn into pieces for dipping
Tear the ham, salami and American cheese into small pieces. Place in a large bowl.
In a medium bowl, blend the mayonnaise and oregano. Mix the mayonnaise mixture into the ham mixture 1/2 cup at a time, until meats and cheese are well coated. Mix in the onion.
Before serving, mix in the lettuce and tomatoes. Serve with the hoagie roll pieces for dipping.
Cake Mix Yeast Rolls
2 packages granulated yeast
2 cups warm water
1 box white or yellow Jiffy cake mix
1 teaspoon salt
4 cups flour or more
Mix yeast and water. Leave set long enough for yeast to dissolve. Add remaining ingredients. Mix. Let rise to double, about one hour.
Punch dough down. Form rolls. Let double again, about one hour.
Bake at 325 degrees F for about 20 minutes. Butter the tops as soon as you remove them from the oven.
El Dorado Breakfast Casserole
1 can refrigerated crescent rolls
1 pound sausage, cooked and drained
1 pound grated Monterey jack cheese
6 eggs, beaten
1 can cream of onion soup
Line a 13 x 9-inch baking dish with rolls, pressing together to seal perforations. Cover with sausage and half the cheese. Mix eggs with soup and pour over sausage. Sprinkle the remaining cheese on top. Cover with aluminum foil and refrigerate overnight.
Bake at 350 degrees F for about 1 hour.
Strawberry Tapioca Fluff
A nostalgic treat from the 50s!
1 (3.5 ounce) box regular vanilla pudding mix
1/2 cup tapioca
1 (3.5 ounce) box strawberry gelatin
3 cups warm water
2 cups sliced fresh strawberries
1 (8 ounce) container Cool Whip, thawed
In a saucepan mix together vanilla pudding mix, tapioca and strawberry gelatin. Stir in warm water. Cook over medium heat until thickened. Remove from the heat and chill in the refrigerator until slightly thickened but not set.
Stir in sliced strawberries; mix well. Fold in whipped topping until blended. Pour into a 9-inch square pan.
Refrigerate 4 hours or overnight.
Cut into squares to serve.
Makes 9 servings.
Shrimp and Bell Pepper Fajitas
1 pound medium shrimp, peeled and deveined
2 tablespoons olive oil, divided
2 tablespoons fresh lime juice, divided
1 garlic clove, pressed
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, divided
1/4 teaspoon cumin
1/8 teaspoon chili powder
2 medium onions, sliced
2 bell peppers, seeded and sliced
3 tablespoons chopped cilantro, divided
8 flour tortillas
Sour cream and salsa (optional)
Heat oven to 350 degree F.
In a large bowl, combine shrimp, 1 tablespoon each oil and lime juice, garlic, 1/4 teaspoon salt, 1/8 teaspoon pepper, cumin and chili powder. Stir to coat shrimp.
Heat remaining oil in a large nonstick skillet over medium-high heat and cook onions until translucent, 5 minutes.
Add peppers, remaining salt and pepper, stirring frequently, 5 minutes more. Stir in 2 tablespoons cilantro. Transfer to an ovenproof bowl and keep warm in oven.
Heat skillet over medium heat and add shrimp. Saut� until just cooked through, 3 to 5 minutes. Stir in remaining lime juice and cilantro.
To serve, wrap each tortilla around vegetables and shrimp. Serve with sour cream and salsa, if desired.
Makes 4 to 6 servings.
Nutrition facts per serving: calories: 285; total fat: 9g; saturated fat: 1.5g; cholesterol: 93mg; sodium: 511mg; carbohydrate: 34g; fiber: 3g; protein: 17g
Butterscotch Oatmeal
Serves 3.
1 egg, beaten
1 3/4 cups milk
1/2 cup packed brown sugar
1 cup rolled oats
2 tablespoons butter
In a saucepan over medium heat, whisk together the egg, milk and brown sugar. Mix in the oats. When the oatmeal begins to boil, cook and stir until thick. Remove from the heat, and stir in butter until melted. Serve immediately.
Turkey Jerky (for dogs)
1 pound ground turkey
2 tablespoons tomato paste
1/2 teaspoon garlic powder
2 teaspoons brewer's yeast
Heat oven to 120 degrees F or the lowest setting. You may also convert these instructions for use in a food dehydrator.
Combine all ingredients and mix well. Spread the mixture onto a foil-lined jellyroll pan. It should spread out evenly to about 1/4 inch thick. Place the meat mixture in the oven and prop the oven door open slightly to allow moisture to escape. Bake for about 2 hours, until the meat appears dry.
Remove the pan from the oven and place another sheet of foil over it. Grasping both sheets of foil, flip the meat over and peel the foil from the top, turning it upside down on the pan. Place the pan back in the oven with the door propped open, and bake for another 1 to 2 hours. The meat should look like jerky when done, red and dried.
Plantation Pork Chops
4 double cut loin pork chops with pocket
2 cups cornbread stuffing mix
2 tablespoons butter, melted
1/4 teaspoon salt
1/2 cup orange juice
1 tablespoon pecans, finely chopped
Salt and pepper
1/4 cup light Karo syrup
1/2 teaspoon grated orange rind
Combine stuffing mix, butter, 1/4 teaspoon salt, orange juice and pecans. Fill pockets of chops with stuffing mix. Sprinkle with salt and pepper. Put on metal rack on bottom of crock pot. Brush with corn syrup, then sprinkle with orange rind. Cover, and cook on LOW for 6 to 8 hours.
Uncover, brush with additional corn syrup and orange rind, or use sauce from bottom of pan. Cover and cook on HIGH for 15 to 20 minutes.
Tequila Tri-Tip Roast
1/2 cup fresh lime juice
1/2 cup chopped fresh cilantro
1/2 cup olive oil
1/3 cup soy sauce
1/4 cup tequila
7 garlic cloves, finely chopped
2 teaspoons grated lime peel
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground black pepper
2 (2 pound) beef loin tri-tip roasts, trimmed
Whisk first 10 ingredients in medium bowl.
Using a small, sharp knife, pierce meat all over. Place meat in large zip type plastic bag; add marinade. Seal bag. Refrigerate at least 2 hours or overnight, turning plastic bag occasionally.
Prepare grill to medium-high heat. Remove meat from marinade. Discard marinade. Grill meat to desired doneness, about 10 minutes per side for medium-rare.
Transfer meat to cutting board. Tent with foil; let stand 10 minutes. Cut diagonally across the grain.
8 servings
Vegetarian Enchiladas
Makes 12.
1/4 head cauliflower, cut into 1/2-inch cubes
1 large bunch broccoli florets, cubed and stems discarded
1 zucchini, quartered lengthwise and sliced 1/2-inch thick
3 small carrots, quartered lengthwise and sliced 1/2-inch thick
1/4 onion, diced
4 ounces button mushrooms, quartered
1 (28 ounce) can mild enchilada sauce, divided
1 dozen whole wheat tortillas
8 ounces Monterey jack cheese, thinly sliced
In a large skillet, brown onion in 1 teaspoon of vegetable oil. Add cauliflower, broccoli and carrots with 1/4 cup water; cover and let steam for 5 minutes. Vegetables should be firm and brightly colored. Add zucchini, mushrooms and 1/2 can enchilada sauce. Replace cover and simmer 5 minutes.
Pour enough enchilada sauce into the bottom of a baking dish to cover the bottom amply. Dip the first tortilla, front and back, in the sauce and set it against the side for filling. Scoop about 3/4 cup of the vegetables onto the tortilla, top with sliced cheese, and roll, ending with the seam underneath. Place into a 9 x 13-inch baking dish. Repeat with remaining tortillas.
Moisten the enchiladas with the remaining sauce and top with any remaining cheese. Bake in a preheated 350 degree F oven for 30 minutes, or freeze for later.
Guacamole Potatoes
4 baking potatoes
1 Haas avocado
2 tablespoons sour cream
Dash of salt and pepper
4 slices bacon, crisply cooked and crumbled
Scrub potatoes and rum skins with shortening. Prick skins with fork to allow steam to escape. Bake at 375 degrees F for 1 1/4 to 1 1/2 hours.
Mash avocado with fork to chunky texture and mix in sour cream and seasonings. When potatoes are done, cut down the center, then spoon in avocado mixture. Sprinkle with crumbled bacon.
Apple Kraut Bavarian
Source: Stokely's Sauerkraut label a number of years ago.
1 (10 ounce) package brown and serve sausage links
1 (16 ounce) can Stokely's Finest Bavarian Style Sauerkraut, drained
1 (17 ounce) can Stokely's Finest Applesauce
Brown sausage links in a large skillet. Add remaining ingredients to skillet and heat to serving temperature.
This is delicious with mashed potatoes.
Makes 4 servings.
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