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Recipe Requests:
Shared Recipes, Crafts and Hints:
English Toffee (Mrswheat)
English Toffee (Victoria)
Emerald Cabbage (SassyGHB)
Pizza Dough in the Bread Machine (Wes)
Spaghetti Surprise (Brenda)
East of Chicago Pizza Company Peanut Butter & Jelly
Dessert Pizza (former East of Chicago
Pizza employee)
Cherry Snack Cake (Treva)
Deep Fried Mac 'n' Cheese (Treva)
Shrimp Dip (Treva)
Forum Recipe:
Irish Loin of Pork with Lemon and Herbs (Marla)
Craft:
Candles in Sea Glass
Crockpot Recipes:
Sausage and Tortellini Soup
Pinto Beans and Ham Hocks
Other Recipes:
Everyday Family Meatloaf
Jalapeno Stuffed Green Peppers
Fudge Stuffed Easter Eggs
Salted Nut Roll Bars
Raspberry Cheesecake Shake
Espresso Chile Glazed Ham
Campfire Comfort Wings
Pepper Chicken
Cajun Vinegar
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Years ago The NY Post printed a recipe for "Esau's Pottage," which included
lentils and lamb for stew. Of course, the copy we had has long since
disappeared and I can't for the life of me, remember everything that
was included in it. I've played around with cumin, hawaigh, and other
Eastern spice mixtures, but can't quite get it right. It was a very
simple dish and I'd love to be able to make it again. Can anyone help?
Thanx! ~ Pat in Nashville
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Looking for a baked bean recipe that uses navy beans that come in a
jar.
~ Sally
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Hello,
I am seeking a homemade recipe for tomato sauce. I live in Australia and although we have a huge variety of tinned tomatoes we don't actually have tomato sauce and so many recipes call for it. I can't quite remember what made it different so if anyone can help with a basic tomato sauce recipe, I would be grateful.
Ann from Australia
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This is for G. Davenport who had an inquiry about Certo.
On the Certo box it has for ingredients: water, fruit pectin, lactic
acid and citric acid (assist Gel), potassium citrate (controls acidity),
sodium benzoate (preservative). It also has web site of
Sure Jell for great recipe ideas,
questions or comments. Or call
1-800-437-3284.
This is from the SUREJELL web site. What is Pectin, anyway?
Pectin is a natural carbohydrate that is extracted from the inner peel of many fruits; it is most commonly extracted from lemons, as well as limes, oranges and grapefruits. The peels are washed, ground and processed to extract the pectin. The pectin is then refined, vacuum-dried and ground.
Hope this helps. ~ Emma from Montana
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For the person looking for the ingredients in Certo, this is for the
liquid fruit pectin for homemade jams and jellies.
Water/Fruit pectin
Lactic acid
Citric acid (assist gel)
Potassium citrate (controls acidity)
Sodium benzoate preservative)
Hope this helps, but sugar substitute should not be used with this.
carole bryant
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I do not remember the name of the reader who requested information about
Pancho's Mexican restaurant in West Memphis, AR and locations in Memphis,
TN. The cheese dip, taco sauce and hot dip are available in the larger
local grocers and Wal-Mart in this area. Below is the address of the
corporate office in Memphis. I can't find a website for them at this
time.
Pancho's Mexican Foods
2855 Lamb Pl.
Memphis, TN 38118
901-362-9691
Patsy Hardin
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Hi - this is for LindaR who asked for a recipe for English Toffee. This
is good and very easy.
English Toffee
1 cup sugar
1 cup butter
1/2 cup ground nuts (for top if desired)
6 ounces chocolate chips
Grease a 9 x 13-inch glass or metal pan.
Put sugar and butter in a heavy saucepan on cold burner. Melt on high heat, stirring constantly. When butter melts, cook until toffee turns to a tan color (like a paper bag). Pour onto pan and spread out evenly. Sprinkle chocolate chips (or bars to cover) and spread them evenly over surface. Let chocolate melt. Sprinkle ground nuts onto melted chocolate (if using). Set the pan in freezer for a few minutes to cool it off. Remove from freezer and break into pieces.
The candy should be very crunchy and good! You can also add finely chopped nuts to mixture just before you pour it onto the pan. Store in refrigerator.
Enjoy. ~ Mrswheat
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for LindaR from Victoria
English Toffee
1 cup sugar
1 cup butter
1 (6 ounce) package (1 cup) semi-sweet real chocolate chips
1/4 cup finely chopped pecans
Line 15 x 10 x 1-inch jellyroll pan with wax paper.
Combine sugar and butter in 2-quart saucepan. Cook over low heat, stirring occasionally, until candy thermometer reaches 300 degrees F or small amount of mixture dropped into ice water forms brittle strands (25 to 30 minutes).
Quickly spread into prepared pan. Sprinkle chocolate chips over hot candy; let stand 5 minutes. Spread melted chocolate evenly over candy; sprinkle with nuts. Cool completely; break into pieces.
Yield: 1 1/4 pounds
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For Lucy, who's looking for quick recipes for things in your pantry:
a year or two ago, someone gave me the link for a wonderful site that
asked you to tell them what you had in your pantry/refrigerator. They
would then provide any number of recipes that you could prepare. The
link was www.cookingbynumbers.com
but when I tried to access that site today, I couldn't find it. My various
search engines said it still exists, but I just couldn't get in; maybe
it's my computer here at work. Anyway, give it a shot and, if it doesn't
work, perhaps someone here can tell us what happened to the site...?
~ Patrice Ward
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To G. Davenport re: Certo
Here is the Kraft food site. Certo is the liquid form on fruit pectin that Kraft sells. The powder is called Sure gel. The site doesn't offer any ingredient info but you can email them and I would think they would provide you with an answer. I found several sites that list Certo as a benefit for arthritis. Best of health to all.
http://www.kraftfoods.com/surejell/
D. Allen
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Emerald Cabbage
Shared with recipegoldmine.com by SassyGHB
2 tablespoons butter or margarine
3 cups shredded cabbage (about 1/2 small head)
1 cup sliced celery
1/2 cup sliced green pepper
1/4 cup sliced onion
1/2 teaspoon salt
1/4 teaspoon monosodium glutamate
Dash pepper
Melt butter; add cabbage, celery, green pepper, onion, salt, monosodium glutamate and pepper. Cover and cook vegetables over low heat 10 to 12 minutes, stirring occasionally.
About 6 servings.
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Pizza Dough in the Bread Machine
Shared with recipegoldmine.com by Wes
This is a pizza dough recipe that I've tried and tested a few times. I think others may enjoy it.
NOTE: this process takes a little more than 4 hours.
2 1/2 teaspoons active dry yeast
1 1/2 cups warm water or beer (115 - 120 degrees F - 46 - 48 degrees
C)
4 cups all-purpose flour
3 tablespoons olive oil
1 1/2 teaspoons salt
3 tablespoons granulated sugar
Italian seasoning
Basil
oregano
Parmesan cheese (100% grated)
Pour the warm water or beer into the bread machine pan and add the yeast and olive oil. Stir until dissolved. Let sit to allow the yeast to mature for about ten minutes.
Pour in the flour, salt and sugar. Add in desired seasonings. Italian seasoning and Parmesan cheese work well. Turn on bread machine to the dough setting.
After the complete dough cycle is finished (1 hour 45 minutes), place dough in a large bowl that has been coated with olive oil and cover the bowl with plastic wrap. Allow the dough to rise for about another hour.
Remove the dough from the bowl and cut in half with a knife. Knead the dough balls a little by hand. Place both balls in separate large bowls that have been coated with olive oil. Cover the bowls with plastic wrap and allow the dough balls to double in size (about 1 to 1 1/2 hours).
After this second rising time, each dough ball should yield enough to cover a 12 x 16 pan when rolled out. The dough would be about 1/8-inch thick. The dough balls may be frozen. Knead the balls to about the size of a soft ball and place the dough balls in separate zip-lock bags that have been coated with olive oil.
When thawing, remove the dough balls from the bags and place in separate
large bowls that have been coated with olive oil and cover with plastic
wrap. Allow the dough to thaw at room temperature. As the balls thaw,
they will continue to rise a little. Allow at least 4 hours to thaw
prior to use.
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Spaghetti Surprise
Shared with recipegoldmine.com by Brenda
6 ounces spaghetti
Italian seasoning
1 pound hamburger
1 (26 ounce) can spaghetti sauce with mushrooms
1 (6-7 ounce) can peas, drained
Cheddar Cheese, shredded
Heat oven to 400 degrees F.
Cook spaghetti according to package directions; fry the meat and add in spaghetti sauce and Italian seasoning to taste. Let simmer while spaghetti is cooking, stirring occasionally.
Drain the spaghetti and add back into Dutch oven along with the meat and spaghetti sauce; add peas; add on top shredded Cheddar cheese (amount to liking); put in 400 degree F oven for 20 minutes or until cheese is melted.
Serves 6-8.
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Shared by Aggie, Mesa, Arizona
Things I Don't Do!
1. I don't do windows because...
I love birds and don't want one to run into
a clean window and get hurt.
(I am compassionate)
2. I don't wax floors because...
I am terrified a guest will slip, hurt themselves,
I'll feel terrible and they may sue me.
(I am careful and poor)
3. I don't mind the dust bunnies because...
they are very good company,
I have named most of them, and they agree with everything I say.
(I am imaginative)
4. I don't disturb cobwebs because I want every creature
to have a home of their own and my family loves spiders.
(I am kind)
5. I don't Spring clean because...
I love all the seasons and don't want the others to get jealous.
(I am fair minded)
6. I don't plant a garden because...
I don't want to get in God's way, he is an excellent designer.
(I am courteous)
7. I don't put things away because...
my family will never be able to find them again.
(I am considerate)
8. I don't do gourmet meals when I entertain because...
I don't want my guests to stress out over what to make
when they invite me over for dinner.
(I am thoughtful)
9. I don't iron because... I choose to believe them when
they say "Permanent Press".
(I am trusting)
10. I don't stress much on anything because...
"A-Type" personalities die young and I want to stick
around and become a wrinkled up crusty ol' woman!!
(I am winning this battle)
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East of Chicago Pizza Company Peanut Butter & Jelly Dessert Pizza
Submitted to recipegoldmine.com by a former East of Chicago Pizza employee.
1 can plain self-rising pizza dough or other
plain pizza dough of your choice
1 small jar Jif Brand peanut butter
1 small jar Smuckers brand strawberry preserves
Place pizza dough on cookie sheet or in pizza pan.
Take peanut butter and microwave with lid off for 30-45 seconds or until peanut butter has runny consistency. Pour small amount of peanut butter over crust, spreading around with a knife until you achieve a light coating on your dough.
Take part of strawberry preserves (about 1/3 to 1/2 of jar and place in a bowl. Break preserves up so they are easily spreadable. Spread preserves over top of peanut butter.
Place pizza in oven at 375-400 degrees F for about 8-10 minutes, keeping and eye on it. When the crust is golden brown and the jelly is bubbling, the pizza is done. Cut and serve while still warm.
Makes a great dessert.
CAUTION!!! Be careful while cutting pizza. The jelly is hot and can burn you. Let cool slightly before serving but still serve while it is warm.
ENJOY!
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Cherry Snack Cake
Shared with recipegoldmine.com by Treva
1 (12 ounce) jar cherry preserves, divided*
1/2 cup chopped nuts
2 packages flaky refrigerator biscuits
1/2 cup chopped nuts Maraschino cherries
Heat oven to 400 degrees F.
Separate each biscuit into 3 layers. Overlap one package of layered biscuits to form a 9-inch circle on an ungreased baking sheet. Brush with preserves, then sprinkle with 1/4 cup nuts. Dip remaining layered biscuits into preserves and overlap on top. Bake for 18 minutes.
Brush with remaining preserves, then sprinkle with remaining 1/4 cup nuts. Garnish with maraschino cherries.
*NOTE: Other fruit preserves may be substituted; such as strawberry,
fig or your favorite fruit preserves.
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Deep Fried Mac 'n' Cheese
Shared with recipegoldmine.com by Treva
1 (40 ounce) package Stouffer's Family-Style Recipes Macaroni & Cheese
Fresh crumbs made from plain white bread
Remove macaroni and cheese from the freezer and, while still frozen, scoop into balls about 1 1/2 inches in diameter. Roll balls in bread crumbs. Place balls on a cookie sheet or tray and refreeze 10 to 15 minutes.
Heat oil in deep fryer to 350 degrees F. To fry, use tongs or a long-handled spoon to place frozen balls in oil. Cook 3 minutes, but watch carefully; if overcooked, they will fall apart.
Makes about 35 balls.
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Shrimp Dip
Shared with recipegoldmine.com by Treva
3/4 cup (175 ml) shrimp, cooked and deveined
1 cup (250 ml) cottage cheese
3 tablespoons (40 ml) chili sauce
2 teaspoons (10 ml) lemon juice
1/2 teaspoon (2 ml) onion, grated
1/4 teaspoon (1 ml) Worcestershire sauce
1/3 cup (75 ml) milk
In a blender; place shrimp, cottage cheese, chili sauce, lemon juice, onion and Worcestershire sauce. Process until well combined. Add milk until mixture is of desired consistency.
Serve with cucumber, carrot and celery sticks.
Serves 6.
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Irish Loin of Pork with Lemon and Herbs
Posted by Marla at recipegoldmine.com 2005/3/11 10:11
Servings: 8
6 pound boneless pork loin
1/4 cup minced onion
1 tablespoon basil
3/4 cup olive oil
1/2 cup chopped parsley
1/4 cup finely grated lemon peel
3 garlic cloves, crushed
3/4 cup dry sherry
Pat pork dry. Score well with sharp knife.
Combine parsley, onion, peel, basil, and garlic in a small bowl. Whisk in 2/3 of oil. Rub into pork. Wrap in foil and refrigerate overnight.
Let pork stand at room temperature 1 hour before roasting.
Heat oven to 350 degrees F.
Brush pork with remaining olive oil. Set on rack in shallow pan. Roast until meat thermometer inserted in thickest part of meat registers 170 degrees F, about 2 1/2 hours. Set meat aside.
Degrease pan juices. Blend sherry into pan juices. Cover and cook
over low heat 2 minutes. Pour into sauceboat. Transfer pork to platter.
Garnish with fresh parsley and lemon slices. Serve sauce separately.
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Candles in Sea Glass
Source: Kurt Cyr - Centerpieces Through the Year
Clear glass flat-bottom dish
Tumbled colored sea glass
Assorted white pillar candles
Wash and thoroughly dry the dish. Because of the simplicity of the
centerpiece, take care to remove any smudges or fingerprints. Arrange
the candles in the desired locations. Since the centerpiece will be
seen from all sides, create a pleasing composition. Carefully fill around
the base of the candles with the tumbled sea glass and the centerpiece
is complete. Simply light the candles.
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Sausage and Tortellini Soup
6 ounces fully cooked smoked sausage, halved
lengthwise and cut into 1/2-inch slices
2 cups pre-shredded coleslaw mix
1 cup loose-pack frozen cut green beans
2 cups fresh sliced mushrooms
2 (14 1/2 ounce) cans Italian-style stewed tomatoes
1 (10 1/2 ounce) can condensed French onion soup
3 cups water
1 (9 ounce) package refrigerated fresh cheese-filled tortellini
Grated Parmesan cheese
In a large Dutch oven, place sausage, coleslaw mix, green beans, mushrooms, undrained tomatoes, soup and water. Cover and cook on LOW for 8 hours. Turn heat setting to HIGH and add tortellini. Cover and cook for 10 minutes longer. Ladle into bowls and sprinkle with grated Parmesan cheese.
Yield: 6 servings
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Pinto Beans and Ham Hocks
2 cups dry pinto beans
2 or 3 smoked ham hocks
1 bay leaf
Water
Place beans and ham hocks in crockpot with bay leaf. Cover with water. Cook on HIGH for 6 to 8 hours. Do not season as the ham hocks give the dish its flavor.
Serve with cornbread.
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Most of the new responses from Gary have already been added to the Gardening
with Gary section at the website.
~~~~~~~~~~
Gary teaches classes and gives lectures on growth and care of various
indoor and outdoor plants, blooming or ornamental. He is also a master
judge and teacher. Gary earned both a Bachelor's and Master's degree
in Horticulture from Michigan State University and worked in research
there. He has served as show chairman and president on all California
state levels of the African Violet Society.
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Everyday Family Meatloaf
2 pounds ground chuck
1 cup ketchup
2 tablespoons Worcestershire sauce
2 shakes hot sauce
1 large egg
1 cup quick cooking oatmeal
2 dashes salt, optional
Combine all ingredients, mixing well. Place in an 8 x 10-inch loaf or cake pan. Bake at 350 degrees F for 1 hour.
Remove from oven, cut criss-crosses across the top and drizzle with ketchup. Let sit for 15 minutes before slicing.
Serves 6.
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Jalapeno Stuffed Green Peppers
6 large green peppers
1 pound ground beef
1 envelope taco seasoning
3/4 cup water
1 tablespoon chopped jalapeno peppers, or more to taste
1 cup cooked white rice
2 cups Mexican blend cheese, or more to taste
Mild or hot salsa, to taste
Cut a thin slice from stem side of green peppers. Remove seeds and membranes. Rinse and cook in boiling water for 5 minutes. Make sure water covers peppers.
Brown ground beef; drain if necessary. Add taco seasoning and water. Simmer until water cooks down. Remove from heat, stir in jalapeno peppers, rice, 1 1/4 cups cheese and 1/4 cup salsa.
Stuff peppers, standing upright in an ungreased, glass baking dish.
Top each pepper with 1 tablespoon salsa. Cover with aluminum foil and
bake at 350 degrees F for 45 minutes. Uncover and bake 15 minutes longer.
Top with remaining cheese.
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Kitchen Tip!
Coat bacon in flour before cooking it, and it will not shrink as
much.
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Fudge Stuffed Easter Eggs
1/2 cup (1 stick) butter, melted
2 (3 5/8 ounce) boxes regular chocolate pudding mix
1/2 cup milk
1 pound confectioners sugar
1 teaspoon vanilla extract
8 ounces dipping chocolate
Combine butter, pudding mix and milk. Bring to boiling and simmer 2 minutes, stirring constantly. Remove from heat. Add sugar and vanilla; stir until smooth. When cool enough to handle, shape into eggs and place on wax paper lined tray. Chill until firm.
Melt chocolate, and dip cooled eggs. Place on wax paper. Let stand until coating hardens.
Makes 2 1/2 pounds of filling.
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Salted Nut Roll Bars
Using colored marshmallows makes this a wonderful Easter candy treat!
1 (16 ounce) jar dry roasted peanuts
1 can sweetened condensed milk
1 (12 ounce) package peanut butter chips
3 tablespoons butter
1 (10 ounce) package colored miniature marshmallows
Put half of the peanuts on bottom of a 9 x 13-inch baking dish.
In a saucepan, melt sweetened condensed milk, peanut butter chips
and butter; stir in marshmallows, but do not melt, pour over the nuts
and spread out evenly; top with remaining nuts. Let bars cool before
cutting.
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Kitchen Tip!
Freeze over-ripe bananas until you have enough to make bread or cake.
They will turn black in the freezer and be very mushy but they are great
for baking. Be sure to freeze them in the peel.
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Raspberry Cheesecake Shake
Source: Better Homes and Gardens
Makes 6 servings.
1 (12 ounce) package frozen unsweetened red raspberries, thawed
3 ounces cream cheese, softened
1/4 teaspoon almond extract
1 quart vanilla ice cream, softened
2 (12 ounce) cans or bottles cream soda
Fresh raspberries (optional)
In a blender combine the raspberries, cream cheese, almond extract, half the ice cream, and 1/2 cup of the cream soda. Cover and blend until smooth.
Divide blended mixture among six tall 16-ounce chilled glasses. Add a scoop of the remaining ice cream to each shake. Top each shake with remaining cream soda. Top shake with fresh raspberries. Serve immediately.
Makes 6 servings.
Nutritional facts per serving: calories: 305, total fat: 15g,
saturated fat: 9g, monounsaturated fat: 4g, polyunsaturated fat: 1g,
cholesterol: 54mg, sodium: 130mg, carbohydrate: 36g, total sugar: 30g,
fiber: 2g, protein: 4g, vitamin C: 3%, calcium: 12%, iron: 2%
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Espresso Chile Glazed Ham
Source: Marshall Field & Company, Chicago, Illinois
Makes 16 or more servings.
For this recipe, use a fully cooked smoked ham, preferably wood smoked with no water added. Trim the outside layer of fat and skin all the way to the pink meat, so when you're ready to carve you don't cut away all the flavorful glaze.
Half a fully cooked smoked ham (about 8 pounds)
1 quart fresh orange juice
1 tablespoon grated orange zest
1 cup firmly packed brown sugar
1 cup Kahlua or other coffee-flavored liqueur
1 tablespoon Chinese chile paste with garlic, or sambal olek
1/2 teaspoon freshly ground black pepper
2 shots (about 1/4 cup total) brewed espresso or
1 tablespoon instant espresso powder, like Medaglio d'Oro
Heat oven to 325 degrees F.
Cut the thick layer of fat and skin from the ham and discard. Place the ham in a roasting pan. (For easier clean up, line the pan with aluminum foil because the glaze will drip off and burn.) Roast the ham for 1 hour.
While the ham is roasting, make the glaze. Combine the orange juice and zest, brown sugar, Kahlua, chile paste, and pepper in a large saucepan. Bring to a boil over high heat, then reduce the heat to medium and simmer the mixture until it is reduced by about half and is as thick as maple syrup, about 35 minutes.
Whisk in the espresso or espresso powder. You should have almost 2 cups of glaze. You are going to use half this glaze to brush the ham while it is roasting, and reserve the other half for brushing on the ham after it is sliced.
After the first hour of cooking, brush the ham with the glaze. Roast for another hour, brushing with the glaze every 15 minutes. Since the ham is already cooked, you just need to warm it all the way through. Check for an internal temperature of 130 degrees F to 140 degrees F using an instant-read meat thermometer. Remove the ham from the oven when it is nicely browned and warmed through.
To serve, slice the ham and brush the slices with the remaining glaze.
For a lovely presentation, slice half the ham and arrange the slices
against the unsliced part on a big platter. Brush the slices with the
remaining glaze.
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Campfire Comfort Wings
15-20 chicken wings
Mrs. Dash Butter and Herb Seasoning
Heavy Duty Aluminum Foil
Fold aluminum foil to make a large pocket for the grill. Place chicken
wings on foil and sprinkle Mrs. Dash over chicken. Cover with foil and
cook at least one hour, or until chicken is lightly crispy. When done,
unfold aluminum foil and enjoy the chicken at the campfire.
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Pepper Chicken
2 tablespoons peppercorns, crushed
2 teaspoons rosemary, crushed, or 2 tablespoons fresh, chopped
1 pound boneless skinless chicken breast halves
Prepare grill or broiler.
Combine crushed peppercorns and rosemary in a bowl. Press pepper
mixture into both sides of chicken breasts. Grill or broil 4-5 minutes
per side, or until chicken is cooked throughout.
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Cajun Vinegar
1 teaspoon red wine vinegar
1 tablespoon black peppercorns, coarsely crushed
4 jalapeno peppers, quartered
2 garlic cloves, lightly crushed
1 wine bottle and cork
In a medium-size non-metallic pan, bring vinegar, peppercorns, jalapeno peppers and garlic just to a boil. Pour into a crock or jar and let steep for 6 days.
Strain through a cheesecloth and discard flavorings. Pour strained
vinegar into a clean, dry wine bottle and cork. Store in a cool, dark
place.
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Published by Recipe Goldmine, LLC
PMB#127
20928 N. John Wayne Parkway C-13
Maricopa, AZ 85239