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136. JudithAtHome - 12/7/2000 10:55:10 PM
Chocolate Bread Pudding
Emeril Lagasse, Christmas 2000
By Emeril Lagasse
Ingredients:
1 teaspoon unsalted butter
4 large eggs
1 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips, melted
1/4 cup Grand Marnier or other orange flavored liquer
2 cups half-and-half
8 slices day-old white bread, crusts removed and cut into 1/2-inch
cubes (about 4 cups)
2 cups semisweet chocolate chips
Spiced Cream
Directions:
1. Preheat the oven to 350 degrees farenheit. Grease a 6-cup (9 1/4 x 5 1/4 x 2 3/4-inch) loaf pan with the butter.
2. Whisk the eggs, sugar, cinnamon, nutmeg, vanilla, melted chocolate, and Grand Marnier together in a large mixing bowl until very smooth. Add the half-and-half and mix well. Add the bread and let the mixture sit for 30 minutes, stirring occasionally.
3. Pour half of the mixture into the prepared pan. Sprinkle the top with the unmelted chocolate chips. Pour the remaining bread mixture over the chocolate chips. Bake until the pudding is set in the center, about 55 minutes. Let cool for 5 minutes.
4. To serve, cut the pudding into 1-inch thick slices. Top with the spiced cream.
Makes 8 to 10 servings
137. marshame - 12/11/2000 1:43:56 AM Squash Pudding
1 box Jiffy Corn Bread mix
6-8 crook-neck squash
4 T butter
1/2 medium onion, chopped
Make corn bread muffins following box directions.
Coarsly chop squash and cook in boiling salted water for 15-20 minutes, til tender.
Saute chopped onion in butter.
Combine all ingredients in large bowl and mix with hand mixer til all are combined. (If desired, add a small can of creamed corn.)
Pour into a buttered cassarole dish and heat at 350 degrees for 20 - 30 minutes. Serve immediately. 138. glendajean - 12/12/2000 5:05:13 AM This is the week to make soups. So last night, I made my chicken broth. I browned the chicken parts in olive oil in a skillet, and then put them in a pot along with a cup of white wine, two carrots, 4 garlic cloves, two celery sticks, two peeled onions, indented into quarters, with cloves stuck in each quarter. I then filled the pot with water, and seasoned with salt, pepper, savory and thyme. I cooked the chicken for about an hour (medium head). I took the chicken out, skinned and deboned the meat, putting it aside. I'll use it for chicken tortilla soup and for either a chicken salad or chicken pot pie. Then I pulled out all the veggie and threw them away. I strained the broth and ran it through my separater (to lessen the fat). Then I froze half of it in plastic ice cube trays that I use for this, and the other I put in a tupperware bowl as stock for my soups. 139. JudithAtHome - 12/16/2000 4:08:00 AM
This from Pelle; he posted it in the holiday thread:
Here is a cake we make for Chistmas. The recipe comes from my mother-in-law. She got it in the late 1930's but she is not sure from where, possibly from American relatives. It is called Yum-Yum.
2 cups strong coffe
2 cups sugar
3/4 pound raisins
3 tablespoons butter
1 teaspoon cinnamon
1 teaspoon vanilla powder
1/2 teaspoon cloves
1/2 teaspoon salt
Mix this stuff together, bring to the boil and let simmer for five minutes. Let cool off a bit and then add:
3 cups flour
1 teaspoon bicarbonate
Bake in medium oven for one hour.
140. CalGal - 12/16/2000 4:31:49 AM Peanut Blossoms
1 3/4 cups flour
1 tsp soda
1/2 tsp salt
1/2 cup sugar (plus extra for rolling)
1/2 cup brown sugar (packed)
1/2 cup shortening (Crisco, no butter)
1/2 cup peanut butter
1 egg
2 tbls milk
1 tsp vanilla
about 48 Hershey's kisses
Preheat oven to 375.
Combine all the ingredients except the kisses at low speed until dough forms. Shape into balls, using a rounded tsp (although I always make them a bit bigger). Roll in sugar and place on an ungreased cookie sheet. Bake 8-10 minutes. Watch closely, they should never get too brown, just a pretty gold.
Remove from the oven and while still on the pan, press a kiss down on each cookie, flattening the top until it cracks slightly. 141. thoughtful - 12/21/2000 10:30:11 PM Cream Schnitz Pie (apple pie, in my book)
One 9" pie crust, unbaked
5-7 apples
1/8 t. salt
3/4 t. cinnamon
3 Tbl flour
1 c. sour cream
1 c. sugar
Combine 3/4 c. sugar, flour, salt & sour cream and beat until smooth. Peel and core apples, cut the schnitz and arrange prettily in pie shell. Pour the cream mixture over the apples. Mix remaining 1/4 c. sugar and cinnamon and sprinkle over the top. Bake at 425 for 10 min, then turn heat down to 350 and bake for 30 min. more until apples are soft and filling is set. Watch it! 142. mgleason - 1/22/2001 2:11:55 AM Asparagus Salad With Bleu Cheese Dressing
28 Asparagus spears -- trimmed
1/2 c Nonfat yogurt
1 tb Bleu cheese -- crumbled
1/4 c Lemon juice
1 tb Chives
1 Clove garlic -- peeled and
Minced
2 Tomatoes -- cored and
Wedged
Salt and pepper -- to taste
1/2 c Fennel
Bring water to the boil in the bottom of a steamer. Fit the basket into the steamer. Steam the asparagus over medium high heat for about 6 minutes, until bright green and tender. Remove the steamer from the heat and let the asparagus cool.
Combine the yogurt and bleu cheese in a small saucepan. Warm over low heat for 1 to 2 minutes, whisking constantly, just until the bleu cheese has melted. Remove the pan from the heat and whisk in the lemon juice, chives and garlic.
Arrange the asparagus in the centrer of a serving plate and ring with the tomato wedges. Drizzle the yogurt dressing over the asparagus. Sprinkle with the salt and pepper and garnish with the fennel.
I'd add more bleu cheese, myself, but I always tinker with recipes.
143. JudithAtHome - 1/22/2001 2:18:21 AM
Here's a recipe I found that sounds pretty good for Bleu Cheese Dressing:
1/4 cup blue cheese, crumbled
1 tablespoon sherry vinegar
1/4 cup mayonnaise
1/2 cup buttermilk
1/8 teaspoon fresh ground black pepper
In a blender, crumble blue cheese. Blend with vinegar and mayonnaise. With blender running, slowly add buttermilk. Season with pepper. Chill.
(I think I would add more crumbles of cheese after the dressing was mixed.)
144. mgleason - 1/22/2001 2:49:01 AM This one looks good, too. I'm going to try it tonight:
Bleu Cheese Dressing
6 oz Cream cheese
1 ds Tabasco or cayenne
Black pepper to taste
4 oz Blue Cheese
1 c Sour cream
1 Bunch scallions
1 Clove garlic
1 tb White vinegar
1 tb Olive oil
1 ts Worchestershire sauce
Puree all, except cream cheese and blue cheese, in
processor till smooth. Combine this mixture with room
temp cream cheese. Add blue cheese without combining
too throughly so large chunks remain intact.
145. JudithAtHome - 3/12/2001 10:51:01 PM BUTTERNUT SQUASH RISOTTO
1 medium butternut squash
1 medium onion, chopped
3 tbls chopped garlic
Olive oil
2 cups aborio rice
8 oz white wine
3 cups chicken broth
Dash of nutmeg
Dash of salt
Dash of pepper
Capture and subdue one medium butternut squash; cut in half and scrape out seedy portion. Cut into quarters and steam til soft and mushy. Scrape out pulp and set aside.
Into a large, heavy skillet add enough olive oil to cover the bottom; heat oil and add chopped onion and chopped garlic, sauté til onion is translucent. Add rice. Sauté rice by constantly stirring til grains are semi-translucent. Add wine. Keep stirring til wine is absorbed. Add one ladle of broth and keep stirring til absorbed; add another ladle of broth, keep stirring, repeat til all but one ladle of broth has been added and absorbed. As you add the final ladle, add pulp of butternut squash and continue stirring til a soupy consistency is gone. Add nutmeg, salt, and pepper.
This stuff is great and leftovers are even better...you need to adjust all ingredients to suit your needs but the one thing you must always do is add the wine to the rice where the recipe calls for it; the risotto will be cursed without it. And yes, you have to stir it constantly....save a glass of the wine for yourself to sip while stirring.
146. marshame - 3/14/2001 3:49:59 AM I had a housefull of company for Jenerator's wedding. The morning after, I had a brunch for out-of-town family and friends. Instead of the predictable breakfast casserole (with the sausage and cheese and eggs) I found this recipe and made it to rave reviews. I should have made two pans, because everyone loved it:
French Toast Casserole
8 - 10 slices good bread (I used LeMadeline french)
12 eggs
1.5 cups milk
1/3 cup real maple syrup
1 T granulated sugar
2 8-oz pkg cream cheese
Remove the crust and cube the bread. Put about half in the bottom of a greased 9 x 13 baking dish.
Mixed softened cream cheese with 2 eggs. Spread over bread cubes.
Top with remaining bread.
Beat remaining eggs. Add milk and syrup. Pour over bread cubes. Sprinkle sugar over top.
Cassarole can be refrigerated over night.
Bake at 350 degrees for 45 minutes.
Serve with additional syrup.
Delish!! And much lighter than that sausage stuff. I served it with hickory bacon, fruit salad and coffee.
147. janjon - 3/15/2001 5:53:07 AM Lighter? I don't want to be a curmudgeon (and it does sound tasty), but the cholesterol swimming around in that dish would clog the cleanest of arteries. 148. marshame - 4/2/2001 3:43:03 AM Janjon
The recipe serves 12. So for each serving, you get the cholesterol from one egg and from about 1.5 oz. of cream cheese. Certainly this is less cholesterol than the standard sausage+egg+cheese fare for a breakfast casserole.
Tell you what: you make the recipe and tell me what you think. Your company will thank you for it!! 149. thoughtful - 4/16/2001 7:10:44 AM Oven Puffed Pancake
1/2 c. all-purpose flour
1/2 c. fat-free milk
2 Tbls granulated sugar
1/4 t. salt
1 large egg
1 large egg white
1 Tbls butter
optional powdered sugar
Preheat oven to 425. Lightly spoon flour into a dry measuring cup and level with a knife. Combine flour and next 5 ingredients...stir until moist.
Melt butter in a 10" cast-iron skillet over medium heat. Pour batter into pan, cook 1 minute but do not stir. Then put pan into the oven. Bake for 15-18 minutes until golden. Pancake will collapse when you take it from the oven...leaving a nice rim around the edge. Sprinkle with powdered sugar if desired...or serve with fresh fruit. I would consider adding vanilla to the batter too. Or for dessert having it with ice cream. Yum. Yield 4 servings, 141 calories each with 28% from fat. From 3/2001 Cooking Light magazine. 150. ElliottRW - 5/7/2001 2:23:43 AM Here's one of my favorite holiday treats:
| Tom Cruise is Gay Bars |
| ---------------------- |
| 1/4 lb. butter |
| 1 c. graham cracker crumbs |
| 1 c. coconut |
| 1 c. chocolate morsels |
| 1 c. chopped nuts |
| 15-oz can sweetened Condensed milk |
Melt butter in 9x9x2 pan. Sprinkle in a layer of graham cracker crumbs, coconut, chocolate morsels, and nuts. Pour sweetened condensed milk on top of nuts. Bake at 350 degrees (F) for 30 minutes. Cool in pan and cut into squares. 151. marjoribanks - 5/16/2001 1:35:06 AM > See this recipe on air this SATURDAY at 09:30 P.M. ET.
SHEILA’S PUDDING
Recipe courtesy Jamie Oliver
6 ripe peaches or nectarines, halved and stones removed
4 heaped teaspoons unrefined sugar, like turbinado
4 tablespoons water
1 vanilla pod, scored lengthwise and seeds removed
4 1/2 ounces butter
4 1/2 ounces caster sugar
2 large free-range eggs
4 1/2 ounces self-raising flour
Preheat the oven to 350 degrees F. Put the peaches in a saucepan with the unrefined sugar, the vanilla seeds and 4 tablespoons of water. Simmer for 5 minutes and then place into a well greased and lightly floured ovenproof dish or bowl. Beat together the butter, sugar and eggs until light and fluffy. Add the flour, mix thoroughly and spread over the peaches.
Bake in the preheated oven for 45 minutes. Remove from the oven and serve with hot custard or something cold, like vanilla ice-cream or crème fraiche.
Yield: 6 servings
Prep Time: 20 minutes
Cooking Time: 50 minutes
Difficulty: Easy 152. angel-five - 5/17/2001 1:56:02 PM Two medium cucumbers, shredded in a processor.
One tightly packed half-cup fresh mint leaves.
One jumbo container of yogurt.
Salt and freshly ground black pepper to taste.
Mm-mm good. 153. angel-five - 5/17/2001 2:20:37 PM Angel's snickerdoodles (final version).
Four eggs
Four sticks unsalted butter, room temperature
Three cups sugar
Combine in a mixer and whip the bejesus out of it.
Mix together and add in increments:
five cups (be fascist about it, not one damned grain more) flour
pinch of salt
three 1/2 teaspoons cream of tartar
two teaspoons soda.
Mix until uniform.
Roll into balls the size of a small walnut. It doesn't really matter what size they are because you have to watch these like a hawk in the oven anyway. But a small walnut is a good place to start.
Combine cinnamon and granulated sugar in a large bowl, several tablespoonfulls to start. I use this ass-kicking Vietnamese cinnamon from Penzey's, it's really strong and good, and go about 1 part cinnamon to 2 parts sugar with that, but if you use regular cinnamon 3 to 4 or 1 to 1 is a good ratio.
If the dough is a little too sticky, pop it in the fridge a bit.
As you roll each ball out, drop it gently into the bowl full of cinnamon sugar and, by moving the bowl back and forth with your hand, roll the ball around until it's entirely coated. Only heathens roll the sugar in with their hands. Place on a nonstick cookie sheet, about twenty per sheet.
Bake at 400 for about 12 minutes -- this is the tricky part, though, and where you find out how well your idea of a small walnut compares to mine. Let these go a minute too long and you end up with a brittle cookie. They will flatten out from the edges, and you want to pull them before they flatten entirely. If you do it right they'll flatten right after you pull them. But for your first time let them cool and sample one. If it's crunchy and not chewy, you have made someone else's idea of a snickerdoodle.
If you use any more than five cups of flour you'll end up with a breadier texture. It's just not quite right that way.
154. angel-five - 5/17/2001 2:21:58 PM Ai yi yi. I forgot the cumin and cayenne pepper in the yogurt mix. A little of each. 155. marjoribanks - 5/19/2001 3:03:59 AM
FANTASTIC FISH PIE
Recipe courtesy Jamie Oliver
6 large potatoes, peeled and diced into 1-inch squares
2 free-range eggs
2 large handfuls of fresh spinach, trimmed and washed
1 onion, finely chopped
1 carrot, halved and finely chopped
Extra-virgin olive oil
1 cup heavy cream
2 good handfuls of grated mature Cheddar or Parmesan
1 lemon, juiced
1 heaped teaspoon English mustard
1 large handful of flat-leaf parsley, finely chopped
1 pound haddock or fresh cod fillet, skin removed, pin-boned and sliced into strips
Salt and freshly ground black pepper
Nutmeg (optional)
Preheat the oven to 450 degrees F. Put the potatoes into salted boiling water and bring back to the boil for 2 minutes. Carefully add the eggs to the pan and cook for a further 8 minutes until hard boiled, by which time the potatoes should also be cooked. At the same time, steam the spinach in a colander above the pan. This will only take a minute. When the spinach is done, remove from the colander and gently squeeze any excess moisture away. Then drain the potatoes in the colander. Remove the eggs, cool under cold water, then peel and quarter them. Set aside.
In a separate pan slowly fry the onion and carrot in a little olive oil for about 5 minutes, then add the heavy cream and bring just to the boil. Remove from the heat and add the cheese, lemon juice, mustard and parsley. Put the spinach, fish and eggs into an appropriately sized earthenware dish and mix together, pouring over the creamy vegetable sauce. The cooked potatoes should be drained and mashed – add a bit of olive oil, salt, pepper, and a touch of nutmeg if you like. Spread on top of the fish. Don’t bother piping it to make it look pretty – it’s a homely hearty thing. Place in the oven for about 25 to 30 minutes until the potatoes are golden.
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