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156. labwabbit - 5/29/2001 9:01:36 AM Recipe for Grilled Salmon - [Works great for halibut too]
Ingredients / tools:
-Tinfoil, (per 2-4lb salmon steak/fillet ea. -doubled on bottom is best.)
-1 to 1.5 oz of Maple Syrup (not more)per 2-4 lbs.
-Fresh Garlic, 3-4 sections
-1/4 cup of olive oil
-1 cup of butter
-2 tsp of soy sauce
-1 tbl of brandy or sherry
-1 small onion (about 2 inch dia)
-1 tsp of lemon juice
1)Preheat grill to Med-high.
2)Layout fish on tinfoil so that it can be completely wrapped and re-opened while on grill.
3)Chop up garlic and onion and place in small (microwave safe bowl), with 1/2 of the olive oil and butter, and all of the soysauce, and brandy. Heat in microwave until butter is boiling. Leave to cool in microwave until needed.
4) Next place the remaining olive oil/butter/garlic/onion into tinfoil with fish. Add maple syrup by making a ring on tinfoil around (not on) the fish.
5)Close up tinfoil completely and place on grill. Cook for approximately 35-45 minutes in unopened foil once med-high temp is reached.
6)As time expires, Re-heat sauce in microwave for about 10 seconds, remove, and add lemon juice.
7)Open tinfoil and brush on sauce. Repeat every 3-4 minutes until fish is golden brown on top.
8)Turn fish over in foil and repeat until lightly browned.
157. iiibbb - 6/14/2001 3:46:20 AM An experiment gone well...
2 lb london broil
2 tomatos sliced
2-3 clove minced garlic
8-10 leaves sliced fresh basil
3-4 oz blue cheese
Salt&Pepper
-Butterfly cut a london broil and unfold (you can use toothpicks inserted vertically to prevent yourself from cutting all the way accross)
-Rub inside with minced garlic and basil
-Layer in sliced tomato
-Crumble on blue chease
-Salt&Pepper
-Close the london broil back over and uses skewers to secure shut.
-Grill to med-rare or desired doneness.
This was a pretty good experiment if you ask me. 158. iiibbb - 6/18/2001 1:56:25 AM Got Fish? Grill it, and...
Try it with some Mango Salsa
1 Diced Mango
1/2 Diced Red Onion
1/2 Diced Red Bell Pepper
2 Diced Salad Cucumbers
1-3 Diced Jalapenos
Juice of 1 lime
Salt
Pepper
1 Tbls Olive Oil
Mix and let refrigerate for 1 hr. 159. Absensia - 7/26/2001 2:32:42 AM For Pelle
Green Tomato Pickles
4 lbs green tomatoes
4 onions, thinly sliced
1/3 cup pickling salt
3 cups white vinegar
3 cups packed brown sugar
1 tsp each: cloves
allspice
ginger
cinnamon
pepper
1/2 tsp nutmeg
Cut out stem ends, and slice tomatoes
1/4 inch thick.
In a large glass or stainless steel bowl
arrange tomatoes and onions in alternating layers,
sprinkling each layer with salt. Cover and
let stand in a cool place overnight.
Drain vegetables in a sieve, rinse well with cold
running water and drain again.
Bring vinegar to a boil. Add sugar and spices.
Stir until sugar is dissolved. Stir in vegetables
and return to a boil. Reduce heat and simmer,
for 1-1/2 hours or until dark and thickened.
Ladle into sterilized canning jars, up to within
1/8 inch from the top. Seal immediately.
Makes about 8 cups. 160. glendajean - 7/26/2001 3:42:19 AM From Judith:
10252. JudithAtHome - 7/26/01 12:40:54 PM
GAZPACHO
2 medium yellow onions, peeled & diced
6 large tomatoes diced
2 red peppers, seeded & diced
2 yellow peppers, seeded & diced
2 green peppers, seeded & diced
2 shallots
1/2 cup garlic puree
2 cucumbers
1/2 cup red wine vinegar
1/2 cup olive oil
1 32 oz. can tomato juice
1 32 oz. can V8 juice
1/2 cup dill
pinch of cayenne
Combine the tomato juice, V8 juice, red wine vinegar and olive oil. Set aside. In a food processor, add the onions, tomatoes, peppers, cucumbers, shallots and garlic puree. Puree the vegetables in small batches and add the tomato juice mixture as necessary. Combine the vegetable puree, the juice mixture, dill, cayenne and serve.
You can serve with slices of avocado, also...
161. Jenerator - 7/26/2001 3:46:07 AM Gajjar Kheer
8- 10 oz. carrots
4 c. milk
1/2 c. sugar
2 tbsp ground almonds (my husband likes a little more than this)
1/8 tsp ground cardamon
pinch of saffron strands
Make sure carrots are washed thoroughly before you begin. Grate them coarsely. In a large saucepan, bring milk to a boil, be careful not to burn, then take out 2 tbsp of milk and mix with the saffron strands in a separate bowl. Add grated carrots to boiling milk in saucepan and cook until soft and mixture has thickened. This takes approx. 30 minutes, maybe longer. Add remaining ingredients incl. saffron soaking in milk. Stir until sugar is completely dissolved and mixture is thick and creamy. You can serve warm or cold. 162. bubbaette - 7/26/2001 5:54:20 AM Green Tomato Relish
1 peck (12 and 1/2 pounds) green tomatoes, cored
12 large onions
2 tablespoons salt
2 quarts vinegar
4 pounds brown sugar
2 tablespoons celery seed
2 tablespoons mustard seed
2 tablespoons allspice
Grind green tomatoes and onions. Mix in salt. Let mixture hang overnight in coth bag to drain. Next day, mix remaining ingredients with tomato and onions. Bring mix to a boil and boil gently for 30 minutes. Remove from heat and seal in sterile pint jars. Process 10 minutes in boiling water bath to ensure seal. Yields 12 pints of relish. 163. bubbaette - 7/26/2001 5:59:12 AM Green Tomato Chutney
4 and 1/2 cups finely chopped green tomatoes.
4 and 1/2 cups peeled, cored, and chopped tart apples.
3 cups raisins or currents.
2 cups minced onions.
1 cup vinegar.
1 cup water.
1/2 cup honey.
2 tablespoons mustard seeds.
2 teaspoons ground ginger.
1/2 teaspoon ground cayenne pepper.
2 lemons, seeded, quartered, and thinly sliced.
2 cloves garlic.
In a large enamel or stainless pot, combine all the ingredients. Simmer for 20 minutes or until the fruit is soft.
To can: pack into sterile pint jars, leaving 1/4 inch headspace. Seal and process for 5 minutes in a boiling water bath. 164. bubbaette - 7/26/2001 6:08:47 AM Another Green Tomato Relish
Wash and cut into thin slices 1 peck green tomatoes.
Peel, cut into thin slices and add 12 large onions.
Sprinkle with 1 cup pickling salt.
Let stand refrigerated for 12 hours. Rinse in clear water and drain.
Heat to the boiling point 3 quarts cider vinegar.
Seed, remove membrane, and add to the vinegar 12 thinly sliced green peppers and 6 diced sweet red peppers.
Add 12 minced cloves of garlic
4 lb brown sugar
2 tablespoons dry mustard
1 tablespoon salt.
Add tomatoes and onions.
Tie in cheesecloth and add: 2 tablespoons whole cloves, 3 sticks of cinnimon, 2 tablespoons powdered ginger and 1 tablespoon celery seed
Simmer til the tomatoes are transparent (abt 1 hour) stirring frequently. For pickles, place in sterile pint jars and seal. For relish, put the mix in the blender for a second or two and place in sterile jars.
Process in boiling water bath for 15 minutes.
165. judithathome - 9/20/2001 4:01:13 AM Sherried Pumpkin Bisque
2 cans (16 oz.) PLAIN pumpkin
2 cans chicken broth
4 celery ribs
1 medium yellow onion
1/2 teaspoon red pepper flakes
Chop celery and onion into similar sized pieces, add the above ingredients together in a large soup/stock pan. Bring to a boil for five minutes. reduce heat and allow to simmer until celery and onion are transparent and tender. Remove from heat. Allow to cool. Once cool, pour into a food processor or blender and puree.
Return to stock pot. Bring to simmer. add:
2 tablespoons dry sherry
2/3 cup half and half
salt and freshly ground pepper to taste.
Best served with hearty dark breads such as rye. Can be garnished with a dollop of sour cream if desired.
You can substitute coconut milk for the half and half, if you want.
166. thoughtful - 9/28/2001 8:44:34 PM Marinade for Chuck Steak
Trim excess fat from meat
In a 13x9 pan combine:
3/4c. soy sauce
1/4c. white vinegar
1/4c. brown sugar
3 Tbls Worchestershire sauce
1t ground ginger
2Tbls salad oil
Add meat and refrigerate at least 4 hours turning the meat on occasion. Then grill or broil.
167. judithathome - 9/30/2001 4:18:47 AM Aunt Wendy's Mediterranean Fish Stew
1 large onion
1 large pepper
2 cloves garlic
(all 3 chopped)
16 oz can of (whole) tomatoes 8 oz bottle clam juice 2 chicken bouillon cubes 1/2 cup white wine 1/2 cup water
2 lbs mild firm white fish, cubed (1")
1 cup cooked rice
basil, thyme, rosemary, parsley, black pepper
Saute vegetables in olive oil until soft. Add tomatoes, herbs, and all but fish for 15 minutes to 1/2 hour. Add rice. Simmer. Add fish and simmer about 8 minutes.
(This is someone elses Aunt Wendy, not mine.)
168. Jenerator - 9/30/2001 9:14:23 AM Macaroni and Cheese
Preheat oven to 350.
In one saucepan, bring to boil a generous portion of water (6 cups or so). Cook 7 oz. elbow noodles. Virtually any noodle will do, though.
In another saucepan, melt 1/4 cup butter. Add:
1/2 tsp. salt
1/4 tsp. dry mustard
1/2 tsp Wooster sauce
1/2 tsp. pepper
1/4 cup flour
Make sure ingredients are mixed and smooth. Take saucepan off the heat and add 2 cups of milk to mixure. Stir constantly and add 7 oz. of sharp cheddar cheese.
When noodles are done, drain them and add to cheese. Mix once, and promptly put the concoction into a casserole dish.
Bake for 25 minutes until slightly brown in corners. 169. angel-five - 10/9/2001 12:02:10 PM All quick.
For every intended serving:
6 oz langostinos
1 finely chopped stalk of celery
1 finely chopped slice of onion
1 large clove of garlic
Thyme, Old Bay to taste
Chardonnay
Butter
Olive oil
Saute the langos quickly in olive oil butter and garlic. Add the celery and onion, toss to coat and heat. Finish the saute with the chardonnay, flame it off and adjust the seasonings. Serve over angel hair.
For every serving:
2 cups chopped tomatoes, peppers, onions, banana peppers
One solid pinch cilantro
half a lime
shake of salt
dash of cayenne ( of course anything hot will do)
thin pinch of oregano
T chili powder
1 1/2 T Garlic
Butter
Olive oil
t Marinara
grilled chicken breast, boneless
Thick sliced cheddar (enough to completely cover the chicken breast but not much more)
Heat the oil and butter, add the garlic, get a sizzle going and dump in the vegetables. Toss to heat and coat. Add the seasonings and the marinara (just a dab, really). Toss well. Heat through. Finish with the lime juice. Let sit a half minute. Cover the chicken breast with the pan salsa and then cover the salsa with the cheese. Bake until the cheese begins to color. Serve with bread.
For every serving:
Ten large shrimp, peeled (I leave the tails on)
Olive oil
2T chopped garlic
Salt
good handful of spinach
1/2 cup red onion, thin sliced
Powdered onion
Italian seasoning
Four strips of bacon, sliced into quarters and cooked
Sherry
Salt the shrimp on both sides (unless they've never been frozen)
Stir-fry them up in the garlic just a few seconds. Add all but the wine, stir, heat, add the wine, toss quickly and put a lid on for a minute. Let simmer a moment, stir until all spinach is wilted thoroughly sprinkle parmesan on the top, and serve (this works with mussels as well)
170. angel-five - 10/9/2001 1:23:07 PM Oh, I forgot the simplest one.
8-10 large scallops
Flour
Cornstarch
Old Bay
Parsley, finely chopped
Olive oil
Butter
Garlic, finely chopped
Mix a little Old Bay with the flour and cornstarch and dredge the scallops in them. Saute them up in a hot pan in the butter oil and garlic until well colored. Drain excess oil and butter if necessary when done. Toss in two T each of the garlic and parsley and toss them all around in the pan until you end up with the parsley and garlic coating the scallops. Sprinkle lightly with salt and dig in.
171. angel-five - 10/9/2001 1:26:05 PM Sorry, that's 'saute them up in a hot pan with the butter and oil'. The garlic browns and gets bitter if you add it that early. 172. judithathome - 10/10/2001 2:49:08 AM Tiramisu
Ingredients
POUNDCAKE, 6 oz. (about half of a 10.75 ounce package), cut into 1/2-inch cubes
MASCARPONE CHEESE, 8 ounces
HEAVY CREAM, 1-1/4 cups
EGGS, 2
SUGAR, 2/3 cup + 1/4 cup, divided
UNFLAVORED GELATIN, 1 envelope
KAHLUA or AMARETTO, 6 tablespoons
VANILLA, 1/4 teaspoon
UNSWEETENED COCOA POWDER
SWEETENED WHIPPED CREAM
SHAVED CHOCOLATE
Divide cake pieces among 12 1/2-cup capacity custard cups; set aside.
In bowl mix at high speed cheese with heavy cream about 1 minute; set aside.
In another bowl mix at high speed eggs until fluffy, 6-8 minutes.
Meanwhile, in pot over high heat, combine 2/3 cup sugar with 1/4 cup water; bring to a boil.
Cook until sugar dissolves and temperature reaches 250 degrees Fahrenheit on candy thermometer.
Gradually beat the boiling sugar syrup into beaten eggs.
Continue beating until slightly cooled, about 3 minutes. Transfer to a large bowl; set aside.
In a small bowl, combine 3 tablespoons of water with gelatin; let stand 5 minutes.
In a small pot over high heat, combine 1/2 cup water with remaining sugar; bring to a boil.
Cook until sugar dissolves, 3-4 minutes.
Remove from heat; stir in liqueur, vanilla and reserved gelatin until gelatin dissolves.
Fold 3/4 of the liqueur mixture into the egg mixture; fold in the cheese mixture.
Drizzle the remaining liqueur mixture over the cake in thecustard cups, dividing the cheese mixture evenly among the cups.
Refrigerate until firm, at least 1 hour.
Garnish each with sprinkling of cocoa, whipped cream and chocolate shavings, if desired.
173. judithathome - 10/10/2001 2:50:29 AM This recipe substitutes pound cake for the more traditional Lady Fingers and serves twelve. 174. Jenerator - 10/10/2001 3:06:29 AM Your recipe looks less caloric than mine and more difficult to make.
The basic ingredients in the one I will post calls for:
Marsala wine
macarpone cheese
lady fingers
heavy cream
sugar
hazelnuts
Nutella
milk
cocoa powder
espresso
175. angel-five - 10/10/2001 1:50:33 PM Today I had a hot cinnamon bun drenched in a warmed vanilla butter frosting, topped with a scoop of french vanilla and whipped cream. And walnuts. I wanted to find the person who came up with that and shake his hand but I had to go back to work. Nothing all day long made me feel better tho.
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