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101. theDiva - 1/25/2000 11:53:49 PM Joe
Nice recipe. Did you know that the technique you describe is known as insaporire? I think it refers to infusing the pasta with the flavors from the sauce by cooking the two together.
As a matter of fact, all the recipes here look good. 102. ChristiPeters - 1/26/2000 12:16:24 PM Stuffed Pork Chops, Holstein Style
6 double rib pork chops w/pocket cut in each
3 baking apples (Rome Beauties or Northern Spies)
2 - 3 Tblsp butter
1 1/2 cups croutons
3 Tblsp raisens soaked in 1/2 cup Rum
cinnamon
sugar
1/2 cup water or as needed
Preheat oven 350
Stuffing: Peel and core apples and cut in 1/2" slices. Heat butter, saute' apples until golden brown and soft (6-7 min.), then dice apples. Add raisens and Rum. Add croutons - toss thoroughly, flavor with cinamon and sugar.
Stuff chops and close with toothpicks or sew. Arrange in baking pan with cover. Add just enough water to cover the bottom of the pan.
Bake, covered, 30 minutes, adding more water if necessary. Remove cover and bake another 30 minutes. 103. ChristiPeters - 1/27/2000 12:19:11 AM Macaroni Salad a la Christi
1 pkg elbow macaroni
1 jar mayo
mustard
3 carrots - grated
chopped:
- 4 stalks celery
- 6 ham steaks
- 1 onion
- 1 green pepper
boil macaroni until tender, then drain
mix mayo and mustard to taste
combine all ingredients
(It's the carrots that make the recipe) 104. ChristiPeters - 1/27/2000 7:04:58 AM Shoo Fly Pie
3/4 cup molasses
1/2 tsp nutmeg
3/4 cup cold water
1 tsp cinnamon
1/2 tsp baking soda
1 unbaked pie shell
1 1/4 cup flour
1/2 cup sugar
1/3 cup butter
Preheat oven to 450.
Combine molasses, water and baking soda. Pour in pie shell. Combine flour, sugar, and spices. Add butter and mix together to make a crumb consistency. Sprinkle over liquid in pie shell.
Bake 15 minutes at 450.
Reduce temperature to 375 and bake another 40 minutes. 105. ChristiPeters - 1/28/2000 11:49:58 AM Potato Pie
Pastry for a 2 crust pie
4 large potatos, peeled and sliced
1 tsp salt
1/8 tsp black pepper
1 sm onion, minced
1 tsp dried parsley
2 tsp flour
1/4 cup cream
butter
Preheat oven to 350
Line 9" pie plate with pastry.
Fill with slices of raw potatos, dotting with butter between layers
Sprinkle with seasoning, onion, parsley, and flour.
Pour cream over top. Cover with top pastry crust, putting slits in the top to let steam escape. Bake 1 hour.
If the basic recipe seems too bland, add chopped green pepper and/or your favorite seasonings. 106. SnowOwl - 2/25/2000 5:55:56 AM For Uzmakk Stuffed Daylillies
Pick the blooms early in the morning. Trim, wash and place in the fridge until ready to use. Mix the following recipe, fill each bloom and place upright in serving dish.
1 cup diced cooked chicken
1/4 cup mayonnaise
1 -3 oz pkg. cream cheese (softened)
1/4 cup diced celery
1/2 teaspoon lemon zest
2 teaspoons Ranch Dressing
Mix well. Fills approximately 8 large or 12 small daylily blossoms.
Or use your favorite chicken salad-chopping all ingredients small.
107. bubbaette - 3/30/2000 3:58:50 AM Bread and Butter Pickles
4 quarts sliced pickling cucumbers
3 cloves garlic
3 green peppers
1/3 cup salt
5 cups sugar
6 medium white onions
5 cups white vinegar
1.5 teaspoons tumeric
1.5 tablespoons celery seed
1 tablespoon mustard seed
Slice the cukes thin -- add sliced onions, minced garlic, and sliced green peppers.
Add salt to this and toss to mix. Cover with ice.
Let stand at least 3 hours or overnight, drain
Combine remaining ingredients and bring to a boil.
Pack cukes in jars, and pour the liquid over them.
Seal the jars and process for about 12 minutes (for quarts) in a boiling water bath.
108. Thoughtful - 5/16/2000 1:13:11 AM In a vegetarian cookbook I have, I discovered a terrific fat-free roux -- just thicken evaporated skim milk with some flour -- it picks up the flavor of whatever you're cooking with, tastes really creamy, yet doesn't leave you with that "rock in the gut" feeling of a heavy cream sauce.
I used it with sauted onion, garlic, shallots, and lots of sliced mushrooms with some other spices such as salt, pepper, tumeric. Add a tablespoon of flour to about 2 tablespoons of the milk stirring so it doesn't get lumpy, then add that to the pan with the rest of the skim milk. Serve over hot pasta. Yum. 109. iiibbb - 5/20/2000 1:20:56 PM Mango salsa
1 Mango diced ~ cm cubes
2 salad cucumbers diced
1/2 red bell pepper diced
1/2 red onion diced
cilantro to taste
salt to taste
crushed garlic to taste
juice of 1 lime
1 tablespoon oil 110. iiibbb - 5/20/2000 1:23:48 PM mango salsa is great with fish
111. iiibbb - 5/20/2000 1:25:30 PM Bean salsa
Equivalent of 1 can of black beans, heated on stove
(if you use canned beans, rinse them or they may cause flatulence)
1 package frozen corn (defrosted)
1 red bell pepper
1/2 med red onion
diced scallions
2 or 3 diced jalapenos
juice of 2 limes
salt to taste
garlic to taste
1 tablespoon oil 112. marshame - 10/8/2000 1:29:12 AM Wow, the first new recipe since May!
This is a great dish to serve company or any crowd. It freezes and reheats beautifully, and is easy to make, once you've done all the chopping.
Jambolaya for a crowd
1 lb chicken breast, cut in chunks
1 lb smoked pork loin or smoked pork chops, cut in chunks
1 lb andouille sausage, sliced (if you can't find it, use any sausage that says it is Cajun seasoned)
1 lb whole cooked shrimp
2 large white onions, chopped
4 large garlic cloves, minced
2 bell peppers, any color, chopped
1˝ lbs firm Roma tomatoes, chopped (about 6)
˝ teaspoon thyme
1˝ teaspoons oregano
1˝ bay leaves, well crushed
1 teaspoon coarse black pepper
salt to taste (I used about 2 teaspoons)
Cayenne or crushed red pepper to taste (I used about 3/4 teaspoon crushed red pepper)
3 cups uncooked long grain rice
4 cups chicken stock, water or combination
In a large pan or dutch oven, saute the pork and sausage in 2T vegetable oil til brown, about 10 minutes. Add onions, garlic and bell pepper, and saute about 5 minutes. Add all other ingredients except shrimp, salt and red pepper.
Bring to a boil, then simmer covered, 40 minutes or til rice is done. Season with salt and pepper. Do not add shrimp until immediately before serving. To refrigerate or freeze, transfer to a large (eg 9"x13") dish.
Serves 12 easily.
113. mgleason - 10/8/2000 4:53:08 AM German Spice Cookies
Ingredients
4 cups all-purpose flour
2 cups ground walnuts
2 teaspoons baking powder
1/4 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground coriander seed
1/4 teaspoon anise seed
1 1/4 cups shortening
1 cup white sugar
1 egg
2 (1 ounce) squares semisweet chocolate
Directions
1 In a mediun size bowl, combine the flour, walnuts, baking powder, and spices. Set aside.
2 In a large bowl, cream the vegetable shortening with the sugar until light and fluffy. Beat in the egg. Gradually blend in the dry ingredients. Cover and chill for 8 hours or overnight.
3 Preheat oven to 350 degrees F (180 degrees C).
4 On a floured surface, roll out the dough to a thickness of 1/4 inch. Cut into rounds using a 2-inch round cookie cutter and place 1-1/2 inches apart on ungreased cookie sheet.
5 Bake for 15 to 18 minutes, until golden. Transfer to a wire rack to cool.
6 Melt chocolate over low heat and drizzle over cooled cookies.
Makes three dozen cookies. This recipe, which I obtained from cookierecipe, may be scaled to the desired amount at the site. 114. SnowOwl - 10/8/2000 8:52:54 AM Thanks for posting the cookie recipe, mgleason. It really does look very good - an interesting combination of flavours.
It won't be too long before I'll be starting Christmas baking (cakes and puddings are made already, and are being fed weekly with brandy), so I'll test this one then. 115. glendajean - 10/11/2000 5:20:55 AM 5842. angel-five - 10/11/00 3:18:28 PM
Oh, my. You have to try this.
8 oz Portos, chopped into bitesize chunks
One boneless chicken breast, likewise
6 cloves garlic
half a lemon's juice
1/4 cup white wine
~1 teaspoon paprika
1 jalapeno tightly diced (if you're afraid of jalapenos add whatever you're not afraid of)
One slice Vidalia, diced likewise
Salt and pepper
Half a cup parsley
Prolly a tablespoon fresh thyme
Ports and chicken breast stir-fried in olive oil of low enough heat that the juices collect -- start with the chicken and add the ports a little later.
Add everything else a little later, saving the fresh herbs. Simmer five minutes, add the herbs, simmer a minute, serve with bread.
116. angel-five - 10/11/2000 6:20:23 AM BTW, add the garlic and onion in the early stage.
The next is a recipe a friend gave me and I've changed a bit.
Olive oil
a wedge of onion, sliced thin and separated
3-4 cloves garlic, pressed
1 tablespoon starch
1 tablespoon flour
2 teaspoons paprika
1 cup fresh tomato sauce
1 whole Brandywine or the equivalent
1/2 cup white wine
1 regular-heat chile (do what you like)
Mixed fresh oregano, basil, thyme and rosemary, diced, about a tablespoon or two
2 tablespoons parsley
Salt and pepper
1 pound shrimp
Shell and devein the shrimp. Pat dry and salt lightly on both sides.
Stirfry the onion and garlic in oil until the garlic is just turning. Add the starch and flour, stir and toss a little to coat. Then add everything else but the herbs, the brandywine, and the shrimp.
Bring to a simmer, simmer five minutes, wedge the brandywine and add along with the herbs. Simmer for about ten minutes more.
Toward the end of that heat a skillet and fry the shrimp in it in two batches with a squeeze of lemon and some pepper for about a minute each batch. Transfer to the sauce and cook five more minutes, serve over pasta with bread.
117. mgleason - 10/11/2000 7:16:22 AM Frijoles Colorados ŕ la Cubana
Ingredients
1 lb. dried red beans
4 cups water
.......
1/3 cup extra-virgin olive oil
1 large Spanish Onion, chopped
1 large green pepper, cut in strips
6 garlic cloves, minced or pressed
1 8-oz. can tomato sauce (or make your own)
2-3 bay leaves
1 teaspoon oregano
1/2 teaspoon cumin
2-3 chorizos, cut in not-too-thin slices
1/2 lb. smoked ham, cut into 1-inch chunks
1 lb. calabaza, peeled and cut into 2-inch chunks (you may substitute butternut squash for the calabaza, but I never have)
2 medium-size potatoes, peeled and cut into 8 pieces each
Salt and pepper to taste
1/4 cup dry Sherry
Directions
Soak dried beans in water for at least two hours, until beans are plumped, then cook them in the same water for 3/4 of an hour, or until they soften.
Meanwhile, heat olive oil in a large soup kettle and sauté onion, green pepper, garlic, bay leaves, oregano, and cumin. When onions are transparent, add tomato sauce, chorizos, ham, and wine. Stir. Add calabaza and potatoes. Cook for 5 minutes (more or less), then add beans (with remaining water), and salt and pepper to taste. If mixture seems too thick or dry, add one cup of water or beef broth. Cover and cook at low heat for approximately 1/2 hour.
You may substitute 3 29-oz. cans of red beans for the dried beans, and eliminate those steps.
Serve over white rice.
118. mgleason - 10/11/2000 8:50:21 AM Of course, if you like 'em hot, you know what to do... 119. mgleason - 10/16/2000 11:26:58 AM Posted as is from TableTalk (my comments are in red)
The Ralph Sisters' Fabulous Sausage Bread
Mix the following together in a HUGE bowl--add enough eggs to make the mix hold together:
2-1/2 lb Italian sausage, cooked thoroughly and chopped (I put it through the food processor for a few pulses--also, portion note: I've made this with 3/4 to 1/2 this amount, with good results--you might want to play with it.)
3-4 eggs
3/4 cup shredded parmesan cheese
2 lb shredded mozzarella (see note above about sausage portion--you can easily make this with less cheese)
handful of parsley, chopped fine
120. mgleason - 10/16/2000 11:27:26 AM Make according to package directions, then split in half to rise in greased bowls: One package of bread mix (Note: the original recipe calls for Pillsbury Hot Roll Mix, which IMO is difficult to find in stores and makes a flatter loaf, but the Ralph sisters swear by it. I prefer a white bread mix originally made for bread machine, but made according to the "conventional oven" instructions on the side of the box. Again, you can experiment with this, either using your favorite bread recipe, some exotic box mix, or even premade bread dough from the grocer's case.)
After dough has risen, roll each ball out in a large rectangle (about the size and shape of your average cutting board), taking care not to roll it out so thin the dough gets holes in it.
Then cover each rectangle (leaving about 1/4-inch or less margin not covered) with 1/2 sausage mixture.
Roll the sausage covered dough, starting at the short end of the rectangle like a jelly roll, and seal ends by moistening them, pinching them together and folding them under, then cover LOOSELY with aluminum foil and bake in a 350 degree oven for 45 minutes; Allow to bake unwrapped an additional 15 minutes, or until a nice golden brown. Slice and serve!
I used Williams-Sonoma Parmesan and Tomato Basil bread mix. In making the sausage, I seasoned it with much finely diced onion, pressed garlic, aniseed, thyme, rosemary, salt, and pepper (to taste.)
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