|
121. thoughtful - 10/17/2000 9:29:42 AM For glendajean:
Three Chimneys Inn
Durham, New Hampshire
Specialty Recipe
Butternut Squash Bisque
--------------------------------------------------------------------------------
Layne Thomas, Executive Chef
Ingredients:
2 pounds peeled and seeded butternut squash
5 cups chicken stock
1/2 cup brown sugar
Nutmeg to taste
Cinnamon to taste
Simmer squash with the chicken stock until the squash is very soft. Remove from heat and place into blender; on high speed, whip in the brown sugar, cinnamon, and nutmeg. An optional third step would be to add heavy whipping cream and roasted seeds at the end for garnish.
122. SnowOwl - 10/26/2000 7:14:01 AM Sweet Potato Pie
Pastry for a 9-inch single crust pie
2 cups milk
2 tablespoons grated orange zest
1/4 cup orange juice
1-1/2 cups cooked sweet potato puree
1/2 cup dark brown sugar, firmly packed
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup butter or margarine
3 eggs, separated
Preheat the oven to 425 Degrees F. Prepare
the pie pastry. Line the pie pan with the
dough. Trim and crimp the edges.
Scald the milk with the orange zest. Stir in
the orange juice, sweet potato, sugar, salt,
cinnamon, nutmeg, and butter. Beat the egg
yolks and stir into the sweet potato mixture.
Beat the egg whites until they form stiff
peaks. Fold in the egg whites. Turn the
filling into the crust.
Bake at 425 Degrees F. for 10 minutes.
Reduce the heat to 350 Degrees F. and bake 35
minutes more or until golden brown.
Pecan Sweet Potato Pie - follow above recipe
for Sweet Potato Pie, adding 3/4 of a cup of
coarsely chopped pecans to the sweet potato
mixture. Bake as directed.
Recipe from "365 Great Pies You Can Bake," by
Lois Hill
123. SnowOwl - 10/26/2000 7:15:15 AM Sweet Potato Pie with Almond Crunch Topping
1 pound fresh orange sweet potato; cooked and
mashed to yield about 1-1/4 cups puree
1/2 cup brown sugar
2 tablespoons maple syrup
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon allspice
pinch of salt
2 eggs
1 can (5.3 ounces) evaporated milk
1 unbaked 9-inch pie shell
Almond Crunch Topping*
Sweetened whipped cream, if desired
In large bowl combine sweet potato puree,
sugar, syrup, cinnamon, ginger, cloves,
allspice, salt, eggs and milk; blend well.
Carefully pour into pie shell. Bake in 375
Degree F. oven for 35 minutes. Remove from
the oven, sprinkle with Almond Crunch Topping
and return to oven. Bake 10 minutes longer.
*Almond Crunch Topping
Combine 1/4 cup all-purpose flour,
1/4 cup brown sugar, 2 tablespoons softened
butter, 1/2 teaspoon cinnamon and dash
nutmeg. Stir in 1/3 cup chopped almonds.
Recipe from Sweet Potato Council of U.S.A.
published in "More Brand Name Recipes
Cookbook,"
124. marjoribanks - 10/31/2000 4:10:20 AM Meetha Lassi (sweet lassi)
2 Pints Natural Yoghurt
2 tablespoons sugar
pinch opf salt
1/2 teaspoon ground cumin
Blend first three ingredients with about 10 oz water until frothy. Srve in glasses and sprinkle ground cumin.
To make mango lassis, eliminate sugar and add 1/3 cup Alphonse Mango pulp (available cheaply in cans at Indian stores). 125. rubberducky - 11/7/2000 3:38:00 AM
Maria:
in your Frijoles Colorados recipe, is there a decent sub for beans? my beau hates them for some odd reason 126. mgleason - 11/7/2000 3:56:56 AM You can make 'em with chick-peas, RD. They're really good that way. 127. rubberducky - 11/7/2000 4:00:52 AM
cool
tanks! 128. rubberducky - 11/7/2000 11:16:18 PM
btw, thedailyrecipe.com is a good site that e-mails you recipes every weekday. if that's not your thing, then there is a good archive too.
might be worth a BS bar link, GJ 129. rubberducky - 11/8/2000 10:56:48 PM made this last night to very good reviews:
Ingredients
1 pound linguini pasta, cooked and drained
1/2 cup butter
2 cups heavy whipping cream
1/2 teaspoon ground black pepper
1 cup grated Parmesan cheese
1/3 cup tomato pesto
1 pound large shrimp - peeled and deveined
2 Cajun Andouille Sausages - cut into bite size pieces (i use the spicy kind)
Garlic Powder / Onion Powder / Cayene Pepper to taste
Directions
1) In a large skillet, melt the butter over medium heat;
stir in the cream and pepper. Cook, stirring constantly, for 6 to 8 minutes - til mixed.
2) Add the parmesan cheese, stirring until thoroughly mixed. Then stir in the pesto sauce and cook for 3 to 5 minutes, until thickened.
3) Add the shrimp / sausages and cook until the shrimp turn pink, about 5 minutes.
4) Serve over the hot linguine.
as you might expect, this ran a little hot and spicy, but was superb and very easy to make 130. JudithAtHome - 11/21/2000 6:49:44 AM
Katies Spring Onion Rumaki
Cut a huge bunch of spring onions into 1 1/2 inch pieces. Take a pound of bacon and dip the slices in a teriyaki sauce; wrap half a piece of dipped bacon around 2 pieces of onion and hold together with half a toothpick. Grill on the barbeque grill til bacon is crisply done.
You can also use waterchestnuts with the onions. Use a longer slice of bacon if you do this.
These are delicious! 131. Jenerator - 11/25/2000 9:24:51 AM CHAI TEA
1 1/2 large cinnamon sticks
1 1/2 tsp. graound cardamon
1/3 tsp. powdered ginger (optional)
1 tsp. whole fennel seeds
2-3 whole cloves
1/3 tsp. mango powder (amchoor)
4 regular tea bags
1-2 cups of whole milk (skim won't taste the same)
Sugar or sweetener to taste
Mix water and spices in saucepan; bring to a boil. Reduce heat and simmer; add tea bags. Let steep until desired strength. Add milk; simmer. Add sugar and strain into cups.
This should serve four.
Thank you Sarah McLachlan for the inspiration! 132. JudithAtHome - 12/5/2000 5:59:35 AM
Gyoza:
Two pounds Chinese cabbage, minced. Sprinkle a little salt over the cabbage while chopping, then roll it up in cheesecloth and squeeze the heck out of it to remove excess juice.
1 pound and a half of ground pork
2 teaspoons salt
3 tablespoons dark soy sauce
2 tablespoons dry sherry
1 teaspoon sugar
3 tablespoons peanut oil (corn or canola also OK)
2 tablespoons sesame oil
Mix everything together in a bowl. Fill the wrappers and pinch them shut (takes some practice to get it right!). Put the gyoza on a floured surface and cover with a towel until you're ready to cook (you can make them ahead of time and put them in the fridge).
The regular Chinese method is to boil them. For fried gyoza, heat a large, nonstick skillet over medium high heat until it's hot, then add a tablespoon of oil. Arrange the gyoza in circles in the pan, working from the outside in.
Add 1/2 cup cold water, cover and cook for 6 or 7 minutes, until the water is gone. Lower the heat and cook, still covered, until the gyoza are brown on the bottom (maybe a couple minutes).
Scoop up with spatula, or loosen the gyoza and turn the whole skillet over on a plate.
Serve with a mixture of soy sauce, rice vinegar and chile sauce.
This should make about 60 gyoza, depending on how you fill the wrappers.
I add chopped onion and carrot and fennel to the chopped cabbage...whatever portions you like.
133. theDiva - 12/7/2000 4:40:10 AM Off the top of my head, cranberry-raspberry sauce.
1 bag fresh cranberries, rinsed and picked over
1 bag frozen raspberries (13 oz)
1 1/2 c. water
2 c. sugar
1 c. orange juice
Mix all ingredients in a deep pot. Cook over high heat until the cranberries start to pop. Turn heat to medium low and simmer until the all the berries have softened and released their juices.
Turn into a bowl, cool, and refrigerate overnight.
134. Gracie - 12/7/2000 6:16:30 AM I had a feeling that was too much liquid. Ingredients are:
1 bag fresh cranberries, rinsed and picked over
1 bag frozen raspberries (13 oz)
1/2 c. water
2 c. sugar
1 c. orange juice
135. bubbaette - 12/7/2000 7:07:48 AM This hyear's from the 1975 printing of the Joy O' Cookin, with slight variations
Christmas Stollen
Have ready 6 to 8 cups all-purpose flour
Combine and let stand for 3 to 5 minute: 2 pkgs active dry yeast, and one cup milk scalded and cooled to about 100 degrees. Then add one cup of the flour. Mix and let this sponge stand (covered) in a warm place for about an hour til light and foamy. Meantime ---
Sprinkle a little of the flour over 1/2 lb raisins, 1/2 lb. blanced slivered almonds, 4 oz citron and 2 oz mixed candied lemon and orange peel.
Beat til soft:
1 and 1/2 cups butter (margarine is a sacrilige)
add and blend 3/4 cup sugar
beat in one at a time 3 eggs
add 3/4 teaspoon salt and the grated rind of a lemon.
When the sponge has risen, Add the sponge and enough flour to knead the dough til smooth and elastic (about 8 minutes). Cover and let rise til double in bulk. Toss the dough onto a floured board and kneed in the fruit and nuts. Divide the dough into two or three (depending on the size of the loaf you want) equal pieces. Pat or roll each piece into a oval about an inch thick. Fold ovals in half lengtwise and place loaves on greased baking sheets. Brush the tops with melted butter.
Let rise til near double in bulk -- about 45 minutes. Bake in 350 oven 30 to 40 minutes or til done.
When cool, sift confectioners sugar over the top.
Merry Christmas!
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.
|
