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81. Dantheman - 11/24/1999 12:33:33 AM Baked Lemon Chicken
Most lemon chicken recipes I know are breaded and fried, not baked, so this is a nice change. Also, I often make the sauce the night before and let it marinate in the fridge all day -- saves evening preparation time.
4-6 pieces chicken
8 oz. duck sauce (commerically prepared)
juice of 3 lemons (about 3-4 oz.)
1 tblsp. soy sauce
1/2 tsp. mustard powder
1/8 tsp. garlic
1/8 tsp. ginger
Arrange chicken on glass baking dish.
Mix remaining ingredients. Pour over chicken. Let stand in refrigerator at least 1/2 hour if chicken is fresh, 2 hours if frozen.
Bake at 325 degrees F 1 hour, turn and baste every 10 minutes.
Serve over rice or couscous. 82. theDiva - 11/24/1999 12:36:12 AM oooh. Nice, Dan. I'll bet Sweetie could make that. I'm printing it off right now! 83. Dantheman - 11/24/1999 12:39:38 AM I think I overstated mayo in tuna horseradish recipe. Reduce it to 2 oz. 84. bubbaette - 11/26/1999 2:51:14 AM Judith
I tried your potato recipe for TGiving yesterday and received rave reviews. Thanks for the recipe. 85. SnowOwl - 11/26/1999 4:15:47 AM Russian Potato Casserole with Caramelised Onions
6 large sweet onions, diced or sliced thinly
5 T. butter
4 T. olive oil
1 T. sugar
+ 4 lbs. russet potatoes
chicken stock
1 stick butter
1 c. whipping cream
1 c. sour cream
4 eggs, beaten
1 t. dried dill weed
2 c. sour cream
Caramelise onions in first measure of butter and oil stirring occasionally. When deep brown, add sugar, saute few minutes more. This process will take about an hour.
Boil potatoes in stock, till slightly overdone.
Drain, reserve stock. Mash, add butter.
Add eggs to first measure of sour cream. Add this to potatoes, stirring quickly to distribute egg evenly as it cooks in the hot potatoes.
Add cream and dill.
Add enough stock to make potatoes rather loose,they will dry out in oven.
Layer potatoes and onion in buttered dish:
1/2 potatoes
onions
1/2 potatoes, sealing in onions
Top with sour cream.
Bake at 350F for 30-35 min, till top is lightly browned.
86. Thoughtful - 12/16/1999 9:00:05 PM Chrustchyki: makes 10 dozen cookies
6 egg yolks, 6 Tbls sugar, 1c. sweet cream, 2 Tbls rum, 2-3 c. flour approximately
Cream egg yolks & sugar until creamy white. Combine with cream and rum. Add enough flour to roll out dough. Roll out 1/4 of dough at a time. Cover the rest so it doesn't dry out. Roll to less than thickness of a quarter. Cut in strips about 1" wide by 4" long. Make a slit in the center lengthwise and pass one end of the strip through the slit to make a very loose knot in the middle.
Fry in deep fat (about 375°) until slightly brown. Drain on paper towel. Serve cold sprinkled with confectioners sugar or serve hot with honey.
Note: a Tblsp of alcohol or a piece of raw potato added to the fat will help eliminate the fat frying odor. 87. bubbaette - 12/20/1999 7:57:58 AM CHRISTMAS STOLLEN
Makes 2 large to 4 small loaves have all ingredients at room temp
Have ready:
6 to 8 cups all-purpose flour (I use 7 to 7.5 cups)
Combine and let stand 3-5 minutes:
1 ½ cups warm but not hot evaporated milk
2 packages active dry yeast
Add 1 cup of the flour. Cover this sponge and let stand in a warm place for about an hour until light and foamy.
Sprinkle a little of the flour over:
½ pound raisins
½ pound blanched slivered almonds
2 oz chopped citron
1 oz each chopped candied lemon and orange peel
While the sponge is rising, beat together until light and creamy:
1 ½ cups (3 sticks) butter
¾ cup sugar
Add, one at a time, beating between each:
3 eggs
Add:
¾ teaspoon salt
The grated rind of one lemon
Add the sponge and enough flour to knead the dough until smooth and elastic. Reserve enough flour to flour the board later. Cover and let rise until double in bulk. Toss the dough on a floured board. Knead in the fruit and nuts. Divide the dough into 2 to 4 even pieces. Pat each out into broad ovals. Fold in half and place the loaves on greased baking sheets. Bush the tops with:
Melted butter
Let the loaves rise, covered until they again double in bulk (well, maybe not quite double) – about 45 minutes.
Preheat oven to 350 degrees.
Bake about 40 minutes for 2 large loaves, or about 30 for 4 smaller loaves until a toothpick comes out clean.
While cooling, sprinkle with powdered sugar.
88. bubbaette - 12/21/1999 9:34:21 AM Apricot-Cream Cheese Pinwheels
Pastry:
1 cup unsalted butter, at room temp.
1 package (8 oz.) cream cheese at room temp.
1/4 teaspoon salt
2 cups all-purpose flour
Filling:
2/3 cup apricot preserves
1 cup finely chopped walnuts
Beat butter, cream cheese and salt in a large bowl with electric mixer til smooth.
With a fork or a pastry cutter, work in flour until blended and the mixture forms a smooth dough.
Using hands, flatten dough on wax paper to an 8X6 inch rectangle. Chill overnight.
Stir preserves and nuts in a small bowl until well blended.
roll cold pastry into a 12X14 rectangle between two sheets of waxed paper. Spread filling to w/in 1/2 inch of edges. Roll up like a jelly roll from the long side. Press the side seam firmly to seal.
Cut the log in half. Wrap and chill until very firm. Heat oven to 350. Grease cookie sheets. With very sharp knife, cut rolls into 1/4 inch slices. Place on greased cookie sheets 1/2 inch apart. Bake 13 minutes or until bottoms and edges are golden brown. Makes ~50 cookies. Store in airtight container.
89. Thoughtful - 12/22/1999 10:11:32 AM Cheesecake a la thoughtful
Crust: 1/2 box or scant 2 cups of graham cracker crumbs
1/2 c. sugar, 1/2 tsp. cinnamon, 3Tbls melted butter. Mix together and press into sides and bottom of a tube pan -- the kind where the bottom lifts out from the side. You'll be pouring the filling into this before baking. Set aside.
Filling: 1 1/2 lbs. cream cheese; 5 eggs separated; 1 pint sour cream;
1 c. sugar; 1 Tbls flour; 1 Tbls cornstarch; 1/2 tsp. vanilla
Mix cheese and sour cream together. Add egg yolks, sugar, corn starch, flour and vanilla. Stiffly beat the egg whites then fold them into the mix. Bake in 300° oven for 1 hour 30 min. Most fun is watching the cake rise and rise til you think it'll spill out of the pan. Once done, it collapses as it cools into this wonderfully dense, rich, yet light piece of heaven. 90. theDiva - 12/30/1999 12:29:39 AM (panting in anticipation of Judith's Texas Caviar recipe....) 91. JudithAtHome - 12/30/1999 12:33:05 AM Texas Caviar
2 cans Trappys black-eyed peas or 3 cups fresh cooked, drained
1 lrg. green pepper, diced
1 lrg. red pepper, diced
1 lrg. yellow pepper, diced (optional but adds nice color)
1 lrg onion, diced (or red onion is fine, too)
2 tbls minced garlic or as much as the traffic will allow
Toss this all together with about 2 or 3 tbls of thick catsup. Chill overnight and enjoy on New Years Day for good luck. Leftovers just improve with age. 92. JudithAtHome - 12/30/1999 12:33:53 AM oops! Drain the canned peas, too. 93. theDiva - 12/30/1999 12:37:33 AM mmmmmmmmmmmmmmmm.......will be on my table New Year's Day. Thanks, Judith. 94. JudithAtHome - 12/30/1999 10:12:12 PM Just a note:
They were out of canned blackeyed peas so I used frozen, which are just like fresh but colder. :-) They worked great; be sure to cool them before adding other ingredients. 95. ChristiPeters - 1/24/2000 6:00:07 AM CROCKPOT STEW
Start the day before you intend to serve it.
First, sear about 1 1/2 pounds of stew meat.
Then put into the crock pot:
3 c water
2 beef bullion cubes
8oz tomato sauce
2 Tblsp A1 steak suace
1 Tblsp Worstershire sauce
1 small onion (chopped)
1 green pepper (chopped)
1 Bay leaf
Mrs Dash to taste (maybe 2 Tblsp?)
2 Tbsp chopped parsley
The meat
Leave the crockpot on "low".
The next morning I add:
1 bunch of cut carrots (16oz pkg)
1 bunch celery, chopped
Around noon, cut and add the 3-4 medium sized potatoes (I scrub them, but I don't peel them)
About 2 hrs before serving time, add 1 lb of frozen peas and turn the crock pot up to "high".
1 hour before serving time, add cornstarch or flour to thicken the stew.
All throughout the day, taste it and add seasonings if you feel like it.
(nope, definitely not haute cuisine, but my family likes it and the leftovers taste even better than the first servings for some reason) 96. ChristiPeters - 1/24/2000 12:43:43 PM STOVE TOP CASSEROLE
2 lbs ground beef
2 cans cream of mushroom soup
2 cans cream of chicken soup
2 Tblsp soy sauce
1 onion, chopped
1 cup uncooked rice
2 cups celery, diced
3/4 cups water
Brown ground beef and onion. Place browned beef and onion in large saucepan. Add all other ingredients and mix well. Simmer until rice and celery are tender. Serve with chow mein noodles. 97. ChristiPeters - 1/24/2000 12:53:27 PM Sour Cream Chicken Squares
(a something to do with leftovers recipe - works with turkey, too)
2 cups Bisquick
1/2 cup cold water
1 cup dairy sour cream (you can sub non-fat plain yoghurt)
1/2 cup mayo
1 cup cut up cooked chicken (or turkey)
3 eggs
1 4 oz can mushroom stems and pieces
1 tsp garlic salt
1/8 tsp pepper
1 2 oz jar diced pimiento
1/3 cup thinly sliced green onions
1 cup shredded cheddar cheese
preheat oven to 425
Grease rectangular (13x9) baking dish.
Mix baking mix and water until soft dough forms, beat vigorously 20 strokes. gently smooth dough into ball on floured cloth-covered board. knead 5X. Roll dough into rectangle 14"x10". Place dough in dish so edges are 1/2" up the sides.
Mix remaining ingredients, pour evenly over dough. Bake until edges are golden and knife inserted in center comes out clean. (approx. 25 min) 98. joezan - 1/25/2000 12:45:23 PM
Good-n-cheap:
Fried Spaghetti:
Boil 1 lb spaghetti, and strain. Tenderize and cut into bite-size strips 1 lb boneless chicken breast. Peel and crush anywhere from 5 to 30 cloves garlic - I happen to think there's no such thing as too much garlic. Honestly.
In a large skillet, saute the chicken in 2 tbsp butter and 2 tbsp extra-virgin olive oil - about 8 minutes, depending on how small you
cut it - and add the garlic about 5 minutes into it.
Add the strained spaghetti, and a can of peas, and saute the whole
mess another 3 minutes, stirring constantly.
Serve immediately, and top with grated Parmesan cheese.
...I meant drain the spaghetti, not strain it, of course. Also, I use a large spaghetti serving fork to stir with once I add the spaghetti. It ensures that the pasta is kept separated and the cooking and flavor are evenly distributed. It also saves the peas getting mashed, which is inevitable when stirring with a spoon.
Also, for a little more money this dish can be made with shrimp
instead of chicken. Use 20-30 small (not tiny) to medium shrimp, and
saute together with the garlic for about 3 minutes before adding the
spaghetti.
Either way, this dish is surprisingly tasty - the sauted spaghetti literally soaks up the flavors of the other ingredients. But you've gotta top it with the cheese.
Sliced Italian bread, drizzled with olive oil (instead of butter), and a garden salad are perfect (and cheap) accompaniments. 99. ChristiPeters - 1/25/2000 12:55:15 PM Ham Pockets
1 cup scant flour
1/4 cup butter
1/2 cup (1/4 lb) pot cheese or well-drained cottage cheese
2 cups shredded, chopped, or coarsely ground ham
1 egg, lightly beaten
Preheat oven to 400.
Put flour in a bowl, cut butter into small pieces, then cut into flour with a pastry blender. The mixture should reach the consistency of coarse meal.
Mix in cheese. Knead dough on floured bowl until it is smooth enough to roll. Do NOT handle it so much it gets greasy looking.
Roll dough paper thin and cut in 3 1/2 to 4 inch squares. Place a mound of ham in center of each square, bring the corners together in the center and pinch the seams closed. Place on ungreased cookie sheet, brush with egg and bake 20 minutes. 100. ChristiPeters - 1/25/2000 9:41:10 PM Amish Omelet
3 eggs, beaten
1/2 cup flour
1 pint of milk
1/2 tsp salt
dash of pepper
Beat all ingredients until smooth. Pour into buttered frying pan and cook over moderate heat until set. Turn once.
That's the original recipe, but it was too plain for me. So I add chopped ham, onion, green pepper, and mushrooms to the mix. After I turn it, I top it with cheddar cheese. This makes for a very filling breakfast. In fact it's too much for me and I usually split it with LD and Rose.
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