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July 29, 2005 |
Recipe Requests  Welcome to all our new subscribers. If you enjoy the newsletter, please pass it along, and encourage your friends to subscribe. You can subscribe on the home page of Recipe Goldmine This newsletter is built around sharing. If you can help someone with their request, they will appreciate it. Also, please share your favorite recipes, household hints, crafts, etc. Mail recipes and requests to: (address deleted) Please note that this email address changes often due to spam, so, when mailing, please use this current link above. Thanks! To protect your privacy, any email addresses used in our newsletters are removed for the on-line edition. If you would prefer to read the newsletter on-line, please go to:Newsletter On-Line Unsubscribe instructions at end of newsletter. If you have baking questions for Dennis Weaver, please send them to me, and I will make sure that Dennis gets them. To PRINT only one recipe, f you are using Internet Explorer, highlight the section you want by clicking and dragging the mouse over the recipe you need. Then from the File menu, select Print, then select Print Selection. A new Print Recipe button has been added to all recipes at recipegoldmine.com and recipestogo.com
Years ago, ( I know I have looked for 20+yrs) I had a black walnut recipe that had a black walnut paste inside a sugared type cookie dough (similar to a pie crust/crescent dough). I have never been able to locate it again. (I loaned my recipe book out and it was never returned. :(((( Does anyone have anything like that? ~ Haggermaker's ~~~~~~~~~~ I am looking for a recipe for the clam chowder served at Golden Corral. Can anyone help me? Thanks ~ Diane ~~~~~~~~~~ I first of all want to tell you how much I enjoy this site... sooooo many wonderful recipes and tips.... I got a recipe called Levy Restaurant Sugar Cane Chicken from here today, but wonder where I can find sugar cane or if I can substitute it. Any help would be appreciated. I live in Oregon and have never seen it in the stores (but maybe I wasn't looking in the right place). Thanks ~ Donna ~~~~~~~~~~ I was recently in Jacksonville, FL and went to a place called Clark's Fish Camp - wonderful food. I would really like to have all the recipes for items that I ate. There was one that stuck out. It was Brinda's seafood bake. It had fresh crab, shrimp, scallops and fish baked in a cream wine sauce and topped with mozzarella. Does anyone have the recipe? The wine sauce is what I have no idea how to make. And a suggestion if you are in the area - go - the place really looks like a shack - but really nice inside and great food!! Thanks. ~ Megan ~~~~~~~~~~ I am looking for the sauce recipe for www.aureliospizza.com ~ Lalo ~~~~~~~~~~ I'm pretty close, but think I'm missing something in the recipe to match the chili at Sam's Hot Dog Stand. Can anyone help? ~ Becky ~~~~~~~~~~ Does anyone know how to duplicate the thin cheese pizza at Sbarro's? ~ Becky ~~~~~~~~~~ We have a Japanese steak house in our town called Banzai, and they have the best salad dressing. It is whitish and tastes like it has mayo in it. Any ideas on how it is made and what is in it. ~ Shannon ~~~~~~~~~~ Can someone please suggest ways of fixing the cans of boned chicken that the USDA puts in their commodities that would somehow taste edible? I have tried chicken and dumplings and have never tasted anything so much like glue. Thanks in advance, Carol ~~~~~~~~~~ I recently was at a dessert meeting and we were served a delicious chocolate mango cake. It was a lot like a brownie, very dense, and served with Cool Whip. I would really like to have the recipe if anyone has it. Thank you in advance. ~ Janet ~~~~~~~~~~ Does anyone have the recipe for the batter that you use to make the Scandinavian Rosettes by dipping the iron into the batter and then deep-frying? I have all the irons for doing this, but the recipe for making the batter is in shreds and unreadable. ~ Rosebud ~~~~~~~~~~ Thank you for praying for my daughter and my family. I am not allowed to keep my grandson at my house anymore because I will not agree not to talk to him about the Lord or to even answer his questions, should he have any. My daughter told me she did not believe all the stuff that she had been told as a child and that she did not want her son to be confused. Please just keep praying. Love in Christ, Flora ~~~~~~~~~~ Hi, No request this time! I just wanted to take a minute to tell you how much I enjoy this newsletter and to thank you for all your hard work! Thanks again. ~ Margee :) It's our pleasure, Margee, and thanks for your kind comments.
Shared Recipes, Crafts and Hints Strawberry Tea I make strawberry tea using a cup of unsweetened tea, 1 package unsweetened strawberry Kool-Aid and 2 cups sugar. Mix well and keep in a glass jar. Use 2 heaping teaspoons or enough to give a good strawberry flavor. I also make raspberry tea this way. Sure cheaper than buying in the store. You can make flavored teas by using Jell-O but I have a hard time getting it to dissolve. ~ Alice ********** Becky36 requested a fruit cake recipe with no citrus. This is the one my family loves. ~ Barbara Evie's Fruitcake 4 1/2 cups chopped pecans Combine pecans, walnuts, dates, cherries (reserve a few whole cherries for decoration), pineapple, condensed milk, and coconut. Mix with hands. Turn into a greased and floured 10-inch tube pan. Bake at 225 degrees F about 1 1/2 hours. (Cake is done when no milk oozes out when pressed with finger.) Decorate with reserved cherries if desired. Let cool. Turn out on foil and wrap snugly. Store in refrigerator or freezer about 1 month before serving. Note: No mistake! There is no flour in this cake. Enjoy! ********** Corned Beef with Cabbage For years, I have made a rich cream sauce, seasoned it to my taste with prepared mustard and folded in steamed cabbage that has been cut in small dice and cooked, and added a diced can of Libby's corned beef. Use enough cream sauce to have a somewhat " loose " consistency. I like crusty bread and good butter with this.~ Jean Mann from Ohio ********** Waikiki Meatballs Shared by hunnyandme with recipegoldmine.com 1 1/2 pounds lean ground beef Combine ground beef, saltine cracker crumbs, onion, milk, egg, salt, and ginger in a large bowl and mix well. Shape the ground beef mixture by rounded tablespoonfuls into balls. Heat oil in a large skillet over medium heat. Add meatballs. Cook, turning them frequently, until cooked through and browned. Remove from skillet using a slotted spoon to a paper towel covered platter and drain. Drain pineapple, reserving 3/4 cup of juice. Combine reserved juice, brown sugar, vinegar, cornstarch, and soy sauce in a small bowl; mix well. Pour into skillet. Cook the juice mixture over medium heat, stirring continually, until thickened, about 8-10 minutes. Add the meatballs, pineapple tidbits and bell pepper and mix well. Cook, stirring occasionally until heated through, about 10 minutes. Serve over rice or buttered egg noodles. Serves 6. Enjoy! **********
Omega-3 Fish Oil Free Bottle Offer. Order Now. ********** Asparagus Chef Salad (Diabetic) Shared by Treva with recipegoldmine.com 2 1/2 pounds asparagus, trimmed Dressing: Chop asparagus into bite-size pieces and place in a microwave-proof casserole dish. Add 2 tablespoons water, cover, and microwave for 2 minutes. Drain. Measure remaining ingredients into a salad bowl. Add asparagus when completely cool. Prepare dressing in a shaker container and add approximately 1/3 of it to the salad. Save remaining dressing for greens and fresh vegetables. Nutritional Information Per Serving: Calories: 151; Fat: 5 grams; Cholesterol: 25 mg; Sodium: 347 mg Exchanges: 2 Vegetable; 1 Lean Meat; 1 Fat *********** Pecan Coated Fried Chicken Shared by Cara with recipegoldmine.com 6 boneless, skinless chicken breast halves Cut each breast half diagonally into 6 pieces. Place the chicken in a bowl, cover with the buttermilk, and marinate for 20 minutes at room temperature. In a food processor, pulse the pecans, flour, salt and pepper until the nuts are roughly chopped. Transfer the pecan mixture to a bowl and, one at a time, coat the chicken pieces thoroughly. Set the coated pieces on a baking sheet, cover with plastic wrap, and refrigerate for at least 30 minutes. Fill a cast iron skillet halfway with olive oil and heat over medium high heat until hot, but not smoking. Cook the chicken about 2 minutes per side, or until dark golden. Drain the chicken on paper towels and serve hot. Buttermilk Substitution: 1 tablespoon vinegar plus enough milk to equal 1 cup or 2/3 cup plain yogurt plus 1/3 cup milk can be substituted for 1 cup buttermilk. ********** Kool-Aid Sherbet Shared by Treva with recipegoldmine.com 1 cup granulated sugar In a bowl, stir all ingredients until sugar is dissolved. Pour into a shallow freezer container; cover and freeze for 1 hour until slightly thickened. Transfer mixture to a mixing bowl; beat until smooth. Return to freezer container; cover and freeze until firm. Remove from freezer 20 minutes before serving. ********** Tropical Orange Pie Shared by Sassy with recipegoldmine.com Source: EagleBrand.com and recipe booklet 1 (9-inch) unbaked pie shell Heat oven to 325 degrees F. Prick pie crust all over with fork. Bake 8 to 10 minutes or until set and dry. For filling with rotary beater or fork, beat eggs in medium sized bowl. Gradually stir in sweetened condensed milk, stir in juice concentrate, water and lemon juice. Spoon filling into partially baked pie crust. Bake 35 to 40 minutes or until set. Cool 1 hour. Cover and chill at least 3 hours. To serve, with mixer, beat whipping cream until soft peaks form. Spread over pie. Serve. Refrigerate any remaining pie. ********** Golden Baked Onions 6 medium onions, sliced Saute onions in 1/2 cup butter for about 15 minutes using medium heat. Place in 8 x 11-inch baking dish. Mix chicken soup and milk. Pour over onions. Sprinkle with cheese. Slice French bread 3/4 inch thick. Dip one side in melted butter. layer about 12-14 slices on top of onions. Bake at 350 degrees F for 30 minutes or until bread is golden. ********** Chicken Noodle Casserole 1 package egg noodles Boil noodles with diced chicken breasts. When noodles are cooked combine noodles, soup, 1 can of onions, peas, and carrots and put in casserole dish. Top with remaining onions. Bake at 350 degrees F for 45 minutes to an hour. ********** Caramel Apple Walnut Bars Shared by Treva with recipegoldmine.com 1 3/4 cups granulated sugar Heat oven to 350 degrees F. Combine all dry ingredients. Cut in margarine until crumbly. Press three-quarters of this mixture into a 13 x 9-inch baking pan. Set aside. In heavy saucepan over low heat, melt caramels with sweetened condensed milk, stirring until smooth. Spoon apple filling over prepared crust. Top with caramel mixture. Sprinkle other quarter of crumb mixture over top, then nuts. Bake for 20 minutes at 350 degrees F. 100% Whole Wheat Bread
This is one of our favorite bread recipes. Yeasts perform differently at low temperatures. In this recipe, the dough is mixed the day before and refrigerated. The acids and enzymes produced by the yeast at lower temperatures temper the harshness of the whole wheat and develop wonderfully complex bread flavors. It’s no more work than other recipes; you just mix the dough the day before. Bakers note: This bread should be very light and fluffy, not dense. The secret of making it so is to make sure that the dough rises fully both in the first rise and in the pans. The dough will fill two 5 x 9-inch loaf pans and should be very soft and puffy before baking. If you let it over-rise, you may see a blister or two in the dough. Poke the blisters with the point of a knife and hurry the bread into the hot oven. 100% Whole Wheat Bread Recipe 5 to 6 cups fine-ground whole wheat flour 1. Place about three cups of the flour in the bowl of your stand-type mixer. Add the yeast. Carefully measure 2 cups room temperature (80 degrees) water. The water should feel cool to the touch. Mix the water with the flour with a dough hook for 30 seconds or until the yeast is dissolved and the ingredients begin to combine. 2. Add the salt, egg, sugar, and butter and continue mixing. Add most of the remaining flour and continue mixing at a medium speed for at least four minutes adding more flour as needed to reach a soft dough consistency. (It is important that the dough be mixed for at least four minutes to develop the gluten.) The dough should clear the sides of the bowl but will be soft, not firm, to the touch. 3. Once the dough is mixed, place it in a large greased bowl, turning once to coat both sides, and cover with plastic wrap. Refrigerate overnight or for up to three days. 4. On the day that you would like to bake your bread, remove the dough from the refrigerator and let it warm to room temperature--about three hours. The dough should rise to nearly double in size. 5. Once the dough has risen, form the loaves. Coat your hands with flour and gently form a loaf by pulling the dough around itself to create a slightly stretched skin. You may need to coat your hands several times if the dough is sticky. If necessary, pinch the seams together on the bottom of the loaf. Lay the loaf gently in a well-greased loaf pan and cover with plastic wrap. Repeat with the second loaf. Let double again in size, about 1 1/2 hours. 6. Heat the oven to 350 degrees. Once the dough has doubled (the loaf should be very puffy), place the two loaves on a shelf in the top half of the oven, well-spaced so that air can circulate between the loaves. Bake for thirty minutes or until done. The interior of the loaves should register at least 185 degrees when an insta-read thermometer is inserted through the bottom crust. Remove the bread from the pans and cool on wire racks. Let it cool completely before cutting. Recipe courtesy of Dennis Weaver at The Prepared Pantry. This recipe is included in American Baking Essentials Course 201, Lesson 1; These lessons are available at no cost from The Prepared Pantry. To learn more about these lessons, click here.
Lemon Garlic Chicken 2 pounds chicken breast halves Remove skin and excess fat from chicken, rinse and pat dry. In a small bowl, mix oregano, seasoned salt and pepper, rub into chicken using all of the mixture. In a large skillet over medium heat, brown chicken in butter. Transfer chicken to crockpot. Place water, lemon juice, garlic and bouillon granules in skillet. Stirring over medium heat, bring to a boil, loosening browned bits from bottom of skillet. Pour over chicken. Cover and cook on LOW for 5-6 hours or on HIGH for 2 1/2-3 hours or until chicken is almost tender. Add parsley and baste chicken. Cover and cook on HIGH for 15-30 minutes or until chicken is tender and juices from chicken run clear when cut along bone in thickest portion. Serve with rice.
Cook's Tip! Buying Wine Buy inexpensive wines in a store with a large turnover to avoid getting old wines. Be sure corked bottles are stored on sides to keep cork moist. For all you wine aficionados, Recipe Goldmine has some great wine resources in its kitchen charts section: Wine and Cheese Pairing
Chocolate Fudge Kahlua Cake Posted by Marissa at recipestogo.com 2005/7/29 07:04 1 (18.25 ounce) chocolate fudge cake mix (with pudding in mix) Heat oven to 350 degrees F. Grease and flour a 12-cup Bundt pan. Combine ingredients; with electric mixer; beat about 4 minutes. Pour into prepared pan and bake for 50 minutes or until cake tester (or wooden pick) inserted comes out clean. Cool in pan 15 - 20 minutes; turn onto cake plate. Chocolate Kahlua Glaze: Away from burner, but in small saucepan, combine glaze ingredients, stir until smooth and creamy; over low heat, warm glaze 3 - 5 minutes; stir often. Drizzle over warm cake. Allow glaze to cool before serving. Yields 12 - 16 servings. Start preparing your beds in the fall for next year. Till the garden soil especially if there is sod to be turned under. This will reduce erosion, expose heavy soils to frost, kill exposed insects, aid the decay of organic matter and enable earlier planting. Work in any organic matter when tilling. Do this every fall so that the garden takes less time to prepare every year. It is best to wait until spring to fertilize, but the addition of granular lime in the fall will help condition the soil for spring planting. Never work wet soil, especially clay. This may ruin the soil structure for the entire season and end up with solid, sun-baked clods. Tell if the soil is dry enough to till by picking up a handful of soil and if you can squeeze water from it, it is too wet. If the soil compresses into a ball and stays that way, it needs more drying time. If it is dry enough to crumble in your hand, it is ready to be worked. Be sure to remove any dead plants and debris from all your gardens as soon as the plants die down. Leaving them over winter is inviting insects and disease to take up residence. In the perennial bed, cut back all plants for neatness and disease control. Leave 3-4" of stems to hold snow for winter protection and cover tender perennials as soon as the ground starts to freeze. ********** Country Junction Restaurant Raspberry Chipotle Glazed Pork Tenderloin Source: Sue Krapfl, Country Junction Restaurant, Dyersville, Iowa Pork tenderloin In a food processor, combine the olive oil, garlic cloves and herbs. Process until smooth, adding enough olive oil to make it a spreadable consistency. Sear the tenderloin on all sides, and rub the above mixture over the pork tenderloin. Roast at 250 degrees F until the internal temperature is about 140o, about 40-45 minutes. About 5 minutes before removing the pork tenderloins from the oven, spread the raspberry chipotle glaze over the top of the tenderloin. Slice the tenderloin to serve and drizzle with leftover glaze. Raspberry Chipotle Glaze: Heat onions and olive oil in a saucepan until the onions are soft and tender. Add garlic to the pan and saut� 1-2 minutes. Add chipotles, stirring continuously. Add raspberries and cook until soft. Add vinegar and sugar. Bring to a boil. Simmer and stir until thickened. Remove from heat and strain, extracting as much liquid as possible.
I understand that most grocery store produce has a coat of wax on it to keep it fresh. Will it hurt me? Can I get it off? I don’t know about most but many grocery store produce items have a wax coating applied to help retain moisture. Nature has its own coating but in the repeated washing of commercial operations, that coating is washed off. Packers apply a wax coating to reduce dehydration. The FDA requires that waxed produce be so labeled. There is only a tiny amount of wax on your produce. The wax won’t hurt you but it is nearly impossible to get off. Consider buying your fruits and vegetables from a roadside stand or at the farmers market. For more information, see the Clemson University Cooperative Extension Service Dennis Weaver at The Prepared Pantry. The folks at The Prepared Pantry have a great baking library with scores of baking articles and information for free. They recently reorganized their library and added many more articles. You can check out the Free Baking Library here. ~ Linda
Key Lime Coconut Squares Crust: Filling: Topping: Heat oven to 350 degrees F. Combine filling ingredients in large bowl. Set aside. Mixture will thicken slightly. For crust, combine flour, sugar and almonds in a large bowl. Cut in the butter until mixture is crumbly. Pat mixture evenly into an ungreased 13 x 9-inch baking pan. Bake about 18 minutes until lightly browned. Pour filling over crust and sprinkle with coconut. Continue baking about 15 minutes or until filling is set. Cool completely before cutting into squares. Cover and store in refrigerator. Cowboy Country Smoked Pork Ribs 6 pounds pork ribs Combine all ingredients except ribs. Sprinkle mixture over ribs. Marinade: Combine all ingredients and spoon over ribs. Let marinate in refrigerator overnight. Place ribs in smoker or on grill over low heat for 4 to 6 hours. Hot Dog Spaghetti Casserole 1 pound spaghetti Heat oven to 350 degrees F. Cook spaghetti as directed on package; rinse and drain. Butter a casserole dish or pan. Layer spaghetti, sauce, hot dog slices, more sauce, and top with cheese slices or shredded cheese. Bake about 30 minutes or until casserole is bubbly and the cheese is melted. Dilled Salmon Pasta Salad Serves 4. 8 ounces pasta Cook pasta according to package directions, drain and set aside. Trim asparagus and cut into 1-inch pieces. Bring a pot of salted water to a boil, add asparagus and cook 2 to 3 minutes; drain and refresh in cold water. To make dressing, beat the oil, lemon juice and vinegar together. Stir in dill and lemon peel. Season to taste with salt and pepper. Toss the pasta with the dressing. Add the asparagus pieces and flaked salmon; toss lightly. Transfer to serving dish and sprinkle with Parmesan cheese and garnish with sprigs of dill, if desired. Rosemary Tomato Focaccia Bread 1 (10 ounce) tube refrigerated pizza crust Roll out pizza crust and place on a greased baking sheet. Poke indentations with fingertip about 1 inch apart all over the crust. Combine olive oil, garlic, salt and pepper and 1 tablespoon of rosemary and spread over pizza crust. Top with remaining rosemary, tomatoes, Parmesan cheese and parsley and bake for 10 - 15 minutes at 425 degrees F. Italian Chicken Casserole 4 eggs Beat eggs. Cube chicken and put into egg mixture. Cover and refrigerate overnight. Roll cubed chicken in bread crumbs, brown in butter, then place in a 9 x 13-inch baking dish. Pour chicken broth over chicken. Add mushrooms; sprinkle with cheese. Cover and bake at 350 degrees F for 50 minutes. Okra Fry Bread Source: Paula Deen 1 cup cornmeal In a large bowl, whisk together cornmeal, flour and salt. Whisk in water to make a thin batter. Stir in okra and onions. Over medium heat, add clarified butter to a cast iron skillet. Use a small ladle to pour batter onto skillet. Pan should be hot enough to make batter sizzle. Cook until underside is browned, about 3 to 4 minutes, then flip and brown on the other side. Repeat with additional batter, adding more butter as necessary. Orange Kissed Snapper 1 (2 pound) filleted red snapper or other white meat fish Combine all ingredients except fish. Place fish in shallow baking dish. Pour mixture over fish. Place fish in a 400 degree F oven and bake for about 20 minutes. Serve. NOTE: This is best with thick fillets. Thin fillets are not successfully baked this way. Firehouse Fantasy 4 avocados, sliced In a greased cake pan, place avocado slices in a single layer. Crack the eggs on top of the avocados. Spoon the sausage on top of the eggs in a single layer. Spoon on a layer of salsa to taste. Add grated cheese. Bake at 350 degrees F for about 15 minutes and serve with fruit and toast. Grilled Shrimp Rellenos 8 to 12 large fresh Poblano chiles Place chiles on grill 4 to 6 inches over hot coals. Cook until chiles are blistered and somewhat charred on one side. Remove and peel any skin that removes easily. Slit lengthwise down the cooked side and remove seeds. Mix shrimp and onions and fill chiles with mixture. Place over medium fire and cover grill with lid. Cook without turning until shrimp mixture is hot to touch (5-7 minutes). Serve with salsa and sour cream. Newsletter
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The key to really great 100% whole wheat bread is to extract the best flavors from the whole wheat and temper the harsh tones that sometimes accompany whole wheat flour. Good whole wheat bread has an almost nutty taste without a bitter aftertaste. A long fermentation gives the yeast a chance to produce its own flavors and convert the starch to sugar. By refrigerating the dough overnight, you can make excellent 100% whole wheat bread.