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October 24, 2005 |
Recipe Requests  Welcome to all our new subscribers. We're well on our way to 12,000 now. 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: Newsletter Please note that this email address changes occasionally due to spam, so, when mailing, please use the 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. Please do not ask me to unsubscribe you as our system is automated. To PRINT only one recipe from this newsletter, if 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. We NEED your recipes. Your recipes do not have to be in response to a request. If you have a recipe that you would like to share with everyone, please send it to us! Please take a moment to visit our forum, The Cutting Board. I'd like to remind everyone again that if you have a source for the recipe you are submitting, please include it. Some have come in from other newsletters, and it would be nice to include the source. If you post the newsletter recipes you get here at another message board, please include the source. We have more than 1,600 recipes and are adding more daily at Gifts From Your Kitchen. Great food gifts from your kitchen for all occasions. There is a large collection of jar gifts here. This site also includes crafts for all occasions.
I am looking for a recipe for Orange Chicken similar to the one served at The Cheesecake Factory. It is absolutely wonnnnnderful! ~ Audrey, VA ***** My son attends college in Virginia and we live in S. Florida. My daughter and I like to bake treats to send to him and his friends each month, but unfortunately the home baked goods tend to dry out during shipping. It only takes 3 days to get to him, but I would like him to receive them fresher. I am wondering if anyone has recipes that they know ship well, or stay fresh longer than others. I'd appreciate any ideas. I always pack them in plastic containers with plastic wrap and tin foil too. Thanks - love this newsletter and those whose write in. ~ Lydia - S. Florida ***** I am looking for the recipe for Mazzio's chocolate chip pizza. Any help would be appreciated. ~ Karen ***** Hi, I am looking for a couple of copy cat recipes. We had dinner at Macaroni Grille and enjoyed both of our dishes so much I said I must try and find the recipes. Shrimp Portifino was one of them and Penne Rustica was the other one. Hopefully one of the many people who receive your newsletter can help me. Thanks in advance. ~ Rosie - Boynton Beach ***** I am looking for a recipe for Taos chicken. Thanks. ~ Laydebayou ***** Hi - I am looking for a recipe where you take chunks of Dill Pickles with a sweet brine to taste like the old fashioned sweet pickles that take a long time to make. Can anyone help ? Would be most grateful. Thanks. ~ Betty ***** How long can you leave a freshly baked cake in the freezer and how should it be wrapped? Thank you.
What soap is to the body, laughter is to the soul....Yiddish proverb
Shared Recipes, Crafts and Hints Just a little note on the homemade noodles. I always make basically the same noodles, mostly for chicken or turkey soup. Instead of water, I use a cup of cooled broth. After boiling the carcass, and after the noodles dry (2-4 hours), I drop them in a pot of boiling water with 2-3 tablespoons of vinegar for 7 minutes, (a handful at a time). This makes the noodles a little more firm and boils off the excess flour off so that soup is not thick. (I also add 1 teaspoon of baking powder to the flour.) ~ ross secord ***** Here is a recipe for Betty who wanted a caramel fudge recipe. ~ Betty Caramel Pecan Fudge Source: Better Homes and Gardens 1 cup granulated sugar Line an 8 x 4 x 2-inch loaf pan with foil, extending foil over edges of pan. Butter the foil; set pan aside. Butter side of a heavy 2-quart saucepan. Combine granulated sugar, brown sugar and half-and-half or light cream in saucepan. Cook and stir over medium heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 236 degrees F, soft-ball stage (about 15 minutes). Adjust the heat as necessary to maintain a steady boil. Remove saucepan from heat. Add butter and vanilla extract, but do not stir. Cool mixture, without stirring, to 110 degrees F (about 40 minutes). Remove thermometer from saucepan. Beat mixture vigorously with a clean wooden spoon until fudge just begins to thicken. Add nuts. Continue beating until fudge becomes thick and just starts to lose its gloss (about 10 minutes total). Spread fudge immediately into the prepared pan. Score into squares while warm. When fudge is firm, use foil to lift it out of pan. Cut fudge into squares. Store in a tightly covered container. Makes about 1 1/4 pounds (32 servings). ***** Per request in October 17th Newsletter. ~ Vousami Red Lobster Creamy Caesar Dressing Source: cdkitchen.com Serves/Makes: 1.25 cups 3/4 cup any bottled Italian dressing Combine all ingredients. Refrigerate overnight before using. ***** from Connie Red Lobster Salad Dressing 1 1/2 cups bottled Italian dressing Blend all except oil in blender on high speed 1/2 minute or till smooth. Pour this mixture into the top of a double boiler and add oil. Stir gently with whisk over gently boiling water until it begins to thicken and the egg is completely cooked. Chill several hours or overnight before using. If dressing is too thick add more Italian dressing as needed. Yields 2 cups. ***** Per Jill's request - from Vousami and CookingwithJP Marinated Tangerine Beef Source: cdkitchen.com Serves: 4 Marinade: Sauce: Cut the steak into approximately 1/2 inch cubes and trim the fat. Add the beef to a ceramic bowl and pour in the zest, juice, and spices. Place the bowl in the fridge and let marinate for about 30-45 minutes. Drain off and reserve the all marinade, and toss the meat with some olive oil and soy sauce. Just enough to coat. Grill on skewers to your desired doneness. Sauce: Mix together 1/4 cup of the reserved marinade, stock, and cornstarch. Heat that slowly while stirring until it boils. Take off the heat and stir until it's smooth. ***** for Jill from Ruth Justice I have 6 different recipes. Maybe one is the one you want...these all call for orange but you could use a tangerine! Orange Sesame Beef Stir Fry This complete Asian meal has a taste the whole family will love. Toasted sesame seed provides a nutty flavor, and assorted vegetables add color and crunch. 1 pound beef loin or sirloin, cut into thin strips Place meat in self-closing plastic bag. Combine orange juice, soy sauce, ginger; garlic powder and red pepper. Reserve half of the marinade; pour remaining marinade over steak. Marinate in refrigerator 15 minutes. Saut� beef and 3 teaspoons toasted sesame seeds in hot oil in a large skillet over high heat about 3 minutes or until beef is browned. Remove beef from skillet and keep warm. Add vegetables and cook and stir until crisp tender, about 3-5 minutes. Combine reserved marinade with cornstarch and sugar. Add to skillet and bring to a boil. Return beef to skillet. Stir and heat through. Top with remaining 1 teaspoon toasted sesame seeds and serve over rice, if desired. Makes 6 servings. *Toasting Sesame Seeds: Heat seeds in a dry skillet over medium-high heat; stirring frequently until seeds are golden brown and fragrant. Pour out of hot pan to avoid over-toasting. Nutritional Info Per Serving: Calories 248, Fat 8 g, Cholesterol 50 mg, Sodium 494 mg, Carbohydrates 22 g, Fiber 4 g, Protein 22 g Spicy Orange Beef I Slivered orange zest, orange marmalade, and red pepper flakes add strong, hot citrus flavor to this stir-fry of round-steak strips. Steamed rice is a perfect accompaniment for this dish. Yield: 4 servings 2 tablespoons vegetable oil In a wok or skillet, heat oil over medium-high heat. Add beef strips 1/3 at a time. Stir-fry for 3 minutes or until browned, removing the done pieces to a plate lined with paper towels. Return all the beef to the wok. Stir in orange peel, garlic, and ginger; stir-fry 1 minute. In a medium bowl, combine cornstarch, broth, soy sauce, sherry, marmalade, and red pepper. Pour this mixture into the beef, stirring constantly. Bring to a boil over medium heat and cook for 1 minute. Serve hot. Spicy Orange Beef II Sauce: Beef and Veggies: Combine sauce ingredients and mix well. Set aside. Cut London broil into 1-inch pieces and trim away fat. Heat oil in a large skillet or wok and brown beef. Remove beef and set aside. Stir-fry snow peas for several minutes until crisp-tender. Add water chestnuts and then sauce ingredients and beef and stir-fry until sauce thickens. Serve hot with hot rice. The Skinny: Use low sodium soy sauce and low sugar orange juice. Orange Beef 8 ounces top round steak, cut into 2 x 2 inch pieces Sauce: Whisk together the sherry, cornstarch, and egg whites until the mixture is foamy. Add the beef and toss to coat the pieces well; set aside. Heat 4 tablespoon peanut oil in wok. Fry quickly, just until crispy and browned, remove to wok rack to drain. Add remaining 2 tablespoon peanut oil to wok. Add orange rind and red peppers to hot oil in wok. Stir-fry until orange rind begins to darken and aroma from oil becomes pleasant. Add remaining ingredients and stir until bubbly (add more beef stock if too thick). Add fried beef and toss to coat with sauce. Serve at once with steamed white rice. Orange Beef 1/2 pound top round steak Sauce: Whisk together the sherry, cornstarch and egg whites until the mixture is foamy. Add the beef and toss to coat the pieces well. Set aside. Cut meat into 2 x 2-inch pieces. Heat 4 tablespoons peanut oil in wok. Fry quickly, just until crispy and browned. Remove to wok rack to drain. Crispy Orange Beef 1 1/2 pounds beef top sirloin, thinly sliced Lay beef strips out in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes. In a small bowl, mix together the sugar, rice vinegar, orange juice concentrate, salt and soy sauce. Set aside. Meanwhile, combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, or until rice is tender. Add more water at the end if necessary. Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all of the oil from the wok except about 1 tablespoon. Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add beef, and heat through, stirring to coat. Serve immediately over steamed rice, and garnish with broccoli. Makes 4 servings ****** For Donna who is looking for a Rhubarb cake recipe. Try this site as it is dedicated to all Rhubarb recipes. I hope you find the one you are looking for. ~ Roz F. ***** This is a great cake from my mother-in-law. Makes a yummy apple cake as well. ~ Marian Collins Rhubarb Cake 1/2 cup butter Topping: Cream together butter, sugar and egg. Combine in small bowl the buttermilk, baking soda and salt. Add the 2 cups of flour alternately with buttermilk to sugar recipe. Mix rhubarb and vanilla extract in. Pour into greased and floured 9 x 13-inch pan; sprinkle topping mixture on top. Bake at 350 degrees F for 40 minutes. Topping: Mix all together. For apple cake, use 2 cups chopped apples and only 1 cup brown sugar. ***** Here' s a great recipe I got from a lady at church who made this delicious cake when I had my son. Rhubarb Cake 1/2 cup margarine Cream margarine, sugar and salt. Add egg and vanilla extract. Mix well. Combine baking soda and flour. Stir into sugar mixture alternately with buttermilk. Stir in rhubarb. Spread into greased 9 x 13-inch baking pan. Sprinkle with topping. Topping: Bake at 325 degrees F for 40 to 45 minutes. Good luck. It's easy and yummy. My kids devour this cake in no time! ~ Beets ***** Hope this what Donna wants. I do have a couple more if it isn't. ~ Sirlancolottea Rhubarb Cake 1 cup brown sugar Mix all but last two ingredients together. Pour into a 9 x 13-inch pan. Mix together 1/2 cup granulated sugar and 1 teaspoon cinnamon. Sprinkle on top. Bake at 350 degrees F for 30 minutes. ***** For the lady who requested recipe for rhubarb cake. Hope this is one you will like. ~ LadyBlue Rhubarb Cake 1 cup sugar Cream shortening and sugar. Add remaining ingredients. Mix well. Pour into greased 9 x 13-inch pan. Sprinkle with 1/4 cup sugar mixed with cinnamon (to taste). Bake at 350 degrees F for 25 to 30 minutes. May be served warm with cream or ice cream. * To make sour milk, pour 1 tablespoon vinegar in cup, add milk to make 1 cup. Let stand about 5 minutes. ***** For Donna who requested the recipe for rhubarb cake. This is my husbands absolute favorite cake. It is the only one he will eat now, thanks to our neighbor. I hope you enjoy it as much as he does. ~ Cecilia Norton Rhubarb Cake 1 package white or yellow cake mix Mix according to directions and pour in to a greased 9 x 13-inch pan. Mix together: 3 cups diced fresh or thawed rhubarb Stir to dissolve sugar and spoon on top of cake batter. Pour 1 pint whipping cream over top of rhubarb and sprinkle on a little cinnamon. Bake at 350 degrees F for 55 minutes. ***** Here's a rhubarb cake recipe in response to Donna. It's from a recipe book of blue ribbon winners at county fairs: Rhubarb Cake 3 cups sifted flour Sift together flour, baking powder, baking soda, salt and spices. Cream shortening and sugar until light. Add eggs; beat thoroughly. Stir in rhubarb sauce. Add flour mixture to creamed mixture alternately with milk, mixing well after each addition. Fold in raisins and nuts. Bake in 2 greased 9-inch pans. Bake at 350 degrees F for 45 minutes. *Rhubarb sauce is made by cooking rhubarb slowly until tender; add sugar to slightly sweeten. God bless! ~ Doris, IL ***** For Donna from Ruth Justice Rhubarb Surprise Cake 3 cups chopped rhubarb Bring to a rapid boil for 1 minute and remove from heat. Add: 1 (3 ounce) package strawberry Jell-O; mix well. Set aside and cool completely. Meanwhile, spread 2 cups of miniature marshmallows in bottom of a 9 x 13-inch cake pan. Prepare a white or yellow cake mix according to package directions and pour over marshmallows. Gently ladle rhubarb mixture over batter. Bake at 350 degrees F for 50-60 minutes or until wooden pick inserted comes out clean. Rhubarb Cake 1 1/2 cups chopped rhubarb Topping: Combine rhubarb and 1/2 cup sugar; set aside. Mix flour, 1 1/2 cups sugar, oil, eggs, sour milk, baking soda, cinnamon and vanilla extract. Add rhubarb and stir well. Pour into greased and floured 9 x 13-inch pan. Bake at 350 degrees F for 1 hour or until cake tests done by using the wooden pick method. Mix topping ingredients together in a saucepan and cook for 3 minutes. Pour on warm cake. Rhubarb Stir Cake Makes one 9 x 13 inch pan 1/4 cup butter, softened In large bowl, cream together butter or margarine and brown sugar. Beat in egg and vanilla extract. Sift or stir together flour, baking soda and salt; gradually stir in to butter mixture. Fold in sour cream and rhubarb. Spoon batter into greased 9 x 13-inch glass baking dish. Stir together granulated sugar and nutmeg; sprinkle over batter. Bake at 350 degrees F for 40 minutes, or until tester comes out clean. Rhubarb Upside Down Cake It's especially good after it's been chilled in the refrigerator. Serve with whipped cream or ice cream. Yields 1 - 9 x 13-inch cake. 5 cups chopped fresh rhubarb Heat the oven to 350 degrees F (175 degrees C). Grease a 9 x 13-inch pan. In a large bowl, stir together the rhubarb, sugar, marshmallows and dry strawberry flavored gelatin. Pour into the bottom of the prepared pan, and distribute evenly. Mix cake batter according to package directions; pour over the ingredients in the pan. Bake for 1 hour in the preheated oven, until a wooden pick inserted into the center comes out clean. Run a knife around the outer edge of the cake to loosen; turn out onto a large serving plate while still hot. Allow the cake to cool before serving. Makes 18 servings. ***** French Caramelized Apples Shared by Cara 6 tablespoons unsalted butter Heat oven to 400 degrees F. Combine 4 tablespoons of the butter with the cup of sugar and a tablespoon of water in a 10- or 12-inch nonstick ovenproof skillet, and turn the heat to medium. Cook, shaking the pan occasionally (don’t stir), until the sugar melts into the butter and the mixture bubbles. Turn off the heat and add the apples in layers; about halfway through, dot with some of the remaining butter and sugar. Use the remaining butter and sugar on top of the last layer, along with the cinnamon if you like. Put in the oven. Bake, undisturbed, until the apples give up their liquid and it evaporates and the sides of the mass are dark brown and sticky looking. This will take around 45 minutes, but it could be considerably longer or shorter depending on the water content of your apples. Remove and let cool. Serve straight from the pan, or for a more attractive presentation, invert onto a plate. Serves approximately 6 to 8. White Cheese Dip 1 cup Monterey jack or asadero shredded cheese Combine all of the ingredients in a double boiler over medium heat, stirring occasionally until cheese is melted. ***** This is in reference to Jill's request for a recipe for Old Fashioned Raisin Filled Cookies in your October 17th newsletter. This recipe is the one my grandmother used for as many years as I can remember, and believe me, that's a lot of years. I still use this recipe. I hope it's what you are looking for, Jill. ~ macklinda Nana's Old Fashioned Raisin Filled Cookies 2 cups granulated sugar Cream together sugar, eggs, shortening and vanilla extract. Sift together 5 cups of flour, the salt, cream of tarter and baking soda. Add, alternately, the flour mixture and milk to the creamed mixture. Add last cup of flour gradually. Dough should be soft. Chill thoroughly. Roll dough about 1/8 inch thick on a floured board. Using a 2-inch round cookie cutter, dipped in flour, cut cookies and place on a lightly greased cookie sheet 2 inches apart. Place about 1 tsp of raisin filling or jelly in center of each cookie. Top with another circle of dough. Press edges together to seal. Board should be floured with each rolling of the dough. Bake at 350 degrees F for 15 to 20 minutes. Nana's Raisin Filling: Combine ingredients and cook until stiff. NOTE: Nana use to make these with jelly in place of the raisin filling for some of the grandchildren who didn't like raisins. Sometimes she did half of each to please everyone ***** In the Oct. 17 newsletter, Jill request an old fashioned raisin filled cookie recipe. This one can be used with cherry or raisin filling. This was my Mother's recipe. ~ Dorothy Filled Cookies 1 teaspoon baking soda Dissolve soda with milk. Mix with eggs, sugar and margarine. Gradually add flour to make soft dough. Roll out and cut with cookie cutter. Place cookies on greased cookie sheet. Put 1 teaspoon of filling in center of cookie and place another cookie on top, sealing edges. Bake at 350 degrees F until lightly browned. Source: Mom NOTES: I use a doughnut cutter to cut the top cookie. This displays the filling used. These are moist cookies and need to be refrigerated or frozen. ***** Chicago White Sox World Series 2005 Sandwich - Go Sox! Grilled Sausages with Riesling-Mustard, Kraut and Poppy Buns Yield: 4 servings 4 bratwurst or Polish sausage Heat outdoor grill, stovetop grill pan or broiler. Cut lengthwise almost through each sausage; open up. Grill, turning often with tongs, until cooked through and browned, about 10 minutes. Meanwhile, heat the butter in a large skillet. Add onion; cook, stirring, over medium-high heat until lightly browned, about 5 minutes. Stir in the mustard. Stir in the Riesling; cook to reduce slightly, about 2 minutes. Stir in sauerkraut, salt and pepper; heat through. Place cooked bratwurst in buns; top with sauerkraut. ***** This recipe came to me last Christmas in a diary from the British Milk Marketing Board. It is wonderful; at this time of year with all the fresh new season apples around and if you don't want to use alcohol, apple juice could be substituted for the cider. ~ Denise Chicken and Cider Casserole 1 ounce butter Heat the oven to 350 degrees F. Heat the butter in a small skillet and brown the chicken all over. Remove chicken and put into ovenproof casserole. Lightly brown the onion and apple in the remaining butter, crumble in the stock cube, stir in the flour, add the cider and bring to the boil, stirring. Add to the casserole along with the sage. Cover the surface with greaseproof paper then cover with the lid. Cook in the oven for 1 hour. Just before serving, blend cream with mustard and pour over the chicken. ***** Toxic Waste Punch Shared by Treva 1/2 gallon rainbow sherbet Put the sherbet into a 3 gallon bowl. Sprinkle the Kool-Aid across the top. Slowly pour the soda around the sides of the sherbet. The soda will lift the Kool-Aid leaving delightful color streaks and sour flavors.
How to Make a Maraschino Cherry Blossom Cut bottled red maraschino cherries into 6 or 8 sections, cutting about 3/4 of the way through; with fingers, spread open petals. Add leaves, cut from candied green cherries or angelica, around sides of cherry "blossom." This is a great decoration for cheesecake, especially at holiday time.
Hot Turkey Club Sandwiches 6 slices bacon, cooked crisp Sprinkle both sides of the turkey breast slices with grill seasoning. Spray a non-stick skillet with cooking spray. Cook 3 slices of turkey in skillet over medium-high heat 2 to 3 minutes per side or until no longer pink inside. Repeat with remaining slices. Meanwhile, spread garlic spread on each slice of bread. Top six slices of bread with turkey slices, bacon, tomato, and lettuce. Top with remaining bread slices. Cut in half to serve. Makes 6 servings. The absolute BEST spices and pantry items come from For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.
Chocolate Tips Melting Chocolate: Use any of these ways: Place in top of double boiler and melt over hot, not boiling, water. Or place in custard cup and set in pan of hot water. Or place in heavy, 1-quart saucepan; melt over low heat - if the pan is too thin, it will transfer heat too fast and burn the chocolate. To speed melting: Break up chocolate into smaller pieces; stir frequently. If melting the chocolate in a double boiler or in a custard cup, set in a pan of water. Do not boil the water to speed melting as this will only thicken or curdle the chocolate. If chocolate thickens or curdles: Add vegetable shortening (not butter or margarine) a little at a time and stir until of the desired consistency. In an emergency you can substitute cocoa for unsweetened chocolate in recipes. The proportions to use are 3 tablespoons cocoa plus 1 tablespoon shortening or vegetable oil (not butter or margarine) for each square of chocolate called for in the recipe. Do not substitute semisweet or milk chocolate in recipes calling for unsweetened.
Pumpkin Fritter Recipe You deep fry these fritters just as you would French fries. The fritter batter mixes together quickly so this is a quick dish to put together for those evenings when you just don’t have a lot of time. It’s also very economical. 2 1/2 cups all-purpose flour 1. Mix the flour, salt, baking powder, and nutmeg together in a large bowl. Add the milk and eggs and stir until mixed. Add the pumpkin and corn kernels. 2. In a deep fryer or heavy pan, heat enough vegetable oil for deep frying. The oil should be very hot, 375 degrees. 3. Drop three or four large spoonfuls of batter into the hot oil. Let them cook for three or four minutes, turning once, or until they just start to brown. Remove them to dry on paper towels. Serve immediately drizzled with maple syrup. Recipe courtesy of Dennis Weaver of The Prepared Pantry.
Sausage Stuffing Posted at The Cutting Board by cuteascountry_Shortcake, Super Moderator, Sunday Oct 23rd, 2005 02:06 pm 1 (12 ounce) mild pork sausage roll, such as Chop apples, celery and onions with knife or in food processor. Do not over process. Saut� apples and vegetables until tender in 2 tablespoons fat or oil in the same skillet you have used to cook the sausage after sausage has been removed. Place mixture along with cooked and crumbled sausage in a 4 quart mixing bowl. Let cool a bit. Add remaining ingredients and mix well until thoroughly moistened. Add some canned chicken broth if mixture needs more moisture. Wash turkey thoroughly and dry insides well with paper towels. Stuff turkey, do not pack; stuffing will expand during roasting. Stuff turkey and proceed as directed on pamphlet packed with the turkey. Butterball Turkey is my personal preference. They are easy to stuff following package directions. They are also self-basting. The directions are easy to follow for perfect results every time. Any stuffing that will not fit into the turkey may be placed in a buttered casserole and refrigerated. Bake casserole of stuffing during the last hour the turkey is roasting. Leave the casserole in the oven, if necessary, after removing the turkey. It will continue to cook while the turkey is waiting before being carved. For safety reasons, do not stuff the turkey until just before roasting. Also, remove all cooked stuffing from the turkey before storing leftovers in the refrigerator. Enjoy! ***** Slow Cooked Thai Chicken Posted at The Cutting Board by Mary6311 Friday Oct 21st, 2005 03:33 pm 1 to 1 1/2 pounds boneless chicken breasts Cut the chicken into one inch or so cubes. Place it in the crockpot. Mix the other ingredients except the cilantro and pour over chicken. Cook for 4 hours on LOW or 2 on HIGH. Serve over rice. Note from contributor: I like Taco Bell's hot sauce that you buy in the store. It's smooth and not too hot like some hot pepper sauces, but you can use your favorite type of salsa. If you can't find or don't have ginger root you can use 1/2 teaspoon ground ginger instead. Cilantro should be minced and added at the last minute.
Kebab House Kebab Salad Source: Kebab House, Sparks, Nevada At Kebab House in Sparks, owner Aileen K. Mirzayan serves several types of Armenian kebab. Her two best sellers are lula kebabs, made from lean ground beef mixed with chopped onion, parsley and spices, and lamb kebabs. In connection with this week’s main story on Middle Eastern grilling, Mirzayan provided this recipe for a salad that Armenians eat with kebabs. 1 medium eggplant, leaves removed, sliced in half Heat grill. When grill is hot, place eggplant, pepper and tomato on it and cook 4 to 5 minutes each side. Cool grilled vegetables until safe to handle and remove skins (grilling helps loosen skins). Cut skinned vegetables into bite-size pieces and transfer to bowl. Add onion, olive oil, lemon juice, paprika and salt and pepper. Mix well and serve with kebabs. Makes 6 servings.
“I never seem to use as much flour as bread recipes call for. What am I doing wrong?” I suspect that you are getting too much flour in your cup. It makes a big difference how you measure it. Flour compresses and packs easily. If you are scooping packed flour into your cup, you’ll have a lot more flour, as much as 25% more. Many recipes call for sifted flour. Sifted flour is light and airy. So if the recipe developer uses soft and fluffy flour and you use densely packed flour, you will be adding considerably more flour. It’s one of the major reasons that recipes don’t turn out quite right. We usually don’t bother sifting our flour; we use a scoop or whisk to churn the flour in the bag until it is light and airy as if it were sifted. Then we spoon the flour into the cup and level it with a straightedge. 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
Sugar Free Fruit Salad This delicious recipe is made entirely with sugar-free or reduced sugar foods. The fresh fruit, of course, contains natural sugars. 3 or 4 large apples, diced with peels left on Mix all ingredients together in a large mixing bowl. Do not add anything to the lemonade or pudding powders; the powder itself is all that is needed. Chill and serve. This salad lasts several days; the lemonade prevents the apples and bananas from turning brown. Cranberry Crumble Cooking spray Heat oven to 325 degrees F. Spray an 8-inch pie plate with nonstick spray. Put cranberries in pie plate. Sprinkle with the 1/3 cup sugar and nuts. Beat egg well, adding the 1/2 cup sugar gradually. Beat until foamy. Add flour and melted butter or margarine. Beat until thoroughly blended. Pour over the cranberries. Bake for 45 minutes. Crust should be golden brown. Serve warm with ice cream or frozen yogurt. Serves 6. Raspberry Brie Crescents 1 (8-count) roll refrigerated crescent rolls Heat oven to 375 degrees F. Line a baking sheet with parchment paper. Unwrap crescent rolls; separate into triangles. Lightly spread 1 teaspoon jam across wide end of each triangle. Place cheese strip on wide end of each triangle on top of jam. Roll each from wide to narrow point into crescent shape. Place with open cheese side up on prepared baking sheet. Bake 10 to 12 minutes or until crescents are golden brown. Serve immediately. Serves 8. Nutrition per serving: 174 calories, 15 g carbohydrate, 5g protein, 10g fat, 0g fiber, 14 mg cholesterol, 309mg sodium Cajun Style Tip Roast 1 (4 pound) tip roast Heat oven to 300 degrees F. Combine vegetables, spices and oil. With a sharp knife make 8 to 12 deep V-shape slit pockets, stopping an inch from the bottom of roast. Fill the pockets with the vegetable mixture, reserving some to rub on top of roast. Bake uncovered for 2 1/2 hours or until thermometer reads 140 degrees F for medium rare beef. Serve with pan juices. Serves 6 to 8 Nutrition: Calories 391; fiber 1g; carbohydrates 2g, Protein 61g, Cholesterol 160mg; Sodium 509mg; Fat 14g (32% of calories from fat) Saratoga Brownies 2 boxes Brownie Supreme mix Heat oven to 350 degrees F. Butter and flour a 13 x 9-inch baking pan. Prepare brownies according to package directions. Mix well after combining all ingredients. Pour into prepared baking pan and bake for 40 minutes. Pasta Shell Tacos 18 dried jumbo pasta shells Cook pasta shells according to package directions. Drain and toss with butter. Brown ground beef in a skillet. Drain off fat. Stir in cream cheese and chili powder until combined. Remove from heat and cool slightly. Divide beef mixture evenly between the pasta shells. Spread 1/2 cup salsa in the bottom of a greased 2 quart rectangular baking dish. Arrange filled shells in dish. Spoon remaining salsa over the shells. Cover and bake at 350 degrees F for 15 minutes. Uncover and sprinkle with cheese. Bake for 15 more minutes. Sprinkle with chopped tomatoes and sliced ripe olives. Serves 6. Shrunken Heads 4 small to medium size Gala apples Heat oven to 400 degrees F. Grease baking dish. Wash and core apples, then cut in half lengthwise; brush cut sides with lemon juice. Carve a face on each apple half. Combine brown sugar, melted butter, spices and salt in small bowl; brush over all sides of apple, filling face cutouts, place apples cut side down in baking dish. Pour remaining brown sugar mixture over apples in dish. Bake 18-20 minutes until apples are tender. For each serving, place a scoop of ice cream in bowl and drizzle with caramel topping, top with apple half and sprinkles, if desired. 8 servings. Cranberry Butter 3 cups confectioners sugar Place all ingredients in food processor and process until thoroughly mixed. Place in clear, decorative serving dishes. Chill. Serve with biscuits, rolls, toast, or on quick breads. Orange Salsa Pork Chops 4 pork chops Brown pork chops in hot oil. Add orange juice, salsa, brown sugar, cumin, ginger and salt. Cover and simmer until chops are cooked through. Reduce the sauce by cooking uncovered. Serve with rice and top with cilantro; garnish with orange slices. Crock Pot Pumpkin Pudding 1 (15 ounce) can solid pack pumpkin Combine all ingredients except whipped cream in a large bowl. Coat a crock pot with nonstick cooking spray. Place mixture in crock pot. Cover, and cook on LOW for 7 hours. Serve topped with whipped cream. Makes 6 to 8 servings. Loads of pumpkin recipes here! Yummy Mummy Cookies 2/3 cup butter or margarine, softened In a large bowl, beat butter, sugar and vanilla extract until creamy. Add eggs; beat well. Combine flour, cocoa, baking soda and salt; gradually add to butter mixture, beating well. Stir in 1 cup mini chocolate chips. Refrigerate dough 20 minutes or until firm enough to handle. Heat the oven to 350 degrees F. For mummy body, roll 1 tablespoon dough into 3 1/2-inch long carrot shape; place on ungreased cookie sheet. For head, roll 1 teaspoon dough into a ball the size of a grape; press onto wide end of body. Repeat procedure with remaining dough. Bake 8 to 9 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Microwave 1 2/3 cups (10 ounces) white chips and 1 tablespoon shortening in microwave-safe pie plate or shallow bowl on high for 1 minute; stir until chips are melted. Place 1 cookie at a time on table knife or narrow metal spatula. Spoon white chip mixture over just the top of cookie to coat; place on wax paper. If mixture begins to thicken, return to microwave for a few seconds. Melt additional chips with shortening, if needed for additional coating. As coating begins to set on cookies, use wooden pick to score lines in body and on face to resemble mummy. Place two mini chocolate chips on each for eyes. Store, covered, in cool dry place. Newsletter Archives - Recipe Goldmine Published by Recipe Goldmine, LLC |
We’ve been making these fritters for a long time. They are wonderful for supper on a chilly fall evening served alongside a soup or a salad. We serve them hot, drizzled with maple. The corn in these fritters complements the pumpkin well.