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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.)
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!
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