Lemony Walnut Topped Broccolini-—with Radishes
Posted by: “Russie-— >^..^<”
LEMONY WALNUT TOPPED BROCCOLINI
2 bunches broccolini, trimmed
2 tbs olive oil
4 cloves garlic, peeled and sliced
2 large radishes, trimmed and sliced
1/4 cup chicken broth
1 lemon, zested
1/2 cup chopped toasted walnuts
In large saucepot, cook broccolini in 2 quarts salted boiling water 3 min. or until crisp tender. Drain. In skillet, cook oil 30 seconds. Add garlic and cook 1 min. or until light golden brown. Add broccolini, radishes, broth and 1 tbs lemon zest, bring mixture to boil and cook 2 more min.
Season vegetable mixture with salt and black pepper if desired. Arrange vegetables on serving platter. Top with walnuts. GARNISH WITH LEMON ZEST IF DESIRED. Makes 6 servings.*
Basic Focaccia
Posted by: “creiki”
Basic Focaccia
This is an Art Smith recipe, chef of Oprah Winfey.
55 min | 25 min prep
SERVES 6 -8
2 1/4 teaspoons active dry yeast
1 cup warm water (105 to 115 degrees)
1 teaspoon honey
1/4 cup olive oil
1 1/2 teaspoons salt
3 cups unbleached flour (or more)
olive oil
salt
pepper
Combine the yeast with ¼ cup of the water and the honey in the mixing
bowl of a heavy duty mixer and stir gently. Let the yeast rest, 5-10
minutes.
Add the remaining water, and add the oil and salt.
Attach the mixer’s paddle and set on low speed while adding flour
until you have a soft dough. Mix for about 4 minutes.
Replace the paddle with a dough hook, set the mixer on med-high
speed, and knead for another 10 minutes, or until the dough is
smooth.
Preheat the oven to 350 degrees.
Roll out the dough to fit a half sheet pan or 9-inch pie pan or
casserole. Place the dough in the baking pan or dish and press down
on the dough with your fingertips, making indentations.
Spread a little olive oil over the top. Sprinkle with salt and pepper
and a little dried rosemary.
Bake in the oven for 30 to 45 minutes, checking periodically to make
sure it does not overcook. Once the color has reached a golden brown,
remove and let cool.
Cut into wedges and serve hot or cold.
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2a. Sun-Dried Tomato Herb Bread Sticks
Posted by: “creiki”
Sun-Dried Tomato Herb Bread Sticks
These crunchy bread sticks are reminiscent of the sun-ripened flavor
of
summer tomatoes. Great with Italian cheese, salami, and Chianti for a
light al fresco supper.
2 1/4 teaspoons Active dry yeast
3 Cups Bread flour
1 teaspoon salt
1 teaspoon dried oregano
1 Cup, plus 2 Tablespoons water
1/4 Cup coarsely chopped sun-dried tomatoes
Add ingredients as stated in owner’s manual. Set bread machine on
dough/manual setting. At the end of the program, press clear/stop. To
punch dough down, press start and let knead for 60 seconds.
*If your bread machine does not have a dough/manual setting,* follow
normal bread making procedure, but let dough knead only once. At the
end
of the kneading cycle, press clear/stop. Let dough rise for 60
minutes,
checking after the first 30 minutes to make sure dough does not
overrise
and touch the lid. Press start and let machine run for 60 seconds to
punch dough down. Press clear/stop. Remove dough and let rest 5
minutes
before hand-shaping.
Hand-Shaping Technique: Preheat oven to 375ƒ F. Cut dough in half. On
lightly floured work surface, roll out dough with a floured rolling
pin
into a 1/4 inch thick rectangle. Cut lengthwise into 1/4 inch wide
strips, 8 inches long. Carefully place on lightly greased baking
pans.
Bake approximately 20 minutes or until just beginning to brown.
Remove
from oven and cool on wire rack.
http://groups.yahoo.com/group/BreadsandBeyond/
Crisp Veggies
Posted by: “KittyHawk”
It is in the files but here it is. :-)
Bread and Butter Jalapenos
This makes a very tasty and spicy addition to almost any meal. For those that
are daring substitute the jalapenos for habanera peppers but BEWARE these are
HOT. Use gloves handling any peppers!!!
4 lbs jalapeno peppers
2 lbs onions
3 cups vinegar
2 cups sugar
2 Tbsp mustard seed
2 tsp turmeric
2 tsp celery seed
1 tsp ginger powder
Wash and cut jalapenos and onions into thin slices and cold pack into jars
Place remaining ingredients in large saucepot and bring to a boil.
Pour hot mixture into jars, leaving 1/4 inch headspace. Remove air bubbles.
Adjust headspace if needed by adding more hot mixture. Wipe rims. Adjust caps.
Process 10 minutes in boiling water bath.
NOTE: Best after letting sit for 1 month but can be used after 2 weeks.
Darlene
Yield: about 7 Pints
Spiced Ruby and Emerald Indian Pepper Relish
Posted by: “KittyHawk”
Spiced Ruby and Emerald Indian Pepper Relish
This Anglo-Indian recipe is more a relish than a chutney, but it can be
used like a chutney in cooking, as well as a condiment. A real “must”
in this recipe are the Nigella Seeds, also known as Black Onion Seeds -
these give the Relish/Chutney an authentic Indian flavor, as well as
making it very special. It is delicious with all types of cheese boards,
cold cuts and meat platters, burgers, sausages, curries and also
when used in sandwiches.
3 green peppers, cored, seeded and diced
3 red peppers, cored, seeded and diced
1 lb onion, skinned and roughly chopped
1 lb tomato, roughly diced
1 lb cooking apple, cored, peeled and chopped
3/4 lb demerara sugar or brown sugar
2 tsp ground allspice
2 tsp nigella seeds, black onion seeds
1 tsp ground green peppercorn
1 tsp mustard seeds
1 1/2 cup malt vinegar
Place all the prepared vegetables and fruit into a large preserving pan.
Add the spices, sugar and vinegar and give them all a good stir.
Bring them all to the boil and then reduce the heat and simmer until
everything is soft; but make sure that the peppers still retain their
shape.
(Also make sure that the liquids have reduced and the relish is thick
and holds together well).
Remove from the heat, ladle into prepared jars leaving a 1/2” headspace.
Process jars in a boiling water bath for 10 minutes. Adjust time according
to altitude.
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4. Spicy Cucuzza Pepper Relish
Posted by: “KittyHawk”
Spicy Cucuzza Pepper Relish
This spicy condiment is perfect on hot dogs or hamburgers. The relish
can also be poured over a block of cream cheese and served as a dip with
chips or crackers.
2 lbs cucuzza, peeled and seeded
1 large yellow onion
2 red bell peppers, seeded
1 green bell pepper, seeded
2 large jalapenos, seeded
1/4 cup pickling salt
1 1/2 cups white vinegar
2 cups sugar
3 dried Thai chiles
1 1/2 tsp dry mustard
1 tsp celery seed
1 tsp cayenne pepper
1/2 tsp turmeric
1/4 tsp black pepper
2 tsp clear jel
Finely chop cucuzza, onion, bell peppers and jalapeños.
Place cucuzza, onions, bell peppers and jalapeños in a large mixing
bowl. Sprinkle pickling salt over cucuzza mixture and stir well to
combine. Let cucuzza mixture sit on the counter at room temperature for
1 hour.
Thoroughly rinse cucuzza mixture in a strainer under cold running water.
Use a wooden spoon to press the veggies against the side of the strainer
to drain as much water as you can.
Place drained cucuzza mixture in a clean bowl. Let sit on the counter
for an additional 15 minutes, then drain again to remove excess water.
In a large stockpot, combine vinegar, sugar, Thai peppers, celery seeds,
cayanne pepper, turmeric and black pepper. Bring to a boil, stirring
occasionally. Reduce heat to simmer for about 15 minutes, stirring
occasionally. Remove Thai peppers from pot and discard.
Add chopped cucuzza mixture to the stockpot. Cook for an additional 5
minutes or until veggies are tender. Add clear jel into stockpot and
cook for 5 minutes.
Pour into sterilized canning jars leaving a 1/2” headspace. Process jars
in a boiling water bath for 10 minutes. Adjust time according to altitude.
Makes: 6 half pints
NOTE: A cucuzza is a type of squash that grows well in warmer climates.
It is native to the Mediterranean, especially Italy, and is also grown
in parts of Asia including China, Taiwan, and Japan. Cucuzza squash has
a round, elongated shape and because of this, is also known as the
“bottle gourd”. Additional common names for cucuzza include cucuzzi,
calabash, suzza melon, zuzza, as well as New Guinea bean and Tasmania bean.
Because cucuzza is a member of the squash family it can be used in
recipes that call for zucchini or yellow squash. Although it has a
flavor that is mild and similar to a cucumber, it is used mainly in
dishes that require cooking.
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5. Fireweed Jelly
Posted by: “KittyHawk”
Fireweed Jelly
Anybody who has been to Alaska has probably seen the fields full of
beautiful fireweed. You can make jelly from the blossoms.
8 cups of cleaned fireweed blossoms, packed
1/4 cup lemon juice
1 tsp butter
4 1/2 cups room temperature water
2 packages powdered pectin
5 cups granulated sugar
Gather fireweed blossoms, then wash and measure out the 8 packed cups of
cleaned ones.
In a large pot, combine the blossoms, lemon juice, butter, and water.
Bring to a boil and simmer for 10 minutes.
Pour through a sieve then return liquid to pot and heat through to
medium low. Discard contents of sieve. Add packages of pectin, stir, and
bring to a boil.
Add the sugar, stir well, and bring to a full boil. Let boil fully for 1
minute, then turn off heat. Stir until sugar is fully dissolved.
Ladle into prepared jars leaving 1/4 inch head space. Process in a
boiling water bath for 10 minutes. Adjust time according to altitude.
Makes 10 to 12 half pints
Messages in this topic (1)
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http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/
http://www.freerepublic.com/focus/news/2044060/posts?page=24
Some Maryland front lawns sprout veggies
The Washington Times ^ | 7-11-08 | Amanda DeBard
Posted on Friday, July 11, 2008 11:28:21 AM by JZelle
Welcome to Hyattsville, population 15,000, where the downtown looks more like New York City and the neighborhoods more like Iowa.
Thanks to Gabz for this link.
http://www.epicurious.com/recipes/food/printerfriendly/YEASTED-SUGAR-CAKE-14995
yeasted sugar cake Other | October 1997
Covered with a cracked sugar crust, this cake is fragrant with butter — yet it uses far less than most cakes. And although it’s made with yeast, the rising time is brief. I love this cake at any time of day, with raspberries, with fruit compotes of all kinds, and in place of shortcake with strawberries and cream.
Serves 10 to 12.
Deborah Madison
ingredients
The Cake:
2 1/4 teaspoons (1 envelope) active dry yeast
1/4 cup sugar
2 cups flour, plus extra for the counter
1/2 teaspoon salt
1/2 cup warm milk
2 eggs, at room temperature
4 tablespoons butter, at room temperature
The Topping:
2 tablespoons butter, softened
1/4 cup light brown or white sugar
When done, let it cool briefly, then unmold and serve, still a little warm, with fruit and softly whipped cream.
Variations: Add 1 teaspoon finely grated lemon zest to the batter along with 1/2 teaspoon vanilla extract or 1/2 teaspoon crushed anise seeds.
A half cup of finely ground almonds and a drop of almond extract are also good additions.
preparation
Stir the yeast and 1 teaspoon of the sugar into 1/4 cup warm water in a small bowl and let stand until foamy, about 10 minutes. Combine the flour, remaining sugar, and salt in a mixing bowl. Add the yeast, milk, and eggs and beat until smooth. Add the butter and beat vigorously until the batter is silky. Scrape down the sides, then cover and let rise until doubled in bulk, about 45 minutes
Lightly butter a 9-inch tart pan or cake pan.
Stir down the dough, turn it onto a lightly floured counter and gently shape it into a disk. Set it in the pan and flatten it with your hands. Rub the softened butter all over the top, then cover with the sugar, using all of it. Let rise for 30 minutes. during the last 15 minutes, preheat the oven to 400°F.
Bake the cake in the center of the oven until well risen and the sugar has begun to melt and brown, about 25 minutes.
The surface should be covered with cracks.
When done, let it cool briefly, then unmold and serve, still a little warm, with fruit and softly whipped cream.
Variations: Add 1 teaspoon finely grated lemon zest to the batter along with 1/2 teaspoon vanilla extract or 1/2 teaspoon crushed anise seeds.
A half cup of finely ground almonds and a drop of almond extract are also good additions.
Epicurious.com © CondéNet, Inc. All rights reserved.
okra beignets with cilantro sour cream sauce Gourmet | December 2004
Don’t be put off by this recipe if you don’t like the slippery texture of okra — it disappears when the okra is coated in batter.
Makes about 36 hors d’oeuvres.
Adapted from Hominy Grill, Charleston, SC
ingredients
For beignets
1 large egg
1/4 cup heavy cream
1/2 cup cake flour (not self-rising)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 lb fresh okra, cut crosswise into 1/2-inch pieces (2 cups), or 1 (10-oz) box frozen cut okra, thawed
1/2 green bell pepper, cut into 1/4-inch dice (1/2 cup)
1 small onion, cut into 1/4-inch dice (1/2 cup)
1/2 cup cooked rice (preferably jasmine)
About 6 cups vegetable oil for frying (1 1/2 qt)
For sauce
1 cup sour cream (8 oz)
1 1/2 tablespoons chopped fresh cilantro
Carefully add level tablespoons of batter to oil 1 at a time and fry (in batches of 10 to 12), turning over once, until golden, 2 to 5 minutes per batch. Drain fried beignets briefly on a rack set over paper towels, then transfer to a baking pan and keep warm in oven while frying remaining batter. (Return oil to 350°F between batches.)
Serve immediately, with sauce.
Cooks’ note:
Sauce can be made 1 day ahead and chilled, covered.
1/2 teaspoon finely grated fresh lime zest
1 1/2 tablespoons fresh lime juice
1/2 teaspoon salt
1/2 teaspoon black pepper
preparation
Make beignet batter:
Whisk together egg and cream in a small bowl until combined.
Whisk together flour, salt, and pepper in a large bowl, then add okra, bell pepper, and onion, tossing to coat. Stir in egg mixture until combined well. Let stand 20 minutes, then stir in rice.
Make sauce while batter stands:
Stir together all sauce ingredients until combined. Chill, covered, until ready to serve.
Fry beignets:
Preheat oven to 200°F.
Heat 1 1/2 inches oil in a wide 4- to 6-quart heavy pot until thermometer registers 350°F.
Carefully add level tablespoons of batter to oil 1 at a time and fry (in batches of 10 to 12), turning over once, until golden, 2 to 5 minutes per batch. Drain fried beignets briefly on a rack set over paper towels, then transfer to a baking pan and keep warm in oven while frying remaining batter. (Return oil to 350°F between batches.)
Serve immediately, with sauce.
Cooks’ note:
Sauce can be made 1 day ahead and chilled, covered.
Epicurious.com © CondéNet, Inc. All rights reserved.
http://www.epicurious.com/recipes/food/printerfriendly/FRESH-STONEFRUIT-CHUTNEY-243003
fresh stonefruit chutney Bon Appétit | August 2008
The chutney is macerated in vinegar and sugar, creating a syrupy sauce that also softens the fruit.
Makes about 3 cups
by Jill Silverman Hough
ingredients
2 large firm but ripe peaches or nectarines (about 12 ounces total), halved, pitted, thinly sliced
2 small firm but ripe apricots or plums (about 6 ounces total), halved, pitted, thinly sliced
1 cup quartered pitted cherries
6 tablespoons sugar
3 tablespoons white balsamic vinegar
1/2 teaspoon garam masala*
preparation
Combine all fruit in medium
bowl. Add sugar, vinegar, andgaram masala; toss gently.Let stand 1 hour at roomtemperature to allow juices toform and to blend flavors, tossingoccasionally. DO AHEAD: Canbe made 1 day ahead. Cover andchill. Serve chilled or at room
temperature.
* An Indian spice mixture;
available in the spice sectionof many supermarkets and atIndian markets.
temperature.
* An Indian spice mixture;
available in the spice sectionof many supermarkets and atIndian markets.
Epicurious.com © CondéNet, Inc. All rights reserved.
http://www.epicurious.com/recipes/food/printerfriendly/TOMATO-JAM-242972
tomato jam Bon Appétit | August 2008
Makes 2 1/4 cups
by Amy Finley
ingredients
1 tablespoon olive oil
1 cup (scant) finely chopped onion
1 garlic clove, minced
2 14-ounce cans diced tomatoes in juice
1 tablespoon sugar
1/2 teaspoon dried thyme
1/2 teaspoon coarse kosher salt
1/4 teaspoon black pepper
preparation
Heat oil in medium saucepan over medium
heat. Add chopped onion and garlic; cookuntil onion is soft and translucent, stirringoften, about 4 minutes. Add diced tomatoeswith juice, sugar, thyme, salt, and blackpepper. Cook over medium-high heat untilalmost all liquid evaporates and mixtureis reduced to about 2 1/4 cups, stirring
occasionally, about 10 minutes. Cool.
occasionally, about 10 minutes. Cool.
Epicurious.com © CondéNet, Inc. All rights reserved.
http://boards.epicurious.com/thread.jspa?threadID=269703&tstart=15
CANADIAN SPICED RHUBARB AND ONION RELISH
This is one of the most published rhubarb recipes since the early 1900s. Its spicy tang and the availability of quantities of rhubarb have made it a favourite of home preservers across the country.
4 cups rhubarb, cut in ¼ inch pieces
4 cups onions, finely chopped
2 cups cider vinegar
4 cups brown sugar, firmly packed
1 tsp. salt
1 tsp. ground allspice
1/8 tsp. cayenne pepper
½ tsp. celery seed
1 tsp. cinnamon
¼ tsp. ground cloves
½ tsp. freshly ground pepper.
Combine the ingredients in a preserving kettle. Stir well. Bring to the boil, stirring frequently, over high heat. Adjust the heat so that the relish bubbles moderately vigorously; stir frequently and remove any scum.
When the relish is a rich brown colour and has the smooth, thick consistency of jam, it is ready this happens after about 40 to 60 minutes.
Fill hot sterilized canning jars. Drop clean, new canning jar lids into boiling water and leave them there, off the heat, to allow the circle of sealing compound to soften. When filling each jar with jam, jelly or relish, leave a 1/8 inch headspace. Immediately screw the lid on tightly, then flip the jar over and back again. Set to cool on a rack. When the jam has cooled, check the seal to make sure the lid on the jar has concaved. If it has not, refrigerate the contents and use within a month.
Another method is—Pour jam or jelly or relish into hot, clean jars, leaving a ¼ inch headspace. Wipe the edge of the jar with a clean damp cloth. Set the jar lids, previously softened in boiling water as described above, on the jars and tighten. Set on a rack in a canner, sometimes called a boiling water bath. Fill with water to a level 1 inch above the top of the jars. Cover the canner, bring to the boil over high heat and boil hard for 15 minutes. Remove the jars, cool on a rack and check the seals. Yields five 8 oz. jars.
Great Canadian Recipes Summer Berries
Message was edited by: Olga_D_Ont
Bread Machine Anne’s Apple, Raisin and Nut Cake
This turned out so very delicious, and very moist. Recipe makes a one pound loaf
Permalink: http://www.bigoven.com/recipe164319
Please drop by with your rating and/or photo if you make it!
Yield: 8 Servings
Main Ingredient: Flour
Cuisine: Uncategorized
Tags: Bread Machine, Desserts, Breakfast, Flour, Uncategorized, apples, walnuts, rasins
2 large Eggs lightly beaten 1 teaspoon Cinnamon
0.25 cup Milk 1 teaspoon Vanilla extract
1.5 cups All purpose flour 1 When beep sounds add
3 teaspoons Baking powder 1 small Apple peeled and roughly chopped
0.3333 cup Butter melted 0.25 cup Raisins
0.3333 cup Sugar 0.25 cup Walnuts chopped
0.25 teaspoon Salt
Instructions
Add ingredients in the order recommended by your machine, although I mixed all the wet ingredients together, and all the dry together. I then put the wet at the bottom, and the dry on top, and that worked well. Bake in the machine, using the cake cycle. I also recommend adding 1 tablespoon of flour to the apple, raisin, nut mixture, to keep them from clumping together, and to absorb some of the moisture from the apple.
Rose Hip Jelly
8 cups of rose hips
6 cups of water
1 box of certo
1/2 cup lemon juice
5 cups of sugar
Boil the rose hips for 10 - 15 min. until soft enough to crush. Crush them
and squeeze through cloth, to make juice. For every 4 cups of juice add one
box of certo and bring to a boil. Add the 1/2 cup of lemon juice and 5 cups
of sugar (1/2 tsp. of marg to prevent foam). Bring to a boil and boil hard
for 2 min. Remove from heat and pour into sterilized jars and seal with caps
and rings. The jelly has a wonderful flavor and is the consistency of liquid
honey.
Cheddar Olive Loaf
Taste of Home
Made in the bread machine, this moist loaf has nice texture and great
flavor. The cheese also gives the bread an appealing light orange tint.
It smells so good while baking that I can hardly wait until it’s done
and cool enough to slice! -Catherine Dawe, Kent, Ohio
SERVINGS: 16
CATEGORY: Breads
METHOD: Bread Machine
TIME: Prep: 5 min. Bake: 3-4 hours
Ingredients:
1 cup water (70° to 80°)
3/4 teaspoon salt
1-1/4 cups shredded sharp cheddar cheese
3 cups bread flour
4 teaspoons sugar
2 teaspoons active dry yeast
3/4 cup pimiento-stuffed olives, well drained and sliced
Directions:
In bread machine pan, place the first six ingredients in order suggested
by manufacturer. Select basil bread setting. Choose crust, color and
loaf size if available. Bake according to bread machine directions
(check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water
or flour if needed).
Just before the final kneading (your machine may audibly signal
this), add the olives. Yield: 1 loaf (1-1/2 pounds).
Nutrition Facts
One serving: (1 slice) Calories: 124 Fat: 4 g Saturated Fat: 2 g
Cholesterol: 9 mg Sodium: 299 mg Carbohydrate: 19 g Fiber: 1 g Protein:
5 g
http://www.tasteofhome.com/Recipes/Cheddar-Olive-Loaf
Cabbage Burger Casserole CP
1 lb shredded cabbage
3/4 lb lean ground beef (do not brown)
1/2 tsp salt
1/4 tsp pepper
1 medium onion finely chopped
1 cup long grain rice
28 oz jar chunky mushroom spaghetti sauce
1/2 cup water
1/4 tsp crushed basil
1/4 tsp Mrs Dash
Place 1/2 cabbage into crockpot, crumble beef over the top, sprinkle
with salt and 1/2 of pepper. Evenly sprinkle rice and onion over top.
Top with cabbage and pepper
Combine sauce, water and remaining spices. Pour over cabbage
Cover and cook on low 5-6 hours or until rice is tender.
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2. CP BEEF AND MACARONI CASSEROLE
Posted by: “angelkisses51
Beef and Macaroni Casserole (Crockpot)
1 package Macaroni, Cooked and drained
2 Tbsp Oil
1 1/2 lbs Ground beef, -browned and drained
Salt and pepper
1 lg Onion, chopped
2 Stalks celery, chopped
1 can Tomato paste
3/4 cup Water
2 Tbsp Sherry
1 can Tomato soup
Grated Cheddar or Parmesan cheese
1 tsp oregano
Toss cooked noodles in oil. Place in greased crockpot.
Add all remaining ingredients, except grated cheese. Stir thoroughly.
Sprinkle cheese over top.
Cover and cook on Low 4 to 6 hours. (High: 2 to 3 hours).
Servings: 6
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3. Rice Chow Mein
Posted by: “Dorie”
Rice Chow Mein
1 pound hamburger
1 onion
1 cup celery, diced
1/2 cup raw rice
1 can mushroom soup
1 can chicken rice soup
4 tablespoon soy sauce
2 tablespoon Worcestershire sauce
Directions
Preheat oven to 350 degrees.
Brown hamburger with onion. Add remaining ingredients. Put all together into large casserole dish. Bake 60 minutes.
Put 1 can chow mein noodles on top and bake an additional 30 minutes.
Dorie
-
Pork Chops and Rice
3 servings
3 loin pork chops, 1/2-inch thick
1 Tbsp. oil
1/3 c. chopped onion
1/4 c. chopped celery
1 1/4 c. water
1 Tbsp. brown sugar
1/4 t. salt
1/8 t. pepper
8 oz. can tomato sauce
3/4 c. uncooked regular rice
In medium skillet over medium high heat, brown chops in oil. Remove chops from skillet. Add onion and celery; cook until crisp-tender, stirring occasionally. Add water, brown sugar, salt, pepper and tomato sauce; bring to a boil. Stir in rice; top with chops.
Cover; simmer for 20 to 30 minutes or until rice is cooked and chops are tender.
Ham-Cheese-Potato Casserole
4 servings
1 c. shredded cheddar cheese
1/2 c. light cream
2 c. diced cooked potatoes
1 1/2 to 2 c. cubed cooked ham
Salt and pepper to taste
Heat oven to 350 degrees.
In medium saucepan, heat cheese and cream, stirring constantly until cheese is melted and sauce is creamy. Remove from hat and stir in remaining ingredients.
Pour into an ungreased 1 1/2-quart casserole. Cover and bake for 45 minutes.
Creamed Chicken
8 servings
1 c. chopped celery
4 Tbsp. margarine or butter
1/2 c. flour
1/2 c. milk
3 c. chicken broth
3 c. diced cooked chicken
Salt to taste
Cook celery in margarine/butter until tender. Stir in flour and blend well. Stir in broth and milk; cook until smooth and thick, stirring constantly. Season with salt. Add chicken. Heat through.
Serve over hot rice, noodles, waffles, mashed potatoes, crisp toast, biscuits... the list is endless.
SUBSTITUTIONS IN CHINESE COOKING
Here are some food substitution suggestions for ingredients commonly
used in Chinese cooking.
Agar-agar (An Asian gelatin substitute that doesn’t require
refrigeration) Substitute: Gelatin Bamboo Shoots
White cabbage Bok Choy Substitute: celery or Swiss chard
Chili Sauce Substitute: 1 cup tomato sauce, 1/4 cup brown sugar, 2 tbsp.
vinegar, 1/4 tsp. cinnamon, dash of ground cloves and allspice**
Chinese five-spice powder Substitute: Equal amounts cinnamon, star anise,
cloves, fennel, and Szechuan Peppercorn. If Szechuan peppercorns aren’t
available, use freshly ground black peppercorns
Cilantro or Coriander (Chinese parsley) Substitute: Parsley (for decoration
only, not taste) Can add dash lemon juice
Coconut Milk Substitute: whole milk in equal amounts, if possible with
coconut extract.
For coconut cream, substitute half and half or whipping cream (with
coconut extract if possible).
Galangal (used in Thai Cooking) Substitute: Fresh ginger Fresh Ginger
Substitute: Candied ginger
Garlic Cloves Substitute: 1/8 tsp. garlic powder
Hoisin Sauce Substitute: Equal amounts ketchup and molasses. Also, sweet
bean sauce.
Hot Red Chili Substitute: Crushed red pepper
Lemon Grass (Used in Thai Cooking) Substitute: Zest of a lemon
Lotus Root flour Substitute: Cornstarch (Cornflour)
Mushrooms ( Straw, Clouds Ear) Substitute: Fresh mushrooms (the taste
will be different)
Oyster Sauce Substitute: Soy sauce Rice Wine Vinegar (also called Rice
Vinegar) Substitute: Dry sherry, white wine vinegar, malt vinegar
Sesame Oil Substitute: 1 Tbs. Sesame seeds fried in 1/2 cup vegetable
oil Soy Sauce Substitute: Japanese tamari or Worchester sauce.
Water Chestnut Substitute: Jicama (commonly found in the Southern United
States)
HOT AND SPICY CUCUMBERS
serves 4
2 medium cucumbers
1 tablespoon soy sauce
half teaspoon salt
2 tablespoons sugar
2 tablespoons corn oil
1 large garlic clove, lightly crushed with a cleaver
4 dried hot chili peppers
half teaspoon ground Sichuan peppercorns
1 tablespoon distilled white vinegar
Wash and dry the cucumbers, but do not peel them. Trim off the ends and
cut in
half lengthwise. Remove the seeds and cut each half lengthwise into 4 long
strips and then cut each strip into 3 inch lengths. Have the soy sauce, salt
and sugar measured and ready near the stove.
Heat a wok until it is hot and add the oil. Turn the heat to low. Add the
garlic and chili peppers, starring and pressing the spices against the
wok to
release their flavors. Stir fry until the garlic is lightly brown and the
peppers turn dark brown. Add the Sichuan peppercorns.
Turn off the heat and add the cucumbers. Stir-fry for about 30 seconds,
or until
the cucumber skin turns bright green. Sprinkle the soy sauce, salt and sugar
over the cucumbers. Continue stirring until the sugar is dissolved, then
pour
the contents of the wok into a bowl. Refrigerate until thoroughly
chilled. Stir
the cucumber slices a few times while chilling.
Remove the cucumber slices from the sauce and transfer to a serving
dish. Add
the vinegar. Toss well and serve.
Simple Mickey D’s Sauce Recipe
3 tablespoon 1000 Island Dressing (Kraft) *Same as used on Reuben
Sandwich
1/3 cup REAL mayonnaise (Kroger Brand)
1 teaspoon sugar
1-1/2 tablespoon Vlasic brand DILL relish.
Mix it, put your finger in it, taste it. Wa-laa! I’m sure you will
like it.
Stir prepared sauce in with 3/4 cup shredded lettuce and
1/8 cup shredded green cabbage, add a cooked beef patty and one slice
Kraft American cheese to each burger on a Sesame seed bun.
Makes enough sauce for 6-7 burgers
http://tech.groups.yahoo.com/group/AnHerbGarden/message/22228
Cilantro Lime Herb Butter
An herbed butter is a great way to dress up corn-on-the-cob, veggies of all
kinds, chicken, fish, prawns, pork, steak, you name it. Here’s an herb butter
recipe, Southwestern style, with cilantro and lime. Do you ever make herbed
butters? If so, what’s your favorite combo?
Cilantro Lime Herb Butter Recipe Ingredients
2 Tbsp unsalted butter, room temperature (slightly softened)
2 Tbsp chopped cilantro, packed
1 Tbsp fresh squeezed lime juice
1/4 teaspoon salt
Method
Mix together butter, cilantro, lime juice, and salt in a small bowl. Serve as
is or save for later.
If you save the butter for later, wrap it up in plastic wrap in the shape of a
log and refrigerate until stiff. To use, just unwrap and slice from the butter
log.
Serve with corn-on-the-cob or over your favorite fill-in-the-blank.
CROCKPOT MEATLOAF
1/2 cup whole milk
2 slices white bread
1 1/2 lb ground beef
2 eggs
1 small onion, peeled
1 1/2 tsp salt
1/2 tsp pepper
1 tsp dry mustard
1 can (12 oz.) whole tomatoes
Place the milk and the bread in a large mixing bowl, and let stand until the bread has absorbed all the milk.
With two forks, break the bread into crumbs. Beat the ground beef into the crumbs until well mixed. Make a hollow in the center of the meat and break the eggs into it.
Beat the eggs slightly; then grate the onions into the eggs. Add salt, pepper and mustard. Mix the eggs into the beef.
Shape into a round cake and place in the slow cooker.
Drain the tomatoes, and place them on the meat. Cover and cook on low for 5 to 7 hours.