The Pop Culture Information Society...

These are the messages that have been posted on inthe00s over the past few years.

Check out the messageboard archive index for a complete list of topic areas.

This archive is periodically refreshed with the latest messages from the current messageboard.

Check for new replies or respond here...

Subject: The Recipe Corner

Written By: quirky_cat_girl on 08/30/05 at 4:30 pm

I was surprised that nobody ever started this topic before..and I thought it would be a neat idea if anyone has any good recipes they would like to share. I know I don't really like to cook that much, but if I stumble upon a good recipe, it makes it a lot easier.  Also, beings that the holidays are quickly approaching us, we could even begin to share holiday recipe ideas as well.

Erin :)

Subject: Re: The Recipe Corner

Written By: quirky_cat_girl on 08/30/05 at 4:33 pm


2 packages frozen chopped broccoli, thawed
1 cup margarine
2 medium onions, chopped
1 (7 oz.) package instant rice
8 oz. cheese whiz
2 cans cream of mushroom soup
2 cans of milk

Saute onions in margarine. Add rice and continue cooking for 5 minutes. In a large casserole layer 1/3 rice and onion mixture, 1/3 broccoli, 1/2 cheese whiz, and 1/3 soup and milk mixture. Bake for 55 to 60 minutes at 350 degrees.

Subject: Re: The Recipe Corner

Written By: jiminy on 08/30/05 at 4:36 pm

Mud Pie

couple of handfulls of dirt
add water, not to much, you don't want them runny
set aside for a few days untill dry

Subject: Re: The Recipe Corner

Written By: quirky_cat_girl on 08/30/05 at 4:36 pm


1 cup blueberry pie filling
1 16 oz. box of angel food cake mix --dry

Preheat oven to 350 degrees. Mix pie filling and angel food cake mix together. Spray a 9x13 pan with cooking spray and pour batter into pan. Bake 25 to 28 minutes or until top is golden brown and cracks appear on top. Cool completely and serve with a dab of remaining pie filling or whipped cream.

Subject: Re: The Recipe Corner

Written By: Howard on 08/30/05 at 4:37 pm

Mud Pie

couple of handfulls of dirt
add water, not to much, you don't want them runny
set aside for a few days untill dry

Do you have to put Mud Pies in the oven? ;D

Subject: Re: The Recipe Corner

Written By: jiminy on 08/30/05 at 4:41 pm

Do you have to put Mud Pies in the oven? ;D

that's the beauty of mud pie, it needs no cooking ;)

poo poo pie needs no cooking either ;D

Subject: Re: The Recipe Corner

Written By: Howard on 08/30/05 at 4:42 pm

that's the beauty of mud pie, it needs no cooking ;)

poo poo pie needs no cooking either ;D

poo poo pie?  ??? That's sound tasty! :P

Subject: Re: The Recipe Corner

Written By: quirky_cat_girl on 08/30/05 at 4:42 pm

this thread is for real recipes.

Erin :)

Subject: Re: The Recipe Corner

Written By: ElDuderino on 08/30/05 at 4:43 pm

Banana Pudding

    * 1 cup Sugar
    * 1/2 cup all-purpose flour
    * 1/2 teaspoon salt
    * 2 cups milk (whole or 2%)
    * 1 teaspoon vanilla extract
    * 1 tablespoon butter (not margarine)
    * 4 egg yolks (large eggs or better)
    * box of Vanilla wafers
    * 4-5 ripe bananas


    * 4 egg whites, at room temperature
    * 5 tablespoons sugar
    * 1/4 teaspoon cream of tartar
    * 1/2 teaspoon vanilla extract

Preheat oven to 375°F.

Baking Tip
The size and shape of the baking dish are important.

If you don't have a 9" x 9" baking dish, you really should. It's a handy size to have. You can get this baking dish from Amazon by clicking here. I've made this banana pudding in a round casserole dish, and it just doesn't turn out as well.
Line the bottom of a 9" x 9" baking dish with a layer of vanilla wafers. This recipe will not use the whole box, so you may snack, but don't get carried away.

Peel the bananas and slice into 3/8-inch rounds; use a ruler (I'm kidding). Cover the banana slices with plastic wrap to keep them from darkening and quickly make your pudding.

Combine the sugar, flour and salt in a bowl, and stir well to mix. Mash out any flour lumps with the back of your spoon. Set aside.

In a heavy saucepan, beat the egg yolks well (just use a fork or whisk, but beat them well). Over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly. Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir. Keep boiling and stirring until mixture reaches a nice pudding consistency. Remove from heat.

Place a layer of banana slices in the baking dish on top of the vanilla wafers. Don't stint and put one slice of banana per wafer. Line those banana slices up edge-to-edge. Pour, spreading as necessary, half of the pudding over the banana layer. Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding.

Beat the egg whites at high speed until they form soft peaks. Add the cream of tartar. At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish.

Bake in a preheated 375°F oven until meringue browns, 12 to 15 minutes, depending upon your oven.

This recipe makes 6 or 8 servings, and you can count on people asking for seconds. Any leftovers should be covered and refrigerated. And, yes, it's hard to cover anything with a meringue top and anyway, banana pudding is not as attractive after it has been refrigerated. But it's still just as delicious.

Give this old Southern favorite a go.

Subject: Re: The Recipe Corner

Written By: jiminy on 08/30/05 at 4:45 pm

poo poo pie?  ??? That's sound tasty! :P

it is, when made with corn   :D

Subject: Re: The Recipe Corner

Written By: ElDuderino on 08/30/05 at 4:48 pm

Note: You don't have to make the pudding portion yourself, MOST recipes dont call for it. This one was a lil different. You can just use instant pudding if you want. Most people do, it turns out fine.

Subject: Re: The Recipe Corner

Written By: ADH13 on 08/30/05 at 4:52 pm

My famous "lazy" dinner

Ham & Cheese Stromboli

Thaw Time: 30 minutes
Prep Time: 15 minutes
Bake Time: 25 minutes

Serves: 6 <--(yeah right.. more like 3)

1/2 pkg. Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
1/2 lb. sliced cooked deli ham
1/2 lb. sliced cooked deli turkey
1 cup shredded Cheddar cheese

THAW pastry sheet at room temperature 30 min. Preheat oven to 400°F. Mix egg and water.

UNFOLD pastry on lightly floured surface. Roll into 16"x12" rectangle. With short side facing you, layer ham and turkey on bottom half of pastry to within 1" of edges. Sprinkle meat with cheese. Starting at short side, roll up like a jelly roll. Place seam-side down on baking sheet. Tuck ends under to seal. Brush with egg mixture.

BAKE 25 min. or until golden. Slice and serve warm.

Subject: Re: The Recipe Corner

Written By: Howard on 08/30/05 at 4:53 pm

it is, when made with corn   :D

I'm not going to eat your food. :P

Subject: Re: The Recipe Corner

Written By: jiminy on 08/30/05 at 4:54 pm

Hot Dogs

1 pack of hot dogs
1 pack of hot dog buns

fill a sauce pan with water, put hot dogs into water
boil the water for about 10 minutes.
remove hot dogs from water and insert into buns

you can add ketchup, mustard, mayonnaise or what ever you want

Subject: Re: The Recipe Corner

Written By: Howard on 08/30/05 at 4:55 pm

Hot Dogs

1 pack of hot dogs
1 pack of hot dog buns

fill a sauce pan with water, put hot dogs into water
boil the water for about 10 minutes.
remove hot dogs from water and insert into buns

you can add ketchup, mustard, mayonnaise or what ever you want

Isn't that a little bit difficult Jim?

Subject: Re: The Recipe Corner

Written By: jiminy on 08/30/05 at 5:00 pm

Isn't that a little bit difficult Jim?

for the novice... yes

but i'm a seasoned cook

Subject: Re: The Recipe Corner

Written By: Howard on 08/30/05 at 5:02 pm

for the novice... yes

but i'm a seasoned cook

How do you like your franks?

Subject: Re: The Recipe Corner

Written By: jiminy on 08/30/05 at 5:08 pm

How do you like your franks?

well hidden   ;D

Subject: Re: The Recipe Corner

Written By: Howard on 08/30/05 at 5:09 pm

well hidden   ;D

I like them Plump N' Juicy

Subject: Re: The Recipe Corner

Written By: jiminy on 08/30/05 at 5:15 pm

I like them Plump N' Juicy

i can cook boiled eggs too... just don't use a microwave oven

Subject: Re: The Recipe Corner

Written By: Howard on 08/30/05 at 5:16 pm

i can cook boiled eggs too... just don't use a microwave oven

Cause they'll blow up?

Subject: Re: The Recipe Corner

Written By: jiminy on 08/30/05 at 5:22 pm

Cause they'll blow up?

yes, they explode

Subject: Re: The Recipe Corner

Written By: Dominic L. on 08/30/05 at 5:29 pm

Eggo's... Pop them in the toaster on medium... wait... pop! They're ready!

Tastes best with butter and syrup.... sorry, that's all I can make!

Unless you wanna know how to make cereal

Subject: Re: The Recipe Corner

Written By: Howard on 08/30/05 at 6:27 pm

Eggo's... Pop them in the toaster on medium... wait... pop! They're ready!

Tastes best with butter and syrup.... sorry, that's all I can make!

Unless you wanna know how to make cereal

I know how to make cereal. ::)

Subject: Re: The Recipe Corner

Written By: gemini on 08/30/05 at 7:28 pm

This is a yummy recipe if you like burritos, and it's very easy

One box of Zatarains Black beans and rice (that's the only kind I use, it's the best)
just cook it like it says on the box
Put it in your flour tortillas and add whatever you usually use.
I use:
Sour cream

They're awesome!!  :)

Subject: Re: The Recipe Corner

Written By: ElDuderino on 08/30/05 at 8:55 pm

I'm interested to know what you yankees thought of the banana pudding recipe. ;D

Subject: Re: The Recipe Corner

Written By: ADH13 on 08/31/05 at 12:30 pm

I'm interested to know what you yankees thought of the banana pudding recipe. ;D

It looks like a good recipe.. but unfortunately my husband has to watch his carbs.. so we don't eat many sweets around here...

Did you guys eat english muffin pizzas when you were a kid?  I still make those sometimes for lunch/snack.  It's super easy.

Slice english muffin in half like you normally would... spread pizza sauce on them and sprinkle with mozzarella cheese.  Stick them in the broiler until the cheese melts. :)

Subject: Re: The Recipe Corner

Written By: jiminy on 08/31/05 at 6:26 pm

What do you do with the extra hot dogs ???

All-Day Spaghetti Sauce

2 large cans crushed or diced tomatoes (I usually use one of each)
1 can tomato paste (the little ones...8 oz?)
1 1/2 lbs ground beef or italian sausage
1 onion (diced)
2 cloves garlic (minced)
Now, this is where it gets tricky because I don't use measuring spoons :P
about 3 tsp oregano (3 palms)
about 2 tsp salt (2 palms)
about 1 tsp rosemary (1 palm)
a pinch of thyme
about 2 tsp onion powder (or to taste)
about 3 tsp garlic powder (or to taste)
sometimes I add a dash of olive oil.....about 2 tsp or so

Brown beef/sausage & drain.  Put everything into a crock pot and cook on high for 5-6 hours OR cook beef/sausage, onions & garlic, drain grease, put everything into a crock pot and cook on low 2-3 hours.

it's in my pocket   ;)

Subject: Re: The Recipe Corner

Written By: jiminy on 08/31/05 at 6:32 pm

Peanut Butter & Jelly Sandwich

two slices of bread
Jar of Peanut Butter
Jar of Jelly

spread Peanut Butter on one slice of bread
spread Jelly on the other slice of bread
put the two slices of bread together so the Peanut Butter & Jelly are now
inside the two slices of bread

Subject: Re: The Recipe Corner

Written By: Dominic L. on 08/31/05 at 7:50 pm

Peanut Butter & Jelly Sandwich

two slices of bread
Jar of Peanut Butter
Jar of Jelly

spread Peanut Butter on one slice of bread
spread Jelly on the other slice of bread
put the two slices of bread together so the Peanut Butter & Jelly are now
inside the two slices of bread

That sounds good, I should try it.

Subject: Re: The Recipe Corner

Written By: Dominic L. on 08/31/05 at 7:52 pm

How to make a salad... Take a head of lettuce
and some dressing
put them together.... in a bowl!

But on a more serious matter, you can make lettuce with shredded cheese and tortilla chip strips and salsa and salsa/sourcream dressing oh... you can also buy this in a packet at safeway! :)

Subject: Re: The Recipe Corner

Written By: Howard on 09/01/05 at 3:45 pm

Peanut Butter & Jelly Sandwich

two slices of bread
Jar of Peanut Butter
Jar of Jelly

spread Peanut Butter on one slice of bread
spread Jelly on the other slice of bread
put the two slices of bread together so the Peanut Butter & Jelly are now
inside the two slices of bread

Wow,I have never tried that recipe before,Is it any good?

Subject: Re: The Recipe Corner

Written By: Alchoholica on 09/02/05 at 2:32 pm

Rocko's Magic Dip

Take a tin of chicken (the decent stuff)
Pop it in a bowl.
Add two tablespoons of Mayo.
Add about a tablespoon of Blue Cheese dressing.

Add about 2 good shakes of Bacon Bitz.

Add two Good dashes of tobassco sauce.

You can choose whether to add Parmesan Cheese, Mozerella etc.. it isn't needed, but it makes it nice.

Now stir it all together and serve cold. It's a lovely dip.

For more use double quantities.

Subject: Re: The Recipe Corner

Written By: Apricot on 09/02/05 at 2:33 pm

Plain donut.. one of those Entemann's ones, if you can find them.
Maple Syrup

1. Put crap on donut
2. Eat it

I made this a few years ago.. best snack I ever had.

Subject: Re: The Recipe Corner

Written By: ktelqueen on 09/02/05 at 2:38 pm

well,the easiest thing for me to do is link my recipe page from my website..good and easy stuff.. :)

Subject: Re: The Recipe Corner

Written By: quirky_cat_girl on 09/02/05 at 4:29 pm

well,the easiest thing for me to do is link my recipe page from my website..good and easy stuff.. :)

thanks Maria...those look really good, I will have to try some of your recipes sometime soon!

Erin :)

Subject: Re: The Recipe Corner

Written By: ktelqueen on 09/02/05 at 5:29 pm

thanks Maria...those look really good, I will have to try some of your recipes sometime soon!

Erin :)

right on,Erin  :)

Subject: Re: The Recipe Corner

Written By: quirky_cat_girl on 09/02/05 at 8:11 pm

What?? People have to stoop to the level of having OTHER people post their sh!t for them....EFFIN' LAME! class whatsoever.

Subject: Re: The Recipe Corner

Written By: Alchoholica on 09/02/05 at 8:14 pm

What?? People have to stoop to the level of having OTHER people post their sh!t for them....EFFIN' LAME! class whatsoever.

not really.. he couldn't

In fact his words where.

Could you please put this up for me Andy, i thought erin might get a kick out of it. Fair enough, maybe not.  ::)

Subject: Re: The Recipe Corner

Written By: quirky_cat_girl on 09/02/05 at 8:15 pm

whatever then...I am locking this thread...since it was made a joke since the start.

Subject: Re: The Recipe Corner

Written By: quirky_cat_girl on 09/03/05 at 2:13 pm

this thread is back in order.....feel free to post again.

Erin :)

Subject: Re: The Recipe Corner

Written By: Howard on 09/07/05 at 5:15 pm

How about a recipe for Spaghetti Pesto?

Subject: Re: The Recipe Corner

Written By: thenewwavechick on 10/08/05 at 10:47 pm

I decided to move the recipes from Recipe Box over here.  Didn't realize there was another recipe thread.  Thanks Erin for letting me know.  I don't want to clog up the MB with a duplicate thread.

I'm going to share with you some recipes from the website . 

Brand Names

Almond Joy

4 cups (8 1/2 ounces) shredded coconut (fresh package!)
1/4 cup light corn syrup
1 (11 1/2 ounce) package milk chocolate pieces
1/4 cup white vegetable shortening
26 Whole natural almonds

Line two large cookie sheets with wax paper. Set large wire cooling rack on paper; set aside.

Place coconut in large bowl; set aside.

Place corn syrup in a 1-cup glass measure. Microwave on HIGH (100%) 1 minute or until syrup boils. Immediately pour over coconut. Work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated. This takes a little time, and yes, there is enough syrup.

Using 1 level measuring tablespoon of coconut, shape into a ball by squeezing coconut firmly in palm of one hand, then rolling between both palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2 inches apart on wire racks. Let dry 10 minutes.

Re-roll coconut balls so there are no loose ends of coconut sticking up.

Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart microwave-safe bowl. Microwave on HIGH 1 to 2 minutes or until mixture can be stirred smooth and is glossy; stirring once or twice.

Working quickly, spoon 1 level measuring tablespoon of the chocolate over each coconut ball, making sure chocolate coats and letting excess chocolate drip down onto waxed paper. While chocolate coating is still soft, lightly press whole almond on top of each. Let stand to set or place in refrigerator. Store in a single layer in airtight container.

Bullseye Barbecue Sauce

1/2 cup minced onions
1 (8 ounce) can tomato sauce
1 cup water
1 1/4 cups ketchup
2 teaspoons brown sugar
2 teaspoons prepared yellow mustard
1 teaspoon olive oil
1 teaspoon Worcestershire sauce
1 dash Tabasco sauce

Combine ingredients in a saucepan; cover and simmer for 30 minutes.

Cool Whip

1 (5 ounce) can evaporated milk, chilled
2 tablespoons cold water
1 teaspoon unflavored gelatin
2 tablespoons granulated sugar
3 tablespoons corn or safflower oil

Pour evaporated milk into a shallow tray, bowl or ice cube trays and place in the freezer until crystals begin to form around the edges.

While the milk is chilling, combine the gelatin and water in a dish, without stirring. Place the dish in a small saucepan or dish containing hot water and let stand until the gelatin dissolves - about 5 minutes. Remove dish from the hot water, stir the gelatin and allow to cool.

Beat the milk in a medium size bowl until stiff peaks form. Gradually add the sugar, oil, and then gelatin mixture. Continue beating until stiff peaks form again. Cover and place in freezer for 10 minutes, then transfer to refrigerator. The mixture will become very stiff.

Before serving, stir to soften. Will keep 3 days covered in refrigerator

Durkee's Sauce

1/2 cup cold water
4 tablespoons cornstarch
1/2 cup plus 2 tablespoons dark vinegar
2 tablespoons salt
1/2 cup granulated sugar
1 egg
4 tablespoons prepared mustard
4 tablespoons margarine, cut into tiny bits

Put all the ingredients into a blender and blend until very smooth.

Put blender contents in top of double boiler and cook over gently boiling water, stirring often for 12 to 15 minutes, until thickened and smooth.

Return mixture to blender and blend at high speed for 30 seconds or until smooth.

Put sauce into a covered container and refrigerate for 24 hours before using.

This will keep refrigerated for up to 3 months.

Egg Beaters

2 egg whites
1 tablespoon dry powdered milk
Drop or two of yellow food coloring

Mix all together until blended. Keep refrigerated. Do not make more than 1 cupful at a time because it does not keep well.

Fiddle Faddle

2 cups brown sugar
2 sticks (1 cup) margarine
1/2 cup corn syrup
1 teaspoon salt
1 teaspoon butter flavoring
1 teaspoon maple flavoring
1/4 teaspoon cream of tartar
1 teaspoon baking soda
7 quarts popped corn
2 cups peanuts or nuts of your choice

in a saucepan, combine brown sugar, butter or margarine, corn syrup and salt. Boil for 5 to 6 minutes, stirring constantly with a wire whisk, add flavorings, cream of tartar and baking soda.

Pour over popped corn and nuts, mixing thoroughly until well coated.

Bake in a preheated 200 degree F oven for 1 hour and enjoy!

Grape Nuts Cereal

3 1/2 cups graham flour
1 cup brown sugar or 3/4 cup syrup
2 cups buttermilk or sour milk
1 teaspoon salt
1 teaspoon baking soda

Sift flour. Measure and add baking soda and salt. Sift again. Add sugar to flour and mix thoroughly. Add buttermilk to dry ingredients. Beat until smooth.

Spread dough 1/4-inch thick on flat, greased pans. Bake at 375 degrees F for approximately 15 minutes or until crisp and a golden brown. Let cool thoroughly and grind through a food chopper. Crisp in oven just before serving.

Hostess Snowballs

4 egg whites
1/2 cup butter
1 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Rind of 1 lemon, finely grated
2 cups sifted cake flour
1 tablespoon baking powder
2/3 cup milk
2 to 3 cups sweetened shredded coconut

1 (16 ounce) package powdered sugar
1 (7 ounce) jar JET-PUFFED Marshmallow Crème®
1/4 cup margarine or butter, softened
1 teaspoon vanilla extract
1 to 2 tablespoons milk

Preheat the oven to 350 degrees F. Butter and flour muffin tins or dome shaped baking molds and set aside.

Whip the egg whites in a clean bowl until stiff but not dry and place in the refrigerator while you make the rest of the batter. Cream the butter and add the sugar. Continue mixing to blend well. Add the vanilla extract, almond extract and lemon rind and mix well.

Sift the flour 3 times with the baking powder then add it to the butter mixture alternately with the milk in 3 additions. Fold in the whites and pour the batter into the molds, filling about 3/4 of the way up. Bake for 20 to 25 minutes until batter is firm to the touch in the center. Let cool in the pans then turn out so the top becomes the bottom (you may need to trim them a bit so they sit flat).

Frosting: Beat sugar, Marshmallow Crème, margarine or butter and vanilla extract with electric mixer at medium speed, beating in milk as needed to desired frosting consistency.

Place the coconut in a bowl and add 1 drop of red or green food coloring for a pale color. Toss until food coloring is well mixed in and the coconut is the desired color. Frost the top and sides of the cakes and dip/roll in coconut to make them look like snowballs.

Servings: 4

Kit Kat Bars

Ritz Crackers
1 1/2 cups graham crackers, crushed
3/4 cup brown sugar
1 cup granulated sugar
3/4 cup butter or margarine
1/3 cup milk
1 cup butterscotch chips
1 cup semisweet chocolate chips
3/4 cup peanut butter

Put graham crackers, brown sugar, granulated sugar, butter and milk into a saucepan and bring it to a boil. Boil for 5 minutes.

Put a layer of crackers in a 9 x 13-inch pan and pour 1/2 of the mixture over it. Put another layer of crackers and pour the remaining mixture. Add one last row of crackers.

Melt, over low heat, the butterscotch chips, chocolate chips and peanut butter. When melted, spread evenly over the top. When cool, cut into desired bars or squares

Little Debbie Bars

1 box devil's food cake mix with pudding in mix

Mix as directed.

5 tablespoons flour
1 cup milk
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup shortening
1/2 cup butter
1 teaspoon vanilla extract

1/2 cup granulated sugar
6 tablespoons milk
6 tablespoons butter/margarine

Grease two jellyroll pans. Divide batter, half in each pan, Bake 12 minutes.

Blend flour, salt and milk. Heat until thickened. Cool thoroughly. Cream sugar, shortening and butter at high speed, gradually adding cooled mixture. Beat at high speed 7-8 minutes. Spread on one pan of cooled cake. Invert other jellyroll pan with cake on top.

Frosting: Boil 3 minutes and then add 1/2 cup chocolate chips. Beat until chips melt. Spread on bars.

Mrs. Field's Choconut Macaroons

1/4 cup granulated sugar
2 tablespoons almond paste
1 cup shredded coconut
2 ounces mini semi-sweet chocolate chips about (1/3 cup)
3 large egg whites
1/4 teaspoon cream of tartar

Preheat oven to 325 degrees F. Lightly grease cookie sheets; set aside.

In medium bowl, with hands mash almond paste and sugar together until completely mixed. Stir in coconut and chocolate chips until well mixed; set aside.

In clean, ungreased medium bowl, whip egg whites on high speed till fluffy. Add cream of tartar and beat until stiff. Mix half of stiff egg whites into coconut mixture until lightened. Gently fold in remaining egg whites.

Drop rounded teaspoonsful onto prepared cookie sheets. Bake at 325 degrees F until peaks are lightly browned, about 20 minutes. Let set on cookie sheets for 1 minute, then remove to cool on rack.

Newman's Own Paul's Picture Show Popcorn Crunch

1 cup whole almonds
1 cup pecan halves
1 cup cashews or walnuts
1 bag Newman's Own Oldstyle Picture Show Microwave
    Popcorn (about 10 cups) or your favorite
1/2 cup margarine
1/2 cup unsalted butter
1 1/3 cups granulated sugar
1/4 cup light corn syrup
1 tablespoon pure vanilla extract

Preheat the oven to 300 degrees F. Coat a large heatproof mixing bowl (16 cups or larger) and a 15 x 10-inch baking pan with margarine or nonstick cooking spray.

In another 15 x 10-inch baking pan, combine the almonds, pecans, and cashews and toast for 20 minutes, stirring occasionally. Remove the pan from the oven and cool the nuts to room temperature.

Pop the popcorn following the package directions. Pour the popcorn into the prepared bowl. Add the nuts and mix well.

Melt the margarine and butter in a heavy 2 quart saucepan over medium heat. Add the sugar, corn syrup, and 1/4 cup of water. Mix well and stir often. Continue to cool over medium-high heat until it reaches 275 degrees F on a candy thermometer. Remove the pan from the heat and slowly stir in the vanilla extract. (Stir carefully because the vanilla extract will spatter when added to the hot syrup.)

Pour the hot syrup over the popcorn-nut mixture and mix until evenly coated. Immediately pour the popcorn into the prepared baking pan. Let cool for one hour. Break into pieces and store in an airtight container.

Pop Tarts

1/2 cup granulated sugar
1/2 cup vegetable shortening
2 eggs
2 1/2 cups all-purpose flour
2 teaspoons baking powder

Any flavor jam, preserves, or fruit butter
1 egg white beaten with 1 tablespoon milk
Sugar for sprinkling on top

Cream together sugar and Crisco, beating until light. Beat in eggs until creamy, then stir in flour and baking powder to make soft dough. Divide dough evenly into 16 parts. Roll each part into a flattened ball and set aside on a plate. Wrap plate in plastic wrap and refrigerate two hours. Grease cookie sheet and set aside.

Roll 1 ball dough into a rectangle about 1/16-inch thick. Spread 1 heaping teaspoon of filling evenly over dough leaving a generous margin. Roll out another ball into similar shape and lay it neatly over the first.

Using sharp knife, trim the tart to approximately 3 1/2 x 5 inches and crimp edge with fingertips or tines of fork. Place tart on cookie sheet and prick top with fork.

Optional: Lightly beat egg white with milk. Brush tops of tarts and sprinkle with sugar, if desired.

Bake at 350 degrees F for 25 minutes, just until edges are browned. Prick again during first 10 minutes of baking to help keep them flat. Cool, wrap and store at room temperature or refrigerator. Tarts may also be iced.

Yoo Hoo Chocolate Drink

1/2 cup Nestle chocolate powder
1 1/2 cups nonfat dry milk powder
3 cups water

Mix all contents in a blender for 30 seconds. Refrigerate until cool.

Makes 2 drinks.

Subject: Re: The Recipe Corner

Written By: thenewwavechick on 10/08/05 at 10:52 pm


Brie Recipes

Baked Brie and Roasted Garlic

4 large heads garlic (at least 2 1/2-inch diameter)
1/3 cup olive oil
1 teaspoon coarse salt
4 (4 ounce) wheels brie cheese Toasted baguette slices

Preheat oven to 350 degrees F.

Remove all but one layer of skin from garlic; do not expose flesh. Arrange garlic tightly in small baking dish. Drizzle with oil. Sprinkle with salt. Cover with foil. Bake until garlic is very tender, 75 to 90 minutes.

Preheat broiler. Score a large X in top of each wheel of Brie cheese. Set each in small baking dish. Broil until browned and bubbly, 5 to 7 minutes. Serve immediately with garlic and toasted baguette slices.

Makes 8 servings.

Brie Kisses

Makes 32.

1/2 to 2/3 pounds brie cheese (wedges are fine)
1 (17.3 ounce) box frozen puff pastry
Hot pepper jelly

Cut the brie into 1/2-inch squares (leave the rind on if you like). Place on a dinner plate and put the cheese in the freezer while you thaw the puff pastry for 30 minutes at room temperature.

Unfold the thawed pastry, press together seams and roll lightly with a rolling pin to smooth it out. Cut each sheet into fourths, then cut each fourth in half. Cut the halves in half to make 16 squares per sheet.

Lightly spray a mini-muffin pan with nonstick spray. Fit a piece of dough into each cup, pushing into the cup but leaving the edges sticking up. Place a dab of pepper jelly in each cup, then top with a piece of cheese.

Bake at 400 degrees F for 10 to 15 minutes, until golden. Serve warm. (Can be prepared ahead and refrigerated until ready to bake, or you can bake them and rewarm about 10 minutes at 350 degrees F before serving.)

Cranberry Rum Brie

2 tablespoons packed brown sugar
1 teaspoon rum extract
1/2 cup whole-berry cranberry sauce
1/8 teaspoon ground nutmeg
1 (8 ounce) round Brie cheese
2 tablespoons chopped pecans
Assorted crackers or ginger snaps

In small bowl, combine brown sugar, rum extract, cranberry sauce and nutmeg. Stir to blend.

Scrape or cut off the top rind of the cheese, leaving 1/4-inch edge by scoring or making a circle on the top 1/4-inch from the edge with a small knife. Using a teaspoon, simply scrape off the top of the rind, exposing the cheese. Top Brie with cranberry mixture and sprinkle with pecans.

Bake at 500 degrees F for 5 minutes, or until cheese is softened.

Using a large spatula, place Brie round on serving plate and surround with assorted crackers.

Serves 8.

Pastry Wrapped Raspberry Chipotle Baked Brie

1 sheet frozen puff pastry, defrosted
6 tablespoons Epicurean's Delight Roasted Raspberry Chipotlé Sauce
1 small round brie
1 egg, beaten
3 tablespoons chopped nuts (walnuts, pecans, almonds)

Butter a baking pan and line with aluminum foil. Roll the pastry on a lightly floured surface and cut one 8-inch and one approximately 4-inch circle ( a little larger than the round of brie). Keep remaining dough.

Place 8-inch circle on baking pan and center brie on top of the dough. Top brie with raspberry sauce and nuts. Bring the dough up the sides of the cheese and press firmly so it will stay. Brush edges of dough with egg. Brush outer rim on the 4-inch dough circle with egg and place over the top of the cheese with the moistened side down. Press the two edges of the dough together firmly to seal.

Brush top and sides with egg. Cut decorative designs from dough scraps and place on top. Brush decorations with egg. Refrigerate 30 minutes (minimum) before baking.

Preheat oven to 375 degrees F. Bake for 20 to 30 minutes or until golden brown. Let stand 10 minutes before serving.

To serve, transfer baked brie to serving dish by carefully lifting the brie with the foil. Trim away excess foil.

Serves 6 to 8 as an appetizer.

Sugar and Nut-Glazed Brie

Serves/Yields 6 to 8 appetizer servings

2 tablespoons firmly packed brown sugar
2 tablespoons coarsely chopped pecans or almonds
1 1/2 teaspoons brandy, (or other liqueur - I used Kahlua)
1 firm-ripe whole brie cheese (8 ounce)
Apple and pear slices

Stir together the brown sugar, chopped pecans and brandy.

Place cheese in a baking dish just slightly larger than the width of the cheese. Bake in a 425 degree F oven just until cheese begins to soften in the center, about 6 minutes.

Evenly sprinkle sugar mixture over cheese. Bake until sugar melts and cheese is melted in center (cut to test), 3 to 5 minutes longer. Scoop hot cheese onto crackers and apple/pear slices to eat.

Cheese Ball and Cheese Log Recipes

Apple Cheese Ball

8 ounces white Cheddar cheese, shredded
8 ounces cream cheese, softened
1 teaspoon garlic powder
1/8 teaspoon red pepper (optional)
1 (1 1/2 inch) cinnamon stick
1 bay leaf

Process first 4 ingredients in a food processor until smooth. Chill 30 minutes.

Shape into a ball; make an indentation in top to resemble an apple. Chill ball 30 minutes.

Coat ball heavily with paprika. Cover and chill for 1 hour. Insert cinnamon stick and bay leaf into indentation to resemble apple stem and leaf. Serve with crackers.

Makes 10 to 12 appetizer servings.

Beefy Cheese Ball

1 jar sliced dried beef, rinsed and finely chopped
8 ounces cream cheese, softened
1/4 cup dairy sour cream
1/4 cup grated Parmesan cheese
1 teaspoon prepared horseradish

Combine 1/4 cup of the dried beef, cream cheese, sour cream, Parmesan cheese and horseradish; blend thoroughly. Refrigerate mixture for 15 minutes.

Form into a ball and roll in remaining dried beef. Chill thoroughly.

Serve with crackers.

Chocolate Peppermind Cheeseball

1 (12 ounce) package semisweet chocolate chips
1 cup peppermint candies (about 36)
2 cups pecans
8 ounces cream cheese, softened

Process the chocolate chips, peppermint candies and pecans in a blender or food processor until finely ground. Place the mixture in an airtight plastic bag until ready to use. There will be enough mixture to make several cheese balls.

When ready to make a cheese ball, place the cream cheese in a bowl. Remove 1/2 cup of the ground candy-nut mixture from the bag and mix with cream cheese. Shape into a ball and wrap in plastic wrap. Refrigerate for at least 2-3 hours or until firm.

Yields: 20 to 30 servings.

Dr Pepper Cheeseball

1/2 pound processed American cheese
3 ounces cream cheese
4 tablespoons Dr. Pepper
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon minced garlic
1/8 teaspoon crushed red pepper flakes
1/2 cup chopped pecans

Place cheeses in large bowl of electric mixer; mix until blended. Add Dr. Pepper and mix until light and fluffy. Add remaining ingredients and mix until blended. Shape into 2 balls and chill for 20 minutes. Place in a plastic bag and chill thoroughly.

Serve with a cheese knife for spreading on crackers.

Lincoln Log

8 ounces cream cheese, softened
1 cup shredded Cheddar cheese
1/2 cup diced red onion
1 tablespoon Worcestershire sauce
1 teaspoon celery seed
1/2 cup chopped walnuts
2 to 3 fresh rosemary sprigs
Assorted crackers

In a mixing bowl, combine cheeses, onion, Worcestershire sauce and celery seed; beat until fluffy. Cover and refrigerate for at least 2 hours.

Shape into a 7 x 1 1/2-inch log; roll in walnuts. Insert rosemary sprigs for branches.

Serve with crackers.

Yields 2 cups.

Peacan Cheese Log

2 pounds shredded Cheddar cheese
1 tablespoon minced garlic
16 ounces cream cheese, softened
3 1/2 cups pecan pieces, divided
Chili powder
Assorted crackers

Combine cheese, garlic and cream cheese in a bowl; mix well. Stir in 2 cups pecans. Shape into 4 logs, 1 inch in diameter and 12 inches long. Chop remaining pecans. Roll each log in chili powder and chopped pecans. Wrap each log in wax paper and cover with foil. Refrigerate overnight to blend flavors.

Slice in desired thickness and serve with crackers.

Makes 4 logs.

Subject: Re: The Recipe Corner

Written By: quirky_cat_girl on 10/08/05 at 10:53 pm

I will have to share these with my mom....she loves copycat recipes!

Erin :)

Subject: Re: The Recipe Corner

Written By: thenewwavechick on 10/08/05 at 10:54 pm

Cold Savory Recipes

Armadillo Eggs

cups large, unpitted green or black olives, drained
1/2 cup olive brine
1/2 cup extra-virgin olive oil
1/2 cup beer
1/4 cup white vinegar
2 garlic cloves, minced
2 cayenne or chile de árbol peppers
1 bay leaf
3/4 teaspoon chili powder
1/2 teaspoon cumin seeds, toasted and ground

Place the olives in a bowl. Shake the remaining ingredients together in a lidded jar, and pour the marinade over the olives. Let the mixture marinate for at least 2 days (longer, if you can), stirring occasionally.

These olives get better with age.

Avocado Angel Eggs

1 dozen large hard-cooked eggs, peeled
2 ripe California avocados
1 tablespoon lemon juice
1/4 teaspoon coarsely ground garlic powder
2 tablespoons finely chopped shallots or green onions
2 teaspoons capers, mashed (optional)
Garnish: slivers of red, yellow or green bell pepper

Slice each egg in half lengthwise, removing egg yolk. Use egg yolks in another recipe. Cut avocado in half and remove seed. Peel and cube.

In a bowl, combine avocado, lemon juice and garlic, mashing to blend. Stir in shallots or green onions and capers, if desired. Fill each egg half with avocado mixture. Garnish with bell pepper.

Serves 24.

Beef Roll Ups

1 jar dried beef
8 ounces cream cheese
1 teaspoon dill
1 teaspoon horseradish

Blend the cheese, dill and horseradish. Cut the beef rounds in half and put a small teaspoon of filling on each half, then roll up. Put a wooden pick through to hold. Refrigerate.

Bloody Mary Bites

1 pint cherry tomatoes
Vodka (to cover)*
Coarse kosher salt (can also use regular salt)

The day before, peel the tomatoes by dipping in boiling water for 10 seconds then plunging into ice water. The skins will easily slip off. Place peeled tomatoes in a plastic container with a tight lid. Cover with vodka and refrigerate overnight.

Serve with a small dish of salt for dipping. (Save the leftover vodka as it is flavored with tomatoes and tastes great.) Try using hot pepper vodka for a spicy variation!

California Rolls

4 servings

1 cup ricotta cheese
2 (11-inch) flour tortillas
1 tomato, thinly sliced
2 cups torn spinach leaves
1 cup thinly sliced red onion or to your taste
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 cup alfalfa sprouts
4 ounces sliced turkey breast

Spread cheese evenly over tortillas to within 1/4 inch of edges. Layer tomato, spinach, onion, oregano, basil alfalfa sprouts and turkey over 2/3 of each tortilla. Roll up and wrap in plastic wrap. Refrigerate 1 hour or overnight.

When ready to serve, unwrap and cut each log crosswise into 10 slices.

Caviar Pie

1 (9-inch) pie shell
1 (3 to 4 ounce) jar black caviar
Fresh lemon juice
2/3 cup dairy sour cream
3 to 4 tablespoons finely chopped onions
3 finely chopped hardboiled eggs

Bake pie shell until golden brown. Cool. Spread caviar evenly over pie shell. Sprinkle caviar with fresh lemon juice. Mix together the onion and sour cream, and spread over the caviar. Top these layers with the finely chopped eggs. Cover with plastic wrap and chill thoroughly.

Cucumber Sandwiches

1 large cucumber
1/4 cup onion
8 ounces cream cheese, softened
Dash of Tabasco® sauce
1/2 teaspoon garlic salt
1 drop green food coloring
1/2 cup mayonnaise

Chop cucumber and onion into equal size pieces, draining juices. Mix together with other ingredients and refrigerate overnight.

Serve on red or green party bread.

Mississippi Caviar

3 (16 ounce) cans black-eyed peas, drained
1/2 cup finely chopped green pepper
1/2 cup finely chopped red pepper
3/4 cup finely chopped hot peppers
3/4 cup finely chopped onion
1/4 cup drained, chopped pimento
1 garlic cloves, chopped
1/3 cup red wine vinegar
2/3 cup olive oil
1 tablespoon Dijon mustard
Tabasco® sauce
Tortilla chips

Combine peas, bell peppers, hot peppers, onion, pimento and garlic. In a separate bowl, whisk together the vinegar, oil and mustard and pour over the bean mixture; mix well. Season to taste with salt and Tabasco® sauce. With a wooden spoon or potato masher, mash the bean mixture slightly. Refrigerate until ready to serve.

Drain the "caviar" well and serve with tortilla chips

Cold Savory Dips

Avacado Dip

1 large ripe avocado, mashed
6 ounces cream cheese, softened
1 cup sour cream
1 tablespoon Worcestershire sauce
1 clove garlic, mashed
3 drops Tabasco sauce

Blend the avocado and cream cheese. Add remaining ingredients and mix well.

Baked Potato Dip

2 (16 ounce) containers sour cream
1 (3 ounce) can bacon bits
2 cups shredded Cheddar cheese
1 bunch green onions, chopped

In a medium size mixing bowl, combine sour cream, bacon, Cheddar cheese and green onions; stir well. Refrigerate or serve immediately.

Serve with potato chips or use as a potato topper.

Bloody Mary Dip

Use the dip with fresh veggies, crackers or chips.

3 cups cream cheese, softened
1/2 cup V8 juice
1/3 cup tomato purée
1 large green bell pepper, finely minced
1/2 cup finely minced onion
1/3 cup finely minced celery
1/3 cup mayonnaise
Horseradish, lemon juice, Tabasco Sauce
   and salt and pepper to taste

Mix all ingredients together in a food processor. Add horseradish, lemon juice, Tabasco Sauce and salt and pepper to taste.

Dr. Pepper Beef Dip

2 small jars dried beef, rinsed and finely chopped
8 ounces cream cheese, softened
1 1/2 cups finely shredded Cheddar cheese
1/2 cup Dr. Pepper
3 teaspoons lemon juice
1/2 teaspoon minced garlic
1/8 teaspoon crushed dried red pepper
Chopped pecans for garnish, optional

In medium mixing bowl, beat cream cheese until smooth. Add remaining ingredients, except pecans. Refrigerate several hours or overnight.

Garnish with pecans, if desired. Serve with assorted crackers.

Pretzel Dip

1 package Hidden Valley Dip Mix (original flavor)
16 ounces cream cheese
6 ounces beer
6 ounces shredded Cheddar cheese

Mix all ingredients and chill. Use pretzels as dippers.

Cold Sweet Recipes

Apple Salsa with Cinnamon Tortilla Chips

Serves 4.

Apple Salsa
2 medium tart apples, chopped (recommend Granny Smith)
2 teaspoons lemon Juice
1 cup fresh strawberries, chopped
2 medium kiwi fruit, peeled and chopped
1 small orange
2 tablespoons brown sugar, firmly packed
2 tablespoons apple jelly, melted

Cinnamon Tortilla Chips
8 (8-inch) flour tortillas
1/4 cup granulated sugar
2 to 4 teaspoons ground cinnamon

In a large bowl, toss the chopped apples with the lemon juice to keep from browning. Add the chopped strawberries, and kiwi.

Grate about one tablespoon of orange peel (the zest) into the bowl. Then slice the orange in half and squeeze out about 3 tablespoons of the orange juice. Make sure to remove and seeds from the orange so they do not get into your salsa. Stir in the brown sugar and jelly; set aside.

To prepare the cinnamon tortilla chips, brush both sides of the tortillas with a tiny bit of water, just enough to allow the sugar and cinnamon to stick.

Blend together the sugar and cinnamon and sprinkle it lightly over the tortillas, turning to cover both sides. If you have an empty spice shaker, it works well to double the mixture and sprinkle it over the tortillas from the shaker. Any leftover sugar and cinnamon is perfect for preparing cinnamon toast, quick and easy.

Cut each tortilla into 8 equal pie-shaped wedges as you work and place the pieces in a single layer on a baking sheet that has been lightly coated with a non-stick cooking spray or a thin brush of butter.

Bake the cinnamon coated tortillas in a preheated 400 degree F degree oven for 6 to 8 minutes or until lightly browned. Cool until crisp, then serve with the apple salsa on the side.

Pound Cake Canapes with Strawberry Kiwi Syrup

2 cups sliced strawberries
1 ripe kiwi, peeled and sliced, then quartered
1/2 cup granulated sugar
5 ounces cream cheese (at room temperature)
8 slices pound cake, thawed (cut into 1/2-inch thick slices)
1 egg
2 tablespoons milk
1/4 teaspoon coconut extract
2 tablespoons butter
Whipped topping
Strawberry slices

Combine strawberries, kiwi and sugar in a bowl; toss and set aside.

Separate four slices of cake and spread each with 2 teaspoons cream cheese. Place the remaining slices on top to make sandwiches.

Beat egg, milk and coconut extract together. Transfer to a semi-flat dish into which the cake can be dipped. Melt 1 tablespoon butter in a 10-inch skillet to coat the bottom of the pan. Dip both sides of two of the sandwiches in the egg batter, place in the pan and sauté on one side until toasted. Turn sandwich over and cook until golden brown. Repeat this step for remaining sandwiches.

Place each sandwich on a plate, cut in half and open into a "V." Spoon strawberry-kiwi syrup over sandwiches and finish with a generous swirl of whipped topping in the middle of the "V," followed by a sliced strawberry.

Serves 4.

Cold Sweet Dips

Apple Toffee Dip

8 ounces cream cheese, softened
1/2 cup packed light or dark brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup marshmallow fluff
1 (7 1/2 ounce) package English toffee bits

Soften cream cheese in the microwave 10-20 seconds if necessary. Beat together all ingredients except toffee bits until thoroughly blended. Fold in the English toffee bits.

Serve with crisp apple slices. Refrigerate leftovers. Can be made ahead and refrigerated.

Yield: Approximately 3 cups

Cheesecake Dip

4 ounces cream cheese, softened
1/3 cup sour cream
3 tablespoons confectioners' sugar
1 tablespoon milk
1/4 teaspoon almond extract
1 pint fresh strawberries
1/4 cup graham cracker crumbs

In a mixing bowl, beat cream cheese until smooth. Add the sour cream,  sugar, milk and extract; mix until smooth. Transfer to a serving bowl.

Place the strawberries and crumbs in separate serving bowls. Dip strawberries into cheesecake mixture, then into crumbs.

Yields about 1 cup.

Hot Savory Recipes

Avacado Wontons

Yield: 48 wontons

4 large avocados (cut into 3/4 inch pieces)
1 tablespoon garlic powder
1/4 teaspoon dry chipotle powder
Juice of 1 lime
1 tablespoon fresh cilantro (chopped fine - no stems)
Kosher salt and black pepper
1 egg (whisk until thin)
48 wonton wrappers

Toss avocados with garlic, chipotle, lime juice, cilantro, kosher salt and pepper. Brush wonton wrappers edges with egg wash and fold diagonally. Press to seal. Fry in 350 degree F peanut oil until golden brown.

Baked Cream Cheese Appetizers

1 (4 ounce) package refrigerated Crescent dinner rolls
8 ounces cream cheese
1/2 teaspoon dill weed
1 egg yolk, beaten

Unroll dough on lightly floured surface. Press perforations together snuggly to form a 12 x 4-inch rectangle. Sprinkle top of cream cheese with half of dill. Lightly press dill into cream cheese. Place cream cheese, dill side down, in center of dough. Sprinkle cream cheese with remaining dill. Enclose cream cheese in dough by bringing sides of dough together, pressing edges to seal. Brush with egg yolk. Bake at 350 degrees F 15 to 18 minutes or until lightly browned.

Servings: 4

Candied Bacon

1 pound thick sliced bacon (or sliced ham or Canadian bacon)
1 cup brown sugar, packed
1 tablespoon prepared mustard

Spread bacon on a foil-lined broiler pan. Bake at 300 degrees F for about 30 minutes. In a small container, mix together with a fork the brown sugar and mustard, until crumbly. Take the pan with the bacon out of the oven and dispose of the grease when cool.

Evenly distribute the brown sugar mixture by hand over the bacon and return to oven; bake 20 to 30 minutes. Remove from oven and cool.

Cut bacon into 1- or 2-inch pieces and serve. Do not stack pieces when serving.

Makes 25 small servings.

Cheese Rice Crispies

1 1/2 cups margarine, softened
8 to 10 ounces sharp cheese, grated
2 cups all-purpose flour
Dash of red pepper
2 1/4 to 2 1/2 cups Rice Krispies®

Preheat oven to 375 degrees F.

Mix margarine and cheese. Add flour and pepper; mix well. Add Rice Krispies® and shape into small balls. Bake on a greased cookie sheet for 10 to 15 minutes.

Hot Savory Dips

Asiago Dip

1 cup mayonnaise
1/2 cup thinly sliced green onions
1/3 cup grated Asiago cheese
1/4 cup sliced mushrooms
1/4 cup sun-dried tomato sprinkles
8 ounces light sour cream
1 tablespoon grated Asiago
32 (1/2-inch) thick slices, diagonally cut French bread baguette, toasted

Preheat oven to 350 degrees F.

Combine mayonnaise, onions, cheese, mushrooms, tomato sprinkles and sour cream in a bowl. Spoon into a 1-quart casserole. Sprinkle with 1 tablespoon cheese. Bake for 30 minutes or until bubbly.

Serve with toasted bread.

Baked Vidalia Onion Dip

1 cup chopped Vidalia onion
1 cup Swiss cheese
1 cup mayonnaise

Mix and bake at 350 degrees F for 30 to 45 minutes.

Cola Bean Dip

1 (15 1/2 ounce) can kidney beans
3 tablespoons tomato paste
2 tablespoons vegetable oil
1 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, crushed
1/2 cup cola soda
4 ounces green chile peppers, chopped
1 teaspoon Worcestershire sauce
1 cup Cheddar cheese, grated
3 strips bacon, cooked, crumbled

In a saucepan over medium heat, combine kidney beans, tomato paste, oil, salt, pepper, crushed garlic clove, cola soda, chopped green chile peppers, and Worcestershire sauce. Bring to a boil. Pour mixture into a blender or with an electric mixer, blend on high speed until well mixed. Add the Cheddar cheese; blend until smooth. Pour mixture into a serving dish and sprinkle cooked, crumbled strips of bacon on top.

Servings: 16

Don't Ask How Many Calories Party Dip

1 loaf sheepherder's or round sourdough bread
1 stick unsalted butter (that's 1/2 cup)
1 bunch green onions, chopped fine
12 cloves garlic (or a bit more) minced fine
8 ounces cream cheese at room temperature
1 pint sour cream (not that low-fat stuff, either)
12 ounces grated Cheddar cheese (use a medium Cheddar)
1 (10 ounce) pack artichoke hearts, drained and chopped
   (use the water packed artichoke hearts - if you can't find, use frozen)
6 small French rolls, sliced thinly, but not all the way through.

Cut a hole in the top of the bread loaf about 5 inches in diameter. Remove soft bread from the cut portion. Reserve crust to make a top for the loaf. Remove most of the soft inside part of the loaf. Save for stuffing or bread crumbs. Use about 2 tablespoons of the butter and sauté the green onions and half of the garlic until the onions soften. Cut the cream cheese into chunks; add the onions, garlic, sour cream, and cheddar cheese. Either mix in a food processor or a bowl until smooth. Fold in the artichoke hearts. Put all of this into the hollowed out bread. Put the top crust back in place. Wrap securely in a double layer of tin foil. Bake in the oven at 350 degrees F for 30 to 40 minutes.

Slice the French rolls thinly and butter with remaining butter. Put remaining garlic into the slices. Wrap in foil and bake with the bigger loaf for the last 15 minutes. When ready, remove the foil and serve. Use the sliced French rolls to dip with. Provide other crackers, if necessary. The best part is, of course, the leftover loaf crust which has soaked up all this sinful stuff.

Eggplant Dip

1 large onion
2 cloves garlic
2 medium green bell peppers
1/2 cup olive oil
8 cups diced eggplant
1 1/2 (10 ounce) cans Ro-Tel® tomatoes, drained
1 tablespoon granulated sugar
1/2 cup catsup
1 tablespoon Worcestershire sauce
2 1/2 teaspoons salt
3 tablespoons dry white wine
1 (2 1/4 ounce) bottle small capers, drained

Peel onion and garlic. Remove seeds and tough white part of green peppers. Mince onion, garlic and green peppers. In very large, heavy skillet, cook these in olive oil over medium heat until onion is golden, stirring constantly. Peel and dice eggplants. Add eggplants to onion mixture and cook for 20 minutes, stirring constantly.

Add Ro-Tel® tomatoes, sugar, catsup, Worcestershire sauce, salt and wine. Allow mixture to cook slowly until fairly thick and eggplant is tender. Cooking time is about 30 to 40 minutes longer. Stir occasionally. Taste and add more salt if needed. Cool and add well-drained capers.

Refrigerate or freeze until used.

Yields 3 pints, making about 65 to 70 servings. Serve warm from a chafing dish or at room temperature on toasted rye rounds.

Florentine Artichoke Dip

10 ounces frozen spinach, chopped
12 ounces marinated artichoke hearts
3 garlic cloves, minced
1/2 cup mayonnaise
12 ounces cream cheese, softened
2 tablespoons lemon juice
1 cup grated Parmesan cheese
1 1/2 cups fine, dry bread crumbs

Thaw and drain spinach; press between layers of paper towels. Drain and chop artichoke hearts.

Combine spinach, artichoke hearts, garlic, mayonnaise, cream cheese, lemon juice and Parmesan cheese, stirring well. Spoon into a lightly greased 11 x 7-inch baking dish; sprinkle with bread crumbs. Bake at 375 degrees F for 25 minutes.

Serve with crackers or breadsticks.

Hot Pizza Dip

8 ounces cream cheese, softened
1 teaspoon Italian seasoning
1 cup (4 ounces) shredded mozzarella cheese
3/4 cup (3 ounces) shredded Parmesan cheese
1 (8 ounce) can pizza sauce
2 tablespoons chopped green bell pepper
2 tablespoons sliced green onion

Preheat oven to 350 degrees F.

In a bowl, combine cream cheese and Italian seasoning; mix well. Spread mixture in the bottom of a medium-size casserole dish.

Combine mozzarella and Parmesan cheeses. Sprinkle half of the cheese mixture over cream cheese. Spread pizza sauce over cheese. Top with remaining cheese, pepper and onions. Bake for 15 to 18 minutes or until bubbly.

Makes 12 servings.

To heat Hot Pizza Dip in the microwave, microwave on HIGH for 2 minutes; turn. Microwave on HIGH for 2 to 3 minutes or until mixture is bubbly and heated through.

Layered Greek Dip with Pita Wedges

1 (8 ounce) package cream cheese, softened
1 1/2 cups sour cream, divided
1 (14 ounce) can artichoke hearts, drained, chopped and divided
8 pepperoncini peppers, seeded and chopped
4 hard cooked eggs, chopped
16 black Greek olives, pitted and halved
Juice of 1 lemon
1 tablespoon chopped fresh oregano
2 tablespoons drained capers
16 green Greek olives, pitted and halved
1 large tomato, seeded and chopped
3 garlic cloves, peeled and minced
1 small cucumber, peeled, seeded and finely chopped
4 ounces feta cheese, crumbled
1 red bell pepper, seeded and chopped
2 tablespoon chopped fresh parsley
Pita wedges

In a small bowl, combine the cream cheese, 1/2 cup of the sour cream and half of the chopped artichokes. Spread the cream cheese mixture evenly in the bottom of a clear glass 1 1/2-quart serving bowl. Mix together the pepperoncini, eggs and black olives and add them as the next layer.

Mix the remaining 1 cup of sour cream, lemon juice and oregano and spread them evenly over the pepperoncini layer. Sprinkle capers over this layer. Then layer the green olives, tomato, garlic, cucumber, remaining chopped artichoke hearts, feta cheese, red pepper and parsley. Cover with plastic and chill 8 hours or overnight.

Serve with pita wedges.

To make pita wedges: Preheat oven to 400 degrees F.

Slice three 6-inch diameter pita pockets in half horizontally. Stack the 6 pita rounds and cut them into 8 wedges. Place them on a baking sheet, lightly spray with nonstick cooking spray and bake about 8 minutes or until they are browned and dry. Remove and allow to cool.

Mississippi Sin Dip

8 ounces cream cheese, softened
1/3 cup green onions, chopped, with green stems
2 cups mild Cheddar cheese
1 can chopped green chiles
1 1/2 cups sour cream
1 cup Hormel canned ham, or chopped ham
1 loaf French bread

Mix all ingredients together and place in the French loaf which has been hollowed out (reserve bread chunks for dipping). Replace top of French loaf and wrap entire loaf in aluminum foil. Bake in 350 degrees F oven for 1 hour.

Open loaf and stir dip to make sure it is well combined.

Serve hot with reserved bread chunks.

Nacho Dip

1 (16 ounce) can refried beans mixed with 1 envelope taco mix
1 large container sour cream mixed with 1 envelope dry onion soup mix
1 (4 ounce) can green chiles, drained
Chopped black olives
Diced scallions or any mild onion
Diced tomatoes
Mozzarella cheese, grated
1 (6 ounce) can tomatoes and green chiles, drained

You may cover and refrigerate at this point. Heat thoroughly in a 350 degree F oven until bubbly, and serve with tortilla chips.

Oyster Bread Dip

1 large (24 ounce) round loaf Italian bread
16 ounces softened cream cheese
20 ounces chopped oysters
1/4 cup oyster liquid
3 tablespoons grated onion
2 tablespoons beer
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1 teaspoon Tabasco sauce
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
Raw vegetables for dipping

Preheat oven to 250 degrees F.

With sharp knife cut top from bread; set top aside. Hollow loaf, leaving 2-inch shell; cut removed bread in cubes and set aside.

In large bowl beat cream cheese until smooth; stir in oysters (and liquid), onion, beer, Worcestershire, lemon juice, cayenne, Tabasco and salt until well blended. On baking sheet make a cross with 2 sheets of foil, long enough to cover loaf. Center bread shell on foil. Pour in oyster mixture; cover with top. Wrap loaf with foil. Bake for 3 hours.

Toast bread cubes during last 5 minutes of baking. Remove top. Sprinkle with parsley.

Serve on platter with vegetables and bread cubes.

Hot Sweet Dips

Buttery Brown Sugar Dip with Fruit

1 3/4 cups firmly packed brown sugar
1 cup butter
1 cup whipping cream
1 cup pecans, toasted
3 pounds pears, cored and sliced
3 pounds apples, cored and sliced

Combine first 4 ingredients in a heavy saucepan; cook over medium heat until butter melts, stirring occasionally. Reduce heat and simmer 12 to 15 minutes, stirring occasionally.

Serve with pear and apple slices.

Yields 25 appetizer servings.

Caramel Peanut Butter Dip

30 caramels
1 to 2 tablespoon water
3 cups plus 2 tablespoons creamy peanut butter
3 cups finely crushed peanuts (optional)
Sliced apples

In a microwave-safe bowl, microwave the caramels and water on HIGH for 1 minute; stir. Microwave 1 minute more or until smooth. Add peanut butter and mix well; microwave for 30 seconds or until smooth. Stir in peanuts if desired.

Serve warm with apples.

Yields 1 cup.

Subject: Re: The Recipe Corner

Written By: thenewwavechick on 10/08/05 at 10:57 pm

I will have to share these with my mom....she loves copycat recipes!

Erin :)

Check out the Recipe Goldmine and go to Recipe Index they have more copycat recipes there. 

Subject: Re: The Recipe Corner

Written By: quirky_cat_girl on 10/08/05 at 10:58 pm

Check out the Recipe Goldmine and go to Recipe Index they have more copycat recipes there. 

Neato! I will definitely pass that website along to my mom....she loves to cook/bake!

Erin :)

Subject: Re: The Recipe Corner

Written By: thenewwavechick on 10/08/05 at 11:00 pm


Egg Dishes

Avocado Bacon Swiss Cheese Omelet

3 eggs
3 tablespoons half-and-half
Salt and pepper to taste
2 tablespoons diced ripe avocado
1 ounce Swiss cheese, grated
1 slice crisp bacon

Combine first 4 ingredients and beat well. Pour into well-oiled omelet pan and cook over medium heat until puffy. Add avocado, cheese, and crumbled bacon. Serve either open-faced or folded over.

Serves 1.

Breakfast on the Run

2 whole FROZEN bananas
1 cup milk
1/2 cup plain yogurt
1/4 cup wheat germ
1 egg
2 teaspoons vanilla extract
1 teaspoon granulated sugar

Place all in a blender and whirl until puréed. Garnish with nutmeg.

Corned Beef Oven Omelet

8 eggs
1 cup milk
1/2 teaspoon seasoned salt
1 (3 ounce) package thinly sliced corned beef
1 cup shredded Cheddar or mozzarella cheese (about 4 ounces)
1 tablespoon instant minced onion

Heat oven to 325 degrees F. Grease an 11 x 7-inch or 8-inch square baking dish.

Beat eggs, milk and seasoned salt. Tear corned beef into small pieces into egg mixture. Stir in cheese and onion. Pour into prepared baking dish. Bake uncovered for 40 to 45 minutes or until omelet is set and top is golden brown.

4 to 6 servings.

Delaware Baked Eggs

2 tablespoons butter
1 cup grated sharp cheese
4 eggs
4 dashes hot pepper sauce
4 dashes Worcestershire
1/4 cup ketchup
1/3 cup light cream
Buttered toast

Put butter into a baking dish that is at least 2 inches deep. Warm dish long enough to melt butter. Cool dish so eggs will not set but butter will remain liquid. Sprinkle one half of cheese over butter. Break eggs into 4 separate spaces, far enough apart so they will not run into each other. Put dashes of hot pepper sauce and Worcestershire in center of each egg yolk. Spoon ketchup over yolks. Pour in cream. Sprinkle remaining cheese over eggs. Bake in moderate oven 350 degrees F until eggs are set.

Serve each egg on a slice of buttered toast and spoon the pan sauces over it.

Makes 4 servings.

Egg Entree

12 eggs
2 cans cream-style corn
4 cups grated, sharp Cheddar cheese
2 (4 ounce) cans chopped green chiles
1 tablespoon Worcestershire sauce
1 tablespoon salt
1/2 teaspoon pepper

Preheat oven to 325 degrees F.

Put eggs into a large bowl and beat well. Add Worcestershire sauce, salt and pepper. Blend thoroughly. Add remaining ingredients and stir with a large spoon until well blended. Pour into a well-greased 13 x 9-inch baking dish. Bake 1 hour and 15 minutes, or until firm to the touch.

Cut into squares to serve.

NOTE: Recipe can easily be cut in half. This may be prepared ahead of time, covered and refrigerated. Remove from refrigerator at least 2 hours before baking and remove the covering of the casserole. Place in a preheated oven and bake 1 hour and 15 minutes, or until firm to the touch

Foolproof Scrambled Eggs

6 eggs
1/3 cup light cream or milk
3/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon Worcestershire sauce

Beat eggs; beat in cream or milk and seasonings. Cook in upper part of double boiler over hot water until just set, stirring often. Serve at once with toast.

Nest Eggs

6 shredded wheat biscuits
3 tablespoons unsalted butter, melted
1 cup grated Cheddar cheese
6 eggs
6 tablespoons milk
Freshly-ground black pepper

Preheat oven to 350 degrees F. Grease six custard cups.

Finely crush shredded wheat biscuits. Toss cereal and butter until well combined. Set aside 3 tablespoons of the cereal, and divide the rest evenly among the custard cups.

Press the mixture evenly against the bottoms and sides of the cups. Divide one-half of the cheese equally among the custard cups, and break an egg into each cup. Spoon 1 tablespoon of milk over each egg, and sprinkle it with salt and pepper. Cover with the remaining cheese, and spread about 1 tablespoon of the reserved cereal around the edge of each cup. Sprinkle the top of each cup with paprika. Place the custard cups on a baking sheet. Bake for 15 to 20 minutes, or until the eggs are firm.

Serve the eggs hot.

French Toast

Almond Eggnog French Toast

6 eggs
1 cup half-and-half
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
Pinch of salt
2 tablespoons brandy
1/2 cup slivered almonds
Confectioners' sugar
8 to 10 slices sesame seed
French bread

Whisk the eggs together. Add the half-and-half, vanilla extract, brandy and nutmeg. Pour into a shallow baking dish. Lightly dip and coat each bread slice once. Set them aside.

Using a covered pan, cook in butter on low to medium heat, 3 1/2 minutes for the first side. Turn over, lightly sprinkle slivered almonds on each slice and cook second side for 3 minutes.

Dust lightly with confectioners' sugar just before serving.

Banana French Toast

2 ripe medium bananas, sliced 1/4-inch thick
1 tablespoon lemon juice
12 (1/2-inch thick) slices French bread, untrimmed
1/2 cup semisweet or milk chocolate pieces
2 beaten eggs
3/4 cup milk
2 tablespoons honey
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 cup sliced almonds
1 teaspoon granulated sugar
Maple syrup (optional)

In a bowl gently toss bananas with lemon juice. Arrange half the bread slices in the bottom of a greased 2-quart square baking dish. Top bread with a layer of bananas, chocolate pieces and remaining bread slices.

In a medium bowl combine eggs, milk, honey, vanilla extract and cinnamon. Pour slowly over bread to coat evenly. Cover and chill for 6 to 24 hours.

Preheat oven to 425 degrees F. Uncover the baking dish. Sprinkle bread with almonds and sugar. Bake for 5 minutes.

Reduce oven temperature to 325 degrees F, then bake 20 to 25 minutes more or until knife inserted near the center comes out clean and top of French toast is lightly browned. Let stand 10 minutes.

Serve with maple syrup, if desired.

Makes 4 servings.

Chocolate French Toast

1 loaf day old French bread
1 cup milk chocolate chips
5 beaten eggs
1 1/4 cups milk
1/4 teaspoon cinnamon
Your favorite syrup

Preheat oven to 400 degrees F. Spray a 13 x 9-inch baking pan with vegetable shortening.

Cut French bread into 6 slices, 1 1/2 inches thick. Using a small sharp knife, cut 2-inch long slits in one side of each slice, cutting 3/4 of the way through the bread to create a pocket.

Spoon 2 to 3 good size tablespoons of chips into each pocket and press to close.

Place the filled slices into the prepared baking pan.

In a bowl, whisk together the eggs, milk, cinnamon and vanilla extract, mixing well. Pour over the bread slices and cover with plastic wrap and refrigerate several hours or overnight.

Bake uncovered for 20 to 25 minutes or until golden brown. Serve the French toast slices with your favorite syrup.

This would taste great with strawberry or raspberry syrup along with some fresh strawberries or raspberries and some whipped cream. Yummy! I have to make this one just for myself.

Peanut Butter French Toast with Jalapeno Syrup

4 tablespoons unsalted butter
2 cups plus 1 tablespoon jalapeño jelly or jam
3/4 cup corn syrup
3/4 cup creamy peanut butter
1 tablespoon honey
12 slices white bread
4 eggs
1/2 cup milk
Butter or vegetable oil (for frying)

Melt butter in a small saucepan over low heat. Add 2 cups of the jelly or jam and corn syrup; stir to combine. Set the syrup aside, keeping it warm.

In a small bowl, combine the peanut butter with the honey and the remaining 1 tablespoon jelly or jam. Spread equal portions of the mixture on half of the bread slices. Top each slice with another slice of bread. Cut the sandwiches in half on the diagonal.

Whisk together the eggs and milk. Dip the sandwich halves into the mixture, soaking both sides well. Heat a griddle. Add a small amount of butter or oil, and fry the sandwich halves, in batches, until they are golden brown.

Serve each person three sandwich halves, and pass the warm syrup separately.

Raspberry Cream Cheese Stuffed French Toast

3 large eggs
1 cup whole milk
8 slices sourdough bread
1/2 cup soft cream cheese
2 tablespoons raspberry jam
1/2 tablespoon confectioners' sugar

Place the eggs and mild in a shallow bowl and whisk together. Set aside.

Place a thin layer of cream cheese and jam on one slice of bread and then cover with a second slice, making a sandwich. Dip the sandwich in the egg milk mixture and then cook in a nonstick pan over medium heat for 2 to 3 minutes on each side, or until golden brown. Remove from heat, sprinkle with confectioners' sugar, and serve with maple syrup.

Tortilla French Toast

2 eggs
1/2 teaspoon salt
1/4 cup milk
8 thick flour tortillas
2 tablespoons unsalted butter
2 tablespoons vegetable oil
Salsa, diced avocado and grated
   Cheddar cheese, for garnish

Preheat oven to 300 degrees F.

Place four plates in the oven to warm. Combine eggs, salt and milk in a shallow dish. Add tortillas one or two at a time, and soak them as you would French toast, turning once to coat them evenly.

Heat about 1 tablespoon each of the butter and oil in a heavy skillet. Fry tortillas one at a time, cooking until they are browned lightly on each side and adding more butter and oil as needed. Place a pair of tortillas on each of the plates, arranging them side by side, but overlapping a bit. Don't cover them.

Top the tortillas with salsa, some chunks of avocado, and a generous sprinkling of cheese. Serve immediately.

Subject: Re: The Recipe Corner

Written By: quirky_cat_girl on 10/08/05 at 11:01 pm

Do you cook/bake a lot Molly?

Erin :)

Subject: Re: The Recipe Corner

Written By: thenewwavechick on 10/08/05 at 11:05 pm

Ham, Biscuit, Grits and Gravy Recipes

Awesome Layered Grits

1 cup uncooked grits (may use quick- cooking
    grits prepared according to package directions)
1 teaspoon salt
1 (6 ounce) roll garlic cheese
1/2 cup (1 stick) butter
2 large eggs, lightly beaten
1/4 cup milk
2 or 3 tomatoes, sliced
1 cup chopped fresh basil
1 large sweet onion (Vidalia preferred), shredded
2 cups shredded Monterey jack cheese
2 cups shredded Cheddar cheese

Preheat oven to 350 degrees F.

Bring 4 cups water to a boil in a saucepan; stir in grits and salt. Cover, reduce heat and simmer until done (about 20 minutes).

Add garlic cheese, butter, eggs and milk to grits, stirring well. Transfer to a 2 1/2-quart baking dish. Bake for 45 to 50 minutes. Let cool. (Recipe may be done ahead to this point.)

Layer tomato slices, basil, onion, Monterey jack and Cheddar over grits. Bake an additional 20 minutes, or until thoroughly heated.

To serve, cut into squares.

Makes 8 to 10 servings.

Breakfast Patties

1/4 cup water
2 teaspoons salt
2 teaspoons rubbed sage
1 teaspoon pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground ginger
2 pounds ground pork

In a bowl, combine water and seasonings. Add pork and mix well. Shape into eight 4-inch patties.

In a skillet over medium heat, cook patties for 5 to 6 minutes on each side or until no longer pink in the centers.

Chicken Scrapple

2 tablespoons vegetable oil
1/4 cup minced onion
1 1/4 cups yellow cornmeal
1 teaspoon salt
1 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
3 cups strong chicken bouillon
2 cups cooked chicken

Grind the cooked chicken. Sauté onion in oil. Add cornmeal, spices and bouillon. Cook for 15 minutes. When thickened like cornmeal mush, add chicken. Pour into a greased 9 x 5-inch loaf pan. Pat down, and refrigerate overnight.

To use, cut into 1/2 inch slices, coat with seasoned flour (any seasonings you desired) and fry until golden brown in oil.


Alaska Sourdough Pancakes

1 package dry yeast
2 cups all-purpose flour
2 cups warm water
2 eggs
1 teaspoon baking soda
1 tablespoon sugar
2 tablespoons melted margarine

Using a glass mixing bowl and a wooden spoon only, mix yeast, flour and warm water; beat well. Let stand in warm place overnight or for 8 hours.

Add eggs, baking soda, salt and sugar. Beat well, then add melted margarine. Bake on hot griddle or in frying pan until lightly brown.

Banana Split Pancakes

1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons oil
2 ripe bananas, mashed

Ice cream
Chocolate syrup
Whipped cream

Mix together well the flour, sugar, baking powder and salt. Set aside.

Mix together egg, milk, oil and bananas.

Mix the flour mixture into the egg mixture and blend well .Cook the pancakes on medium high setting until both sides are golden brown. After the pancakes are cooked, put ice cream on top of pancake, then add chocolate syrup, bananas and whipped cream. Add nuts and yum yum! One is enough though.

Chocolate Chip Pancakes

2 cups Bisquick® baking mix
2 eggs
1 cup milk
1/2 cup Hershey's mini chocolate chips

Beat all ingredients except chocolate chips with electric mixer until smooth. Add more milk if thinner pancakes are desired. Spoon onto griddle and drop a few chips onto cakes. Cook as for plain pancakes.

Dutch Baby

1/2 cups all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
2 eggs
1 teaspoon vegetable oil
1/2 cup milk
1/4 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1 teaspoon vanilla extract
2 teaspoons butter

Preheat oven to 425 degrees F.

Mix dry ingredients together, set aside.

Whisk remaining ingredients together. Gradually beat dry ingredients into egg mixture until smooth.

Melt butter in a cast iron skillet and coat evenly. Pour batter into skillet and bake for 20 minutes. Reduce heat to 350°F and bake for an additional 3 to 5 minutes or until puffed and golden brown.

Carefully remove pancake from skillet, cut in half, sprinkle with lemon and confectioners' sugar, if desired, and serve. Yields 1 large pancake to serve two.

NOTE: Serve as soon as it comes out of the oven so that it is still puffy when served.

Four Grain Pancakes

1/2 cup old-fashioned rolled oats (not quick-cooking)
1/2 cup whole wheat flour
1/2 cup all-purpose flour
2 tablespoons yellow cornmeal
4 teaspoons brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 eggs, separated
2 tablespoons butter, melted (or 2 tablespoons vegetable oil)

Preheat oven to 400 degrees F (205 degrees C).

Toast oats on a baking sheet in preheated oven, stirring oats occasionally, until oats are fragrant and toasted -  about 7 minutes. Transfer oats to food processor. Whirl until coarsely chopped. Transfer to large mixing bowl. Add flours, cornmeal, sugar, baking powder, baking soda and salt to oats. Set aside.

Whisk together buttermilk, egg yolks and melted butter in a small bowl. Set aside.

Beat egg whites in a clean small bowl until stiff peaks form. Set aside.

Make a well in center of dry ingredients. Add buttermilk mixture to well; stir until combined. Gently fold in egg whites.

Heat griddle or skillet over medium heat or to 375 degrees F (190 degrees C). Grease griddle with shortening, if necessary. Griddle is ready when a few drops of water bubble and bounce around rapidly.

For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown. Makes about nine 4-inch pancakes. Recipe can be doubled.

Peanut Butter Feathery Pancakes

1 cup sifted all-purpose flour
2 tablespoons granulated sugar
2 tablespoons baking powder
1/2 teaspoon salt
1 egg
1/3 cup crunchy peanut butter
1 cup milk
1 tablespoon vegetable oil

In a mixing bowl, stir together the flour, sugar, baking powder and salt.

In a small bowl, beat egg with peanut butter until blended. Stir in milk and oil.Add all at once to the dry ingredients, beating until blended.Bake on a hot, lightly greased griddle until bubbles break on the surface. Turn and brown the other side.

Makes 6 to 8 four-inch pancakes or 32 dollar-size pancakes.

Subject: Re: The Recipe Corner

Written By: thenewwavechick on 10/09/05 at 12:02 am

Do you cook/bake a lot Molly?

Erin :)

Yeah, somewhat, but I don't do that much since I live by myself, and it's hard to cook for one person.  During the hoidays I usually bake some treats and send them out as gifts.  :)

Subject: Re: The Recipe Corner

Written By: thenewwavechick on 10/09/05 at 12:45 am


Alabama Slammer

1 1/2 ounces amaretto
1 ounce Southern Comfort
1/2 sloe gin
1/2 ounce lemon juice

In a shaker half filled with ice cubes, combine all of the ingredients. Shake well. Strain into an old fashioned glass almost filled with ice cubes.

Border Buttermilk

6 ounces frozen lemonade concentrate
4 to 6 ounces rum
Ice cubes

Put the lemonade concentrate and the rum into a blender. Add ice cubes to fill the blender, and blend until the mixture is slushy. Pour into cocktail glasses.

Serves 6

Coffee Frangelico

3/4 ounce Kahlúa
2 teaspoons Frangelico® liqueur
3/4 ounce vodka
3 ounces crushed ice

Combine Kahlúa, Frangelico® and vodka. Stir well. Pour over ice and serve in old fashioned glass.

Dixie Dew

1 1/2 ounces bourbon
1/2 teaspoon white crème de menthe
1/2 teaspoon Cointreau or triple sec

In a mixing glass half filled with ice cubes, combine all of the ingredients. Stir well. Strain into a cocktail glass.

Fuzzy Navels

2 ripe medium peaches, peeled and pitted
6 ounces fresh orange juice
6 ounces vodka
2 ounces peach brandy
8 ice cubes

Put all ingredients into a blender. Blend until the mixture is slushy. Pour it into tall glasses.

Serves 4.

Godiva Italiano

1 2 ounce Godiva® Liqueur
1/4 ounce Amaretto de Saronno

Combine over ice in a cocktail glass with a sugar-coated rim. Garnish with an orange wheel.

Hot Buttered Rum

1 pound butter (no substitute)
1 pound dark brown sugar
1 pound confectioners’ sugar
1 quart vanilla ice cream

Cream butter, brown sugar and confectioners' sugar. Add ice cream, mixing gently. Put into freezer containers. Freeze.

Makes 36 servings.

To serve, in a mug put 2 to 3 tablespoons butter rum batter and 1 jigger rum. Add boiling water to fill. Stir and serve.

This recipe may be halved or quartered.

Jack Daniel's Cactus Kicker

1 part Jack Daniel's Tennessee Whiskey
1/2 part Pepe Lopez Tequila
1/2 part sweet and sour mix
1 part 7-Up® or Sprite®

Salt the rim of the glass. Mix all ingredients. Garnish with a slice of lime.

Kiss o' the Nile

1/2 pint lemon-lime sherbet
2 jiggers gin
1/2 crushed ice or 2 whole ice cubes

Put all ingredients into a blender container. Cover and process on high speed until smooth. Serve in cocktail glasses.

Yields 4 (3 ounce) drinks.

Lime Rickey

1 1/2 ounces gin
3/4 ounce lime juice
Club soda

Fill tall glass with ice; add gin and lime juice. Top off with club soda.

Mint Julep

1 cup granulated sugar
1 cup water
1/2 cup fresh mint leaves
2 ounces bourbon or sour mash whiskey
Mint sprigs (for garnish)

Boil sugar, water and mint leaves together in a small pan until the sugar dissolves and the liquid is clear. Set the syrup aside; it will steep as it cools. Strain it before using it. Refrigerated, the syrup keeps indefinitely.

Mint Julep
2 ounces bourbon or sour mash whiskey
Mint sprigs, for garnish

Spoon 1 to 2 teaspoons, or more to taste, of the mint syrup into the bottom of an 8-ounce glass. Fill the glass halfway with cracked ice, and pour 2 ounces of bourbon over it. Stir gently to blend, and garnish with mint.

Nutty Angel

1 ounce vodka
1 ounce Frangelico
1 ounce Bailey's Irish Cream Liqueur
1/2 ounce dark crème de cacao

Shake all ingredients with ice. Strain into a chilled martini glass. Dust with nutmeg

Oatmeal Cookie with Raisins

1/2 ounce Bailey's Irish Cream
1/2 ounce butterscotch Schnapps (Buttershots)
1/4 ounce Goldschlager
1/4 ounce Jagermeister

Blend, add ice, strain into rocks glass.

Servings: 1

Pink Velvet

1 ounce Hiram Walker Chocolate Cherry
1/2 ounce Hiram Walker Crème de Cassis
3 ounces vanilla ice cream

Combine in blender until smooth. Pour into champagne glass. Garnish with chocolate shavings.

Rose Petal

1/2 pint raspberry sherbet
1 jigger brandy
1 jigger white crème de cacao
12 cup crushed ice or 2 whole ice cubes

Put all ingredients into a blender container. Cover and process on high until smooth. Serve in cocktail glasses.

Yields 4 (3 ounce) drinks.

Swamp Water

1 ounce 151-proof rum
1/2 ounce gin
3/4 ounce melon liqueur
Pineapple juice
2 ounces lime juice

In a hurricane glass splash some grenadine. Add ice, then rum, gin and melon liqueur. Fill with pineapple juice. Top with a handful of green straws to look like reeds and a plastic frog.

White Russian

1/3 Tia Maria®
1/3 vodka
1/3 milk

Shake with ice and pour into frosted glass.

Coffee Drinks

Amaretto Coffee

1 large brandy snifter, preheated
10 ounces medium roast brewed coffee
1 1/2 jiggers Amaretto liqueur
1/4 cup lightly whipped coffee
1/2 teaspoon toasted, sliced almonds (optional)

Pour hot coffee in the heated brandy snifter and stir in the liqueur. Top with whipped cream and almonds, if desired.

Serves one

Brazilian Coffee

4 cups hot chocolate
1 1/2 cups strong coffee
1 cup brandy or rum
1/2 cup heavy cream, whipped with 1 teaspoon sugar

Heat the chocolate, coffee and brandy or rum together. Fold in whipped cream (or place a spoonful on top of each serving).

Eggnog Latte

2 cups dairy or canned eggnog
1 tablespoon light rum
1 tablespoon Bourbon
1 cup hot brewed espresso
Ground nutmeg

Heat eggnog in small heavy saucepan over medium heat until hot (do not boil). Transfer about half the eggnog and half the espresso mixture to a blender container, Cover; blend until very frothy. Repeat with remaining mixtures.

Divide evenly among coffee cups. Sprinkle with nutmeg.

Makes 5 (6 to 8 ounce) servings.

Irish Coffee

1 jigger Irish whiskey
1 to 2 teaspoons granulated sugar
Strong black coffee
Whipped cream, chilled

Put whiskey and sugar into a pre-warmed 7-ounce goblet or coffee cup. Fill to within 2 inch of top with coffee. Stir until sugar is dissolved. Top to brim with chilled whipped cream so that cream floats on top. Do not stir after adding cream. The true delight of Irish Coffee is obtained by drinking it through the cream.

Viennese Coffee

1 jigger California brandy
1 cup hot coffee
Sugar (optional)
Whipped cream
Semisweet chocolate shavings

Add brandy to coffee. Sweeten to taste. Top with a float of whipped cream and sprinkle with chocolate shavings.

Serves 1.

Subject: Re: The Recipe Corner

Written By: thenewwavechick on 10/09/05 at 1:09 am

Other alcoholic Drinks

Lynchburg Lemonade

1 ounce Jack Daniel's Tennessee Whiskey
1 ounce Triple Sec
1 ounce sweet & sour mix
2 ounces 7-Up or Sprite
Lemon wedge or wheel, for garnish

Combine Jack Daniel's, Triple Sec, sweet & sour mix and 7-Up in a mixing glass. Shake or stir. Pour mixture into highball glass over ice. Garnish with lemon wedge or wheel.

Makes 1 serving.

Amaretto Smoothie

4 (1.5 fluid ounce) jiggers amaretto liqueur
4 (1.5 fluid ounce) jiggers milk
1 cup vanilla ice cream

In a blender combine amaretto, milk and ice cream. Blend until smooth. Pour over ice into 4 glasses.

Serves: 4

Irish Mocha Smoothie

1 tray frozen coffee cubes
3 scoops frozen coffee yogurt
3 tablespoons chocolate syrup
1/4 cup Bailey's Irish Cream
1/2 cup milk

In a blender process six coffee cubes, frozen yogurt, chocolate syrup, Irish Cream and milk until smooth. Serve in a tall glass.

Yield: 1 smoothie

Godiva Hot Chocolate Peppermint Bliss

1 cup hot chocolate
1 to 2 ounces Godiva liqueur
2 ounces peppermint schnapps

Stir together.

Hot Chocolate for Adults Only

1/2 cup chocolate chips
3 cups milk
1 cup half-and-half
1/2 cup granulated sugar
1/2 cup rum
1/2 cup almond or hazelnut liqueur
Whipped cream and cinnamon sticks

Melt chocolate chips over simmering water.

Combine milk, half-and-half and sugar in a saucepan and bring to a simmer (so that bubbles are just beginning to form around the edge of the pan). Very slowly add about 1 cup of the milk mixture to the melted chocolate and mix thoroughly. Pour chocolate mixture back into remaining milk mixture. Stir in rum and liqueur. Pour into mugs and top with a dollop of whipped cream and a cinnamon stick. Serve at once.

Non Alcoholic Drinks

Agua de Jamaica

4 cups water
1 cup dried hibiscus flowers (1 1/2 ounces)
1/3 cup granulated sugar, or to taste
2 cups ice

In a saucepan, bring water to a boil and add flowers. Simmer mixture 5 minutes and remove pan from heat. Let mixture stand 30 minutes to infuse. Pour infusion through a sieve into a glass pitcher, pressing on solids, and discard flowers. Add sugar and ice, stirring until sugar is dissolved. Chill cooler and stir before serving.

Makes 6 cups

Blueberry Bog Sparkler

Mix 3 cups blueberry-cranberry drink with 2 cups prepared lemonade in a large pitcher. Chill well.

Just before serving, stir in 1 1/2 cups icy cold ginger ale.

Cheesecake Float

4 ounces soft style cream cheese
12 ounces strawberry pop
2 scoops berry frozen yogurt or vanilla ice cream

Blend together soft-style cream cheese and strawberry pop (3 parts pop to 1 part cream cheese). Add scoops of frozen yogurt.

Hot Dr. Pepper®

Pour the Dr. Pepper® into a saucepan. Heat until it is hot and bubbly, at exactly 170 degrees F. Place a lemon slice in the bottom of each of two mugs. Pour the Dr. Pepper® into the mugs, then serve immediately.

Italian Cream Soda

Fill a 16 ounce glass with ice and add 4 tablespoons flavored syrup (for hazelnut or vanilla). Fill with club soda to within 1 inch from top. Top off with whipped cream on top (optional).

S'Mores Milk

1 cup low-fat milk
1/8 teaspoon vanilla extract
2 tablespoons chocolate syrup
1 graham cracker, which is 1/2 of a
    graham cracker block, crushed fine
10 to 15 miniature marshmallows

Shake all ingredients in a container with tight-fitting lid or stir in glass until well blended. Sip milk with straw and spoon marshmallows to eat.

Makes 1 glass.

Subject: Re: The Recipe Corner

Written By: thenewwavechick on 10/09/05 at 1:33 am

Reminder, all the recipes I'm posting are from a great recipe website called Recipe Goldmine

More Non-Alcoholic Drinks

Almond Cappuccino

2 quarts brewed coffee
4 cups evaporated skim milk
1/2 cup packed brown sugar
1 tablespoon vanilla extract
1 teaspoon almond extract

In a large saucepan, combine coffee, milk and sugar. Cook on medium high heat, stirring occasionally until mixture begins to boil. Remove from heat and add extracts. Serve hot.

Yield: 16 (6 ounce) servings

Black Forest Mocha

Serves: 1

2/3 cup hot brewed coffee
2 tablespoons HERSHEY'S® Chocolate Syrup
2 tablespoons light cream
1 tablespoon maraschino cherry juice
Whipped cream (optional)
Maraschino cherry (optional)

In large mug, stir together coffee, Hershey's Chocolate Syrup, cream and cherry juice. Garnish with whipped cream and cherry, if desired. Serve immediately.

Chocolate Caramel Cappuccino

1 cup hot water
3/4 cup milk
2 tablespoons Chocolate Flavor NESTLÉ® NESQUIK™ Syrup
3 tablespoons caramel ice cream topping
1 tablespoon TASTER'S CHOICE® 100% Pure Instant Coffee

Place water, milk, Nesquik, caramel topping and TASTER'S CHOICE in a microwave-safe pitcher. Microwave on HIGH (100%) power for 2 to 3 minutes or until hot; stir.

Serve immediately.

Banana Milk Shake

1 1/2 cups milk
2 bananas, sliced and frozen
2 teaspoons honey
1/2 teaspoon vanilla extract

Combine all ingredients in container of an electric blender; blend until smooth. Serve immediately.

Creamsicle Milk Shake

Yield: 1 serving

2 scoops vanilla ice cream
1 scoop orange sherbet
1/3 cup milk
Splash of fresh orange juice

-Place all ingredients in a blender and mix until well combined.

Easy Pudding Milk Shake

3 cups cold milk
1 small box instant Jell-O Pudding, any flavor
1 1/2 cups ice cream, any flavor

Pour milk into blender container. Add pudding mix and Ice Cream; cover. Blend on high speed 30 seconds or until smooth. Pour into glasses and garnish as desired. Serve immediately.

Junior Mint Shake

Ice cream
2 or 3 boxes Junior Mints

Fill blender half full of ice cream. Add enough milk to just cover the ice cream. Pour in junior mints. Blend all together until smooth, then serve.

Add some coconut milk

Twinkie Malt

2 cups milk
6 Hostess Twinkies
4 Oreo cookies
3 cups vanilla ice cream
1/3 cup milk

Blend milk and Twinkies for 5 to 10 seconds. Add Oreo cookies. Blend together. Add 3 cups vanilla ice cream. Blend until smooth. Pour in milk and enjoy.

Candy Bar Hot Chocolate

2 egg yolks
2 ounces milk chocolate candy bar with
    fine nuts (such as Toblerone)
1 cup milk

Beat the egg yolks in a small bowl; set aside.

Coarsely chop chocolate and place in a 2-cup microwave-safe glass measuring cup with a spout. Add the milk. Place the measuring cup, uncovered, in the microwave. Whisking once or twice, cook on MEDIUM-HIGH (70 percent power) until chocolate is melted and well blended, 2 1/2 to 3 minutes. Remove the cup from microwave and slowly pour chocolate into the reserved egg yolks, whisking constantly. Return mixture to the measuring cup and cook in microwave until heated through, about 1 minute. You may need to rotate the measuring cup if your microwave doesn’t have a carousel.

Pour into mugs and serve.

Makes 2 servings.

Hot Chocolate Marshmallow Peeps®

Using very hot whole milk, add chocolate/cocoa powder and stir. Sprinkle cinnamon over the top, then a Marshmallow Peeps® of your choice and let stand for 1 to 2 minutes.

Mexican Hot Chocolate

4 cups milk
5 (1 ounce) squares semisweet chocolate
3 (2-inch) cinnamon sticks
1 teaspoon vanilla extract

Cook and stir milk, chocolate and cinnamon sticks just until the chocolate melts. Remove cinnamon sticks and add vanilla extract. Beat until frothy.

Serve in mugs.

Almond Tea

8 cups water, divided
1 1/2 cups granulated sugar
2 tea bags
Juice of 4 lemons*
1 tablespoon vanilla extract
1 tablespoon almond extract

* Or use 8 tablespoons lemon concentrate.

Boil 6 cups water and sugar for 10 minutes.

In a separate pan combine

Bubble Tea

Jar of tapioca balls with sweetened
    syrup (usually in brown or red)
1 can sweetened condensed milk
    (preferably Longevity Brand)
Tea - Chinese tea, such as Oolong or
    Black, or Japanese Green Tea
3 teaspoons granulated sugar
Pot of boiling water

For a single serving, use a quarter cup of tapioca balls. For servings of two or three, use half the jar. Use the entire jar for family servings.

Pour desired amount from the jar into a strainer so that all the syrup separates from the tapioca balls. Bring a pot of water to boil. Once the water starts boiling, put in the tapioca balls. Add 3 teaspoons of sugar (so that the tapioca balls have a softer yet chewier texture). Let the tapioca balls boil for about 5 minutes. Bring the pot to simmer for 3 minutes. Then drain and rinse in cold water using the strainer. Leave it in the strainer. Prepare a pot of tea.

Afterwards, open sweetened condensed milk and pour about a tablespoon into a 12 ounce glass. (For single servings, use about a tablespoon of condensed milk, as this stuff is really thick and sweet. For larger servings, add to taste.) Refrigerate unused sweetened condensed milk after opening. Add about 8 ounces of tea to the glass of condensed milk. Mix until the condensed milk has fully dissolved into the tea. From the strainer, pour the tapioca balls into the glass of milk and tea. Drink through a large diameter straw.

Creamy Spiced Tea

3/4 cup unsweetened instant tea
1 teaspoon finely grated orange peel
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
6 1/3 cups water

In large saucepan, combine tea, orange peel and spices. Add sweetened condensed milk; mix well.

Over medium heat, slowly stir in water. Heat thoroughly but do not boil. Refrigerate any leftovers.

Tip: May be stored in refrigerator up to 5 days. Mix well and reheat before serving.

Makes 2 quarts.

Iced Chai

7 cups water
3 Darjeeling tea bags
4 thin slices fresh ginger
1 vanilla bean, cut in 1-inch pieces
1 cinnamon stick
2 bay leaves
1 cup milk
6 tablespoons honey

Bring water to a boil in a saucepan. Add tea, ginger, vanilla bean, cinnamon and bay leaves. Simmer for 5 minutes, adding milk near the end of the simmering time.

Stir in honey. Remove from heat, cover and steep for 3 minutes. Strain through a sieve to remove spices. Chill.

Serve over ice.

Makes 1 quart.

Sweet Tea

3 family-size tea bags
1/4 teaspoon baking soda
1 to 1 1/3 cups granulated sugar

Bring 4 cups of water to a boil. Add a pinch of baking soda to the water and add tea bags. Remove from heat, add sugar and cover. Allow to sit for at least 10 to 15 minutes. Pour into a gallon pitcher, then fill with cold water. Refrigerate.

The baking soda takes out the bitterness and darkens the tea. It does not change the taste.

Vanilla Chai

cups water
3 cardamom pods
3 whole allspice
3 whole cloves
1 cinnamon stick
1-inch vanilla bean
About 1/3 cup honey
1 tablespoon black tea (or 4 tea bags)
Milk to taste (regular, nonfat, soy, or rice)

Put water in a saucepan with cardamom, allspice, cloves, cinnamon stick, and vanilla bean. Simmer for 5 minutes, bring to a boil, and pour over black tea. Let steep for a few minutes. Add honey and milk to taste.

Subject: Re: The Recipe Corner

Written By: thenewwavechick on 10/09/05 at 1:54 am

Al Roker's Spectacular Chili

pounds chuck steak, cubed in bite-size pieces
1 pound hot Italian sausage, removed from casings
2 large onions, diced
12 cloves garlic, diced
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon pure chili powder
1 (32 ounce) can crushed tomatoes
1 (16 ounce) can pinto beans
1 (16 ounce) can Northern beans
1 (16 ounce) can dark red kidney beans

Chopped scallions
Sour cream
Shredded Cheddar cheese

Brown the beef and sausages in a large Dutch oven. Remove the meat and reserve. Drain off the fat, reserving about two tablespoons.

Saute the onions and garlic until translucent, about 7 to 7 minutes.

Add the cumin, paprika and chili powder. Add the tomatoes and the beef into the Dutch oven. Stir the whole pot, and simmer on the stove for about 1 1/2 hours.

Add the three cans of beans, and simmer for another 30 minutes.

Serve with dishes of chopped scallions, sour cream and shredded Cheddar cheese. Cornbread is great with this also!

Barbara Eden's Chicken and Rice Supreme

3 tablespoons vegetable oil, divided 50 mL
1 onion, chopped
2 cups mushrooms, sliced 500 mL
1 1/2 pounds boneless chicken, cubed 750 g
1/4 cup dry white wine 50 mL
1 (10 ounce/284 mL) can cream of mushroom soup
1/2 cup chicken broth 125 mL
1/2 cup sour cream 125 mL
1 teaspoon curry powder 5 mL
4 cups cooked rice 1 L
1 cup frozen peas 250 mL
1/2 cup green onions, chopped 125 mL
Salt and pepper to taste

1 cup Cheddar cheese, grated 250 mL
1/4 cup dry bread or cracker crumbs 50 mL

In a large skillet, heat 2 tablespoons (25 mL) oil over medium heat: cook onion and mushrooms until softened. Remove to mixing bowl. Add remaining tablespoon of oil to hot saucepan and cook chicken pieces (skin removed) until golden brown; remove to bowl. Add wine to skillet, stirring to deglaze pan; add soup, broth, sour cream and curry powder, whisking together until blended. Stir into chicken and mushroom mixture along with cooked rice, peas and green onions; mix until well blended. Season with salt and pepper to taste. Transfer mixture to greased 10-cup (2.5 L) baking dish or casserole. Top with a mixture of cheese and crumbs. Bake uncovered in 350 degree F (180 degree C) oven for 30 to 40 minutes, or until mixture bubbles and topping is golden brown.

Makes 6 to 8 servings.

Conan O'Brien's St. Patrick's Day Stew

2 cups carrot pieces, peeled 500 mL
2 cups onion, thinly sliced 500 mL
2 cups parsnip pieces, peeled 500 mL
4 medium potatoes, peeled and sliced (1/4 inch - 1/3 cm) 4
Salt to taste
Freshly ground pepper to taste
1 1/2 teaspoons dried thyme 7 mL
2 pounds boneless lamb stew meat 1 kg
12 ounces beef broth 175 mL
4 cups cold water 1 L
3 tablespoons flour 50 mL
Fresh parsley, chopped

Preheat oven to 350 degrees F (180 degrees C).

In a heavy Dutch oven spread half the vegetables seasoned with salt, pepper and half of the thyme. Place the meat on top, then add remaining vegetables. Season again with salt and pepper and remaining thyme. Add enough broth and water to barely cover the top layer of vegetables. Cover and cook for 2 1/2 hours until the meat and potatoes are tender. Remove meat and vegetables from the Dutch oven and keep warm.

In a small bowl, blend flour with enough water to make a paste. Stir mixture into the hot broth in pot. Bring to a boil on stove-top burner. Season with salt and pepper. Place the stew in large bowls, add sauce and garnish with parsley.

Serves 6 adults.

Drew Carey's Apple Coffee Cake

2 cups flour 500 mL
1 1/2 cups granulated sugar 375 mL
2 teaspoons cinnamon 10 mL
1 teaspoon salt 5 mL
1/2 cup oil 125 mL
2 large eggs
1/4 cup coffee (liquid) 50 mL
1 1/2 teaspoons vanilla extract 7 mL
1 1/2 cups apples, peeled and sliced 625 mL
1 cup chopped nuts 250 mL
Butter or nonstick spray

Grease a Bundt pan with butter or nonstick spray. Mix all other ingredients together in a bowl. Pour mixture into pan. Bake at 350 degrees F (180 degrees C) for one hour.

Serves 10 to 12.

Elvis Presley's Fried Peanut Butter and Banana Sandwich

1 small ripe banana
2 slices white bread
3 tablespoons peanut butter
2 tablespoons butter

In a small bowl, mash the banana with the back of a spoon. Toast the bread lightly. Spread the peanut butter on one piece of toast and the mashed banana on the other. Fry the sandwich in melted butter until each side is golden brown. Cut diagonally and serve hot.

Frank Sinatra's Sausage and Green Peppers

3 green bell peppers
3 tablespoons olive oil
Salt and pepper
1 pound hot Italian sausage
1/3 cup red wine

Remove stems and seeds from green peppers and cut into large chunks.

In ovenproof baking dish that can also be used on top of stove, sauté green peppers in oil until they begin to soften. Season to taste. Remove green peppers and set aside.

Brown sausage in same dish. When browned, add wine. Cover with foil and bake at 350 degrees F for about 40 minutes.

Uncover baking dish, and add sautéed green peppers. Bake additional 30 minutes.

Serve in same dish.

John Ritter's Favorite Fudge

2 cups granulated sugar
3 to 4 heaping tablespoons unsweetened cocoa powder
1 cup milk
1 1/2 tablespoons butter or margarine
1 teaspoon vanilla extract

In large saucepan, combine sugar and cocoa and mix well. Add milk and stir until mixture is smooth. Set over medium heat and bring to boil. Reduce heat and boil slowly, stirring occasionally to remove mixture from sides of pan. Continue to cook until mixture reaches soft ball stage (238 degrees F) when tested with candy thermometer. Remove from heat and let cool 5 minutes.

Stir in butter and vanilla extract, then beat hard until mixture becomes very thick and starts to lose its gloss. Pour into buttered 8- or 9-inch dish and chill completely.

Makes about 2 1/2 pounds of fudge.

Kiefer Sutherland's Minute Steak with Mushroom Gravy

1 pound minute steaks, cut into four pieces (500g)
1 tablespoon butter (15 mL)
1 tablespoon vegetable oil (15 mL)
1 onion, chopped
2 cloves garlic, minced
2 cups mushrooms, sliced (500 mL)
1 tablespoon all-purpose flour (15 mL)
1/2 cup beef stock (125 mL)
1/2 cup red wine or beef stock (125 mL)
1 tablespoon red currant or grape jelly (15 mL)

In a large skillet, heat butter and oil over medium-high heat; cook steaks for 2 to 3 minutes per side or until well browned. Remove from skillet and set aside.

Add onion and garlic to skillet; reduce heat to medium and stir-fry for 1 minute. Add sliced mushrooms and cook, stirring often, until mushrooms are golden brown, about 3 minutes.

Sprinkle with flour, stirring to mix well; add beef stock, wine and jelly. Bring to a boil, stirring constantly until gravy thickens. Return steaks to mushroom gravy and simmer for 2 minutes or until heated through, turning once.

Makes 4 servings.

Loretta Lynn's Crispy Fried Chicken

1 (2 1/2 to 3 pound) chicken, cut up

Seasoned Flour
1 1/2 cups flour
1 tablespoon garlic salt
1 1/2 teaspoons pepper
1 1/2 teaspoons paprika
1/4 teaspoon poultry seasoning

Combine and set aside.

Crispy Batter
2/3 cups flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 beaten egg yolk
3/4 cups water

Combine Crispy Batter ingredients.

Heat Crisco to 365 degrees F.

Moisten chicken pieces. Dip in seasoned flour, then batter, then back in seasoned flour. Fry for 15 to 18 minutes or until well browned. Drain on paper towels.

Makes 4 servings.

Melanie Griffith's Macadamia, Chocolate Chip and Peanut Butter Mini-Turnovers

2 cups smooth peanut butter (at room temperature)
1/2 cup milk chocolate chips
1 cup toasted and chopped macadamia nuts
2 sheets (one 17 1/4 ounce package) frozen puff pastry,
    thawed according to the package directions
1 egg, lightly beaten
Confectioners' sugar for garnish (optional)
Mint sprigs for garnish (optional)
Vanilla ice cream as an accompaniment

Preheat oven to 425 degrees F. If the turnovers are frozen, preheat oven to 475 degrees F.

In a bowl, stir together the peanut butter, chocolate chips and macadamia nuts until well combined.

Work with one sheet of puff pastry at a time. Lightly flour a work surface. Lay one sheet of puff pastry on the surface and gently roll it out in all directions to thin it slightly. With a sharp knife, cut the sheet into quarters, then cut each quarter into quarters, making 16 pieces total.

Center one teaspoon of filling on each piece of pastry. Fold the pastry on the diagonal to form a triangle. Press the open edges of the pastry closed. (At this point the turnovers can be frozen. Arrange in layers, separated by sheets of wax paper, in a freezer container.) Brush the top of the turnover with the beaten egg and place on a baking sheet.

Make more mini-turnovers with the remaining ingredient in the same manner and brush with the beaten egg.

Bake for 15 minutes. Bake the pastries on the baking sheet for five minutes. Lower the oven temperature to 400 degrees F and bake for 15 minutes.

Serve at once, dusted with confectioners' sugar and garnished with a mint sprig, with the ice cream.

Makes 32 mini-turnovers.

Oprah Winfrey's Unfried Chicken

6 chicken drumsticks
6 chicken breast halves
3 1/2 cups ice water (875 mL)
1 cup plain nonfat yogurt (250 mL)
Vegetable oil

1 cup dried Italian bread crumbs (250 mL)
1 cup all-purpose flour (250 mL)
1 tablespoon Old Bay seasoning (15 mL)
1/2 teaspoon each: garlic powder, thyme, basil, oregano (2 mL)
1/8 teaspoon black pepper (0.5 mL)

Remove skin from chicken. Place chicken in large bowl with ice water. Put yogurt into medium bowl. Set aside.

Spray a baking sheet with vegetable oil.

Breading: Combine all ingredients in large tight-sealing bag; shake to mix. Remove two pieces of chicken from ice water. Roll each piece in yogurt. Put chicken into plastic bag, seal and shake, coating thoroughly. Transfer breaded chicken to oiled baking sheet. Repeat until all 12 pieces are breaded. Spray chicken lightly with vegetable oil. Place baking sheet on bottom shelf of 400 degree F (200 degree C) oven and bake for 1 hour, turning pieces every 20 minutes for even browning.

Serve hot or at room temperature.

Makes about 6 servings.

Pat O'Brien's Favorite Irish Brown Bread

4 cups whole-wheat flour
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar (optional)
About 1 1/4 cups buttermilk

Mix together all the dry ingredients; add enough buttermilk to form a soft dough. Turn out on lightly floured board; knead lightly. Form dough into a circle; place in greased 9-inch baking pan or on greased baking sheet. The dough should be about 1 1/2 to 2 inches high. Cut a cross 1/2 inch deep over the top with a floured knife. This helps bread cook more evenly.

Bake in preheated 400 degree F oven for 40 minutes, or until loaf sounds hollow when rapped lightly on the base with the knuckles. Remove bread from pan; cool on a wire cake rack. Bread should not be cut until it firms up. Toast it for breakfast or tea; spread lavishly with butter.

Roma Downey's Irish Stew

3 pounds boneless lamb shoulder 1.5 kg
2 tablespoons vegetable oil, divided 25 mL
1 tablespoon butter 15 mL
2 onions, chopped
2 cloves garlic, finely chopped
2 tablespoons all-purpose flour 25 mL
1/2 teaspoon salt 2 mL
1/2 teaspoon dried thyme 2 mL
3 cups beef stock or water 750 mL
1/2 cup dry red wine (optional) 125 mL
1 large potato, peeled and sliced 1
2 cups baby carrots 500 mL
1/2 pound pearl onions 250 g
1 cup frozen peas 250 mL

Trim lamb and cut into bite-size pieces about 3/4 inch (2 cm). In heavy saucepan, heat 1 tablespoon (15 mL) each of oil and butter over medium-high heat and stir-fry lamb until liquid evaporates and lamb is well browned. Add chopped onions and garlic; sauté until onions are tender. Sprinkle in flour, salt and thyme; cook, stirring constantly until well blended. Add stock and red wine, if using. Stirring constantly, bring to a boil. Add sliced potato; reduce heat, cover and simmer, about 35 to 40 minutes or until meat is tender.

Add carrots and cook, covered until carrots are tender, adding water if necessary. Stir occasionally.

Meanwhile, in saucepan, heat 1 tablespoon (15 mL) oil; sauté pearl onions until browned and tender; add to stew along with peas. Simmer 5 more minutes. Taste and adjust seasonings.

Serve with Roma Downey's Irish Soda Bread.

Makes 6 to 8 servings.

Sarah Ferguson's Chocolate Chip Scones

1 3/4 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into bits
1/2 cup miniature chocolate chips
3 tablespoons orange juice

Preheat the oven to 400 degrees F. Lightly spray a baking sheet with nonstick cooking spray.

In a large bowl, whisk the flour, sugar, baking powder and salt. With a pastry blender or a large fork, cut in the butter to make coarse crumbs. (Tip: Make sure butter is well chilled to produce the flakiest texture.) Stir in the chocolate chips. Mix in the orange juice to form a dough.

Turn out the dough on a floured surface. Pat or roll into a 9-inch circle about 1/2-inch thick. With a 2 1/2-inch fluted biscuit cutter, cut out 12 scones, pushing the dough scraps together for the last few, if necessary. Transfer the scones to the baking sheet. Bake until golden brown, about 12 minutes. Cool on wire racks.

Makes 12 scones.

Subject: Re: The Recipe Corner

Written By: thenewwavechick on 10/09/05 at 2:19 am

Vegatarian Dishes A-L

African-Style Vegetarian Stew

4 small kohlrabies, peeled and cut into chunks
2 sweet potatoes, peeled and cut into chunks
1 large onion, chopped
2 zucchini, sliced thick
5 fresh tomatoes or 16 ounces canned
1 (15 ounce) can garbanzo beans, liquid included
1/2 cup couscous, or bulgur wheat
1/4 cup raisins, dark or golden
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cumin
3 cups water

Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes.

NOTE: Serve the couscous separately, if desired. Parsnips may be substituted for the kohlrabi.

Aztec Platter

1 cup quinoa
1/2 cup corn, cooked
1 lemon, juice
3 scallions, minced
1 tablespoon olive oil
1 1/2 cups pinto or kidney beans, cooked
1 cup tomatoes, diced
1 tablespoon balsamic vinegar
1/4 cup parsley, chopped
Pumpkin seeds
Bell peppers

Cook quinoa according to directions. Fluff with fork, let cool. Mix with corn, lemon juice, scallions and oil.

Combine beans, tomatoes, vinegar and parsley and toss.

Transfer quinoa-corn salad onto center of platter. Make a well in center and mound bean salad into well. Sprinkle with pumpkin seeds. Arrange olives and strips of pepper or pimientos around rim.

Bean Burgers

2 cups cooked beans
2/3 cup ground sunflower seeds
1/4 cup chopped onion
1/2 teaspoon chili powder
1 teaspoon salt
2 tablespoons oil
3 to 4 tablespoons catsup

Combine all the ingredients, adding enough wheat germ (about 1/2 cup) to hold the shape. Form into 8 patties. Place on a lightly oiled baking sheet and bake at 350 degrees F for 15 to 20 minutes. Place a slice of cheese on each burger and place under broiler heat to melt before serving

Black-Eyed Pea and Vegetable Stew

1 tablespoon canola oil
1 cup chopped onions
1/2 cup sliced celery
4 cloves garlic, minced
1 potato, peeled and cubed
1 cup chopped turnips
1 cup sliced carrots
1 can (28 ounces) reduced-sodium crushed tomatoes
3 cups cooked or canned black-eyed peas
1 1/2 cups fresh or frozen corn
2 tablespoons steak sauce
2 tablespoons chili sauce
1 tablespoon molasses
1 tablespoon cider vinegar
1 tablespoon cornstarch
4 drops hot pepper sauce

In a large saucepan over medium heat, warm the oil. Add onions, celery and garlic. Sauté for 2 minutes. Stir in the potato, turnips and carrots. Cook for 2 minutes.

Stir in the tomatoes and bring to a boil over medium heat. Reduce the heat to low and simmer for 10 minutes.

Stir in the black-eyed peas, corn, steak sauce, chili sauce, molasses, vinegar, cornstarch and hot pepper sauce. Cover and simmer for 45 minutes, or until the stew is thick and the vegetables are tender.

Makes 6 servings.

Carrot Rice Nut Burger

1/2 cup brown rice
2 tablespoons plus 2 teaspoons cashews
2 1/2 ounces sunflower seeds
1/8 sweet onion, chopped
1 carrots, chopped
1/2 teaspoon extra virgin olive oil
Salt to taste

Preheat oven to 425 degrees F (220 degrees C).

In a large saucepan bring 6 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 40 minutes.

Roast cashews and sunflower seeds in preheated oven for 10 to 15 minutes. In a food processor grind nuts to a fine meal; transfer to a large bowl. Place onion and carrots in food processor and pulse until fine; transfer to bowl with the nuts.

Combine cooked rice and olive oil in food processor and pulse until smooth; spoon into the large bowl. Season with salt, to taste.

Using your hands mix the ingredients and form into patties or logs.

Bake in preheated oven for 12 to 15 minutes.

Cottage Cheese Patties

1 cup drained cottage cheese
1/2 cup finely chopped walnuts
4 eggs, slightly beaten
1 medium onion, grated
1 teaspoon Liquid Smoke
1/2 cup bread or cracker crumbs
Pinch of salt
1 can cream of mushroom soup
1/3 cup milk

Combine cottage cheese, chopped walnuts, beaten eggs, grated onion, liquid smoke and crumbs. Form into patties; place in skillet and brown on both sides. Transfer to a casserole dish.

Combine soup and milk; pour over patties. Bake at 325 degrees F for 20 minutes.

Deep-Fried Masa Turnovers with Cheese

1 pound fresh masa or 1 3/4 cups Masa Harina®
    mixed with 1 cup plus 2 tablespoons hot water
2 tablespoons lard or vegetable shortening
1/4 cup flour*
Generous 1/2 teaspoon salt
1 scant teaspoon baking powder

If using Masa Harina®, mix it with the hot water, cover and let stand 20 to 30 minutes. Mix the fresh masa with the lard or shortening, flour, salt and baking powder. If necessary, correct the consistency of the dough. Divide into 12 balls and cover with plastic wrap.

* Use 1/3 cup flour if using Masa Harina®.

2 1/2 cups grated Monterey jack or
    mild Cheddar cheese
12 leaves epazote

Divide the filling into 12 portions. Press each portion into a flat oval, about 2 x 2 1/2 inches. Using a tortilla press, flatten a ball of the dough between sheets of plastic to make a 5-inch thick tortilla. Remove the top piece of the plastic. Lay one portion of filling across half the uncovered tortilla, leaving a 1/2-inch border around the edge. Top with a leaf of epazote. Slip your hand under the plastic beneath the uncovered side of the tortilla, then carefully fold the tortilla over the filling. Press the edges together to seal.

Peel the plastic off the top of the turnover, then flip the turnover onto one hand, uncovered side down ,and peel the plastic off the bottom. Lay on plastic wrap on the counter. Continue making the remaining masa balls into turnovers and lay each one apart from the next to ensure easy retrieval. Cover with plastic.

Heat oil to 375 degrees F, then fry the turnovers 2 at a time, until browned, about 2 minutes per side. Drain on paper towels and keep warm in a slow oven until all are ready. Serve immediately.

Eggplant Balls

Makes 18 balls (6 servings).

3 tablespoons olive oil
3 cloves garlic, minced
4 cups cubed eggplant, with peel
1 tablespoon water
1/2 cup grated Parmesan cheese
1 cup chopped fresh parsley
2 eggs, beaten
3/4 cup dried bread crumbs

Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.

Heat a medium skillet over medium heat. Pour in olive oil and sauté garlic just until lightly browned. Mix in eggplant and water. Reduce heat to low and cover skillet. Allow eggplant to steam until soft, about 20 minutes. Place eggplant in a large bowl and allow to cool slightly.

Mix cheese, parsley, eggs, and bread crumbs into eggplant. Stir with a wooden spoon or your hands until ingredients are thoroughly combined and mixture can be rolled into balls. Add more bread crumbs as needed to make mixture workable. Refrigerate mixture for 15 minutes, then roll into balls or form into patties.

Place eggplant balls on prepared baking sheet. Bake in preheated oven for 30 minutes. Serve immediately.

Farmer's Garden Stew

1 medium onion
2 to 3 cloves garlic (1 to 2 teaspoons, minced)
1 teaspoon salt
4 tablespoons olive oil
1 medium eggplant
2 small zucchini (about 6 inches long), or substitute yellow squash
3 medium tomatoes
1 bell pepper, any color
1/2 teaspoon thyme
1 teaspoon black pepper

Chop onion, mince garlic and combine them with salt and olive oil in a heavy, wide pan. Set the pan over high heat. Stir onions occasionally as you prepare vegetables.

Trim the eggplant. Peel it only if you want; it isn't necessary. Cut into 1-inch cubes and add it to the pan as you do, stirring. Trim zucchini and cut into 1-inch cubes. Add it to the pan as you prepare it. Peel and core tomatoes. Chop them and add to the pan. Core the bell pepper, dice it and add it to the pan. Add thyme and black pepper.

Reduce heat to medium-low. Stirring occasionally, cook the mixture, uncovered, about 30 minutes or until vegetables are tender.

Serves 4.

Flamed Cheese

8 ounces asadero or Monterey jack cheese, coarsely grated
4 ounces panela cheese, or additional asadero
    or Monterey jack cheese, coarsely grated
1 or 2 fresh serranos, chopped
1 pound cooked chorizo (optional)
Flour or corn tortillas, warmed
1 or 2 favorite salsas

Preheat oven to 375 degrees F.

Place a shallow baking dish in the oven to warm for about 5 minutes. Remove the heated dish from the oven. Sprinkle the cheeses evenly in the dish, then top it with the chile and chorizo. Place the dish in the oven and bake for about 10 minutes, until the cheese is melted through and bubbly. Serve immediately, accompanied with tortillas and salsa.

Alternately, you may cook the dish over a single layer of charcoal coals after the coals have died down to the point that they are covered in gray and white ash.

Omit chiles and chorizo, and top the cheeses with toasted sesame seeds.

Omit chiles and chorizo, and drizzle adobo sauce from canned chipotles over the cheeses.

Grape Nuts Burgers

2 eggs, well beaten
1 (5 1/2 ounce) can V-8 juice
1 envelope dry onion soup mix
1/3 cup ketchup
2 cups Grape Nuts cereal

In large bowl, whisk together eggs, V-8 juice, onion soup mix and ketchup. Work in cereal. Mixture will resemble meatloaf. Cover and refrigerator 4 or 5 hours or overnight.

Form into 8 patties. Fry in equal parts margarine and oil in skillet until brown on both sides.

Serve on buns.

Grilled Pizza on Portobello Crust

2 roasted red, yellow or green bell peppers (or a combination
    of them; you can use roasted peppers purchased from the deli
    case or bottled roasted peppers if you wish)
1 tablespoon vegetable or olive oil
1 small red onion, halved, thinly sliced
1 garlic clove, finely chopped
1/4 teaspoon dried oregano, preferably Mexican
Salt to taste
6 medium portobello mushroom caps, about 4 inches in diameter
3/4 cup any flavor Grilling Sauce
1 cup shredded cheese, such as Monterey jack or mozzarella
2 to 3 tablespoons chopped fresh cilantro

Cut the roasted peppers into 1/4-inch wide strips; cut the strips in half.

Heat the oil in a small skillet until hot. Add the onion slices and sauté until golden, about 5 minutes. Add the garlic and oregano; cook 1 minute. Stir in the pepper strips and remove from the heat. Season with salt.

Preheat a gas grill to medium or prepare a charcoal fire, letting coals burn until covered with gray ash and medium-hot.

Remove the stems from the mushroom caps and reserve for another use. Wipe the mushroom caps clean with a damp towel. Spoon about 2 tablespoons of the sauce on the underside of the caps. Distribute some of the roasted pepper mixture over the sauce. Place on the grill then cover the grill and cook until mushroom cap is golden and tender, about 5 minutes. Sprinkle the caps with the cheese; re-cover the grill and cook until the cheese is melted, usually 2 to 4 minutes.

Serve immediately sprinkled with the cilantro.

Makes 6 servings.

Variation: You can substitute 6 small Boboli pizza crusts for the mushroom caps.

Harvest Vegan Nut Roast

Makes 3 to 4 servings

1/2 cup chopped celery
2 onions, chopped
3/4 cup walnuts
3/4 cup pecan or sunflower meal
2 1/2 cups soy milk
1 teaspoon dried basil
1 teaspoon dried oregano
3 cups bread crumbs
Salt and pepper to taste

Preheat oven to 350 degrees F (175 degrees C). Lightly oil a loaf pan.

In a medium size frying pan, sauté the chopped celery and the onion in 3 teaspoons water until cooked.

In a large mixing bowl combine the celery and onion with walnuts, pecan or sunflower meal, soy milk, basil, oregano, bread crumbs, salt and pepper to taste; mix well. Place mixture in the prepared loaf pan. Bake for 60 to 90 minutes; until the loaf is cooked through.

Hot and Spicy Eggplant Patties

4 baby eggplants, skin-on and diced
2 teaspoons salt
1/2 cup extra-virgin olive oil
2 cracked cloves garlic, plus 2 finely chopped cloves
1 red dry hot pepper, diced
1 large porcini, diced
2 eggs
3 tablespoons pecorino Romano
1 1/4 cups unseasoned bread crumbs
1 1/2 cups vegetable oil or light olive oil
Fresh flat-leaf Italian parsley, finely chopped
Fresh basil, finely chopped
1/4 teaspoon black pepper

Place the diced eggplant in a small deep bowl. Season with salt and compress with heavy object. Let it stand for approximately 1 hour. Squeeze out excess juice and set aside.

In a small frying pan, begin to heat 6 tablespoons extra-virgin olive oil, 2 cracked garlic cloves, hot pepper. When fragrant, add the eggplant and diced mushrooms for approximately 3 minutes until brown and crisp. Discard the garlic.

In a bowl, beat eggs, add grated cheese, black pepper, remaining 2 tablespoons of extra-virgin olive oil, chopped fresh basil, and parsley. Add the eggplant, mushrooms, 2 garlic finely chopped cloves, and bread crumbs, and mix thoroughly.

Heat vegetable oil in a large non-stick frying pan or skillet. Wet your hands and begin to scoop 1/2 cup of mix to make patties. Start to fry when oil is very hot. Cook for 4 minutes on each side until golden brown. Remove from pan and place on tray lined with paper towels to cool and absorb excess oil. Serve immediately.

Yield: 8 servings

LuAnn'a Fajita Pizza

This is a VERY loose adaptation of a "Pampered Chef" recipe. It is quick and easy enough to "throw together" for supper, and my family of 8 is HAPPY when I do so!! It is also beautiful and special enough to serve to company, either as an appetizer or main dish, and I have done also done that to "rave reviews." Several weeks ago, I demonstrated it at a heart healthy cooking class, and the people there liked it very well as well.

Serving size: 16

2 pizza crusts (I used whole wheat)
1 teaspoon olive oil
4 sweet peppers (1 each of green, red, orange
    and yellow), cut in strips
2 medium onions, sliced
1 teaspoon minced garlic (2 cloves)
4 teaspoons fajita seasoning mix (homemade preferred, see recipe below)
1 (16 ounce) jar salsa
1 (15 ounce) can corn (no salt preferred)
1 (15 ounce) can black beans, rinsed and drained
1 (8 ounce) package reduced fat cheddar cheese (I used 1 cup each
    soy and light Monterey jack-colby combination), 2 cups shredded

Homemade Fajita Seasoning Mix
1 tablespoon chili powder
1 1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/4 teaspoon "Bakon Seasoning" (hickory smoke style)

Preheat oven to 425 degrees F. Set out pizza shells on pizza pans.

In a large skillet with lid, heat oil over medium-high heat; sauté peppers, onions and garlic until tender- crisp. Stir in fajita seasoning mix (see recipe); cook an additional 1 - 2 minutes. Remove from heat.

Meanwhile, in a mixing bowl, stir together salsa, corn and black beans. Spread half of sauce mixture on each pizza shell. Top each with half the sautéed pepper and onion mixture and half the cheese.

Bake in the preheated oven for 15 to 20 minutes, or until crust is crisp and cheese is melted and just beginning to brown. If desired, top with guacamole and fat free or soy "sour cream." (Not included in nutrition analysis).

Yield: 2 pizzas

Subject: Re: The Recipe Corner

Written By: thenewwavechick on 10/09/05 at 2:32 am

Vegatarian Dishes M-S

Mock Tuna Salad

Makes 4 servings

1 (19 ounce) can garbanzo beans, drained and mashed
2 tablespoons mayonnaise
2 teaspoons spicy brown mustard
1 tablespoon sweet pickle relish
2 green onions, chopped
Salt and pepper to taste

In a medium bowl, combine garbanzo beans, mayonnaise, mustard, relish, chopped green onions, salt and pepper. Mix well.

Mushroom Cheddar Vegetarian Burgers

2 teaspoons vegetable oil (10 mL)
1 small onion, grated
1 1/2 cups finely chopped mushrooms (375 mL)
1/2 teaspoon dried Italian herb seasoning (2 mL)
1 (19 ounces/540 mL) can white kidney beans, drained and rinsed
1 egg yolk, lightly beaten
2 tablespoons dry bread crumbs (25 mL)
1/4 teaspoon pepper (1 mL)
3 ounces old Cheddar cheese, sliced (90 g)
4 lettuce leaves
4 whole wheat pita breads

In nonstick skillet, heat oil over medium-high heat; cook onion, mushrooms and Italian seasoning; stirring, for about 8 minutes or until mixture is just starting to brown and liquid is evaporated. Let cool slightly.

In bowl, mash kidney beans with fork. Add mushroom mixture, egg yolk, bread crumbs and pepper; mix well. Shape into four 1/2 inch (1 cm) thick patties. (Make-ahead: Cover and refrigerate for up to 6 hours.)

Place patties on greased grill over medium-high heat; close lid and cook for 5 minutes or until golden brown. Sandwich along with lettuce in pitas.

Yield: 4 servings

Nut Balls Spaghetti Sauce

1/2 cup sunflower seeds
1/4 cup cashews, chopped
1/4 cup unsalted peanuts
1 cup Italian bread crumbs
3/4 cup egg substitute
1/2 teaspoon garlic powder
1/4 teaspoon celery seed
1 teaspoon basil
4 cups spaghetti sauce

Place the sunflower seeds, cashews and peanuts in a blender and grind them. The size of the pieces is not very important, but make sure they are not too big.

Place the ground nuts in a medium-size bowl and add the bread crumbs, eggs, garlic powder, celery seed, and basil.  Mix well and shape the mixture into small balls.

Place the spaghetti sauce in a large kettle and bring to a gentle simmer. Drop the balls into the sauce. Cover and let simmer for about 15 minutes.

Serve with your favorite pasta.

Oatmeal Patties

1 cup nutmeats
2 medium onions
1 cup rolled oats
2 eggs
1 can mushroom soup mixed with 1 can water

Grind nutmeats, onions and oats in a food grinder. Mix eggs into the mixture and let stand for 10 minutes. Form into small patties. This will be messy! Fry until brown. Over this pour the mushroom soup mixed with 1 soup can of water. Simmer for 20 minutes.

Pinon-Cheddar Chiles

1 cup fresh or frozen corn kernels
5 garlic cloves, minced
3 to 4 fresh serranos, minced
1 cup pine nuts, toasted
1 pound mild Cheddar cheese, grated
1/2 teaspoon salt

Prepare dried corn husks. In a bowl, mix filling ingredients together.

6 cups Masa Harina®
1 tablespoon salt
1 3/4 cups vegetable oil
1/4 cup garlic-flavored oil, or
    vegetable oil plus 1 teaspoon garlic powder
4 1/2 cups chicken stock, or more

Measure the Masa Harina® and salt into a large bowl. Add oil or oils, the garlic powder if you are using it, and the stock. Mix with your hands until smooth. When well blended, the masa should have the consistency of moist cookie dough. Add more stock if needed for consistency. Keep the dough loosely covered while working.

Hold a corn husk flat on one hand, smooth side up. Spread dough over the husk. With a rubber spatula, spread a thin layer of masa across the husk, but not to the edges. top with filling spread more thickly through the dough's center, stopping short of the dough's edges. Make sure that the dough's edges meet to enclose all the filling. Secure the tamale by folding the wrapper over or tying it. Steam tamales.


12 flour tortillas
3/4 pound Monterey jack cheese, shredded
1 tablespoon ground cumin
3 (4 ounce) cans chopped green chiles
3/4 cup pitted black olives, sliced
1 medium red onion, chopped
Sour cream, if desired

Lay out 6 tortillas, reserving 6. In medium bowl, combine remaining ingredients, and distribute evenly over each tortilla. Cover each with another tortilla. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Fry tortillas, one at a time, until bottom is crisp. With a wide pancake turner, turn, and fry other side until crisp. Remove from heat, and drain on paper towels. Cut into 8 wedges. Repeat with remaining quesadillas.

Serve with sour cream, if desired.

Makes 48 wedges.

Rice Roast

2 cups cooked rice
2 cups ground whole wheat
3/4 cup pecans or peanuts, broken
3 tablespoons minced onion
2 eggs, beaten
3/4 cup grated cheese
2 tablespoons chopped pimento
2 tablespoons green bell pepper
2 cups canned or freshly-cooked tomatoes
1 teaspoon salt
1/8 teaspoon paprika

Mix well, form into a loaf and bake 1 hour at 325 degrees F. Sprinkle grated cheese liberally over loaf a few minutes before removing from oven, then serve hot.

Roasted Veggie Pockets

Makes 3 servings.

4 cups sliced vegetables (red, yellow and/or green bell
    peppers, yellow squash, zucchini, red onion, mushrooms)
1 (8 ounce) bottle red chile taco sauce
3 (6-inch) pita breads, split in half
Garnish suggestions: shredded Cheddar or Monterey jack
    cheese, sour cream

Combine vegetables and taco sauce in non-metallic container; marinate at least 30 minutes.

Preheat oven to 450 degrees F. Line large baking sheet with foil; spread marinated vegetables on prepared baking sheet. Roast vegetables 15 minutes or until they begin to darken. Divide vegetables between pockets; garnish as desired.

Southern Peanut Loaf

1 1/4 cups crunchy peanut butter
1 1/2 cups cooked Lima beans
1/4 cup onion, finely chopped
1/2 teaspoon basil
1 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups soft bread crumbs
1 1/2 cups grated American cheese
1 1/2 cups milk
2 tablespoons chopped parsley
4 eggs, well beaten
1 1/2 cups tomato sauce, heated

Preheat oven to 350 degrees F. Grease a 9 x 5-inch loaf pan.

Combine all ingredients, except tomato sauce; mix well. Turn into loaf pan. Bake 40 to 45 minutes. Unmold on platter; serve hot with tomato sauce.

Makes 8 servings.

Special K Roast (Cottage Cheese Roast)

1 large onion
1/2 cup (1 stick) butter
1 package dry onion soup mix
16 ounces cottage cheese
1 tablespoon soy sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic granules
5 large eggs
4 cups Special K cereal
Preheat oven to 350 degrees F. Spray a 13 x 9-inch glass baking pan with Pam.

Mix all ingredients well in large mixing bowl. Spread mixture in prepared pan. Cover with foil. Bake for 45 minutes. Remove foil and bake an additional 15 minutes.

Serves 12.

Serve with mashed potatoes and vegetarian gravy.

Subject: Re: The Recipe Corner

Written By: thenewwavechick on 10/09/05 at 2:41 am

Vegatarian Dishes T-Z

Tofu Turkey

5 pounds medium firm tofu
1/2 cup sesame oil (no substitutes)
1/4 cup tamari
5 tablespoons veggie chicken seasoning
4 tablespoons brewers yeast
1 tablespoon soy sauce
3 tablespoons sage or turkey seasoning
10 to 15 cups dressing
Mash tofu well. (For optimal results, blend a firm Chinese style tofu with a smaller portion of Japanese style, such as Mori-Nu Firm.) Mix tofu with all ingredients except tamari, sesame oil and dressing. Line an 11-inch colander with a single layer of moistened cheesecloth. Transfer tofu to colander. Press tofu to flatten, and fold edges of cheesecloth over it. Place a cake tin or other flat object over the surface of the tofu and weigh it down with a heavy object (about 5 lbs) to press the liquid from the tofu.

After the tofu has drained for 1 hour, hollow out to within 1 inch of the colander. Fill the cavity with your favorite stuffing. Pack in stuffing and cover with the remaining tofu. Pat down so surface is flat and firm. Oil a roast or turkey pan, place pan over colander, and flip over so that flat surface of filled tofu faces down. Remove cheesecloth.

Mix sesame oil and tamari to use as a basting liquid. Baste tofu with liquid. Bake covered at 400 degrees F for 1 hour. Remove cover, baste, and return to oven to bake uncovered until top becomes golden brown, about one hour more. Baste again at least once during remaining cooking time.

Vegetable Loaf

1 cup cooked peas
1 cup cooked carrots
1 cup cooked string beans
2 cups mashed potatoes
3 tablespoons butter
1 onion, minced
3 tablespoons flour
2 cups milk or vegetable broth
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon celery salt
1/2 cup grated cheese
1/2 cup bread crumbs

Arrange chopped cooked vegetables in layers or mix together in a greased baking dish.

Melt fat in a saucepan; add onions and flour. When slightly brown, gradually add the milk. Add seasonings. When sauce is smooth and thickened, add the grated cheese. Stir until cheese is melted, then remove from heat. Cool slightly and then pour sauce over vegetables. Sprinkle with crumbs. Bake at 350 degrees F for 45 minutes.

Vegetarian Lasagna

1 (8 ounce) package lasagna noodles
2 (10 ounce) packages chopped spinach
2 cups sliced fresh mushrooms
1 cup grated carrot
1/2 cup chopped onion
1 tablespoon oil
2 (8 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
1/2 cup chopped black olives
1 1/2 teaspoons oregano
2 cups cottage cheese, drained
1 pound Monterey jack cheese, shredded
Parmesan cheese

Cook noodles in boiling unsalted water for 8 to 10 minutes or until tender; drain and set aside.

Cook spinach according to package directions and drain well.

In a saucepan cook mushrooms, carrot and onion in oil until tender. Stir in tomato sauce, tomato paste, olives and oregano.

In a greased 13 x 9-inch baking dish, layer half the noodles, cottage cheese, spinach, Jack cheese and sauce mixture; repeat the layers, reserving about 1/2 cup cheese for the top. Sprinkle with Parmesan cheese. Bake at 375 degrees F for 30 minutes. Let stand for 10 minutes before serving. Freezes well.

Vegetarian Stuffed Grape Leaves

4 bunches parsley
2 bunches green onions or 1 large regular white onion
3 pounds tomatoes
10 ounces white rice (uncooked)
5 ounces light olive oil
4 ounces lemon juice
Salt and pepper, to taste
1 jar canned grape leaves

After chopping the parsley, onions and tomatoes very fine, mix in the rice, olive oil, lemon juice, salt and pepper.

Wash the grape leaves well. Open each leaf and start stuffing.

Roll the leaf around the stuffing (not to tight and not to loose) and put them in a pot. Slice one tomato and put in the bottom of the pot to prevent leaves from sticking (or use any leftover torn grape leaves to line the bottom of the pot). After rolling all the leaves, take any juice left from the mixture into the pot as well.

Bring to a boil, then reduce temperature to low. They are done when rice and grape leaves are tender. Let leaves cool to room temperature before serving.

Zucchini Loaf

3 cups shredded zucchini
1 cup cooked brown rice
1 cup wheat germ
1 1/4 cups shredded cheese
1 cup walnuts, chopped
2 cups sliced fresh mushrooms
4 scallions, sliced
4 eggs
3 garlic cloves, minced
1/2 teaspoon sage
1/2 teaspoon salt
1/4 teaspoon pepper

Mix all the ingredients, using 1 cup of the shredded cheese. Put all into a greased 9 x 5-inch loaf pan. Sprinkle with 1/4 cup shredded cheese. Bake for 50 minutes at 375 degrees F.

Subject: Re: The Recipe Corner

Written By: thenewwavechick on 10/09/05 at 3:10 am

I'd like to know if you guys want me to continue with the recipes.  I'm not doing this to gain posts, I love doing this.  But if you want me to stop, let me know.  This last two things I'm going to do are sandwiches & wraps. 

Sandwiches A-M

ABC Sandwich

1 cup mayonnaise
1/2 cup minced scallions
2 tablespoons brandy
1/4 teaspoon coarsely-ground black pepper
18 slices toasted whole-wheat bread
Leaf lettuce
12 ounces crabmeat, picked over well
    to remove any shells
Tomato slices
12 slices slab bacon, cut in half,
    cooked crisp and drained
2 avocados, sliced

In a small bowl, combine the mayonnaise, scallion and brandy, mixing well. For each sandwich, spread three pieces of bread with a portion of the mayonnaise mixture. Cover the first slice of bread with lettuce leaves, 2 ounces of crabmeat, and one or two tomato slices. Add the second slice of bread, and top with the four half-slices of bacon, a layer of avocado slices, another tomato slice or two, and more lettuce. Cover with the third slice of bread, secure the sandwich with wooden picks, if you like, and slice it in half.

Serve the sandwiches immediately.

Avocado Bacon Sandwiches

1/4 pound bacon slices, chopped
1 ripe avocado
1/2 teaspoon lemon juice
Salt and pepper, to taste
3 tablespoons butter, softened
4 large slices whole wheat bread
Lemon twist and parsley sprig, to garnish

Fry bacon until crisp. Drain on paper towels.

Peel avocado, taking care not to remove bright green flesh just inside the skin. Cut in half and remove seed. In a bowl, mash avocado, then stir in lemon juice, salt and pepper.

Butter two slices of bread. Spread avocado mixture on buttered sides of 2 bread slices. Scatter bacon over avocado. Cover with remaining bread slices, buttered sides down, and press together.

Cut off bread crusts. Cut each sandwich into 4 triangles. Arrange on a serving plate, garnished with a lemon twist and parsley sprig.

Baked Cheese Sandwiches

12 slices bread
6 slices American cheese
4 eggs
1 1/2 cups milk

Cut off crusts and spread bread with butter. Place cheese between 2 slices. Place sandwiches side by side in a 13 x 9-inch baking dish. Beat eggs with milk. Pour over sandwiches and let stand for 1 hour or overnight. Bake 1/2 hour at 350 degrees F.

Serve with cream of mushroom soup slightly diluted with milk poured over the top and warmed.

Black Forest Beef Sandwiches

3/4 cup applesauce
2 to 3 teaspoons prepared horseradish
2 tablespoons sliced green onions
1 pound flank steak
2 tablespoons butter or margarine
1/4 teaspoon salt
1/8 teaspoon pepper
4 slices lightly buttered rye bread toast
1 cup shredded lettuce
Sliced red onions

In bowl combine applesauce, horseradish and sliced green onions; set aside.

Slice steak diagonally across the grain, 1/8-inch thick.* In large skillet heat 1 tablespoon of the butter to sizzling. Add half the beef and sprinkle with half the salt and pepper. Toss over high heat until lightly browned. Remove and repeat with remaining butter, steak, salt and pepper.

For each serving: place a slice of toast on plate; cover with 1/4 cup of the lettuce and 1/4 of the beef slices. Serve the applesauce mixture on the side. Garnish with red onion rings and watercress.

* Partially freeze flank steak to make slicing easier.

Makes 4 servings.

Chicago Hot Dogs

All-beef hot dogs
Green sweet bell pepper, diced
Yellow onions, diced
Sweet pickle relish
Dill pickle chips
Cucumbers, sliced thin
Iceberg lettuce, shredded
Tomatoes, diced
Hot peppers (pepperoncini)
Celery salt

Steam hot dogs and put condiments on table. NEVER USE CATSUP! Celery salt is a MUST!

Serve on poppy seed buns, if they are available.

Creamed Dried (Chipped) Beef Over Toast

Frizzle dried (or chipped) beef in 2 tablespoons butter, and push to one side. Add the following:

2 tablespoons flour
1 cup milk
1/2 teaspoon Worcestershire sauce
Dash of pepper

Blend until thick and creamy.

Serve over buttered toast.

Deviled Hamburgers

1 pound ground chuck
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons catsup
1 teaspoon Worcestershire sauce
1 tablespoon minced onion
1 teaspoon mustard
1 teaspoon horseradish
1/4 cup dry bread crumbs
1 clove garlic, minced

Combine all ingredients and shape into 4 patties. Grill, fry, or broil as usual and enjoy.

Dill-icious Turkey Sandwich

1 1/2 tablespoons nonfat mayonnaise
2 teaspoons bottled capers, drained
2 sprigs chopped fresh dill or 1/2 teaspoon dried dill
1/4 teaspoon freshly ground black pepper
2 pieces pumpernickel bread
2 slices fat free smoked turkey breast
3 thin slices cucumber
1 thin slice red onion

Combine mayonnaise, capers, dill and pepper, mixing well. Spread mixture evenly over bread. Layer with turkey, cucumber and red onion.

Makes 1 sandwich.

Easy Crescent Dogs

8 Oscar Mayer Beef Franks or Wieners
4 Kraft Singles Process Cheese Food,
    each cut into 4 strips
1 (8 ounce) can Pillsbury Crescent Rolls

Cut a lengthwise pocket into each beef frank to within 1/2-inch of ends; insert 2 cheese food strips into each pocket.

Separate crescent roll dough into triangles; wrap 1 triangle around each frank. Place on ungreased cookie sheet, cheese side up. Bake in preheated 375 degree F oven for 12 minutes or until golden brown.

Egg Salad

6 hardboiled eggs, grated fine or sieved
1/3 cup minced pimento-stuffed olives
1/4 cup plus 1 tablespoon mayonnaise
2 tablespoons minced scallions
2 tablespoons minced parsley
1 tablespoon prepared Dijon mustard
Salt and freshly-ground black pepper
Lettuce leaves

Combine all ingredients in a medium bowl, and mix thoroughly. Refrigerate, covered, at least 30 minutes.

Leftovers can be kept a couple of days.

Makes about 2 cups.


Marshmallow Fluff
Peanut butter (smooth or creamy)
2 slices bread

Spread peanut butter onto one slice of bread. Cover with Marshmallow Fluff. Top with second slice of bread and enjoy!

French Dip Sandwich

1 can Franco-American Au Jus Gravy
4 servings thinly sliced cooked roast beef
4 servings French bread or long
    hard rolls, cut in half lengthwise

In 10-inch skillet, combine gravy and beef. Over low heat, heat through, stirring occasionally.

Garden Fresh Calzones

Vegetable oil cooking spray
3/4 cup mushrooms, sliced
3/4 cup zucchini, halved lengthwise, thinly sliced
1/4 cup red bell pepper, diced
1/4 cup yellow bell pepper, diced
1/4 cup green onion, sliced
1/4 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1 (10 ounce) can refrigerated pizza crust dough
4 tablespoons light mozzarella cheese
4 tablespoons light spaghetti sauce
1 egg white, beaten

Preheat oven to 425 degrees F. Spray cookie sheet with cooking spray.

In a medium mixing bowl combine mushrooms, zucchini, peppers and onion. Sprinkle with garlic powder and Italian seasoning; mix well. Unroll pizza dough onto cookie sheet. Roll dough into large square. Cut into 4 equal squares. Place 1 tablespoon cheese, 1 tablespoon sauce and 1/4 vegetable mixture on each square, leaving a 1/2-inch edge on each square. Fold dough in half over filling. Press edges with fork to seal. Brush with egg white and make 3 slits on top of each calzone. Bake 12 to 15 minutes or until golden brown.

Grilled Cheese with Ham and Tomato

Potato bread slices
Deli boiled ham
Muenster cheese
Cheddar cheese
Sliced tomatoes

To each sandwich I add ham, muenster and cheddar cheese and a sliced tomato. I fry in butter.

Serve with salads and pickles and pork 'n' beans. In the winter I also serve with soup.

Hamburger Salad Sandwiches

1/4 pound hamburger
1 tablespoon chopped onion
1 cup shredded lettuce
1/2 cup shredded cheese
1 large dill pickle, chopped
1/2 cup mayonnaise
1 hardboiled egg, chopped (optional)
1 teaspoon salt
1/4 teaspoon pepper

Brown hamburger with salt and pepper. Drain and cool slightly. Add all other ingredients and stir well. Use for regular bread sandwiches or as a pita filling.

Hot Sub Sandwiches

12 round Kaiser rolls
1 pound deli ham lunchmeat
1 pound hard salami lunchmeat
1 pound turkey breast lunchmeat
1 pound sliced mozzarella cheese
1/2 yellow onion, thinly sliced
1/4 cup Italian dressing
Oregano (or Italian seasoning)
12 sheets aluminum foil

Preheat oven to 350 degrees F.

Slice Kaiser rolls and lightly brush 1 teaspoon of dressing over each side. Divide the meat among 12 rolls and stack on bottom half of each roll using at least a few slices of salami per roll. Add a few onions on top of the meat, then 2 slices of cheese per roll. Sprinkle lightly with oregano or seasoning and add top of roll. Wrap each in aluminum foil making 12 flying-saucer looking wraps and pop in oven for 15 minutes. Serve warm right out of the foil.

Yield: 12 sandwiches

Italian Grilled Cheese

4 slices Italian bread (1 inch thick)
4 slices mozzarella or provolone
3 eggs
1/2 cup milk
3/4 teaspoon Italian seasoning
1/2 teaspoon garlic salt
2/3 cup Italian-seasoned bread crumbs

Cut a 3-inch pocket in each slice of bread; place a slice of cheese in each pocket. In a bowl, beat eggs, milk, Italian seasoning and garlic salt; soak bread for 2 minutes on each side. Coat with bread crumbs. Cook on a greased hot griddle until golden brown on both sides.

Italian Sausage and Peppers

8 Italian sausages
4 green bell peppers, quartered (or a combination
    of yellow, green and red bell peppers)
1 onion, sliced

Put sausages with 1 cup of water in a frying pan over medium heat. Turn as they brown and water evaporates. Add onions and peppers. Stir, cover and cook for 10 minutes. Uncover and cook until the sausages and onions are brown.

Serve in small French bread buns.

Kentucky Hot Brown

For each serving
2 pieces toast
Turkey breast slices
3 slices crisp bacon
1/3 cup Parmesan cheese
1 tablespoon butter or margarine
1 cup white sauce
Tomato half (optional)

White Sauce (for each cup)
2 tablespoons flour
2 tablespoons butter or margarine
Salt and pepper
1 cup milk

To make white sauce, melt butter or margarine. Remove from heat and add flour, salt and pepper. Blend well. Return to heat for one to two minutes. Remove from heat and add milk slowly, stirring constantly. Return to medium heat and cook, stirring constantly, until sauce thickens and begins to bubble.

Use individual oval or rectangular casserole dishes to assemble Hot Brown. (If you wish, place tomato half at one end of casserole.) Place two pieces toast in bottom of casserole (one piece may have to be cut to fit in ends of dish.) Heap turkey breast slices on toast (be sure to use "real" turkey rather than rolled, pressed or processed). Cover turkey with white sauce. Cover white sauce (and tomato half, if used) with liberal coating of grated Parmesan. Dot Parmesan with butter or margarine. Broil until butter melts and blends with Parmesan to make golden crust. Crush bacon and sprinkle on top. Serve at once

Lasagna Sandwiches

1/8 cup sour cream
1 tablespoon chopped onion
1/4 teaspoon oregano
4  slices Italian or other white bread
4 bacon strips, halved and cooked
4 slices tomato
2 (wide) slices Mozzarella cheese
2 tablespoons butter or margarine

Combine first 3 ingredients; spread on four slices of bread. Top each with four bacon pieces, two tomato slices, and a slice of cheese. Top with remaining bread.

In a skillet over medium heat, melt 2 tablespoons butter. Cook sandwiches on both sides until bread is lightly browned and cheese is melted, adding more butter if necessary.

Makes 2 servings.

Lox, Bagel and Cream Cheese Sandwich

1 bagel, split and toasted or untoasted
About 1/3 cup cream cheese, divided
Several thinly-sliced pieces lox
1 slice onion
1 slice tomato (optional)
Salt and pepper
Hot black coffee (optional)

Slather one-half of the bagel with cream cheese, more or less to your liking. Add the lox to the top of the cream cheese. Top with onion, then tomato. Sprinkle with salt and pepper. Now slather the remaining bagel half with the remaining cream cheese. Set on top of the first half. Enjoy with a cup of steaming hot black coffee!

Monte Cristo

6 ounces smoked cooked ham
4 (4-inch square) slices Swiss cheese
4 slices turkey breast
8 slices bread
Oil (for frying)
Confectioners’ sugar
Raspberry jam
Wooden picks

Layer 2 slices ham, 1 slice cheese and 1 slice turkey on each of 4 slices of bread.. Top with remaining bread slices. Press sandwich firmly together; cut into quarters. Secure with wooden picks. Heat oil to 375 degrees F in heavy 3-quart saucepan or deep fat fryer. Prepare Batter.

1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1 1/2 cups milk

To prepare batter, combine flour, baking powder and salt in medium bowl. Beat eggs and milk; stir into flour mixture until smooth. Dip each sandwich in batter to coat well. Fry 3 minutes or until golden brown on both sides. Drain on paper towels. Remove wooden picks. Sprinkle with sugar.

Serve with jam.

Makes 4 servings.

Mozzarella Basil Melt

6 slices sourdough sandwich bread
1 tablespoon olive oil
15 fresh basil leaves
2 firm-ripe tomatoes, sliced 1/4-inch thick
4 ounces fresh mozzarella cheese, sliced 1/4-inch thick
Salt and pepper, to taste

Brush one side of each bread slice with olive oil. Place three slices, oil side down, on a 10 x 15-inch baking sheet and layer evenly with basil leaves, tomato slices and mozzarella slices. Sprinkle with salt and pepper. Top with remaining bread slices, oil side up. Broil sandwiches 6 inches from heat, turning once, until bread is golden brown and cheese is melted, 2 to 3 minutes total. Serve immediately.

Subject: Re: The Recipe Corner

Written By: thenewwavechick on 10/09/05 at 3:27 am

Sandwiches N-W

New York Deli Sandwich

3 ounces sliced pastrami
2 slices pumpernickel bread
2 ounces Dijon mustard
Dill pickle slices
Yellow onion slices
2 ounces sweet cole slaw

Spread Dijon mustard on both slices of pumpernickel bread. Add pastrami and top with dill pickle, yellow onion and cole slaw.

Onion Crunch Burgers

1 1/2 pounds ground beef
1 (2.8 ounce) can French fried onion
3/4 teaspoon salt
1/4 teaspoon pepper

With fork, gently mix beef, 1/2 cup of the French-fried onions, salt and pepper. Shape into 6 burgers. Grill or broil 10 minutes or until no longer pink in center, turning once.

Serve on rolls and top with remaining French-fried onions.

Open-Face Steak Sandwich with Mushroom Sauce

1 pound beef round tip (sandwich) steak or
    sirloin tip steak sliced thin 1/8- to 1/4-inch thick
Salt and pepper
1 teaspoon dried thyme
1 tablespoon olive or vegetable oil
2 cloves garlic, minced
1/2 pound sliced shiitake mushrooms, stems removed
    or sliced white domestic mushrooms
1/4 cup dry red wine
1/2 cup prepared beef gravy
1/2 loaf French bread, split and toasted

Sprinkle meat with salt and pepper and 1/2 of the thyme. Sauté meat (using half of the oil) until browned and medium rare, about 30 to 45 seconds per side. Cook in batches and do not overcrowd pan so meat fries rather than steams.

In a large non-stick skillet, heat remaining oil over medium high heat. Add garlic and cook for one minute. Add mushrooms and cook, stirring until tender, about 3 to 5 minutes. Pour in wine and bring to a boil for one minute. Season with salt and pepper and remaining thyme. Add prepared gravy and stir until mixture is heated. Arrange meat on bread and top with mushroom sauce.

Pita Bread Sandwiches

3 cups beef, chopped and cooked
1 (12 ounce) can Chinese vegetables, drained
Italian salad dressing
6 individual-size pita breads

Open the 6 pita bread carefully, leaving bottom parts joined. Stuff with beef mixed with Chinese vegetables. Shake Italian dressing into each sandwich. Warm in oven at 325 degrees F for 15 minutes.

Pork Burger

1 pound ground pork
1 teaspoon ground black pepper
1 clove garlic, minced
1/4 teaspoon salt

Mix together ground pork and seasonings; shape into 4 burgers about 3/4-inch thick. Heat nonstick skillet over medium heat. Place pork patties in skillet and cook for 5 minutes. Turn and cook for 5 more minutes. Serve on sandwich buns and add one of the following toppings, if desired.

BLT Burgers
Top pork burgers with Canadian-style bacon, lettuce leaves and tomato slices. Place on toasted sandwich buns.

Pizza Burgers
Top pork burgers with pizza sauce, sliced pepperoni, mushrooms and a slice of mozzarella cheese.

Taco Burgers
Top pork burgers with taco sauce, chopped tomato, shredded lettuce and Cheddar cheese.

Roast Beef Sandwiches

1 (3 pound) boneless chuck roast
1/3 cup soy sauce
3 celery stalks, chopped
About 3 (1/2-inch) slices Vidalia onion

Place chuck roast in a roasting pan. Pour soy sauce over meat. Add celery and onion slices. Cover pan with a lid. Bake at 250 degrees F for 5 hours. DO NOT OPEN LID TO PEEK AT MEAT. THIS WILL REDUCE YOUR LIQUID JUICES.

Allow meat to cool for 15 minutes and remove from the pan, reserving all liquid in the pan. Separate meat with a fork and return to the pan, stirring it into the reserved juices.

Serve on semi-hard Kaiser rolls.

Roasted Vegetable Sandwich

1 large eggplant
1 onion, sliced
2 bell peppers, julienne cut
2 tomatoes, sliced
12 mushrooms, sliced
1/2 cup red or white wine
4 tablespoons balsamic vinegar
3 cloves garlic, minced
2 teaspoons oregano
2 teaspoons basil
Aioli (optional)
3 tablespoons nonfat mayonnaise
1 tablespoon whole-grain mustard
1 teaspoon lemon juice
1/2 teaspoon chopped garlic
1 tablespoon chopped basil
1/4 teaspoon freshly ground black pepper
1 pinch cayenne pepper

8 slices whole-wheat or sourdough bread
8 leaves arugula
4 tablespoons grated nonfat mozzarella cheese (optional)
Slice eggplant and soak in salted water for 30 minutes, then drain.

Meanwhile, preheat oven to 400 degrees F. Arrange eggplant, sliced onions, pepper, tomatoes and mushrooms in baking pan. Pour wine and balsamic vinegar over vegetables, add seasonings and stir. Roast at 400 degrees F or until soft.

Combine ingredients for aioli, if using. Spread aioli on bread slices. Place arugula and roasted vegetables on bread, and serve.

Soft Shell Crab Sandwiches

Serves 4.

1/2 cup flour (approximately)
Old Bay Seafood seasoning
4 soft shell crabs, fresh or thawed, cleaned
1 cup shredded lettuce
4 sesame seed hamburger buns, toasted
1/4 cup tartar sauce

Put the flour in a shallow bowl and season it with the seasoning.

Fill a skillet with oil to a depth of 1/2 inch and heat it over medium high heat until a pinch of flour foams instantly on hitting the oil. Reduce the heat to medium low.

Dredge the crabs in the seasoned flour, shaking off the excess and cook as many as will fit in the oil at a time until golden brown, about 2 minutes per side.

While the crabs are cooking put lettuce and tarter sauce on bottom half of each bun. Drain fried crabs on paper towels and put on sandwiches.

Serve at once.

Swiss Tuna Bunnies

3 ounces Swiss cheese, diced (about 1/2 cup)
1 can tuna, well drained
1/2 cup salad dressing
1 teaspoon lemon juice
2 tablespoons minced onion
1/2 teaspoon salt
4 hamburger buns

Toss all ingredients except hamburger buns lightly until well mixed. Split the buns, spread with butter and then tuna mixture. Wrap individually in foil. Bake about 20 minutes at 300 degrees F to 350 degrees F.

Tortilla Sandwiches

16 corn tortillas
12 ounces asadero or mozzarella cheese
8 slices ham

Using half the cheese, sprinkle it equally on 8 tortillas. Place a piece of ham on each tortilla. Sprinkle on remaining cheese, and top with the remaining tortillas. Pin each sandwich together with 2 wooden picks.

Meanwhile, heat about 1/4 inch oil in a skillet until a drop of water sputters instantly. Fry the sandwiches, 1 or 2 at a time, turning once, until the tortillas are just semi-crisp. They should not be crisp, but just chewy. Serve them with guacamole and salsa for breakfast, lunch or dinner, or as a snack.

Turkle Burgles

8 hamburger buns
1 pound bacon (cut in half crosswise and cook crisp)
8 slices turkey
8 cheese slices
1000 Island Dressing

Preheat broiler. Toast hamburger buns. Place bottom half of buns on a cookie sheet. Top with slice of turkey, cheese slice, and 3 half strips of bacon. Place under broiler until cheese begins to melt. Put top on bun and serve with choice of 1000 Island Dressing or mayonnaise.

I serve this with French fries and coleslaw.

My youngest son also likes ranch dressing or barbecue sauce on them.

I slice up the turkey and fry the bacon the day before and refrigerate. Then it is quick and easy when you need it.


1 individual-size loaf French bread
2 tablespoons mayonnaise
1/4 cup alfalfa or mung sprouts
1/2 tomato, sliced
2 slices Monterey Jack cheese
1/2 avocado, sliced
1 tablespoon sunflower seeds, salted

Slice French bread loaf lengthwise. Spread inside with mayonnaise. Add, in layers: avocado slices, tomato slices, cheese, bean sprouts and sunflower seeds. Top with remaining French bread half.


1 1/2 pounds lean ground beef
Seasoning salt, to taste
3 to 4 cups Burgundy wine, any kind
4 slices American or Swiss cheese
4 hamburger buns

Heat grill and form ground beef into four 5- to 6-ounce patties. Place patties on grill and season lightly with seasoning salt. Cook for about 3 minutes, then flip patties. Cook 1 or 2 minutes longer, then pour 6 to 8 ounces (3/4 to 1 cup) Burgundy on each patty. Cook until medium or medium-well.

Top with cheese and serve on buns.

Subject: Re: The Recipe Corner

Written By: thenewwavechick on 10/09/05 at 3:42 am


Arizona Wraps

1 (6 ounce) container avocado dip
3 ounces cream cheese
6 (8-inch) tortillas
8 ounces cooked roast beef
Leaf lettuce
1 cup Monterey jack cheese
Alfalfa sprouts

Combine dip and cream cheese. Spread each tortilla within 1/2-inch of edge of tortilla. Arrange meat, lettuce, cheese and sprouts. Wrap tortilla. Serve with red onions on side.

Makes 6 sandwiches.

BLT and Guacamole Wraps

4 (8-inch) flour tortillas
4 ounces cream cheese
1/2 cup chunky salsa
1 cup shredded iceberg lettuce
12 slices crisply cooked bacon
1/2 cup guacamole

Spread each tortilla on one side with some cream cheese. Top with some salsa and shredded lettuce and spread evenly.

Place three slices of bacon on each tortilla. Top each with guacamole, roll up and serve.

Cashew Chicken-Avocado Wraps

1 (1 1/2 pound) deli-roasted chicken
1/3 cup reduced-fat mayonnaise
1/2 cup chopped fresh basil
2 tablespoons lime juice
1 teaspoon chili-garlic paste*
4 (10-inch) flour tortillas
2 avocados, peeled and sliced
1/2 cup chopped cashews
4 lettuce leaves

Remove bones from chicken and coarsely chop meat. Stir together mayonnaise, basil, lime juice and chili-garlic paste until blended. Stir in chicken.

Place chicken mixture evenly down center of each tortilla. Top evenly with avocado slices, cashews and lettuce. Roll up and wrap individually in plastic wrap. Chill 30 minutes or up to 2 hours.

Makes 4 servings.

Deli Chicken Wraps

1 pound grilled chicken, cut into strips
1/2 cup brown mustard, divided
1/4 cup French-style salad dressing
4 (10-inch) flour tortillas, heated
1 cup shredded cheese
1 cup shredded lettuce

Toss chicken with 1/4 cup of the mustard and salad dressing; set aside.

Spread each tortilla with 1 tablespoon mustard. Arrange lettuce, cheese and chicken mixture in center of each tortilla, dividing evenly. Fold sides of tortilla toward center; roll up to enclose filling. Microwave on HIGH for 1 minute until heated through and cheese is melted. Cut in half to serve. May be eaten immediately or microwaved later.

Easy Hoisin Pork Wraps

1/2 pound ground pork
1 tablespoon chopped fresh ginger root
1/3 cup hoisin sauce
Warmed tortillas
Grated carrot
Green onions, sliced thin
Lettuce, chopped

Cook pork with ginger root and hoisin sauce. Place on warmed tortillas. Drizzle with moir hoisin sauce. Add carrot, green onions and lettuce. Fold in bottom of tortilla, and wrap edges around filling.

Fiesta Wraps

1 (11 1/4 ounce) can Campbell's Condensed
    Fiesta Chili Beef Soup
6 (8-inch) flour tortillas
Shredded Cheddar cheese

Spoon 2 tablespoons soup (straight from the can) down center of each tortilla. Top with cheese. Fold tortilla around filling. Place seam-side down on microwave-safe plate and microwave on HIGH for 2 minutes or until hot.

Grilled Veggie Wraps

2 cloves garlic, crushed
2 tablespoons extra-virgin olive oil
6 ounces portobello mushrooms, sliced
2 Roma tomatoes, sliced lengthwise
4 large flour tortillas
4 ounces mixed salad greens
4 ounces goat cheese, crumbled and at room temperature
4 ounces roasted red bell peppers in water, drained and cut into strips
8 dashes raspberry or white wine vinegar

Preheat oven to 400 degrees F.

Combine garlic and oil in small bowl. Lightly brush one side of mushroom and tomatoes slices with some of oil mixture. Grill until done, approximately 3 minutes per side for mushrooms and 1 minute per side for tomatoes.

Meanwhile, lay tortillas flat and brush top side lightly with remaining oil mixture. Divide and spread greens, goat cheese and roasted pepper strips on lower half of each tortilla. Top each with a quarter of grilled mushroom and tomato slices. Lightly sprinkle vinegar over all and roll the tortillas like you would for a burrito. Place the tortillas on a baking sheet and bake for 5 minutes, until warm.

Cut each tortilla roll in half on a diagonal and place on warmed individual plates. Serve immediately.

Makes 4 servings.

Hawaiian Breakfast Wraps

6 eggs
1/4 cup milk or water
2 tablespoons butter
1/4 cup chopped ham
1/4 cup chopped red or green bell pepper
1 (8 ounce) can crushed pineapple, drained
4 (8-inch) flour tortillas

Beat eggs and milk in a medium bowl until blended. Set aside.

Melt butter over medium heat in large skillet. Sauté ham and bell pepper until lightly browned and pepper is tender-crisp. Stir in egg mixture. Add pineapple. Scramble until ingredients are hot and egg is at desired doneness, stirring constantly.

Evenly divide egg mixture among tortillas. Roll as desired.

Serve immediately.

Jambalaya Wraps

1 cup chopped ham
1 teaspoon Cajun seasoning
1 cup smoked sausage, chopped
1/2 cup chopped onion
1/2 pound small shrimp
1 chopped sweet bell pepper
1 cup cooked chicken, chopped
1 cup hot Pace Picante Sauce
1/2 teaspoon garlic powder
Flour tortillas
2 cups rice
2 cups chicken broth
1 teaspoon granulated sugar
1/8 teaspoon black pepper

Sauté onion and bell pepper. Add shrimp, ham, sausage and chicken and cook over medium heat for 5 minutes.

Add sugar, black pepper, Cajun seasoning, garlic powder and salsa to chicken broth. Bring to a boil; add rice and cook covered for 20 minutes.

Add rice to meat mixture.

Heat flour tortillas and fill with mixture. Wrap as you would a soft tortilla.

Moo Shu Pork Wraps

1 (12 ounce) lean boneless pork loin, cut into
    1/4-inch thick strips, well trimmed
1 medium onion, thinly sliced
1/4 cup minced peeled fresh ginger
2 garlic cloves, minced
4 cups thinly sliced bok choy
1 medium red bell pepper, sliced
10 large white mushrooms, cut into matchstick-size strips
4 cups bean sprouts
1/4 cup sake
3 tablespoons hoisin sauce
2 tablespoons soy sauce
8 (8-inch) flour tortillas

Preheat oven to 325 degrees F.

Heat large skillet over high heat until very hot. Add first 4 ingredients and stir-fry until pork is brown and onion is tender, about 5 minutes. Mix in bok choy, red bell pepper and mushrooms and stir-fry until bell pepper is crisp-tender, about 5 minutes. Remove from heat source.

Wrap tortillas in foil and place in oven for 8 minutes or until warm.

Return stir-fry to high heat source and add bean sprout, sake hoisin and soy sauce and stir-fry until bean sprouts are crisp-tender, about 5 minutes.

Remove tortilla from oven. Divide pork mixture among tortillas and roll up to enclose pork mixture. Serve immediately.

Pepperoni Pizza Wraps

1/2 cup pizza sauce
4 (7- or 8-inch) flour tortillas
4 ounces (1 cup) shredded mozzarella cheese
1/2 (3.5 ounce) package pepperoni slices

Preheat oven to 350 degrees F.

Spread pizza sauce evenly over tortillas to within 1 inch of edges. Sprinkle each evenly with cheese. Arrange 1/4 of pepperoni slices down center of each tortilla. Roll up each tortilla; wrap each in foil. Bake for 10 to 15 minutes or until thoroughly heated and cheese is melted.

Ranch Style Breakfast Wrap

1 fried egg
Vegetable oil
Thinly sliced onion
Diced potato
Barbecue sauce
Sliced scallion
Sprinkling of oregano
Salt and pepper
Flour tortilla

Heat oil and fry onions and potatoes. Add salt and pepper to taste. Cook until tender and crispy.

When ready, place in a bowl. Add barbecue sauce, scallion and oregano and stir gently to coat all ingredients.

Fry the egg. Place the potato mixture on the tortilla, then top with egg. Roll up and enjoy.

Sesame Ginger Beef Wraps

10 burrito-size flour tortillas
1 tablespoon vegetable oil, divided
1 pound flank steak, sliced very thin across grain
1 cup sesame ginger stir fry seasonings, divided
4 cups broccoli florets
1 red bell pepper, chopped into 1/2 inch pieces
1 (5 ounce) can sliced water chestnuts, drained

In large skillet, heat 1/2 of the oil over high heat. Add steak and cook 3 minutes. Stir in 1/3 cup sesame ginger stir fry seasonings. Cook 1 minute; remove steak mixture to bowl. Add remaining oil and heat over medium-high. Add broccoli, red pepper and water chestnuts. Stir fry until almost tender, about 5 minutes.

Add steak mixture and remaining 2/3 cup stir fry seasonings. Cook 4 minutes. Place about 1/2 cup mixture on each tortilla; fold in sides and roll up tightly. Slice wrap in half diagonally to serve

Thai Chicken Wraps

6 (8- to 10-inch) plain, red, and/or green flour tortillas
3/4 pound skinless, boneless chicken breast strips for stir-frying
1/2 teaspoon garlic salt
1/4 to 1/2 teaspoon pepper
1 tablespoon cooking oil
4 cups packaged shredded broccoli (broccoli slaw mix)
1 medium red onion, cut into thin wedges
1 teaspoon grated fresh ginger
1 recipe Peanut Sauce (see below)

Wrap tortillas in paper towels. Microwave on HIGH for 30 seconds to soften. (Or, wrap tortillas in foil. Heat in a 350 degrees F oven for 10 minutes.)

In a small bowl combine garlic salt and pepper. Add chicken; toss to coat evenly.

In a large skillet cook and stir seasoned chicken in hot oil over medium-high heat for 2 to 3 minutes or until no longer pink. Remove from skillet; keep warm. Add broccoli, onion, and ginger to skillet. Cook and stir for 2 to 3 minutes or until vegetables are crisp-tender.

To assemble, spread each tortilla with about 1 tablespoon Peanut Sauce. Top with chicken strips and vegetable mixture. Roll up each tortilla, securing with a wooden pick. Serve immediately with remaining sauce.

Makes 6 servings.

Peanut Sauce
1/4 cup granulated sugar
1/4 cup creamy peanut butter
3 tablespoons soy sauce
3 tablespoons water
2 tablespoons cooking oil
1 teaspoon bottled minced garlic

In a small saucepan combine all ingredients, and heat until sugar is dissolved, stirring frequently.

Makes about 2/3 cup.

Chocolate-Peanut Butter Wraps

1/2 cup creamy peanut butter
4 (8-inch) flour tortillas
1 cup miniature marshmallows
1/2 cup miniature semisweet chocolate chips

Spread 2 tablespoons of peanut butter on each tortilla. Sprinkle 1/4 cup of marshmallows and 2 tablespoons of chocolate chips on half of each tortilla. Roll up, beginning with the topping side. Wrap each tortilla in heavy-duty foil; seal tightly. Grill, covered, over low heat for 5 to 10 minutes or until heated through. Unwrap and eat.

Trail Mix Breakfast Wraps

1/4 cup chopped almonds
1 cup plain yogurt
1/4 cup chopped dried apricots
1/4 cup banana chips
2 teaspoons honey
1 cup Shredded Wheat cereal, broken into pieces
2 tablespoons apricot preserves
2 (10- or 11-inch) flour tortillas

Preheat oven to 350 degrees F.

Spread the almonds on a baking sheet. Bake until they become aromatic and appear shiny from the oils being released, about 10 minutes. Remove from the oven and let cool.

Combine the almonds, yogurt, apricots, banana chips and honey. Mix well. Fold in the Shredded Wheat.

Warm the tortillas in a large nonstick skillet over medium-high heat, about 15 seconds on each side. Tortillas also can be microwaved on HIGH for 10 or 15 seconds, or wrapped in aluminum foil and heated in the oven at 350 degrees F for 3 to 5 minutes.

Divide the apricot preserves among the tortillas and spread evenly over each tortilla, leaving at least a 1-inch border around the edge.

Divide the cereal mixture and spread in a 2 x 5-inch rectangle on the bottom half of each tortilla.

Fold the right and left edges of the tortilla over the filling, toward the center. Fold the bottom edge of the tortilla toward the center and gently roll until the tortilla is completely wrapped around the filling.

Serve immediately.

Subject: Re: The Recipe Corner

Written By: thenewwavechick on 10/10/05 at 12:47 am

Quick Bread: Savory

Artichoke Bread

2 loaves French bread
1/2 cup butter or margarine
3 cloves garlic
1 1/2 cups sour cream
1/4 cup Parmesan cheese
1 (14 ounce) can artichokes, drained and quartered
2 tablespoons sesame seeds
1 tablespoon parsley
2 cups Monterey jack cheese, shredded
2 tablespoons lemon pepper
1 cup Cheddar cheese, shredded

Cut bread lengthwise and remove bread in center (it will look like a canoe), leaving the shell. Save scooped out bread until later.

In a Dutch oven melt margarine and sauté garlic and sesame seeds. Add bread pieces and stir until margarine is absorbed and pieces are well coated.

In a separate bowl combine sour cream, parmesan cheese, Monterey Jack cheese, parsley and lemon pepper. Add cheese mixture to bread mixture, add artichokes and mix well. Spoon mixture into shells and top with cheddar cheese. Bake at 350 degrees F for 30 minutes.

Slice and serve warm

Beer Belly Bread

5 cups all-purpose flour, sifted
3 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 cups sour cream
5 tablespoons granulated sugar
12 ounces beer
1 tablespoon margarine
1/2 teaspoon mixed herbs, if desired

Combine flour, sugar, baking powder and salt in a large bowl; blend well. Pour in sour cream and beer and mix thoroughly without beating.

Grease a 2 1/2-quart baking dish or similar size pan. Preheat oven to 350 degrees F.

Pour mixture into pan and bake for 40 to 45 minutes. Remove and brush top with 1 tablespoon margarine. Return to oven and bake 15 minutes longer or until browned.

Custard Filled Cornbread

2 eggs
3 tablespoons butter, melted and cooled
4 tablespoons granulated sugar
1/2 teaspoon salt
2 cups milk
1 1/2 tablespoons white vinegar
1 cup all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup heavy cream

Preheat oven to 350 degrees F. Butter an 8-inch square baking dish or pan that is at least 2 inches deep. Put the buttered pan in the oven and let it get hot while you mix the batter.

Put the eggs in a mixing bowl and add the cooled melted butter. Beat until the mixture is well blended. Add the sugar, salt, milk, and vinegar and beat well.

Sift into a bowl or stir together in a bowl the flour, cornmeal, baking powder, and baking soda and add to the egg mixture. Mix just until the batter is smooth and no lumps appear.

Pour the batter into the heated pan, then pour the cream into the center of the batter - DON'T STIR! Bake for 1 hour, or until lightly browned.

Serve warm.

Dried Tomato Beer Bread

2 ounces dried tomatoes, softened and chopped
1/4 cup tomato sauce
1 egg
12 ounces beer, room temperature
1/4 cup granulated sugar
3 1/2 cups self-rising flour

Preheat the oven to 350 degrees F.

Mix sugar with flour. Add beer, egg and tomato sauce and mix all together quickly. Fold in the tomatoes. Spoon batter into a greased loaf pan and bake 50 to 60 minutes.

Easy, Cheesy Grill Bread

Mix together:

1 cup shredded mozzarella
2 tablespoons butter, softened
1/2 teaspoon garlic salt
4 medium green onions, chopped up
Cream cheese, softened (about 3 ounces)

Then, cut a loaf of French bread in diagonal slices, ALMOST to the bottom of loaf, about an inch thick. Spread slices with mix above. Wrap in double thick foil. Grill 8 to 10 minutes, turning once halfway through. The cheese should be melted. Then grill the bread uncovered for a few minutes and THERE YOU HAVE IT!!!

Fried Corn Bread

1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon melted lard or vegetable oil
1 egg, lightly beaten
2 pickled jalapeños, seeded and minced
2 tablespoons jalapeño liquid
1/2 cup milk
Oil (for deep-frying)

Mix dry ingredients well. Add lard or oil and egg and mix well. Add remaining ingredients to form a thick batter.

Heat oil to 375 degrees F.

Deep-fry the bread by dropping a large serving spoon of batter at a time into the oil. Drain when they are puffed, crispy and golden brown.

Serve immediately with guacamole and salsa.

Grilled Ranch Bread

1/2 cup butter, softened
1 (1 ounce) envelope Hidden Valley
    Original Ranch Salad Dressing Mix
2 loaves French bread

Combine butter with Salad Dressing Mix.

Slice French bread lengthwise, and spread tops with butter mixture. Place bread under broiler until crispy and golden brown.

Herb Garlic Bread

pound loaf French bread
4 garlic cloves, minced or pressed
2 teaspoons fresh chopped oregano
2 teaspoons fresh chopped parsley
1/2 cup (1 stick) sweet softened butter
1/3 cup freshly grated parmesan cheese

Preheat oven to 350 degrees F.

Slice bread down to but not through the bottom crust.

In a bowl, combine garlic, oregano, parsley and softened butter along with parmesan cheese, mixing well to combine.

Spread butter mixture on each side of bread without separating the loaf. Wrap in foil and bake 20 minutes. Unwrap, slice and serve hot.

Italian Cheese Bread

1/2 cup margarine, softened
1/2 cup mayonnaise
6 scallions and tops, finely chopped
1 (4 ounce) can chopped ripe olives
1/2 teaspoon garlic powder
2 cups shredded mozzarella cheese
1 loaf French bread, sliced lengthwise

In a medium mixing bowl, blend margarine with mayonnaise. Add onions, olives, garlic powder and cheese. Mix well. Spread 1/2 mixture on each slice of bread. Bake at 350 degrees F for 15 to 20 minutes on a cookie sheet or until cheese melts.

Cool slightly; slice and serve.

Jalapeno Cornbread

1 cup buttermilk
1 cup cornmeal
1 cup all-purpose flour
3 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs
4 tablespoons melted shortening
1 cup cream-style corn
1 cup grated Cheddar cheese
3 diced jalapeño peppers or
    1 can diced green chile peppers
1 (4 ounce) jar sliced pimento

If using green chile peppers, dice them.

Combine buttermilk and cornmeal. Let stand 30 minutes.

Preheat oven to 375 degrees F.

Add remaining ingredients. Mix well. Pour into a 13 x 9-inch greased pan and bake for 30 minutes.

Lazy Man's Bread

4 to 6 servings

1/4 cup shortening
2 cups self-rising flour
1 1/2 cups milk

Preheat oven to 450 degrees F. Place 1 tablespoon of shortening in an 8-inch cast iron skillet and place in oven to heat up.

In a medium bowl, combine remaining shortening, flour and milk, mixing well. Pour immediately into hot skillet and return to over and bake for about 15 minutes until crusty brown.

Mixed Up Herb Bread

1 large (17 ounce) package refrigerated buttermilk
    biscuits (8 to a can), cut into sixths
1 small (10.8 ounce) package refrigerated buttermilk
    biscuits (5), cut into 6ths
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon butter, melted

Preheat oven to 350 degrees F.

Place the cut-up biscuits in a large bowl and top with remaining ingredients except the butter. Toss until the biscuits are evenly coated. Add the melted butter and toss again. Place in a 9-inch loaf pan that been coated with nonstick vegetable spray, and bake for 40 to 45 minutes or until golden brown. Let cool for 10 minutes and invert over a serving plate.

Serve with room temperature creamy butter.

6 to 8 servings

Never Fail Popovers

2 eggs
1 cup milk
1 cup flour
3/4 teaspoon salt

Break eggs into bowl. Add milk, flour, and salt. Mix well. Grease an 8-cup muffin tin. Divide mixture into 8 parts, and fill tin. Turn oven heat to 425 degrees F. Put popovers into COLD OVEN. Bake 37 minutes without peeking

Olive Nut Bread

2 1/2 cups all-purpose flour
1/3 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg, beaten
1 cup sliced, pimiento-stuffed green olives
1 cup broken walnuts, toasted
2 tablespoons chopped pimiento

Preheat oven to 350 degrees F. Grease a 9 x 5 x 3-inch loaf pan.

Sift together flour, sugar, baking powder and salt. In a separate bowl, beat the milk and egg together. Add to dry ingredients, stirring just until blended. Do not beat. Mix in olives, walnuts and pimiento. Spoon into prepared pan and bake at 350 degrees F for 55 to 60 minutes.

Cool in pan five minutes, then remove from pan and cool completely on wire rack. Wrap loaf in foil. This bread will slice better the day after it is made.

Popcorn Bread

4 cups all-purpose flour
1 tablespoon salt
1/2 cup granulated sugar
2 tablespoons baking powder
3 (13 ounce) cans evaporated milk
6 eggs
1 1/2 cups vegetable oil
3 cups popcorn meal *

* Grind 2 cups popcorn.

Mix all ingredients in order given flour, salt, sugar, baking powder, milk, eggs, oil and popcorn meal. Pour into two greased loaf pans; bake at 350 degrees F for 35 minutes.

Rice Batter Bread

1 cup cooked rice
1/4 cup cornmeal
2 cups buttermilk
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon oregano
2 eggs, beaten
1 tablespoon butter, melted

Combine rice and cornmeal. Stir in buttermilk and add baking soda, salt, oregano, eggs and butter. Blend well. Turn batter into greased loaf pan. Bake in oven preheated to 325 degrees F for 1 hour.

Southern Cheese Spoon Bread

3 eggs
1 cup yellow or white cornmeal
1 teaspoon salt
2 cups water
2 tablespoons butter or margarine
1 1/2 cups shredded sharp Cheddar cheese
1 cup milk
Dash of cayenne pepper
1 teaspoon baking powder

Separate whites and yolks from eggs and keep in separate bowls. Let stand to warm to room temperature.

In a medium-size bowl, combine cornmeal and salt; mix well.

Put water and butter in a medium-size saucepan. Bring mixture to boil over high heat; pour into corn meal mixture, stirring with a wire whisk. Add cheese and stir until melted. Add milk to corn meal-cheese mixture; beat with the wire whisk until smooth and no lumps of corn meal remain. Set aside to cool to room temperature.

Preheat oven to 375 degrees F.

Using solid vegetable shortening, lightly grease the inside of a rectangular or oblong 2-quart casserole. By this time the egg whites should be at room temperature.

With electric mixer set at high speed, beat egg whites, just until stiff peaks hold when beaters are slowly lifted. Using the same beaters, beat egg yolks until thick and light. Using a rubber scraper, fold egg whites, yolks, cayenne and baking powder into cornmeal mixture until ingredients are just combined. Turn into prepared casserole. Bake 55 to 60 minutes or until golden and puffed.

Serve hot with additional butter.

Makes 8 servings

Three Grain Bread

1 cup cornmeal
1 cup rye flour
1 cup graham flour
2 teaspoons baking soda
1 teaspoon salt
1/8 teaspoon allspice
3/4 cup molasses
1 3/4 cups sour milk
1/4 cup cream

Preheat oven to 350 degrees F. Grease well one 9-inch loaf pan.

Put dry ingredients into a large mixing bowl and mix well.

In a separate bowl, place the molasses, sour milk and cream. Stir until well blended. Pour liquid slowly into dry mixture. Stir only until well moistened. Pour batter into prepared loaf pan and bake for 1 hour and 15 minutes, or until done.

Cool thoroughly before slicing.

Serves 12.

Vidalia Onion Crusted Bread

2 tablespoons butter
1 large Vidalia onion, halved and sliced
1 3/4 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
1 large egg, beaten
1/2 cup shredded Cheddar cheese

1/4 cup shredded Cheddar cheese
2 tablespoons reserved caramelized onion
1 tablespoon poppy seed
1 tablespoon melted butter

In a large skillet melt butter over medium heat; sauté onions 10-15 minutes. Reserve 2 tablespoons onions for topping.

Heat oven to 400 degrees F.

In a large bowl, combine flour, baking powder and salt. Stir in milk, egg and cheese. Add remaining onions. Pour into a greased 9-inch deep-dish pie plate.

For topping, sprinkle bread batter with cheese, the 2 tablespoons reserved onions and poppy seed. Drizzle the melted butter over top. Bake for 25-35 minutes. Cool.

Subject: Re: The Recipe Corner

Written By: thenewwavechick on 10/10/05 at 1:16 am

Quick Breads: Sweet

Avocado Bread

2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 cup buttermilk
1 egg
3/4 cup finely chopped nuts
1 mashed ripe avocado

Preheat oven to 350 degrees F. Grease a loaf pan.

Beat egg lightly; add avocado, buttermilk and nuts. Sift flour, salt, baking powder and baking soda. Lightly stir avocado mixture and flour mixture. Pour batter into prepared pan and bake at for 1 hour.

Banana Java Bread

3 cups biscuit mix
3/4 cup brown sugar
1/4 cup all-purpose flour
1/2 cup strong coffee (instant is fine)
1 cup mashed banana
1 egg, beaten

Mix biscuit mix, brown sugar and flour. Add coffee, banana and egg, mixing well.

Grease 2 loaf pans well, using solid shortening. Bake at 350 degrees F for 50 minutes or until done. Cool for 10 minutes in pan.

Chocolate Sticky Bread

2 (16 ounce) loaves frozen bread dough
3/4 cup granulated sugar
1 tablespoon Hershey’s cocoa
1 teaspoon ground cinnamon
1/2 cup (1 stick) butter or margarine, melted and divided
1/2 cup firmly packed light brown sugar
1/4 cup water
Semisweet or milk chocolate baking pieces

Thaw loaves as directed on package; let rise until doubled.

Stir together granulated sugar, cocoa and cinnamon.

Stir together 1/4 cup butter, brown sugar and water in small microwave-safe bowl. Microwave at HIGH (100%) 30 to 60 seconds or until smooth when stirred. Pour mixture into 12-cup fluted tube pan.

Preheat oven to 350 degrees F.

Pinch off pieces of bread dough; form into 1 1/2-inch diameter balls, placing 3 baking pieces inside each ball. Dip each ball into remaining 1/4 cup butter; roll in cocoa-sugar mixture. Place balls in prepared pan.

Bake 45 to 50 minutes or until golden brown. Cool 20 minutes in pan; invert onto serving plate. Cool until lukewarm.

12 servings.

Damp Gingerbread

9 tablespoons butter
1 1/2 cups Lyle's Golden Syrup
2 cups plus 2 tablespoons flour
1/2 teaspoon salt
1 3/4 teaspoons baking soda
1 tablespoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon cinnamon
1 egg, beaten
1 cup milk

Preheat oven to 350 degrees F. Butter a 9-inch round pan (2 inches deep) and line the bottom with parchment paper.

Melt butter with the golden syrup. In a separate bowl, sift together the flour, salt, baking soda, ginger, cloves and cinnamon. Pour the syrup and butter onto the dry ingredients and mix well.

Add the beaten egg and milk. Beat well. The batter will be very liquid. Pour it into the pan and bake for 50 to 55 minutes. The middle should be just set, with the edge pulling away from the pan. A tester will bring out a few crumbs. Cool the cake in the pan for 10 minutes before turning out.

Makes about 12 servings.

Eggnog Bread

1/4 cup butter or margarine, melted
3/4 cup granulated sugar
3 eggs
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup dairy or canned eggnog
1/2 cup chopped pecans
1/2 cup raisins
1/2 cup chopped red and green candied cherries

In a large bowl, combine butter, sugar and eggs; mix well.

Combine the flour, baking powder and salt. Stir into butter mixture alternately with eggnog; mix only until dry ingredients are moistened. Fold in pecans, raisins and cherries. Spoon into a greased 9 x 5-inch loaf pan. Bake at 350 degrees F for 70 minutes or until bread tests done.

Finger Lake Grape Bread

3 large eggs, beaten
2 cups granulated sugar
2 teaspoons vanilla extract
1 cup vegetable oil
3 cups flour
3/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 to 1 cup chopped walnuts
3 cups Concord grape skins*

In large bowl, combine all ingredients, except grape skins.

When well-blended, gently fold in grape skins.

Pour batter into 2 well-oiled 5 x 9-inch loaf pans. Bake 1 hour or until tester comes out clean.

Let stand 5 minutes before removing from pans.

Temperature: 325 degrees F - Time: 1 hour

* Hint: If Concord grapes are not available, substitute a sweet blue grape used for juice making.

Gingerbread Squares with Honey-Mascarpone Cream

8 ounces mascarpone cheese*
2 tablespoons honey
1 tablespoon fresh lemon juice

1 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup finely chopped crystallized ginger
1/2 cup vegetable oil
1/2 cup mild-flavored (light) molasses
1/2 cup dark brown sugar, packed
1 large egg
1 1/2 teaspoons grated lemon peel
1/2 cup boiling water

To Finish
Powdered sugar

*Italian cream cheese available at Italian markets and many supermarkets. If you can't find mascarpone, top this with honey-sweetened sour cream or crème fraîche.

For topping: Whisk mascarpone cheese, honey, and lemon juice in small bowl to blend. Cover; chill until ready to serve. (Can be made 1 day ahead; keep chilled.)

For cake: Preheat oven to 350 degrees F. Butter and flour 8-inch square metal baking pan.

Whisk first 6 ingredients in medium bowl to blend well; whisk in crystallized ginger. Whisk oil, molasses, and brown sugar in large bowl to blend; whisk in egg and lemon peel. Gradually whisk in dry ingredients, then boiling water. Transfer batter to prepared pan.

Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool cake 15 minutes. (Can be made 1 day ahead. Cool completely; cover and store at room temperature.) Cut cake into squares; sift powdered sugar over. Serve warm or at room temperature with topping.

Makes 9 servings.

Hawaiian Bread

2 cups granulated sugar
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup chopped pecans
3 eggs, beaten
1 cup vegetable oil
1/2 cup water
2 cups mashed ripe banana
1 cup crushed pineapple with juice
2 teaspoons vanilla extract

Sift sugar, flour, salt, baking soda and  cinnamon; add nuts. Reserve.

Beat eggs in large mixing bowl. Add remaining ingredients. Mix slightly with wooden spoon. Add dry ingredients, stirring just until batter is moistened. Pour into two greased and floured loaf pans. Bake at 350 degrees F for 1 hour and 5 minutes, or until done.

Cool for 10 minutes. Remove from pans.

Island-Style Banana Bread

2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 cup butter, softened
3/4 cup packed brown sugar
2 slightly beaten eggs
1 teaspoon vanilla extract
1 cup mashed ripe banana (3 bananas)
1/2 cup chopped pecans
8 ounces cream cheese
1 egg
1/2 cup coconut

Preheat oven to 350 degrees F. Grease bottom and 1/2 inch up sides of two loaf pans; set aside.

Combine flour, baking powder, baking soda, salt and cinnamon; set aside.

In a large bowl beat butter with electric mixer on high speed for 30 seconds. Add 1/2 cup of the brown sugar, the 2 eggs and vanilla extract; beat until combined. Add dry mixture and mashed banana alternately to beaten mixture, beating on low speed after each addition until combined. Stir in pecans.

In a medium bowl beat cream cheese, remaining egg and remaining 1/4 cup brown sugar on medium speed until almost smooth. Stir in coconut.

Pour one-fourth of the banana batter into each loaf pan. Spoon one-fourth of the cream cheese mixture over each loaf. Using a spatula, cut through the batter to marble. Repeat the two layers as above, but do not marble. Bake about 50 minutes or until a wooden pick insert in center comes out clean.

Cool in pans on wire rack for 10 minutes. Remove loaves from pans. Cool completely.

Jamaican Jungle Bread

1 1/2 cups all-purpose flour
1 cup 3-minute brand quick oats
1/2 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup flaked coconut
1/2 cup toasted nuts, chopped
1 cup mashed bananas (about 3 medium)
1 (8 ounce) can crushed pineapple, undrained
1/4 cup vegetable oil
2 eggs

Preheat oven to 350 degrees F. Grease a 9 x 5 x 3-inch loaf pan.

In large bowl, stir together first 9 ingredients.

In medium bowl, mix bananas, pineapple, oil and eggs; add all at once to oat mixture. Stir just until liquid is absorbed and mixture is thoroughly moistened (do not overmix). Pour into prepared loaf pan. Bake for 50 minutes. Cool in pan 5 minutes, then remove from pan and cool completely.

Makes 1 loaf.

1/2 cup confectioners' sugar
1 tablespoon butter or margarine
1/2 teaspoon coconut or vanilla extract
1 to 2 teaspoons milk

Mix together. Drizzle over Jamaican Jungle Bread.

Kiwi Walnut Bread

2 cups sifted flour
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups canned or cooked kiwi, drained and chopped
3/4 cup chopped walnuts
1 egg, beaten
1 cup butter or margarine, melted
1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Grease and flour a 9 x 5-inch loaf pan.

Sift flour with sugar, baking powder, baking soda and salt into large bowl. Add kiwi and nuts and mix well. Add egg, butter and vanilla extract. Stir until just blended. Turn into prepared pan. Bake for 1 hour or until done.

Cool in pan 5 minutes, then turn out on rack to complete cooling. Serve in thin slices. Serve spread with softened cream cheese.

Lemon Bread

1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup whole milk
1/2 cup vegetable oil
2 teaspoons grated lemon peel

Preheat oven to 350 degrees F. Lightly grease an 8- x 5-inch loaf pan.

In a medium bowl, combine flour, sugar, baking powder and salt. In another medium bowl, whisk eggs, milk, oil and lemon peel. Add dry ingredients and stir enough to moisten the mixture. Pour into loaf pan and bake for 40 to 45 minutes, or until bread is golden.

Let cool about 10 minutes, then poke holes with a wooden skewer about 1-inch deep on top of bread.

1/3 cup granulated sugar
1/4 cup fresh lemon juice

Dissolve sugar in lemon juice in a small saucepan over medium-low heat, stirring constantly. Drizzle glaze over bread and let cool before serving.

Miracle Whip Banana Bread

1 cup Miracle Whip (or mayonnaise)
1 cup mashed ripe banana (about 3-4 medium bananas)
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
2 teaspoons baking soda

Heat oven to 350 degrees F.

Combine Miracle Whip and banana.

In separate bowl combine remaining ingredients. Add dry mixture to wet mixture and mix well. Pour into greased loaf pan. Bake for 55-65 minutes. Let stand 10 minutes. Remove from pan and cool completely.

Nut Bread

2 cups flour
2 teaspoons baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup milk
1 egg, beaten
1/2 cup chopped pecans or walnuts

Sift dry ingredients together. Mix milk and egg and add to dry mixture. Mix thoroughly, but do not beat. Add nuts. Bake in greased loaf pan at 350 degrees F about 1 hour or until straw comes out clean.

Best kept for a day or two then sliced as thin as possible and served with butter or cream cheese. This bread can be made 3 or 4 days in advance. Also freezes well.

Bread is good with salads or toasted with butter for breakfast. Makes 1 small loaf.

Orange Peel Bread

1 cup orange peel, cut into 1/4 x 1/2-inch strips
1 3/4 cups granulated sugar, divided
1 tablespoon butter
2 eggs
4 cups all-purpose flour
6 teaspoons baking powder
1/8 teaspoon salt
2 cups milk

Preheat oven to 350 degrees F. Butter two loaf pans.

Place orange peel in suitable saucepan; add water to cover. Boil until tender. Add 1 cup sugar; boil to a medium syrup; cool.

Cream butter, remaining sugar and eggs.

Sift flour, baking powder and salt; add with milk to creamed mixture. Beat with electric mixer at medium speed for 4 minutes. Remove from mixer bowl. Add orange peel and syrup; beat by hand with spoon for at least 1 minutes until thoroughly mixed. Turn into prepared pans. Bake for 30 minutes until about half done. Turn oven temperature to 300 degrees F. Cut a slit lengthwise in top of loaf. Finish baking at 300 degrees F.

Peanut Butter Bread

2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/4 cup honey
2/3 cup peanut butter
1 1/4 cups milk

Sift the first 4 ingredients together. Mix the milk into the peanut butter very well, blend in the honey. Add the peanut butter mixture to the dry ingredients and beat well.

Turn into a buttered loaf pan. Bake at 350 degrees F for 45 minutes.

Tastes even better on the second day!

Quick Breakfast Bread

1/4 cup butter
3/4 cup sugar (granulated or brown)
1 tablespoon cinnamon
2 cans refrigerated biscuits
1/4 cup chopped nuts

Melt butter in small pan. Mix sugar and cinnamon in bowl. Dip each biscuit, whole or cut in half, into melted butter. Roll in sugar mixture. Place biscuits in round pan, overlapping to make a circle. Overlap the remaining biscuits to fill in the center. Pour any leftover melted butter over biscuits. Sprinkle with nuts. Bake at 375 degrees F for 25 to 30 minutes.

Allow to stand for 5 minutes before serving.

Raisin Bread

2 cups white or dark raisins
2 cups water
2 teaspoons baking soda
2 cups granulated sugar
1 teaspoon vanilla extract
1 cup broken nuts
3 cups flour
1/2 teaspoon salt
2 eggs, beaten

Mix raisins, water and baking soda in saucepan. Bring to a boil. Cool overnight in refrigerator. Combine with remaining ingredients. Grease three (1 pound) coffee cans and pour batter into them, filling cans slightly over half full. Bake 1 hour at 350 degrees F.

Slice immediately or cool and freeze.

Sweet Potato Bread

1 1/2 pounds sweet potatoes
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
4 beaten eggs
1 cup vegetable oil
3 cups granulated sugar
1 cup chopped pecans
1/2 cup raisins

Peel and cube potatoes. Cook, covered, in boiling water until tender. Drain, reserving 2/3 cup cooking water. Mash potatoes; set aside (you should have 2 cups).

Combine flour, baking soda and spices in an extra-large mixing bowl; set aside.

Combine eggs, oil, sugar, sweet potatoes and reserved cooking water in another mixing bowl. Stir into flour mixture until well combined. Stir in pecans and raisins. Divide mixture evenly among three greased 8 x 4- or 7 1/2 x 3 1/2-inch loaf pans. Bake at 350 degrees F for 1 hour; cover with foil the last 10 minutes to prevent overbrowning.

Cool in pans for 10 minutes. Remove from pans; cool completely. Wrap and store overnight before serving.

Makes 3 loaves.

Tomato Pudding Bread

2 cans stewed tomatoes
4 eggs
1 1/4 cups granulated sugar
4 1/2 cups all-purpose flour
2 teaspoons salt
1 teaspoon baking soda

In bowl, combine tomatoes (mashed, but not drained), sugar and slightly beaten egg. Sift together flour, salt and baking soda; add to tomato mixture. Be sure to mix well. Put into greased 5 x 9-inch loaf pans. Bake at 350 degrees F for 1 hour.

Yield: 2 loaves.

White Gingerbread

2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon ginger
1/2 cup butter or margarine
1 beaten egg
1/2 cup either sour milk or buttermilk

Preheat oven to 350 degrees F. Grease a 9-inch square pan. Set aside.

Put dry ingredients into a food processor.  Mix thoroughly.  Add butter cut into slices.  Mix until fine crumbs form.  Remove 1 cup of the dry mixture and reserve for topping.

Mix egg and sour milk together and add through feed tube.

Spread the batter in the pan. Smooth the batter, and top with reserved crumb mixture.

Zucchini Bread
3 eggs
2 cups granulated sugar
1 cup chopped nuts
2 cups flour
2 cups grated zucchini (unpeeled)
1 teaspoon salt
1 cup vegetable oil
3 teaspoons cinnamon
3 teaspoons vanilla extract
1/4 teaspoon baking powder
2 teaspoons baking soda

Beat eggs. Add sugar, oil and zucchini.

Sift other ingredients and add to previous mixture. Add vanilla extract and nuts. Pour into two greased and floured 9 x 5-inch loaf pans. Bake at 350 degrees F for 1 hour.

Subject: Re: The Recipe Corner

Written By: thenewwavechick on 10/10/05 at 1:50 am

Halloween Recipes

Halloween Recipes

Abracadabra Ritz Bars

48 Ritz crackers
1 cup Baker's Angel Flake Coconut
1 cup semi-sweet chocolate chips
1/2 cup Planters walnuts
1 can sweetened condensed milk

Preheat oven to 350 degrees F.

Arrange 16 of the crackers in single layer on bottom of greased 9-inch square baking pan. Coarsely crush 20 of the remaining crackers; sprinkle over cracker layer in pan.

Cover with layers of coconut, chocolate chips and walnuts. Coarsely crush remaining 12 crackers; sprinkle over walnut layer. Drizzle evenly with the condensed milk.

Bake 25 to 30 minutes or until center is set and top is golden brown. Cool in pan on wire rack. Cut into 24 bars to serve. Store in airtight container at room temperature for up to 3 days.

24 servings, 1 bar each

Black Cat Fudge

Makes about 1 1/2 pounds (12 to 15 cats)

8 ounces semisweet chocolate, coarsely chopped
1/4 cup butter
1/3 cup light corn syrup
1/4 cup whipping cream
1 teaspoon vanilla extract
1/4 teaspoon salt
4 1/2 cups (16 ounces) confectioners' sugar, sifted
White chocolate chips (about 30)

Line an 11 x 7-inch pan with foil, extending foil beyond edges of pan; grease foil.

Melt chocolate and butter in medium saucepan over low heat; stir in corn syrup, cream, vanilla extract and salt. Remove from heat and gradually stir in confectioners' sugar until smooth.

Spread evenly in prepared pan. Refrigerate until firm, 1 to 2 hours.

Using foil as handles, remove fudge from pan; peel off foil. Using diagram as guide, cut out cats.* Frequently clean knife with warm water and dry thoroughly to prevent sticking. Place 2 vanilla milk chips on each cat for eyes. Score feet to make claws. Cover; refrigerate until ready to serve.

*Fudge may also be cut with cookie cutters or into squares.

Brain Cell Salad

1 (6 ounce) package blueberry gelatin dessert mix
1 (16 ounce) container small curd cottage cheese
1 (16 1/2 ounce) can blueberries in syrup
    (or 3/4 cup frozen blueberries, thawed)
Blue food coloring

Prepare gelatin according to the directions on the package. Chill for four to five hours, or until firm.

Scoop cottage cheese into bowl. Drain and set aside the syrup from the blueberries.

Add the berries to the cottage cheese and mix well. Add three drops food coloring to turn the cottage cheese a nice qrayish color when blended.

To serve salad, place a few spoonfuls of firm gelatin (congealed brain fluids) onto individual plates. Top with a scoop of cottage cheese (brain tissue) mixture and serve.

Bloody Popcorn

Use only food paste, not liquid food coloring sold in the grocery store.

2 quarts popped popcorn
2 tablespoons melted butter, divided
Red food paste
Orange food paste

Divide the popcorn between two large bowls. Add a little red food paste to 1 tablespoon melted butter, stir well, and drizzle over popcorn. Stir gently to spread the color throughout the popcorn. Repeat with the orange food paste with the popcorn in the second bowl. Gently mix both popcorns together

Halloween Cheese Pizza

1 1/2 cups Original Bisquick® mix
1/3 cup very hot water
1/2 cup pizza sauce
2 cups (8 ounces) shredded mozzarella cheese
1/2 teaspoon Italian seasoning
5 (3/4 ounce) slices processed American cheese

Move oven rack to lowest position. Heat oven to 450 degrees F. Grease 12-inch pizza pan.

Mix Bisquick and very hot water until soft dough forms. Press dough in pizza pan, using fingers dipped in Bisquick; pinch edge to form 1/2-inch rim.

Bake 10 minutes. Spread pizza sauce over crust. Sprinkle with mozzarella cheese and Italian seasoning. Bake 5 to 7 minutes or until crust is golden brown and cheese is bubbly.

Cut American cheese with cookie cutters in Halloween shapes. Place cheese shapes on pizza just before serving.

Cockroach Clusters

12 ounces chocolate chips
1 teaspoon grated chocolate
1 cup raisins
2 cups thin pretzel sticks, broken into 1-inch pieces

Place chocolate in a microwave-safe bowl. Microwave on HIGH (100% power) for 2 minutes. Stir. Continue microwaving in 15-second increments until chocolate is almost completely melted. Remove from microwave and stir grated chocolate into melted chocolate. Stir in raisins and pretzels.

Drop mixture by tablespoons onto wax paper. Let stand until firm.

Makes about 35 clusters.

Dracula's Revenge

A wonderful Baked Penne With Sausage and Garlic recipe.

2 whole garlic heads
1 pound sweet turkey Italian sausage
1 teaspoon chopped fresh or 1/4 teaspoon dried sage
1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
2 tablespoons butter or margarine
1/3 cup all-purpose flour
6 cups 1% low-fat milk
1 cup (4 ounces) grated fresh Parmesan cheese
2/3 cup (2 1/2 ounces) shredded Gruyere or Swiss cheese
1/2 teaspoon salt
1/8 teaspoon black pepper
8 cups hot cooked penne (1 pound uncooked)
Cooking spray

Preheat oven to 350 degrees F.

Remove white paper skin from garlic heads (do not peel or separate cloves). Wrap each head separately in foil. Bake for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Set garlic aside.

Increase oven temperature to 400 degrees F.

Remove casings from sausage. Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Remove from pan with a slotted spoon. Place sausage in a large bowl; stir in sage and rosemary.

Melt butter in a large saucepan over medium heat. Add the flour to the melted butter, stirring with a whisk. Gradually add the milk; cook until slightly thick, stirring constantly with a whisk (about 10 minutes). Stir in roasted garlic, cheeses, salt, and pepper. Remove mixture from heat. Add 5 1/2 cups cheese sauce and cooked pasta to sausage, stirring to coat. Spoon pasta mixture in a 13 x 9-inch baking dish coated with cooking spray. Top with remaining sauce. Bake for 15 minutes or until thoroughly heated.

Makes 10 servings.

Eyeball Snacks

1 pound powdered sugar
1 egg white
Peppermint extract
Black licorice
Blue or green food coloring

Beat the egg white lightly and blend with a small amount of powdered sugar and a few drops of peppermint extract. Mix until you get a fine dry paste. Using your hands, knead the paste adding small amounts of sugar until the paste will absorb it. Separate a small quantity to make the irises, adding a few drops of blue or green coloring and mix. Roll the white mixture into small round balls. Press a hole in the top of the ball with your finger and add some of the colored mixture. Cut a small piece off of the licorice and place in the middle of the colored mixture for the pupil. Voila!

Ghost Pops

3 ripe bananas
Popsicle sticks
2 cups white chocolate
Miniature chocolate chips

Peel bananas and cut in half widthwise. Insert popsicle stick in each half through the cut end, wrap each half in plastic wrap and freeze for 3 hours.

Melt white chocolate and frost the whole banana halves (apply with butter knife). Set on wax paper and press in miniature chocolate chips for eyes and mouth. Freeze until ready to serve.

Graveyard Dessert

2 cups chocolate wafer cookie crumbs
1/4 cup granulated sugar
1/2 cup margarine, melted

1 (8 ounce) package fat-free cream cheese
1 (12 ounce) tub Cool Whip Free®, thawed
2 cups boiling water
2 small boxes orange gelatin
1/2 cup cold water
Ice cubes

1/4 cup chocolate wafer cookie crumbs
7 rectangular shaped sandwich cookies
7 oval shaped sandwich cookies
Decorator icing brown, green, orange, and white
Candy corn
Candy pumpkins

Preheat oven at 350 degrees F. Prepare a 9 x 13 x 2-inch pan with cooking spray and flour.

To prepare crust, combine 2 cups cookie crumbs, 1/4 cup sugar, and margarine in a small mixing bowl. Press firmly into prepared pan. Bake for 10 minutes and then chill.

To prepare filling, combine cream cheese and 1/2 cup Cool Whip in a mixing bowl. In another mixing bowl, combine boiling water into gelatin until completely dissolved. Mix cold water and ice cubes together to make 1 1/2 cups. Stir ice water into gelatin until thickened. Remove any remaining ice cubes. Spoon gelatin over cream cheese layer. Refrigerate 3 hours or until firm. Spread remaining Cool Whip over gelatin layer.

Sprinkle with remaining 1/4 cup cookie crumbs. Decorate as a "graveyard" by poking sandwich cookies on end into dessert. Decorate the cookies as tombstones with the decorator icing. Scatter candy and pumpkins around the surface.

Halloween Cadaver Melts

2 slices dark rye bread, cut into coffin shapes
3 slices sharp Cheddar cheese
3 ounces rare prime rib, sliced thin
1 cup shaved iceberg lettuce
1/4 cup mayonnaise
1 drop of green food coloring
1 ounce butter

Melt butter in a non-stick skillet on medium heat. Place bread into skillet side by side and push them around to soak up the butter.

Lay cheese on top of each slice, then top with prime rib. Saute for 1 minute, then carefully make it into a sandwich, using a spatula. Continue to turn and saute until cheese is thoroughly melted.

For more sandwiches just keep repeating above directions. Make as many as you would like.

Combine mayo and food coloring and stir.

To plate up, place chopped lettuce in a big pile in the middle of a plate, then lean the sandwich cadavers against the lettuce. Put the mayo mixture in a pile next to the lettuce.

Hocus Pocus Balloon Buns

A marshmallow starts out in the middle and melts away to a sugar 'n' spice hollow.

1 package active dry yeast
1/4 cup warm water (105 to 115 degrees F)
3/4 cup lukewarm milk (scalded then cooled)
1/4 cup granulated sugar
1 teaspoon salt
1 egg
1/4 cup shortening
3 1/2 to 3 3/4 cups all-purpose flour
1 cup granulated sugar
1 tablespoon cinnamon
18 large marshmallows
1/2 cup butter or margarine, melted

Dissolve yeast in 1/4 cup warm water. Stir in milk, 1/4 cup sugar, the salt egg, shortening and 1 3/4 cups of the flour. Beat until smooth. Mix in enough of the remaining flour to make the dough easy to handle.

Turn the dough onto a lightly floured board and knead until smooth and elastic, about 5 minutes. Place in a greased bowl; turn the greased side up. cover and let rise in a warm place until double, about 1 1/2 hours. (The dough is ready if an indentation remains when touched.)

Punch down the dough and divide in half. Roll each half about 1/4 inch thick and cut into nine 3 1/2-inch circles. Mix 1 cup sugar and the cinnamon in a small bowl. Dip each marshmallow into the melted butter, then into the sugar-cinnamon mixture. Wrap a circle of dough around each marshmallow, pinching together tightly at the bottom. Dip in the butter, then in the sugar-cinnamon mixture. Place in greased medium muffin cups. Let rise about 20 minutes.

Heat oven to 375 degrees F. Bake 25 to 30 minutes. Serve warm.

1 1/2 dozen rolls.

Jack-o-Lantern Brownies

3/4 cup (1 1/2 sticks) butter or margarine, melted
1 1/2 cups granulated sugar
1 1/2 teaspoons vanilla extract
3 eggs
3/4 cup all-purpose flour
1/2 cup cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
Yellow and red food color
1 (16 ounce) can canned vanilla frosting
Garnishes: Mini chocolate kisses baking
    pieces, licorice Twizzlers and bits

Preheat oven to 350 degrees F. Grease a 12-inch round pizza pan. If using a disposable pan, place on baking sheet to bake.

Beat melted butter, sugar and vanilla extract with spoon in large bowl. Beat in eggs. Stir in dry ingredients; beat with spoon until well blended. Spread into pan.

Bake 20 to 22 minutes or until top springs back when touched lightly in center. Cool completely. Add yellow and red food color to frosting for desired shade of orange. Frost brownie; garnish to resemble jack-o-lantern.

Makes 12 to 16 servings.

Jack-o-Lantern Casserole

1 medium pumpkin
1 chopped onion
1 to 2 pounds ground beef
2 tablespoons soy sauce
2 tablespoons brown sugar
1 (4 ounce) can mushrooms (optional)
1 can cream of chicken soup
1 1/2 to 2 cups cooked rice
1 (8 ounce) can sliced water chestnuts (can
    substitute celery, chopped)

Clean out pumpkin and decorate outside with a black marker, if desired.

Brown hamburger and onion. Mix in remaining ingredients. Put pumpkin on cookie sheet. Fill pumpkin with mixture. Place in oven and bake pumpkin with lid on for 1 hour at 350 degrees F or until pumpkin is tender.

Maggot Stew

2 tablespoons vegetable oil
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 pound stew beef, cut into 1-inch chunks
2 (14 1/2 ounce) cans stewed tomatoes
1 (10 1/2 ounce) can beef broth
1 teaspoon thyme
1 bay leaf
3 medium carrots
1 cup fresh or frozen green beans
3/4 cup orzo pasta

Place oil in a large pot over medium-low heat.

Measure flour, salt, pepper and garlic powder into a zip-type bag. Drop in stew beef, seal bag, and shake until well coated. Pour contents of bag into the stew pot. Increase heat to medium. Use a long handles spoon to turn the meat every 3 to 4 minutes, letting the meat brown well on all sides. Cook until the meat begins to look crusty.

Add tomatoes, beef broth, thyme and bay leaf. Bring to a boil, then lower heat to simmer.

Peel the carrots and cut them into small coins. When the stew has simmered for one hour, add the carrots and green beans to the pot. Cover and simmer another 45 minutes.

Cook the orzo in a saucepan according to the package directions. When just tender, drain through a colander, shaking out any excess water. Add them to the stew pot, then turn off heat.

Mummy Dogs
Serves 4 to 8.

2 tubes refrigerator roll of pizza dough
1 cup grated part-skim mozzarella cheese
1/4 cup Parmesan (part-skim) cheese
Nonstick spray
4 tablespoons pizza sauce or pasta sauce
8 hot dogs
Optional pizza toppings: onions, green peppers, olives, etc.
1 tablespoon Italian herb seasoning mix

Preheat oven to 300 degrees F.

Open package of pizza dough. Grate cheese, and dice vegetables. Spray cookie sheet with nonstick spray. Place pizza dough on sheet and cut into 8 squares; press dough thin with fingers. Add pizza sauce to each square. Add hot dogs and other pizza toppings and pizza herbs to taste. Wrap hot dogs completely in the dough and pinchin the ends. Bake for approximately 15 minutes or until crust begins to brown.

Serve with warm pizza sauce or pasta sauce for dip.


12 large apples
1 (8 ounce) jar boysenberry jam
4 tablespoons butter
12 gummy worms

Preheat oven to 350 degrees F.

Core apples from the stem end to 1/2 inch from the bottom. Do not push through. Stuff each hole with 1 teaspoon each jam and butter. Place in a pan and bake uncovered for 35 to 45 minutes, depending on the size of the apples. When done, the apple should be tender but not mushy. Remove the apples from the oven. Let cool 15 minutes.

Set each apple in a bowl and spoon syrup from the baking pan around it. In top of each apple, insert a gummy worm with at least half of its body protruding.

Makes 12.

Pay Day Snack

This tastes like a Pay-Day candy bar!

1 bag high-quality candy corn
1 can salted peanuts

Mix together and store in a plastic container with a tight-fitting lid

Scare Crow Scramble

3 cups small pretzels
3 cups shoestring potatoes
3 cusp Spanish peanuts
1/2 cup seasoned croutons
1 (4 1/2 ounce) can French-fried onions
1/2 cup butter
1/2 cup Parmesan cheese

Mix well. Bake at 250 degrees F for 1 hour, stirring often.

Vampire Blood Fudge Fudge

1 1/2 cups granulated sugar
1 teaspoon salt
2 tablespoons butter or margarine
1/2 cup evaporated milk
1 small box cherry-flavored gelatin
2 to 3 tablespoons raspberry jam
2 cups semisweet mini chocolate chips
1 1/2 teaspoons vanilla extract

Butter an 8-inch square pan.

Mix sugar, salt, butter or margarine and milk in a saucepan. Place the mixture on the stove, and bring to a boil over medium heat. Stir carefully and continuously for exactly 5 minutes. If you stop stirring, the mixture will rise in the pan and burn. If the mixture is too near the top of the pot, the heat is too high and should be lowered.

Prepare gelatin according to package directions, using only 1 cup water. While gelatin is still liquid, add it and raspberry jam to fudge mixture. Boil for 3 minutes, stirring constantly.

Remove the saucepan from heat. Turn off the heat. Add chocolate chips immediately, and stir until they are all dissolved. Add vanilla extract and stir. Pour fudge into the prepared pan. Refrigerate overnight.

When fudge is hard, turn the pan over and run hot water over the bottom so you can remove the fudge easily.

Cut into 16 squares.

Subject: Re: The Recipe Corner

Written By: thenewwavechick on 10/10/05 at 2:17 pm

Restaurant Recipes A-E

These next few receipes are from different restaurants.  I hope you enjoy them.  :)



Onion Rings

1 cup McCormick® Golden Dipt Tempura batter mix
1/4 teaspoon onion powder
1/8 teaspoon ground black pepper
1/2 cup water
1/4 cup beer (regular or nonalcoholic)
1 extra large white onion, sliced 3/8-inch thick
6 cups vegetable oil (for deep fryer)

Preheat the deep fryer to 375 degrees F.

Combine tempura mix with the spices and liquid to make a batter, using a fork. There will be some small lumps which is okay.

Slice the onion, and separate all of the rings. Dip the individual rings into the batter, then drop into the preheated oil. Deep fry for 3 to 5 minutes until golden brown. Remove to a paper towel lined plate. Salt lightly, and serve hot!

Amy Ruth's Home-Style Southern Cuisine

Corn Pudding

Source: Amy Ruth's Home-Style Southern Cuisine, New York, NY

2 cups corn kernels (fresh, canned* or thawed frozen)
2 eggs
2 tablespoons granulated sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
1 cup milk
1/2 teaspoon nutmeg
4 teaspoons melted butter (1/2 stick)
Dash cayenne

Preheat oven to 350 degrees F. Lightly grease a 1-quart baking dish.

In a mixing bowl, beat the eggs. Add the melted butter, milk and sugar. Combine well. Add the remaining ingredients and mix well. Pour pudding into the the greased baking dish. Bake for 45 minutes or until a knife inserted in the center comes out clean.

*If using canned corn, make sure all liquid is drained.

Special Chicken

Source: Amy Ruth's Home-Style Southern Cuisine, New York, NY

1 (2 1/2 pound) fryer
1/2 cup flour
Salt and freshly ground pepper, to taste
1/2 green bell pepper, sliced
1/2 large onion, sliced
1/4 teaspoon sage
2 or 3 chopped chives
1 large tomato, sliced
1 bay leaf, crushed (optional)
1 tablespoon oil
1/2 cup chicken broth

Cut the chicken into serving pieces, and sprinkle with salt and pepper. Mix together the green pepper, onion, sage, thyme, chives, tomato, and bay leaf and let stand for 30 minutes ( or longer if desired).

Shake the chicken in a paper bag with flour until all pieces are evenly coated.

In a large skillet, brown the chicken in the oil. Cover, and simmer over low heat for 10 minutes. Sprinkle the vegetable-herb mixture over the chicken, cover, and cook over low heat for 45 minutes. Add the broth a little at a time, if necessary to prevent the chicken from drying out. Remove the chicken pieces to a hot platter. Thicken the pan juices with a little of the flour mixed with water and serve the chicken over rice.


Baby Back Ribs

3 racks (about 1 pound each) pork baby
    back ribs, each cut in half

Barbecue Sauce
1 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons dark brown sugar
3 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt

Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.

Mix all sauce ingredients together in a medium saucepan and bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or until slightly thickened.

Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat side down, on broiler pan, brush with 1/2 the sauce and broil 4-5 inches from heat source for 6 to 7 minutes. Turn ribs over , brush with remaining sauce and broil 6 to 7 minutes longer or until edges are slightly charred.

Servings: 3

Walnut Blondie with Maple Butter Sauce

1 cup sifted flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup chopped walnuts
1/3 cup butter or margarine
1 cup packed brown sugar
1 egg, beaten
1 tablespoon vanilla extract
1/2 cup white chocolate chips

Preheat oven to 350 degrees F.

Sift flour, add baking powder, baking soda and salt. Sift again. Add chopped nuts. Mix well and set aside.

Melt butter. Add brown sugar and mix well. Add egg and vanilla extract. Blend well. Add flour mixture, a little at a time, mixing well. Stir in white chocolate chips. Spread in a 9-inch square pan. Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean or with slightly fudgy-looking crumbs. Serve with ice cream and Maple Butter Sauce.

Maple Butter Sauce
3/4 cup maple syrup
1/2 cup butter
3/4 cup brown sugar
1/2 cup walnuts, chopped (optional)

Combine syrup and butter, cook over low heat until butter is melted. Stir in brown sugar until dissolved. Add walnuts, if desired.

Serves 4.


Bahama Breeze Restaurant

Conch Chowder


Today's recipe was prepared by Chef Fred Shrock from Bahama Breeze Restaurant.

2 tablespoons olive oil
1 pound Conch meat, chopped
2 tablespoons garlic
1 1/2 cup onions, diced 1/2-inch
1/2 cup celery, diced 1/2-inch
3 tablespoons tomato paste
1 quart chicken broth
2 teaspoons thyme, fresh
1 teaspoon oregano, fresh
1/2 cup carrots, diced 1/2-inch
2 cups clam juice
1 1/2 cups potatoes, diced
1 1/2 cups tomatoes, diced
Salt and pepper to taste

Place oil in a pot and heat until very hot. Add the conch meat and sear for 1 to 2 minutes. Add the garlic, onions, celery, carrots and potatoes. Sauté for 2 minutes. Add all the remaining ingredients, mix well and bring to a boil.

Simmer until the potatoes are tender. Adjust seasoning with salt and pepper to taste.


Candy Bar

1 1/4 ounces Frangelico
2 ounces Hershey's chocolate syrup
2 ounces Coco Lopez
2 ounces coconut, finely shredded in blender
2 ounces ice milk

Combine all ingredients in blender. Serve in champagne or other small glasses; an Almond Joy you can drink!

Yields 2 servings.

Big Pink

TV Dinner Fried Chicken

Source: Chef Peter Riga, Big Pink, Miami

Yield: 4 servings

Chicken, cut into 8 pieces (one 3-pound bird)
1 1/2 cups buttermilk
1 cup flour
1 cup cornflakes, crumbled
1 teaspoon paprika
1 teaspoon garlic powder
1 1/2 teaspoons salt
1/2 teaspoon pepper
Vegetable oil as needed

Soak chicken pieces in buttermilk 2 to 3 hours, refrigerated.

In large bowl, combine dry ingredients.

Remove 1 piece of chicken from buttermilk, allowing excess to drip off. Coat with dry mixture; set aside. Repeat with all pieces.

In deep skillet, heat 3/4-inch-deep oil to 350 degrees F.

Fry 2 to 3 chicken pieces at a time, 10 to 15 minutes, turning to ensure even cooking. Drain on paper towels.

Serve 2 pieces per order.

Blue Mesa Grill

Grilled Navajo Chicken on Fettuccine

Source: Blue Mesa Grill Dallas, Texas

Note: This pasta has always been a best seller at the restaurant. We make it with grilled chicken, a mild chile cream sauce, fresh roasted corn, and cotija cheese.

1 slice bacon, minced
2 cloves garlic, minced
1/2 cup yellow onion, minced
2 teaspoons chile powder
2 cups tomato puree
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1/2 chicken bouillon cube
1 cup corn kernels, fresh roasted, cut off the cob
    (save a bit for garnish)
1/2 cup water
1 cup light cream
Salt and freshly ground black pepper, to taste
1 pound boneless, skinless chicken breast,
    seasoned, grilled and cut into pieces
1 pound fettuccine
Grated cotija or Parmesan cheese

Bring a large stockpot of water to a boil. Drop in the fettuccine and cook until al dent. Drain in a colander.

Meanwhile, sauté the bacon in a large skillet until lightly browned. Add the onion and garlic and cook until onion is translucent. Do not let the garlic brown. Stir in the chile powder, tomato puree, oregano, cumin, salt and pepper, and 1/2 of a bouillon cube. Reduce the heat and simmer the sauce for about 4-5 minutes, stirring occasionally until the ingredients thicken slightly. Remove from heat and set aside.

Place 1 cup of the roasted corn and the water in a blender and puree. Add the pureed corn, 1/2 cup whole roasted corn kernels, and the cream to the skillet with the tomato sauce and mix well. Adjust salt and pepper to taste.

Return the sauce to a low heat and add the pasta. Toss the pasta in sauce until it is well coated. Mound the pasta on individual plates and arrange the chicken pieces on top. Garnish with grated cotija or parmesan cheese and a few roasted corn kernels.

Servings: 6


Cafe Havana

Corn Mojo

Source: Cafe Havana, Minneapolis/St. Paul, Minnesota - Chef Tony Rimarcik

3 ears roasted corn on the cob
1/4 cup minced garlic
1/2 onion, finely chopped
1/4 cup chopped parsley
1/2 teaspoon kosher salt
3/4 teaspoon ground black pepper
1/4 cup cottonseed oil
1 cup orange juice

Roast corn, allow to cool, and cut from the cob. In a saucepan, saute the onions and garlic for two minutes, then add all other ingredients and simmer until the corn is cooked but still firm.

Carrabba's Italian Grill

Bruschette Carrabba

Posted by Chef Chad in Houston TX

"Bruschette" (singular form is Bruschetta); is a grilled rustic Italian bread, embellished, with a variety of toppings. In its simplest form, Bruschetta can consist of toasted bread, rubbed with fresh garlic and drizzled with extra-virgin olive oil. Or it can be topped according to your own tastes and imagination, like these mouthwatering variations from Carrabba's. Carrabba's Manager Charles Criswell graciously shares their tantalizing version of this simple, rustic antipasto, which includes some with sautéed mushrooms paired with Fontina cheese, as well as the ever-popular tomato-pesto-mozzarella combination. The pesto can be made at home, but it is widely available now in our markets.

1 loaf Italian-style or French bread
1/2 cup (1 stick) butter, softened
3 to 4 cloves garlic, finely chopped
1/2 teaspoon garlic powder
3 slices Fontina cheese, thinly sliced and trimmed to fit bread slices
3 slices mozzarella cheese, thinly sliced and trimmed to fit bread slices
3 ounces mushrooms, sliced, and sautéed in butter
3 slices Roma tomato, sliced 1/4-inch thick
1 1/2 tablespoons pesto sauce (use the classic Pesto containing basil
    and pine nuts - available in most grocery stores)
Pinch of extra-virgin olive oil
Pinch of fresh basil, cut into fine strips (julienne strips)

Bake loaf of Italian bread in oven until lightly browned. Slice the bread into 1/2-inch slices and discard end pieces. Cut larger middle slices into equal halves.

Mix softened butter with chopped garlic and garlic powder. Spread garlic butter over six of the smaller pieces of bread. Place Fontina slices on 3 buttered slices of bread. Place mozzarella on the three remaining pieces of buttered bread. Place sautéed mushrooms on top of the Fontina cheese. Top the mozzarella cheese with the tomato slices and Pesto. Place all six slices on a baking pan and bake in a preheated 500 degree F oven for 4 minutes, or until cheese has melted. Remove from oven and top Fontina-mushroom bruschette with a drizzle of olive oil. Do not add olive oil to the tomato-pesto bruschette. Sprinkle all bruschette with the thinly sliced basil leaves.

Makes 6 slices.


Gingered Chocolate Wontons
Source: James Ellison, The Chalkboard, Tulsa, Oklahoma

1 package wonton wrappers
8 ounces semisweet chocolate
2 ounces heavy cream
2 ounces butter
1 tablespoon fresh ginger, minced
1 egg, beaten

In double boiler, combine all ingredients except butter, cook over low heat until chocolate melts. Remove from heat and stir in butter. Let cool.

When chocolate has firmed, portion into 1/2 ounce balls. Brush one side of wonton skins with egg (this will help seal it once chocolate is inside). Place chocolate inside skins and seal. Set aside for a few minutes to let egg paste dry.

Fry in hot vegetable oil at 350 degrees or until skins are light brown (you can keep prepared skins up to two days before frying). Wontons are best eaten hot; they do not reheat well, so make sure you only cook what you can eat right away.

Yield: 24 wontons

Cheesecake Factory

Pasta with Mushroom Bolognese

Source: Chef Ray Martin, Cheesecake Factory -

6 ounces spaghettini, cooked al dente, drained and kept warm
2 ounces olive oil
1 ounce carrots, minced
1 ounce yellow onion, diced to 1/4-inch thickness
4 ounces mushrooms, diced to 1/4-inch thickness
1/2 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground
1 tablespoon garlic, minced
1 teaspoon fresh thyme, chopped
2 ounces Madeira wine
10 ounces marinara sauce
1 ounce butter
1 ounce Parmesan cheese, grated
2 teaspoons parsley, chopped

In a sauté pan over medium-high heat, bring olive oil to a light sizzle. Add carrots and onions; cook until heated through and halfway cooked, about 2 to 3 minutes.

Add mushrooms; toss to incorporate. Season with salt and pepper. Cook until vegetables are tender, about 2 to 3 minutes more. When finished cooking, liquids will be cooked off and mushroom texture will appear to be slightly dry.

Add garlic and thyme; toss to incorporate. Pour Madeira wine down sides of pan. Add marinara sauce; stir to incorporate. Cook until sauce is heated through. Add butter; quickly stir to incorporate. Add cooked pasta to pan; do not toss. Sprinkle 1/2 ounce Parmesan cheese over pasta; toss to incorporate until ingredients are thoroughly combined and pasta is evenly coated with sauce. Sprinkle remaining Parmesan cheese and parsley evenly over pasta. Serve immediately.

Makes 6 to 8 servings.


Dave and Buster's

Cajun Shrimp Alfredo

Source: - Executive Chef Oona Settembre

Serves 2 generously.

10 ounces large shrimp, peeled and de-veined
2 to 3 tablespoons plus Paul Prudhommes Blackened Poultry Magic
3 tablespoons olive oil or clarified butter
1 1/2 cups mushrooms, chopped
2 teaspoons fresh minced garlic
3/4 cup diced tomatoes
1 cup heavy cream
1 cup good fresh grated Romano, Asiago or Parmesan cheese
    (not the stuff in the shaker jar that doesn’t need to be refrigerated)
1 egg yolk
1/2 cup green onions, chopped
8 ounces linguine or fettuccine (buy the Italian-made stuff)

Get a pan of boiling salted water ready for your pasta. When you’ve got all your ingredients ready, you'll cook your pasta and make your sauce while your pasta is cooking. Get all your sauce ingredients ready and laid out on a plate ready to cook.

Toss the shrimp in 1 tablespoon Blackened Poultry Magic seasoning.

Heat a skillet and add the olive oil, then add the shrimp that’s been tossed in the seasoning and sauté it for about 1 minute until the shrimp colors - you need to turn it a couple of times.

Add the mushrooms and cook with the shrimp for another couple minutes.

Add the garlic and stir it around, add the tomatoes, then toss and cook a few seconds.

Add the cream and 1 to 2 tablespoons of the Blackened Poultry Magic seasoning (depending on your taste) and bring it all to a simmer. Add the cheese, egg yolk and green onions if you like them, and toss the lot together over a medium heat until the sauce thickens. Don’t use too high a heat or the egg will curdle and look scrambled.

Put the cooked drained pasta in the serving bowl and pour your sauce over it. Garnish with some more cheese, more diced tomatoes and a few more green onions.

Serve with focaccia bread or garlic bread and extra cheese if you like

Deer Valley Resort Area

Chocolate Snowball

Source: Deer Valley Resort Area - Deer Valley, Utah

12 ounces semisweet chocolate, chopped in 1/2-inch pieces
1 cup strong coffee, hot
1 cup granulated sugar
3/4 pound (3 sticks) unsalted butter, softened
6 eggs, lightly beaten

Preheat oven to 350 degrees F. Line a medium (5 or 6 cup, or about 8-inches diameter) stainless steel bowl with aluminum foil so the foil overlaps the bowl by 3 to 4 inches.

Put the chocolate pieces in a saucepan. Pour the hot coffee over it, which will melt some of the chocolate. Place over medium-low heat; add the sugar and stir with a wire whisk to dissolve the sugar and any unmelted chocolate. Add the butter gradually, a dollop at a time, whisking until the butter is incorporated before adding the next dollop. This should take about 10 minutes. Remove from heat.

Slowly whisk the beaten eggs into the chocolate mixture. Pour through a strainer into the foil lied bowl to eliminate any firm bits of egg. Bake 50 to 55 minutes, until the batter rises and a cracked top crust forms. The mixture will still jiggle, like molded gelatin. Resist the urge to bake it al little more; the butter and chocolate firm up when chilled.

Let the cake cool. Fold the overlapping foil over the top and refrigerate at least 8 hours, keeping the cake in the bowl. It will keep up to a week if refrigerated and well-wrapped in plastic wrap. The cake can also be frozen for up to a month; thaw in the refrigerator before frosting.

1 1/2 cups heavy cream
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract

Pull the overlapping foil away from the cake; it will have fallen in the center. Press the edges down to make what will be the bottom of the cake even, or cut the edges off with a knife (save for snacking.) Place a flat plate or cardboard circle over the bowl, invert, and gently remove the rest of the foil.

Whip the cream with the sugar and vanilla until the cream comes to soft peaks that hold their shape. Put the cream in a pastry bag fitted with a large star tip; pipe stars all over the cake. You can decorate the cake with edible flowers if you wish. If you aren't going to serve it immediately you might consider using a pastry cream, to keep the whipped cream from separating and running later.

Disney's Rainforest Cafe

Tonga Toast

Source: This recipe was posted on Pete Werner's Unofficial Online Guide to Disney World by Nikole. Nikole is the co-moderator of their recipe boards.

2 or 4 slices sourdough bread cut 1 inch thick
1 banana
1/3 cup granulated sugar
1 teaspoon cinnamon
1 egg
1/4 cup milk
1/2 teaspoon vanilla extract
Oil for frying
Whipped butter if desired
Maple syrup if desired

Depending on the size of the bread slices, cut a 1 inch pocket in one side of the bread slice. Cut banana in half crosswise, then split each piece lengthwise. Remove peel and stuff two pieces in each pocket, again depending on size. Set aside.

Mix sugar and cinnamon. Set aside.

Mix egg, milk and vanilla extract until well blended. Heat about 4 inches of oil in a pan to 350 degrees F. Dip stuffed bread into egg mixture, allowing it to soak in for a few minutes. Fry in hot oil until lightly brown, turning to brown both sides. Drain on paper towels on cake rack. Sprinkle with cinnamon-sugar and serve at once.


Hokey Pokey Sticks

8 cups marshmallows
3 ounces butter
9 cups Rice Krispies cereal
8 ounces dark chocolate
4 ounces white chocolate
Chopped nuts, colored sprinkles, mini M&M's

Melt butter and marshmallows together in a large pot on low heat. Mix in the Rice Krispies thoroughly and spread evenly in a 9 x 13-inch dish.

Melt chocolate in a double boiler and allow to slightly cool. Cut the bars in the pan into 3 x 3-inch squares and stick a wooden skewer in each. Dip the treat into the chocolate and shake off any excess chocolate.

Roll the treat in chopped nuts, colored sprinkles, or mini M&M's and allow the chocolate to set. When set, dip the treat into melted white chocolate slightly and allow it to set.

Set out on a platter and let the kids do the Hokey Pokey.

Sweet Potato Casserole

Source: Gary Nichols/Dollywood - Wednesday, December 6, 2000 - Recipe #2623

3 cups mashed sweet potatoes
1 cup granulated sugar
1/2 teaspoon salt
2 eggs, beaten
1/2 stick melted butter
1/2 teaspoon vanilla extract

1 cup brown sugar
1/2 cup flour
1 cup coconut
1/3 stick melted butter

Combine first six ingredients and place in baking dish. Combine topping ingredients and sprinkle over potatoes. Bake at 350 degrees F for 35 minutes


East Side Mario's

Oven-Roasted Tomato Linguine

Source: East Side Mario's Web Site

1 pound chicken breast
1/4 teaspoon each salt and pepper
6 tablespoons olive oil
1 tablespoon fresh chopped garlic
16 strips red pepper, julienned 1/8"
16 strips green pepper, julienned 1/8"
1 1/2 pounds (24 ounces) cooked linguine or 12 ounces raw weight
2 cups Alfredo sauce
4 tablespoons sun-dried tomato pesto
1 cup oven-roasted tomatoes, julienned

1 parsley sprig
1 pasta spoon

Place chicken breast on grill and season with salt and pepper and grill until fully cooked. While chicken is on grill, place sauté pan on stove and turn flame to medium heat. Once chicken is fully cooked, julienne 1/4 inch.

Place pasta in a pot of boiling salted water and cook to manufacturer's specifications.

Allow pan to heat, add oil and place garlic and peppers in pan and sauté gently.

When garlic is cooked, add julienned hot chicken breast.

Ladle Alfredo sauce and sun-dried tomato pesto on top of pasta. Toss pasta thoroughly, add tomatoes and bring to a boil.

Mix pasta thoroughly so that all pasta is coated with sauce. Transfer pasta to bowl, bringing chicken, peppers and tomatoes to the top for a colorful presentation.

Garnish with parsley sprig and a pasta spoon.

Empty Keg Bar

Butterscotch Sticky Buns


1 (1 pound) loaf frozen bread dough
1/3 cup pecans, chopped
1 (3 1/3 ounce) box butterscotch pudding mix, not instant
1/4 cup butter
1/4 cup brown sugar

Thaw one ready-made loaf overnight in the refrigerator (or follow package directions for thawing). When ready to make rolls, chop pecans, cut the loaf into 16 pieces and roll each in the chopped pecans.

Place in a greased Bundt pan or angel food cake pan. Sprinkle with the butterscotch pudding mix. Combine butter and sugar and melt. Pour mixture over dough and cover. Let rise until double. Remove cover and bake at 375 degrees F for 18 to 22 minutes. Turn upside down to cool on a plate.

Eulipia Restaurant

Gingered Flank Steak with Bok Choy

Source: Eric Tosh - Eulipia, San Jose, California

Serves: 4

1 (2 pound) flank Steak

1 teaspoon whole pepper
2 cups red wine
1/2 cup ginger root, sliced
1/4 cup molasses
2 tablespoons soy sauce
2 shallots, chopped
6 cloves garlic
1/2 cup olive oil

Bok Choy
1 teaspoon crushed garlic
2 tablespoons butter
2 tablespoons water
2 heads bok choy, halved
1 pinch salt

We will begin the recipe by first marinating the steak for several hours, overnight is best. Combine the red wine, peppercorns, and ginger root in a saucepan. Reduce mixture by 3/4 volume. Combine molasses, soy sauce, shallots, garlic and olive oil with the first ingredients. Cover flank steak on all sides with the marinade and place in refrigerator for marinating.

Preheat barbecue grill gas or charcoals. Remove steak from marinade and season with salt and pepper. Place on a hot grill over direct heat but not to close to the coals or marinade will burn. Cook approximately 3 minutes on each side for medium rare. When steak is ready, remove from grill and hold in a warm but not hot area for resting.

While steak is resting, place a saute pan over high heat and add garlic, butter and water. Bring to a boil and place the bok choy in the pan and season with salt. Cover bok choy to steam for one minute. Place bok choy on plates and drizzle with remaining sauce from the pan.

Slice the flank steak against the grain and fan slices onto the bok choy. Finish plate with remaining juices from the flank steak


Thai Garlic Shrimp
Source: Chef Amarin Reelachart of Eurasia, Virginia Beach, Virginia

8 cloves garlic, crushed
2 tablespoons cilantro, minced
1 teaspoon white pepper
1/2 teaspoon salt
1 1/2 teaspoons granulated sugar

In a large bowl, combine all marinade ingredients and mix well. Add shrimp and marinate for about 10 minutes.

Other ingredients
1 pound shrimp, peeled and de-veined
3 tablespoons oil
1 tomato, cut into slices or wedges
1 cucumber, sliced

Heat a large sauté pan or wok and add oil. Remove shrimp from marinade and sauté for about four to six minutes, or until done.

Subject: Re: The Recipe Corner

Written By: MLB on 10/10/05 at 2:58 pm

Tomato Macaroni w/ cheese
simple food -- one pot meal ..

  for sake of brevity I will assume 4-6 people served
You need
8-10 ounces shredded or grated fresh cheddar/ colby cheese
1 pound macaroni pasta
one can 24/28 ounces diced tomatoes stewed in italian seasoning
one medium brown onion
8 ounce can or 2 ladled scoops from large can tomato sauce/spaghetti sauce flavor of your choice
butter or olive oil to saute the onion
packaged Italian seasoning or fresh herbs and garlic (if tomatoes are not flavored)
white sugar


1lb.( or more)  macaroni boiled in water then drained
set aside in separate bowl

saute chopped or minced onion until desired carmalized color.
pour in the macaroni
add 1 24oz. can tomatoes diced, (preferrably can tomato  with Italian seasonings)
or use whole can tomatoes and chop them yourself
open and pour the can tomato sauce to help coat the pasta...or use more tomatoes.
turn on the heat to warm tomatoes
add your seasonings if the tomatoes were fresh or unseasoned
add 1/2 to 1 tablespoon of sugar (to taste) to off- set the acidity of the tomatoes.
sprinkle and mix in cheese as it melts to coat the pasta.
add a sprinkle of more cheese to each portion before serving.

or eliminate cooked onion and add freshly chopped onion instead to each portion, if desired.

Subject: Re: The Recipe Corner

Written By: thenewwavechick on 10/10/05 at 3:11 pm

Restaurants F-J


Fat's Asia Bistro and Dim Sum Bar

Singapore Noodles

Source: Joseph Lee, Fat's Asia Bistro and Dim Sum Bar, Roseville, California

5 ounces cooked rice stick
1 ounce red bell pepper, julienned
1 ounce green bell pepper, julienned
1 ounce scallion whites
1 ounce onions, sliced
3 ounces BBQ pork
3 ounces shrimp, 70-90 rock
2 tablespoons curry powder
1/4 teaspoon salt
1/8 teaspoon sesame seed oil
2 ounces scrambled egg

Cook bell peppers, onion, BBQ pork and shrimp in hot oil. Drain and hold.

Scramble egg and then add curry powder, salt, and the remaining ingredients. Stir fry quickly and serve.

Fiddler's Green Irish Pub and Eatery

Fish and Chips

Source: Fiddler's Green Irish Pub and Eatery, Atlanta, Georgia

1 1/2 quarts canola oil
4 cups all-purpose flour plus 2 cups for dredging
1 teaspoon kosher salt plus 1 teaspoon
1 teaspoon freshly ground black pepper plus 1 teaspoon
1 teaspoon granulated garlic plus 1 teaspoon
1 teaspoon granulated onion plus 1 teaspoon
1 1/2 pints amber ale
2 1/2 to 3 pounds cod fillets, trimmed and boned
Chips (recipe follows)
Remoulade (recipe follows)
Lemon crowns

In a deep pot, preheat the cooking oil to 345 degrees F.

Thoroughly mix 4 cups of the flour, 1 teaspoon kosher salt, 1 teaspoon pepper, 1 teaspoon garlic, and 1 teaspoon onion. reserving 2 cups of mixture for dredging. Add beer to mixture, whisking to form lump-free, smooth batter. Batter should resemble pancake batter - thick enough to coat fish well. Cut the fish into 3 to 4 ounce strips and pat dry using paper towels. Combine the remaining flour and seasoning to dredge the fish.

Dip cod strips into reserved flour and remaining seasoning mix, coating completely. Then dip breaded strips into batter, shaking off any excess. Gently place battered fish strips into hot oil. Turn fish when batter is set and cook until golden brown, approximately 3 to 4 minutes. Remove from oil and drain well.

Serve fish over chips with remoulade on the side. Garnish with lemon crown and chopped parsley. Salt and malt vinegar to taste.

2 pounds Idaho baking potatoes, scrubbed thoroughly
2 teaspoons kosher salt
1 teaspoon cracked black pepper
1 teaspoon granulated garlic
1 teaspoon granulated onion

In deep pot, preheat the oil to 275 degrees F.

Cut potatoes lengthwise, about 1/2 x 1/2 x 3 inches. Soak in ice bath and rinse thoroughly to remove starch from potatoes. Strain potatoes and dry thoroughly. Gently place dried potatoes in hot oil, cook approximately 3 to 4 minutes, until texture is rubbery and potatoes are beginning to brown. Remove potatoes from oil and drain well.

Turn oil temperature up to 360 degrees F. Once oil has reached 360 degrees F, place blanched potatoes back into oil and cook until golden brown, approximately 6 to 8 minutes. Drain potatoes and season well. Hold in 200 degree F oven to keep warm.

2 cups mayonnaise
3 ounces milk
1 tablespoon Dijon mustard
2 tablespoons minced red peppers
2 tablespoons minced green peppers
2 tablespoons minced yellow peppers
2 tablespoons minced red onions
2 tablespoons minced sweet gherkins
2 tablespoons minced dill pickles
1 teaspoon minced capers
1 teaspoon minced garlic
1/2 teaspoon dry mustard
Dash lemon juice
Dash Worcestershire sauce
Dash hot sauce
Salt and pepper

Combine all ingredients in a medium mixing bowl and mix to a smooth consistency. Refrigerate 30 minutes.

Yield: 6 servings

Finale's Cafe

Prime Rib Sandwich

Source: Finale's, Tulsa, Oklahoma

6 ounces prime rib
Au jus
2 slices Swiss cheese
4 ounces lettuce
1 tomato slice
Pickle spears

Toast baguettes or bun by lightly buttering; warm in oven or pan. Slice prime rib. Dip rib in au jus and place on baguette. Top with Swiss cheese and melt in 350 degree F oven. Remove from oven and garnish with lettuce, tomato, olive, and pickles on the side.

Frankie & Johnnie's Steakhouse

Onion Soup

Source: Frankie & Johnnie's, Hoboken, New Jersey

4 large Spanish onions, peeled
1/4 cup butter
1 tablespoon granulated sugar
1/4 cup cognac
1 tablespoon flour
Pinch of thyme
1 1/2 quarts hearty beef stock
Salt and pepper to taste
12 toasted rounds French bread
1 cup grated Swiss cheese

Thinly slice the onions and break apart into rings.

In a large soup pan over low heat, melt the butter, the onions and the sugar and mix well.

Sauté the onions very gently, stirring until they are an even golden brown. Add the cognac, raise the heat and flambé. When the flame subsides, lower the heat, sprinkle on the flour and the thyme and mix well. Add the beef stock, raise the heat to high and stir constantly until the soup begins to boil. Lower the heat to medium and simmer for 20 minutes.

Season to taste with salt and pepper.

Before serving, add the soup to individual soup tureens containing a round of toasted French bread topped with a mound of grated Swiss cheese. Put the tureens under the broiler, or in a 400 degree F oven, until the cheese browns. Serve immediately.

Serves 8.

Friends Coffee House

Energy Bars

Source: Friends Coffee House, Tucson, Arizona

Makes 20.

2 cups raisins
2 cups instant oatmeal
2 1/2 cups Rice Krispies®
1 cup unsalted peanuts
1 cup chopped dried apricots (or other dried fruit)
1/4 pound butter
1/2 cup creamy peanut butter
1 (10 1/2 ounce) bag mini marshmallows

Place oatmeal in 350 degree F oven for 10 minutes.

Add Rice Krispies and raisins. Mix and return to oven for 5 minutes.

Remove from oven, add peanuts and chopped dried fruit.

Heat butter, peanut butter and marshmallows in a large pot, stirring until all melted. Add dry ingredients. Mix; pour into 9 x 13-inch pan and pat gently until flat. Invert; cut into 20 pieces. Wrap with plastic wrap


Galt House Hotel

Rebecca Sauce and Strawberries

Rebecca Sauce is from the Galt House Hotel, Louisville, Kentucky. It is a favorite during Derby Day.

2 cups sour cream
1/2 cup dark brown sugar
1 tablespoon vanilla extract
1 tablespoon dark rum or bourbon
Whole strawberries, with stems on

Combine all ingredients except strawberries, and stir until completely smooth. Chill before serving.

Use for dipping with whole strawberries.

Gator's Plaza Cafe

Jalapeno and Bacon Baked Oysters

Source: - (3/5/99) Recipe from Gators Plaza Cafe, Montgomery, Alabama

1/4 pound bacon, chopped
1/2 diced red onion
1/2 diced red bell pepper
1/2 diced green bell pepper
1/4 cup flour
1 1/2 cups heavy whipping cream
1 1/4 cups milk
1/4 cup freshly grated Parmesan cheese
1 to 2 tablespoons jalapeño peppers, chopped

Sauté bacon, onion and bell peppers until soft. Remove from heat and add flour, stirring until well blended.

Over medium heat, gradually add cream and milk stirring constantly until thickened.

Add peppers and cheese. Season to taste and adjust peppers to achieve the heat you like. Top oysters with mixture and bake for 10 minutes at 350 degrees F.

NOTE: Sauce may be made up to two days in advance

Germantown Cafe

Banana Nut Bread French Toast

Source: Chef Jay Luther, Germantown Café, Nashville, Tennessee

1/2 pound butter
1 pound confectioners' sugar
4 large eggs
1 pound all-purpose flour
1 tablespoon baking powder
6 ripe bananas
1 cup chopped walnuts

Beat butter until smooth. Add sugar and mix well. Continue mixing while adding eggs to mixture.

Combine flour and baking powder. Alternate adding flour mixture and bananas, starting and ending with flour. Add nuts last and mix well. Pour into a greased bread pan and bake at 300 degrees F for 65 minutes.

French Toast Batter
2 cups half-and-half
6 eggs
1 1/2 teaspoons cinnamon
2 tablespoons vanilla extract

Blend all ingredients.

To prepare French Toast: Slice bread 1 inch thick. Coat with batter and cook on nonstick pan until golden brown. Top with fresh bananas, whipped cream and pure maple syrup.

Golden Corral


Source: I Dunno4 Recipes

1 envelope active dry yeast
1/4 cup very warm water
1/3 cup granulated sugar
1/4 cup butter or margarine
1 teaspoon salt
1 cup scalding hot milk
1 egg, lightly beaten
4 1/2 cups sifted all-purpose flour
2 tablespoons melted butter or margarine, for brushing rolls

Sprinkle the yeast over very warm water in a large bowl. (Very warm water should feel comfortably warm when dropped on wrist.) Stir until yeast dissolves.

Add sugar, the 1/4 cup butter or margarine and salt to hot milk and stir until the sugar dissolves and butter or margarine is melted. Cool mixture to 105 to 115 degrees F.

Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of the remaining 1/2 cup of the flour to dust a pastry cloth.

Knead the dough lightly for 5 minutes, working in the remaining flour (use it for flouring the pastry cloth and your hands).

Place dough in a warm buttered bowl; turn greased side up. Cover and let rise in a warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours.

Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be.

Pinch off small chunks of dough and shape into round rolls about 1 1/2 to 1 3/4-inches in diameter. Place in neat rows, not quite touching, in a well-buttered 13- x 9- x 2-inch pan.

Cover rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes. Brush tops of rolls with melted butter or margarine, then bake in a moderately hot oven (375 degrees F) 18 to 20 minutes or until nicely browned. Serve warm with plenty of butter.

This recipe yields about 2 dozen rolls.

Guadalupe Cafe

Jalapeno Cheese Soup

Source: Guadalupe Cafe, Santa Fe, New Mexico

6 servings

6 cups chicken broth
8 celery stalks
2 cups diced onion
3/4 teaspoon garlic salt
1/4 teaspoon white pepper
2 pounds Velveeta cheese
1 cup diced jalapeno peppers
Sour cream
Flour tortillas

Dice celery stalks, onions and jalapenos. Cut Velveeta into cubes.

In a large saucepan place the chicken broth, celery, onions, garlic salt, and white pepper. Cook over high heat for 10 minutes, or until the mixture reduces and thickens slightly.

In a blender or food processor place the broth and the cheese. Puree them together until the mixture is smooth.

Return the pureed mixture to the saucepan and simmer it for 5 minutes.

Add the diced peppers and mix them in well.

Serve with a dollop of sour cream and warm flour tortillas.


Hamburger Hamlet

Onion Soup Fondue

Source: 052301

3/4 cup sweet real butter
4 to 6 large onions, thinly sliced
2 quarts beef broth
1 teaspoon seasoned chicken stock base
White pepper, to taste
Round French or sourdough bread, sliced 1-inch thick
Jack cheese slices, 1 ounce each
Garlic toast

In a large kettle, melt butter, add onions and sauté until transparent but not browned. Add beef broth and chicken base. Cover and simmer 2-3 hours.

Remove from heat and allow to stand overnight.

The next day, remove and discard fat. Preheat and season to taste with pepper.

Meanwhile, lightly toast bread slices and top with 5-6 slices of jack cheese. Place soup in ovenproof individual serving dishes and top with bread slices. Place soup under broiler just until cheese bubbles and is soft but not browned. Serve with garlic toast on the side.

Makes 12 servings.

Hard Rock Cafe

Baked Potato Soup

6 to 8 slices bacon
1 cup yellow onions, diced
2/3 cup all-purpose flour
6 cups hot chicken stock
4 cups baked potatoes, peeled and chopped
2 cups heavy cream
1/4 cup parsley, chopped
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons dried basil
1 1/2 teaspoons salt
1 1/2 teaspoons red pepper sauce
1 1/2 teaspoons coarse black pepper
1 cup Cheddar cheese, grated
1/4 cup diced green onions (white part only)
Additional chopped bacon, grated cheese
    and chopped parsley for garnish

Fry bacon until crisp. Chop bacon and reserve drippings.

Cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. Add flour, stirring to prevent lumps. Cook 3 - 5 minutes until mix just begins to run golden. Add chicken stock gradually, whisking to prevent lumps, until liquid thickens. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. Simmer 10 minutes; DO NOT ALLOW TO BOIL. Add grated cheese and green onions. Heat until cheese melts smoothly.

Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.

Love Me Tenders with Sauce
Posted by GayleL at 2/9/03 6:41:26 pm


Yield: 12 servings

2 pounds chicken tenderloins

Vegetable oil for frying
1 egg
1/4 cup milk
1/2 cup all-purpose flour
1/2 cup seasoned bread

1 cup yellow mustard
1/2 cup honey
1/4 cup mayonnaise

4 strips boneless breast meat

Mix together the egg and milk. Roll the chicken strips in the flour; coating evenly. Dip flour-coated strips in the egg wash, then roll in the crumbs, coating evenly. Deep-fry at 350 degrees F for about 2 to 3 minutes, being careful not to crowd pan, until coating is golden brown. Serve immediately.

To make the sauce: Beat ingredients together and serve.

Serves 6 to 8 as an entree; 12 to 15 as an appetizer.

Harley Davidson Cafe

Harley Hog Sandwich

Source: Harley Davidson Cafe - New York City, NY

1 (6 to 8 pound) boneless pork butt, tied
12 large round rolls

1 cup kosher salt
1 cup coarsely-ground black pepper
1 cup sweet Hungarian paprika
2 cups hickory wood chips
1 cup apple wood chips

Combine kosher salt, black pepper and paprika. Coat pork butt evenly with mixture, shaking off any excess. Soak wood chips in water 30 minutes.

Place pork butt in smoker on rack at 220 degrees F for 8 hours, with smoke going for 2 hours. Let cool slightly. Break meat apart with hands.

Hog Sauce
2 large onions, chopped
3 tablespoons vegetable oil
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon red pepper flakes
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
42 ounces canned tomatoes with juice
3 cups cider vinegar
13/4 cups catsup
1/2 cup orange juice
1/2 cup dark brown sugar, packed
1/4 cup brown mustard
1 tablespoon salt
1 tablespoon cracked black pepper

Sauté onions in oil in heavy saucepan until translucent. Add spices and cook until fragrant. Add remaining ingredients and cook until mixture is thick and coats back of spoon. Purée sauce and let cool. (Sauce can be made 2 to 3 days in advance and refrigerated.)

Combine pork and sauce (to taste) in heavy saucepan. Cook until heated through. Pile pork on roll.

Serve with French fries and cole slaw, if desired.

House of Blues

Swamp Water

1 teaspoon Skyy Vodka
Splash of blue Curacao orange juice

Fill a very tall glass with ice, pour in alcohol, fill the rest of the way with orange juice; mix and enjoy! Use a plastic glow stick as a swizzle stick to give the drink and eerie, magical radiance.



Harvest Grain & Nut Pancakes
Waffle Mix
7 3/4 cups all-purpose flour
1 1/8 cups Quaker quick oatmeal
1 1/2 cups whole wheat flour
3 1/2 cups corn meal
l cup wheat bran
3/4 cup granulated sugar
2 cups finely chopped pecans
5 3/4 tablespoons baking powder
2 1/2 teaspoons baking soda
2 1/3 tablespoons dry malt
1 3/4 teaspoons salt

Mix all ingredients together. Store in an airtight container. Dry malt is available from home-brew stores or "scratch" bagel bakeries.

Waffle/Pancake Batter
1 3/4 cups buttermilk (use 2 plus cups for pancakes!)
2 extra-large eggs
2 cups Waffle Mix (above)
2 teaspoons vanilla extract
6 tablespoons butter
1 teaspoon water

Put buttermilk in bowl and whisk in eggs. Whisk in Harvest Grain waffle mix. Melt butter in microwave with 1 teaspoon of water and whisk into batter.


Double Double Burger

1 plain hamburger bun
1/3 pound ground beef
1 tablespoon Kraft thousand island dressing
1 large tomato slice (or 2 small slices)
1 large lettuce leaf
4 slices American cheese
1 onion slice

Preheat a skillet over medium heat.

Lightly toast both halves of the hamburger bun, face down. Set aside.

Separate the beef into two even portions, and form each half into a thin patty slightly larger than the bun.

Lightly salt each patty and cook for 2 to 3 minutes on the first side. Flip the patties over and place two slices of cheese on top of each one. Cook for 2 to 3 minutes.

Build the burger in the following stacking order from the bottom up: bottom bun, dressing, tomato, lettuce, beef patty with cheese, onion slice, beef patty with cheese, top bun.

Makes 1 hamburger.

Iron Springs Cafe

Caramel Apple Bread Pudding with Brandy Cream Sauce

Source: Chef Tudie Frank-Johnson, Iron Springs Cafe, Phoenix, Arizona

2 cups heavy cream
1 teaspoon vanilla extract
2 cups granulated sugar
2 pinches salt, divided
1/4 cup Mexican brandy
8 eggs
3 cups milk
1 teaspoon cinnamon
2 cups brown sugar, divided
8 cups day-old French bread cubes
4 cups tart green apples, peeled, cored and sliced
6 tablespoons butter, divided

In a saucepan, bring heavy cream, vanilla extract, granulated sugar and 1 pinch salt to a boil; reduce by one-third. Add brandy. Place the bottom of the saucepan in an ice bath; refrigerate until ready to use.

Combine eggs, milk, cinnamon, 1 pinch salt and 1 cup brown sugar; stir to combine. Toss bread cubes with egg mixture. Push bread cubes under the liquid to allow them to soak; let rest 15 minutes.

Sauté apples in butter for 2 minutes. Add remaining brown sugar; cook until caramelized. Pour apples into a shallow baking dish. Pour bread mixture over apples.

Melt remaining butter; drizzle over the bread mixture. Bake mixture in a 350 degree F oven for 40 to 60 minutes or until set, brown and crunchy on top.

Garlic Shrimp Tamales

Source: Chef Tudie Frank-Johnson, Iron Springs Cafe, Prescott, Arizona

4 green corn tamales, prepared and heated in corn husks
24 (16- 20-size) jumbo raw shrimp, peeled and deveined with tails left on
4 ounces unsalted butter, softened
4 fresh garlic cloves, minced
2 tablespoons parsley, minced
1/2 cup corn, roasted
1/2 cup pico de gallo
Salt and pepper to taste
4 cups cooked rice

Heat butter in a sauté pan. Add shrimp; sauté a few minutes. Add garlic, corn, parsley and pico de gallo; bring to a simmer. Turn shrimp once; cook until pink. Add salt and pepper to taste. Place heated tamales and cooked rice on a plate. Open tamales; fold back husks, decoratively tucking the ends under the top. Divide shrimp mixture evenly over the tamales. Serve hot.

It's Greek to Me!

Spicy Hot Feta Cheese Spread

Source: It's Greek to Me! - Minneapolis-St. Paul, Minnesota

4 to 6 red and green jalapeño peppers,
    roasted, skin peeled, and diced
1 pound Greek feta cheese, finely crumbled
1/4 pound cream cheese
1/4 cup extra virgin olive oil
1/3 cup fresh lemon juice
2-3 garlic cloves, crushed

To roast the peppers, place them on a baking sheet in an oven set at 500 degrees F. Bake until the peppers are soft enough to peel the skins, about 20 minutes.

Blend the feta and cream cheese in a mixer or food processor until smooth. Mix in the roasted peppers, olive oil, and, if using, garlic cloves. Add the lemon juice 1 tablespoon at a time. Taste the mixture and add the lemon juice accordingly to balance the flavor. You might not need all the lemon juice depending on the type of feta used.

Refrigerate and use as a spread on bread or pita or a dip for vegetables.

Serves 10-12.


Jack Stack Barbecue

Barbequed Vidalia Onions

Source: Jack Stack Barbecue, Kansas City, Missouri and Overland Park, Kansas

Yield: 8 servings.

1 to 2 teaspoons olive oil
4 Vidalia onions, cut into quarters
1 (12-ounce) can beer
Salt and ground pepper to taste
1/2 cup butter
Cayenne pepper to taste

Grease bottom of round aluminum pan with olive oil. Arrange onions in pan. Add enough beer to cover onions by 1/2 inch. sprinkle onions with salt and pepper. Top each onion quarter with pat of butter; sprinkle with cayenne pepper. Place pan on grill rack. Grill, covered with foil, over medium-hot coals for 45 minutes or until onions are tender.

Jasmine China Bistro

Pot Stickers (Pan-Fried Dumplings)

Source: Chef Amei Wang, Jasmine China Bistro, Salt Lake City, Utah -

Pot Stickers are Chinese dumplings that are boiled then pan-fried on one side to produce a complimentary soft and crispy crust.

Pork is traditionally used in Chinese dumplings, but you can replace it with chicken, shrimp or vegetables to match your personal taste.

1 cup high gluten flour (or all-purpose flour)
3/4 cup cold water

16 ounces lean pork, finely chopped
1 scallion, finely chopped
1/2 ounce ginger root, finely chopped
2 ounces vegetables (Napa cabbage), finely chopped
1 teaspoon rice wine
1 teaspoon hoisin sauce
2 teaspoons granulated sugar
1 dash white pepper
4 teaspoons soy sauce

Dumpling Sauce
4 teaspoons soy sauce
1 teaspoon vinegar
1 teaspoon granulated sugar

To make dumplings, mix together flour and water to form a soft dough. Knead the dough on a lightly floured surface, wrap in plastic wrap, and let it stand for 15 minutes. (Pot sticker skins can also be purchased at any Chinese market or major grocery store).

Divide the dough into 20 equal-size pieces and roll each piece into a 5-inch circle called a skin. Spoon a portion of the filling into the center of the skin. Fold the skin over the filling, wet the edges of the skin, and pinch together so the filling is sealed inside.

Steamed Dumplings: Put dumplings into boiling water and cook for 5 minutes at a full boil. Then, add 1 cup of cold water and boil for anther 5 minutes. Remove dumplings with a draining spoon and serve. Serve with Dumpling Sauce.

Pot Stickers: Pour 1 teaspoon of vegetable oil and 1/2 cup of cold water into a skillet. Place the steamed dumplings and fry for three minutes, or until one side of the dumpling is golden brown.

Serve with dumpling sauce.

Jimmy Buffett's Margaritaville Restaurant

Cheeseburger in Paradise

Source: Recipe courtesy Jimmy Buffettt’s Margaritaville Restaurant, 2000

28 ounces fresh USDA choice beef chuck, diced
2 tablespoons kosher salt
1 tablespoon ground black pepper
1/2 tablespoon garlic salt
1/2 tablespoon onion salt
1 teaspoon celery salt
8 slices American cheese - 1 slice
    if any other kind of cheese
4 sesame hamburger buns, toasted
8 leaves iceberg lettuce
4 slices tomato, 1/4-inch thick
4 slices red onion, 1/4-inch thick
4 toothpicks
4 pickle spears
2 pounds Idaho potatoes, peeled, cut into fries
    and fried until golden brown

Using a meat grinder with a 3/8-inch plate, grind the meat. Change to a 1/8-inch plate, and grind a second time. Shape the ground meat into 4 (7-ounce) patties. In a mixing bowl, combine the kosher salt, pepper, garlic salt, onion salt and celery salt. Mix well. Place burger on a hot grill and season with the seasoning salt. Cook the burgers halfway to desired temperature and flip over and finish cooking.

Place cheese on the burger when it is 3/4 of the way cooked and melt. Place bottom bun on plate. Place burger on bottom bun. Place lettuce, tomato and onion on top of the burger. Cover with top bun and secure with a wooden pick. Place pickle next to the burger. Place fries on the plate.

Yield: 4 servings

Joe's Crab Shack

Serves: 6

1 teaspoon chopped garlic
3/4 cup diced onion
1/4 cup diced celery
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
12 ounce cream of mushroom soup, condensed
1/2 cup cream of celery soup, condensed
1 cup water
1/2 pound crawfish meat or 1/2 pound cubed chicken breast or
    1/2 pound uncooked shrimp - peeled, tails removed
3 tablespoons sliced green onions
1 tablespoon chopped parsley
3 cups rice pilaf

Sauté garlic, onion, celery, and green pepper in butter until soft. Stir in spices, soups, water, and meat of your choice. Bring to simmer and continue cooking until meat is cooked through.

Stir in green onion and parsley. Scoop 1/2 cup rice pilaf into center of 6 bowls or soup plates. Pour etouffee over rice.

Justin's Restaurant

Puffy Shrimp

Source: - recipe courtesy of Justin's Restaurant

16 to 20 large shrimp
1 cup whole milk
1 cup all-purpose flour
5 eggs
5 tablespoons Old Bay seasoning
1/2 cup hot pepper sauce
2 cups Japanese bread crumbs
Vegetable oil for deep frying

Shell, devein, wash, and butterfly shrimp. Prepare four bowls: one for milk, one for flour, one including: eggs, old bay, and hot pepper sauce, the fourth for bread crumbs.

Dip each shrimp consecutively in milk, flour, egg mixture, and bread crumbs. Drop in oil and fry until golden brown.

Yield: 4 servings

Subject: Re: The Recipe Corner

Written By: thenewwavechick on 10/10/05 at 5:07 pm

Restaurants (K-N)



Baked Beans

Source: Posted by Dawn Wednesday, 10 May 2000, at 10:15 pm

1 (28 ounce) can Bush's Baked beans
3 1/2 cups BBQ sauce (depending on how tangy you like it)
1/4 cup brown sugar
1/4 cup finely diced onions
1/2 cup hickory smoked bacon

Fry bacon lightly (until heated through but still soggy). Then put  everything in a casserole dish and bake for about 20 to 30 minutes at 350 degrees F. It can be done in a saucepan but will not be quite as flavorful.

Extra Crispy Chicken

KFC uses pressure cookers to fry chicken, which is risky to do at home. If you are using a deep fryer, fry a few pieces at a time for about 20 minutes, covered, turning occasionally. Likewise, if pan frying, cook, covered, turning occasionally for about 30 minutes. As always with chicken, check the middle of a large piece to check for doneness. Allow to drain on paper towels when cooking is completed.

1 (2- to 3-pound) cut-up chicken
1 quart water
3 tablespoons salt (for soaking)
1 cup milk
1 egg, beaten
2 cups flour
1 teaspoon Accent® (MSG)
1 tablespoon salt
1 teaspoon black pepper
Soybean oil (no substitutions) for frying

Allow chicken to soak in salted water for 30 minutes.

Mix egg and milk in a bowl. Mix flour, Accent®, salt and pepper in another bowl. Preheat deep fryer to 350 degrees F, or place 3/4 inch oil in a skillet over medium heat.

Dry chicken with paper towels. Dredge in flour mixture. Dip into milk-egg mixture, then back into flour mixture. Do this one piece at a time making sure that there is total coverage over entire surface of chicken in each step.

Kingfish Hall New England


Source: Show # BF1B11 - Recipe courtesy Todd English

2 pounds red bliss potatoes
8 chicken thighs
8 ears corn
4 (2-pound) lobsters
2 pounds linguica sausage or chorizo
3 pounds soft shell clams or steamers

Put the potatoes and the chicken thighs in a large pot. Cover with salted water and boil, skimming and discarding any scum that rises, for about 25 minutes or until the potatoes are soft and the chicken thighs are cooked through. Drain and set aside.

In the meantime, light the fire using hardwood charcoal. Place the corn in a large bowl of water and soak thoroughly, about 20 to 30 minutes.

When the coals are red in the center with ash around them, the fire is ready. Put the lobsters and corn on the rotisserie grill. Arrange the potatoes, chicken, and sausage on top of the grill and top with the clams. Cook for 45 minutes.

Serve with melted butter.

Yield: 8 servings

Knott's Berry Farm

Charleston Chicken Soup

Source: From Genny Blake, 27 Mar 2001 05:59:50 -0800

Mushroom Dumplings
2 tablespoons flour
1/2 teaspoon baking powder
2 eggs, separated
1 teaspoon minced parsley
1/2 cup mushrooms, finely chopped
1/4 teaspoon salt
1/8 teaspoon pepper

1 (3 pound) chicken, cut up
2 onions, diced
6 carrots, diced
4 stalks celery with tops, sliced
1 parsnip, diced
5 sprigs parsley, cut into fourths
Salt, pepper
10 cups water

Dumplings: Combine the flour and baking powder.

Beat the egg yolks on high speed until light, 3 minutes. Add the parsley, mushrooms, flour mixture, salt and pepper. Mix on medium speed for 1 minute.

In a separate bowl, beat the egg whites on high speed until they're stiff but not dry, 2 minutes. Fold them into the yolk-mushroom mixture. Set the batter aside while you make the soup.

Soup: Place the chicken, onions, carrots, celery, parsnip, parsley and salt and pepper to taste in a Dutch oven or large saucepan. Add enough water to cover the ingredients, about 10 cups, and bring to a boil over high heat. After 15 minutes, skim off the foam, reduce the heat and simmer 1 hour, skimming the soup occasionally as it simmers.

Remove the chicken pieces and, when they're cool enough to handle, separate the meat from the bones and cut it into small pieces. Return the chicken to the pot and bring the soup back to a simmer.

Drop the Mushroom Dumpling batter by the tablespoon into the soup. Cover the pot and simmer the soup until the dumplings rise to the surface, 10 minutes more.

Serve the soup in warm bowls with a dumpling or two floating on top of each serving.

Servings: 6

Kung Pao King Chinese Cuisine

Honeyed Walnut Prawns


This is a very quick-to-make dish if the walnuts have been prepared ahead of time.

12 freshwater prawns, shelled (see note)
1 tablespoon vodka
1/4 teaspoon salt

1 beaten egg
3 tablespoons cornstarch
Vegetable oil as needed for frying

2 tablespoons mayonnaise
1 tablespoon sweetened condensed milk
1 tablespoon milk

Glazed Walnuts
3/4 cup granulated sugar
3/4 cup water
1 (6 to 8 ounce) bag shelled walnut halves

To deep-fry prawns: Rinse prawns with cold water. Pat dry and toss with vodka and salt in a bowl. Marinate 30 minutes. Drain and set aside.

Toss prawns first in egg, then in cornstarch. Allow to dry 5 minutes on a wire rack.

Heat about 2 inches of vegetable oil in a high-sided pan to about 325 degrees. Add prawns and cook until golden, about 2 minutes. Set aside cooked prawns on paper towels to dry.

To make sauce: Combine mayonnaise, sweetened condensed milk and milk. Set aside.

To glaze the walnuts: Place sugar and water into a pot over medium-high heat. Stir until sugar no longer feels grainy and mixture forms a syrup. Add walnuts; reduce heat to low and stir. Cook, stirring often, about 15 minutes. Cool nuts on wax paper.

To assemble dish: Toss prawns with sauce. Place on a platter and sprinkle with glazed walnuts to taste. If you have leftover walnuts, they may be frozen, or eaten as a sweet snack.

Serves 4 as an appetizer. Or serve with rice to make an entrée for 2.


Lantana Grille

Chicken and Cheese Tortellini

Source: Chef Ed Dean, Lantana Grille, Phoenix, Arizona

1 tablespoon olive oil
1 tablespoon butter
1 tablespoon garlic, sliced
1 tablespoon shallots, sliced
2 ounces fresh spinach
1/2 cup crumbled blue cheese
3 tablespoons white wine
1/2 cup reduced cream
8 ounces cheese tortellini, cooked according to package
   instructions, drained and kept warm
6 ounces chicken breast, grilled
Parmesan cheese for garnish

Sauté garlic and shallots in butter; add spinach. Deglaze pan with white wine; let mixture reduce, then add cream and blue cheese. Bring mixture to a low simmer; add pasta. Top with grilled chicken.

Garnish with Parmesan cheese before serving.

Latchstring Restaurant

Pan Fried Rainbow Trout

Source: - Recipe courtesy Jim and Carol Klancnik, Latchstring Restaurant, South Dakota

1 (10 ounce) boned Rainbow trout fillet
1 teaspoon salt
3/4 teaspoon celery salt
1/2 teaspoon cracked black pepper
1/2 cup white flour
3/4 cup yellow cornmeal
Vegetable oil, for frying

Mix all of the above ingredients (except the trout). Press mixture into both sides of the trout. Pan fry in one half to three fourths of an inch of pure vegetable oil, heated to 375 degrees F for 1 1/2 to 2 minutes.

Yield: 1 serving

Le Cirque

Spaghetti Primavera

"It was a marriage of cuisines," says Bloomberg food and wine editor Peter Elliot, about Le Cirque chef Sirio Maccioni's invention of Pasta Primavera. Elliot says the most authentic version, according to Maccioni, is from the "New York Cookbook" by Molly O'Neill (Workman, 1992).

1 bunch broccoli, trimmed and cut into bite-size florets
2 small zucchini, unpeeled, quartered lengthwise and cut into 1-inch lengths
4 asparagus spears (about 5 inches long), peeled, trimmed and cut into thirds
1 1/2 cups green beans, ends trimmed, cut into 1-inch pieces
1/2 cup fresh or frozen peas
4 tablespoons olive oil
2 cups thinly sliced mushrooms
1 teaspoon finely chopped fresh red or green chile pepper, or about
   1/2 teaspoon dried red pepper flakes
1 teaspoon finely chopped garlic
3 cups seeded, diced ripe tomatoes, juices reserved
1/4 cup chopped fresh parsley
6 fresh basil leaves, finely chopped
1 pound spaghetti or spaghettini
4 tablespoons butter
1/2 cup heavy (whipping) cream
2/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste
2/3 cup toasted pine nuts

In a large pot of boiling salted water, cook the broccoli, zucchini, asparagus and beans until crisp but tender, about 4 minutes. Add the peas and cook for 1 more minute. Drain the vegetables and immediately rinse under cold running water to stop the cooking. Drain again, transfer to a large bowl and set aside.

In a large nonreactive skillet over medium heat, heat 1 tablespoon of the oil. When hot, add the mushrooms and chili pepper and sauté for about 2 minutes. Add the remaining 3 tablespoons oil, garlic and tomatoes (reserve the juice) and cook, stirring gently so as not to break up the tomatoes, for about 4 minutes. Add the parsley and basil and stir to combine. Remove from the heat; set aside.

Bring another large pot of salted water to a boil. Cook the spaghetti just until al dente; the spaghetti must retain just a slight resilience in the center. Drain; set aside.

Meanwhile, place a nonreactive pot large enough to hold the drained spaghetti and all of the vegetables over medium heat. Add the butter and heat until melted. Add the cream and cheese and heat, stirring constantly until heated through. When hot, reduce the heat and cook gently on very low heat until smooth. Add the spaghetti and toss quickly to blend. Add half of the broccoli mixture and pour in the reserved juice from the tomatoes. Toss and stir over very low heat until heated through, about 5 minutes. Season with salt and pepper. Add the remaining broccoli mixture and toss gently. If the sauce seems too dry, add additional cream, but the sauce should not be soupy. Adjust the seasonings. Add the pine nuts and give the mixture one final toss.

Serve in heated bowls. Spoon some of the mushroom-tomato mixture over each serving. Serve immediately.

Makes 4 main-course servings or 6 to 8 appetizers.

Legal Seafood

Clam Chowder

Source: Legal Seafoods Cookbook - George Berkowitz & Jane Doerfer

4 quarts littleneck clams (about
   1 2/3 cups cooked and chopped)
1 clove garlic, chopped
1 cup water
2 ounces salt pork, finely chopped
2 cups chopped onions
3 tablespoons flour
1 1/2 pounds potatoes, peeled, and diced
   into 1/2-inch cubes
4 1/2 cups clam broth
3 cups fish stock
2 cups light cream
Oyster crackers (optional)

Clean the clams and place them in a large pot along with the garlic and water. Steam the clams just until opened, about 6 to 10 minutes, depending
upon their size. Drain and shell the clams, reserving the broth. Mince the clam flesh, and set aside.

Filter the clam broth either through coffee filters or cheesecloth and set aside.

In a large, heavy pot slowly render the salt pork. Remove the cracklings and set them aside. Slowly cook the onions in the fat for about 6 minutes, stirring frequently, or until cooked through but not browned. Stir in the flour and cook, stirring, for 3 minutes. Add the reserved clam broth and fish stock, and whisk to remove any flour lumps. Bring the liquid to a boil, add the potatoes, lower the heat, and simmer until the potatoes are cooked through, about 15 minutes.

Stir in the reserved clams, salt-pork cracklings and light cream. Heat the chowder until it is the temperature you prefer. Serve in large soup bowls with oyster crackers on the side.

Serves 8



Source: Posted by Issa 04-16-2001 09:30pm

This recipe is courtesy of According to the site, they taste very similar. Enjoy, and hopefully it hits the spot.

1 cup butter
2 cups granulated sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups sour cream
5-6 cups flour (until desired consistency for rolling)

Cream together butter and sugar. Beat in eggs and sour cream. Mix in dry ingredients. Cover and refrigerate overnight.

Preheat oven to 425 degrees F.

Roll out dough to a 1/4 to 3/8 inch thickness using a generous amount of flour. Cut out shapes and bake on an ungreased cookie sheet for 8 minutes. Cool on wire rack. Frost and decorate as desired.


Macaroni Grill

Baked Creamy Seafood

Source: Los Angeles Times

4 tablespoons butter
1 cup baby scallops, rinsed and drained ( about 8 ounce)
3 tablespoons flour
2 cups half-and-half
1 1/2 cups Asiago cheese
2 cups medium, peeled, shelled and deveined cooked shrimp
1 (6 ounce) can chopped clams, well drained
1 to 2 tablespoons grated Parmesan cheese
Oil for deep frying
1/2 of a 12 ounce package wonton skins

In a large skillet, melt 1 tablespoon butter. Add scallops and stir fry over high heat until just cooked through; set aside in bowl. In same skillet, melt remaining 3 tablespoons butter over medium heat. Whisk in flour until smooth and bubbly. Cook and stir 1 minute. Whisk in half-and-half and continue whisking until mixture comes to a boil. Boil 1 minute, whisking, until bubbly. Turn off the heat. Add Asiago cheese, stirring until melted. Stir in the scallops, shrimp and clams. Spoon into a 9-inch glass pie plate. Sprinkle with the Parmesan cheese. Bake in a preheated 350 degree F oven for about 15 minutes, until the top is golden brown.

Meanwhile, heat plenty of oil in a wok or deep fryer to 375 degrees F. Fry 3 or 4 wonton skins at a time, a few seconds on each side, until just golden. Drain on paper towels. Use wontons as chips for dipping into baked sea-food appetizer.

NOTE: If you don't feel inclined to fry the wonton skins to make chips, the seafood appetizer is also delicious served with tortilla or pita chips or crackers of your choice.

Fonduta Gamberi

Source: San Jose Mercury News

2 cups half-and-half
1 tablespoon clam juice
2 tablespoons dry white wine
3 tablespoons butter
1 shallot, finely chopped
2 tablespoons flour
4 cups rough chopped spinach
1 cup canned artichoke hearts, chopped
8 large shrimp, peeled, cleaned and chopped
1/8 teaspoon cayenne pepper (more to taste)
1/8 teaspoon freshly ground black pepper
1/2 cup shredded Mozzarella cheese, optional

In a large saucepan over medium heat, combine half-and-half, clam juice and white wine. In a separate saucepan, melt butter. Add shallots and sauté until translucent. Add flour to butter mixture, stirring until flour is absorbed. Cook, stirring constantly, 2 to 3 minutes.

Add heated half-and-half mixture all at once to the shallot mix, stirring constantly with a wire whip to remove any lumps. Add spinach, artichokes, shrimp, cayenne and black pepper and bring to a boil. Reduce heat and simmer 3 minutes, stirring occasionally, so the mixture does not scorch. Remove mixture from heat, and stir in cheese, if desired.

Pour dip into bowl and serve hot.

Mahi Mahi's

Oven Roasted Flounder with Rock Shrimp and Crayfish

Chef Rob Reper - Mahi Mahi's - Virginia Beach, Virginia

8 ounces jumbo flounder filet
2 tablespoons whole butter
1 ounce white wine
Salt and pepper to taste
1 ounce olive oil
1/2 ounce garlic, minced
1 ounce rock shrimp
1 ounce crayfish tail meat
1 1/2 ounces leeks, julienne
5 grape tomatoes
6 ounces Chardonnay Sauce (see below)
6 ounces linguini
6 fried spinach leaves
1 lemon wedge

Place flounder filet skin side down on a greased baking pan and fold the ends under. Top with 1 tablespoon of butter, white wine, and salt and pepper to taste. Place in 350 degree F oven and bake for 10 to 15 minutes or until flounder is thoroughly cooked.

In hot pan, heat oil and sauté garlic, rock shrimp, crayfish tails, leeks, and grape tomatoes for two minutes. Add Chardonnay sauce and bring to a simmer. Gradually incorporate 1 tablespoon of butter into the sauce and season with salt and pepper. Cook for 3 minutes or until seafood is firm, yet tender and cooked all the way through.

Heat pasta and place in pasta bowl or on a large plate. Place the flounder on top of the pasta and top with sauce. Garnish with fried spinach and lemon wedge.

Servings: 4

Chardonnay Sauce
1 shallot, sliced
2 ounces Chardonnay wine
2 ounces crab stock
6 ounces heavy cream
1 tablespoon whole butter
1 1/2 quarts heavy cream
Salt and pepper to taste

Reduce shallots and wine by half. Add crab stock and reduce by half again. Slowly stir in heavy cream and bring to a simmer. Simmer for 5 minutes and then slowly incorporate butter and season with salt and pepper. Reserve for main dish.

Mesa Grill

Ancho-Rubbed Game Hen

Source: Recipe by Bobby Flay, Mesa Grill

Serving size: 2

6 ancho chiles, dried
8 cups boiling water
2 tablespoons garlic, minced
1/2 teaspoon salt
2 tablespoons cilantro, minced
2 cups cornmeal
2 tablespoons curry powder
2 tablespoons cumin
Ground salt and pepper
2 rock Cornish game hen breasts, skinned and boned
1 cup olive oil

Place the ancho chilies in a large bowl, cover them with the boiling water, and soak them for 30 minutes to overnight.

Preheat the oven to 400 degrees F.

Drain the chiles well, then remove and discard the seed and stems. Place the chilies in a blender with the garlic, salt and cilantro. Puree and set aside.

Combine the cornmeal, curry powder, cumin, salt and pepper and spread in a jellyroll pan. Spread the hen breasts generously and evenly with the chili puree, then dredge them in the seasoned cornmeal.

Place a large sauté pan or skillet over high heat, add the oil and heat until it begins to smoke. Add the hen breasts and cook 2 to 3 minutes, or until the topping is crisp. Turn the breasts, cook the other side until crisp, then transfer the breasts to the preheated oven to cook another 5 minutes, or until opaque throughout.

Mississippi Mud Restaurant

Molten Mud Puddle

Source: Mississippi Mud Restaurant, St. Paul, Minnesota

1 pound unsalted butter
1 pound bittersweet chocolate
8 eggs (whole)
8 egg whites
3 cups powdered sugar
1 cup all purpose flour
1/2 teaspoon kosher salt
Cocoa powder, as needed
Unsalted, softened butter, as needed

Melt chocolate and butter into a double boiler. Set aside and keep warm.

Using a table top mixer, mix eggs, sugar and salt on medium speed until light in color and very thick (soft peaks).

Slowly mix in chocolate and butter mixture into egg mixture and blend.

Sprinkle flour evenly over batter and fold in.

before pouring into baking cups or muffin tins, rub inside with softened butter and sprinkle cocoa powder inside.

Place approximately 5 ounces of batter into baking cups or muffin tins.

Bake for 10 minutes at 425 degrees F. Cakes should have a soft and liquid center

Makes 13 cakes.


Nashville House

Fried Biscuits

Source: Nashville House Restaurant - Nashville, Indiana

1 quart milk
1/4 cup granulated sugar
2 2/3 packages dry yeast or 1/6 cup yeast
1/2 cup shortening
6 teaspoons salt
7 to 9 cups flour

Add yeast to warm water. Add other ingredients and let dough rise.

Work dough into biscuits and drop into hot fat*. Serve with apple butter. Yields about 7 dozen biscuits.

Biscuits can be frozen individually and stored in plastic bags. When you work them up, don't let the biscuits rise too high.

* The fat should be slightly hotter than 350 degrees F. If fat is too hot, the biscuits will be soggy in the center.

Nine Dragons

Kang Boa Chicken

Source: Executive Chef Wei Zhong Xin, Nine Dragons at Epcot Center

Yield: 2 servings

3/4 pound boneless chicken breasts
1 egg
1 teaspoon cornstarch
2 tablespoons peanut oil
3 green onions
1 tablespoon peanut oil
1 tablespoon ginger, chopped
2 garlic cloves, crushed
1 tablespoon sherry
3 tablespoons soy sauce
1/2 tablespoon granulated sugar
1/4 cup chicken stock
1/2 tablespoon white vinegar
1 1/2 tablespoons water
1 cup peanuts

Deep fry peanuts until golden and crunchy.

Cut chicken meat into cubes. Toss with egg and cornstarch; add salt and white pepper to taste. Set aside to marinate for 30 minutes.

Add oil to wok and tilt pan to distribute. When temperature reaches 350 degrees F, add chicken and stir fry until 80% tender. Drain.

Cut green onions into 1/2-inch pieces. Dry wok, add green onions, oil, ginger, and garlic. Stir fry for 1minute, then add chicken and stir together. Add sherry, soy sauce, sugar, chicken broth, white vinegar, and cornstarch dissolved in water. Stir in fried peanuts and stir fry until chicken is fully cooked.

Serve immediately with rice.



Source: Ninfa's, Houston, Texas

3/4 cup granulated sugar
3 eggs
3 egg yolks
2 teaspoons vanilla extract
1 (14 ounce) can sweetened condensed milk
1 3/4 cups milk
2 ounces cream cheese, softened to room temperature
   (use the smallest size package of cream cheese
   which is slightly over 2 ounces)

Place the sugar in a small skillet over medium high heat and stir constantly until it liquefies. Allow the sugar to boil and turn a walnut brown color, Watch carefully because it will burn quickly!!

Pour the caramelized sugar into the bottom of a 9-inch flan pan or soufflé dish (or Pyrex casserole dish) and working quickly, spread it evenly with a rubber spatula over the bottom of the pan.

Preheat the oven to 350 degrees F.

Place the eggs, yolks, vanilla extract, milks, and cream cheese in a blender or food processor and process for at least 5 minutes. (Depending on the size of your blender, you may need to blend this in two batches.)

Pour the mixture into the flan pan and place in a baking pan in the center of the oven. Pour boiling water halfway up the sides of the pan and bake for 1 hour and 10 minutes or until a knife inserted in the center comes out clean. Watch carefully and cover the flan with foil if the top seems to be getting too brown.

Remove from the oven, allow to cool to room temperature, then cut around the edges and invert onto a deep sided serving plate. Serve each piece with some of the caramel sauce.

NOTE: The flan can be made up to 3 days in advance before serving and kept covered with plastic wrap in the refrigerator. Leave it in the pan until ready to serve.


Not Your Average Joe's

Spinach-Garlic Mashed Potatoes

Source: - From Culinary Director Terry Bell, Not Your Average Joe's

For the potatoes
2 pounds potatoes
2 teaspoons pureed garlic
2 tablespoons butter
1 cup half-and-half
2 teaspoons kosher salt
1 teaspoon white pepper

For the spinach
2 tablespoons olive oil
1 cup (packed) spinach, coarsely chopped
1 teaspoon chopped garlic
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper

To make the potatoes: Place the potatoes in a pot, with cold water to cover. Bring to a boil. Cook until tender, about 25 minutes. Remove from the heat and drain well.

Meanwhile, heat the garlic, butter and half-and-half in a saucepan. Warm over low heat, but do not let boil.

Place the drained potatoes in a bowl. With an electric mixer, whip the potatoes on low speed, gradually adding the heated half-and-half mixture. Whip until well incorporated. Add salt and pepper to taste.

To add the spinach: Heat a sauté pan. When very hot, add the olive oil. Immediately add the spinach and garlic. Remove the pan from the stove, stir the spinach and garlic quickly and well. Season with salt and pepper. Stir this mixture into the mashed potatoes.

Nutfield Ale & Steakhouse

Shrimp Carbonara

Source: Nutfield Ale & Steakhouse - WMUR 9 -

5 shrimp
1 ounce diced pancetta
6 snap peas
1/2 teaspoon minced garlic
1 teaspoon diced onion
1 tablespoon butter
8 ounces cream
2 ounces grated parmesan
Dash salt and pepper
6 ounces cooked fettuccini

Lightly sauté shrimp, pancetta, snap peas, garlic and diced onion in butter. Add cream, grated parmesan, salt and pepper. Reduce by 50%. Add fettuccini. Sauté until warm; toss.

1 serving.

Subject: Re: The Recipe Corner

Written By: thenewwavechick on 10/10/05 at 6:07 pm

Restaurants O-S


Old Louisville

Inn Strawberry Sour Cream Popovers

Source: Marianne Lesher, Old Louisville Inn, Louisville, Kentucky

4 eggs
2 cups sour cream
2 cups all-purpose flour
5 tablespoons granulated sugar plus some for coating
1/4 teaspoon salt

Strawberry Sauce
3 tablespoons granulated sugar
2 tablespoons cornstarch
1 quart frozen strawberries
1 tablespoon orange liqueur or orange juice (optional)

To make the popovers: Butter 6 popover cups and sprinkle with sugar.

Heat oven to 450 degrees F.

Beat eggs until foamy, then combine with sour cream in a bowl.

Sift flour into a separate bowl. Add sugar and salt and stir again into bowl. Add liquid from first bowl and beat until smooth. Divide butter among popover cups. Place on a cookie sheet if your cups are not attached, and bake 15 minutes.

Reduce heat to 350 degrees F and bake 20 minutes more.

To serve, place a split-open popover on a small plate and top with strawberry sauce.

Strawberry Sauce: Combine sugar and cornstarch in a saucepan and stir until completely mixed. Add berries and set aside for 20 minutes, stirring occasionally.

Add liqueur and heat over medium flame until mixture boils, stirring occasionally. Remove from heat, spoon over popovers and serve.

If you have extra sauce, serve it over other breakfast breads, such as waffles and French toast, or with ice cream.

Old Spaghetti Factory

Original Clam Sauce

Source: Old Spaghetti Factory - San Diego Union Tribune, February 16, 1995

Serving size: 6

3 ounces butter
2 cloves garlic, finely chopped
1/2 medium onion, finely chopped
3 stalks celery, finely chopped
3 tablespoons flour
2 (6 ounce) cans clams, chopped
1 quart half-and-half
1/4 teaspoon ground thyme
1 teaspoon salt

Combine butter, garlic, onion and celery in a saucepan. Braise over medium-low heat until tender but not brown. Add the flour, and mix to make a roux.

Drain clams, reserving juice.

In a separate saucepan, combine clam juice, half-and-half, thyme and salt. Heat until just below boiling. Add to roux, and cook until sauce thickens. Add clams, stirring gently to mix throughout the sauce.

Serve over noodles.

Olive Garden

Chicken Formaggio Pizza

Source: posted by anonymous at

4 ounces boneless, skinless chicken breast
1 tablespoon olive oil
2 tablespoons onions, diced
1 cup tomatoes; drained and diced
1 teaspoon garlic, chopped
1/8 teaspoon salt
1/2 teaspoon dried basil
1/2 cup fontinella cheese, shredded
1/2 cup mozzarella cheese, shredded
1/2 cup mushrooms, sliced
1 tablespoon Parmesan cheese, shredded
1 (12-inch) prebaked pizza crust

Preheat oven to 450 degrees F.

Sauté or bake chicken breast. Cool. Cut into 1/4-inch wide strips. Spray or grease a 12-inch pizza pan. Sauté onions and garlic briefly in the olive oil and add them to the tomatoes, salt and basil. Spread the tomato mixture over the top of the crust. Lay chicken strips down over the tomatoes. Top with fontinella and mozzarella cheeses. Add the sliced mushrooms and sprinkle with Parmesan cheese. Bake at 450 degrees F for 8 minutes, or until cheese is melted and crust is piping hot.

O'Sullivan's Wharf

She-Crab Soup

Source: 13News, Saturday, January 19, 2002 - by Timothy Caramillo, O'Sullivan's Wharf, Norfolk, Virginia

4 quarts plus 1 cup half-and-half
2 bay leaves
1/2 tablespoon coriander
4 tablespoons curly parsley
3 tablespoons chopped spring and red onions
1 1/2 tablespoons Old Bay Crab Seasoning
4 ounces crab base (stock)
4 ounces cornstarch mixed with 8 ounces half-and-half
1 pound crab meat
4 ounces cooking sherry

Heat four quarts half-and-half in a double boiler. Before it reaches 140 degrees F, add bay leaves, coriander, parsley, spring and red onions, Old Bay Seasoning and crab base (stock). While soup is heating, mix cornstarch and 8 ounces of half-and-half. When mixture reaches 140 degrees F, slowly add cornstarch mixture. Use a whisk so it doesn't clump. Allow soup to reach a rich consistency, not too soupy but not as thick as dip. Add sherry. Allow mixture to heat up again before adding crabmeat. Fold meat into mixture, trying not to break it apart. Garnish with Old Bay Seasoning and a clip of green onion.

Servings: 8

Oyster House

Clam Chowder

Source: Recipe courtesy of Union Oyster House, Boston, MA From: Food Network Program: Food Nation With Bobby Flay 11/20/2001 at 9:00 PM ET

2 pounds potatoes, diced
64 ounces clam juice
4 pounds freshly cooked or frozen clams, diced
4 ounces salt pork
2 small onions, diced
8 ounces butter
2 ounces flour
32 ounces half-and-half, scalded
Hot pepper sauce
Oyster or Pilot crackers, for garnish

Bring potatoes and clam juice to a boil. Cook until potatoes are done. Add the clams, along with any surplus juice. Cook until tender, careful not to overcook and toughen the clams. Set aside.

Skin the salt pork, dice it, and sauté in a pan. Cook until rendered. Add onions and sauté until translucent. Add butter, melt, and cook slightly. Add flour. If mixture is too loose, add a little more flour. Cook until slightly colored.

Bring clams, juice and potatoes back to boil. Add cooked flour and salt pork mixture. Sauce will thicken, so stir often. Bring to a rolling boil. Add previously heated half-and-half to desired consistency. Season, to taste, with salt, pepper, hot pepper sauce, and Worcestershire sauce.

Serve with Oyster or Pilot crackers.

Servings: 12


P.F. Chang's China Bistro

Lettuce Chicken Wraps (a note from me: I've had something similar to this at a Chinese restaurant in Rochester, NY and it's good.  I highly recommend this dish.)

8 dried shiitake mushrooms
1 teaspoon cornstarch
2 teaspoons dry sherry
2 teaspoons soy sauce
2 teaspoons water
Salt and pepper
1 1/2 pounds boneless, skinless chicken
5 tablespoons vegetable oil
1 teaspoon fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chiles (optional)
1 (8 ounce) can bamboo shoots, minced
1 (8 ounce) can water chestnuts, minced
1 package cellophane Chinese rice noodles,
    prepared according to package

Cooking Sauce
1 tablespoon Hoisin sauce
1 tablespoon soy sauce
1 tablespoon dry sherry
2 tablespoons oyster sauce
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons cornstarch

Iceberg lettuce leaves ( I tried the Iceberg lettuce and did not like it so I changed it to a bibb or other leaf lettuce)

Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Mince mushrooms. Set aside.

Mix all ingredients for cooking sauce in bowl, and set aside.

In medium bowl, combine cornstarch, sherry, soy sauce, water, salt, pepper and chicken. Stir to coat chicken thoroughly. Stir in 1 teaspoon oil and let sit 15 minutes to marinate. Heat wok or large skillet over medium high heat. Add 3 tablespoons oil, then add chicken and stir fry for about 3-4 minutes. Set aside.

Add 2 tablespoons oil to pan. Add ginger, garlic, chiles (if desired), and onion; stir fry about a minute or so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot.

Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.

Servings: 1

Shrimp Fried Rice

1/4 teaspoon ground superfine mustard
1/4 teaspoon minced ginger
1/2 teaspoon minced or crushed garlic
1 teaspoon molasses
1 1/2 tablespoons lite soy sauce (more added at table as desired)
Canola cooking spray
1/3 cup egg substitute
Salt and pepper to taste (optional)
4 teaspoons canola oil
1 1/2 cups tail-off cooked large shrimp from frozen, packed
3/4 cup petite green peas, frozen (or bean sprouts)
3/4 cup baby carrots, cut into matchstick or thin strips
2 cups steamed rice
2 to 3 green onions, chopped (use only white part or
    white plus some of the green if desired)

In a small bowl or cup, blend mustard, ginger, garlic and molasses. Stir in soy sauce and set aside.

Heat a large, nonstick frying pan or skillet over medium heat. Spray center generously with canola cooking spray. Pour egg substitute in the middle of pan and tilt to spread egg out. Sprinkle salt and pepper over the top if desired. Once the underside is lightly browned, flip egg over and cook about a minute longer or until bottom is lightly browned. Cut into small pieces with knife and set aside.

Spray more canola oil into pan and heat over medium heat. Add shrimp and let sizzle for about a minute. Add peas and carrots and stir-fry, tossing occasionally, for about 2 minutes or until shrimp is warmed throughout. Add steamed rice, stir and let cook about a minute. Drizzle the soy-sauce mixture over the top of rice mixture, stir, and let cook another minute or two. Turn off heat and stir in green onion and pieces of egg. Serve, offering additional soy sauce at the table, if desired.

Servings: 2

Panda Inn

Kon Pao Chicken

Source: Panda Management Company - Posted by Veronica 09-19-2000 04:10pm

1 pound cubed chicken
1/4 cup peanuts
3 tablespoons vegetable oil
1 teaspoon dried chile pepper flakes
1 teaspoon garlic, crushed
1 teaspoon ginger, crushed
1 tablespoon green onion, chopped
1 tablespoon Shao Hsing cooking wine
1 teaspoon soy sauce
2 tablespoons chicken broth
1 teaspoon sugar
1 dash sesame oil

Cornstarch Slurry
1 tablespoon cornstarch, mixed with
2 tablespoons water

Heat oil in wok until hot. Fry peanuts until browned. Remove and add chicken. Stir fry until done. Remove and drain. Set aside.

Heat two tablespoons of oil in wok until hot. Add dried chile pepper, garlic, ginger and green onion. Stir-fry until fragrant. Add remaining ingredients except cornstarch mixture. Bring to a boil. Slowly stir in cornstarch mixture. Add chicken and peanuts. Flavor with sesame oil if desired. Remove and serve on platter.

Servings: 4

Pappasito's Cantina

Poblano Soup

4 tablespoons unsalted butter
1/2 cup all-purpose flour
2 cups whipping cream
3 cups whole milk
1/2 teaspoon instant chicken bouillon granules
1 tablespoon extra virgin olive oil
3/4 cup purple onion, finely diced
1 1/2 teaspoons chopped garlic
2/3 cup finely diced carrots
3/4 cup finely diced poblano pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 pinch white pepper
3/4 cup finely diced red bell pepper
1 cup Monterey jack cheese, shredded

In a 4-quart stock pot, melt butter over medium heat. Whisk in flour and simmer, whisking constantly until thickened to a roux. Whisk in cream, milk and chicken bouillon and cook, stirring frequently or whisking, over medium-low heat until smooth.

Heat oil in large sauté pan over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and carrots. Cook until tender, about 3 minutes, stirring frequently. Add poblanos and cook until tender, about 3 minutes. Add vegetable mixture to milk mixture, stir to combine. Stir in salt and black, white and cayenne peppers. Simmer over medium-low heat a few minutes. Add red bell pepper. Simmer 15 or 20 minutes, stirring frequently.

Add cheese and stir until melted. Taste and adjust seasonings, if necessary. Serve hot or refrigerate immediately. Reheat before serving.

Makes six (8 ounce) servings.

NOTES: Prepare all vegetables ahead of time. Recipe doubles easily.

Yield: 6 servings

Planet Hollywood

Yaki Soba

Source: Chef Jarrard Moser/Planet Hollywood - Friday, September 3, 1999 – Recipe #2351 -

1 large yellow onion, julienne
1 green pepper, julienne
1 red pepper, julienne
1/2 small head cabbage, shaved
2 pounds cooked Japanese noodles or capellini noodles
3/4 pound sliced pork, chicken or 3 large portobello mushrooms
8 ounces Yaki sauce or Stir-fry sauce

Yaki Sauce
2 cups soy sauce
1 cup Mirin
1/4 cup Worcestershire sauce
1/4 cup rice vinegar
3 tablespoons granulated sugar

Combine items for yaki sauce in bowl; set aside.

Combine onion, peppers, cabbage, noodles, meat or mushrooms, and yaki sauce in large sauté pan or wok. Cook until desired crispness. Garnish with sesame oil, scallions, ginger and/or sesame seeds.


Qdoba Mexican Grill

Naked Chicken Burrito

Source: Don Doyle, Qdoba Mexican Grill, Nashville, Tennessee

1 cup rice
1/2 cup black or pinto beans
1 cup marinated grilled chicken, sliced into bite-size pieces
1/4 cup shredded Cheddar cheese
3 tablespoons salsa
1 tablespoon sour cream
1 tablespoon guacamole

Mound rice onto plate; top with beans then add grilled chicken. Top the chicken with cheese and salsa. Finish with dollop of sour cream and guacamole.

4 avocados
1 jalapeno, cored, deseeded and finely diced
1/2 cup cilantro, chopped
1/4 cup red onion, finely diced
1/4 teaspoon salt
Juice from 1 lime

Take the stems off the avocados. Cut the avocados in half and remove pit. Scoop out the meat and place in a bowl. Mash to smooth consistency; add remaining items and mix thoroughly. Refrigerate until ready to use

Quivey's Grove

Holiday Turkey with Apple-Black Walnut Stuffing

Source: Quivey's Grove, Madison, Wisconsin

1/2 pound rye bread, cut into 1/2-inch cubes (about 6 cups)
1 large onion, chopped
2 celery stalks, chopped
1/2 cup butter or margarine
5 medium apples, peeled and chopped
3/4 cup black or English walnuts, coarsely chopped
1 cup raisins
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon dried sage, crushed
1/2 cup apple cider or apple juice
1/4 to 1/2 cup chicken broth
1 (8 to 12 pound) turkey
Cooking oil

Preheat oven to 325 degrees F.

Spread the bread cubes in a 15 x 10 x 2-inch baking pan. Bake for 10 to 15 minutes, or until dried, stirring twice. Or let stand, loosely covered, at room temperature for 8 to 12 hours.

Sausage, Cheese and Beer Soup

Source: Quivey's Grove Restaurant - Madison, Wisconsin

A great winter treat from Quivey’s Grove restaurant in Madison, WI. Another awesome dish, it can turn salty so watch the ham and sausage, making sure it's low salt or baked ham.

2 quarts water
1/2 teaspoon black pepper
1 pound smoked ham pieces
1 small onion, chopped
1 cup butter or margarine
1 1/2 cups flour
2 cups cold milk plus more if necessary
1/2 to 3/4 cup beer, depending on your taste
12 ounces sharp Cheddar cheese, grated
12 ounces sausage,( bulk or links ) cooked

It’s best if you can find a picnic ham and pork sausage that’s not too salty. Bring the water, black pepper, and ham to a boil in a large pot and simmer for 1 hour. Strain the stock. Skim fat from the surface, and return the stock to the pot, keeping it warm. Reserve the ham.

In a large heavy saucepan, prepare a roux by melting the margarine or butter until bubbly and whisk in the flour. Continue cooking as you stir for 5 minutes over medium. Add the soup stock slowly, 2 cups at a time, whisking and cooking until thick and smooth after each addition. Slowly add the milk, stirring all the time. Add the grated cheese, a little at a time, stirring until thick, smooth and melted.

Add the beer, cooked sausages (if using links, shop into 1/2-inch pieces) and chopped reserved ham pieces. Keep warm on low until serving.

Makes about 6 to 8 servings.

Turtle Pie

Source: Quivey’s Grove Restaurant, Madison, Wisconsin

1/4 cup cream
3/4 cup brown sugar
2 tablespoons melted butter
6 tablespoons corn syrup
1 cup pecans, chopped
1 (9-inch) pie shell
1 1/2 teaspoons granulated sugar
1 1/2 teaspoons cornstarch
1/4 teaspoon salt
3/4 teaspoon gelatin
2 egg yolks
1/4 cup milk
3/4 cup melted chocolate chips
1/2 pint whipping cream, whipped
Melted chocolate and pecan pieces for garnish

Combine the first 4 ingredients in a large heavy saucepan. Cook over medium heat until it reaches 227 degrees F on a candy thermometer. Add pecans and pour into the pie shell. Cool.

In another saucepan, combine the sugar, cornstarch, salt and gelatin. Add the egg yolks and mix until smooth. Add milk, stirring constantly over medium heat until it reaches 160 degrees F on a candy thermometer. Remove from heat and stir in melted chocolate chips. Cool.

Fold the whipped cream in the cooled mixture and pour over the candy layer in the pie crust. Drizzle melted chocolate and sprinkle with pecan pieces and serve.


Rainforest Cafe

Coconut Bread Pudding

Source: Rainforest Cafe, Arizona Mills — Tempe, Arizona

1 loaf white bread
1/2 cup dried apricots
3 cups whole milk
4 cups Coco Lopez®
2 tablespoons vanilla extract
1 cup granulated sugar, divided
1 1/2 cups pasteurized egg product
1 1/2 cups shredded coconut

Preheat oven to 350 degrees F.

Cut the bread into 1-inch squares and slice the apricots into 1/4-inch strips.

In a medium saucepan, heat the milk, Coco Lopez® and vanilla extract with 1/2 cup sugar over medium heat, stirring well. Do not boil.

In a large mixing bowl, beat the eggs with the remaining 1/2 cup sugar and slowly add the hot milk to the egg mixture, stirring constantly until the sugar is dissolved.

In a 13 x 9-inch pan, place the bread and the milk mixture. Using a wooden spoon, carefully combine the ingredients. Allow to soak for 10 minutes. Add the apricots and coconut and gently incorporate.

Press the apricots down in the bread mixture to avoid burning. Cover the pan with plastic wrap and then with foil. Place crosswise on top of a sheet pan or jellyroll pan filled with water. Bake for one hour. (Check to make sure there is still water in the sheet pan.) After one hour, remove foil and plastic wrap. Bake an additional 5 to 10 minutes until golden brown. Cut into 8 equal portions.

Safari Soup


Note: "A zesty broth, filled with nice chunks of eggplant and other good things. Adapted from the Rainforest Cafe version."

1 tablespoon olive oil
2 tablespoons vegetable oil
1 pound Italian sausage - casing removed, lightly
    sautéed and drained
1 cup partly cooked pasta - any shape
4 medium garlic cloves, crushed
1/3 cup diced onions
1 cup sliced carrots
1/2 cup chopped celery
3 cups diced eggplant - skinned (unless skins
    are very thin and tender)
16 cup water
1 (28 ounce) can crushed tomatoes
1/3 cup mixed dried beans (Romano, kidney,
    fava, pinto, cranberry, etc.)
1 1/2 tablespoon salt (to taste)
2 to 4 tablespoons granulated sugar (to taste)
1 teaspoon pepper
3/4 teaspoon garlic powder
1 bay leaf
1 teaspoon basil
1/4 teaspoon celery seed
2 tablespoons minced fresh parsley
2 tablespoons minced fresh coriander
1/4 teaspoon dry chile pepper
2 tablespoons balsamic vinegar

Lightly grease stock pot bottom to prevent beans from sticking. Sauté sausage and drain. Sauté or sweat vegetables (garlic, onions, carrots, celery, eggplant) in olive oil until softened. Add water, sausage, tomatoes, salt, sugar, pepper, garlic powder, basil, celery seed, coriander, parsley, chile pepper, balsamic vinegar. Simmer 2 to 3 hours (until beans are soft). Adjust seasonings. Add pasta a few minutes before serving.

Servings: 4



1/2 cup plus 2 tablespoons fine-quality olive oil
1 cup chopped onion
1 tablespoon minced garlic
2 pounds lean ground beef
1 pound hot or sweet Italian sausage meat,
    removed from casings and chopped
1/2 cup red wine
3 (28 ounce) cans imported San Marzano
    Italian tomatoes, with juice, hand-crushed
3 tablespoons tomato paste
5 cups water
Salt and pepper to taste
2 pounds ricotta cheese
2 egg yolks
1 pound lasagna noodles
2 cups grated fresh mozzarella cheese
1 cup freshly grated Pecorino Romano cheese
1 pound fresh mozzarella cheese, sliced

Heat 1/2 cup oil in a large saucepan over medium-high heat. Add onion and garlic and sauté for 3 minutes. Stir in the beef and sauté for 5 minutes or until well browned. Remove the beef with a slotted spoon and set aside. Add the sausage to the saucepan and sauté until browned. Return beef to saucepan.

Add the wine to the saucepan and cook for 5 minutes or until it has evaporated.

Stir in tomatoes, tomato paste, and water. Add salt and pepper. Simmer, stirring occasionally, for about 2 hours or until thick and rich in flavor. If needed, add more water, a quarter cup at a time. If sauce is fatty, either skim off the fat or put a few layers of paper towel on the top to absorb the excess fat. (If you have the time, refrigerate the sauce until the fat congeals on top; then simply lift it off.)

Put ricotta into a cheesecloth lined colander and allow it to drain in the refrigerator for about 2 hours. Combine with egg yolks; blend well. This will keep the lasagna from being watery.

Add the noodles and remaining 2 tablespoons oil to a large, deep pot filled with rapidly boiling salted water. Cook noodles until al dente. Drain well in a colander and then run under cold running water to stop the cooking process. Put noodles, in a single layer, on clean, damp kitchen towels. Cover with clean, damp towels.

Preheat oven to 350 degrees F.

Ladle a thin layer of meat sauce info a lasagna pan (12 x I8 x 2 inches or 14 x I0 x 3 inches), Cover with noodles, laid lengthwise, then cover noodles with a layer of meat sauce, Spread a thin, smooth layer of ricotta over the meat sauce. Sprinkle with grated mozzarella and Pecorino Romano. Continue layers of pasta, sauce, and cheese, alternating the pasta )n opposite directions for each layer (lengthwise, then crosswise, etc.). Finish with a layer of meat sauce covered with sliced mozzarella and sprinkle with Pecorino Romano.

Bake in preheated oven for about 45 minutes or until cheese topping has melted and lasagna is bubbling.

Remove from oven and allow to rest for 15 minutes before cutting into squares and serving.


6 large eggs
1 cup granulated sugar
1/2 cup Kahlúa, brandy, or other liqueur
4 1/2 cups mascarpone cheese
1 cup tiny chocolate bits and/or
    1/2 cup diced, glazed orange peel
3 cups boiling water
3 tablespoons light brown sugar
3 tablespoons instant espresso powder
1 tablespoon fine-quality cocoa powder
2 (7 ounce) packages Champagne biscuits
1/2 cup grated bittersweet chocolate

Whisk eggs and sugar together in a heat proof bowl over a pan of simmering water, but do not allow it to touch the water. Using a handheld electric mixer, beat for approximately 7 minutes or until mixture has tripled in volume and a candy thermometer inserted into it reads 160 degrees F. Remove bowl from pan.

Beating constantly, add liqueur 1 tablespoon at a time. Continue beating for about 5 minutes or until mixture is cool.

When cool, beat in mascarpone until well blended. If using, stir in chocolate bits and/or fruit. Cover and refrigerate for 1 hour or until well chilled.

Combine water, brown sugar, espresso powder, and cocoa in a medium bowl. Stir until espresso powder and cocoa dissolve.

One at a time, completely dip biscuits into the espresso mixture, then put them in the bottom of a 13 x 9 x 2-inch glass baking dish to completely cover the bottom. If necessary, cut biscuits to fit.

Evenly spread one third of the mascarpone mixture over the biscuits. Continue dipping and layering, making 2 additional layers of biscuit and mascarpone, ending with a cheese layer.

Tightly cover with plastic wrap and refrigerate for at least 8 hours.

When ready to serve, sprinkle grated chocolate over the top. Cut into squares and serve cold.

Red Lobster

Sail Away

(1st Signature Drink in a take home glass)

3/4 ounce brandy
3/4 ounce Kahlua
2 scoops vanilla ice cream
1 plus cups 10% cream or milk

Blend all ingredients in a blender until the consistency of a milk shake. Garnish with pineapple and maraschino cherries if desired. Enjoy!

Servings: 1


St. Louis Bread Company

Appetizer Roll Ups

Source: Sue Stees, St. Louis Bread Company

12 slices Saint Louis Bread slices (suggestions:
    tomato-basil, sourdough, or French loaves), sliced thin
8 ounces cream cheese softened
4 ounces blue cheese, crumbled
3 tablespoons minced green onion or
    1 tablespoon chopped fresh chives
1/3 cup melted butter or margarine

Optional: Before rolling bread, add a thin layer of shaved ham.

Mix together the cream cheese, blue cheese, green onion or chives. Trim crusts from bread. Roll each bread slice with a rolling pin to flatten. Spread one side of each piece of bread with 2 tablespoons cream cheese mixture. Roll up tightly. Brush with the melted butter. At this point you may freeze unbaked rollups 3-4 weeks in an airtight container. Thaw in refrigerator before baking. Bake rollups at 400 degrees F for 10 to 12 minutes.

Serves 12.

Grilled Steak Salad

Source: Sue Stees, St. Louis Bread Company

1 tablespoon vegetable oil
1 1/2 pounds 1-inch thick beef tenderloin ( about 6 steaks)
1 sourdough baguette
Olive oil
Blue Cheese Sprinkles (optional)
1 (10 ounce) bag baby spinach leaves
1 head red leaf lettuce
1 (16 ounce) can mandarin oranges
1 cup crumbled blue cheese (about 4 ounce)
3/4 cup sliced almonds (about 3 ounce)
1/2 medium red onion, thinly sliced
Saint Louis Bread Poppyseed dressing

Grilled steak: Rub both sides of steak lightly with vegetable oil, and season with salt and pepper. Grill steaks on one side, turn and finish grilling to desired doneness. (About 5 minutes per side for medium rare).

Transfer steaks to platter and let stand until cool, about 15 minutes. Cover and refrigerate until well chilled.

Just before serving slice diagonally into thin strips. If you prefer, coat the bottom of a large, heavy skillet with 1 tablespoon of vegetable oil and place over medium high heat. When the oil is hot but not smoking, add steaks and cook on both sides to desired doneness. Prepare the steaks for serving as directed above.

Giant Crouton: Cut bread into 3/4 to 1 inch thick. Place slices in a single layer on a baking sheet and bake slowly in a 300 degree oven until they are browned and crisp( approximately 25-30 minutes). For extra flavor, lightly brush each slice with olive oil after they have baked for 15 minutes. If you wish, sprinkle blue cheese crumbles over the slices for the last minute or so of baking, just until the cheese softens. Mix together salad ingredients, top with steak and giant croutons and serve with poppyseed dressing.

Serves 6.

Sonny's Creative Kitchen

Outer Banks Crab Dip

Source: By: Sonny's Creative Kitchen, Outer Banks, NC - 13News Tuesday, October 16, 2001 -

4 pound backfin crab meat
5 pounds cream cheese
18 eggs
1 quart whipping cream
1/4 cup Florida Bay seasoning
1/4 cup roasted garlic pepper
1/8 cup basil
1/8 cup oregano
2 cups shredded Romano cheese
2 cups diced mixed green and red peppers

Mix all items together by hand until smooth. Bake at 350 degrees F for 25 minutes, then stir. Bake another 25 minutes.

Pull from oven and top with shredded Romano cheese. Serve with croutons or crackers.

Spaghetti Warehouse

Wedding Soup


1 gallon water
1 ounce chicken base or bouillon
1 cup celery, diced
1 cup carrot, shredded
1 cup yellow onion, diced
1 cup spinach, chopped, frozen
1 teaspoon basil (sweet)
1 teaspoon garlic, chopped
1 teaspoon black pepper
1 pound chicken breast meat, cooked and diced
1 pound tiny meatballs
1 cup spaghetti, cooked, broken long

Bring water to a boil.

Add chicken base. Stir to dissolve. Add celery, carrots, onions, spinach and basil. Simmer 10 minutes

Add meatballs, chicken and cooked spaghetti.

Yields 1 gallon.

NOTE: If you can't find tiny meatballs at the grocery store, you can use larger meatballs cut into quarters. If you make your own meatball mix, bake in oven and drain ahead of time.


Espresso/Coffee Popsicles

Source: Starbucks Coffee

Brew espresso or strong coffee and prepare it with milk and sugar as you prefer. Put mixture into plastic freezer pop containers or, if you can’t find these, pour into paper cups and put a stick in the middle. When it freezes, pop out the treat and enjoy a thirst-quenching Popsicle!

Subject: Re: The Recipe Corner

Written By: Howard on 10/10/05 at 6:08 pm

Wow,that's a lot of recipies. :o

Subject: Re: The Recipe Corner

Written By: thenewwavechick on 10/10/05 at 7:12 pm

Restaurants T-X


Taco Bell


2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon vegetable shortening
1 cup milk
Oil (for deep frying)

Mix together dry ingredients. Cut in shortening and then add milk. Shape dough into a long cylinder and cut into 8 equal parts. Use flour to work the pieces into 6-inch tortillas. Fry in oil until golden brown. Top with taco fixings.

Tavern on the Green

Chicken Francais

Source: Mark Sewall, Tavern on the Green Inn at Silver Lakes - Helendale, CA

4 (6 ounce) boneless skinless chicken breasts
Flour, for dredging
2 ounce clarified butter*
1 cup white wine
2 small shallots, minced
3 garlic cloves, minced
Salt and white pepper, to taste
3 tablespoons French-style whole grain mustard
1/2 cup heavy cream

* To make clarified butter, slowly melt a stick of unsalted butter until the milk solids melt to the bottom of the pan. Skim foam off the top and use only the clear golden liquid.

Pound chicken breasts between two sheets of plastic wrap to make uniform thickness for even cooking. Dredge chicken breasts in flour, shaking off excess. Heat clarified butter in sauté skillet over medium-high heat. Place chicken in pan and sauté until cooked halfway through, about three minutes. Reduce heat to medium.

Turn over chicken and add minced shallots and garlic, cooking one minute until you can smell the aroma of garlic. Add wine to deglaze pan. Season with salt and pepper. Add mustard and stir into sauce. Let sauce cook for two minutes to reduce, then add heavy cream. Let sauce cook for another two minutes to thicken sauce slightly.

Yields 4 servings.

Serve with Chardonnay.

TGI Friday's

Bahama Mama

1/2 ounce gold rum
1/2 ounce coconut rum
1/2 ounce banana liqueur
1/2 ounce grenadine
1 ounce orange juice
1 ounce pineapple juice

Mix all ingredients in a shaker. Serve in a Collins glass.

Yields 1 serving.

Strawberry Fields Salad


1 head red leaf lettuce
1 head romaine lettuce
6 ounces balsamic vinaigrette dressing
2 ounces shredded Parmesan cheese
Cracked pepper to taste

Glazed Pecans
1 cup chopped pecans
1/4 cup dark brown sugar
1 tablespoon water

Strawberry Glaze
12 strawberries
1/4 cup balsamic vinegar
1/4 cup granulated sugar
2 tablespoons water

Mix chopped pecans with brown sugar and water and heat; set aside.

Slice strawberries into 1/4-inch slices.

Mix balsamic vinegar, sugar and water and coat strawberries; set aside.

Chop red leaf and romaine lettuce into 2-inch pieces. Toss lettuce, Parmesan cheese, balsamic vinaigrette and Glazed Pecans.

Strain strawberries from glaze and place on top of salad. Top with cracked pepper.

Yield: 2 salads

The Melting Pot Restaurant

Flaming Turtle Fondue

Source: The Melting Pot Restaurants, Inc.

2 ounces melted milk chocolate
2 ounces caramel syrup
1 ounce chopped pecans
1/3 ounce 151 rum (may substitute with other flambe liquor)

Using a double boiler fondue pot, heat mixture of chocolate and caramel to a temperature no greater than 135 degrees F. Stir frequently. (For thinner chocolate, slowly add whole milk while stirring until desired consistency is reached.) Slowly pour rum into fondue pot. Ignite liquor by touching lighted match to edge of pot*. After flame burns, sprinkle nuts over chocolate mixture.

Serve at 120 degrees F with assorted fruits, marshmallows, cheesecake, brownies and more.

NOTE: Cooking or flambeing with an open flame should be done with great care and adult supervision.


Union House Restaurant



3/4 cup (1 1/2 sticks) butter
3 (1 ounce squares) unsweetened chocolate
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
3 large eggs
3/4 cup flour
1/4 teaspoon salt
Frosting (see recipe)

Preheat oven to 350 degrees F. Coat 8-inch pan with vegetable oil spray or butter lightly.

Melt butter and chocolate over low heat, stirring until smooth. Cool, stir in sugar and vanilla. Add eggs, one at a time, whisking until smooth. Stir in flour and salt.

Pour into prepared pan. Bake in preheated oven 25 to 35 minutes or until top is crusty and cake tester comes out clean when inserted near center.

Remove from oven and cool. When cool, frost, then cut into bars.

Makes 24 servings.

2 tablespoons butter
2 (1 ounce squares) unsweetened chocolate
1/2 teaspoon vanilla extract
1 cup sifted powdered sugar
2 to 3 tablespoons coffee-flavored liqueur such as
    Kahlúa (or other compatible liquor)

Melt butter and chocolate over low heat or in microwave. Blend until smooth. Add vanilla extract and about half of sugar; mix well. Gradually add remaining sugar and liqueur until mixture reaches spreading consistency.

Southwestern Potato Salad


3 to 4 pounds medium-size red potatoes, washed, skin left on
Vegetable oil to coat potatoes
Salt to taste
1 green bell pepper, cored and diced
1 red bell pepper, cored and diced
1/2 medium onion, diced
2 ribs celery, diced
1 cup good mayonnaise (do not use salad dressing)
3 tablespoons barbecue sauce
White pepper to taste
Cayenne pepper to taste
Ground cumin to taste
Cooked crumbled bacon to garnish
Fresh snipped chives to garnish

Coat potatoes with oil; sprinkle with salt to taste. Pierce potatoes in several places with tines of fork. Bake on cookie sheet at 375 degrees F about 45 minutes, or until tender. Cool. Cut into bite-size pieces.

Add peppers, onions and celery to potatoes; stir in mayonnaise and barbecue sauce. Add additional salt, if desired, white and cayenne peppers, and cumin. Mix well. Garnish with bacon and chives.

Makes about 15 servings.

Wild Rice Salad with Vinaigrette


6 cups cooked long-grain wild rice
1/2 cup roughly chopped dates (pits removed)
1 cup diced carrots
1/2 cup diced green onions
1 cup vinaigrette dressing (from following recipe or purchased)
1/2 cup chopped, toasted pecans

Mix together the rice, dates, carrots, green onions and vinaigrette dressing. Refrigerate mixture overnight to blend flavors. Add pecans just prior to serving. Serve with chicken or fish. Makes 12 to 14 servings.

Variation: Add dried apricots, golden raisins or currants. Can be served cold, at room temperature or hot.

The Union House Vinaigrette Dressing
1 cup granulated sugar
1 1/2 cups red wine vinegar
4 teaspoons salt
4 teaspoons freshly ground black pepper
2 cups vegetable oil

In food processor, combine sugar, vinegar, salt and pepper. Slowly add oil, mixing until combined. If a food processor is not available, the dressing can also be mixed by hand using a wire whip.

Makes about 4 1/2 cups dressing.

Union Oyster House

Source: Gourmet - February 1996 - You Asked For It; Union Oyster House, Boston, Massachusetts

2 1/2 cups sifted all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup sugar
1 large egg
1 cup unsulfured molasses
1 cup hot water (160 degrees F)

Whipped cream

Preheat oven to 350 degrees F. Grease and flour a 9-inch square baking pan, knocking out excess flour.

Into a bowl sift together flour, baking soda, spices, and salt.

In another bowl with an electric mixer beat together oil and sugar until combined and beat in egg and molasses until combined well. Gradually beat in flour mixture until combined and add water, beating until smooth.

Pour batter into pan and bake in middle of oven 30 minutes, or until a tester comes out clean. Cool gingerbread in pan on a rack 10 minutes. Run a thin knife around edge of pan and invert gingerbread onto rack to cool completely.

Serve gingerbread with whipped cream.

Upper Crust, Inc.

Cheese-Filled Mushrooms

This recipe can be adjusted, using the same proportions, to make as many mushrooms as you want.

1 1/2 pounds white mushrooms
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
3/4 cup mayonnaise
Crumbled cooked bacon, to taste (optional)

Preheat oven to 375 degrees F. Lightly grease a large cookie sheet; set aside. (If desired, line cookie sheet with aluminum foil to save on cleanup.)

Wash mushrooms thoroughly; dry and remove stems, hollowing out a hole where the stem was attached to the mushroom. Set aside.

Mix together cheeses, mayonnaise and bacon (if using). Pack the center of each mushroom with a mound of the cheese mixture. Arrange mushrooms on cookie sheet. Bake until cheese is browned and mushrooms are shiny, about 20 minutes.

Mushrooms may be stuffed and refrigerated ahead of time, then baked as needed.

Serves about 15 as hors d'oeuvres.


Vanilla Bean Cafe

Source: Vanilla Bean Cafe and Baking Co. - Latham, New York

1 1/2 tablespoons extra virgin olive oil
3 cups chopped chicken breast
1 Spanish onion, cut into thin wedges
2 tablespoons minced garlic
2 tablespoons white wine
1 1/2 green bell peppers, cut into strips
1 1/2 red bell peppers, cut into strips
2 1/2 ribs celery, chopped
1 gallon chicken stock
Dried basil
5 ounces fresh spinach, washed and picked over
1 1/2 pounds precooked, cheese-filled tortellini
Freshly grated Parmesan cheese

Heat a 3-gallon stockpot. Add olive oil. When oil just begins to smoke, add chicken and sear on all sides. Add onions and garlic and sauté 1 minute. Add white wine and reduce by half. Add peppers, celery and chicken stock. Cook, over medium-high heat, until vegetables are tender.

Season with basil, salt and pepper. Just before serving, add spinach and tortellini. Serve with freshly grated Parmesan.

Serves 12 to 16

Victorian Guest House

Source: Specialty recipe of Victorian Guest House, Nappanee, Indiana -

1 large can solid pack pumpkin
1 cup granulated sugar
1 cup brown sugar
3 eggs, beaten
1 tablespoon vanilla extract
1 (12 ounce) can evaporated milk
2 teaspoons cinnamon
1 teaspoon allspice
1 dry yellow cake mix
1/2 cup butter
1/2 cup nuts

Mix pumpkin, both sugars, eggs, vanilla extract, milk, and spices. Pour in 9 x 13 inch pan. Sprinkle dry cake mix on top and pat down. Melt butter and pour on top. Sprinkle with nuts.

Bake at 350 degrees F for 45 to 60 minutes.

Village Tavern

Capellini Vegetarian

Source: Chef Matt Hamilton - Village Tavern,  Phoenix, Arizona -

12 ounces angel hair pasta, cooked according to
    package instructions, drained and kept hot
1 portobello mushroom cap
Salt and pepper to taste
1 to 2 tablespoons olive oil
1 tablespoon garlic, minced
1/4 cup white wine
1/2 cup sun-dried tomato pesto
2 ounces butter
2 cups curly spinach
2 tablespoons Parmesan cheese

Season the portobello cap with salt and pepper; grill for about 3 minutes on each side or until heated through. Set aside.

Sauté garlic in olive oil until fragrant, about 1 minute. Be careful not to burn the garlic. Deglaze the pan with white wine; cook until reduced by half. Add sun-dried tomato pesto and butter; stir to fully incorporate. Remove from heat.

In a separate pan, wilt spinach in a little oil; season with salt and pepper.

Add pasta to the pesto sauce mixture; use tongs to combine. Place pasta in a serving bowl; top with spinach. Slice the portobello cap into 4 slices; fan the slices over the top of the pasta. Garnish with Parmesan cheese.

Makes 1 serving.

Vinny Testa's Restaurant

Source: Executive chef Peter Godsell, Vinny Testa's Restaurant, Wynnewood, PA - Fox Is Cooking Philadelphia

1 ounce oil
9 ounces chicken
1 pinch kosher salt
1 pinch pepper
Dusting flour
1 tablespoon shallots
2 ounces white wine
4 ounces chicken stock
2 ounces butter, unsalted
5 artichoke hearts
3 ounces mushrooms
3 ounces plum tomato
3 sage leaves
Roasted red bliss potatoes
Chef vegetables (premium vegetable mix)

Heat 12-inch sauté pan with oil. Season the chicken with salt and pepper, dredge chicken in flour and shake off excess. Sauté chicken until golden brown on one side, turn over and add shallots. When shallots begin to turn translucent, add artichoke, tomatoes and mushrooms. Pour off excess oil and deglaze with white wine. Reduce until almost dry. Add chicken stock, one sage leaf, and mound in butter. Add lemon wedges, and season with salt and pepper. Reduce by half.

On a 13-inch platter, lay out the chicken to cover the platter. Pour sauce over chicken. Garnish with sage leaves. On an 11-inch oval platter, place potatoes on one end and chef's vegetables on the other.

Voodoo Daddy's Magic Kitchen and Bar

Southern Comfort Hurricane

Source: Arizona Republic - March 26, 2003 - Justin Jones, Manager, VooDoo Daddy's Magic Kitchen and Bar, Phoenix and Tempe, Arizona

1 1/2 ounces Southern Comfort
1 1/2 ounces dark rum
2 ounces orange juice
2 ounces pineapple juice
3/4 ounce sweet and sour
3/4 ounce lemon-lime soda
Splash of grenadine
Orange slice, maraschino cherry and lime
    wedge for garnish

Pour liquids into shaker with ice. Shake and strain into a tall tulip glass. Garnish with orange slice, cherry and lime wedge.

Makes 1 drink.


Waffle House

Hash Browns


4 cups peeled and shredded potatoes
1 teaspoon salt
1 cup ice
Vegetable oil for frying

Place prepared potatoes in a 2-quart bowl, and add salt. Add ice and pour enough water to cover potatoes. Stir to mix salt and ice in the potatoes. Cover and place in the refrigerator for 2 hours.

Place shredded potatoes in a colander, rinse with cool tap water and drain completely. At this point you can place potatoes back in the refrigerator covered until ready to fry. The uncooked potatoes will keep up to 5 hours.

Heat a large cast iron skillet over medium heat. Add enough vegetable oil to lightly cover bottom. When skillet is hot and oil has been heated, place two cups of drained shredded potatoes in skillet. Fry until crisp, shaping with a spatula. Fry about 12 to 15 minutes, without turning. Time depends on the temperature and size of the shredded hash browns. When potatoes are golden, flip over carefully and fry tops of potatoes for 2 - 3 minutes. Do not cover  hash browns while frying or stir through them.

Waffle House Hash Browns Scattered all the Way!

1 slice American cheese (covered)
1/4 cup diced yellow onion (smothered)
Sliced jalapeno peppers, to taste (peppered)
1/4 cup diced fresh tomatoes (diced)
1/4 cup mushrooms (capped)
1/3 cup diced lean ham (chunked)
1/3 cup chili with beans, heated
1 serving Waffle House Hash Browns

Prepare Waffle House Hash Browns as directed. Leave them in the skillet, and add cheese, onion, jalapeno peppers, tomatoes, mushrooms and ham. When done, add chili on top of all.

White Castle


12 dinner rolls (Parker House shape, 2 1/2 inches)
1 pound lean ground beef
1/2 teaspoon salt
About 1 1/2 cup water, divided
3/4 cup diced onions
1 beef bouillon cube
1/2 to 1 cup water

Place ground beef, salt and 1/2 cup of the water in a food process, and process for a few seconds to ensure that water and salt are blended through the beef.

Place plastic wrap on the counter. Place hamburger in the middle, then place another pieces of plastic wrap on top of the meat. Roll the hamburger out to 1/4-inch thick. Remove plastic wrap; cut meat into 3-inch squares. Perforate each piece five times with a plastic straw (this forms the steam holes). Cover hamburger squares with plastic wrap. Freeze until partially frozen, but no frozen solid.

Place onions, beef bouillon and 1/2 cup water in a frying pan. Sauté over medium-low heat, stirring until the onions are clear, and adding more water as needed. Remove from heat until ready to cook hamburger patties.

To prepare patties, heat frying pan over medium-low heat; add water to onions just until the bottom of the frying pan is covered. Place patties in pan; cover with lid. It will only take a short time for the patties to cook on one side. Turn, and cook on the other side for a very short time. The patties should be juicy.

Place each hamburger on top of a roll. Add pickles, then cover hamburgers so they will steam lightly. Or you can cover them and put them into the microwave for a few seconds.

White Dog Cafe Kitchen

Cabinet Cookies


1/2 pound (2 sticks) unsalted butter
3/4 cup light brown sugar
3/4 cup granulated sugar
2 large eggs
1 tablespoon instant coffee dissolved
    in 1 tablespoon water
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup rolled oats
1 cup shredded coconut
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1/2 cup coarsely chopped walnuts
1/2 cup coarsely chopped pecans

Heat oven to 350 degrees F. Lightly oil two cookie sheets.

In mixer bowl, at medium speed, cream butter with brown and white sugars until light and fluffy, about 5 minutes. Beat in eggs, coffee and vanilla. Mix flour, baking powder, salt, oats and coconut; stir into creamed mixture. Fold in the chocolate and butterscotch chips and the chopped walnuts and pecans.

Spoon the mixture by rounded tablespoonfuls, 2 inches apart, on prepared baking sheets. Bake for 10 to 12 minutes or until lightly browned.

Servings: 48

Wilkommen Old World German Restaurant

Marinated Red Cabbage

Source: Willkommen Old World German Restaurant, Huntington Beach, California -

2 heads red cabbage, thinly sliced
1/2 cup red wine vinegar
1/4 cup apple juice
1/4 cup granulated sugar
1 cinnamon stick
1 clove
1 bay leaf
Salt and pepper
1/4 cup cranberry sauce
2 onions, thinly sliced

Place cabbage and all ingredients, except cranberry sauce and onions in a container, mix well, the taste should be sweet and tart. Cover tightly and marinate overnight.

Sauté onions until lightly caramelized, add red cabbage and cranberry sauce and cook for approximately 1 hour over medium heat, stirring occasionally so it doesn't stick to the bottom of the kettle. The cabbage should be cooked but will still have a slight crunch. Adjust seasoning if necessary.

Servings: 6

Word of Mouth

Fried Tomato, Mozzarella and Bacon Sandwich

Source: Word of Mouth, New York

Yield: 6 sandwiches

1 1/2 pounds firm, fresh tomatoes, cored
12-inch loaf semolina bread
1 pound mozzarella cheese
1/2 cup fine cornmeal
1 teaspoon garlic salt
1/2 teaspoon ground black pepper
1/4 cup olive oi
1/2 cup prepared pesto
12 basil leaves
12 slices bacon, cooked

Slice tomatoes into 12 (1/2-inch) slices. Cut bread diagonally into 12 slices; toast. Cut mozzarella into 12 (1/4-inch) slices.

In small shallow bowl, combine cornmeal, garlic salt and pepper. Dip tomatoes in mixture, coating both sides; shake off excess.

In large skillet, heat oil over medium- high heat until hot; pan-fry tomato slices until browned, about 2 minutes per side. Remove; drain on paper towels.

Spread each bread slice with pesto; arrange mozzarella slices on 6 of bread slices; top each with 2 tomato slices, 2 basil leaves and 2 bacon slices. Top with remaining bread.


One Cactus Quesadilla

Source: Xochimilco Mexican Restaurant, Sacramento, California

3 ounces sliced cactus
2 ounces sliced onions
1/2 teaspoon minced garlic
1 or 2 Japanese chiles, minced
1/2 teaspoon chili powder
1 or 2 dashes salt
1 package flour tortillas

Heat pan and add either oil or melted butter. Then cook cactus in the pan. Add onions and cook 5 to 6 minutes.

After cactus is cooked, set aside.

Heat tortillas on separate grill or pan.

Then add cheese to tortilla. Cook until the cheese melts and the tortilla is crisp. Then add garlic, chili powder and cilantro. Salt to taste.

Then add cactus mixture to the tortillas. Fold in half and serve!

Pork Tamales

Source: Xochimilco Mexican Restaurant, Sacramento, California

Meat Filling
1 pound lean boneless pork butt or shoulder, trimmed
    of excess fat and cut into 1-inch chunks
1 1/2 cups water
4 large dried New Mexico or California Chiles (about 3 ounces)
    or 3 to 4 tablespoons ground chile powder
1 clove garlic, minced or pressed
3/4 teaspoon salt
1/2 teaspoon dry oregano
1/2 teaspoon cumin

Mix all ingredients in a large saucepan. Bring to a boil; reduce heat and simmer for about 1 1/2 hours. (Pork simmered in red sauce is Mexico's traditional filling for tamales.)

Masa Dough

Whip 1 1/3 cups lard, left over pork broth, or solid shortening until fluffy.

Blend in 4 cups dehydrated masa flour (corn tortilla flour); 2 teaspoons salt, if desired, and 2 2/3 cups warm water. Mix until dough holds together. If made ahead cool, cover, and refrigerate for up to 3 days and bring to room temperature before using.

Basic Tamales

Use 1 (8 ounce) package dried corn husks. Sort through dried corn husks, discarding silk and other extraneous material. In large roasting pan, cover husk with warm water and let stand until pliable (at least 20 minutes) or until next day. Drain and pat dry when ready to use.

For each tamale select a wide pliable husk and lay flat, with tip pointing away from you. Spread evenly 2 tablespoons of the masa down the center of the husk forming a rectangle that is flush with one side of husk, an 1/2 inch from opposite side, an 1/2 inch from bottom and three inches from tip. If husk is not wide enough, use some masa to paste another husk onto back of first. Spoon 2 tablespoons of filling in center of masa. To enclose filling, fold husk so masa edges meet, wrapping plain part of husk around outside of tamale, fold bottom end of husk over body of tamale; then fold in tip. Place seam side down on a tray cover with a damp paper towel.

To steam, place a rack in a 12-to 14-quart pan and pour in boiling water to a depth of an inch (water should not reach tamales). Stack tamales in steam loosely so steam can circulate. Bring to boil and keep at steady boil adding hot water as needed until masa is firm and doesn't stick to husk. Open on from center of pan to test about one hour.

Serve tamales hot or keep warm in steamer. To serve peel husk and of chile bean with cheese.

NOTE: We at Xochimilco's offer a chile sauce with melted cheese or Chile Colorado Beef with our own special gravy sauces.

Shrimp and Scallop Fajitas

Source: Xochimilco Mexican Restaurant and Grille, Sacramento, California

6 ounces shrimp whole, peeled and cleaned
3 ounces whole scallops
1/2 large bell peppers, sliced (green and red)
1/2 onion, sliced
1 zucchini sliced
1 large carrot sliced

Heat 3 tablespoons of olive oil until hot. Add vegetables, and cook for 2 minutes. Add scallops and shrimp. Add a dash of pepper and a dash of garlic, and salt to liking. Cook until shrimp and scallops are done.

Recommended side dishes: Spanish rice or white rice, pico de gallo, beans, guacamole, sour cream, shredded cheese, lettuce, flour or corn tortillas.

Shrimp Ranchero

Source: Xochimilco Mexican Restaurant, Sacramento, California

2 tablespoons butter or 2 ounces oil
3 ounces bell pepper, sliced
3 ounces onion, sliced
1 tomato, diced
1 teaspoon garlic, minced
5 ounces tomato sauce
8 to 10 shrimp
1 teaspoon ground chile chipotle

Heat butter or oil in frying pan.

When hot add onion, bell pepper, and garlic.

When vegetables are almost tender add shrimp and stir fry for about 30 seconds.

Add tomato, tomato sauce and chipotle. Bring to boil, reduce heat and serve.

Subject: Re: The Recipe Corner

Written By: thenewwavechick on 10/10/05 at 7:28 pm

Restaurants Y and Z



Black Bottom Cake

Source: Christine Hanson, pastry chef at Yahooz restaurant in Leawood

Black-bottom cake, a favorite served at Yahooz restaurant in Leawood, has become a Kansas City classic.

The cake was created by Carlos Serrones for PB&J Restaurants Inc. and was first served in 1987 at Paradise Diner in Oak Park Mall. Today Hanson is the only PB&J pastry chef making the black-bottom cake. The dessert has been a part of anniversaries, weddings, birthdays and even a wedding proposal, when an engagement ring sat on top of the couple's favorite dessert. This recipe makes two cakes, so it is perfect for a party or larger gathering. You may freeze one of the cakes before filling, if you wish.

Plan carefully when making this cake as some overnight chilling is required. This dessert uses raw eggs, which the USDA recommends be avoided. You may substitute a pasteurized egg for the raw eggs. As with any special dessert, it is not a good idea to scrimp on ingredients. A fine chocolate, real butter and other high-quality ingredients will help you achieve the wonderful flavor you seek.

Makes two 3-layer cakes

Chocolate Cake
1 1/2 cups cocoa
1 1/2 cups vegetable oil
1 1/2 cups extra-strong coffee
4 1/4 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 1/2 cups (3/4 pound) butter, softened
3 1/2 cups granulated sugar
6 large eggs
1 teaspoon vanilla extract

Chocolate Mousse
3/4 pound semisweet chocolate
2 cups heavy whipping cream
3/4 teaspoon unflavored gelatine
1 cup cold water
4 large eggs
3/4 cup granulated sugar

Pastry Cream
2 cups whole milk
2 cups heavy whipping cream
3/4 cup granulated sugar
1/2 cup cornstarch
2 eggs
5 egg yolks
2 teaspoons vanilla extract

3 cups heavy cream
1/2 cup confectioners' sugar

White chocolate shavings and melted dark or semisweet chocolate
1 pound dark or semisweet chocolate

To prepare chocolate cake: Preheat oven to 300 degrees F.

Whisk together cocoa, oil and coffee; set aside. Sift together flour, baking soda, baking powder and salt; set aside.

Cream together butter and sugar. Add eggs, one at a time, beating to combine, then add vanilla extract. Add the cocoa mixture and mix until thoroughly combined. Scrape side of bowl and then add the sifted flour mixture; mix thoroughly.

Pour into 2 greased and floured 10-inch cake pans. Bake 45 minutes or until a wooden pick comes out clean. Check progress during last half of baking and adjust time as needed for oven variations. Layers will be big so they can be cut as directed later in recipe. Allow cakes to cool 15 minutes in pan; remove from pan and allow to cool completely.

To prepare chocolate mousse: Melt chocolate in top of double boiler over simmering water.

Whip cream until just fluffy; set aside.

Mix gelatin with cold water in top of separate double boiler. Place over hot water and stir to make sure it is completely dissolved.

Beat the eggs with sugar until well blended. At medium speed (so the chocolate does not clump while mixing), pour the melted chocolate into the egg and sugar mixture. Mix a little while, then stop and scrape down bowl. Pour in the well-dissolved gelatin and mix on a low speed a little longer. Fold in the whipped cream until well blended. Chill overnight to set up.

To prepare the pastry cream: Heat milk and cream to a slow boil in a heavy saucepan.

While the milk and cream are coming to boil, mix the sugar and cornstarch. Add the whole eggs, yolks and vanilla and mix until really smooth and mixture has no lumps. After the cream and milk have come to a boil, blend 1 cup of milk mixture into the egg mixture. Then pour the egg mixture into the boiling milk mixture, stirring continuously until it thickens. Remove from heat. Pour pastry cream into a container and place plastic wrap over the pastry cream so it does not form a skin. Refrigerate overnight.

To prepare the frosting: Whip together cream and confectioners' sugar.

To assemble cake: Cut 1 chocolate cake layer into 3 pieces. Pipe chocolate mousse around the first layer, then pipe pastry cream to cover the top of the first layer. Top with second layer of cake. Pipe pastry cream around outside of the second layer, then pipe chocolate mousse to cover the top of the second layer. This is known as checkerboard effect. Top with the third cake layer. Spread the whipped-cream frosting around the entire cake. Sprinkle top with white chocolate shavings and drizzle melted dark or semisweet chocolate lightly over the shavings.

Melt 1 pound dark chocolate or semisweet chocolate in top of double boiler over simmering water.

Cover the back of a flat and smooth cookie sheet with a sheet of parchment paper. Pour melted chocolate on top of the paper; spread and smooth it out over the entire cookie sheet. Chill in the refrigerator until firm.

To garnish cake: Set out chilled chocolate at room temperature 5 minutes. Measure the height of the finished cake plus 1/4 inch. Using scissors, cut the chocolate and the parchment into 2 strips, each the height of the measured cake plus 1/4 inch. Pick up 1 strip with the parchment and wrap around the cake; pull off the parchment once it is in place.

Ye Old College Inn

Blueberry Pie

Source: Ye Old College Inn - Houston, Texas - from Ford Treasury of Favorite Recipes from Famous Eating Places

3 cups blueberries and juice
2/3 cup granulated sugar
4 level tablespoons cornstarch
2 tablespoons butter
Dash of salt
3 1/2 teaspoons wine vinegar

Drain juice from 3 cups blueberries. Bring juice to quick boil, then add 2/3 cup sugar, cornstarch, butter, dash of salt and vinegar. Cook until slightly thickened. Cool.

Add berries and pour into 9-inch baked pie shell.

1 1/2 cups sour cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract

Combine sour cream, 2 tablespoons sugar and vanilla extract. Spread evenly over berries and bake in 250 degree F oven for 10 minutes. Refrigerate for at least 2 hours before serving.


Hot Dog Sauce


This is from "Yocco's the Hot Dog King"...which is the hot dog shop (now expanded) that has been around for over 75 years. We eat their sauce on dogs, burgers, sausage sandwiches (made with smoked sausage)...and there is burger in it, but you can either run it through the processor when cooked or keep chopping it up in the pan because it's not supposed to look like burger.

1 pound ground meat
1 medium onion
3 tablespoons chili powder
1 teaspoon salt
3/4 teaspoon oregano
3/4 teaspoon cumin
1/4 teaspoon red pepper flakes
2 cups water

Brown meat (breaking up pieces) and onions; drain. (At this point you can run it through a little chopper if you want it smaller). Add spices; mix well. Add water and simmer one hour. Can be frozen.


Z Tejas

Chile Fudge Pie

Source: The Austin American Statesman

2 teaspoons Ancho purée*
1/2 pound butter
1/2 cup chopped walnuts
1/2 cup chopped pecans
2 eggs
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup flour
1 cup semisweet chocolate chips
1 (9-inch) unbaked pie shell

*For ancho purée: Ancho chiles, which are dried poblanos, are dark brown peppers found in the produce section. Remove seeds and stem from one ancho chile pepper. Place ancho in a small saucepan with water to cover. Bring to a boil and simmer until ancho is tender. Purée in a food processor.

Melt butter and let cool to warm. Toast pecans and walnuts until lightly brown. Beat eggs well and then add sugars and flour. Beat until smooth. Add warm butter and mix well. (It is important for butter to be warm so chocolate chips will melt some.) Add chile purée. Stir in nuts and chocolate chips. Pour filling into pastry shell and bake at 325 degrees F for 45 to 60 minutes until done.


Trattoria Crepes al Mascarpone

Source: Show Me St. Louis - from Zanti’s Trattoria, St. Louis, Missouri

2 egg yolks
2 tablespoons flour
2 tablespoons granulated sugar
1 cup milk
1 teaspoon vanilla extract

Mascarpone Filling
1/4 pound mascarpone Cheese
1 ounce Grand Marnier
1 egg
2 tablespoons granulated sugar

Crepe: Pour milk in a medium-size bowl. Gradually add flour, stirring continuously. When well mixed, add egg yolks, sugar and vanilla extract; continue stirring.

Lightly spray small skillet with cooking spray. Place over medium-high heat. When pan is hot, coat the bottom of the skillet with about 2 ounces of crepe batter. Cook until lightly golden on both sides. Repeat until all 4 crepes are done. Chill on wax paper in refrigerator. Fill with mascarpone mixture fold closed and dust with powdered sugar or garnish with fresh berries.

Mascarpone Filling: Blend all ingredients together well in a small bowl. Chill.

Servings: 4


Shrimp Salad

Source: by Chef Dean Everette, Zino's

About 150 small shrimp, steamed and chilled (4 pound)
1/4 cup Old Bay seasoning
3 tablespoons Cajun seasoning like Paul Prudhomme's or Emeril's Essence
1 bunch chopped green onions (green tops and all)
3/4 cup fresh parsley, no stems
2 large spoonfuls mayonnaise

Mix in your shrimp, onions, Old Bay seasoning, parsley and mayonnaise completely. Once finished, place mixture on greens or house salad of your choice.

Servings: 6

Zola's Restaurant

Greek Pastry

Source: - Debra Paquette/Zola's Restaurant - Monday, April 23, 2001 - Recipe #2698

1 cup pistachios
1 cup walnuts
1 cup hazelnuts
1 cup almonds
1 cup chopped dates
1 egg
2 tablespoons melted butter
1 cup granulated sugar
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/4 cup brandy
Zest and juice of 1 orange
Zest of 1 lemon
1/2 teaspoon salt
1 box filo dough
1/2 cup (1 stick) butter, melted

Sugar Water
2 cups granulated sugar
3 cups water
4 or 5 whole cloves
1 (4-inch) piece cinnamon stick
Zest of 1 lemon
1/2 cup brandy

Combine nuts, dates, egg, butter and sugar in food processor. Pulse until nuts are broken up and mixture holds together. Place in work bowl with cinnamon, nutmeg, cloves, brandy, orange juice and zest, lemon zest and salt and combine.

Cut filo in half to form a stack of rectangles. Each pastry will use three sheets. Brush butter lightly on the 3 sheets. Place 1/4 cup nut mixture on bottom of filo sheets. Tuck edges in (1/2-inch on each side) and roll up. Brush with butter and place on cookie sheet. Repeat with remaining dough. Bake 15 to 20 minutes in 350 degree F oven, or until lightly browned.

In small saucepot combine sugar water ingredients. Simmer 15 minutes.

Place cooled pastries in a pan with edges, fit snuggly together. Pour warm sugar water over pastries. Allow to soak up all liquid, turning if necessary. Refrigerate to help set, if needed.

Slice and serve with fresh fruit whipped cream.

Zuni Grill

Ancho Maple Glazed Pork Chop

Source: Zuni Grill at the Hilton Mesa Pavilion - Mesa, Arizona

1 (8 ounce) pork chop
4 ounces vegetable medley
2 ounces achiote powder
1 ounce Dijon mustard
8 ounces olive oil
4 ounces honey
2 quarts demi-glace
7 ounces maple syrup

In a bowl, whip achiote powder, mustard, olive oil and honey to create a rub. Rub pork chop well with achiote rub. Mark off on grill and finish in oven until at least 155 degrees F.

In a separate bowl, mix demi-glace and syrup; heat.

Serve pork chop on demi sauce.

Subject: Re: The Recipe Corner

Written By: karen on 10/31/05 at 7:29 am

Does anyone have a recipe for Pumpkin Pie please?

None of my recipe books have one.

Subject: Re: The Recipe Corner

Written By: karen on 10/31/05 at 10:05 am

Do you mean using real pumpkins or just the canned filling?  I usually use the one on the back of the can if I'm using the canned stuff....I'll have a looksee through my grandma's cookbook....I know she used to make one where she cooked the pumpkins and pureed it and it was AWESOME!!! (And, this is coming from someone who doesn't really care for pumpkin pie ;))

Real pumpkin.  We made a lantern yesterday and have the inside left.  I checked through all my recipes yesterday and the only reference to pumpkin pie was a leaflet on seasonal cooking that gave instructions on making a lantern and suggested freezing the pulp for pumpkin pie but gave no further instructions.  I bagged up the flesh we scooped out and put it in the fridge.

Subject: Re: The Recipe Corner

Written By: quirky_cat_girl on 10/31/05 at 8:27 pm

here's one that I found, using the pumpkin guts.....

Homemade Pumpkin Pie

2 cups mashed, cooked pumpkin
1 (12 fluid ounce) can evaporated milk
2 eggs, beaten
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 2/3 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/2 cup cold water


Preheat oven to 400 degrees F (200 degrees C).
Halve pumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. In saucepan over medium heat, in 1 inch of boiling water heat the pumpkin to a boil. Reduce heat to low, cover and simmer for 30 minutes or until tender. Drain, cool and remove the peel.
Return pumpkin to the saucepan and mash with a potato masher. Drain well.
Prepare pie crusts by mixing together the flour and salt. Cut shortening into flour, add 1 tablespoon water to mixture at a time. Mix dough and repeat until dough is moist enough to hold together.
With lightly floured hands shape dough into a ball. On a lightly floured board roll dough out to 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside down 8-9 inch pie pan. Gently roll the dough around the rolling pin and transfer it right side up on to the pie pan. Unroll, ease dough into the bottom of the pie pan.
In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.

I hope this works for you...let me know! ;)

Erin :)

Subject: Re: The Recipe Corner

Written By: ktelqueen on 10/31/05 at 10:43 pm

Does anyone have a recipe for Pumpkin Pie please?

None of my recipe books have one.

i hated pumkin pie until i tasted this a few years melts in your mouth and so easy!!

ktelqueen's pumpkin pie

1 9" unbaked pie shell

2C pumpkin
1 can sweetened condensed milk
2 eggs
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt

preheat oven to 425*
combine all ingredients in a large bowl;mix well
pour into pie shell
bake 15 minutes

reduce oven temp to 350*
continue baking 35-40 minutes or till knife inserted an inch from edge comes out clean
cool.refrigerate leftovers

Subject: Re: The Recipe Corner

Written By: thenewwavechick on 11/01/05 at 12:29 am

Here's a really nice stuffed pumpkin recipe:

Stuffed Pumpkin with Sausage *this recipe uses Buffalo Sausage, but you can use any other sausage you want.  This is the closest to my Mom's recipe that I could find online.

Start with a 1 lb package Buffalo Groves Breakfast Sausage.

Cook up the breakfast sausage, perhaps with some diced onion. Add to your cooked meat, about 1 cup of cooked rice (good way to use some leftover rice), and 2 cups of dried fruits (Marlene's especially likes including dried pineapples & apricots but you can really use any fruit & nut combo you like); then add 1 - 1/2 cups of Apricot Sauce, which we get from Aspen Leaf Gourmet. Mix everything up well.

You need 2 small pumpkins (bigger than grapefruit / smaller than volleyball); which are cleaned out; then buttered on the inside. Then stuff in the mixture.

Put your pumpkin lid on and put your pumpkin on a baking sheet and bake in a preheated 350 oven for about 60 minutes. Gently touch your pumpkins - if you see a slight indent from the touch - They're done!

Big eaters eat an entire pumpkin, but usually a pumpkin feeds two (by splitting it); and you really don't need anything else with your meal but maybe a salad.

Check for new replies or respond here...