Kai's "Old-Fashioned" Recipe Thread

[the fugative]

Originally posted by flute



What in the L's an onion pickle???????

Its an Onion thats been pickled like bread & butter pickles

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[flute]

Well..i can forget about that recipe

[Jolie Rouge]

CUCUMBER, ONION, CRAB TIMBALE
Prepared by: Daniel Rhodes

1 large yellow colossal onion
2 cucumbers, split and seeded
1 cup rice wine vinegar
½ cup olive oil
1/8 cup sugar
¼ cup lump crab meat

Slice cucumbers and onion very thin.
Add remaining ingredients.
Let stand 2 hours.
Assemble by layering mixture first, then crab.
Repeat till desired height.
Place timbale atop spring mix and dress with remaining dressing.




LOUISIANA CRAWFISH CAKES
Juban’s Restaurant

½ cup finely diced onion
1 four oz. jar of roasted red peppers, finely diced
1 bunch of green onions, thinly sliced
½ cup parsley, finely chopped
½ tsp. fresh thyme
1 tsp. garlic, finely chopped
2 lbs. crawfish tails, chopped
2 Tbs. Creole seasoning
2 whole eggs
¼ cup mayonnaise
1 to 2 cups unseasoned bread crumbs
salt and pepper to taste

Sauté onion and garlic till soft, but not browned.
Cool mixture.
In large mixing bowl, add the crawfish tails, the roasted red pepper, the green onions, parsley, the onion, and garlic mixture, Creole seasonings.
Add eggs one at a time mixing well before adding the other egg.
Add mayonnaise and bread crumbs to blend mixture; the mixture should be moist but not wet.
Form into ½ oz. cake; sauté in cast iron skillet at medium temperature in a little butter two to three minutes a side.

REMOULADE SAUCE

2/3 cup catsup
½ tsp. mustard
2 Tbs. horseradish
1 Tbs. Worcestershire sauce
½ tsp. Tabasco sauce
1 Tbs. minced green onion
1 Tbs. minced celery
1 Tbs. minced parsley

Combine all ingredients in airtight container.
Can be made a day or two in advance.



OYSTERS IN HEAVEN
On The Half Shell Seafood Restaurant

2 cups chopped onions
½ cup chopped celery
1 cup chopped bell pepper
1 Tbs. chopped garlic
½ lb. butter
½ lb. crab meat
½ lb. chopped peeled shrimp
3 eggplant, peeled and cubed
2 cups homemade breadcrumbs
9-10 oysters per person (can substitute with shrimp)
Tony’s Chachere’s to taste

Melt half pound of butter in a five quart pot.
Add onions, celery, bell pepper and garlic.
Sauté on a medium fire for about half an hour or until onions are clear.
Add half pound of shrimp and crabmeat.
Sauté for 10 minutes or until shrimp are pink.
Add cubed eggplant and cook for 45 minutes or until eggplant is tender.
Add Tony’s to season.
Use breadcrumbs to thicken to desire consistency.

In a skillet, sauté oysters until oysters curl at ends.
Mix with heaven and place in a baking dish.
Top with a little breadcrumbs.
Bake at 450 degrees for 15 minutes or until breadcrumbs are brown. Oysters in heaven!



Stuffed Portobello Mushrooms
Taylor's Old Post Office Cafe, Chef Celeste Gill

3 Portobello mushrooms
½ cup lump crab meat
1 Tbls. chopped green onion
3 Tbls. Bell pepper (tri-colored)
2 slices French bread
¼ tsp. black pepper
¼ tsp. chopped garlic
1/8 tsp. salt

Combine all ingredients, ending with the crabmeat; stuff inside mushroom.
Bake at 350 degrees until golden brown.

SAUCE:

1 cup heavy whipping cream
¼ cup lump crab meat
1 Tbs. diced tomatoes
salt & pepper to taste
1 Tbs. Parmesan cheese
1 Tbs. green onion



CHICK L’ORANGE
Romano’s Macaroni Grill

8 - 10 oz. sliced thin boneless, skinless chicken breast
¼ oz. diced Andouille or smoked sausage
¼ oz. diced carrots
¼ oz. diced red bell pepper
¼ oz. diced celery
¼ oz. diced onion
1 clove crushed garlic
½ oz. olive oil
2 oz. soy sauce
1 splash white wine
1 cup orange juice

Cut whole breast in half, and then from side to side, yielding 4 breast shaped slices of chicken.
Dip in the soy sauce.
In a hot pan, start with olive oil, then add carrots, red bell peppers, and andouille; sauté for 2 minutes.
Add celery and onion; sauté for 2 minutes.
Look for clear onions, and slight burning on edges of vegetables.
Add chicken to pan, searing both sides, while scraping the bottom of the pan to prevent burning.
Add garlic.
De-glaze with white wine; add orange juice and reduce by half.
The sauce should have a rich brown color, with a slight hint of orange.
Serve with white rice and steamed broccoli.

[flute]

Jolie....please tell me u dont' make all these hair-brained recipeS?

[Jolie Rouge]

HOMEMADE SALSA
Piccadilly Cafeteria

1 cup fresh tomatoes, diced
½ cup corn kernels, fresh or frozen
½ cup diced onion
1 Tbs. chopped jalapeno peppers
2 Tbls. Lime juice
2 cloves fresh garlic, finely diced

Combine all ingredients.
Serve with low-fat baked tortilla chips, fresh veggies or Tijuana triangles.

TIJUANA TRIANGLES

Corn tortillas
Green chilies
Grated part-skim milk mozzarella cheese

Cut corn tortillas into six triangles.
Top with green chilies and a little grated part-skim milk mozzarella cheese.
Place in a 350 degree oven to crisp tortillas and melt cheese.
Enjoy!



FLAVORED POPCORN
Piccadilly Cafeteria

Popcorn
Non-stick vegetable spray
Choice of: chili powder, onion powder, garlic powder, grated parmesan cheese, or cinnamon

Pop corn without using oil.
Season to taste with any of the choices above.
If the popcorn is sprayed with a non-stick vegetable coating while hot, the seasonings will stick better.



BAKED CHICKEN PARMESAN
Prepared by: Kara Still

Vegetable oil spray
6 boneless, skinless chicken breast fillets (approximately 4 ounces each)
4 slices whole-wheat bread
3/4 tsp. garlic powder
1 ½ tsp. paprika
6 Tbs. grated Parmesan cheese
1 ½ Tbs. finely chopped parsley
½ tsp. thyme
½ cup low-fat buttermilk
2 Tbs. acceptable margarine, melted

Preheat oven to 450°F.
Lightly spray with vegetable oil spray a rectangular baking sheet and a rectangular cake-cooling rack of a slightly smaller size.
Place rack onto baking sheet. Set aside.
Rinse chicken and pat dry. Set aside.
Place bread in blender or the work bowl of a food processor; process into fine crumbs.
Pour crumbs into a shallow bowl.
Add garlic powder, paprika, cheese, parsley, and thyme.
Stir to mix well.
Pour buttermilk into a shallow bowl.
Dip fillets into buttermilk; shake off excess and then dip into crumbs.
Place fillets on prepared rack.
Drizzle each with a teaspoon of melted margarine.
Bake 15 minutes; turn fillets over and bake 10 minutes more.



STIR FRY VEGGIES OVER BROWN RICE
Café Rani

½ oz. sesame oil
1/6 tsp. minced garlic
1 Tbs. Tony Chacherie’s seasoning
2 cups mixed vegetables (purple onion, yellow squash, broccoli crowns, zucchini,
purple cabbage, brown mushrooms, carrots)
1 oz. Tamari (a low salt soy sauce)
1 oz. mung bean sprouts
2 oz. pineapple mango sauce. (Sauce consists of a mixture of pineapple juice, tamari, chutney, red pepper, salt, minced garlic, corn starch and water. Consistency is thick, not watery.)
4 oz. brown rice
1 tsp. finely chopped parsley

Heat oil, garlic and Tony’s on high heat for about 45 seconds till very hot.
Add vegetables and sprinkle tamari over all.
Cook until onions translucent (about 2 - 3 minutes) ** Don’t overcook the veggies. **
Add mung bean sprouts and pineapple mango sauce and cook for approximately one minute, usually when the sauce begins to bubble. Serve in a large pasta type bowl with vegetables on the bottom.
Add rice on top of the vegetables and garnish with parsley.



CARROT BARS
Piccadilly Cafetaria
1 cup sugar
¼ cup applesauce
2 eggs, beaten
1 tsp. vanilla
1 tsp. cinnamon
12 cup chopped nuts (optional)
½ cup vegetable oil
2 jars baby food carrots
1 ¼ cup flour
1 tsp. baking soda
½ tsp. salt

Preheat oven to 350 degrees.
In a large bowl, mix all carrot bar ingredients and nuts together. Bake in 9 x 13 lightly greased and floured pan for 25 - 30 minutes. While bars bake, mix icing.
When bars are baked, cool, spread with icing or sprinkle with powdered sugar.
Cut into bars.
Share with friends.

Icing:

¼ cup soft margarine
1 ½ cups powdered sugar
3 oz. light cream cheese
1 tsp. vanilla

[Jolie Rouge]

originally posted by Flute : hair-brained recipeS?

?????????????????????????????????

[flute]

those recipes are foreign to me, jolie. n o offense intended

[the fugative]

Originally posted by Jolie Rouge
OYSTERS IN HEAVEN
3 eggplant, peeled and cubed

Tony’s Chachere’s to taste

Eggplant? OK

Tony's? Whats that?

[Jolie Rouge]

originally posted by Flute : those recipes are foreign to me, jolie. no offense intended

LOL ! Not foreign - just CAJUN !

No offense taken...

originally posted by the fugitive : Tony's? Whats that?

Tony’s Chachere’s is a seasoning blend, used in place of salt. Somewhere in here I posted a recipe for it I got from the man Mr. Tony himself back-when I lived in Opelousas LA.
It does give me an idea .....

[Jolie Rouge]

Crabmeat and Artichoke Casserole

1-pound crabmeat
2 9-oz. packages frozen artichokes, thawed
1/2 cup onion, chopped
2 Tbsp. fresh lemon juice
Salt and pepper
1/4 cup butter
1/4 cup flour
2 cups chicken broth
1 cup fresh bread crumbs, crumbled fine
2/3 cup Parmesan cheese

Sift through crabmeat and remove any pieces of broken shell.
Cut artichokes into bite-sized pieces.
Combine crabmeat, artichokes, onion, lemon juice and salt and pepper and mix well.
Place crabmeat mixture in a greased 2-quart baking dish.
In a saucepan, melt butter, add flour and stir until blended.
Add chicken broth and bring to a boil, simmer until thickened and smooth.
Allow to cool slightly and pour over crabmeat.
Combine breadcrumbs and cheese and sprinkle on top.
Bake at 350 degrees for 30 minutes.
Serve with crackers or toast points.


Chicken and Shrimp in Wine Sauce

1/2 cup olive oil
6 boneless chicken breast
Salt and pepper
2 onion, chopped
2 cloves garlic, minced
1/4 cup flour
1 tsp. paprika
1 cup dry white wine
1/2 pound medium shrimp, peeled
1/4 cup fresh parsley, chopped

In a skillet, heat olive oil and brown chicken breasts on both sides.
Remove and place in a large saucepan.
Add salt and pepper.
Then add onions and garlic to skillet and brown.
Add flour and stir constantly.
Stir in paprika and wine and stir until mixture is smooth.
Pour over chicken that is in the saucepan.
Cover and simmer for about 20 minutes.
Check to make certain chicken is fully cooked.
Place shrimp over chicken and cover for another 5 minutes until shrimp turn pink.
Sprinkle with fresh parsley and serve with rice or noodles.



Spectacular Fruit Salad

2 cups fresh strawberries, sliced
2 cups fresh blueberries
2 cups fresh raspberries
1 fresh pineapple, peeled, cored and diced
2 cups seedless grapes
1 cup orange juice
1/4 cup cream sherry
1/3 cup sugar
1 tsp. vanilla extract
1/2 tsp. almond extract

Combine all fruit in a large bowl.
Combine orange juice and next 4 ingredients and stir until sugar is dissolved, pour over fruit and chill for several hours before serving.



Apple Pandowdy

1/3 cup sugar
1/4 cup molasses
1 Tbsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
9 tart cooking apples, peeled, cored and sliced
2 cups flour
2 Tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
1 cup heavy cream

Place sugar, molasses, cinnamon, nutmeg and apples together in a bowl and stir to coat apple slices.
Combine flour, 2 Tbsp. sugar, baking powder, and salt together in a bowl and mix.
Form a well in the center and pour in cream.
Mix together until dough forms. Place dough on a lightly floured surface and knead for several minutes.
Roll out to form a 12 x 8 inch piece of dough that is approximately 1/4 inch thick.
Coat a 1 x 6 inch baking pan with butter or cooking spray.
Place apple mixture along the bottom of pan.
Drape the dough over the dish and trim leaving 1/2 inch overhang on the dish.
Bake at 350 degrees for about 45 minutes.
Serve warm with ice cream or cream.

[flute]

{{{{{{JOLIE}}}}}}} ty for the gift(s) !!!!!!!