Kai's "Old-Fashioned" Recipe Thread

[the fugative]

Todays Recipies



Cheesecake Topped Brownies


23 2/3 oz package fudge brownie mix
8 oz package cream cheese, softened
2 tbsp margarine or butter softened
1 tbsp cornstarch
14 oz can Sweetened Condensed Milk (NOT evaporated milk)
1 egg
2 tsp vanilla extract
Ready-to-Spread chocolate frosting, optional

Preheat oven to 350°.
Prepare brownie mix as package directs.
Spread into well-greased 13x9-inch baking pan.
In small mixer bowl, beat cheese, margarine and cornstarch until fluffy.
Gradually beat in condensed milk then egg and vanilla until smooth.
Pour cheesecake mixture evenly over brownie batter.
Bake 45 minutes or until top is lightly browned. Cool.
Spread with frosting if desired.
Cut into bars.
Store covered in refrigerator.





Chocolate Satin Pie

1 prepared 8-inch (6 ounces) graham cracker crust
1 1/2 cups (12 fluid-ounce can) Evaporated Milk
2 large egg yolks
2 cups (12-ounce package) Semi-Sweet Chocolate Morsels
Whipped cream
Chopped nuts (optional - I like walnuts with this about 1/4 cup)

WHISK together evaporated milk and egg yolks in medium saucepan.
Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil.
Remove from heat; stir in morsels until completely melted and mixture is smooth.
POUR into crust; refrigerate 3 hours or until firm.
Top with whipped cream before serving; sprinkle with nuts.





HERSHEY'S ONE-BOWL SYRUP CAKE


½ cup butter, softened

1 cup sugar

4 eggs

1¼ cups all-purpose flour

¼ teaspoon baking soda

1½ cups Hershey's Syrup

To prepare oven, pan: Preheat oven to 350 degrees. Grease 9- by13-inch cake pan or line 2 muffin tins with papers.

To make cake: In large bowl, beat butter, sugar and eggs until thoroughly blended. Add flour and baking soda. Blend well. Add syrup. Mix thoroughly. Spread batter into prepared pan or spoon into muffin papers.

To bake cake: Bake cake for 40 to 45 minutes, or until wooden pick inserted in center comes out clean. Or bake cupcakes for 20 to 25 minutes, or until cakes spring back when touched in center. Cool before serving.

Makes 9- by 13-inch cake or 24 cupcakes





Soft Chocolate Caramels


1/2 lb Sugar
9 oz Fresh heavy cream
2 oz Cocoa powder
1 1/4 oz Honey


Cook together in a copper pan (or a pan not lined with tin) until the mixture reaches th 'ball'stage. (To test the stage of the cooking by finger, dip the thumb and index finger into cold water, then into the mixture, bringing the 2 fingers together and dipping them again into water. This should be done quickly to avoid burning. The mixture forms a small ball that can be rolled with the tip of the fingers) Pour this cooked sugar onto an oiled marble slab, keeping it at an even thickness of 2/3 in., using 4 oiled rulers to make a framework. Let cool and cut.




HiYa Jolie

HiYa Gummi

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[Jolie Rouge]

TANGERINE BEEF - KOTO OF JAPAN

Ingredients:
1 pound flank steak, trimmed
1 orange
6 dried red chili pods
2 Tbls. minced green onion, white part only
½ cup cornstarch

Marinade:
2 tsp. soy sauce
2 tsp. dry sherry wine
½ tsp. white pepper
3 Tbls. cornstarch
1 Tbls. sesame oil
1 egg yolk

Sauce:
2 Tbls. fresh orange juice
3 Tbls. soy sauce
2 Tbls. dry sherry|
4 Tbls. chicken brother
3 Tbls. sugar

Procedures:

Slice flank steak against the grain into 1 ½ x 2 ½ inches thick. Marinate with ingredients listed in order for about 30 minutes. Boil the peel of 1 orange in hot water for about 2 minutes. Remove the white membrane and shred the orange peel. Coat each piece of beef with cornstarch. Set wok over high heat for about 1 minute. Add 2 cups oil and heat to about 350 degrees. Blanch beef, stirring to separate for 1 ½ minutes. Scoop out with a strainer and wait for a few seconds. Blanch beef again for 1 minute. Remove and drain. Remove all but 2 tablespoons oil from wok, swirling pan to coat sides. Using medium heat, stir in chili pods, breaking only one in half. Stir for about 45 seconds or until browned. Add orange peel and green onion, stir for 10 seconds. Pour in sauce ingredients and cook over high heat until it boils. Add sugar and stir quickly until the sauce caramelizes. Return beef and stir to coat sauce over the meat evenly.





STRING OF PEARLS - JUBAN'S RESTAURANT

1 lb. crabmeat
4 oz. tasso, ground
1 red pepper, diced
1 bunch green onions, sliced thin
1 Tbls. chopped garlic
2 whole eggs
3 oz heavy cream
1 cup Italian bread crumbs
salt and pepper to taste
8 oz. cooked angel hair pasta

In a mixing bowl, combine crabmeat, tasso, diced red pepper, green onions, chopped garlic, eggs and cream. Mix thoroughly. Add bread crumbs to tighten mixture. Season with salt and pepper to taste. Add pasta and mix well. Roll into 1 ½ inch balls and fry in 350 degree oil until golden brown, about 2 - 3 minutes.





THAI TUNA SANDWICH - DRAKES RESTAURANT
5 oz. yellow fin tuna-grilled
Thai seasoning
2 oz. marinated cabbage
2 rings - Bermuda onion
2 slices of tomato
1 oz. Wasabe mayonnaise
honey oat sliced bread
Order: Bread, mayo, cabbage, tomato, onion, tuna, mayo, bread

Recipe for Cabbage Marinate (yields 4 cups)
4 cups green cabbage
1 Tbls. sambal
2 Tbls. sugar
1 Tbls. magic dust
1 Tbls. fresh cilantro, chopped
3 Tbls. rice wine vinegar

Thai Seasoning:
5 Tbls. majic dust
1 Tbls. Hacomat
1 Tbls. ground mustard
1 Tbls. crushed red pepper flakes
1 Tbls. ground Corriander
3 Tbls. ground ginger




CHAMPAGNE SHRIMP AND PASTA - CIPPRIANI'S

1 cup sliced mushrooms
2 Tbls. olive oil
1 lb. peeled and deveined shrimp
1 ½ cups Champagne
¼ tsp. salt
2 Tbls. minced shallots
2 diced plum tomatoes
1 cup heavy cream
3 Tbsl. Chopped parsley

Sauté mushrooms in a skillet with olive oil over medium heat until juices are cooked out. Remove the mushrooms and set aside. In the same pan, add shrimp, champagne, and salt. Cook over high heat. When liquid begins to boil, remove shrimp and set aside. Then, add shallots and plum tomatoes to liquid and boil until the liquid is ½ gone - about 9 minutes. Next, blend in 3/.4 cup heavy cream and boil until slightly thickened, about 1 to 2 minutes. Add shrimp and mushrooms to sauce and heat thoroughly. Add salt and pepper according to taste. Toss hot cooked pasta with ¼ cup heavy cream and parsley. To serve, spoon shrimp with sauce over pasta.

[Jolie Rouge]

P
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FUGIE !!

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GUMMIE !!

P
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Flute & Jaybird in absentia


glad to help, Queensown - sometimes I amaze myself !

[the fugative]

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[flute]

Psst, Just wanted to let my friends know I'm home safe & sound. So is lil bit. She's a real trooper ya'll

[Gumball1960]

Fun American Flag Cake

Margarine
Flour
1 package (2-layer size) white cake mix (plus ingredients from boxed
mix)
1 package (4-serving size) JELL-O brand gelatin, any red flavor
1 cup boiling water
1/2-cup cold water
3 1/2 cups (8-ounce container) Cool Whip brand whipped topping,
thawed
1 pint strawberries, washed and sliced
1-cup blueberries, washed
1-cup miniature marshmallows

Grease 13 x 9 pan with margarine and dust lightly with flour.
Prepare, mix and bake cake mix according to package directions. Cool
cake for 15 minutes. With large fork, make holes in cake about every
1/2 inch. Pour gelatin into mixing bowl. Add cup of boiling water and
use scraper to mix thoroughly until gelatin is completely dissolved.
Use measuring cup to pour gelatin over cake. (It will run down into
holes, making sliced cake have red stripes.) Chill cake in
refrigerator 3 to 4 hours. Cover a large baking sheet or cutting
board
(larger than the 9x13 pan) with aluminum foil. Put about one inch of
warm water in kitchen sink. Take pan out of refrigerator and dip
bottom (don't let water come up over sides) into water for about 10
seconds. Put large tray on top of cake, and invert. Frost sides and
top with whipped topping. Arrange strawberries and marshmallows in
alternating rows for stripes, leaving upper left for field of
blueberries. Chill again until time to serve.

[Gumball1960]

Meat Pies

1 lb. ground beef (browned and crumbled)
1 8 oz. can tomato sauce
1 11oz. can whole kernel corn
1 pg. taco seasoning

Crumble and brown beef, drain well. Add remaining ingredients, bring
to boil. Lower heat and simmer for about 20 min.

Tamale Pie
Pour meat sauce into 2 quart casserole dish, top with either prepared
cornbread mixture or mashed potatoes, sprinkle grated cheese on top
and bake for 30 Min. in 350 degree oven.

Taco Pie
Break tortilla chips into small pieces, add to meat sauce in 2-quart
casserole dish and bake for 30 min at 350 degrees.

Tostado Pie
Line round crock-pot with aluminum foil, leaving flaps over edge.
Layer the following:
corn tortillas, buttered with butter side up, refried beans, then
meat sauce then shredded cheese. Deep layering until crock-pot is full.
Finish with cheese layer. Cover and cook on high for 1 hour pull out
of crock-pot using the aluminum foil flaps. Cut into wedges, top
with sour cream and serve hot.

[the fugative]

Todays Recipies


Autumn Harvest Popcorn


2 quarts popcorn, unsalted (popped)
3 cups shoestring potatoes
1 cup mixed nuts
1/4 cup butter, melted
1 teaspoon dried dill weed
1 teaspoon Worcestershire Sauce
1/2 teaspoon lemon/pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Preheat oven to 325 degrees. In large roasting pan, mix popcorn, potatoes and nuts. Combine butter and remaining five ingredients. Pour over popcorn mixture, stir until well covered. Bake in preheated oven 8 to 10 minutes, stirring once. Cool. Store in tightly covered containers.





Celtic Breakfast Casserole


3 to 4 medium Red Bliss potatoes (scrubbed, skins on, and baked in microwave)
1/4 to 1 pound turkey ham cut into cubed or crumbled sausage or bacon (optional)
1/4 cup chopped scallions
1/2 cup red or green pepper, chopped
1/2 to 1 cup light sour cream
1 to 2 cups four shredded Mexican cheeses
10 to 12 eggs, beaten
Tomato wedges (optional)
Grease a large Corning pan (10-1/2 x 12-1/2 inches). Allow potatoes to cool, then slice 1/4 inch thick, discarding ends. Layer in bottom of pan to form crust. Layer on meat, then scallions and bell pepper. Drop spoonfuls of sour cream and spread out with knife. Sprinkle on shredded cheese. Pour beaten eggs over all. Bake uncovered at 350 degrees for 30 to 40 minutes until knife comes out clean. Serve garnished with parsley (and tomato wedges). Yum!



Bourbon Pecan Brownies

5 ounces semisweet chocolate
1 stick (1/2 cup) unsalted butter
2 large eggs, beaten lightly
3/4 cup sugar
4 Tablespoons bourbon, or to taste (Bakers or Blantons works well)
1 teaspoon vanilla
3/4 cup all-purpose flour
1/4 teaspoon double-acting baking powder
1 cup chopped pecans, toasted lightly

Frosting:
4 ounces semisweet chocolate or 3 ounces white chocolate
1 Tablespoon unsalted butter
1 cup confectioners' sugar
about 3 Tablespoons milk
2 ounces semisweet or white chocolate, melted, to drizzle over the brownies.

Make the brownies: In a small saucepan melt the chocolate with the butter over low heat, stirring until the mixture is smooth; let the mixture cool completely. In a large bowl, with an electric mixer beat together the eggs and the sugar until the mixture is thick and pale. Beat in the bourbon and the vanilla. In a bowl, sift together flour, baking powder, and a pinch of salt. Add the mixture to the egg mixture and combine the mixture well.

Stir in the chocolate mixture and the pecans and combine the batter well. Pour the batter into a buttered and floured 8-inch square baking pan and bake it in the middle of a preheated 350-degree oven for 30 minutes or until the brownies pull away slightly from the sides of the pan. Let the brownies cool completely on a rack.

Make the frosting: In a small saucepan melt the chocolate with the butter over low heat, stirring until the mixture is smooth, and let the mixture cool completely. Whisk in the confectioners' sugar, sifted, and whisk in slowly enough of the milk to make the frosting of good spreading consistency.

Spread the frosting over the brownies, cut the brownies into bars, and arrange the bars on a rack set over a large sheet of wax paper. Drizzle the melted chocolate over the brownies and let the brownies stand until the frosting has hardened slightly.





Molasses Bars

1/2 cup butter or margarine, softened
3/4 cup packed brown sugar
1 egg
1/2 cup light molasses
1-1/2 cups flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups raisins
3/4 cup chopped walnuts

Cream butter and sugar until fluffy. Beat in egg, then molasses; mix to blend well. Sift together flour, spices, baking soda, and salt. Stir into creamed mixture. Stir in raisins and walnuts. Spread in greased 13 x 9 x 3-inch baking pan. Bake at 350 degrees for 20 to 25 minutes until center is still soft but springs back to the touch.





HiYa Jolie
HiYa Gummi
HiYa Tina

Welcome Back
JayBird
Flute

Did Ya All Have Fun?

[the fugative]

Blueberry Maple Bread Pudding
with Lemon Whipped Cream

3/4 cup heavy cream (divided use)
1/4 teaspoon grated lemon peel
2 Tablespoons powdered sugar
1-1/2 Tablespoons fresh lemon juice, or to taste
3/4 cup half & half
1/4 cup pure maple syrup
1/2 teaspoon vanilla
2 large eggs
4 cups French bread cubes
1 cup blueberries, fresh or frozen

Lemon Whipped Cream: In a medium bowl, beat 1/2 cup heavy cream at medium speed. As cream begins to thicken, add grated lemon peel and powdered sugar. Drizzle in the lemon juice and whip until stiff. Refrigerate.

Bread pudding: In a medium bowl, whisk together remaining 1/4 cup cream, half & half, maple syrup, vanilla, and eggs. In a large bowl, pour cream mixture over bread cubes; mix well. Fold in blueberries. Pour into a 2-quart baking dish. Refrigerate 15 to 30 minutes. Preheat oven to 350 degrees. Bake uncovered until set, about 30 to 40 minutes. Serve warm with lemon whipped cream on top.





Bread Pudding


1 loaf of bread, cut into 2-inch pieces (use leftover muffins, rolls, Danish, etc.)
1-1/2 cups milk
1/2 cup sugar
3 teaspoons cinnamon
2 teaspoons vanilla
1 teaspoon almond extract
1 cup pecan pieces
8 eggs, beaten
2 cups diced apples
1 diced banana
Brown sugar
1/2 cup butter, cut into pieces
Caramel Sauce
One 1-pound box light brown sugar
1/2 cup water
1 cup heavy cream

Soak bread in milk thoroughly. Combine and mix sugar, cinnamon, vanilla, almond extract, pecans, eggs, apples, and banana. Put half of the bread in a 2-quart baking dish. Sprinkle with brown sugar and dot with half the butter. Add remaining bread slices and sprinkle with brown sugar and dot with remaining butter. Bake at 350 degrees for 1 to 1-1/2 hours. Serve with Caramel Sauce.

Caramel Sauce: In a heavy saucepan, melt brown sugar in water; bring to a boil. Reduce heat and add heavy cream. Stir and simmer until thickened and glossy.

[Jolie Rouge]

DABIRD IS BACK !!

DAFLUTE IS BACK !!

DABIRD IS BACK !!

DAFLUTE IS BACK !!

DABIRD IS BACK !!

DAFLUTE IS BACK !!

DABIRD IS BACK !!

DAFLUTE IS BACK !!

DABIRD IS BACK !!

DAFLUTE IS BACK !!

DABIRD IS BACK !!

DAFLUTE IS BACK !!

DABIRD IS BACK !!

DAFLUTE IS BACK !!

DABIRD IS BACK !!

DAFLUTE IS BACK !!

DABIRD IS BACK !!

DAFLUTE IS BACK !!





{{sigh}} order is restored....

[Jolie Rouge]

ITALIAN LAMB LOINS

2 lamb loins (6 oz. each)
salt & pepper to taste
olive oil (for frying)

SAUCE:

2 Tbls. olive oil
3 medium onions, finely chopped
3 oz. chopped tomatoes
2 teas. tomato puree
1 teas. sugar
2 teas. fresh basil, chopped
salt & freshly ground black pepper

To make sauce: Heat the oil in a pan and fry the onion until tender, but not brown. Add the tomatoes and the tomato puree and boil until reduced and thickened. Stir in sugar and chopped basil; season with salt & pepper to taste. Set aside. Season the boneless loin and sauté in a little olive oil, turning occasionally. Cook for about 10 minutes to serve pink. Slice and fan open onto serving plate. Spoon on tomato and basil sauce and garnish with sprig of fresh basil.



WILD MUSHROOM RISOTTO

1 medium onion, chopped fine
1 oz. olive oil
1 cup Italian Arborio rice
4 cups rich chicken stock
pinch of saffron

In a 2 quart stock pot, heat olive oil and sauté onion until soft. Add the rice and sauté until well coated with oil. Using a 6 ounce ladle, add stock 1 ladle at a time. After each ladle, allow the rice to absorb the liquid before adding more. Continue this procedure until all stock has been used. The rice should be creamy in texture with a nice golden tone. The cooking time is 30 minutes.

1 lg. portabella mushroom cap (1/2 inch cubes)
1/2 cup sh!take mushrooms (stemmed & sliced)
1/2 cup oyster mushrooms (stemmed & sliced)
2 Tbls. olive oil
1 Tbls. fresh thyme (chopped fine)
1 Tbls. fresh parsley (chopped fine)
1/2 cup heavy cream
3 oz. brie cheese
salt & pepper to taste

In a large skillet, sauté mushrooms in the olive oil. Add the fresh herbs and toss to coat. Add the sautéed mushrooms to the risotto along with the cream. Stir everything together to combine the flavors. Season to taste with salt and pepper, and just before serving, stir in the brie cheese.



SNAILS WITH TASSO & GARLIC

24 large snails, drained
1 1/2 Tbls. fine chopped Tasso
2 Tbls. fine chopped shallots
2 tsp. butter
1/2 cup dry white wine
1/2 cup rich meat or poultry stock
1 tsp. crumbled fresh thyme
1 Tbls. fine chopped garlic
1 Tbls. chopped fresh parsley
1 tomato stemmed, seeded & chopped
1 tsp. Herbsaint
salt & pepper
6 Tbls. unsalted butter

Heat a skillet. Cook shallots and Tasso for 5 minutes over low heat. Add and heat 2 tsp. butter. Do not brown. Add white wine and boil down to a syrup. Add stock, thyme, and garlic. Simmer for 10 minutes. Add snails and allow to heat through. Add parsley, tomato and Herbsaint. Adjust seasoning with salt and pepper. Swirl in pieces the 6 tablespoons of unsalted butter to make a smooth shiny sauce. Serve hot with croutons.




ABITA BEER BAR-B-QUE SHRIMP

1 lb. unsalted butter, divided
1/2 medium red onion, diced fine
1 Tbls. chopped garlic
12 head-on jumbo shrimp; peeled leaving head & tail on
8 oz. Abita Beer
3 oz. Worcestershire sauce
1 oz. hot sauce
1 bunch green onions, chopped very fine

In a sauté pan over medium high to high heat, melt 4 ounces of the butter. Sauté onion and garlic for about 1 minute. Add head-on shrimp and sauté for about 1 minute. Deglaze with Abita Beer. Add Worcestershire sauce and hot sauce. Remove shrimp onto a warm plate. Reduce sauce until a nape consistency (the sauce coats the back of a spoon). Add shrimp back to the sauce. Add the rest of the butter to the pan and stir until all of the butter has been incorporated. Divide shrimp onto 4 plates and pour sauce over shrimp. Garnish with green onions.