Kai's "Old-Fashioned" Recipe Thread

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Methinks a condo on the beach is sounding better and better. No leaves at all, just a couple palm trees and lotsa sand.

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jusr hurricanes .....



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TAG !

lol there goes fugi w/his recipes :eek:

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And to think I didn't want sweetgum trees because of the gumballs. Go figger.

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Awww, you're maligning all of us poor innocent gumballs! LOL :D

This is my most favorite & most delicious thread on the site. WOOHOO :L) :):) What can I say? :)

CHOCOLATE ALMOND MACAROONS

Ingredients:

Cookies:
12 oz (2 cups) Nestle Toll House Little Bits semi-sweet chocolate, divided (or
any other miniature chocolate chips)
2 egg whites
8 oz almond paste
1/3 cup sifted confectioner's sugar
2 tblsp all purpose flour

Topping:
1 cup Nestle Toll House Little Bits semi-sweet chocolate (reserved
from 12 ounce package used for cookies)
1 tblsp vegetable shortening
1/4 cup chopped blanched almonds

Instructions:

Cookies:
Preheat oven to 300 degrees F. Melt over hot (NOT boiling) water, 1 cup
chocolate chips; stir until smooth. Set aside. In large bowl, combine egg
whites, almond paste, confectioner's sugar, and flour; beat until smooth. Blend
in melted chocolate. Spoon macaroon mixture into pastry bag fitted with rosette
tip. Pipe 1 3/4 inch rosettes onto foil lined cookie sheets. Bake for 25
minutes. Cool completely on wire racks.

Topping:
Combine over hot (NOT boiling) water, 3/4 cup chips and vegetable
shortening; stir until morsels are melted and mixture is smooth.
Drizzle each macaroon with 1/2 teaspoonful of chocolate. Sprinkle with
remaining 1/4 cup chocolate chips and chopped almonds.
(Makes 2 dozen 2-inch cookies)

CHOCOLATE CHEW

Ingredients + Instructions:

Melt together 6oz butter and 1 Tbs golden syrup. Add 1 cup flour,
1 cup rice bubbles, 1 cup coconut, 3/4 cup sugar, 1 Tbs cocoa and
1/2 tsp vanilla. Mix well together. Bake in moderate oven 180C (350F)
20 minutes. Ice with chocolate icing while warm and cut into fingers.

Todays Recipies


Fish with tomatoes


4 medium plum tomatoes, cored

¼ cup fat-free milk

¾ cup panko (Japanese-style bread crumbs) or very fine dry bread crumbs

4 sole fillets (about 4 ounces each)

4 teaspoons olive oil

½ teaspoon salt

¼ teaspoon ground black pepper

½ cup dry white wine

8 pitted green olives, sliced

Finely grated zest and juice of 1 orange

¼ teaspoon dried tarragon, crushed

1 teaspoon sugar

¼ teaspoon crushed red- pepper flakes

2 tablespoons chopped fresh parsley

To prepare tomatoes: Bring medium-size pan of water to a boil. Remove from heat. Place tomatoes in water. Set aside for 30 to 60 seconds, or until skins begin to split. Drain and rinse briefly with cold water. Peel, seed and chop tomatoes coarsely.

To cook fish: Heat oven to 200 degrees. Pour milk into shallow bowl. Spread crumbs on plate. Dip sole fillets into milk, then into crumbs. Heat 2 teaspoons olive oil in 9- to 10-inch nonstick skillet over medium heat. Put 2 fillets in pan. Saute for 2 minutes per side, or until cooked through. Transfer to plate. Keep warm in oven. Repeat with remaining oil and fish. Sprinkle lightly with salt and pepper.

To make sauce: Pour wine into pan, scraping up any crust that has stuck to pan. Boil down for a few minutes. Add tomatoes, olives, orange zest and juice, tarragon, sugar and crushed pepper. Cook over medium heat for 5 minutes, or until lightly thickened. Season with salt and pepper. Stir in parsley. Spoon sauce over sole.

:D

Black Bean and Pumpkin Soup


ancho chili
1 teaspoon cumin seeds
One 15-ounce can black beans, rinsed, drained
1 cup chopped onion
2 cloves garlic, peeled
2 cups vegetable broth or fat-free reduced-sodium chicken broth
1 cup water
One 15-ounce can Pumpkin
salt and pepper, to taste
Finely chopped cilantro

Heat ancho chili in dry skillet over medium heat until softened; remove chili and discard veins and seeds. Add cumin seeds to skillet; cook until toasted, about 30 seconds (watch carefully and do not burn!)
Process ancho chili, cumin seeds, black beans, onions, garlic, broth and water at high speed in blender until smooth.

Transfer bean mixture to saucepan; stir in pumpkin and heat to boiling. Reduce heat and simmer, covered, 5 minutes; season to taste with salt and pepper. Serve in bowls; sprinkle with cilantro.


:D

Thai-Style Pumpkin Soup



2 cup water
1 can Pumpkin
1 can Mango Nectar
3 Vegetable Bouillon Cube
1 teaspoon ginger, fresh
2 clove garlic
1/4 teaspoon red pepper, crushed
1/4 cup creamy peanut butter
2 tablespoon rice vinegar
2 tablespoon green onion, finely chopped
1/4 cup cilantro, finely chopped
1/2 cup Evaporated Milk

COOK water, pumpkin, nectar, bouillon, ginger, garlic and crushed red pepper in large saucepan, stirring occasionally, until mixture comes to a boil. Reduce heat to low.

STIR in peanut butter, vinegar, green onion and 1 tablespoon cilantro. Cook, stirring occasionally, until soup returns to a boil. Stir in evaporated milk. Sprinkle with remaining cilantro before serving.


:D

Pumpkin Pecan Pie


1 (9 inch) prepared pie crust
1 cup Pumpkin
1/3 cup granulated sugar
1 egg
1 teaspoon pumpkin pie spice
2/3 cup light corn syrup
1/2 cup granulated sugar
2 eggs
3 tablespoon butter, melted
1/2 teaspoon vanilla extract
1 cup pecan halves

PREHEAT oven to 350°F.

FOR PUMPKIN LAYER

COMBINE pumpkin, 1/3 cup sugar, 1 egg and pumpkin pie spice in medium bowl; stir well. Spread over bottom of pie shell.

FOR PECAN LAYER

COMBINE corn syrup, 1/2 cup sugar, 2 eggs, butter and vanilla extract in same bowl; stir in nuts. Spoon over pumpkin layer.

BAKE for 50 minutes or until knife inserted in center comes out clean. Cool on wire rack.



:D

Pumpkin Apple Dessert Pizza


1 package sugar cookie dough
1 cup Pumpkin
3 ounce cream cheese, softened
3 tablespoon granulated sugar, divided
1/2 teaspoon cinnamon, ground
1 cup small cored thinly slice green apple, peeled
1/8 teaspoon cinnamon, ground
1/3 cup walnuts, chopped
1 tablespoon caramel flavored ice cream topping

PREHEAT oven to 325° F. Grease 12-inch pizza pan or large baking sheet.

PRESS cookie dough onto prepared pizza pan to measure an 8-inch circle.

BAKE for 16 to 18 minutes or until light golden brown. Remove from oven; prick with fork. Cool on pan on wire rack.

COMBINE pumpkin, cream cheese, 2 tablespoons sugar and cinnamon in small mixer bowl; mix until smooth. Spread over pizza crust to 3/4 inch from edge. Mix apple slices with remaining sugar and dash cinnamon in small bowl; place on pizza. Sprinkle with nuts.

BAKE for 7 to 9 minutes; remove from oven. Drizzle with caramel topping. Cut into wedges; serve warm.




:D

boo (I stole your fish & tomato recipe for the low cal recipe thread) ;)

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Originally posted by jaybird
boo (I stole your fish & tomato recipe for the low cal recipe thread) ;)

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:eek:



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:p

>>>dabirdy<<< grabs dafugi and puts him in a headlock and proceeds to noogie him!

Stuffed Turkey Burgers With Smoky Aïoli


Ingredients


AÏOLI

1/2 cup 93% fat-free mayonnaise

1 chipotle pepper in adobo sauce(canned), seeded, minced

3/4 teaspoon adobo sauce (from can above)

1 clove garlic, minced

BURGERS

1-1/2 pounds lean ground turkey

1 cup Quaker Oats (quick or old fashioned, uncooked)

3 cloves garlic, minced

2 tablespoons Worcestershire sauce

1-1/2 teaspoons dried oregano leaves

1 teaspoon salt

1/2 teaspoon black pepper

6 (1/3 to 1/2 ounces each) fresh mozzarella balls

6 whole-wheat hamburger buns, split and lightly toasted

3/4 cup jarred roasted red pepper halves, drained

1 bunch watercress, arugula or other favorite salad greens, stems removed

Preparation
1. For aïoli, combine all ingredients in small bowl; mix well. Chill at least 1/2 hour.

2. Heat grill or broiler.

3. For burgers, combine turkey, oats, garlic, Worcestershire sauce, oregano, salt and pepper in large bowl; mix lightly but thoroughly. Shape into 6 large patties, about 1/4-inch thick. Place one mozzarella ball in center of each patty; shape burger mixture around cheese so it is completely hidden; reshape into patty.

4. Grill or broil 4 inches from heat 5 minutes on each side or until centers are no longer pink (170°F). Arrange burgers on bottom halves of buns; top with aïoli, roasted pepper pieces, watercress and bun tops.

Nutrition
NUTRITION INFORMATION (1/6 of recipe): Calories 580, Calories From Fat 100, Total Fat 11g, Saturated Fat 3.5g, Cholesterol 85mg, Sodium 2,650mg, Total Carbohydrates 80g, Dietary Fiber 11g, Protein 45g, Total Sugars 16g.

Serves
6 servings

Variations
Cook's Tips: If small fresh mozzarella balls are unavailable, substitute large fresh mozzarella balls, cut into 1/3 to 1/2ounce pieces.

A 3-ounce chunk of part-skim mozzarella cheese, cut into 6 pieces, can be substituted for fresh mozzarella.