Kai's "Old-Fashioned" Recipe Thread

[the fugative]

Sweet and Sour Ribs and Chicken


• 1/2 c. cider vinegar

• 1/2 c. molasses

• 1 1/4 c. maple syrup

• 1/2 c. brown mustard

• 1/2 c. yellow mustard

• 5 tbsp. tomato paste

• 4 tbsp. hot chile sambal, sriracha sauce or another Asian hot chile condiment

• 3 lb. chicken wing drumette pieces

• 3 lb. baby back ribs, cut into individual ribs -- or spare ribs, cut lengthwise on the butcher's band saw into 2-in. lengths, then cut in between the bones into riblets

• Salt and pepper

Combine the vinegar, molasses, syrup, brown mustard, yellow mustard, tomato paste and chile sauce.

Divide marinade and pour half over a bowl with the wings and half over a bowl with the ribs. Marinate overnight in the refrigerator

Preheat oven to 375 degrees. Place ribs and chicken in single layers on slightly rimmed cookie sheets; do not crowd pans. Save any extra marinade for basting.

Season with salt and pepper and bake ribs and wings for 45 minutes to 1 hour, basting every 15 minutes. Season as needed with salt and pepper, and serve. (Discard any remaining marinade.)



Cocktail Straws


• 1 c. grated Reggiano Parmigiano cheese

• 1 c. grated aged Cheddar cheese

• 2 tsp. salt

• 1 tsp. cayenne pepper

• 1 tbsp. dried thyme

• Flour for dusting the work surface

• 1 (17.3-oz) pkg. (2 sheets) frozen puff pastry

• 1 egg, beaten

Mix together Reggiano Parmigiano, Cheddar, salt, pepper and thyme.

Roll out one sheet of the pastry into a square about 12 or 13 inches on a side. Brush surface with the egg. Sprinkle 3/4 cup of cheese mixture onto the top half of the sheet of dough. Fold bottom up on top of the cheese and roll out again into a large rectangle. Sprinkle 1/4 cup of the cheese mixture all over the surface and press into the dough with the rolling pin. Using a pizza cutter, cut into strips 3/4-inch wide. Twist each strip into a corkscrew shape, and refrigerate on a non-stick baking sheet.

Repeat with the other sheet.

Refrigerate for 30 minutes. Preheat the oven to 400 degrees. Bake twists 15 minutes until golden. Cool and serve.



ROASTED PEPPER, GOAT CHEESE AND MINT WRAPS


4 flour tortillas (8 inches in diameter) or favorite lavash-style bread

1/3 cup creamy goat cheese

½ cup julienne of red bell pepper or roasted red bell pepper, divided

½ cup fresh chopped mint

Salt and pepper to taste

To soften tortillas: Place tortillas on microwave-safe plate. Cover with plastic wrap. Microwave on high for 45 to 60 seconds.

To assemble: Spread 1 tablespoon goat cheese on 1 softened tortilla. Sprinkle with one-fourth of red-pepper strips and mint. Add pinch of salt and pepper. Roll up tortilla gently but firmly, jelly-roll fashion. Wrap in plastic wrap. Twist ends to secure them. Repeat with remaining tortillas and filling. Refrigerate the rolls for 1 hour.

To cut and serve: Using serrated knife, trim untidy ends. Discard. Cut each tortilla wrap diagonally into 5 slices. Discard plastic wrap after slicing. Serve chilled or at room temperature.

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[Jolie Rouge]

HEY !

Did anybody else notice ??

This thread is ONE YEAR OLD !

We started this for Kai 12-29-2001 @ 1:02 PM

{{{Jolie wanders outa da thread humming "Happy Birthday"}}}

I wonder where Kai *is* ?

[Gumball1960]

When was his last post??

[the fugative]

Originally posted by GUmball1960
When was his last post??

Her last post was 07-20-2002 02:03 PM

http://forums.bigbigsavings.com/show...hreadid=208455

[the fugative]

Bananas Foster


• 2 tbsp. unsalted butter

• 2 tbsp. light or dark brown sugar

• Pinch cinnamon

• Pinch nutmeg, preferably freshly grated

• 2 small firm bananas, cut in half lengthwise

• 1/4 c. Drambuie liqueur

• 1/4 c. dark rum

• 2 scoops vanilla ice cream

In a 10-inch sauté pan over medium heat, melt butter. Add sugar, cinnamon and nutmeg; mix well. Add bananas and sauté until they begin to soften, about a minute on each side.

Pour liqueur and rum into heatproof measuring cup; remove sauté pan from heat. Pour spirits into sauté pan. Return pan to stove, turn up flame, and tilt pan slightly so wafting fumes from the liquor ignite. Shake pan slightly to prolong flames. When flames burn out, place 2 banana halves on each serving plate. Place a scoop of ice cream between the banana halves and spoon the sauce from the pan over all.

NOTES: This flaming dessert must be prepared at the last minute in small batches; don't attempt it for a crowd.You will need an omelet pan with slanted sides or a sauté pan. Flaming desserts are easiest to prepare over a gas burner, but if you are cooking on an electric burner, heat the rum in a small saucepan until it just begins to boil. Then pour it over the ba nanas and ignite it with a matchIn any case, keep a damp towel handy.Drambuie, a Scottish liqueur, is widely available in supermarkets that stock wine and spirits, and in liquor stores.

[Jolie Rouge]

Cranberry-Apple Punch

2 quarts cranberry juice
1 and 1/2 quarts apple cider
2 tsp. whole cloves
4 cinnamon sticks
2 tsp. whole allspice
1/4 tsp. ground nutmeg
1/2 cup brown sugar

Combine all ingredients in a large pot and simmer for 1 hour or longer if desired. Remove cinnamon sticks, whole allspice and whole cloves before serving. Makes 25 - 30 punch cups full.


Smoked Oyster Log

1 - 8 oz. package cream cheese
2 Tbsp. milk
1/4 cup sour cream
1 clove garlic, minced
1 tsp. lemon juice
1 - 3 oz. jar smoked oysters, chopped
Salt and pepper to taste
1/3 cup pecans, chopped

Combine all ingredients except pecans and mix well. Place on waxed paper and roll to create a log about 10 - 12 inches long. Chill until ready to serve or about 1 hour. Roll log in chopped pecans and serve with crackers.


Curried Vegetable Dip

1/2 cup mayonnaise
1/2 cup plain yogurt or sour cream
2 teaspoons wine vinegar
1/8 teaspoon pepper
1/2 teaspoon garlic salt
1/4 teaspoon thyme
1/2 teaspoon curry powder
2 teaspoons chili sauce
2 teaspoons chopped chives
2 tablespoons grated onion

Mix all ingredients and chill overnight. Serve with fresh vegetables, especially carrots, cauliflower, and broccoli. It is also good on a ham sandwich.

AMOUNT: 1 cup


Smithfield Ham

1 Smithfield or country ham (10 to 15 pounds)
6 cups water

Soak ham in water overnight in large pan. The next day, drain and scrub ham thoroughly with stiff brush. Put water in large roasting pan. Put ham in pan skin side up and put on lid. Preheat oven to 500 degrees. Cook ham for 1 minute per pound in 500 degree oven. Turn off oven for 2 hours. DO NOT OPEN OVEN!! Reheat oven to 500 degrees and cook ham for 1 minute per pound. Turn off heat and leave ham in oven for at least 7 hours without opening oven. Remove ham from pan and slice very thin. Serve with raisin sauce.
For those of you that may not know, Smithfield Hams are smoked hams that are produced in Smithfield, Virginia and are very well-known in the United States. The Hams are slow-smoked salt-cured and also very good. You have to soak the Ham to get rid of some of the salt. If you cannot find a Smithfield Ham, then use some other slow-smoked, salt-cured ham.

Raisin Sauce

1/2 cup brown sugar
1 Tbsp. cornstarch
1/2 tsp. cinnamon
2/3 cup raisins
1 Tbsp. butter
1 cup water
2 tsp. lemon juice
1/4 tsp. dry mustard
1/4 tsp. ground cloves

Combine brown sugar, cornstarch and cinnamon in a saucepan and mix well. Add remaining ingredients and heat over medium heat until boiling. Reduce heat and simmer for 10 - 15 minutes. Serve with ham.

[Jolie Rouge]

Roast Turkey with Oyster Dressing

One 12 - 15 pound turkey
Salt and pepper
Olive Oil
Oyster Dressing

Prepare Oyster Dressing. Preheat oven to 325 degrees. Wash turkey cavity, sprinkle with salt and pepper. Stuff cavity with Oyster Stuffing. Rub turkey skin with olive oil. Place turkey on rack in pan. Roast turkey breast side down for the first two hours, then flip over. Roast for 25 minutes per pound or until the little pop-up timer thingy that is stuck in the turkey tells you the turkey is done.

Oyster Dressing

1 cup butter
1 cup chopped celery
1 cup chopped onion
5 cups prepared cubed stuffing mix
salt and pepper to taste.
1 pint oysters, liquor reserved
1 cup half and half

Melt butter in pan and saute celery and onions until tender. Combine stuffing mix, salt and pepper and oysters in bowl and mix well. Add the oyster liquor then slowly add enough half and half to make stuffing moist.


Cranberry-Orange-Walnut Relish

2 cups fresh cranberries
2/3 cup brown sugar
2 Tbsp. orange zest
1/4 cup orange juice
1 tsp. lemon zest
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1/4 cup crushed walnuts

Combine all ingredients in a food processor. Process until blended but still chunky. Refrigerate until ready to serve. Makes about 3 cups and keeps for several weeks in the refrigerator.


New Years Day Black-eyed Peas

3 - 16 oz. cans black-eyed peas
1 and 1/2 cups chopped onion
1 and 1/2 cups chopped celery
1 - 16 oz. can chopped tomatoes
1/2 cup real bacon bits or 1/2 cup of the Smithfield Ham, chopped
Salt and Pepper to taste
1 clove garlic minced

Saute onion and celery until tender. Combine with black-eyed peas,
tomatoes, bacon bits or ham, garlic, salt and pepper in baking dish.
Bake for 30 minutes at 325 degrees.



Cranberry Cookies

3 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
1/2 cup butter, softened
2/3 cup brown sugar
2/3 cup granulated sugar
1 egg
2 Tbsp. milk
1/4 cup orange juice
3 cups fresh cranberries, chopped
2/3 cup chopped walnuts

Combine flour, baking powder, baking soda and salt. Cream together butter and sugars. Add egg, milk, orange juice and mix well. Slowly add flour mixture and mix well. Stir in cranberries and walnuts. Drop teaspoonfuls onto a greased cookie sheet and bake for 10 - 15 minutes at 375 degrees.



Bourbon Balls

3 cups vanilla wafers, crushed
2/3 cup confectioner's sugar
1 cup nuts, chopped
2 Tbsp. light corn syrup
2 Tbsp. cocoa
1/2 cup bourbon
Extra confectioner's sugar

Combine all ingredients and mix well. Form into 1/2 inch balls and roll in confectioner's sugar. Wrap in wax paper. Makes about 45 - 50.

[Jolie Rouge]

HAppy New Year Ya'll

{{{Fugie}}}

{{{Jaybird}}}

{{{Flute}}}

{{{Gummie}}}

{{{Ya Lurkers...}}}

[Gumball1960]

To Fugi, Jolie, Jaybird, Flute, And everybody else!

[flute]

MILs Wok Recipe

3-4 lbs lean pork or chicken breast, cut into thin strips

Mix some ginger in about 3/4 C flour, roll strips, a few at a time. Brown in oil with garlic salt added. Remove to bowl or pan as they brown. (or as chicken gets white)

In 2 C measure put:
1/2 C vinegar
1/2 C soy sauce
1TB worcestershire sauce
3/4 C brown sugar
salt & pepper (to taste)
Water to equal 2 C

Add sauce to oil & garlic in wok. Heat to boiling. (may need a lil more water) Add 1/2 C bbq sauce. Thicken with cornstarch (or flour) and water.

Add meat & cook 10-15 min (or until tender)

Add one at a time & cook 5 minuts in between:
1 1/2 C sliced radishes
1 large green pepper, cut into thin strips
2 small cans drained mushrooms.

Serve over noodles or rice.
ENJOY


awww, ty gummie, happy new year to ya'll too! (fugi, janel, jolie, & all)

[Gumball1960]

CORNED BEEF AND FRESH CABBAGE

1 (3 lb.) corned beef brisket
2 sm. cabbages

Place the brisket in a kettle and cover with water.
Bring to a boil and reduce heat. Simmer for about 3
hours or until tender. Remove from liquid and place
on a platter. Cut the cabbages in wedges and remove
most of the core. Cook in the corned beef liquid until
tender, then drain. Slice some of the corned beef. Place
the cabbage wedges around the corned beef and placed
sliced corned beef between cabbage wedges.
Garnish with parsley.
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CORNED BEEF AND CABBAGE

5 lbs. well-trimmed corn beef brisket
2 cloves garlic, crushed
1 med. onion, quartered
1 med. head green cabbage, cut into 8 wedges

Place meat in large kettle; cover with cold water.
Add garlic and onion; heat to boiling. Reduce heat;
cover tightly and simmer 3 1/2 hours or until tender.
Place meat on warm platter; keep warm. Skim fat from
liquid. Add cabbage; simmer uncovered 15 minutes.
Yield: 10-12 servings.
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NEW YEAR'S DAY DIP

1 lg. onion, minced
2 stalks celery, finely chopped
4 jalapeno peppers, seeded and finely chopped
1/2 c. catsup
1/4 c. finely chopped green pepper
1 tsp. salt
1 tsp. coarsely ground pepper
1 tsp. hot sauce
3 tsp. chicken-flavored bouillon granules
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 (16 oz.) cans black-eyed peas, rinsed and drained
1 (14 oz.) can whole tomatoes, drained and chopped
1 tsp. garlic powder
1/2 c. bacon drippings, melted
3 tbsp. all-purpose flour

Combine first 11 ingredients in a saucepan. Cook
over low heat until mixture begins to simmer. Stir
in black-eyed peas, tomatoes, and garlic powder.
Simmer 30 minutes, stirring frequently. Combine bacon
drippings and flour. Add to mixture in saucepan. Simmer
10 minutes. Serve dip with tortilla chips. Yield: 4 cups.
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HOPPIN' JOHN

6 c. water
1 lb. dried black-eyed peas
1 c. cubed smoked turkey
1 lg. green bell pepper, chopped
1 lg. onion, chopped
6 cloves garlic, minced
1 tsp. ground cumin
1 tsp. dried thyme leaves
1 (6 oz.) can tomato paste
1 tsp. chili powder
2 c. uncooked rice
Salt and pepper

Combine water and black-eyed peas in large saucepan.
Cook until almost tender, about 1 hour. Add more water,
if needed. Brown turkey in medium skillet on medium heat.
Add green pepper, onion, garlic, cumin and thyme. Stir
and cook until browned. Add tomato paste and chili powder.
Stir. Add a little water. Stir. Pour into beans. Add rice.
Stir. Add enough water to cover by 1 1/2 inches. Cover.
Bring to a boil. Reduce heat. Simmer 30 minutes. Salt and
pepper to taste. 6 to 8 servings.
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NEW YEAR'S DAY CORNBREAD

1 c. cornmeal mix
1/8 c. oil
Salt to taste
1 sm. onion, chopped
2 c. cream style corn
1 c. black-eyed peas, drained
1/2 c. grated cheese
3 slices crisp bacon, crumbled up
3/4 c. buttermilk
1 egg
2 tbsp. flour
1 tbsp. sugar
1/2 c. hot peppers (or less as you prefer)

Mix and bake at 375 degrees in a greased shallow pan
for 30 minutes or until golden brown.
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