Kai's "Old-Fashioned" Recipe Thread

Crawfish, Potato and Corn Chowder


3 tablespoons butter
1 small onion, chopped
2 garlic cloves, minced
1/2 cup chopped celery
1/2 cup chopped carrot
2 (14-ounce) cans chicken broth
4 cups chopped peeled potatoes
1/2 teaspoon salt
1 teaspoon pepper
3 cups half-and-half
4 cups fresh or frozen corn kernels
1/2 pound crawfish tails
Garnishes: shredded cheese and chopped green onions

Melt the butter in a Dutch oven. Add the onion, garlic, celery and carrot and sauté until tender. Stir in the chicken broth, potatoes, salt and pepper. Bring to a boil and reduce the heat. Simmer for 30 to 45 minutes or until the potatoes are tender. Stir in the half-and-half, crawfish tails, and corn. Cook for 25 to 30 minutes or until of the desired consistency, stirring frequently. Ladle into soup bowls. Garnish with shredded cheese and chopped green onions.

YIELD: 2-1/2 quarts

Quote:

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BTW your PM Box is full

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Taken care of ...

:D


Chickpea Salad with Lemon and Parsley


• 2 c. cooked chickpeas

• 1/2 c. diced red bell peppers

• 1/2 c. corn kernels

• 2 tbsp. chopped fresh parsley

• 3 tbsp. olive oil

• 2 tbsp. lemon juice

• 1 tbsp. apple cider vinegar

• 1 tsp. minced garlic, or to taste

• Salt and pepper to taste

In medium bowl, combine chickpeas, peppers, corn, parsley, oil, lemon juice, vinegar and garlic. Let stand 20 minutes, tossing occasionally. Add salt and pepper to taste.

:D


Tomato Soup with Spinach and Chickpeas


• 1/4 c. apple juice

• 1/3 c. chopped onions

• 2 tsp. minced fresh garlic

• 1/2 c. diced red bell peppers

• 3 c. defatted stock

• 1 (14-oz.) can stewed tomatoes with juice

• 2 c. cooked chickpeas

• 1 c. frozen chopped spinach

• 1 tsp. curry powder, optional

• 1/2 tsp. cayenne pepper, or to taste

• 2 tsp. minced fresh parsley

• Salt and black pepper to taste

• 2 tbsp. grated Parmesan cheese

In large Dutch oven over medium-high heat, heat juice to bubbling. Add onions and garlic; cook, stirring, 3 minutes, or until soft but not browned.

Add bell peppers; cook 5 more minutes, adding small amounts of stock to prevent browning. Add stock, tomatoes, chickpeas, spinach, curry powder and cayenne. Bring to boil, lower heat to medium and cook 20 minutes. Add parsley, salt, pepper and Parmesan before serving


:D

How to Make Bath Salts

it is the easiest thing you will ever do. Take a mixing bowl, put in two [2] cups of Epsom salts, Add 1 Tablespoons Glycerin [can be found at drug stores or Wal-Mart.] Drop into mixture food coloring to get the color that you want. Gauge this by mixing with your food mixer and mix until you get a nice even color that is the shade you want. When this mixture is the color that you want, add a few drops of fragrance. This can be found at any craft store or Wal-Mart, continue mixing until all of the lumps are out, the mixture is a nice smooth even color, and you have it. You will need to either add or subtract the fragrance and the color to suit your own taste.

Relaxing Bath Salts

One-pound baking soda,
1 tablespoon dried lavender or rose petals,
8 drops lavender essential oil,
8 drops geranium essential oil.

You will need a ceramic or glass bowl, a wooden spoon, and a large
sterilized glass jar with a tight fitting lid.

Place the baking soda and dried petals in the bowl, all the essential oils, and mix thoroughly with the wooden spoon to combine. Pour the salts into the jar and keep in a cool dark place, handy to the bath.

Makes enough for about 5 baths using 2 handfuls to the bath.

Pork Roast

INGREDIENTS FOR PORK ROAST:
1 pork loin roast (4-5 lbs.)
2 tablespoons dry mustard
2 teaspoons thyme
1 teaspoon salt
1/2 teaspoon pepper
Garlic powder
1 cup sherry
3/4 cup soy sauce
4 cloves garlic
2 teaspoons ground ginger


Place roast in shallow dish and rub well with mixture of dry mustard and thyme. Punch holes about 4 inches apart in the roast and fill with salt, pepper and a little garlic powder. Combine sherry, soy sauce, garlic and ginger; pour over meat. Let stand 3 to 4 hours at room temperature, or overnight in refrigerator, turning at least once. Place roast on rack in shallow roasting pan. Bake, uncovered, at 325 degrees for 2-1/2 to 3 hours, or until meat thermometer registers 185 degrees. Serve with currant sauce.

Currant Sauce:

INGREDIENTS FOR CURRANT SAUCE:
1 jar (10-ounces) currant jelly
1 tablespoon soy sauce
2 tablespoons sherry

Melt jelly, soy sauce and sherry together. Simmer for 2 minutes. Serve with pork roast.

SERVES: 6 - 8

:D


LAULAU



24 dried banana leaves (usually available in an oriental market)
¼ lb salted cod or butter fish cut into 6 pieces
6 boneless chicken thighs
1 lb belly pork, cut into 6 pieces
2 lbs Spinach
Sea salt

Soak the dry banana leaves in water 10-15 min until they are soft. Take 2 and 2, make like tick tack toe. Add handful raw spinach in middle then top with chicken, pork, fish, and a sprinkle of sea salt. (if using salt cod, you do not need too much extra salt.) Cover meats with more spinach. Fold the banana leaves crisscross, like weaving, and tie up with a rubber band. Wrap remaining bundles. Bring water to a boil in a steamer. Place laulaus in steamer; lower heat and simmer for 6 hours or until done


:D


Hawaiian Hot Sauce


habanero* chili peppers (Quantity: 10 {hot} to 100 {Very, Very, Very Hot!})
4 cups (or more) chili peppers* (You can use any kind available like aji rojo, ancho, Anaheim, Bahamian, bell, Big Jim, Brazilian, cascabel, cayenne, chawa, cherry, chilaca, chiltepin, de agua, de arbol, Dutch, fiesta, fips, fire-cracker, guajillo jalapeno, tabasco, serrano, scotch bonnets, macho, guero, huanchinango, Jamaican hot, Korean, malagueta, manzana, Mexi-bell, mirasol, New Mexican, pasilla, pepperoncini, pequin, Peruvian, pimento, poblano, rocotillo, sandia, santaka, Sweet Itailian, tepin, Thai, yellow wax, etcetera! Add them! The more the better. The idea here is to make some HOT and delicious sauce.)
1 pineapple*
4 papayas (or mangos, or other tropical fruit)*
3 onions (large white or brown)
2 cups white vinegar (apple cider, or red wine vinegar okay)
2 cups filtered water
1 tablespoon Hawaiian salt
5-6 full garlic heads (yes, 2-4 cups of fresh prepared garlic cloves)
1/4 to 1/2 cup local Hawaiian honey (or Honey Bee, what's available)

Cooking: Remove the stems and place habaneros to the side in a separate bowl. Prepare all of the other ingredients placing them in a large stainless steel or glass cooking pot. Cook on medium heat ("5") for about 15-30 minutes (stirring occasionally) until mixture looks almost cooked. Add the habaneros, and continue cooking on low to medium heat trying to not have the habaneros change color too much (about 5 to 10 minutes). Allow to cool on stovetop.

Blending: Use your regular kitchen blender to blend the mixture on the highest speed. Key: Count to 10 or 15 while blending each canister load until smooth but still a little chunky. Do not over blend! You will have to blend about 4-5 canister loads, a portion at a time, of course.
Putting By: Place in glass jars with lids and a label.
Keep refrigerated when not in use.
This Hot Sauce! lasts six months or longer in the 'fridge. But it will disappear as it is truly ono-licious on everything like eggs, fish, beef, chicken, pork, sandwiches, salads, kimchee, potato salad, cole slaw, you name it. It's great to use as a condiment like mayonnaise, ketchup, or mustard on everything you grind!




:D

SALT-AND-PEPPER SPICY SHRIMP


2 tbsp Salt
1 lb Large shrimp
- unpeeled and deveined
2 tsp Coarse sea salt
1 tsp Roasted Sichuan peppercorns
-(ground)
1 tsp Sugar
2 tbp Finely chopped garlic
2 tsp Minced peeled fresh ginger
2 tbp Finely chopped scallions
2 Fresh red chile peppers
- coarsely chopped
2 cup Peanut oil; for deep frying

TO CLEAN THE SHRIMP, remove the feathery legs and blot
the shrimp dry with paper towels. In a small bowl,
combine the coarse salt, peppercorns, and sugar and
set aside. In another small bowl, combine the garlic,
ginger, scallions and the chopped chilies. Heat a wok
or deep skillet until it is hot and add the oil. When
the oil is very hot and smoking, add the shrimp and
deep-fry for about 1 minute or until they are pink.
Remove them immediately with a slotted spoon and drain
well. Pour off all but 1 1/2 tablespoons of the oil
and reheat the wok. Add the salt-peppercorns-sugar
mixture and stir-fry for 10 seconds. Add the
garlic-ginger-scallion-chiles mixture and stir-fry for
10 seconds. Return the shrimp to the wok and stir-fry
over high heat for about 2 minutes until the spices
have thoroughly coated the outer shell of the shrimp.
Transfer the shrimp to a serving platter and serve at
once.


:D

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LAULAU

¼ lb salted cod or butter fish cut into 6 pieces

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Can I substitute Mrs. Pauls' Fish sticks ???









;)

Quote:

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Originally posted by Jolie Rouge
Can I substitute Mrs. Pauls' Fish sticks ???









;)

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Bwahahahahahaha

(Shake's head) and so close to the coast ;)

:D


OVERNIGHT BREAKFAST STRATA


6 slices day-old bread

Butter

2¼ cups shredded cheddar cheese, divided

1 cup chopped cooked ham

5 eggs

2 tablespoons sliced green onion

¾ teaspoon dry mustard

¾ teaspoon Worcestershire sauce

¼ teaspoon garlic powder

Dash cayenne

Salt and pepper to taste

1¾ cups milk

To assemble:Trim crusts from bread. Butter slices lightly. Fit into buttered 7-by-11-inch baking pan. Sprinkle with 1½ cups cheese. Top with ham. Mix eggs, onion, mustard, Worcestershire sauce, garlic powder, cayenne, salt, pepper and milk. Pour over layered ingredients. Cover. Refrigerate for 8 hours or overnight.

To bake:Bake, uncovered, in 350 degree oven for 30 minutes. Top with remaining ¾ cup cheese. Bake for 10 minutes, or until top appears to be set. Let stand for 5 minutes before cutting


:D


BRIE AND APPLE CHICKEN BREASTS


3 tablespoons butter

1 small apple, cored and thinly sliced (skinned, if desired)

4 slices brie cheese

4 skinless, boneless chicken breast halves

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 to 2 tablespoons flour

1 tablespoon vegetable oil

1 cup apple cider

1 cup chicken broth

To sauté apples: Heat 1 tablespoon butter in large, nonstick saute pan over medium-high heat. Add apples. Saute until softened. Set pan aside. (Note: You will need it again.)

To sauté chicken: Tuck 1 slice of brie and several slices of sautéed apple into pocket on underside of chicken breasts between breasts and tenderloin (or cut pocket in breast). Season chicken with salt and pepper. Pat a little flour onto both sides of each chicken breast. In saute pan, heat 1 tablespoon butter with vegetable oil over high heat. When very hot, add chicken breasts. Brown on both sides. Cover pan. Cook over medium high heat for 7 to 9 minutes, turning once, or until chicken is cooked through (check with knife).

To make sauce: pour cider and broth into saute pan. Bring to a boil over high heat. Cook until reduced to ¾ to 1 cup. Swirl in 1 tablespoon butter. Season to taste with salt and pepper. Serve with chicken.

:D


CHICKEN WITH RED PEPPER SAUCE


6 skinless, boneless chicken breast halves

Salt and freshly ground black pepper

Red pepper,ground (slap your mama works pretty good)

3 tablespoons olive oil

1 jar (12 ounces) roasted red peppers

¼ cup heavy whipping cream

3 garlic cloves, chopped

To sauté chicken: Pound chicken breasts slightly to flatten evenly. Season with salt and pepper. Heat oil in large skillet. Add chicken breasts. Cook over medium-high heat for 3 to 4 minutes per side, or until browned on outside and white in center but still moist.

To make pepper sauce: drain roasted peppers into sieve. Rinse. Drain well. In food processor, combine roasted peppers with cream, ¼ teaspoon salt and 1/8 teaspoon black pepper 1/4 teaspoon hot red pepper. Process until smooth. Taste. Add more salt and pepper, if needed. When chicken is cooked, remove to serving platter. Add garlic to pan. Cook, stirring, for 1 minute, or until soft and fragrant. Add pepper puree. Heat through. Spoon sauce over chicken

:D

Ham and Cheese Ball

2 - 8 oz. packages cream cheese, softened
2 cups cheddar cheese, grated
1 tsp. dry mustard
2 (4.5 oz.) cans deviled ham
1 stalk celery, finely chopped
1 Tbsp. green onions, chopped
1/2 cup chopped pecans
1/2 tsp. seasoning salt
1/2 tsp. red pepper

Combine all ingredients, except pecans, and roll in a ball. Roll cheese ball in pecans and serve with crackers.


Boneless Blackened Chicken Breasts

1 Tbsp. paprika
1 tsp. garlic powder
1 tsp onion powder
1 tsp. cayenne pepper
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. fresh ground pepper
1/2 tsp. salt
4 - 6 boneless chicken breasts
2 Tbsp. vegetable oil

Combine first 8 ingredients. Rub each chicken breast with a portion of spice mixture to coat. Heat oil in a large skillet, Cook chicken over medium heat for several minutes on each side until juices run clear.




Tortellini Salad

1 pound cheese tortellini
1/2 cup cherry tomatoes
1 seedless cucumber, chopped
1 cup mozzarella cheese, cubed
1 avocado, peeled, pitted and cubed
1/4 cup balsamic vinegar
1/4 cup olive oil
1 Tbsp. limejuice
Salt and pepper to taste

Cook tortellini until tender, pour into a colander and run cold water over to chill. Transfer to a serving bowl and add tomatoes, cucumber, cheese, and avocado. Combine vinegar, oil, limejuice and salt and pepper in a salad cruet and shake well. Pour over salad just before serving and toss.




Peppermint Brownies

2 squares unsweetened chocolate
1/3 cup butter
3/4 cup sugar
2 eggs, beaten
1/2 tsp. peppermint extract
1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 tsp. salt

Melt chocolate and butter in a saucepan and slowly add sugar stirring constantly until blended. Add beaten eggs and stir in extract. Remove from heat and add flour, nuts and salt. Pour into a greased and floured 10 square cake pan and cook at 350 degrees for 25 -30 minutes.

POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE


:D

now I really feel i've gained the weight back :eek: