Kai's "Old-Fashioned" Recipe Thread

[the fugative]

Originally posted by Jolie Rouge


I have been sooo sick with a sinus infection - YECH ! - but it looks like it is finally clearing up. I have a dr, appointment tomorow - it it isn't significantly improved from Monday, I will have to go in the hospital for an IV push of antibiotics. Other than that ....

I missed Fugi more !


Oh, you missed the excitement the other night !

Good glad it's clearing up (Hoping so)

Excitement?? OOOH

[Advertisement]

[the fugative]

Get any mail??

[Jolie Rouge]

Got some *FUN* Easter goodies ! Where did you find the stone carvings - they are so intricate!

I found a second Drinking Horn for you !

[Jolie Rouge]

Veal Scallops with Avocado

1 pound veal scallops
1 egg, beaten
2 Tablespoons flour
3 Tablespoons butter
1 Tablespoon oil
1/4 cup vermouth
1/2 cup chicken broth
3 Tablespoons lemon juice
3/4 teaspoon salt
1/2 teaspoon white pepper
1/4 cup chopped parsley
1 large avocado
TO PREPARE:
Soak scallops in egg for at least 1 hour, then coat evenly with flour. Melt butter and oil in skillet and sauté 1/2 the veal scallops at a time for about 3 minutes per side and remove to a warm plate. After browning all veal, return meat to the skillet. Add vermouth, stirring gently. Add the broth, 2 Tablespoons lemon juice, salt and pepper. Stir well until sauce is creamy. Cover and simmer 10 to 15 minutes. Add parsley during the last 5 minutes. While veal is cooking, peel and slice avocado and sprinkle the remaining lemon juice. Bake the slices at 300 degrees for 5 minutes. Place veal on serving platter, surround with avocado slices and pour on sauce. Serve at once.

SERVINGS: 4

[the fugative]

Originally posted by Jolie Rouge
Got some *FUN* Easter goodies ! Where did you find the stone carvings - they are so intricate!

I found a second Drinking Horn for you !

Kewl

[the fugative]

DRUNKEN CHICKEN


½ cup Valencia-style rice

1 pound chicken thighs

2 teaspoons canola oil

½ medium red onion, sliced (1 cup)

3 garlic cloves, crushed

1 cup fat-free, low-salt chicken broth

1 cup tomato sauce

1 cup beer

½ teaspoon saffron threads

½ cup drained, sliced sweet pimento

1 cup frozen petite peas

Salt and freshly ground black pepper

To soak rice: Place rice in small bowl. Add water to cover rice.

To prepare chicken: Remove skin and fat from chicken. Heat oil in large nonstick skillet on medium high. Cook chicken for 2 minutes, or until chicken is brown on all sides.

To sauté onion and garlic: Drain fat from pan. Reduce heat to medium. Add onion and garlic. Saute for 5 minutes until onions are transparent but not brown.

To cook rice: Drain rice. Add to skillet with chicken broth, tomato sauce, beer, saffron and pimento. Cover. Simmer for 10 minutes on medium heat. Add peas. Cover. Simmer for 5 minutes. Add salt and pepper to taste.

Note Turmeric can be substituted for saffron.



SPICED LAMB CHOPS


¾ teaspoon freshly grated nutmeg

¼ teaspoon ground cloves

1 teaspoon freshly ground black pepper

1 teaspoon freshly ground white pepper

1½ teaspoons ground cinnamon

2 teaspoons ground cardamom

¼ teaspoon ground cayenne pepper, or to taste

¼ teaspoon ground cumin

¼ teaspoon ground turmeric

½ teaspoon sea salt

8 rib lamb chops

2 tablespoons olive oil

To make spice blend: In shallow bowl, combine nutmeg, cloves, black pepper, white pepper, cinnamon, cardamom, cayenne, cumin, turmeric and salt. Set aside.

To cook lamb: Pat lamb dry. Lightly sprinkle some spice blend over both sides of lamb chops, reserving remaining spice blend for another use. Rub spice blend evenly over lamb. Place large skillet over medium-high heat. Add oil and heat until hot. Add lamb. Cook, turning once, until lamb is done, about 5 minutes per side for medium-rare. Transfer chops to platter. Let rest for 5 minutes prior to serving.

[Jolie Rouge]

Feta and Cucumber Dip

1 cup feta cheese, crumbled
1 Tbsp. lemon juice
1 large seedless cucumber, peeled and diced
1/2 cup red onion, diced
1/4 cup fresh mint, chopped
1/4 cup fresh dill, chopped
Salt and pepper to taste
Pita bread

Combine all ingredients except pita bread and mix well. Separate pita bread and toast the halves, then cut them diagonally and serve with dip. If you prefer you may also use crackers.



Chicken with Angel Hair Pasta and Peanut Sauce

1/2 pound angel hair pasta
2/3 cup chicken broth
1/3 cup creamy peanut butter
1/4 cup catsup
1/2 cup hoisin sauce
1/2 tsp. crushed red pepper
1 Tbsp. sesame oil
1 Tbsp. olive oil
1 and 1/4 pounds boneless chicken breasts cut into strips
2 tsp. fresh ginger, shredded
1 clove garlic, minced
1/2 cup green onions, chopped

Cook pasta according to package instructions and drain. Combine chicken broth, peanut butter, catsup, hoisin sauce, red pepper and sesame oil and whisk together in a bowl. Heat 1 Tbsp. olive oil in a skillet and brown chicken tenders, add ginger and garlic and saute for a couple of minutes. Add broth mixture to chicken and cook for about a minute. Stir in pasta and toss. Sprinkle with green onions and serve.



Fudge Brownies

1 cup sugar
2 eggs
1 Tbsp. instant coffee granules
1 Tbsp. warm water
1/3 cup butter, melted
1 tsp. pure vanilla
1 cup all-purpose flour
2/3 cup unsweetened cocoa powder
Pinch of salt

Beat together sugar and eggs for several minutes. Combine coffee granules and water and add to sugar egg mixture. Add butter and vanilla and beat until well mixed. Combine flour, cocoa and salt and slowly add to sugar mixture, stirring constantly until batter is mixed. Spray an 8-inch square baking pan with non-stick cooking spray and pour batter into pan. Bake at 325 degrees for about 25 minutes.

[Jolie Rouge]

Momma's Chocolate Cake

Cake Ingredients:

4 eggs
1 2/3 cups granulated sugar
1 teaspoon vanilla
2 cups flour
1 1/3 cups water
1 cup MIRACLE WHIP or MIRACLE WHIP LIGHT Dressing
2/3 cup unsweetened cocoa
1 1/4 teaspoon baking soda
1/4 teaspoon Baking Powder

Icing:

6 tablespoons butter or margarine
1 teaspoon vanilla
1 package (16 ounces) powdered sugar
3/4 cup unsweetened cocoa
1/2 cup milk

Heat oven to 350 F. Grease and flour 2 (9-inch) round cake pans. Line the bottom of the pans with wax paper. Beat the eggs, granulated sugar and vanilla with an electric mixer on medium speed until they're light and fluffy. Blend in the flour, water, dressing, cocoa, baking soda and baking powder. Pour the batter into the prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes and remove from pans. Immediately remove the wax paper. Cool completely on wire racks.

Beat the butter and vanilla. Add the combined powdered sugar and cocoa alternately with milk, beating well after each addition. Frost the cake.



It HAS to be Miracle Whip - not mayo, not salad dressing, not store brand - Kraft Miracle Whip or it won't taste right.
I know.
I tried.

[the fugative]

Potatoes Sautéed with Onions


Salt

• 2 lb. Yukon Gold potatoes, peeled and cut into 1-inch cubes

• 2 1/2 tbsp. unsalted butter, divided, plus extra if needed

• 2 1/2 tbsp. vegetable oil, divided, plus extra if needed

• 1 c. chopped onion

• 1 1/2 tsp. cumin seeds

• 1 tsp. kosher salt

• Black pepper

• 1 tbsp. chopped flat leaf parsley, optional

Bring a large pot of salted water to a boil over high heat. Add potatoes and cook until tender but not mushy, 10 minutes or longer. Remove and drain well. Pat dry. (Potatoes can be cooked 2 hours ahead. Cover and leave at room temperature.)

Heat 1 1/2 tablespoons butter and 1 1/2 tablespoons oil in a large heavy skillet over medium-high heat until hot. Cook onion, stirring until softened and light golden, 4 to 5 minutes. Add remaining 1 tablespoon each of butter and oil and when hot, add potatoes.

Cook, stirring often, until potatoes and onions are golden, scraping up any brown bits from the bottom of the pan, 10 to 15 minutes. (If the potatoes start to burn, add extra butter and oil in equal amounts to pan.) Sprinkle cumin seeds, salt and several grindings of pepper over potatoes, and cook and stir a minute more. Taste and add more salt, if needed.

Mound potatoes in a serving bowl and sprinkle with parsley



Brie and Apple Chicken Breasts

• 3 tbsp. butter

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

• 4 slices brie cheese

• 4 skinless, boneless chicken breast halves

• 1/2 tsp. salt

• 1/2 tsp. freshly ground black pepper

• 1 to 2 tbsp. flour

• 1 tbsp. vegetable oil

• 1 c. apple cider

• 1 c. chicken broth

Heat 1 tablespoon butter in a large, nonstick sauté pan over medium-high heat. Add apples and sauté until softened. Set pan aside because you will need it again. Tuck a slice of brie and several slices of 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 a sauté pan, heat 1 tablespoon butter with vegetable oil over high heat. When very hot, add chicken breasts and brown on both sides. Cover pan and cook over medium high heat about 7 to 9 minutes, turning once, until chicken is cooked through (check with knife).

While chicken is cooking, make sauce. Pour cider and broth into sauté pan and boil over high heat until reduced to about 3/4 to 1 cup. Swirl in remaining 1 tablespoon butter. Season to taste with salt and pepper. To serve, divide chicken among 4 plates and pour a little sauce over each.





Pasta Salad with Cheese


• 8 oz. penne pasta, (see Note)

• 8 oz. specialty cheese, (see Note)

• 2 medium ribs celery (for about 1 c. chopped)

• 1 pint cherry tomatoes

• 1 c. frozen green peas

• 1 ( 2/3-oz.) pkg. fresh basil leaves (for about 1/2 c. lightly packed)

• 1 tbsp. extra virgin olive oil

• 1/3 c. light mayonnaise

• Juice of 1/2 lemon

• 1/2 tsp. garlic powder

• 1/2 tsp. salt

• 1/4 tsp. black pepper

Bring 2 1/2 quarts of unsalted water to a boil and cook the pasta just until firm to tender, about 10 to 12 minutes. Drain into a colander. Throw a couple of handfuls of ice cubes on top of the pasta and rinse under cold tap water. Set aside to drain.

Meanwhile, cut the cheese into roughly 1/4-inch cubes and place them in a 3-quart or larger serving bowl. Rinse the celery and cut it into bite-size pieces. Add the pieces to the bowl.

Cut the cherry tomatoes in half and add them to the bowl. Rinse the peas under cool tap water to remove any ice crystals, if necessary. Drain well and add the peas to the bowl. Chop the basil and add it to the bowl.

Shake the colander to remove as much water as possible from the pasta and remove any unmelted ice cubes. Add the pasta to the bowl. Add the olive oil, mayonnaise and lemon juice. (Squeeze it through a strainer to catch the seeds.) Sprinkle the garlic powder, salt and black pepper evenly over the bowl. Stir gently to mix well and coat the pasta and vegetables with mayonnaise. Serve at room temperature or refrigerate until ready to se


Note: Use any short, tubular pasta. I like to choose cheeses with assertive flavors, such as smoked mozzarella, smoked Gouda or an extra-sharp Cheddar.

[Jolie Rouge]

POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!

well, I am getting better - enough that I didn't have to go in for an IV push.

I *really* don't like hospitals ....

How's the weather up there ?

Did your trip go well ?

racking up on those "frequent flyer miles", eh ?

[the fugative]

Originally posted by Jolie Rouge
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!

well, I am getting better - enough that I didn't have to go in for an IV push.

I *really* don't like hospitals ....

How's the weather up there ?

Did your trip go well ?

racking up on those "frequent flyer miles", eh ?

Glad your getting better

I *REALLY* don't like hospitals either

Well the weather is supposed to maybe get to 55 tomorrow overnight low about 30, We had rain/Snow/Sleet today (Depending upon where you were)

Trip did not go as planned, got caught in an Freezing Rain/Ice Storm then in a Dust Storm then 250 miles of zero visibility fog and caught a cold which is wooping up on me right now.

Yeasureyoubetcha


Btw

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