Kai's "Old-Fashioned" Recipe Thread

[jaybird]

Simple? Wash the asparagus, 'snap' off the tough bottom ends. Put it in a microwavable bowl, add 1/4 cup water, couple teaspoons of sugar, cover and nuke. Don't overcook it, it gets really slimy and mushy. Make a cream or cheese sauce if you want. Now if you want some goooood recipes, let me know!

A Sharp Knife works as well as a processor only slower

I'm not allowed to handle sharp objects.

Actually, I'd much rather use my knife or my chopperthingy. Too much hassle getting the FP out and figuring out how to use it. I can chop faster.

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[the fugative]

Originally posted by the fugative




Fresh Asparagus with Buttered Almonds



3 tbsp. butter
1 cup sliced almonds
salt
freshly ground black pepper
1 lb. fresh pencil asparagus, trimmed and blanched

Instructions:
1. In a large sauté pan, over medium heat, melt the butter. Add the almonds. Season with salt and pepper. Sauté until golden, about 2 minutes. Add the asparagus. Season with salt and pepper. Sauté for 2 minutes. Remove and serve.




Simple ways to prepare asparagus



Boiled: Cook fresh or frozen asparagus quickly in a small amount of water in a saucepan or steamer until tender. Aprrox. 10 minutes for fresh, 7 minutes for frozen.


Stir-Fry: Stir-fry asparagus pieces in a small amount of hot oil, stirring constantly until tender-crisp (about 3 to 5 minutes).

Microwave: Place fresh asparagus in a baking dish with tips in center. Add about 1/4 cup of water and cover. Microwave at 100% power: 6-9 minutes for spears, 5-7 minutes for pieces. Stir to rearrange after cooking.




Asparagus Pesto & Pasta


1 pound fresh asparagus
3 fresh basil leaves (or dash of dry)
1/4 cup grated parmesan cheese
1/4 cup chopped pecans or walnuts
1 small clove raw garlic
1/4 tsp. salt
3 tbsp. olive oil
8 ounces very fine textured spaghetti or egg noodles
Cook spaghetti al dente and drain. Add one tbsp. olive oil to hot drained spaghetti. Place remaining oil and asparagus and all other ingredients in blender. Blend smooth and serve over spaghetti.



Asparagus Parmesan Bake




Place crisp cooked asparagus spears in a buttered oval baking dish. Season with salt and pepper, dot with butter and sprinkle with freshly grated parmesan cheese. Bake at 400F for 5 minutes until browned




Asparagus, Apple and Chicken Salad




cup fresh asparagus cut in 1 inch pieces
2 tbsp. cider vinegar
2 tbsp vegetable oil
2 tsp. honey
2 tsp. minced fresh parsley
1/2 tsp. salt
1/4 tsp. pepper
1 cup cubed cooked chicken
1/2 cup diced red apple
2 cups torn mixed greens
Alfalfa sprouts optional

Cook asparagus in a small amount of water until tender crisp, about 3 to 4 minutes; drain and cool. In a bowl, combine the next six ingredients. Stir in the chicken, apple and asparagus; toss. Serve over greens. Garnish with alfalfa sprouts if desired.



Asparagus Casserole



1 to 1 1/2 lbs. asparagus
1 can water chestnuts drained and sliced
1 19 oz can bean sprouts drained well
3 to 4 green onions chopped
1 can cream of mushroom soup
1 cup grated sharp cheese
1 cup chopped almonds, or 1 can french fried onion rings, or chow mein noodles

Cut asparagus into one inch pieces and cook until tender; drain. In a large greased casserole layer asparagus, water chestnuts, bean sprouts, mushroom soup and grated cheese. Bake for 30 minutes at 350F. Sprinkle on preferred topping and bake 5 minutes longer. This casserole may be made ahead of time and refrigerated.
Serves 8.


Asparagus Pecan Saute


1 lb. or so asparagus

1/8 or less cup chopped pecans

balsamic vinegar

1 TSP olive oil

salt / pepper to taste

- Heat the oil in a skillet.

- Stir fry the asparagus in the oil for about 7 mins or so.

- Add the chopped pecans (I end up adding a little more).

- Add balsamic vinegar, a little at a time to taste ...

Beware.. Don’t add too much!!

* Serve with a couple of raw whole pecans on top as a side to your favorite dish!!!

[jaybird]

~bows to the god Fugi~

[flute]

hit me with the recipes, jay, ty fugi

[the fugative]

Originally posted by the fugative
Here are some more


Asparagus Chowder


2 medium leeks -- white part only, cleaned and chopped (about 2 1/2 cups)
1 tablespoon butter or soy margarine
4 cups vegetable stock -- or stock of your choice
1 pound new potatoes -- un peeled, cut into 1/4-to- 1/3-cubes
1 teaspoon salt
1 teaspoon fresh thyme leaves
2 pounds asparagus -- cleaned, trimmed and cut into 1/2 inch pieces
1/2 teaspoon ground black pepper -- freshly ground
1/4 cup half-and-half or soy milk
1/4 cup parsley -- finely chopped

1. In a heavy-bottom pot, saute' the leeks in butter over medium heat until
they're soft but not brown, 6 to 7 minutes.

2. Add the stock, potatoes, salt, and thyme. Cover and bring to a boil.
Lower the heat and simmer until the potatoes can be easily pierced with a
fork, about 15 minutes.

3. Add the asparagus and pepper and simmer uncovered until the asparagus
are cooked, about 10 minutes.

4. Transfer half the solids to a blender or food processor. Add the
half-and-half or soy milk and puree until smooth. Return this mixture to the pot and
bring to a simmer over low heat. Serve hot, garnished with parsley.

Notes: This soup can be refrigerated for 2 days. Reheat gently before serving.

Serves 6 as a first course, 4 as a light entree

Preparation time: 20 to 30 minutes

Cooking time: 30 to 35 minutes



Grilled Spring Onions And Asparagus With Lime




4 lg spring onions
4 asparagus spears
1 olive or sunflower oil
1 wedges of lime
1 Tsp coarse sea salt

1. Brush the spring onions and asparagus with the oil
and grill, turning, until patched with brown. Serve immediately
with wedges of lime and sea salt. Garnish with parasan or soy cheese


Asparagus with Honey Garlic Sauce



1 pound fresh asparagus
1/2 cup Dijon-style mustard
1/2 cup dark ale or beer
1/3 cup honey
1 clove garlic, minced
1/2 teaspoon dried thyme, crushed
1/2 teaspoon salt

Trim or break off asparagus spears at tender point; rinse.

In large skillet, in boiling water to cover, cook asparagus until crisp-tender, about 3 to 5 minutes, or until barely tender. Do not overcook. Drain and rinse under cold water.

Combine remaining ingredients for the sauce. Pour over the asparagus. Makes five servings.


Cream of Fresh Asparagus Soup




1 1/2 pounds fresh asparagus
1 1/2 cups chopped onion
6 tablespoons butter
1 pinch salt
6 tablespoons all-purpose flour
2 cups water
4 cups hot milk
1 teaspoon dried dill weed
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons soy sauce


Directions
Break off and discard tough asparagus bottoms. Break off tips; set aside. Coarsely chop stalks.
Cook in skillet over medium heat with onion in butter, salting lightly, for 8 to 10 minutes.
When onions are clear, sprinkle with flour. Continue to stir over lowest possible heat 5 to 8 minutes.
Slowly add water or stock, stirring constantly. Cook 8 to 10 minutes, stirring frequently, until thickened. Cool slightly.
In blender, puree sauce bit-by-bit with milk until thoroughly smooth.
Return puree to 3-quart pan, preferably a double boiler. Add dill, 1 teaspoon salt, pepper, and tamari. Heat gently but don't boil.
As soup heats, cook asparagus tips in boiling water until tender, but still very green, about 2 minutes; drain. Add whole pieces to soup.

FLUTE
These any help ?

[flute]

yes, fugi

[jaybird]

Originally posted by the fugative
Todays recipies

Just because Jolie asked

SVENSK POTATIS SOPPA

1 liter potatis
2 liter buljong
1 knifsudd sellerifro
1/2 matsked smor
1 matsked mjol
2 aggulor
peppar, salt

Potatisen skalas, kokas i 1 liter bujong tills den ar mjuk. Smor och mjol sammanfrasa, puren och resten av buljongen paspades. Soppen far koka 10 minuter; afsmakas. Aggularna vispas upp i soppskalen och soppan tillslas under kraftig vispning.


SVENSK SKINKLADA

1 hg. rokt kokt skinka
3 agg
3 sma k.k.p. mjolk
salt och peppar

Pannan smorjes med smor; hari nedlagges skinkan. Skuren i tarningar. Aggen vispas tillsammans med mjolken, hallas ofver skinkan. Laden sattes i ugn att stanna och fa farg. Pa samma satt tillagas laxlada och ansjovislada.

more tomorrow

BORK BORK BORK!
ROTFLMAO!

[the fugative]

Originally posted by jaybird


BORK BORK BORK!
ROTFLMAO!

ROTFLMAO

[the fugative]

Originally posted by jaybird
~bows to the god Fugi~

KOWTOWS & KUDOS towards JayBird & Jolie

[flute]

Fugi, what I meant to say, that is be4 dd kicked the keyboard & I erased what I'd written. I'll make the soup tomorrow for lunch, seeing as how I have to eat lightly TY

[Jolie Rouge]

Herb Garden Green Beans
from "Stop and Smell the Rosemary... Recipes and Traditions to Remember"

4 tablespoons unsalted butter
1/3 cup minced onion
1/4 cup minced celery
1/4 cup minced fresh parsley
1/4 cup fresh basil chiffonade
1 teaspoon chopped fresh rosemary
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon freshly ground pepper
1 pound green beans, snapped and blanched

NOTE: To make basil chiffonade, roll basil leaves up tightly and thinly slice crosswise. The resulting strips are called chiffonade. This process is usually used for basil and sage, so that leaves are not bruised.

Melt butter in a large skillet.
Add onion and celery. Sauté until soft.
Add parsley, basil, rosemary, garlic, salt, and pepper.
Cook, stirring constantly, 3 minutes.
Gently stir in beans.
Cook uncovered until beans are thoroughly heated.

SERVES 4 TO 6

Seafood Tetrazzini
from River Road Recipes... The Textbook of Louisiana Cuisine

1 package (8 ounce) spaghetti
2 cups tomato juice
1 pound raw shrimp
1-1/2 pounds scallops
2 teaspoons salt
1 teaspoon caraway seeds
2 tablespoons vinegar
2 tablespoons butter
2 tablespoons flour
2 cups milk
1/4 cup sherry

Cook spaghetti until tender. Drain.
Pour tomato juice over it and cook slowly 30 minutes. Stir frequently.
Peel shrimp and cover cleaned shrimp and scallops with boiling water seasoned with salt, caraway seeds and vinegar. Cook 20 minutes. Make a cream sauce melting butter and stirring in flour until smooth and bubbly. Add milk and stir.
Add drained seafood to sauce, season with sherry and stir in spaghetti-tomato mixture.
Transfer to a large baking dish (2 quart), dot with a little butter and broil 4 inches from flame, until surface is brown.
Serve hot.

SERVES 6 TO 8

If you want something a little different substitute strong coffee for the water called for - Mocha !

CHOCOLATE LOVERS CAKE

* 1 package of boxed Pillsbury devil's food cake mix
* 1 cup sour cream
* 3/4 cup water
* 1/3 cup oil
* 3 eggs
* 8 ounces grated milk chocolate

1 cup sweetened whipping cream
1 can (21 ounce) cherry pie filling
1/2 cup sliced almonds
Chocolate curls for garnish (see below)

Heat oven to 350 degrees.
Grease and flour two 9-inch round cake pans.
In a large mixing bowl combine all cake ingredients (marked with *) except grated chocolate.
Beat at low speed until moistened, then beat 2 minutes at the highest
speed.
Gently fold in the grated chocolate.
Pour batter into greased and floured pans.
Bake at 350 degrees for 35-40 minutes or until cake springs back when touched lightly in the center.
Cool 15 minutes and remove from pans. Cool completely.
Place 1 cake layer, bottom side up on a serving plate.
Pipe or spoon 1 cup of whipped cream around the top edge of cake.
Spoon half of the cherry filling over the center of the cake; sprinkle with half of the almonds.
Top with remaining layer of cake, bottom side down.
Spoon remaining cherry filling into a heart shape over the center of the cake.
Spoon or pipe remaining whipped cream around the edge of the heart. Garnish with remaining almonds and chocolate curls *optional.
Store in refrigerator until ready to serve.

Yield: 16 Servings

>>>>>>>>>>>>>>>

GARNISHING TREATS: Chocolate Shavings and Curls
These can be made from any kind of chocolate but milk chocolate is the easiest to work with. Use a bar that is over 1/4 inch thick. Milk chocolate doesn't need to be warmed before shaving; other chocolates should stand in a warm place (80-85 degrees) for about 10 minutes.

For shavings: Just use a vegetable peeler or a cheese server shave the
edge of the chocolate bar using short, quick strokes. Use a toothpick to transfer larger shavings to the dessert without breaking.

For Curls: Also using a vegetable peeler, shave long strands from
the smooth side of the chocolate for smaller curls or the wide side of the chocolate for larger curls.

* You can also freeze these and store in a ziplock bag for a delicious garnish for those coffee drinks or sundaes.

fugative quote: " KOWTOWS & KUDOS towards JayBird & Jolie "

We accept your adulation. {{{fugie}}}

jaybird ~~Wash with HOT water and dry it well. Then grease it with Crisco, not oil. Put it in the oven, preheated to 250-300 degrees and bake it for about 15 minutes. Take it out, pour out any excess grease, then bake for another 2 hours. Repeat this every so often, and if you aren't going to use the skillet regularly, keep a very light coating of Crisco on the skillet (inside only) Wash skillet while still hot/warm and dry immediately or set on a still warm burner to dry. Never let them air dry.

The only thing I have to add : NEVER use soap. The pporous cast iron will absorb the soap taste and release it into your food later.
NEVER allow to sit/soak with water in it. This promotes rust. Wah & dry as soon as you are done using it. Well treated cast iron will last forever. I have one of my grandmothers pieces.

Jolie, what's a faidodo?

refers to a dance ~ eigther a large gathering of people OR the particular step (ie : as Harlem Shuffle, Boot Scoot Boogie, or Virginia Reel). ALWAYS means a Good Time !
SO ~~ when ya'll comin' down ?