Archive through July 31, 2003

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Author Message   bean Senior Member Username: bean Post Number: 281 Registered: 12-2001 Rating: N/A Votes: 0 (Vote!) Posted on Tuesday, July 1, 2003 - 7:22 am:        Made this as a side for dinner last night. It was a hit! This is a recipe from Bobby Flay. Orzo Salad: 1 teaspoon grated lemon zest 1 / 4 cup fresh lemon juice 1 / 2 cup olive oil 1 tablespoon finely chopped fresh dill 2 cloves garlic, finely chopped Salt and freshly ground pepper 1 pound orzo pasta, cooked al dente, drained 6 ounces feta cheese, crumbled 1 large yellow pepper, finely diced 1 large red pepper, finely diced 1/2 cup kalamata olives, pitted and quartered (I used sliced black olives) 2 scallions, finely sliced 1 tablespoon finely chopped fresh oregano Whisk together the zest, juice, oil, dill, and garlic, then season with salt and pepper to taste. Mix the pasta, cheese, peppers, olives, and scallions together in a bowl. Pour the vinaigrette over and mix to combine. Add the oregano and season with salt and pepper to taste.   jacqui Board Administrator Username: jacqui Post Number: 3800 Registered: 12-2001 Rating: N/A Votes: 0 (Vote!) Posted on Wednesday, July 2, 2003 - 4:39 pm:        Last night I prepared my tiny little artichokes. Trimmed the stem, cut off the top 1/3 and peeled off the outer leaves. A whole lot quicker with the baby ones! Tossed them in water with lots of lemon juice and simmered about 15 minutes. Drained and let "air dry" then egged and crumbed (dry bread crumbs, parmesan cheese, oregano, basil and s&p). Pan fried in canola oil until crispy and served (to me LOL) with lemon butter. They were great!! Cannot wait to get them again. J™   helknee New member Username: helknee Post Number: 32 Registered: 6-2003 Rating: N/A Votes: 0 (Vote!) Posted on Thursday, June 26, 2003 - 1:41 pm:        Well, I make a pear charlotte like this: Grease a charlotte mould. Drain the juice from a tin of pears (large) and add a little liqueur of your choice. Fill the bottom and the sides with sponge fingers (they need to have been dipped quickly in the juice), taking care to try and fill all the gaps. Put a layer of custard on top. Add a layer of (tinned) pears, which have been sliced and dusted with vanilla sugar and cinammon. another layer of custard, another layer of pears, another layer of custard, and then fill the top with more sponge fingers. Again, enough that there aren't any gaps. Cover with a plate and chill for a good few hours - I usually do it the day before. I've done this with homemade custard (which I managed to turn almost into scrambled eggs), bought custard, and this weekend I'll do it with powdered custard, since the consistency of hte bought custard is a little thin. I know this is a bit of a cheats recipe, but it's great! I don't know if it's the kind of thing you were after... helx (Message edited by helknee on June 26, 2003)   1steve Board Administrator Username: 1steve Post Number: 603 Registered: 12-2001 Rating: N/A Votes: 0 (Vote!) Posted on Sunday, June 29, 2003 - 10:30 am:        This one has no eggs: Individual Charlotte Russe Recipe 1/2 cup of double cream 1/4 cup of sugar 1 cup of thin cream 1 teaspoonful of vanilla extract 1/2 level tablespoonful of granulated gelatine 6 or 8 ladyfingers 4 tablespoonfuls of cold water Line sherbet cups with ladyfingers trimmed to come half an inch above the top of the glass. Soften the gelatine in the cold water and dissolve by setting the dish in hot water; add the sugar, the thin cream and the vanilla, and stir until the sugar is dissolved; set into a dish of ice-water and stir until the mixture begins to thicken, then fold in the double cream, beaten firm. Put a spoonful at the base of each ladyfinger, in the cups, to hold it firmly in place, then fill the cups to the height of the ladyfingers.   marjsbest Member Username: marjsbest Post Number: 150 Registered: 3-2002 Rating: N/A Votes: 0 (Vote!) Posted on Monday, December 15, 2003 - 9:56 pm:        APPLE PIE 3/4 cup white sugar 1/4 cup brown sugar 2 tablespoons flour 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/8 teaspoon salt 6 cups apples -- peeled and sliced 1/4 cup cream 3 tablespoons butter Mix first 6 ingredients together and sprinkle over apples in pie crust. Dot with 3 tablespoons butter and pour cream over. Cover with top crust and brush with 1 tablespoon of milk and sprinkle with sugar. Bake in 400 F. oven - 1 hr. - - - - - - - - - - - - - - - - - - NOTES : This is THE BEST APPLE PIE - the secret is the cream.   monica Senior Member Username: monica Post Number: 372 Registered: 5-2003 Rating: N/A Votes: 0 (Vote!) Posted on Tuesday, July 1, 2003 - 5:38 pm:        This recipe was taken years ago out of a Betty Crocker Cook Book It is totally delicious!!! The pie filling I used was the American Blueberry pie filling which is really thick and full of whole fruit. Not made it here so don`t know what sort of pie filling is available. 5 ozs plain flour 4 ozs castor sugar 1/4 level tsp baking powder 1/4 level tsp bicarbonate of soda 1/4 level tsp salt 4 ozs butter 1 large egg beaten 4 fl ozs. milk (whole milk) 1 tsp banilla essence/extract For topping 1 oz. butter 2 ozs plain flour 2 ozs castor sugar 1 1/4 lb. blueberry or Cherry Pie filling 1/4 tsp lemon juice Grease & flour a 9 inch square cake tin. Sift the flour, bicarbonate of soda, baking powder and castor sugar together into a large bowl. Melt and cool the butter Add the egg,milk,cooled melted butter and vanilla to the dry ingredients. Mix well Pour mixture into the tin and spread it evenly over the base. make topping by melting the butter and mixing the flour,sugar and butter together until mixture resembles coarse breadcrumbs. Spoon half the crumb topping in a layer over the cake mixture. Mix the pie filling with the lemon juice and spread gently over the crumb topping. Sprinkle with the remaining topping. Bake at 350deg F for 1 hour. Cool and cut into squares. Monica :-)   jacqui Board Administrator Username: jacqui Post Number: 3824 Registered: 12-2001 Rating: N/A Votes: 0 (Vote!) Posted on Saturday, July 5, 2003 - 10:29 am:        I made the KFC cole slaw and then with bits of all your suggestions came up with this. It was a hit! Not a shred left. * Exported from MasterCook * Jacqueline's Spicy Cole Slaw Recipe By :Jacqui @RQ Serving Size : 0 Preparation Time :0:00 Categories : Pot Luck Salads 3 Tbs red wine vinegar 3 Tbs fresh lemon juice 1 1/2 Tbs dijon mustard 1 1/2 tsp salt 2 tsp sugar 3 bay leaves -- pulverized 3 tsp cumin seed 3/4 cup mayonnaise salad 12 cups shredded green cabbage 2 cups shredded red cabbage 3 apples -- shredded 1 cup parsley -- fine chopped 1 cup green onions -- finely chopped 1 white onion -- minced 4 large jalapeños -- minced slivered almonds -- optional Combine the dressing ingredients with a whisk and put aside. Prepare all salad ingredients using the 1mm slicing blade of your food processor for the shredding and the grating blade for the apple, white onion and jalapeño. Toss everything together is a large bowl being careful to distribute the dressing well. Cover and chill for 4 hours. J™   dchem Senior Member Username: dchem Post Number: 1177 Registered: 3-2002 Rating: N/A Votes: 0 (Vote!) Posted on Saturday, July 5, 2003 - 3:02 pm:        First, I gotta confess this isn't original. I have no idea where it came from, probably allrecipes.com or alastra. I've only made it once and from what I remember, I'd 1.5 x the filling and double the amount of raisins. All in all though, it's not bad.... dchem CINNAMON RAISIN BREAD 1/3 cup water at 100-110°F 1 1/4 teaspoons (1 packet) dry yeast 1/2 cup milk, scalded and cooled 1/3 stick margarine, softened 1/6 cup sugar 2 eggs 1/2 teaspoon Kosher salt 1/2 teaspoon cinnamon 1/3 cup raisins (before plumping) 1 cup whole wheat flour 2 to 3 cups bread flour 1 tablespoon milk 1/4 cup sugar 2 teaspoons cinnamon Start by measuring 1/3 cup raisins into 1 cup warm water in a sauce pan. Bring to a boil and remove from heat. Let stand for about 20 minutes (or longer) to plump up the raisins. Proof the yeast in the warm water with a pinch of sugar. Scald the milk and let cool. When margarine has softened, blend in sugar until mix is light and fluffy. Fold in eggs, one at a time. Add the raisins to the bowl. Add the cooled milk and the yeast mixture. Stir to mix well. Into one cup of whole wheat flour, mix in kosher salt and 1/2 tsp cinnamon. Add the whole wheat flour and 2 cups of bread flour to the liquid-bowl. Stir well and add flour till the dough is shaggy and readily pulls away from the sides of the bowl. Knead about ten minutes, adding flour as needed but trying to allow the dough to stay as moist as possible. Let rise in buttered bowl for an hour or until doubled. Remove dough from bowl. Punch down. Roll into 1/2 inch thickness and brush with milk to moisten. Sprinkle with the cinnamon/sugar mix. Roll the dough tightly into roughly a foot-long loaf. Tuck the ends under and place in a 9 x 5 bread tin. Allow to rise again for 1 hour. Bake at 350°F for 40 to 45 minutes till done. Cool on cake rack. dchem®   anni Senior Member Username: anni Post Number: 273 Registered: 9-2002 Rating: N/A Votes: 0 (Vote!) Posted on Sunday, July 6, 2003 - 8:42 am:        Almond Joy Cheesecake 1 1/2 c. chocolate wafer cookie crumbs (28-30 cookies) 3 Tbsp. sugar 1/4 c. butter or marg., melted 4 (8 oz) packages cream cheese, softened 3 large eggs 1 c. sugar 1 (14 oz) pkg. flaked coconut 1 (11.5 oz) pkg. milk chocolate chips 1/2 c. slivered almonds, toasted 1 tsp. vanilla extract 1/2 c. semi-sweet chocolate chips toasted chopped almonds, optional In a bowl, blend cookie crumbs, 3 Tbsp. sugar and margarine together. Press mixture into bottom of a 10" springform pan. Bake at 350 for 8 minutes and let cool. In a mixing bowl, beat cream cheese, eggs, and 1 c. sugar at med. speed until fluffy. Stir in coconut, milk chocolate chips, 1/2 c. almonds and vanilla. Pour into pan (it doesn't really pour - just scoop it out and then smooth it down). Bake at 350 for 1 hour. Cool on a wire rack. Place semi-sweet chips in a zip-lock plastic bag; seal. Submerge in warm water until morsels melt. Snip a tiny hole in 1 corner of bag; drizzle chocolate over cheesecake. Garnish with almonds and extra chips if desired. Refrigerate, covered for at least 8 hours. If desired, refrigerate for up to 5 days. (If it lasts that long!)   monica Senior Member Username: monica Post Number: 382 Registered: 5-2003 Rating: N/A Votes: 0 (Vote!) Posted on Monday, July 7, 2003 - 6:10 am:        Indoneasia,Malaysia,Thailand and Singapore all have variations of this recipe. This is the Thai variation which is much simpler to make. You can use Chicken or Beef as a substitute. I usually make all 3 so that everyone has a choice. This recipes makes about 20 sticks. Usually served with chunks of cucumber and onion seperately. 1 lb lean pork or chicken or beef 1 tsp root ginger paste 1 stalk lemon grass, pounded or blended finely 3 cloves garlic, ground or pounded to a paste 1 Tbsp Hot or Medium Hot Curry powder 1 tsp cumin powder 1 tsp turmeric powder 4 Tbsp coconut cream 2 Tbsp fish sauce 2 tsp thai palm sugar or brown sugar 20 wooden skewers, soaked in water till time to use. Cooking oil for basting. Cut pork or meat thinly into 2 inch strips. Mix the rest of the ingredients together and pour it over the pork and marinate in the fridge over night or for at least 2 hours. PEANUT SAUCE 8fl oz/1 cup coconut milk 2 Tbsp Thai red curry paste, more if you like 3 ozs crunchy peanut butter or 5 ozs peanuts ground( I like to grind half finely and half coarsely)Peanuts are not only added for the flavour but to thicken the sauce so you can play around with this, if you want to add more do so but increase the amount of coconut milk. 1/2 cup water or chicken stock 3 Tbsp or more Tahi Palm Sugar or brown sugar. 2 Tbsp Tamarind juice...Mix a walnut size piece of tamarind pulp with 2 Tbsp water and mix with your fingers to get a thick juice, strain and use. 1 Tbsp fish sauce 1 tsp salt. heat the coconut milk in a pot and add the red curry paste,peanut butter or peanuts,stock or water and sugar to the coconut milk. Simmer this slowly until the gravy turns a sort of light brown colour and the oil rises to the top. Add the tamarind, fish sauce and salt. (Sauce should be sweetish,with a kick to it and light sour undertones and of a consistency so that when you dip the satay in it,there is an immediate coating of sauce on the meat.Yummy!!! LOL When cooked leave aside while you grill the satay. The sauce can be make a few days before and kept in the fridge, just bring to room temperature before using. Thread the meat on to the skewers. Brush with oil and grill for 3 to 4 minutes on each side, turning occasionally, until cooked and golden brown..I like it when the edges turn a bit burnt..it adds to the flavour!! If a really authentic flavour grill the satay on a charcoal BBQ..it really makes the difference!! This peanut sauce is a great dip for deep fried firm toufu. Also as a sauce for salads. Monica :-)

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