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Post by Patti - S'cubie Cutie on Nov 20, 2004 23:02:23 GMT -5
This thread is being started because...
We talk food ALL the time and everyone has wonderful recipes - this is a place to share the actual 'how to' so we can share the actual 'eating of them' also....
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Post by Patti - S'cubie Cutie on Nov 20, 2004 23:43:32 GMT -5
THRIFTY COTTAGE CASSEROLE [/img][/center] * 6 eggs * 1 cup (8 oz.) low-fat (2%) cottage cheese * 2 tablespoons instant minced onion * 1/2 teaspoon ground nutmeg * 1/4 teaspoon salt, optional * 1 package (10 oz.) frozen chopped spinach, cooked, drained and pressed * 1 package (8 oz.) egg noodles, cooked and drained * Cooking spray In large bowl, beat together eggs, cheese, onion, nutmeg and salt, if desired, until well blended. Gently stir in spinach and noodles. Evenly coat 11 x 7 x 1 1/2-inch baking dish with spray. Spread noodle mixture in dish. Cover with aluminum foil. Bake in preheated 350° F oven until knife inserted near center comes out clean, about 35 to 45 minutes. Serves six. 270 cal. per serving. 8 grams fat.
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Post by Patti - S'cubie Cutie on Nov 20, 2004 23:49:40 GMT -5
Williamsburg Orange-Sherry Cake
1 cup golden raisins 1/2 cup dry sherry 2 1/2 cups unbleached flour 1/2 teaspoon salt 1 1/2 teaspoons baking soda 3/4 cup unsalted butter (softened) 1/2 cup dark brown sugar 1 cup granulated sugar 3 eggs 1 1/2 cups buttermilk 1/2 cup chopped pecans 1 1/2 teaspoons vanilla Finely grated zest of 1 orange
1) Night before - soak raisins in sherry.
2) Preheat oven to 350. Butter and flour two 9 inch cake pans.
3) Sift flour, baking soda & salt together - set aside.
4) Cream butter and sugars in large bowl. Add eggs, one at a time, beating well after each. Beat in vanilla and orange zest.
5) Add some flour alternating with buttermilk, beating after each, until both are gone. Stir in pecans and raisins (go ahead and toss the sherry in too ;D ).
6) Pour into pans and bake 35 to 40 minutes, until cake starts to pull away from sides of pan and top springs back when lightly touched in the center.
7) Cool 10 minutes and then turn out cakes onto wire racks. Cool completely.
Frosting 1/2 cup unsalted butter 1 pound (actually, I don't use the full pound) confectioners sugar Couple spoonfuls of Cointreau or other orange liqueur Juice of one (or more) oranges (I use the one I grated the zest off of, for sure)
Cream the butter, sugar and liqueur. Start adding the orange juice until the frosting is easily spreadable. (I add so much that it is really too thin, then I put it in the fridge until it stiffens up enough to not all drip off the cake when I frost it.)
If it's not orange-y enough for you, you can cheat by adding a little orange flavoring if you want.
Frost that sucker and, if you want, decorate it by sprinkling more pecans on top or putting little slices of orange, or candied orange peel in decorative squiggles or what have you. ;D
Lola
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Post by Patti - S'cubie Cutie on Nov 21, 2004 2:16:35 GMT -5
WARNING: SWEET POTATOES ANNA IS NOT DIET FOOD
Preheat oven to 375oF
Sweet potato equivalent to two cups (about a pound)
Pepper grinder full of good fragrant peppercorns- I like Tellicherry and can get them cheap, but the important thing is it needs to be fresh course ground pepper.
About 2 tsp salt, in shaker
Melt one cube butter, and set aside.
Grease a pie pan or shallow glass or ceramic oven dish. Sprinkle salt and freshly ground pepper on the bottom of the dish.
Peel and slice sweet potato in about 1/4" thick slices, dip in butter, arrange in pan, sprinkle with salt and pepper, repeat until dish is full (more important that lower levels be well packed, with the top layer pretty).
Cover with aluminum foil, place on center rack.
Unless you are one of those uncompromising foodies who has pastry weights, fill another pan of the same size with rice or beans or BBs and set it on the foil covered sweet potatoes, for a crispyedged/chewy texture otherwise put a deeper container (I use a flat bottomed stainless steel bowl) with a couple of cups of hot water to weight the dish and bake for one hour.
Very spicy fragrant yummy, almost more of a relish or savory, very rich and dense.
My sister hates sweet potatoes but she's the one who asked me to make it again after the first time.
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Post by Anne, Old S'cubie Cat on Nov 22, 2004 8:54:16 GMT -5
This comes from www.pomegranates.orgSpicy Pomegranate Baked Pears4 firm baking pears (we use whatever kind is available) 1 cup pomegranate syrup 2 tablespoons lemon juice 1 cinnamon stick, 2 inches in length 4 whole cloves Preheat oven to 350 degrees F. Peel pears, halve lengthwise, and core. Arrange pears cut side down in a ceramic baking dish. In a non-metallic bowl, combine pomegranate syrup, lemon juice, cinnamon and cloves. Pour the mixture over the pears and place in preheated oven. Bake for 45 minutes, basting frequently, or until pears are tender. Serves four. Pomegranate Syrup* 1 cup pomegranate juice ½ cup sugar In a 1-2 quart pan, combine pomegranate juice and sugar. Bring to a boil over high heat, stirring until sugar is completely dissolved. Boil for one minute. Remove from heat and cool. Cover and refrigerate for up to 2 weeks. *Pomegranate juice can be found in the produce section of Ralphs, and, I would guess, health food stores. We use some of Paul's homemade pomegranate jelly instead of the syrup.
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Post by Karen on Nov 22, 2004 15:01:43 GMT -5
Lemon Butter Snowbars[/color][/size] Crust: 1/2 cup butter, softened -- (no substitutes) 1 1/3 cup all purpose flour 1/4 cup sugar[/b] Filling: 2 eggs 3/4 cup sugar 2 tablespoons all purpose flour 1/4 teaspoon baking powder 3 tablespoons fresh lemon juice 1 teaspoon fresh lemon zest, or more confectioners' sugarRecipe: Preheat oven to 350 degrees.
In 1 1/2 quart mixer bowl, combine crust ingredients. Mix on low speed until blended (1 minute).
Pat into ungreased 8-inch square baking pan.
Bake near center of 350 degree oven for 15 to 20 minutes or until brown on edges.
For filling, combine all ingredients in 1 1/2 quart bowl and blend well. Pour filling over partially baked crust.
Return to oven for 18 to 20 minutes or until set. Cool.
Sprinkle with confectioners sugar.[/b]
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Post by Patti - S'cubie Cutie on Dec 2, 2004 15:54:14 GMT -5
[/color][/size] Crust: 1/2 cup butter, softened -- (no substitutes) 1 1/3 cup all purpose flour 1/4 cup sugar[/b] Filling: 2 eggs 3/4 cup sugar 2 tablespoons all purpose flour 1/4 teaspoon baking powder 3 tablespoons fresh lemon juice 1 teaspoon fresh lemon zest, or more confectioners' sugarRecipe: Preheat oven to 350 degrees.
In 1 1/2 quart mixer bowl, combine crust ingredients. Mix on low speed until blended (1 minute).
Pat into ungreased 8-inch square baking pan.
Bake near center of 350 degree oven for 15 to 20 minutes or until brown on edges.
For filling, combine all ingredients in 1 1/2 quart bowl and blend well. Pour filling over partially baked crust.
Return to oven for 18 to 20 minutes or until set. Cool.
Sprinkle with confectioners sugar.[/b][/quote] Karen, these look both good and easy! I'm going to make them for my neighborhood Christmas party. Thanks!
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Post by Matthew on Feb 16, 2005 0:07:46 GMT -5
Take:
Eight boneless chicken breasts Eight strips bacon One LARGE jar Armour Dried Beef One can Campbell's Condensed Cream of Mushroom soup One package (8-12 oz, to taste) Sour Cream One can mushroom slices.
Set aside eight of the slices of dried beef. Shred the rest of it and sprinkle it all over the bottom of a large baking dish (with cover).
Take a chicken breast: place it on one of the leftover slices of dried beef: roll it up, lengthwise. Wrap the resultant roll with a slice of bacon. Place this odd bundle in the dish, on top of the shredded dried beef.
Obey the above paragraph seven more times.
Mix the sour cream, condensed soup, and mushrooms(drained) in a mixing bowl, until it is a rather scary and unappetizing-looking whiteish glop.
Spoon it out on top of the eight chicken breasts in the baking dish, using all the mixture: use a scraper to make sure all the chicken breasts are covered evenly, and layer the surplus in the bottom of the dish.
Grind some pepper onto the top of it all (hold off on the salt: the dried beef has enough salt for most of you mortals.)
Bake at 275 for three hours: first two hours covered, third hour uncovered.
Serve with rice (or noodles): spooning the juice from the bottom of the dish on the rice as a sauce...
My GOD, but it's nummy. Just finished the leftovers from last night. Rich and creamy and spicy...
Above dish is called "Party Chicken" for some reason I have never been able to fathom. If one feels whimsical, one could equip the chicken breasts with little party hats, I guess, though I'd wait till after cooking, so they brown properly.
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Post by Patti - S'cubie Cutie on Feb 20, 2005 23:49:36 GMT -5
Take: Eight boneless chicken breasts Eight strips bacon One LARGE jar Armour Dried Beef One can Campbell's Condensed Cream of Mushroom soup One package (8-12 oz, to taste) Sour Cream One can mushroom slices. Set aside eight of the slices of dried beef. Shred the rest of it and sprinkle it all over the bottom of a large baking dish (with cover). Take a chicken breast: place it on one of the leftover slices of dried beef: roll it up, lengthwise. Wrap the resultant roll with a slice of bacon. Place this odd bundle in the dish, on top of the shredded dried beef. Obey the above paragraph seven more times. Mix the sour cream, condensed soup, and mushrooms(drained) in a mixing bowl, until it is a rather scary and unappetizing-looking whiteish glop. Spoon it out on top of the eight chicken breasts in the baking dish, using all the mixture: use a scraper to make sure all the chicken breasts are covered evenly, and layer the surplus in the bottom of the dish. Grind some pepper onto the top of it all (hold off on the salt: the dried beef has enough salt for most of you mortals.) Bake at 275 for three hours: first two hours covered, third hour uncovered. Serve with rice (or noodles): spooning the juice from the bottom of the dish on the rice as a sauce... My GOD, but it's nummy. Just finished the leftovers from last night. Rich and creamy and spicy... Above dish is called "Party Chicken" for some reason I have never been able to fathom. If one feels whimsical, one could equip the chicken breasts with little party hats, I guess, though I'd wait till after cooking, so they brown properly. Matthew this looks absolutely delicious and it also looks very low carb! I'm going to make it next week for sure! thanks! Wow...eight meals at once! hurray!
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Post by Bluesman on Apr 21, 2005 13:17:35 GMT -5
Rock & Rye -- Grandad's Drink for the Non-Diabetic Drinkers
Quart jar with a tight lid. One bottle of rye whiskey (fifth is fine), go cheap (think blended). Throw in some sliced oranges and lemons and cloves and whatever else you want to put in the jar, say, cinnamon sticks--ten is a good number. Add clear rock candy with strings and all, just fill the jar full.
Seal it, date it, put it on the shelf. In half a year check to make sure all the rock candy is gone. Go ahead, unseal it and down some. You've just made room. Pour more rock candy into the quart jar and seal it back up. Come back in six months and it should be good to go, but it'll keep aging just fine.
When grandad died back in Winter 1996 at age 97, we found a half dozen jars of the stuff stuck away on shelves.
Bluesman
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Post by Jan on Apr 27, 2005 17:43:59 GMT -5
Good Low-Carb Bread
The recipe says 6 carbs per slice if sliced into 10; I find 12-14 slices to be a better thickness.
If you have a bread machine, put the ingredients in this order:
1/2 C water 1/2 C heavy cream 1 T oil 1 egg 1/2 T salt 3/4 C vital wheat gluten 1/2 C bran (I like oat bran, but wheat will do) 1/3 C ground nuts (I'm partial to roaasted, unsalted almonds. Figure out what you like) 1/3 C ground sunflower seeds (double if no nuts, or double nuts if no seeds) 2 T ground flaxseed (can be left out) 1/4 C Rice Protein Powder 1/2 t blackstrap molasses (the yeast will eat it) 1 T quick yeast, or 1 t regular
I set the machine for dough, and when it's done kneading remove to a pan. It's better if it only rises once. The dough is oily and handles easily. After it rises above the level of the pan--30-40 minutes, bake at 350 for 35 minutes.
I usually let it set out uncovered overnight to stiffen the crust, and after that I keep it in a breadbox.
This is a "tweedy" bread with more flavor and better texture than any other low-carb bread I've found. I love it toasted and it's even good for sandwiches. I think it could be made fine without a bread machine, oily enough that it doesn't need flour to keep it from sticking. If anyone tries this, let me know the results.
Winter
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Post by SpringSummers on Jun 4, 2005 21:21:00 GMT -5
This is my own recipe. I made it up trying to imitate a soup served at an area restaurant. I looked up recipes on the web, played around, and came up with this. I got pretty close, I think - I actually like mine better than theirs . . . Spring's Roasted Red Pepper Soup: - 1 cup diced onion
- 7 or 8 roasted red peppers diced (roast your own, or use one 26 oz jar of roasted red peppers in water - drain the peppers and clean all seeds and any blackened skin off of them prior to dicing. Do not use peppers packed in oil & garlic, or vinegar dressings, etc.)
- 1 large clove garlic, diced
- 1/2 cup diced carrots
- 3 tbsp cooked rice
- 2 cups vegetable stock (or you can use chicken stock)
- dashes of tabasco, to taste
- 1 heaping tbsp finely diced celery
- 1 cup cream
- salt & pepper to taste
In some olive oil at the bottom of your soup pot (2 tbsps or so of olive oil - coat bottom) saute onions, roasted peppers, garlic, and celery for a few minutes - until onions start to soften. Salt & pepper to taste (you are going to be adding stock - keep in mind whether or not you are adding already salted stock, or not). Add rice, saute another minute or two. Add stock and dashes of hot sauce. Bring to slow boil, and reduce heat to simmer. Cover pot and let simmer until all vegetables are soft (approx 15 -30 minutes, depending on how long you sauteed). Stir occasionally. Puree ingredients. Return the pureed ingredients to the pot - stir in the cream. Bring soup to barely a simmer, stirring occasionally. Reduce heat and - if desired - add a dollop of butter and season as needed - stir. It is now ready to serve or refrigerate for later. Enjoy!
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Post by Matthew on Aug 30, 2005 17:11:02 GMT -5
German-style Peppered Steak (not to be confused with Pepper Steak).
Ingredients: (Serves four) 4 ribeye steaks cornstarch 2 cans or 1 box Swanson's beef broth. butter. 1 tablespoon Black Pepper, freshly ground (course cracked and fine, mixed) 1 shot cognac (or two shots, if you want one as the cooks's privelege). 1/4 cup half-and-half 2 cans (drained) mushrooms or one pint fresh mushrooms.
(Serve with a side item such as a baked potatos or French Fries. )
Take four ribeye steaks of apropriate size, salt them and pepper them lightly, and then cook them on medium-high in butter. They are gonna spend some time in the oven, so don't get them TOO done.
Sear the outsides, and cook for a little while: then when they are about three-quarters as done as you want them, splash in a shot of cognac, roll the steaks around in it, making sure to get it on all surfaces.
Touch a match to the pan to burn off the excess alcohol. (That part is not really neccesary, it's just a pretty and neat special effect: all the alcohol will boil off anyways).
Let the steaks cook for about a minute longer, in the butter-and-cognac mixture (they should still be underdone), and then place them in the oven on a platter at holding temp, around 200-250.
In another (BIG) pan, combine about a third of a stick of butter and about tablespoon of cracked black pepper (I use a mix of course-ground and fine ground). Put this on a medium heat, and cook about a pint of fresh mushrooms, or two cans of canned drained mushrooms.
When the mushrooms are simmering nicely, take a box of beef broth and set about half a cup of it aside: mix this half a cup with a goodly amount of cornstarch. Set the mix aside.
Pour in the rest of the box of beef broth (or if you use cans, use about a third of a can for the cornstarch mixture, and a can and two-thirds) into the pan with the mushrooms, pepper and butter.
Bring it slowly up to temperature, simmering on a medium heat.
Pour in the drippings from the pan you cooked the steaks in.
Mix in about a quarter cup of half-and-half, and allow to come slowly back up to a simmer: this stage you have to be careful with, because you don't want to overheat it and curdle the cream. (Lower the temperature a little if you have to).
Mix the cornstarch-and-broth mixture until it's all suspended, and then use this to thicken the sauce to the consistency desired. Don't worry if you have a little cornstarch-and-broth left over: you don't want the sauce too thick.
Cook at medium low until it is at a nice thick sauce-like consistency (or something like that).
Pour the sauce into a large bowl with a ladle, plonk the steaks on the table, and pour generous amounts of the mushroom-cream-sauce on each steak.
Leftover sauce is incredible as a topping for either baked potatos or home-made french fries.
Be prepared to meet requests to make it often.
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Post by rich on Oct 8, 2005 23:01:10 GMT -5
1 pound baby eggplants
(Don't use big purple eggplants for this dish. Use small eggplants that are thin and no more than five inches long. Italian, Puerto Rican, Japanese or Middle Eastern eggplants work well here. Also, do not salt or soak the eggplants. Small eggplants are not bitter and you want them to drink up the olive oil as they cook.)
1/3 cup extra virgin olive oil (yeah, right!)
1/2 cup sliced yellow onion 1/2 teaspoon minced garlic 1/3 cup celery hearts, finely chopped
1 cup peeled and quartered Italian plum tomatoes 2 tablespoons drained whole capers 2 tablespoons chopped flat-leaf parsley 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1/4 teaspoon red pepper flakes 3 tablespoons red wine vinegar 2 teaspoons sugar
2 (or more) tablespoons pine nuts
1. Stem the eggplants, quarter them lengthwise, then cut into 3/4 inch chunks.
2. Heat the olive oil in a large heavy saute pan over low to medium heat.
3 Cook the eggplant chunks in a single loose layer for 5 minutes. If you have to, work in batches. You may also need to use more than 1/3 cup of oil.
4. Transfer the eggplant to a warm bowl. (I keep a metal bowl in a 200 degree oven, to which I transfer the batches of eggplant as I go. It's important that the eggplant stay warm.)
5. Adjust the heat to low. If the pan is dry, add a little more oil. Saute the onions for 1 minute, stirring frequently. Add the garlic and saute for 1 minute, stirring frequently. Add the celery and saute for 1 minute, stirring frequently.
6. Return the warm eggplant to the pan. Stir in the tomatoes, capers, parsley, salt, pepper, red pepper flakes, vinegar, and sugar. Bring the mixture to a simmer. Cover and gently simmer the mixture for 10 minutes.
7. Stir in the pine nuts. Turn off the heat and let the caponata partially cool. Transfer it to a bowl. Cover and refrigerate for at least six hours. Remove from the refrigerator at least one hour before serving.
Serve with good, crusty bread by itself or as part of an antipasto tray.
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Post by Karen on Oct 15, 2005 15:49:02 GMT -5
Basil Pesto
Makes about 1 1/4 cups.
Basil - 2 cups -firmly packed fresh leaves
Garlic - 3 cloves
Parmesan cheese - 3/4 cups grated (for dairy-free - can leave out the cheese and up the olive oil and nuts)
Toasted pine nuts - 1/4 cup
Olive Oil - 1/2 cup
Blend or food process on medium for about 3 minutes - stopping occasionally to scrape sides, until smooth.
Use immediately or cover tightly and refigerate up to 5 days - or freeze (in ice cube tray) for 1 month.
I've used it on pasta and Italian bread. Great stuff!
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