Recipes

[LilBitMissty]

Nice to see all the new posters! Thank you all for taking the time to share your recipes!!

OCTOBER 2011 RECIPE EXCHANGE GAME......RECAP

walker
Hot Cider

6 cups cider
1 cup Amaretto
3 or 4 cinnamon sticks*
3 or 4 orange slices*

* really your choice as to how many
Mix cider and Amaretto together in a crock pot. Add cinnamon sticks and orange slices, heat on low til warm enough to serve and then simmer or keep on warm setting. You could also heat this together on a stove and then transfer to a crock pot if you want. Do not boil.

Tango64/ allrecipes
ICED COFFEE SYRUP

1/4 cup instant coffee granules
2 cups hot water
1 (14oz) can sweetened condensed milk

Combine instant granules with the hot water and stir til dissolved. Stir in sweetened condensed milk.Store in an airtight container or jar and keep refrigerated.
Note: If you like strong coffee flavor, you can use only 1 cup of hot water instead of 2. Also you can add flavors to this. Such as Vanilla, Almond, Hazelnut extracts.

forrestwolf
GERMAN SAUERBRATEN

Ingredients
2 teaspoons salt
1 teaspoon ground ginger
1 (4 pound) beef top round roast
2 1/2 cups water
2 cups cider vinegar
2 medium onions, sliced
1/3 cup sugar
2 tablespoons mixed pickling spice
1 teaspoon whole peppercorns
8 whole cloves
2 bay leaves
2 tablespoons vegetable oil
14 gingersnaps, crushed

Combine salt and ginger; rub over roast. Place in a deep glass bowl. In a saucepan, combine water, vinegar, onions, sugar, pickling spices, peppercorns, cloves and bay leaves; bring to a boil. Pour over roast; turn to coat. Cover and refrigerate for 2 days, turning twice a day.
Remove roast, reserving marinade; pat roast dry. In a large kettle or Dutch oven, brown roast on all sides in oil over medium-high heat. Strain marinade, reserving half of the onions and seasonings. Pour 1 cup of marinade and reserved onions and seasonings over roast (cover and refrigerate remaining marinade). Bring to a boil. Reduce heat; cover and simmer for 3 hours or until meat is tender.
Strain cooking liquid, discarding the onions and seasonings. Measure liquid; if necessary, add enough reserved marinade to equal 3 cups. Pour into a saucepan; bring to a rolling boil. Add gingersnaps; simmer until gravy is thickened. Slice roast and serve with gravy.

Beebee2
Hungry Girl Butternut Squash Fries

1 butternut squash
salt

Preheat oven to 425 deg F.
Peel the squash, and if it has seeds, use a melon baller to remove. Cut into fairly thin fries.
Spread onto baking sheet in one single layer. Pat excess liquid from fries with paper towel, then sprinkle with salt.
Bake for twenty minutes, flip fries, then bake another twenty minutes. Remove from oven and add a little more salt to taste if desired.
previously posted by Dakotah @ qvc recipe swap

iamMrsG
Orzo Pilaf with Green Onions and Parmesan Cheese

This recipe can easily be prepared in 30 minutes or less, and goes well as a side dish with just about anything.

For 6 servings:
3 1/4 cups (or more) canned low-salt chicken broth
1 pound orzo (rice-shaped pasta)
5 green onions, thinly sliced
3/4 cup grated Parmesan cheese

Bring 3 1/4 cups broth to boil in heavy large saucepan over medium-high heat. Mix in orzo and simmer uncovered until just tender but still firm to bite and some broth still remains, stirring occasionally, about 8 minutes. Remove from heat. Add green onions and cheese and stir to blend. Season pilaf to taste with salt and pepper. Re-warm over low heat, if necessary, and mix in more broth by 1/4 cupfuls if pilaf is dry. Transfer pilaf to large bowl and serve.
Note: As far as I am concerned, the secret to this is to toast the orzo to a golden color in a skillet with butter first; then add the chicken broth and simmer, seasoning to taste. You can use a lemon/pepper blend and add as much cheese [good quality] as you want. A nice finishing touch is to sprinkle the top with thin slices of scallions and toasted pine-nuts just before serving.

gkelly5744
CARAMELIZED BUTTERNUT SQUASH
This is an Ina Garten recipe.

2 med. butternut squash (4-5 lbs. total)
6-8 Tablespoons unsalted butter, melted & cooled
1 1/2 teaspoons kosher salt
1/2-1 teaspoon fresh grd. black pepper

1. Preheat oven to 400*
2. Cut off ends of each butternut squash & discard.
3. Peel the squash & cut in half lengthwise.
4. Using a spoon, remove the seeds.
5. Cut the squash into 1 1/4"-1 1/2" cubes ( large & uniform is best), and place them on a baking sheet.(I used a glass pie plate).
6. Add the melted butter, brown sugar, salt & pepper.
7. Toss together & spread out on baking sheet.
8. Roast for 45-55 minutes, until squash is tender & the glaze begins to caramelize.
9. Turn squash while roasting a few times to be sure they brown evenly.

walker
String Beans with Shallots
Recipe from Ina Garten:

1 lb. French string beans, ends removed
Kosher salt
2 Tablespoons unsalted butter
1 Tablespoon olive oil
3 large Shallots, large-diced
1/2 teaspoon ground pepper

Blanch string beans in a large pot of boiling salted water for 1 1/2 minutes only. (If using regular string beans blanch for 3 minutes.) Drain beans immediately and immerse in a bowl of ice water.
Heat butter and oil in large saute' pan (12" diameter) or large pot. Saute' Shallots on medium high heat for 5-10 minutes, toss occasionally, until lightly browned.
Drain string beans and add to shallots with 1/2 teaspoon of salt and pepper, tossing well.
Heat only until beans are hot.

Carol1229
FRUIT-FILLED RASPBERRY RING
(Source: Quick Cooking magazine)

2 (6 oz. each) raspberry Jell-O
4 c. boiling water
1 qt. raspberry sherbet
1 (14 oz.) can pineapple tidbits, drained
1 (11 oz.) can mandarin oranges, drained
1 c. flaked coconut
1 c. miniature marshmallows
1 (8 oz.) container sour cream

In a bowl, dissolve Jell-O in boiling water; stir in sherbet until melted.
Pour into an 8-cup ring mold coated with nonstick cooking spray. Chill overnight or until firm.
In a bowl, combine pineapple, oranges, coconut, marshmallows and sour cream; cover and chill.
To serve, unmold the gelatin onto a serving plate; spoon the fruit mixture into the center of the ring. 12-16 servings.

forrestwolf
BRAISED BEEF WITH BARLEY

Ingredients
2 pounds boneless chuck roast
1 tablespoon vegetable oil
1 medium onion, chopped
1/2 pound fresh mushrooms, sliced
3 garlic cloves, minced
1 (14.5 ounce) can beef broth
1 bay leaf
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup pearl barley
1 cup frozen peas
1/3 cup sour cream

In a Dutch oven, brown meat in oil on all sides over medium-high heat. Remove roast and set aside. Drain, reserving 1 tablespoon of drippings. Saute the onion, mushrooms and garlic in drippings until tender.
Return roast to the pan. Add the broth, bay leaf, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Add barley. Cover and simmer for 45 minutes or until meat and barley are tender. Add peas; cover and simmer for 5 minutes or until peas are tender.
Discard bay leaf. Set the roast and barley aside; keep warm. Skim fat from pan juices. If desired, add sour cream to the pan juices; stir until heated through over low heat (do not boil). Slice roast; serve with barley and gravy.

YouGoGirl
Kumquat Oatmeal Cookies.... recipe from Kumquat Growers Inc.

2/3 cups margarine
2/3 cups brown sugar
2 large eggs
1-1/2 cups oatmeal
2/3 cup white chocolate chips
2 cups flour
1 tsp. baking soda
1 tsp. salt
2/3 cup chopped kumquats (pureed)

Submitted by: Rosemary Gude
1. Beat margarine and sugar until fluffy.
2. Add eggs to the mixture and mix well.
3. Combine oatmeal, flour, baking soda and salt. Mixing well.
4. Add chopped kumquats and chocolate chips.
5. Drop by large teaspoon onto ungreased cookie sheets.
6. Bake 10-15 minutes at 375 degrees or until golden brown.
Makes 2 and 1/2 dozen cookies.

iamMrsG
Pork Kebabs with Pineapple Rice
adapted from a Martha Stewart recipe

1 Tablespoon vegetable oil, plus more for grates
1 cup long-grain white rice
1/3 cup honey
1 cup fresh pineapple, cut into chunks
2 Tablespoons pineapple juice, either from cutting fresh pineapple or from a can*
Coarse salt and ground pepper
1 pound pork tenderloin, cut into 1-½ inch cubes
2 medium red bell peppers, cut into 1-½ inch pieces
2 scallions, thinly sliced
1 teaspoon grated fresh ginger
1 lime, cut into wedges, for serving

Heat grill to medium; lightly oil grates. Cook rice according to package instructions. Set aside.
In a small bowl, whisk honey and 2 tablespoons pineapple juice. Season with salt and pepper.
Alternately thread pork and bell peppers onto skewers. Season with salt and pepper. Grill, brushing occasionally with honey mixture, until pork is cooked through and peppers begin to char, 10 to 15 minutes.
To rice, add pineapple chunks, scallions, ginger and oil. Season with salt and pepper, and stir with a fork to make fluffy. Serve kebabs with rice and lime wedges.
Serves 4.
Notes: *could substitute white wine
Serve with Viognier
Either a banana or coconut dessert would be excellent

forrestwolf
AUTUM SPICE HAM STEAK

1 1/2 tablespoons butter
1 (2 pound) ham steak
1 red apple, cored and thinly sliced
1 green apple, cored and thinly sliced
1/2 cup maple flavored pancake syrup
1 teaspoon ground cinnamon

Melt the butter in a large skillet over medium-high heat. Fry the ham on both sides in the butter until browned. Lay the sliced apple over the ham. Pour the syrup over the apples. Reduce heat to medium, and simmer, stirring occasionally until the apples are cooked through.
Sprinkle with cinnamon, and serve immediately

walker
Spicy Ponzu

1/2 cup soy sauce
1/4 cup fresh lemon juice
1 teaspoon chile-garlic sauce
pinch sugar
fresh ground black pepper
Whisk all ingredients together. Let sauce sit at room temperature for at least 30 minutes before serving. Serve with salmon, tuna or other favorite fish.

iamMrsG
Pineapple Macadamia Fruitcake

3 cans (20 ozs. ea.) pineapple chunks in heavy syrup – undrained
4 ½ cups sugar, divided
1 ½ cups light corn syrup
2 tablespoons butter
2 cups flour – divided
1 ½ cups coarsely chopped macadamia nuts
1 cup flaked coconut
3/4 cup butter – room temperature
5 large eggs – room temperature
2 tablespoons milk – room temperature
1 teaspoon pure vanilla extract

To candy pineapple:
In a large, heavy kettle combine: pineapple and its syrup, 3 cups of the sugar and the corn syrup. Bring to boil, stirring until sugar is dissolved. Lower heat and boil gently, stirring occasionally, 50 minutes. Stir more frequently, as syrup thickens.
Add 2 tablespoons butter and cook, stirring frequently, until syrup becomes very thick and pineapple is lightly caramelized, about 10-15 minutes.
Remove from heat, let stand 30 minutes. With slotted spoon remove pineapple and place in single layer on a rack with a cookie pan underneath. Bake at 225º for 25 minutes. Cool on rack several hours or overnight.
There should be approximately 5 cups candied pineapple. Store the syrup in the refrigerator (2-3 cups) for use on pancakes.
To make the cake:
Preheat oven 300º
Line 3 loaf pans with waxed paper and lightly grease surface of paper. Set aside. Set aside 1 cup of the prepared candied pineapple for garnishing.
In a large bowl toss 3/4 cup of the flour with the remaining pineapple, nuts and coconut. Coat all pieces thoroughly. Set aside.
In large bowl of electric mixer, cream together butter and remaining 1 ½ cups sugar until fluffy. Add eggs, one at a time, beating 25 seconds after each addition. Beat in remaining 1 1/4 cups flour alternately with milk and vanilla. Beat only until well blended.
With a large spoon, fold in reserved pineapple-nut mixture until flour is completely blended in.
Divide mixture evenly among the 3 prepared pans. Divide reserved pineapple and press gently into top of batter.
Bake 300º for 75-90 minutes, or until lightly browned and cake tests done.
Cool in pans 15 minutes. Turn out of pans, cool completely and remove waxed paper. Wrap in foil or plastic wrap and store in the refrigerator

walker
Chocolate Raisin Oatmeal Cookies

3/4 cup butter or margarine, softened
1/2 cup granulated sugar
1/4 cup milk
1 large egg
1 teaspoon vanilla
1 cup flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
3 cups oatmeal
1 cup chocolate chips
1 cup raisins
1 cup chopped walnuts, optional

Beat butter, sugars, milk, egg and vanilla until light and fluffy. Add flour, cinnamon, baking soda and salt. Then mix in oatmeal, chocolate chips, raisins and nuts.
Put on ungreased cookie sheet. Bake 12-15 minutes at 350.

Beebee2
Milk Toast

4 slices of toast
4 pats of butter
1 tsp cinnamon and sugar
1/2 cup milk

Heat milk on low.
Butter toast as you usually would and sprinkle each piece with cinnamon and sugar. Tear the toast into bite-sized pieces and place in two cereal bowls.
Pour warm milk over toast pieces. 2 servings

YouGoGirl
Deviled Eggs

8 Hard-Boiled Eggs
1 package (8 ounces) cream cheese, softened
2 teaspoons Dijon mustard
1/4 teaspoon salt
pepper to taste
1/4 cup chives, diced
3 bacon strips, cooked and crumbled

Cut eggs in half lengthwise. Remove yolks and place in a bowl; set whites aside. Mash the yolks and add the cream cheese, mustard, salt and pepper; beat until blend. Stir in chives.
Stuff or pipe the yolk mixture into egg whites. Sprinkle with bacon. Refrigerate until serving.

iamMrsG / Rachael Ray
Orange Cashew Chicken Stir-Fry

3 Tablespoons vegetable oil, divided
3 1/4 cups chicken stock, divided
1 1/2 cups jasmine rice
Salt and black pepper
1 16-ounce bag of broccoli florets
4 boneless, skinless chicken breasts, cut into large bite-size pieces
1 large onion, thinly sliced
3 large garlic cloves, chopped
1 red bell pepper, seeded and sliced
1/2 teaspoon red pepper flakes, optional
1 teaspoon ground coriander
1/2 cup orange juice
1/2 cup hoisin sauce
1 5-ounce can sliced water chestnuts
1 cup roasted, unsalted cashews
1/4 cup cilantro or parsley leaves, about a handful, chopped

To a sauce pot over medium-high heat, add about 1 tabelspoon of vegetable oil. Once hot, add jasmine rice, a little salt and pepper, and stir to coat in the oil. Add 2 3/4 cups chicken stock, bring up to a bubble then place a lid on the pot and turn heat down to medium. Cook according to package directions, about 18 minutes.
As the stock for the rice is coming up to a simmer, blanch the broccoli: Place a medium skillet filled with one inch of water over high heat with a tight fitting lid. Bring to a boil, add some salt and the broccoli florets then cover and cook for 2 minutes. Drain the broccoli and reserve.
As the broccoli starts working, start the chicken: Place a large non-stick skillet over medium-high heat with 2 turns of the pan of vegetable oil, about 2 tablespoons. When the oil ripples, add the chicken*, spreading it out in an even layer. Let it completely brown up on one side, you will have to resist the urge to stir it for about 2-3 minutes. Give the skillet a shake, stir and continue to cook and brown the chicken for 5 minutes. Remove chicken from skillet to a plate and reserve. Return the skillet to the heat, add 1 more turn of the pan of vegetable oil, about a tablespoon. Once oil ripples, add onion, garlic, red bell pepper, red pepper flakes, ground coriander and some salt and pepper. Cook, stirring frequently, for 2-3 minutes.
In a small bowl combine the orange juice and hoisin sauce. Add the mixture to the skillet with the veggies along with the sliced water chestnuts and the reserved chicken. Stir to combine and add in the remaining 1/2 cup of chicken stock and the blanched broccoli florets. Cook the veggies and chicken together for about 2 minutes, or until everything is nicely coated and cooked through. Add the cashews and the cilantro or parsley and remove from heat.
Remove the lid from the rice pot and stir the rice with a fork to make fluffy. Serve orange cashew chicken with a spoonful of rice on top of each portion.
Yields 4 servings Aired on the Rachael Ray Show March 8, 2007.
Note: Make sure the chicken pieces have been dried off well, and do not crowd the pan when browning. If necessary, brown in batches. Wet or crowded meat will not brown, but will steam instead.

Beebee2
Fried Okra Salad

8 slices bacon, fried until crisp and crumbled
1 c yellow cornmeal
1 c all-purpose flour
1/4 t salt
1/2 t black pepper
2 pounds okra, sliced ¼ to ½ inch thick
3 fresh ripe tomatoes, cored and chopped
1/2 c chopped green onions

Fry bacon over medium heat in a large, heavy skillet until crisp. Remove from skillet and drain on paper towels. Reserve bacon drippings in skillet.
Combine cornmeal, flour, salt, and pepper in a large bowl. Ad okra slices, tossing to coat. Heat bacon drippings over medium high heat. Add okra to skillet in small batches and fry, turning once, about 1 minute on each side or until golden brown. Drain okra on paper towels.
Toss warm fried okra with chopped tomatoes, chopped onions, and crumbled bacon. Season to taste with additional salt and pepper, if desired. Serve warm.

forrestwolf
BEETNIK CAKE RECIPE

Ingredients
1 cup vegetable oil
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
2 cups shredded beets
1 (8 ounce) can crushed pineapple, with juice
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1 teaspoon salt

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a large bowl, mix together the vegetable oil and sugar until well blended. Beat in the eggs, one at a time, then stir in the shredded beets and pineapple with juice. Combine the flour, baking powder, baking soda, cinnamon, allspice and salt; stir into the beet mixture until just incorporated. Spread the batter evenly into the prepared pan.
Bake for about 45 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean. When cool, frost as desired, or eat plain. (CREAM CHEESE ICING GOES WELL WITH THIS)

walker
Tender Stewed Collard Greens

2 large bunches collard greens (about 4 lbs.), stems and center ribs removed
2 quarts chicken or vegetable broth
1 cup (2 sticks) unsalted butter
2 Tablespoons bottled hot pepper sauce
1/2 teaspoon salt

Stack the collard greens on top of each other, roll them up, and cut the roll into 1/2 inch to 1 inch wide strips (do this in batches of 6 to 8 leaves).
In a large Dutch oven, stir together the broth, butter, hot sauce and salt; bring to a simmer over medium heat. Add the collard greens; simmer, uncovered, about 1 hour or until very tender, stirring occasionally.

Islandgirl7032
Crab Bisque

2 TBSP. butter
2 TBSP All purpose flour
2 green onions, chopped
2 cups half & half
2 cups milk
1 1/2 tsp. Worcestershire sauce
1 tsp. salt
White pepper to taste
Cayenne pepper to taste
1 lb. crabmeat
4 Tbsp. sherry (optional)

Melt butter in a heavy pot.
Add green onions and saute until tender.
Whisk in flour until smooth.
Whisk in milk and half & half and cook over medium heat, stirring constantly until mixture thickens & comes to a boil.
Lower heat; season to taste. Stir in crabmeat & sherry (if desired) & cook over low heat till crab is heated through.

Islandgirl7032
Fruit Salad

1 cup miniature marshmallows
1 (8oz) can pineapple chunks drained (reserve juice)
1 (11 oz) can mandarin oranges, drained
1 cup flake coconut
1 cup sour cream
1/2 cup pecans

Mix together well & chill. You may want to add some pineapple juice

walker
Chicken Supreme

4 chicken breasts, cooked and cut into bite-size pieces
1 cup diced celery
1/4 cup diced onion
1/2 cup cashews
1 can cream of mushroom or cream of celery soup
3/4 cup milk

Combine all ingredients and bake in a casserole dish (about 2 qt. size) at 325 for 20-25 minutes, til bubbly. Serve over rice and sprinkle with Chinese Noodles on top (optional).
Serves 4.

Islandgir7032
Pecan-Honey Glaze for Fried Chicken (or Chicken Tenders)

1 cup butter
1/2 cup honey
1/2 cup Pecans, coarsely chopped

Melt butter over low heat. Whisk in honey till well blended.
Bring to a simmer & add pecans.
Ladle over hot fried chicken or chicken tenders.

forrestwolf
GERMAN CHOCOLATE CAKE

Ingredients
1/2 cup water4 (1 ounce) squares German sweet chocolate
1 cup butter, softened
2 cups white sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
4 egg whites
1 cup white sugar
1 cup evaporated milk
1/2 cup butter
3 egg yolks, beaten
1 1/3 cups flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract
1/2 teaspoon shortening
1 (1 ounce) square semisweet chocolate

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.
In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
Pour into 3 - 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.
To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.
Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.

walker
Oatmeal Cranberry Cookies

1 cup unsalted butter
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamon
3 cups rolled oats
1 cup dried cranberries or other dried fruit

Preheat oven to 350 degrees. Cream butter and sugars. Add eggs and vanilla. Combine dry ingredients and add to butter mixture and stir til blended. Add dried cranberries.
Drop by teaspoonfuls onto parchment covered baking sheet. Bake for 12-15 minutes or until golden brown. Cool

iamMrsG
Chicken with Orange Pilaf

Charcoal: Indirect Gas: Indirect / Medium Heat

1 medium orange
2 cups chicken broth
1 cup brown rice
1 shallot, chopped
½ teaspoon ground ginger
1/4 teaspoon pepper
½ cup toasted slivered almonds
1 3-to-4 pound broiler-fryer chicken
1/4 cup apple jelly

Finely shred enough orange peel to make 1 teaspoon; set aside. Peel and section the orange over a small mixing bowl, reserving the juice; set sections and juice aside.
For stuffing, in a medium saucepan stir together reserved orange peel, the chicken broth, rice, shallot, ginger and pepper. Bring mixture to boiling; reduce heat. Cover and simmer 35 minutes. Stir in the reserved orange sections and juice and the almonds.
Rinse chicken and pat dry. Season the body cavity with 3/4 teaspoon salt. Spoon stuffing into the neck cavity. Skewer neck skin to back. Lightly spoon stuffing into the body cavity. Tie legs together with string. Twist wing tips under back.
Place any remaining stuffing in center of a double thickness of heavy foil, leaving a little space for expansion of steam, tightly seal top, then each end. In a small saucepan combine apple jelly and 1 tablespoon water. Heat until jelly melts.
Place chicken, breast side up, in center of the cooking grill. Grill 1-1/2 to 1-3/4 hours or until meat thermometer registers 180ºF (82º C) and drumsticks move easily in their sockets. Center of stuffing should register 165ºF (74ºC). During the last 20 to 25 minutes of grilling time, brush bird with jelly mixture and place pocket of stuffing on cooking grill beside chicken to heat through. Let stand 15 minutes before carving.
Notes: Garnish each serving with a small cluster of white grapes. Riesling or Vidal Blanc to complement.

forrestwolf
BEER SAUSAGE

1 (12 fluid ounce) can or bottle beer
4 red potatoes, quartered
1 teaspoon Italian seasoningsalt and ground black pepper to taste
1 (8 ounce) package baby carrots
1/2 yellow onion, chopped
1 pound smoked kielbasa sausage, cut into 1-inch slices
1 small head cabbage, quartered

Pour the beer into a large pot, and bring to a boil over medium heat. Layer the potatoes into the bottom of the pot, and sprinkle a little Italian seasoning, salt, and black pepper over the potatoes. Layer the baby carrots, onion, smoked sausage, and cabbage, sprinkling every layer with a bit more of the Italian seasonings, salt, and pepper. Turn heat to low, cover the pot, and simmer until the vegetables are tender, about 45 minutes.

Darlene in Georgia
MEXICAN CORNMEAL PATTIES

1 CUP SELF-RISE CORNMEAL
1 LG. EGG
1/4 CUP SOUR CREAM
MILK (AS NEEDED, SEE RECIPE)
1/4 CUP RED BELL PEPPER (CHOPPED)
1/4 CUP ONION (CHOPPED)
1/4 CUP SHARP CHEDDAR CHEESE (SHREDDED)
1/2 TO 1 TEASPOON CAYENNE SAUCE

Heat oil in skillet
Mix meal, egg, sour cream, if not desired consistancy, add milk. Mix in peppers, oinion, cheese and cayenne sauce. Drop by tablespoon into hot oil, press one time to create a "pattie", turn after a couple of minutes, or when desire browning has occurred, remove onto papertowel after side 2 has obtained browning.
* You can replace cayenne sauce with about 3 shakes of regular hot sauce

walker
Potato Patties

2 cups seasoned mashed potatoes
1 egg or 2 egg yolks, slightly beaten
1 Tablespoon finely chopped onion
1 Tablespoon chopped green pepper
2 Tablespoons butter, margarine, or oil

Combine first 4 ingredients; mix well. Shape into 6 patties; brown well in hot fat, about 4 minutes on each side. 6 servings.

Beebee2
Dreamy Apricot Salad

(2) 3-oz packages apricot gelatin
2/3 c water
2/3 c sugar
(2) 4 3/4-oz-oz jars apricot baby food
20-oz can crushed pineapple, undrained
14-oz can sweetened condensed milk, chilled
8-oz package cream cheese, softened
1 1/2 c chopped nuts

Combine gelatin, water and sugar in small saucepan. Bring to a boil, stirring to dissolve the sugar and gelatin. Remove from heat. Stir in baby food and pineapple. Set aside to cool. Combine condensed milk and cream cheese, beating until smooth. Stir in gelatin mixture and then nuts. Pour into 9 cup mold (or 10x13 glass dish). Chill until firm. About 20 servings.

vabreeze
Jicama Salad (Posted by Elise, website unknown)

1 large jicama (about 1 1/2 pounds), peeled, then julienned, mandolined or cubed (easiest to work with if you cut the jicama in half first)
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1/2 green bell pepper, finely diced
1/2 cup chopped red onion
1/2 a large cucumber, seeded, chopped
1 navel orange, peel cut away, sliced crosswise, then each round quartered (can substitute diced mango)
1/2 cup chopped fresh cilantro
1/3 cup lime juice
Pinch of cayenne
Pinch of paprika
Salt

Optional
1/2 avocado chopped
2 Tbsp olive oil

Toss together the jicama, bell peppers, red onion, cucumber, orange, and cilantro in a large serving bowl. Pour lime juice over all. Sprinkle with a pinch of cayenne and paprika. Season with salt to your taste. It’s also good with Trader Joe’s Cilantro Salad Dressing. Great as a side to a Mexican dish like enchiladas.

forrestwolf
Recipe courtesy Giada De Laurentiis
Show: Everyday ItalianEpisode: Summers in Capri
Limoncello Cheesecake Squares

Nonstick cooking spray
8 ounces purchased biscotti
6 tablespoons (3/4 stick) unsalted butter, melted
3 tablespoons grated lemon zest
1 (12-ounce) container fresh whole milk ricotta, drained, at room temperature
2 (8-ounce) packages cream cheese, at room temperature
1 1/4 cups sugar1/2 cup limoncello liqueur*, store bought or homemade, recipe follows
2 teaspoons vanilla extract4 large eggs, at room temperature

Preheat the oven to 350 degrees F. Spray the bottom of a 9 by 9 by 2-inch baking pan with nonstick cooking spray.
Finely grind the biscotti in a food processor. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the limoncello, vanilla, and remaining 2 tablespoons of lemon zest. Add the eggs one at a time, and pulsejust until blended. Scrape down the sides of the bowl as needed.
Pour the cheese mixture over the crust in the pan. Place the baking pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking pan. Bake until thecheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour (the cake will become firm when it is cold).
Transfer the cake to a rack; cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into squares and serve.
*Limoncello liqueur can be found at most liquor stores and in the liquor department of some specialty markets. If limoncello liqueur is unavailable at stores near you, use the following recipe to make your own limoncello liqueur.

Limoncello:
10 lemons
1 (750-ml) bottle vodka
3 1/2 cups water
2 1/2 cups sugar
Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steepthe lemon peels in the vodka for 4 days at room temperature.
Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight.
Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month

iamMrsG
Cheesemonger's Mac and Cheese

DO AHEAD: Can be started 1 day ahead.

1½ cups coarsely grated Swiss cheese (Gruyère suggested)
1½ cups coarsely grated sharp cheddar cheese (about 6 ounces)
1½ cups diced rindless Brie (cut from 1-pound wedge)
5 tablespoons butter, divided
¼ cup all purpose flour
2 teaspoons chopped fresh thyme leaves
3/4 teaspoon (scant) nutmeg
4 cups whole milk
1 3/4 cups fresh breadcrumbs made from crustless French bread
1 pound penne pasta
8 teaspoons whipping cream (if making 1 day ahead)

Mix all cheeses. Set aside 1 cup for topping; cover and chill. Melt 4 tablespoons butter in large saucepan over medium heat. Add flour and stir until mixture turns golden brown, about 4 minutes. Add thyme and nutmeg. Gradually whisk in milk. Simmer until thickened and smooth, stirring often, about 4 minutes. Add cheeses from large bowl. Stir until melted and smooth.
Melt 1 Tablespoon butter in heavy large skillet over medium-high heat. Add breadcrumbs; toss. Stir until golden, about 2 minutes. Transfer to plate. Preheat oven to 375ºF. Cook pasta in boiling salted water until tender but firm to bite. Drain. Transfer to large bowl. Pour cheese sauce over; toss. Divide among eight 1 1/4 cup custard cups. Sprinkle with 1 cup cheese. Place cups on rimmed baking sheet.
DO AHEAD: If making 1 day ahead: Cover with foil; chill. Drizzle each with 1 teaspoon cream. Cover with foil; bake 15 minutes.
To finish: If started the day before, uncover. Sprinkle partially baked chilled or just assembled cups with breadcrumbs. Bake pasta until beginning to bubble and tops are golden, about 20 minutes.

forrestwolf
Chicken Marsala with Pancetta and Cream

Olive oil
2 oz pancetta (about a 1/4 inch thick slice), cut into 1/4 inch cubes
1/2 medium onion, diced (or you can use chopped shallots)
Flour for dredging (about 1/2 cup)
1 lb of skinless, boneless chicken breasts, cut or pounded into thin cutlets
Kosher salt
Freshly ground black pepper
3/4 cup dry Marsala wine
6 Tbsp heavy cream
Minced fresh flat-leaf parsley

1 Coat a large skillet lightly with olive oil and set it over medium high heat. Add the pancetta and cook until just crip and lightly browned. Remove with a slotted spoon, leaving the fat in the pan, and set aside. Add the onions to the pan and cook until translucent and slightly browned, 5-10 minutes. Remove with a slotted spoon, leaving the fat in the pan, and set aside.
2 Put the flour on a plate. Pat the cutlets dry. Season them on both sides lightly with salt and amply with pepper. Heat the skillet with the pancetta fat over medium high. Add more olive oil, if needed, to get about 2 Tbsp of fat in the pan.
3 When the fat is hot, dredge a cutlet through the flour on both sides. Shake off the excess flour and immediately put the cutlet in the pan. Do the same with as many cutlets as will fit in the pan without touching. Sauté the cutlets, turning once, until browned on both sides. If thin, they should cook through in just a few minutes total. Transfer the cooked cutlets to a plate and continue sauteíng the rest, adding more oil if necessary. Transfer these to the plate as well.
4 Pour off the excess fat. With the pan over med-high heat, add the Marsala and scrape up any browned bits from the bottom of the pan. Cook until the Marsala is reduced by about a quarter. Stir in the cream and boil until you get a nicely thickened sauce.
Return the chicken, onions, and pancetta to the pan and turn the cutlets over to coat. Let them reheat for 30 seconds to 1 minute. Serve with the sauce and a sprinkling of parsley.

Beebee2
Lemon Garlic Romaine Super Salad

2 heads Romaine lettuce
2 c cherry tomatoes
1 c coarsely grated Swiss cheese
2/3 c slivered almonds, toasted
1/3 c grated Parmesan cheese
1/4 lb bacon
Croutons

Sauté diced bacon until crispy, and drain. In a salad bowl, combine sliced romaine, halved cherry tomatoes, Swiss cheese, almonds, Parmesan and bacon. Toss salad with dressing, salt and pepper to taste and garnish with 1 c croutons.

Dressing:
Juice of one lemon
3 garlic cloves, crushed
salt and pepper
3/4 c salad oil

Combine juice, garlic, salt and pepper in small bowl. Add oil slowly in a stream, whisking. Let stand covered 3 hours before using -- or not.

forrestwolf
SKIRT STEAK WITH CILANTRO

For sauce
1 medium garlic clove
1/2 teaspoon salt
1 cup coarsely chopped fresh cilantro
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/8 teaspoon cayenne

For steak
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
2 pound skirt steak, cut crosswise into 3- to 4-inch pieces
preparation
Make sauce:
Mince garlic and mash to a paste with salt. Transfer to a blender and add remaining sauce ingredients, then blend until smooth.

Grill steak:
Stir together cumin, salt, and pepper in a small bowl. Pat steak dry, then rub both sides of pieces with cumin mixture.

Heat an oiled well-seasoned ridged grill pan over high heat until hot but not smoking, then grill steak in 2 batches, turning over occasionally, about 2 minutes per batch for thin pieces or 6 to 8 minutes per batch for thicker pieces (medium-rare). Serve steak drizzled with sauce.

flbettyboop
Sriracha Remoulade

1 cup mayonnaise
1/4 cup sriracha
2 tablespoons red wine vinegar

Whisk together until smooth. Serve as a dipping sauce with fried calamari rings

YouGoGirl
Fried Calamari

Vegetable oil, for deep-frying
1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings
2 cups all-purpose flour
2 tablespoons dried parsley
Salt and freshly ground black pepper
2 lemons, cut into wedges
1 cup simple tomato sauce, recipe follows or jarred marinara sauce, warmed

Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.
Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt. Serve with the marinara sauce.
Recipe Courtesy: Giada De Larentis Food Network

ambermoon
Swedish Meatballs Meatballs with spices

1 medium onion, finely minced
2 tablespoons butter
1 1/4 pounds lean ground beef*....... OR 1 pound lean ground beef and 1/4 pound ground pork.
1/2 cup soft bread crumbs
1/2 cup milk
1 egg, slightly beaten
1 teaspoon salt
1/4 teaspoon ground nutmeg
dash allspice
3 to 4 tablespoons butter or margarine, for cooking meatballs
3 tablespoons all-purpose flour
1 1/2 cups beef broth or bouillon

Cook onion in 2 tablespoons of butter; combine with meat, bread crumbs, milk, eggs, and seasonings. Mix together and form into firm balls about 1-inch diameter. Cook in small batches with a little butter or margarine and shake pan frequently to help prevent sticking. When all meatballs have been browned on all sides, stir flour into pan drippings. Gradually stir in beef broth. Stirring constantly, cook over low heat until thickened.
Serves 4.

Lynneuk
Downeast Maine Pumpkin Bread

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground Nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Topping
2 TBS course brown sugar + 2 TBS chopped pecans

Mix all the wet ingredients plus sugar in a big bowl. Mix dry ingredients in another bowl then slowly incorporate into the wet.Pour into pans and sprinkle on the topping.
Bake in 2 large or 3 smaller greased and floured loaf pans at 350 degrees for 60 - 65 minutes. Cool 10 minutes then turn out onto a cooling rack.

Beebee2
John ’s Butterflied Cornish Hens with Sage Butter

2 Cornish game hens, butterflied
6 oz butter, softened
4-5 fresh sage leaves, finely chopped
1/2 lemon, zested
Salt and pepper to taste
Olive oil for sautéing
2 strips bacon, chopped

Preheat oven to 425 deg F
Wash birds and pat dry. Spatchcock birds; cut out backbone with kitchen shears, and press down to crack and ay flat. Put hens in refrigerator 1 hour to dry skin.
Melt butter together with sage, zest and lemon.
Remove hens from refrigerator, and salt and pepper to season.
Preheat large sauté pan over medium heat; lightly coat with oil. Sear hens skin side down until golden brown, about 7-10 min.
Flip birds over, baste with sage butter and sprinkle tops with chopped bacon.
Place in oven to finish cooking, about 25-30 min, basting a couple of times. Let rest 10 min, covered with foil, before serving.

robkatyat
Saltimbocca

4 large chicken breasts
4 slices of prosciutto or ham
4 slices of provolone or mozzarella ( optional )
4 to 8 sage or basil leaves
flour
salt and pepper
olive oil for saute
4 shallots or large garlic cloves or 2 of each.
8 oz or more favorite mushrooms
combo of wine and chicken stock..total of apx 1 and 1/2 cup or more as needed...white wine, vodka, or Marsala. chicken stock..example 1 cup Marsala and 1/2 stock..same for white..maybe less for vodka
2 tbs butter or a little cream

pound the chicken lightly to 1/4 in thick between plastic wrap.
season with sea salt and fresh pepper
place basil or sage leaf on each breast..2 each if desired
lay 1 slice prosciutto or ham over each chicken breast
place cheese of choice (optional )
either fold in half or roll and secure with a tooth pick
dredge in flour with salt and pepper
in a saute pan heat enough oil to cote pan ...heat oil
add chicken and saute just to golden color on both sides
add garlic, shallots and mushrooms saute about 5 mins on medium heat do not burn
add wine and chicken stock and cook over high heat until sauce has reduced and thickened to desired apx by 1/2..add butter or a little cream lightly mix and serve.
Great with noodles. rice, risotto or pasta with basil / garlic olive oil..or pesto coated pasta.

Q-Checker
Oven Roasted Tomatoes

This is an Ina Garten recipe and easy to do.
12 plum tomatoes, halved lenthwise, cored, and seeded
4 TBSP. olive oil
1 -1/2 TBSP. balsamic vinegar
2 large garlic cloves, minced
2 tsp. sugar
1- 1/2 tsp. kosher salt (I omit)
1/2 tsp. ground pepper

Preheat oven to 450 degrees. Place tomatoes on a pan, cut sides up. Drizzle with olive oil and balsamic vinegar. Sprinkle, garlic, sugar, salt, and pepper on the tomatoes. Roast tomatoes for 30 minutes or until they begin to carmelize. Can be served either warm or at room temperature.

forrestwolf
CHOCOLATE POMEGRANATED SEEDS

2 large pomegranates
1 (12 ounce) bags semi-sweet chocolate chips
wax paper

Refrigerate the pomegranates (not required, but it helps).
Remove all the seeds and place them in a colander.
Gently rinse the seeds, then lay them out on paper towels to let them dry.
Lay out a large sheet of wax paper on a a cookie sheet which will fit inside your refrigerator.
Melting the chocolate the easy way: put the chocolate chips in a glass container (I'd use my big 4-cup Pyrex measuring thingy) and microwave them until they're melted, stirring occasionally; don't overdo it, though- you don't want the chocolate to burn or get tough.
Melting the chocolate another way: in a double boiler, melt the chocolate chips (if you don't have a double boiler a metal or oven-safe glass dish over boiling water works too); stir constantly while melting so you don't scorch the chocolate.
Add the pomegranate seeds to the melted chocolate (making sure the seeds are not wet on the surface, or else the chocolate can seize) and fold gently with rubber spatula until the seeds are thoroughly covered, then spoon out globs of the mixture, whatever size you like, on to the wax paper.
Place the wax papered cookie sheet in the refrigerator and let the chocolate-covered seeds cool overnight (or for as long as you can stand before tasting them).
Keep refrigerated- they should keep for 3-4 days, at least, although I doubt they'll last that long once you taste them.

forrestwolf
Roasted Red Pepper Potato Soup

Posted by Elise on Oct 3, 2006
Filed under Gluten-Free, Soup and Stew, Vegetarian
The inspiration for this recipe comes from my mother's friend Claire, who grows beautiful red bell peppers in her garden. She brought over some soup for us to try and a recipe. Over the years we've adjusted the recipe to include more peppers and fewer potatoes, to intensify the roasted red pepper flavor. By the way, this soup is open to flexibility on the ingredients and amounts. Claire originally made her soup with non-fat milk instead of the cream, and it was still wonderful.

Roasted Red Pepper Potato Soup Recipe

4 large red bell peppers
1 medium yellow onion, peeled and diced (about 1 cup)
1 large russet potato, peeled and diced (about 1 1/2 cup)
3 cloves garlic
1 quart chicken stock (or vegetable stock for vegetarian option)
1/4 cup cream or milk
3 Tbsp butter
Cayenne, salt and pepper to taste

1 Roast the red bell peppers by placing them over or under an open flame until they blacken on all sides. (You can use a grill, cooktop gas burner, or oven broiler.) Place the blackened peppers in a bag, close the bag and let the peppers steam for 10-15 minutes, or until the skins feel like they can easily be slipped off. Remove the peppers from the bag, peel off the blackened skins, remove the seeds. Chop the peppers roughly.
2 Heat the butter in a large soup pot over medium-high heat. Add the chopped onion and saute for 2-3 minutes, stirring occasionally. Add the potatoes and cook another 1-2 minutes, then add the garlic and roasted peppers. Stir well and cook for 2 minutes.
3 Add the stock, stir well and bring to a simmer. Cook over medium heat until potatoes are soft.
4 Purée the soup in a blender or food processor until very smooth. Fill the blender about halfway with the soup. Start the blender on low and keep your hand on the top, in case the lid wants to pop off from the rising steam. Once everything is well chopped, turn the blender to its highest setting and blend until smooth, about 1 minute. You might need to do this in batches.
5 Return to a clean pot set over low heat. Add the cream, stir well and taste. Add some cayenne, salt and pepper to taste.

Islandgirl7032
Pork Roast Lyonnaise

Boneless Pork Loin Roast
1 medium onion, sliced
I carrot sliced
3/4 cup dry white wine or vermouth
2 TBSP finely chopped shallot
1 TBS Dijon Mustard
2 TBS heavy Cream
1 TBS Butter, softened

Preheat oven to 500 degrees.
Rub roast all over with salt & pepper, place in roasting pan.
Scatter onion and carrot over and around roast.
Place in oven & brown for 20 minutes, then lower heat to 300 degrees.
Allow 45 minutes per pound, starting from when you lower temp to 300 degrees.
When roast is done, remove to hot platter.
Discard vegetables.
Skim all but 1 TBS fat from pan juices and place pan on top of stove.
Saute shallot in fat till translucent.
Deglaze pan with wine, stirring with spoon to get all browned bits & juices.
Strain into small saucepan; reduce by half.
Blend mustard with cream & stir into sauce along with the butter.
Season with salt & pepper if necessary.
If sauce is not smooth, strain again.
Slice pork & serve with sauce on the side.

forrestwolf
Orange MarmaladeMarinated Salmon, Chicken. or Pork

Marinade
2/3 cup orange marmalade
1/3 cup rice vinegar
1/3 cup soy sauce
1 teaspoon minced garlic
1 teaspoon grated fresh ginger
2 teaspoons dried onion flakes
1 teaspoon sesame oil
1 teaspoon olive oil
1 pinch chili pepper flakes
pepper
2 1/2 lbs fresh salmon fillets, washed and towel dried
fresh sliced scallions ( to garnish)

In a ziplock gallon size bag add first 8 ingredients.
Seal and mush with hand till blended.
Add Salmon and marinate for 1 hour.
Heat grill to medium high.
If using a fish basket or heavy duty foil, spray it with nonstick oil.
Remove salmon from marinade and reserve.
Place salmon into basket or foil folding tail in to make thickness even.
Place basket or wrapped in foil on barbecue and grill salmon, skin side up, 5 to 7 minutes.
Meanwhile bring the marinade to a boil then reduce heat to simmer till fish is cooked.
Turn basket over and grill salmon until just opaque in center, about 5 to 7 minutes longer.
Turn salmon out onto platter.
Drizzle the reduced marinade and garnish with scallions.
*To make ahead*.
To freeze: Place salmon and marinade in a large freezer bag. Seal, label and freeze.
To serve: Thaw in fridge and proceed with cooking directions.

Lynneuk
Asparagus Wrapped in Bacon

Take bacon strips and gently stretch them to thin them out.
Wrap a slice of bacon around a bunch of three thin asparagus spears from bottom to top.
Line up bundles on a foil lined baking sheet and cook in a 375 oven for 20 - 30 minutes til bacon is crisp and asparagus is tender.
Can brush with barbecue sauce half way through cooking if desired.

Islandgirl7032
Lemon Meringue Pie

1 & 1/2 cups sugar
1/4 cup plus 1 TSP cornstarch
1/4 TSP salt
4 egg yolks
1 & 1/2 cups water
1/3 cup fresh lemon juice
1/4 TSP lemon rind, grated
3 TBSP butter
1 baked 9" pie shell

In top of double boiler over simmering water, combine sugar, cornstarch, flour & salt.
Beat the egg yolks with a fork until lemon colored & add to the sugar mixture along with the water.
Cook, stirring constantly, till mixture starts to thicken.
Add the lemon juice & rind and cook 5 minutes longer.
Remove pan from heat & add butter, stirring till melted.
Allow filling to cool before pouring into pie shell.

Meringue
4 egg whites
8 TBSP sugar
1 TSP vanilla

In a bowl, eat egg whites till stiff but not dry. Add the sugar gradually, then add vanilla.
Spoon meringue over cooled pie filling, pushing with a spoon to seal the edges with the pie shell (important!)
Bake at 350 degrees for 12-15 minutes till lightly browned.

Beebee2
Raspberry Fudge

1 c raspberries
3 c sugar
1/4 c light corn syrup
1 1/4 c milk
4 T butter

Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan.
Put the raspberries into a blender and blend into a puree.
In a large 3-quart saucepan, combine raspberry puree, sugar, milk, corn syrup and butter. Cook over medium heat, stirring until mixture comes to a boil. Cook to 238 deg F on candy thermometer, soft ball stage. Do not stir. Remove from heat. Do not stir.
Cool to 120 deg F. Beat until mixture starts to lose its gloss. Quickly pour into greased pan.

forrestwolf
ROSEMARY MASHED POTATOES

8 cloves garlic
3 tablespoons olive oil
1 1/2 pounds baking potatoes, peeled and cubed
1 1/2 pounds yams, peeled and cubed
1/2 cup milk
1/4 cup butter
1/2 teaspoon dried rosemary1/2 cup grated Parmesan cheese
salt and pepper to taste

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 inch square baking dish.
Place garlic in small ovenproof bowl, and drizzle with olive oil. Roast for 30 minutes, or until very soft. Cool and peel the garlic, and reserve the oil.
Boil potatoes and yams in a large pot of salted water until tender, about 20 minutes. Drain, reserving 1 cup liquid.
Place potatoes and yams in a large bowl with milk, butter, rosemary, garlic, and reserved olive oil. Mash to desired consistency, adding reserved cooking liquid as needed. Mix in 1/4 cup cheese. Season with salt and pepper to taste. Transfer to the prepared baking dish. Sprinkle with remaining cheese.
Bake until heated through and golden on top, about 45 minutes.

forrestwolf
CHOCOLATE BOURBON PECAN PIE

1 (9 inch) pie shell
1 cup white sugar
1 cup light corn syrup
1/2 cup butter
4 eggs, beaten
1/4 cup bourbon1 teaspoon vanilla extract
1/4 teaspoon salt
6 ounces semisweet chocolate chips
1 cup chopped pecans

Preheat oven to 325 degrees F (165 degrees F).
In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.
In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.
Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.
This is good served with real whipped cream with a little bit of bourbon added in and then sprinkle with a touch of cinnamon

Islandgirl7032
MARINATED ARTICHOKE HEARTS' DIP
Printed from COOKS.COM

2 jars marinated artichoke hearts (drained)
2 c. low fat mayonnaise
1 c. Parmesan cheese
1 round, unsliced loaf of French bread

Cut off top of loaf of bread and pull out bread in center of loaf. Mix artichoke hearts, mayonnaise, and Parmesan cheese together. Put into bread shell; wrap in foil. Bake at 350 degrees for 45 minutes.

forrestwolf
SESAME SEED CHEESE BISCUITS

1 cup packaged biscuit mix
1/2 cup shredded sharp cheddar cheese
1 tablespoon toasted sesame seed (I toast mine in a small saute pan on top of the stove, but be careful not to burn)
1/3 cup half and half milk
1 tablespoon melted butter

Preheat oven to 450 degrees F.
Combine the biscuit mix, cheese, sesame seed and half and half in a bowl and mix well.
Shape into balls and place on a greased baking sheet, flaten slightly with palm of hand.
Brush with the melted butter.
Bake for 10 to 12 minutes or until lightly browned.

Beebee2
Tuna Steaks With Lemon Caper Sauce

Capers and lemon make a tangy and tasty sauce which complements broiled tuna steaks perfectly. Feel free to cook the tuna on the grill or in a stovetop grill pan.

4 tablespoons butter
1 small clove garlic, finely minced
2 tablespoons lemon juice
1 teaspoon lemon zest
2 teaspoon capers, drained and rinsed, chopped
1 teaspoon fresh chopped parsley
olive oil
4 tuna steaks
salt and pepper

Heat broiler. Oil the rack of a broiler pan and place in the oven.
In a small skillet over low heat, melt butter; add garlic, lemon juice, zest, and capers. Simmer for 30 seconds. Stir in parsley. Remove from heat.
Rub olive oil over the tuna steaks; sprinkle with salt and pepper. Arrange tuna on the hot prepared pan. Broil about 6 inches from heat for 8 to 10 minutes, turning carefully about halfway through the cooking time. The tuna steaks should still be somewhat pink in the middle, depending on how you like your fresh tuna done. Drizzle warmed lemon caper sauce over the tuna steaks before serving.
Serves 4.
By Diana Rattray, About.com Guide

forrestwolf
SEARED TUNA WITH WASABI-BUTTER SAUCE

2 tablespoons white wine vinegar
10 fluid ounces white wine
1/4 cup minced shallots
1 tablespoon wasabi paste, or to taste
1 tablespoon soy sauce
1 cup unsalted butter, cubed
salt and black pepper to taste
1 tablespoon olive oil, or as needed
1 cup chopped cilantro leaves
6 (6 ounce) fresh tuna steaks, 1 inch thick

Combine the white wine vinegar, white wine and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons. Strain out shallot and discard, return liquid to the pan.
Stir the wasabi and soy sauce into the reduction in the pan. Over low heat, gradually whisk in butter one cube at a time allowing the mixture to emulsify. Be careful not to let the mixture boil. When all of the butter has been incorporated, stir in cilantro, and remove from heat. Pour into a small bowl, and set aside.
Heat a large skillet over medium-high heat. Brush tuna steaks with olive oil, and season with salt and pepper. Place in the hot skillet, and sear for 3 to 5 minutes on each side. Be careful not to overcook, this fish should be served still a little pink in the center. Serve with sauce.

bizziebee007
COCONUT CAKE

1 1/2 cups sweeted flaked coconut
1 boxed white cake mix (18.25 ounces)
1 cup buttermilk
1/4 vegetable oil or softened butter
3 large eggs
1 T coconut extract
1 T vanilla extract

with an electric mixer on low speed, combine cake mix, buttermilk, oil, extract, and eggs in a large bowl. for about 30 seconds. beat at medium speed for two minutes. fold in the coconut. spread batter into greased 13x9 baking pan and bake at 350 degrees for 30-35 minutes or until toothpick comes out clean. i like to use a bundt or tube pan instead and usually bake about 40-45 minutes. cool. top with coconut cream frosting.
note: i just like to serve it dusted with 10x sugar and sliced strawberries or another fruit if you like rather than adding the frosting, but here is the frosting recipe also.

coconut cream frosting
1/2 cup sweetened flaked coconut
2 cups powdered sugar
8 ounces cream cheese softened
1 tsp coconut extract
in a medium bowl beat cream cheese and extract until creamy, gradually add sugar, beating on low until blended. mix until completely smooth. mix in coconut. spread over cooked cake.

forrestwolf
Florentine Pasta Salad

1 pound spaghetti
1 tablespoon sesame oil
1 clove garlic, chopped
1 red onion, coarsely chopped
10 ounces fresh mushrooms, sliced
1 cup teriyaki sauce2 carrots, shredded
8 ounces spinach, rinsed

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place in large bowl.
Meanwhile, in large skillet or wok, heat oil over high heat. Add garlic, onion and mushroom. Cook until onions are translucent. Add teriyaki sauce and carrot, cook 3 minutes more.
Add cooked vegetable mixture to pasta, toss. Add spinach and toss. Cover for 5 minutes to wilt spinach. Serve warm.
You can always add thin sliced beef or chicken, or shrimp................