Recipe Thread

[AmberLee]

Recipe provided by Mildred Terzich (Olga's cousin)

2 packages of crescent rolls, rolled out flat on a cookie sheet (get rid of the serrations).

Bake 10 - 12 minutes per instructions on the package.

16 oz. of cream cheese, softened. Blend in (to taste)
Garlic powder
onion flakes
dill

Spread mixture over baked crescent rolls.

Spread generously and pat into spiced roll:
Tiny broccoli flowerets
Tiny cauliflower flowerets
shreaded carrots
shreaded radishs
minced green onions
shreaded jicama

Refrigerate overnight. Slice into 'pizza slices'. Delicious!

[turner]

I can't beleive I just found this thread!!!! Need to pull out my recipes.....

I don't know how to "quote" something someone wrote.....but anyways TANDOORI CHICKEN IS MY FAV!!!! THANKS FOR THE RECEIPE! Now lets see if I can actually make it!

[Logan]

Originally posted by AmberLee
Easy to make, rich and tasty appetizer -- something like a quiche. Good cold, but fabulous out of the oven. (I got this recipe from a friend and fellow cat lover, Olga Porobich)

What size pan do you use? I need all the help I can get!!! LOL!!

[turner]

Originally posted by wolflady
Indian food is one of my favorite foods. It's a weakness. Many recipes are so time consuming, but here is a quickie for those of you who like to grill!

Tandoori Chicken

Just testing to see if I can reply with a quote!!!!

[AmberLee]

Originally posted by Logan


What size pan do you use? I need all the help I can get!!! LOL!!

I use a medium rectangular Pyrex baking dish. It's roughly 9 inches by 18 inches?? (At this moment it's in the dishwasher and I can't get to it. Watch this thread...) Oh rats, no, don't. Just remembered that I use this pan when making more than a single recipe.

Let's see. I usually double the recipe and that pan gets about 2/3 of the resulting batter and the rest goes into the smaller cake pan. Logan -- I have NO idea for the regular recipe/not doubled... You want to put it in a pan so that the mixture is about halfway up -- it 'poofs' up slightly so filling the pan runs a high risk of overflow. (Pun not spotted till it was too late, but I like it and won't rephrase the sentence...) Is this babbling any help???

Note: with the butter and such, it's a rich mixture that you don't need to butter the pan. It usually bakes into a firm cake-like loaf that pulls away from the side on it's own. Let it cool slightly and you can cut it into cubes and serve it piled in a pyramid on a serving tray. Very effective/attractive at a party or shower.

Good luck (I feel like I've mangled these instructions.)


* * * * * *

Yeah, Turner! Got the quotes down beautifully!

[Cookiebaker]

Originally posted by Miss Meow


Cookiebaker, do you think this would work as a vegetarian dish without the bacon and substituting the chicken cubes for vege? Because it looks yummy

MM, yes I think it should work fine. I'm not that familar with vegetarian, but it's pretty versatile, & think it would work fine with the changes.

Thank you, thank you, thank you, Cookiebaker, for the corn chowder recipe!!!!! Can't wait to try it!!!!!!

You are very welcome, I hope you enjoy it.

[kohala]

Any of you vegetarians have a recipe for a good eggplant parmesan?

What the heck is this ??LOL It means Flemish pancakes . These are very thin , not like American pancakes ...! More like
"Crêpes" from France !!

Okay , here comes my alltime favorite recipe :

200 g flour (400)
1/2 liter milk (1 l)
2 eggs (4)
3 tablespoons oil (4)
3 tablespoons "port" (4)

You may start baking emediately !! Best is to use a non-stick pan ;
Put a bit of margarine in the pan , melt it and pour 1 dipper of the mixture in the pan . Be sure it is very well heated ! Very soon , the edges dry up , so shortly after this you can try to turn the pancake .
Have fun !!

I do not turn them with a spoon or so , I throw it in the air like a real chef !!! Sorry , no pics of this

Oeps , forgot to tell that this is enough for 2 persons . If you are 4-5 , just follow the number between ( ) !

[gini]

The corn chowder sounds so good - I will have to try it!

PEANUT BRITTLE

prepare the largest cookie sheet you have with butter.


1 CUP OF SUGAR
1/4 CUP OF WATER
1/2 CUP OF WHITE KARO SYRUP
1 CUP RAW (UNCOOKED) SPANISH PEANUTS
1 TABLESPOON BUTTER
1 1/2 TEASPOON VANILLA
1 LEVEL TEASPOON BAKING SODA

Melt sugar in Karo syrup and water. Bring to a soft boil. Add the peanuts and butter.

Bring back to a boil and cook for ten minutes until the peanuts pop open and the mixture turns a reddish brown.

Take from the fire and add 1 1/2 teaspoons vanilla and the 1 level teaspoon of baking soda. Work fast - and fold the mixture well.

Pour onto your prepared baking sheet and pull the mixture thin.

The secret is to get the brittle as thin as possible so you have to work fast. The brittle hardens quickly.

[Miss Meow]

All those recipes look divine!

Jen, haven't forgotten the low fat stuff, but I remembered this salmon dish that is perfect for a Christmas spread or dinner party. It is beautiful.

SALMON, SPINACH AND MOZZARELLA IN PASTRY
(shamelessly stolen from Cuisine Magazine, issue 89)

1 (1.2kg/2.5lb approx) side of skinned and boned fresh salmon (or if you can’t get a whole side, get a few fillets of the same size)
salt and freshly ground black pepper
500g (just over 1lb) fresh spinach
100g (approx ¼lb) fresh mozzarella or bocconcini cheese
200g (approx ½lb) fresh ricotta cheese
pinch of ground nutmeg
2 tablespoons chopped spring onions
2 tablespoons chopped chives
2 eggs (1 for recipe, 1 beaten egg for glazing)
800g (1.75lb) puff pastry (a good quality frozen pastry is fine)


Season the salmon with salt and pepper. If you have a whole side of salmon, cut it into two pieces down the middle lengthwise. Set aside.

Wash the spinach carefully and cook in a small amount of salted water until it wilts. Refresh under cold water and drain thoroughly. Chop very finely and place in a mixing bowl.

Chop the mozzarella into tiny pieces and add to the spinach. Add the ricotta, salt and pepper, nutmeg, spring onion and chives. Mix well and add the beaten egg.

Roll out half the pastry into a rectangle about 6cm (2.5 inches) larger than the salmon pieces on all sides. Place this on a baking sheet. Spread half the spinach and cheese mixture in the centre of the pastry so it covers approximately two-thirds of the area, leaving a strip of about 6cm (2.5 inches) on all sides.

Place the salmon pieces on top of the pastry, side by side so the shape roughly equates to an oblong. Sprinkle over extra salt and pepper.

Carefully spread the remaining spinach and cheese mixture over the salmon.

Roll out the remaining pastry and place this on top. Pull the extra pastry from the base upwards and brush with the beaten egg. Seal the two pieces of pastry together with beaten egg so the salmon is completely enclosed in a neat pastry parcel.

Use any trimmings to decorate the top (long strips criss-crossed, or for Christmas press out some holly leaves and berries). Completely brush the parcel with beaten egg.

Return to the refrigerator for at least half an hour.

Bake at 200 degrees C (400F) for 15-20 minutes until the pastry is crisp and golden, and the salmon is cooked.

Serves 6 as a main meal or 12-16 as a buffet dish.

The instructions might be confusing so here is a small pic of the finished product.

[Miss Meow]

TOMATO-BASED PASTA SAUCE

This is a low fat pasta sauce which is great by itself or with any number of variations (I've listed a few at the bottom).

2 medium onions, finely chopped
2 cloves garlic, finely chopped
2 x 800g can crushed tomatoes
2 sachets tomato paste (equivalent to 2 tablespoons)
large pinch sugar
salt
freshly ground black pepper
small handful fresh basil leaves
olive oil


Fry onions and garlic in a little olive oil until translucent.

Add canned tomatoes, tomato paste and sugar. Season to taste with salt and pepper. Simmer for at least 15 minutes, stirring regularly (if you simmer gently for longer the tastes will further develop). Add torn basil leaves about 10 minutes before serving.

Serve with cooked fresh or packaged pasta and sprinkle with parmesan if desired.

Keeps for a few days in the fridge and freezes well. This is a double batch and I usually freeze half for later. Just halve the quantities to get 4-6 servings.


Variations:

- add a can of tuna chunks towards end of cooking for a filling tuna pasta.
- add black olives and a few anchovies for a Mediterranean-style pasta (the anchovies will melt down and provide a salty depth of flavour so omit the salt)
- slice vegetables to about a ¼ inch thickness (potatoes, pumpkin, capsicum, sweet potato, carrot, red onion etc), lightly coat with olive oil and roast for 25-30 minutes. Add to pasta sauce towards end of cooking for a beautiful roasted vegetable pasta (if using capsicum, remember the skin will turn black – peel it off after roasting)
- this is a great sauce if making lasagne
- add a little more sugar while cooking and add a couple of handfuls of baby peas (frozen is fine) for a spring pasta
- add some fresh chopped chillies or some dried chillies (soaked in warm water for 10 minutes) for a chilli pasta
- add dried herbs (oregano, mixed herbs etc) for a stronger style sauce suitable for meat dishes

[DoggiesAreTheBest]

kohala, Here's a great recipe for eggplant parmesan.

Eggplant Paremsan


1 1 medium eggplant sliced
1 egg beaten with 2 tablespoons milk
Dried Italian bread crumbs
Olive oil
6 ounces tomato paste
6 ounces white or red wine
Pinch dried oregano
Salt and pepper, to taste
1 clove of garlic, crushed
1/2 pound mozzarella, sliced
1 cup freshly grated Parmesan cheese


Preheat oven to 400 degrees F. Slice washed eggplant 1/2-inch thick. Dip slices into the egg mixture and then into the bread crumbs, coat well. Grease a cookie sheet with olive oil. Arrange each slice of coated eggplant in one layer on the cookie sheet and drizzle each piece with olive oil. Bake in the oven for about 15 minutes. Check that the slices are golden brown, turn then and bake for another 15 minutes. They should be browned on both sides. Set aside.
In a small saucepan dilute the tomato paste with wine. A good mix is a can of paste and a can of wine. Add the oregano, salt, pepper, and crushed garlic. In a baking dish arrange browned eggplant slices in 1 layer. Spread 2 tablespoons of sauce on each slice. Layer each eggplant with a slice of mozzarella and sauce until all is used. Top with Parmesan cheese and bake for about 20 minutes. Serve hot.

Cook Time: 50 minutes

[DoggiesAreTheBest]

Flafel

2 cups dried chickpeas, soaked in water and covered over night
1/2 cup finely chopped yellow onion
3 cloves peeled and crushed garlic
1/2 cup sesame seeds
1/4 cup finely chopped parsley
1/4 tablespoon kosher salt
2 teaspoons ground cumin
2 teaspoons baking powder
2 teaspoons ground coriander
1/4 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
Oil, for deep-frying
Pita bread

Toppings:
Lettuce
Cucumbers
Tomatoes
Onions


Soak chickpeas in water overnight.
Run chickpeas through food processor. Blend in yellow onion, garlic, sesame seeds parsley, salt, cumin baking powder, coriander, black pepper, and cayenne pepper, and let stand for 1 hour.
Form into balls about 1-inch in diameter. Deep fry in oil until golden brown. This takes approximately 4 to 5 minutes. Serve in a pita bread and fill with lettuce, cucumber, tomatoes, and onions.

[Cataholic]

Originally posted by DoggiesAreTheBest
kohala, Here's a great recipe for eggplant parmesan.

Eggplant Paremsan


1 1 medium eggplant sliced
1 egg beaten with 2 tablespoons milk
Dried Italian bread crumbs
Olive oil
6 ounces tomato paste
6 ounces white or red wine
Pinch dried oregano
Salt and pepper, to taste
1 clove of garlic, crushed
1/2 pound mozzarella, sliced
1 cup freshly grated Parmesan cheese


Preheat oven to 400 degrees F. Slice washed eggplant 1/2-inch thick. Dip slices into the egg mixture and then into the bread crumbs, coat well. Grease a cookie sheet with olive oil. Arrange each slice of coated eggplant in one layer on the cookie sheet and drizzle each piece with olive oil. Bake in the oven for about 15 minutes. Check that the slices are golden brown, turn then and bake for another 15 minutes. They should be browned on both sides. Set aside.
In a small saucepan dilute the tomato paste with wine. A good mix is a can of paste and a can of wine. Add the oregano, salt, pepper, and crushed garlic. In a baking dish arrange browned eggplant slices in 1 layer. Spread 2 tablespoons of sauce on each slice. Layer each eggplant with a slice of mozzarella and sauce until all is used. Top with Parmesan cheese and bake for about 20 minutes. Serve hot.

Cook Time: 50 minutes

Koahla- pretty much the same, but, even easier, but maybe less healthy:

Skin the eggplant, slice less than 1/4 inch, dip in milk, italian crumbs, fry in light oil.

Then, use STORE bought Italian tomatoe sauce (the spices are already in there ). Layer as follows....light application of sauce in casserole dish, eggplant, shredded mozz cheese, light sauce, eggplant, shreaded parm cheese, eggplant, mozz cheese, sauce, etc...depending on how deep your casserole dish is. Then back 350 for min 30 minutes. About 10 minutes until done...add last layer of cheese- whichever one you didn't last use..nice double negative, huh?

Be careful that you allow enough room for the bubble over effect. Since EP is mostly water, and then the sauce you add, it always wants to go over the top. Maybe a pie sheet under neath?

Good luck, and happy eating! Use that Texas Toast and things will be mighty tasty. When are we eating???

[kingrattus]

anybody have any neat pizza ones???