All Things Food

[Denae]

I'm working with a limited variety because a couple of the people coming to dinner are very picky. One won't eat mushrooms, one won't eat any vegetable but green beans and corn. Maybe corn pudding? It'd be nice if I could make it ahead of time and just reheat it.

Actually a layered salad sounds interesting.

And what about wine? I am not a wine drinker so I'm asking for recommendations. Does it have to be white wine? B prefers red, I know that.

BG, I found this recipe in my Cooking Light magazine for 11/2001. I've had great success with everything I've made from this mag.

Green Beans with Roasted-Onion Vinaigrette. (the vinaigrette can be made a day ahead & the green beans can be steamed & chilled a day ahead as well.)

2 red onions, pelled.
4 tsp. olive oil, divided
1/4 tsp. salt
1/4 tsp. black pepper
2 springs fresh thyme
1 TB chopped fresh dill
3 TBSChampagne vinegar or white wine vinegar
1 TB stone-ground mustard
2 lbs. green beans, trimmed, steamed, and chilled

Preheat oven to 400.
Cuit onions in half vertically. Drizzle the cut side of each onion half with 1/4 tsp oil. Sprinkle halves evenly with salt and pepper. Place 1 thyme sprig on 1 onion half, top with other half. Wrap in foil. Repeat with remaining onion halves & thyme sprig. Bake the wrapped onions at 400 degrees for 1 hour or until tender. Cool to room temperature. Discard thyme, and chop onions. Combine 1 TB olive oil, onion, dill, vinegar, and mustard in a small bowl.

Toss the beans with the vinaigrette. Yields 8 servings (4-oz green beans and 1/4 cup of vinaigrette).

I may try it this year.

 

[Sarojaede]

Jen’s Broccoli Casserole

2 packages (10 oz.) frozen, chopped broccoli
1 medium onion, chopped
1 stick butter, melted
1 cup water
2 cans cream of mushroom soup
2 cups minute rice
1 jar (8 oz.) Cheese Whiz
4-6 slices of toast, buttered

1. Cook broccoli according to package directions.

2. Sauté onion in butter until tender.

3. Add onion to broccoli; mix well.

4. Add remaining ingredients to broccoli and mix well.

5. Pour ingredients in a 9 X 13 baking dish.

6. Crumble buttered toast on top.

7. Bake for 40-45 minutes.

 

[Sarojaede]

Pineapple Rice

4 cups water
1 tablespoon extra-virgin olive oil
1 teaspoon salt
2 cups long-grain rice
1 can (1 pound 4 ounces) crushed pineapple, drained, with juices reserved
8 ounces (one whole piece) baked Virginia or Black Forest Ham
3 scallions (3 inches of green left on), thinly sliced on the diagonal
1 medium carrot, finely diced
2 tablespoons soy sauce
½ cup frozen peas, thawed
2 tablespoons snipped fresh chives
Salt and freshly ground pepper, to taste

1. Bring the water to a boil in a medium saucepan with the olive oil and 1 teaspoon salt.

2. Add the rice and stir.

3. Reduce the heat to medium.

4. Cover and cook for 20 minutes, or until all the liquid is absorbed.

5. Fluff the rice with a fork and remove to a bowl.

6. Add the pineapple.

7. Cut the ham into ½ inch cubes.

8. Add the ham to the rice along with the scallions, carrot, soy sauce, and 2 tablespoons of the reserved pineapple juice.

9. Shortly before serving, add the peas and chives.

10. Season with salt and pepper to taste.

Note: Pineapple and its juices are acidic and tend to discolor peas and chives. Toss peas and chives in just before serving

 

[Sarojaede]

Fruit Slaw

1 lb shredded cabbage
½ pint raspberries
½ pint blueberries
½ pint blackberries
1 pineapple, cored, and cut
1 qt. strawberries
1 can (15 oz.) Mandarin oranges
1 cup Marzetti® Slaw Dressing

1. Wash berries and pat dry.

2. In a large bowl, combine the shredded cabbage, berries, pineapple, and mandarin oranges.

3. Add the Marzetti® Slaw Dressing.

4. Gently stir until the fruit is coated with dressing.

 

[bobsgirl]

SJ, where have you been? I've missed you!

Just saying.

 

[Sarojaede]

SJ, where have you been? I've missed you!

Just saying.

Life got in my way.

 

[Sarojaede]

It's getting closer to cookie exchange time, which has me going through cookie recipes.


Vanilla Cherry Cookies

1 jar (6 ounces) red maraschino cookies, drained
1 jar (6 ounces) green maraschino cookies, drained
½ cup butter, softened
½ cup vegetable shortening
1 package (3 ounces) cream cheese, softened
1 cup sugar
1 cup firmly packed brown sugar
2 eggs
1 ½ teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup quick-cooking oats, uncooked
1 cup crispy rice cereal
1 cup chopped pecans
1 cup flaked coconut
1 package (12 ounces) premier white chips

1. Preheat an oven to 350˚F.

2. Chop cherries; drain on paper towels and set aside.

3. In a large bowl, cream the butter, shortening, and cream cheese at medium speed of an electric mixer until fluffy.

4. Add the sugars to the cream mixture, beating well.

5. Add the eggs and vanilla; beat until smooth.

6. In a medium bowl, combine the flour, baking powder, and salt.

7. Add the dry ingredients to the creamed mixture; stir until a soft dough forms.

8. Stir in the cherries, oats, cereal, pecans, coconut, and white chips.

9. Drop the dough by tablespoons 2 inches apart on to a lightly greased cookie sheets.

10. Bake 12 minutes or until lightly browned.

11. Let the cookies stand on the baking sheets for 1 minute, and then transfer to a wire rack to cool.

 

[Sarojaede]

This cake is made from a mix but it is very good.



Cranberry Cravings Cake

½ cup regular cream cheese, softened
¼ cup whole berry cranberry sauce
½ cup frozen non-dairy whipped topping, thawed
2 tubs Cream Cheese frosting
1 package White Cake Mix
1 cup cranberry juice
1/3 cup frozen orange juice concentrate, thawed
2 tablespoons vegetable oil
3 large egg whites
1 teaspoon red food coloring

1. In a medium bowl, blend together cream cheese and cranberry sauce.

2. Gently fold whipped topping into cream cheese mixture, then chill until ready to assemble cake.

3. Preheat oven to 350˚F.

4. Grease the sides and bottoms of three 8-inch baking pans with shortening; flour pans lightly.

5. Blend dry cake mix, cranberry juice, orange juice concentrate, oil, egg whites, and food coloring in a large bowl at low speed until moistened (about 30 seconds).

6. Beat at medium speed for 2 minutes.

7. Pour 1/3 of the batter in each pan and bake immediately.

8. Bake 20-23 minutes or until done. Note: Cake is done when a toothpick inserted in the center comes out clean.

9. Cool in pan on a wire rack for 15 minutes.

10. Cook completely before assembling cake.

11. Place one cake layer on a serving platter and spread with half the cream cheese mixture.

12. Top with second layer and remaining cream cheese mixture.

13. Top with remaining cake layer.

14. Frost top and sides of cake with frosting.

15. Garnish with fresh cranberries, orange twists, and orange zest curls, if desired.

 

[Sarojaede]

This will be part of brunch Christmas Eve and New Years Day at our house.

Banana Sour Cream Coffee Cake

1 ¼ cup sugar, divided
½ cup chopped pecans
1 teaspoon ground cinnamon
½ cup butter, softened
2 eggs
1 cup mashed ripe banana
½ cup sour cream
½ teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt

1. Preheat oven to 350˚F.

2. In a small bowl, stir together ¼ cup sugar, the pecans, and cinnamon; sprinkle half of the mixture in the bottom of a well-greased 12-cup Bundt pan.

3. Set remaining pecan mixture aside.

4. Using an electric mixer on medium speed, beat the butter until fluffy; gradually add remaining 1 cup sugar, beating 5 to 7 minutes.

5. Add eggs, 1 at a time, beating just until the yellow disappears.

6. Add banana, sour cream, and vanilla, beating at low speed until just blended.

7. Combine the flour, baking powder, soda, salt; fold into creamed mixture.

8. Pour half of the batter into the prepared pan; sprinkle with remaining pecan mixture.

9. Top with remaining batter.

10. Bake 45 minutes or until a long toothpick inserted in the center comes out clean.

11. Cool in pan on a wire rack for 10 minutes.

12. Remove cake from pan, and cool completely on a wire rack.

 

[bobsgirl]

Paper Bag Apple Pie

For filling:

3-4 large cooking apples (4 cups)
1/2 c. sugar
2 Tbsp. flour
1/2 tsp. nutmeg
2 Tbsp. lemon juice
1 unbaked pie shell

Pare, core & quarter the apples. Halve each quarter. Set aside in large bowl.

Combine sugar, flour & nutmeg. Sprinkle over apples and toss to mix well. Spoon apples into pie shell. Drizzle lemon juice over apples.

Topping:

1/2 c. sugar
1/2 c. flour
1/2 c. butter
2 Tbsp. cinnamon

Mix sugar, flour & cinnamon. Cut in butter to form coarse crumbly mixture. Sprinkle topping over apple mixture in pie shell. Slide pie into a large brown paper grocery bag. Fold open end of bag over twice, fasten with paper clips. Place on large baking sheet. Bake at 425 degrees Farenheit for 70 minutes. Remove baking sheet from oven, split paper bag open and remove pie. Cool on wire rack.

 

[bobsgirl]

Roasted Baby Potatoes with Herbs

Prep Time: 10 minutes
Cook Time: 1 hour

Yield: 4 to 6 servings

1/2 pound small red-skinned potatoes (about 1 3/4-inch diameter), scrubbed
1/2 pound small white-skinned potatoes (about 1 3/4-inch diameter), scrubbed
1 tablespoon herbes de Provence, plus extra for garnish
3 cloves garlic, minced
1/4 cup extra-virgin olive oil, plus extra for drizzling
Salt and freshly ground black pepper

Preheat the oven to 400 degrees F.
Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a heavy large baking dish, spacing them evenly apart.
Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil and herbes de Provence, if desired. Serve hot or warm.

 

[bobsgirl]

This one's from Rachael Ray.

Primavera Orzo

Yield: 4 servings

2 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
2 shallots, chopped
1 small zucchini, chopped
1 cup shredded carrots, chopped
1 teaspoon curry powder
3 cups chicken stock
1 cup orzo pasta
1/2 cup grated Parmigiano-Reggiano
3 tablespoons chopped flat-leaf parsley, a handful
1 cup frozen peas
Salt and pepper

Heat a medium skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan in a slow stream. Add garlic, shallots, zucchini and carrots. Saute 5 minutes. Add curry, chicken broth and bring to a boil. Add orzo and bring to a boil. Cover and reduce heat to medium. Cook, stirring occasionally until pasta absorbs the liquid and is al dente in texture, 10 minutes. Uncover and stir in cheese, parsley and peas. Season with salt and pepper, to your taste.

The first time I made this, the two of us ate it for days. I halve the recipe now.

 

[Sarojaede]

Mini Chip Snowball Cookies

1 ½ cups (3 sticks) butter or margarine, softened
¾ cup powdered sugar
1 tablespoon vanilla extract
½ teaspoon salt
3 cups all purpose flour
2 cups (12-oz. package) semi-sweet chocolate mini morsels.
½ cup finely chopped nuts
Powdered sugar

1. Preheat the oven to 375˚F.

2. Beat the butter, sugar, vanilla extra, and salt in a large mixer bowl until creamy.

3. Gradually beat in the flour; stir in the morsels and nuts.

4. Shape level teaspoonfuls of dough into 1 ¼ inch balls.

5. Place on an ungreased cookie sheet and bake for 10 to 12 minutes or until cookies are set and lightly browned.

6. Remove from the oven.

7. Sift powdered sugar over the hot cookies on the baking sheet.

8. Cook on baking sheets for 10 minutes; remove to wire racks to cook completely.

9. Sprinkle with additional powdered sugar if desired.

10. Sort in airtight containers.


Yield: Approximately 5 dozen cookies.

 

[Sarojaede]

Dried Cherry and Chocolate Biscotti

from Emeril Lagasse

2 cups flour
1/4 cup cocoa powder
2 teaspoons baking powder
Pinch of salt
1/4 teaspoon cinnamon
1 cup unblanched whole almonds
1 cup dried cherries
3 large eggs
3/4 cup sugar
1 teaspoon pure vanilla extract
8 ounces semisweet chocolate, melted

1. Preheat the oven to 350 degrees F.
2. In a mixing bowl, sift the flour, cocoa powder, baking powder, salt and cinnamon.
3. Stir in the almonds and cherries.
4. In another mixing bowl, whisk the eggs, sugar, and vanilla until smooth.
5. Stir the dry ingredients into the egg mixture. Mix well. Lightly dust the work surface.
6. Turn the dough onto the surface and knead the dough a couple of times. 7. Shape the dough into a log, about 12 inches long and 4 inches wide.
8. Place the dough on a parchment lined baking sheet and bake for about 30 minutes, or until golden and firm to the touch.
9. Remove from the oven and cool completely on a wire rack.
10. Using a serrated knife, slice the bread diagonally into 1/4-inch slices.
11. Place the slices on a parchment lined baking sheet and bake for an additional 12 to 14 minutes or until golden and crispy.
12. Remove from the oven and cool completely a second time on a wire rack. 13. Dip half of each biscotti in the melted chocolate and place on a parchment lined baking sheet and refrigerate until the chocolate sets.

 

[Sarojaede]

I have cookies for a cookie exchange on the brain.

Chocolate-Dipped Coffee Drops


3 egg whites
¼ teaspoon cream of tartar
1 tablespoon instant coffee granules
1 cup sugar
½ teaspoon vanilla extract
½ cup chopped walnuts
4 squares (2 ounces each) chocolate candy coating, melted
1 cup finely chopped walnuts, toasted

1. Preheat oven to 225˚F.

2. Using an electric mixer on high speed, beat the egg whites, cream of tartar, and coffee granules just until foamy.

3. Add the sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).

4. Stir in the vanilla and ½ cup chopped walnuts.

5. Drop by tablespoonfuls onto parchment-lined baking sheets.

6. Bake 1 hour and 15 minutes.

7. Turn oven off, and leave cookies in the oven for 2 hours.

8. Dip the bottom of each cookie in melted coating, and press into 1 cup of chopped, toasted walnuts.

9. Place on waxed paper until dry.


Yield: About 3 dozen meringues

 

[SweetErika]

Has anyone had success making biscotti? I've looked it up before, and may have even made it once upon a time, but would love to hear from people who have had good luck with specific recipes (preferably those that would be yummy dipped in chocolate, including white - I just bought some delicious lemon with white the other day that go well with tea).

Thanks!

 

[silverwhisper]

erika: my wife just made a batch sunday morning to bring to a geek-out. frankly, i'm not into biscotti myself--i would prefer they were baked just the once, as a non-coffee person--but they seemed to come out relatively easily. the recipe she used doesn't call for quite enough flower--the dough was sticking to the silpat, but it was otherwise relatively painless and tasty, i thought. i'll ask her for the recipe.

ed

 

[Sarojaede]

SweetE--I've actually had great success making the biscotti that I posted the recipe for above. It always turns out well.

I have another couple of recipes that I'll have to find but they turn out well too.

Biscotti is kind of finicky though; in a weird way it's like meringues in that the humidty can affect it. At least that's been my experience.

I don't like my biscotti particulary sweet; I am more partial to biscotti that's made with dark chocolate or dipped in dark chocolate and has that dark chocolate bite to it.

 

[Sarojaede]

This is such an easy and great dip for holiday parties:


Sweet Orange Dip

1 can (14 ounces) sweetened condensed milk
1 can (6 ounces) frozen orange juice concentrate, thawed and undiluted
3 tablespoons orange zest

1. Combine all ingredients in a small bowl, stirring until blended; chill.

2. Serve with gingerbread cookies or apple slices.

Yield: about 2 cups of dip

**I recently found that banana slices and fresh pineapple is also great dipped in this as are plain chocolate cookies.**

 

[poppy1963]

Has anyone had success making biscotti? I've looked it up before, and may have even made it once upon a time, but would love to hear from people who have had good luck with specific recipes (preferably those that would be yummy dipped in chocolate, including white - I just bought some delicious lemon with white the other day that go well with tea).

Thanks!

I have this great biscotti recipe...orange flavored with melted chocolate (both dark and white drizzed over the cookie). I'd do the mix of chocolates then do some just in white and some just in dark drizzles.

I'll find the recipe in a little while and post it. These were a smashing hit!

 

[poppy1963]

Quick & Easy Potato Soup

Left over baked or smashed potatoes (smashed more - leave some chunks if you like)

3 parts Chicken broth
1 part Half & Half
Bacon Bits and/or diced ham (best fried or nuked a bit crispy)
1 tsp. of butter or margarine for each 2 cups of liquid

Sauted onion and carrots
Peas

Roasted garlic (jarred is fine)
Salt & pepper
Parsley
1 added Chicken boullion cube for each 2 cups of liquid if you like a more flavorful broth.

Potato Buds (for thickening if needed)

Throw it all in a sauce pan or microwave bowl. Cover and simmer on low heat (or "reheat" in the microwave) til hot stirring occasionally. If too thin, add some Potato Buds and let sit for 10 minutes til desired consistency is achieved.

 

[SweetErika]

SweetE--I've actually had great success making the biscotti that I posted the recipe for above. It always turns out well.

I have another couple of recipes that I'll have to find but they turn out well too.

Biscotti is kind of finicky though; in a weird way it's like meringues in that the humidty can affect it. At least that's been my experience.

I don't like my biscotti particulary sweet; I am more partial to biscotti that's made with dark chocolate or dipped in dark chocolate and has that dark chocolate bite to it.

For some reason I didn't see you'd already posted one. (at self)

That looks like a wonderful recipe, though, and I'll definitely give it a shot!

 

[Sarojaede]

Quick, Easy, and Delicious.

Rolo Cookies

2 1/2 cups flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup sugar
1 cup firmly packed brown sugar
1 cup margarine or butter, softened
2 teaspoon vanilla
2 eggs
48 Rolos (9 oz bag)
sugar in a bowl

1. Heat oven to 375.

2. Combine flour, cocoa, and baking soda in bowl and
3. blend.

4. In large bowl, beat 1 cup sugar, brown sugar, margarine/butter until light and fluffy.

5. Add vanilla and eggs; beat well.

6. Add flour mixture; blend well.

7. For each cookie, shape about 1 tablespoon of dough around 1 caramel candy. Cover it completely or the caramel will leak out during baking.

8. Roll rounded dough ball in sugar and place on un-greased cookie sheet (I usually put 12 to a sheet).

9. Bake at 375 7-10 minutes. Cool on wire rack.

 

[5pintshefound]

tamales???

hey fellow foodies! has anyone made tamales?? i want to try, but, we dont have the dried corn husk{as far as i can tell} down here. im wondering if parchment would work?? any suggestions?

~5PHF

 

[Beautiful_Wreck]

I think I gained 50 pounds just reading this thread. I will have to come back to it to add some of my favorite recipes.