Recipe Challenge

Damsel in dis Dress said:

I challenge every single person who has participated in Those Threads
to post one recipe, to try to get the newsgroup at least partially
back on track. Mine's coming right up!

Peace,
Carol

It's almost impossible to ignore a challenge, Carol, so here is a
recipe that I tried and really liked, I made them smaller and served
them as appetizers with a nice selection of wines. :o) And booze,
for the ones who wanted something stronger.

The Honorable Barbara A. Mikulski

United States Senator, Maryland

Specialty Recipe

Barbara's Favorite Crab Cake Recipe

Ingredients
1 pound jumbo lump or backfin crab meat
3 slices white bread
1 Tablespoon mayonnaise (light)
1 Tablespoon Dijon mustard
2 teaspoons Old Bay or Wye River seasonings
1 Tablespoon snipped parsley (optional)
1 egg
Vegetable oil (for frying)
Tartar sauce, mustard or cocktail sauce

Beat the egg in a bowl. Remove the crusts from the bread
and break the slices into small
pieces. Add to the egg. Mix in the mayonnaise, Dijon
mustard, Chesapeake seasoning and
parsley, and beat well.

Place the crabmeat in a bowl and pour the egg mixture over
the top. Gently toss or fold the
ingredients together, taking care not to break up the
lumps of crabmeat. Form the cakes by
hand or with an ice-cream scoop into 8 mounded rounds
about 3 inches in diameter and
3/4-inch thick. Do not pack the mixture too firmly. The
cakes should be as loose as possible
yet still hold their shape. Place the cakes on a tray or
platter covered with wax paper, cover
and refrigerate for at least 1 hour before cooking.

Fry the crab cakes: Pour oil into a heavy skillet to a
depth of about 1-1/2 inches. Heat the
oil and fry the crab cakes, a few at a time, until a
golden brown, about 4 minutes on each side.
Remove with a slotted utensil to paper towels to drain.

Or broil: Slip then under a preheated broiler until nicely
browned, turning to cook evenly,
about 4 to 5 minutes on each side.

Or saute: Heat a small amount of clarified butter or olive
oil, or a combination, in a skillet
and saute the cakes, turning several times, until golden
brown, about 8 minutes total cooking
time.

Serves: 6

Damsel in dis Dress said:

sarah bennett said:

http://photos1.blogger.com/blogger/4097/1522/1600/blintzes.jpg

Buttermilk-Apple Blintzes:

Cool! I've never seen a blintz before. They look wonderful. Great
presentation, too. Now I'm hungry, dammit! <G>

Peace,
Carol

But where is the sour cream? They really look delicious and I cannot
blame Carol for wanting them,

Damsel in dis Dress said:

I challenge every single person who has participated in Those Threads
to post one recipe, to try to get the newsgroup at least partially
back on track. Mine's coming right up!

Peace,
Carol

-----
Enchiladas Blancas - Beef

1-1/2 pounds hamburger
1/2 to 3/4 pound cheddar cheese - shredded
3-oz can chopped olives
1-medium onion, minced
2-(10oz) cans cream of chicken soup
1-pint sour cream
1-dozen tortillas (flour or corn)
vegetable oil
salt and pepper to taste

Brown meat and onion and season with salt and pepper. Combine with
grated cheese (reserving some cheese for top) and olives. Combine sour
cream and soup to make a sauce. Fry tortillas in oil until soft. Put
large spoonful of mixture and spoonful of sauce in each tortilla and
roll up. Place rolled tortillas side by side in 13 x 9 baking dish.
Spread remaining sauce over rolled tortillas. Top with remaining grated
cheese. Bake at 350 F for 40-45 minutes.
-----
Enchiladas Blancas - Chicken

1-1/2 pounds chicken breast - cooked/shredded
1 (3oz) can mild chilis - diced
2 (10oz) can cream of mushroom soup
1-pint sour cream
1/2 to 3/4 pound monterey jack or chedder cheese - shredded
1 medium red onion - minced
1-dozen flour tortillas
vegetable oil
salt and pepper to taste

Saute onions unitl soft. Mix mushroom soup and sour cream to make a
sauce. Combine chicken, chilis, cheese (reserve some cheese for
toping) and onions. Put large spoonful of mixture and spoonful of sauce
in each tortilla and roll up.and roll up. Place rolled tortillas side
by side in 13 x 9 baking dish. Spread remaining sauce over rolled
tortillas. Top with remaining grated cheese. Bake at 350F of 40-45
minutes.
-----

Rusty

J said:

I'm surprised that your original recipe has hoisin sauce,
instead of Thai fish sauce.

J

Hiya J(ay)... long time no see... The reason is.... <drum roll> DH likes
hoisin sauce and I found this one when looking for something to make
with it.... I can't remember where I found it, so I hope to gawd that it
doesn't belong to anyone heh heh heh. It could have been from Om, or
Kathy in NZ, but I am not sure..... Anyway, we do like fish sauce and
use it in a lot of Thai-type recipes.... which reminds me, I need to
stock up on fish sauce!

--
Cheers
Cathy(xyz)

J said:

I'm surprised that your original recipe has hoisin sauce,
instead of Thai fish sauce.

J

Oops. Wrong J. Thought you were the "other Jay" in my previous post.
But nice talking to you anyway... 😉

--
Cheers
Cathy(xyz)

Jude said:

Damsel in dis Dress said:

I challenge every single person who has participated in Those Threads
to post one recipe, to try to get the newsgroup at least partially
back on track. Mine's coming right up!

Peace,
Carol

No recipe software to import, and my fingers are tired. But I'll dig
around and post something later today.

I don't have recipe software either so I know what you mean. Here a
recipe that was on the Philadelphia Cream Cheese box. I 'm not sure
when but looks to be about 1994 from the best by date.

Creamy Tortellini

3 c cheese tortellini, cooked and drained
1 package Philadelphia Brand cream cheese, softened
1/4 medium cucumber, chopped
2 tsp chopped fresh dill weed
1 oz lox cut into thin strips

combine hot tortellini with remaing ingredients. Toss well. Serve on
warm plates. Garnish with fresh dill, if desired. Makes 2 main meal
servings or 4 appetizer servings.

--
Theft of someone's intellectual property including digital images is
copyright infringement contrary to DMCA of 1998. There is a two faced
thief here who likes to harass others. Sarah Bennett is another thief
on rfc but worse. She steals pics then tries to sell them as her own.
Some here condone this behaviour. Shame on you!

In article <[email hidden]>,

Damsel in dis Dress said:

I challenge every single person who has participated in Those Threads
to post one recipe, to try to get the newsgroup at least partially
back on track. Mine's coming right up!

Peace,
Carol

<shrugs> I posted one yesterday... Yeah it was a repeat but it was on
topic. ;-)

Ok, what I made yesterday:

1/2 lb. fresh whole mushrooms, washed
1/2 lb. fresh brocolli crowns, parted into florets

Steam them with no additional flavorings and put aside.

Add 1/4 cup of evoo and 1 oz. of butter to a cast iron skillet. Slice 1
lb. of boneless skinless free range chicken breasts into 1/4" slices and
sautee'.

Put aside.

Add to the chicken juice and remaining oil in the pan:

1 whole head of pressed garlic
1 whole onion sliced
2 heaping tbs. of fresh grated ginger
1 tsp. salt free lemon pepper
1 tbs. mushroom soy sauce
2 tbs. oyster sauce
2 level tbs. toasted sesame seeds
a few drops of sesame oil
2 cups of fresh chicken stock

Simmer all together for a bit then add:

2 heaping tbs. arrowroot powder slurried in a cup of cold water.

Stir until thick.

Plate the veggies and meat and pour a generous portion of the sauce over
the chicken.

This is what it looks like:

http://tinypic.com/view/?pic=syvv9u

Of course more of that wonderful sauce was added to the mushrooms after
I took the pic. ;-d
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Damsel in dis Dress said:

I challenge every single person who has participated in Those Threads
to post one recipe, to try to get the newsgroup at least partially
back on track. Mine's coming right up!

I didn't post to that thread - not even once - and I won't do it again.
No, seriously...

Pastorio
-------------------

Pice ar y Maen...
....means Welsh cakes on the stone.

My inlaws are Welsh and have made their version of these cakes over the
years. They seem to be like so many foods, no matter how many people in
the room talk about them, every one has a different recipe.

The dough should be stiff and on the dry side; not at all sticky. I cook
them on a cast iron griddle over medium-low heat on the stovetop after
letting it warm up for about 10 minutes.

In Wales, these are made usually on cookstones rather than metal pans,
but I notice that when I make them, cast iron or no cast iron, somehow
they get eaten rather quickly. I help.

3 1/2 cups flour (one pound)
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 stick butter (2 ounces)
1/4 cup lard
1/2 to 3/4 cup currants or sultanas
1/3 cup sugar
2 large eggs
up to 3/4 cup milk
Softened butter for the tops after baking
Put the griddle on medium low heat. While it heats, sift the flour,
baking powder and salt together into a bowl large enough to hold
everything. Cut in the two fats. Add fruit and sugar, then mix to a
stiff, dryish dough with the egg and 1/2 cup milk to start - hard to say
the exact amount - add any more by the tablespoon. Just enough milk to
make it come together. On a lightly floured board, pat or roll out about
1/2-inch thick and either cut into squares with a floured knife, rounds
with a 2 1/2- or 3-inch floured biscuit cutter or scalloped canape
cutter. Lightly grease the griddle with lard or spray. Bake them for
three or four minutes per side; get brown areas on them. Hold on a warm
plate while doing the next batches. Generously brush softened butter on
each one while still hot, pile them up and get out of the way when
everybody finds out you've made them.

Pastorio

In article <[email hidden]>,

Steve Wertz said:

Damsel in dis Dress said:

I challenge every single person who has participated in Those Threads
to post one recipe, to try to get the newsgroup at least partially
back on track.

How about a recipe for disaster?

-sw

<shmacks Wertz upside the head>

We had enough of that yesterday with the storms and tornadoes... :-(
Lots of people killed.

That make you happy dear?
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

cathyxyz said:

Damsel in dis Dress said:

I challenge every single person who has participated in Those Threads
to post one recipe, to try to get the newsgroup at least partially
back on track. Mine's coming right up!

Peace,
Carol

Ok. Guilty as charged. I have posted this before, but we like it:

Mussels in hot spicy sauce

1 kilogram mussels, cleaned and beards removed
3 tablespoons oil
2 teaspoons of chopped fresh ginger root
1 finely chopped shallot
2 cloves fresh garlic, crushed
1 green Pepper, seeded and chopped
2 red chilies, seeded and chopped
2 teaspoons dry sherry
1 teaspoon red curry paste
2 tablespoons hoisin sauce
1 tablespoon light soy sauce
1 1/2 teaspoons sugar
1 teaspoon sesame oil
salt and pepper to taste

Heat the oil in a large pan, add the shallot, ginger and garlic and
sauté for about 2 minutes. Add the chilies and green pepper and cook for
a further 3 minutes. Add the sherry, curry paste, hoisin sauce and the
mussels and stir. Cover and cook for 5-7 minutes, or until all the
mussels have opened, shaking occasionally. (Discard any mussels that
have not opened).

Once the mussels are cooked, add the light soy sauce, sugar and salt and
pepper to taste, then stir. Finally, drizzle the sesame oil over the
mussels. Serve with steamed rice.

I might have to try this.
To date, I've found mussels to be unbearably "fishy" tasting, so have
not bothered with them for awhile.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Bob Terwilliger' virtualgoth@die_spammer.biz said:

Steve quipped:

Quoted message said:

Quoted message said:

I challenge every single person who has participated in Those Threads
to post one recipe, to try to get the newsgroup at least partially
back on track.

How about a recipe for disaster?

You mean like building a major coastal city below sea level in an area prone
to hurricanes?

Bob

It was not below sea level when it was built. ;-)

Like Venice, it sank.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Margaret Suran said:

Damsel in dis Dress said:

sarah bennett said:

http://photos1.blogger.com/blogger/4097/1522/1600/blintzes.jpg

Buttermilk-Apple Blintzes:

Cool! I've never seen a blintz before. They look wonderful. Great
presentation, too. Now I'm hungry, dammit! <G>

Peace,
Carol

But where is the sour cream? They really look delicious and I cannot
blame Carol for wanting them,

the sour cream was not on the plate yet 🙂

--

saerah

http://anisaerah.blogspot.com/

email:
anisaerah at s b c global.net

Adam Bowman said:

I always wonder when someone brings up a point about Bush, and you
then bring up something that Clinton did, are you saying they are both
wrong? Because that's all it points out to me, places where they both
messed up. It doesn't negate the fact that Bush did wrong; was that
your intention?

That type of argument is like

"Bob shot someone"

"Yeah, but don't you remember when Don hit that guy with a bat?"

cathyxyz said:

Umbrian said:

Sounds great and I can get everything except the red curry paste. Have
any idea how I might make my own?

I am surprised... we get ready made red curry paste at our Asian
markets. Where are you in the world?

You may not even need to go to an Asian market. In the US, anyway,
most major grocery stores will carry at least on brand of curry paste,
although you'll end up paying almost $5 for a tiny jar (<2oz).
You can get a few different brands, for very little $$$, from
http://importfood.com/chilipaste_cookingsauces.html
(No affiliation. I use them when I am too lazy to trek to the
nearest Asian market.)

Quoted message said:

But if you are feeling energetic here is the recipe to make it
yourself.. Enjoy!

I'm guessing if the poster can't find red curry paste, he/she
probably won't find lemon grass, kaffir lime leaves, shrimp
paste, or Thai chiles either. ;-)

Quoted message said:

Red curry paste

[recipe snipped]

I'm surprised that your original recipe has hoisin sauce,
instead of Thai fish sauce.

J

Damsel in dis Dress said:

I challenge every single person who has participated in Those Threads
to post one recipe, to try to get the newsgroup at least partially
back on track. Mine's coming right up!

Peace,
Carol

Here you go. Got this from a girlfriend . It is easy easy and
surprisingly good.
Rosie

TAMALE CASSEROLE
Yield: 12 servings

2 dozen Tamales shucked
Layer in 9 x 13 casserole. .
Mix together:
3 cans Swanson Chicken A La King
1 Large can evaported milk
2 4oz. cans green chilies, chopped

Pour over tamales. Add grated cheddar cheese all over the top. Bake
uncovered at 350 degrees for 30 minutes.
Enjoy:

Damsel in dis Dress said:

I challenge every single person who has participated in Those Threads
to post one recipe, to try to get the newsgroup at least partially
back on track. Mine's coming right up!

Peace,
Carol

Here you go. Got this from a girlfriend . It is easy easy and
surprisingly good.
Rosie

TAMALE CASSEROLE
Yield: 12 servings

2 dozen Tamales shucked
Layer in 9 x 13 casserole. .
Mix together:
3 cans Swanson Chicken A La King
1 Large can evaported milk
2 4oz. cans green chilies, chopped

Pour over tamales. Add grated cheddar cheese all over the top. Bake
uncovered at 350 degrees for 30 minutes.
Enjoy:

Rusty said:

Damsel in dis Dress said:

I challenge every single person who has participated in Those Threads
to post one recipe, to try to get the newsgroup at least partially
back on track. Mine's coming right up!

Peace,
Carol

-----
Enchiladas Blancas - Beef

1-1/2 pounds hamburger
1/2 to 3/4 pound cheddar cheese - shredded
3-oz can chopped olives
1-medium onion, minced
2-(10oz) cans cream of chicken soup
1-pint sour cream
1-dozen tortillas (flour or corn)
vegetable oil
salt and pepper to taste

Brown meat and onion and season with salt and pepper. Combine with
grated cheese (reserving some cheese for top) and olives. Combine sour
cream and soup to make a sauce. Fry tortillas in oil until soft. Put
large spoonful of mixture and spoonful of sauce in each tortilla and
roll up. Place rolled tortillas side by side in 13 x 9 baking dish.
Spread remaining sauce over rolled tortillas. Top with remaining grated
cheese. Bake at 350 F for 40-45 minutes.
-----
Enchiladas Blancas - Chicken

1-1/2 pounds chicken breast - cooked/shredded
1 (3oz) can mild chilis - diced
2 (10oz) can cream of mushroom soup
1-pint sour cream
1/2 to 3/4 pound monterey jack or chedder cheese - shredded
1 medium red onion - minced
1-dozen flour tortillas
vegetable oil
salt and pepper to taste

Saute onions unitl soft. Mix mushroom soup and sour cream to make a
sauce. Combine chicken, chilis, cheese (reserve some cheese for
toping) and onions. Put large spoonful of mixture and spoonful of sauce
in each tortilla and roll up.and roll up. Place rolled tortillas side
by side in 13 x 9 baking dish. Spread remaining sauce over rolled
tortillas. Top with remaining grated cheese. Bake at 350F of 40-45
minutes.
-----

Rusty

For the Enchiladas Blancas - Chicken, I forgot to add the step of
frying the flour tortillas before filliing and rolling. Of course with
flour tortillas, since it's being baked in all that sauce, you may not
need to fry them.

Rusty

In article <[email hidden]>,

Fey said:

Ok, threw this one together for lunch on Sunday:
Chicken Noodle soup
Soak a handful of thin rice noodles (not the bean thread sort, a bit
thicker) in boiling water for 5 minutes.
fry half a finly sliced onion, a crushed garlic clove and a tespoon
minced ginger in some canola oil until soft. Stir in a heaped teaspoon
sambal blachan and fry until fragrant.
Chop a chicken breast into 2cm cubes and fry in onion paste mixture
until browned.
Add a couple of cups of chicken stock, a chopped tomato and bring to
the boil. Simmer about 5 minutes, stir in the drained noodles and half
a cup of coconut cream. Heat until just below the boil. Ladle into
bowls and garnish with a handful of chopped coriander, thai basil and
thinly sliced chilli. Serve with a box of tissues.
It fed two of us very well. (Yes we are chilli heads!)
Fey

Sounds delightful... :-)

What? No jpeg? <lol>

Right now I'm making some black rice in the pressure cooker with the
usual ingredients (chicken stock, onions, garlic, fresh ginger and I was
out of lemon pepper so added some dried ground lemon peel and some black
and white pepper, Mushroom soy sauce and oyster sauce).

This will be served as a side dish with the addition of some canned
straw mushrooms with some fresh grilled salmon with dill and lemon peel.

Needs some greens and I have more fresh brocolli tops in the 'frige, or
some fresh frozen mixed "oriental" veggies. Have not decided yet. <G>

I even still have more baby bok choy so may use that instead.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

sarah bennett said:

Margaret Suran said:

Damsel in dis Dress said:

On Tue, 04 Apr 2006 05:08:19 GMT, sarah bennett
<[email hidden]> wrote:

> http://photos1.blogger.com/blogger/4097/1522/1600/blintzes.jpg
>
> Buttermilk-Apple Blintzes:

Cool! I've never seen a blintz before. They look wonderful. Great
presentation, too. Now I'm hungry, dammit! <G>

Peace,
Carol

But where is the sour cream? They really look delicious and I cannot
blame Carol for wanting them,

the sour cream was not on the plate yet 🙂

Forget about someone trying to steal your blintzes picture, I have
been going after the blintzes themselves all morning. I MUST find a
way to pry them off the screen. :o)

Damsel in dis Dress said:

I challenge every single person who has participated in Those Threads
to post one recipe, to try to get the newsgroup at least partially
back on track. Mine's coming right up!

Peace,
Carol

RIGATONI PASTA with RICOTTA in TOMATO CREAM SAUCE

Pasta with Ricotta cheese in a tomato cream sauce topped with parmasean
cheese and parsley.

Ingredients:

* 16 ounces Rigatoni (or other) pasta
* 2 tablespoons olive oil

* 1 tablespoon butter
* 1 cup onions, finely chopped
* 4 garlic cloves, crushed
* 1 can (28 oz) plum tomatoes, drained and chopped
* 1 1/2 cups tomato sauce
* 2 tablespoons basil, finely diced
* 1/2 teaspoon oregano, finely diced
* 1/2 teaspoon salt
* 1/8 teaspoon black pepper
* 16 ounces ricotta cheese
* 1 cup heavy cream
* 1 1/2 teaspoons granulated sugar
* 1/4 cup parsley, chopped.
* 1/2 cup parmesan cheese, grated

Procedure

* In a large pot bring 2 quarts of lightly salted water to a boil.
* Cook Rigatoni pasta for 11-minutes (or until al dente), drain and
set aside until needed.
* Over medium heat, melt butter and heat oil in a large skillet.
* Lightly saute onions and garlic cloves, don't brown. Cook about
5-minutes.
* Drain canned tomatoes, dice and add to skillet with onions and
garlic.
* Also add to skillet tomato sauce, basil, oregano, salt and
pepper. Simmer 20 minutes.
* Stir in ricotta cheese. Mix well and simmer for 5-minutes.
* Stir in heavy cream and sugar. Mix well and simmer 5 minutes.
* Remove from heat and add to cooked Rigatoni pasta. Mix well.
* Stir in chopped parsley and sprinkle grated parmesan cheese over
top.
* Serve hot.

-Rusty

In article <[email hidden]>,

Anthony said:

Here's my very favorite spinach recipe, from Home Cooking by Laurie
Colwin:

Cook two packages of frozen chopped spinach. Drain, reserving one cup
of liquid.

Melt four tablespoons of butter in a saucepan, add two tablespoons of
flour. Blend and cook a little but do not brown.

Add two tablespoons of chopped onion and one clove of minced garlic.

Add the cup of spinach liquid slowly, then add 1/2 cup on evaporated
milk, fresh black pepper, 3/4 teaspoon of celery salt, six ounces of
cubed Pepper Jack cheese and then the spinach. Cook until all is
blended.

Turn into a buttered casserole, top with buttered breadcrumbs and bake
for about forty-five minutes at 300.

We have made this a couple times, and it is wonderful! It is one of
the few ways my kids like cooked spinach, and the only way anyone in our
house likes it squishy. 🙂

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/