recipes..get your recipes here!
POSTED BY: msg
UPDATED: Tuesday, April 3, 2007 18:48
VIEWED: 26585
PAGE 6 of 14
hungry??? ooh I can make you even hungrier:) Pasta time
2 pounds of pasta, and red, white and green sauces, in under 30 -- this menu ROCKS!
2 pounds penne rigate pasta
Parsley Pesto:
2 cups Italian flat-leaf parsley
1 (3-ounce) jar or 1/4 cup pignoli nuts
1 clove garlic, cracked away from skin
1/2 cup extra-virgin olive oil, divided
1 teaspoon coarse black pepper
1 cup grated Parmigiano-Reggiano
Tomato-Basil Sauce:
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 cloves garlic, chopped
1 medium onion, chopped
1 (28-ounce) can crushed tomatoes,
1 (14-ounce) can diced tomatoes, drained
Salt and pepper
20 leaves fresh basil, torn or shredded
Gorgonzola Cheese Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup white wine
1 cup chicken stock
1/2 cup cream
2 tablespoons chopped sage leaves
3/4 pound gorgonzola cheese, cut into pieces
Salt and freshly ground black pepper
Put large pot of water on to boil for penne. Salt boiling water and cook penne to al dente.
In food processor, combine parsley, pignoli, garlic. Process and stream in about 1/4 cup olive oil. Remove parsley paste to a large serving bowl. Stir in pepper and grated cheese. Add remaining olive oil, stir to combine.
Heat a medium pot on stove top over medium low to medium heat. Add extra-virgin olive oil, 2 turns of the pan, garlic and onion for the tomato basil sauce. Let onions cook with garlic slowly over 15 minutes, be careful not to brown onions -- just keep an eye on the pot and stir the onions frequently. After 15 minutes, stir in tomatoes and raise heat to warm tomatoes. Season with salt and pepper. Stir in basil and wilt it into the sauce. Remove sauce from heat. When ready to serve, place sauce in the bottom of a large serving bowl to toss with hot pasta.
In a second medium pot over medium heat, melt butter. Add flour and cook 1 minute. Whisk in wine, reduce 15 to 20 seconds. Whisk in stock, then cream. Add sage, then pieces of cheese. Stir until cheese melts into sauce. Simmer over low heat until ready to serve. Season with salt and pepper, to taste.
Place 1/3 drained pasta in bowl with pesto, 1/3 with tomato basil sauce and 1/3 in another serving dish. Combine pasta with pesto, then coat and toss the second bowl of pasta with red sauce, to the last bowl, pour the gorgonzola sauce down over the pasta and toss.
Serve the three pastas family style or buffet style, immediately.
I choose to rise instead of fall- U2
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Here's a fun one
Prawn Pathia
Chop 2 onions finely, and let them brown in a little oil (not olive)
Also fine chop together 3-4 fat green chilis, 2 cloves garlic and a teaspoon cumin seeds. (This is where one of those little machines designed to chop babyfood comes in handy) Scrape this paste into the onions, and fry for two minutes.
Then add this mix; 1/2 tsp cumin, 3/4 tsp coriander, 3/4 tsp chili (straight, not seasoning), 1 tsp garam masala and 1/2 tsp turmeric powders (these are fractions, not whole tsp) Stir in for 1 minute, then add a couple of finely chopped tomatoes and leave for five minutes. Add a splash of water if it looks like it's sticking.
Then stir in 1/4 tsp tamarind paste, 1-2 TB dark brown sugar, and a 1/4 cup of finely chopped coriander (cilantro?) with a few curry leaves mixed in. Salt to taste, and then add 3/4 cup water. Simmer for five minutes.
Sling in a good half pound of prawns. Best result is raw king prawns, but you can use the ready cooked jobs, they just take less time to heat through. Cook until done, which isn't long.
This is hot, sweet, dark and evil.
Serve with plain rice and plain yoghurt.
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Ok, someone asked for fruity oaty bars and this one I 'altered' from a recipe in Diane Mott Davidson's book Catering to Nobody. They're so good you'll eat the entire batch. I swear it. I've made them for the teacher's lounge at school and after the first time I made them, they disappeared faster than I could get my own piece.
Fruity Oaty Bars
Ingredients:
1 cup unsalted butter
1/2 cup brown sugar
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
1 cup flour
1/2 salt
1/4 yeaspoon baking soda
1 cup oats
1/2 cup raisins
1/2 cup dried cranberries
1/2 cup dried cherries
Directions:
Preheat oven to 350F.
Grease a 9- by 13- inch pan.
Cream butter and sugars together.
Beat in eggs and vanilla.
Add flour, salt and baking soda.
Stir in oats and fruits.
Spread in the prepared pan.
Bake in preheated oven 30 minutes.
Cool slightly and cut into 32 bars.
~Kaele
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wow nice curry SpaceAnJL- and hey that's 3 recipes for fruity oatie bars ...so I'd bet everyone can find something to their taste:) ooooh we should have a fruity oatie taste off:)
I choose to rise instead of fall- U2
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Hey after talking to SpaceAnJL- thought I'd throw a few of my fav chinese recipes in ...sort of add to the Firefly theme and all:)I tried to pick finger foods or shared dishes for easy Firefly party stuff
Hot and Sour Soup
2 ounces dried shiitake mushrooms
10 cups chicken stock or low-sodium chicken broth
2 tablespoons vegetable oil
1/3 cup chopped fresh ginger
2 tablespoons minced garlic
3/4 teaspoon crushed red pepper
1/2 pound chicken or tofu, cut into small bite-size strips or chunks
1/4 cup lime juice
3 tablespoons cornstarch
3 tablespoons mushroom flavored soy sauce
1 teaspoon sesame oil
Hot chile oil, for drizzling
2 tablespoons thinly sliced scallions
Combine shiitake mushrooms and 3 cups of the chicken stock in a small saucepan and bring to a simmer. Remove from heat and let stand until mushrooms are tender and broth is flavorful, about 30 minutes. Remove mushrooms and discard stems. Thinly slice caps and reserve. Strain broth through a fine mesh sieve, combine with the remaining chicken stock and set aside.
In a medium saucepan heat the vegetable oil and, when hot, add the ginger, garlic and crushed red pepper; cook for 2 minutes, or until fragrant. Add the chicken stock and reserved shiitakes and bring to a simmer. Cook for 30 minutes. Add the chicken or tofu and stir to combine. In a small bowl or cup, combine the lime juice and cornstarch and stir until smooth. Whisk the cornstarch mixture into the hot soup and bring to a boil. Reduce heat to a simmer and cook for 5 minutes. Add the soy sauce and sesame oil and serve the soup, drizzled with hot chile oil to taste, and garnished with some of the sliced scallions.
Spicy Chinese Beans
3 cups Chinese long beans, cut into 3-inch pieces
1 tablespoon sambal
1/2 tablespoon sesame oil
Salt and black pepper
Deep fry long beans until they are wrinkled. Transfer to a stainless bowl and toss with sambal and sesame oil. Check for seasoning.
Lettuce wraps
2 cups, 4 handfuls, fresh shiitake mushrooms
1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders
2 tablespoons light colored oil, such as vegetable oil or peanut oil
Coarse salt and coarse black pepper
3 cloves garlic, chopped
1 inch ginger root, finely chopped or grated, optional
1 orange, zested
1/2 red bell pepper, diced small
1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
3 scallions, chopped
3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market
1/2 large head iceberg lettuce, core removed, head quartered
Wedges of navel orange -- platter garnish
Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.
Preheat a large skillet or wok to high.
Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.
Steamed Fish
1 (5 to 6 pound) black cod, gutted, head and tail on
1/4 cup ginger, julienne
1/4 cup scallions, julienne
Cabbage for lining steamer
2 tablespoons soy sauce
Peanut oil, heated to simmer
Score the skin on the fish. Place some ginger and scallions inside the cavity, the rest on the skin. Put fish in a steamer lined with cabbage leaves. Steam for 10 minutes, or until the fish is fully cooked. Pour 1 to 2 tablespoons of soy sauce over fish, followed by hot peanut oil.
Dumplings the easy way
2 teaspoons soy sauce
1 teaspoon hot Chinese-style mustard
1/2 teaspoon minced fresh garlic
1/2
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forgot the most important one...my chinese spareribs
Jayne style ( mmm meat!)
Spiced spare ribs:
2 (4-pound) racks pork spareribs, trimmed of excess fat
1/2 cup Chinese five-spice powder
Sea salt and freshly ground black pepper
Teriyaki glaze:
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice vinegar
1/4 cup brown sugar
1 fresh red chili, minced
2 garlic cloves, smashed
2-inch piece fresh ginger, whacked open with the flat side of a knife
2 tablespoons sesame seeds, for garnish
Chopped fresh cilantro and green onion, for garnish
Preheat the oven to 300 degrees F.
Rub the ribs all over with the five-spice powder; then season generously with salt and pepper. Put the ribs in a single layer in a roasting pan and slow-roast until they are almost tender, about 2 hours.
Meanwhile make the glaze. In a large bowl combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, vinegar, brown sugar, chili, garlic and ginger in a saucepan. Bring the sauce to a simmer over medium heat. Cook until the sauce reduces and thickens then remove from the heat. Strain the sauce and reserve.
When the ribs are about 30 minutes away from being done, baste them with the teriyaki sauce. Cook until the meat pulls easily from the bone (about 1/2-inch of bone will show).
Just before serving, preheat the broiler. Baste the ribs again with the teriyaki sauce and brown them under the broiler for 5 to 8 minutes. (Keep a close eye on these guys - ribs go from perfectly crisp to perfectly burnt in seconds.) Separate the ribs with a cleaver or sharp knife ( hence Jayne style), pile them on a platter, and pour on the remaining sauce. Sprinkle with sesame seeds, chopped cilantro, and green onion before serving.
I choose to rise instead of fall- U2
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This and the BLT dip WILL be the death of me. I will die smiling!!!!!
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OK have to add a side dish...
Zoe's evereything you've got potatos
3-4 large potatos scrubbed well and chopped into 1/2 inch cubes
1/2 cup thinly sliced chives or scallions
1/3 cup sour cream
1/3 cup shredded cheddar cheese
3-4 sliced of bacon cooked till crisp and crumbled
Bring a pot full or water to boiling and place potatos in. Let boil for 20-25 minuntes until potatos are tender when poked. Drain potatos and return to the pot on low heat, gently smash ( nto complete mash more roughly semi mashed)potatos. Then mix in all other ingredients and fold until well mixed. Serve piping hot.
I choose to rise instead of fall- U2
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I did the ribs, the zoe potatos and the following recipe for squash for dinner on Thursday...MisterG loved it:)
Simple squash
2-3 yellow crook necks squash sliced thinly
1/2 small onion
3 tablespoons butter
Salt and Pepper
Chop the onion into small pieces and place in frying pan with putter. Saute the onion until golden and add the squash. saute until squash and onion are soft. Salt and pepper to taste.
I choose to rise instead of fall- U2
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I'm not sure how long ago, but msg asked me to post one of my vegan recipes in this thread. And, with fall approaching, I thought I'd share a favorite fall threat with you all. :)
**WARNING: I'm one of those health nuts, so I don't use a lot of sugar, fats (Heating oils causes damage to the fats!), or other processed ingredients. lol.**
"Autumn Muffins"
Ingredients:
-2 cups whole wheat pastry flour (half all-purpose, half whole wheat, or use all ww if you don't need it to be fluffy)
-1 tsp baking soda
-1 tsp baking powder
-1/2 tsp salt (optional)
-2 tsp cinnamon
-1/2 tsp ground nutmeg
-1/2 cup sugar (May want to up this to 3/4 or so if you're used to eating lots of sugary foods)
-1 cup water
-1/2 cup unsweetened applesauce
-2 tblsp blackstrap molasses
1. Preheat oven to 375
2. Sift dry ingredients together
3. In a separate bowl, mix liquid ingredients (except molasses)
4. Stir in liquid mixture with the dry ingredients
5. Stir the molasses into the batter
6. Pour the batter into greased muffin tins
7. Bake for approximately 20-25 minutes
8. Enjoy after a hard day of raking leaves!
"My own dear love, he is all my heart, --/And I wish somebody'd shoot him." -Dorothy Parker
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