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From: hderhut@charter.net
Sent: Saturday, September 20, 2014 9:40 AM
It's me again. Below are three items I have fixed this week. Thought
them worthy of sharing.
First. I over bought on Tahini paste and started looking for things
other than Humus to use it in.
I eat a lot of salads( at least one every day) so I'm always looking
for different dressings. This one tastes great. I even drizzle it on
fish.
* Exported from MasterCook *
Honey-Tahini Dressing
Recipe By :
Serving Size :
Categories :
Amount Measure Ingredient Preparation Method
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1/2 cup lemon juice
1/3 cup extra-virgin olive oil
1/3 cup Tahini
2 tablespoons honey
2 cloves garlic, minced
1 teaspoon salt
Freshly ground pepper, to taste
Combine lemon juice, oil, Tahini, honey and garlic in a blender, a
jar with a tight-fitting lid or a medium bowl. Blend, shake or whisk
until smooth. Season with salt and pepper.
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This one is something I grew up with, and still make on a regular
basis.
The recipe for Apple Dumplings was available free in Gold Medal
flour bags, as noted in a 1938 advertisement, and has also been
included in many of the company’s cookbooks over the years,
beginning with the 1904 Christmas Edition of Gold Medal Flour Cook
Book.
* Exported from MasterCook *
Apple Dumplings
Recipe By :
Serving Size :
Categories :
Amount Measure Ingredient Preparation Method
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2 cups all-purpose flour or whole wheat flour
1 teaspoon salt
2/3 cup plus 2 tablespoons cold butter or margarine
4 to 5 tablespoons cold water
6 baking apples, about 3 inches in diameter (such as Braeburn,
Granny Smith or Rome)
3 tablespoons raisins
3 tablespoons chopped nuts
2 1/2 cups packed brown sugar
1 1/3 cups water
Heat the oven to 425°F. In a large bowl, mix the flour and salt. Cut
in the butter, using a pastry blender or fork, until particles are
the size of small peas. Sprinkle with the cold water, 1 tablespoon
at a time, mixing well with fork until all flour is moistened.
Gather the dough together, and press it into a 6x4-inch rectangle.
Lightly sprinkle flour over a cutting board or countertop. Cut off
1/3 of the dough with a knife; set aside. On the floured surface,
place 2/3 of the dough. Flatten dough evenly, using hands or a
rolling pin, into a 14-inch square; cut into 4 squares. Flatten the
remaining 1/3 of the dough into a 14x7-inch rectangle; cut into 2
squares. You will have 6 squares of dough.
Remove the stem end from each apple. Place the apple on a cutting
board. Using a paring knife, cut around the core by pushing the
knife straight down to the bottom of the apple and pull up. Move the
knife and make the next cut. Repeat until you have cut around the
apple core. Push the core from the apple. (Or remove the cores with
an apple corer.) Peel the apples.
Place 1 apple on the center of each square of dough. In a small
bowl, mix the raisins and nuts. Fill the center of each apple with
raisin mixture. Moisten the corners of each square with small amount
of water; bring 2 opposite corners of dough up over apple and press
corners together. Fold in sides of remaining corners; bring corners
up over apple and press together. Place dumplings in a 13x9-inch
(3-quart) glass baking dish.
In a 2-quart saucepan, heat the brown sugar and 1 1/3 cups water to
boiling over high heat, stirring frequently. Carefully pour the
sugar syrup around the dumplings. Bake about 40 minutes, spooning
syrup over apples 2 or 3 times, until crust is browned and apples
are tender when pierced with a fork.
Serve warm or cooled with syrup from pan.
Note: Substitute peaches, halved, pitted and peeled, for the apples.
Substitute 1/4 cup cranberry relish for the raisins and chopped
nuts.
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This third one is something I make up to have with pasta or an
antipasto salad. The roll up version I make up for sports watching.
Since I like Pepperoni I usually add thin sliced rounds on top of
the dough before I roll them up.
* Exported from MasterCook *
Pull-Apart Pepperoni Garlic Knots
Recipe By :
Serving Size :
Categories :
Amount Measure Ingredient Preparation Method
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2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil, plus more for drizzling
4 ounces pepperoni, cut into 1/4-inch squares
Pinch red pepper flakes
6 medium cloves garlic, minced (about 2 tablespoons)
1/4 cup chopped fresh parsley leaves
2 tablespoons minced fresh chives (optional)
1/2 cup grated Parmesan cheese, plus more for sprinkling
Flour for dusting
1 pound homemade or store-bought pizza dough (see note above)
1/4 cup grated Pecorino Romano cheese
Homemade or store-bought pizza sauce for serving
Heat butter and oil in a 10-inch cast iron skillet over medium heat
until butter melts and foaming subsides. Add pepperoni and cook,
stirring, until pepperoni begins to crisp, about 2 minutes. Add
pepper flakes and garlic and cook, stirring, until fragrant, about 1
minute. Add parsley and chives and stir to combine.
Transfer mixture to a large bowl and stir in Parmesan cheese. Do not
wipe out skillet.
On a lightly floured surface, divide dough into two even pieces.
Working one piece at a time, roll or stretch into an oblong about 8
inches long and 4 inches wide. With a bench scraper or knife, cut
crosswise into 12 strips. Repeat with other half of dough.
Tie each strip into a knot and transfer to bowl with
pepperoni/garlic mixture. Toss and fold with your hands until every
knot is thoroughly coated in mixture. Transfer the knots to the
skillet in a single layer. Drizzle with more olive oil, cover
tightly with plastic, and set aside until doubled in size, about 4
hours. Alternatively, refrigerate until doubled in size, 12 to 16
hours.
When ready to bake, preheat oven to 425°F and adjust oven rack to
center position. Unwrap garlic knots. Sprinkle with Romano cheese.
Transfer to oven and bake until golden brown and crisp, 25 to 30
minutes.
Remove from oven and immediately brush with more extra-virgin olive
oil and sprinkle lightly with more Parmesan. Serve right away with
warmed sauce on the side.
Note: To Make Pepperoni roll ups instead of knots. Cut strips 1"
wide. Roll each strip of dough out flat and cut in half. Spread each
with Pepperoni mixture and roll up. Place seam side down on sheet
pan and brush with butter. Sprinkle on Pecorino cheese. Allow the
dough to rise and then bake like knots.
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David in Carolina
From: hderhut@charter.net
Sent: Tuesday, September 16, 2014 11:49 PM
I had never been to a Benihana Restaurant until last weekend. I had
some of their fried rice and loved it. I have various versions of
Fried Rice, but nothing like this. Found this copycat version on the
net. To me it captures the taste perfectly. The site said that the
secret was in using day old cooked Jasmine Rice.
* Exported from MasterCook *
Benihana Fried Rice
Recipe By :
Serving Size : 4
Categories :
Amount Measure Ingredient Preparation Method
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4 cups cooked Jasmine rice, day old and cold
5 tablespoons butter
2-3 cloves garlic, minced
1/2 teaspoon ginger
1 cup chopped onion
1 cup chopped carrots
1 cup chopped green onions
3 tablespoons sesame seeds, toasted
5 tablespoons soy sauce
3 eggs
In a 350 degree oven, toast your sesame seeds for 15-20 minutes
until light brown. Meanwhile, In a large skillet, melt the butter
along with the minced garlic and ginger over medium heat. When
garlic is translucent, add the onions, green onions, and carrots.
Add the cold, cooked rice and soy sauce. Cook until the rice starts
to get slightly brown and crispy.
Push rice/vegetable mixture to the side of the skillet, and scramble
the eggs. Once scrambled, mix in to the rice/vegetable mixture. Add
sesame seeds at the end of the process and serve.
Note: A true risotto requires Arborio rice, sushi a sticky
short-grain, and for certain Indian dishes only Basmati will do.
Also, attention to detail in its preparation is equally important.
When it comes to making fried rice, the key is to use cold, day-old
rice.
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From: Bobbie <bobbi744@comcast.net>
Sent: Tuesday, September 16, 2014 4:32 PM
Hi,Sorry I haven't sent recipes recently. I have been dealing with a
horrible case of Shingles. It is all over the right side of my head
and is so painful and I looked a mess for over two weeks. And I had
the shot!
Now I still have headaches that our
controllable and am cooking again. This is a recipe that I wanted to
try. We love spinach and this was easy and really delicious! I made
this much easier and less time consuming that the original recipe
for a slow cooker.
Bobbie
* Exported from MasterCook *
Mr. Food's Creamy Beef and Spinach
Recipe By : Howard and Test Kitchen
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 pound ground chuck
1 onion -- chopped
1 package sliced fresh mushrooms -- (8-ounce)
1 6-ounce package fresh baby spinach -- (6-ounce)
1 can low-sodium fat-free beef broth -- (14-ounce)
1 can cream of mushroom soup -- (10-3/4-ounce) undiluted
8 ounces sour cream
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1 cup crumbled feta cheese -- (8 ounces)
Warm cooked egg noodles -- for 4 servings
Cook first 3 ingredients in a large skillet over medium heat,
stirring until beef crumbles and is no longer pink; drain.
Stir together beef mixture and spinach in a large skillet until
spinach wilts, about 4 minutes. Add beef broth and next 5
ingredients to skillet. Spoon mixture into a lightly greased 4-quart
slow cooker.
Cover and cook on LOW setting 5 hours. Serve over egg noodles.
Serves 6.
Source: "mrfood.com"
S(MC Formatted by:): "bobbi744@comcast.net"
Copyright: "© 2013 by Ginsburg Enterprises Inc."
T(Cooking Time): "5:00"
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NOTES : This is comfort food at its yummiest! Serve it as a one-dish
meal, or round it out with a fresh fruit salad and rolls.
Bobbie's Note: I made half of this recipe and it was enough for two
generous serving plus a smaller helping for one lunch. It was
delicious and easy. I did the whole thing on the stove top. Not in
the slow cooker.
I combined everything except the noodles and simmered it to a good
consistency for about 10 minutes. I saw no need for the long
cooking. All the ingredients were already cooked.
From: hderhut@charter.net
Sent: Saturday, September 13, 2014 10:18 AM
It was rainy and chilly here, so had this for lunch was great with
hot tea and crispy flat bread.
* Exported from MasterCook *
Easy Peanut and Sesame Noodles
Recipe By :
Serving Size : 4
Categories :
Amount Measure Ingredient Preparation Method
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2 cups cooked whole wheat spaghetti
1 tablespoon sesame oil
3 tablespoons smooth peanut butter
1 tablespoon fresh ginger, chopped
red pepper flakes to taste (approx. 1 teaspoon)
3 tablespoons hot water
1 garlic clove, chopped
2 tablespoons soy sauce
1 tablespoon red wine vinegar
1 tablespoon toasted sesame seeds
Cook spaghetti as directed by the manufacturer. Combine all other
ingredients, mix until peanut butter is dissolved.
Add sauce to drained pasta, toss until pasta is fully coated.
Sprinkle with toasted sesame seeds.
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From: hderhut@charter.net
Sent: Monday, September 08, 2014 12:23 PM
I'm not sure, but I'm assuming that I'm the one with the most time
on my hands. I'm 73. Been divorced for 30 years and all five of my
grown children live out of town. Hence all the recipe's.
Here's two more.
* Exported from MasterCook *
Potatoes Romanoff
Recipe By :
Serving Size : 8 to 10
Categories :
Amount Measure Ingredient Preparation Method
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6-8 large potatoes (I used 9 because mine weren't all large)
1 pint sour cream
1 bunch green onions, chopped
1 1/2 cups shredded sharp Cheddar cheese
1 1/2 teaspoon Kosher salt
1/4 teaspoon pepper
Paprika
Option 1: Bake potatoes in their jackets until done. Shred potatoes.
Option 2: Boil potatoes until fork tender. Drain.
Place in large mixing bowl. Mash lightly with potato masher. Stir in
sour cream, green onions, 1 cup of the cheese and the salt and
pepper.
Turn mixture into buttered 2-qt. casserole dish. Top with remaining
cheese. (I use up to a half cup more). Sprinkle generously with
paprika.
Cover. Refrigerate several hours or overnight.
Bake uncovered at 350F for 30-40 minutes or until heated through.
(It took about an hour for this to be completely done).
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* Exported from MasterCook *
Pesto Chicken Stuffed Shells
Recipe By :
Serving Size : 8
Categories :
Amount Measure Ingredient Preparation Method
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1 box jumbo pasta shells, cooked only until ad dente so they don’t
break apart
water for boiling pasta
8 ounces cream cheese, softened
1 cup freshly grated Parmesan cheese (reserve 1/2 cup for topping)
1 1/2 cups freshly grated Asiago cheese (reserve 3/4 cup for
topping)
1/2 cup prepared pesto (homemade or store bought)
3 cups shredded cooked chicken
1 heaping Tbsp minced garlic from a jar
1 teaspoon kosher salt
1/2 teaspoon pepper
8 ounces sliced mushrooms
2-3 tablespoon olive oil
3 green onions, diced
parsley, for garnish
In a large pot over high heat, boil water and boil jumbo pasta
shells about 11-12 minutes instead of the recommended 14-16 minutes.
Cook pasta shells only until al dente. The pasta will finish cooking
when the dish is baked. Drain the pasta shells and set aside.
In a large skillet, pour olive oil. Sauté mushrooms and green onions
about 5 minutes. Add garlic and sauté an additional couple of
minutes.
In a large bowl, combine chicken, cream cheese, pesto sauce,
Parmesan and Asiago cheeses (except for reserved topping
ingredients), sautéed vegetables, salt, and pepper.
Fill the pasta shells with the filling and place in a 9x13” baking
dish that has been sprayed with cooking spray. Cover with foil to
prevent shells from drying out and hardening while baking. Bake at
350F until shells are bubbling hot—about 30-40 minutes.
Sprinkle the remaining cheeses over filled shells and bake an
additional 5-10 minutes until cheese melts.
Makes almost 3 dozen stuffed shells.
Note: I used leftover chicken from the Roast Chicken I made a week
or so ago and since there was quite a lot of chicken leftover I used
all of it and didn’t stick to the proportions for the original
recipe. I made a lot of variations and adjustments to the recipe
because I wanted more texture and more taste, so I increased the
amounts of pesto sauce, the three cheeses and garlic and added
mushrooms, green onions and parsley. For those of you who require an
even bolder taste I recommend adding an extra teaspoon each of
basil, oregano, Italian seasoning and parsley to the seasonings and
add them in to the sauce mixture with the pesto sauce.
The note is from the recipe source.
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From: hderhut@charter.net
Sent: Thursday, September 04, 2014 2:08 PM
I'm not a Health Nut, but as I get older I have come to realize that
all the preservatives they put in processed food to prolong shelf
life, can't be good for our bodies. So when I get a chance to cut
down on them I take it. Lately I have been making my own condiments.
Sometime it saves money, other times not, but I think mine taste
better and are better for you. Here are two common ones I made up
yesterday.
* Exported from MasterCook *
Copycat A1 Steak Sauce
Recipe By :
Serving Size :
Categories :
Amount Measure Ingredient Preparation Method
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1/2 cup and 2 tablespoons ketchup
1 Tablespoon yellow mustard
1 Tablespoon Worcestershire sauce
2 1/4 teaspoons apple cider vinegar
1 Tablespoon fresh lemon juice (adjust as needed)
1/4 teaspoon salt
1/4 teaspoon black pepper
Mix all ingredients together. Lemon juice is to taste, add as much
as needed. Pour in jar, cover and refrigerate.
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* Exported from MasterCook *
All Natural Homemade Ketchup
Recipe By :
Serving Size :
Categories :
Amount Measure Ingredient Preparation Method
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12 ounces canned organic or regular tomato paste
1 1/3 cups cider vinegar
2/3 cup water
3 tablespoons Stevia extract (the finely-powdered kind you get at
Trader Joes)
4 tablespoons minced white onions
4 cloves garlic, minced
2 teaspoons sea salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon pepper
Blend together in food processor until smooth. Put in small saucepan
and heat on medium heat for about 5 minutes, stirring often. Let
cool, then keep refrigerated.
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These are both easy and I like them better than the store bought. I
know they are better for me.
From: hderhut@charter.net
Sent: Wednesday, September 03, 2014 1:29 AM
* Exported from MasterCook *
Parmesan Potato Skin Chips
Recipe By :
Serving Size : 4
Categories :
Amount Measure Ingredient Preparation Method
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5 large russet potatoes
1 teaspoon extra-virgin olive oil
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
2 tablespoons freshly grated Parmesan cheese
Preheat oven to 400°F. Coat a baking sheet with cooking spray.
With a paring knife, remove skin and about 1/8 inch of the flesh
from potatoes in long 1-to-2-inch-wide strips. (Reserve peeled
potatoes for another use.) Toss the potato skins with oil, paprika,
salt and cayenne. Place in a single layer on the prepared baking
sheet; sprinkle with Parmesan. Bake until tender and golden, 25 to
30 minutes.
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On Tue, Sep 2, 2014 at 3:18 PM, Art Guyer wrote:
I really like shrimp and crab and these sound really good here in
the middle of the afternoon. I will definitely try the shrimp soon
and the crab when I get some…. Thanks David.
Art
From: hderhut@charter.net [mailto:hderhut@charter.net]
Sent: Tuesday, September 02, 2014 3:04 PM
These are 4 snacks for when friends or family visit. I usually have
at least two as well as chips and dip and popcorn.
* Exported from MasterCook *
New England Fried Shrimp
Recipe By :
Serving Size :3 Shrimp per person for appetizer
Categories :
Amount Measure Ingredient Preparation Method
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1 cup pale ale, or other light-colored beer
1 cup whole-wheat pastry flour, or all-purpose flour
1 teaspoon Dijon mustard
1/2 teaspoon salt, divided
2 tablespoons canola oil, divided
1 pound raw shrimp, (13-15 per pound; see Ingredient Note),
peeled and deveined, tails left on
Freshly ground pepper, to taste
Whisk beer, flour, mustard and 1/4 teaspoon salt in a medium bowl
until smooth.
You’ll need to cook the shrimp in two batches. Wait to batter the
second batch until the first is cooked. For the first batch, heat 1
tablespoon oil in a large nonstick skillet over medium-high heat.
Hold shrimp by the tail and dip in the batter one at a time. Let any
excess batter drip off, then add the shrimp to the hot oil, making
sure they aren't touching. Cook, turning once and adjusting the heat
as necessary to prevent burning, until golden brown on the outside
and curled, 3 to 4 minutes total. Transfer to a platter.
Wipe out the pan. Add the remaining 1 tablespoon oil to the pan and
heat over medium-high. Batter and fry the remaining shrimp. Season
all the shrimp with the remaining 1/4 teaspoon salt and pepper and
serve immediately.
Note: I add Old Bay seasoning to the shrimp before dipping in
batter.
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* Exported from MasterCook *
Caramelized Onion & Shrimp Brochette
Recipe By :
Serving Size :
Categories :
Amount Measure Ingredient Preparation Method
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1/2 cup golden raisins
2 tablespoons canola oil
4 cups chopped yellow onions
2 tablespoons capers, rinsed and chopped
2 tablespoons minced fresh dill
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
24 thin slices baguette, toasted
24 peeled and deveined cooked shrimp, tails removed (26-30 per
pound)
Place raisins in a small bowl and cover with boiling water; set
aside for 30 minutes.
Meanwhile, heat oil in a large skillet over medium heat. Add onions
and cook, stirring often, until the onions are softened and
beginning to color, 5 to 10 minutes. Cover, reduce heat to
medium-low, and continue cooking, stirring occasionally, until the
onions are golden brown, 15 to 25 minutes more.
Drain and chop the raisins; add to the onions along with capers,
dill, pepper and salt. Cook uncovered, stirring, for 5 minutes.
Transfer to a bowl and let cool for at least 30 minutes.
Top each slice of bread with 1 tablespoon onion spread and 1 shrimp.
Note: Make the onion spread ahead of time. I dip out of half of it.
I take the spread and half the shrimp. Put them in a food processor
and pulse a few times to make a chunky dip. If too thick add a
little olive oil or butter milk to thin it.
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* Exported from MasterCook *
Muffin-Tin Crab Cakes
Recipe By :
Serving Size : 4
Categories :
Amount Measure Ingredient Preparation Method
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1 pound crabmeat
2 cups fresh whole-wheat breadcrumbs
1/2 red bell pepper, minced
3 scallions, sliced
1/4 cup reduced-fat mayonnaise
2 large eggs
1 large egg white
10 dashes hot sauce, such as, Tabasco
1/2 teaspoon celery salt
1/4 teaspoon freshly ground pepper
6 lemon wedges, for garnish
Preheat oven to 450°F. Generously coat a 12-cup nonstick muffin pan
with cooking spray.
Mix crab, breadcrumbs, bell pepper, scallions, mayonnaise, eggs, egg
white, hot sauce, celery salt and pepper in a large bowl until well
combined. Divide mixture evenly among muffin cups. Bake until crispy
and cooked through, 20 to 25 minutes.
Serve with lemon wedges.
Note: You can halve the recipe and use a mini muffin pan for canapes.
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From: hderhut@charter.net
Sent: Tuesday, September 02, 2014 8:18 PM
Connie : Glad to know you are better. For some reason I didn't get
your recipe. I wouldn't have known about it if Art hadn't commented
on it. It sounds good. I will try it tonight since I had planned on
having Bourbon Glazed Steelhead Trout tonight. I don't have any Orzo
on hand so will use Couscous and adjust the amount of broth. Will
get some Orzo next shopping day.
From: Constance Garlitz <cmbg20@att.net>
Sent: Tuesday, September 02, 2014 4:21 PM
Well, I am recovering from surgery and finally can send some
recipes. The recipe for salmon looked great. When we have salmon we
have this orzo dish with it so I thought I'd share. We can hardly
even eat salmon without serving this with it! Don't remember where I
originally found it. Connie
* Exported from MasterCook *
Orzo and Mushrooms
Recipe By :
Serving Size : Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/4 cup extra-virgin olive oil
1 red onion, halved and thinly sliced
8 ounces mushrooms, sliced
8 ounce orzo
14 ounces chicken broth
4 tablespoons fresh dill weed
1/2 cup slivered toasted almonds
2 tablespoons fresh lemon zest
Heat olive oil in heavy pan an add onion and mushrooms, sauté 4
minutes. Transfer to a bowl and season with salt and pepper. Add
orzo and chicken broth to pan and simmer until orzo is tender and
chicken broth
absorbed. Add mushrooms, onion, dill weed, almonds and lemon zest
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