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 Posted: Fri Sep 19, 2008 8:52 am
There are a bunch of people who use only a select variety of foods, leaving all the other foods largely unappreciated, even if they are cheap and available.
Unappreciated Foods
Eggplant
Yellow and Orange Bell Peppers (I saw purple ones the other day)
Lettuce for cooking
Pheasant
Good Cheese
Citrus (excluding lemons)
Spinach (used, but not very much)
Tomatillo
Cream
Cooking wine and other alcohol(s).
Egg whites and yolks (by itself)
A lot of fish
Prosciutto (though not exactly cheap)
Bacon (wrapped around meats and scallops with almost no seasonings is awesome)
Gemelli (a type of pasta)
Peanut Butter
Nuts of all sorts
Liquid Smoke
Curry (I honestly do not like curry anything, but other countries love it)
Olives (I don't like them by itself)
Pickles and pickle juice (even I don't know much about this)
Marmalade
Pearl Onions (Not as available as regular onions, but still largely available)
Tropical Fruits (though pineapple does get some appreciation)
Fresh pasta (I have honestly had it only once)
Baby portebello (Cremini)
Tofu and other soy products
Milk
Lots of other things...
List your items that you'll like to see recipes of and I'll start working on the ones I have here.
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Posted: Fri Sep 19, 2008 8:57 am
BAKED STUFFED EGGPLANT
12 6-by-2 inch eggplants
1/2 c. vegetable oil (approximately)
2 tbsp. butter
1 lg. onion, finely chopped
1/2 lb. lean ground lamb
1 med. tomato, peeled, seeded and finely chopped
1 sm. green pepper, seeded, deribbed, and finely chopped
2 tbsp. finely chopped parsley
Salt and freshly ground black pepper to taste
1 lg. clove garlic, finely chopped
1 lg. tomato, peeled, seeded, and chopped
1/2 c. water or broth
1 tbsp. freshly squeezed and strained lemon juice
Remove the stems and hulls from the eggplants and discard. Peel each eggplant lengthwise in 1/2-inch strips, leaving 1/2-inch strips of skin between, making a striped design.
In a heavy skillet heat the oil over moderate heat. Add the eggplants and saute until soft on all sides, adding more oil if necessary. Arrange in a single layer in a shallow flameproof or ovenproof pan.
Add the butter to the skillet and heat. Add the onion and saute until soft but not browned, stirring frequently. Add the lamb and cook until lightly browned, breaking it up with the back of a spoon or fork. Stir in the tomato and green pepper and cook 5 minutes. Add the parsley, salt and pepper, and garlic, mix well, and remove from the heat.
Transfer each eggplant to a plate, leaving the oil in the pan. Slit lengthwise to within 1 inch of both ends on one side only. Stuff the pocket with several spoonfuls of the meat mixture. Return the eggplants to the pan, arranging them next to one another, slashed sides up. Place the tomato over the eggplants, sprinkle with additional salt and pepper, and pour in the water. Cover and simmer gently 40 minutes or bake in a preheated 350 F. oven 40 minutes. Add the lemon juice and cook 10 minutes or until the eggplants are tender. Serve with a pilaf or crusty bread and a green salad.
Serves 4.
Submitted by: CM
http://www.cooks.com/rec/view/0,1750,134183-253192,00.html
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Posted: Fri Sep 19, 2008 9:10 am
CraZee's Creamy Seafood and Pasta
PREP TIME 15 Min
COOK TIME 15 Min
READY IN 30 Min
INGREDIENTS (Nutrition)
* 2 (8 ounce) packages fresh pasta of your choice
* 1/2 cup white wine
* 3/4 cup milk
* 2 tablespoons sour cream
* 1/2 cup freshly grated Parmesan cheese
* 1 tablespoon chopped fresh cilantro
* 1 tablespoon olive oil
* 8 ounces medium shrimp, peeled and deveined
* 8 ounces small scallops
* 1/2 yellow bell pepper, cut into strips
* 1/2 orange bell pepper, cut into strips
* 1/8 teaspoon Cajun seasoning
* salt and pepper to taste
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* add a personal note Add a Personal Note
DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Bring white wine and milk to a simmer in a small saucepan over medium-high heat. Whisk in sour cream and Parmesan cheese, reduce heat to medium-low, and simmer until thickened, about 5 minutes. Remove from the heat and stir in cilantro.
3. Meanwhile, heat olive oil in a skillet over medium-high heat. Add shrimp and scallops, and cook until the shrimp begin to firm and turn pink. Stir in the yellow and orange peppers, season with Cajun seasoning, salt, and pepper; continue cooking until peppers are tender.
4. To serve, place cooked pasta into a serving bowl, top with seafood mixture, and pour sauce overtop.
http://allrecipes.com/Recipe/CraZees-Creamy-Seafood-and-Pasta/Detail.aspx
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Posted: Fri Sep 19, 2008 9:13 am
AYSCOUGH HOUSE CREAM OF LETTUCE SOUP
3 tbsp. butter
1 onion, sliced
1 leek finely chopped
1 head iceberg lettuce, chopped
1 pkg. frozen peas
1/4 c. flour
2 cans chicken broth
2 cans water
Salt & pepper to taste
1/4 c. heavy cream
Melt butter in heavy saucepan; add onion and leek; saute for 5 minutes (without browning). Add lettuce and peas. Mix flour with chicken broth and add to vegetables. Add water, salt and pepper. Simmer 5 minutes after it comes to boil. Cool. Add cream and put through blender. Return to saucepan and reheat to serve. Serves 6.
http://www.cooks.com/rec/doc/0,1820,149179-226200,00.html
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Posted: Fri Sep 19, 2008 9:15 am
BAKED PHEASANT AND RICE
2 cut up pheasants
Salt and pepper to taste
1/4 c. butter
1 (16 oz.) pkg. long grain and wild rice
1 c. cream of chicken soup
3/4 c. white wine (Sauterne)
1 (13 oz.) can sliced mushrooms, drained
1/2 c. sliced celery
1 tbsp. chopped pimento
Season pheasant with salt and pepper. Brown in butter in skillet. Prepare rice using package directions. Spoon rice into greased baking dish; top with pheasant.
Combine soup with remaining ingredients in saucepan; blend well. Bring to a boil; pour over pheasant. Bake covered at 350 degrees for 30 minutes. Uncover. Bake for 15-20 minutes longer or until tender.
http://www.cooks.com/rec/view/0,1942,151189-232204,00.html
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Posted: Fri Sep 19, 2008 9:28 am
POTATOES WITH SAGE AND PARMESAN CHEESE
4 large potatoes, well scrubbed
2 quarts boiling salted water
1/3 cup butter
1 1/2 teaspoons dried sage leaves
3/4 cup freshly grated Parmesan cheese
1/2 teaspoon cracked black pepper
salt, to taste (if needed)
Wash and peel potatoes. Cut into 6 to 8 lenthwise wedges.
Meanwhile, bring the salted water to a boil. Drop in potatoes and boil for 5 minutes.
Remove potatoes (they will still be firm). Drain.
In a skillet, melt butter over low heat and heat until butter has nearly browned. Stir in crumbled sage and potatoes. Continue to cook over medium heat for 10-15 minutes, stirring occasionally until all the butter has been absorbed and the potatoes are tender.
Sprinkle with Parmesan cheese and black pepper. Taste and adjust seasoning (adding salt, if needed). Stir to mix and serve immediately.
Submitted by: CM
http://www.cooks.com/rec/doc/0,1638,135176-247194,00.html
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Posted: Fri Sep 19, 2008 9:30 am
BAKED PINK GRAPEFRUIT
pink grapefruit
sugar
coconut rum
chocolate chips
whipped cream
Preheat oven to 400.
Cut grapefruit in half, prepare as if you were going to eat with a spoon. Place in ovenproof bowl, pour 1 tablespoon rum over each half, sprinkle with a little sugar, let set for a while.
Heat fruit thoroughly, about 10 min, remove from oven, add a few chocolate chips, whipped cream, serve.
Submitted by: Kathy Braun
http://www.cooks.com/rec/view/0,1713,130181-253194,00.html
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Posted: Fri Sep 19, 2008 9:31 am
SPINACH CRAB DIP
1 1/2 packages Knorr vegetable soup
1 1/16 cups (250 ml) light sour cream
7/8 cup (125 ml) light cream cheese
1/2 cup (125 ml) Miracle Whip
1/4 tsp garlic powder
2 tbsp liquid honey
1 tbsp lemon juice
3/4 pound (330 g) shredded real or imitation crab meat
1/2 cup chopped green onions
1 small can of water chestnuts
2 packages frozen chopped spinach
assorted crackers or bread
Mix first 7 ingredients together until smooth.
Add crab meat, chopped green onions, and chopped water chestnuts.
Cook frozen spinach with salt to taste. Drain well.
Mix all ingredients together.
Refrigerate 3 hours before serving with bread or crackers.
Submitted by: Helen Q.
http://www.cooks.com/rec/doc/0,161,143186-246198,00.html
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Posted: Fri Sep 19, 2008 9:32 am
GREEN TOMATILLO CHICKEN
4 chicken drumsticks and thighs, skinned
2 tbsp. vegetable oil
2 (12 oz.) cans tomatillos, drained and coarsely chopped or 1 lb. fresh tomatillos, husked, cored and chopped
1 lg. onion, chopped
2 lg. jalapeno chilies, stemmed and chopped
1-2 cloves garlic, minced
1/2 c. fresh cilantro leaves
In large skillet, brown chicken in hot oil 8-10 minutes, until brown. Add tomatillos, onion, chilies, and garlic. Cover and simmer for 30 minutes, until chicken is cooked through. Remove chicken to platter; keep warm. Boil sauce in skillet 6-8 minutes, until most of the liquid evaporates. Pour sauce over chicken; sprinkle with cilantro. Makes 4 servings.
http://www.cooks.com/rec/doc/0,1639,158191-251197,00.html
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Posted: Fri Sep 19, 2008 9:34 am
FRESH TOMATO CREAM SAUCE
1 can chopped tomatoes, or 8 plum tomatoes skinned and chopped w/ juice
2 cloves of garlic, chopped
1/2 minced onion
1 tbsp olive oil
1 cup of whipping cream
Fresh basil, torn
salt and pepper to taste
Heat oil in a sauce pot over med heat and add onion and garlic. Saute until onion is soft. Add tomatoes and salt and pepper. Simmer for 10 min.
Add cream, reserving 2 tbsp. Let the sauce simmer for 20 minutes until slightly reduced.
Add the last 2 tbsp of cream at the last minute.
Sprinkle with fresh basil. Serve over fusili or linguine pasta.
Submitted by: Christina Beatty
http://www.cooks.com/rec/doc/0,1915,132190-244195,00.html
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Posted: Sat Sep 20, 2008 12:46 pm
DINNER COOKING WITH WINE
YOU CAN USE ANY ONE OF THESE:
1 turkey breast (have butcher slice it) OR
3 lbs. veal strips OR
3 lbs. veal cubes (this must be cooked longer) OR
3 lbs. chicken strips OR
4 chicken breasts, quartered OR
3 lbs. sirloin cubes OR
3 lbs. beef cubes (must be cooked longer
White wine
Red wine
Salt
Pepper
Parsley
Sweet basil
Oregano
Garlic
Onions
Celery
With white meats use white wine, with red meats use red wine. Coat meat lightly with flour. Saute in butter, butter and a small amount of olive oil. After all meat is sauteed, sprinkle salt and pepper to taste, parsley, sweet basil, pinch of oregano, 3 whole cloves of garlic, whole onion (or dehydrated onions), some chopped celery greens, and one cut stalk celery.
Now pour wine to cover meat, let simmer until tender. If liquid is needed, add water. When it is time to serve, heat the meat with another addition of wine and whole mushroom caps and slices.
Serve with small whole potatoes that have been boiled with skins. Cool, peel, coat each potato with oil, salt, pepper and paprika. Place under broiler to brown. Good eating! (Garlic, onion and celery may be removed after cooking).
http://www.cooks.com/rec/view/0,1626,146176-255202,00.html
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Posted: Sat Sep 20, 2008 12:50 pm
EGG WHITE TORTE
3 egg whites
1 tsp. vanilla
1 c. sugar
3/4 c. chopped walnuts
1/2 c. finely crushed saltine crackers
1 tsp. baking powder
1 c. whipping cream
Beat egg whites and vanilla until foamy. Gradually add 1 cup sugar, beating to stiff peaks.
Mix together nuts, crackers and baking powder. Fold into egg whites. Spread into greased 9 inch pie plate. Bake on 300 degrees about 40 minutes or until dry on outside.
Just before serving, whip cream. Spread over torte.
Do not add sugar into cream, since the crust is quite sweet.
http://www.cooks.com/rec/doc/0,1616,151184-246204,00.html
EGG YOLK PASTRY
5 c. sifted flour
4 tsp. sugar
1/2 tsp. salt
1/2 tsp. baking powder
1 1/2 c. lard
2 egg yolks
Cold water
Combine dry ingredients; cut in lard. Place egg yolks in measuring cup and stir with fork until smooth. Blend in enough cold water to make a scant cupful. Sprinkle gradually over dry ingredients; toss with fork to make a soft dough. Roll out as usual. Makes pastry for 3 (9 inch) 2-crust pies.
Kindness is one thing you can't give away - it always comes back.
http://www.cooks.com/rec/doc/0,1616,151185-245204,00.html
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Posted: Sat Sep 20, 2008 12:52 pm
FAIRHAVEN FISH CHOWDER
3 lbs. (cod, haddock, hake, halibut)
1 quart diced potatoes
1/4 teaspoon ground cloves (optional)
1 tablespoon thyme
1 tablespoon marjoram
1 bay leaf
1/2 lb lean salt pork, diced
1 1/2 cups canned diced tomatoes
1 tablespoon sage
5 soda crackers
salt and pepper, to taste
Whether prepared in a Crock-Pot or on the stove top for a Winter evening's meal, or over the gas grill's side burner in the dog days of Summer, this Fish Chowder is always good. It can be made ahead, and is even better the next day! Unlike the traditional New England Clam Chowder, this version more resembles what has come to be known as Manhattan Style Clam Chowder.
This recipe is a famous Rhode Island recipe circa the early 1800's, which Mrs. Elizabeth Bumpus shared with friends while living in Fairhaven, Massachusetts in 1930.
Fairhaven was once a whaling port, and later, became a home for whaling ship captains and ship owners.
Herman Melville (author of Moby d**k) set sail from Fairhaven in 1841, aboard the ship Acushnet. We can't tell you that Mr. Melville dined on this chowder while passing through the town, but the dish was commonly served in the region during the era.
In a stockpot or large soup pot, boil the fish in salted water and cool. Remove skin and bones (if any). Save cooking water and set fish aside.
Boil potatoes which have been peeled and diced into 1/2 inch cubes in the same water that was used for cooking the fish. Watch potatoes carefully and do not overcook or they will become mushy.
Grind or chop the pork using a meat grinder or cleaver (or have the butcher do it). Or, alternatively, slice into 1/4 inch dice using a sharp knife. Saute pork in a skillet until golden. Grind or chop onions garlic and add, continuing to cook for several minutes but do not allow to brown. Add this mixture to potatoes in the stockpot.
Add canned tomatoes (or an equal amount of red-ripe fresh tomatoes may be used - skins removed). Boil 2 minutes, then add the flaked fish. Boil for another 3-4 minutes, and season to taste with salt, pepper, and paprika.
Crumble 5 soda crackers and sprinkle over all seasoning.
Keep covered with a little water so that it will not boil away. A few slices of lemon may be added.
Cooks Note: For even more flavor, add 1 bay leaf, a few peppercorns, and two cloves of minced garlic (when sauteeing the onions).
Submitted by: CM
http://www.cooks.com/rec/view/0,1748,135180-246195,00.html
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Posted: Sat Sep 20, 2008 12:53 pm
BRUSSELS SPROUTS WITH PROSCIUTTO &
LEEKS
2 lbs. brussels sprouts, outer leaves removed, halved lengthwise
5 tbsp. butter
2 leeks, cut into 1/4 inch pieces
3 oz. thinly sliced prosciutto, cut julienne
Salt & fresh ground pepper
Cook sprouts in boiling salted water until tender, about 5 minutes. Drain, refresh under cold water and drain again. Melt butter in skillet over medium heat. Saute leeks until soft, about 5 minutes. Add brussels sprouts and saute 5 minutes. Add prosciutto and toss to combine. Season with salt and pepper to taste. 8 servings.
http://www.cooks.com/rec/doc/0,1950,155178-229192,00.html
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Posted: Sat Sep 20, 2008 12:56 pm
BACON MEAT LOAF
2 lbs ground beef
1 1/2 cups Italian seasoned bread crumbs
3/4 cup ketchup, plus 1/4 cup for basting
1/2 tsp Accent (optional)
1/2 tsp beef bouillon
1/2 tsp garlic powder or 1 T chopped garlic
1 pkg Lipton's Onion Soup mix
2 strips uncooked bacon
1 green bell pepper, chopped
1 large sweet onion, chopped
1/2 cup warm water
1 can Campbell's Tomato soup
Mix onion soup mix with warm water and let sit 5 minutes.
Combine all ingredients except for the bacon, and the 1/4 cup ketchup.
Form into a loaf in a large square baking pan or 2 loaves in smaller bread pans.
Lay the bacon slices across the top. Baste the top with ketchup. Sprinkle with salt and pepper.
Bake 1 hour at 350 degrees. Baste occasionally with ketchup during the cooking.
Serve with beef gravy and mashed potatoes.
Submitted by: CM
http://www.cooks.com/rec/view/0,1641,137191-240197,00.html
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