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arrow right poor man's jambalaya

Poor Man's JambalayaSource: Paul Prudhomme's Louisiana Kitchen4 small whole bay leaves1/2 teaspoon salt1 teaspoon white pepper1 teaspoon dry mustard1/2 teaspoon cayenne1 teaspoon gumbo file (optional)1/2 teaspoon ground cumin1/2 teaspoon black pepper1/2 teaspoon dried thyme leaves4 tablespoons butter1 1/2 cups onions, chopped1 1/2 cups celery, chopped6 ounces tasso or other smoked ham, diced (approximately 1 1/2 cup)6 ounces andouille or other smoked pork sausage, diced (approximately 1 cup)1 cup green bell pepper, chopped1 1/2 teaspoons garlic, minced2 cups uncooked rice4 cups beef, pork or chicken stockThoroughly combine the seasoning mix ingredients in a small bowl and set aside.In a large heavy skillet (preferably cast iron) melt the butter over high heat. Add meat; cook for 5 minutes, stirring occasionally.Add onions, celery and bell pepper, seasoning mix and garlic. Stir well and continue cooking until browned, about 10 to 12 minutes, stirring occasionally and scraping the pan bottom well.Stir in the rice, reduce heat and simmer until rice is tender, but still crunchy, about 20 minutes.To serve as a main course, spoon 2 cups jambalaya on a plate; for an appetizer, serve 1 cup.

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arrow right william bohannon's creole cream cheese

William Bohannon's Creole Cream CheesePosted by philocrates at recipegoldmine.com 5/15/02 6:37:04 pm1/2 gallon skim milk1 tablet rennet1/2 cup whole buttermilk1 1/4 cups nonfat dry milkPinch of cream of tartarIn a large microwave dish heat the milk to 170 degrees F (75 degrees C) and hold for 20 minutes, using the "Hold" function and the microwave probe attachment. Immediately stir in the other ingredients to blend. Cover with plastic wrap and let stand for 24 hours at room temperature.Drain and discard liquid from the cheese clabber.Line a colander with 2 layers of cheese cloth and turn cheese into colander. Place colander over bowl for more draining. Cover with plastic wrap and refrigerate for 36 hours.Place finished cheese into bowl use as desired. Keeps 2 weeks covered in the fridge. Makes 12 ounces.NOTES: The cheese only took 3 hours to make.After the Rennet tablet (crushed well) was sprinkled in the slightly cooled milk mixture, it clabbered right away (about 1 1/2 hours). I drained it in the colander then put it in the cheese cloth and wrung it dry carefully. The cheese needed several wringings with rest in between for sufficient drainage. The finished cheese resembles Feta crumble cheese but the flavor is like mild mascarpone. I put it in the food processor on high speed until it was very smooth and creamy like mascarpone. I freshened the taste with a few drops of lemon juice (store bought mascarpone contains citric acid).The cheese was not quite a smooth as the commercially whipped kind but the flavor was very good. This recipe is the closest thing to mascarpone that one can make at home with ease. A little tinkering with the proportions should yield a very good clone.

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arrow right mule driver's spaghetti

Mule Driver's Spaghetti3 tablespoons olive oil2 tablespoons butter6 cloves garlic, minced2 scallions, white and green parts minced separately4 serrano chiles, seeded and minced1 ancho chile, seeded and minced1/2 teaspoon dried Mexican oregano1/2 teaspoon thyme1/4 teaspoon salt, or to taste1/2 teaspoon ground black pepper1/2 cup sun-dried tomatoes, chopped1 pound spaghetti2 tablespoons fresh cilantro, minced2 tablespoons parsley, minced1/2 cup Parmesan cheese, grated1/2 cup asadero cheese, grated1/2 cup panela cheese, gratedIn a saucepan over low heat, add olive oil and butter, then saut? garlic, white art of the scallions and the serrano chiles until the garlic is soft but not browned. Remove the pan from the heat and add the ancho chile oregano, thyme, salt, pepper and sun-dried tomatoes. Let the contents of the pan sit for about 30 minutes.Bring a stockpot of water to a boil, add the spaghetti, and simmer until it is al dente. Drain the water from the spaghetti, leaving just a little moisture. Return it to the still hot stockpot in which it was cooked. Quickly heat the reserved sauce in the microwave, then pour it over the spaghetti. Add the cilantro, green part of the scallions, parsley and cheeses; toss, then serve with a green salad.

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arrow right beggar's chicken

Beggar's Chicken (China)1 (3 pound) broiler-fryer chicken6 1/2 tablespoons soy sauce2 1/2 tablespoons vegetable oil2 1/2 tablespoons dry sherry1 teaspoon granulated sugar1/4 teaspoon five-spice powder1 (1-inch square) piece fresh ginger root, pared and cut into thin slices4 cups all-purpose flour3 cups salt1 1/2 cups waterRemove giblets from chicken and reserve for another use. Rinse chicken and pat dry with paper toweling. Place chicken on large piece of greased extra-wide, heavy duty aluminum foil. Rub or brush 2 1/2 tablespoons of the soy sauce completely over chicken. Rub or brush the oil completely over chicken. Pull skin at neck end under chicken and secure with small skewer. Tuck wing tips under thicken.Combine remaining 4 tablespoons soy sauce, the sherry, sugar, five-spice powder, onions and ginger. Pour mixture into cavity of chicken, holding tail end of chicken up slightly so liquid does not run out of cavity. Secure tail end of chicken with small skewers. Wrap foil around chicken, sealing securely.Combine flour and salt in bowl. Gradually mix in enough water to make a firm dough. Roll out dough on lightly floured surface until about 1/4-inch thick (dough must be large enough to completely cover chicken.Place foil-wrapped chicken onto center of dough. Fold dough over chicken, pressing edges and ends together to seal completely. Place chicken in well greased 13 x 9-inch baking pan. Bake chicken in preheated 450 degrees F oven 1 hour. Reduce heat to 300 degrees F. Bake 2 1/2 hours longer.Remove chicken from oven. Using mallet or hammer, break pastry. Remove chicken from pastry and place on serving plate. Carefully remove foil and skewers.Makes 4 servings.

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arrow right franz's original austrian "apfelstrudel"

Franz's Original Austrian "Apfelstrudel"Posted by Lorraine38 at recipegoldmine.com 5/9/02 9:19:26 amSource: Franz Schmidler, Austrian Executive Chef on Grand Circle's "MS River Concerto"Franz showed us how to make this strudel and gave out the recipe at one of the ship's on-board activities. We all were served this with the vanilla ice cream that night as dinner. It was delicious! (I have copied the recipe as it was printed and given to us.)THE MOST IMPORTANT PART OF THIS IS THE PASTRY:9 ounces flour 1 egg 1 pinch salt 4 ounces water 1 teaspoon oil Work all ingredients into a pastry together, until it is not sticky any more. Let the pastry reat for 1 hour. In-between you have enough time to prepare the filling.6 1/2 pounds sliced applesWhite breadcrumbs, roasted in butterCrunched nutsSugar to tasteCinnamonLemon juiceRaisinsRum to tasteNow you mix all the ingredients together. So, the pastry had enough reat now and we can start. Roll the pastry very thin (you must be able to read the recipe underneath), top it with the filling and cover it.Heat the oven to 380 to 400 degrees F and put the strudel in for approximately 45 minutes. Put powdered sugar on it and serve it warm on vanilla sauce (or with vanilla ice cream or with whipped cream). Enjoy it!

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arrow right dead men's bones

Dead Men's Bones (Totenbeinli)Posted by Olga at recipegoldmine.com 9:03:11am 9/30/03Source: Tante Heidi's Swiss KitchenTo make about 706 tablespoons butter, softened 1 cup plus 2 tablespoons superfine sugar 3 eggs 9 ounces almonds, blanched, peeled and chopped (about 2 1/4 cups) 1/2 tablespoon ground cinnamonPinch of salt 3 cups flour, sifted 1 egg yolk, lightly beatenBeat the butter with the sugar until white and creamy. Add one egg at a time, beating well, then add the almonds, cinnamon, a pinch of salt and finally the flour. Knead the dough well and shape it into a long rectangle about 1 1/2 inches thick and 2 1/2 to 3 inches wide. Refrigerate the dough for one hour, or until firm.Cut the rectangle crosswise into 1/4-inch slices, place them on baking sheets and brush them with the egg yolk. Bake in a preheated 400 degree F oven for 20 minutes, until just golden.

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arrow right husband's delight

Husband's Delight24 ounces tomato sauce1/2 cup sour cream1 cup cottage cheese8 ounces cream cheese1 medium onion, chopped fine1 cup grated Cheddar cheese1 1/2 pounds ground beef1/4 cup bell pepper, chopped2 cloves garlic, chopped1 (8 ounce) package wide noodles, cooked as directed1 tablespoon granulated sugarBrown ground beef, bell peppers, and garlic together and drain. Cook noodles as directed then drain. Add noodles, sugar, and tomato sauce to ground beef. Stir.Combine sour cream, cottage cheese, cream cheese and onion. Put into a 3-quart casserole dish a layer of noodles and meat, then a layer of cheese mixture; add the remaining meat and noodle mixture. Add grated cheese. Bake at 350 degrees F for 25 to 30 minutes.Yields 10 to 12 servings.

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arrow right bourbon street po' boys

Bourbon Street Po' BoysMakes 4.6 tablespoons butter or margarine 6 tablespoons all-purpose flour 1 large onion, sliced 1 small green bell pepper, sliced 2 cups beef broth 1 teaspoon Worcestershire sauce 3/4 teaspoon Tabasco sauce 1/2 teaspoon thyme, crumbled1 pound beef, cooked and thinly sliced4 hero rollsMelt butter in medium saucepan; stir in flour. Cook over medium heat, stirring constantly, until flour browns, about 4 minutes.Add onion and bell pepper. Cook over medium heat, stirring constantly, about 5 minutes; gradually stir in broth. Add Worcestershire sauce, Tabasco and thyme; stir constantly until mixture boils and thickens.Cut a thin slice from top of each roll, and scoop out soft insides. Arrange meat on each roll. Spoon gravy over meat and replace tops on rolls.

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arrow right fried oyster po' boys

Fried Oyster Po' BoysTartar Sauce1 cup mayonnaise 1/4 cup minced sweet pickle 1 large hard-boiled, forced through a coarse sieve 2 tablespoons minced shallot 2 tablespoons drained bottled capers 1/2 teaspoon crumbled dried tarragon 2 tablespoons Creole or Dijon mustard 2 tablespoons minced fresh parsley leaves 1 teaspoon fresh lemon juicePo' Boys24 shucked oysters, drainedYellow cornmeal, seasoned with freshly ground black pepper and cayenne, for coatingVegetable oil for deep-frying 2 loaves soft-crust French breadSliced tomatoesShredded iceberg lettuceTartar Sauce: In a small bowl stir together sauce ingredients.Po' Boys: In a heavy-duty plastic bag, working in batches of 6, coat oysters with cornmeal, knocking off excess. In a heavy kettle heat 1 1/2 inches of oil to 375 degrees on a deep-fat thermometer and fry oysters in batches of 6, turning occasionally, until golden and just cooked through, about 1 1/2 minutes. Transfer oysters with a slotted spoon to paper towels to drain.Halve loaves crosswise and horizontally, cutting all the way through and spread each piece with about 2 tablespoons tartar sauce. Divide tomatoes, lettuce, and oysters among bottom pieces of bread and top with remaining bread, pressing together gently.Makes 4 sandwiches.

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arrow right peaches 'n' cream quesadillas

Peaches 'n' Cream Quesadillas Posted by Joyce'S at recipegoldmine.com 9/7/2001 7:50 amServes 8 6 (10-inch) flour tortillas16 ounces cream cheese, softened3 ounces maple syrup1 1/2 teaspoons orange zest2 peaches, pitted and cut into wedges3 ounces apricot preserves In a mixing bowl combine the cream cheese, maple syrup, orange zest. Set aside. In another mixing bowl combine the peaches and apricot preserves. Spread a thick layer of the cream cheese mixture on one half of the tortilla. Top with peaches. Fold over tortilla. Repeat process with remaining ingredients.Place quesadilla on a heated and lightly buttered flat grill or saut? pan. Cook until golden, approximately 2 minutes per side. Serve.

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arrow right paul prudhomme's jambalaya

Paul Prudhomme's Jambalaya36 large oysters, shucked1 cup diced ham1 cup raw, diced boneless chicken6 tablespoons butter or margarine3 cups chopped onions2 cups chopped celery2 1/2 cups chopped green pepper8 medium tomatoes, peeled, seeded and chopped1 1/2 cups tomato pur?e4 bay leaves1 tablespoon oregano1/2 teaspoon thyme leaves3 cloves garlic, minced1/2 teaspoon cayenne pepper4 cups fish or 2 cups clam juice and 2 cups water2 1/2 cups converted rice1 chopped green onion36 large shrimp, uncooked, deveined and shelled1 cup diced smoked sausageCook ham, sausage and chicken in butter in Dutch oven until crisp, about 10 minutes. Add onion, celery and green peppers. Cook for 10 minutes. Add tomatoes, tomato pur?e, bay leaves, oregano, thyme, garlic and cayenne pepper; simmer for 10 minutes. Add fish stock. Bring to boil. Remove from heat.Pour into large baking pan. Add rice. Cover tightly with foil. Bake at 350 degrees F for 20 minutes. Add shrimp, oysters and green onion. Cover and bake until all liquid is absorbed - about 15 minutes.Makes 10 to 12 servings.

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arrow right saint paddy's leprechaun green sauce

Saint Paddy's Leprechaun Green SauceSource: Michael Marks - Your Produce Man2 tablespoons lemon juice 1/4 cup chopped parsley 3/4 cup lightly packed rinsed and drained watercress sprigs 1 tablespoon chopped tarragon 1 cup sour cream (or half sour cream and half plain yogurt) SaltIn a blender or food processor, combine lemon juice, parsley, watercress, tarragon, and sour cream. Whirl until mixture is smoothly pur?ed, scraping container sides as required.Serve over potatoes.

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arrow right mia's asian chicken salad

Mia's Asian Chicken SaladPosted by Cookin'Mom at recipegoldmine.com April 2001Source: by Chef Brad Grafton - Bluff View Art District, Chattanooga, Tennessee Specialty RecipeThai Dressing1 cup soy sauce1 cup rice vinegar1/2 cup brown sugar1/4 cup sesame oil2 teaspoons ginger2 teaspoons garlic4 green onions, minced1 bunch cilantro, minced1 teaspoon chili pasteMarinate chicken breast with Thai dressing for 4 hours and cook on grill.Makes 3 cups.SaladNapa cabbageCarrot peelGreen onionsCooked rice noodlesThai dressingServe grilled chicken on top of salad with dressing drizzled over.

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arrow right king david's chocolate-covered coconut macaroons

King David's Chocolate-Covered Coconut Macaroons3 1/2 cups unsweetened shredded coconut 1/4 cup matzo cake meal 1 1/4 cups granulated sugar, divided2 large eggs, plus 1 egg white 1/2 cup (4 ounces) imported bittersweet chocolate 1/4 cup waterCover 2 baking sheets with parchment paper.In bowl, mix together coconut, matzo cake meal and 1 cup of the sugar. Add eggs and extra egg white and mix with fingers until well blended. Gently shape about 2 tablespoons dough into a pyramid and set on prepared baking sheet. Repeat with remaining dough, leaving about 2 inches in between cookies. Bake at 325 degrees F for about 25 minutes or until golden on top. Cool completely.In saucepan, melt chocolate with the water and remaining 1/4 cup sugar. Bring to boil, then simmer slowly for a few minutes until mixture starts to thicken. Cool slightly. Holding each macaroon with 2 fingers, dip half the cookie into the chocolate so that it is half black and half white. Allow to dry few seconds tilted over a dish, then place on wax paper. Repeat with remaining cookies. Cool completely.Makes 16 macaroons.Per serving: 186 calories; 8 g fat (4.9 g saturated fat; 39 percent calories from fat); 29 g carbohydrates; 27 mg cholesterol; 15 mg sodium; 2.1 g protein; 1 g fiber

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arrow right gai yang

Gai Yang (Thai Broiled or Grilled Marinated ChickenPosted by WingsFan91 at recipegoldmine.com 6/26/01 5:08:04 am3 tablespoons minced cilantro root3 tablespoons fish sauce3 tablespoons Chinese light soy sauce2 tablespoons fresh lime juice1 tablespoon freshly ground black pepper1 tablespoon minced garlic (3 cloves)2 pounds chicken legs or breasts, skin and fat removedCombine cilantro root, fish sauce, soy sauce, lime juice, pepper and garlic in a blender or food processor. Blend until smooth and pour into a shallow, non aluminum dish. Add chicken and turn to coat evenly with marinade. Cover and marinate in the refrigerator for at least 1 hour or up to 8 hours, turning occasionally.Preheat the broiler or prepare a charcoal or gas grill.Drain the chicken and reserve the marinade for basting. Broil or grill the chicken on a lightly oiled rack approximately 3 inches from the heat for 10 minutes.Turn the chicken and baste with the reserved marinade. Discard any leftover marinade. Cook for 10 to 15 minutes longer, or until the outside is browned and the inside is no longer pink.ConclusionA street and market food served everywhere in Thailand, this chicken is traditionally associated with the Northeast. At the train stations or bus stop, you can get a few skewers and a little bag of sticky rice for a delicious snack or light lunch. The marinade dates back to a time before the introduction of chilies by the Portuguese. Black peppercorns were used in enormous quantities, and they still have an important role in Thai cooking.Serves 4.

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