Recipes...

[ghb69]

Someone ask me for some rhubarb recipes but currently I cannot send private message so here is one for all to enjoy. ​

Rhubarb Cream Pie​

Double crust pastry 8 or 9 inch
3 cups rhubarb (cleaned and sliced 1/2 inch)
3 TBSP flour
1/2 tsp nutmeg
1 1/2 cups sugar
1 pinch of salt
2 eggs (well beaten)
1-2 TBSP butter​

Line pie plate with pastry. Arrange rhubarb slices evenly inpastry lined plate.​

Sift together dry ingredients, then add the well beaten eggs, and bend well.​

Pour over the rhubarb slices, and dot with butter before laying on top crust.​

Cut vents and bake at 350 degrees until golden brown (about 30 minutes)​

 

[Zeuhl34]

Not a main dish, but it's a good side for spicy Thai or Indian food:

Coconut-milk rice

You'll need:
1 cup Thai long-grain rice
1 can (14 oz) coconut milk
1/4 cup water

Put all 3 ingredients in a pot with a lid. Cover and bring to a boil. Once at a boil, drop the heat down to low and simmer for 20-25 minutes. A layer of coconut milk will settle on top of the rice, so be sure to stir before serving.

Forgot to mention that lime juice sprinkled on top at serving time makes this a lot better.

 

[helgaleena]

Someone ask me for some rhubarb recipes but currently I cannot send private message so here is one for all to enjoy. ​

Rhubarb Cream Pie​

Double crust pastry 8 or 9 inch
3 cups rhubarb (cleaned and sliced 1/2 inch)
3 TBSP flour
1/2 tsp nutmeg
1 1/2 cups sugar
1 pinch of salt
2 eggs (well beaten)
1-2 TBSP butter​

Line pie plate with pastry. Arrange rhubarb slices evenly inpastry lined plate.​

Sift together dry ingredients, then add the well beaten eggs, and bend well.​

Pour over the rhubarb slices, and dot with butter before laying on top crust.​

Cut vents and bake at 350 degrees until golden brown (about 30 minutes)​

We used to call this rhubarb custard pie and I would ask for it on my birthday instead of cake! Being born in summer it was quite possible to grant this wish.

 

[nudeyorker]

Rosh Hashanah is next week so I'm going to try something a little different than my usual Honey Cake.

Quince Upside Down Honey Cake

For Poached Quince
2 cups of water
2 cups sugar
1 cup dry white wine
1/2 vanilla bean split
2 1" cinnamon sticks
2 quince (1 pound) quartered, peeled and cored
Combine all the ingredients and bring to boil, turn down the heat until the sugar dissolves and the liquid is clear. Add the quince and simmer until tender about 15 minutes, remove from heat and cool in the liquid. Remove the quince and let the liquid drain off.

Preheat the oven to 325 degrees
Generously butter a 9" springform pan, line the bottom with a circle of parchment paper and butter the paper. Arrange the quince slices in a pinwheel pattern on the buttered paper.
Meanwhile...
Bring 1/2 cup honey to a boil in a saucepan, remove from heat and bring to room temperature.
In a large mixing bowl combine...
1 3/4 cup sifted cake flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/4 tsp kosher salt
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
Mix with a whisk to blend all ingredients.
With an electric mixer with the paddle attachment cream 1 stick unsalted butter at room temperature. Add 1/2 cup dark brown sugar and add one large egg (at room temperature) mix about five minutes on medium speed. Add the cooled honey and 1/2 tsp minced fresh ginger and mix for another two minutes. Stir in the dry ingredients on low speed in batches until blended. Add 7/8 cup milk (at room temperature) Mix until throughly blended.
Pour the mixture over the quince. Bake for 45 to 55 minutes (depending on how fast your oven performs) until the cake has risen and set and the sides pull away from the pan. Allow to cool in the pan for about an hour. Run a small knife around the edge and invert on a cake plate and remove the parchment paper. Cool completely to room temperature and serve.
This cake should be baked the day it is served.
Happy New Year!

 

[chicagosam]

Great recipes in here! I may have to work my way through all of them.

Personally, I'd rather have someone make them for me.:biggrin1:

 

[ghb69]

Hot Sausage Dip:

1 lb. of sausage brown and drain. I use different blends last time 1/2 sweet italian and 1/2 choriso.

Add: 2 cans Rotel diced tomatoes with green chilis(do not drain) I used medium hot

Dice and melt in 3 8oz. packages of cream cheese.

simmer until cheese completely melted and blended in. Salt to taste.

Serve warm with tortilla chips.



If you have any leftover the next day, add 1Tbsp for each two eggs for a delicious breakfast scramble.

 

[Sassy]

This is a great thread! Thanks, all, for posting these wonderful recipes! I ran across the menu for the final first class meal on the Titanic (along with some of the recipes).

Last Dinner on the Titanic

I'm reconsidering the reason for why the Titanic sank...

 

[nudeyorker]

ABC news just reported from Louisville KY. The Brown Hotel makes something called the Hot Brown. It's just delicious; I'm having them for dinner tonight!

Hot Brown Recipe

Ingredients (Makes Two Hot Browns):

2 oz. Whole Butter
2 oz. All Purpose Flour
1 Qt. Heavy Cream
1/2 Cup Pecorino Romano Cheese, Plus 1 Tablespoon for Garnish
Salt & Pepper to Taste
14 oz. Sliced Roasted Turkey Breast
2 Slices of Texas Toast (Crust Trimmed)
4 slices of Crispy Bacon
2 Roma Tomatoes, Sliced in Half
Paprika, Parsley
In a two-quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium-low heat, stirring frequently. Whisk whipping cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add salt and pepper to taste.

For each Hot Brown, place one slice of toast in an oven safe dish and cover with 7 ounces of turkey. Take the two halves of Roma tomato and set them alongside the base of turkey and toast. Next, pour one half of the Mornay sauce to completely cover the dish. Sprinkle with additional Pecorino Romano cheese. Place entire dish under a broiler until cheese begins to brown and bubble. Remove from broiler, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.

 

[nudeyorker]

I'm having company for dinner this weekend and two of the guests are vegetarian. In this case I usually make a buffet and put all the vegetarian dishes on white serving plates.
This is one of the things I'm planning to make...
Vegetarian Ziti
For the sauce
10 oz mushrooms trimmed and sliced
1 large onion chopped
1/4 cup olive oil
2 cloves garlic chopped
56 oz purred tomatoes (skins and seed removed)
1 cup fresh or frozen peas

1 pound ziti
1 cup freshly grated Parmigiano-Reggiano
1 cup ricotta cheese
8 oz freshly grated mozzarella cheese

Slice the mushrooms and pat dry set aside.
In a large skillet cook the onion with the olive oil until golden brown, stir in the mushrooms and garlic and simmer for about 10 minutes. Add the tomato some fresh basil and salt and pepper to taste. Bring to a simmer and cook for 30 minutes and add the peas.
Meanwhile bring a large pot of water to a boil and the ziti and a bit of salt. Cook until the pasta is al dente (tender but firm to the bite) Drain the pasta and add 3 cups of the sauce and 3/4 cup of the grated cheese.
Preheat the oven to 350 degrees
Spoon half the ziti into a 4 quart baking dish. Spread the ricotta on top, pour on another cup of the tomato sauce and the remainder of the grated cheese. Cover with foil and bake for 45 minutes, uncover and bake for an additional 20 minutes or until it is bubbling around the edges.
Remove from oven and cover and let stand for 15 minutes before serving.

 

[ghb69]

Holidays are comming so I will start to share some cookie recipes:

Nutty Fingers

​

1 stick oleo minus 1 TBS
2 TBS powdered sugar
½ tsp water
1 tsp vanilla
1 ¼ Cups flour
2/3 cup walnut halves

Let oleo soften
Add: sugar, water, and vanilla and cream together
Add: flour mix well ( may look like a bowl of crumbs)

Take approx. 2 tsp. Crumbs in one hand place a walnut half on top and and by squeezing form the dough into a finger around the nut. Decorate with colored sugar. (I use red and green)

Bake at 350 degrees for 20 min on a greased cookie sheet.

 

[ghb69]

Here is another one:

Candy Cane Cookies
​

1 cup shortening Can be ½ butter
1 cup powdered sugar
1 egg
1 ½ tsp Almond extract
1 tsp vanilla extract
mix together untill well blended

Add:
2 ½ cups flour
1 tsp salt
mix well

Divide dough in ½ add red to one part roll into logs and twist together, shape into candy canes.

Bake at 350 degrees for 9-10 min.

 

[helgaleena]

Can someone post a few pumpkin recipes besides pie and muffins/bread? I want to use up two huge lovely jack o' lanterns. One idea I had was to make some couscous with chicken and chickpeas. Another was to make succotash with sweet corn and pinto beans. Any other ideas?

 

[nudeyorker]

Can someone post a few pumpkin recipes besides pie and muffins/bread? I want to use up two huge lovely jack o' lanterns. One idea I had was to make some couscous with chicken and chickpeas. Another was to make succotash with sweet corn and pinto beans. Any other ideas?

Your idea for the couscous with chicken and chickpeas sounds wonderful I'll give it a try some time soon. I always use Curry and Garam Masala and chopped tomatoes and onion in something I make similar; so maybe that's an idea for you. I would just bake the pumpkin the way you would an acorn squash and chop it and stir it in.
Sugar Pie Pumpkins are the best for baking ,one about 4-5 pounds yields enough for a pie. Field pumpkins used for Jack-O-Lanterns tend to be a bit too stringy in my opinion. I have also had better luck boiling the pumpkin meat in a shallow baking dish and water and butter with a cover after I have microwaved it for about 5-6 minutes to soften it up.

But I have yet to make these that every one was not gobbled up. If you don't use fresh pumpkin puree you can use canned but fresh is always better IMOHO.
Pumpkin Bars
4 eggs
1 2/3 cups white sugar
1 cup vegetable oil
15 ounce pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt

3 ounce cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar


Preheat oven to 350 degrees.
In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.
To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.

 

[ghb69]

Pumpkin Roll

​

3 eggs
1 tsp. lemon juice
2/3 cup pumpkin
1 cup sugar

3/4 cup flour
1 tsp. ginger
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt

1 cup chopped walnuts

Beat eggs on high for 5 min. Gradually beat in sugar. Stir in pumpkin and lemon juice.

In another bowl stir together dry ingredients, and then fold them into the pumpkin mixture.

Spread on a greased and floured 15"x10"x1" pan scatter chopped nut over cake.

Bake at 375 degrees for 15 min.

when done turn out on a clean towel and roll towel and cake together from narrow end jelly roll style and let cool completely.

Unroll and fill.

Filling:

1 cup powdered sugar
4 TBSP. Butter
8oz. cream cheese
1 tsp. vanilla
pinch of salt
Beat together until smooth

Unroll cake spread with filling reroll and chill.

Slice to serve.​

 

[helgaleena]

Sugar Pie Pumpkins are the best for baking ,one about 4-5 pounds yields enough for a pie. Field pumpkins used for Jack-O-Lanterns tend to be a bit too stringy in my opinion. I have also had better luck boiling the pumpkin meat in a shallow baking dish and water and butter with a cover after I have microwaved it for about 5-6 minutes to soften it up.

Yes, these are field pumpkins, not as orange in the flesh as a true pie pumpkin and for that my favorite is a Cinderella Rouge d'Etampes type. I think spaghetti squash were developed from field pumpkins actually! Sometimes I can get them to flake into 'spaghetti' strings when baked dry.

Curry sounds good; maybe I can pair it with cauliflower for that. As for the cake and bars, it sounds like cream cheese is the common denominator that kicks these treats up a notch! Thanks!

 

[ghb69]

Pumpkin Soup
​

4 cups chicken stock
3 cups chopped (diced) pumpkin
1/4 cup lentils
3oz. shredded sharp cheddar cheese
salt and pepper to taste

Boil together the above ingredients (except for the cheese) for 45 minutes. Remove from heat add the cheese then blend in food processor to cream.

Serve with a dollop of sour cream and a sprinkle of chopped chives.​

 

[ghb69]

Pumpkin Stew​

1 pumpkin (compatable with your oven size)
1 pound boned and skinned chicken (cut to bite-size chunks)
1 pound Italian sausage (cut to bite-size chunks)
Carrots, potatoes, corn, onion, peas, and beans
120z. stewing tomatoes
1/4 cup raisins
nuts (optional)
1/4 cup chopped parsley
salt and pepper to taste
1 Bay leaf​

Prepare pumpkin to stuff. Cut off lid and clean out seeds and pith. Lightly salt and pepper the interior.​

Parboil chicken, carrots, and potatoes.​

Saute sausage until browned.​

Stuff pumpkin with all ingredients; season to taste and place bay leaf on top.​

Place pumpkin on cookie sheet with out lid and bake at 350 degrees approximately 2 hours or until pumpkin is soft.​

To serve, Ladle each portion and serve with a wedge of the pumpkin.​

Good served with corn bread, a tossed salad, and a dry wine.​

 

[ghb69]

Another cookie recipe:

Fudge "No Bakes" Cookies
​

1 stick oleo
½ cup water
2 cups sugar
¼ cups cocoa
pinch salt
combine in a heavy sauce pan bring to a full boil. Boil for 1 minute remove from heat
Stir in 1 cup peanut butter
2 tsp vanilla
3 cups quick oats
mix and then drop by spoonfuls on wax paper let cool.

 

[helgaleena]

Thanks ghb69 for the delicious soup ideas. Sadly I couldn't try the bake-inside idea because the face was already carved in, so it would never hold!

My very simple succotash turned out well. I diced a medium onion, fried it up and added precooked ingredients-- about a quart of roasted pumpkin with the skin on, cut in one inch cubes, the equivalent of one can of prepared pinto beans, a six ounce can of salsa picante, and a 30 ounce can of hominy. The flavors blended quickly and it needed no extra water.

I was able to fit one trimmed jack o' lantern, sliced into strips along the ridges, into my big covered turkey roaster. Now to do it again!

 

[B_Hickboy]

Don't fry chicken in the nude. Wear an apron, at the least.