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Qualität des Beitrags: Beteiligte Poster: DIANAD1 - su - kuhnsbrat - Gina From Da Block Forum: Unofficial Simply Red Forum Forenbeschreibung: oPen uP tHe rEd bOx http://redbox.iphpbb.com aus dem Unterforum: Fairground Antworten: 94 Forum gestartet am: Montag 19.12.2005 Sprache: englisch Link zum Originaltopic: Simply Red Fans Recipe Swap---Post a few use a few! Tasty! Letzte Antwort: vor 16 Jahren, 8 Monaten, 15 Tagen, 13 Stunden, 16 Minuten
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Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
DIANAD1 - 02.03.2006, 23:09Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
Hello Simply Red Cooking Fans!!!
Hey!!! Do you like to cook? Are you willing to try out new and different recipes? Do you have any you want to share? Well this is the place to post you favorite recipes and get some new ones to cook up! I just love to cook and I used to always post to the “Recipe for Mick Topic” on the official SR forums. I really do miss that topic and I always checked it out to see what everyone posted and to try a few myself. Got quite a bunch of wonderful recipes there. VERY YUMMY STUFF!!! :D And I know there is another recipe topic in here but it’s a bit off track but ended up funny :lol: (HA HA love the chocolate fountain) So I thought, let start over.
So to all the SR cooking fans, please start posting any type of recipe that you have for drinks, cookies, salads, soups, pasta, fish, chicken, beef, desserts, snacks, main courses, breads and vegetables etc. Low-Fat, Slow Cooker, Italian, Chinese, Home Style, BBQ, Low Carb, No Sugar Added, Fried, French, Baked, Broiled etc…. No matter what you post, it’s all lip smacking good!!! So if there’s anything you love to eat and cook-up, please share it with your SR friends. I’m dying to try out some new & exciting recipes. So get out your cookbooks and old family recipes from of the kitchen & post them here. Thanks!!!!!
GOOD EATS & ENJOY!!! :-D :-D :-D
SMILES :top
DIANAD---THE COOKING GURU!!! :coffee
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
DIANAD1 - 02.03.2006, 23:12SHRIMP WITH MANGO SAUCE
OK Here is my 1st recipe I'm going to post. Quite quick & easy to make and very tasty. I make it last night for Ash Wendesday. Give it a try!!!
SHRIMP WITH MANGO SAUCE
Ingredients:
4 tsp canola oil
1/2 cup chopped red onion
2 cloves garlic, minced
1 tbsp fresh ginger, peeled and minced
3/4 tsp salt
1/4 tsp allspice
1/4 tsp ground cumin
1/8 tsp cinnamon
1 mango, peeled, pitted and cut into 1/2-inch pieces
1/3 cup cider vinegar
2 tbsp fresh lime juice
1 tbsp brown sugar
1 lb large shrimp, peeled, tails on
1/4 tsp red pepper flakes
1/4 tsp garlic powder
Directions:
Heat 2 tsp oil in a 3-quart saucepan over medium-high heat. Cook onion, garlic, ginger, 1/4 tsp salt, allspice, cumin and cinnamon about 3 minutes. Add mango, vinegar, lime juice and sugar and gently boil, stirring occasionally, until sauce is thick; refrigerate in a bowl. Toss shrimp with red pepper, garlic powder and remaining 1/2 tsp salt. Heat remaining 2 tsp oil in a large nonstick skillet over medium-high heat. Cook shrimp until no longer translucent, about 2 minutes on each side. Let cool; serve with sauce.
Nutritional analysis per serving: 219 calories, 6.7 g fat (0.7 g saturated), 16.4 g carbs, 23.7 g protein, 1.4 g fiber
Makes 4 servings.
ENJOY!!! :D
DIANAD
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
DIANAD1 - 06.03.2006, 19:47Braised Balsamic Chicken Recipe---Tasty!
Well tonight I’m cooking chicken for my family and I using this recipe my friend gave me a few years back. It’s a quick and tasty dish that only takes about 20 minutes to make. It’s great to use when you want to make something extra special but you do not have a lot of time to cook. Try it out some night! Serve it with pasta or rice!!! It's Yummy!!! :top
Braised Balsamic Chicken Recipe
Ingredients:
· 6 boneless chicken breast halves
· salt and freshly ground black pepper to taste
· 1 clove garlic, minced
· 2 tablespoons olive oil
· 1 thinly sliced onion
· 1/2 cup balsamic vinegar
· 1 can (14.5 ounce size) can diced tomatoes
· 1/2 teaspoon dried basil
· 1 teaspoon dried oregano
· 1 teaspoon dried rosemary
· 1/2 teaspoon dried thyme
Directions:
1.) Season chicken breasts with ground black pepper and salt.
2.) Heat olive oil in a medium skillet, add garlic and sauté for 2 minutes.
3.) Next, add and brown the onion and then the chicken breasts.
4.) Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme.
5.) Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.
Serves/Makes: 6
ENJOY!!! :D
DIANAD
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
su - 13.03.2006, 13:26
Well if any one fancies making cookies, here's a recipe for YO -YO's :P :wink:
:
12 oz Butter
4 oz Icing sugar
12 oz Self raising flour
4 oz Custard powder
1 tsp Vanilla essence
:
:
Heat the oven to 180 c (350 f) mark 4
Cream butter and icing sugar
Add sifted flour and custard powder
then vanilla essence
Roll into balls
place on greaced baking sheets.
mark with the back of a fork.
Bake for 15 minutes or so.
:
When they are cool, sandwich two biscuits together with this filling:
4oz Butter
8oz Icing sugar
4-5 Drops of vanilla essence.
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
DIANAD1 - 13.03.2006, 18:06Good recipe su!
su wrote: Well if any one fancies making cookies, here's a recipe for YO -YO's :P :wink:
su,
Yummy!!! I Love your Yo-Yo's cookie recipe. I must make them some day since they look so easy to make. I'm not too good at making cookies. I burn them all the time! :lol: LOL!!! Maybe I'll have better luck with yours. Thanks for sharing!
SMILES :D
DIANAD
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
DIANAD1 - 13.03.2006, 19:02Pasta with Asiago Cheese and Spinach
Here’s a quick an easy pasta dish that’s really good to make for lunch or dinner. I’ve made it a few times myself. You can add cooked chopped chicken to it if you want a little protein added to the dish. Give it a try it’s very good! Yum!!!
Pasta with Asiago Cheese and Spinach
INGREDIENTS:
· 1-1/2 cups boiling water
· 2 ounces sun-dried tomatoes, packed without oil (about 2 cups)
· 1 tablespoon extra-virgin olive oil
· 1/8 teaspoon salt
· 1/8 teaspoon freshly ground black pepper
· 1 clove garlic, crushed
· 12 oz uncooked fusilli or penne pasta
· 1/2 (10 ounce) package fresh spinach
· 1/4 cup grated Asiago cheese
· 1/4 cup freshly grated Parmesan cheese
DIRECTIONS:
1. Combine boiling water and sun-dried tomatoes in a bowl & let them stand for 30 minutes. Once done, drain and chop.
2. Cook Pasta per package directions. Once done keep them heated.
3. Tear spinach to small pieces then wash.
4. Once the pasta is cooked and tomatoes are chopped, combine tomatoes, oil, salt, pepper, and garlic in a large bowl. Add pasta and spinach then toss gently. Sprinkle with cheeses. Toss gently and serve.
Makes: 4 servings.
ENJOY!!! :D
DIANAD
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
DIANAD1 - 14.03.2006, 18:54Shamrock Smoothie
In the USA, even if you are not Irish, many people will celebrate St. Patrick’s Day. Mostly they will have a few drinks at the local bar/pub and hang out with their friends. Now I’m not Irish but I will be going out with friends this Friday for some drinks. In celebration for St Patrick’s Day here’s a cocktail drink I usually get on March 17th. It’s not the typical Irish Drink but it’s very tasty and it’s green so I guess it counts! It’s not hard to make at home either. Give it a try!!! Tasty!!!
Shamrock Smoothie
INGREDIENTS:
· 2 oz SKYY Melon Vodka
· 1/2 oz triple sec
· Splash of orange Curacao
· Juice of 2 limes
PREPARATION:
1. Pour the ingredients into a shaker with ice cubes.
2. Shake until frothy.
3. Strain into a chilled cocktail glass.
Option 1:Blend this cocktail with 3/4 cup ice in a blender and serve in a margarita glass.
Option 2: Rim the glass with salt.
ENJOY!!! :D :D :D
DIANAD
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 18.03.2006, 05:37
Wondered where this was!
Well, down with allergies and will come back at this topic soon..I promise!
All the others we had are gone..Hmmm!
Angel could I get that Coconut Pineapple cake one? With Fluff again. If it is not too much trouble.
Diana you had a great beef (orange)oriental one? something like that; I wish I could get that one back.
Will take a look through this.
Best to you!
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 18.03.2006, 06:04
Okay back! Sniff Sniff, scratch scratch!
So I thought since I got this for Christmas... and being an old friend of the White House..LOL (joke)...INSIDE JOKE
We should eat like those that we hear of ..So here goes
From the cookbook of the White House 1910:
Almond Pudding:
Steep four ounces of crumbs of bread, sliced, in one and one-half pints of cream, or grate the bread; then beat half a pound of blanched amonds very find till they become a paste, with two teaspoonfuls of orange-flower water; beat in yolks of eight eggs and the whites of four; mix all well together; put in a quarter pound of sugar, and stir in three or four ounces of melted butter; put it over the fire, stirring it until it is thick; lay a sheet of paper at the bottom of a dish, and pour in the ingredients; bake half an hour. Use the remaining four whites of egg for a mergue for the top.
Enjoy!
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 18.03.2006, 06:12
MICK thought of you~
CUBAN PUDDING:
Crumble a pound of sponge cakes, an equal quantity, or less if preferred, of cocoanut, grated in a basin. Pour over two pints of rich cream previously sweetened with a quarter of a pound of sugar and brought to the boiling point. Cover the basin and when the cream is soaked up stir in it eight well beaten eggs. Butter a mold, arrange four or five ounces of preserved ginger around it, pour in the pudding carefully, and tie it down with a cloth. Steam or boil slowly for an hour and a half; serve with the syrup from the ginger which should be warmed and poured over the pudding.
Enjoy!
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 18.03.2006, 06:20
Diana:
Thank you for Luck of the Irish drink: Pity I am pregnant and dont drink...oh probably forever now!
Thought I would atleast try to wake up the day with this:
Depth Charger:
It takes a cup of chai and 2 shots of expresso. Add sugar and milk to your own taste.
The other is Banana Rama:
1 1/2 cups of Ice
2 or more shots of expresso
1 banana
1 cup milk
Chocolate syrup (to taste)
Place all ingredients in blender: looking for the milky shake style cold coffee drink. May need to add more or less in chocolate and ice.
If you have chocolate at room temperature you can add some around cup and add more sweetness to the drink.
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
Gina From Da Block - 18.03.2006, 19:48
kuhnsbrat wrote:
Angel could I get that Coconut Pineapple cake one? With Fluff again. If it is not too much trouble.
You mean this??
COCONUT FLUFF CAKE
1 box yellow cake mix
1 lg. can (16 oz.) crushed pineapple, undrained
1 can condensed milk (not evaporated)
1 lg. Cool Whip
2 c. coconut
Prepare cake mix as directed (I always use milk instead of water). Bake in 9 x 12 pan. Bake as directed.
When cake is done and still hot punch holes all over cake surface. Pour condensed milk over cake. Let cool. Spread pineapple over cake followed by Cool Whip and top with coconut.
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 19.03.2006, 01:57
Cool that would work...I seem to remember yours with not a yellow cake mix. I though will try this.
Thanks!
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
Gina From Da Block - 20.03.2006, 00:38
kuhnsbrat wrote: Cool that would work...I seem to remember yours with not a yellow cake mix. I though will try this.
Thanks!
Okay, let me know if you like it. I have a few recipes for what you asked for, so I forgot which one I originally gave you :oops:
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
Gina From Da Block - 20.03.2006, 00:42
I know St. Patrick's Day is over, but here's a great recipe you can make ANYtime!!
IRISH SODA GRIDDLE BREAD
Ingredients:
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar
1 teaspoon vegetable oil
2 cups buttermilk
Sift all dry ingredients into bowl, add the oil & milk & mix until well-combined. The dough will be soft. Turn out onto a floured work surface & knead for 1 minute. Form dough into a large, flat cake that is less than 1-inch thick. Cut a deep cross through the surface to get 4 triangles. Heat a heavy frying pan over moderately high heat. Pan-fry the bread for about 8 minutes per side. Remove from pan & serve hot with plenty of butter. Serves 6 people.
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 25.03.2006, 04:35
VELVET CREAM WITH STRAWBERRIES
Dissolve half an ounce of gelatine in a gill of water; add to it half a pint of light sherry, grated lemon-peel and the juice of one lemon and five ounces of sugar. Stir over the fire until the sugar is thoroughly dissolved. Then strain and cool. Before it sets beat into a pint of cream; pour into molds and keep on ice until wanted Half fill the small molds with fine strawberries, pour the mixture on top, and place on ice until wanted.
1887 edition The Whitehouse
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 25.03.2006, 04:49
Since the time is coming...
HUCKLEBERRY PIE
Put a quart of picked huckleberries into a basin of water; take off whatever floats; take up the berries by the handful, pick out all the stems and unripe berries, and put them into a dish; line a buttered pie-dish with a pie paste, put in the berries half an inch deep, and to a quart of berries, put half of a teacupful of brown sugar; dredge a teaspoonful of flour over, strew, a saltspoonsful of salt, and a little nutmeg grated over; cover the pie, cut a slit in the centre, or make small incisions on either side of it; press the two crusts together around the edge, trim it off neatly with a sharp knife and bake in a quick oven for thre-quarters of an hour.
BLACKBERRY PIE:
Pick the berries clean, rinse them cold water, and finish as directed for huckleberries
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 25.03.2006, 04:55
LEMON COOKIES
Four cups of sifted flour, or enough for a stiff dough; one teacupful of butter, two cups of sugar, the juice of one lemon, and the grated peel from the outside, three eggs, whipped very light. Beat thoroughly each ingredient, adding after all is in a half teaspoonful of soda, dissolved in a tablespoonful of milk. Roll out as any cookies, and bake a light brown. Use no other wetting.
COCOANUT COOKIES:
One cup grated cocoanut, one and one-half cups sugar, three-fourths cup butter, one-half cup milk, two eggs, one large teaspoonful baking-powder, one half teaspoonful extract of vanilla, and flour enough to roll out.
The Whitehouse 1887 the year
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 25.03.2006, 05:01
LITTLE PLUM CAKES
One cup of sugar and half a cup of buttter, beaten to a smooth cream; add three well-beaten eggs, a teaspoonful of vanilla extract, four cups of sifted flour, one cup of raisins, and one of currants, half of a teaspoonful of baking-soda, dissolved in a little water, and milk enough to make a stiff batter; drop this batter in drops on well-buttered tins, and bake in a quick oven
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
Gina From Da Block - 25.03.2006, 16:57
Kuhn, all your luscious dessert recipes have me salivating!!!!! :shock:
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 25.03.2006, 18:37
Cool, you can thank the Whitehouse for them so far. I am having a time with the writing for that period. It is a trip!
Here is one:
ALMOND FROSTING:
The whites of three eggs, beaten up with three cups of fine, white sugar. Blanch a pound of sweet almonds, pound them in a mortar with a little sugar, until a fine past, then add the whites of eggs, sugar and vanilla extract. Pound a few minutes to thoroughly mix. Cover the cake with a very thick coating of this, set a cool oven to dry, afterwards cover with a plain icing.
ALMOND CAKE:
One half cupful butter, two cupfuls sugar, four eggs, one-half cupful almonds, blanched- by pouring water on them until skins easily slip off- and cut in fine shreds, one-half teaspoonsful extract bitter almonds, one pint flour, one and one-half teaspoonful baking-powder, one glass brandy, one-half cupful milk. Rub butter and sugar to a smooth white cream; add eggs, one at a time, beating three or four minutes between each. Sift flour and powder together, add to then butter, etc., with almonds, extract of bitter almonds, brandy, and milk; mix into a smooth, medium batter, bake carefully in a rather a hot oven twenty minutes.
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
Gina From Da Block - 25.03.2006, 19:03
Hi, Kuhn! What do you mean by the White House?? You mean where the President lives? Is there a recipe book based on that?
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 25.03.2006, 20:08
This book I got for Christmas is from the old days at the Whitehouse. It is neat to see the writing let alone some of the recipes. It is based on the Whitehouse in Washington, D.C. Could of neat to see what the eats where back in the day.
Here goes:
CHICKEN CROQUETTES NO. 1
Put a cup of cream or milk in a sauce-pan, set it over the fire, and when it boils add a lump of butter as large as an egg, in which has been mixed a tablespoonful of flour. Let it boil up thick; remove from the fire, and when cool, mix into it a teaspoonful of salt, half a teaspoonful of pepper, a bit of minced onion or parsley, one cup of fine bread-crumbs, and a pint of finelly-chopped cooked chicken, either roasted or boiled. Lastly, beat up two eggs, and work in with the whole. Flour your hands and make into small, rond flat cakes; dip in egg and bread-crumbs, and fry like fish-cakes, in butter and good sweet lard mixed them on brown paper to free them from the grease. Serve hot.
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 25.03.2006, 20:10
man I have to cut the nails!!!!
STEWED BEETS:
Boil them first, and then scrape and slice them. Put them into a stew-pan with a piece of butter rolled in flour, some boiled onion and parsley choped fine and a little vinegar, salt and pepper. Set the pan on the fire, and let the beets stew for a quarter of an hour.
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 25.03.2006, 21:42
WHIPPED CREAM CAKE
One cup of sugar and two tablespoonfuls of soft butter stirred together; add the yolks of two eggs well-beaten, then add four tablespoonfuls of milk, some flavoring, then the beaten whites of the eggs. Mix a teaspoonful of cream tartar and half a teaspoon of soda in a cup of flour, sift into the cake batter, and stir in lightly. Bake in a small dripping-pan. When the cake is cook, have ready half of a pint of sweet cream sweetened and whipped to a stiff froth, also flavored. Spread it over the cake while fresh. To whip the cream easily, set it on ice before whipping.
APPLE FILLING:
Peel and slice green, tart apples; put them on the fire with sugar to suit; when tender, remove, rub them through a fine sieve, and add a small piece of butter. When cold, use to spread between the layers; cover the cake with plenty of sugar.
PEACH-CREAM FILLING
Cut peaches into thin slices, or chop them and prepare cream by whipping and sweetening. Put a layer of peaches between the layers of cake and pour cream over each layer and over the top. Bananas, strawberries or other fruits may be used in the same way, mashing strawberries and stewing thick with powdered sugar.
CHOCOLATE CREAM FILLING:
Five tablespoonfuls of grated chocolate, enough cream or milk to wet it, one cupful of sugar, one egg, one teaspoonful vanilla flavoring. Stir the ingredients over the fire until thoroughly mixed, having beaten the egg well before adding it; then add the vanilla flavoring after it is removed from the fire.
LEMON JELLY FLLING
Grate the yellow from the rind of two lemons and squeeze out the juice; two cupfuls of sugar, the yolks and whites of two eggs beaten separately. Mix the sugar and yolks, then add the whites, and then the lemons. Now, pour on a cupful of boiling water; stir into this two tablespoonfuls of sifted flour, rubbed smooth in half a cup of water; then add a tablespoonful of melted butter; cook until it thickens, When cold, spread between the layers of cake. Oranges can be used in place of lemons. Another filling of lemon(without cooking) is made of the grated rind and Juice of two lemons, and the whites of two eggs beaten with one cup of sugar.
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 25.03.2006, 21:51
I saw this and could not resist...
INEXPENSIVE DRINK:
A very nice, cheap drink which may take the place of lemonade, and be found fully as a healthful, is made with one cupful of pure cider vinegar, half a cupful of good molasses, put into one quart pitcher of ice-water. A tablespoonful of ground ginger added makes a healthful beverage.
SEIDLITZ POWDERS
Fold in a white paper of mixture of one drachm of Rochelle salts and twenty five grains of carbonate of soda, in a blue paper twenty grains of tartatic acid. They should all be pulverized very finely. Put the contents of the white paper into a tumbler, not quite half full of cold water, and stir it till dissolved. Then put the mixture from the blue paper into another tumbler with the same quantitiy of water, and stir that also. When the powders are dissolved in both tumblers, pour the first into the other, and it will effervesce immediately. Drink it quickly, while foaming
IF ANYONE TRIES THIS SELDLITZ PLEASE TELL ME WHAT THIS IS LIKE. OR IF YOU HAVE HAD THIS DRINK..NEED INPUT![/b]
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 25.03.2006, 22:08
Ever since Anne of Green Gables I wondered!
BLACKBERRY WINE: No 2
Berries should be ripe and plump. Put into a large wood or stone vessel with a tap; pour on sufficient boiling water to cover them; when cool enough to bear your hand, bruise well until all the berries are broken; cover up, let stand until berries begin to rise to top, which will occur in three or four days. Then draw of the clean juice in another vessel, and add one pound of sugar to every ten quarts of th liquor, and stir thoruoghly. Let stand six to ten days in the first vessel with top; then draw off through a jelly bag. Steep four ounces of isinglass in a gallon blackberry juice, give them a boil together, and pour all into the vessel.
Let stand a few days to ferment and settle, draw off and keep in a cool place. Other berry wines may be made in the same manner.
BLACKBERRY CORDIAL:
Warm and squeeze the berries; add to one pint of juice on pound of white sugar, one-half ounce of powdered cinnamon one-fourth ounce of mace, two teaspoonfuls of cloves. Boil all together for one-fourth of an hour;; strain the syrup, and to each pint add a glass of French brady.*
CHECK THIS!
*Two or three doses of a tablespoonful or less will check any slight diarrhoea. When the attack is violent, five a tablespoonful after each discharge, until the complaint is in subjection. It will arrest dysentery if given in season, and is a pleasant and safe remedy. Excellent for children when teething.
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
Gina From Da Block - 25.03.2006, 22:13
[quote="kuhnsbrat"]This book I got for Christmas is from the old days at the Whitehouse. It is neat to see the writing let alone some of the recipes. It is based on the Whitehouse in Washington, D.C. Could of neat to see what the eats where back in the day.
Does it say what year these foods are from? Everything sounds so amazing!!
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 25.03.2006, 22:18
CRULLERS OR FRIED CAKES:
One and a half cupfuls of sugar, one cupful of sour milk, two eggs, two scant tablespoonfuls of melted butter, half a nutmeg grated, a large teaspoonful of cinnamon, a teaspoonful of salt, and one of soda; make a little stiffer than biscuit dough, roll out a quarter of an inch thick and cut with a fried-cake cutter,with a hole in the centre. Fry in hot lard.
CRULLERS NO. 2
Three eggs, three tablespoonfuls of melted lard or butter, three tablespoonfuls of sugar, mix very hard with sifted flour, as hard as can be rolled, an to be rolled very thin like pie-crust; cut in squares three inches long and two wide, then cut several slits or lines lengthwise, to within a quarter of an inch of the edges of the ends; run your two forefingers through every other slit; lay them down on the board edgewise, and dent them. These are very dainty when fried. Fry in hot lard a light brown.
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 25.03.2006, 22:35
ALMOND MACAROON:
Half a pound of sweet almonds, a coffee-cupful of white sugar, the whites of a two eggs; blanch the almonds and pound them to a paste; add to them the sugar and the beaten whites of eggs; work the whole togehter with the back of a spoon, then roll the mixture in your hands in balls about the size of a nutmeg, dust with sugar over the top,lay them on a sheet of paper at least an inch apart. Bake in a cool oven a light brown.
CHOCOLATE MACAROONS:
Put three ounces of plain chocolate in a pan and melt on a slow fire; then work it to a thick paste with one pound of powdered sugar and the whites of a three eggs; roll the mixture down to the thickness of about one-quarter of an inch;; cut it in small, round pieces with a paste-cutter. either plain or scalloped; butter a pan slightly, and dust it with flour and sugar in equal quantities; place in it the pieces of paste or mixture, and bake in a hot but not too quick oven.
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 25.03.2006, 22:42
Yes it is on the cover that the time frame is 1887. To give you the example there is these women from our history... Mrs. Andrew Jackson, Lucy Webb Hayes, Mary Arthur McElroy, Rose Elizabeth Cleveland and Lucretia(great name) Rudolph Garfield.
Carbonara is one I am looking for...Gina???
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
Gina From Da Block - 25.03.2006, 22:47
kuhnsbrat wrote: Yes it is on the cover that the time frame is 1887. To give you the example there is these women from our history... Mrs. Andrew Jackson, Lucy Webb Hayes, Mary Arthur McElroy, Rose Elizabeth Cleveland and Lucretia(great name) Rudolph Garfield.
Carbonara is one I am looking for...Gina???
What kind of carbonara would you like? There are varieties.
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 25.03.2006, 23:07
With the white sauce and the peas and italian bacon and eggs with cheese. I will try that for a dish in Florida. I am onward to the typing practice here. I have to cut the nails soon...after the florida trip!
BEEFSTEAK AND OYSTERS:
Broil the steak the usual way . Put on quart of oysters with very little of the liquor into a stew-pan upon the fire; when it comes to boil, take off the scum that may rise, stir in three ounces of butter mixed with a tablepoonful of sifted flour, let it boil one minute until it thickens, pour it over the steak. Serve hot
SPICED BEEF
For a round of beef weighing twenty or twenty-four pounds, take one quarter of a pound of saltpetre, one quarter of a pound of coarse brown sugar, two pounds of salt, one ounce of cloves, one ounce of allspice, and half an ounce mace pulverize the beef thoroughly on every part; let the beef lie for eight or ten days in the pickle thus made, turning and rubbing it every day; then tie it around with a broad tqape, to keep it n shape; make a coarse paste of flour an dwater, lay a little suet finely chopped ove rand under the beef, inclose the beef entirely in paste, but do not remove the tape until you are ready to send it to the table. If you wish to eat the beef cold, keep it well covered that it may retain moisture.
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 26.03.2006, 04:45
Could not resist this: though it is to turn more toward summer for me I thought of those that it may be still cold...
METHELIN OR HONEY WINE:
This a very ancient and popular drink in the north of Europe.(1887) To some new honey, strained, add spring water; put a whole egg into it; boil this liquor till the egg swims above the liquor; strain, pour it in a cask. To every fifteen gallons add two ounces of white Jamaica ginger, bruised, one ounce of cloves and mace, one and a half ounces of cinnamon, all bruised together, and tied up in a muslin bag; accelerate the fermentation with yeast; when worked sufficiently, bung up; in six weeks draw off into bottles.
ANOTHER MEAD-Boil the combs, from which the honey has been drained, with sufficient water to make a tolerably sweet liquor; ferment this with yeast, and proceed as per previous formula.
SACK MEAD- is made by adding a handful of hops and sufficient brandy to the comb liquor
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 26.03.2006, 04:52
PORK CHOPS AND FRIED APPLES
Season the chops with salt and pepper and a little powdered sage; dip them into bread-crumbs. Fry about twenty minutes, or until they are done. Put them on a hot dish; pour off part of the gravy into another pan to make a gravy to serve with them, if you choose. Then fry apples which you have sliced about two-thirds of an inch thick, cutting them around the apples so that the core is in the centre of each piece; then cut out the core. When they are browned on one side and partly cooked, turn them carefully with a pan-cake turner, and finish cooking; dish around the chops or on a separate dish.
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 26.03.2006, 05:04
ROAST BEEF PIE WITH POTATO CRUST
When you have a cold roast of beef, cut off as much as will half fill a baking dish suited to the size of your family; put this sliced beef into a stew-pan with any gravy that you may have also saved, a lump of butter, a bit of sliced onion, and a seasoning of pepper and salt, with enough water to make plenty of gravy; thicken it, too by dredging in a tablespoonful of flour; cover it up on the fire, where it may stew gently, but not be in danger of burning. Meanwhile there must be boiled a sufficient quantity of potatoes to fill up your baking dish, after the stewed meat has been transferred to it. The potatoes must be boiled done, mashed smooth, and beaten up with milk and butter, as if they were to be served alone and place the dish in an oven, and let it remain ther long enough to be brown. There should be a goodly quantity of gravy left with the beef, that the dish be not dry and tasteless. Serve with it tomato sauce, Worchestershire sauce or any other kind that you prefer.
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 26.03.2006, 05:07
TO BAKE SMELTS
Wash and dry them thoroughly in a cloth, and arrange them nicely in a flat baking-dish; the pan should be buttered, also the fish; season with the salt and pepper, and cover with bread or cracker-crumbs. Place a piece of butter over each. Bake for fifteen or twenty minutes. Garnish with fried parsley and cut lemon
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 26.03.2006, 05:12
This is one I think the wine lovers are really to take over!
BAKED WHITE FISH ( BORDEAUX SAUCE)
Clean and stuff the fish. Put it in a baking-pan and add a liberal quantity of butter, previously rolled in flour, to the fish. Put in the pan half a pint of claret, and bake for an hour and a quarter. Remove the fish and strain the gravy; add to the latter a gill more of claret, a teaspoonful of brown flour and a pinch of cayenne, and serve with the fish.
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 26.03.2006, 05:20
APPLE PUDDING BAKED
Stir two tablespoonfuls of butter and half a cupful of sugar to a cream; stir into this the yolks of four eggs, well beaten, the juice and grated rind of one lemon, and half a dozen sound, green, tart apples, grated. Now stir in the four beaten whites of the eggs, season with cinnamon or nutmeg; bake. To be served cold with cream.
CHERRY PUDDING, BOILED OR STEAMED
Two eggs, well-beaten one cupful of sweet milk, sifted flour enough to make a stiff batter, two large teaspoonsuls of baking-powder, a pinch of salt and as many cherries as can be stirred in. Boil one hour, or steam and serve with liquid sauce.
Cranberries, currants, peaches, cherries, or any tart fruit is nice used with this recipe. Serve with sweet sauce.
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 26.03.2006, 05:32
SAUCES FOR PUDDINGS
BRANDY SAUCE, COLD:
Two cupfuls of powdered sugar; half a cupful of butter, one wine-glassful of brandy, cinnamon and nutmeg, a teaspoonful of each. Warm the butter slightly, and work it to a light cream with the sugar, then add the brandy and spices; beat it hard and set aside until wanted. Should be put into a mold to look nicely, and serve on a flat dish.
RICH WINE SAUCE:
One cupful of butter, two of powdered sugar, half a cupful of wine. Beat the butter to a cream. Add the sugar gradually, and when very light add the wine, which has been made hot, a little at a time, a teaspoonful of grated nutmeg. Place the bowl in a basin of hot water, and stir for two minutes. The sauce should be smooth and foamy.
CUSTARD SAUCE:
One cupful of sugar, two beaten eggs, one pint of milk, flavoring to taste, brandy or wine, if preferred.
Heat the milk to boiling, add by degrees the beaten eggs and sugar, put in the flavoring, and set within a pan of boiling water; stir umtil it begins to thicken; then take it off, and stir in the brandy or wine gradually; set, until wanted, within a pan of boiling water.
FRUIT SAUCE:
Two thirds of a cupful of sugar, a pint of raspberries or strawberries, a tablespoonful of melted butter and cupful of hot water. Boil all together slowly, removing the scum as fast as it rises; then strain through a sieve. This is very good served with dumplings or apple puddings.
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 26.03.2006, 05:42
POTATOE CROQUETTES NO. 2
Take two cups of cold mashed potato, season with a pinch of salt, pepper and a tablespoonful of butter. Beat up the whites of two eggs, and work all together thoroughly; make it into small balls slightly flattened, dip them in the same as fish-balls.
OYSTER FRITTERS
Select plump, good-sized oysters; drain off the juice, and to a cup of this juice add a cup of milk and little salt, four well-beaten eggs, and flour enough to make battre like griddle-cakes.
Envelop an oyster in a spoonful of this batter, (some cut them in halves or chop them find,) then fry in butter and lard, mixed in a frying-pan the same as we fry eggs, turning to fry brown on both sides. Send it to the table hot.
*Most cooks fry oyster fritter the same as crullers, in a quantity of hot lad, but this is not always convenient; either way they are excellent.
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 26.03.2006, 05:53
GOLDEN FROSTING:
A very delicious and handsome frosting can be made by using the yolks of eggs instead of the whites. Proceed exactly as for ordinary frosting. It will harden just as nicely as that does. This is particularly good for orange cake, harmonizing with the color of the cake in a way to please those who love rich coloring.
PLAIN CHOCOLATE ICING
Put in a shallow pan four tablspoonfuls of scraped chocolate, and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream, and one of water; mix all well together, and add one scant teacupful of sugar; boil about five minutes, and while hot, and when cakes are nearly cold spread some evenly over the surface of one of the cake; put a second on on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden. All who have tried recipe after recipe, vainly hoping to find one where the chocolate sticks to the cake and not to the fingers. will appreciate the above. In makng those most palatable of cakes, "Chocolate Eclairs," the recipe just given will be found very satisfactory.
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 26.03.2006, 05:59
OLD-FASHIONED SPONGE CAKE
Two cups of sifted white sugar, two cups of flour measured before sifting, ten eggs. Stir the yolks and sugar together until perfectly light; add a pinch of salt; beat the whites of the eggs to a very stiff froth, and add them with the flour, after beating together lightly; flavor with lemon. Bake in a moderate oven about forty-five minutes. Baking-powder is an improvement to the cake, using two large teaspoonfuls.
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 26.03.2006, 17:42
Figured you too might like the cookie monster~
ALMOND CRUNCH COOKIES
1/2 CUP Salt butter, softened
3/4 cup white sugar
1 large egg
1/2 tsp. pure almond extract
1/4 cup (1oz) almonds, ground in blender or food processor
1 cup (4oz) sliced almonds
1 cup all-purpose flour
1/4 cup heavy cream
1 cup(6oz) semisweet chocolate chips
2 tsp. light corn syrup
Preheat oven to 350F
In a medium bowl blend butter and sugar with an electric mixer until mixture forms a grainy paste. Scrape down sides of bowl, then add egg and almond extract. Beat at medium speed until light an fluffy.
Add the ground almonds and flour, and blend at low speed just until combined. Do not overmix. form dough into 1 1/2 inch balls and roll in sliced almonds, coating each ball thoroughly.
Place balls on ungreased cookie sheets, 2 inches apart. Bake for 15-18 minutes or until cookies are slightly brown along edges. immediatly transfer cookies to a cool surface covered with waxed paper.
To make chocolate glaze: Scald cream in a small saucepan, then remove from heat. Stir in chocolate chips and corn syrup; cover and let stand for 15 minutes. With smal wire whisk or wooden spoon, gently mix glaze until smooth, being careful not to create bubbles in the chocolate.
When cookies are completely cool, drizzle patterns on them with the warm chocolate glaze or dip half of each cookie into the glaze. Refrigerate the cookies on the waxed paper until the glaze has set - about 10 minutes.
Here is the ones I just made~
DOUBLE-RICH CHOCOLATE COOKIES
2 1/2 cup all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup unsweetened cocoa powder
1 cup dark brown sugar
3/4 cup white sugar
1 cup salted butter, softened
3 large eggs
2 tsp. vanilla extract
2 cup(12oz) semisweet chocolate chips
Preheat oven 300F:
In a medium bowl combine flour, soda, salt and cocoa powder. Mix well with a wire whisk and set aside.
In a large bowl blend sugars with an electric mixer at medium speed. Add butter and beat to form a grainy paste. Scrape down the sides of the bowl, then add eggs and vanilla. Beat at medium speed until light and fluffy.
Add the flour mixture and chocolate chips, and blend at low speed just until combined. Dont overmix.
Drop dough by rounded tablespoons onto ungreased cookie sheets, 1 1/2 inch apart. Bake for 21-23 minutes. Immediately transfer cookies with a spatula to a cool surface.
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
Gina From Da Block - 27.03.2006, 00:45
[quote="kuhnsbrat"]With the white sauce and the peas and italian bacon and eggs with cheese. I will try that for a dish in Florida. I am onward to the typing practice here. I have to cut the nails soon...after the florida trip!
This is the only one I have that I think you're referring to:
1/4 lb. prosciutto (Italian ham)
1/2 c. red onion
1 pkg. spaghetti noodles
2 eggs
Brown prosciutto and red onions. While browning meat cook spaghetti noodles. When noodles are done, pour hot noodles into pan with meat, crack 2 eggs and stir until eggs are cooked. Serve with salad and top with Parmesan cheese.
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 27.03.2006, 02:39
I tried to send word before but the server died.
So I think that is not the recipe. Don't sweat it I will find my Italian cook book somewhere in the cabinets.
STRAWBERRY CHARLOTTE:
Whip one quart of rich cream to a stiff froth and drain well on a nice sieve To one scant pint of milk add six eggs beaten very light; make very sweet; flavor high with vanilla. Cook over hot water till it is a thick custard. Soak one full ounce iof Cox's* gelatine in a very little water, and warm over hot water. When the custard is very cold, beat in lightly the gelatine and the whipped cream. Line the bottom of your mold with buttered paper, the side with sponge cake or lady fingers fastened together with the white of an egg. Fill with the cream, put in a cold place, or in summer on ice. To turn out, dip the mold for a moment in hot water. In draining the whipped cream, all that drips through can be re-whipped.
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 27.03.2006, 02:46
Thought this might hit some spots:
GERMAN FRUIT PIE
Sift together a heaping teaspoonful of baking powder and a pint of flour; add a piece of butter as large as a walnut, a pinch of salt,one beaten egg, and sweet milk enough to make a soft dough. Roll it out, half an inch thick; butter a square biscuit tin, and cover the bottom and sides with the dough; fill the pan with quartered juicy apples, sprinkle with a little cinnamon and molasses. Bake in rather quick oven until the crust and apples are cooked a light brown,. Sprinkle a little sugar over the top five minutes before removing from the oven. Ripes peaches are fine, used in the same manner.
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 27.03.2006, 03:01
Here are some:
OPEN JAM TARTS
Time to bake until paste loosens from the dish. Line shallow tin dish with puff-paste, put in the jam roll out some of the paste, wet it lightly with the yolk of an egg beaten with a little milk, and tablespoonful of powdered sugar. Cut it in vey narrow strips then lay them across the tart, lay another strip around the edge, trim off outside and bake in a quick oven.
CHESS CAKES:
Peel and grate one cocoanut; boil one pound of sugar fifteen minutes in two-thirds of a pint of water; stir in the grated cocoanut and boil fifteen minutes longer. While warm, stir in a quarter of a pound of butter; add the yolks of seven eggs well beaten. Bake in patty-pans with rich paste. If prepard cocoanut is used, take one and a half coffee cupfuls. Fine
MAIDS OF HONOR:
Take one cupful of sour milk, one of sweet milk, a tablespoonful of melted butter, the yolk of four eggs, juice and rind of one lemon, and small cupful of white pounded sugar. Put both kinds of milk together in a vessel, which is set in another, and let it become sufficiently heated to set the curd, then stain offf the milk, rub the curd through a strainer, add butter to the curd, the sugar, well-beaten eggs, and lemon Line the little pans with the richest of puff-paste, and fill with the mixture; bake until firm in the centre, from ten to fifteen minutes.
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
Gina From Da Block - 10.04.2006, 00:03
**CURRIED MEATBALLS WITH RICE**
Ingredients:
1 1/4 pounds ground meatloaf mix
1/4 cup dry breadcrumbs
2 eggs
1/2 teaspoon curry powder
salt to taste
pinch of freshly ground black pepper
2 tablespoons olive oil
1 onion, peeled & sliced
1 (14 1/2-ounce) can chicken broth
1 (14-ounce) can coconut milk
1 (8-ounce) package frozen green beans with toasted almonds
3 cups instant rice
In a large bowl, combine meatloaf mix, breadcrumbs, eggs, curry powder, salt & pepper. Shape into 15-18 meatballs. Heat oil in a skillet & saute onion for 5 minutes. Add chicken broth, coconut milk & a pinch of curry powder. Bring to a boil, add meatballs & simmer, covered, for 15 minutes. Turn the meatballs a couple of times during the cooking. Stir in green beans with almonds, bring to a boil & add instant rice. Cover & allow to stand for 5 minutes before serving. Serves 6 people.
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 10.04.2006, 15:35
This week is too crazy for me brother is arriving England and I am with appointments from here to eternity so have beg off from the recipe typing practice.
I have to have 45 words with symbols and numbers so will be about.
Just give me some time.
Looking for a recipe with no cake mixtures: Almond style? Any takers?
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
Gina From Da Block - 11.04.2006, 05:31
Try this one, Kuhn!
**ALMOND CRESCENTS**
INGREDIENTS:
1 cup softened butter
confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 3/4 cups sifted flour
3/4 cup finely chopped almonds
1/4 teaspoon salt
PREPARATION:
Cream butter; gradually beat in 1/2 cup confectioners' sugar. Add 1 teaspoon vanilla, the flour, almonds, and salt. Blend well. Chill. Shape dough into crescents, using about 1/2 tablespoons for each cookie. Place cookies on baking sheets and bake at 300 degrees for 18-20 minutes.
Combine 1 cup confectioners' sugar and 1 teaspoon vanilla. Roll warm cookies in confectioners' sugar mixture.
Makes about 5-6 dozen nut crescent cookies.
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 11.04.2006, 05:44
Oh sweet!
That is too nice!
Again Thanks Gina
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
Gina From Da Block - 11.04.2006, 06:01
kuhnsbrat wrote: Oh sweet!
That is too nice!
Again Thanks Gina
My pleasure, hon! I know you're probably getting lots of urges for sweets thanks to that little one on the way...... :wink:
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 11.04.2006, 06:05
Oh man I got on a thread late and now getting the wrath of making an entry.
I think the one thinks I used my nickname which with no use what so ever in the question that they posed...which was not there when I looked to answer.
So I explained... boy oh boy.
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
Gina From Da Block - 11.04.2006, 06:34
kuhnsbrat wrote: Oh man I got on a thread late and now getting the wrath of making an entry.
I think the one thinks I used my nickname which with no use what so ever in the question that they posed...which was not there when I looked to answer.
So I explained... boy oh boy.
Don't worry about it - you made a mistake. You're allowed - you're human :flower
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 11.04.2006, 06:39
yeah it is when they come on like that...it makes me think gee what did I do? At first I thought the one was kidding then I read the whole group and when I started the note their's wasn't there...I can read and write??? Can't I????LOL
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
Gina From Da Block - 16.04.2006, 23:47
Here's a nice Easter dessert:
**CHOCOLATE CREME CAKE**
Ingredients:
1 3/4 cups unsalted butter
1 3/4 cups bittersweet chocolate chips
1 1/4 cups sugar
8 eggs
1/4 teaspoon salt
1 cup heavy cream
cooking spray for pans
Preheat oven to 275 degrees. Melt the butter & chocolate over simmering water in the top half of a double boiler. Whisk in the remaining ingredients. Spray 8-ounce aluminum cups with cooking spray. You may also use muffin tins, but be sure to spray them well with cooking spray. Set the cups in a large pan & pour water in so that it comes about halfway up the sides of the cups. Bake for about 20 minutes or until set. Cool in the pans. Serves 6 people
*Use the best quality chocolate you can find for this dessert. I suggest Valrhona. The best garnishes for this are whipped cream, creme anglaise, creme fraiche or fresh berries of your choice.*
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 17.04.2006, 11:58
Will, it being I have the urge at times for chocolate or the better part of me(LOL)...I am thankful for that recipe.
I am up with allergies and plagued with it for too long.
I will return to the typing pool in soon coming week.
HOpe your Easter was great!
Kuhnsbrat
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
Gina From Da Block - 18.04.2006, 00:02
kuhnsbrat wrote: Will, it being I have the urge at times for chocolate or the better part of me(LOL)...I am thankful for that recipe.
I am up with allergies and plagued with it for too long.
I will return to the typing pool in soon coming week.
HOpe your Easter was great!
Kuhnsbrat
Hope you feel better soon, hon!! My Easter was very nice. How was yours? Do anything fun?
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
Gina From Da Block - 24.04.2006, 23:37
With the hot weather approaching soon, here's a little something for everyone to cool down with:
**MANGO SUNDAE**
Ingredients:
1 large ripe mango
1 tablespoon sugar
4-6 tablespoons cashews (optional)
4-6 scoops Tahitian vanilla ice cream
Peel & dice the mango. Puree the mango with the sugar in a blender or food processor. Wash blender. Grind nuts in blender until very fine. Place 2-3 scoops of Tahitian vanilla ice cream in each dish. Top with mango puree & sprinkle with ground cashew nuts. Serves 2 people.
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
DIANAD1 - 30.05.2006, 16:49It's been a while.....
It's been a while since I posted to this topic. I haven't been making much of anything special lately. Been busy on vacation and with day trips. Work is a bear, lots of software testing and a few business trips. Then there is yardwork, bills & cleaning the house etc!!!!!! Excuses, Excuses! As much as I like cooking, I do get into a rut and I get take out almost every day or go out to eat. I ended up eating too much food and spending too much money. Eating out caused me to gain a few pounds and with having Diabetes, my blood sugar levels got too high. I must get back into cooking again to help control my weight! When I cook at home, I do not overeat much!
So I’ve decided to eat better, cook more of my meals and go out less often. I took Diabetes Nutrition Class that taught me that I was eating too much fats, sodium & carbs (lots of processed & restaurant foods a overloaded with all kinds of junk), how count my carb intake and how to understand food labels better. So I’m going to get back into the cooking grove again and try out some healthy recipes. I’ll post my favorites on here! And with it being summer, I love to grill my food so I’ll have plenty of opportunities to cook at home!
Many Thanks to Kuhnsbrat & Gina for their wonderful recipes! :D There are a few I want to make someday soon.
Good Eats! :D
DIANAD
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
DIANAD1 - 30.05.2006, 17:07Where is kuhnsbrat???
kuhnsbrat wrote: Wondered where this was!
Well, down with allergies and will come back at this topic soon..I promise!
All the others we had are gone..Hmmm!
Angel could I get that Coconut Pineapple cake one? With Fluff again. If it is not too much trouble.
Diana you had a great beef (orange)oriental one? something like that; I wish I could get that one back.
Will take a look through this.
Best to you! Hey Kuhnsbrat,
Sorry for not getting this to you a lot sooner. I hope this is the Orange Beef Recipe you want. I haven’t been reading this topic for a while and I missed your request. Actually, I haven’t seen you around here for a while. You are probably away on maternity leave. I hope all is going well for you! Good Luck & Best Wishes and I hope to see you back on here soon! It really stinks the recipe topic form the old forums are now lost. There were quite a few I wanted to try out from there but now they are lost forever. Oh well. I hope you enjoy this one I am posting for you.
Spicy Orange Beef Stir-Fry
INGREDIENTS:
· 1 tablespoon cornstarch
· 1 cup beef broth
· 1/4 cup soy sauce
· 1/4 cup dry sherry
· 1/4 cup orange marmalade
· 1/2 teaspoon crushed red pepper flakes
· 2 tablespoons vegetable oil
· 1 pound beef sirloin steak, sliced thinly across the grain
· 1 tablespoon finely chopped orange zest
· 2 cloves garlic, minced
· 3/4 teaspoon ground ginger
· 3 green onions cut into 1-inch pieces
DIRECTIONS:
1. Mix cornstarch, broth, soy, sherry, marmalade and pepper flakes.
2.Heat oil in a large skillet or wok over medium-high heat. When wisps of smoke start to rise from the pan, stir-fry steak in 2 batches, cooking until well-browned, about 3 minutes per batch. Return steak to skillet; add orange zest, garlic and ginger; stir-fry until fragrant, about 1 minute.
3.Pour broth mixture over beef and stir constantly to blend. Bring to a boil and cook until sauce thickens and flavors blend, about 2 minutes. Stir in green onions and serve hot. Servings Per Recipe 4
Amount Per Serving:
Calories 320, Calories from Fat 149, Total Fat 16.6g, Sturated Fat 4.9g, Cholesterol 61mg, odium 1257mg, Total Carbohydrates 20.9g, Dietary Fiber 0.8g, Potein 20.9g
ENJOY! :D
DIANAD
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
DIANAD1 - 30.05.2006, 17:36Tomato Pie in Zucchini Crust
Here's a tasty looking recipe that I found on the web today! It's a twist on the classic tomato pie. The crust is made out of zucchini. My sister's boyfriend has quite a few zucchini plants growing in his garden so once they are ready, I'll have plenty to use to make this. YUMMY!
Tomato Pie in Zucchini Crust
Ingredients:
olive oil cooking spray
1 pound (480 g) zucchini, grated, all liquid squeezed out
3 scallions, white part and 1 inch (2.5 cm) green, chopped
2 large cloves garlic, minced
1 teaspoon (5 ml) fresh thyme leaves
4 fluid ounces (120 ml) egg substitute
1/2 cup (70 g) dry unseasoned bread crumbs
freshly ground pepper
1 cup (150 g) grated skim milk mozzarella cheese
1/4 cup (38 g) freshly grated Parmesan cheese
1 tablespoon (15 g) reduced calorie mayonnaise
1 pound (480 g) fresh tomatoes, thinly sliced
2 tablespoons (30 ml) minced fresh basil
Directions:
1. Preheat oven to 350°F (180°C).
2. Coat a nonstick skillet with cooking spray. Also coat a 9-inch (23 cm) pie pan with cooking spray. Set aside.
3. Add the grated, squeezed dry zucchini, scallions, garlic, and thyme to the skillet. Cook over high heat until the zucchini and other vegetables are softened. Remove from heat. Add 2 fluid ounces (60 ml) of the egg substitute, bread crumbs, and pepper. Press into the bottom and sides of the pie pan. Bake for 15 minutes.
4. In a small bowl, combine the two cheeses, mayonnaise and remaining egg substitute. Spread on top of the baked shell. Top with overlapping circles of tomato slices. Coat with cooking spray, Bake for 30 minutes until the pie is browned and set when a tester inserted near the center comes out clean. Serve warm or cold.
Amount Per serving:
153 calories (33% calories from fat), 12 g protein, 6 g total fat (3.1 g saturated fat), 14 g carbohydrates, 2 g dietary fiber, 14 mg cholesterol, 319 mg sodium
ENJOY! :D
DIANAD
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
Gina From Da Block - 30.05.2006, 18:47
Oooh, D, love that tomato pie recipe!! Sounds very tasty. I've never had tomato pie before, so it'll be an event for me when I do. Just to let you know: Kuhnsbrat has had her baby. It's a little girl 8)
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
DIANAD1 - 31.05.2006, 17:55You never had tomato pie???
Gina From Da Block wrote: Oooh, D, love that tomato pie recipe!! Sounds very tasty. I've never had tomato pie before, so it'll be an event for me when I do. Just to let you know: Kuhnsbrat has had her baby. It's a little girl 8)
Oh Gina, I cannot believe you never had tomato pie. Don't the Italian bakeries & pizza joints make this up in Queens? May it's a Philly thing???
Actually it's also called Sicilian Style Pizza or Sfincione and this style originates from Palermo, Sicily. An authentic recipe never uses cheese as a topping and is eaten cold. This pizza is rectangular shaped, made with a thicker crust and served in large, rectangular slices with the toppings incorporated inside the dough instead of on top on the pizza. In the case of tomato pie, a heaping load of very thick and super sweet tomato sauce is placed on top. YUMMO!!!
Lots of places around here are starting to make this pizza with cheese on top & serving it hot which makes the tomato pie taste quite differently. I like mine the traditional way! Cold & no cheese. It's so delicious especially when the sauce is super wet!!!! Lip smacking good!!! Here are a few pictures that will give you an idea of what it looks like. Does it look like something you had before?
BTW: Oh I’m glad Kuhn had her baby! If you get a chance to talk to her, Say Good Luck & Best Wishes to her & the baby for me!!! Thanks!!!
SMILES :D
DIANAD
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
DIANAD1 - 31.05.2006, 18:38Spicy Marinated Mushrooms
I just love mushrooms especially marinated ones. But sometimes when I get them at the grocery store, they can be too mushy, oily or spicy. Here’s a quick & tasty mushroom appetizer I’ve used before to make my own. It’s an easy recipe anyone can make quickly for a party or for a salad topping. Enjoy!!! :D
Spicy Marinated Mushrooms
INGERDIENTS:
1 1/2 pounds small button mushrooms, cleaned & bottom of stem removed
3 1-ounce envelopes fat free Italian dressing mix
6 tablespoons red wine vinegar
6 tablespoons white wine vinegar
2 cups water
1 1/2 teaspoons Tabasco sauce or other liquid hot pepper sauce
4 small sprigs fresh rosemary
INSTRUCTIONS:
1.) Place mushrooms in a large covered container.
2.) In a jar, combine dressing mix, vinegars, and 1/2 cup of the water. Shake well.
3.) Add remaining 1 1/2 cups water and Tabasco. Shake well and pour over mushrooms. Stir to evenly coat. Add rosemary sprigs, cover, and refrigerate overnight, stirring occasionally.
4.) To serve, transfer mushrooms and some of their marinade to a serving dish. Offer toothpicks for spearing the mushrooms.
Nutritional Values:
Per 4 mushroom serving: 23 calories (0% calories from fat), 1 g protein, 0 total fat (0 saturated fat), 5 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 262 mg sodium
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
Gina From Da Block - 31.05.2006, 20:03
Hiya, D! Yes, I've seen those tomato pies - didn't know they were called that. I, personally, could never eat them cold without cheese on top. I prefer them hot with cheese!! LOL! I will pass along your greetings to Kuhnsbrat. Have a safe & happy trip :)
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
DIANAD1 - 22.06.2006, 17:15Chicken Rollatini with Pork and Rosemary Filling
I'm spending my lunch hour today on the web looking for some new recipes to try out. This one looks quite easy to make & with the rosemary, it should be delicious. I'll give it a try tonight! Yummy!
Chicken Rollatini with Pork and Rosemary Filling
INGREDIENTS:
· 2 tablespoons olive oil
· 1 small onion, chopped
· 2 cloves garlic, chopped
· 1/2 pound ground pork
· salt and pepper to taste
· 2 teaspoons chopped fresh rosemary
· 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
DIRECTIONS:
1. To Make Filling: Heat the olive oil in a medium skillet over medium heat. Add the onion and garlic and saute until golden. Add the pork and season with salt and pepper to taste. Cook the pork, crumbling with a fork, for about 10 minutes. Stir in the rosemary. Remove mixture from skillet with a slotted spoon and remove all but 2 tablespoons of the pork fat.
2. Lay the chicken breasts flat and season with salt and pepper to taste. Spoon equal amounts of the pork mixture onto each breast, and roll each one up tightly. Secure each roll with 2 toothpicks.
3. Heat the skillet with the reserved pork fat over medium high heat until almost smoking. Saute chicken on one side for 3 to 4 minutes or until golden brown. Turn over. Turn heat to medium and saute chicken until cooked through, 5 to 6 minutes.
Nutrition Info: Servings Per Recipe: 4
Amount Per Serving-----> Calories: 348, Total Fat: 20.3g, Cholesterol: 109mg, Sodium: 109mg, Total Carbs: 2.1g, Dietary Fiber: 0.4g, Protein: 37.1g
ENJOY! :D
DIANAD
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
DIANAD1 - 22.06.2006, 17:17Cold Tomato Pie
Gina From Da Block wrote: Hiya, D! Yes, I've seen those tomato pies - didn't know they were called that. I, personally, could never eat them cold without cheese on top. I prefer them hot with cheese!! LOL! I will pass along your greetings to Kuhnsbrat. Have a safe & happy trip :)
Oh you don't know what you are missing!!!!! :P
SMILES :-D
DIANAD
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
DIANAD1 - 22.06.2006, 17:28Provincial Tomatoes
My neighbor has some tomatoes ready in his garden and he gave me a few to try out. Here is one of my favorite recipes I use in the summer to eat all of the wonderful fresh tomatoes I get from my garden and my friends too. Give it a whirl! It's tasty. :-D
Provincial Tomatoes
INGREDIENTS:
2 large tomatoes, cut into 1/4 inch slices
salt and pepper to taste
1 tablespoon olive oil, or as needed
1/2 cup grated Parmesan cheese
1/4 cup grated Asiago cheese
1/4 cup dry bread crumbs
2 tablespoons dried parsley
DIRECTIONS:
Preheat your oven's broiler. Place tomato slices in a single layer on a baking sheet or in a baking dish, season with a little salt and pepper, and drizzle with olive oil. Mix together the Parmesan cheese, Asiago cheese, bread crumbs and parsley; sprinkle over the tomato slices. Drizzle a little bit more olive oil over the top. Broil for 5 minutes, or until the top is golden and toasty.
Nutrition Info: Servings Per Recipe: 4
Amount Per Serving-----> Calories: 159, Total Fat: 9.8g, Cholesterol: 16mg, Sodium: 385mg, Total Carbs: 10.2g, Dietary Fiber: 1.4g, Protein: 8.7g
ENJOY! :D
DIANAD
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 30.06.2006, 03:32
Diana: Thank you for replying I have been very busy. Indeed I can use many of yours and others here recipes. I am looking presently for a beef roast pot type of recipe. Might there be anyone with lots of spices and lots of gravy for which I need to make it very tender so the slow cooker is the must. That stir fry is coming to this home very soon! :D
I will return the favor! Let me know what the urge of flavor is I will find something special. I have not many of the spice rubs with pot roast style recipes.
Thank you~
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
DIANAD1 - 30.06.2006, 13:58Glad to see you are back!!!
kuhnsbrat wrote: Diana: Thank you for replying I have been very busy. Indeed I can use many of yours and others here recipes. I am looking presently for a beef roast pot type of recipe. Might there be anyone with lots of spices and lots of gravy for which I need to make it very tender so the slow cooker is the must. That stir fry is coming to this home very soon! :D
I will return the favor! Let me know what the urge of flavor is I will find something special. I have not many of the spice rubs with pot roast style recipes.
Thank you~
Hi kunsbrat! Glad to see you are back!!! Now I can post more recipes because I know you like to use some of them!!! I didn't post too much for a while cause I don’t think anyone was reading this topic. But now that your back I certainly will be posting more. I hope all is well with you too!!! :flower
So you need a beef roast pot recipe with lots of spices, gravy and it needs to be tender. Well I just had this dish last week. My mom has a slow cooker and she made a tasty beef pot roast last Sunday. Boy was it ever tender and Yummy!!! I’ll have to get the recipe from her and post it on here soon. Hope you like it! And I'm looking for some good chicken BBQ stuff if you have any to share.
SMILES :D
DIANAD
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 30.06.2006, 14:06
Diana: You will really have to give me about a 4 day stretch. I have the baby coming home tomorrow, so it will be in between the sleep pattern. I will hunt some sauces and see the books I have.
Thank you for coming back! We needed you! :-D
Hope all is well...the farmers markets are opening again! Yeah and YUM!
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kuhnsbrat - 30.06.2006, 14:57
BARBEQUE SAUCE:
1 cup water
1 cup catsup
1/4 cup packed brown sugar
1/4 cup vinegar
1/4 cup Worcestershyire sauce
1 tablespoon celery seed
1 teaspoon chili powder
1 Teaspoon salt
Few drops of red pepper sauce
Dash of pepper
Heat all ingredients to boiling. Simmer 10 minutes. This sauce may be used on pork, chicken or beef.
DIANA: I will get back as I said once I have had time to look through my books.
Just found this one with my pot roast recipe.
Cheers~
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kuhnsbrat - 30.06.2006, 15:05
JUST FOUND: :)
BLACKENED RIBS:
4 1/2 LB RACKS OF FRESH PORK LOIN BACK RIBS
3 CUPS OF WATER
1/2 CUP SOY SAUCE
1 TABLESPOON CORNSTARCH
Place pork back ribs in Dutch oven; add water. Heat to boiling : reduce heat. Cover and simmer 5 minutes. Remove ribs; drain. Return to Dutch oven. Mix soy sauce and corn starch; brush on ribs. Continue brushing both sides of ribs with soy sauce mixture every 10 minutes, until mixture is gone, about 30 minutes, until ribs are done and meat begins to pull away from the bone, about 20 minutes. Cut into serving pieces. Serve with remaining sauce. Serves 4
I will continue to look~
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 05.07.2006, 06:46
Diana: found this and thought to add it.
Pesto Mayonnaise:
2/3 cup mayonnaise
2 tablespoons prepared basil pesto
Patties:
2 pounds ground sirloin
1/4 cup Zinfandel
1/4 cup lightly packed minced fresh basil
1/4 cup minced red onion
1/4 cup fresh Italian bread crumbs
8 sun-dried tomatoes packed in olive oil, finely chopped
2 teaspoons garlic salt V
vegetable oil for brushing on the grill rack
8 large basil prigs, moistened with water for grilling
6 large seeded sandwich rolls, split
6 slices Monterey Jack cheese
6 red leaf lettuce leaves
6 (1/4 inch thick) tomato slices) 6 paper thin red onion slices, separated into rings
6 basil sprigs for serving
Makes 6 Burgers
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the mayonnaise, combine the ingredients in a small bowl and mix well. Cover and refrigerate until needed.
To make the patties, combine the sirloin, Zinfandel, basil, onion, bread crumbs, sun-dried tomatoes, and garlic salt in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.
When the grill is ready, brush the grill rack with vegetable oil. Toss the moistened basil springs directly onto the fire. Place the patties on the rack, cover and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium.
During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.
During the last minute of cooking, top each patty with a cheese slice.
To assemble the burgers, spread the mayonnaise over the cut sides of the rolls. On each roll bottom, place a lettuce leaf, a patty, a tomato slice, an onion slice, and a basil sprig. Add the roll tops and serve.
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kuhnsbrat - 05.07.2006, 06:48
Hot and sour noodle soup with pork :-D
ACTIVE TIME: 25 MIN
SERVES: 4
ingredients
2 ounces rice-stick noodles (pad thai noodles)
1 tablespoon vegetable oil
10 large shiitake mushrooms (about 4 ounces), stems discarded and caps thickly sliced
1 large garlic clove, thinly sliced
1 1/2 teaspoons finely grated fresh ginger
4 1/2 cups chicken stock or low-sodium broth
1/2 pound pork tenderloin, cut into 2-by- 1/2-inch strips
1 1/2 tablespoons cider vinegar
1 1/2 teaspoons soy sauce
1 teaspoon chile-garlic sauce or hot sauce
1 cup snow peas, thinly sliced lengthwise
3 scallions, thinly sliced
1/2 teaspoon cornstarch dissolved in 1 tablespoon cold water
1 teaspoon Asian sesame oil
Salt
directions
Soak the noodles in a bowl of hot water until pliable, about 5 minutes.
Meanwhile, in a large saucepan, heat the oil until shimmering. Add the shiitake and cook over high heat, stirring occasionally, until lightly browned, 2 to 3 minutes. Add the garlic and ginger and cook, stirring, for 30 seconds. Add the stock and bring to a boil.
Drain the noodles, add them to the saucepan and cook over moderate heat just until tender, about 3 minutes. Add the pork, vinegar, soy sauce and chile-garlic sauce and simmer until the pork is nearly cooked through, about 2 minutes. Add the snow peas, scallions and cornstarch mixture and cook until the vegetables are crisp-tender, about 1 minute. Stir in the sesame oil and season with salt. Ladle the soup into bowls and serve.
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kuhnsbrat - 05.07.2006, 06:50
SPINACH AND GOAT CHEESE FRITTATA~ :-D
TOTAL TIME: 20 MIN
SERVES: 4
ingredients
3 tablespoons extra-virgin olive oil
6 thin slices of pancetta (3 ounces)
1 small leek, halved lengthwise and cut crosswise into 1/2-inch pieces
1 cup baby spinach
8 large eggs, beaten
Salt and freshly ground pepper
3 ounces fresh goat cheese, crumbled (1/2 cup)
directions
Preheat the oven to 400°. Heat the olive oil in an ovenproof 12-inch nonstick skillet. Add the pancetta and cook over moderately high heat until crisp and brown, about 3 minutes. Transfer the pancetta to a plate and let cool, then crumble it.
Add the leek to the skillet and cook over moderately low heat, stirring, until softened and lightly browned, about 2 minutes. Add the spinach and cook until wilted, about 1 minute. Using a slotted spoon, transfer the leek and spinach to the plate with the pancetta.
Season the eggs with salt and pepper, add them to the skillet and cook for 1 minute. Scatter the reserved pancetta, leek and spinach and the crumbled goat cheese over the eggs and bake for about 4 minutes, until the spinach and goat cheese frittata is set. Slide the spinach and goat cheese frittata onto a cutting board, cut it into wedges and serve at once
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kuhnsbrat - 05.07.2006, 06:52
SAUTEED CHICKEN WITH FRESH HERBS AND WILTED GREENS~ :-D
TOTAL TIME: 30 MIN
SERVES: 4
ingredients
4 skinless, boneless chicken breast halves (about 6 ounces each)
Salt and freshly ground pepper
1/4 cup all-purpose flour
3 tablespoons extra-virgin olive oil
Three 5-ounce bags baby spinach
1 leek, halved lengthwise and thinly sliced crosswise
2 garlic cloves, thinly sliced
2 tablespoons minced parsley
1 tablespoon minced tarragon
2 tablespoons fresh lemon juice
2 tablespoons dried currants
directions
Lightly pound the chicken breasts 1/2 inch thick. Season with salt and pepper and dust with the flour. Heat 2 tablespoons of the olive oil in a very large skillet until shimmering. Add the chicken and sauté over moderately high heat until cooked through, 8 minutes. Transfer to a platter, cover and keep warm.
Wipe out the skillet. Add the spinach in batches and cook over moderately high heat, tossing, until wilted; transfer to a colander. Press to remove the liquid.
Wipe out the skillet; add the remaining 1 tablespoon of olive oil. Add the leek and garlic and cook over moderately high heat until softened, 2 minutes. Add the spinach, parsley and tarragon and toss. Add the lemon juice and currants; season with salt and pepper. Spread the spinach on plates, arrange the chicken on top and serve.
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kuhnsbrat - 05.07.2006, 06:53
SESAME CRUSTED TUNA STEAKS~ :-D
ACTIVE TIME: 20 MIN
SERVES: 6
The great, thick crust of crunchy sesame seeds—fragrant and spicy with lemongrass, lime zest and hot pepper—makes this tuna a hearty main course.
ingredients
3 tablespoons white sesame seeds
3 tablespoons black sesame seeds
1 tablespoon finely grated lime zest
1 tablespoon minced lemongrass (tender inner part only)
1 teaspoon sweet paprika
1 teaspoon Aleppo pepper flakes or 1/4 teaspoon crushed red pepper
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt
Six 10-ounce tuna steaks, cut 1/2 inch thick
1/4 cup vegetable oil, plus more for brushing
Lime wedges and mayonnaise, for serving
directions
In a small bowl, combine the white and black sesame seeds with the lime zest, lemongrass, paprika, Aleppo pepper, black pepper and salt. Lightly brush the tuna with oil and sprinkle the sesame mixture all over it, pressing to help the crust adhere.
Heat 2 tablespoons of vegetable oil in each of 2 large nonstick skillets until the oil is almost smoking. Add the crusted tuna steaks and cook them over moderately high heat until they are slightly pink in the center, about 2 minutes per side. Transfer the crusted tuna steaks to plates and serve them with lime wedges and mayonnaise.
An assertive white wine will contrast with the richness of the sesame-crusted tuna steaks in this recipe in the same way that the spicy, citrusy ingredients do. Two good choices would be the 2002 Cakebread Cellars Sauvignon Blanc from California and the 2001 Antinori Conte della Vipera from Umbria.
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kuhnsbrat - 05.07.2006, 06:56
SOUTH AFRICA
SESAME-COATED SWEET POTATO CROQUETTES~ :-D
ACTIVE TIME: 30 MIN
TOTAL TIME: 50 MIN
MAKES ABOUT 30 CROQUETTES
At the Africa Café in Cape Town, diners sit down to communal feasts by chef and co-owner Portia de Smidt. The Pan-African offerings might include these delicious fried yam balls from Malawi, a small country north of South Africa. De Smidt refines the recipe and accentuates its origins by rolling the balls in sesame seeds, a typically Malawian ingredient.
ingredients
1 1/2 pounds sweet potatoes, peeled and cut into 2-inch chunks
Salt
1/4 cup plus 2 tablespoons cornstarch
1 tablespoon sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground allspice
6 ounces extra-sharp Cheddar cheese, shredded (2 cups)
One 2-ounce jar sesame seeds (3/4 cup)
Vegetable oil, for frying
directions
Put the sweet potatoes in a medium saucepan, cover with water and bring to a boil. Add a large pinch of salt and simmer over moderately high heat until tender, about 20 minutes. Drain the sweet potatoes and return them to the pan. Shake the pan over high heat to dry out the potatoes, about 1 minute.
Mash the potatoes until smooth. Stir in the cornstarch, sugar, cinnamon, allspice and Cheddar. Season with salt.
Put the sesame seeds in a shallow bowl. Using your hands, roll the sweet potato mixture into 1-inch balls. Roll the balls in the sesame seeds until coated.
In each of 2 large skillets, heat 1/4 inch of oil. Add the sweet potato balls and fry over moderate heat until golden brown all over, about 1 minute per side. Drain on paper towels and serve warm or at room temperature.
MAKE AHEAD The coated sweet potato balls can be refrigerated overnight. Remove them from the refrigerator at least 30 minutes before frying.
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kuhnsbrat - 05.07.2006, 06:59
COCONUT CHOCOLATE CANDY BARS ~ :-D
1 1/2 cups unsweetened dried shredded coconut
1 (14 ounce) can unsweetened coconut milk, stirred
1/2 cup sugar
2 tablespoons light corn syrup
6 tablespoons unsalted butter
11 ounces bittersweet chocolate, chopped and melted
40 bars Change size or US/metric
Change to: bars US Metric
3 hours 2 hrs prep
Preheat the oven to 350°.
Spread the shredded coconut on a baking sheet and toast until lightly golden, about 4 minutes.
Let cool completely.
In a medium saucepan, combine the coconut milk with the sugar, corn syrup and 4 tablespoons of the butter.
Cook over moderately low heat, stirring frequently, until thick as jam, about 40 minutes.
Remove from the heat and whisk in the remaining 2 tablespoons of butter and the toasted coconut.
Transfer to a bowl and let cool.
Cover a baking sheet with wax paper.
Using an offset spatula, spread half of the melted chocolate on the wax paper in a 10-by-7-inch rectangle.
Refrigerate until firm, about 10 minutes.
Spread the coconut mixture over the chocolate and refrigerate until set, about 10 minutes.
Spread the remaining melted chocolate over the coconut and refrigerate until firm, about 20 minutes.
Trim the edges of the rectangle, then cut into 40 squares.
Cover and refrigerate until serving.
MAKE AHEAD The candy bars can be refrigerated for up to 1 week.
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kuhnsbrat - 05.07.2006, 07:01
CARIBBEAN RICE AND PEAS~ :-D
Ingredients:
1 16 oz can pigeon peas
6 Habanero chiles, roasted & chopped*
6 cloves garlic, finely chopped
1/2 medium vidalia onion, chopped
2 tablespoons olive oil
2 cups rice
1 15 oz can coconut milk
water
4 teaspoons Wyler's granulated chicken boulion
*The original recipe called for 1 habanero, but this version was for a bunch of chile-heads.
Directions:
If using canned peas, drain and reserve the liquid.
Heat the oil in a deep frying pan over high heat. Add the rice, and continue saute until the rice turns opaque and golden brown. Add the chile, garlic, and onion and saute for a few more minutes. Beware the fumes!!! Be careful not to let the rice brown or over brown. Stir the peas in with the rice. Do not stir again during cooking!
Combine the coconut milk with the bean liquid. Add water to make 4 cups of liquid. dd to the rice and bring to a boil. Immediately reduce the heat to simmer.
Cook uncovered until the liquid is slightly below the surface of the rice and holes form in the rice. Cover the pot and cook for 20 to 25 minutes or until the liquid is absorbed and the rice is tender. Allow to sit covered for another 1/2 hour. Great with jerk chicken!
Serves 6.
Rice and peas (or beans) is a very popular dish throughout the Caribbean, and perhaps because eating rice with hot foods helps to tame the fire. (Not this rice!) The peas used in this recipe are called pigeon or gungo peas. They are about the size of garden peas and are usually found dried. However, cooked, canned pigeon peas are also available. If they are not available in your area, black-eyed peas or kidney beans can be substituted. (Not the same, however)
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 05.07.2006, 07:04
SARDINIAN CLAMS WITH FREGOLA~ :-D
TOTAL TIME: 40 MIN
SERVES: 4
Fregola, sometimes referred to as fregula, is a lumpy, pebble-shaped pasta from Sardinia that is formed by hand and then lightly toasted until golden. Fregola comes in small, medium and large grains and is available at specialty markets or by mail order.
ingredients
1/3 cup extra-virgin olive oil
2 garlic cloves, minced
4 large plum tomatoes, chopped (about 2 cups)
1 1/2 cups water
1/2 cup fregola
2 dozen littleneck clams, scrubbed
Salt and freshly ground pepper
2 tablespoons coarsely chopped flat-leaf parsley
directions
Heat the olive oil in a large skillet. Add the garlic and cook over moderately high heat until fragrant, about 30 seconds. Add the chopped tomatoes and cook until softened, about 3 minutes. Add the water and bring to a boil. Stir in the fregola, cover and cook over moderately low heat, stirring occasionally, until tender, about 17 minutes.
Add the clams to the skillet in a single layer. Cover and cook over moderately high heat until the clams open, about 4 minutes. Discard any clams that do not open. Season the fregola with salt and pepper. Spoon the fregola, clams and broth into shallow bowls. Sprinkle with the coarsely chopped parsley and serve at once.
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
DIANAD1 - 07.07.2006, 04:11Mom's Vegetable Beef Pot Roast
Hi kuhnsbrat,
Thanks for all the great recipes you posted! I know you wanted that Pot Roast Recipe I promised you a few days ago but my Mom just gave me her recipe today. Hope you like it!
Mom's Vegetable Beef Pot Roast
Ingredients:
3-4 pound beef rump or chuck roast
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon celery seeds
1/4 teaspoon garlic powder
1 can beef stock
1 can stewed tomatoes
1/2 cup chopped carrots
1/2 cup chopped celery
1 cup chopped potatoes
1/2 cup chopped onions
Directions:
In a bowl, combine salt, pepper, paprika onion powder, celery seeds and garlic powder. Take half of the dry mixture and rub into all sides of the meat. In a slowcooker or crock pot, combine seasoned beef with the tomatoes, carrots, celery, potatoes, onions, beef broth and bouillon. Add the rest of the dry seasonings mix. Cover and let cook on low for 8-10 hours or until meat is tender. If gravy is preferred just thicken juices with flour dissolved in a small amount of cold water after removing meat from pot. Makes 6-8 servings.
ENJOY! :D
DIANAD
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 07.07.2006, 05:30
Diana~ Thank you so much~! I can use this for every time my folks come over this is a favorite.
Here give this to her from me~Although, she may already have this.
Brisket~ :-D
Serves 8
ingredients
1/3 cup light brown sugar
2 tablespoons kosher salt
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon sweet paprika
1 teaspoon coarsely ground black pepper
1/2 teaspoon cinnamon
1/2 teaspoon unsweetened cocoa powder
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground white pepper
One 5-pound beef brisket, trimmed
3 tablespoons vegetable oil
4 large onions, sliced 1/2 inch thick
2 pounds carrots, cut diagonally 1/8 inch thick
2 cups Coca-Cola
One 28-ounce can crushed tomatoes
1/4 cup ketchup
directions
In a bowl, mix the brown sugar, salt, garlic powder, cayenne, paprika, black pepper, cinnamon, cocoa, coriander and white pepper. Rub the mixture all over the brisket, set it in a baking dish and cover with foil. Refrigerate overnight.
Preheat the oven to 350°. In a large enameled cast-iron casserole, heat the oil. Add the brisket, fat side down, and brown well over moderately high heat, 6 minutes per side. Transfer to a plate.
Reduce the heat to moderate and add the onions. Stir well, cover and cook, stirring, until softened, about 15 minutes. Add the carrots, cover and cook, stirring, until the carrots begin to soften, 5 minutes. Transfer to a bowl.
Add the Coca-Cola, tomatoes and ketchup to the pot and stir over moderate heat. Add the brisket and any juices and spread the onions and carrots around the meat. If necessary, add enough water to half-submerge the brisket in liquid. Cover tightly and braise in the oven for 2 1/2 hours.
Transfer the brisket to a cutting board, cover with foil and let stand for 30 minutes. Raise the oven temperature to 425°. Slice the meat across the grain 1/4 inch thick, return to the casserole and spoon the sauce over the meat.
Return the pot to the oven and cook uncovered for 1 hour, or until the meat is fork-tender. Check every 20 minutes; if necessary, add water so the meat is half submerged. Remove from the oven and let stand for 15 minutes. Transfer the meat to a platter, spoon the onions, carrots and sauce over and serve.
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 07.07.2006, 05:33
Eggplants Stuffed with Tarragon Lamb :-D
ingredients
4 Japanese eggplants (about 10 ounces each), halved lengthwise
Salt
1 large Yukon Gold potato, peeled and cut into 1/2-inch dice
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 pound coarsely ground lamb
1/2 cup chicken stock or low-sodium broth
1 tablespoon finely chopped tarragon
Freshly ground pepper
1/4 cup freshly grated Parmesan cheese
directions
Preheat the oven to 400° and lightly oil a baking sheet. Arrange the eggplants, cut side down, on the baking sheet and bake for 20 minutes, or until softened but not falling apart.
Meanwhile, bring a small saucepan of salted water to a boil. Add the potato and cook until crisp-tender, about 5 minutes; drain. Heat 1 tablespoon of the olive oil in a large skillet. Add the onion and cook over moderately high heat for about 5 minutes, stirring occasionally, until softened. Add the lamb and cook, stirring occasionally to break up the meat, until no liquid remains and the lamb is beginning to brown, about 10 minutes. Add the potato and stock and cook over moderate heat until the mixture is dry and the potato is tender, about 8 minutes.
Heat the remaining 1 tablespoon of olive oil in a large nonstick skillet. Add the eggplants, cut side down, and cook over high heat until browned, 1 to 2 minutes. Transfer to a work surface and let cool. Carefully scoop the flesh out of each eggplant, leaving a 1/4-inch-thick shell. Chop the eggplant flesh. Add the eggplant and tarragon to the lamb mixture and season generously with salt and pepper.
Lightly oil a large baking dish. Arrange the eggplant shells in the dish and fill with the lamb mixture, mounding slightly. Sprinkle with the Parmesan and bake for about 10 minutes, until the filling is heated through and the cheese is melted. Preheat the broiler and broil for about 1 minute, until lightly browned. Transfer the eggplants to a platter and serve.
MAKE AHEAD The stuffed eggplants can be refrigerated overnight; bring to room temperature before baking.
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 07.07.2006, 05:35
Fresh Green Salad with Citrus Vinaigrette :-D
TOTAL TIME: 30 MIN
SERVES: 8
ingredients
Zest and juice of 1 lemon
3 navel oranges, 1 zested
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
2 ruby red grapefruits
16 cups mesclun (about 14 ounces)
1/4 cup finely chopped flat-leaf parsley
directions
In a small bowl, combine the lemon zest with the lemon juice and orange zest. Squeeze the juice from the zested orange into the bowl. Whisk in the mustard and olive oil and season the vinaigrette with salt and pepper.
Using a sharp knife, remove the peel and bitter white pith from the remaining 2 oranges and the grapefruits. Working over a plate, cut between the membranes to release the segments.
In a large bowl, toss the mesclun with the chopped parsley and the citrus vinaigrette; season the salad with salt and pepper. Add the citrus segments to the greens and serve right away
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 11.07.2006, 08:35
GRILLED VEGETABLES WITH FRESH HERBS:
1-2 lbs assorted summer squash
6 oz. mushrooms
1 red onion
1/4 cup fresh herbs such s rosemary, thyme or tarragon
3/4 cup olive oil
Salt and pepper
Cut the summer squash into pieces suitable for grilling on the barbeque. Cutting the zucchini lengthwise once, then into 4-inch pieces, is recommended. The sunburst and crookneck squashes should be cut into 1/2 to 3/4-inches diskes. If you have large mushrooms cut them in half; if they are small leave them whole. The onions are best cut into 1/2 inch disks. Finely chop all the herbs.
Combine all the ingredieints in a bowl and mix so that the oil and herbs coat all the pieces. There should be just enogh oil to coat everything. Once the grill is going, remove the vegetables from the bowl and place them on the grill. Turn them regularly until the vegetables are cooked enough to pierce with a fork. Remove from the grill and serve with salt if desired. Note: If there is too much oil, it will drip and cause the coals to flame, possibly charring your vegetables.
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 11.07.2006, 08:41
SUMMER TOMATO SALAD
1basket assorted cherry tomatoes
2 lbs. ripe heirloom tomatoes
1/4 cup basil, chopped
1/4 cup sweet red onion, diced small
1/2 cup olive oil
1/2 cup balsamic vinegar
Salt and pepper
Stem the cherry tomatoes and cut them in half. Core the large tomatoes and cut into bite-sized pieces(you pick the shape-wedges look nice). Dice the red onions and basil. In a bowl, combine the tomatoes, basil, onions, oil and balsamic vinegar. There should be enough oil and vinegar to coat all the tomatoes and leave a thin layer in the bottom of the bowl. Add salt and pepper to taste. Cucumbers and other fresh herbs also go well with this salad.
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
Gina From Da Block - 11.07.2006, 17:27
Mmmm.....Kuhn.....I LOVE tomato salad!! I make mine with oil, garlic, salt & pepper & eat it with Italian bread & provolone :P
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 11.07.2006, 23:59
THanks gina~
Pear and Almond cream tart
TOTAL TIME: 1 HR 30 MIN
MAKES TWO 9-INCH TARTS
ingredients
PASTRY
2 cups all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1 stick plus 2 tablespoons cold unsalted butter, cut into pieces
1 large egg yolk mixed with 1/4 cup ice water
FILLING
1 cup milk
1/4 cup sugar
3 tablespoons cornstarch
3 large eggs
Pinch of salt
1 stick plus 6 tablespoons (7 ounces) unsalted butter, softened
2 1/2 cups sliced almonds
1 1/2 cups confectioners' sugar
2 tablespoons brandy
6 ripe medium Bartlett pears—peeled, quartered and cored
Vanilla ice cream, for serving
directions
MAKE THE PASTRY: In a food processor, pulse the flour with the sugar and salt. Pulse in the butter until it is the size of small peas. Sprinkle the egg mixture on top and pulse just until a dough forms. Scrape the pastry onto 2 sheets of plastic wrap and form into 2 disks. Wrap and refrigerate until chilled.
MEANWHILE, MAKE THE FILLING: Bring the milk to a simmer in a medium saucepan. In a medium bowl, whisk the sugar with 1 tablespoon of the cornstarch. Whisk in 1 egg and the salt. Gradually whisk in the hot milk, then return it to the saucepan and cook over moderate heat, whisking, until thickened and just beginning to bubble around the edges, about 4 minutes. Strain the custard into a bowl and let cool slightly. Whisk in 2 tablespoons of the butter.
Using an electric mixer, beat the remaining 12 tablespoons of butter with the sliced almonds at medium-low speed until the almonds are slightly crushed. Beat in the confectioners' sugar and the remaining 2 tablespoons of cornstarch and 2 eggs, then beat in the custard and brandy.
Preheat the oven to 350°. On a lightly floured surface, roll out each pastry disk to a 12-inch round 1/8 inch thick. Fit the pastry into two 9-inch fluted tart pans with removable bottoms. Fold the overhang onto itself. Using a sharp knife, trim off any excess pastry.
Spoon the filling into the tarts. Place 1 pear quarter in the center of each tart; arrange the remaining quarters in a circle around it. Bake the tarts in the center of the oven for 1 hour and 10 minutes, or until the pears are very tender and the custard and pastry are deep golden. Let the tarts cool for 30 minutes, then unmold and serve warm or at room temperature with vanilla ice cream.
MAKE AHEAD The tarts can be stored overnight in airtight containers.
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 12.07.2006, 00:02
To be honest this is a bit early...Christmas in July
ACTIVE TIME: 1 HR
TOTAL TIME: 2 HRS 30 MIN
MAKES ABOUT 2 1/2 DOZEN SANDWICH COOKIES
ingredients
3 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 sticks (10 ounces) unsalted butter, at room temperature
1 1/4 cups sugar
1 large egg, lightly beaten
1 large egg yolk
1 1/2 teaspoons pure vanilla extract
Peppermint candies, colored sugar or sprinkles, for decorating
4 tablespoons cream cheese, softened
2 cups confectioners' sugar
1/2 teaspoon pure mint extract or fresh lemon juice
directions
Preheat the oven to 375°. Line 6 baking sheets with parchment paper. In a medium bowl, sift the flour with the cocoa, baking powder and salt. In a large bowl, using a handheld electric mixer, beat 2 sticks of the butter until creamy. Add the sugar and beat until light and fluffy. Add the egg, egg yolk and 1 teaspoon of the vanilla extract and beat until blended. Add the dry ingredients and beat at low speed until moistened and a stiff, crumbly dough forms. Scrape the dough onto a sheet of plastic wrap, pat into a disk, wrap and refrigerate until chilled.
Divide the dough into quarters. On a lightly floured surface, working with 1 piece at a time and keeping the rest refrigerated, roll out the dough 1/8 inch thick. Using a 2 3/4-inch round cookie cutter, stamp out as many cookies as possible and transfer to the baking sheets. Decorate half of the cookies with peppermint candies or decorate all of the cookies with colored sugar or sprinkles. Repeat with the remaining dough and decorations.
Bake 1 sheet of the cookies in the upper and 1 sheet in the lower third of the oven for 14 minutes, or until firm; shift the pans from top to bottom and front to back halfway through. Slide the parchment onto wire racks and let the cookies cool completely. Repeat with the remaining cookies.
In a medium bowl, beat the remaining 4 tablespoons of butter with the cream cheese until smooth. Beat in the confectioners' sugar, mint extract and the remaining 1/2 teaspoon of vanilla extract. If you used the peppermint candies, spread 1 1/2 teaspoons of the filling on the undecorated cookies and top with the peppermint candy-decorated cookies. If you used the colored sugar or sprinkles, spread 1 1/2 teaspoons of the filling on the undecorated side of the cookies; top the filling with the remaining cookies.
MAKE AHEAD The chocolate wafers can be stored between sheets of wax paper in an airtight container for up to 2 weeks or frozen for up to 1 month. The filled cookies can be stored at room temperature for up to 2 days
Re: Simply Red Fans Recipe Swap---Post a few use a few! Tasty!
kuhnsbrat - 12.07.2006, 00:07
Cashew Snowballs
ACTIVE TIME: 30 MIN
TOTAL TIME: 1 HR 30 MIN
MAKES ABOUT 6 DOZEN COOKIES
You can substitute pecans, walnuts or macadamias for the cashews used here.
ingredients
2 sticks plus 2 tablespoons (9 ounces) unsalted butter, softened
1/2 cup confectioners' sugar, plus more for rolling
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour
2 1/4 cups unsalted roasted cashews (11 ounces), finely ground in a food processor
1/2 teaspoon salt
directions
Preheat the oven to 375°. Line 2 large baking sheets and 2 wire racks with parchment paper. In a large bowl, using a handheld electric mixer, beat the butter with 1/2 cup of the confectioners' sugar at medium speed until creamy. Add the vanilla extract. At low speed, beat in the flour, roasted cashews and salt. Scrape the dough onto 4 sheets of plastic wrap and form into 1-inch logs. Wrap the logs and refrigerate until firm, at least 20 minutes.
Cut the logs into 1-inch lengths and roll the lengths into balls. Arrange the balls on the baking sheets about 3/4 inch apart. Bake the cookies in the lower and upper third of the oven for 20 minutes, or until golden and set; shift the baking sheets from top to bottom and front to back halfway through.
Fill a pie plate with about 2 cups of confectioners' sugar. Immediately roll the hot cookies, a few at a time, in the confectioners' sugar to coat; then transfer to the parchment-lined racks to cool completely. Reroll the cooled cookies in the confectioners' sugar and transfer to a plate.
MAKE AHEAD The sugar-coated cookies can be stored between sheets of wax paper in an airtight container for up to 1 week or frozen for up to 1 month. Redust the Cashew Snowball cookies with confectioners' sugar before serving.
NOTES The snowball dough is sweetened with powdery confectioners’ sugar rather than granulated sugar. Always sift confectioners’ sugar before measuring to remove clumps that can throw off measurements.
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