What is one recipe that you've posted here before, jumping up and down with excitement,

LOL! You want me to pick just one? Sorry, here are seven off the top of my head

Layered Cheese & Pesto Torte
Kriss's Pockets
Raspberry Swirl Cheesecake
Flourless Chocolate Cake
Sour Cream Mushroom Chicken
Potato Baked Chicken
Grilled Game Hens with Cilantro-honey marinade

LAYERED CHEESE AND PESTO TORTE
Fills 4-cup mold

1 cup fresh pesto

Cheese: 1- 8 oz package cream cheese, softened, 5 oz Brie or
Camembert, rinds removed, 1/2 cup whipping cream.

Beat cheeses together with mixer until nearly smooth. In a
second bowl, beat whipping cream until it forms soft peaks.
Fold whipped cream into cheese.

Prepare mold by lining with plastic wrap. Spread 1/4 cheese
mix in mold (sometimes I sprinkle toasted pine nuts in first
depending on the mold I am using) then 1/3 of the pesto and
so on- Refrigerate to set up and unmold.
*****
KRISS’ POCKETS (Serves two)

I made this up years ago, and it’s still a favorite at our house - simple and satisfying.

2 whole pita bread loaves
1/2 lb ground beef or ground turkey
1 small onion, chopped
4 oz. mushrooms, sliced
1 green pepper, chopped or 1/2 C chopped and blanched broccoli
1 oz. sliced black olives (optional)
1/2 to 1 jar of Marie’s Creamy Italian Salad Dressing (find it in the refrigerated section)
1 T thyme
1/2 tsp salt
1 tsp pepper
1 small chopped tomato

Brown ground meat; add onion and green pepper. Cook a few minutes. Add mushrooms, cook 5 minutes more, then drain, and cool down about 5 minutes. Add dressing and mix with seasonings and olives.
Fill pocket bread with mix and chopped tomato.
*****
RASPBERRY SWIRL CHEESECAKE
Raspberry Sauce: 1 package (12 oz.) frozen Raspberries (not sugared), thawed and drained but reserve the juice.
1/3 cup sugar
3 tbsp cornstarch
Add enough water to the raspberry juice to make 1-1/2 cup. Mix sugar and cornstarch in a sauce- pan. Stir in the juice and raspberries. Heat to boiling over medium heat, stirring frequently. Boil
and stir 1 minute; strain. Cool completely.
Crust: 2 cups flour
1/2 cup sugar
2/3 cup softened butter
2 egg yolks
Heat oven to 400 degrees. Mix together the above and press 1/2 of the mixture onto the bottom of a greased springform pan (without the ring on it) and bake just the bottom for 8-10 minutes. Cool. Assemble springform pan around baked bottom crust and press the rest of the crust mixture on the sides, going up about 2-1/2". Make sure it blends onto the bottom over the "break".
Cheesecake: 1 cup semi sweet chocolate chips
3 Tbsp whipping cream
40 oz cream cheese
1-3/4 cup sugar
3 Tbsp flour
1/4 tsp salt
1/4 cup whipping cream
5 eggs
2 egg yolks
1/3 cup semisweet chocolate chips- chopped
Increase the oven heat to 475 degrees.
Cut a circle of foil larger than the cheesecake bottom to wrap the bottom of the springform in for baking so nothing leaks out. Heat the 1 cup semi-s. chips and 3 Tbsp cream. "Paint" on the bottom and sides of crust. Beat the cream cheese, sugar, flour, salt, cream and 2 eggs until smooth. Add the rest of the eggs and extra egg yolks one at a time. Stir in the chopped chips. Pour 1/2 of the batter in the crust. Spread 1/3 of the raspberry mixture by spoonfuls onto the batter. Swirl through the batter with a spatula- be careful! Repeat with another half of the cheesecake batter and then bake the cheesecake for 20 minutes. Reduce the temperature to 300 degrees and bake one hour. Turn off the oven and leave the cake in 15 minutes more. Spread reserved raspberry
mixture over top and cool. Refrigerate at LEAST 12 hours before running a knife around the inside of the ring before loosening the springform pan.
*****
FLOURLESS CHOCOLATE CAKE PRINCEVILLE HOTEL
Makes one 10” cake
1 lb good quality unsalted butter
1.25 lb good quality semi-sweet baking chocolate
3/4 cup granulated sugar
7 large eggs at room temperature
Melt chocolate and butter together in a double boiler over simmering water. Whip sugar and eggs together until at ribbon stage. Drizzle chocolate into egg mixture slowly while beating to alleviate eggs cooking. Prepare high-sided pan (use parchment paper in bottom) and pour in mixture. Bake in preheated 325 degree oven for 40 minutes in a bain marie ( I used a roasting pan with hot water that went half way up the cake pan). Let cake cool in refrigerator before unmolding. Note: I use a flexible silicone pan that “peels” off easily.
****
CATHY’S SOUR CREAM MUSHROOM CHICKEN (serves 4)
4 cloves garlic, peeled
1/3 cup oil
1 chicken, washed and cut in 8 pieces
1 pint sour cream
1 chopped onion
1/2 lb mushrooms, sliced
1/4 cup sherry (optional)
1 C flour to dredge chicken, combined with 1tsp each: paprika, pepper, salt, Beau Monde (or celery seed), and thyme

Heat oil in fairly large pot. Brown garlic in oil, then throw garlic away.
Dredge chicken in flour/herb mixture. Brown in oil on all sides.
Drain excess oil off and turn heat to LOW. Add onion, mushrooms, and sour cream.
Cover and cook one hour or so. Make sure the heat is LOW or the sour cream will curdle. Just before serving, add the sherry and correct the seasoning.
*****
POTATO BAKED CHICKEN (3-4 servings)
Delicious and very easy; like "fried" chicken in the oven! Years ago I discovered that using potato flakes for a coating makes a wonderful crunchy crust.

3 to 3-1/2 lb. cut-up pieces of chicken
4 T melted butter
1 C dry potato flakes
1/2 C Parmesan cheese
1 T garlic powder
1 T thyme
1 T paprika
1 T pepper
Dip chicken in butter and roll in combination of the rest of the ingredients (or put all dry ingredients together in a bag and shake the chicken in it). Place on jelly roll pan, drizzle with the rest of the butter and bake 30-40 minutes or until golden in a 350° oven.
****
GRILLED GAME HENS WITH CILANTRO-HONEY MARINADE
2 Cornish game hens, split lengthwise.
Marinade:
6 T rice wine vinegar
1/4 C olive oil
2 T minced ginger
4 cloves garlic, crushed
1/2 tsp hot red pepper flakes
3 T honey
3 T soy sauce
3 T chopped cilantro
pepper
Mix all marinade ingredients and pour over Cornish hen halves. Marinate for at LEAST one hour -- overnight is best.
Grill hens inside an aluminum throw-away pan until almost done, using up the rest of the marinade (this will alleviate flaming), then put directly on grill for last few moments of cooking.

 
And we love the cilantro marinade hens...

I mostly use the marinade with chicken pieces to grill, but it is great with the hens too.

 
Do you think I could use boneless breasts? If so, I'll look for instant potato whatevers.

Do you have a favorite brand? Richard said buds and you said flakes. Are they the same thing?

 
is there anything that can be subbed for the sorrel? I'd love to try this smileys/smile.gif

 
great thread Joe! for me, it would be, first the salmon in Pinot Gris sauce that I

posted back on Gail's several years ago. it got tried and is now in T&T. the bacon leek flan just put me over the top - resturant quality. Joe has tried that. it's the ravioli with red pepper sauce (resturant quality) that still has me jumping up and down and waving my arms!
*******************************
I made this saturday for company. kinda a christening for new kitchen. if you like Italian roasted peppers in olive oil with garlic and anchovies, you'll love this. it's so simple and sooo good!


Cheese Ravioli with Red Pepper Sauce

Recipe courtesy The Cookworks
Episode: Tuscan Feast - Benvenuto Familia

Recipe Summary
Difficulty: Medium
Prep Time: 40 minutes
Inactive Prep Time: 30 minutes
Cook Time: 30 minutes
Yield: 6 servings

Ravioli:
2 cups all-purpose flour
2 teaspoons kosher salt
3 eggs
1 tablespoon olive oil
1 teaspoon unsalted butter
1 tablespoon finely chopped onion
1 cup Taleggio
1 cup ricotta
2 tablespoons grated Parmesan
Kosher salt and freshly ground black pepper

Sauce:
6 red peppers
2 tablespoons unsalted butter
2 teaspoons olive oil
1 clove garlic, minced
6 anchovy fillets
2 teaspoons lemon juice
11/2 teaspoons kosher salt
2 tablespoons chopped fresh Italian parsley leaves

Special equipment: a pasta rolling machine, a pastry cutter, a food processor and spray bottle.

For the ravioli: Sift the flour and salt into a mound on a clean work surface. Hollow out a well in the center of the flour. Combine the eggs and olive oil in the hollow.Whisk the eggs with a fork, slowly drawing in some of the flour. Slowly draw in more flour, using your hands until a ball forms. Knead the dough for 10 minutes, adding flour so that the dough is smooth and elastic, not sticky or wet. Place the pasta dough in a lightly oiled bowl and cover with plastic wrap. Let rest for 30 minutes at room temperature.

In a small skillet, over medium heat melt the butter and saute the onions until tender. Combine the onions with the Taleggio, ricotta and Parmesan cheeses. Season, to taste, with salt and pepper.

Roll 1/4 of the pasta through a pasta rolling machine starting at the widest setting and working down to the narrowest setting, rolling the pasta through twice at each setting to work the dough. Lay the rolled pasta flat and trim the edges with a pastry cutter or knife.
Place 1 tablespoon of filling at 2-inch intervals along the length of the pasta, 1/2-inch from the edge. Spritz the pasta with water and fold in 2, lengthwise, over the filling. Press down on the pasta all around the mounds of filling to ensure a good seal. Cut the pasta into squares with the filling in the middle. Repeat with the rest of the pasta and filling. Cover the ravioli and set aside until ready to cook. Any remaining unrolled pasta can be stored, double wrapped, in refrigerator for 3 days or in the freezer for up to 1month.

For the sauce: char the peppers over a gas flame or under the broiler. Place the hot peppers in a large bowl and cover with plastic wrap to steam. Peel the peppers and remove the stem and seeds. In a small skillet over medium heat, melt the butter and olive oil and saute the garlic for 15 seconds. Add the anchovies, reduce the heat to low and cook for 1 minute.

In a food processor, puree the roasted peppers, anchovy mixture, lemon juice and salt until smooth. Place in a pot and warm over medium heat.

Bring a large pot of salted water to a boil. Drop the ravioli into the boiling water and cook for 2 minutes. Drain ravioli and toss with warm sauce. Garnish with parsley.

notes: I didn't add the lemon juice, it really didn't need it. I added some oil from the anchovies and, of course, some extra garlic. I had problems with my pasta dough and had to use store bought cheese ravioli. tortelini works great with this too. the sauce is simple and just heaven!

mangia

 
REC: Streusel Topped Triple Berry Coffee Cake

This is one of my favorite cakes - it's lusciously delicious. Great on its own or with vanilla ice cream. Serve warm or at room temperature.

STREUSEL TOPPED TRIPLE BERRY COFFEE CAKE

INGREDIENTS:

1 1/2 cups all-purpose flour
1/2 cup sugar (I used 2/3 cup sugar)
2 teaspoons baking powder
1 egg
1/2 cup butter, melted
1/2 cup milk (I used lowfat milk)
2 cups berries (blueberries, blackberries, raspberries; fresh or frozen) (First two times I used 1 cup fresh blueberries and 1 cup fresh raspberries, tossed with 1 Tbsp sugar just before adding to batter, since the raspberries were a little too tart. Third time I used frozen blueberries and raspberries, unthawed, also tossed with 1 Tbsp sugar just before adding).
3/4 teaspoon vanilla (I used 1 tsp vanilla extract)
1 dash cinnamon, generous

---Topping---
1/2 cup brown sugar, packed (I used 7 Tbsp dark brown sugar)
3 tablespoons flour
3 teaspoons cinnamon (1 Tbsp)
1/4 cup nuts, finely chopped (From the poster: "I use walnuts or pecans)" (I omitted the nuts)
3 tablespoons butter, melted (I used cold butter, cut in pieces)

DIRECTIONS:

*(Preheat oven to 375 F).
1. In a large bowl, stir together flour, sugar, baking powder and cinnamon.
2. In a small bowl, mix egg, melted butter, milk and vanilla.
3. Stir liquids into dry ingredients just till blended.
4. In a buttered 9 inch square pan, spread half of dough. (I used an 8-inch square pan).
5. Top with berry mixture and spoon remaining dough over berries.
6. In a separate bowl combine brown sugar, flour, cinnamon and nuts.
7. Stir in melted butter until mixture resembles moist crumbs. (I cut in the cold butter)
8. Sprinkle this over top of dough and press in lightly.
9. Bake in a 375 degree oven (about) 40 minutes until topping is golden brown.

9 servings

From Michelle Shipley - Recipezaar

 
Not really. The Sorrel has such a distnctive tart flavor, and it's the only herb in the recipe.

 
REC: Devil's Food Cake With Fluffy White Frosting

DEVIL'S FOOD CAKE WITH FLUFFY WHITE FROSTING

A fantastic cake! I did not make the fluffy white frosting, since that type of frosting is usually too sweet for me. Instead, I increased the amounts for the delicious chocolate filling (ganache), and used it to both fill and frost the cake. In addition, I kept this as a two-layer cake instead of splitting the layers in half. *Caution: Use parchment paper! (see my notes in Step 1).

Note: If not frosting immediately, I suggest wrapping cake layers in plastic and storing at room temperature until ready to frost. Do not refrigerate - it will dry the cake. Can also freeze the layers until ready to frost.

DEVIL'S FOOD CAKE WITH FLUFFY WHITE FROSTING

INGREDIENTS:

CAKE:
2 1/4 c. granulated sugar
1 3/4 c. cake flour (I used 3 1/2 Tbsp cornstarch plus enough all-purpose flour to equal 1 3/4 cups, sifted several times)
1 1/4 c. unsweetened cocoa (I've used both natural and Dutched)
2 1/4 tsp. baking soda
1 1/4 tsp. baking powder
1/2 tsp. salt
3 large whole eggs
1 large egg yolk
1 Tbsp vanilla
1/2 c.(1 stick) plus 1 Tbsp unsalted butter, melted and cooled
1 1/2 c. buttermilk (I used 1 1/2 Tbsp white vinegar plus enough milk to equal 1 1/2 cups, then let it stand 10 minutes)
3/4 c. strongly brewed coffee (I used espresso)

RICH CHOCOLATE FILLING:
9 oz. semisweet chocolate, chopped
1 c. heavy cream
1 tsp. vanilla

FLUFFY WHITE FROSTING:
5 large egg whites
1 3/4 c. granulated sugar
1/3 c. water
1/2 tsp. cream of tartar
2 tsp. vanilla

DIRECTIONS:

Make cake:
1) Preheat oven to 350 F. (325 F for dark pans). Butter and flour bottoms and sides of two 9-inch round cake pans. (I used springform pans). *NOTE: I suggest using parchment paper - the cakes are so moist, they stick to the pans like glue!
2) In a large mixing bowl, sift together sugar, flour, cocoa, soda, baking powder, and salt. Set aside.
3) In a med. mixing bowl, whisk whole eggs and yolk together until combined. Whisk in vanilla and melted butter. Whisk in buttermilk and coffee. Pour liquid mixture into dry ingredients and whisk until smooth. Scrape batter into pans, dividing equally.
4) Bake for 30-35 minutes, or until edges of cake pull away from side and toothpick comes out clean. Cool cakes on wire racks for 20 minutes. *(Note: I suggest lining the wire racks with parchment before inverting cakes). Invert cakes onto racks to cool completely.

Make filling:
1) Place chocolate in a med. bowl. In med. saucepan, heat cream until it comes to a gentle boil. Pour hot cream over chopped chocolate. Allow to stand for 5 minutes, to allow chocolate to melt. Stir mixture until smooth and chocolate completely melted. Stir in vanilla.
2) Set bowl containing chocolate mixture into a larger bowl of ice water and stir mixture constantly for about 5 minutes, or until it is a spreadable consistency. (The ganache should not cool so much that it begins to harden and set. If this happens, warm it up over a saucepan of simmering water, removing it every 10 seconds and whisking it gently until it is smooth and viscous). Remove bowl of filling from ice water and set aside until ready to fill cake.

Make frosting:
1) In large deep bowl, combine egg whites, sugar, water, and cream of tartar. With hand-held mixer, beat until foamy, about 1 minute.
2) Place bowl over saucepan of simmering water, making sure that bottom of bowl does not touch the water. Beat constantly at low speed until mixture reaches 160F, about 7 minutes. Remove bowl from heat, add vanilla, and beat frosting at high speed until it holds stiff peaks, about 7 minutes.

Assemble cake:
1) Cut cake layers in half horizontally to make 4 layers total. Place one layer cut side up on serving plate and scrape generous 1/2 cup chocolate filling onto it. Spread filling evenly over layer. Repeat 2 times, then top with last cake layer.
2) Using offset spatula, spread frosting first on sides then over cake, in "dramatic swirls".

Serve immediately or refrigerate and bring to room temperature before serving.

Yield: 10 - 12 servings

From March 2002, Chocolatier

http://www.godiva.com/recipes/recipe.aspx?id=518

 
REC: Carrot, Orange, and Radish Salad

Great combination of fruit and vegetables, and the dressing is excellent. Delicious and refreshing.

CARROT, ORANGE, AND RADISH SALAD

INGREDIENTS:

1 lb Carrots, peeled & shredded
1 lg Orange, cut into bite-sized chunks (I used 2 medium oranges)
1 lg Onion, cut into bite-sized chunks (I used 1 bunch scallions, chopped)
3/4 c Radishes, thinly sliced
1/2 c Cilantro, chopped
3 tb Olive oil (I used extra virgin)
2 tb Lemon juice
2 tb Orange juice
1 dash Orange-blossom water (optional) (I omit this)
1 dash Cinnamon
Salt & pepper

Cilantro or flat leaf parsley as garnish

DIRECTIONS:

Combine carrots, oranges, radishes & cilantro in a salad bowl.
Whisk together the olive oil, juices, orange-blossom water, cinnamon, salt & pepper & pour over the salad. Cover & chill.
Serve garnished with cilantro or flat leaf parsley.

Adapted from my files.

 
REC: Easy Orange Chicken

This is excellent.

EASY ORANGE CHICKEN

"As the chicken cooks, the seasoned-flour coating thickens the orange juice into a wonderful sauce. Be sure to use the juice from fresh oranges, the recipe doesn't work as well with orange juice from concentrate."

INGREDIENTS:
1/4 cup all-purpose flour
1/2 teaspoon salt (I always cut down salt, so I used a rounded 1/4 teaspoon)
1/2 teaspoon curry powder (I used a very rounded 1/2 tsp)
1/2 teaspoon chili powder (I used a very rounded 1/2 tsp)
1/4 teaspoon garlic powder (I used about 1 tsp)
1/4 teaspoon black pepper
(I also added about 1 tsp onion powder
6 medium skinless, boneless chicken breast halves (about 1-1/2 pounds) (I used 3 large)
2 tablespoons cooking oil (I used extra virgin olive oil)
3 oranges, juice of (1 cup juice) (I used about 2 extra Tbsp)
1 teaspoon sugar (optional)*See note below
Hot cooked rice (optional)

DIRECTIONS:

1. Preheat oven to 350 F.
2. In a large plastic bag, combine flour, salt, curry powder, garlic powder, and pepper; add chicken and shake to coat, reserving any extra flour mixture. In a large skillet heat 1 tablespoon of the oil over medium-high heat. Add half of the chicken breasts and cook about 5 minutes or until lightly browned, turning once. (I cooked all three chicken breast halves at the same time, in 2 Tbsp oil, about 2 - 2 1/2 minutes per side). Transfer chicken to a 2-quart rectangular baking dish. Repeat with remaining chicken and oil. Stir any remaining flour mixture into pan drippings in skillet. Remove from heat.
3. Carefully pour orange juice into flour mixture in skillet; stir until smooth. Pour juice mixture over chicken.
3. Bake, uncovered, for 20 to 25 minutes, (I baked the chicken for about 25 minutes, basting occasionally), or until chicken is tender and no longer pink. Serve over hot cooked rice, if desired. (I served it with saffron rice with a very light orange flavor).

*Note: If oranges are not sweet, add 1 teaspoon sugar to orange juice before adding to skillet.

Makes 6 servings (or 3 generous servings).

Edited from Hometown Cooking

 
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