|
|
Post by Clipper on Jun 15, 2012 20:14:44 GMT -5
Here you go Chris. You put up the first Utica recipe and the rest of us will follow suit. Did you happen to notice that YOU are the moderator for this particular area? ;D ;D  |
|
|
|
Post by kit on Jun 17, 2012 8:30:04 GMT -5
Come on, Chris... let's start with a doozey!
|
|
|
|
Post by Deleted on Jun 17, 2012 13:28:23 GMT -5
Hurry Chris or I am gonna beat you. I got my mouse pointer ready to click on my recipe folder!
|
|
|
|
Post by chris on Jun 17, 2012 19:40:13 GMT -5
Oh my goodness. I guess I better becareful what I wish for.....LOL Well since you all are waiting here (patiently) bare with me as I have to think about this briefly as to what the first recipe will be.
|
|
|
|
Post by Clipper on Jun 17, 2012 19:57:06 GMT -5
Hey, your wish is my command! ROFL.  (I actually have a selfish motive. I want to see lots of new recipes.) |
|
|
|
Post by chris on Jun 18, 2012 7:58:19 GMT -5
#1...... a simple yet healthy and delicious recipe:
Confetti salad
2 cups shredded red cabbage
19 0z. can canellini beans, drained and rinsed
11 oz. can mandarin oranges, drained
1/2 cup walnuts, toasted
2 large scallions, sliced with green tops
3 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
2 Tbsp orange juice
Salt and Peper to taste.
(okay Alan hit your mouse)
|
|
|
|
Post by kit on Jun 18, 2012 8:39:18 GMT -5
Dear Chris (it's like 'Dear Abby' for the foodies),
I make Chicken Marsala with flour-dredged chicken, shallots, fresh mushrooms, Marsala and Sherry wines, and lots of butter. My problem is that the butter sauce is great right out of the saute pan, but it tends to break as it cools. Any ideas about how to prevent the sauce from breaking as it cools?
|
|
|
|
Post by chris on Jun 18, 2012 12:12:42 GMT -5
Dear Kit (LOL) the key to butter sauce is cold butter. Are you using cold butter straight from the frig.
|
|
|
|
Post by kit on Jun 18, 2012 16:59:05 GMT -5
No, I didn't Chris. My butter had been sitting out at room temperature. Thanks for the tip.
I do have a little secret though, that I borrowed from the French. It's called 'buerre manie' and is made from a mixture of flour and butter and you keep it in the fridge. Just hunk-off a little piece and add it to a loose sauce and the sauce will thicken as it simmers. It works miracles.
As far as reheating a butter sauce the next day with leftovers... fugetaboudit!
|
|
|
|
Post by kit on Jun 18, 2012 17:02:20 GMT -5
Oh, one more thing... in the Confetti Salad above, is the orange juice the frozen concentrate or do you use the ready-to-drink juice?
|
|
|
|
Post by chris on Jun 18, 2012 19:16:42 GMT -5
Kit I use fresh orange juice. I suppose frozen from concentrate is okay too but never anything like a orange drink aid or Tang. BTW I always use to buy frozen OJ for my breakfast drink but I found that buying the OJ that is pasteurized will last much longer and doesn't spoil as fast. I have been throwing out OJ a lot less than the frozen which usually lasts a couple days then tends to spoil. (this is a single person household so food goes slowly here)
|
|
|
|
Post by chris on Jun 19, 2012 6:03:47 GMT -5
#2 Turkey Chili Recipe
INGREDIENTS
1 Tbsp Olive Oil
3 Lbs Ground Turkey
3 Cloves minced garlic
1 Green pepper diced
1 Onion chopped
1 Pkg Carol Shelby’s chili mix
2 Tbsp Worcestershire sauce
1 Tbsp Soy Sauce
2 Tbsp ground cumin
1 can(28oz) diced tomatoes
1 can(15.5oz) red kidney beans, drained & rinsed
1 can(15.5oz) black beans, drained & rinsed
1 can(15.5oz) cannellini beans, drained & rinsed
1 cup frozen corn(thawed)
1 Bottle(12oz) beer
2 Btls(12oz) Wegmans Chili Sauce
DIRECTIONS
1. Heat oil in skillet and brown ground turkey. Remove turkey from pan and drain fat.
2. Place the chopped onion, green peppers, garlic and corn in skillet. Cook, stirring, 3-5 min.
3. Place the browned ground turkey in heated(LOW) crockpot. Add all ingredients from the Shelby”s chili mix except the “masa” and stir into turkey mixture. Add the Worcestershire, soy sauce and ground cumin. Stir together and let stand for 5 minutes. Then add the can of beer. Let stand 5 more minutes.
4. Add remaining ingredients and stir well. Turn crockpot on HIGH for 1hr stirring occasionally.
5. Stir in the masa and reduce crockpot to LOW for 3hr
6. Enjoy!
Substitute Heinz chili sauce for Wegmans or make your own:
Ingredients
1 cup tomato sauce
1/4 cup brown sugar
2 tablespoons vinegar
1/4 teaspoon allspice
Directions
Stir the tomato sauce, brown sugar, vinegar, and allspice together in a mixing bowl until thoroughly blended. Pour into a covered container, and refrigerate until ready to use.
|
|
|
|
Post by chris on Jun 19, 2012 8:04:53 GMT -5
#3 Pineapple Pie
1/2 stick of butter
3/4 cup sugar
4 egg yolks
1 cup milk
8 1/2 oz crushed pineapple, drained
1/4 cup flour
Cream butter, egg yolks and sugar in a double boiler. add flour , blend until smooth. Add milk and stir until smooth over medium heat, stir constantly until mixture thickens, add drained pineapple and bring to a full boil. Pour into baked pie shell or use frozen pie crust.
Meringue:
4 egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla
Beat egg whites till they form a peak, add rest of the ingredients until blended. Spread over the pie. Place in oven 10-15 minutes or until golden brown.
This recipe was entered in a national magazine by one of our aides and won a prize or honorable mention. If you like pineapple you will like this.
|
|
|
|
Post by kit on Jun 19, 2012 10:53:06 GMT -5
Tortilla Soup (serves 4)
The recipe is from my daughter Kristen Temple Rozbora
It's really simple, and it's great.
1/2 lb ground beef
1/2 med onion, chopped
1 can (15 oz) chopped tomatoes*
1 can (15 oz) black beans*
1 can corn, drained
1 cup Pace Picante salsa (or your favorite)
3/4 tsp cumin
1/2 tsp garlic powder
1/2 tsp black pepper
1 cup water
1 or 2 handfuls of tortilla chips, crushed
your favorite grated cheese
sour cream
* Do not drain the tomatoes or the beans - use the liquid.
Cook beef and onions together, discard any grease. Add remaining ingredients except tortillas, cheese and sour cream. Stir well.
Bring to a boil then reduce heat. Partially cover (or use splatter screen) and simmer for 30 minutes, stirring occasionally. Add water if necessary to bring to a soup consistency.
Stir in the crushed tortilla chips. Put in bowls, sprinkle with cheese and dollop with sour cream. Yum!
|
|
|
|
Post by kit on Jun 21, 2012 8:03:08 GMT -5
Hey Chris... we aren't getting much feedback on our recipes are we?
Kind of sad that some people won't spend 30 minutes in the kitchen making something they'll be proud of and really enjoy, but will gladly spend 2 or 3 hours sitting in front of the TV watching a baseball or football game (or God forbid... golf) and probably consume a whole bag of chips and a few beers for its nutritional value.
So I guess they wouldn't be interested in the recipe for my 'to die for' homemade ultimate comfort food... Macaroni and Cheese. They're probably happy with the store brand 3-for-$1 boxes (just add milk and margarine to the orange powder - and stir).
Why don't you plan a trip back to Utica and stop over to my house some day around five-ish or so. I'll make you some Chicken Marsala with a mushroom/butter sauce, and a side of capellini with fresh homemade marinara and grated imported Locatino Romano. Zabaglione for dessert. You can make the salad. How's that sound?
|
|
(I actually have a selfish motive. I want to see lots of new recipes.)