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Post by Arrianna on Oct 6, 2006 14:26:17 GMT -5
Speaking of carrot pudding, my mother would make a baked carrot pudding (I don't think I have the recipe) for dessert for Christmas dinner. She served it with a brown sugar sauce. That sounds divine! Please a recipe! Please!
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Post by allezcuisine on Oct 6, 2006 18:27:14 GMT -5
For Arrianna: Ingredients : Makes one 8 x 8 inch loaf 2 1/2 cup 1 cup Dry Ingredients 1.5 cups 1/2 cup 1/4 cup 2 teaspoons 1/2 teaspoon 1/2 teaspoon large eggs vegetable oil buttermilk all-purpose flour yellow cornmeal (preferably stone-ground) sugar baking powder baking soda salt Method : 1.Preheat oven to 450o. 2.Lightly spray an 8 x 8 inch pan with cooking spray. 3. In the work bowl of a food processor, place the eggs, oil and buttermilk and pulse to continue. 4. Add the dry ingredients and pulse briefly until just combined and until all the dry ingredients are moistened but the mixture is still slightly lumpy. 5. Pour the batter into the prepared pan and bake for 20-25 minutes, until golden brown. 6.Cut into 9 squares and serve with butter. This is a sweet, light cornbread, the kind that Southerners tend to dismiss as "Yankee cornbread." The light texture lends itself to sweeter additions, and the following recipe also makes terrific muffins, especially if you add 1 cup of fresh or frozen blueberries.
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Post by missteetheironchef on Oct 7, 2006 13:43:07 GMT -5
Cashew Chicken Stir-Fry
2 Tbsp. vegetable oil 1 pound boneless chicken breasts, cubed 1 onion, chopped 2 ribs celery, chopped 1/3 cup rice wine or dry sherry 1/3 cup soy sauce 1/4 cup cornstarch 1 Tbsp. fresh ginger, grated 1 6-oz. can water chestnuts 2 cups Chinese cabbage, (bok choy) chopped 1 cup bean sprouts fresh or canned 1/4 cup hoisin sauce 1/3 cup cashews
Heat oil in skillet or wok. Cook chicken until no longer pink and set aside in a bowl. Add onion and celery to skillet and cook until crisp-tender. Combine rice wine or sherry, soy sauce, cornstarch and ginger together and stir until cornstarch dissolves. Return chicken to celery and onion in the skillet and add water chestnuts and sauce. Cook until sauce starts to thicken. Add Chinese cabbage and bean sprouts and cook for just one or two minutes; do not overcook because the cabbage will become mushy. Stir in hoisin sauce and cashews and serve over hot rice or noodles.
The Skinny: Use skinless chicken.
Chilled Fresh Asparagus
2 pounds, fresh asparagus 1/4 cup soy sauce 1 tsp. sugar 2 tsp. sesame oil
Snap off tough ends of each asparagus stalk and blanch tips in boiling water for several minutes until crisp-tender, drain. Run cold water over asparagus to stop cooking process. Combine soy sauce, sugar and sesame oil and stir until sugar is dissolved. Cut asparagus into 1-inch pieces and place in bowl with soy sauce mixture. Toss to coat and chill for about 1 hour before serving.
The Skinny: Use your favorite sugar substitute.
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Post by Arrianna on Oct 7, 2006 15:21:56 GMT -5
Small problem with your cut and paste there AC. That's ok, I fixed it.
Any recipies for cornbread that don't call for sugar?
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Post by herringchoker on Oct 7, 2006 20:33:46 GMT -5
Speaking of carrot pudding, my mother would make a baked carrot pudding (I don't think I have the recipe) for dessert for Christmas dinner. She served it with a brown sugar sauce. That sounds divine! Please a recipe! Please! I'll double-check my recipe box, and let you know for sure. It is divine, and also VERY rich and filling.
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Post by herringchoker on Oct 7, 2006 20:49:40 GMT -5
Arrianna,
I just checked, and I do not have the carrot pudding recipe. As for your cornbread recipe request, why a sugar-free version?
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Post by Arrianna on Oct 7, 2006 21:34:56 GMT -5
I don't really like it that much with sugar. I've had both varieties and I don't mind smothering it with honey after it's made but sugar in the batter just turns me off... I don't know why either. It just does.
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Post by herringchoker on Oct 8, 2006 18:23:08 GMT -5
OK. The kind my mother makes didn't taste sweet on its own, though there is some sugar in the batter (3/4 cup). We usually ate it smothered in molasses, so I hear what you're saying about the honey.
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Post by allezcuisine on Oct 8, 2006 23:40:24 GMT -5
I'll look around, Arrianna.
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Post by missteetheironchef on Oct 13, 2006 11:30:25 GMT -5
Marinated Cocktail Ribs
3 cups dry red wine 1 and one half cups soy sauce One half cup fresh mint leaves 4 cloves garlic, minced 1 sweet onion, chopped One half cup plum sauce 3 pounds lean pork ribs, cut into 2 inch pieces Salt and pepper to taste Cornstarch
Combine first six ingredients in a large pan and heat to just boiling, stirring frequently. Cover, reduce heat and simmer for 15 minutes. Make this sauce in advance to allow it to cool before using it as marinade. Marinate the ribs in the sauce overnight. Place ribs on foil lined cookie sheet and sprinkle with salt and pepper and cornstarch. Bake ribs in 400 degree oven for about 25 minutes or until fully cooked. Serve with sweet and sour sauce for dipping.
The Skinny: If you cannot tolerate red wine, use unsweetened grape juice instead.
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Post by missteetheironchef on Oct 13, 2006 11:30:49 GMT -5
Shrimp Scampi
One third cup olive oil 4 cloves minced garlic Two thirds cup butter 2 pounds peeled and deveined large shrimp One half tsp. crushed red pepper One third cup dry white wine Fresh parsley for garnish 1 pound cooked angel hair pasta One quarter cup fresh grated Parmesan cheese
Saute garlic in olive oil. Add butter and stir until melted. Add shrimp and cook until they start to turn pink. Add red pepper and wine and simmer for a couple of minutes. Serve over hot angel hair pasta and sprinkle with parsley and Parmesan cheese
The Skinny: If you cannot tolerate white wine use apple cider instead.
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Post by missteetheironchef on Oct 13, 2006 11:31:19 GMT -5
Sweet Onion Pie
1 frozen deep dish pie shell, thawed 1 Tbsp olive oil 2 large sweet onions, thinly sliced 1 cup fresh sliced mushrooms 1 cup whipping cream 3 large eggs 1 Tbsp. fresh thyme, chopped Salt and pepper to taste Pinch of ground nutmeg
Heat oil in a large skillet and saute onions and mushrooms until tender. Meanwhile stir together whipping cream, eggs, fresh thyme, salt and pepper and nutmeg. Pour onion mixture into egg mixture and stir well. Pour mixture into deep dish pie shell and bake at 350 degrees for about 45 minutes.
The Skinny: Use unsweetened evaporated milk or fat free Half and Half in place of the cream and your favorite egg substitute.
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Post by missteetheironchef on Oct 13, 2006 16:14:58 GMT -5
Blue Cheese Ball
8 oz. blue cheese, crumbled 8 oz. cream cheese, softened 1 cup cheddar cheese, grated 8 oz. pineapple tidbits, drained One half tsp. seasoned salt 1 Tbsp. Worcestershire sauce 1 cup pecans, chopped 1 cup fresh parsley, minced
Combine all ingredients, except parsley in a bowl and mix well. Form into a ball shape and roll in minced parsley. Chill for 1 hour before serving with crackers.
The Skinny: Use light or low fat cheeses. You could probably skip the pecans also but they do add a nice crunch.
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Post by missteetheironchef on Oct 13, 2006 16:15:42 GMT -5
Peppered London Broil
1 London broil, about 3 to 4 pounds One quarter cup olive oil 1 Tbsp. fresh ground black pepper 3 cloves garlic, minced 1 tsp. red pepper 1 Tbsp. dried parsley 1 Tbsp. dried thyme 1 tsp. salt
Brush steak with olive oil. Combine seasonings and rub on both sides of the steak. Chill until ready to grill. Cook over medium hot coals until desired doneness is achieved. You can let the steak marinate overnight with the pepper and spice rub for a little extra flavor.
The Skinny: Trim any fat from the meat.
Parmesan Mashed Potatoes
3 - 4 pounds red potatoes, washed and quartered 1 tsp. salt 3 cloves garlic, minced One third cup Fresh Parmesan cheese, grated One quarter cup butter One quarter cup cream Salt and pepper to taste
Cook potatoes in salted water until tender. Drain off water. Add garlic, cheese, butter, cream and salt and pepper and mash potatoes until smooth.
The Skinny: Use low fat milk and fat free Half and Half rather than the cream.
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Post by missteetheironchef on Oct 14, 2006 13:25:07 GMT -5
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