ironnut77: Giving a shout in the hope of sparking some more activity on here. Thank you Man Alive! for continuing to keep this forum on the Web, despite the shadows of the past activity. As I posted elsewhere, ICJ is not dead yet!
Mar 8, 2018 10:06:06 GMT -5
nylon: Many thanks, Chairman Mandy. I have archived your historic note at ironchef.org (The Iron Chef Exchange). Allez Cuisine!
May 29, 2016 0:53:28 GMT -5
tetsujin070561: okonomiyagi: This version of Battle Rice is from Pony Canyon VHS tapes, an official product of Fuji TV. So, it has been seen outside Japan, but not on USA television.
Dec 7, 2015 23:12:08 GMT -5
5.1 oz pkg Banana Cream Instant Pudding 1 1/2 cup Coconut Milk 1 cup Milk 3 Banana's 1 prebaked Pie Crust 8 oz Whipped Topping
Chill the milk and coconut milk. Slice the banana's and line the pie crust bottom and sides. Beat in the instant pudding into the milk and coconut milk with a whisk until smooth and thick. Pour into the pie shell. Chill for 2 hours and top with the whipped topping before serving.
Note: The coconut milk makes it creamier but the flavor is very mild. Don't overdo the whipped topping or the sweetness can overwelm the rest of the pie.
Last Edit: Dec 6, 2006 10:57:50 GMT -5 by Arrianna
allezcuisine May 29, 2006, 9:50am » This sounds fantastic, but too much work for me:
Banana Cream Pie with Caramel Drizzles and Chocolate Sauce
There're a few secrets necessary to successfully making this pie (which, incidentally, has been on the menu at Emeril's since Day One, and continues to be one of our most requested desserts). First, the bananas, while ripe, need to be firm, so that they hold their shape when pushed into place. Second, the pastry cream needs to be very stiff, so that when sliced, the pie will not crumble or slide. It's also important to cover the bananas completely with the last layer of pastry cream to prevent them from discoloring. And while at Emeril's they pipe the whipped cream over each individual slice before serving, feel free to spread your whipped cream over the whole pie, if you'd prefer.
4 cups heavy cream 1 1/2 cups whole milk 1 1/2 cups plus 2 teaspoons granulated sugar 1 vanilla bean, split in half lengthwise and seeds scraped 3 large egg yolks 2 large eggs 1/2 cup cornstarch 1 recipe Graham Cracker Crust, recipe follows 3 pounds (about 9) firm but ripe bananas, peeled and cut crosswise into 1/2-inch-thick slices 1/2 teaspoon pure vanilla extract Caramel Sauce, recipe follows Chocolate Sauce, recipe follows Shaved chocolate, for garnish Confectioner's sugar, for garnish
Combine 2 cups of the cream, the milk, 1/2 cup of the sugar, the vanilla bean, and the vanilla seeds in a large heavy-bottomed saucepan over medium heat. Bring to a gentle boil, whisking to dissolve the sugar. Remove from the heat.
Combine the egg yolks, eggs, cornstarch, and 1 cup of the sugar in a medium bowl, and whisk pale yellow in color. Set aside.
Whisk 1 cup of the hot cream mixture into the egg yolks. Gradually add the egg mixture to the hot cream, whisking constantly. Bring to a simmer, stirring constantly with a large wooden spoon to cook out the cornstarch and the mixture thickens, about 5 minutes. (The mixture may separate slightly. If so, remove from the heat and beat with an electric mixer until thick and smooth.) Strain through a fine mesh strainer into a clean bowl. Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Chill in the refrigerator for about 4 hours.
To assemble, spread 1/2 cup of the custard over the bottom of the prepared crust, smoothing with the back of a large spoon or rubber spatula. Arrange enough banana slices (not quite one-third) in a tight, tiled pattern over the custard, pressing down with your hands to pack them firmly. Repeat to build a second layer, using 3/4 cup of the custard and enough bananas to cover, smoothing down the layer evenly. For the third layer, spread 3/4 cup of custard over the bananas and top with the remaining bananas, starting 1-inch from the outer edge and working toward the center. Spread 1 cup of custard evenly over the bananas to prevent discoloration. Cover with plastic wrap and chill for at least 4 hours or overnight.
In a medium bowl, whip the cream until soft peaks form. Add the remaining 2 teaspoons of sugar and the vanilla extract and whip until stiff peaks form.
Remove the pie from the refrigerator. With a sharp knife dipped in hot water, cut the pie into 10 equal slices. Transfer the slices to dessert plates. Fill a pastry bag with the whipped cream and pipe onto each slice. (Alternately, spread the whipped cream evenly over the pie before cutting.)
Drizzle each slice with the caramel sauce and chocolate sauce, sprinkle with the chocolate shavings and confectioners' sugar, and serve.
Graham Cracker Crust: 1 1/4 cups graham cracker crumbs 1/4 cup sugar 4 tablespoons unsalted butter, melted
Preheat the oven to 350 degrees F.
Combine the graham cracker crumbs and sugar in a medium bowl and mix well. Add the butter and mix well. Press the mixture into a 9-inch pie pan. Top with aluminum pie tin and with a circular motion, press the crust tightly into the pan. Bake until browned, about 25 minutes. Cool for 10 to 15 minutes.
Yield: 1 (9-inch) crust
Caramel Sauce: 3/4 cup sugar 2 tablespoons water 1/2 teaspoon fresh lemon juice 1/2 cup heavy cream 2 tablespoons to 1/4 cup whole milk
Combine the sugar, water, and lemon juice in a medium, heavy saucepan over medium-high heat. Cook, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Add the cream, whisk to combine, and remove from the heat. Add the milk, 2 tablespoons at a time, until the desired consistency is reached. Remove from the heat and cool to room temperature before serving with the pie. (The sauce will thicken as it cools.)
Yield: generous 3/4 cup
Chocolate Sauce: 3/4 cup half-and-half 1 tablespoon unsalted butter 1/2 pound semisweet chocolate chips 1/4 teaspoon pure vanilla extract
Scald the half-and-half and butter in a small, heavy saucepan over medium heat. Remove from the heat.
Place the chocolate and vanilla in a medium, heat-proof bowl. Add the hot half-and-half and let sit for 2 minutes, then whisk until smooth. Serve slightly warm. (The sauce can be kept refrigerated in an airtight container for several days, but it must be returned to room temperature before serving.
allezcuisine Jun 5, 2006, 4:44am » Chocolate Cream Pie
* 3/4 cup sugar * 1/3 cup cornstarch * 2 squares unsweetened baking chocolate, cut in small pieces * 1/2 teaspoon salt * 2 1/2 cups milk * 3 egg yolks, beaten * 1/2 teaspoon vanilla extract * 1 pastry shell, 9-inch, baked * . * Chocolate Cream Pie Whipped Topping * . * 1 cup heavy cream * 2 tablespoons confectioners' sugar * 1/2 teaspoon vanilla extract
PREPARATION: In top of a double boiler, combine sugar, cornstarch, chocolate, and salt. Stir in milk. Cook mixture over boiling water, stirring constantly, for about 10 minutes, or until chocolate mixture has thickened. Continue to cook for about 10 minutes longer, stirring occasionally.
Gradually stir half of the hot chocolate mixture into beaten egg yolks; return egg mixture to the double boiler, stirring well. Cook over boiling water, stirring occasionally, for 5 minutes. Remove from heat; stir in 1/2 teaspoon vanilla extract. Pour filling into a baked pie shell.
Chill chocolate cream pie thoroughly in refrigerator, about 3 to 4 hours. In a mixing bowl, beat cream with confectioners' sugar and 1/2 teaspoon vanilla extract until stiff. Spread over chocolate cream pie and return to refrigerator until serving time. Store leftover chocolate cream pie in refrigerator.
missteetheironchef Aug 21, 2006, 12:38pm » Apricot Cream Tart
1/2 cup sugar (divided) 1 pint fresh apricots (or canned) (Cut the apricots in half and take out the pit.) 1 pre-made piecrust (Pick this up in the grocer's refrigerated section.) 8 oz cream cheese, room temperature (Light or regular will both work.) 2 heaping Tbl sour cream (Light or regular) 1 tsp vanilla
Before you begin your tart, you need to prepare the apricots. Put the cut apricots in a bowl with one-quarter cup of the sugar. Stir them around so the sugar is coating the apricots. Let this sit on your counter or in the refrigerator for about 2 hours. This process is called macerating. You're getting the apricots nice and sweet, and the extra sugar and juice from the apricots will make a little sauce.
Now take your piecrust out of the refrigerator and let it sit on your counter for about 15 minutes. This will make it easier to unroll.
Roll it out and put it in a 9-inch tart pan. The edges will hang over. Just fold them back inside and crimp so you make a rim on your tart. Bake the tart at 400 degrees for about 15 minutes or until golden brown.
In a medium bowl, put in your cream cheese, the sour cream, the vanilla and one-quarter cup of the sugar. Beat until fluffy. Let sit until the piecrust is baked and it has cooled off.
To assemble your tart, spread the cream cheese mixture in the bottom of the cooled tart. Place the apricots one by one on top of the cream cheese, cut side down. They will look like little orange bubbles on top of the cream cheese. If you want your tart to look fancy and symmetrical, start with one apricot in the middle and then work your way to the outside. Throw away the rest of the juice that has accumulated in the bottom of the bowl. Believe me, this tart will be sweet enough.
Chill the tart until ready to serve. Keep leftovers in the refrigerator. It will stay in pretty good shape for about 3 days. The cool tart on a hot day will taste wonderful. This also makes a lovely dish on a brunch table.
missteetheironchef Aug 24, 2006, 4:25pm » Apple Turnovers
2 prepared 15 oz. pie crusts 3 cups thinly sliced apples with peel One half cup brown sugar 1 tsp. cinnamon 2 tsp. fresh lemon juice 2 Tbsp. flour 2 Tbsp. sugar One half tsp. salt 1 tsp. vanilla 2 Tbsp. butter
Let pie crust stand at room temperature while preparing the other ingredients. Combine apples, brown sugar, cinnamon and lemon juice in pan. Add 2 Tbsp. water to allow easy mixing. Cook over medium heat until mixture bubbles. Cover and continue cooking over low heat for 10 minutes stirring occasionally. Gradually add flour, sugar and salt to mixture and cook until the mixture begins to thicken. Add in vanilla and butter and remove mixture from heat. Spread out pie crusts on ungreased cookie sheet. Spread apple mixture evenly on half of each crust. Fold over other side of crust and press edges with a little warm water to seal. Cut small slits in top of crust and bake at 375 degrees for 30 minutes until crust is golden brown. Serve warm. Serve with ice cream or frozen yogurt.
The Skinny: This recipe does have some sugar in it but it is not really that bad. Leave off the ice cream to cut some calories.
missteetheironchef Sept 16, 2006, 1:05pm » Lemon Meringue Pie
One half cup sugar 3 eggs, separated One quarter tsp. vanilla 1 cup milk 2 Tbsp. butter One quarter cup lemon juice 1 pie crust, baked One quarter tsp. cream of tartar 3 tsp. sugar
Combine one half cup sugar, egg yolks, vanilla, milk, butter and lemon juice in a saucepan. Cook over medium heat, stirring constantly, until mixture thickens. Pour into baked pastry shell. Place egg white, cream of tartar and 3 tsp. sugar in a small bowl and beat until stiff peaks form. Spread over pie and bake for 15 minutes at 350 degrees.
The Skinny: Use your favorite sugar substitute and low fat milk.
missteetheironchef Oct 13, 2006, 3:16pm » Crumb Peach Pie
1 - 9 inch refrigerated piecrust 4 cups fresh peaches, peeled and sliced One half cup sugar One quarter cup all purpose flour 1 tsp. cinnamon
One third cup brown sugar 1 tsp. vanilla 1 tsp. cinnamon Two thirds cup all-purpose flour One half cup butter
Combine peaches in a large bowl and mix well with sugar, flour and cinnamon. Pour into the pie shell. Combine topping ingredients until crumb mixture forms. Sprinkle over peaches. Bake at 375 degrees for 45 minutes.
missteetheironchef Oct 18, 2006, 10:55am » Oatmeal-Nut Crunch Apple Pie
Yield: 10 servings Active Time: 1 hour Total Time: 3 1/2 hours (including cooling time) Ease of preparation: Moderate
This decadent pie is loaded with juicy apples and adorned with a streusel-lover's crunchy topping. The pie is best served the day it's made. If you're short on time, skip making the crust and look for a ready-made whole-wheat pie crust in the freezer section of a natural-foods store. Whole Foods sells a wonderfully light and flaky version.
Crust 1 cup all-purpose flour 1/2 cup whole-wheat pastry flour 1/4 teaspoon salt 4 tablespoons cold unsalted butter, cut into small pieces 2 ounces reduced-fat cream cheese (Neufchatel) 2 tablespoons canola oil 3 tablespoons ice water
Filling 3 medium Granny Smith apples, peeled and thinly sliced 3 medium McIntosh apples, peeled and thinly sliced 1/2 cup packed light brown sugar 1 tablespoon lemon juice 1/2 teaspoon ground cinnamon 2 tablespoons all-purpose flour
Topping 1/2 cup whole-wheat pastry flour 1/3 cup old-fashioned rolled oats 1/4 cup packed light brown sugar 1/2 teaspoon ground cinnamon 1/8 teaspoon salt 2 tablespoons cold unsalted butter, cut into small pieces 2 tablespoons frozen orange juice concentrate, thawed 1/4 cup coarsely chopped walnuts
1. To prepare crust: Whisk 1 cup all-purpose flour, 1/2 cup whole-wheat flour and 1/4 teaspoon salt in a medium bowl. Cut in 4 tablespoons butter and the cream cheese using a pastry blender or a fork until the mixture is pebbly. Add oil; stir until evenly moistened. Sprinkle water over the mixture; toss with a fork to combine. Knead the dough in the bowl a few times. Gather into a ball, press into a disk and wrap in plastic. Refrigerate for at least 30 minutes.
2. Roll the dough into a 14-inch circle between 2 large pieces of parchment or wax paper. Peel off the top sheet and invert the dough into a 9-inch pie pan. Peel off the remaining paper. Press the dough firmly into the bottom and up the sides of the pan. Tuck the overhanging dough under, forming a double-thick edge. Crimp the edge with your fingers. Using a fork, prick the dough in several places. Refrigerate the crust for 15 minutes.
3. Position a rack in the lower third of the oven; preheat to 375 F.
4. Bake the crust for 15 minutes. Remove from the oven and let cool, about 30 minutes.
5. To prepare filling: Combine apples, 1/2 cup brown sugar, lemon juice and 1/2 teaspoon cinnamon in a large bowl. Let stand for 10 minutes. Sprinkle 2 tablespoons all-purpose flour over the apples and toss again; mound the filling into the cooled crust. Coat the crust edges with cooking spray, return the pie to the oven and bake for 30 minutes.
6. Meanwhile, prepare topping: Combine 1/2 cup whole-wheat flour, oats, 1/4 cup brown sugar, 1/2 teaspoon cinnamon and 1/8 teaspoon salt in a medium bowl. Cut in 2 tablespoons butter with a pastry blender or a fork until evenly distributed. Stir in orange juice concentrate and nuts.
7. After the pie has baked for 30 minutes, remove it from the oven and scatter the topping over the apples. Return it to the oven (covering the edges of the crust with foil if they're browning too quickly) and bake until the topping is golden and the juices are bubbling around the edges, 20 minutes more. Cool for at least 1 hour before serving.
Per serving: 328 calories; 13 g fat (6 g sat, 2 g mono); 21 mg cholesterol; 50 g carbohydrate; 4 g protein; 4 g fiber; 112 mg sodium; 211 mg potassium. Nutrition bonus: Vitamin C (15% daily value).
Make Ahead Tip
Equipment: 9-inch pie pan
To make ahead: Prepare and refrigerate the dough (Step 1) for up to 2 days.
missteetheironchef Oct 21, 2006, 10:27am » Strawberry Cream Tart
36 cinnamon graham crackers, crushed One quarter cup butter, melted 1 Tbsp. water
Combine all ingredients and press along the bottom and sides of a pie plate that has been sprayed with cooking spray. Place in a 350-degree oven for 10 minutes, remove and allow to cool.
1 8-oz. package cream cheese, softened One quarter cup sugar 1 tsp. vanilla One quarter tsp. almond extract
Combine all ingredients and mix well. Spread along the cooled graham cracker crust.
6 cups fresh strawberries, washed and hulled Two thirds cup sugar 1 Tbsp. cornstarch 1 Tbsp. fresh lemon juice One quarter cup sliced almonds
Place 2 cups of the strawberries in a food processor along with the sugar and puree. Place mixture in a saucepan with the cornstarch and bring to a boil. Reduce heat and simmer for several minutes stirring constantly. Combine the remaining 4 cups of strawberries with lemon juice and toss. Arrange the strawberries tossed with lemon juice over top of the cream cheese mixture. Pour glaze over strawberries and sprinkle almonds along the edge. Chill for several hours before serving.
The Skinny: Use low fat cream cheese, graham crackers and your favorite sugar substitute.
missteetheironchef Oct 25, 2006, 10:24am » Maple-Pumpkin Custards with Crystallized Ginger By EatingWell.com
Yield: 6 servings Active Time: 30 minutes Total Time: 3 hours (including cooling and chilling) Ease of preparation: Moderate
A Thanksgiving meal wouldn't be complete without pumpkin, and here in Vermont we wouldn't dream of excluding our beloved maple syrup. We've combined the two in these elegant custards, featuring the best part of a pumpkin pie and saving calories for a luscious finish of real whipped cream. If you can find it, use Grade B dark amber syrup to get the best maple flavor.
1 1/2 cups 1% milk 4 large eggs 3/4 cup maple syrup (see Ingredient note) 3/4 cup canned unseasoned pumpkin puree 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 3 tablespoons whipped cream 1/4 cup chopped crystallized ginger
1. Preheat oven to 325 F. Put a kettle of water on to heat for the water bath. Line a roasting pan with a folded kitchen towel.
2. Heat milk over low heat in a small saucepan until barely steaming but not boiling.
3. Whisk eggs and syrup in a large bowl until smooth. Gently whisk in the warm milk (a little bit at a time so the eggs don t cook). Add pumpkin puree, cinnamon, nutmeg and salt; whisk until blended.
4. Divide the mixture among six 6-ounce (3/4-cup) custard cups. Skim foam from the surface. Place custard cups in the prepared roasting pan. Pour enough boiling water into the pan to come halfway up the sides of the custard cups. Place the pan in the oven and bake, uncovered, until custards are just set but still quiver in the center when shaken, 45 to 50 minutes. Transfer custards to a wire rack and let cool for 45 minutes. Cover and refrigerate for at least 1 hour, or until chilled.
5. To serve, top each custard with a dollop of whipped cream and a sprinkling of crystallized ginger.
Per serving: 212 calories; 5 g fat (2 g sat, 2 g mono); 145 mg cholesterol; 37 g carbohydrate; 7 g protein; 1 g fiber; 135 mg sodium.
Nutrition bonus: 100% dv Vitamin A.
Exchanges: 1/2 low-fat milk, 2 other carbohydrate, 1/2 medium fat, 2 1/2 Carbohydrate Servings
Ingredient note: If you can find it, use Grade B dark amber syrup to get the best maple flavor.
missteetheironchef Oct 27, 2006, 4:10pm » Pumpkin Pie
1 16-oz. can pumpkin pie filling Three quarters cup sugar 1 tsp. ground cinnamon 1 tsp. ground ginger 1 tsp. ground nutmeg One half tsp. salt 3 eggs Two thirds cup evaporated milk One half cup milk Prepared Pie crust
Combine pumpkin, sugar, cinnamon, ginger, nutmeg and salt in a bowl. Add eggs and beat eggs into pumpkin mixture with a fork. Add evaporated milk and milk and mix well. Place in pie crust (cover the edge of the crust with aluminum foil to prevent burning) and bake for 25 minutes in 375-degree oven. Remove foil from crust and bake for another 30 minutes or until a knife comes out clean when inserted into the pie.
The Skinny: Use your favorite egg and sugar substitutes. Use low fat evaporated milk and milk.
missteetheironchef Nov 2, 2006, 1:57pm » Streusel Pie
Filling: 1 prepared 9-inch pie crust 2 29-oz. cans of sliced peaches, drained One third cup all-purpose flour One half cup powdered sugar 1 tsp. cinnamon
Topping: Three quarters cup all-purpose flour 1 tsp. cinnamon One half cup brown sugar One third cup butter
Combine filling ingredients in a large bowl and mix well. Pour into pie crust. Combine all topping ingredients and mix well with fork until crumbly. Sprinkle topping over filling. Bake in preheated oven at 375 degrees for 40 to 45 minutes or until topping is golden brown. You may cover the edges of the pie crust with tinfoil after 20 minutes of baking to prevent excessive browning.