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
missteetheironchef Aug 24, 2006, 4:23pm » Baked Stuffed Acorn Squash
4 large acorn squash Butter or nonstick spray Salt and pepper 1 pound cooked sausage 2 cups sauteed onion One third cup chopped walnuts One quarter cup melted butter
Cut squash in half and remove seeds. Place squash cut side down in shallow baking dish that has been coated with butter or nonstick spray. Bake in 350 degree oven for 30 minutes. Turn over and sprinkle with salt and pepper. Fill the squash halves with equal measures of sausage and onion and then top with walnuts. Drizzle with butter. Cook squash for an additional 20 minutes at same temperature in oven.
The Skinny: Use low-fat sausage or just leave the sausage out.
missteetheironchef Oct 5, 2006, 10:03am » Carrot Pudding
3 egg yolks 3 egg whites One quarter cup sugar 2 Tbsp. cornstarch 1 cup milk 3 cup peeled carrots, cooked and mashed One quarter cup butter One half tsp. salt One half cup bread crumbs Two thirds cup cream One half tsp. ground cardamon
Beat egg yolks and sugar until fluffy. Combine cornstarch and milk and stir. Heat milk and cornstarch in a saucepan over low heat until thickened. Add egg yolks and sugar stirring constantly. Add carrots, butter, salt, bread crumbs, cream and cardamon. Beat egg white until firm peaks form and add to carrot mixture. Pour into a lightly greased casserole dish and bake at 325 degrees for 1 hour or until set.
The Skinny: Use low fat milk and fat free Half and Half in place of the cream.
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.
missteetheironchef Oct 13, 2006, 10:31am » 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.
2 lbs. russet potatoes 1 cup olive oil Salt and pepper to taste 1 Tbsp. parsley flakes
Preheat oven to 350 F. Cut the potatoes into chunks about one inch thick. Dip potato chunks in the olive oil. Sprinkle with salt and pepper and place cut side up in roasting pan. Bake for 25 minutes or until fork inserted in a piece shows it is tender. Place in a serving dish and sprinkle parsley flakes over the top.
The Skinny: You might be able to get away with non-stick spray instead of olive oil; however, olive oil is supposed to be better for you than other types of cooking oil.
4 cups shredded red cabbage 1 cup thinly sliced onion 1 and one half cups water One half cup vinegar (omit this if using an aluminum pot!)
Mix cabbage and onion, place in 4 quart or larger pressure pot with water and vinegar (see note above). Cook at 15 lbs. pressure for 15 minutes. If you don't have access to a pressure cooker, then use a Dutch oven or large pot with a close fitting lid and cook the cabbage until tender, adding additional water as necessary.
missteetheironchef Nov 4, 2006, 1:10pm » Vegetable Medley
1 large yellow pepper, seeded and cut into strips 1 large red pepper, seeded and cut into strips 2 carrots cut into thin strips 1 sweet onion, chopped 2 cloves garlic, minced 1 Tbsp. olive oil 2 large zucchini, julienne 1 tsp. thyme 1 tsp. marjoram Salt and pepper to taste
Heat oil in a large skillet and saute peppers, carrots and onion for about 5 minutes, add zucchini and cook for several more minutes or until vegetables are tender, stir in thyme marjoram and salt and pepper and cook for 2 minutes more.
missteetheironchef Nov 18, 2006, 9:38am » Polynesian Wild Rice Pilaf
4 cups wild rice, cooked according to package directions 1 large onion, chopped One half cup celery, chopped 1 15-oz. can crushed pineapple, drained 2 Tbsp. butter
Cook rice until all liquid is absorbed. For added flavor you may use chicken broth instead of just water to cook your rice. While rice is cooking, saute onion and celery in butter until tender. When rice is finished cooking add sauteed onion, celery and pineapple to rice and mix well. Place in a baking dish and bake for 15 - 20 minutes at 350 degrees.
missteetheironchef Nov 21, 2006, 2:54pm » Baked Carrot Fries
a big bunch of farmers' market carrots, washed, trimmed extra virgin olive oil sea salt Heat oven to 375. Cut each carrot in half. Toss the entire bunch in a bowl with a couple glugs of olive oil. Arrange cut side down in a single layer on a baking sheet and sprinkle generously with salt. Bake for 30 minutes or until carrots are golden brown where they touch the pan.
Chipotle Orange Dipping Sauce
4 ounces organic tofu 1/4 cup orange juice quick squeeze of lime scant 1 teaspoon adobo sauce from a can of chipotle chiles 1/2 teaspoon fine grain sea salt Puree all ingredients with a hand blender, taste and adjust for seasoning.
missteetheironchef Nov 24, 2006, 12:44pm » Mashed Potato Pancakes
3 Tbsp. finely chopped onion 1/3 cup butter 4 cups cooked mashed potatoes 2 eggs, beaten 1/2 cup flour
Cook onion in pan in about half of the butter until onion is translucent. Remove onion from pan with a slotted spoon, allowing the melted butter and pan drippings to remain in the pan. Combine onion, mashed potatoes and eggs. Sprinkle with flour. Add remaining butter to pan and heat to medium/high heat. Make pancakes out of the potato mixture and cook about 5 minutes each side until browned. Leftover mashed potatoes take on the consistency of concrete when refrigerated and you never know what to do with them. They are actually very good if you just warm them up and add a little more milk and/ or butter. But now you have a second option.
The Skinny: We would not substitute the butter but you already know how we feel about butter. Life is just too short to do without real butter if you are able.