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 29, 2006, 9:51am » Tomato, Zucchini and Basil Muffins
Serves: 12 person(s)
Yield: 12 x muffins
Preparation Time: 10 mins
Cooking Time: 30 mins
Ingredients: 2 tsp baking powder 1/2 cup oat bran 1 cup apple sauce 1 egg, lightly beaten 1/2 cup skim milk 1 cup zucchini, grated 1/3 cup basil, chopped 2 Tbsp tomato paste 1 pinch of salt and pepper 1 Tbsp canola oil 1 tsp baking soda 2 cup self-rising flour
Preheat oven to moderate 350?F.
Prepare a 12-hole muffin tin with muffin papers.
Sift flour, baking powder and soda in a medium bowl. Stir through oat bran. Make well in centre.
Using a large table fork, stir in combined apple sauce, oil, egg, skim milk, zucchini, basil, tomato paste, salt and pepper until the mixture is just combined.
Spoon mixture into prepared tin. Bake 25-30 minutes until golden brown and cooked through.
Stand in pan 5 minutes before turning muffins onto wire rack to cool.
Nutritional Information (Per Serving):
Calories: 130 cals
Kilojoules: 543 kJ
Fat: 3.0 g
Carbohydrates: 20.0 g
Protein: 5.0 g
Cholesterol: 0.0 mg
Sodium: 160 mg
Saturated Fat: 0.0 g
Fiber: 3.0 g
Last Edit: Dec 6, 2006 11:01:39 GMT -5 by Arrianna
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.
missteetheironchef Nov 28, 2006, 12:13pm » Spiced Apple Cider Muffins By EatingWell.com
Yield: 1 dozen muffins Active Time: 30 minutes Total Time: 1 hour Ease of preparation: Easy
Cider doughnuts, a New England harvest treat, inspired these spice-happy muffins. A crumbly streusel topping made with a small amount of butter provides a delicious finish.
Streusel 2 tablespoons packed light brown sugar 4 teaspoons whole-wheat flour 1/2 teaspoon ground cinnamon 1 tablespoon butter, cut into small pieces 2 tablespoons finely chopped walnuts (optional)
Muffins 1 cup whole-wheat flour 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 tablespoon ground cinnamon 1/2 teaspoon ground nutmeg 1 large egg 1/3 cup packed light brown sugar 1/2 cup apple butter, such as Smuckers 1/3 cup maple syrup 1/3 cup apple cider 1/3 cup low-fat plain yogurt 1/4 cup canola oil
1. Preheat oven to 400 F. Coat 12 muffin cups with cooking spray.
2. To prepare streusel: Mix brown sugar, whole-wheat flour and cinnamon in a small bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in walnuts, if using.
3. To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
4. Whisk egg and brown sugar in a medium bowl until smooth. Whisk in apple butter, syrup, cider, yogurt and oil. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Scoop the batter into the prepared muffin cups (they'll be quite full). Sprinkle with the streusel. 5. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges an d turn muffins out onto a wire rack to cool slightly before serving.
Per muffin: 209 calories; 7 g fat (1 g sat, 3 g mono); 21 mg cholesterol; 34 g carbohydrate; 4 g protein; 2 g fiber; 162 mg sodium.
1. Place potato in a small saucepan and cover with water; bring to a boil. Reduce heat to medium-low, cover and cook until tender, 15 to 20 minutes. Drain, reserving 1 cup cooking liquid. Place the potato in a bowl and mash with a fork or potato masher. Drizzle with oil. Let mashed potato and reserved cooking liquid cool to lukewarm.
2. Dissolve sugar in water in a large bowl. Stir in yeast and let stand until foamy, about 5 minutes. Add the mashed potato and reserved cooking liquid. Gradually beat in whole-wheat flour. Beat for 1 minute. Stir in rosemary, thyme, sage and salt. Gradually beat in enough of the all-purpose flour until the dough is too stiff to beat. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, adding just enough flour to prevent sticking, about 10 minutes. (Alternatively, use a stand-up mixer fitted with a dough hook to mix and knead the dough.)
3. Place the dough in a lightly oiled bowl. Turn to coat and cover with plastic wrap. Let rise until doubled in bulk, about 1 1/2 hours.
4. Coat a large baking sheet with cooking spray. Sprinkle with cornmeal. Punch the dough down. Turn out onto the work surface and knead several times. Divide dough in half and shape each piece into a ball. Place loaves several inches apart on the baking sheet. Cover with plastic wrap and let rise for 1 hour.
5. Half an hour before baking, place a baking stone or inverted baking sheet on the middle rack of the oven. Place a small baking pan on the rack below. Preheat oven to 450 F.
6. To decorate loaves: Place a large bowl of cold water beside the stove. Bring a large saucepan of water to a boil. Drop chives, parsley sprigs and sage leaves into the boiling water for a few seconds. Retrieve with tongs or a slotted spoon and drop into the cold water. Pat herbs dry.
7. Blend egg white and water with a fork in a small bowl; brush over the risen loaves. Arrange herb sprigs decoratively over the loaves. Brush again with the egg-white glaze.
8. Pour 1 cup water into the baking pan in the oven. Place the baking sheet on the baking stone (or inverted baking sheet) and bake the loaves for 20 minutes. Reduce oven temperature to 400 and bake until the loaves are golden and the bottoms sound hollow when tapped, 10 to 15 minutes. Transfer to a wire rack and let cool.
Per slice: 101 calories; 1 g total fat (0 g sat, 1 g mono); 0 mg cholesterol; 19 g carbohydrate; 4 g protein; 2 g fiber; 184 mg sodium.
Post by missteetheironchef on Dec 12, 2006 11:17:36 GMT -5
Cranberry-Nut Mini Loaves with Flaxseeds By EatingWell.com Makes 3 mini loaves, 8 slices each ACTIVE TIME: 30 minutes TOTAL TIME: 1 3/4 hours (including cooling time) EASE OF PREPARATION: Moderate
This tender, flavorful version of a holiday staple is made more wholesome with whole-wheat flour and flaxseeds. You can easily double the recipe if you are making these baby loaves as gifts.
1 1/2 cups fresh or frozen cranberries 2 oranges Orange juice, if needed 1/3 cup whole flaxseeds (see Ingredient note) 1 cup whole-wheat flour 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 large egg 3/4 cup sugar 1/4 cup canola oil 1 teaspoon vanilla extract 1/2 cup chopped walnuts or pecans (2 ounces), divided
1. Preheat oven to 350 F. Coat three 6-by-3-inch mini-loaf pans (2-cup capacity) with cooking spray.
2. Pulse cranberries in a food processor until coarsely chopped. Grate orange zest to measure 2 tablespoons. Squeeze juice, adding orange juice, if necessary, to measure 3/4 cup.
3. Grind flaxseeds into coarse meal in a clean dry coffee grinder or blender. Transfer to a large bowl. Add whole-wheat flour, all-purpose flour, baking powder, baking soda and salt; whisk to blend.
4. Whisk egg, sugar, oil, vanilla and the orange zest and juice in a medium bowl. Add to the flour mixture and mix with a rubber spatula just until the dry ingredients are moistened. Fold in cranberries and 1/4 cup nuts. Scrape the batter into the prepared pans, spreading evenly. Sprinkle the loaves with the remaining 1/4 cup nuts. Place the pans on a baking sheet.
5. Bake the loaves until the tops are golden and a cake tester inserted in the center comes out clean, 35 to 45 minutes. Cool in the pans on a wire rack for 10 minutes. Loosen edges and turn the loaves out onto the rack to cool completely before slicing or wrapping.
Per slice: 120 calories; 5 g fat (0 g sat, 2 g mono); 9 mg cholesterol; 16 g carbohydrate; 3 g protein; 2 g fiber; 79 mg sodium.
Ingredient note: Renowned for their nutritional benefits--fiber, lignans (phytochemicals associated with reduced risk of cancer) and omega-3 fatty acids--flaxseeds also contribute a delicious nutty taste to baked goods. Flaxseeds can be found in the natural-foods section of large supermarkets and in natural-foods stores. The seeds must be ground for your body to take advantage of the nutrients. Ground seeds are highly perishable, so grind them just before using. Store whole flaxseeds in the refrigerator or freezer.
Make Ahead Tip
Equipment: Three 6-by-3-inch mini-loaf pans -- To make ahead: The loaves will keep, well wrapped, at room temperature for up to 4 days or in the freezer for up to 1 month.
Future Miss Iron Chef USA and Miss Universe Iron Chef
scones 1-1/2 cups all-purpose flour 1 cup Quaker® Oats (quick or old fashioned, uncooked) 1/4 cup sugar 1-1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt (optional) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 cup (1/2 stick) margarine or butter, chilled 1/2 cup dried cherries or cranberries 1/3 cup nonfat or low-fat milk 1/4 cup plain nonfat or low-fat yogurt 1 egg, lightly beaten
preparation 1. Heat oven to 400°F. Lightly spray cookie sheet with cooking spray. 2. In large bowl, combine flour, oats, 1/4 cup sugar, baking powder, baking soda, salt, 1/4 teaspoon cinnamon and nutmeg; mix well. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in dried cherries. Add combined milk, yogurt and egg to flour mixture; mix with fork just until dry ingredients are moistened. 3. Turn dough out onto lightly floured surface; knead gently 8 to 10 times. Roll or pat dough into 8-inch circle about 3/4 inch thick. Sprinkle with combined 1 tablespoon sugar and 1/8 teaspoon cinnamon. Cut with 2-1/2-inch heart-shaped biscuit cutter, or cut into 10 wedges with sharp knife. Place about 2 inches apart on cookie sheet. 4. Bake 10 to 14 minutes or until light golden brown. Serve warm. Tightly wrap leftover scones, label and freeze.
Servings: 8 TO 10 SCONES
Note: I never knead scone dough, no matter what the recipe says (this one is from the Quaker Oats site and it's a good combo of flavors). Mix just until the dough comes together, then dump it out on the baking sheet in serving sized spoonfuls or in a rough circle of all the dough, then cut it there. Scones get tough very easily with too much handling, so less mixing/kneading/shaping is always better.
Post by keroppikeroppi007 on Dec 31, 2006 3:45:33 GMT -5
Fruit and Nut Scones Ingredients 2 cups self-raising flour 1 teaspoon sugar ½ teaspoon baking powder 1 tablespoon butter ½ cup raw nuts and dried fruit (approx half of each) 1 cup reduced fat milk extra milk for glazing
Method Preheat the oven to 230°C. Sift the flour, baking powder and sugar into a bowl. Rub in the butter with fingertips. Add the nuts and dried fruit and mix well. Slowly add the milk and gently mix with wooden spoon. Then knead until you have a soft dough, adding a little flour to your hands as you need it. Roll out the dough to 1½ cm thick. Cut into rounds with a scone cutter or upside-down glass. Place the scones on a greased oven tray and brush with extra milk. Bake for 7-10 minutes or until the tops are golden and sides are firm. Lift onto a cooling rack or, if they are to be eaten immediately, wrap in a tea towel to keep warm. Serve plain, or with a little butter, margarine or jam.
Post by missteetheironchef on Jan 8, 2007 12:38:18 GMT -5
Easy Monkey Bread
2 canisters dinner roll dough One quarter pound butter, melted 2 Tbsp. cinnamon One half cup sugar
Cut uncooked dinner roll dough into quarters or one half inch pieces and place in a large bowl. Pour melted butter, cinnamon and sugar over dough and mix well to coat all pieces of dough. Pour mixture into a greased Bundt pan and bake for 30 minutes at 350 degrees. Allow to cool 5 minutes and flip Bundt pan upside down onto a plate to release the bread. Serve warm by picking off pieces of the cooked dough.
The Skinny: Use your favorite sugar substitute.
Future Miss Iron Chef USA and Miss Universe Iron Chef