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Old May 22nd, 2008, 03:40 PM   #41
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CRÈME D’EPINARDS
(CREAMED SPINACH)

2 C COOKED CHOPPED SPINACH
2 (GENEROUS) TBSP CREAM SAUCE
DASH OF LEA & PERRINS SAUCE
DASH OF TABASCO
SALT AND PEPPER TO TASTE
4 TBSP HOLLANDAISE SAUCE
1. Drain the spinach well and mix it with the cream sauce and seasonings in a sauce pan. Heat.
Divide the hot spinach mixture into 4 individual casserole dishes. Top each with 1 TBSP Hollandaise and place in a hot oven (450 degrees F), until lightly browned. Serves 4
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Old May 22nd, 2008, 03:50 PM   #42
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Cucumber rounds

Peel cucumber skin off entire cucumber
Place on a cutting board and slice it perpendicular to it’s length in 3/16” slices
Serve on a plate

Cucumber spears

Peel cucumber skin off entire cucumber
Place on a cutting board and slice it in half along it’s length.
Slice each half into an additional half along the long way.
Serve on a plate
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Old May 22nd, 2008, 08:33 PM   #43
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SWEET POTATO PUDDING
1 C LIGHT BROWN SUGAR
2 1/ 2 C MASHED BAKED SWEET POTATOES
1 TBSP DARK MOLASSES
1 tsp GROUND CINNAMON
1 tsp GROUND GINGER
½ tsp SALT
2 TBSP BUTTER, MELTED
3 EGGS, WELL BEATEN
PEEL OF ½ TANGERINE, FINELY SHREDDED
1 ½ C MILK

1. Preheat oven to 350 degrees F.
2. Mix sugar and sweet potatoes together and beat until smooth; add molasses, spices, salt, butter egg, and finely shredded peel. Mix thoroughly.
Add milk and when thoroughly blended turn into a buttered baking dish. Bake about 1 hour, or until firm. Remove from oven and let stand 15 minutes. Serve with heavy cream.
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Old June 28th, 2008, 05:28 PM   #44
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DANISH CABBAGE
2 LBS CABBAGE
3 C BOILING WATER
1 C SOUR CREAM
1 TSP CARAWAY SEED
½ TSP SALT
½ TSP WHITE PEPPER
1. Slice cabbage into small pieces and cook in boiling water covered 6 to 8 minutes until tender, but still crisp. Drain very well.
2. In the top of a double boiler toss cabbage with sour cream, caraway seed, salt and pepper. Cover and cook for 15 minutes.
6 servings
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Old August 21st, 2008, 10:42 PM   #45
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AVOCADO SPREAD SANDWICH MIX

2 HAAS AVOCADOS, HALVED, PITTED
AND SCOOPED OUT
1 TBSP LIME JUICE
1 TSP HONEY
1 ½ TSP CHIPOTLE CHILI PWD
½ TSP SALT
In med-bowl, combine avocados, lime juice honey, chipotle pwd and salt. Gently mash with potato mashed, Use ¼ c per sandwich.

Sandwich ideas
Roast turkey and beefsteak tomato on whole grain bread

Smoked ham and roasted yellow bell pepper on pumpernmickel

Pulled pork and dill pickle on an onion roll

Grilled eggplant and arugaula on seeded rye toast

A shrimp and black bean burrito made with a spinach flavored sandwich wrap
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Old September 18th, 2008, 11:32 PM   #46
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Lemon & Broccoli


Ingredients:
1 bunch Fresh Broccoli
1/4 cup Olive Oil
1 clove Garlic, chopped or minced
2 tablespoons Lemon juice

Preparation Directions:

Boil water in a large pan.
While water is coming to a boil, prepare broccoli,. Rinse and remove any leaves.Split stalks into 4-5 pieces.
Place broccoli into boiling water.
Cook until tender, about 10 minutes.
Drain into a colander.
Add olive oil, chopped garlic and lemon juice into the pan.
Heat to a boil, then turn down to simmer for just a minute or two to mix flavors.
Add broccoli to sauce and mix together.

Serve hot.
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Old September 18th, 2008, 11:33 PM   #47
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Sweet Corn

Ingredients:
6-8 ears of corn
1 cup cream or milk
2 Tablespoons butter or margarine
1/2 onion, finely chopped
1 Tablespoon sugar
2-3 tablespoons flour to thicken
Salt and pepper to taste

Preparation Directions:
Cut the kernels off of 6 to 8 ears of corn, and set aside.
Melt butter or margarine in a large sauce pan.
Add finely chopped onions, and cook for 2-3 minutes.
Add corn. Cook for 10 to 15 minutes until soft.
Stir in cream or milk. Reheat.
Stir in sugar.
Cream the mixture.
Make a paste of the flour with a little cold water.
Slowly begin to stir flour paste into the corn to thicken it. You may not need it all.
Add salt and pepper to taste.
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Old September 25th, 2008, 12:11 AM   #48
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Butternut Squash O'Special

Ingredients:
2 butternut squash
1/4 cup butter or margarine
2-4 Tablespoons brown sugar

Preparation Directions:

1. Wash the outside of the butternut squash.
2. Slice squash in half, lengthwise.
3. Remove seeds and strings from the seed cavity, and rinse out seed cavity.
4. Place squash in a baking pan or dish, cut side up.
5. Lightly butter the exposed meat of the squash.
6. Add a little water to the bottom of the pan.
7. Cover the pan with aluminum foil.
8. Bake in oven at 350 degrees, for one hour. Cooking time can vary significantly, depending upon the size of the squash.
9. Pierce squash with a fork, to see if it is soft in the center.
10. If the center is not soft, cook for additional 15-20 minute intervals.
11. After the squash is cooked, remove from the oven and allow to cool a little (15-20 minutes).
12. Scoop out the meat from the shell into a mixing bowl. Discard the shell.
13. Add 1/4 cup butter or margarine.
14. Add 2-4 tablespoons brown sugar. The first few times you make it, experiment with the amount of brown sugar, to determine how sweet your family likes it.
15. Mash the squash with a blender until smooth.
Serve hot.
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Old September 26th, 2008, 05:34 PM   #49
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from Ohio

Nutty Brown Sugar Squash

1-1/2 c. water
1 acorn squash, halved and seeded
2 T. brown sugar, packed and divided
2 t. butter, divided
salt and pepper to taste
1/2 c. chopped pecans, divided

Pour water into a 13"x9" baking dish; add squash cut-side down and bake at 350 degrees for 45 minutes or until tender. Remove from pan; fill each half with one tablespoon brown sugar, one teaspoon butter, salt and pepper to taste and 1/4 cup pecans. Return to oven and bake an additional 10 minutes. Makes 2 to 4 servings.
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Old October 1st, 2008, 07:07 PM   #50
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personally, I would use the real deal on the beer, only because if you eat this meat, especially red meat, it would be nice to use leftover for marinate.



Potato-Cheese spiked gratin-spiked with Beer

This dish tastes like beer cheese soup. Tart Granny Smith apples work best, but you can substitute other firm-textured apples. Choose a hearty, aged cheddar cheese; it won't get stringy when it cooks.

1 tablespoon butter, softened
1 cup light or nonalcoholic beer, or reduced-
sodium chicken broth
1 cup whipping cream
1 cup diced onion
1 teaspoon salt
1/8 teaspoon pepper
1 garlic clove, minced
2 lb. russet potatoes (4 medium), peeled, thinly
sliced (1/8 inch)
1 tablespoon minced fresh rosemary or 1
teaspoon dried
2 Granny Smith apples, peeled, thinly sliced
1 1/2 cups shredded sharp cheddar cheese,
divided

1. Heat oven to 350°F. Spread softened butter evenly in 8-cup shallow gratin or baking dish.

2. Place beer, cream, onion, salt, pepper and garlic in large saucepan or Dutch oven; stir in potatoes. Bring to a gentle boil over medium heat; cook 5 minutes or until liquid is thickened, stirring constantly. Stir in rosemary.

3. Spread half of the potato mixture over bottom of gratin dish; top with apples. Sprinkle with 1 1/4 cups of the cheese; top with remaining potato mixture.

4. Cover dish with foil; bake 30 minutes. Remove foil; sprinkle with remaining 1/4 cup cheese. Bake 30 to 40 minutes or until potatoes and apples are tender, liquid has thickened and top is lightly browned. Remove from oven; let stand 10 minutes.
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Old October 3rd, 2008, 02:11 PM   #51
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post kale recipes please!
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Old October 7th, 2008, 11:10 PM   #52
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ITALIAN MASHED POTATOES
4lb. Potatoes
2 jars Oven Roasted Tomato Pesto
1 cup Sour Cream
To taste Salt
to taste Freshly Ground Black Pepper
1/4 cup chopped Chopped Fresh Chives
1/4 cup Half and Half

Boil potatoes until cooked (15-30min.). Peel potatoes and place in a large mixing bowl. Add pesto, butter, seasoning and mix. Add sour cream, half & half and mash until desired smoothness is achieved

yes, dudette I will come your way very soon
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Old October 7th, 2008, 11:13 PM   #53
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Italian Braised Kale
4 bunches kale, stems removed
Salt as needed
¼ cup extra-virgin olive oil
½ white onion thinly sliced
½ rosemary sprig
1 dried small red chile
2 garlic cloves thinly sliced
¼ cup chicken stock or water

1. Coarsely chop the kale leaves and blanch them in boiling salted water, about 3 minutes, then drain.

2. Heat the oil in a heavy skillet over medium heat and add the onion, rosemary and chile. Cook for 2 minutes, then add the garlic and 1/4 teaspoon of salt. When the onion is translucent and starting to color, 3 to 5 minutes, add the kale.

3. Cook the kale over medium-low heat for 30 to 40 minutes, stirring often. The kale will turn a deep, almost black color, become soft and then almost a little crisp. Add 1/2 teaspoon of salt. If the greens get too dry during the cooking, stir in a little stock or water.

4. Spoon into a serving bowl and serve.
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Old October 7th, 2008, 11:14 PM   #54
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Kale au Austrian

2 bunches kale, washed
1 clove garlic, minced
½ medium onion, coarsely chopped
2 tablespoon oil
1 ½ cup chicken stock or bouillon
4 medium potatoes, quartered
1 stalk celery, chopped
Sour cream, for garnish

1. Cut the kale leaves into 1/2-inch-wide strips. Blanch them in lightly salted boiling water for one minute. Set aside.

2. Saute the garlic and onion in the oil until lightly browned. Add the chicken stock, potatoes, celery, and blanched kale. Simmer together until potatoes fall apart and lose their shape. Stir; season with salt and pepper, garnish with sour cream and serve
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Old October 21st, 2008, 02:45 PM   #55
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SPECIALIZED GREEN BEANS
SERVES 4 TO 6
1 stick (8 tbsp.) unsalted, cultured butter

1 1⁄2 lbs. green beans, trimmed
Kosher salt and freshly ground black pepper


1. Melt butter in a large skillet over medium-low heat. Add green beans and season lightly with salt and pepper to taste.


2. Cook beans, turning often with tongs, until they are caramelized, about 45 minutes. Taste and season, if necessary, with salt and pepper.


3. Using a slotted spoon, transfer the beans to a serving platter. Pour the butter and pan juices over the beans and serve promptly.
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Old October 24th, 2008, 04:36 PM   #56
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SHALLOTS WITH GREEN BEANS
SERVES 8

3 pounds green beans
2 tablespoons butter
1 pound shallots, sliced thinly
3 tablespoons Dijon mustard with seeds


Cook beans uncovered in salted water for 5 - 7 minutes until tender crisp. Drain and plunge beans in ice water. Drain. At this point you can store in plastic bag until ready to use.

Head butter until melted and add shallots. Cook 17 - 20 minutes until tender and golden. Add beans and salt and pepper to taste and heat until beans are hot.

Stir in mustard and serve
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Old October 24th, 2008, 04:37 PM   #57
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LA HOT GREEN BEANS
SERVES 6
Ingredients:
2 1/4 cups water
3/4 cup white vinegar
2 tablespoons sugar
1 tablespoon crushed mustard seeds
4 cloves garlic, thinly sliced
3 bay leaves
1 1/2 teaspoon salt
1 1/2 teaspoon tabasco pepper sauce
1 pound trimmed green beans


In a large saucepan, stir together the water, vinegar, sugar, mustard seeds, garlic, bay leaves, salt and Tabasco sauce. Bring to a boil, reduce the heat, cover, and simmer for 5 minutes.

Add the beans. Cover and simmer for 10 minutes, until tender-crisp. Arrange the beans in a shallow dish and cover them completely with the vinegar mixture. Cover and refrigerate overnight. Serve cold.
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Old October 24th, 2008, 04:48 PM   #58
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STUFFED POTATOE (MOCK)
Ingredients:

2 1/2 cups cauliflower (can use frozen)
1 cup sour cream
3/4 cup grated cheddar cheese, divided
3 green onions, chopped
1 teaspoon salt
1/2 teaspoon pepper
3 slices bacon, cooked and crumbled


Cook cauliflower until tender and chop into very small pieces.

In a separate bowl, mix together sour cream, 1/2 cup grated cheese, white part of green onions, salt and pepper. Mix in cauliflower. Place in a greased baking dish and sprinkle remaining grated cheddar cheese on top.

Bake at 350 degrees for 20 minutes or until heated thoroughly. Crumble bacon on top and sprinkle on the chopped tops of green onions.

SERVES 5
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Old October 24th, 2008, 11:46 PM   #59
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TORTE

Yield: 6 to 8 servings.


2 3/4 cups plus 1/3 cup (740 ml) water
2/3 cup (160 ml) wild rice
2 1/8 teaspoons salt
3/4 pound (169g) red or white rose potatoes, unpeeled, scrubbed, and cut into 1-inch (2.5 cm) cubes
1/2 cup (120 ml) coarsely chopped pecan pieces
1/4 cup (60 ml) coarsely chopped walnut pieces


1 14-ounce (395g) package Lightlife GimmeLean! sausage flavor (soy sausage)
4 large Portobello mushrooms, chopped
1 large onion, diced
2 tablespoons extra virgin olive oil
2 teaspoons poultry seasoning
1/3 cup (80 ml) water
1/4 teaspoon ground black pepper
1/2 teaspoon hickory liquid smoke
2 ripe tomatoes, sliced







Mushroom Gravy


2 cups (480 ml) sliced button or cremini mushrooms
1 3/4 cups plus 3 tablespoons (420 ml) water
1/4 cup (60 ml) soy sauce
1/4 cup (60 ml) dry red wine
2 tablespoons freshly squeezed lemon or lime juice
3 tablespoons cornstarch
3 tablespoons water


To make the torte, lightly oil a 9-inch (23 cm) springform pan, line the base with parchment paper (for easier cleanup), and set it aside.

Combine 1 3/4 cups (415 ml) of the water, wild rice, and 3/4 teaspoon of the salt in a 2-quart (2 liter) saucepan. Cover, and bring to a boil over high heat. Turn the heat to medium-low and steam for 45 to 50 minutes, or until the rice is tender. Drain any excess liquid and set the rice aside.

Combine the potato cubes, 1 cup of the water, and 1/8 teaspoon of the salt in a 2-quart (2 liter) saucepan. Cover, and bring to a boil over high heat. Turn the heat down to medium and simmer for 5 to 7 minutes, or until the potatoes are fork tender. Using a slotted spoon, transfer the potatoes to a medium bowl, mash them, and set them aside.

Preheat the oven to 375 degrees (Gas Mark 5) . Toast the pecans and walnuts in a 10-inch (25 cm) skillet over high heat, stirring constantly for 1 to 2 minutes. Immediately transfer them to a dish to cool.

Combine the vegan sausage, mushrooms onion, remaining 1/3 cup (80 ml) of water, olive oil, poultry seasoning, and pepper in a large, deep skillet. Cook over high heat for 5 to 7 minutes, or until the onions are transparent, stirring frequently with a wooden spoon or paddle to break up the sausage chunks. Drain and reserve any excess liquid. Add the remaining 1 1/4 teaspoons salt and hickory liquid smoke and mix well.

Add the mashed potatoes to the skillet along with the toasted nuts and cooked wild rice. Mix well to combine ingredients thoroughly. Adjust seasonings if needed.

Press the mixture firmly into the prepared springform pan, and attractively arrange the tomato slices over the top, covering most of the surface. Bake uncovered for 1 hour. Allow the torte to stand for 15 to 20 minutes before removing from the pan.
For Gravy:


Prepare the Mushroom Sauce while the torte is baking. Combine the mushrooms, 1 3/4 cups (415 ml) of the water, soy sauce, red wine, and lemon juice in a 2-quart (2 liter) saucepan and bring to a boil.
Turn the heat down slightly and simmer for 5 minutes.
Combine the cornstarch and remaining 3 tablespoons of water in a small bowl and stir with a spoon to make a runny paste. Add the paste to the bubbling sauce, a little at a time, stirring constantly for about 1 minute, until the sauce has thickened to the desired consistency.
To serve the torte, run a clean flatware knife around the edge of the springform pan, release the springform collar, and set the base with the torte on a platter. Serve the sauce in a gravy boat on the side. Makes about 2 1/4 cups (540 ml).
Notes: To ease the feast-day preparations, make the torte the day before, store it in the refrigerator, and reheat it at 350 degrees (Gas Mark 4) for 15 to 20 minutes just before serving.

The preparation comes together more quickly if you cook the wild rice before beginning the torte.

Add a gourmet touch by serving the torte on a footed cake plate and garnish the edges with sprigs of fresh herbs and orange slices.
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Old October 29th, 2008, 04:53 PM   #60
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STUFFED PEPPERS

Ingredients

4 large sweet peppers
2 cups cooked rice
1 cup cooked ground beef
1 medium onion, chopped
1 small clove garlic, minced
1 medium carrot, diced
1/4 tsp. dried sweet basil
1/4 tsp. dried thyme
1/8 tsp. cayenne pepper
1/2 tsp. salt (optional)

Method

Select peppers that are blocky in shape and will stand on end without tipping over. Wash the peppers and remove the stems and seeds. Make holes in their tops large enough for easy stuffing. (Any usable pepper pieces may be chopped in with rest of ingredients.)

Combine other items listed and stuff into the peppers. Place in a covered baking dish with a small amount of water and bake in 375° oven for about 45 minutes. Serve topped with your favorite hot gravy or tomato sauce
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