Regular Recipes

[AnnABananAngel]

You opened it, Good luck. Tonight at midnight your true love will realize they love you. Something good will happen to you at 1:00 PM - 4:40 PM tomorrow, it could be anywhere. Tonight at midnight they will remember how much they loved you as well. You will get the shock of your life tomorrow, a good one. If you break the chain you will be cursed with relationship problems for the next 2 years. Karma. If there is someone you once loved (or still do) and can't get them out of your mind, repost this in another city within the next five minutes
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[Andie J]

Ndugu wrote:

<quoted text>
Come over, I'll make it for you.

OK. I tried the asparagus with prosciutto. I gave up trying to wrap those thin pieces of meat around the spears. They kept tearing & twisting on me. Otherwise, it was fabulous. My mistake in grilling the spears was I had never tossed them with oil before. That's my go-to method from now on.

[pellen]

I am doing dry runs for Thanksgiving and have resurrected this one. The index card resides in a tin recipe box. The box and the recipe were a bridal shower present in 1969.My very first experiments were donated to the guys in the butcher shop who would save some meat for me after 6.

Pumpkin Chiffon Pie

1 frozen pie shell, deep dish, defrosted
1 egg carefully separated, Make sure no yolk gets into the white

With the egg yolk ad a splash of cool water (1TBS or so) mix vigorously and paint the pie shell all over.

Bake as directed, set to cool, discard egg yolk wash, reserve egg white for recipe below

1 ¼ c pumpkin (canned)
½ tsp scant each: cinnamon, nutmeg and ginger (Or, substitute pumpkin pie spice mix of your choice)
3 eggs carefully separated into whites and yolks, making sure there is absolutely no yolk in the whites
1/3 c brown sugar, I prefer dark, but light is okay if that is what is available
½ c milk (whole but I use 2% and its fine)
1 TBS plain gelatin dissolved in ¼ c water per instructions on packet
½ c white sugar (maybe 1-2 TBS more, to taste)
Whipped cream from can or sweetened if from scratch
Cinnamon for dusting

In a double boiler or heat proof bowl suspended over simmering water combine
pumpkin, spices, 3 egg yolks beaten, brown sugar and milk. Cook, stirring frequently for 10-15 minutes.
Add gelatin dissolved in water.
Stir and set aside to cool

In a separate bowl beat 4 egg whites until stiff, gradually adding white sugar to taste.(My MIL added a pinch of cream of tartar for stability of the egg whites)

Gently fold cooled pumpkin mixture into whipped egg white meringue.
Fill the cooled pie shell.
Chill
Just before serving, top with whipped cream and dust very lightly with cinnamon

[pellen]

My other assignment for dinner is to bring a green vegetable.Someone else is doing green beans, probably the usual casserole.
I am experimenting with self contained servings and would appreciate suggestions.
So far I have tried
*scooped out tomatoes with spinach souffle (Stouffers)
*scooped out tomatoes with sauteed grated zucchini and mushrooms with seasoned bread crumbs on top
*slab of sauteed parsnip with the zucchini
*round of eggplant dusted with flour, baked , topped with sauteed grated zucchini and slivered red peppers.

[Rational]

pellen wrote:

<quoted text>
Why is this called Parm? Was there supposed to be some Parmesan cheese in the recipe?

Maybe because its origin was in Parma Italy (not sure just saying-Parm doesnt Always have to mean cheese, Parmesan cheese gets its name from its region after all) you don't also think that every dish that is "Bolognese" has balogna in it do you? Its a regional style of italian cooking.

[Rational]

Ndugu wrote:

<quoted text>
Nope, it's called Parm Chicken Salad because I had my head really far up my ass yesterday and I was thinking about a parm-crusted chicken dish I was going to make last night. Sorry, I forget what this is called, but it's damn good if you like a little fresh zing.

Ha-ha!

I love to cook Italian and Mexican or Spanish dishes.

[pellen]

Rational wrote:

<quoted text> you don't also think that every dish that is "Bolognese" has balogna in it do you?.

Only recipes found in the Mixed Up Files of Mrs Basil E Frankweiler

[Ndugu]

Rational wrote:

<quoted text> Ha-ha!
I love to cook Italian and Mexican or Spanish dishes.

OK, then here is the best guac you will ever have:

3-4 avocados
1 roasted poblano, very finely chopped (Please, roast and skin the pepper yourself)
3-4 cloves garlic minced
1/4-1/3 red onion, small dice
Juice of 1 lime (Dear God, please do not use bottled)
A couple, three shakes of ground red cayenne pepper
A shake or two of ground cumin
Just a little salt
1 plum tomato, relatively small dice
Palmful of finely chopped fresh cilantro
1 log chorizo, crumbled and cooked, grease blotted out

Scoop the avocado into a bowl, do a coarse mash with forks to get it going. Add everything else except the chorizo, fold together to mix. I usually end up adding a little more lime juice, but lime juice makes me happy in my pants. Spread the guac on a plate like 3/4" thick. Sprinkle the chorizo on top, garnish with a little chopped cilantro, maybe some more diced tomato on top if you want. People will eat the carp out of this.

One variation is to ease off on the lime juice and cayenne, use about half as much chorizo on top and mix in some lump crab meat.

[Terri at home]

Ndugu wrote:

<quoted text>
OK, then here is the best guac you will ever have:
3-4 avocados
1 roasted poblano, very finely chopped (Please, roast and skin the pepper yourself)
3-4 cloves garlic minced
1/4-1/3 red onion, small dice
Juice of 1 lime (Dear God, please do not use bottled)
A couple, three shakes of ground red cayenne pepper
A shake or two of ground cumin
Just a little salt
1 plum tomato, relatively small dice
Palmful of finely chopped fresh cilantro
1 log chorizo, crumbled and cooked, grease blotted out
Scoop the avocado into a bowl, do a coarse mash with forks to get it going. Add everything else except the chorizo, fold together to mix. I usually end up adding a little more lime juice, but lime juice makes me happy in my pants. Spread the guac on a plate like 3/4" thick. Sprinkle the chorizo on top, garnish with a little chopped cilantro, maybe some more diced tomato on top if you want. People will eat the carp out of this.
One variation is to ease off on the lime juice and cayenne, use about half as much chorizo on top and mix in some lump crab meat.

I'm thinking you should cook dinner for all of us. Keep posting your recipes.

[j_m_w]

I had an awesome dessert today: cookie brownies.

Regular brownie mix with cookie dough thrown on top and then baked. Heavenly!

[Terri at home]

j_m_w wrote:

I had an awesome dessert today: cookie brownies.
Regular brownie mix with cookie dough thrown on top and then baked. Heavenly!

I'll have to try doing that.

[Ndugu]

Terri at home wrote:

<quoted text>
I'm thinking you should cook dinner for all of us. Keep posting your recipes.

Sure. We'll have a Chicago Regs dinner, edog can eat whatever scraps Angela decides to feed him from the table.

[Andie J]

pellen wrote:

My other assignment for dinner is to bring a green vegetable.Someone else is doing green beans, probably the usual casserole.
I am experimenting with self contained servings and would appreciate suggestions.
So far I have tried
*scooped out tomatoes with spinach souffle (Stouffers)
*scooped out tomatoes with sauteed grated zucchini and mushrooms with seasoned bread crumbs on top
*slab of sauteed parsnip with the zucchini
*round of eggplant dusted with flour, baked , topped with sauteed grated zucchini and slivered red peppers.

While the one that appeals to me is the tomato w/spinach souffle, I was going to suggest brussels sprouts.

[Andie J]

Ndugu wrote:

<quoted text>
OK, then here is the best guac you will ever have:
3-4 avocados
1 roasted poblano, very finely chopped (Please, roast and skin the pepper yourself)
3-4 cloves garlic minced
1/4-1/3 red onion, small dice
Juice of 1 lime (Dear God, please do not use bottled)
A couple, three shakes of ground red cayenne pepper
A shake or two of ground cumin
Just a little salt
1 plum tomato, relatively small dice
Palmful of finely chopped fresh cilantro
1 log chorizo, crumbled and cooked, grease blotted out
Scoop the avocado into a bowl, do a coarse mash with forks to get it going. Add everything else except the chorizo, fold together to mix. I usually end up adding a little more lime juice, but lime juice makes me happy in my pants. Spread the guac on a plate like 3/4" thick. Sprinkle the chorizo on top, garnish with a little chopped cilantro, maybe some more diced tomato on top if you want. People will eat the carp out of this.
One variation is to ease off on the lime juice and cayenne, use about half as much chorizo on top and mix in some lump crab meat.

I really like the idea of using crab meat. I'm not fond of chorizo. I have a sister who loathes cilantro. When I make guac, I have to make 2 batches- 1 with & 1 without. Then we tell everyone they came out really bad & eat it all ourselves.

[pellen]

Andie J wrote:

<quoted text>
While the one that appeals to me is the tomato w/spinach souffle, I was going to suggest brussels sprouts.

I did that last year and had a lot of left overs to take home. This isn't a brussel sprout family.
I finished the taste testing last evening. It will probably be grated zucchini sauteed with mushrooms stuffed in tomatoes with Parmesan bread crumbs on top.

Is 1776 restaurant near you?

[Andie J]

pellen wrote:

<quoted text>
Is 1776 restaurant near you?

Crystal Lake's not too far from here. Maybe a 30-min drive. Are they any good?

[Ndugu]

Andie J wrote:

<quoted text>
I really like the idea of using crab meat. I'm not fond of chorizo. I have a sister who loathes cilantro. When I make guac, I have to make 2 batches- 1 with & 1 without. Then we tell everyone they came out really bad & eat it all ourselves.

So conniving it's brilliant.

[Andie J]

Ndugu wrote:

<quoted text>
So conniving it's brilliant.

We thought so.

[pellen]

Andie J wrote:

<quoted text>
Crystal Lake's not too far from here. Maybe a 30-min drive. Are they any good?

Much better than I expected. They had an interesting salad with horseradish crusted portabellas and grilled hearts of palm, and a lunch special with grilled scallops that was really good, both in the $13-15 range, but it was a business lunch

[Ndugu]

Grilled Portabella Mushrooms

Mix extra virgin with some good balsamic, minced garlic and shallots, a little salt and pepper, spoon into the gill side of the portabellas, grill over med-hi heat for 5-6 min. If you like, crumble some goat cheese in at the end.