The Ingredient Game

[ellise]

UGH! br I hate anchovies! pleh pleh pleh!!! LMBO! wonder if I can make them with out the Anchovies??

[ellise]

Chili?? as in Hot peppers chili? of the stew like stuff chili?

[braided-rug]

Ar, chili peppers, the little red ones, I think.

I don't think the tuna sauce needs anchovies, it is worth a try. I mainly did the sauce, and did something different for the veal. I roasted it in a pot with green olives and carrots, and yes, anchovies I think, maybe speck, I will have a look. But not inside the veal. The sauce is just lovely.

[braided-rug]

Veal Pot Roast

butter
2lb veal nut (round)
4oz smoked speck or bacon, chopped into cubes
6 small white onions
2 to 3 carrots, cut on bais into wedges
2 cloves garlic, peeled
4oz green olives
2 bay leaves
6 anchovy fillets in oil

Grease a heavy casserole with the butter. Tie string around the veal to keep it firm and place in casserole with half the chopped speck underneath. (I had a round one untied?) Place the onions, carrots, garlic, olives and bay leaves around the veal. Arrange the anchovy fillets over the surface of the veal and sprinkle with the remaining speck. Cover the casserole and place in oven preheated to 350oF. After 30 minutes turn the veal over and cook for another hour, turning the veal from time to time. If the juices dry up during cooking, add a few tablespoons of hot water. When cooked remove the veal to a platter with the speck and vegetables and keep warm. Skim off excess fat from the liquid and serve as a sauce with slices of the veal. Creamy mashed potatoes are delicious with this. (I have written 3 hours stoneware cassserole).

Lovely meal, and I think the left overs were turned into vitello tonnato.

I bought some speck when out shopping in another town the other day, not sure if I can get hold of the veal though.

[ellise]

OH Ok. Let me look and see what I have and then I'll get back to you on it. I'm not on my computer (using dh's)

[braided-rug]

Crab & Chilli Spaghettini

Serves 4

(I like this recipe it is quick too)

under a pound of spaghettini (13oz)
1/4 cup olive oil
7oz packet fresh crabmeat or canned (we use canned)
6 scallions, sliced
3 garlic cloves, finely choped
1/4 teas chilli powder or 2 samll red chillies, chopped
1 cup or 4oz peas or frozen peas with extra 1/4 cup water if dry
juice of 2 limes or 4 tabs juice
1 teas fish sauce
1/2 cup cilantro leaves
teas salt

Cook pasta in a large saucepan of boiling salted water plus drizzle generous amount of olive oil and teas salt according to packet directions. Drain.

Meanwhile, heat oil in a large frying pan. Saute crabmet, scallions, garlic and chilli for 2 minutes. Stir through peas, combine juice and fish sauce, and simmer for 2 minutes or frozen peas on high heat 5 mins lid on pan. Toss crab mixture through hot pasta with cilantro leaves and serve.

Corn Bread

1 cup all purpose flour
1 cup fine cornmeal
2 eggs
1/2 cup milk
1 teas salt
2 tabs baking powder
2 teas chilli powder or 1/2 teas chilli finely chopped or from a jar of minced chilli
10oz can creamed corn kernels
1 cup grated tasty or sharp cheese
cooked bacon pieces (4 rashers (and marinated red pepper in oil, 1 strip finely chopped)

Sift flour, baking powder and chilli powder into a bowl. Mix in cornmeal. Mix eggs, corn and milk together. Pour into dry ingredients and mix quickly until just combined. Pour mixture into a loaf tin lined on the base with baking paper. Sprinkle with grated cheese and bake and 350oF for 45 to 60 minutes or until an inserted skewer comes out clean. Cool in tin for 10 mins before turning out onto a wire rack.

Chinese Spring Rolls (Egg Rolls)

1 pack Spring Roll Pastry or egg roll pastry, thawed
1 tab oil
7oz pork or chicken mince
11oz cabbage, finely shredded
1 red chilli, optional
3 tabs soya sauce
1 tab dry sherry
1/4 teas ginger
4 scallions, finely sliced
1 egg white
1 tab cold water

Heat oil, add meat and chilli, cook through. Stir in soya sauce, sherry, ginger, cabbage and scallions. Cook until liquid has evaporated and vegetables have softened. Leave to cool. Only work with one sheet and keep the remainder covered with a clean damp towel. Place one tab of filling onto each sheet. Fold one point over filling and then fold into side points, roll tightly. Seal edge with combined egg white and water. Deep fry or bake at 350oF for 10-15 minutes. Makes 20. Great with asian salad.


Turkey?

[ellise]

Stuffed Turkey Breast with Pesto Sauce

1 4-6 pounds TURKEY BREAST, boning instructions defined below
1 Recipe Pesto sauce
1 Recipe Smoked Sausage Stuffing

Follow step-by-step method to bone turkey breast.
Use fresh, thawed or partially thawed turkey breast and a sharp boning knife.
Cut membrane between skin and turkey.
Pull off skin.
Starting at neck cavity, cut along top edge of breast bone.
Cover and refrigerate until ready to stuff.
Prepare recipes for Pesto Sauce and Smoked Sausage Stuffing Remove turkey from refrigerator and spread back of breast to open breast flat.
Spoon stuffing over each breast half and down center.
Bring breast sides together to encase stuffing; fasten with skewers.
Glaze
1/4 Cup orange marmalade
1 Tbsp margarine
1 tsp ground ginger

In a small bowl, combine marmalade, margarine and ginger.
Use as a basting sauce.
Reserve for basting during last 30 minutes of roasting time.

Roasting
In an 11x9x1 inch roasting pan, place breast, skewered side down, on a rack.
Roast in a preheated 325° F oven for 2 to 2-1/2 hours or until breast reaches 170°F. Brush with glaze 2 to 3 times during last 30 minutes of roasting time.

Service
To serve, slice turkey breast across roll and offer additional pesto sauce with each serving.

Nutrition Facts

Calories 323
Total Fat 15g
Cholesterol 121mg
Sodium 296mg
Total Carbohydrate 6g
Protein 40g
Total Fat Less than 65g 80g
Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g
Calories per gram:
Fat 9
Carbohydrate 4
Protein 4



Turkey Tetrazzini

12 ounces spaghetti
1 1/2 tsp vegetable oil
1/2 tsp salt
1 1/2 Tbsp butter
1/4 cup chopped onion
2 (10.75 ounce) cans condensed cream of mushroom soup
1 cup chicken broth
1 tsp seasoning salt
3 cups shredded American cheese
4 cups cooked and cubed chicken
2 Tbsp chopped fresh parsley
2 Tbsp diced red bell pepper

Preheat oven to 350° F (175° C).
Cook spaghetti according to package directions, add oil and salt to cooking water.
Drain.
In large saucepan or Dutch oven over medium heat, melt butter.
Add onion and garlic.
Cook, stirring occasionally, 2 minutes.
Add soup, broth, seasoned salt and 1 1/2 cups of the cheese.
Cook and stir until cheese melts and mixture is smooth.
Add spaghetti and chicken or turkey.
Mix well.
Transfer to 2-quart baking dish. Cover with foil.
Bake at 350° F (175° C) for 30 minutes or until hot and bubbly.
Remove foil. Sprinkle with remaining 1 1/2 cups. cheese. Continue baking 2 minutes or until cheese melts. Sprinkle with parsley and bell pepper



Thanksgiving Leftover Casserole
"Turkey, mashed potatoes, cheese, a special sauce, and some little extras combine to make a tasty casserole for 'the day after.' Absolutely delicious way to use those tasty Thanksgiving leftovers."

3 Tbsp butter
2 Tbsp all-purpose flour
1 (12 fluid ounce) can evaporated milk
1 cup water
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp onion powder
2 Tbsp butter
1 cup finely crushed herb-seasoned dry bread stuffing mix
1 cup cooked, diced turkey meat
1 cup shredded Cheddar cheese
2 cups leftover mashed potatoes

Preheat oven to 350° F (175° C). Lightly grease a 9x13 inch baking dish.
Melt 3 Tbsp butter in a saucepan over low heat.
Blend in the flour.
Slowly stir in evaporated milk and water, then season with salt, pepper, and onion powder.
Stir sauce over low heat for 5 minutes.
In a separate saucepan over low heat, melt 2 Tbsp butter.
Blend in the dry stuffing mix.
Place the turkey in the prepared baking dish.
Pour the sauce over turkey, then sprinkle with
Cheddar cheese.
Spread mashed potatoes over cheese.
Top mashed potatoes with the stuffing mixture.
Bake 45 minutes in the preheated oven.




Orange (s) Desserts please ;D

[lynn]

candied oranges

dream orangesicle cookies

baked praline french toast with orange sauce ymmmmmm......

peppermint, anyone?

[ellise]

Peppermint Meringues

2 lg egg whites, room temp
1/8 tsp salt
1/8 tsp cream of tartar
1/2 c sugar
2 peppermint candies, crushed

Arrange oven racks to divide oven in thirds.
Heat to 225° F.
Line two cookie sheets with foil.
In a large bowl, beat egg whites, salt and cream of tartar until peaks appear.
Gradually add sugar and beat at medium speed for 5 to 6 minutes.
Drop by teaspoonfuls onto cookie sheets. S
prinkle with crushed candy.
Bake 1 1/2 hours.
Meringues should look dry and white.
Turn off oven.
Keep door ajar and let meringues cool.
Loosen from foil with metal spatula.
Store loosely covered in a dry place.

Makes about 48 meringues each = 0 g fat. Each meringue: 13 calories, 0 g fat


Peppermint Pattie Cookies

2/3 c. butter or margarine
1 c. sugar
1 egg
1/2 tsp. vanilla
1 1/2 c. flour
1/3 c. cocoa
1/2 tsp. baking soda
1/4 tsp. salt
1 Tbsp. milk
12 to 14 small (1 1/2-inch) peppermint patties


Directions:
Beat butter & sugar; add vanilla & egg, blending well. In a separate bowl mix together dry ingredients.
Add to buuter mixture alternately with milk, blending well.
Refrigerate dough about an hour or until firm enough to handle (Dough will be a liitle soft.)
Lightly grease cookie sheet.
Heat oven to 350° F.
Shape small portion of the dough around unwrapped peppermint patties, completely covering candy.
Place on prepared cookie sheet; flatten slightly & crimp with tines of a fork around the edges, if desired.
Bake at 10-12 minutes or until set.
Cool 1 minute, remove from cookie sheet to wire rack. Cool completely.


Candy Cane Cookies

1/3 cup finely crushed peppermint candy
1/3 cup sugar
1/2 cup shortening
1/2 cup butter, softened
1 cup sifted powdered sugar
1 egg, beaten
1 tsp vanilla extract
1 tsp almond extract
2 1/2 cups all-purpose flour
1 tsp salt
1/2 tsp red food coloring


Preheat oven to 375°F (190°C).
Combine candy and 1/3 cup sugar in a small bowl, mixing well.
Set aside.
Cream shortening and butter in a large mixing bowl; gradually add 1 cup sugar, beating until light and fluffy. Add egg and extracts; beat well.
Stir in flour and salt until just mixed.
Divide dough in half; tint half of dough with food coloring.
Shape tinted and plain dough by teaspoonfuls into 4 1/2-inch rolls on a lightly floured surface.
Place a tinted and a plain roll side by side; carefully twist together.
Curve one end down to resemble a cane.
Repeat procedure with remaining dough.
Place cookies on ungreased baking sheets about 2-inches apart and bake for 9 minutes or just until edges begin to brown.
Transfer cookies to wire rack to while still warm and immediately sprinkle with reserved candy mixture.
Cool completely.

Makes about 4 dozen cookies.


Instant Coffee mixes (ie mocha, cappaccino etc...)

[braided-rug]

This was hard because I had forgotten the brand names here.

Hot Spiced Chai Tea

Ingredients:
(Makes 6 servings)
1 (2-inch) piece of fresh ginger, cut into thin rounds
2 (3-inch) cinnamon sticks
10 whole cloves
10 cardamom pods
3/4 teaspoon whole black peppercorns
7 cups water
6 bags black tea
1 1/2 cups Original NESTLÉ COFFEE-MATE Half & Half
1/2 cup packed golden brown sugar

Instructions:
Combine ginger, cinnamon sticks, cloves, cardamom, peppercorns and water in medium saucepan. Bring to a boil. Reduce heat to medium; partially cover pan. Heat for 10 minutes.

Add tea bags; steep for 5 minutes. Remove tea bags. Stir in Original NESTLÉ COFFEE-MATE Half & Half and sugar. Heat through. Strain tea into teapot and pour into cups for serving.

From: www.coffee-mate.com/recipe.asp

I also have a recipe for Chai Tea cake.

FIRESIDE COFFEE
2 c. Nestle's Quik
2 c. Coffeemate creamer
1/2 c. instant coffee
1 tsp. cinnamon
1/2 tsp. nutmeg
1 c. granulated sugar

Mix in blender for 5 minutes at medium speed. Store tightly covered. Put in jelly jars - tie with ribbon and plastic spoon and note directions on gift card for a nice gift.

Recipe to attach to jar:
Use 3 teaspoons per cup of boiling water.

Maybe I'll have to try again.

That was from: infoline.officehiway.com/christmas_cards.htm

Mace?

[braided-rug]

An added extra that is right off the wall:

Iced Wattleseed Coffee

2 teaspoons coffee, roasted and ground
4 teaspoons wattleseeds, roasted and ground
4 drops vanilla essence
2 tablespoons sugar
100ml (3½ fl oz) thickened cream, chilled
grated chocolate

Place ground coffee into coffee filter, place ground wattleseeds on top. Brew wattleseed coffee in the usual way to make about 1½ cups. Pour into jug. Stir vanilla and sugar into coffee. Chill. Beat cream until thick and stir slowly into coffee. Pour into two high glasses. Decorate with grated chocolate.

From: www.kavenga.com.au/recipes%20home.htm

[ellise]

Cauliflower Terrine

1 Large Cauliflower, cut into florets
Salt and Pepper
2oz Butter
1 Onion, finely chopped
3oz Fresh Breadcrumbs
2 Eggs, separated
2 Tbsp Freshly chopped Parsley
Nutmeg
150ml/5 fl.oz. Double Cream
Oil for greasing

Preheat the oven to 375°F (190°C), Gas mark 5. Grease a 2lb loaf tin.
Cook the cauliflower in boiling salted water for 10 minutes or until soft.
Drain well then mash until smooth.
Melt the butter in a pan, add the onion and fry gently for 3-5 minutes until soft and transparent.
Stir in the cauliflower puree, egg yolks, breadcrumbs, parsley, nutmeg, salt and pepper and mix well.
Remove from the heat.
Stir in the cream.
Whisk the egg whites until stiff then fold them into the cauliflower mixture.
Put the mixture into the greased loaf tin, cover with foil and bake in the oven for 1 hour.
To serve - allow to cool for 5 minutes then turn out onto a warmed serving platter.
Serve immediately.


Spinach Stuffed Medallions of Pork

For the Stuffing

1/2 Large Onion, finely chopped
2oz Butter
6oz Spinach, chopped
6oz Sausage Meat
2 Tbsp Fresh Parsley, chopped
1 Egg
Salt & Papper
1/2 tsp Fresh Thyme
A pinch of Nutmeg
Cayenne Pepper

Other Ingredients
2 14oz Pork Tenderloins
1oz Butter
2 Tbsp Olive Oil
Salt & Pepper
1 Clove of Garlic, crushed

Preheat the oven to 325°F (170°C), Gas mark 3.
Trim all fat from the tenderloins, then remove and discard the transparent skin.
Cut off the ends to leave a 9 -9 1/2 inch cylinder.
Mince the meat trimmings and reserve for the stuffing.
Cut lengthways almost through the trimmed tenderloins to within one quarter of its thickness.
Open each tenderloin out, cover with foil and pound it flat with a wooden mallet or a rolling pin to double its original size.
Then pound the edges of the tenderloins flat.
To prepare the stuffing, fry the finely chopped onion in half the butter until transparent.
Remove the onion and reserve.
Add the remaining butter and then fry spinach until soft.
In a large mixing bowl combine the sausage meat, minced pork trimmings, onion and spinach, finely chopped parsley, beaten egg, salt and thyme and season with nutmeg and cayenne pepper to taste
Mix well.
Season the flattened tenderloin with salt and freshly ground black pepper.
Spread the stuffing over the tenderloin and roll it up tightly, folding in the ends and overlapping the long edges slightly.
Tie the rolled tenderloin in 4-5 places with string.
Season again with salt and black pepper.
Heat the olive oil and butter in a heatproof baking dish or small roasting pan.
Fry the crushed garlic in the oil until lightly brown.
Remove from the pan.
Add the pork tenderloin to the pan and brown on all sides.
Cover the pan and roast for 45 minutes, basting periodically.
Then uncover and cook for 15 minutes to brown the meat.
To serve, remove the strings and cut into 12 slices. Serve on a bed of sautéed potatoes.




Currant Biscuits

7oz Plain Flour
4oz Butter
3oz Currants
Grated Nutmeg
3oz caster Sugar
2 Egg Yolks, beaten


Preheat the oven to350°F (180°C), Gas mark 4 and lightly grease 2-3 baking trays.
Place the flour in a large mixing bowl, add the butter and rub in with your fingertips until the mixture resembles breadcrumbs.
Stir in the sugar, currants and nutmeg and mix well to evenly distribute.
Add the egg yolks and mix to a dough.
Turn onto a floured surface and roll out to 1/4 inch thickness.
Cut into shapes with a biscuit or pastry cutter, transfer to the baking trays and bake in the oven for 10-15 minutes until golden brown.
Cool on wire racks.





Corriander

[braided-rug]

Do you mean powdered or fresh cilantro?

[braided-rug]

Crab & Chilli Spaghettini
Apricot Chicken Balls
Red Onion Quesadillas with Tomato Salsa

I can post the recipes if anyone wants them.

~

Rosemary?

[ellise]

Cream of Carrot Soup
a delightful appetizer, served hot or cold. Very flavorful with wonderful herbs accompanying the tasty carrots. Enjoy

4 Tbsp. unsalted butter
1 large onion, preferably Spanish or Vidalia chopped
12 carrots, sliced
1 potato, peeled and diced
4 cups chicken stock
2 Tbsp. minced fresh ginger (or 3/4 tsp powder)
2 tsp. minced fresh rosemary (or 3/4 tsp dried)
1/2 cup heavy cream
Salt and pepper
Additional rosemary sprigs for garnish

Melt the butter in a heavy pot over low heat.
Add the onion and let it cook slowly, covered, until it is soft but not browned, about 30 minutes.
Add the carrots and potato, chicken stock, ginger, and rosemary; cook until the carrots and potatoes are soft, about 30 minutes longer.
Mash with potato masher or purée in a food processor. Stir in the cream and season to taste with salt and pepper.
Garnish with rosemary, if desired.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Rosemary Butter

There's not much that doesn't get even better when smeared with this wonderful spread. Try a dab of this melted on steak or lamb chops, too. Enjoy!

2 to 3 cloves garlic, minced
1 Tbsp fresh rosemary leaves, removed from the stem
1/2 tsp orange or lemon zest
1/4 tsp crushed red chile pepper
1 stick butter, softened

Combine all of the ingredients.
Make a log by spreading the mixture across a length of waxed paper.
Roll the log back and forth to make a smooth tube about 1 1/2 inches thick.
Twist the ends and store in the refrigerator or wrap airtight and store in the freezer.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~`

Rosemary Roasted Chicken

This roasted chicken is moist and fragrant, but not overpowering. You will have to cook two so that you can have leftovers! Enjoy!


1 6-lb. chicken
4 Tbsp minced garlic
4 Tbsp minced rosemary or 1 1/2 Tbl dried rosemary
1 1/2 tsp salt
1 tsp cracked black pepper
1/4 pound butter, softened

Preheat the oven to 375°F.
Rinse the chicken in warm water.
Mix the garlic, rosemary, salt, pepper, and butter until well combined.
Smear the butter mixture under the skin of the chicken breast and legs, as well as inside the cavity.
Place the chicken on a rack over a roasting pan.
Tuck the wings under, and tie the legs together.
Place the pan in the oven, and bake about 40 minutes per pound or until cooked through.
Remove the pan from the oven, and let stand 10 minutes before carving the chicken.




Splenda