Recipe Thread

CORN FRITTERS

These rascals can be served in the morning with pancake syrup or at any other time of day with the salsa of your choice. They're quite a versatile little number to have on hand.

2 cups fresh cut corn kernels
1 cup flour
2?1/4 teaspoon baking powder
1 tsp sea salt
1 egg, yolk separated from white
3/4 cup milk
1?1/2 teaspoon corn oil
More oil for deep frying

Sift the dry ingredients together. Beat the egg yolk, milk, and corn oil together. Gradually add the flour mixture. Beat the egg white until stiff, and fold it into the batter. Gently stir in the corn. Heat the other oil in a skillet, with enough oil poured in to cover the fritters. Drop fritters by the spoonful into the fat. Fry until the fritters are puffed and browned, turning only once. This should take no more than five minutes. Drain the fritters on a paper towel, and serve at once.

CHOCOLATE NUT PIE

There's just no other way to describe this pie than 'sinfully rich.' But oh, it's so good you may find that instead of serving 8 people, this pie serves only 4 (or maybe 2). That's why this recipe makes two pies. Each pie serves 8 (usually). Per serving: 581 cal, 35.9 g fat, 85 mg cholesterol, 60.8 g carbohydrates, 2.5 g fiber, 8.8 g protein, 281 mg sodium.

1 cup butter, at room temperature
2 cups sugar
1 cup flour
1/4 cup bourbon
4 eggs
2 c black walnuts or pecans, chopped
2 cup chocolate chips
2 unbaked pie shells

Preheat oven to 350 degrees. Cream butter and sugar. Add flour; mix well. Add bourbon, then eggs; beat until fluffy. Fold in walnuts and chocolate chips.

Pour into pie shells. Bake 25 minutes; do not overcook.

AVOCADO SALSA

Guacamole salsa combo - very tasty!!! Always a big hit!

1 cup diced fresh pineapple
2 Italian tomatoes, diced
1 large California avocado or 2 Florida avocados, peeled and diced
1/2 Vidalia onion, peeled and chopped
1/2 bunch cilantro, chopped
1 or 2 jalapeno chiles, diced (including seeds, if you like your salsa zesty)
The juice of two limes
The juice of 1/2 orange
1 tablespoon olive oil

Stir all ingredients together, and season with sea salt.

QUICK CHILI

Real quick and easy chili variation!!!!!

2 tbsp vegetable or olive oil
1 clove garlic, minced
1 lb ground beef
1 can red or black beans, undrained
1/2 c chopped onion
1/2 green pepper, chopped
2 8?oz cans tomato sauce
1 to 2 tsp chili powder

Cook garlic and beef in hot oil until meat loses its red color. Add beans and their liquid, onion, and green pepper. Pour in tomato sauce. Add chili powder (and salt to taste, if desired). Simmer over low heat, stirring occasionally, until desired thickness (about 45
minutes).

CHICKEN WITH OLIVES

One of me and DH's favorites. Quick and easy!
Serves 4 to 6.

2 to 3 lb chicken, cut up
3 tbsp olive oil
5 cloves garlic, chopped
3 yellow onions, chopped
3 c tomatoes (fresh or canned), chopped
1 6oz jar green stuffed olives OR 3/4 c salad olives (I actually use black Kalamatra (SP?) olives because I don't like green olives)
Black pepper, to taste
1 tbsp dried oregano (or 2 tbsp chopped fresh)
1 c dry red wine
Salt, to taste

Brown chicken in olive oil. Remove chicken and saute garlic and onions until tender. Add tomatoes and olives and saute until tomatoes (if fresh) are soft. Add pepper, oregano, wine, and chicken.

Cover and simmer about 30 minutes, or until tender. Taste for salt, as the olives are salty.

Chicken culets (lean)
Ham
Swiss cheese
egg
breadcrums

Lay out chicken cutlet
One slice of ham
One slice of swiss
One slice of ham
One slice of swiss
Roll and sgyour -sp?(put stick through to hold together)
Roll in egg and bread crumb
Bake 30 minutes at 375 degress

If you dare..add some cheese on top


YUMMY

2 tablespoon butter
1/2 cup vodka
1/2 teaspoon crushed red pepper
1 can crushed tomatoe
1/2 tsp salt
3/4 cup heavy cream
1/4 cup grated parmesean cheese

Heat 2 tablespoons butter in skillet (low-medium)
Stir in vodka and red pepper
Heat 2 minutes
Add crushed tomatos and salt
Cook over high heat (until boil)
Stir in cream and cook until thick
Stir in Parm cheese
Pour over pasta

1 8oz cream cheese
3/4 cup of packed brown sugar
1/4 cup of sugar
1 tsp. vanilla

Make sure that the cream cheese is soft and mix well.

This taste just like caramel for the apples!!


YUMMY!

6 large eggs
3 tablespoons freshly grated Parmesan cheese
Salt and freshly ground pepper
All-purpose flour for dredging
1 pound of chicken or veal cutlets, pounded thin and cut into small pieces about 5 inches square
3 tablespoons olive oil
1 to 1 1/2 sticks of unsalted butter
Juice of 2 lemons

1. In a shallow bowl, whish together the eggs, Parmesan and salt and pepper to taste. In another shallow bowl or on a plate sprinkle flour.

2. Dredge the cutlets first in the flour then in the egg mixture letting the excess drip off and finally back in the flour coating each piece well

3. In a large skillet set over moderately high heat, heat 2 tablespoons of olive oil until hot.

4. Dip the flour coated cutlets once again into the egg mixture and add them to the pan, in batches. Cook the cutlets until golden brown, about 1 minute each side. Transfer the cutlets to a largeplate when browned and fry the remaining pieces in the same manner adding more oil as necessary

5. Add the butter to the skillet and melt it over moderate heat. Return the cutlets to the pan turning to coat them with the butter and cook until heated through about 2 minutes Transfer the meat to serving plates add the lemon juice to the pan and swirl the sauce until combined well. Spoon the sauce over the cutlets.

Makes 4 servings

4 cups of Flour
1 cup of sugar
1 tsp baking soda
2 tsp baking powder
1 tsp salt
1 egg
1 1/2 cups of buttermilk
1 1/4 cup of raisins
2 tsp melted butter

For best results soak raisins in water overnight to make them plump

mix all the ingredients together by hand
(if very sticky sprinkle some flour on your hands)

place on either a cast iron frypan or cookie sheet
bake @ 350 for 1 hour.

Makes 1 large or 2 med size loafs.

kath.... you really brought this back from the dead.... you trying to get me hungry again?

My family loves this one....

Crust:
1 cup graham cracker crumbs
1/3 cup unsalted butter
1/4 cup sugar

Filling:
4 packages of 8oz cream cheese(room temp)
6 eggs(room temp)
1 can pumpkin puree(15-16oz)
1 and 3/4 cups sugar
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp grated nutmeg
1/4 tsp ground cloves
1/8 tsp salt

Preheat oven to 325. In a bowl, mix crumbs and remaining crust ingredients with a fork till well blended. Pour into a 8x3 inch or 9x2 inch springform pan. Using the back of a spoon, press the crumbs onto the bottom and up the sides of pan to within 1 inch of top of pan. Set aside. In large bowl beat cream cheese until smooth (medium on mixer). Add remaining ingredients and beat until just blended. Pour into crumb lined pan. Bake 1 hour and 15 minutes or until lightly golden brown on top. Turn off oven and let cake stand in oven for an hour. Remove and cool on a wire rack. Cover with foil and chill overnight.

Enjoy

1 green bell pepper
1 red bell pepper
1 Tbs Red Pepper flakes
1 large onion
3 large Tomatoes seeded and cubed
4 Blocks of Feta Cheese
2 Cup of Extra Virgin Olive Oil
Kosher Salt to taste
French Bread – Sliced into pieces

Seed and cut peppers into strips, cut onion into long strips combine with Red pepper flakes and cubed tomatoes, Place in bake –proof casserole dish over Feta Cheese Blocks cover with Olive Oil
Bake for 1 hour 15 Minutes at 375

Cut french bread - take hot cheese and use it as a spread on the bread or dip bread into oil.

This is really spicy so beware !!!

Jerk Chicken and Pasta is a passionately spicy
Jamaican-style dish that tempered correctly will tantalize even the
most fire-fearing palate! Prep Time: approx. 10 Minutes.
Cook Time: approx. 30 Minutes. Ready in: approx. 1 Hour 40
Minutes. Makes 4 servings.
Printed from Allrecipes, Submitted by Terry Coonan
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4 skinless, boneless chicken breasts
2 teaspoons jerk paste
1 tablespoon olive oil
1 clove garlic, minced
1 cup chicken stock
1 tablespoon jerk paste
1/2 cup dry white wine
1/4 cup chopped fresh cilantro
2 limes, juiced
salt and pepper to taste
1/2 cup heavy whipping cream
1 (12 ounce) package egg
noodles, cooked and drained
4 sprigs fresh cilantro, for garnish


Directions
1 Rub each chicken breast half with 1/2 teaspoon jerk
paste. Place in bowl, cover and refrigerate for 1 hour or
more. Remove from refrigerator and grill chicken.
2 Meanwhile, in a large saucepan over medium heat,
combine the olive oil and garlic; saute the garlic for one
minute. Turn heat to medium high and add the chicken stock, 1
tablespoon jerk paste, white wine, chopped cilantro, juice of 1
lime, salt and pepper. Bring to a boil, reduce heat to low
and stir in the heavy cream. Cook and stir until mixture
is reduced and thick.
3 Add the cooked noodles and toss all together over
medium high heat. Place a serving of noodles on each plate,
top with a grilled jerk chicken piece and garnish each
with 1 cilantro sprig and the juice of 1/4 lime.

This delicious concoction is the traditional rum punch
recipe used in the West Indies, passed down for years. The
old rhyme goes, 'One of sour, two of sweet, three of
strong, four of weak.' Any fruit juice can be used. Serve
chilled over ice, with fruit garnishes and a sprinkling of
grated nutmeg. Prep Time: approx. 10 Minutes. Ready in:
approx. 10 Minutes. Makes 20 (4 ounce) servings.
Printed from Allrecipes, Submitted by Heather Brathwaite
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1 cup fresh lime juice
2 cups simple syrup
3 cups amber rum
4 cups orange juice
4 dashes bitters
freshly grated nutmeg


Directions
1 In a pitcher, combine lime juice, simple syrup, rum and
orange juice. Add a few dashes of bitters and some grated
nutmeg to taste. Serve chilled over ice.

A frosty, refreshing pineapple drink. If necessary,
sweeten to taste with honey or sugar. Prep Time: approx. 5
Minutes. Ready in: approx. 5 Minutes. Makes 2 servings.
Printed from Allrecipes, Submitted by Gina Bruce
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1/2 fresh pineapple -
peeled, cored and cut into chunks
2 cups pineapple juice
1/4 teaspoon coconut extract
10 cubes ice


Directions
1 In a blender, combine pineapple chunks, pineapple juice
and coconut extract. Puree until smooth. Then, with the
blender running, drop ice cubes one at a time into the opening
in the lid of the blender. Make sure each cube is crushed
before adding the next. Blend to desired texture. Serve in
tall glasses.

Kidney beans are simmered in coconut milk and then cooked
with rice, chile pepper and herbs. Prep Time: approx. 5
Minutes. Cook Time: approx. 2 Hours 30 Minutes. Ready in:
approx. 2 Hours 35 Minutes. Makes 6 servings.
Printed from Allrecipes, Submitted by Sally
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1 1/4 cups dry kidney beans
1 cup coconut milk
1 sprig fresh thyme
1 teaspoon minced garlic
1/8 cup chopped green onions
1 hot red chile pepper, sliced
2 1/4 cups uncooked brown rice


Directions
1 Combine beans and coconut milk in a large saucepan;
cook for 2 hours on low heat.
2 Stir in thyme, garlic, onions and 3 slices chile
pepper; simmer for 7 minutes. Stir in rice and bring to a
boil. Reduce heat, cover and simmer for 25 minutes, or
until all liquid is absorbed and rice is tender.

Best eaten at room temperature. Prep Time: approx. 15
Minutes. Cook Time: approx. 40 Minutes. Ready in: approx. 55
Minutes. Makes 8 servings.
Printed from Allrecipes, Submitted by Christine L.
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1 tablespoon olive oil
1/2 teaspoon paprika
8 sweet potatoes, sliced
lengthwise into quarters


Directions
1 Preheat oven to 400 degrees F (200 degrees C). Lightly
grease a baking sheet.
2 In a large bowl, mix olive oil and paprika. Add potato
sticks, and stir by hand to coat. Place on the prepared baking sheet.
3 Bake 40 minutes in the preheated oven.