A Platter is also a very useful item on the dinner table for meats, fish, pastas, presntations of multiple items at once. They don't have to match, and not to repeat myself, but it saves on typing... It can dress up anything or make your elegant meals, "Elegant". You don't have to spend a lot of money on one. Many people can find things on a budget. This happens to work with my Corelle Callaway. And it is all Ivy. John...
Viennese Coconut Macaroons
1/3 c butter
1/2 c sugar
2 eggs
2 tblsp heavy cream
1/2 tsp vanilla
1/2 c flour
4 tblsp cornstarch
1/2 tsp baking powder
1 c coconut
6 crushed vanilla wafers
Cream butter and sugar. Add the well-beaten eggs, cream and vanilla. Sift the dry ingredients, and add to the first mixture. Add the coconut and wafers. Drop by teaspoonfuls, 1 inch apart, on a greased cookie sheet and bake in a moderate oven (350 - 375°F, 180 - 190°C) until brown on top. 8-10 minutes.
Irish Coffee
1 c whipping cream
1/4 c powdered sugar
1 tsp vanilla
3 c strong, hot coffee
8 tblsp whiskey or brandy
4 tsp sugar
Beat together the whipping cream, powdered sugar and vanilla. Chill. Put 2 tablespoons of whiskey and 1 teaspoon sugar in each mug. Add hot coffee and top with dollop of whipped cream. Makes 4 servings.
Please Drink Responsibly @ The Cooking Inn.
Finely chopped nuts, flaked coconut, chocolate sprinkles, colored sprinkles, unsweetened cocoa or colored sugar. In heavy saucepan, over low heat, melt chips with sweetened condensed milk. Remove from heat, stir in vanilla. Chill 2 hours or until firm. Shape into 1 inch balls, roll in any of the above coatings. Chill 1 hour or until firm. Store covered at room temperature.
In the microwave: In 1 quart glass measurer, combine chips and sweetened condensed milk. Microwave on full power 3 minutes, stirring after 1 1/2 minutes. Stir until smooth. Proceed as above.
Mushrooms A La Grecque
2 lbs. fresh whole mushrooms
2 c. water
1 1/2 c. dry white wine
1/2 c. olive oil
Juice of 2 lemons
2 lg. onions, sliced
2 bay leaves
1 tsp. whole peppercorns
2 unpeeled cloves garlic, washed and
crushed
4 sprigs Italian parsley
1 stalk celery, coarsely chopped
2 tsp. salt
1 tsp. oregano
1 1/2 tblsp. finely chopped fresh
parsley
1 tblsp. finely chopped fresh dill
1 tsp. crushed black pepper
Wash mushrooms well and set aside. In a 4 quart Dutch oven combine water, wine, olive oil, lemon juice, onion, bay leaves, peppercorns, garlic, parsley sprigs, celery, salt, and oregano. Bring mixture to a boil and add mushrooms; cover and boil for 8 to 10 minutes. Remove mushrooms from broth and place in a deep bowl. Continue boiling broth 15 minutes longer, strain broth and discard vegetables. Cool. Quarter large mushrooms and add cooled broth. Sprinkle with chopped parsley, dill and crushed pepper; marinate in refrigerator for several hours before serving. Makes 4 servings. Note: Be sure to dry mushrooms thoroughly after washing. The caps tend to be more tender than the stems. If you wish to use only the caps, turn each mushroom on its side and cut the stem so some remains in the cap - this way the cap will hold its shape. Use the stems in a sauce or casserole.
Shrimp Toast
1/2 lb. shrimp, cleaned, deveined
5 water chestnuts
1 egg
1 tsp sherry
Dash pepper
Oil for deep frying
4 scallions
1 1/2 tsp cornstarch
1/2 tsp salt (optional)
4 slices white bread
Mince shrimp, water chestnuts and scallions. Beat egg lightly. Mix minced ingredients and egg with cornstarch, sherry, salt and pepper. Blend well. Spread shrimp mixture evenly on bread. Cut into 4 triangles. Heat oil to smoking. Place bread, shrimp side down, on a slotted spoon, then gently lower into oil. Reduce heat slightly and deep fry a few pieces at a time until bread is golden brown. Turn each piece over and fry a few seconds more. Drain on towels. Serve with Duck Sauce and hot mustard. May be frozen and reheated in toaster oven. An excellent appetizer.
Now here is one that with a few tweaks can be better. Remove the crust, whether you leave it in a triangle or cut into squares, or leave it whole, you flatten the bread (and who uses white bread?). Anyway you roll that up after you have done your filling different to your liking and either deep fired in oil or into the air fryer. Remember, as I keep telling you. A recipe is just a guide. Once you figure your way around the kitchen, you will have things figured out and get your own spin on things. John @ The Cooking Inn.
Marinated Carrots
2 lb. carrots, sliced
1 med onion, sliced
1/2 green pepper, sliced
1 can tomato soup, undiluted
1/2 c vinegar
1/2 c salad oil
1 tsp prepared mustard
1 c sugar
Cook carrots until tender in small amount of water (salted), drain. Combine soup, vinegar, salad oil, sugar and mustard; stir until well blended. Pour over vegetables, toss lightly with fork and refrigerate overnight. Will keep for weeks in refrigerator.
Herb Vinaigrette With Herb-cheese Croutons
1/2 c olive oil
1/2 c vegetable oil
1/3 - 1/2 c white wine vinegar
3 tblsp grated Parmesan cheese
1 1/2 tblsp dried Italian seasoning
1/2 tsp freshly ground pepper
1/2 tsp dried parsley flakes
1 clove garlic, crushed
Combine all ingredients in container of an electric blender; process until smooth. Store in refrigerator up to 3 months.
Makes: 1 1/2 cups.
Herb Cheese Croutons:
1 (13 oz) pkg. small soft bread sticks
1/4 c olive oil
1/4 c butter or margarine, melted
2 cloves garlic, minced
1/4 c grated Parmesan cheese
2 tsp dried Italian seasoning
1/4 tsp red pepper
Slice bread with a serrated knife into 3/8" thick rounds. Combine olive oil, butter and garlic; drizzle over bread sticks, tossing to coat. Combine Parmesan cheese, Italian seasoning and red pepper; sprinkle over bread slices, tossing to coat. Place on baking sheet; bake at 400°F for 5 minutes, turn slices over, and bake an additional 2 to 5 minutes or until crisp and golden brown. Cool and store in an air tight container for up to 3 weeks.
Makes: 10 cups.
Dressing can be stored for up to 3 months. Toss vinaigrette with salad greens just before and top with croutons.
Meatball Tortellini Stew
1 lb. extra lean ground beef
1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
1 egg
1/4 c. fine dry bread crumbs
1 tsp. salt
1/4 tsp. pepper
2 tbsp. salad oil
1 lg. onion, coarsely chopped
4 c. beef broth
1 (16 oz.) can tomatoes
1 (16 oz.) can kidney beans with juice
1/2 tsp. dried oregano leaves
1/2 tsp. dried basil leaves
1 c. finely diced carrots
1 c. finely diced celery
1 (9 oz.) pkg. tortellini with cheese filling
Combine the beef, spinach, bread crumbs, egg, salt and pepper. Shape into 1-inch balls. Heat oil in Dutch oven; add meatballs. Brown on all sides, rolling them around. Remove and reserve. Add the onion to pot. Cook, stirring, until soft. Stir in the broth, tomatoes with their liquid (break up with spoon), beans, oregano and basil. Cover. Simmer for 10 minutes. Add carrots and celery; simmer for 10 minutes or until vegetables are tender. Add tortellini. Simmer for 5 minutes. Return meatballs to the stew. Simmer for 10 minutes. Serve steaming hot with Parmesan cheese to spoon over individual servings at the table.
Buffalo Chicken Wings
3 lb. chicken wings
2 tblsp vegetable oil
4 tbsp melted butter
2 to 3 tblsp of a hot sauce such as Louisiana hot sauce or Tabasco sauce
1 tblsp white wine vinegar
Celery sticks
Cherry tomatoes (optional)
Blue cheese dip *
* Blue Cheese Dip:
1 c. mayonnaise
2 tblsp minced green onion
1 clove garlic, minced or pressed
1/4 c minced fresh parsley leaves
1/2 c sour cream
1 tblsp fresh lemon juice
1 tblsp white wine vinegar
4 oz. (1 c) crumbled blue cheese
Salt and pepper to taste
To Prepare The Blue Cheese Dip: Combine all of the ingredients in a bowl; let stand about 1 to 2 hours.
Cut tips off chicken wings and separate at the joints. Wash and pat dry. Cover a baking sheet with foil. Coat with the oil. Spread chicken wings out in a single layer with the skin side up on the baking sheet. Bake at 500°F for 18 to 20 minutes until wings are done and lightly browned, but still juicy. Meanwhile, in a large bowl, combine the butter, hot sauce and vinegar. Lift hot wings into the butter mixture. With spatula, turn wings over to coat evenly with the mixture. Serve the wings warm or at room temperature with celery sticks. Offer the blue cheese dip for both the celery and the chicken wings. Provide lots of napkins and a bowl for the bones. 4 to 5 servings.
Cheese And Chicken Chimichangas
2 1/2 c shredded or chopped cooked chicken
2/3 c salsa
1/3 c green onion slices
diced chili pepper, seeded, veined (optional)
3/4 to 1 tsp ground cumin
1/2 tsp cilantro
1/2 tsp salt
8 flour tortillas (7 to 8 inch)
1/4 c melted butter or margarine
1 c (4 oz) shredded Cheddar or Monterey Jack cheese
Guacamole
Sour Cream
Combine chicken, salsa, onion, chili pepper (optional), cumin, cilantro and salt in saucepan; simmer 5 minutes or until most of liquid has evaporated. Brush one side of tortillas with butter. Spoon about 1/3 cup meat mixture onto center of unbuttered sides; top with 2 tablespoons cheese. Fold 2 sides over filling; fold ends down. Place seam side down in 9x13x2 inch baking dish. Bake in preheated oven at 475°F about 13 minutes or until crisp and golden brown. Top with guacamole, sour cream and additional salsa to serve. Makes 4 servings.
Apple Pork Chops
6 pork chops
pork chop fat or oil *
2 teaspoon butter salt and pepper to taste
3 apples-unpeeled with cores
1 teaspoon sugar
cinnamon
Cook the chops using melted fat trimmed from the meat and 1 tsp butter in a hot pan until done and clear liquids runs out, the safe internal general temperature is 145°F (medium rare 145-150°F, medium 150 - 155°F, medium well 155-160°F, or well 160°F. Remember you are trying to avoid Shoe Leather). Season to taste and set on hot platter. Keep warm. Slice the apples 1/2" thick and add to the pan with 1 tsp butter, the sugar and a few pinches of cinnamon or cloves. Cook over medium heat for about 10 minutes, turning once or twice until some of apples are browned. Arrange them around the chops and serve. Serves: 4-6
* Note: You can substitute a healthier oil for the pork fat if desired.
Baked Cod With Stuffing
1 cod, whole, head, fin, tail removed
1 salt pork fat back sliced
Stuffing:
2 cup bread crumbs; up to 3 cups salt
1 onion, chopped
2 teaspoon savoury
1/4 cup butter, up to 1/2 cup melted
1 potato, mashed
1/4 cup celery, finely chopped (optional)
Stuffing: Mix all ingredients together well. Should be able to form into a ball. Stuff into cod immediately before baking.
Remove bone from whole cod (head, tail and fins removed). Stuff interior of cod with savoury stuffing (see below). Bind cod with twine to hold in stuffing, and top generously with salt pork fat back. Bake cod with open side/salt pork up at 350°F for one hour or until salt pork is brown and crunchy. That's about it, you could sub in bacon for the salt pork, but it is good with the salt pork. Enjoy.
Black Bean Soup
2 lb black beans
1/2 cup sunflower oil
1/2 lb bacon
1/2 lb diced ham
8 onions, chopped
7 cloves garlic, minced
7 stalks celery w/leaves,
chopped
3 cup uncooked brown rice
1/2 teaspoon cayenne
1 tablespoon mixed vegetable seasoning
4 teaspoon ground cumin
6 quart chicken broth (or
3 bouillon cubes and
6 quart of water)
1/4 cup white wine
1 cup sherry
Wash black beans, cover with water and allow to soak overnight; rinse; drain; set aside. Pour oil into large soup pot. Add bacon, ham, onion, garlic and celery. Cook at high simmer until vegetables are soft, about 30 minutes. Add beans, rice, seasonings, and broth to soup pot. Bring to a boil; reduce heat, cover and simmer 2 1/2 to 3 hours. Let soup cool; put through blender a little at a time until smooth. Return to soup pot; reheat on low about 45 minutes, adding wine and sherry. Ladle into bowls.
Butter Horn Rolls
1 cake compressed yeast
1 or 1 cake dry yeast
1 1/4 teaspoon salt
4 to 4 1/2 cups flour
1/2 cup melted shortening
1/4 cup sugar
3 eggs, well beaten
1 cup milk, scalded
Soften yeast in lukewarm milk. If compressed yeast is used allow to stand 5 minutes. If dry yeast is used allow to stand 30 minutes. Add salt, shortening, sugar, and eggs. Add flour, a little at a time, beating thoroughly after each addition until the dough is just stiff enough to knead on lightly floured board. Knead until smooth and elastic. Cover with a damp cloth, set in a warm place, and allow to rise until double in bulk. (The dough made with dry yeast will need to rise overnight in a warm place.) Work down. Allow to rise the second time. Turn onto lightly floured board. Roll out in circular shape. Cut into sections as you would pie, having each section about 3 inches wide at the outer edge. Begin at the outside and roll each section toward the center. Form into crescents. Place in well-oiled baking pans. Cover and let rise until treble in bulk. Bake in hot oven 450°F 12-15 minutes. 16 rolls.
