WBW Cookbook, Post Your Recipes Here!!!

Welcome back webbie!
you can bake those maters in the oven.
don't taste the same though.

Chicken Ratatouille

If I want to make this meatless, I add more garlic and use red and yellow peppers.


Ingredients:
1 tablespoon vegetable oil
4 medium chicken breast halves, skinned, fat removed, boned, and cut into 1-inch pieces
2 zucchini, about 7 inches long, unpeeled, thinly sliced
1 small eggplant, peeled, cut into 1-inch cubes
1 medium onion, thinly sliced
1 medium green bell pepper, cut into 1-inch pieces
1/2 pound fresh mushrooms, sliced
1 can (16 oz) whole tomatoes, cut up
1 clove garlic, minced
1-1/2 teaspoon dried basil, crushed
1 tablespoon fresh parsley, minced
Black pepper, to taste

Directions:
Heat oil in large nonstick skillet. Add chicken and saute for about 3 minutes or until lightly browned.

Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook for about 15 minutes, stirring occasionally.

Add tomatoes, garlic, basil, parsley, and pepper. Stir and continue to cook for about 5 minutes or until chicken is tender.

Yields 4 servings. Serving size: 1-1/2 cup

Wow Kat, I didn't know you could make stuff meatless by addimg garlic and peppers.

Quote:

Originally posted by ThreadKiller

Wow Kat, I didn't know you could make stuff meatless by addimg garlic and peppers.

I didn't want to insult anyone's intelligence.
Apparently yours is below average.

Queen's Birthday Weekend here today, and what a better way to whip up an entree for tonight's meal:
Ham & Cheese Slice
2 cups SR flour 1/2 teaspoon salt, pepper to taste
2 oz butter 1/2 cup milk 1/4 cup mayonnaise
Filling
1/2 lb ham, chopped 4 oz grated cheese 1 cup onion, chopped
1/4 teaspoon dry mustard 1 tablespoon parsley, chopped
1 egg extra cheese
Sift flour, salt & pepper. Rub in butter. Combine milk & mayonnaise, put in dry ingredients. Mix with knife, knead lightly. Roll out.
Line lamington tin (lightly greased) with half pastry mixture. Spread filling over base & cover with remaining half of mixture.
Bake in moderate oven until golden brown & cooked when tested with skewer.

Just been PM'd re: equivalent settings, so I will Post for all:
Oven Setting Equivalents:
Very Cool 225 degrees-275 degrees f 110 degrees - 140 degrees c
Cool 300 degrees-375 degrees f 150 degrees - 160 degrees c
Moderate 350 degrees-375 degrees f 180 degrees - 190 degrees c
Hot 400 degrees-450 degrees f 200 degrees - 230 degrees c
Very Hot 475 degrees-500 degrees f 250 degrees - 260 degrees c
Cup & Spoon Measures:
1 cup 250ml/8 fl oz
1/2 cup 125ml/4 fl oz
1/3 cup (4 tablespoons) 80ml/2 1/2 fl oz
1/4 cup (3 tablespoons) 60ml/2 fl oz
1 tablespoon 20ml
1 teaspoon 5ml
1/2 teaspoon 2 1/2 ml
1/4 teaspoon 1 1/4 ml

Thank you Sydney!,,

Sizzling Citrus Shrimp


Ingredients:
1 pound shrimp, peeled and deveined
1 tablespoon oil
1 cup snow peas
1 red bell pepper, cut into strips
1/2 cup McCormick Flavor Medleys Lemon Pepper

Directions:
Stir fry shrimp in hot oil 3 to 4 minutes.

Add remaining ingredients. Stir fry 3 to 4 minutes or until vegetables are crisp tender.

Recipe makes 4 servings of Sizzling Citrus Shrimp.

Bacon Wrapped Jalaenoes

8 ounces cream cheese - softened
6 jalapeños
1/2 cup parmesan cheese - grated
6 slices bacon - cut in half

Mix the cream cheese and parmesan cheese together in a small bowl.
Cut each jalapeño in half lengthwise.
Remove and discard the seeds.
Spread a dollop of the cream cheese mixture down the center of each jalapeño.
Wrap each with a half a slice of bacon and secure with a toothpick.
Bake at 400° for approximately 15 minutes or until the bacon is crisp.
Serve warm.

Those look tasty Kat.

I cut the stems off and hollow out the seeds.
Then I put a chunk of cheese in the cavity, wrap the pepper with the bacon.
Use a toothpick to secure the bacon and the cut off stems.
Good on the grill also.

Hmmmm seems like I did something with bread and fish a few years back...

Oh well,bread and fish make a great BLA.


The B.L.A.—Bagel with Lox and Avocado

1 small ripe avocado
1 teaspoon fresh lemon juice, or to taste
Salt and freshly ground black pepper
2 bagels
2 slices or 4 thin strips of lox, or smoked salmon
2 thin slices of red onion
4 thin slices of tomato
1 teaspoon capers, rinsed (optional)

A short time before serving, mash avocado and add lemon juice. Season with pepper and only a bit of salt, as there will be enough in the lox. Split bagels and spread each half with avocado. Top with lox. Put onion, tomato, and capers (if using) on bottom half, then set top half of sandwich in place. Serve at once.

Thanks TS!

SPICY MEXICAN QUICHE CUPS 

1/2 pound bulk hot Italian sausage 
2 oz. (1/2 cup) shredded Cheddar cheese 
2 oz. (1/2 cup) shredded mozzarella cheese 
1/2 cup chopped jalapeno chiles, seeds removed, if desired 
6 eggs 
6 tablespoons thick and/or chunky salsa 
1 package (15-oz.) refrigerated pie crusts, softened as directed on package


Heat oven to 425 degrees. Brown sausage in medium skillet over medium heat until thoroughly cooked, stirring frequently. Drain. Set aside to cool.

In medium bowl, combine cheeses and chiles; mix well. Stir in cooled cooked sausage. Beat eggs thoroughly in another medium bowl. Stir in salsa; mix well.

Remove crusts from pouches; unfold crusts. Press out fold lines. With rolling pin, roll each crust to form 12-inch round. With 3-1/2-inch cutter, cut 22 rounds from crusts, rerolling scraps as necessary. Press each round into ungreased muffin cup or fluted tartet pan.

Spoon 1 heaping tablespoon cheese mixture into each crust-lined cup. Top each with about 1 tablespoon egg mixture; divide any remaining egg mixture between cups.

Bake at 425 degrees. for 14 to 18 minutes or until filling is set. If desired, garnish with fresh cilantro.

Recipe makes about 22 Spicy Mexican Quiche Cups.

Quote:

Originally posted by katje

It can be an appetizer, soup, sandwich, entree, desert comfort food, snack or whatever.

Recipe of Love
Take a heart full of warmth,
add hugs and kisses,
Sift in your hopes, your dreams and your wishes.
Blend them together, with laughter and tears,
add a dash of forgiveness
and stir through the years.
For this is the recipe of love.

As it's Winter here in Oz, time for Soup in Sydney:
Pippy Soup
Firstly - dig up your pippies from a local beach. This will give you clean feet, strong ankles and an appetite!
Plunge the pippies into a bucket of fresh water & leave for an hour or so.
This helps the pippies re-gurgitate the sand. Open, wash again and vitamise.
Meanwhile, make a white sauce, frying some onions and adding a couple of cloves of garlic first.
Add the pippy puree to this sauce and reheat but do not boil or it will curdle. Add a dash of cream & serve immediately. It's delicious.

Curried Kumara Soup - a sweet potato in Sydney:
1 diced onion 2 tablespoons butter 2 teaspoons of curry powder
Cook until soft
Add -
2 cups diced Kumara 2 cups water 1 chicken stock cube
Cook covered until soft and then blend.
Stir in 1/2 tin coconut cream, warm and serve.

i love this soup.

Mexican Lime Soup

2 tablespoons olive oil
6 garlic cloves, sliced
6 small skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
1 1/2 teaspoons dried oregano
9 cups canned low-salt chicken broth
1/3 cup fresh lime juice

1 1/2 cups coarsely crushed tortilla chips
2 avocados, peeled, pitted, diced
3 tomatoes, chopped
3 green onions, sliced
Chopped fresh cilantro
Minced jalapeño chilies
Lime slices

Heat oil in heavy large pot over medium heat. Add garlic and stir 20 seconds. Add chicken and oregano to pot; sprinkle with salt and pepper. Sauté 3 minutes. Add broth and lime juice and bring to simmer. Reduce heat to medium-low and simmer gently until chicken is cooked through, about 8 minutes. Season soup to taste with salt and pepper.

Divide crushed tortilla chips among 6 bowls. Ladle soup into bowls. Top soup with avocados, tomatoes, green onions, cilantro and jalapeños. Garnish with lime slices and serve.

Cedar plank Carp
(po' Boys Salmon)


Take a 1/2" thick, fresh sawn cedar plank, 2" longer than the carp fillet
soak in olive oil, smear with softened butter,
sprinkle liberally with salt and pepper,
lay carp fillet on board.
drizzle with olive oil, salt & pepper.

Bake at 385 for approximately 45 minutes, until edges of board start to blacken.

Remove from oven, allow to cool approximately 5 minutes.

Throw away the carp and eat the board

We call them, Savannah River salmon.

Cast-Iron Mushrooms

1/2 pound crimini mushrooms
1/2 pound white button mushrooms
1/2 pound oyster mushrooms
2 king oyster mushrooms
1 portobello mushroom
2 shallots, sliced paper thin
1 tablespoon butter or margarine
2 cloves garlic, minced
2 tablespoons parsley, chopped
Sea salt and pepper to taste

1. Place your trusty cast-iron skillet in the middle of your oven and preheat to 500 degrees. This will take thirty minutes.

2. Prepare the mushrooms. With a damp towel wipe off any dirt. If you must rinse them, do so gently and pat dry.

3. Create various shroom shapes. Slice crimini and button mushrooms in half. Remove the bottom tuft of the king oyster mushrooms and discard, then slice lengthwise into four or five long pieces before cutting down the middle so you have short rectangles. Rip the oyster mushrooms into halves by hand. Slice the portobello into quarters or eighths as desired.

4. Remove the pan and add all the mushrooms. Return it to the oven for five minutes. Then remove again, and stir the shrooms so that any sides unexposed to the hot iron can't help getting a good sear. Cook for an additional five minutes.

5. Remove the pan and add the shallots, butter, and toss. Return to the oven for another five minutes.

6. Final removal: add the garlic and parsley. Let sizzle in front of your drooling friends for three to five minutes. Salt generously, pepper profusely, and signal the attack.

TK,

Take the above and do it over the stove.
Use an additional half stick of butter
1/2 to 1 cup cream (according to your own taste)
1/4 cup of your favorite white wine

sear off the shallots first to a translucent color add everything but the cream and wine and over the hottest heat the stove can muster, when the shrooms are darkened, add the wine, toss well, add the cream, reduce heat, and bring to bubbling stir until desired consistency is reached.

Best steak sauce you'll ever eat.

In fact, you'll probably throw away the steak and eat the sauce.

I usually saute them using wine.
I haven't added cream before, I'll give it a try.