Belle Alley Buffet II

[Ruff Justice]

FUDGE ICE CREAM
4 ounces unsweetened chocolate
1 cup milk
2 large eggs
1 cup sugar
1 cup heavy cream
1 teaspoon vanilla
1 pinch salt

Melt chocolate in double boiler over hot (not boiling) water. Gradually whisk in milk, stir until smooth. Remove from heat; let cool. Whisk eggs in a mixing bowl until light and fluffy, 1-2 minutes. Gradually whisk in sugar, then continue whisking 1 minute longer until completely blended. Add cream, vanilla, and salt; whisk. Add the chocolate mixture; blend well. Cover, chill, and freeze according to ice cream maker's directions.

[Greeneyed Gypsy]

Oh yeah now that is a great start!

[Ruff Justice]

CHOCOLATE CHIP CHEESECAKE

24 ounces cream cheese, broken into pieces
4 eggs, separated
2 tablespoons vanilla extract
1 cup sour cream
1/4 cup brown sugar, or to taste
1 pound chocolate chips
1 pound graham cracker crumbs
1/2 cup butter, melted

Preheat the oven to 325 degrees. Place the egg yolks in a food processor for 5 seconds, then add the cream cheese and beat until smooth. Add the brown sugar and vanilla and process for several minutes, or until the batter is very smooth. Beat the egg whites and fold into the cheese mixture. Set aside. Soften butter and combine with graham cracker crumbs. Mix until fully blended, e.g. they will form a ball when squeezed in your hand or by a spoon. Pat the crust into the sides and bottom of a springform pan about 9 inches in diameter. Spread a generous layer of chips on the bottom of the pan, and then pour the batter into the pan. Add another generous layer of chips to the top of the cake. Place the filled pan into the preheated oven. Baking time will vary from about 30 minutes to 2 hours. The longer you cook it, the fluffier it gets. When the cake starts to rise like a soufflé, start checking to see if it is done. It will just about double in volume, and should not flow over the sides of the pan. If the cake shimmers like gelatin when shaken, it is done. Alternatively, if a knife inserted comes out clean, the cake is overcooked: the knife should be very lightly coated with batter.

[Ruff Justice]

CASTILLIAN HOT CHOCOLATE

1/2 cup unsweetened cocoa
1 cup sugar
7 tablespoons cornstarch
1/2 cup water
4 cups milk

Mix the cocoa and sugar together. Dissolve the cornstarch in the water and combine with the cocoa sugar mixture in a medium sized saucepan. Stir this until it is a smooth paste. Begin heating this mixture, continuously stirring it with a whisk. Gradually pour in the milk. Continue stirring as you bring it to a simmer. Simmer, stirring often, for about 10 minutes. The cocoa is ready when it thickens and is glossy and smooth.

[Ruff Justice]

PAN FRIED CAJUN CATFISH

1 pound fresh catfish fillets
4 ounce shelled pecans
1/2 cup cornmeal or white flour
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon dried sage salt and pepper to taste
1/4 teaspoon cayenne pepper
1 cup milk
1/2 stick margarine
1/4 cup olive oil

Soak catfish fillets in milk for 15 minutes. Meanwhile, grind pecans in food processor and combine with cornmeal and seasonings. Remove fish from milk and dredge in pecan/cornmeal mixture. Heat frying pan with margarine and olive oil until frothy. Saute fish for approximately 8 minutes per side. Serve hot with lemon wedges.

[Ruff Justice]

RAGIN CAJUN JAMBALAYA

1 large onion, chopped
2 garlic cloves crushed
1/2 cup chopped celery
1 large bell pepper finely chopped
1 1/2 pound sliced sausage kielbasa or 2 pound cooked shrimp or chicken crawfish
2 tablespoon olive or vegetable oil or bacon drip
1 cup fresh chopped tomatoes optional
1 1/2 cup uncooked long grain rice
3 cup chicken or seafood stock
1 teaspoon salt
1/2 teaspoon onion salt
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon cayenne pepper
1 teaspoon thyme
1 tablespoon file
1 teaspoon oregano
2 bay leaves


In a large, heavy pot on medium to medium high temperature, saute sausage in oil until well browned; drain well. Add chopped onion, garlic, celery and bell pepper, saute until almost tender. Add seasonings and continue to saute for 1 minute. If desired add fresh, chopped tomatoes. If using chicken, add cooked chicken pieces to take up flavors. Add chicken or seafood stock and rice. Turn heat down to gentle simmer and cover for about 20 to 25 minutes. If using cooked shrimp or crawfish, add at the end of cooking time to prevent breaking down. Add hot sauce to individuals taste. Serve with favorite wine and French bread.

[Ruff Justice]

SHRIMP WITH CAJUN TABASCO BUTTER

1 cajun butter
1/4 pound butter room temp
1/4 cup fresh chives or green onions chop
4 teaspoon crab boil grind in spice grinder
1 1/2 teaspoon tabasco sauce
1 shrimp
1 cup red onion sliced
1 red or green pepper sliced
1 pound large shrimp peel de vein
1/3 cup dry vermouth

Prepare butter, cover and refrigerate. Can be prepared 2 days ahead. Melt 2 tablespoon Cajun Butter in large skillet. Add onion and bell pepper and saute until almost tender, about 5 minutes. Push veggies to the side of skillet. Melt another 2 tablespoon Cajun butter in same skillet; add shrimp and saute just until cooked through, 3 minutes. Mix shrimp and veggies together. Season it with salt. Divide among plates. Add vermouth to same skillet; boil 1 minute. Gradually add remaining Cajun butter, whisking until just melted. Pour sauce over shrimp. Serve over freshly cooked grits that have been flavored with sauteed garlic and chopped green onions.

[Ruff Justice]

CAJUN SPICY BLACKEYED PEAS

15 ounce can black eyed peas
1 tablespoon vegetable oil
1 large onion chopped
3 cloves garlic
1 tablespoon green pepper minced
1/4 teaspoon cumin
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 cup tomato juice or diced tomatos
2 tablespoon lemon juice

Heat the vegetable oil in a large skillet and fry onion until golden. Add garlic, green pepper, turmeric, and cayenne pepper and fry for 2 3 minutes. Add tomato juice (or tomatoes) and cumin and cook for 5 minutes. Next add black eyed peas and a little water if needed. Let it simmer for 15 minutes. Stir in lemon juice. Serve over rice or cous cous.

[Kitty Phann]

Ruff,
Glad your doing this again. This time when I see a receipe I like I'm going to copy on my flash drive. Didn't do that the last time!

[Catawba Kate]

So good to see this thread back up. I really missed this one. Thanks Ruff!

[Ruff Justice]

Miz Kate,

Your welcome ma'am. :)

[Ruff Justice]

SAUCY APPLE BREAD

1/2 cup apple cider
1 1/3 cup white bread flour
3/4 cup + 1 tablespoon wheat bread flour
1 teaspoon salt
2 1/2 tablespoons yogurt, plain
2 1/2 tablespoons honey
1/2 teaspoon vanilla
2 1/2 tablespoons walnuts, unchopped
2 1/2 tablespoons egg, beaten
1/3 cup applesauce, unsweetened
1/3 cup Granny Smith apple, unpeeled
3/4 teaspoon yeast, fast rise or machine or 1 1/4 teaspoons yeast, active dry

Core and dice unpeeled apple. The Granny Smith apple adds a tartness to the bread. For a sweeter bread, try using a Rome or a McIntosh. Use regular or rapid bake cycle.

[Ruff Justice]

SOURDOUGH PEASANT BREAD

1 1/2 teaspoons active dry yeast
2 1/4 cups bread flour
1/2 cup warm water
1 1/4 teaspoons sugar
1 1/8 cup sourdough starter

For a sour bread, feed the starter several days before starting the bread. For a fluffy bread, feed the starter a half day before starting the bread. All ingredients except the water should be at room temperature before starting. Add the ingredients to the pan in the order listed. Select "White Bread". Press "Start".

[Ruff Justice]

PORK STROGANOFF

1 pound. ground pork
1/2 cup. soft bread crumbs
1 egg, beaten
2 tablespoon. oil
8 ounce. chopped mushrooms
1 small chopped onion
1 tablespoon. flour
1/2 cup. dry sherry
2/3 cup. sour cream

Combine meat, crumbs, eggs, salt and pepper; shape into meatballs. Brown in skillet in hot oil; drain. Save 2 tablespoons. Remove meatballs. Cook mushrooms and onion in drippings, until tender. Add flour; cook and stir until thickened. Stir in sherry and 1/2 cup water. Return meatballs to skillet; simmer 20 minutes. Remove from heat; stir in sour cream. Serve over hot cooked noodles.

[Ruff Justice]

CAJUN PORK BURGERS

2 tablespoon water
2 teaspoon hot pepper sauce
1/2 pound ground pork
1/2 pound bulk hot sausage
4 sandwich buns
4 lettuce leaves

Heat grill. In large bowl, combine water and pepper sauce; blend well. Add pork and sausage, mix gently. Shape into 4 patties. Place on gas grill over medium heat. Cook 14 minutes or until no longer pink, turning once. Serve on buns with lettuce leaves and any desired additions.

[Ruff Justice]

PORK AND SAUERKRAUT STEW

4 slices bacon
2 pounds pork boneless shoulder
1 tablespoon paprika
2 teaspoons caraway seed
1 teaspoon salt
1 clove garlic, minced
1 can, 16 ounces, sauerkraut, drained
1 1/2 cups water
4 medium onions, sliced
10 small new potatoes
1/2 teaspoon salt
parsley, snipped
3/4 cup dairy sour cream

Fry bacon in Dutch oven over medium heat until crisp; remove bacon; drain on paper towels. Trim fat from pork; cut pork into 1 inch pieces. Brown pork in bacon fat; drain. Sprinkle pork with paprika, caraway seed, 1 teaspoon salt and the garlic. Stir in sauerkraut, water, onions and potatoes. Sprinkle with 1/2 teaspoon salt. Heat to boiling; reduce heat, cover and simmer until pork is tender, about 1 hour. Crumble bacon and sprinkle bacon and parsley over pork mixture. Serve with sour cream.

[Coffee Em]

Cajun spicy blackeyed peas-- oh, yeah. And I second Gypsy on that "what a way to start the new thread" comment!

Cheers,
Coffee Em

[Ruff Justice]

JAMAICAN JERK CHICKEN

1 tablespoon ground allspice
1 tablespoon dried thyme
1-1/2 teaspoons cayenne pepper
1-1/2 teaspoons freshly ground black pepper
1-1/2 teaspoons ground sage
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon sugar
1/4 cup olive oil
1/4 cup soy sauce
3/4 cup white vinegar
1/2 cup orange juice
juice of 1 lime
1 scotch bonnet pepper,
1 seeded and finely chopped
1 cup chopped white onion
3 green onions, finely chopped
4 chicken breasts (6 to 8 ounce each) trimmed of fat

In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the Scotch bonnet pepper, onion, and green onions and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible. Reserve some of the marinade before you put the chicken in it. Preheat an outdoor grill. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade. Heat the reserved marinade and serve on the side for dipping.

[Ruff Justice]

CRAB STUFFED CHICKEN BREASTS

6 chicken breasts
1/2 cup onion, chopped
1/2 cup celery, chopped
3 tablespoons butter
3 tablespoons white wine, dry
7-1/2 ounces crabmeat, flaked
1/2 cup herb stuffing mix
2 tablespoons all-purpose flour
1/2 teaspoon paprika
1 pack hollandaise sauce mix
3/4 cup milk
2 tablespoon white wine, dry
1/2 cup swiss cheese, shredded
salt and pepper to taste

Skin and bone chicken breasts; pound to flatten. Sprinkle with a little salt and pepper. Cook onion and celery in 3 tablespoons butter until tender. Remove from heat; add 3 tablespoons wine, the crab and stuffing mix, and toss. Divide mixture among breasts. Roll up and secure. Combine flour, paprika. Coat chicken. Place in 11x7x2-inch baking dish, drizzle with 2 tablespoons melted butter. Bake uncovered in 375 oven for 1 hour. Transfer to platter. Blend hollandaise sauce mix, milk. Cook, until thick. Add remaining wine and cheese. Stir until cheese melts. Serve over chicken.

[Ruff Justice]

FOOT IN THE FIRE CHOCOLATE CAKE

2 cups flour
2 cups sugar
1/2 teaspoon salt
1 tablespoon butter
1 cup water
1/2 cup vegetable oil
3 tablespoons cocoa
1/2 cup buttermilk
3 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
Icing:
1 tablespoon butter
2 tablespoons cocoa
6 tablespoons milk
1 teaspoon vanilla
1 box powdered sugar

Combine flour, sugar, salt in large mixing bowl; set aside. In double boiler combine butter, water, oil, and cocoa. Bring to boil, stirring constantly. (You may do this in the microwave). Pour over dry mixture and mix well. Mix buttermilk, soda, eggs, and vanilla and add to combined mixture. Pour into large (12 x 17) greased and floured cookie sheet and bake at 350 degrees for 25 to 30 minutes. While cake is cooking, prepare icing by placing the butter, cocoa, and milk in saucepan or use microwave container and heat until hot, just to melt butter. Do not boil. Add remaining ingredients. Pour over warm cake and let cool enough to eat.

[Ruff Justice]

ANGEL FUDGE

2 cups sugar
8 tablespoons chocolate syrup
1 cup milk
1 tablespoon butter
1 teaspoon vanilla
1 small can marshmallow whip

Place the sugar, chocolate syrup and milk in a deep kettle and stir until the ingredients are well blended. Boil without stirring until the mixture will form a soft ball when dropped into cold water. Remove from heat and add the butter, vanilla, and marshmallow whip and allow to stand until the mixture has cooled to lukewarm. Then beat until creamy and pour into buttered tins. Cut into squares.

[Coffee Em]

Wouldn't have to hold my foot in the fire to make me eat that cake... (drool)

Cheers,
Coffee Em

[Jessie Lyn]

I think I just gained 10 pounds

[Ruff Justice]

ACORN SQUASH BAKED WITH PINEAPPLE

3 each acorn squash, halved
2 tablespoons dry sherry
2 tablespoons brown sugar
6 tablespoons olive oil
1/2 cups crushed pineapple, drained
1/4 teaspoon ground nutmeg
1 teaspoon salt

Preheat oven to 425 degrees Scoop out the squash seeds and fibers and discard. Place squash in greased baking dish. Put 1 teaspoon each of sherry, brown sugar, and oil in each squash half. Cover and bake for 30 minutes or until tender. Scoop squash out of shells but leave a wall about 1/4 inch thick. Mash squash and combine with remaining 4 tablespoons oil, pineapple, nutmeg and salt, beating well to blend. Spoon back into shells and return to oven to bake for 15 minutes more.

[Ruff Justice]

ALL BRAN EXTRA FIBER MUFFINS

1/2 cups sugar
1 tablespoon baking powder
2 cups Kellogg’s all bran cereal
1 1/4 cup skim milk
1/4 cup skim milk
1 egg beaters 99% real egg protein
1 1/4 cup flour

Stir together flour, sugar and baking powder. In a large mixing bowl combine cereal and milk. Let stand 5 minutes or until cereal softens. Add egg beater and applesauce. Beat well. Add flour mixture stirring only until combined. Pour into 12 muffin cups. Bake at 400 degrees for 20 minutes until lightly brown. Serve warm.

[Ruff Justice]

ALMOND AND PISTACHIO BRITTLE

1/2 cups vegetable oil
1 cup sugar
3/4 cup pistachios, slivered
3/4 cup unblanched almonds, slivered

Oil a large wooden board or marble slab, rolling pin and blade of a large knife. In a heavy 3 quart saucepan, heat 1/2 cups oil over medium high heat for 5 minutes. Add sugar and cook until sugar begins to turn golden, 2 to 3 minutes. When oil begins to separate from sugar, start stirring constantly until sugar is completely dissolved and no lumps remain (about 2 to 3 minutes). Mixture should be smooth and light brown. Pour off as much of the oil as can be easily removed, leaving the syrup behind in the pan. Reduce heat to low, stir in nuts, then remove from heat. Immediately pour mixture onto prepared board. Roll out to 1/4 inch thickness. Quickly cut into small squares while still hot. Store brittle in airtight container.

[Ruff Justice]

BARBECUE BEAN SOUP

1 pound Great Northern beans, soaked
2 teaspoons Salt
1 medium Onion, chopped
1/8 teaspoon Ground pepper
2 pound Beef short ribs
6 cups Water
3/4 cup Barbecue sauce

Place all ingredients in crock pot except barbecue sauce Cover and cook on Low 10 to 16 hours. Before serving, remove short ribs and cut meat from bones. Return meat to crock pot. Stir in barbecue sauce before serving

[Ruff Justice]

BEEF AND MACARONI CASSEROLE

1 Package Macaroni, cooked and drained
2 tablespoons Oil
1 1/2 pound Ground beef, browned and drained
Salt and pepper
1 large Onion, chopped
2 Stalks celery, chopped
1 can Tomato paste
3/4 cup Water
2 tablespoons Sherry
1 can Tomato soup
Grated Cheddar or
Parmesan cheese
1 teaspoon Leaf oregano

Toss cooked noodles in oil. Place in greased crock pot. Add all remaining ingredients, except grated cheese. Stir thoroughly. Sprinkle cheese over top. Cover and cook on Low 4 to 8 hours. (High: 2 to 3 hours).

[Ruff Justice]

OLD WEST PORK CHOPS

6 pork chops trimmed of fat
1 large onion sliced thickly
3 tablespoon chili powder
1 green bell pepper chopped
1 cup rice uncooked
8 ounce tomato sauce
1 1/2 cup water
2 teaspoon salt

Brown pork chops in vegetable stock. Remove and refrigerate. Brown onion slices on both sides. Remove and refrigerate. Cook chili powder for 2 minutes then add remaining ingredients. Pour into casserole. Put pork chops on top of rice and put a slice of onion on top of each pork chop. Cover. Bake for 1-1 1/2 hours in a 350 degree oven.

[Ruff Justice]

PUMPKIN PIE CHEESECAKE

1 can (16 ounce) pumpkin
2/3 cup light brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
4 eggs, divided
1 cup evaporated milk
2 teaspoons vanilla extract, divided
1 deep dish (9" or 10") unbaked pastry shell
1 package (8 ounces) cream cheese, softened
1/2 cup granulated sugar

Preheat oven to 350 degrees. Combine pumpkin, brown sugar, ginger, cinnamon, nutmeg, cloves, 2 slightly beaten eggs, evaporated milk and 1 teaspoon vanilla in large bowl. Pour into 10 inch pastry shell in deep dish pan. Combine cream cheese, sugar, remaining vanilla and 2 slightly beaten eggs in small bowl, beat until smooth. Carefully pour cream cheese mixture over pumpkin filling. (The cream cheese mixture should stay on top.) Bake 1 hour, or until knife comes out clean. Chill before serving. Note: The flavor improves overnight, so make it a day in advance, if possible.

[Ruff Justice]

FUDGE CHEESECAKE

1 1/4 cups sugar, divided
1 tablespoon margarine, melted
1 egg white
16 chocolate graham crackers, broken into pieces
3 1 ounce semisweet chocolate squares
3 tablespoons dark rum
1/4 cup chocolate syrup
1 8 ounce package fat free cream cheese, softened
1 8 ounce package light cream cheese, softened
3 tablespoons cocoa, divided
1 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs
1 8 ounce container light sour cream
2 tablespoons sugar

Process 1/4 cup sugar and next 3 ingredients in a food processor until coarsely ground. Press mixture onto bottom and 1 inch up sides of a lightly greased 8 inch springform pan. Bake at 350 degrees for 10 minutes. Cool on a wire rack. Microwave chocolate squares and rum in a 2 cup glass measuring cup at high 1 minute or until chocolate melts, stirring twice. Stir in chocolate syrup until smooth. Beat cream cheese at medium speed with an electric mixture until fluffy, gradually add 1 cup sugar, 2 tablespoons cocoa, vanilla, and salt, beating until smooth. Add chocolate mixture, and beat at medium speed until blended. Add eggs, 1 at a time, beating until blended after each addition. Pour into crust. Bake at 300 degrees for 40 minutes or until almost set. Turn oven off. Stir together sour cream, 2 tablespoons sugar and remaining 1 tablespoon cocoa. Spread over cheesecake. Let cheesecake stand in oven with oven door closed, 45 minutes. Remove from oven, run a knife around edges to loosen sides. Cool on wire rack, cover and chill at least 8 hours.

[Ruff Justice]

ROCKY ROAD CHEESECAKE

1 cup chocolate wafer crumbs
3 tablespoons margarine, melted
1 envelope unflavored gelatin
1/4 cup cold water
16 ounces soft cream cheese
3/4 cup sugar
1/3 cup cocoa
1/2 teaspoon vanilla
2 cups mini marshmallows
1 cup whipping cream, whipped
1/2 cup chopped nuts

Combine crumbs and margarine, press onto bottom of 9 inch springform pan. Bake at 350 degrees for 10 minutes. Soften gelatin in water, stir over low heat until dissolved. Combine cream cheese, sugar, cocoa and vanilla, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, mixing until blended. Fold in remaining ingredients, pour over crust. Chill until firm.

[Ida Hands]

Well, NOW I gotta go runninng around the house looking for pans..and chocolate...and cream cheese... and a time when no one is around so I can make these things....YAY!!! Thank you, thank you, THANK YOU! :bow

[Wallaby Jack]

If I may,.......


Kill cow,

Light fire,


Eat STEAK.


:D

....sorry.... :fm

[Ruff Justice]

GRILLED CATFISH CAJUN STYLE

1 teaspoon lemon pepper seasoning
1 teaspoon white pepper
1 teaspoon creole seasoning
1 teaspoon blackened fish seasoning
2 tablespoon lemon juice
4 catfish fillets 1 1/3 pound
1 vegetable cooking spray
1 garnishes lemon wedges celery top

Combine first 4 ingredients in a small bowl. Sprinkle lemon juice and seasoning mixture on both sides of fish. Spray a wire fish basket with cooking spray; place fish in basket. Grill fish, covered, over medium coals 400 for 7 to 10 minutes on side or until fish flakes easily when tested with a fork. Remove fish from basket; place on a serving platter. Garnish, if desired.

[Ruff Justice]

CAJUN RICE CASSEROLE

1/2 pound bacon
1 large onion chopped
1 teaspoon garlic salt
1 teaspoon onion salt
1/2 pound okra trimmed and cut
32 ounce tomatoes with juice
10 ounce rotel tomatoes
1 green chilies
3 tablespoon dried parsley flakes
1 salt and pepper to taste
rice

Fry bacon in skillet and drain. Cool; crumble into small pieces. Saute onions in bacon grease until golden. Add garlic salt, onion salt, okra, tomatoes, Rotel, parsley flakes, salt and pepper. Mix well. Simmer uncovered 1 1/2 hours. Meanwhile, prepare rice according to package directions. Serve cooked mixture over rice. Top with crumbled bacon.

[Ruff Justice]

BEST CARAMEL BROWNIES

50 caramels
1/3 cup evaporated milk
1 packet chocolate cake mix
1/3 cup evaporated milk
3/4 cup butter, melted
1 cup walnuts, chopped
1 cup chocolate chips

Combine the first 2 ingredients in 2 cup microwave safe bowl. Melt in microwave oven. Stir to blend completely. Set aside. Combine next 4 ingredients, stirring by hand until dough holds together. Press 1/2 dough into greased and floured 9 x 13-inch pan. Bake at 350-degrees for 6 minutes. Sprinkle chocolate chips and nuts over baked brownies. Drizzle caramel mixture on top. Spread remaining brownie batter on top. Bake for 15 to 18 minutes longer. Cool and refrigerate for 30 minutes to set caramel layer. Cut into squares.

[Ruff Justice]

ZEBRA CHEESECAKE BROWNIES

brownie base:
1-1/4 cups semi-sweet chocolate bits
1/2 cup sugar
1/4 cup softened butter
2 eggs
1 teaspoon vanilla
1/2 teaspoon salt
2/3 cup flour

cheesecake layer:
8 ounces softened cream cheese
1/2 cup sugar
2 tablespoons softened butter
2 eggs
2 tablespoons milk
1 tablespoon flour
1/2 teaspoon almond extract
3/4 cup semi-sweet chocolate chips

Preheat oven to 350-degrees. Melt chocolate in double boiler until smooth. set aside. Combine sugar and butter. Beat until creamy. Add eggs, vanilla, and salt. Add melted chocolate and flour. Mix well. Spread in foil-lined 9-inch baking pan. Topping: In large bowl, combine cream cheese, sugar, and butter. Beat until creamy. Add eggs, milk, flour, and almond extract. Beat well. Stir in chocolate chips. Pour over brownie base. Bake at 350-degrees for 40 minutes.

[Carolina Chipmunk]

Great...every time there are new recipes on here it ends up being my turn to cook supper that night...and it always seems to end up cajun or cowboyishly influenced.

[Ruff Justice]

Howdy Miz CFK,

Will try to post something other than Cajun, what would you like to try? :) :)

[Ruff Justice]

SESAME CHICKEN TERIYAKI

2 tablespoons teriyaki sauce
1 tablespoon water
2 cloves garlic, minced
1/4 teaspoon ground ginger
6 ounces chicken breast halves; boned, skinless, cut into ¾-inch wide strips
1/4 teaspoon sesame seeds, toasted

For marinade, in a small mixing bowl combine teriyaki sauce, water, garlic, and ginger. Stir in chicken. Let stand for 20 minutes at room temperature, stirring occasionally. Drain. Thread chicken, accordion-style, on two 10-12-inch skewers or four 6-inch skewers. Place on the unheated rack of a broiler pan. Broil 4-5 inches from heat for 3 minutes. Turn chicken and broil for 2-3 minutes more or till chicken is tender and no longer pink. Sprinkle with toasted sesame seeds.

[Ruff Justice]

CHICKEN BROCCOLI ORIENTALE

1 tablespoon vegetable oil
1 pound chicken breasts or thighs, skinless, boneless, cut into strips
1 small onion; diced
1 green or sweet red pepper; medium, cut 1-inch squares
10-3/4-ounce can cream of broccoli soup
3 tablespoons water
1 tablespoon soy sauce
2 (3-ounce each) pack chicken noodle soup

In a 10-inch skillet or wok over medium-high heat, in hot oil, stir-fry half the chicken until browned, stirring occasionally. Remove; set aside. Repeat with remaining chicken. In same skillet stir-fry onion and green pepper until tender-crisp, stirring occasionally. Reduce heat to low. Stir in reserved chicken, broccoli soup, water and soy. Heat through, stirring occasionally. Meanwhile, cook noodles according to package directions. Add seasoning packets; drain off most of liquid. Spoon chicken mixture over noodles. Serve with additional soy if desired.

[Ruff Justice]

BAKED CABBAGE WITH TOMATOES

1 medium cabbage
3 large tomatoes, peeled and chopped
1/2 teaspoons garlic powder
1 small onion, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cumin

Preheat oven to 350 degrees. Quarter the cabbage and boil it for 5 minutes. Drain and put the pieces into a baking dish. Combine the remaining ingredients, pour them over the cabbage and bake for 20 minutes.

[Ruff Justice]

BAKED POTATO SALAD

3 potatoes, Idaho, medium size
water
1 1/3 teaspoons salt
2 tablespoons salad oil
1/2 cups onion, chopped
1 teaspoon mustard, prepared
1/4 teaspoon celery seed
2 tablespoons cider vinegar
1/2 cups green pepper, diced
1/4 cup carrot, shredded

Put potatoes in a large saucepan with 1 inch cold water and 1 teaspoon salt; bring to a boil. Cover, reduce heat and simmer 25 minutes, until potatoes are tender; drain and cool. Peel potatoes and slice 1/4 inch thick; set aside. Heat oil in a medium size skillet; sauté onion until soft. Stir in flour, mustard, celery seed and remaining 1/3 teaspoons salt. Gradually add 1/2 cups water and vinegar; cook over low heat, stirring constantly, until mixture boils and thickens. Combine potatoes, green pepper and carrots in a bowl; add sauce, mixing well. Spoon half the mixture into a shallow 8x8 inch baking dish; sprinkle with 1/2 cups cheese. Cover with remaining potato mixture and cheese. Bake, uncovered, in preheated 350'f. Oven 15 to 20 minutes, or until cheese is melted and vegetables are hot.

[Ruff Justice]

METHANE CHILI

30 pounds beef course ground
6 pounds can kidney beans
6 pounds can tomato paste
6 pounds can crushed tomatoes
1 ½ quart dried onion chips
¼ pound chili powder
½ cup cayenne pepper ground
3 whole garlics peeled and chopped
½ cup ground cumin
½ cup fennel seed (optional)
6 bell peppers diced (optional)
salt to taste
water

Cook meat in dutch oven until browned. Drain and dump into a 40 quarts pot. Continue browning meat until all cooked, drained and placed in larger container. Add the three cans of beans, paste, and tomatoes. Begin cooking over low heat. Add water to bring to right consistency. Add chili, cayenne, cumin, diced pepper, fennel seed, and prepared garlic. Thoroughly mix ingredients with a large wooden spoon or baseball bat. Continue to cook until pot gently simmers. If placed on very low heat, this may take all night (all the better). Add salt and any other condiments desired to taste. Sprinkled with shredded cheese and chopped onions and washed down with cold beer.

[Ruff Justice]

THREE MEAT CHILI

2 pounds pork cubed ½ inch
2 pounds beef cubed ½ inch
2 pounds veal cubed ½ inch
½ cup chili powder (mix)
2 tablespoons cumin
2 tablespoons garlic chopped
1 cup onion, chopped
½ cup green pepper, chopped
2 tablespoons oregano
1 cup corn meal (fine)
4 cups water
1 teaspoon salt
¼ cup sugar

Brown, meat pork, first then beef and veal. Remove from pan and drain. Place, meat into a large pot. Pour off most of the oil used to brown meat. Sauté, onions and green peppers, add to the meat. Add remaining ingredients except corn meal and water. Simmer for 3 hours. Mix corn meal with water and add to pot for thickening. Cook until desired consistency. Note: this can be cooked in a crock-pot on low for 8 to 10 hours. If you use a pressure cooker, cook at 15 pounds. pressure for 45 minutes to 1 hour. Serve with grated cheddar cheese and chopped raw onions on top, or sour cream.

[Singing Bear]

Holy smokes, das a lot of meat! I love it! :)

Well now, looks like something is working again. I been able to post a new thread and reply to this post. Still slow downloading, though.

[Ruff Justice]

NUTTY CHICKEN FINGERS

1/3 cup cornflake crumbs
1/2 cup finely chopped pecans
1 tablespoon parsley flakes
1/8 teaspoon salt
1/8 teaspoon garlic powder
12 ounce chicken breast halves, boned skinless and cut into 1x3-inch strips
2 tablespoons skimmed milk

In a shallow dish combine cornflake crumbs, pecans, parsley, salt, and garlic powder. Dip chicken in milk, then roll in crumb mixture. Place in a 15x10x1-inch baking pan. Bake in an oven at 400 for 7-9 minutes or till chicken is tender and no longer pink.

[Ruff Justice]

CHICKEN FAJITAS

1-1/2 pound boneless chicken breast
2 garlic cloves
2 jalapeno peppers
1/2 cup olive oil
1/3 cup dry sherry
1 tablespoon chili powder
2 teaspoons ground cumin seeds

Slice the chicken breast into long ½-inch wide strips. To make a marinade, drop the garlic cloves and jalapeno peppers through the feed tube of a food processor with the chopping blade in place and the motor running until chopped finely (for 10 seconds or so). Add the remaining ingredients and process until smooth (about another 10 seconds.) Pour the marinade over the chicken and let marinate for 2 hours at room temperature or overnight in the refrigerator, turning occasionally. Preheat the oven broiler. Drain the chicken, reserving the marinade. Arrange the chicken on a rack on a broiler tray and broil 3 inches from the heat source for 5 minutes; turn, baste with marinade, and broil for another five minutes. Serve with warmed tortillas, shredded lettuce, shredded cheese, chopped tomatoes and salsa verde.

[Ruff Justice]

PINEAPPLE CHICKEN TERIYAKI

1-pound can of pineapple slices
1/2 cup soy sauce
1 tablespoon molasses
2 tablespoons brown sugar
1/4 cup cooking oil
2 tablespoons cider vinegar
1 small clove of garlic
1/4 cup sauterne
5 chicken breasts (boneless)

Drain the pineapple and reserve ¼-cup syrup. Mix the reserved syrup, soy sauce, molasses, brown sugar, oil, vinegar, garlic and sauterne. Bone and skin the chicken breasts and place in a shallow dish. Add the pineapple. Pour molasses mixture over chicken mixture and cover. Marinate in refrigerator for several hours. Drain and reserve marinade. Grill chicken over hot coals, turning and basting frequently with reserved marinade, until tender and browned. Grill pineapple on both sides and serve 2 slices with each chicken breast.

[Ruff Justice]

JERK CHICKEN

1 tablespoon ground allspice
1 tablespoon dried thyme
1-1/2 teaspoon cayenne pepper
1-1/2 teaspoon black pepper
1-1/2 teaspoon ground sage
3/4 teaspoon grated nutmeg
3/4 teaspoon cinnamon
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon sugar
1/4 cup soy sauce
3/4 cup vinegar
1/2 cup orange juice
1/4 cup olive oil
1 cup minced onion
3 green onions
4 chicken breasts, halves

In large glass or ceramic bowl combine allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. Slowly whisk in soy sauce, vinegar and orange juice. In slow stream whisk in olive oil. Add onion and green onion. Combine well. Add chicken and allow to marinate 1 hour at room temperature or over night, covered in refrigerator. If using outdoor grill toss 1 or 2 bay leaves on coals. Grill chicken each side for 6 minutes. Chicken may also be broiled indoors for 5-6 minutes each side. Either way, brush well with marinate while cooking. For hotter flavor, double amounts of first 7 ingredients.

[Ruff Justice]

KALE AND POTATO SOUP

7 cups water
1 large bunch kale
1 1/4 pound red potatoes
salt
2 bay leaves
3 tablespoons virgin olive oil
1 medium red or yellow onion diced into 1/2 squares
6 garlic cloves; sliced
1/2 teaspoon red pepper flakes
freshly ground pepper
finely chopped parsley
for garnish

Heat water in large pan. Meanwhile, with sharp knife, remove stems of ruffled kale leaves. Chop stems into 1 inch long pieces and add them to the water. Cut leaves into pieces about 2 inch square, wash well and set aside. Scrub and peel potatoes and add peels to heating water along with 1/2 teaspoons salt and 1 bay leaf. When water boils, lower heat and let it simmer while you assemble remaining ingredients. Cut peeled potatoes into pieces about 1/2 inch square. Heat oil in soup pot, add onion, garlic, red pepper flakes and remaining bay leaf. Cook over medium high heat 3 or 4 minutes, stirring frequently, then season with salt. Stir in potatoes and 1 cup strained simmering stock. Cover and cook slowly 5 minutes. Add kale, cover again and steam until leaves are wilted, stirring once or twice. Strain remaining stock into soup pot. Bring to boil, reduce heat and simmer slowly, covered, until potatoes are soft, about 30 minutes. Use back of wooden spoon to break up potatoes by pressing them against sides of pot or puree 1 or 2 cups soup in blender and return it to pot to make unifying background for other elements. Taste soup and season to taste with salt and generous grinding of pepper.

[Ruff Justice]

GOLDEN WHEAT PANCAKES

1 1/2 cup whole wheat pastry flour
1/2 cup oat flour
1 tablespoon gluten flour
2 teaspoon baking powder
1/4 cup wheat germ
1/4 teaspoon salt
3 tablespoons unrefined corn oil
1/2 cup brown rice syrup
1 1/4 cup water
2 teaspoon vanilla

Preheat a lightly oiled griddle over medium heat. (do not overheat or pancakes will burn before insides are cooked. ) combine dry ingredients. Add liquid ingredients and mix well. Pour 1/4 cup batter per pancake onto griddle. When surface of pancake is bubbly and sides are firm, turn and cook until golden brown, about 2 minutes. Remove and keep pancakes warm until all batter is used.

[Ruff Justice]

CHOCOLATE CHUNK BROWNIES
1 1/4 cups flour
1/4 teaspoon baking soda
1/8 teaspoon baking powder
1/8 teaspoon salt
14 ounces semi sweet chocolate, finely chopped
1 cup granulated sugar
9 tablespoon unsalted butter
1/4 cup light corn syrup
1/4 cup water
3 large eggs, chilled
1 tablespoon vanilla extract
1 1/2 cups coarsely chopped walnut halves, divided
9 ounce Swiss dark chocolate, cut into chunks, divided

Position a rack in the center of the oven and preheat to 325 degrees. Line a 13 by 9 1/2 inch baking pan with a double thickness of aluminum foil overhang down along the sides of the pan. Butter the bottom of the foil lined pan. In a medium bowl, stir together the flour, baking soda, baking powder and salt. Place the semi sweet chocolate in a large bowl. In a medium saucepan, combine the sugar, butter, corn syrup and water. Cook over medium heat, stirring constantly with a wooden spoon, until the butter melts, the sugar is dissolved and the mixture comes to a boil. Remove the pan from the heat and pour the hot syrup over the chocolate. Let the mixture stand for 1 to 2 minutes, to melt the chocolate. Whisk until smooth One at a time, whisk in the eggs, blending until smooth. Whisk in the vanilla with spatula, fold in 1 cup of the walnuts and 6 ounces of the Swiss chocolate chunks. Scrape the batter into the prepared pan and spread it evenly with a spatula Sprinkle the remaining 1/2 cup of walnuts and 3 ounces of chocolate chunks over the top of the batter. Bake the brownies for 40 to 50 minutes, or until with a few moist crumbs clinging to it. Cool the brownies in the pan set on a wire rack. When the brownies are completely cool, cover the pan of brownies with plastic wrap and let the brownies set at room temperature for at least 6 hours or overnight. Invert the brownies onto a large plate or cutting board. Remove the pan an carefully peel off the foil. Invert again onto a smooth cutting surface and cut into 24 bars. Store the brownies at room temperature in an airtight container for up to five days.

[Ruff Justice]

CHOCOLATE COVERED WHITE CHOCOLATE CHEESECAKE

1 1/2 cups chocolate wafer cookies, crumbled
3 tablespoons butter, melted
24 ounces cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
3 eggs
1/2 pound white chocolate, melted
1 cup heavy cream
2 tablespoons butter
2 tablespoons granulated sugar
12 ounces semi sweet chocolate; broken into small pieces

Mix crumbs and butter and press onto bottom of 9 inch springform pan. Bake for 10 minutes. Beat cream cheese, sugar, and vanilla until well blended. Add eggs, one at a time, mixing well after each addition. Blend in melted white chocolate and pour over crusaint Bake 40 minutes, turn off oven and let cake cool inside the oven as it cools down. Loosen cake from rim of pan and cool completely. Chill for at least 4 hours. Remove rim. Heat heavy cream, butter, and sugar in a heavy saucepan over medium high heat. Stir to dissolve sugar crystals and then bring to a boil. Put chocolate pieces into a stainless steel bowl and pour boiling cream mixture over it and let stand for a few minutes. Stir until smooth and cool. Cover the sides and top of cheesecake with the ganache, smooth, and chill at least 2 hours to set.

[Ruff Justice]

CHOCOLATE CUPS WITH CHOCOLATE MOUSSE

12 ounces bittersweet or semi sweet chocolate, chopped
8 ounces bittersweet or semi sweet chocolate, chopped
3 tablespoons water
3 large egg yolks
1/4 cup powdered sugar
1/2 cup ground toasted hazelnuts
2 tablespoons Frangelico; (liqueur)
1 1/2 cups whipping cream; chilled
1/4 cup Toasted hazelnuts, chopped

For Cup: Line 10 muffin cups with paper liners. Melt 12 ounces chocolate in top of double boiler over simmering water, stirring until smooth. Spoon 1 tablespoon melted chocolate into each paper liner. Using pastry brush, brush chocolate over bottom and up sides of liners to coat evenly. Freeze until chocolate firms, about 30 minutes. Remelt chocolate, add 1 tablespoon to each cup and brush over bottom and up sides, forming second coat. Freeze until completely set, about 1 hour. Can be made 1 day ahead. Cover; keep frozen.

For mousse: Melt chocolate in top of double boiler over simmering water, stirring until smooth. Cool briefly. Meanwhile, combine water, yolks, and powdered sugar in large metal bowl. Set bowl over simmering water in base of double boiler and whisk until mixture is frothy and candy thermometer registers 160 degrees, about 6 minutes. Remove from over water. Using electric mixer, beat until thick and cool, about 3 minutes. Fold cooled chocolate, then ground hazelnuts and Frangelico into yolk mixture. Beat cream in medium bowl until stiff peaks form. Fold into chocolate mixture in 3 additions. peel paper liner from each chocolate cup. Arrange cups on platter. Pipe mousse into cups, dividing equally. Sprinkle chopped hazelnuts over. Serve immediately or chill up to 1 day.

[Ruff Justice]

BLACK MAGIC PIE

42 oreo cookies
2 tablespoons margarine, melted
1 quart chocolate ice cream
1 pint vanilla ice cream, softened
1/2 cup whipped topping
chocolate fudge sauce

Finely crush 22 cookies. Mix 1-1/4 cup crumbs and margarine, set aside remaining crumbs. Press onto bottom of 9-inch pie plate. Stand 14 cookies around edge of plate, pressing lightly into crust. Scoop chocolate ice cream into balls, arrange in prepared crust. Coarsely chop remaining 6 cookies, sprinkle over ice cream scoops. Spread softened vanilla ice cream evenly over cookie layer, freeze 15 minutes. Top with a layer of reserved cookie crumbs, pressing gently into ice cream. Freeze several hours or overnight. To serve, garnish with whipped topping and chocolate sauce.

[Ruff Justice]

NEW YORK SUPER FUDGE CHUNK

1/4 cup white chocolate, chopped coarsely
1/4 cup semisweet chocolate, chopped
1/4 cup pecan halves, chopped
1/4 cup walnuts, chopped coarsely
1/4 cup chocolate covered almonds, cut in half
4 ounces unsweetened chocolate
1 cup milk
2 large eggs
1 cup sugar
1 cup heavy cream - OR –
1 cup whipping cream
1 teaspoons vanilla extract
1 pinch salt

Combine coarsely chopped chocolate, pecans, walnuts and chocolate covered almonds in a bowl. Cover and refrigerate. Melt unsweetened chocolate in top of a double boiler over hot, not boiling water. Whisk in milk, a little at a time. Heat, stirring constantly, until smooth. Remove from heat and let cool. Whisk eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in sugar, a little at a time. Continue whisking until completely blended, about 1 minute more. Add cream, vanilla and salt. Whisk to blend. Pour chocolate mixture into cream mixture and blend. Cover and refrigerate until cold, about 1 to 3 hours, depending on your refrigerator. Transfer cream mixture to an ice cream maker and freeze following the manufacturer's instructions. After ice cream stiffens, about 2 minutes before it is done, add the chocolate and nuts. Continue freezing until ice cream is ready.

[Ruff Justice]

CHERRY CHEESECAKE ICE CREAM

3 ounces cream cheese, softened
1 can sweetened condensed milk
2 cups half-and-half
2 cups whipping cream, unwhipped
1 tablespoon vanilla
1/2 teaspoon almond extract
17 ounces dark sweet cherries, pitted and well drained - OR -
10 ounces maraschino cherries, drained and chopped

In large mixer bowl, beat cream cheese until fluffy. Gradually add sweetened condensed milk until smooth. Add remaining ingredients. Mix well. Pour into ice cream freezer container. Freeze according to manufacturer's directions.

[Ruff Justice]

CHOCOLATE INTEMPERANCE

1 1/2 pounds semi sweet chocolate
3 eggs, separated
1/2 cup strong coffee
1/2 cup Tia Maria Coffee Liqueur
2 tablespoons sugar
1/2 cup heavy cream
23 ounces brownie mix
2 tablespoons water
3 eggs
1/2 pound semi sweet chocolate
1/3 cup water

Melt chocolate with coffee on top of a double boiler. When chocolate is completely melted, remove pan from heat. Beat egg yolks until pale yellow and stir into chocolate. Gradually stir in Tia Maria. Cool mixture. In a separate bowl, beat egg whites, gradually adding sugar until whites are stiff. Whip cream. Gently fold whipped cream into cooled chocolate mixture and then fold in egg whites. This mousse filled, chocolate swathed mold is an embarrassment of riches. When served to chocolate lovers, the only sound in the room will be faint moans of pure, unadulterated decadent pleasure. Preheat oven to 350 degrees Beat ingredients together at medium speed of electric mixer until batter is smooth. Grease an 11 by 15 inch jellyroll pan. Line it with waxed paper. Grease and lightly flower paper, shaking off any excess flower. Spread batter evenly in jellyroll pan. Bake for 10 to 12 minutes or until cake tests done. Turn cake onto a rack and peel off paper. Lightly oil a 2 quart charlotte mold and line with cooled cake. Cut rounds of cake to fit both top and bottom of mold, and a strip for sides. Place smaller round in bottom of mold. (you will probably have to piece one section of side to cover completely, but don't worry; any patchwork will be hidden by chocolate glaze.) Fit larger round of cake on top of mold. Chill for 3 or 4 hours or until firm. Unmold and cover with glaze. Glaze: Melt chocolate in water and stir until smooth. Spread over top of mousse cake and drizzle down sides. Chill again.

[Ruff Justice]

CHOCOLATE RUM ICE CREAM

1 cup sugar
2 tablespoons all-purpose flour
2 cups light cream, chilled
1 egg, slightly beaten
2 ounces unsweetened baking chocolate, broken in pieces
1/2 teaspoons rum extract

In large microwave safe bowl combine sugar and flour. Gradually stir in milk. Blend in egg and baking chocolate pieces. Microwave at high 2 to 2-1/2 minutes, stirring frequently, just until mixture boils and thickens. Add rum extract, blend with wire whisk until mixture is smooth. Chill thoroughly. Add light cream to chilled mixture. Blend well. Freeze in 2-quart ice cream freezer according to manufacturer's directions.

[Ruff Justice]

SOURDOUGH APPLESAUCE CAKE

1 cup active starter
1 cup unbleached flour
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cup white sugar
1/2 cup butter or margarine
1/4 cup dry skim milk
1 cup applesauce
1 teaspoon cinnamon
1/2 teaspoon allspice
2 teaspoons baking soda
1/2 cup brown sugar
1 each large egg, well beaten

Mix together the starter, milk, flour, and applesauce, and let stand in a covered bowl in a warm place. Cream together the sugars and butter. Add the beaten egg and mix well. Add spices. You may also add a half cup of raisins or chopped nuts, or a mixture of the two. Beat by hand until well mixed and no lumps remain. Bake at 350 degrees for half to three quarters of an hour. Test for doneness with a knife when half an hour is up. Allow to cool until cold before cutting and serving.

[Ruff Justice]

Pan Seared Rib-Eye Steaks with Cowboy Coffee Pan Blend

Cowboy Coffee Pan Blend:
1/2 cup freshly ground coffee
1/2 cup coarsely ground black pepper
1/4 cup kosher salt
1/4 cup brown sugar
4 (14 to 16 ounce) rib-eye steaks
2 tablespoons vegetable oil

To prepare the coffee blend, combine all the ingredients in a jar with a tight-fitting lid. Shake well.

To prepare the steaks, preheat the oven to 450 degrees F. Season each steak with the coffee blend, evenly coating all sides and edges. Heat the oil in a large heavy skillet over high heat until just to the smoking point. Add as many steaks to the pan as will fit without overcrowding and sear well, 2 to 3 minutes per side. Transfer the steaks to a baking sheet and repeat with the remaining steaks. Place the steaks in the oven and cook for 5 to 10 minutes for medium rare. Let stand for at least 5 minutes before serving. Or finish on the grill.

[Coffee Em]

Okay, even though I don't eat meat anymore, that sounds just plain fascinating. And probably produces a lot of snazzy effect without having to remember to marinate the steaks (always a plus for cooks like me--whaddaya mean, you're supposed to soak the beans overnight? Thank goodness for my pressure cooker.)

Cheers,
Coffee Em

[Kid Sopris]

Wait didn't somebody mention desert or Ice cream? AH HA I have Nestle's Crunch Ice cream in the frezer, BYE Shoot where is there a picture of Ice cream when I need it?

[Carolina Chipmunk]

Do these work?:
http://img357.imageshack.us/img357/8792/cone4ma.gif http://img357.imageshack.us/img357/1002/smilingface201081jy.gif

[Ruff Justice]

PIZZA DOUGH

1 package dry yeast
1 3/4 cup hot tap water
stir until yeast is dissolved and add 1/2 teaspoon salt
2 cup flour

In a large bowl mix: Now with a mixer mix if hand-held mixer 2 minutes high speed or if you have a regular mixer 2 minutes medium speed. Then add: 1 more cup flour And carefully mix high speed for one more minute. Then add by hand kneading for 5 minutes minimum: 1 more cup flour or more if dough is too sticky Kneed this until the dough is soft but easily handballed without being too sticky. Place in a bowl greased with olive oil in a warmed but turned off! oven covered with a cloth and let the dough rise until it is doubled takes about 1 1/2 hours or so. When dough has risen punch it down and separate it into either 2 for 2 thick crust pizzas or 4 for 4 thin crust pizzas and carefully, by spinning and tossing the dough shape it into olive oil greased lightly pans. Be careful you do not toss it too high! Place on top your favorite sauce and fixings and bake for 20 minutes or until edges look done baking time depends on the oven at 375.

[Ruff Justice]

PIZZA LOAF

1 pound french bread
1 1/2 pound ground beef
1 teaspoon salt
1 teaspoon oregano
2 each green onions
8 ounce tomato sauce
2 each tomatoes, sliced
6 each slices, american cheese
6 each slices, mozzarella cheese

Cut cheese slices into triangles. Split loaf of french bread, lengthwise. Place bread on baking sheet. In a skillet, brown the ground beef, drain. Add salt, oregano, basil, onions and tomato sauce. Simmer for 5 minutes. Spread half the beef mixture on each piece of bread. Alternate cheese slices and tomato on top of beef mixture.

[Ruff Justice]

PIZZA SAUCE WITH HERBS

1 tablespoon olive oil
1 large garlic clove finely chopped
1 small onion chopped
28 ounces crushed tomatoes
1/4 cup dry red or white wine or 1/4 cup water
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
4 fennel seeds crushed
1 small bay leaf
crushed chilis optional to taste
topping cheddar, mozzarella or parmesan cheese grated

Heat oil in bottom of a medium, heavy saucepan. Saute garlic and onions, stirring just to soften. Do not let color. Add remaining ingredients. Let come to the boil, then reduce heat and simmer gently, uncovered, 10 minutes. Remove bay leaf from sauce before using or freezing. As pizza sauce, spread on prepared pizza crusts, English muffin halves or pita bread halves and top with your favorite toppings and sprinkle with grated cheddar, mozzarella or Parmesan cheese. Bake at 400 until bubbling and cheese has melted, 10 to 15 minutes. To use this as a tomato sauce for pasta, thin the sauce with stock or wine to desired consistency. Leftover sauce freezes well.

[Ruff Justice]

PIZZA SPAGHETTI PIE

1 pound ground beef
1/2 cup fine dry breadcrumbs
1/4 cup onion, chop
1 teaspoon salt
1 dram pepper
2/3 cup evaporated milk
4 ounce spaghetti, cooked, drained
1 egg, beaten
1/4 cup parmesan
2 tablespoon butter
1 8 ounce can pizza sauce
1/2 teaspoon oregano
green pepper rings
1 cup mozzarella, shredded

Heat oven to 350. combine ground beef, bread crumbs, onion, salt, pepper and evaporated milk. Press firmly onto bottom and sides of a 9 inch pie plate. Bake 3 to 40 minutes. Spoon off drippings. Combine spaghetti with egg, parmesan cheese, and butter. Spread in baked meat shell. Top with pizza sauce, oregano, green pepper rings, and mozzarella cheese. Bake an additional 10 minutes. Let stand 5 minutes before cutting into wedges.

[Ruff Justice]

CREAM CHEESE CHOCOLATE CHIP PIZZA

1 cup butter-margarine; softened
3/4 cup sugar
3/4 cup brown sugar
8 ounce cream cheese; softened
1 teaspoon vanilla
2 eggs
2 1/4 cup all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
12 ounce semisweet chocolate chips
1 cup chopped walnuts optional

Preheat oven to 375. Lightly grease two 12 inch pizza pans. Cream butter. Combine flour, baking soda and salt in small bowl. Add to creamed mixture Divide dough in half, spread each half evenly into prepared pans. Bake 20 to thirty minutes or until lightly browned. Cool completely. To serve: cut into slim wedges.

[Ruff Justice]

BUTTERMILK PEANUT BUTTER FUDGE

2 cups sugar
1 cup buttermilk
1 pinch salt
1/2 teaspoon vanilla
1/2 cup creamy natural peanut butter

Butter a large plate and set aside. In a heavy saucepan, bring the sugar, buttermilk, and salt to a boil over medium-high heat. Cook to the soft ball stage, removing from the heat immediately when the candy thermometer reaches 234 degrees. Add the vanilla and peanut butter, and stir with a wooden spoon to blend. Then beat energetically with the spoon until the fudge begins to lose its gloss and starts to thicken. Pour quickly onto the plate. Allow to cool to room temperature before cutting.

[Ruff Justice]

VEGETARIAN TAMALE PIE

1 onion, chopped
1 Garlic clove, minced
1 tablespoon oil
2 cup pinto beans, cooked; mashed (or canned refried beans)
1/4 cup Bell pepper, green; chopped
2 teaspoons chili powder
1/2 teaspoon cumin, ground
2 tablespoons Tomato paste
1/2 cup Olive, black, pitted
1 1/2 cups Cornmeal, yellow
1 cup water, cold
2 cups water, boiling, with 1/2 teaspoon salt
4 ounces Cheddar, grated

Preheat the oven to 350 Sauté‚ the onion and garlic in oil. Combine the beans, tomato paste, and seasonings (omit the seasonings or adjust to suit your taste if you are using canned, seasoned refried beans). Add the onion and garlic, and the green pepper and olives.

For the crust, stir the cornmeal into one cup of cold water, then into boiling salted water. Cook and stir until the mixture is thick. Grease an eight inch square pan. Spread a little more than half of the cornmeal in the bottom of the pan. Pour the filling over the crust and spread evenly. Spoon the remaining cornmeal on top, and spread a bit (but it won't cover the whole top). Sprinkle the grated Cheddar on top. Bake for 35 minutes at 350.

[Ruff Justice]

CHICKEN STUFFING CASSEROLE

1 package stuffing mix (large box Stove Top)
1 cup water
1 stick margarine
1/2 cup chopped celery
1/2 cup chopped green onion
1/2 cup chopped green onion tops
2 eggs, beaten
1 cup milk
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 cup mayonnaise
1/3 to 1/2 cup broth

Mix together stuffing, water and margarine. Put 1/2 of mixture in greased casserole dish. Boil and debone one chicken and layer on top of stuffing. Mix together celery and onions. Sprinkle on top of chicken. Combine mayonnaise and broth. Spread on top of casserole. Add 1/2 stuffing on top. Mix together eggs and milk. Pour on top of casserole. Refrigerate 4 hours or overnight. Set at room temperature for 1 hour before cooking. Mix together soups and pour over top of casserole. Bake at 350 for 40 minutes. Top with grated Cheddar cheese and bake 10 minutes longer.

[Ruff Justice]

BLACKEYED PEAS AND SAUSAGE JAMBALAYA

2 pound chopped white onions
2 bunch green onions, chopped
1 large bell pepper, chopped
5 cloves garlic, chopped
1 cup parsley, chopped
3 pound salt meat, boiled once, cut in small pieces
3 pound smoked hot sausage, cooked and cut in bite size pieces
3/4 pound dried black eyed peas, boiled until half done
3 pound uncooked rice
12 cup water

Sauté onions, pepper, garlic and parsley. Cook until limp. Add salt meat, sausage, black eyed peas, and rice. Season to taste. Add 12 cups water. Bring to a boil; mix well and cover tightly. Cook on lowest heat for 45 minutes. Do not remove cover during this time. Now remove cover 5 to 10 minutes before serving.

[Ruff Justice]

HOT TEXAS PORK CHILI

1 1/2 pound beef, ground
1/2 pound sausage, pork bulk
2 medium onions; chopped
8 ounce tomato sauce
1 medium green pepper; chopped
1 jalapeno pepper; seeded and chopped
1 garlic clove; minced
2 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon oregano, whole; dried
1 cup beer
1/4 cup corn masa, instant; divided
1/4 teaspoon red pepper
onion; chopped, optional
sour cream; optional

Combine ground beef, sausage, and 2 chopped onions in a large Dutch oven; cook over medium heat, stirring to crumble meat, until meat is browned and onion is tender. Add tomato sauce and 1 cup water; simmer 15 minutes. Add green pepper, jalapeno pepper, garlic, chili powder, salt, oregano, and beer; bring to a boil. Gradually stir a small amount of hot mixture into 2 tablespoons masa; add to remaining hot mixture, stirring constantly. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Gradually add 1/2 cup water to remaining masa, stirring until smooth. Add to chili mixture, and stir well. Add an additional 1 cup water and red pepper; simmer 15 to 20 minutes. Serve with additional chopped onion and sour cream, if desired.

[Ruff Justice]

CHICK PEA CASSEROLE

4 cups dried chickpeas
Salt to taste
2 tablespoons vegetable oil
2 medium onions, sliced
2 large tomatoes, chopped
1 cup tomato paste
1 cup water
1 teaspoon ground coriander
1 teaspoon cumin seed
1 teaspoon cayenne
1/4 teaspoon turmeric
Hot cooked rice
Onion rings for garnish
Chopped coriander for garnish

Soak the chickpeas overnight in water to cover. (Or use the quick soaking method.) Drain and add water to cover to a depth of 1 1/2 inch. Add salt and simmer two hours or longer, until the chickpeas are tender. Meanwhile, heat the oil in a saucepan, add the onions and cook until wilted. Add the tomatoes, tomato paste, water and spices. Add the chickpeas and simmer 30 minutes longer.

[Nellie Blue]

Turtle Cake

1 box German Chocolate Cake mix
1 14oz pkg Kraft caramels
1/2 cup or 1 small can of evaporated milk
3/4 cup butter
2 cups pecans or walnuts
2 cups chocolate chips

Preheat oven to 350. Prepare cake mix according to package directions. Pour 1/2 of batter into a "Pam" sprayed 9 x 13 x 2 1/2 pan. Bake only 15 min. In double boiler, melt together carmels, evap milk and butter. Pour this over baked portion of cake. Sprinkle nuts and chocolate chips over caramel mixture. Spread remaining batter over caramel mixture. If desired, place pecans or walnuts over batter before placing in oven. Bake an additional 25-30 minutes. Let cool completely. YUMMY!!

[Ida Hands]

I have been looking for a really good jerky recipe. I just can't find one. http://members.cox.net/mtn-lioness/Sigh.gif Any one have any ideas? http://members.cox.net/mtn-lioness/Thinking2.gif

[Nellie Blue]

Lioness,

My aunt, The Merry Widow, wanted me to post this link to her website for you...

Beef Jerky Recipe (http://acnv.viawest.net/~jul222/jerky.html)

[Ida Hands]

Why, Thank you, Miss Nellie and. please, thank your auntie for me. I certainly will try this!http://members.cox.net/mtn-lioness/woot.gif Thank you, thank you!

[Tatted Lady]

Well, I'm making Ruff's pizza dough recipe for supper tonight. :bow It is in the oven rising right now. Will let everyone know how it comes out.

If it doesn't come out OK, then it CAN'T be something I did wrong.

:ruff :ruff :ruff :ruff :ruff

But I bet I'm better at sewing, than I am at making pizza dough. It's OK though because I have lots of beer, and that will make any pizza good!!!!!!

[Tatted Lady]

:) :) :)

:yp :yp :yp Well, the pizza was excellent!!!! It was enough dough to divide in half, so I froze the other half for another one next week.

And the :cheers made it even better.