Taco Soup (but honest, it's no soup)

Taco Soup
(but honest, it's no soup)

I got this verbal recipe from a friend, no quantities, just look in your larder and go from there. I'll just tell you what I found and it worked.

chopped meat (hamburger in some States) I used about 1-1/4 lbs.
1 large onion
2 garlic cloves

Fry this up and dump the grease.

Add:
1 can chopped tomatoes (my can was about 15oz. and I think Mexican)
1 can kidney beans (15oz.)
1 can corn
1 pkg Taco seasoning (I had two partial envelopes so I may have actually used more or less than a pkg)

Easy peasy... tastes good. I bet Carolyn could add a twist or two with this recipe! You and your Chip-whatever-peppers (chipolte?)

The Terps are winning (I'm in MD so must cheer them on) and we are awaiting Mr Princess' Hokies to play... Go VA Tech. My college was all girls... no football team. Never see Georgian Court on TV.

The Princess
(12/31/02)

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Peanut Nut Brittle in the Microwave

Peanut Nut Brittle in the Microwave
Makes one pound

In case anyone needs a more specific temperature, my recipe says cook until thermometer reads 293° degrees.

I talked my MIL to come out to the house for supper during the holidays, and afterwards making peanut brittle on the pretense that she was showing me how to make it :) Two things seem important enough to her for the process that she brought along her own, a heavy pan, and a thermometer. And one does boil that syrup hard for a long time before it reaches that temp. An indication that it is getting close is that the peanuts start to make a popping sound.

I found this recipe but have not tried it:

1 cup raw peanuts
1 tsp butter
1 cup sugar
1 tsp vanilla
1/2 cup white corn syrup
1 tsp baking soda
1/8 tsp salt

In a 1-1/2 qt casserole, stir together peanuts,* sugar, syrup and salt.

Cook 8 minutes on high in microwave oven stirring well after 4 minutes. Stir in butter and vanilla.

Microwave 2 minutes longer on high.

Add baking soda and quickly stir until light and foamy.

Immediately pour onto lightly greased baking sheet, buttered foil, or marble; spread out very thin.

*roasted peanuts may be used instead of raw, but they must be added right before the baking soda.

Cindy W in Ky
(12/31/02)

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White House Nut Brittle

White House Nut Brittle

My dad calls this stuff "The only good thing to come out of the Reagan White House." The recipe was created by Reagan's first White House chef.

Spread 1 to 1-1/2 cups salted mixed nuts (with no peanuts) onto a buttered cookie sheet.

1 cup sugar
1/2 cup butter
1/4 cup molasses
1 tbsp. cider vinegar
2 tbsp. water

Bring all ingredients to a boil in a 3-quart saucepan. Boil covered for 2-3 minutes. Uncover, clip on candy thermometer, and cook over moderate heat at a slow boil to 290°F. Pour hot syrup over nuts.

Allow to cool. Enjoy.

I pretty much cook it by smell. When it smells like it's burning, it's done.

--SpindleRose
(12/29/02)

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White Sauce for Pasta

White Sauce for Pasta
(good for Alfredo Sauce, too)

(Question: Tell me how to do a nice white sauce on pasta. I have butter and cream but can't get it to come out like the restaurants. Do I make an actual roux?) Well, I'm not the curly one, nor am I tall enough to play her on (or off) TV, but I do know white sauce.

Are you going for alfredo? The classic recipe is equal parts pasta, butter, cream, and Parmesan cheese (not the powdery stuff in the green can, unless you're cooking for people you hate). Toss it all into hot (drained) pasta, pass more cheese at the table. You will not be able to move for hours afterward, but it is worth it. You can make an acceptable substitute by scaling down the sauce/pasta ratio, but everyone should try the original at least once.

For more conservative eaters, go right ahead and make a roux (2 tbsp. butter to 2 tbsp. flour), add 1 cup milk, half and half, or cream, whisk merrily till smooth and thick enough, season to taste (gran only used white pepper), add cheese if you like, pour over pasta and toss at the table. Up proportions as needed for your quantity of pasta. More flour makes it thicker.

(rereading this, the editors will have a field day. So be it.)

Debbie Ladyfingers
(12/27/02)

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Carolyn's Ricotta Pie

Carolyn's Ricotta Pie

Here is my ricotta pie, (actually, my MIL's) with the CORRECT number of eggs. Mine has to be eaten with a spoon, but is still quite good.

Pie crust of choice
1 lb whole milk ricotta
1 cup sugar
1 tbsp fresh lemon juice
1tsp vanilla
1/2 tsp salt
1/2 cup light cream
1/2 cup milk
2 eggs

Pre-bake pie crust using pie weights and foil, 12 min. at about 375. Allow to cool somewhat. While the pie crust is cooling, mix ricotta, sugar, lemon, vanilla, salt, cream, milk and eggs using electric mixer, until all is very smooth and creamy. Pour into pie crust. Bake at 375° F for 1/2 hour, then shake on a little nutmeg, and bake at 350° F for 15 more minutes. Allow to cool off, refrigerate overnight.

Carolyn D.
(12/24/02)

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Broccoli and Cheese Casserole

Broccoli and Cheese Casserole

O.k, this doesn't live right up there along a gourmand's taste, but it's a good side dish for holiday gatherings. My family loves it, including my oldest son, who won't eat much that doesn't look crunchy. Plus, this travels well to other houses.

2 (10oz. ea.) frozen chopped broccoli
1/2 can cream of mushroom soup
1/2 cup mayonnaise
1 egg well beaten
1/2 cup sharp cheddar cheese, grated
pepper and salt, to taste
1/4 to 1/2 cup Ritz crackers, crushed
2 tbsp. chopped onions
2 tbsp. butter

Cook broccoli. Drain well. Combine soup, mayonnaise, egg, cheese, onion and seasoning. Add to broccoli and pour into buttered casserole dish. Dot with butter and sprinkle with Ritz cracker crumbs. Bake at 350° F, 30 minutes.

Helen
(12/24/02)

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Bear's Bite

Bear's Bite 

Bearbite Drinkmistress Reporting for Duty, here is the recipe:

1/2 oz to 1 oz of Barenjager Honey Liqueur
1 oz of Non-Alcoholic Ginger Syrup
2 to 4 oz of club soda, over ice.

Delicious, and if you use the lower amounts of alcohol, makes a festive sipper without getting tipsy fast.  I can have 3 of them with the 1/2 ounce of liqueur, and still be at one drink in terms of my Moderation Management program.  I like it!

Cheers,
Bear who bites only sometimes....
(12/23/02)

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Biscotti

Biscotti

1-3/4 cup Flour
1/2 tsp Baking powder
1/2 tsp Baking soda
1/8 tsp Salt
1/2 cup Butter, sweet; softened
1 cup Sugar
2 Egg
1 tbsp Lemon peel; grated
1-1/2 tsp Vanilla extract
1/2 tsp Almond extract
1-1/2 cup Pine nuts
2 tsp Anise seed (crushed)

Sift flour, baking powder, baking soda, and salt in a small bowl. Cream margarine, add sugar, beat in eggs one at a time until light. Add flour mixture and blend well. Blend in lemon peel and vanilla and almond extracts. Mix in pine nuts and anise seed. Mix until just blended.

Cover dough and chill about 2 hours.

Preheat oven to 350°F. Butter and flour 2 baking sheets. Divide dough into 4 pieces. Flour hands and roll each piece into 1-1/2" round log. DOUGH IS STICKY. Put 2 logs on each baking sheet - spaced about 4" apart. Bake until tops are lightly browned or about 18 minutes.

Cool slightly on baking sheets. Transfer logs to a cutting board. Cut crosswise into 1/2" thick slices. Put cut side down on baking sheet. Bake about another 10 minutes. Cool on wire rack.

Anneliese
(12/22/02)

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Adirondack Bear Balls

I have renamed my Christmas rum balls, Adirondack Bear Balls. They are getting very popular with the characters up around the High Peaks.

Adirondack Bear Balls

I add confectioner's sugar and dry cocoa to the vanilla wafer crumbs so that I can double the quantity of rum. Confectioner's sugar has cornstarch in it. Helps recipes that are seriously overloaded with liquor. I use pecans instead of walnuts. I dash a lot of Triple Sec into the rum. Melted bittersweet chocolate mixed with the rum, a little vanilla, the Triple Sec and cornsyrup is the base. Toss in the crumbs and finely chopped pecans. Let sit an hour. (Don't sit too close to the fumes. Open a window, or better yet a door.) Make small balls and roll them in confectioner's sugar and more cocoa.

These are guaranteed to ward off frostbite, or at least all sensation of frostbite.

Linda
(12/22/02)

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Laurie Colwin's Gingerbread

Laurie Colwin's Gingerbread

It's the only one I've used since I found it in one of Laurie Colwin's cookbooks, and it makes a dark, moist, spicy gingerbread that I love.

1/2 cup butter
1/2 cup dark brown sugar*
1/2 cup molasses
2 eggs
1-1/2 cup flour
1/2 tsp. baking soda
1 generous tbsp. ginger
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. allspice
2 tsp. vanilla**
1/2 cup buttermilk***

Butter a 9" square pan, and preheat oven to 350° F.

Cream together butter and brown sugar until fluffy, then beat in molasses. Beat in eggs, one at a time. Add flour, baking soda and spices, mix till combined. Add vanilla and buttermilk. Turn into the buttered pan, and bake around 30 minutes, until a toothpick comes out clean. Cool on rack before cutting.

*Dark brown sugar makes a slightly sugary crust, light brown will give you a somewhat spongier cake.

** The original recipe suggests lemon brandy in place of the vanilla, but I keep forgetting to get any.

*** If, like me, buttermilk is not always at hand, you can use soured milk (1/2 tsp. vinegar or lemon juice added to 1/2 cup milk) or you can mix milk and yogurt about half and half.

This is purely theoretical, as mine never gets a chance to cool before I have to taste

Debbie Ladyfingers
(12/22/02)

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Butternut Squash (from Catspaw)

Butternut Squash (from Catspaw)

Cut it in half the long way and scoop out the seeds. Put some brown sugar, butter and maybe some ginger or cinnamon in the hollow.

Bake at 350°F until it's soft. Yummy.

Or seed it, cut it into large cubes or slices, coat them with butter and a little bit of vanilla and roast them on a cookie sheet until soft.

Or mash it like you did and make a pie filling with it.

I love squash. Try a Blue Hubbard sometime. They're large and a bit difficult to cut up but exceedingly tasty.

Catspaw, feeling a bit peckish at the moment.
(12/18/02)

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Butternut Squash (from Ann)

Butternut Squash (from Ann)

Cut in half lengthwise, remove seeds and strings. Brush with butter, salt and pepper to taste. Bake, cut side up, in a moderate (180°C?) oven until tender. I like to stuff the cavity with rice or bulgur pilaf when the squash are almost tender and finish baking til done and stuffing is hot.

You can make a soup with plain baked squash, chicken or veg broth, grated fresh ginger, and a swirl of cream added at the end (don't boil after adding cream). Verna, who isn't too fond of soup, even admitted this wasn't bad.

I once had charcoal-grilled butternut slices at a "southwestern" restaurant. I think they were parboiled and brushed with some spicy marinade before finishing off on the grill. Yummy!

Check out any recipes for winter squash on epicurious.com or recipesource.com.

May you never hunger, may you never thirst.
Ann in TX
(12/18/02)

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Butternut Squash (from Sheila)

Butternut Squash (from Sheila)

Add a little maple syrup or apple cider when you mash it.

Or slice it and layer in a casserole dish alternating layers of squash and apples. Top with butter and brown sugar...

There's also the classic mini-marshmallow recipe...

Sheila B
(12/18/02)

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Butternut Squash (from HG)

Butternut Squash (from HG)

I make a great soup from them.

Squash, potatoes, onions, garlic. Cooked in Chicken broth until soft.

Rough mash half, puree the other half...... mix it all together....

A little salt, a little pepper, a little fresh parmesan grated on top and served with croutons or sourdough/french bread.

Great on a winter eve.....

Sorry, don't have a recipe.

I just throw it all in the pot.

Warning: more than a head of garlic is a little strong. :D

HG
(12/18/02)

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Butternut Squash (from Diane)

Butternut Squash (from Diane)

Well, the easy way to do squash is just use something like a cake pan or cookie sheet, pie dish or whatever, covered in foil (or not).

Put dish in oven. Wash off squash and plop whole on dish. Set oven to 350°F.

Come back later when the smoke detector goes off.

Well, a medium one will take about an hour, a bigger one a little longer. It starts looking soft, might split a little, juice will run out.

They cook nicely in the microwave too, give it 10 min. at a time----will take about 20, maybe a little longer.

Just put it on a plate, cut it with a knife, spoon out the seeds and eat it. A butternut, the long ones, you can just cut off slices. Diners can cut the skin off themselves.

Round ones, like a buttercup, cut in sections like a melon and take out the seeds, serve it that way. They can scoop it out themselves.

Maple syrup and nutmeg are good with winter squash too.

DO NOT try to cut a big ol' blue Hubbard. Just bake it first, then cut it up when it's soft. People have hit those things with a hatchet----which bounced back into their face and killed them.

Squash is so easy---all that peeling is murder on your hands, and not needed. Just cook it first and it falls right apart for you.

Diane the lazy gardener
(12/18/02)

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Butternut Squash Curry

Butternut Squash Curry

To do something "Better" with a butternut squash, make a curry of:

Onions, squash, sweet potato, white potato, chick peas, tomatoes, lots of garlic.

from: fernbacj
(12/18/02)

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Great Key Lime Pie

Great Key Lime Pie

Tried out a new key lime pie recipe and loved it.

1 graham cracker crust, the large Kebler size
     (the one labeled 2 extra servings) works well or make one.
2 cans sweetened condensed milk
1 cup fresh squeezed lime juice
     (we use our Tongan limes but ordinary limes also work)
4-8 egg yolks (recipe calls for 8 I've done as few as 4 and it all works ok)

Mix egg yolks and zest from the limes in a bowl and beat well, add the milk and lime juice and beat until well mixed. Let sit at room temp while you do the crust.

Toast crust in 350°F oven for 5-10 min until it just starts to smell good.

Pour in pie filling and bake at 350°F for 15-20 minutes until middle is still jiggly but edges set.

Cool for at least 10 minutes on a wire rack then put in refrigerator to cool completely, say about 2 hours or so.

Serve very small slices with whipped cream if you wish.

Oogie McGuire
(12/16/02)

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Peanut Butter and Jam Cookies (PB and J)

Peanut Butter and Jam Cookies

Take any peanut butter cookie recipe, or mix even (I only use them!) and mix it up.

Take 2/3 of the batter which should be pretty stiff and spread it out in a 8" or 9" square pan.

Spread jam of any flavor on top, about the same thickness you'd use on a sandwich.

Then take the rest of the PB batter and put it on top. I use my fingers to flatten out parts at time and cover the jam.

Bake at about 350°F for 25 to 30 minutes and cut in bars. People go nuts over them!

Gail - am I on a nut theme today? (G)
(12/16/02)

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Candied Nuts - A FAST Recipe for Gifts

Candied Nuts - A FAST Recipe for Gifts

Okay, after all the great recipes here, thought I would give you a really fast one  people seem to love.  I have made them for years for gifts, pretty jar or container and you're set. They're really fast and easy to make.

Take 2/3 cup sugar, 1/3 cup liqueur (I have used Amaretto or Grande Marnier, but there are other flavors that work well too.)

Simmer on the stove to a 'soft ball' stage, and stir in 2 to 3 cups of nuts (pecans or walnuts are good) to coat them.  Spread out on a cookie sheet to cool and dry.

You can then sort of break them up a bit if they've clumped, and store them for a while too.

Enjoy!
Gail
(12/16/02)

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Toffee

Toffee

1/2 cup toasted pecans, coarsely chopped
1 cup butter
1 cup granulated sugar
3 tbsp water
1 tbsp light corn syrup
3/4 cup semisweet chocolate chips (or to taste)

I use (2) disposable aluminum pie pans.
If you use non-disposables it is best to line them with foil.

Line cookie sheet or pan with chopped pecans.

Butter sides of heavy sauce pan. In saucepan melt butter. Add sugar, water and corn syrup. Cook and stir over medium high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium. Continue at a controlled boil, stirring frequently until mixture reaches 290° F (soft crack stage).

Remove candy from heat, remove thermometer, pour candy into prepared pan(s). Let candy stand about 5 minutes, until firm then sprinkle with chocolate chips. When chips melt spread chocolate evenly over top of candy with a spatula. Chill until firm. Break apart and store tightly covered.

Liz
(12/14/02)

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Buckeyes

Buckeyes

1 stick butter
1 pound confectioners sugar
1-1/2 cups smooth peanut butter
1 tsp vanilla extract
6 oz bag dark chocolate chips

Mix everything together except chocolate. Mixture should not be crumbly. I think it feels alot like brand new play dough. If it sticks to your fingers too much add more sugar, if it crumbles instead of rolling up into balls add more butter. Brand name peanut butter works best, no generics and no low fat. No chunky!

Roll into balls about the size of shooter marbles- 1 (one) inch or so in diameter.Place on wax paper lined trays. Chill the balls while you melt chocolate. Melt chocolate in a double boiler. Using a skewer, nut pick or fancy candy dipping tool, dip balls in molten chocolate until just the "eye" remains uncovered. Let stand until chocolate is firm on wax paper.

lizdemeyners
(12/14/02)

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Helen's Bourbon or Rum Balls

Helen's Bourbon or Rum Balls

60 vanilla wafers
1/2 cup walnuts
1 cup confectioners sugar
2 tbsp cocoa
1/4 cup bourbon or rum
1/4 cup light corn syrup

Grind vanilla wafers and walnuts to fine crumbs in blender or food processor (or in a plastic bag with a rolling pin). Add other ingredients.

Shape into 3/4" balls. Roll in granulated sugar. Store in covered container.

Helen
(12/10/02)

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Elizabeth's Rum Balls

Elizabeth's Rum Balls

4 cups crumbs graham crackers
2 cups confectioners sugar
4 tbsp cocoa
1/4 tsp salt
2 cups chopped nuts or coconut
4 tbsp corn syrup or honey
1/2-2/3 cup rum or juice

Mix the dry ingredients together. Stir in the syrup.  Add rum (or juice - apple cider is good) until it sticks together when squeezed but not until gooey.

Form into balls and roll in powdered sugar. Place in sealed container and store for three weeks (if you can wait that long).

Good luck.
Elizabeth/zinlizzie
(12/10/02)

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Godiva Chocolate Walnut Rum Balls

Godiva Chocolate Walnut Rum Balls
Yield: about 50 rum balls
Difficulty *(Easy)
Preparation time: 40 minutes

1 lb. fruitcake, sliced and cut into 2" pieces
2 cups (8 oz.) walnut pieces
3 cups confectioners' sugar, divided
2 bars (1.5 oz.) Godiva Dark Chocolate, chopped
1 /4 cup rum

1. Place fruitcake and nuts in bowl of food processor fitted with metal chopping blade. Cover and pulse until mixture is very finely chopped. Transfer to mixing bowl.
2. Add 2 cups confectioners' sugar and chocolate. Mix well with fork. Add rum and mix until ingredients are uniformly moistened. Add a little more rum, if needed, to hold ingredients together.
3. Line baking sheet with waxed paper. Shape fruitcake mixture into 1-inch balls by rolling between palms of hands. Repeat to make about 50 balls. Place remaining confectioners' sugar in shallow bowl.
4. Roll balls in sugar until thoroughly coated. Transfer to waxed paper-lined baking sheet and let stand at room temperature for 1 hour. Store rum balls in covered container for up to 3 days.

Godiva.com wishes you and your family a Happy Holiday season and Healthy New Year!
Thank you for taking part in the My Godiva program.
Best regards,
Godiva Chocolatier
http://www.godiva.com/xt_enterstore.asp?bannercode=mmm_44_48

Ellen
(12/10/02)

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