Welcome to my readers board! Please feel free to ask me anything you're curious about, and to chat amongst yourselves as well.

^Home

Writerspace | Romance Books & Readers Board | Authors' Board | Trading Secrets Board | Fan Fiction Board
Writerspace Chat Rooms | RBR Listserv | Archived Messages

Diana Palmer Readers' Forum

Subject: "Recipes"

Previous Topic | Next Topic

Printer-friendly copy     Conferences Recipe Board Topic #178 Reading Topic #178

bignasty197800 Member since Oct-2-04 6286 posts Mar-17-09, 02:48 AM (EST)   "Recipes"   Egg, Ham and Spinach Pizza 1 store-bought baked thin-crust pizza shell, preferably whole-wheat 4 cups (about 4 ounces) baby spinach leaves, thinly sliced 2 teaspoons olive oil 3 ounces prosciutto di Parma, thinly sliced 1/2 cup grated Parmesan (1 1/2 ounces) 3 cloves thinly sliced garlic 4 eggs Preheat oven to 450 degrees F. Place the pizza shell on a cookie sheet. Scatter spinach all over crust. Drizzle with oil. Evenly distribute prosciutto, Parmesan and garlic on top of spinach. Crack eggs onto pizza, roughly positioning 1 yolk on each pizza quarter. Bake for 12-15 minutes, until spinach is wilted and egg whites are just fully cooked. Cut into 4 large slices. Cream Eggs with Irish Cheese and Chives 2 tablespoons butter, cut into small bits 8 large eggs 1/3 cup heavy cream, eyeball it Salt and pepper 1/2 pound farm house Cheddar, shredded or diced 12 blades fresh chives, chopped Heat a medium nonstick pan with butter over medium low heat. Whisk eggs with cream and salt and pepper. Scramble eggs soft only, stir in cheese and chives and continue to cook a minute more then serve. Egg Pasta Frittata 1 12 ounce box egg fettuccini pasta 2 tablespoons extra-virgin olive oil 2 tablespoons butter 1 cup heavy cream 1 cup grated Parmigiano-Reggiano 1/4 to 1/2 teaspoon grated or ground nutmeg, eyeball it Salt and black pepper 1/4 cup chopped flat-leaf parsley 12 extra large eggs, beaten Ham Steaks, recipe follows Preheat oven to 425 degrees F. Bring a large pot of water to a boil and salt it. Add pasta and cook 6 minutes -- to a chewy al dente. Pasta will continue to cook in frittata. Drain and reserve. Heat a large nonstick skillet with oven safe handle over medium high heat. If all of your skillets have rubber handles, cover handle tightly in foil to protect it. Add oil and butter and melt together. Add cream and reduce for about 3 minutes. Add cheese and nutmeg, salt and pepper. Toss sauce with cooked pasta to coat. Add parsley and beaten eggs to the skillet and stir gently to combine. Allow the eggs to set up on the bottom of the pan and become firm. Transfer pan to hot oven and bake 10 minutes, until golden. Serve from the pan or transfer to a platter. Serve hot or cold, cutting frittata into wedges and serve with Ham Steaks. Ham Steaks: 1 tablespoon extra-virgin olive oil 2 to 3 large ham steaks, cut in halves Heat a large skillet, with olive oil. Add the ham steaks and heat through, 1 to 2 minutes on each side. Chiliquiles a la Mexicana de Salsa Moras 1/2 cup cooking oil 2 corn tortillas (cut into 1-inch squares) 1 teaspoon chopped fresh jalapeno peppers 1 tablespoons chopped fresh tomato 1 tablespoons chopped onion 2 eggs 1/8 cup cheddar cheese or Monterey Jack cheese 2 teaspoons chopped cilantro (optional) Salt, to taste Put 1/2 cup of oil into a skillet and fry tortillas until they are very crispy, set aside. Drain some of the oil and add the peppers, tomato and onions and saute for 10 seconds. To this mixture add 2 eggs and scramble together, sprinkle cheddar cheese on top and cover to melt. Garnish with cilantro, salt to taste. This dish can be complimented with beans a la charra and fried potatoes. Can be served for breakfast or brunch. Spinach and Bacon Quiche 6 large eggs, beaten 1 1/2 cups heavy cream Salt and pepper 2 cups chopped fresh baby spinach, packed 1 pound bacon, cooked and crumbled 1 1/2 cups shredded Swiss cheese 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate Preheat the oven to 375 degrees F. Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges. Sage Fried Chicken and Bacon Waffles Sage Fried Chicken: 2 (8-ounce) airline chicken breasts 1 egg, beaten 2 cups cornflakes 2 teaspoons freshly minced sage (mixed with cornflakes) Bacon Waffles: Nonstick cooking spray 5 cups all-purpose flour 1/4 cup sugar 1 1/2 tablespoons baking powder 2 tablespoons salt 3 eggs 2 cups buttermilk 2 cups milk 2 tablespoons vanilla extract 1/2 cup melted, unsalted butter 4 slices hardwood bacon, cooked 2 pieces Sage Fried Chicken Maple Syrup, optional Fried leeks, for garnish, optional Rosemary sprigs, for garnish, optional Special Equipment: Square waffle iron Wooden skewers To make Sage Fried Chicken: Dip and coat chicken breast in egg then cornflake mixture. Deep-fry for 5 to 6 minutes until golden brown and crispy. To make Bacon Waffles: Preheat waffle iron and coat well with nonstick spray. In a large mixing bowl, combine all of the dry ingredients and set aside. In a separate bowl, beat the eggs and mix in the buttermilk, milk, vanilla and butter. Pour the wet ingredients into the dry, stirring together lightly, leaving the batter slightly lumpy. Using a 6-ounce ladle, pour the batter in the center of the hot waffle iron. Place 2 slices of cooked bacon diagonally over each other and the waffle, making an X shape. Close the waffle iron lid. Cook until golden brown and slightly crispy. Remove to cutting board and cut into 4 squares. Place 2 waffle squares side by side on a plate then stack remaining 2 in the center on top of the first 2. Place the chicken breasts on top of this and secure in the center of each chicken breast with a wooden skewer. Top with warm maple syrup. Garnish with fried leeks and a 12-inch rosemary sprig. Biscuits with Milk Gravy 3 cups all-purpose flour 2 tablespoons sugar 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup vegetable shortening 1 cups buttermilk 1/4 cup melted unsalted butter Milk gravy, recipe follows Preheat the oven to 450 degrees F. In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt. Cut in the shortening with a fork until it looks like cornmeal. Add the milk, a little at a time, stirring constantly until well mixed. Turn the dough out onto a lightly floured surface. Knead lightly two or three times. Roll out the dough with a floured rolling pin to 12-inch thickness. Cut with a 2-inch cutter. Place the biscuits in a greased iron skillet. Gently press down top of biscuits. Brush the biscuits with half the melted butter. Bake for 14 minutes or until golden brown. Brush the hot biscuits with the remaining butter. Split the biscuits in half and ladle milk gravy over the hot biscuits. Milk Gravy: 1/4 cup bacon grease 1/4 cup all-purpose flour 1 1/2 cups milk warm 1/4 teaspoon salt 1/4 teaspoons pepper 2 tablespoons melted butter Heat bacon grease in a cast iron skillet. Add the flour and whisk until smooth and bubbly about 1 minute. Add the warm milk slowly and bring to a boil. Reduce the heat to a low simmer and stir, until thickened, about 5 minutes, adding milk as necessary to control the thickness. Season the gravy with salt and pepper. Serve hot over biscuits. Fried Chicken and Wild Rice Waffles with Pink Peppercorn Butter and Maple-Horseradish Syrup Wild Rice Waffles: 1 1/2 cups all-purpose flour 1 1/2 cups whole-wheat flour 1 1/2 tablespoons sugar 1 tablespoon plus 1 teaspoon baking powder 2 teaspoons baking soda 1/2 teaspoon ground cinnamon 1 teaspoon kosher salt 4 cups buttermilk 4 large eggs 1/2 cup vegetable oil 1/2 cup cooked wild rice (rice should be overcooked) drained well Melted butter, for the waffle maker Fried Chicken: 1 quart plus 2 cups buttermilk Kosher salt 2 teaspoons chile de arbol powder, or 2 tablespoons hot sauce 2 chickens (3 to 4 pounds each), cut into 8 pieces 3 cups all-purpose flour 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon sweet paprika 2 teaspoons cayenne Freshly ground black pepper Peanut oil or Sunflower oil, for deep-frying Pink Peppercorn Butter: 2 sticks unsalted butter, slightly softened 1 tablespoon pink peppercorns 3 tablespoons clover honey Salt and pepper Maple-Horseradish Syrup: 1 cup pure maple syrup 1 tablespoon prepared horseradish, drained 1 teaspoon Dijon mustard Directions For the Waffles: Whisk together the flours, sugar, baking powder, baking soda, cinnamon and salt in a large bowl. Whisk together the buttermilk, eggs and oil in a separate large bowl. Add the wet ingredients to the dry ingredients and whisk until the mixture just comes together. Add the wild rice and fold until just combined. Let mixture rest for 10 minutes. While the mixture is resting, heat the waffle maker. Brush the waffle grates with some of the melted butter and make the waffles according to the manufacturer's directions. For the Chicken: Whisk together 1 quart of the buttermilk, 2 tablespoons salt and the chile de arbol in a large bowl or large baking dish. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight. Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide among 2 shallow platters. Season generously with salt and pepper. Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the remaining 2 cups buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats. Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than half way up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces. For the Butter: Combine all ingredients in a blender and blend until combined. For the Syrup: In a small bowl whisk together all ingredients. To serve: Place waffle on plate, top with 2 pieces of fried chicken, and a dollop of butter. Pour syrup over top. Spiked Beans-n-Toast 2 slices bacon, chopped 1 small onion, chopped 1 (28 ounce) can baked beans 2 shots Irish whisky Black pepper 4 slices white toasting bread 2 tablespoons butter, softened 1 tablespoon honey Heat a medium skillet over medium high heat. Add bacon and cook to render fat, about 5 minutes. Add onions, reduce heat to medium, and cook with bacon until soft, 5 to 6 minutes more. Stir in baked beans. Heat the beans through then reduce heat to low. Remove pan from heat, add the whisky, stir it in, and return pan to heat. If whisky flames, the flare will die out in less than 10 seconds -- just be prepared. For a full whisky-spike flavor, the trick is to avoid the flame and just warm the alcohol: think hot toddy. Season spiked beans with black pepper, to taste. Toast bread and combine softened butter with honey then spread the mixture evenly among the slices. Serve beans with honey buttered toast. Fried Peanut Butter and Banana Sandwich 1/2 cup butter, softened 3/4 cup crunchy peanut butter 3 tablespoons honey 1 1/2 teaspoons ground cinnamon 2 to 3 ripe bananas 8 slices white bread Topping: 1/4 cup sugar 1 tablespoon ground cinnamon In a frying pan, melt 3 tablespoons of the butter. Make sure butter does not burn. In a small bowl mix together the peanut butter, honey, and cinnamon. Slice the bananas into 1/4-inch thick slices. Spread the peanut butter mixture on 4 slices of bread and cover with banana slices. Top with the remaining 4 slices of bread. Spread the remaining butter on both sides of the sandwiches. Grill the sandwiches in the frying pan until each side is golden brown. For topping, combine the sugar and cinnamon in shallow plate. Coat the grilled sandwiches with the mixture. Cut diagonally and serve hot. Parsnip and Potato Hash 3 tablespoons extra-virgin olive oil 2 medium baking potatoes, scrubbed clean, cut in half lengthwise, thinly sliced into half moons 2 large parsnips, peeled, cut in half lengthwise, thinly sliced into half moons 5 sprigs fresh thyme, leaves removed and roughly chopped Salt Freshly ground black pepper 1 small onion, finely minced 1/2 cup chopped flat-leaf parsley 1 lemon, zested Preheat a large nonstick skillet over medium-high heat with 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Add the potatoes, parsnips, thyme and season with salt and pepper, stir frequently and cook for 10 to 12 minutes, or until the potatoes and parsnips are nice and tender and lightly browned. Add the minced onion and continue to cook until they are tender and the potatoes are nice and brown. Once the hash is cooked, add the chopped parsley and lemon zest. Stir to combine and transfer hash to a serving platter. Serve it up. Potato Hash with Baked Eggs 4 large Russet potatoes, peeled and cut into 1/2-inch dice 1/2 cup extra-virgin olive oil Salt and freshly ground pepper 1/2 cup chopped onion 8 eggs 2 teaspoons chopped fresh oregano leaves 6 tablespoons freshly grated Parmesan, Asiago or other aged cheese Preheat the oven to 375 degrees F. Bring a pot of well-salted water to a boil. Add the potatoes and boil until about 3/4's of the way done, about 4 minutes. Drain well and spread out on a baking sheet to cool. Heat a large ovenproof skillet over high heat. When hot, add the olive oil, and then add the potatoes in a single layer. Lower the heat to medium and cook, tossing occasionally, until the potatoes are crusty and browned, 10 to 12 minutes. Season with salt and pepper. Add the onion and cook until the onions brown slightly, about 2 minutes. Off the heat, make 8 small evenly-spaced wells in the hash and pour a small bit of olive oil in each well. Break an egg into each well. Sprinkle the eggs with salt and pepper. Scatter the oregano and the cheese over the hash. Transfer the skillet to the oven and bake until the eggs are cooked to your taste, about 5 minutes for firm whites and soft yolks. Serve immediately. Deli Stuffed Eggwiches 3 eggs Splash milk or cream Splash hot sauce Salt Freshly ground black pepper 8 slices white or wheat bread 4 rounded tablespoons apricot or raspberry preserves 4 rounded tablespoons grainy Dijon mustard 4 slices ham 4 slices Swiss cheese 4 slices herb roast turkey 2 tablespoons butter Beat eggs, milk or cream and hot sauce with salt and pepper. Mix together the preserves and mustard. Spread the mixture on 1 side of each slice of bread. Face the coated sides in and make sandwiches of ham, cheese and turkey, folding meat and cheese to fit the bread. Heat a skillet with butter over medium heat. Coat sandwiches in egg and cook 3 minutes on each side until deeply golden and warmed through. Cut sandwiches from corner to corner and serve. Fluffy Pancake with Fontina 6 eggs 1/2 teaspoon nutmeg 1 1/2 cups whole milk 3 cups all-purpose flour Pinch salt 3 tablespoon unsalted butter 3 cups grated Fontina cheese 1 cup grated Parmesan Fresh thyme, optional Preheat oven to 450 degrees F. In a food processor or blender, blend the eggs, nutmeg and milk until just combined. Add in the flour and pinch of salt. Blend and count to 5, then stop blending. Pour into a bowl and set aside in refrigerator for 30 minutes. Melt 1 tablespoon of the butter in 10-inch saute pan. When butter starts to brown, add a large ladle-full and a half (about 8 ounces) of batter. Cook pancake for 10 seconds then place in oven for 10 minutes. Top with 1/3 of the cheese and thyme, if using, and continue to bake for 7 minutes. Continue until the rest of batter is used. Serve hot. Italian Breakfast Skewers 8 bamboo skewers, soaked in water for 30 minutes 1/2 pound sweet Italian sausage, cut into 2-inch pieces 1 red pepper, cored and cut into 1-inch squares 1/4 pound pancetta, cubed 1/2 cup pineapple cubes, fresh or canned Preheat the oven to 375 degrees F. Thread the skewers starting with the sausage, then the red pepper, then the pancetta, then the pineapple. Each skewer should have 2 of these sets. Continue with the rest of the skewers. Arrange on a baking sheet and bake until golden brown on the edges and the pancetta is cooked through, about 25 minutes. Serve warm. Omelette for a Crowd 6 large eggs Salt and freshly ground black pepper 2 to 3 re-sealable plastic freezer bags Add-Ins (all are optional): Shredded Cheddar, Crumbled feta, Shredded mozzarella, Cooked and crumbled bacon, Cooked and crumbled sausage, Diced ham, Chopped bell peppers, Chopped spinach, Diced red onion, Diced tomatoes, Sauteed sliced mushrooms, Sliced black olives In a medium mixing bowl whisk together eggs, salt, pepper and any of the desired add-ins. Divide and pour the egg mixture into re-sealable plastic bags. Boil a large pot of water and drop in the sealed omelette bags. Simmer the bags for 5 to 8 minutes. Remove bags from the water with tongs and drain them on a paper towel lined plate. Allow to cool slightly before handling. Open the bags and pour the cooked omelet out onto a plate. Hash Brown Quiche 3 cups, shredded frozen hash browns, thawed and drained 4 tablespoons (1/2 stick) butter, melted 3 large eggs, beaten 1 cup half-and-half 3/4 cup diced cooked ham 1/2 cup diced green onions 1 cup shredded Cheddar Salt and freshly ground black pepper Preheat oven to 450 degrees F. Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp. Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven. Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed. Corned Beef Hash 3 tablespoons unsalted butter 1 cup finely chopped red bell pepper 2 cloves garlic, minced 5 cups leftover Corned Beef and Cabbage, well drained, recipe follows 1/2 teaspoon chopped fresh thyme 1/2 teaspoon chopped fresh oregano 1/4 teaspoon freshly ground black pepper Melt the butter in a 12-inch cast iron skillet set over medium heat. Add the bell pepper and cook until it begins to brown slightly, approximately 5 to 6 minutes. Add the garlic, corned beef and cabbage, thyme, oregano and black pepper to the skillet and stir to combine. Once combined, spread the hash evenly over the pan and firmly press down with a spatula. Place a heavy lid, heatproof plate or second pan directly atop the hash and allow to cook until browned, approximately 10 minutes. After 10 minutes stir mixture, press down again, top with the lid and allow to cook another 5 to 6 minutes, or until browned. Serve immediately. Corned Beef and Cabbage: 2 to 2 1/2 pound Corned-Beef Brisket*, recipe follows 1 tablespoon coarsely ground black pepper 1 teaspoon ground allspice 2 bay leaves 2 teaspoons kosher salt 1/2 pound diced carrots, approximately 4 small 1/2 pound diced onions, approximately 2 small 1 pound potatoes, peeled and chopped, approximately 3 medium 1/4 pound diced celery, approximately 2 stalks 1 small head cabbage, chopped, approximately 2 pounds *Cook's note: Brisket should be prepared through the brining stage, but not cooked. Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours. After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately. Corned Beef: 2 quarts water 1 cup kosher salt 1/2 cup brown sugar 2 tablespoons saltpeter 1 cinnamon stick, broken into several pieces 1 teaspoon mustard seeds 1 teaspoon black peppercorns 8 whole cloves 8 whole allspice berries 12 whole juniper berries 2 bay leaves, crumbled 1/2 teaspoon ground ginger 2 pounds ice 1 (4 to 5 pound) beef brisket, trimmed 1 small onion, quartered 1 large carrot, coarsely chopped 1 stalk celery, coarsely chopped Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine. After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain. Larry "You're not to be so blind with patriotism that you can't face reality. Wrong is wrong, no matter who does it or says it." Malcolm X (1925-1965)   Alert | IP Printer-friendly page | Edit | Reply | Reply With Quote | Top

Conferences | Topics | Previous Topic | Next Topic

Select another forum or conference Lobby Diana Palmer Readers' Forum (Conference)   |--Main Discussion (Protected)   |--Long Tall Texans (Protected)   |--FAQs - Frequently Asked Questions (Protected)   |--Guest Book & Greetings (Protected)   |--Polls (Protected)   |--Book Traders (Protected)   |--Help Desk (Protected)   |--Game's & Teaser's (Protected)   |--Upcoming book Information (Protected)   |--Chit-Chat Board (Protected)   |--Diana Palmer book information board (Protected)   |--Secret Sister and Gift board (Protected)   |--Diana's Book Discussion Board (Protected)   |--Reader's Helping Readers (Protected)   |--Recipe Board (Protected)