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Recipes

Post by zhangshunyu on Tue Oct 14, 2008 4:10 am

Fried Calamari



Vegetable oil (lots of it, at least one standard size bottle)
1 pound squid (I used the Meijer frozen squid, which works well, cleaned and pretty cheap: $3/lb)
~1 1/2 cup flour
Dried parsley
Salt
Pepper
(optional) 1 Lemon and/or marinara sauce

1. (Defrost and) Cut squid into 1/3 to 1/2 inch thick rings.
2. Using a deep pot, pour oil until it reaches a depth of about 2 inches, heat on medium to about 350 degrees F (Use a deep-frying thermometer to measure or borrow mine). Leave the heat on medium, even if it starts to climb above 350 because when you add the squid, the temperature will go down a lot.
3. In a medium bowl, mix flour and generous amounts of parsley, salt, pepper (add paprika or other spices, if you wish)
4. Put the squid in a large ziplock bag, and pour the flour mixture into the bag, enough to coat the squid thoroughly. Seal the bag and shake until all pieces are completely covered.
5. Work in small batches, put squid into oil and fry until crisp and very pale golden, about 1 minute per batch. Remove from oil using tongs or a slotted spoon, and place on paper towel covered plate to drain excess oil. Allow a few minutes between batches for oil to reheat to about 350.
6. Transfer squid to a serving plate. After frying, the squid may still be pretty bland, season with salt, pepper, etc. to taste.
7. If desired, serve with lemon wedges and/or marinara sauce.

This is the original recipe, but I made a few changes.
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Egg Tarts

Post by zhangshunyu on Tue Oct 14, 2008 4:35 am

Egg Tarts



Filling:
2/3 cup white sugar
1 1/2 cup water
9 eggs
Vanilla extract
1 cup milk

Crust:
4 rolled pie crusts OR other pie crust recipe

NOTE: Baking is a science, don't substitute ingredients or change times unless you know what it's going to do!

1. You can use tart molds or cupcake pans, coat with a non-stick spray. Shape pie crusts into molds, or if using a pie crust dough, roll dough into 1 1/2 inch balls, press into bottom and shape into molds.
2. Preheat oven to 450 degrees F.
3. Using a medium saucepan, bring water to boil and dissolve white sugar in the water. Remove from heat and cool to room temperature, use refrigerator/freezer to speed cooling.
4. Beat the 9 eggs, and strain through sieve (Important! or else your tarts will be chunky). Whisk eggs into sugar mixture. Stir in milk and dash of vanilla extract.
5. Strain mixture again and fill crusts.
6. Bake for 15-20 minutes, until crust is golden brown and filling is puffed up a little.
7. Cool completely and serve.

This is the original recipe, but their crust recipe is not enough for the amount of filling.
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Basic Cheesecake

Post by zhangshunyu on Tue Oct 14, 2008 5:01 am

Basic Cheesecake



2 (8 oz.) packages cream cheese
1/2 cup sugar
1/2 teaspoon vanilla extract
2 eggs
1 (6 oz.) graham pie crust

1. Remove cream cheese from refrigerator until soft. Preheat oven to 325 degrees F.
2. In a large bowl, beat cream cheese, sugar, and vanilla until blended, use an electric mixer on medium.
3. Add eggs and mix until blended.
4. Pour filling into crust.
5. Bake 40 minutes, until center is almost set, filling will puff up.
6. Cool, filling will go down, refrigerate approximately 3 hours.
7. (Optional) Add topping, I used whipped cream, strawberries, blueberries, and kiwis.

Original recipe
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Easy Sugar Cookies

Post by Boomerwang on Tue Oct 14, 2008 6:57 pm

Great idea!

Easy Sugar Cookies



Ingredients

1 cup flour
3/4 cup sugar (original calls for 1/2 cup)
1/2 cup butter, softened
1 teaspoon vanilla extract
1 egg, 1 additional egg yolk (original calls for 1 egg yolk)

1. Mix everything but one egg white in a mixing bowl
2. Knead a small clump of dough, forming a small ball (suggested ~1 inch)
3. Place cookie balls on ungreased cookie sheet
4. Dip fork in unused egg white - press down and flatten cookie balls
5. If you used 1/2 cup sugar, sprinkle whatever you want on top (nothing, sugar, sprinkles, etc.) to add sweetness. Otherwise, leave it alone, it might get too sweet.
6. Bake at 350F for 8-12 minutes.

Note on Baking: If your cookies feel flimsy after you take them out of the oven, like they're giong to crumble, don't panic. Let them cool for a bit, and then flip them over (undersides up) and let them continue cooling.

Let me know if you refine this recipe!


Last edited by Boomerwang on Wed Oct 15, 2008 1:03 pm; edited 1 time in total
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Michelle's Cookies

Post by zhangshunyu on Wed Oct 15, 2008 2:45 am

Michelle's Cookies



3/4 cup (1 1/2 sticks) butter (or Imperial brand spread), softened
1/2 cup white sugar
2 egg yolks
1 3/4 cups all-purpose flour
jam, jelly, or preserves (if desired, DIFFERENT VARIETIES, which will make them Betsy's cookies)

1. Preheat oven to 375 degrees F
2. In mixing bowl, cream together butter, sugar, and egg yolks. Mix in flour a little at a time until soft dough forms.
3. Roll dough into ~3/4 inch balls. Place balls about 1 1/2 inches apart on cookie sheet.
4. Use finger to make a well in the center of each ball. Fill with jam. (You can use the piping bag method or spoon it in, I spoon cuz I'm a n00b.) (Make a heart-shaped well and fill with strawberry jam to make Michelle-style cookies.)
5. Bake ~12 minutes, until golden brown on bottom. Remove from heat and cool completely.

Original recipe, which I think uses convection oven setting.
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Re: Recipes

Post by teddi726 on Wed Oct 15, 2008 11:52 am

Zuppa Toscana Soup (Creamy sausage and potato soup)

INGREDIENTS
* 1 (16 ounce) package smoked sausage (actually... any Italian sausage is fine)
* 2 potatoes, cut into 1/4-inch slices (clean them well! no need to skin. if you want more starchy, then add more)
* 3/4 cup chopped onion (i use more or less depending what i feel like)
* 6 slices bacon (i don't put bacon in at all)
* 1 1/2 teaspoons minced garlic
* 2 cups kale - washed, dried, and shredded (i add more)
* 2 tablespoons chicken soup base (or chicken broth)
* 1 quart water
* 1/3 cup heavy whipping cream

(in addition, i add a pinch of dry peppers, fresh basil, & thyme for an extra zing )

DIRECTIONS
1. Preheat oven to 300 degrees F (150 degrees C).
2. Place sausage links onto a sheet pan and bake for 25 minutes, or until done. Cut links in half lengthwise, then cut at an angle into 1/2-inch slices.
3. Place onions and bacon slices in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Set aside.
4. Add garlic to the onions and cook an additional 1 minute. Add chicken soup base, water, and potatoes, simmer 15 minutes.
5. Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.

(6. let soup settle and scoop out oil and grease - you know, the yellow stuff - but not the all of it)

**no need to add extra oil!!!

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Veggie Loaf Master

Post by chaohuei on Fri Oct 17, 2008 12:30 pm

I'm gonna dump a bunch of recipes I got from the Ann Arbor News when I was bored at the B-School library. Carriage 20 thought they were pretty good, so I guess that's a vote of confidence for newspaper recipes.

By the way, I have no idea why it fluctuates between saying "Serves <Number>" and "Makes <Number> Servings." Nor do I really know the difference.

Veggie Loaf Master Recipe (Serves 4 to 6)


The Ann Arbor News, Feb. 28, 2007

Ingredients

  • 2 cups cooked legumes (French lentils, see note)
  • 1 cup cooked brown rice, mashed potatoes, or oats (oats)
  • 1 small onion, chopped
  • 1 clove garlic, chopped (optional)
  • 1 cup thick liquid such as spaghetti sauce (nonfat yogurt)
  • ¼ cup grated cheese (Parmigiano-Reggiano)
  • 1 egg, lightly beaten
  • Herbs to taste (1 teaspoon dried oregano)
  • Salt and pepper to taste
Directions

  1. In a medium bowl, squish the legumes between your fingers until clumps of them hold together. There should still be some whole beans, so don’t overdo it. Sauté the onion and garlic. Allow them to cool, then mix into beans. Mix in remaining ingredients.
  2. Transfer to a well-greased smallish (8 ½- x 4 ½- in.) loaf pan. (You can use a bigger or smaller pan, but it will shorten or lengthen the cooking time.) Smooth the top and place in a preheated 350-degree over for about 30 minutes. The loaf is done when firm and golden brown on top. Serves 4 to 6.
Note: If you’re cooking lentils for this recipe, start with one cup dried lentils, cover with plenty of water, then simmer for 45 minutes or until lentils are tender. Drain and allow the lentils to cool before
proceeding with the recipe.


Last edited by chaohuei on Fri Oct 17, 2008 12:45 pm; edited 3 times in total
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Re: Recipes

Post by chaohuei on Fri Oct 17, 2008 12:37 pm

Louisiana Chicken and Sweet Potato Hash (4 servings)
The Ann Arbor News, Feb. 28, 2007

Ingredients

  • 1 ½ lb. sweet potatoes (2 to 3 medium), scrubbed and cut into ½-in. cubes
  • 1 lb. boneless skinless chicken breasts (without tenderloins)
  • 2 to 3 tablespoons unsalted butter
  • 1 large onion, finely chopped (1 ½ to 2 cups)
  • 1 medium green bell pepper, seeded, cored, and finely chopped (1 ¼ cups)
  • 1 medium clove garlic, finely minced
  • 1 teaspoon hot paprika
  • ½ teaspoon dried thyme
  • Salt
  • Freshly ground black pepper
  • 3 scallions, white and tender green parts, finely chopped
  • ¼ cup finely chopped parsley
  • 1 cup nonfat evaporated milk (not sweetened)
Directions

  1. Place sweet potatoes in a large pan with just enough water to cover. Bring to a boil over medium-high heat, then reduce heat to a medium-low. Cover and cook about 15 minutes, until potatoes are just tender.
  2. While potatoes are cooing, poach chicken: Cut breasts in half vertically, place them in a large skillet, and add just enough water or low-sodium chicken broth) to cover. Bring to a boil over medium-high heat, then reduce heat to low and cook for about 10 minutes, until chicken is just cooked through and tender. Drain, transfer to work surface, and cut into ½-in. cubes. Set aside. Drain potatoes and set aside.
  3. Clean the skillet and melt butter over medium heat.
  4. Add onion, bell pepper, and garlic, and cook for 3 minutes, stirring constantly, until vegetables have softened. Add paprika and dried thyme, crumbling it between your fingers, then salt and pepper to taste. Stir to combine for 1 minute. Add chicken, sweet potatoes, scallions, parsley, and half-and-half. Cook for 6 to 8 minutes, until liquid has reduced and the hash is thickened and “tight.”


Last edited by chaohuei on Fri Oct 17, 2008 12:42 pm; edited 1 time in total
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Re: Recipes

Post by chaohuei on Fri Oct 17, 2008 12:40 pm

Tuna Noodle Casserole (Serves 6-8)

The Ann Arbor News, Feb. 28, 2007

Ingredients

  • 1 cup butter
  • 1 small red or green bell pepper, diced or chopped
  • 1 onion, chopped
  • 1 ½ cups sliced fresh mushrooms
  • ¼ cup flour
  • 2 ½ cups milk
  • 2 cups (8 oz.) shredded cheddar cheese
  • 1 (9-oz.) package lemon marinated tuna, flaked
  • 1 (9-oz.) package or can tuna, drained and flaked
  • 1 (12-oz.) package egg noodles, cooked
  • 2 tablespoons chopped fresh parsley or 2 teaspoons parsley flakes
  • ½ teaspoon salt
  • ½ to 1 teaspoon ground black pepper or lemon pepper
  • 1 ½ cups frozen peas (optional)
  • ½ cup fine dry bread crumbs or panko crumbs
  • 2 tablespoons butter, melted
Directions

  1. Melt ¼ cup butter in a large skillet over medium heat, add bell pepper, onion, and mushrooms, and sauté 5 minutes or until tender.
  2. Whisk together flour and milk until smooth and stir into vegetable mixture and cook, stirring constantly about 5 minutes or until thickened. Remove from heat and add cheese, stirring until melted.
  3. Stir in tuna, cooked noodles, parsley, salt and pepper, and optional frozen peas. Spoon into a lightly greased 13x9-in. braking dish.
  4. Bake, covered at 350 degrees for about 25 minutes. Stir together crumbs and 2 tablespoons melted butter and sprinkle over casserole and bake 5 minutes longer.
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Re: Recipes

Post by chaohuei on Fri Oct 17, 2008 12:44 pm

Tortilla Pie (6 servings)

The Ann Arbor News, Feb. 28, 2007

Ingredients

  • 1 pound lean ground beef
  • 1 teaspoon cumin
  • 1 (17.5-z.) jar salsa with black beans and corn
  • 3 (10-inch) tortillas
  • 2 cups shredded cheddar cheese, divided
Directions

  1. Preheat over to 350 degrees. In a large, lightly oiled skillet over high heat, brown beef for 6 to 8 minutes, stirring frequently to break up meat into small pieces. Drain if needed. Add cumin and cook for 1 minute. Stir in salsa and cook until heated through.
  2. In a springform pan, place 1 tortilla. Top with half the meat mixture and ½ cup cheese. Repeat with another tortilla, meat, and cheese. Top with last tortilla and cover with remaining 1 cup cheese.
  3. Bake for 15 to 18 minutes, or until cheese melts and pie is heated through. Run a knife around sides of pan and unhinge. Cut into wedges.
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Re: Recipes

Post by chaohuei on Fri Oct 17, 2008 12:50 pm

Brian’s Cheesecake (Serves 12)
This is the cheesecake that I usually make. It's a relatively time-consuming one mostly because of the effort you need to take to make the berry sauce. I prefer to use cinnamon graham crackers rather than chocolate. I also like putting some nuts into the crust, much to Spencer's chagrin.

The Ann Arbor News, Feb. 28, 2007

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes

Ingredients

  • 1 cup chocolate wafer cookie crumbs or chocolate graham cracker crumbs
  • ½ cup chopped nuts, preferably almonds
  • ¼ cup margarine, melted
  • 2 ½ cups raspberries, fresh or thawed (if frozen)
  • 2/3 cup sugar
  • 2 tablespoons corn starch
  • 2 teaspoons lemon juice
  • 3 (8-oz.) packages lowfat cream cheese
  • ¾ cup sugar
  • 2 tablespoons flour
  • 1 teaspoon vanilla extract
  • 2 egg whites
  • 1 cup half and half
  • 1 cup raspberries, optional (fresh or thawed if frozen)
  • 2 tablespoons raspberry liqueur or orange juice
Directions

  1. Place chocolate wafer crumbs and nuts in food processor or blender. Process until finely ground and combined. Stir crumb mixture and margarine together. Press onto the bottom of an 8- or 9-in. springform pan. Bake in a preheated 350-degree oven for 8-10 minutes or until slightly set. Let cool while making
    raspberry sauce.
  2. Blend the 2 ½ cups raspberries until smooth; press through a sieve to remove seeds. Add water if necessary to make 1 cup. Combine 2/3 cup sugar with cornstarch in a small saucepan; stir in sieved raspberries. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Stir in lemon juice. Remove ¼ cup of sauce and chill until time for service. Cool remaining ¾ cup sauce slightly without stirring while making cream cheese filling.
  3. Combine cream cheese, 2/3 cup sugar, flour, and vanilla in large mixing bowl. Beat with an electric mixer till smooth and fluffy. Add egg whites, beating on low speed just until combined. Stir in half-and-half. Pour half the mixture into the crust-lined pan. Drizzle the ¾ raspberry sauce over cheese mixture in pan. Carefully top with remaining cheese mixture, covering sauce.
  4. Place in springform pan in a shallow baking pan in preheated 375-degree oven. Bake for 35-40 minutes or until center appears nearly set when shaken. Cool on wire rack for 15 minutes. Loosen crust from pan sides. Cool 30 minutes or more; remove sides from pan. Cool completely. Chill at least 4 hours.
  5. At serving time, top cheesecake with 1 cup raspberries, if using. Stir liqueur or juice into remaining sauce and spoon over top of cheesecake and berries.
On Pastor Bob's recommendation, there's a book called The Joy of Cheesecake that I found contained a lot of helpful hints on cheesecake making.
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Re: Recipes

Post by chaohuei on Fri Oct 17, 2008 12:54 pm

Pork Loin Chops with Pear and Vidalia Pan Gravy

The Ann Arbor News, Feb. 28, 2007
Taken from The Lee Bros. Southern Cookbook, Matt & Ted Lee

Ingredients

  • 1 teaspoon kosher salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 1 ½ teaspoons all-purpose flour
  • 1 tablespoon peanut oil
  • 4 (1 ¼ -in. thick) bone-in pork loin chops (8 oz. each)
  • 1 ¼ cups Vidalia or other sweet onion, peeled, trimmed, and thinly sliced
  • 1 cup Bartlett pears, peeled, cored, trimmed, and cut into ¼ in. dice
  • 2 tablespoons unsalted butter
  • ¼ cup broth, preferably pork, but chicken or vegetable will do
  • 1 tablespoon dry sherry, Madeira, or tawny port
  • 1 teaspoon sherry vinegar
  • 1 bunch scallions, sliced on the bias, for garnish (optional)
Directions

  1. Preheat oven to 425 degrees.
  2. In a small bowl, combine salt, pepper, and ½ teaspoon of flour. Using half the mixture, sprinkle 1 side of each pork chop.
  3. Place oil in a 12-in. cast-iron skillet or ovenproof sauté pan and heat over high heat until the first wisp of smoke rises. Tilt skillet to coat bottom with oil evenly. Place chops, seasoned side down, in the skillet; sprinkle remaining seasoning mix on the sides facing up. Sear chops to a rich golden brown, then
    turn, about 3 minutes per side.
  4. Turn chops first side down again; transfer skillet to oven. Bake 2 minutes for rare, 4 minutes for medium rare, and 6 minutes for well done. Remove skillet from oven and place over an unlit burner. Transfer chops to a large plate or platter and tent with aluminum foil.
  5. Add onion, half the pears, and butter to the skillet and turn heat to medium low. Stir with a wooden spoon, scraping any caramelized pork bits off the bottom, and sauté, stirring until onion softens and turns translucent, about 4 minutes.
  6. Pour broth into a small bowl and whisk remaining 1 teaspoon flour in until no lumps are visible. Add broth mix, sherry, and vinegar to skillet and turn the heat to medium high. When liquid comes to a simmer, add any juices that may have collected on the plate of reserved pork chops and continue to stir and simmer vigorously until liquid has reduced by one half, about 4 minutes. Turn off heat, add remaining pears, and stir until evenly incorporated. Season to taste with salt and pepper.
  7. Place a pork chop on each of four plates, ladle a generous quantity of gravy over each, and garnish with sliced scallions, if desired.
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Re: Recipes

Post by chaohuei on Fri Oct 17, 2008 1:13 pm

And some simpler recipes. These next two are kinda my dad's quickies (hence the lack of details). Well, if you can call a stew a quickie.

Russian Stew
Ingredients

  • Potatoes
  • Carrots
  • Beef
  • Celery
  • Cabbage
  • Butter
  • Tomatoes
  • Onions
Directions

  1. Cut potatoes into ~ 1” cubes. Do not make too small otherwise it’ll fall apart. Cut carrots and celery into 0.5” cubes. Cut tomatoes and onions into ~six wedges. Cut beef into smallish pieces.
  2. Stir fry potatoes and onions with butter until ready (until potatoes transparent) in saucepan
  3. Add beef and stir fry until beef ready.
  4. Boil water in saucepan.
  5. Separate cabbage stems from leaves. Add stems, carrots, and celery to water once water boils.
  6. Stir occasionally to prevent sticking.
  7. When beef is tender, add tomatoes.
  8. When tomatoes are tender, add a pinch of soy sauce, add salt and pepper. Possibly add a little sugar to adjust taste.
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Re: Recipes

Post by chaohuei on Fri Oct 17, 2008 1:40 pm

Cabbage & Bacon Stirfry

Note: Not the healthiest thing in the world, but pretty fast and at least gets some proteins and fibers into your system.

Ingredients

  • Cabbage, ripped into small leaves
  • Bacon
Directions

  1. Set set to low heat.
  2. Cut bacon into approx. 5 piece and stir fry
  3. DO NOT ADD OIL - the the bacon naturally emits oil. If you use turkey bacon, though, add a bit of oil to compensate for the lack of fat.
  4. When bacon is prepared, add cabbage.
  5. Stir fry until cabbage is semi-transparent.
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Re: Recipes

Post by chaohuei on Fri Oct 17, 2008 1:43 pm

Beef & Onion Stirfry

Ingredients

  • Beef (probably stirfry beef or cut into small slices
  • Onions, cut into strips
  • Sugar
  • Sesame oil
  • Pepper
  • Corn starch
Directions

  1. Marinate beef with sesame oil, a bit of sugar, soy sauce, pepper, corn starch (0.5-2 hours)
  2. Add oil to pan, heat
  3. Stir fry quickly – for beef
  4. Reheat pan, add onions until slightly transparent
  5. Add some soy sauce and sugar
  6. Add beef back inside, stir fry
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Re: Recipes

Post by chaohuei on Fri Oct 17, 2008 1:46 pm

French Fry Casserole
Yield: 8 servings

The surprisingly decent recipe!

Ingredients

  • 1 pk Frozen french fry potatoes, thawed (20 oz)
  • 2 c Shredded Cheddar cheese
  • 2 c Sour cream
  • 1 cn Condensed cream of chicken soup (10 3/4 oz)
  • 1 cn SPAM Luncheon Meat, cubed (12 oz)
  • 1/2 c Chopped red bell pepper
  • 1/2 c Chopped green onion
  • 1/2 c Finely crushed corn flakes
Directions

Heat oven to 350'F. In large bowl, combine potatoes, cheese, sour cream, and soup. Stir in SPAM, bell pepper, and green onion. Spoon into 13x9″ baking dish. Sprinkle with crushed flakes. Bake 30-40 minutes or until thoroughly heated.
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Re: Recipes

Post by chaohuei on Fri Oct 17, 2008 1:48 pm

Pear and Gorgonzola Pasta

By R. Ohlgren-Evans, from the April 2001 Newsletter
(http://www.moscowfood.coop/archive/pasta.html)

It's the week of spring break at this writing. The crocuses and primroses greet my front door, so I know it must be true. The rhubarb's crimson foliage unfurls tentatively at the back gate. These are all very hopeful signs at the end of a mighty Palouse winter.

I'd like to suggest this stunning Pear and Gorgonzola Pasta as a pleasant change from most pasta dishes, and to take advantage of the last of the great pears in the Co-op's larder.

Ingredients

  • 12 oz dried spaghetti
  • 2 soft-ripe Bartlett, red Bartlett, or d'Anjou pears
  • 1 Tbs lemon juice
  • 1 c (5 oz) crumbled gorgonzola or other blue-veined cheese
  • 1/2 c Italian parsley
  • 1/2 c. chicken broth
  • 1/2 tsp cornstarch
  • 2/3 c toasted pecans
  • Salt & pepper
Directions

Half-fill a 5- to 6-quart pan with water and bring to a boil over high heat. Cook spaghetti 7-9 minutes, or until tender. Drain and return to the pan. Meanwhile, cut each pear lengthwise into eighths; core pieces, and slice them crosswise 1/4 in. thick. In a bowl, gently mix the pears, lemon juice, gorgonzola, parsley; set aside. In 1- to 2-quart pan over high heat, stir broth and cornstarch until boiling. Gently mix into drained spaghetti along with pear mixture. Transfer to a serving dish. Scatter pecans on top and season to taste with salt and pepper.
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