Recipie sharing (devil)

[martha]

If you do not have a blender or food processor, you can still make the dressing, but it will be more labour intensive. Just take a deep bowl and a wisk or a fork and beat the ingredients of the dressing by hand. It takes more time but think of the look of awe your guests will have when you tell them you did it all by hand !

Joyfully
Martha

[martha]

Spinach Cheese Rolls

These must be baked just before serving , however, to be at their airy, golden best.

1 10 inch sheet of pre-made puff pastry, found in most freezer sections of supermarket.
1 10 ounce package frozen chopped spinach
6 ounces soy mozzarella cheese, grated
1/4 cup soy parmesean cheese
1 small leek, minced, white part only
1 clove garlic, minced
1/4 cup soy milk, or as needed for brushing pastry

Thaw pastry for 30 min. Preheat oven to 400 F. Thaw spinach. Squeeze by hand to remove excess water. Combine spinace, cheeses, leek and garlic in bowl and set aside.
Unfold pastry onto flat surface and brush w/soy milk.
Top the entire surface w/spinach mixture and beginning on a long side, roll up jelly-roll style. Cut crosswise into 18 slices, or so. Brush with soy milk and place on a parchment lined cookie sheet.
Bake for 15 minutes til golden brown.
Enjoy!

[mrscardero]

Diabetic chocolate chip cookie ice cream:

if you are watching your sugar in-take, here is a recipie that I came up with. I work with people who are diabetic so I have to make sure that we have deserts in the house that are diabetic. This is really easy to make.

You will need sugar free ice cream...whether be it chocolate or vanilla. They also have fudge.
You will also need a package of diabetic cookies. You can use oatmeal, chocholate chip, or other cookies you can crush.

Leave ice cream out to thaw a little so it will be easy to spread over cookie crumbs. With a pudding texture or peanut butter texture.

Crush cookies almost to a powder. It's okay if it's lumpy...don't have to be perfect.

You can use a bread pan for this for easy slicing.

(1) Put a layer of Crushed cookies in the panmaking sure you pat it down until it's firm.
(2) Put a layer of icecream over the crushed cookie in pan

Repeat steps 1 and 2 until all engredients are gone.

cover with a plastic wrap and place in freezer until firm

when serving, place bottom of cake pan on a pan of warm water for easy release.
when slicing, run knife through warm water for easy slicing.

Nestley has those unsweetened chocolate bars for cooking. You can garnish top of slices with shredded unsweetened chocolate bar or a sugar free cookie. Enjoy. Even though it's sugar free, it doesn't taste like it. If you want more sweet, glaze with chocolate syrup.

[Bright-ness' Shadow]

The wayward chef's orange marmalade meatloaf

I really don't use recipies.

I use either almost three pounds of 92% fat free ground beef or about two pounds of 96% fat free ground beef (depending on what I have) so amounts are sketchy to say the least. That's two packages of the beef and the difference is becuase that's how the store packages it.

What goes good with the marmalde is chopped peppers (green, red, yellow - whatever) and mild chopped onions (not too much onion) and chopped celery.

I prepare the bread, milk and beaten egg mixture and add ground pepper (black, green, melody - whatever) and enough worchestershire sauce to make the whole thing light brown. It really should be homoginized "mush" - no lumps of bread, hehehe.


Into a bowl (large) goes the beef and the "mixture". Kneed it till the "mixture" is throughly dispersed and "oozes" through the fingers (love this part - the oozing). I've chopped all the other ingredients and I then add enough of them (at least 3/4 cup each) to make sure each eaten forkfull has at least three or four of the "bits". It's a "density" thing with me. If it looks sparse, I add more. I use a soup spoon to get the marmalade (make sure you use the kind with orange rinds) out of the jar - at least two heaping spoonfulls so the density of the rinds is one in every two or three or four eaten forkfulls The marmalade compliments the tamarind in the worchestershire sauce (I only use Lea & Perrins) but it's "strength" will vary with the brand of marmalade you buy.

Remember how it looks for the next time you prepare it and make adjustments according to how it tasted. You could write it down, I suppose but I'm adventerous but it's always good - sometimes fantastic (I'm closing in on fantastic every time).

After putting the meat in a pan, with your thumb, make a trough down the center and pour in some steak sauce (A-1 is nice). Garnish the top with rings of the pepper you used.

Cooking and eating should be an adventure and I do my best to make it so!!!!!

Bob

[martha]

Mmmmmmmm boy that sounds good, Pah. I can't wait to try it. Sounds like a great meal on a cold evening. Thanks for sharing to you and all who have shared.
Anyone have a good catfish recipe? I know there are some Southerners out there that know how to do a catfish proud. I would like to learn what makes a good coating, like a batter or something for catfish. Y'all come now, ya hear and share your secrets.

Joyfully,
Martha

[mrscardero]

Jamaican Jerk Catfish with Grilled Pineapple

2 green onions, chopped
1 jalapeno chile, seeded and chopped
2 tbls white wine vinegar
2 tbls Worchestershire sauce
1 tbls minced, peeled fresh ginger
1 tbls vegetable oil
1 1/4 tsp dried thyme leaves
1 tsp ground allspice
1/4 teaspoon salt
4 catfish fillets (about 5 ounces each)
1 small pineapple, cut lengthwise into 4 wedges or crosswise into 1/2-inch-thick slices
2 tbls brown sugar

(1) In medium bowl, mix green onions, jalapeno chile, vinegar and salt until combined. Add catfish fillet to bowl, turning to coat; let stand 5 minutes.

(2) Meanwhile, rub pineapple wedges or slices with brown sugar

(3) Place pineapple and catfish fillets on grill. Spoon half of jerk mixture remaining in bowl on catfish. Cook pineapple and catfish 5 minutes. Turn over pineapple and catfish. Spoon remaining jerk mixture on fish and cook 5-7 minutes longer, until fish flakes easily when tested with a fork, and pineapple is golden brown. Makes 4 main-dish servings.

[mrscardero]

When I am cooking at work, I tend to just add things together. I don't remember half the things I made and half the ingredients I used. Does that ever happen? ugh...I have to start writing things down. There is one recipie for a meal I made, but I have to think of the ingredients I used.


Why can't my brain work