[poochee]

Have you ever tried using olive oil in frying potatoes? It's good, if you like olive oil. I use it for all cooking. Except cakes. But then, I like the flavor. I even put some in my vegetables when they are cooking.

[Bush Lady]

Originally Posted by poochee

Have you ever tried using olive oil in frying potatoes? It's good, if you like olive oil. I use it for all cooking. Except cakes. But then, I like the flavor. I even put some in my vegetables when they are cooking.

I never have tried olive oil, but I may do that. But since we are on the subject of oil. Try putting peanut oil in your cake when you bake. You don't have to put to much in it. Just put a little less butter than the recipe says, and replace it with peanut oil. You will like the flavor of the cake.

[poochee]

Thanks, will try peanut oil.

[Bush Lady]

Found this while on the net.


Seared Steak, Pepper & Onion Fajitas (from Fine Cooking) #26546

Great weeknight recipe! Goes together quickly and is easy and delicious. I love the crust my cast-iron skillet provides. Sometimes I use Penzey's Southwest seaoning in place of the cumin mixture.
1/2 teaspoon coarse salt, more to taste
1/4 teaspoon freshly ground black pepper, more to taste
1/4 teaspoon ground cumin
1 pinch cayenne
1 tablespoon canola oil
1 (9 ounce) new york strip steak, 1 inch thick
1 small yellow bell pepper, thinly sliced ("or" 1/2 small red bell pepper and 1/2 small yellow bell pepper)
1 small yellow onion, halved and thinly sliced
2 teaspoons minced fresh jalapenos, cored and seeded first
1 teaspoon minced garlic
2 tablespoons fresh lime juice
3 tablespoons coarsely chopped fresh cilantro leaves
To Serve
4 flour tortillas, warmed (8-8 1/2 "inch")
1 small ripe avocado, peeled and thinly sliced
sour cream
chopped fresh tomatoes or jarred salsa
fresh cilantro, springs

2 servings Change size or US/metric
Change to: servings US Metric

30 minutes 15 mins prep
Combine the salt, pepper, cumin and cayenne in a small bowl.
Rub the steak with the seasoning on both sides.
Heat the oil in a 10-inch heavy skillet (preferably cast iron) over medium-high heat until very hot but not smoking.
Put the steak in the hot pan and sear for 3 minutes.
Turn the steak and cook for another 2 minutes (it will be very rare but will cook more later on).
Take the skillet off the heat, transfer the steak to a cutting board, and cover loosely with foil.
Return the skillet to medium heat.
Add the pepper and onion slices and sauté, stirring frequently, until soft, about 8 min.
Add the jalapeno and garlic and cook until soft and fragrant, about 1 min.
Slide the skillet off the heat and stir in the lime juice, scraping up any browned bits from the pan.
Cover to keep warm.
Trim the fat from the side of the steak and cut the steak into thin (1/8- to 1/4-inch) slices.
Add the slices to the skillet along with any accumulated juices.
Toss until well blended.
Stir in the chopped cilantro and season with salt and pepper.
Serve immediately with warm flour tortillas, sliced avocado, sour cream, chopped tomatoes, and cilantro sprigs.

[THoey]

Well, the Schwenk and Brotchen recipes were close. The cut of meat is still waaay too lean, making the meat a bit tough and dry. The Brotchen was crisp on the outside, but the inside reminded me of regular bread, but I bet that meant I worked the dough too long. Lots of small bubbles, not as light and airy as Brotchen.

Thanks E...

The search continues...

[Bush Lady]

Terry, I just took a good look at the Brotchen recipe. If i were you next time put a little more sugar in them. You don't put enough sugar in there. I make 'hafe klesse'. These are, after they have risen long enough, cook on steam. They would also taste like bread if I didn't put enough sugar in them. I would say put about no more than half the sugar you would put in a cake recipe. Remember you are working with yeast. So you have to make sure the dough is not to heavy. ( experiment with the amount of sugar you want)

[karbonfyber]

My Super Great Tasty Lasagna

2 pounds ground beef
5 cups Basic Red Sauce, recipe follows
1 (15-ounce) container ricotta
2 large eggs
1 cup grated Parmesan
.5 pound grated Mozzarella
1 Mexican or any blended shredded cheese
1/2 teaspoon salt
2 teaspoons chopped fresh parsley
1 teaspoon dried basil
1/4 teaspoon ground black pepper
12 dried (uncooked) lasagna noodles

Red Sauce:
2 (28-ounce) cans whole peeled tomatoes
2 tablespoons olive oil
11/2 cups chopped yellow onions (1 medium yellow onion)
1 teaspoon minced garlic (about 2 cloves garlic)
1/2 teaspoon salt
1 tablespoon dried basil
1 tablespoon dried oregano
1/8 teaspoon ground black pepper
2 (15-ounce) cans tomato sauce
3 tablespoons tomato paste
2 cups water
1 teaspoon sugar

Place the tomatoes in a large bowl and squeeze to break into small pieces. Set aside.
In a heavy 5-quart pot, heat the olive oil over medium heat. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, 5 minutes. Add the tomato sauce, tomato paste, water, sugar and reserved crushed tomatoes, stir well, and bring to a simmer. Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally.
Remove from the heat and let cool. Run through stick blender or regular bar blender to break up all pieces making a slightly chunky saunce. Use as needed

In a large saucepan, add the ground beef and brown over medium heat. Season with salt and pepper. Add the red sauce and simmer for 10 minutes.

Preheat the oven to 350 degrees F.

In a large bowl fold together the ricotta cheese, eggs, 1/2 cup grated Parmesan, 1/2 cup grated mozzarella, salt, parsley, basil, and black pepper.

Spread 1 cup of the tomato sauce in the bottom of a 3-quart (13 by 9 by 2-inch) casserole. Lay 3 lasagna noodles lengthwise down the dish. The noodles should not touch one another. Spoon 3/4 cup of the ricotta mixture over the noodles, and spread evenly with a rubber spatula. Sprinkle 1 cup of the mozzarella evenly over the ricotta. Repeat with the remaining ingredients, for a total of 4 layers of noodles. Sprinkle the remaining 1 cup of mozzarella over the top layer of tomato sauce, and top with the remaining 1/2 cup of Parmesan. Follow that with all of the mexican or mixed shredded cheese.

Cover the casserole tightly with aluminum foil, and bake, covered, for 1 hour.
Remove the casserole from the oven, and remove the aluminum foil. Return to the oven and bake, uncovered, for 10 minutes.
Remove from the oven and let sit for 10 minutes before serving.

Also, go to www.copykat.com for rrecipes from your favorite restaurants. That site is awesome!

[monkeymoon]

Does anybody have a tried and true recipe for a pineapple pie?

[poochee]

Originally Posted by monkeymoon

Does anybody have a tried and true recipe for a pineapple pie?

The Bakery.

Sorry, but I just couldn't resist!

[Bush Lady]

monkeymoon was looking for some pineapple pie. I found a couple of things

Golden Pineapple-cheese Tart

cakes, desserts

2 cup unsifted flour
1/4 teaspoon salt
1/2 teaspoon baking powder
2/3 cup butter or margarine
1/3 cup sugar
2 egg yolks
2 tablespoon cream
1/2 teaspoon grated lemon peel
----FILLING----
8 oz crushed pineapple
4 tablespoon butter or margarine
2/3 cup sugar
16 oz cream cheese, softened
1 egg yolk
1/4 cup heavy cream
1/2 cup golden raisins
1 teaspoon grated lemon peel

1. Pastry: In large bowl, sift flour, salt, & baking powder. With pastry blender, cut in 2/3 c. butter until mixture resembles coarse crumbs. Add 1/3 c. sugar, 2 egg yolks, 2 Tbs cream & 1/2 t. lemon peel. Mix with hands just until mixture holds together. Flour & knead about 2 minutes, Refrigerate pastry in waxed paper for 30 minutes. 2. Drain pineapple, preheat oven to 350 degrees F. Grease 10-inch springform pan. Remove side of pan. 3. Filling: In medium bowl, Beat butter, sugar & cream cheese at high speed until blended. Add egg yolk & cream. Stir in pineapple, raisins & lemon peel. Set aside. 4. Place 3/4 of the pastry dough into bottom of springform pan. Roll out dough to fit pan. Bake 12 minutes or until golden; cool. Replace side of springform pan. Pour filling into pan - spreading evenly. Decorate top of filling with remaining pastry (I make long strips I overlap in a simple lattice structure). 5. Bake 40 minutes or until golden brown. Cool 10 minutes. Sprinkle with confectioner's sugar. Serve warm or room temperature. Store refrigerated. Reprinted (and slighlty edited) from McCalls's September, 1985.


--------------------------------------------------------


Easy Pineapple Pie

desserts, fruits, pies

20 oz can crushed pineapple
3 1/2 oz bx instant lemon pud/pie mix
1 cup milk
4 oz frozen whipped topping; thaw
2 tablespoon lemon juice
1 teaspoon lemon zest
1 8 or 9-in graham pie crust

Drain pineapple well. Combine pudding mix and milk in medium bowl. Beat 2-3 min until very thick. Fold in whipped topping, pineapple, lemon juice and lemon zest. Pour into crust. Cover and refrigerate 4 hours or overnight. Garnish with pineapple chunks and mint sprigs. This is really great for those hot summer nights! Calories: 266 per serving (but low in cholesterol!) Source: No Guilt Desserts

[monkeymoon]

Thanks a bunch, B-1! I c/p'd the recipes into notepad to keep and try. If you find any others, let me know!

And you hush, poochee!!

[Bush Lady]

Here are two more desserts with pineapple



Strawberry-pineapple Parfait

desserts, low-cal

1 tablespoon unflavored gelatin (1 pkg)
1/3 cup cold water
1 cup vanilla ice milk
1/2 cup unsweet. crush. pineapple
3/4 cup unsweet. frozen strawberries

Sprinkle gelatin over cold water. Place over low heat, stirring
constantly until gelatin dissolves. Drain pineapple and thaw
strawberries. Add ice milk and fruits. Stir gently until mixed.
Portion into 4 individual dishes. Refrigerate until serving time.
Do not freeze.

----------------------------------------------------------



Warm Pineapple Mousse With Toasted Shredded C

desserts, fruits/nuts

1 fresh pineapple; peeled, cored, pur‚ed, &
1/2 cup heavy cream
6 egg yolks
1 tablespoon cornstarch
1/2 cup sugar
1/4 cup water
6 egg whites
1/4 cup coconut, shredded
2 tablespoon powdered sugar

In a medium saucepan place the pineapple pur‚e and the heavy cream,
and stir them together. Heat the mixture on medium for 8 to 10 minutes,
or until it is reduced to a syrup. Keep it warm. In a small bowl place
the egg yolks and the cornstarch, and beat them together. Add the egg
yolks to the cream mixture. While whipping constantly, cook the
mixture for 6 to 8 minutes, or until it is the consistency of a
medium whipped cream. Set it aside. In a small bowl place the
egg whites. Beat them with an electric mixer on low speed for
2 to 3 minutes, or until they are frothy. Turn the electric mixer on
high, and while continuing to beat the egg whites slowly pour the sugar
-water mixture down the side of the bowl. Continue to beat the mixture
for 8 to 10 minutes more, or until the meringue is very shiny and the
bottom of the mixing bowl is cool. Add the cream mixture to the
meringue, and gently fold it in.
Preheat the oven to 400øF. In each of 4 small souffl‚ dishes place the
mixture so that the dishes are half-filled.
Add the shredded coconut. Fill the dishes up with the remaining
mixture. Sprinkle the powdered sugar on top.
Bake the mousse for 8 to 10 minutes, or until it is set.
Remove it from the oven. Place the mousse under a preheated broiler for
30 seconds, or until the sugar is caramelized.

[monkeymoon]

Oh God! The mousse recipe. My two favorite fruits in one creamy dish. Mmmmmm...pineapple. Mmmmmm...coconut!!

Thanks a lot, B-1!! You're so sweet!! I'll try that one FIRST!!!

[Bush Lady]

Toffee Apples & Bananas

desserts, fruits, chinese

2 large firm apples
2 firm bananas
1/4 cup all-purpose flour
1/4 cup cornstarch
1 large egg
1 teaspoon sesame oil
1 1/3 cup oil, preferably peanut
2 teaspoon sesame oil
3/4 cup granulated sugar
2 tablespoon white sesame seeds, toasted

PEEL AND CORE THE APPLES and cut each into 8 large wedges. Peel the
bananas and cut them into 1 1/2-inch chunks. Combine the flour,
cornstarch, egg and 1 teaspoon of sesame oil in a small bowl.

Mix them well to form a smooth, very thick batter. Combine the peanut
oil and 2 teaspoons of sesame oil in a deep fat fryer or wok and heat
the mixture until it is moderately hot.

Put the fruit into the batter
mixture. Then lift out several pieces of fruit at a time, using a
slotted spoon, and drain off any excess batter. Deep-fry for about
2 minutes, until they are golden. Remove with a slotted spoon and
drain on paper towels.

Repeat the process until you have deep-fried
all the fruit. Just before serving, prepare a bowl of ice water
filled with ice cubes.

Reheat the oil over moderate heat and deep-fry the fruit a second time
for about 2 minutes.

Drain again on paper towels. Put the sugar, sesame seeds and 2
tablespoons of oil from the deep-frying oil into a pot.

Heat the mixture until the sugar melts
and begins to caramelize. (Watch the heat to prevent it from burning.)
When the caramel is light brown, add the fruit sections.

Stir them gently in the caramel syrup to coat them. Then take them out and put
them into the ice water to harden. Do a few at a time to prevent them
from sticking together.

Remove them from the water and place on a
serving platter. Serve at once.

[Bush Lady]

southwest Strawberry Stack Yield: 8 servings
4 tortillas
3 tsp. cinnamon sugar
4 eggs, beaten to blend
1, 16 oz. carton plain yogurt
1 c. sugar
1/2 c. Lemon Juice
2 tsp. vanilla, divided
1 tbsp. additional sugar
2 tsp. gelatin
1/4 c. water
500 ml. whipping cream (1 pt)
l liter strawberries (1 qt)

Place each tortilla on a 12" foil squre. Gently press each into a 9" pie pan. sprinkle 1 tbsp cinnamon sugar over bottom of each. Fold foil over tortilla edges. Bake at 450 F, for 4 minutes.

If tortilla bubble gently prick with sharp fork. Set aside. Reduce heat to 300 F. Combine eggs, yogurt, sugar, lemon juice and 1 tsp vanilla. Pour about 1-1/3 cups of mixture into each totilla shell. Bake 20-30 minutes until set and top loses its shine.

Cool on wire racks. Slice berries and set aside reserving a few whole berries for garnish.
Add water and stir over medium heat until gelatin dissolves. Cool 5 minutes

Beat cream until it begines to thicken. Slowly beat in gelatin mixture and remaining vanilla. Continue beating until cream holds stiff peaks. Carefully remove foil from 1 tortilla.

Place on serving plate and fill center with 1/3 of the whipping cream. Arrange half sliced berries on top.

Repeat with remaining tortillas. Chill until ready to serve.