* Posted by lisazone6_ma (My Page) on Thu, Feb 19, 09 at 12:05 I make this dish all the time - I never measure tho, so I don't have exact ingredients, but exact measurements aren't necessary anyway, so it doesn't matter! Roasted Carrots Slice carrots into thick "coins" and place in a 9 x 13 baking dish. Mix 1 cup orange juice with 1 or 2 shots of whiskey and pour over the top. I fill the pan about half way with carrots when I make it, so that amount of whiskey/juice is good for that amount of carrots - you can reduce or increase the amount if you're making more or less - it's not critical if you're off a little. And I HATE whiskey, but in this dish it adds a great taste! Grind fresh sea salt and pepper over the top, dot with butter all over, cover with foil, and bake at 350 until done to desired. I like my carrots with a bit of bite still in them. I also uncover them for the last 10-15 minutes to make sure the liquids turn into a "glaze" and the carrots brown a bit. You might need to add a bit more juice at this point if there isn't enough liquid left so what's left doesn't just burn up. You can also drizzle some maple syrup over the top after you dot them with the butter, but I find they're sweet enough without it. Sometimes I add it and sometimes I don't. Lisa o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Thu, Feb 19, 09 at 13:31 Warning, I have not made that carrot-cumin tart either, but with cheese and cream and carrots and cumin . . . how can you go wrong? I am leaning towards making the carrot tart for a dessert, (I don't know if it will be good or not, it is mostly a curiosity thing) but we'll see, because my weekend plans haven't firmed up yet. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by mustangs (My Page) on Thu, Feb 19, 09 at 13:39 Lisa, Roasted Carrots w/whiskey is calling my name! o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lisazone6_ma (My Page) on Thu, Feb 19, 09 at 15:30 mustangs - as I said, I'm really not a whiskey fan, but in this dish, it's really good. It just adds a special taste that you can't quite put your finger on! Lisa o Coconut Carrots clip this post email this post what is this? see most clipped and recent clippings * Posted by jeri (My Page) on Thu, Feb 19, 09 at 16:12 This has got to be one of the simplest carrot recipes ever – and delicious too! :-) Simmer Carrots in Coconut Cream. That’s it! I always have baby carrots on hand and a can of Coconut Cream in the pantry. It *has* to be Coconut Cream which you find in the Liquor Isle. It doesn’t contain liquor – but I guess it is used for certain mixed drinks? Anyway – this will *not* work with Coconut Milk. The Coconut Cream is slightly sweet. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by mustangs (My Page) on Thu, Feb 19, 09 at 16:41 Lisa, Strangely I don't drink (well there was that time in December Sheshebop made me) but I am drawn to recipes with liqueur, beer, or wine. In fact I just shared your recipe with the guy ahead of me at the checkout line. He had a huge bag of carrots. Turns out the carrots were for his horse. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by posie4u (My Page) on Thu, Feb 19, 09 at 17:48 I love carrots. The following recipe was given to me by a co-worker (a dietitian) who advised that for he and his wife, it is a must have dish for Thanksgiving. It is yummy. Horsey Carrotts 1 bag of baby carrots or 12 carrots, pared/sliced 1 cup mayonnaise 2 Tbs grated horseradish, more or less to taste 1/4 - 1/3 cup grated onion 1 tsp salt 1/2 tsp pepper 1 cup fresh, buttered bread crumbs Cook carrots until tender; drain. Put in 1 quart baking dish. Preheat oven to 300. Combine mayonnaise and horseradish. Add onion, salt and pepper. Mix well and stir into carrots. Sauté breadcrumbs in enough butter to coat and put on top of carrot mixture in baking dish. Bake 15 minutes. Can be done ahead and baked before dinner. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by punamytsike (My Page) on Thu, Feb 19, 09 at 17:48 LOL, Cathy. When we had horses, we always bought large bags of carrots as a treat. They got them in the evening, and we always had to cut up one extra carrot for one of our dogs who loves raw carrots as well :) o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Thu, Feb 19, 09 at 17:52 Okay - I don't know how to count this... BUT Last night I made the following carrot heavy recipes: Piquant Carrots Worlds Best Meatloaf Which both met with huge approval.... And I am making Marilyns Carrot Cake for DHs Birthday celebration this weekend.... Do I qualify? LOL! Alexa o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Thu, Feb 19, 09 at 19:59 Coconut-nj, you add milk to the carrots without draining the water? I'm not understanding how "soupy" your recipe is supposed to be. Lisa, the roasted carrots sound really good, but so does the carrot cumin tart. Hmmm, decisions, decisions. Sally o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by coconut-nj (My Page) on Thu, Feb 19, 09 at 23:43 Sally, it's not supposed to be soupy at all. You're basically making a white sauce using the carrot "broth" as the base. After the carrots cook, the liquid has usually come down a little below the level of the carrots, so when adding enough milk to cover the carrots it will turn it white. The great flavor comes from the carrot cooking liquid, which is basically a single vegetable broth. When you add the slurry, you make it nice and thick, then stir in some butter. I just put several tablespoons [or more] of cornstarch into a cup and add enough cold water to dissolve it while stirring. Then when the carrots with liquid come back to a boil/simmer, stir in the slurry while stirring until it gets as thick as you want it. We like it rather thick, but you make it how you like cream sauces. I usually make more slurry than I think I'll need since cornstarch is cheap and I'd rather have more ready then have to go back and make some more if it didn't make it thick enough. I hope I explained this clearly. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by cloudy_christine (My Page) on Fri, Feb 20, 09 at 15:27 I had this salad at a restaurant in Chicago called Russian Tea Time. It's much greater than the sum of its parts. Tashkent Carrot Salad Carrots — 2 lbs. Coriander — 1 tsp Garlic — 4 cloves Olive oil — 6 T White vinegar — 6 T Paprika — to taste Salt — to taste Pepper — to taste Sugar — 2 T Thinly shred carrots, mix with sugar and crushed garlic. Let stand for 10 minutes to get the juices out. Mix with the rest of seasoning. Let marinate for 6 hours. Mix thoroughly before serving as juices tend to collect on the bottom of the dish. Serve chilled. (serves 6) o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sat, Feb 21, 09 at 9:36 Your explanation cleared it up for me, Coconut-NJ. Thanks. Sally o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sat, Feb 21, 09 at 9:52 I eat carrots almost every day, and carrot muffins are one of my favorites. I have several recipes. Here's a nice seasonal one. Maple Carrot Muffins 1 1/2 cups unsifted flour (can use some oatmeal if you like) 1/4 cup packed brown sugar (optional, I am a health nut who is always trying to cut the sugar) 1/4 cup pure maple syrup 1/3 cup melted margarine (I think butter would be OK too. Or 1/4 cup vegetable oil) 1 tsp. baking powder 1 tsp. baking soda 1 tsp. cinnamon 1/4 tsp. salt (or less) 1 cup finely shredded carrots 1/2 cup finely chopped walnuts (or less) 2 eggs, beaten Preheat oven to 350 degrees. Combine dry ingredients and set aside. Grate carrots and set aside. Combine the carrots with the wet ingredients. Add the dry ingredients and MIX WELL! Fill muffin cups 3/4 full. Bake 18-20 min. (or more) Cool 5 min. Store in the fridge because these muffins are moist and they'll mold otherwise. Notes: The reason I have so many "optional" notes in this recipe is because I am always trying to cut the high calorie/fat ingredients down to the minimum levels without sacraficing good taste. Everyone has their own ideas about this, so you'll have to use your judgement. I am probably on the more "healthy" side of taste, which is not for everyone. Also, I usually use paper lined muffin tins, but if you don't want to do that you have to grease the muffin tins with some type of shortening. With the variability of the baking time, I suggest inserting a toothpick in the muffins to test them. When the toothpick comes out clean, the muffins are done. But watch carefully, because maple syrup burns easier than white sugar sweetened baked goods. But the taste is worth the trouble, IMHO. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sat, Feb 21, 09 at 13:58 I'm surprised no one has posted a Tsimmes recipe, that classic Jewish mix of carrots, dried fruit and meat. Being vegetarian, it's not something I make, but I actually have a recipe I like, although this is a "company" dish. A "tsimmes" in yiddish is slang for a confusing fuss, lol! Carbonada Criolla (Argentinian Tsimmes) I think I got this recipe from the Detroit Free Press and I think it came from Joan Nathan. I make this as a stuffing for baked squash. The best time I ever made it I stuffed a small baked hubbard squash with it. The squash was about the size of a smallish football. Start by baking the cleaned squash halves at 375 degrees for 45 minutes. I always have trouble baking squash perfectly, so use whatever method works best for you. Meanwhile, make the tsimmes. Traditionally tsimmes is put in an oven or on the back of the stove on the evening of the Sabbath so it will be ready to eat the next day after a long slow cooking, and no more work will have to be put into it. This would work in a crockpot too, I think. 2 TBLSP vegetable oil 2 cups dark red kidney beans, or fake meat or baked or smoked tofu. (The original recipe called for some kind of meat, probably ground chuck?) 1 large coarsely chopped onion 2 cloves garlic 1 12 oz. can chopped italian style tomatoes 1 tsp. dried oregano 1 large or 2 small sweet potatoes (parboil for faster prep. time) 1 large or 2 small white potatoes (I always cook with Yukon gold, parboil as above if you want) 1 cup vegetable broth 2 med. carrots, large dice 1 small can corn or 2/3 cup from a frozen bag 4-8 pitted prunes (to taste, I like the lesser amount) 4-8 dried peach halves or dried apples Saute onions, garlic and protein source until onions are translucent. Add tomatoes, and veg. broth, bring to a boil then simmer. Add potatoes and carrots. Simmer 30 min. Add some water or more broth if needed. Add corn and fruit, simmer 15 min. more. Stuff tsimmes into squash, bake in the oven for 15 min. more. You can top this with bread crumbs, parmesean cheese, or grated white cheddar, or any type of mixuture, but it is not necessary. Could also add a dollop of lowfat sour cream and sprinkle with chopped parsley. That's how I like it. Here's a carrot pie that is lower in fat than that carrot-cumin tart and something I have made before. The recipe comes from "The Enchanted Broccoli Forest" by Mollie Katzen. Russian Carrot Pie TBLSP butter 1 cup onions, finely minced 1 lb. carrots, very thinly sliced 1 TBLSP unbleached white flour Saute the onions in butter, add the carrots and cook until tender. Can add up to 3 TBLSP of water to keep from sticking. At the end, sprinkle in the flour to brown slightly. Combine 1 1/2 cups firm cottage or pot cheese 1/2 cup grated mild white cheddar 1 beaten egg lots of freshly ground black pepper 1 tsp. dill weed Mix this with the carrots. Put into prepared pie crust (not prebaked) and sprinkle top with 3 TBLSP wheat germ and some paprika. Bake 15 min at 375 then turn down to 350 for 39 min. Cool 5 min. Here's my regular pie crust recipe. It is very different from a shortening crust, but I still like it. I got the recipe and technique from my friend Martha Pie Crust (makes top and bottom crust) 2 cups flour - I usually use half whole wheat pastry flour 2 tsp. salt Mix these together Put 4 TBLSP COLD water into 1/2 cup oil. Stir until it bubbles/starts to emulsify if that's the right word (gets well combined) Pour liquid into flour and stir. Separate into two piles and roll out into rounds between layers of WAXED paper. You can cut this recipe in half for just a bottom crust pie. If you want to get fancy with the crust for this pie, your can mix in some poppy seeds or ground sesame seeds, maybe 2 TBLSP. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by punamytsike (My Page) on Sat, Feb 21, 09 at 14:18 Cathy, like promised, I tried my Mom's carrot pie/bread and results will be below. First let me share another carrot experiment my DH did, as he is the carrot lover in this family :) He did bacon wrapped carrots in our Advantium microwave/oven Here is how the carrots looked like going in: we tried potato as well. The carrots cooked at H10,L10,M5 for 6 minutes and then looked like this: My DH loved the result, told me that the bacon added an interesting touch to it. The potatoes did not get anything extra from the bacon, I guess the potato skin is too thick to let bacon juices through. Now today I did the carrot pie/bread and at the same time the other half was roasted beef mozzarella cheese. I use sweet dough recipe from my Cuisinart bread machine recipe book. Any dough recipe that is meant for rolls or probably even pizza will do. The carrot mix for 1 lb of dough is supposed to be: 1 lb of cooked and shredded carrots, 2 cooked eggs, chopped to little pieces, 2 table spoons of melted butter, salt and pepper to taste. Mix it all together and spread on the dough like on the photo: Roll it and let it rise another 30 - 40 min before baking. I baked this in 375F for 30 min. For me it was little over cooked, so next time I will try 350F for 30 min. Also, next time I will double the amount of carrot mix, as for me it was not nearly enough. But it did taste like my moms. And the roasted beef side, just heaven :) o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by cabogirl (My Page) on Sat, Feb 21, 09 at 15:29 We had a monthly poker game last night and I had everything in the house for carrot cake. I put in a 13x9 pan just to make it easier to eat and it went.... Ingredients Cake: * 3 cups unbleached all-purpose flour * 2 cups sugar * 1 teaspoon salt * 1 Tbsp baking soda * 1 Tbsp cinnamon * 1 1/2 cups olive oil or grapeseed oil * 4 large eggs, lightly beaten * 1 Tbsp vanilla extract * 1 1/2 cups shelled walnuts, chopped (more whole or chopped for topping) * 1 1/2 cups sweetened, shredded coconut * 2 cups of finely grated carrots * 1 cup of drained crushed pineapple Frosting: * 8 oz cream cheese, at room temperature * 6 Tbsp unsalted butter, room temp * 2 1/2 cups of confectioners' sugar * 1 teaspoon vanilla extract * 2 Tbsp lemon juice Method 1 Preheat oven to 350°F. Butter two 9 inch cake pans. Cut out rounds of wax paper and place at bottoms of cake pans. Butter the top of the wax paper rounds. 2 Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in chopped walnuts, coconut, carrots and pineapple. 3 Pour batter into pans. Set on the middle rack of oven and bake for 45-50 minutes (shift positions of cakes front-to-back if necessary about halfway through), until edges have pulled away from sides and a toothpick or sharp knife tip inserted into the center of the cake comes out clean. Cool on a cake rack. 4 To prepare frosting, cream together the cream cheese and butter in a mixing bowl. Slowly sift in the confectioners sugar and beat until mixture is free of lumps. Stir in vanilla and lemon juice. 5 Once cakes have cooled, frost. Sprinkle top with chopped walnuts or arrange walnut halves in a crown around the top. Serves 12-16. recipe from Simply Recipes o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by bri29 (My Page) on Sat, Feb 21, 09 at 15:35 We just had ragu bolognese for dinner. It has carrots in it, it's healthy! So what if there's a ton of meat in it!? That's totally beside the point. :) 5 tablespoons extra-virgin olive oil 3 tablespoons butter 1 carrot, finely, diced 1 medium onion, diced 1 rib celery, finely diced 1 clove garlic, sliced 1 pound veal, ground 1 pound pork, ground 1/4 pound pancetta or slab bacon, ground 1/2 tube tomato paste 1 cup milk 1 cup dry white wine Kosher salt and freshly ground black pepper Parmigiano-Reggiano, for grating In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the carrot, onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes. Add the veal, pork, and pancetta and stir into the vegetables. Add the meat over high heat, stirring to keep the meat from sticking together until browned. Add the tomato paste, milk, and wine and simmer over medium-low heat for 1 to 1 1/2 hours. Season with salt and pepper, to taste, and remove from the heat. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by katiec (My Page) on Sat, Feb 21, 09 at 22:30 This is timely for me...I have five or six pounds of hairy carrots from last years garden (still better than storebought!). It will be easy to use them up now. We use a lot of carrots but I don't care much for them cooked, I always eat mine before they go in with the pot roast. Julienned in a stir fry, diced/pureed in soup or shredded in cakes etc. are ok. Lars, I had some wonderful ginger carrot soup at a fundraiser soup and bread dinner. I have the recipe in a local cookbook at the library...I'll find it next week. Jeri, we prowled a cool little Asian market yesterday and I bought some coconut cream. Was wondering what to do with it. My carrots are all small...this is perfect. We've been making plain old carrot and raisin or carrot, raisin and pineapple salad. Mayo for the dressing. Makes the kid feel like she's 5 again, she says. Our favorite carrot cake is very much like cabogirl's, but with a cream cheese glaze/ not-quite-frosting....just softened cream cheese and honey to taste. This was in a recipe booklet I found in a box of donations - Taste of Home,I think. Maybe next year I'll get carrots big enough to stuff. * Exported from MasterCook * Baked Stuffed Carrots Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 medium carrots 1/4 cup mayonnaise 4 teaspoons grated onion 2 teaspoons prepared horseradish 1/8 teaspoon ground nutmeg Salt and pepper to taste 1/4 cup dry bread crumbs 2 tablespoons butter -- melted, divided 1/8 teaspoon paprika Place carrots in a skillet; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. drain. Cut a thin lengthwise slice out of each carrot. Scoop out carrot, leaving a 1/4-in. shell; set shells aside.Place the removed carrot in a food processor; cover and process until finely chopped. Transfer to a large bowl; add mayonnaise, onion, horseradish, nutmeg, salt and pepper. Spoon into carrot shells. Place in a greased 13-in. x 9-in. baking dish. Combine the crumbs, 1 tablespoon butter and paprika; sprinkle over carrots. Drizzle with remaining butter. Bake, uncovered, at 375° for 20-25 minutes or until tender. Yield: 6 servings - - - - - - - - - - - - - - - - - - - I'm sorry I missed that garlic cookalong... o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by compumom (My Page) on Sun, Feb 22, 09 at 2:46 Our dinner tonight (sorry, no photos) was spinach salad with bleu, craisins and candied pecans, filet mignon on the grill, shredded zucchini tossed with fresh lemon and grated parmesan, fingerling potatoes, AND of course our carrots steamed slightly and then sauteed with orange juice concentrate, freshly zested orange peel and butter(margarine for me) topped with some sweet basil from Penzey's. Dessert was fresh berries with Grand Marnier and brownies. Our guests were very complimentary and enjoyed it all! Thanks to Nancy (and Sherry) for inspiring us to have this little impromtu dinner party--I visited 2 markets and Costco and was able to be ready to go by 7pm! o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Sun, Feb 22, 09 at 12:34 I made the honey date carrot muffin recipe teresa posted for breakfast yesterday and they were delicious. I didn't change anything in the recipe, except that I was a little short on the amount of dates and made up the balance with dried apple bits. They weren't very sweet but that's the way we like them. DH instructed me to make sure I saved the recipe. Thanks for posting it. Katie, I had saved the same stuffed carrot from and old Taste of Home magazine and pulled it out for carrot week. I cooked and carved out the carrots yesterday and refrigerated them and the centers to finish off for dinner one night this week. I'm not sure about the mayo but I'll never know unless I try it. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Feb 22, 09 at 14:37 Got to looking for recipes w/carrots and found these in my old (80's) Land O'Lakes cookbook. HONEY GLAZED PEA PODS AND CARROTS 3/4 c. water 2 c. (4 med.) diagonally sliced 1/4 inch carrots 8 oz. fresh pea pods, washed, remove tips and strings 3 tbsp. butter 1/2 tsp. cornstarch 2 tbsp. honey In 2 quart saucepan bring water to a full boil. Add carrots, cover; cook over medium heat until carrots are crisply tender (10 to 12 minutes). Add pea pods. Continue cooking until pea pods are crisply tender (1 to 2 minutes). Drain; set aside. In same pan melt butter; stir in cornstarch. Add carrots, pea pods and honey. Cook over medium heat, stirring occasionally, until heated through (2 to 3 minutes). 2 (6 oz.) pkg. frozen pea pods can be substituted for 8 oz. fresh pea pods. Makes 6 servings. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ CHUCKWAGON CARROTS Crisp bacon gives smoked flavor to hearty chunks of carrots. 3 cups carrots, sliced 1/2 inch (6 med) 1/4 cup cooked crumbled bacon 3 tablespoons butter or margarine 1 tablespoon firmly packed brown sugar 2 tablespoons green onions, sliced 1/8 inch 1/4 teaspoon salt 1/8 teaspoon black pepper In 2-qt saucepan place carrots; add enough water to cover. Bring to a full boil. Cook over medium heat until carrots are crisply tender (8-12 minutes). Drain and return to pan. Add remaining ingredients. Cover and cook over medium heat, stirring occasionally, until heated through (5 minutes). Serves 4-6 Nancy o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by fearlessem (My Page) on Sun, Feb 22, 09 at 14:51 Oooh -- glad I saw this thread, as I have a Tried and True recipe to post. It is for a Red Lentil and Carrot soup, and it is in my top-5 favorite soups of all time... The recipe was originally by Mark Bittman, but my main modification to it is to double the amount of carrot in it, which I think really improves it. Red Lentil and Carrot Soup Time: 45 minutes – Serves 4 3 tablespoons olive oil, more for drizzling 1 large onion, chopped 2 carrots, peeled and coarsely grated on a box grater 2 garlic cloves, minced 1 tablespoon tomato paste 1 teaspoon ground cumin 1/4 teaspoon kosher salt, more to taste 1/4 teaspoon ground black pepper Pinch of ground chili powder or cayenne, more to taste 1 quart chicken or vegetable broth + 1 cup water 1 cup red lentils 1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes. 2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer. 3. Add broth, 1 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary. 4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. If it is too thick, add a little more water to thin it down. YUM! Emily o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by compumom (My Page) on Mon, Feb 23, 09 at 3:18 Oops--Ok, so I was a week off, LOL! Hey there's no guarantee that I can do this again next week, so if not, I had my dinner a week early! o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Wed, Feb 25, 09 at 7:15 Well, I did make the stuffed carrots last night and despite the fact that they looked interesting on the plate, I wouldn't make them again. I like both horseradish and mayonnaise but the combination in the stuffing did nothing to enhance the flavor of the carrots. However, if it wouldn't have been for the Cookalong, I probably wouldn't have tried them. DH and I are both enjoying the adventures with the Cookalong ingredients. This weekend will be the Apple and Carrot Confetti. Photobucket o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by dixiedog_2007 (My Page) on Wed, Feb 25, 09 at 20:41 I was hoping that I would be able to participate in this one but I will not. Have fun everyone and I look forward to seeing what everyone made. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Thu, Feb 26, 09 at 8:39 Ruthanna I'm really enjoying your pictures! I was going to have a dinner party this weekend, but after another hectic week I just cannot pull it off. I hope to try something though. I'm looking for a full time job, plus working a 30 hour one too. And commuting two hours most days. And trying to watch my weight! I love these cookalongs though! o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Fri, Feb 27, 09 at 16:20 The carrot Cookalong dinner is tomorrow night. I've decided to make the carrots and pea pod recipe...found fresh ones! Not an easy task sometimes.. So, what are you making??? Nancy o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by trsinc (My Page) on Fri, Feb 27, 09 at 20:34 I'm going to make Indian food: red lentils and carrots with a butter dressing (includes onions, tomatoes, garlic, cilantro), spicy cabbage and carrot slaw (not indian, just winging it), scallion rice and flat bread. Thanks Emily for posting your recipe. I've saved it as I love red lentils. The dish I'm making tomorrow is an old favorite that I want to try with carrots included. I've not made the rice or flat bread before, so we'll see how that turns out. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by joanm (My Page) on Sat, Feb 28, 09 at 17:55 I almost forgot about this. I picked up fresh carrots when I was out and had to improvise when I came home. I picked Mustangs honey roasted vegetables since I had sweet potatoes and shallots on hand. I had to leave out the parsnips and turnips so the pan looks really orange right now. I can't wait to taste it. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by trsinc (My Page) on Sat, Feb 28, 09 at 18:05 I just now made up a batch of carrot soup. I would never serve this as a soup but I wanted to have it as a drink. It's just carrot juice, orange juice, and orange flower water - chilled. I really liked it until I added the flower water. It tastes just like it smells and over powered the drink. I bought it for a recipe I saw and now don't know where to find it, lol. I think I'll juice up a few more oranges to see if that'll fix it. Or, maybe I could use it in some muffins as the liquid... o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Sat, Feb 28, 09 at 18:36 I made the Czechoslovakian Apple and Carrot Confetti that sally2 posted and we really liked it. I used golden raisins instead of the currants and added about a heaping teaspoon of sugar. We also had roasted asparagus and a small pork tenderloin with a molasses and mustard glaze and the salad was a perfect complement for it. I'd also like it as a side dish for baked ham. It's definitely going in my "keep" file. I can't wait to see what the next Cookalong ingredient will be.

Posted by lindac (My Page) on Wed, Apr 15, 09 at 0:48 you know things that wear their skeleton on the outside....things like clams, oysters, shrimp, crayfish, lobster....but not things like squid or salmon. We could include things like grasshoppers if you like and chocolate covered ants....but I'd rather not! I would say this could be sweet or savory a la Food Network....but. So...I'll start. You'll need 2 pounds of freshly de headed shrimp, a big pan, a little salt lots of water and a couple of teaspoons of crab boil ( I know! They are NOT crabs, but run with it, OK?)....bring about 3 quarts of water to a rolling boil, add the crab boil and 1 tsp of kosher sale....plop in the shrimp....watch carefully, and when that pot of water comes back to a boil, shut it off quick!....let the shrimp sit in the hot water for 3 minutes, drain and sit down with a couple of friends a couple of beers and peel and those lovely shrimp. Linda C Follow-Up Postings: o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by coconut-nj (My Page) on Wed, Apr 15, 09 at 2:58 Yay, great choice! Love me some exo's...lol. I'm probably being anal, but now I'm worried that the thread might go too far before Nancy gets a chance to put the link to the old thread and the stuff about how the cookalong runs. Sooooo,... I'll just paste her stuff here for her. From Nancy/WizardNM on previous threads. For those that may have missed the previous Cookalongs ..... the idea here is to post hints, recipes and discuss the focus ingredient over the next two weeks. Recipes can use any form of the ingredient. Please mention the recipe source and whether it is one that you have already made (T+T) or one that you might be trying for the first time. Ummm.. she would have also said that the next date for the Cookalong will be Saturday April 25th, 2009. Also Nancy said "Don't hesitate to post earlier than that if needed. I know how life gets in the way at times." People have posted on Sunday too. Nancy/WizardNM picks a new person on the following Monday morning. Phew, I hope I did that right and no one minds. Here is a link that might be useful: CookAlong #6 Dried Fruits o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Wed, Apr 15, 09 at 5:57 This is originally from and is T&T. It is absolutely TDF. MARINATED SHRIMP WITH CHAMPAGNE BEURRE BLANC Sauce base 2 cups Champagne or other dry sparkling wine 1/3 cup finely chopped shallots 2 tablespoons Champagne vinegar or other white wine vinegar 1/4 teaspoon whole black peppercorns Shrimp 1 cup Champagne or other dry sparkling wine 1/4 cup extra-virgin olive oil 3 tablespoons minced shallots 1/2 teaspoon freshly ground black pepper 24 extra-large uncooked shrimp (about 2 pounds), peeled with tail left intact, deveined 1 tablespoon minced fresh chives 1 tablespoon minced fresh tarragon 1 tablespoon minced fresh parsley Nonstick vegetable oil spray 1 cup (2 sticks) chilled unsalted butter, cut into 16 pieces For sauce base: Combine Champagne, shallots, vinegar, and peppercorns in heavy medium saucepan. Boil until reduced to 1/4 cup liquid, about 20 minutes. (Can be made 4 hours ahead. Cover and let stand at room temperature.) For shrimp: Combine Champagne, olive oil, shallots, and ground pepper in resealable plastic bag. Add shrimp to bag and seal; shake bag to coat shrimp evenly. Marinate shrimp at room temperature at least 30 minutes and up to 1 hour, turning bag occasionally. Mix chives, tarragon, and parsley in small bowl. Preheat broiler. Spray broiler pan with nonstick vegetable oil spray. Drain shrimp; discard plastic bag with marinade. Arrange shrimp on prepared pan in single layer. Broil shrimp until just opaque in center, about 2 minutes per side. Stand 3 shrimp, tails upright, in center of each plate. Rewarm sauce base over medium-low heat. Whisk in butter 1 piece at a time, just allowing each to melt before adding next (do not boil or sauce will separate). Season beurre blanc to taste with salt and pepper. Spoon warm sauce around shrimp. Sprinkle with fresh herbs and serve. Market tip: Champagne and sparkling wines labeled extra dry are actually slightly sweeter than those labeled brut. The latter works best for this dish. o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Wed, Apr 15, 09 at 8:23 Whew....was glad to see that Linda responded this morning. I was worried that I was going to have to pick someone else. Either that or connect with her in someother way...another reason Facebook could help out. Thanks Coconut, you did the opening just fine! To those who can't participate due to the theme..... Blame LindaC. I think she forgot! So, let's run with it and have some fun with exoskeletal creatures...I love the common ones and don't plan on trying the weird... Nancy o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by donna_loomis (My Page) on Wed, Apr 15, 09 at 8:59 I saw this recipe in the Sunday newspaper insert years ago. It was presented by Jill St. John shortly before she married Robert Wagner (1990). I absolutely love the bold flavors of this dish. Fiery Cajun Shrimp 2 cups (4 sticks) melted butter 1/4 cup Worcestershire sauce 1/4 cup fresh lemon juice 2 tablespoons ground pepper 2 tablespoons hot sauce 4 cloves garlic, minced 2 teaspoons salt 5 pounds unpeeled medium shrimp 2 lemons, thinly sliced French bread, for dipping Preheat the oven to 400 degrees F. Stir together the butter, Worcestershire sauce, lemon juice, pepper, hot sauce, garlic, and salt. Pour half this mixture into a large heatproof dish. Layer half the shrimp and half the lemon slices in the dish; then form a second layer with the remaining shrimp and lemon slices, and pour remaining sauce into the dish. Bake, uncovered, for 20 minutes, or until the shrimp are pink, stirring twice. Pour off the sauce into individual serving dishes. Serve the shrimp with plenty of French bread for dipping in the spicy butter sauce. o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Wed, Apr 15, 09 at 9:33 I'll be sitting this one out, unless you count, say, an orange as an exoskelatal critter. Sally o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by bbstx (My Page) on Wed, Apr 15, 09 at 9:34 This recipe is T&T, many many times. Crawfish Etouffe cup chopped onion ½ cup chopped celery ½ cup chopped green pepper 2 cloves garlic, minced 1/3 cup butter, melted ¼ tsp whole dried thyme ¼ tsp chili powder ½ tsp whole dried basil 2 Tblsp flour ½ cup fish stock ½ cup white wine 1 cup cream of mushroom soup 2 ½ cup peeled crawfish tails ½ cup chopped green onions ¼ cup chopped parsley ¼ tsp creole seasoning (Tony Cachere's) ¼ to ½ tsp hot sauce 1 tsp tomato paste Saute first 4 ingredients in butter until tender. Add thyme and next 3 ingredients. Stir well. Cook 15 minutes, stirring often. Add fish stock and wine. Cook 10 minutes. Stir in soup and crawfish. Simmer 15-20 minutes covered. Stir in remaining ingredients. Cook 3-5 minutes covered. Remove from heat. Let stand a few minutes before serving. Serve over plain hot white rice. 4 servings For the slackers among us (and I am one): Frozen crawfish tails including all the juice in the package may be substituted for fresh. Shrimp may be sustituted for crawfish. Clam juice may be substituted for fish stock. o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Wed, Apr 15, 09 at 10:17 You better hurry for this one....it's still ApRil but not for long. Oyster Stew 1 qt shucked oysters ( never said it was a budget recipe) 1/4 cup butter 1 T finely chopped onion 1 T finely chopped celery 3 cups milk 1 cup cream (half and half is fine) Pick over oysters to remove any bits of shell, save liquor Heat butter in a large heavy Dutch oven and slowly sautee onions and celery until they are soft and translucent but not browned, turn up[ the heat and add the oysters with their liquor and cook until the edges just curl. Add the milk and heat slowly until bubbles just break the surface, add cream, heat until hot correct seasonings, I like lots of fresh ground pepper, and serve. The above recipe works with bay scallops also. Linda C o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by foodonastump (My Page) on Wed, Apr 15, 09 at 10:54 Great choice, albeit against the rules. Something tells me I'm going to be clipping this entire thread! I think I've posted this before but can't find it, so here goes again. To me it's the best Baked Stuffed Lobster I've had anywhere. It's very basic, but I love the high seafood-to-filler ratio. Don't let the killing/cleaning get to you; it's really no big deal. I've seen people have the fish store kill and clean the lobsters, but I don't think that's a good idea. I seem to recall hearing that dead lobster degrades quickly. Baked Stuffed Lobster (stuffing amount is for 4 lobsters) Kill 1.25 lb lobsters by driving a knife through the brain and down through the head. Then use kitchen or poultry shears to cut down the middle of the belly side, all the way down through the tail. Pry open and clean out guts under cold running water. Pull off claws, boil for five minutes, shell and reserve meat in butter until the last five minutes of baking. (I dice the knuckle meat and add it to the stuffing.) In large saute pan over med-high heat, combine 1 stick of butter, two stalks of celery, minced, half an onion, minced, and cook until soft. Add 1 lb sea scallops cut into bite size pieces and 1 lb of cleaned shrimp that have been halved lengthwise. Cook until just shy of done, remove from heat, add two sleeves of Ritz crackers, crumbled. Add salt, pepper, basil, thyme to taste. If the mixture seems too wet, add some breadcrumbs. It should be moist but not mushy. Sprinkle Parm Regg over the stuffing and mix well. Add 3 cloves garlic, minced, and mix again. Jam the lobsters' body cavities full of stuffing, and continue down through the tail. Bake at 375 for 40 minutes, laying the reserved claw meat on top for the last 5 minutes. o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by gina_w (My Page) on Wed, Apr 15, 09 at 15:17 Hey that's not kosher! :-) Click the links below for pix that go with each recipe. One of my favorites from Nancy/Wizardnm: ========================================== Crab Imperial 3 tbs butter 2 tbs chopped onion (I use green onions) 2 tbs all-purpose flour 1/2 cup milk or half and half 1 lb fresh lump crab meat, drained 1/2 tsp Old Bay seasoning 1/4 tsp ground white pepper 1/4 cup mayonnaise 1 tbs dry sherry Paprika Melt butter in a large skillet over medium-high heat; add onion and cook, stirring constantly, until vegetables are tender. Combine flour and milk, stirring well. Add to onion and cook about 2 minutes or until thickened, stirring often. Add crab meat and next 4 ingredients. Spoon into a greased 2-qt baking dish or individual baking shells. Sprinkle with paprika. Bake at 350°F for 20 to 25 minutes or until bubbly. Serves 6. Note: I usually add a pinch or two of mace and if I have a mild cheddar, I sprinkle a little on top. Nancy (wizardnm) ------------------------------------------- And another good one from Nancy: Gingered Shrimp Cakes 1 lb. large shrimp, cooked 4 scallions, sliced, green parts included 1 Tbsp freshly grated ginger Grated lemon zest from 1 lemon 2 Tbsp chopped fresh parsley 1/2 C fresh corn, cooked, cut off cob (can use frozen) 1 lg egg 3 Tbsp mayonnaise 1/2 tsp hot pepper sauce 1/2 tsp salt Pinch of ground black pepper 1 1/2 C fresh bread crumbs or panko (divided) 2 Tbsp olive oil (or more, for frying) 1 Tbsp butter (with the oil, for frying) Coarsely chop shrimp in bowl. Add scallions, ginger, lemon zest, parsley and corn. Combine mayonnaise, egg, hot sauce, salt and pepper and fold into shrimp mixture. Add 1 Cup breadcrumbs and gently mix. Form into 4 patties and gently dredge in remaining 1/2 C breadcrumbs, adding more if necessary. Put on a plate, cover with plastic and refrigerate for at least 30 min and up to 4 hours. Heat oil and butter in large skillet over med-high heat. Saute cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 8 minutes. Chile Garlic Sauce To make Chile-garlic cream sauce, combine 2 Tbsp chile-garlic sauce (from Asia aisle at supermarket) and juice of 1/2 lime with 1/2 cup sour cream or cream fraiche. Spoon about 3 Tbsp of sauce on each plate and place shrimp cake on it, serve immediately. Makes four servings. Variation: Substitute lump crab meat for the shrimp. Nancy (wizardnm) ---------------------------------------------- Here's a mouth-watering recipe from the L.A. Times: Grilled Shrimp Charmoula Note: This recipe calls for bamboo skewers. 1 pound cleaned, tail-on jumbo shrimp (12 to 16) Charmoula (see recipe), divided 1 large lemon, sliced crosswise into 1/8 -inch slices Oil for the grill 1. Combine the shrimp and one-third cup charmoula in a large nonreactive bowl or resealable plastic bag and marinate in the refrigerator for 2 hours. Ten minutes before removing the shrimp from the refrigerator, soak the bamboo skewers in water to prevent the wood from burning. 2. Remove the shrimp from the marinade and thread with the lemon slices onto the prepared bamboo skewers. 3. Heat the grill over medium-high heat. When the grill is hot, oil the rack and place the skewers on top. Grill the skewers until the shrimp are puffy, pink and opaque, about 2 to 3 minutes per side. Serve immediately with the remaining charmoula sauce. Each of 4 servings: 172 calories; 18 grams protein; 2 grams carbohydrates; 0 fiber; 5 grams fat; 1 gram saturated fat; 168 mg. cholesterol; 218 mg. sodium. CHARMOULA: Note: Store the charmoula for up to 1 week, refrigerated, in an airtight jar or plastic bag. 4 garlic cloves, minced 1 tablespoon minced ginger 1/2 cup chopped parsley 1/3 cup chopped cilantro Zest and juice of 1 lemon 2 teaspoons sweet Spanish paprika Pinch cayenne powder 2 teaspoons ground cumin 1 dried bay leaf, crumbled Pinch saffron 1/2 cup olive oil 1/4 teaspoon salt 1. Using a mortar and pestle, or in the bowl of a food processor, grind the garlic and ginger to a paste. Add the chopped parsley, cilantro and lemon zest and coarsely mash. Stir in the lemon juice. Stir in the paprika, cayenne, cumin, bay leaf and saffron and grind to incorporate. 2. Slowly pour in the olive oil while blending to form an emulsion, then stir in the salt. Adjust the seasoning as necessary, then cover and refrigerate at least 1 day before using. Each tablespoon: 64 calories; 0 protein; 1 gram carbohydrates; 0 fiber; 7 grams fat; 1 gram saturated fat; 0 cholesterol; 38 mg. sodium. o the pix clip this post email this post what is this? see most clipped and recent clippings * Posted by gina_w (My Page) on Wed, Apr 15, 09 at 15:30 Oh, the top 2 pix are mine, the last one is from the Times. o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by velodoug (My Page) on Wed, Apr 15, 09 at 15:59 It's not quite as simple as LindaC's, but there are still only four essential ingredients, besides the beer: Boil, peel and coarsely chop a pound or two of shrimp. Mix with enough Hellman's mayonnaise to make a nice shrimp salad consistency. Serve on toasted hot dog buns with a sprinkle of Old Bay. (You can add some sliced scallions, chopped celery, pickle relish or whatever else you like, but I prefer to keep it simple.) This was an off the cuff suggestion by Mike Colameco at the end of a show where he made lobster rolls. We often make them when the Acme has 2 lbs packs of IFF shrimp on sale for $9.99. o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Wed, Apr 15, 09 at 16:07 Nice pic's Gina, I don't remember seeing either of them before.......ubeenholdinout! Glad you posted the recipes, I'll look through for some other favorites...we love our seafood!! Nancy o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by riverrat1 (My Page) on Wed, Apr 15, 09 at 16:12 YAY! It's crawfish season and they are really nice this year. I'll try to participate in this cookalong. o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1971 (My Page) on Wed, Apr 15, 09 at 16:20 Here's an easy crab casserole from the sixties. KAPPY'S CRAB CASSEROLE 1 Lb crab meat 2 Pkgs frozen spinach (thawed and squeezed to remove excess moisture) 13 oz. Cracker Barrel Cheese (or any sharp cheddar) 1 Cup chopped onions 1 Cup sour cream 1 small can tomato paste Alternate layers of spinach, onions, crab meat and cheese in a casserole dish. Top with sour cream; carefully spread tomato paste on top. Bake 350, approximately 40 minutes (until tomato paste begins to crack). NOTE: I've always sliced the cheese and layered it, but I suppose you could grate it, as well. The truth is, I never had a cheese grater until 1978! Annie'71 o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by coconut-nj (My Page) on Wed, Apr 15, 09 at 21:53 NOOOOOOOOOOOOOO riverrat....noooooooooooo.... you dirty little rat faced rat..... wahhhhhhhhh.... I miss La... I want my crawfishhhhhhhhhhhhhhhh.... wahhhhhhhh..... throws self down on floor and flops around like a catfish out of water.... screeching..... crying..... crawfishhhh... crawfishhhhhh... wahhhhhhhh.... sobbbbbbbb... hiccup... sobbbbb... noooooooooooo.................NICE THIS YEAR... WWWwahhhhh.... noooo...nooooo... o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by pkramer (My Page) on Wed, Apr 15, 09 at 22:42 Dumb question, but what date? Crawfish? I loved those mudbugs but all I can get here in Chicago are the nasty ones from China. Blech! i do have shrimp, scallops and lobster in the house. Thinking..... o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by riverrat1 (My Page) on Thu, Apr 16, 09 at 8:43 LOL cocoNUT! I didn't know that you have spent time here in LA. Did you live here? Come on back for a visit. We would love to have you over for some mudbugs. o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by mustangs (My Page) on Thu, Apr 16, 09 at 9:46 Coconut, I'm really going to make you flop around on the floor! We had Camp Fais Do Do at RiverRat's house. One night RR took us on an adventure to experience some local culture. As we drove through dark, lonely roads, I was a little skeptical especially when we drove up to a ??roadhouse?? with a parking lot deep in motorcycles, pickups, and old Chevy BelAirs. But memories of trays piled high with crawfish whizzing by all night, the Cajun/Zydeco band, people doing the Arcadian Two-step, still clearly resonates in my head. The food, the entertainment, the locals, was such a rich experience, one that I will treasure for a long time. We did a lot of "Eating the Tail - Sucking the Head". Here is a link that might be useful: Listen and really flop around!! o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by coconut-nj (My Page) on Thu, Apr 16, 09 at 10:57 Heh riverrat. Yes, I lived in NO for 9 years. My DW from there. Mostly the Westbank. She goes home to visit every year or two, but I've been so crippled up that I haven't been in a while. One of these years soon. Smiles. I really do miss the crabs too and all my shrimper friends that would drop off a cooler with 40#'s at a time. Ah, the good ole days. At least we have our blue crabs up here and frozen shrimp, but.. crawfish.... sniff.. lol. I just talked to Christys sister last night and she said the GN had crawfish last night. I carried on and the poor kid said she felt sorry for me..lmao. Aw, Cathy thanks for that link. It reminds me of going down to the bayou to visit our friends in LaRose, then heading way out on Little Lake to their camp. Also those fishermen I spoke about above were all Cajuns and had some great parties. Good times. o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by craftyrn (My Page) on Thu, Apr 16, 09 at 11:37 Here's 3 of our favorites: Maggie's recipe-- Deviled Lobster Free Image Hosting at Diane's Home Cookin Chapter: Shrimp & Lobster Deviled Lobster Tails ===================== 2 teaspoons Salt 4 (about 10 ounce each) frozen Lobster Tails 4 tablespoons Butter 4 Green Onions, sliced 2 tablespoons Flour 1-1/2 cups Half and Half 1/4 cup Cocktail Sauce 2 teaspoons Worcestershire Sauce 1 teaspoon Dry Mustard 1/2 teaspoon Salt 1/2 teaspoon Hot Pepper Sauce 1/3 cup unseasoned Dry Bread Crumbs . Bring water to boil with 2 teaspoons of salt. Add lobster tails; return to boil. Cook 8 to 10 minutes or until lobster shells turn red and meat is opaque. Immediately plunge lobster tails into cold water to stop cooking. Lobster will not be thoroughly cooked, but will continue to cook during baking step. Heat oven to 450 degrees. Melt butter in medium saucepan; add onions and cook about 2 minutes. Add flour; cook and stir until mixture is smooth and bubbly. Gradually add half and half, stirring constantly. Bring to boil. Cook 1 minute, stirring constantly. Add cocktail sauce, Worcestershire sauce, dry mustard, 1/2 teaspoon salt and the hot pepper sauce; mix well. Remove from heat. With kitchen scissors, cut and remove membrane from under side of each lobster tail - discard. Remove lobster meat; cut into chunks (reserve shell). Add meat to sauce and mix well. Return mixture to shells. Place on ungreased baking sheet - place small crumbled pieces of foil between tails if they look like they will tip over. Melt remaining 2 tablespoons butter and add the bread crumbs; mix well. Sprinkle over lobster mixture. Bake at 450 for 10 minutes or until thoroughly heated and bread crumbs are brown. * my notes ( works great with scallops too) posted by Maggie +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Another T & T is Ina Garden's Baked Shrimp Scampi; Baked Shrimp Scampi =================== Ina Garten Serves 6 2 pounds (12 to 15 per pound) shrimp in the shell 3 tablespoons good olive oil 2 tablespoons dry white wine Kosher salt and freshly ground black pepper 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 4 teaspoons minced garlic (4 clove) 1/4 cup minced shallots 3 tablespoons minced fresh parsley leaves 1 teaspoon minced fresh rosemary leaves 1/4 teaspoon crushed red pepper flakes 1 teaspoon grated lemon zest 2 tablespoons freshly squeezed lemon juice 1 extra-large egg yolk 2/3 cup panko (Japanese dried bread flakes) Lemon wedges, for serving . Preheat the oven to 425 degrees F. Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined. Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges. From Swap Cookbook ( The Essential Eating Well Cookbook ) sent by Blueiris South Pacific Shrimp: Free Image Hosting at Home Cookin Chapter: Shrimp & Lobster South Pacific Shrimp ==================== From "The Essential Eating Well Cookbook" Combine the following in a medium bowl: 1/3 cup "lite" coconut milk 2 serrano chilies or red jalapeños, seeded & minced 1 teaspoon minced fresh ginger 1 clove garlic, minced 2 teaspoons reduced sodium soy sauce 1/4 cup fresh lime juice 1 tablespoon brown sugar Add: 1 # medium shrimp , peeled & deveined Toss to coat, cover & marinate in refrig for 10 - 15 min. Heat 1 tbsp. extra virgin olive oil in a 12 in skillet over med high heat. Add drained shrimp ( reserve marinate) & cook-- turning shrimp once , until barely pink- about 30 sec per side-- transfer to plate . . add to pan: 1/2 c seeded diced tomato 4 c. baby spinach. cook-- stirring until spinach starts to wilt , about 30 sec.-- add reserved marinate, simmer until sauce thickens slightly- return shrimp to pan-- heat through o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Thu, Apr 16, 09 at 12:57 Not sure what I'll do. We will be at the cottage for "opening" weekend which means putting the docks in, putting the boats and seadoo in, spring cleaning the bunkie and doing yard cleanup. Of course all that assume the ice is out of the lake...big assumption! It's a working weekend so I need to provide warm comfort type food. Chris, Amity, Doug and Sara will be there. Amity is allergic to shellfish and Clive is not thrilled with any shellfish except shrimp, mind you he likes crab or lobster if it's in a sauce like a thermidor. Got give it some think time but I'm in. This is one of my all time favourite recipes but I rarely make it because Clive doesn't "do" scallops. I've made it with shrimp and with lobster but it's best with scallops. Coquilles St Jacques (Originally From The Woman's Day Encyclopedia of Cooking ) 1 1/4 Lb scallops butter (or margarine) 6 shallots (or green onions), chopped Bouquet Garni (dried parsley,celery leaves,thyme, bay leaf) 1 1/2 c dry white wine salt 12 mushrooms,finely chopped 1/3 c water or chicken broth juice of 1 lemon Fresh groud pepper 3 T Flour 4 egg yolks 1 c cream grated parmesan fine dry bread crumbs Wash scallops and dry with paper towel. Place in a saute pan with 2TBSP butter, the shallots and the Bouguet Garrni. Barely cover with white wine. Season with a little salt and bring to a boil. Turn down and simmer about 4 minutes or until the scallops are barely tender. Drain and save broth for sauce. When the scallops are cool enough tohandle cut in small pieces or in slices. Saute mushrooms in 2 TBSP butter for 2 or 3 minutes. Add broth or water,lemon juice, salt and pepper. Simmer until mushrooms are tender. Drain and reserve liquid. Combine the reserved liquids from the scallops and the mushrooms and heat. Melt 3 TBSP of butter in a sauce pan, blend in the flour, add the liquid, heat and stir until thickened and smooth. Cook for 2 or 3 minutes. Add the scallops, heat through. Beat the egg yolks and mix with the cream. Add this to the sauce and cook gently, do not boil. Add mushrooms and season to taste. Spoon into individual ramekins or shells, sprinkle with cheese and bread crumbs. Glaze under the broiler for just minute or two. NOTE: Can be made several hours in advance and then spooned into the dishes and placed under the broiler just before serving but let it come to room temp first. o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Thu, Apr 16, 09 at 14:24 Shall we call"The Party" for the weekend of the 25th-26th? Or shallw e just let this thread go on as long as the yummy recipes keep piling in? I think the 25/26 weekend ought to be good. Let's see....shrimp ono for appy, Manhatten clam chowder for a soup, main dish of either grilled diver scallops wrapped in bacon, or Alaskan King Crab....and for dessert, white chocolate mousse moulded in a scallop shell and topped with a drizzle of Frangelico scented dark chocolate sauce. And how about sugar snap peas in the SHELL and a salad of baby greens with a balsamic vinaigrette and SHELLED toasted pecans? Linda C o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by gina_w (My Page) on Thu, Apr 16, 09 at 16:06 Oh Chase's Coquille St. Jacques is fantastic. I vouch for it! Nancy I posted those pics a long time ago when I still had time to participate a bit in WFD. o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by lakeguy35 (My Page) on Thu, Apr 16, 09 at 21:24 Here is a good one I made for our South American virtual dinner years ago. Free Image Hosting at peruvian marinated shrimp (seviche de camarones) 1 to 1 1/2 pounds cooked shrimp, peeled and deveined 1/2 cup each lemon juice, lime juice, orange juice 1 small onion, finely chopped 1 scallion (spring onion) green and white parts, finely chopped 1 tomato, peeled, seeded, and chopped 1/4 cup chopped cilantro or parsley finely chopped red or green hot chile pepper, to taste salt and freshly-ground pepper, to taste 2 to 3 avocados, halved and pitted (optional) combine all the ingredients except the avocados in a glass or ceramic bowl and stir to combine thoroughly. chill for at least 1 hour before serving. serve mounded on the avocado halves, or on a bed of lettuce. serves 4 to 6. David o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Tue, Apr 21, 09 at 6:56 I used to like crab cakes with as little "filler" as possible but not any more. Our local newspaper printed a recipe from a restaurant known for their crab cakes. It was sold a few years ago when the owners retired and finally released their "secret" recipe. I tweaked it a little but they were the best crab cakes I ever made. CRAB CAKES Combine: 1/4 cup grated celery 3 Tbs. grated onion 1 grated hard boiled egg 1 tsp. Old Bay seasoning 1/2 tsp. salt 1/4 tsp. black pepper 1 tsp. parsley flakes or 1 Tbs. fresh chopped parsley Add to the first mixture in the order given: 1 raw egg 1 tsp. Worcestershire sauce 3 Tbs. mayonnaise dash of hot pepper sauce 3 slices white bread, crusts removed and then cut in TINY cubes Mix until smooth. Then add 1 pound of lump crabmeat and mix gently with your fingers to avoid breaking up the crab. Refrigerate for 1/2 hour; then form into six patties. Sprinkle with paprika and put in ungreased baking dish containing about 3/8" of water. Bake on center rack of oven at 375 degrees for about 20 minutes. Turn on broiler, leaving the cakes on the center rack and brown tops of patties. Grated hard-boiled egg, celery, onions, seasonings and raw egg: Photobucket Mayo and tiny bread cubes mixed in: Photobucket Now the crab is mixed in and ready to shape: Photobucket In the pan and ready to bake, then broil: Photobucket Done: Photobucket Photobucket o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by riverrat1 (My Page) on Tue, Apr 21, 09 at 9:01 Ack! I'll be out of town for that weekend. We may go out to eat crawfish and if we do I'll be sure to take pictures. rutanna, Those crabcakes look scrumptious. Lot's of gleening going on in this thread. Chase's Coquille St. Jacques is going in the "to try" pile of recipes. Cathy, We did have fun at roadhouse. Our Cajun culture sure has some people leaving the State and scratching their head. They just don't get it. Dancing to loud live Cajun music, dancing till you almost drop, sucking head and eating and pinching tails....ahhhh, what a life. o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by compumom (My Page) on Tue, Apr 21, 09 at 9:29 I doubt that I can play along, due to time restrictions, but I've copied and pasted some of the great sounding recipes here and will let you all know when I make them. Riverrat, I'm so jealous, it sounds like one more fun way to enjoy the south! LOL o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Fri, Apr 24, 09 at 15:44 bumpity bump! I am C&P all these recipes, they all sound great! However - I am looking for MORE recipes that might be served cold. It is going to be in the 90's here on Sun and we are invited to a BBQ. I am bringing the appys, and I would love to have a chilled exoskelton theme! Alexa o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sat, Apr 25, 09 at 16:57 Anybody cooking for the Cookalong tonight? I'm making a new recipe from the May issue of Gourmet. I'll be back later with the recipe and a picture. Nancy o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by momj47 (My Page) on Sat, Apr 25, 09 at 17:08 Hmm... maybe I'll get a lobster or two for dinner tonight. They have exoskeletons, don't they. o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Sat, Apr 25, 09 at 17:12 I'll be cooking tomorrow Nancy. I bought a couple of crabs today and have a couple of Crab Louie recipes I want to combine and try so when it's ready tomorrow I'll post how I made them with photos. I went out and bought all the ingredients this afternoon. Looking forward to it! Alexa mine will, of course, be a cold dish. SharonCb o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by joanm (My Page) on Sat, Apr 25, 09 at 19:55 I'm not a big fan of exoskeletal critters. So I smoked pig skeleton in my new smoker. It smelled like a fair at my house. Yum! o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sat, Apr 25, 09 at 20:06 Well, I cooked, we ate, I'm full and I'm tired tonight! It will probably be tomorrow before I post. It was pretty good though. Nancy o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by pkramer (My Page) on Sat, Apr 25, 09 at 22:06 Nancy, I cooked and ate and am stuffed! I had planned a lobster as one is in the freezer, but changed my mnd and made shrimp. I used Doucanoes Greek style shrimp with oregano and pasta. That is a dish that has become comfort food for me. And not low cal either as it also has feta cheese in it. No photos though. Sorry. o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Sun, Apr 26, 09 at 10:08 I didn't get a chance to take any photos but since the temperature was a degree away from a record-breaking high, we had a picnic dinner featuring David's Peruvian Marinated Shrimp. The orange juice gave it a different flavor and we really liked it. I also made a dandelion and egg salad with cream dressing and grilled kabobs of new potatoes and mushrooms. The shrimp will go on my summer menu list for sure and I'll be trying other recipes on this thread, as I've done for the other Cookalong threads. o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by ann_t (My Page) on Sun, Apr 26, 09 at 10:19 I decided while I was still at work yesterday to make a Paella for dinner. I had Moe pull some spotted prawns out of the freezer. I stopped at the grocery store on the way home from work and picked up some chicken and chorizo. Chicken and Prawn Paella Platted o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by theresafic (My Page) on Sun, Apr 26, 09 at 12:32 We had stir-fry with shrimp. The shrimp were frozen tiger shrimp from Trader-Jo's. Very good. My sister and her 16yr old daughter joined us for dinner. Cassidy (16) went back for seconds. In addition to the shrimp the stir fry had cabbage, green pepper, carrots, onion, fresh spinach, a couple of bags of frozen stir fry veggies. The sauce was a curry coconut milk combo. It was very good. We forgot to take pictures. o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Sun, Apr 26, 09 at 13:20 I made Crab Louie, using 2 frozen cooked whole crabs, which is the only way to find crab withing a reasonable distance here, although it also comes in tins. First time trying this recipe and I will make it again but without these crabs which have no resemblance to Dungeness crabs. The work was not agreeable as there was no white meat in the body, it was only in the claws. I put it down to experience so as long as I live here, I will buy tinned crab and save making the mess I made looking inside the innards trying to find white meat LOL. The salad was great though. Lars I did try to find your recipe but it didn't show up in a search here, so I combined recipes from Rachel Ray and Epicurious for the sauce. It was a good challenge, anyway! Looking forward to the next one. SharonCb o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by coconut-nj (My Page) on Sun, Apr 26, 09 at 13:39 We made the shrimp stew but that was earlier. We've both been hurting so plans for last nights dinner got canceled. I was going to make my recipe for seafood crepes. Shrimp and crab in a light bechamel made with stock from the shrimp shells. Served in some nice thin, tender crepes. Hope to have it soon. Last night I just boiled some shrimp to munch on all evening with remoulade. Hit the spot and really very little work. o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by malna (My Page) on Sun, Apr 26, 09 at 17:48 Working outside all day Saturday in almost 90 degree heat really took the edge off our appetites - but we did do crab cakes and homemade coleslaw. I had 3/4 of my sandwich left for breakfast this morning (LOL). o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by kathleen_li (My Page) on Sun, Apr 26, 09 at 19:16 I realize a clam is a mollusk, but its shell is like its skeleton..so stretching it.. Here comes dinner.. Photobucket a whole load of fresh Long Island Clams..with them you can make this.... Photobucket or baked clams Photobucket or Long Island Clam Chowder... Photobucket Photobucket chocked full of Long Island potatoes, of course..:) And now I will clam up! And find some exoskeletans.. o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Sun, Apr 26, 09 at 19:18 Been working in the church kitchen all day.....and will hit it again tomorrow early...funeral for a 21 year old soldier. Think I'm going to thaw soem frozen shrimp and mix ti with a few veggies and rice and call it shrimp fried rice....I might splash it with a little sesame oil and add a little ginger to make it special....but frankly....oatmeal would be fine.... Linda C o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Apr 26, 09 at 21:01 Tried a new recipe from the May issue of Gourmet Magazine for the Cookalong. I was disappointed in it, just not enough flavor. I'll be glad to post the recipe if anyone asks but I'm not pushing it. It's on page 97 if you get the mag. First we had a salad.. Photobucket Then the pasta... Photobucket I'll draw a name in the morning...PLEASE check this thread. Maybe it will be you that gets to pick our next ingredient. Nancy o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Sun, Apr 26, 09 at 22:36 The pasta looks great! what was wrong with it? I ended up with cooked brown rice.....and a mess of sauteed veggies, red pepper, onions, garlic, tomato, celery and spinach....mixed it with some thawed shrimp and some dark sesame oil, ginger, a bit of habanera hot sauce ands ay sauce.....and it was yummy comfort food.....and there's enough left for tomorrow! Linda C o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Mon, Apr 27, 09 at 6:34 I ended up making David's Peruvian Marinated Shrimp for last night and everyone agreed that it is excellent! Sorry I didn't get a picture, I had forgotten to bring my camera. Alexa o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Apr 27, 09 at 9:26 Good job everyone! Nice collection of recipes. Coconut-nj.....are you around??? You get to pick the next ingredient to focus on. Please post it to this thread. Because I want to include as many posters as possible, I'll do a little reminder that I think it's better to stay away from meats, poultry, fish and seafood as the topic ingredient. No problem with recipes that use the focus ingredient and a meat, etc. but I want to make sure no one is left out because of religion or being a vegetarian. Thanks. Coconut, I'll keep a watch on here for your choice! Nancy o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by coconut-nj (My Page) on Mon, Apr 27, 09 at 12:37 Wow, I had a premonition. Cool. Yesterday I thought it was going to be me, then said, nah, that's silly. So many other people. Okay, hmmmm... too bad I didn't think about what I'd pick in case my "feeling" was right. LOL. Ok, I'm trying to think seasonal, so I hope it's not too early for this one, but, let's make it Asparagus. Mine is just starting to push through, so I might have a bit by the dinner in two weeks. I think/hope most of us will be able to get some. o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Apr 27, 09 at 13:54 Here's the link to the next Cookalong. Thank you to all that participated in this one. Nice to have all these yummy recipes collected. Nancy Here is a link that might be useful: Cookalong #8 --- Asparagus o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Mon, Apr 27, 09 at 18:25 Nancy... I just realized I didn't post the Crab Louie recipe but I halved this one and changed lemon for lime as that's what's on our tree and added avocado and hard boiled egg on the plate and in the dressing as well as black, not green olives. The sauce was very rich but good, and if I make this again I need a source of fresh, lump crab which is not still inside the shell , because we don't get the right kind of crab here and it's a very messy job to find the meat LOL. CRAB LOUIE - epicurious yield: Makes 4 main-course servings active time: 20 minutes total time: 30 minutes For dressing * 1 cup mayonnaise * 1/4 cup ketchup-based chili sauce * 1/4 cup minced scallion * 2 tablespoons minced green olives * 2 teaspoons fresh lemon juice * 1 teaspoon Worcestershire sauce * 1 teaspoon bottled horseradish * Salt and pepper to taste * 1 1/2 lb jumbo lump crabmeat * Iceberg lettuce, shredded * Capers * Tomato wedges * Hard-boiled egg * Lemon Make dressing: Whisk together mayonnaise, chili sauce, scallion, green olives, lemon juice, Worcestershire sauce, bottled horseradish, and salt and pepper to taste. Pick over crabmeat, then divide among 4 plates lined with shredded iceberg lettuce. Garnish with capers and wedges of tomato, hard-boiled egg, and lemon and serve with dressing. SharonCb o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by lakeguy35 (My Page) on Mon, Apr 27, 09 at 21:28 I'm late reporting back here. I managed to trip on the cord to my laptop and the very end of it broke off inside the port. So.....I was MIA all weekend. I had a couple of friends over for the afternoon and we did crabcakes for a late afternoon munchie before grilling some steaks. I used Ina Gartens recipe but will be trying Ruthanna's in the future...Sue's recipe is a good one too. Glad to hear that you two liked the Peruvian Shrimp. I love the citrus flavor and the heat from the peppers...I up that a little. Saving all the recipes in my TT file and thanks for all the pics too. Sorry I couldn't post any this time. Now on to asparagus...YUM! David o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by rob333 (My Page) on Fri, Oct 23, 09 at 8:52 More coming.

Posted by sheshebop (My Page) on Fri, Mar 12, 10 at 9:12 Wow! I clipped and saved so many of these recipes, and still wasn't even half way through. I ended up printing the entire thread. As one who loves very tart tastes, this thread was perfect for me. I love the tartness of a cranberry. Whoever picked cranberries, good choice! o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Mar 19, 10 at 20:13 I just finished off my last slice of cranberry apple pie. I still have about a cup of cranberries left, which I think I will use to make those Empire muffins. I've got the carrots, walnuts AND the applesauce. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Mar 22, 10 at 9:20 Really good recipes! I'm sure I'll be checking these over next fall when cranberries are plentiful again. Time for a new topic! ~~~~~~~~~~~~~~~drawing a name~~~~~~~~~~~~~~~~~~~~~~~~ OK...got it........................ >>>>>>>>>>>>>>>>>> Pat T <<<<<<<<<<<<<<<<<<<<< Pat, please give us an ingredient focus ASAP! Just post it below, I'll watch for it and then start the new thread. Thanks to everyone for the cranberry recipes. Nancy o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Mon, Mar 22, 10 at 9:25 I should have posted yesterday, I made 12 half pints of Gina's cranberry citrus marmalade! OK, Pat T, I'll wait for your selection now... Annie o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by pat_t (My Page) on Mon, Mar 22, 10 at 9:39 OK Nancy - Let's go with PASTA as the new focus. I'm looking forward to some new recipes & ideas! PS: Thanks for picking me. I feel so special! LOL o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by stacy3 (My Page) on Mon, Mar 22, 10 at 9:56 as usual I am a day late and a dollar short but in since these threads get saved I'm going to add two of my favorite recipes - I love cranberries. And I love Alexa's crustless cranberry pie. I like it in the freezer cut into little bite sized pieces to grab a little piece every once in awhile...yum. thanks everyone for sharing all these great recipe! Drenched Cranberry Cake - Lorijean 2 cups all-purpose flour 1 cup sugar 2-1/2 teaspoons baking powder 3 tablespoons vegetable shortening, melted 2/3 cup milk 1 egg 2 cups fresh or frozen cranberries Sauce: 1/2 cup (1 stick) unsalted butter 1 cup sugar 3/4 cup heavy cream 1/2 vanilla bean, split lengthwise Preheat the oven to 350 F. Butter a 9-inch round pan. Sift the flour, sugar, and baking powder into a large bowl. Add the shortening, milk, and egg. Beat for 2 minutes, or until smooth. Stir in the cranberries. Pour into the prepared pan, smooth the top, and bake for 1 hour, or until an inserted toothpick comes out clean. Transfer to a wire rack. While the cake is baking, make the sauce. Melt the butter in the top of a double boiler over simmering water (I just put a small saucepan over an extremely low flame and dispensed with the double-boiler!) Add the sugar, cream, and vanilla bean. Stir to mix well. Cook, stirring occasionally, for 5 minutes. Remove the vanilla bean. Serve the cake with each individual slice generously with the warmed sauce. Serves 8 Source: Very Cranberry, copyright 2003 posted by lorijean Cranberry Lemon Cookies -Jenn A wonderful cookie I discovered at Gail's Recipe Swap. They freeze well, but thaw them before adding icing. I posted this last year and got quite a few comments from people who said everyone loved them. * 1/2 C butter * 1/2 C sugar * 1/3 C brown sugar * 1/2 tsp. lemon zest * 1 egg * 2 tsp. vanilla * 1 C flour * 1 tsp. baking powder * 1/2 tsp. cinnamon * 1-1/2 C chopped pecans (I use walnuts) * 1-1/2 C chopped fresh cranberries Cream butter, sugars, and lemon zest. Beat in egg and vanilla. Combine flour, baking powder and cinnamon. Gradually beat into butter mixture. Stir in nuts and cranberries. Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350F for 10 to 12 minutes, or until golden. Let cool slightly before removing to cooling racks. Frost when cool. ICING: Whisk together 1 C confectioner's sugar, 2 Tbsp milk, and 1/4 tsp. lemon zest. ============================================================ NOTES: * Though our oven tends to run hot, these cookies seem to take 13-14 minutes to bake. Check after 12 minutes and add an extra minute or two if needed; they should just be golden brown. * Icing is best when made at least a day ahead of time. This gives the sugar time to absorb the milk, and lets the lemon zest impart a strong lemon flavor. * The original recipe did not give the amount of vanilla, so I guessed at 2 tsp. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Mar 22, 10 at 10:12 Great choice Pat! I'm getting another idea to go along with it. Thanks! Nancy Here is a link that might be useful: Cookalong #24-------PASTA! o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Mon, Mar 22, 10 at 12:48 I was half way through the day yesterday, and had already made 2 loaves of bread and a pan of dark ginger bread (since we had 5 inches of snow !!! it seemed like a good day for baking, especially gingerbread) when I remembered about the cranberry cookalong. I'm going to copy and paste this thread, though. There's lots of good ideas for cranberries. Thanks for all the recipes. Sally o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by jessyf (My Page) on Wed, Mar 24, 10 at 11:45 I can't believe no one has posted Cranberry Jezebel. Cranberry Jezebel Sauce Recipe 1 cup water 1/2 cup sugar 1/2 cup firmly packed brown sugar 1 (12 oz) bag fresh or frozen cranberries 3 tblsps prepared horseradish 1 tblsp Dijon mustard Garnish: fresh mint sprigs Combine first 3 ingredients in a medium saucepan; bring to a boil over medium heat. Add cranberries, and return to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally. Let cool to room temp. Stir in horseradish and mustard; cover and chill. Garnish, if desired. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by jimster (My Page) on Thu, Apr 1, 10 at 19:35 Better late than never, right? I finally got around to developing and testing this recipe and making the photos. My goal was a zippy cranberry chutney. Cranberry chutney is not such an original idea as I first thought. Malna posted one early in this thread and it turns out there are many recipes for it on the Internet. Anyway, here is mine. Chutney Ingredients Chutney Appetizer CRANBERRY CHUTNEY 12 oz. fresh or frozen cranberries 1 orange, chopped 1 apple, chopped 2 Tablespoons finely minced shallots 1 Tablespoon finely minced fresh ginger root 3/4 Cup white vinegar 3/4 Cup white wine 1 Cup sugar 1 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice Combine all ingredients and bring to a boil in a covered pot. Simmer covered for 5 minutes. Simmer uncovered for 25 minutes. Note: Prior to cooking, it may appear that there is not enough liquid. Check the consistency after the first five minutes of cooking. Add wine or water if necessary. The final product should be thick. Jim o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Thu, Apr 1, 10 at 22:03 Jim, I'll go back and check the recipe in a minute but those pictures are amazing. Especially the first one! Gorgeous. You been hiding your talent boy! o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Apr 2, 10 at 8:58 So was it any good? I've been looking for a good cranberry chutney recipe, the one I have calls for sage and I've been skeptical so haven't made it. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by jimster (My Page) on Fri, Apr 2, 10 at 12:00 Thanks for the nice words, Sharon. You made my day. LPM, this chutney was pretty much what I expected it to be. It's based on a review of many other recipes so I couldn't go too far wrong. My main innovations were to use shallots, ginger root and wine, nothing especially daring but fitting to the concept of a chutney I thought. I was tempted to use balsamic vinegar but went with white vinegar for the sharpness I wanted. I figured the other ingredients would provide enough fruitiness. Since it is the only cranberry chutney I ever tasted, I have no basis for comparison. I can only say it tastes good to me. I agree about that recipe which called for sage. I would not use green herbs. IMO, it's sweet spices you want with the fruitiness of chutney and that is consistent with most of the recipes I looked at. I just looked at Malna's recipe again and it looks like she also used ginger root, not ground ginger. Check her recipe and look at a few of the other on-line recipes and see what you think. Let us know if you make chutney. Jim o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Apr 2, 10 at 16:55 Right now I have the ingredients for Gina's Cranberry Citrus Marmelade languishing in my fridge, so if I do make preserves, that will be it. Most likely I will make the chutney to give as Christmas gifts next year, so I'll have to save this thread. I liked Malna's recipe too, but somehow I can't get my brain around curried cranberries! There is no total reason for this, other than I've never tried it. But also, I am not a big curry fan, and I don't really know why, because I liked seasoned food. There must be some particular ingredient in curry I don't like, and I think it may be fenugreek. Maybe that's not in Balti seasoning. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by malna (My Page) on Fri, Apr 2, 10 at 18:58 I thought I heard my name being bantered around here LOL. Here's my take on the chutney issue - I much prefer the sweet one. As a matter of fact, I can just eat it right out of the jar. On a turkey sandwich? To die for. The curried one - DH loves it. I liked it right after I canned it but, as I said above, I think the curry part got too strong after a few months on the shelf. BTW, the ingredients in Balti are coriander, garlic, ginger, cumin, dundicut chilies, Ceylon cinnamon, mustard, cardamom, cloves, fennel, fenugreek (sorry, LPM), charnushka, star anise, ajwain, black cardamom, cilantro, anise seed and bay leaf. Whew, long list to type!

o RE: Cookalong #40 - Wine clip this post email this post what is this? see most clipped and recent clippings Posted by walnutcreek (My Page) on Sun, Feb 12, 12 at 16:05 CHICKEN IN HEAVENLY WINE SAUCE 1/4 cup plus 1 tablespoon all purpose flour 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 1/2 teaspoon crushed dry oregano 4 skinless, boneless chicken breast halves 1/4 cup butter 1/4 cup plus 1 tablespoon olive oil 8 ounces sliced fresh mushrooms 1 cup Marsala wine 1/2 cup sherry wine Clean and rinse chicken, place between sheets of plastic wrap and using the side of a square mallet pound chicken breast to 1/4 inch thickness. In a shallow dish or bowl, mix together the flour, salt, pepper, and oregano. Coat chicken pieces with the flour mixture. In a large skillet, melt butter in the oil over medium heat. Place chicken in the pan and lightly brown, then turn over chicken pieces and add mushrooms and any remaining flour mixture. Pour in wine and sherry. Cover Skillet and bring to boil, then reduce heat to simmer,and cook for 10 minutes, turning chicken once, cook until no longer pink. Serve over egg noodles or your favorite pasta, topped with the wine sauce. Serves 4 SPICY WINE MUSTARD 3/4 cup brown mustard seeds 3/4 cup yellow mustard seeds 1 cup white wine vinegar 1 cup dry white wine 1/4 cup EVOO 1/4 cup sugar 2 tablespoons dry mustard (Coleman's) 1 tablespoon sea salt 1 - 2 teaspoons red pepper flakes 1/2 teaspoon freshly ground black pepper Put all ingredients into a deep, medium-sized bowl, stir well, cover and leave on countertop at room temperature, stirring once or twice, for 24 hours. Transfer bowl contents to a food processor puree until creamy. Transfer mustard to jars, seal tightly and refrigerate. Makes about 3 cups. APPLE, CHICKEN, AND WINE 1 whole fryer chicken 1 whole apple 1 cup apple juice or 1 cup white wine Salt and pepper Sprinkle salt and pepper all over the inside of the chicken. Put the whole apple inside the chicken cavity. Place chicken breast side down in a crock pot. Pour apple juice or wine around the chicken. Cook on low 4-6 hours. SHALLOT AND WINE BUTTER 1 shallot, finely chopped 3/4 cup dry red wine 4 oz butter cut into small pieces Salt and freshly ground pepper to taste Bring the shallots and wine to a boil in a small saucepan over moderate heat. Boil until all the wine has evaporated, about 10 minutes. Remove from the heat and whisk in the butter, salt, and pepper until the mixture is smooth except for the pieces of shallot. Refrigerate for 1 hour before serving. To serve with steak, top each steak with 1 to 2 tablespoons of the butter. BLACKBERRY WINE CAKE 1 Duncan Hines white cake mix 1 3-oz. box blackberry Jell-O 1/2 cup salad oil 4 eggs 1 cup blackberry wine 1/2 cup chopped pecans Preheat oven 325 degrees. Combine all ingredients except pecans. Mix on low speed until moistened then on high for 2 minutes. Grease and flour a 10 inch Bundt pan. Sprinkle pecans on bottom and side of pan. Spoon batter to cover pecans. Bake 1 hour. GLAZE: 2/3 stick butter 1/2 c. blackberry wine 1 1/4 c. powdered sugar Combine butter, sugar, and wine, bring to boil. Punch holes in cake with ice pick and pour half of glaze over cake while in pan. Let stand 30 minutes. Turn out and pour glaze over cake. PARMESAN WINE RICE 1 tablespoon butter 1 medium onion, chopped 1 clove garlic, minced 1 cup chicken broth 1 cup uncooked rice 1 cup dry white wine 1/2 cup grated Parmesan Melt butter in heavy medium skillet over medium heat. Add onion and garlic; cook 8 minutes or until translucent. Stir in broth, rice and wine. Bring to a boil. Reduce heat to low; cover and cook 25 minutes or until liquid is absorbed. Stir in grated Parmesan and serve warm. Serves 4 o RE: Cookalong #40 - Wine clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Feb 13, 12 at 10:28 A big Thank You to all that participated in this thread, there are some really good recipes here. I just pulled a name for the next Cookalong. ~~~~~~~~~~~~~~~ bbstx ~~~~~~~~~~~~~~~~~~~ Please choose the next focus ingredient. Try to pick something you have a special interest in. If it happens to be something that has been covered in the older Cookalongs, that's fine, especially if it is basic. All the older Cookalong threads are in the FAQ. Think about Seasonal, Fresh, Basic, and Readily available ingredients.... If you have questions, you can email me through GW. I will check back here and then set up the new Cookalong. Nancy o RE: Cookalong #40 - Wine clip this post email this post what is this? see most clipped and recent clippings Posted by foodonastump (My Page) on Mon, Feb 13, 12 at 12:51 A little late, but I think worth mentioning here. I had been meaning to try this since I first chose wine for the cookalong. Recent conversations about mussels and fennel finally got me to do it today for lunch. I winged it but here's approximately what I did: Saute about 3/4 cup small-diced fennel and a minced shallot in butter with a pinch of salt. Add some thyme, a pinch of saffron, and 1.5 cups or so wine. (I used Gewuertztraminer, as recommended in Patricia Wells' "The Paris Cookbook" for its slightly sweet note.) Reduce wine by half and add scrubbed mussels. Steam for about 3 minutes or until they open. If some open earlier than others remove them so they don't overcook. Once all the mussels are done, remove them from the pan and add a dollop or two of creme fraiche to the broth. Adjust seasoning to taste. I think that's about all I did. I ended up eating the full 2.5 pound bag, plus half a baguette to sop up the sauce. It was awesome! o RE: Cookalong #40 - Wine clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Feb 13, 12 at 15:42 The next topic is #41 - Greens - Cooked and Raw Here is a link Here is a link that might be useful: Cookalong #41 Greens, Cooked and Raw o RE: Cookalong #40 - Wine clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Feb 19, 12 at 8:19 I'm reporting back way late on my cooking with wine attempt. I made Ruthanna's French Bean Soup, and know it would have been wonderful if......I didn't burn it. Yes, I actually managed to burn soup. We were up in Oklahoma where I have a substandard set of pots and pans, basically camping gear, cause I don't want to spend a lot of money on another set of pots and pans. Anyway, the soup pot I used is very thin aluminum. It was already cooked earlier in the day, and tasting delicious. DH had to go on an errand, and while he was gone, I turned the soup back on to heat up for dinner, and sat down with my cross stitch. Big mistake. When DH got home, he headed for the kitchen,stirred the soup, and announced, "Did you know the soup is burning?" Aaahg! Oh, well, it was still edible, and I'll definitely make it again, but I was very disappointed that I did something so stupid. Ruthanna, I think I'm drawn to your recipes. I'm sure I've made more than one other of your recipes. If you had a cookbook, I'd probably buy it. I do have one question about the recipe. In the last part of the instructions you say to remove the cinnamon sticks, but there are no cinnamon sticks mentioned anywhere else in the recipe. I didn't have any, so I added a dash of cinnamon to the soup. Sally o RE: Cookalong #40 - Wine clip this post email this post what is this? see most clipped and recent clippings Posted by lakeguy35 (My Page) on Fri, Feb 24, 12 at 0:53 I'm late checking back here too...I did make the dessert that Lindac posted. Oh man was it good!! My group loved it. Photobucket I have my eye on several recipes posted here that's for sure. Glad to see the cookalongs back in action. David