I never used to use the same recipe twice, I'd vary it although I usually used a guideline. I kind of liked a pizza flavored meatloaf and would use pizza type seasonings, mozzarella cheese cubes in it sometimes, a little bit of pizza sauce for one type, served with garlic bread and fries or potato wedges. Another time I used Marcia Adam's recipe for a guideline. I'd use what's on hand. I really like meatloaf. If you don't overseason it, it's hard to goof it up. The one thing that's not tolerable to me is the inch of ketchup or tomato sauce on top. That's gross. I like gravy and mashed potatoes most of the time with it. I think it's important to mix meats in there. I happen to like pork sausage (Jimmy Dean type), ground beef, some pepperoni and bacon. I used to use turkey but got some very unattractive stuff and was put off by it so I don't use it anymore. I don't keep oatmeal around or I might use that on occasion. Many like it and I thought it was OK. To me, it's more a guideline than a recipe. Getting too exact can be problematic. More or less meat, more or less additives will all vary the result. In the link above I gave the listing of things I used in the last couple meatloaves I made and probably how I'll make it most of the time from now on unless I decide to go pizza/Italian style or something. You certainly can substitute for or eliminate the onion altogether. It's certainly flavorful enough or you could add something else if you want. Don't be afraid of it. Meatloaf and meatballs are basically the same thing. You can make meatloaf patties out of it too and cook quicker. Make several kinds. Enjoy them. Combine them. That's what I did when I came up with what I liked. There is no "best" recipe for me, since I like variety. So no "one" recipe will do all the time. Want something a little different? Put some hard boiled eggs in there or some cooked bratwurst or polish sausage. Makes for an interesting presentation when you slice it. I do have one problem making meatloaf. I can't seem to get the good crust on there my mom's meatloaf had and I like the crust! It helped with the thin layer of BBQ, essentially brushed on and then seasoned. I imagine the gas oven was dryer than my electric oven and definitely dryer than the Nesco so that's probably part of the problem. Good luck and happy testing!

I love, love, love short ribs. This is a rich dish, so a little goes a long way. I serve them in a bowl-y plate on top of mashed potatoes to which I've also mashed celery root It's a fatty cut and can be prepared the day before so the fat can harden and be easily removed. Great, easy dish. Braised Short Ribs of Beef 3 T. Flour 2 t. Salt Pepper, to taste 2 t. Rosemary 4 lbs. Beef short ribs, rinsed and dried Vegetable oil 1 C. Chopped onions 3/4 Cup Chopped celery 2 C. Chicken stock - boiling (can substitute chicken broth) Preheat oven to 300°. Combine flour, salt, pepper, and rosemary. Dredge ribs in seasoned flour. In skillet, heat 2 T. oil and add onions and celery, sauté for 5 minutes. Transfer vegetables to heavy Dutch oven with lid. Add 2 T. oil to skillet and brown ribs on all sides. Add extra oil as needed. Transfer ribs to Dutch oven. Add boiling chicken stock to ribs and cover tightly. *Bake 3 hours. Skim off excess fat and reduce gravy until thickened. *Alternatively: Simmer ribs slowly on stove top. Notes: Can cook one day ahead, chill, and remove fat layer from gravy. Heat slowly for 45 minutes before serving. Serving Ideas: Wonderful served over mashed celery root, mashed potatoes, or wild mushroom risotto. ====================================== Red Wine Braised Ox Tails 2 750 ml Bottles Dry red wine 12 large oxtail pieces (about 6 pounds total) 1/2 stick unsalted butter (1/4 cup) 5 shallots 5 garlic cloves 2 medium carrots 2 medium leeks (white parts only) 1 medium onion 2 celery ribs 3 fresh thyme sprigs 3 bay leaves 1 bunch parsley stems 4 Cups Chicken broth Preheat oven to 325°F. In a 4- to 6-quart heavy saucepan boil wine until reduced by about half (about 3 1/4 cups). Trim oxtails and pat dry. Season oxtails with salt and pepper. In a deep heavy ovenproof kettle just large enough to hold oxtails in one layer heat 1 tablespoon butter over moderately high heat until foam subsides and brown half of oxtails on all sides, transferring to a bowl. Brown remaining oxtails in 1 tablespoon butter in same manner and transfer to bowl. Coarsely chop shallots, garlic, carrots, leeks, onion, and celery. Add vegetables to kettle and cook in 1 tablespoon butter over moderately low heat, stirring, until softened. Arrange oxtails over vegetables and add reduced wine, herbs, and enough broth to just cover oxtails. Bring liquid to a boil and braise oxtails, covered, in middle of oven 3 to 3 1/2 hours, or until meat is very tender but not falling off the bone. Transfer oxtails with a slotted spoon to a bowl and keep warm. Pour braising liquid through a fine sieve into a large saucepan and discard solids. Boil liquid until thick, shiny, and reduced to about 1 3/4 cups and whisk in remaining tablespoon butter. ============================================= Chicken Sorrentino 6 Boneless, skinless chicken breasts, pounded very thin 2 T. Butter 1 Eggplant, peeled and sliced into ½-inch diagonal slices 1 Egg, beaten 2/3 C. Flour 1 C. Seasoned breadcrumbs Cooking spray 1 C. Sherry 1 C. Chicken stock (or canned broth) 6 Slices prosciutto 6 Slices mozzarella Preheat oven to 375° F. Lightly coat a jelly roll pan (cookie sheet) with oil. Coat eggplant slices with flour, then dip into egg, then breadcrumbs. Place eggplant slices on cookie sheet and bake for 20 minutes While eggplant is cooking: Heat large skillet and melt butter. Brown the chicken cutlets for a few minutes until golden brown. Remove from skillet, set aside and keep warm. When eggplant slices are tender, remove from oven and set aside. Over medium-high heat, add sherry and chicken broth to skillet, scraping up all brown bits (deglazing the pan) Cook for about 2 minutes, reducing sauce somewhat. Add chicken cutlets back to pan and top with a piece of prosciutto and a piece of eggplant. Spoon some sauce over the top and cover for 2 minutes, over medium-high heat. Remove cover and top with mozzarella slices. Cover and heat over medium heat for 1 minute or until mozzarella melts. ====================================== i like to serve this with Spaghetti. Chicken Saltimbocca Lidia Bastianich Ingredients Four 6-ounce skinless, boneless chicken breast halves, butterflied and lightly pounded Salt and freshly ground pepper 8 large sage leaves 4 thin slices prosciutto di Parma All-purpose flour, for dusting 2 tablespoons extra-virgin olive oil 4 tablespoons unsalted butter, cut into tablespoons 1/4 cup plus 2 tablespoons dry white wine 1 cup chicken stock or low-sodium brot Directions Season the chicken with salt and pepper. Place 2 sage leaves on each breast. Top with a slice of prosciutto, trimming it to fit. Press the prosciutto to help it adhere to the chicken. Dust the chicken with flour, shaking off the excess. Heat a large skillet. Add the oil and 2 tablespoons of the butter. Add 2 of the breasts, prosciutto side up, and cook over high heat until nearly cooked through, about 3 minutes. Turn the chicken and cook just until the prosciutto begins to shrink, about 1 minute. Transfer the chicken to a plate; repeat with the remaining chicken. Pour off any fat and wipe out the skillet. Add the remaining butter to the skillet. Add the wine and cook over high heat until reduced by half, 2 minutes. Add the stock and bring to a boil. Cook until reduced by half, 3 minutes. Return the chicken to the skillet, prosciutto side up, and simmer over moderate heat until the chicken is cooked through, about 2 minutes; season with salt and pepper. Transfer the chicken to plates, pour the sauce on top and serve. =================================== For guests who like salmon... Pecan-Crusted Salmon with Mango Salsa 8 Salmon filets 2 C. pecans 1 T. Garlic 1/2 t. Salt 1/4 t. cayenne pepper 1/2 C. Mayonnaise Mango Salsa Preheat oven to 400°. Grind pecans into a course meal. Mix together garlic, salt, and cayenne. Coat filets with mayo, then dip into pecans, coating thoroughly. Place filets on cooking rack set in a baking pan. Bake for 15-20 minutes, or until fish is cooked through. Serve with mango salsa. Mango Salsa 2 Mangos, skinned and cubed 1/2 Red onion, diced small 1 teaspoon Orange zest 1 ounce Orange juice 1 ounce red wine vinegar 1 bunch cilantro, chopped 1 Jalapeno pepper, seeded, minced Mix all ingredients and let sit for 2 hours. ================================================ Pork Medallions in Mustard-Caper Sauce 1 Pork tenderloin 2 Cups Bread crumbs, seasoned, Fresh or packaged 1 Egg, beat it up 3/4 Cup Flour 4 Tablespoons Butter 4 Tablespoons Cooking oil Mustard-Caper Sauce Slice tenderloin into 1/2-inch medallions Pound medalions into 1/4-inch rounds Dredge each medallion in flour, then egg, then breadcrumbs Lay on wax paper until ready for frying Melt 1/2 the butter in heavy, large skillet over medium-high heat Add 1/2 the oil when foaming subsides Add pork to skillet in one layer, being careful not to crowd. Cook for 2 minutes per side. Remove and keep warm in a 250° oven Cook remaining medallions and keep warm. Prepare Mustard Caper Sauce Arrange medallions slightly overlapping on plate and drizzle with sauce. Mustard-Caper Sauce Notes: This sauce is usually prepared in a skillet that was used to saute pork tenderloin medallions. The pan drippings from the pork provide added flavor to the sauce. 1 Tablespoon Butter 1/4 cup Sliced shallots 1 Cup Chicken broth or stock 2 Tablespoons Heavy cream 1 1/2 Tablespoons Drained capers 1 Tablespoon course-grain Dijon mustard Melt butter over medium-high flame. Add shallots and stir 1 minute. Add chicken broth and cream. Mix in capers and mustard and stir for 1 minute. Simmer until sauce is thick enough to coat the back of a spoon, about 8 minutes. Serve sauce over pork tenderloin medallions. ====================================== Chicken Breasts with Sun-Dried Tomato Cream Sauce Bon Appetite 1999 Serves 4 Notes: Make extras sauce and toss with cooked pasta; then plate. Add sliced, pan-cooked chicken breasts if desired. To make just the sauce saute the shallots, garlic and sundried tomatoes, then add wine and reduced to almost nothing. Add the chicken stock or broth and reduce by half. Add the cream and reduce until desired consistency. 4 tablespoons olive oil 4 boneless skinless chicken breasts 1/2 cup sun-dried tomatoes, oil-packed, coarsly chopped,drained 2 large shallots, thinly sliced (about 1/2 cup) 4 garlic cloves, minced 1/2 cup dry white wine 3/4 cup Chicken stock , or broth 1 cup whipping cream Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add chicken and sauté until cooked through, about 4 minutes per side. Transfer chicken to plate; tent with foil to keep warm. Add remaining 1 tablespoon oil to drippings in skillet. Add sun-dried tomatoes, shallots and garlic. Reduce heat to medium and sauté until shallots are tender, about 5 minutes. Add cream and bring to boil, scraping up any browned bits. Mix any accumulated juices from chicken into sauce. ========================================

For the Chilean Sea Bass or Black Cod (Sablefish), you cannot get easier or tastier than this recipe. The only "catch" is that it has to marinate for 3 days - so you have to plan it in advance. This is the best fish I have ever had or made: Nobu's Black Cod with Miso - Equally *Great* with Chilean Sea Bass! Serves 4 4 fillets, about 1/2 pound each 3 cups Nobu-style Saikyo Miso (see below) Nobu-Style Saikyo Miso 3/4 cup mirin 1/2 cup sake 2 cups white miso paste 1 cup sugar Miso Marinade In a medium saucepan over medium heat, combine the mirin and sake and boil for 20 seconds to evaporate the alcohol. Add the miso paste and stir with a wooden spoon until it dissolves completely. Add the sugar, raise the heat to high, and stir continuously until it has dissolved completely. Remove the pan from the heat and leave at room temperature until the mixture has cooled completely. Marinating the fish (suggested time: 2 - 3 days) Pat the fillets thoroughly dry with paper towels. Slather the fish with Nobu-style Saikyo Miso and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to steep in the refrigerator for 2 to 3 days. Cooking the Fish Preheat the oven to 400F and preheat a grill or broiler. Lightly wipe off any excess Miso clinging to the fillets but don't rinse it off. Place the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown. Then bake for 10 to 15 minutes. If using a conventional oven, pre-heat at 450 and bake fish for 5-8 minutes. When fish is almost cooked broil for an additional 2-3 minutes until well caramelized.

Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Jan 31, 11 at 16:13 It seems like a good time to resume the Cookalongs, the last one was in December. Instead of pulling a name out of a hat, I decided to pick the first ingredient for 2011. I'm choosing Citrus because it's in season and because there are so many good things to use it in. So please dig out your favorite T+T recipes that call for any of the citrus flavors, orange, lemon, lime or grapefruit. If you know where the recipe came from please give credit. A quick reminder, please only post recipes you have actually made and if you have a picture please post that too. A recipe that you found on the net is OK if you have made it but is not OK if you haven't. We are only interested in T+T. In a couple of weeks I'll jot down all the names of those who participated in this Cookalong and pull a new name out of the hat for that person to pick a new focus ingredient. I'll post that name at the end of the thread and if I can, I'll also email that person. So please check to make sure that your email through GW is working. My cooking has been in a rut lately so I am really looking forward to some new recipes to liven up our meals. Nancy Here is a link that might be useful: Cookalong #38 ---- Dates! Follow-Up Postings: o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Mon, Jan 31, 11 at 17:26 Here's one with orange juice as a main ingredient in the sauce. I prefer it with bone-in chicken breasts but made it a couple of weeks ago with the boneless ones. HONEY CURRIED CHICKEN 4 bone-in chicken or boneless chicken breasts or 1 cut up chicken 1/4 cup melted butter or margarine (I used 2 Tbs. of butter and 1 Tbs. safflower oil) 1/4 cup honey 1/2 cup orange juice 2 Tbs. prepared mustard 1/2 tsp. salt 1 tsp. curry powder 2 Tbs. dark rum Place chicken skin side up in shallow baking dish and preheat oven to 375 degrees. Combine remaining ingredients, stirring well. Pour sauce over chicken. Bake for one hour (less for boneless breasts), basting occasionally with sauce. Note: I usually use skinless bone-in breasts so I turn them over halfway through the cooking time. I also melt the butter in a pyrex measuring cup in the microwave and then add the honey and orange juice directly to it so I don't dirty measuring cups. Can sprikle top with toasted almonds or cashews, if desired. Photobucket o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Mon, Jan 31, 11 at 17:42 Oh my....you hit me well on this! This from my DIL...no pics, but it's beautiful with the ornage and red bits... Citrus baked turkey 1 whole turkey breast about 4 1/2 pounds Marinade 2 oranges, grated rind and juice 1/2 cup corn oil 1/2 cup honey 1 red bell pepper seeded and diced 1 jalapeno pepper, seeded and diced ( I like 2....maybe 3!) 1/2 tsp salt. Marinate in a plastic bag at least 2 hours or all day. Bake 375 in a covered roasting pan with the marinade poured over it. Bake an hour, remove lid and continue to bake until thermometer reads 165 ( about 1/2 an hour more). Baste frequently. Remove from oven, let stand 20 minutes, skim fat from sauce, slice turkey and serve with the sauce. I skim the fat from the sauce and thicken with a slurry of cornstarch. And I don't know who sent me this...but someone on this forum....and it's a keeper! Linda, this sauce with fresh ginger, orange zest and orange juice is wonderful. I also had a dill sauce available. Everyone loved this. I think it has your name on it. 1/2 cup sour cream 1/4 cup mayonnaise 2 teaspoons Dijon-style mustard 1 1/2 tablespoons grated peeled fresh gingerroot 1 teaspoon freshly grated orange zest 2 tablespoons fresh orange juice 1 1/2 tablespoons drained green peppercorns (*I omitted) 1/2 teaspoon sugar 1 tablespoon white-wine vinegar Make the sauce while the salmon is poaching: In a bowl whisk together the sour cream, the mayonnaise, the mustard, the gingerroot, the zest, the juice, the green peppercorns, the sugar, the vinegar, and salt to taste and let the mixture stand at room temperature for 20 minutes to let the flavors develop. And this dressing will be a happy surprise...lemon and blue cheese are great together! Fran Lozano's zesty blue dressing 4 oz Maytag blue cheese 1/2 cup olive oil 1 tsp grated lemon peel juice of � a lemon 1 cup sour cream 1 clove minced garlic. Mash cheese with fork and mix in oil until creamy. add remaining ingredients. I have lots more...but I'll leave room for someone else. Linda C o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Mon, Jan 31, 11 at 18:16 Cardamom Citrus Fruit Salad 1 large ruby pink grapefruit 3 oranges (navel, blood, mandarin or a combination) 1/4 c honey 2 T fresh lime or lemon juice 1/4 tsp ground cardamom Peel the fruit and cut away the membranes from the individual segments with a sharp knife. Place peeled segments in a large bowl. Drain off any excess juice from the fruit into a saucepan. Add the lime juice, honey and cardamom. Bring to a boil and reduce heat to low. Simmer for 10 minutes then remove from heat and cool to room temp. Pour over the fruit mixture and gently fold to coat fruit. Chill 15 minutes. Serves 4 o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by seagrass (My Page) on Mon, Jan 31, 11 at 18:41 This is a colorful, fresh citrus salad in the winter... Orange Salad with Stuffed Dates SERVES 4 1/2 cup sliced almonds 8 medjool dates 2 ounces soft goat cheese 4 navel oranges 3 tablespoons white wine vinegar Salt and pepper, to taste 1/2 cup olive oil 1/2 cup whole flat-leaf parsley leaves 1 small red onion, thinly sliced Set the oven at 375 degrees. Place the almonds on a rimmed baking sheet. Toast the nuts, turning several times, for 5 to 8 minutes or until brown. Watch them carefully, because they burn easily. Use a sharp paring knife to cut a lengthwise slit on one side of each date; don't cut all the way through. Remove the pits. With a small blunt knife, press 1 tablespoon of the goat cheese inside each date. Pinch the sides of the dates together; the goat cheese should show at the seam. Use a serrated knife to cut off both ends of one of the oranges. Set a flat end on a cutting board. Make a vertical cut in the orange between the rind and the flesh, starting at the top and curving the knife as you move to the bottom of the fruit. Continue making vertical cuts around the orange, so that the rind and pith are removed and only a round of flesh remains. Place the orange on a rounded side and slice 1/4-inch rounds through the segments (the slices should look like the spokes of a wheel). Repeat with the remaining the oranges. On each of 4 large salad plates, overlap orange slices. Set the plates aside. In a bowl, whisk the vinegar with salt and pepper. Gradually whisk in the oil. Spoon the dressing over the oranges. Garnish the oranges with parsley leaves, red onion slices, and toasted sliced almonds. Set 2 stuffed dates on each plate and serve at once. DELISH!! seagrass o Buddhacello - similar to Limoncello clip this post email this post what is this? see most clipped and recent clippings Posted by teresa_mn (My Page) on Mon, Jan 31, 11 at 19:23 I found this on a food blog and cannot find the person's name or name of the blog. about a quarter cup of grated citron zest (Buddha's Hand) 1 750 ml bottle of 100 proof vodka 2 cups sugar 2.5 cups water Put zest and vodka in a glass container, cover tightly, and let steep for about two weeks. When time is up, make a syrup using the sugar and water. While it's cooling, strain solids out of vodka using a fine mesh strainer. Then strain again through cloth. (Note: cheesecloth is too coarse; I used rags torn from an old white cotton bed sheet. Be sure to wet the cloth before you start. This step can take a while, but it's worth it to get all the sediment out.) Add about half the sugar syrup to the infused vodka, taste, and keep adding until it tastes sweet enough to you (traditional limoncello is quite sweet, but yours doesn't have to be). Pour into pretty bottle(s) (e.g. the final container) and age for another two weeks. You can use this recipe to make liqueur from just about any citrus fruit, but you might want to increase the amount of zest for less aromatic fruits such as tangerines. Preserved Lemons from Jenny's Nourished Kitchen I have included a link. I love these with a Moroccan Stew or with grilled chicken or fish. Here is a link that might be useful: Preserved Lemons from the Nourished Kitchen o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by pat_t (My Page) on Tue, Feb 1, 11 at 8:15 Don't remember who posted this before - but I make it often using regular oranges and have made it with only lemons. FLOURLESS CLEMENTINE CAKE 4-5 clementines (about 375g or 1 lb.) 6 eggs 225g sugar (1 cup + 2 Tblsp.) 250g ground almonds (2-1/3 cups) 1 heaping tsp. baking powder Put the clementines in a pot with some cold water, bring to the boil and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds. Dump the clementines - skins, pith, fruit and all - and give a quick blitz. Then tip in all the remaining ingredients and pulse to a pulp. Preheat the oven to 375� F. Butter and line an 8-inch springform pan. Pour the cake mixture into the prepared pan and bake for an hour, when a skewer will come out clean; you'll probably have to cover with foil after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the pan. When the cake's cold, you can take it out of the tin. I think this is better a day after it's made, but I don't complain about eating it any time. I've also made this with an equal weight of oranges, and with lemons, in which case I increase the sugar to one and one-quarter cups and slightly anglicize it, too, by adding a glaze made of confectioner's sugar mixed to a paste with lemon juice and a little water. Recipe by Nigella Lawson. Here is a link that might be useful: Link to recipe on Food Network website o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by eandhl (My Page) on Tue, Feb 1, 11 at 9:23 Question, is it fair to print a recipe I got from a live cooking show? o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Feb 1, 11 at 12:58 Sure it's fair as long as you have actually made it. The origin of a recipe is not the big concern, we just want to make sure you have made it and tested the recipe. Over the years we have had posters that just pretended to cook or bake and who posted recipes that they have never actually made. Sometimes those recipes are a big dud. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by publickman (My Page) on Tue, Feb 1, 11 at 19:40 Since I have several citrus trees, I like to keep up with citrus recipes. Here are some of my favorites: Lars' Lime Pie Crust 6 tbsp unsalted butter 2-1/2 tbsp sugar 1-1/4 cups Graham cracker crumbs Filling 2 tbsp cream cheese or Neufchatel cheese 2 tsp sugar 2 eggs, slightly beaten 3-4 fresh limes (enough for 1/2 cup juice) 2 tbsp cornstarch 1 smidgeon salt (1/32 tsp) 1 - 14 oz can sweetened condensed milk Topping 1-1/4 cups heavy whipping cream 1 tbsp sugar 1 tsp cornstarch Directions Melt butter and add sugar. This can be done in a 9" or 8" Pyrex pie pan, or a bowl, as you prefer. Add the Graham cracker crumbs and mix with a fork to combine. Press into a 9" pie pan and bake 7 minutes at 350� and allow to cool. Soften the cream cheese in a bowl with 2 tsp sugar and add the eggs. Beat to combine thoroughly. Zest the limes, preferably with a Microplane grater, to obtain 1 tbsp lime zest, to be used later. Squeeze limes to obtain at least half a cup of lime juice, and add the cornstarch . Mix this with the cream cheese/egg mixture and add the salt and condensed milk, and combine. A hand-held mixer can be used at this point, especially if you have used it to beat the cream cheese and eggs. Stir in the lime zest by hand and pour the mixture into the slightly cooled pie shell. Bake at 375 degree for 18 minutes. Allow the pie to cool, and then chill in the refrigerator for at least two hours. Chill the egg beaters and bowl for the whipping cream in the freezer while the pie is chilling, and then whip the cream until soft peaks form. Add the sugar and cornstarch and beat until fairly stiff. Cover the top of the chilled pie with whipped cream and serve. Yield: 8 servings. Lars' Hummus Ingredients 1/2 pound (1-1/3 c) dried garbanzo beans, (about 3-1/2 cups cooked) 1/3 cup lemon juice 2-3 large cloves of garlic (4-5 if small) 1/2 cup olive oil 1/4 cup toasted sesame seed oil 1/2 cup tahini (toasted, if available) 2 tsp salt 1/8 tsp cayenne 1 1/4 tsp freshly ground black pepper (or to taste) 1-2 tbsp water, if needed Directions Cook beans according to package instructions. I generally boil them for two minutes in a large pan, with triple height of water. Then I turn off the heat and soak for 1 hour covered and then wash them. Return to pan with water to cover plus 1/2 tsp baking soda and simmer for about 1-1/2 hours, or until tender. They will get tender much more quickly with the added baking soda. After cooking, I rinse them twice with cold water to remove the cooking water. Put the drained beans in a large food processor with the peeled garlic cloves (coarsely chopped) and the rest of the ingredients. Process until smooth. If it is too thick, thin with water, a tablespoon at a time. Avgolemono Sauce (use this sauce over noodles with chicken) 1 cup stock (or 1 cup water with 1 tsp soup base � vegetable or chicken) 2 tbsp butter 2 tbsp flour 1/4 cup lemon juice (approx. one very large lemon) 2 eggs 2 tbsp water 1/8 tsp cayenne 1/2 tsp black pepper salt to taste, unless using soup base that contains salt) Heat the stock, or heat the water and dissolve the soup base. Make a roux with the butter and flour and add the stock. In a separate bowl, lightly beat the eggs and add the lemon juice and water. Slowly add this mixture to the thickened stock, stirring constantly, and heat to desired temperature. Add pepper and salt, as needed. I've made all of the recipes many times. Lars o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by katiec (My Page) on Tue, Feb 1, 11 at 23:46 At our house it's called Jessy's Sauce. Love this for grilled/baked chicken, fish or pork. I can quadruple batches for Christmas gifts and for the pantry. * Exported from MasterCook * Lime-Chipotle Sauce Recipe By :Jessy- Cooking Forum Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup honey 2 tablespoons minced canned chipotle chilies in adobo sauce 3 tablespoons brown mustard -- (or dijon) 1/2 cup lime juice 1 1/2 tablespoons minced garlic 1 teaspoon ground cumin 1/2 teaspoon ground allspice 1/2 cup chopped fresh cilantro Season with salt and pepper Blend in food processor. Serve sauce as a marinade grilled meats, poultry, and fish if your guests don't get to it first with tortilla chips. Makes 1 1/2 cups. - - - - - - - - - - - - - - - - - - - NOTES : Katie's note: This can be canned in a boiling waterbath for 15 min. at 0-1000 ft., 20 min. at 1001-6000 ft. and 25 min. above 6000 ft. ................................. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by pat_t (My Page) on Wed, Feb 2, 11 at 5:56 Wondering - has anyone tried Jessy's sauce on chicken wings? o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Wed, Feb 2, 11 at 6:36 These are all recipes I make regularly and can highly recommend. Margarita Balls Servings: 24 Ingredients: 1 (12 ounce) package vanilla wafers 1/2 pound ground almonds 1/4 pound white chocolate 1/2 cup tequila 3 Tbsp Rose’s Lime Juice 1/4 cup orange marmalade 2 tablespoons light corn syrup Directions: 1. Mix 1 box (12 oz) vanilla wafers, crushed into crumbs, with 1/2 lb ground blanched almonds. 2. Melt four 1 oz squares white chocolate according to package directions. 3. In blender, process tequila, orange marmalade, lime juice and light corn syrup until smooth. Stir, along with melted chocolate, into crumb mixture. 4. Shape into 1 inch balls and coat with sugar. Store in refrigerator. ******************************************************* Macadamia Crusted Halibut with Citrus Butter Sauce Serves 4 Four 6 oz. halibut filets 1/2 cup unsalted butter, softened 1/4 cup panko flakes (Japanese bread crumbs) 1/4 cup macadamia nuts, toasted, ground fine 2 Tbsp. olive oil salt and pepper 1 tsp each grated orange, lemon and lime zest 1/2 cup orange juice 2 tbsp lime juice 2 tbsp lemon juice 1 minced shallot 1 tbsp honey 5 tbsp butter Season each filet with salt and pepper. Mix the toasted macadamia nuts into the soft butter. Add in panko flakes. Spread top of fish with crust and sear quickly in 2 Tbsp olive oil in hot sauté pan on both sides. Chop the shallot very fine. Saute in 1 tbsp butter until soft. Add the zests, juices and honey. Bring to a boil and reduce just a bit. Add 4 tbsp butter and swirl it to incorporate. Serve over the fish. ******************************************************* Honey Ginger Salmon 1 teaspoon ground ginger 1 teaspoon garlic powder 1/3 cup soy sauce 1/3 cup orange juice 1/4 cup honey 1 green onion, chopped 1 1/2 lbs salmon fillet 4 servings 1. In a large self-closing plastic bag, combine first six ingredients; mix well. 2. Place salmon in bag and seal tightly. 3. Turn bag gently to distribute marinade. 4. Refrigerate 15 minutes or up to 30 minutes for stronger flavor. 5. Turn bag occasionally. 6. Lightly grease grill rack. 7. Preheat grill to medium heat. 8. Remove salmon from marinade; reserve the marinade. 9. Grill 12-15 minutes per inch of thickness or until fish flakes easily with a fork. 10. Brush with reserved marinade up until the last 5 minutes of cooking time. 11. Discard leftover marinade. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by eandhl (My Page) on Wed, Feb 2, 11 at 8:46 Yes I have made this several times. Ingredients * 4 chicken breast halves (I used boneless breasts) * 1/2 teaspoon salt * 1/8 teaspoon freshly ground black pepper * 2 tablespoons butter * 1 large onion, finely chopped * 1 teaspoon paprika * 1 1/2 cups green onions, chopped (about 6 green onions, including green part) * 1/2 cup orange juice * 2 tablespoons bourbon * 1 cup chopped fresh peaches (about 2 medium peaches) * Dash nutmeg Directions Preheat oven to 400 degrees. Sprinkle chicken quarters with salt and pepper. Place in a 13 by 9-inch baking pan and set aside. In a medium skillet, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the paprika and all but 1 tablespoon of the green onions and continue to cook, stirring occasionally, for an additional 4 minutes. Spread the onion mixture evenly over the chicken, spoon the orange juice and bourbon over the top, and bake in the preheated oven for 30 minutes, turning and basting occasionally. (I covered during most of this time) Remove the chicken from the oven, spoon the peaches over the top, sprinkle with nutmeg, and return to the oven for an additional 15 to 20 minutes or until the chicken is tender and shows no trace of pink near the bone. Remove the chicken from the pan, place on serving dish, and pour the juices over the chicken. Garnish with the remaining green onions and serve immediately o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by jessyf (My Page) on Wed, Feb 2, 11 at 9:11 Hey Pat - I haven't tried that recipe with wings! But I will now. One thing I notice with this marinade is I have to watch the meat (salmon is awesome) carefully, the high sugar level means it can burn quickly. o RE: Oops clip this post email this post what is this? see most clipped and recent clippings Posted by eandhl (My Page) on Wed, Feb 2, 11 at 12:27 I forgot the name of the recipe. "Bourbon laced tipsy Chicken" o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Wed, Feb 2, 11 at 14:36 Eandhl, that recipe sounds really good. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Wed, Feb 2, 11 at 14:44 This was in timely if you are lucky enough to find Seville Oranges which are only available in February. 2 lbs Seville Oranges (the ugliest oranges in the world) 6 cups water 1 lemon 7 1/2 cups sugar. Place oranges and lemon in a large pot cover with water and simmer ( do not boil) until soft, about 2 hours. Remove fruit, cool slightly and then cut in half. Scrape out seeds, pith and flesh . Place pith and seeds in a cheescloth bag. Return bag and flesh to the water. Slice the skins into desired thickness or process in a food processor. Add peel and sugar to the pot. Bring to a boil and boil about 30 minutes (maybe less maybe more depending on natural pectin) or until reaches gel stage. Remove form heat, skim foam , stir. Pour into sterilized jars and hot water bath 10 mins. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Wed, Feb 2, 11 at 16:09 Id be remiss if I didn't post this one because it's one of my all time favourite recipes! Thanks again for the umpteenth time Gina! Lemon Linguine With Scampi (Gina) 3/4 Lb linguine 3 Tbl unsalted butter 2 1/2 Tbl good olive oil 1 1/2 Tbl minced garlic (4 cloves) 1 Lb large shrimp (about 16 shrimp), peeled and deveined 1/2 teaspoon Kosher salt 1/4 Tsp freshly ground black pepper 1/3 Cup chopped fresh parsley leaves 1/2 lemon, zest grated 1/4 Cup freshly squeezed lemon juice (2 lemons) 1/4 lemon, thinly sliced in half-rounds 1/8 Tsp hot red pepper flakes Cook pasta to al dente. Meanwhile, in a large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve. Note: I usually add some chicken broth to get more sauce. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Wed, Feb 2, 11 at 16:44 Oh gee Sharon! You reminded me of another recipe from years ago that I make without even consciously thinking about it. It is very good. Alexa ********************************************** Lemon Chicken from Rao’s two (2-1/2 to 3 lbs each) broiling chickens, halved Lemon Sauce (recipe follows) 1/4 cup chopped Italian parsley Preheat broiler for at least 15 minutes. Broil chicken halves, turning once, for about 30 minutes or until skin is golden brown and juices run clear when bird is pierced with a fork. Remove chicken from broiler, leaving broiler on. Using a very sharp knife, cut each half into about 6 pieces (leg, thigh, wing, and 3 small breast pieces). Place chicken on a baking sheet with raised sides. Pour Lemon Sauce over the chicken, and toss to coat well. If necessary, divide sauce in half and do this in two batches. Return to broiler, and broil for 3 minutes. Turn each piece and broil for an additional minute. Remove from broiler, and evenly portion chicken onto 6 warm serving plates. Pour sauce into a heavy saucepan, and stir in the parsley. Place over high heat and boil for 1 minute. Pour an equal amount of sauce over chicken on each plate, and serve with lots of crusty bread to absorb the sauce. LEMON SAUCE 2 cups fresh lemon juice 1 cup olive oil 1 tbsp red wine vinegar 1-1/2 tsp minced or crushed garlic, or more according to your taste 1/2 tsp dried oregano salt and pepper to taste Place all ingredients into a large bowl, and whisk together until well blended. Cover and refrigerate until ready to use. Whisk or shake vigorously just before use. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by eandhl (My Page) on Wed, Feb 2, 11 at 18:43 Thanks wizardnm, it is really good and I have served it to company a few times. Everyone seems to like it. Can't take any credit I saw it on a cooking show. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Wed, Feb 2, 11 at 20:00 Alexa, I just made that for the first time, using some of the Meyer lemons from Arlene. It was really good. I don't have a broiler to speak of, I have one of those things under my oven what means you have to lie on your stomach on the floor to put anything under the "broiler". So, I browned the chicken in the oven, dumped the sauce over top and baked it until the chicken was done and the sauce reduced a bit. It turned out wonderfully. Teresa, I just made limoncello from some of those Meyer lemons too, I used Doucanoe's recipe and it was/is really good. OK, one of my new favorites Photobucket Shaker Lemon Pie From the episode: Two Perfect Pies You will need 6 tablespoons of lemon juice for this recipe. Have an extra lemon on hand in case the 3 sliced lemons do not yield enough juice. Serves 8. Ingredients 1 double-crust pie dough 3 large lemons , sliced thin and seeded (see note) 1 3/4 cups sugar 1/8 teaspoon salt 1 tablespoon cornstarch 4 large eggs 1 tablespoon heavy cream Instructions 1. Adjust oven rack to lowest position and heat oven to 425 degrees. Line a 9-inch pie plate with 1 dough round and refrigerate for 30 minutes. 2. Squeeze lemon slices in fine-mesh strainer set over bowl; reserve juice (you should have 6 tablespoons). Bring drained slices and 2 cups water to boil in saucepan, then reduce heat to medium-low and simmer until slices are softened, about 5 minutes. Drain well and discard liquid. Combine softened lemon slices, sugar, salt, and 1/4 cup reserved lemon juice in bowl; stir until sugar dissolves. 3. Whisk cornstarch and remaining lemon juice in large bowl. Whisk eggs into cornstarch mixture, then slowly stir in lemon slice mixture, then slowly stir in lemon slice mixture until combined. Pour into chilled pie shell. Brush edges of dough with 1 teaspoon cream and top with remaining dough round. Seal, crimp edges, and brush top of dough with remaining cream. Using paring knife, cut 4 vents in top of dough. 4. Bake until light golden, about 20 minutes, then decrease oven temperature to 375 degrees and continue to bake until golden brown, 20 to 25 minutes. Cool on wire rack for at least 1 hour. Serve. (Pie can be wrapped in plastic and refrigerated for 2 days.) We found that using a knife to evenly cut the lemons into paper-thin slices was a difficult and time-consuming task. We had better results with a mandoline (or V-slicer), which produced perfectly thin slices in no time at all. If you don’t have a mandoline, we did find another piece of kitchen equipment that will make the process easier��"the freezer. Popping the lemons into the freezer for about 30 minutes firms them up for better hand-slicing, which is best accomplished with a serrated knife. This was one of the few Cook's Illustrated recipes that I've tried that I like and will use again, it was delicious, tart and bitter from the rind. Annie o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Wed, Feb 9, 11 at 17:38 Here are a couple of my favorite orange recipes. I need to make both again very soon! Spicy Orange Beef 2 tablespoons vegetable oil 1 pound round steak, cut into thin strips on the diagonal 1/4 cup orange peel, cut into slivers 1 clove garlic, minced 1/2 teaspoon ground ginger 2 tablespoons cornstarch 1 cup beef broth 1/4 cup soy sauce 1/4 cup sherry 1/4 cup orange marmalade 1/2 teaspoon crushed red pepper flakes 1. In a wok or skillet, heat oil over medium-high heat. Add beef strips 1/3 at a time. Stir-fry for 3 minutes or until browned, removing the done pieces to a plate lined with paper towels. 2. Return all the beef to the wok. Stir in orange peel, garlic, and ginger; stir-fry 1 minute. 3. In a medium bowl, combine cornstarch, broth, soy sauce, sherry, marmalade, and red pepper. Pour this mixture into the beef, stirring constantly. Bring to a boil over medium heat and cook for 1 minute. Serve hot. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ I've made this using sour cream when I didn't have any ricotta on hand. I like a rich dough... Orange Glazed Coffee Cake 1 pkg active dry yeast 1/2 cup warm milk 1/2 cup granulaqted sugar 1 TBS grated orange zest 1 Lg. egg, lightly beaten 1/4 cup warm water 1/2 cup fresh orange juice 1/2 cup ricotta cheese 1/2 tsp salt 3 1/2-4 cups all purpose flour GLAZE: 1 large egg, lightly beaten ICING: 1 cup confectioners' sugar; 1 1/2-2 TBS fresh orange juice In a large bowl, dissolve yeast in warm water. Let stand until foamy, 5-10 min. Stir the warm milk, orange juice, sugar, ricotta cheese, orange zest, salt and egg into the yeast mixture. Using heavy-duty electric mixer fitted with the paddle attachment and set on low speed, beat 2 cups flour into the yeast mixture until a wet dough forms. Beat in the remaining flour, 1/2 cup at a time, until a stiff dough forms. Turn dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 10 minutes, adding more flour as needed to prevent sticking. Place the dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth and let rise in a warm place until doubled, about 1 1/2 hours. Grease a 10 inch springform pan. Punch down the dough. Turn out onto a lightly floured surface and knead for 1 to 2 minutes. Divide the dough into 3 equal pieces. Roll each piece into a 20 inch long rope. Braid the ropes together. Coil braided dough in prepared pan; tuck ends under. Cover loosely with a damp cloth and let rise in a warm place until almost doubled, 30 minutes. Preheat oven to 425 deg.F. Brush the dough with glaze. Bake until the top of the cake is golden brown, 25 to 30 minutes. Turn the cake out onto a wire rack to cool slightly. To prepare icing, in a small bowl, stir together the confectioners' sugar and orange juice until smooth. Spread icing over warm cake and serve warm. Makes approx. 12 servings. Nancy o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by brightonborn (My Page) on Sun, Feb 13, 11 at 7:06 Looking for a good lemon square recipe please !!! o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Sun, Feb 13, 11 at 16:56 I've made this recipe with many different varieties of fish. The one under the citrus mixture in the photo is a striped bass. Sometimes I use olive oil instead of the butter. Photobucket o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Sun, Feb 13, 11 at 17:54 Here you go, brightonborn. Lemon Butter Bars Source: Land-O-Lakes Crust 1 c AP flour 1/2 c butter, softened 1/4 c sugar Filling 3/4 c sugar 2 eggs 3 T lemon juice 2 T AP flour 1 tsp grated lemon peel 1/4 tsp baking powder Powdered sugar Preheat oven to 350F. Combine all crust ingredients in a small bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press into bottom of ungreased 8x8-inch square baking pan. Bake 15-20 minutes or until edges are lightly browned. Meanwhile combine all filling ingredients except powdered sugar in small bowl. Beat at low speed, scraping bowl often until well mixed. Pour filling over hot crust. Bake 18-20 minutes or until filling is set. Sprinkle with powdered sugar while still warm and again when cool. Cut into squares. Makes 16 bars. Linda o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Sun, Feb 13, 11 at 19:31 Oops, I forgot to add the recipe. CITRUS-BAKED FISH 1 orange, unpeeled, cut into very thin slices 1 lemon, unpeeled, cut into very thin slices 1 lime, unpeeled, cut into very thin slices 1 large onion, peeled and cut into very thin slices 1 tsp. salt 2 � 3 tsp. Old Bay seasoning 1 whole fish, gutted (head can be on or off as you prefer), about 5 lbs. 3 Tbs. butter or margarine Mix together fruits, onions, Old Bay and salt. Place fish on a rack in a baking dish and put 2/3 of the citrus mixture in the center cavity and 1/3 on top. Dot with butter. Bake at 350 degrees until fish is done. Discard stuffing before serving. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Mon, Feb 14, 11 at 16:46 This is very quick and easy, and it's good. Orange Braised Chicken Thighs with Green Olives Gourmet : December 1995 Can be prepared in 45 minutes or less. Serves 2. 4 chicken thighs with skin 2 teaspoons olive oil 3 large garlic cloves, minced 1 medium onion, sliced thin 1/2 teaspoon ground cumin 1/2 cup fresh orange juice 1 tablespoon fresh lemon juice 1/3 cup small pitted green olives Rinse chicken and pat dry. Season chicken with salt and pepper. In a heavy skillet heat oil over moderately high heat until hot but not smoking and brown chicken, transferring as browned to a plate. Pour off all but about 1 tablespoon fat from pan. Reduce heat to moderate and in skillet cook garlic, stirring, until it begins to turn golden. Add onion and cook, stirring, until pale golden. Stir in cumin, citrus juices, and salt and pepper to taste and add chicken and olives. Simmer chicken, covered, 25 minutes, or until tender. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Mon, Feb 14, 11 at 17:57 Just finished up a batch of marmalade. A labour of love because I don't care for it much but himself loves it and after all it is Valentines Day.... o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by jessyf (My Page) on Tue, Feb 15, 11 at 7:36 My new favorite sauce/marinade/dip/glaze for veggies, chicken, - Equal parts hoisin and orange juice, mixed