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!

Our New Years' Eve party is always a game night. The main group of contestants, our anointed Scrabble Masters, battle it out around the dining table, thrusting and parrying with their Official Dictionaries. The local Monopolists exploit each other at the living room game table. Sorry boys, but only one of you will end up as the 1%. The chatterers and gigglers gather around the fireplace and the sideboard-turned-bar. A hard core of our older guy friends loiter in my kitchen, drinking scotch and sampling the production of noshes and nibbles. Our Quality Assurance team, I suppose. People start arriving around 7 pm. At midnight there are poppers and honkers, party hats and industrial-size sparklers. We play "Auld Lang Syne" (Jimi Hendrix, Fillmore East 1970) extra loud. Injuries are tended to (those sparklers looked like welding torches), the hardest-core gamers get back to their tables, coffee is served. The last guest typically leaves around 2 am. We try to keep people supplied with food this whole time, lest they revolt and burn down our house with a sparkler. What to serve for this situation? There are usually a couple trays of SWMBO's holiday almond roca and peanut brittle. As it is in part a neighborhood gathering, several dishes always get walked over, this year some yummy bacon cheese wraps and deviled eggs. I made some BBQ buffalo wings. SWMBO made an artichoke dip and her gorgonzola garlic cheesecake. All fine and well, but after sitting out for three hours, those initial dishes aren't so appetizing. Let's not even mention what ceviche looks like after a couple hours on display. That need for continuing food is where the pizza worked nicely. All the real pizza work was done ahead. The dough, the sauce, the slicing and dicing and mincing and sprinkling. When guests started arriving, the oven was pre-heated. About an hour into the evening, I finished off my second Caipirinha and started making mini-pizzas. It was a leisurely process. Stretch out a small rectangular crust, top, slide into oven. Wander around, kibitz at the game tables, refresh my drink, cut and serve the pizza, make another pizza, repeat. My first-effort pizzas were nothing to write home about. But they were eaten all the same. We had pepperoni and mushroom pizza, olives and onion pizza, clams and olives pizza, crabmeat and scallops pizza, and for Miss Vegetarian, who wasn't wearing a turban tonight, roast brussels sprouts and egg white pizza. I ended up not making a bunch of other stuff. About halfway through the afternoon prep, the weight of three weeks' non-stop house guests, too many holiday dinner parties, too much in-law time, and work that never let up until the last couple days of the year - it all came down. I suddenly got really tired, slumping tired, aching feet tired. So all the fun and frivolous dishes got thrown overboard. I have a refrigerator full of those fixins' that I've got to repurpose over the next few days. (What to do with a dozen oysters, a dozen frozen egg yolks, chicken strips marinated in sugar, etc?) I did have fun during the party, but it was also a little bit about survival. I drank a quart of water for every cocktail. Ate mostly microwaved egg whites. Snuck upstairs for a couple of 5 minute lay downs. And now it is the New Year. I don't have a crystal ball, but I know one thing about the coming year. There's not going to be any damned dinner parties or house guests for at least a month!

Posted by booberry85 (becky@leadsafe.us) on Sun, Nov 28, 10 at 19:04 I made the Butterhorns and Doucanoe's Holiday Biscotti today with my nieces. Yum! They both got a big thumbs up from the nieces! o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by lakeguy35 (My Page) on Sun, Nov 28, 10 at 20:25 Great idea Nancy! This will be a great reference for holiday cookies and treats. I have a couple of good bar recipes and would love to see some recipes for those too if that's cool with everyone. Here is a great Gingersnap recipe that Ann shared a few years back. I'll be back with a few more next week. Image Hosting by Gingersnaps - Extra-Spicy Gingersnaps ===================================== Posted by: KarenInSeattle on Thu, Oct 17, 02 at 19:14 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 3/4 teaspoon cinnamon 1 teaspoon ground ginger, or more to taste 1/2 teaspoon ground cloves 1/2 teaspoon salt 1/2 teaspoon cayenne pepper 8 tablespoons (1 stick) cool unsalted butter, cut into pieces 1/2 cup granulated sugar, plus extra for rolling 1 cup light brown sugar, packed 1/3 cup molasses (not blackstrap) 1/4 cup egg whites (from about 2 eggs) Combine the flour, baking soda, and spices in a mixing bowl and set aside. Cream the butter until smooth and fluffy in a mixer fitted with a paddle attachment (or using a hand mixer). Add the sugars and mix. Add the molasses and mix. Add the egg whites in 2 batches, mixing to combine after each addition. Add the dry ingredients in three batches, mixing to combine after each addition. Heat the oven to 350 degrees F. Spread a few tablespoons of granulated sugar on a small plate. Roll the dough into 3/4-inch balls, then roll each ball in the sugar until lightly coated. Transfer to parchment lined cookie sheets, leaving 1-inch of space between the cookies. Bake until browned, 8 to 10 minutes. Let cool on wire racks and store in an airtight container. Yield: 60 cookies David o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by momof2doxies (My Page) on Mon, Nov 29, 10 at 21:28 The World Peace Cookies always make it into my baskets. I can't remember who shared this recipe with the forum though. World Peace Cookies - Splendid Table Excerpted from Baking: From My House to Yours by Dorie Greenspan (Houghton Mifflin, 2006). Copyright 2006 by Dorie Greenspan. Makes about 36 cookies I once said I thought these cookies, the brainchild of the Parisian pastry chef Pierre Hermé, were as important a culinary breakthrough as Toll House cookies, and I've never thought better of the statement. These butter-rich, sandy-textured slice-and-bake cookies are members of the sablé family. But, unlike classic sablés, they are midnight dark �" there's cocoa in the dough �" and packed with chunks of hand-chopped bittersweet chocolate. Perhaps most memorably, they're salty. Not just a little salty, but remarkably and sensationally salty. It's the salt �" Pierre uses fleur de sel, a moist, off-white sea salt �" that surprises, delights and makes the chocolate flavors in the cookies seem preternaturally profound. When I included these in Paris Sweets, they were called Korova Cookies and they instantly won fans, among them my neighbor Richard Gold, who gave them their new name. Richard is convinced that a daily dose of Pierre's cookies is all that is needed to ensure planetary peace and happiness. * 1 1/4 cups all-purpose flour * 1/3 cup unsweetened cocoa powder * 1/2 teaspoon baking soda * 1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature * 2/3 cup (packed) light brown sugar * 1/4 cup sugar * 1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt * 1 teaspoon pure vanilla extract * 5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips 1. Sift the flour, cocoa and baking soda together. 2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more. 3. Turn off the mixer. Pour in the dry ingredients, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek �" if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough �" for the best texture, work the dough as little as possible once the flour is added, and don't be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate. 4. Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you've frozen the dough, you needn't defrost it before baking �" just slice the logs into cookies and bake the cookies 1 minute longer.) Getting Ready to Bake: 5. Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats. 6. Using a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you're cutting them �" don't be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them. 7. Bake the cookies one sheet at a time for 12 minutes �" they won't look done, nor will they be firm, but that's just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature. Linda o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by jojoco (My Page) on Tue, Nov 30, 10 at 12:04 While rugelach might not appear on many traditional Christmas cookie platters, it is always on mine. Photobucket Rugelach 2001, Barefoot Contessa Parties!, All Rights Reserved .Prep Time:10 minInactive Prep Time:1 hr 30 minCook Time:15 minLevel: EasyServes: 4 dozen cookies.Ingredients •8 ounces cream cheese, at room temperature •1/2-pound unsalted butter, at room temperature •1/4 cup granulated sugar plus 9 tablespoons •1/4 teaspoon kosher salt •1 teaspoon pure vanilla extract •2 cups all-purpose flour •1/4 cup light brown sugar, packed •1 1/2 teaspoons ground cinnamon •3/4 cup raisins •1 cup walnuts, finely chopped •1/2 cup apricot preserves, pureed in a food processor •1 egg beaten with 1 tablespoon milk, for egg wash Directions Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour. To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts. On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges��"cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes. Preheat the oven to 350 degrees F. Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool. .Printed from on Tue Nov 30 2010 © 2010 Television Food Network, G.P. All Rights Reserved This is a fabulous recipe that also freezes well. It is labor intensive, but well worth it. Jo o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Tue, Nov 30, 10 at 12:47 David , I love you big guy...but you knew that! I have been watching this thread for a 5th cookie that would complement the cookie recipes I had settled on for our annual cookie bake yet still being something Sara can manage. Those gingersnaps are it! o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Wed, Dec 1, 10 at 9:36 "Sleighbells ring!!! Are you listening?" We have a few sprinkles of snow at my house! Yeah I know, so what? In the sunny south it's not that common and how appropriate that it's the first day of December! Love this thread and I'm going to save it all. I, the non- baker, have selected 18 recipes I'd like to try. We'll see how that goes. I have a question. Many years ago I made a recipe where the dough was cut in squares and had a filling that had cinnamon, nuts and I can't remember what else. The spoonful of filling was placed in the center of the square and the corners gathered up on top. Sound familiar to anyone? I love most anything that has cinnamon and nuts. I hope this rings a bell with someone. jude o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by coconut-nj (My Page) on Wed, Dec 1, 10 at 10:43 Jude a little snow sure can put you in the spirit. We're having rain and high winds. Thanks for starting this thread Nancy. I've been loving it. There sure are a lot of cookies I'd like to make, but there are several I will make for sure this season. As I said on another thread I'm going to try your cream cheese cutouts. I love rugelach and other cream cheese based pastries so these sound like a winner to me. Plantmaven, I love recipes that have been handed down, plus I like cookies that are dark horses, as my contribution will show, so the Amish Sugar Cookies are making the list too. Lori's jam thumbprints are calling me... seriously calling... Cocooonuttt... Coconutttt. Real little yappers those ones. Love rugelach so some version of those, lekvar is my fave. Other than those for sure... hmm.. gingernaps, butterhorns, some type of biscotti..oh, the cuccidati..time will tell. Last year I made the World Peace Cookies and everyone loved them. My offering is an unusual cookie. We first got them about fifteen or twenty years ago from a coworker of Christy and have been making them ever since. They're a soft cookie that's in between a sweet biscuit and cake-like. Hard to describe but very addicting. Not overly sweet. Ricotta Cookies from Elaine 1 C. sugar 1/2# butter 3 eggs 1# ricotta 2 tsp. vanilla 4 C. flour 1 tsp. baking powder 1 tsp. salt Cream sugar and butter well. Add the eggs, one at a time. Stir in the ricotta and vanilla. Mix the dry ingredients together and add until just well incorporated. Drop by spoonful on a greased pan/parchment paper. Bake at 350 for about 12 minutes. Allow cookies to cool most of the way then glaze. Sometimes we put a few nonpareils on the wet glaze. Glaze 1 box 10X/Confectioners sugar 1 stick butter 1 tsp. vanilla milk Cream sugar and butter. Add vanilla and enough milk to form a glaze. You can vary the recipe by adding a few tablespoons of lemon juice to the dough and/or a teaspoon of lemon zest to the glaze. We generally make them the plain traditional way. I'd also like to include one more shortbread from my Aunt. Aunt Minervas Scotch Shortbread 1 C. butter [soft] 5/8 C. sugar [1/2C + 2T.] 2 1/2 C. flour Mix butter and sugar thoroughly and add flour. Chill dough and roll to 1/3 to 1/2 inch thick. These cut nicely with simple cutters. Our tradition is to use a small 2" star. Bake on ungreased pan at 300 degrees for 20-25 minutes. Edges should have barely begun to color. o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by triciae (My Page) on Wed, Dec 1, 10 at 11:49 It's simply not the holidays without these cookies around our house & now our grown kids' homes as well. The recipe is from my maternal great grandmother, Harriett Mariah. She was born in 1836 & died in 1913. Harriett was married in 1855 & these are Civil War era cookies. Families were large then so this recipe makes a lot of cookies. My cookie cutters are large - mostly those 5-6" copper ones & I still get 4-5 dozen. They are also not overly sweet (sugar was expensive in the mid-1800s!). They're tender & a bit cake-like but hold their shape for cut-outs. Freshly grated nutmeg makes a huge difference as does the sour milk. After glazing with the egg wash, I sprinkle with non-melting sugar crystals from KA but they are also good iced/decorated. We just prefer them without the sweet icing. HARRIETT MARIAH RUNNELS HARTZELL'S CHRISTMAS SUGAR COOKIES Ingredients: 2 Cups Sugar 2 Eggs (slightly beaten) 1 Cup Butter (softened) 1 Cup Whole Milk (soured) 1 Teaspoon Baking Soda 2 Teaspoons Baking Powder 1/2 Teaspoon Salt 1 Teaspoon Nutmeg (freshly grated) 5-6 Cups All-Purpose Flour (enough to make a moderately stiff dough - should still be a bit soft) Glaze: 1 Egg & 2 Tablespoons Water Blended Cream the softened butter with the sugar until light & fluffy. Add the beaten eggs and continue beating until mixture is light yellow. Stir in the baking soda, baking powder, salt, and ground nutmeg. Alternately, add equal portions of the all-purpose flour and soured milk, stirring well after each addition. When the flour is completely blended into the butter/sugar mixture, you will have a soft dough. Shape dough into a ball, cover, and refrigerate for 1-2 hours until slightly firm before rolling. When chilled, divide the dough into two equal portions and return one portion to the refrigerator. On a lightly floured pastry board, roll one portion of the dough to a thickness of approximately 1/4 inch. Place cut cookies on a non-greased baking sheet and brush lightly with the egg/water glaze. Sprinkle with granulated sugar or colored sugar crystals. BAKE AT 325 DEGREES for 20-25 minutes. Cookies will puff slightly during baking. Do not overbake. They should still be white on the top & just beginning to turn golden on the bottom. They will be firm to the touch but not crisp. Coconut, your cookies sound very good. We'll add them to this year's list. There are so many yummy cookies here it's hard to narrow it down to something reasonable for 2 people! :) /tricia o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by coconut-nj (My Page) on Wed, Dec 1, 10 at 11:56 LOL Tricia, thanks. I know what you mean. We are only two here too. We do send some but what I tend to do for us is make one pan of a cookie then freeze the rest of the dough in quart baggies then bring out a few at a time. I like fresh cookies anyway so this works for us. Luckily most/many cookie doughs freeze or even keep in the fridge for quite a while. Something like my ricotta cookie that doesn't freeze as well I just freeze the cookies right away and glaze later. o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Wed, Dec 1, 10 at 13:39 I hope everyone keeps adding their faveroites. I have more to add myself. This is turning out to be a marvelous list, it wil keep me in 'cookies to try' for a long time and I love that thought. Coconut, the ricotta cookies scream at me to add a little lemon zest. There was a ricotta pancake recipe a few years ago that had lemon zest in them and they were to die for. I saw your note and can't wait to try. Nancy o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by lakemayor (My Page) on Wed, Dec 1, 10 at 16:45 It's like a winter wonderland here in Michigan today. About two inches of snow so far. It made me excited to bake cookies!!! So I started. I just took Doucanoe's "Holiday Biscotti" out of the oven and it smells heavenly. Thank you! As I was looking through my cookies recipes, I came across one that I haven't made in years but remember that I loved it so. Here it is! I remember I always doubled the recipe. Czechoslovakian Cookie 1 Cup butter 1 Cup sugar 2 Egg yolks 2 Cups flour 1 Cup chopped walnuts (I'm sure pecans could be used) 3/4 Cup strawberry jam Cream butter and sugar, beat in egg yolks. Gradully stir in flour, then walnuts. Form mixture into a ball and cut in half. Wrap one half of dough in plastic wrap and place in freezer to chill. Pat remaining half of dough into an ungreased square cake pan (9x9) Spread jam over mixture. Remove remaining half of dough from freezer and roll between two pieces of wax paper to 9x9 size. Remove wax paper and invert in pan. Peel off the remaining paper and gently press edges of dough against pan. Bake 325 for 55-60 minutes. Cut into small bars. o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by tropicals9b (My Page) on Wed, Dec 1, 10 at 21:47 I made the Ina Garten Jam Thumbprints last night and was so mad - they were awful! Tasted like lumps of raw flour! I wasted 3 sticks of butter and all the other ingredients! But after sitting out overnight, room temp, covered in plastic wrap....today they are phenomenal. I brought them in to work and people went nuts over them. Thanks for posting it! o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by therustyone (My Page) on Thu, Dec 2, 10 at 10:59 "Many years ago I made a recipe where the dough was cut in squares and had a filling that had cinnamon, nuts and I can't remember what else. The spoonful of filling was placed in the center of the square and the corners gathered up on top." That sounds like Hamentaschen (sp?), maybe? I've never made them, but have been wanting to try them. So I'm looking for a recipe for them too. Here is one my mother used to make, many years ago It's from a cookbook she had that was apparently put out by the Burnett Co, a brand of extracts and I don't know what all else they may have made. We used to cut them out in different shapes & sprinkle with colored sugar at Christmas. SAND TARTS 1/2 C shortening 1 C sugar 1 egg 1 Tbsp water 2 C flour 2 Tsp baking powder 1/4 Tsp salt 1/4 C almonds 1 Tsp Burnett's vanilla Blend shortening & sugar. Add egg and water. Beat thoroughly. Add flour, salt, and baking powder, which have been mixed together. Mix well. Chill. Turn out onto a floured molding board and roll very thin. Cut into diamonds and sprinkle with sugar and Burnett's ground cinnamon. Place 2 or 3 blnched almonds on top of each diamond and place cookies on greased baking sheets. Bake in a moderate oven (350 degrees) for 10 minutes. Burnett's Lemon, Raspberry, Cherry, Strawberry, Maple, Almond or Orange Extract may be used instead of Burnett''s Vanilla. Burnett's Food Colors may be sued to color these cookies any desired shade. I have typed this recipe exactly the way it is worded on this old cookbook page I have. I thought it kind on interesting, so may be some of you will, too. Now days, here in Texas, "Sand Tarts" are a completely different kind of cookie, not a cut out at all, but more of a 'rolled into a ball' type, and have finely chopped nuts in them, then rolled in powdered sugar. I have a couple more recipes, will post them later. I'm out of time now. Rusty o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by solsthumper (My Page) on Thu, Dec 2, 10 at 11:37 Here's a list of some of my favorites. You'll have to scroll down a bit to get to the recipes. My favorite Chocolate Chip Cookie recipe is not on the same page, so I'll add it below. Brown Sugar Chocolate Chip Cookies 2½ cups AP flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 2 cups light brown sugar, packed 2 large eggs 1 tablespoon vanilla extract 2 cups semisweet chocolate chunks, or chocolate chips ½ cup chopped walnuts, optional Whisk together the flour, baking soda and salt. In a mixer, cream the butter and sugar until light. Add the eggs, one at a time, beating well after each addition. Add vanilla. On low speed, add the flour mixture, and mix until barely blended. Add chocolate chunks, and nuts. Drop by tablespoons onto sheet pan and bake in a 350°F oven, for 12-15 minutes. Sol o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by tracey_oh (My Page) on Sat, Dec 4, 10 at 9:30 Let the holiday baking begin! This is such a great thread. I make cookies all the time so Christmas is the one time a year I make candy. Made microwave caramels and peanut clusters last night for a cookie exchange and DS's middle school band reception. Buckeyes will coming in the next week and before Christmas I will make my usual toffee, peanut brittle, Sharon's peppermint bark, and caramel corn. caramels and peanut clusters Aunt Pat's Peanut Clusters 1 lb white almond bark 1 12 oz bag chocolate chips 20 oz salted Spanish peanuts Melt almond bark and chocolate chips together, stir in peanuts and scoop into balls onto wax paper. Here is a link that might be useful: Micro caramels recipe o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Dec 5, 10 at 16:28 Those look great, Tracy! Nancy, I have a question about your cream cheese sugar cookies. Could I substitute Marscapone? I have some in the fridge, but no cream cheese. Sally o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by woodie2 (My Page) on Sun, Dec 5, 10 at 18:02 Coconut I make almost the identical Ricotta cookies, but Wiz, I wouldn't want lemon in mine, I love the vanilla ricotta cake like taste, just melts in your mouth! I have a lot of favorites and some are from this forum over the years and have been posted above already! Here are a couple that haven't been posted yet with thanks to Diane and Jenn and my Mom and Grandma..................... CRAFTYRN'S TIGER BARK =========== 1 Cup milk chocolate chips 2 Cups (12 ounces) vanilla milk chips or almond bark 2 Cups peanut butter chips 1/2 Cup chopped peanuts Line jellyroll pan with foil. In microwave, melt 3 types of chips separately, stirring until smooth. Pour melted peanut butter chips into prepared pan, spreading level. Sprinkle on peanuts. Pour melted vanilla and chocolate chips on top, drizzling each randomly. To marbleize, use knife to pull through chocolate in wide curves. Refrigerate until set. Break into squares . WOODIE'S MOM'S TOFFEE SQUARES 1 cup butter 1 cup brown sugar 1 egg yolk 1 teaspoon vanilla 2 cups flour 1/4 teaspoon salt 3 to 4 milk chocolate bars (7/8 ounces each) 1/2 cup chopped nuts Preheat oven to 350. Mix butter, sugar, egg yolk and vanilla. Stir in flour and salt until dough is well blended. Spread in a rectangle about 13 x 10 inches on greased baking sheet, leaving about 1 inch all around edges. Bake 20 to 25 minutes at 350 or until nicely browned. Crust will still be soft. Remove from oven. Immediately place separated squares of chocolate on top of hot crust. Let stand until soft; then spread evenly over entire surface. Sprinkle with nuts while still warm then cut into small squares while warm. Makes 6 to 7 dozen squares MY GRANDMA'S CHOCOLATE WALNUT PUFFS 1 cup (6 ounce package) semi-sweet chocolate chips 2 egg whites, room temp 1/8 teaspoon salt 1/2 cup sugar 1/2 teaspoon vanilla 1/2 tablespoon white vinegar 3/4 cups chopped walnuts Preheat oven to 350. Line cookie sheet with parchment paper. Melt chocolate over warm water. Beat egg whites with salt til foamy. Gradually add sugar. Beat til peaks form. Beat in vanilla and vinegar. Fold in chocolate and nuts. Drop from teaspoon onto cookie sheet. Bake 10 minutes at 350. Remove from oven and let sit on cookie sheet for 2-3 minutes to set up. Makes 36 cookies JENN'S CRANBERRY LEMON COOKIES 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. o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Sun, Dec 5, 10 at 21:16 Rusty, thanks for the suggestion. I googled those cookies and they are interesting but different than I made. After thinking about it, I was wrong about the assembly of the cookies. The dough for the ones I made was cut in a square, but the filling was put on a diagonal and the opposing two corners overlapped and pinched to seal. I wish I could remember what else was in the filling besides sugar, cinnamon and nuts, probably butter etc. I remember seeing recipes for Sand Tarts in recipe books when my children were small (many moons ago), but I don't think I ever made them. Anyhow, thanks a lot. jude o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by bcskye (My Page) on Mon, Dec 6, 10 at 16:33 Does anyone have any t&t cookie recipes made with honey instead of sugar? I've looked and found some online, but you never know if they've really been tried before rating. I was particularly interested in some Hermits and anything that I could make for a Sugar Free Christmas plate of cookies. We are both diabetic and have so many friends and relatives that are as well. I would like really good and pretty cookies to serve and gift. o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by coconut-nj (My Page) on Tue, Dec 7, 10 at 3:53 Woodie, must be a New Jersey Italian cookie. Smiles. Our friend Elaine lived in Trenton, but I think her family might come from more up by you. I always want mine plain too. They have a really great, distinctive, subtle flavor. I love walnuts and I had Christy pick up some extra today so I can try your Grandmothers Walnut Puffs. Sounds right up my alley. Bcskye, I don't have any in particular. Do you use Splenda in cooking at all? With that you should be able to make many recipes. o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by murphy_zone7 (My Page) on Tue, Dec 7, 10 at 6:22 Thanks to all for the recipes.....what wonderful cookies!! I am not baking this year...gonna travel by air and you know how those TSA people are!! Anyway, I don't know if this really qualifies as a cookie but they are incredibly easy, very very good, and loved by many. Kids love to help make these. I found the recipe on the Kitchenaid forum several years ago, don't remember who posted it but here it is: Oreo Truffles aka Oreo Balls -------- ------------ -------------------------------- 1 pound Oreo Cookies -- 3 sleeves 1 8 oz Cream Cheese -- room temp 1 pound melting milk chocolate 1/2 pound melting white chocolate -- (Can vary the colors depending upon the occasion) Using a food processor, grind cookies to a fine powder Using mixer, blend cookie powder and cream cheese until thoroughly mixed (should be no white traces of cream cheese). Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes. Line two cookie sheets with wax paper. In double-boiler, melt milk chocolate. Dip balls and coat thoroughly. With slotted tool, lift ball out of chocolate and let excess chocolate drip off. Place on wax-paper lined cookie sheet. In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool. If not eating that day. store in airtight container, in refrigerator. Let come to room temperature before eating. We like them either way....we just like them. Murphy o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Dec 7, 10 at 8:39 Sally2, I really don't know if you could sub Marscapone for the cream cheese. I would try it though. You might need to adjust the flour for the difference in moisture but I think it would taste fine. If you try it, please report back. Nancy o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Tue, Dec 7, 10 at 9:34 Okay. I've had some Marscapone in the fridge planning to use it someday, but it's getting to the point that someday needs to come soon. I'll see what happens. Sally o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by iris_gal (My Page) on Tue, Dec 7, 10 at 18:16 Love this thread. Here are my two finest cookie/bar recipes. Enjoy. My mother got the recipe for Nanaimo Bars in Vancouver B.C. in the 1950s. When cut the 3 layers resemble the dark, light, dark of the Nanaimo ferry in the distance. It contains a raw egg in the base which has never caused problems. It is simply the best bar I've ever tasted. After chocolate my favorite is marzipan. Every Christmas my SIL and I would spend a day making miniature marzipan fruits: apples painted with red food coloring, oranges rolled in tinted granulated sugar with a clove for stem, bananas painted also, Xmas trees using Scandinavian butter paddles for texture, etc. Finally in the late 80's I found a recipe worthy of the paste. As good as the finest bakery item. *** Nanaimo Bars 1/2 c. margarine, melted 1/4 c. sugar 5 Tb. cocoa 1 tsp. vanilla 1 egg, slightly beaten 1/2 c. chopped walnuts 2 c. graham cracker crumbs (34 single) 1 c. coconut 1/4 c. margarine 2 Tb. vanilla custard powder (pudding & pie filling) 2 c. pd. sugar, sifted 3 Tb. milk 4 squares (4 oz.) semisweet or bittersweet choc. 1 Tb. butter Stir melted margarine, sugar, cocoa, vanilla & egg together thoroughly. Stir in nuts, cracker crumbs & coconut until well mixed. Firmly press into 9x9 pan; chill. Beat margarine & custard powder; beat in pd. sugar alternately with milk. Spread over chilled base; set aside. Melt choc. & butter. Dribble over frosting layer & carefully spread to cover. Before top choc. layer hardens, score into narrow bars with sharp paring knife. Chill overnight. Cut into bars; store in refrigerator, tightly covered. Easily keeps 3 weeks. Notes double recipe in 9x13; prefer bittersweet choc. in top layer. today's margarines are too soft - use butter. ===================================================== *** Almond Triangles (Sunset 12-87) 2 1/2 C. flour 8 oz. butter 1 egg Make as pie pastry except knead a bit. (or it will be too crumbly) Press into 9 x 13 pan. Cover & set aside. 8 oz. almond paste 2 eggs 1 C. sugar 1 C. slivered or thinly sliced blanched almonds Break marzipan up with mixer, or by fork, into vy. small chunks. If it has been on the grocery shelf too long this will take awhile. Add one egg & beat just til smooth. Stir in other egg (prevents adding additional air) & sugar until well mixed & smooth. Spread almond paste mixture over pastry base. Sprinkle with silvered almonds, pressing them in gently. Preheated 350 degree oven for about 35 min. Cool in pan. Cut 3" or larger squares, then triangles. (sacrifice a 1 inch strip to ease removal of first row) Store well wrapped in refrigerator for 1 1/2 weeks. Haven't tried freezing. Notes Thinly sliced almonds dislodge when cutting - use very sharp knife. If unable to find Almond Paste this is wonderful: Homemade Almond Paste 1 1/2 C. blanched almonds 1 1/2 C. sifted pd. sugar 1 egg white 1 tsp. almond extract 1/4 tsp. salt Grind almonds fine. Mix thoroughly into stiff paste with remaining ingredients. Makes 13 oz. about 1 1/3 cups.

iVillage GardenWeb iVillage GardenWeb THE INTERNET'S GARDEN & HOME COMMUNITY ADVERTISEMENT Blogs Forums Photo Galleries Ask The Experts Tools & Directories SEARCH Return to the Cooking Forum : Post a Follow-Up o Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Feb 23, 10 at 15:53 Lorijean44 has chosen Eggplant for this Cookalong. Guess we are on a real veggie kick! I don't do eggplant, so maybe there will be a recipe that will tempt me to try it. Please check this thread after March 6th if you have posted....you maybe the one to pick the next subject. Now, let's dig out those wonderful eggplant recipes! Nancy Here is a link that might be useful: Link to Cookalong # 21---Beans Follow-Up Postings: o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by jessyf (My Page) on Tue, Feb 23, 10 at 15:59 Cold Spiced Eggplant - Craig Claiborne & Virginia Lee 2 medium young eggplants (about 1.75 lbs total, Japanese work well) 3 Tbsp light soy sauce 2 Tbsp red wine vinegar 2 Tbsp sugar 2.5 tsp dry sherry or shao hsing wine 1 Tbsp sesame oil 1 Tbsp oil 1 Tbsp minced garlic 1 Tbsp chopped ginger 1 Tbsp toasted sesame seeds 1. Steam eggplant for about 30 minutes, or until tender to the core. Let cool. 2. Combine Soy sauce through sesame oil. 3. Over a high flame, heat the tablespoon of oil in a saucepan and add the garlic and ginger. Cook about ten seconds, then stir in the soy sauce mixture. Bring to just a boil and remove from heat. Let cool. 4. Cut or pull the cool eggplant into shreds. Pour the sauce over, and sprinkle with sesame seeds. Serve - better the next day. o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Tue, Feb 23, 10 at 16:04 Oh yeah, I love eggplant. This is one of my favorite snacks, from Eating Well, and it's low enough in fat and calories to go on the Slimmer Dinners thread. Elery will grill the eggplant if he's here, otherwise I just slice it and roast it and the garlic in the oven on baking sheets. Baba Ganouj 2 medium eggplants, (about 1 pound each) 4 cloves garlic, unpeeled 1/4 cup lemon juice 2 tablespoons tahini, (see Note) 1 1/4 teaspoons salt Extra-virgin olive oil, for garnish Ground sumac, for garnish (see Note) Preheat grill to high. Prick eggplants all over with a fork. Thread garlic cloves onto a skewer. Grill the eggplants, turning occasionally, until charred and tender, 10 to 12 minutes. Grill the garlic, turning once, until charred and tender, 6 to 8 minutes. Transfer the eggplants and garlic to a cutting board. When cool enough to handle, peel both. Transfer to a food processor. Add lemon juice, tahini and salt; process until almost smooth. Drizzle with oil and sprinkle with sumac, if desired. Make Ahead Tip: Cover and refrigerate for up to 3 days. Per serving: 32 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 5 g carbohydrates; 1 g protein; 2 g fiber; 245 mg sodium; 163 mg potassium. Annie o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by canarybird (My Page) on Tue, Feb 23, 10 at 17:06 Eggplant may be used in this recipe instead of bubango. There are close links between the Canary Islands and Venezuela, thus there are many customs and recipes shared by both countries. Here is one of them. Bubangos are a type of small, pale green zucchini. STUFFED BUBANGOS - Bubangos Rellenos "( Venezuela) 2 bubangos - (small pear-shaped zucchini) 1/3 cup soft breadcrumbs 1/3 cup milk 1/4 cup grated white cheese - (I used parmesan) 1 beaten egg 1 teas butter a sprinkle of fine dry breadcrumbs or fine cracker crumbs 1. Cut the bubangos in half lengthwise and steam or boil until soft but not mushy. Scoop out the pulp, leaving a little next to the skin. 2. Soak the breadcrumbs in the milk and add the other ingredients and the pulp. 3. Refill the skins, cover with the fine dry crumbs and brown in the oven. Source: "Buen Provecho - Caracas Cookery" - Caracas, Venezuela. SharonCb o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by mustangs (My Page) on Tue, Feb 23, 10 at 17:39 I love eggplant too. My favorite is plain ole roasted with rosemary, k-salt, and EVOO. I eat it like popcorn! o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Tue, Feb 23, 10 at 19:12 Here's a great moussaka recipe, from Craig Claiborne's New York Times Cookbook. It makes an enormous amount. I always make half the recipe, and that fills an 11 x 11 Corningware baking dish. Make the meat sauce the day before, so you can lift the chilled fat off the top. Moussaka à la Grecque * 3 medium eggplants * 8 tablespoons extra-virgin olive oil * 3 onions, chopped * 2 pounds ground lamb * 3 tablespoons tomato paste * 1 1/2 cup red wine * 1/2 cup chopped parsley * Pinch cinnamon * 6 tablespoons unsalted butter * 6 tablespoons all-purpose flour * 1 quart whole milk, heated * 4 large eggs, beaten * Pinch nutmeg * 2 cups ricotta * 1 cup fresh bread crumbs * 1 cup freshly grated Parmesan Peel the eggplant and slice it crosswise 1/2-inch thick. Sprinkle both sides of each slice lightly with salt, arrange in 1 layer on paper towels and let drain for 30 minutes. In a large skillet heat 2 tablespoons of the oil over moderate heat; add as many slices as will fit in 1 layer and brown on both sides. Repeat the procedure with 4 tablespoons of the remaining oil and the remaining eggplant. Drain the eggplant as they are cooked on paper towels. Add the remaining 2 tablespoons oil and the onion to the skillet and cook until the onions are brown. Add the ground meat and cook, stirring occasionally, until the meat is no longer pink. Combine the tomato paste with the wine, parsley, and cinnamon. Add this mixture to the skillet and simmer over low heat, stirring often, until all the liquid has evaporated. Add salt and pepper, to taste. In a sauce pan, over low heat, melt the butter, add the flour and whisk for 5 minutes. Turn up the heat to moderate and add the milk in a stream, whisking. Simmer for 5 minutes, add salt and pepper, to taste, and remove from the heat. Cool slightly and stir in the eggs, nutmeg, and ricotta. Grease and 11 by 16-inch pan and sprinkle the bottom lightly with bread crumbs. Arrange alternating layers of eggplant and meat sauce in the pan, sprinkling each layer with Parmesan and bread crumbs. Pour the egg sauce over the top and bake one hour in a preheat 350 degree oven, or until top is golden. Let cool twenty minutes before slicing. o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Tue, Feb 23, 10 at 20:21 Yeah...I'm gonna have to pass on this one. Have not tried an eggplant dish that I have liked. But as Nancy said, maybe someone will post something that will change all that! I'll be watching! Linda o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Tue, Feb 23, 10 at 20:38 I never really liked caponata that much until I tried this recipe about 25 years ago. It became a favorite for packing for lunch. CAPONATA 1/2 cup olive oil 3 cups diced eggplant (3/8" cubes), about 1 medium 1 1/2 cup coarsely chopped onions 1 cup celery in 1/4 " slices 2 cups chopped fresh tomatoes 3 Tbs. minced garlic 2 Tbs. tomato paste 1/4 cup red wine vinegar 12 small stuffed green olives, sliced into thirds 12 black olives, pitted and sliced into thirds 1/4 cup small capers, drained 3 Tbs. sugar 1/4 â" 1/2 tsp. crushed red pepper flakes 1/2 cup lightly packed minced parsley 1/2 tsp. salt 1/2 tsp. pepper In a large skillet, heat the oil. Add the eggplant and saute several minutes until partially soft. Add the onions, celery, tomatoes and garlic and cook for about 10 minutes, stirring occasionally. Remove from heat, add the remaining ingredients, and toss lightly. Chill until ready to serve. Serve chilled or at room temperature. Notes: Chopped anchovies can also be added. Diced zucchini can be substituted for half of the eggplant. Diced yellow peppers make a colorful addition. o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by althetrainer (My Page) on Tue, Feb 23, 10 at 21:07 Oh I love, love, love eggplants! My favorite is pork-stuffed eggplants cooked in oyster sauce. Used to eat it back in Hawaii. Unfortunately, my two boys wouldn't touch eggplants, not even in ratatouille. :-( So I cook eggplants for myself; don't bother to spend a lot of time and efforts for just one person. I steam, grill, stir fry eggplants then season with salt, pepper, and oyster sauce. Still love it that way! :-) Al o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Tue, Feb 23, 10 at 21:14 This is absolutely hands down my favorite way to eat eggplant.... Eggplant caviar From Kyraâs Secrets of Russian Cooking 1 large eggplant 1 large onion, chopped very fine 1 small can tomato paste 1 green pepper chopped very fine 1 tsp vinegar (or slightly more) 2 tablespoons olive oil 1 tsp powdered sugar salt & pepper to taste Bake the eggplant until tender. When cool, skin it and chop very fine. Saute onion and pepper in 1 tbsp of olive oil. Add tomato paste and simmer 4-5 minutes, add in the remaining oil. Add vinegar, sugar, salt, pepper and chopped eggplant. Cook very slowly over low heat for 20 minutes, adding more oil if needed. Remove from heat and put in a container in the refrigerator. Serve very cold with thin sliced black pumpernickel, unsalted butter and ice cold vodka. o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Wed, Feb 24, 10 at 7:49 Alexa, I have made your eggplant caviar recipe and it's delicious. I also make a recipe called eggplant caviar but it's a different flavor. EGGPLANT CAVIAR â" makes about 5 cups 4 large eggplants 1 Tbs. kosher salt 1 cup EV olive oil 4 cloves garlic, chopped 1 Tbs. Dijon mustard Salt and freshly ground black pepper to taste Halve eggplants, lengthwise, score with a knife, and sprinkle lightly with the kosher salt. Cover with a heavy plate and weigh down the plate to press out the moisture for one hour. Preheat the oven to 375. Oil a baking sheet. Squeeze out any excess water from the eggplants. Place the eggplant halves, skin sides up, on the baking sheet. Bake until the meat is completely soft, 35 to 45 minutes. Set aside to cool. When cool enough to handle, skin the eggplants. Chop the pulp and tie in a large square of dampened cheesecloth. Let hang above the sink or a bowl until most of the liquid has drained off, about 15 minutes. (Note: I sometimes just drain the eggplant mixture in a colander instead of the cheesecloth but it's better with the cheesecloth method.) In a medium bowl, whisk together the olive oil, garlic, mustard, salt and pepper. Add the eggplant pulp and stir to mix. Cover and refrigerate for one day before serving. Serve with breadsticks or pita chips. EGGPLANT SOUP (serves 10-12) 2 TBL olive oil 2 TBL butter 1 medium onion, chopped 1 lb lean ground chuck (I use sweet Italian sausage) 1 medium eggplant, peeled & cubed 1 clove garlic, crushed 1 cup finely sliced carrots 1 cup chopped celery Two 16 oz cans whole tomatoes 3 1/2 cups beef broth 1/2 tsp. nutmeg (I use 1/4 tsp. nutmeg and 1/4 tsp. ground coriander) 1 tsp. sugar 1 tsp. salt 1/2 tsp. pepper 1/2 cup macaroni 2 TBL minced parsley Parmesan for garnish Heat the oil & butter in a 6-8 qt Dutch oven. Add the onion & saute until lightly browned, about 8 minutes. Add the meat & cook, stirring until it begins to brown. Add the eggplant, garlic, carrots, celery, tomatoes (break up the tomatoes), broth, nutmeg, sugar, salt & pepper. Bring to a boil, reduce the heat, cover & simmer 2 1/2 hours. 10-15 minutes before serving, add the macaroni & parsley to the soup & simmer until the macaroni is tender. Serve hot sprinkled with Parmesan.~~ Source: Ginger@ Recipe Exchange o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by caboodle (My Page) on Wed, Feb 24, 10 at 10:37 I really like eggplant. Did you know that there are male and female eggplants? This, from The New Food Lover's Tiptionary: Male eggplants have fewer seeds (which are often bitter) and have a rounder smoother blossom end. The blossom end of a female eggplant is typically slightly indented. A recipe we like: Eggplant - Asian Style ====================== 1 medium eggplant (will serve 2) Prepare by peeling and slicing or cutting into sticks. I sometimes salt it, let sit for a while and squeeze out water. 2 scallions clove garlic, smashed T minced ginger, opt Sauce: 1 1/2 T soy sauce 1 T vinegar 1 T sugar or 2 T hoisin sauce 1 t cornstarch something to add heat, to taste Saute eggplant along with scallions, garlic, and ginger if you are using it. When tender add sauce and cook until raw cornstarch taste is gone and sauce is translucent. Judi o RE: Cookalong #22 ------another recipe EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by caboodle (My Page) on Wed, Feb 24, 10 at 10:44 We also love this: Eggplant Parmesan (America's Test Kitchen - modified) ===================================================== 1 globe eggplant, I like to peel it salt flour 2 cups bread crumbs 3 beaten eggs or buttermilk (or both) pepper up to 2 cups marinara or meatless spaghetti sauce 1 cup mozzarella cheese parmesan cheese Slice the eggplant into about 1/4 (or so) inch rounds, lightly salt it and let it sit in a colander for an hour. This sweats some of the moisture out of it and supposedly some of the bitterness. Squeeze or pat on it gently to remove more liquid. To begin breading, lay a few pieces at a time on a clean kitchen towel and press down to get any extra moisture out. Dip each piece in flour, then in beaten eggs, and then in peppered bread crumbs. Lay them on a rack or waxed paper as you work. Spread a few T oil on a rimmed baking sheet. Pop this in a 425 degree oven to get it really hot and then take it out and lay the eggplant on it. Pop it back in the oven and bake for 20 minutes or until nicely browned; remove from oven and turn pieces over and bake 10 or so more minutes. Remove from oven and top each piece with warm marinara sauce and a little mozzarella cheese and a sprinkling of parmesan cheese. Place back in oven and heat until cheese melts. You can also place the oven-fried eggplant in a casserole dish and put the marinara sauce and cheeses on top. Pop back in the oven to melt the cheese. Judi o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Wed, Feb 24, 10 at 10:57 We're not real big eggplant eaters here, but every summer my co-worker gives me eggplants from her garden. I quit growing them because they were too successful - I had more eggplants than we could eat! I'll be glad to learn from this thread how to prepare them so we like them. I did watch Michael Chiarrelo the other day, and he explained that the reason for pre-salting the eggplant is not only to release the liquid, but by doing so, it removes the bitterness. I always thought that step was a bother, but now I'll not skip that step, and maybe we'll like them better. Sally o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Wed, Feb 24, 10 at 11:10 Here is the link to all the previous Cookalongs. Here is a link that might be useful: All the other Cookalong Links o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by beverlyal (My Page) on Wed, Feb 24, 10 at 15:28 I see there are several of us who do not "do" eggplant. I too, hope I see something to change my mind here. Beverly o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Wed, Feb 24, 10 at 21:52 I am not a huge eggplant fan either, but being a fan of middle eastern cooking and mediterranean cooking, I eat it often, but mostly in the summer. I have found that eggplants vary tremendously in flavor and texture. I don't know how to choose a good one, but maybe this male/female thing might help. I know I heard the bit a bout presalting. I might be game to try caponata again. I ADORE and LOVE ratatouille so I keep thinking I will like its racier cousin caponata, but so far I haven't found a recipe I really like. I roast eggplant and mix it with roasted red pepper for dip with pita chips and hummus. I also love eggplant parmesean but don't often make it due to it's being time consuming and then if the end results are really good it's probably fattening. I have two recipes for eggplant in my "to try" folder, an eggplant stew and eggplant rolatini, but I doubt I'll get to them in the next few weeks. Possibly the stew. o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by beanthere_dunthat (My Page) on Thu, Feb 25, 10 at 0:00 Ah, Judi, that Asian-style recipe sounds, good. I find I don't like the globe eggplants, but I like the long, thing, Japanese egglants, espeically with a spicy or sour sauce. This recipe claims to serve four. Meal for two is more like it. We sprinkle cilatro and a little minced pineapple on top. Thai Red Curry Soup with Chicken and Vegetables Yield: Makes 4 servings Ingredients; 2 tablespoons corn oil 1 tablespoon Thai red curry paste 12 ounces skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips 4 ounces green beans, cut into 1-inch lengths 2 small Japanese eggplants, cut into 1-inch pieces 3 cups canned low-salt chicken broth 3 cups canned unsweetened coconut milk 1 tablespoon fish sauce (nam pla) 1/4 cup chopped fresh basil Method: Heat oil in heavy large saucepan over medium heat. Add curry paste; stir until fragrant, about 1 minute. Add chicken; stir 2 minutes. Add green beans and eggplant pieces; stir 1 minute. Add broth, coconut milk and fish sauce; bring to boil. Reduce heat; simmer until vegetables are tender, about 12 minutes. Season with salt and pepper. Stir in basil and serve. Bon Appétit -- September 1997 ========= I have NOT tried this one yet. I'm waiting for summer and the farmer's market. That's the only time i can find any eggplant around here. The groceries don't carry it. Turkish Baked Eggplant with Chile, Feta, and Mint Ingredients: 4 eggplants Olive oil Salt and pepper 2 onions, thinly sliced 6 cloves garlic, thinly sliced 2 medium fresh red chiles, halved, seeded, and thinly sliced Juice of 1/2 lemon 4 ounces feta cheese, crumbled 3/4 cup Greek-style yogurt A handful of fresh mint leaves, torn Extra virgin olive oil Method: 1. Preheat the oven to 400°F (200°C). Halve the eggplants lengthwise and then score a diamond pattern into the flesh of each half on the cut surface, being careful not to cut all the way through. Pour about 10 tbsp olive oil over them and season with salt and pepper. Turn them over to make sure they are well coated. Roast for 40 to 45 minutes. 2. While the eggplants are cooking, saute the onions in 1/4 cup olive oil until soft and golden. Add the garlic and chiles and cook for another 2 minutes, until they are soft as well. 3. When the eggplants are tender put them on a serving plate, cut-side up, and squeeze lemon juice over them. Gently press the cooked flesh down to make a bit of room for the onions. Fill the eggplant cavities with the onion and sprinkle the feta on top. 4. Dab the yogurt over the eggplants and throw on the mint leaves. Drizzle extra virgin olive oil over the top before serving. You can serve this warm or at room temperature. o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by jimster (My Page) on Fri, Mar 5, 10 at 21:19 The name translates to The Imam Fainted. Presumably he swooned upon tasting this dish. For real eggplant lovers, that would be understandable. There are other stories of its origin, but I like that one best. This recipe is adapted from Recipezaar. IMAM BAYALDI 2 medium eggplants 2 medium onions, chopped 3/4 cup olive oil 2 garlic cloves, crushed 3 medium tomatos, peeled and chopped salt and pepper Saute the onions in a little oil. Add the garlic, tomatoes, salt, and pepper. Cook until it comes together as a very thick stew (no liquid). Cut the stem ends from each eggplant and cut eggplants in half lengthwise. Make 3 lengthwise slits, almost from end to end, cutting into the flesh about 1 inch deep. Heat 1/2 cup olive oil in a large saucepan over medium-high heat. Add the eggplant, cut side down, and fry gently, until dark golden-brown on cut side. Turn over and fry on skin side a couple more minutes. Remove from oil (most of it will have been absorbed) and place on paper towels to drain for atleast 15 minutes before proceeding with recipe.. Preheat oven to 350°F. Hold each slit apart and spoon as much of the vegetable mixture as possible into each cavity. The slits won't hold much. Don't worry. Spread any remaining vegetable mixture on top of the eggplants. Arrange eggplants in a baking dish just large enough to hold them. Drizzle with the remaining oil. Bake for 40 minutes, or until tender. Let cool and serve at room temperature. Jim o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by jimster (My Page) on Fri, Mar 5, 10 at 21:24 This eggplant dish will be enjoyed by everyone. You don't need to be an eggplant afficianado to enjoy it. This is my own recipe for papoutsakias. The name is Greek for "little shoes", which describes the eggplant halves, filled with a mixture of chopped eggplant, ground meat, sauce and seasonings, then roasted. I like to roast them covered in a Weber type grill for the smoky flavor, but they are very good done in a regular oven. PAPOUTSAKIAS 3 medium eggplants 1 lb ground beef or ground lamb 1 (16 ounce) can tomato sauce 1/3 cup olive oil 4 garlic clove 2 tablespoons grated parmesan cheese basil salt and pepper Cut eggplants in half lengthwise. Scoop out flesh of eggplants using a large spoon, leaving 1/2 inch of thickness to the shells (four halves are to be stuffed, the third eggplant is for extra flesh). Smear four shells with olive oil and roast, flesh side down, on grill or in 400 degree F oven until lightly brown, about 10 minutes. While the shells roast, brown the meat in a LARGE skillet, about 10 minutes. Remove meat and set aside. Meanwhile, chop eggplant flesh coarsely and the garlic finely. Add olive oil to the skillet and cook the chopped eggplant and garlic until the eggplant is well done and soft, about 30 minutes. Add all ingredients, except shells, to the skillet and cook until everything is nicely combined, about 10 minutes. Fill the shells with the mixture. Sprinkle with grated cheese. Roast until bubbly and brown, about 10 minutes. Jim o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by jimster (My Page) on Sun, Mar 7, 10 at 14:05 I don't know the protocol for choosing topics but I have a suggestion for one. While reading food photography tips from dcarch and SharonCB, and perusing Sharon's excellent food photography tuturials, it occured to me that it might be fun to have FOOD PHOTOGRAPHY be a Cookalong topic. It would be motivation for many of us to take a step toward better food photography. It might helo some to get around to posting a photo for the first time. In the long run we might see more posts illustrated with photographs, which is always a good thing. Jim o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by kathleen_li (My Page) on Sun, Mar 7, 10 at 15:23 This is a simple one, but a good and easy appetizer... Eggplant Mini Pizza . Photobucket o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by beanthere_dunthat (My Page) on Sun, Mar 7, 10 at 16:26 Jim, just to answer the implied question, Nancy usually picks a name randomly from those who repsonded to the current cookalong and that person picks the next topic. Isn't it about time for that? So you may get your wish. :) I guess the reasons I don't post pictures is that my experience with Photobucket was more annoying than conducive to photo-sharing, so I haven't tried out any of the other free services. o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by canarybird (My Page) on Sun, Mar 7, 10 at 18:09 Jim this part of the forum is still about discussions of food, and in the Cookalongs a member chooses an ingredient or food item, and those who wish to participate then post recipes using that ingredient. Discussions about photography can take place over on The Gallery, (it is a photo gallery) or in Conversations, where we can talk about off-topic subjects but would be out of place on the Cookalong thread. SharonCb o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by jimster (My Page) on Sun, Mar 7, 10 at 18:51 I understand that it would it would be out of the ordinary as a Cookalong topic. It is about food though just in a different way. The idea would be to engage the attention of those who wouldn't otherwise get involved with photography. I won't press the point however, if others think it is going too far afield. Odds are against my being chosen at random anyway, so my suggestion probably will not be an issue. Jim o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by beanthere_dunthat (My Page) on Sun, Mar 7, 10 at 19:01 I'm neither for nor against it. That papoutsakias recipe looks yummy. Would that be fresh or dried basil? o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by jimster (My Page) on Sun, Mar 7, 10 at 19:20 Bean, Ordinarily it would be dried basil because that's what I always have on hand. When fresh basil is in the garden I use it. I didn't specify an amount. I'll leave that to your judgement. Jim o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by fearlessem (My Page) on Sun, Mar 7, 10 at 19:24 This eggplant gratin from Ina Garten is one of my favorites... Its basically eggplant and some marinara in a creamy ricotta-based bechamel type sauce... SO good! Here is a link that might be useful: Eggplant Gratin o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Sun, Mar 7, 10 at 20:16 Well, I didn't make what I had planned on making, which was eggplant with pasta, mushrooms, fake bacon bits and a fontina cheese sauce. I have rice languishing in the fridge so I needed to make something that I could eat with rice. This dish has been on my "to try" list for a long time. It was yum! Eggplant and Chickpea Stew with Tomatoes, from the Williams and Sonoma "Vegetable" cookbook. Says it serves 4, but I would say 4 big eaters. You might get away with serving 6. I halved the recipe, except for the chickpeas, which I forgot to halve, which is why it is kind of chickpea dominant. 2 small to med. eggplants about 1.5-2 lbs. total weight 4-5 TBLSO EVOO 1 red onion cut into wedges 3-4 cloves garlic, coarsely chopped 1 lb. (500 g) fresh tomatoes, pureed with a grater/shredder (yeah right, I used a can of petite diced tomatoes) 1 1/2 cups canned chickpeas 1 lb. canned diced tomatoes with juice Salt and freshly ground pepper to taste 1/4 tsp. sugar 1/8 tsp. thyme pinch of ground cinnamon 1/2 cup dry red wine 2 TBLSP chopped fresh leaf italian parsley (I used a scant TBLSP dried, I hardly ever have fresh parsley on hand) Juice of 1/2 lemon (I used a dash of reconstituted lemon juice which is what I usually have on hand) Cut the eggplant crosswise into sections about 1/2 inch thick (I like thicker ones) Heat a heavy frying pant over med. high heat. When it is hot, add 2 TBLSP of the olive oil, then add the eggplant slices and fry until they are browned on the first side, about 5 min. Turn and brown the second side, adding 1-2 TBLSP EVOO to the pan as needed. Remove eggplant and set it aside. (What I actually ended up doing is salting the eggplant for an hour or so, rinsing and patting dry, peeling it and then basting it with the EVOO and roasting it in the oven for about 10 min. on each side. Roast at 400. It would be great grilled too, I think, but I don't have a grill and wouldn't fuss with one if I did). Heat 1 TBLSP of olive oil in the pan over med. heat. Saute the onion with the garlic until the onion becomes transluscent, 5-6 min., then add the tomato puree, fresh tomatoes (if using), chipeas, salt and pepper and otherspices. Cook gently to thicken the sauce a bit. Then add the eggplant and the wine, and simmer 10-15 min. more to thicken some more and combine flavors. Add a squeeze of lemon juice and adjust the flavors to taste. Serve with crusty French bread and a feta cheese salad, or spoon over boiled pasta or a simple rice pilaf. o post script clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, Mar 8, 10 at 0:18 I have to tell you that stew was excellent. I think the secret, (for you eggplant skeptics) to good eggplant is to realize it is kind of like tofu, it has texture but not much flavor, although under the wrong conditions it can acquire a bitter one. But it also has the plus of absorbing and reflecting flavors very well, and matching that with a creamy texture. If the eggplant has likely sat around for a while, by all means peel it, and salt and sweat it. Then, be generous with the olive oil and spices when you're fixing it. If it's a garden fresh eggplant you can afford to be more haphazard about preparation. o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Mar 8, 10 at 0:28 It was Sunday when I remembered that I needed to draw a name but the Oscars ran late and now it's Monday already! Anyway... I drew a name just now of those who posted on this thread. Jimster...I drew your name! Please pick our next Cookalong ingredient and post it to this thread. I saw your idea about pictures and I think it might be a good idea but..... for the same reason I didn't want to use meat, poultry, fish or seafood, I think it could leave too many members unable to participate. Remember, not everyone has a digital camera and some members are on dial up. Those who do enjoy posting pictures, post them when appropriate. I'll be watching for the next ingredient...Thanks to all the contributors. Oh, by the way, I can still live without eggplant :) Nancy o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Mar 8, 10 at 9:56 Jimster??? I'm heading out for a whole day of shopping. I'll check this thread as soon as I get back on later. Nancy o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by jimster (My Page) on Mon, Mar 8, 10 at 12:40 OMG! Now I'm in a predicament. I like my idea of the food photo theme but I would hate for it to be a turn-off for a lot of us, if that's what it would be. I'm sure I can come up with a good theme along more conventional lines if need be. There already have been a couple of comments, one neutral and one against. If I could get just a few more I would have a better sense of the feelings out there in CF land. Jim o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Mon, Mar 8, 10 at 12:48 I vote for an ingredient. Photo stuff belings in the gallery IMHO. Alexa o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by beanthere_dunthat (My Page) on Mon, Mar 8, 10 at 12:57 Jim, why not do both? There's no reason the cookalong thread can't have a companion thread in the photo gallery. Folks can post the recipe here and a link to their dish there where others can make suggestions on how to improve the photographic aspects of it. Then, those who are interested in photography can post their pics without causing problems from those on slower connections, and those of us who aren't interested can scroll on by. o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Mon, Mar 8, 10 at 13:08 I usually participate in the Cookalong threads and probably will in the next one, whatever you select. However I'm not a food photographer and have no desire to be one. The only reason I post food photographs is that we have a family cookbook disc that we keep updating and if I make one of the recipes in the "book", I'll take a snapshot of it and add it to the recipe. If I post a recipe here that already has a photo with it, sometimes I include it. I wouldn't cook a separate meal for the purpose of photographing it for the Cookalong thread. o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by jimster (My Page) on Mon, Mar 8, 10 at 13:27 When I was suddenly faced with the reality of choosing a theme, I reviewed previous Cookalongs and thought deeply about it. That, plus a few additional comments, has convinced me that the food photo theme would be too much of a break from the Cookalong concept. I like bean's suggestion of running a parallel thread on photography, if we can figure out how to best organize that. I will forward an ingredient choice to Nancy real soon now. Jim o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by jimster (My Page) on Mon, Mar 8, 10 at 21:06 I Emailed Nancy with my choice but maybe it didn't get through or maybe she is extra busy right now. Anyway, I will spill the beans here (oops, beans was #21 wasn't it?) and she will set up the thread whenever she can. Cookalong #23 will be (tah dah): CRANBERRIES! Jim o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Mar 8, 10 at 21:20 Jim, I think we can have some fun with cranberries!!! Thanks! Nancy Here is a link that might be useful: Cookalong #23-------Cranberries o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by beanthere_dunthat (My Page) on Tue, Mar 9, 10 at 2:36 Psst...eggplant lovers, Pllog put a recipe on the Passover thread that looks yummy. Uses Tamarind with Japanese eggplant! o Bon Appetit cover clip this post email this post what is this? see most clipped and recent clippings Posted by susytwo (My Page) on Tue, Mar 9, 10 at 16:19 This month's Bon Appetit featured eggplant rolls which I made this week for dinner. They were good but a tad dull. I left out the mint, so that could be why. Next time I make them I will add garlic, chilies or some pesto. Here is a link that might be useful: Eggplant Rolls with Swiss Chard o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by tmd15 (My Page) on Sat, Mar 13, 10 at 9:10 susytwo, Fresh Basil instead of mint might be nice along with the garlic and maybe a splash of crushed red pepper flakes. iVillage GardenWeb: The Internet's Garden & Home Community Join : Garden Forums : Home Forums : Exchanges & Trading : Member Pages : Contact Us © 2006 iVillage Inc. All Rights Reserved. Terms of Service : Privacy Policy : Policies FAQ : Advertising iVillage Home & Garden Network