| Lib's Book of Culinary Wonders | Bread | Breakfast | Dessert | MainDish | Sauce | Side | Soup | All |
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Melon Salad with Lime & Rum (Side)(permalink) Ingredients 1/8 watermelon 1 Honey Dew 1 Cantaloupe 1 c blueberries 1 tsp Lime Zest 6 Tbsp Lime Juice 2/3 c sugar 1/3c water 1/2 c white rum Instructions: Mix Water and sugar, bring to a boil. Simmer for 5 minutes. Add lime zest when the syrup is HOT Let cool; when it is fully cooled, add the rum and teh lime juice. Use a melon baller to scoop the melons. Mix all fruit with the syrup, and refrigerate for 1 day before serving. This comes from Matt Watkins, and is a delicioius, refreshing, lightly alcoholic side dish that is great at parties. Sweet and tangy. Asparagus Salad (Side)(permalink) Ingredients: 2lb fresh slender asparagus (about 2 cups cut up) 1 tbsp salad oil (A) 1-1/2 tbsp dark soy sauce 1 tsp sugar 2 tsp sesame-seed oil To Prepare: 1. Buy slender asparagus. Break off and discard white part. Remove small scale-like triangles with paring knife. Wash clean in cold water. Cut spears diagonally into 1-inch lengths. 2. Have ready a large bowl of cold water with a few ice cubes 3. Put ingredients (A) into a large mixing bowl. Mix to dissolve sugar. To Cook: 1. Drop asparagus into boiling water in large pot. Let come back to a quick boil (about 1 minute) and drain in colander immediately. Asparagus should be tender and yet crisp (if a few pieces are not quite done, let asparagus remain in colander for a few minutes before next step) 2. Pour asparagus into large bowl of cold water with ice. 3. After 2 minutes, drain in colander and put in a bowl. Line colander with double thickness of paper towels and put asparagus back in. Shake colander to dry all pieces. 4. Add asparagus to bowl with ingredients (A). Mix and then add 1 tbsp salad oil. Chill in refrigerator before serving. From the same cookbook as the Ginger Chicken. I have not cooked this yet, but it looks tasty. Cook at your own peril! Braised Chestnuts with Madeira Cream Sauce (Side)(permalink) To prepare fresh chestnuts, with a sharp knife, score a shallow X across the flat side of each chestnut, cutting all the way through to the meat. Soak in cold water to cover for 15 minutes, drain and spread out on a baking sheet in a single layer. Roast in a preheated 400°F oven, stirring once or twice, until the peels have curled open along the cut marks and the nuts give slightly when pressed, 10 to 12 minutes. Cool slightly, then remove the outer and inner peels. Ingredients 8 Tbs. (1 stick) unsalted butter 1 1/2 lb shiitake mushrooms, brushed clean, stems removed and caps quartered 1/2 tsp. salt, plus more, to taste 1 lb. carrots, peeled and cut diagonally into 1 inch pieces 1/3 c minced shallot (approx. 2 shallots) 1 1/4 cups chicken stock or low-sodium canned chicken broth 3/4 cup plus 2 Tbs. medium-dry Madeira wine 4 tsp. cornstarch 1/4 cup heavy cream 1 1/2lb. fresh chestnuts, roasted and peeled, or 3 cups purchased steamed chestnuts Freshly ground pepper, to taste Directions In a large fry pan over medium high heat, melt 4 Tbs. of the butter. Add the mushrooms and the 1/2tsp salt, cover and cook, stirring once or twice, until the mushrooms are tender and lightly browned, about 7 minutes. Transfer to a bowl and set aside. Return the fry pan to medium heat and melt the remaining 4 Tbs. butter. Add the carrots, cover and cook, stirring once or twice, for 15 minutes; do not let the butter brown. Add the shallot, cover and cook for 5 minutes. Add the stock, the 3/4 cup Madeira and the mushrooms. Bring to a simmer and cook, uncovered, stirring once or twice, until the carrots are almost tender, about 12 minutes. In a small bowl, stir the 2 Tbs. Madeira into the cornstarch to make a slurry. Add the slurry and the cream to the fry pan. Scatter the chestnuts over the mushrooms and carrots. Bring to a simmer, cover and cook, stirring occasionally, until the sauce has thickened, about 5 minutes. Season generously with pepper. Taste and adjust the seasonings with salt. Fold the chestnuts into the sauce, breaking them up as little as possible. Transfer to a warmed bowl and serve immediately. Serves 8 to 10. This recipe is from an online site, perhaps www.recipezaar.com - I couldn't find the recipe again to credit. This dish is incredibly rich and makes an impressive looking side dish. Cranberry Sauce (Side)(permalink) 1 bag cranberries 1/2 cup water 1/2 cup Cranberry juice, unsweetened 1 cup sugar Mix the water, cranberry juice, and sugar in a medium saucepan. Bring to a boil, stirring until the sugar has completely dissolved. Once the mixture begins to boil, add the cranberries. Return to a boil, and then lower the heat and allow the sauce to gently boil, stirring occasionally, for 10 minutes. For a smooth sauce, strain through a wire mesh strainer, mashing the berries through it to get all the flesh, leaving the skins. Remove from the heat and allow to sit until the sauce reaches room temperature. Then place in the refrigerator. This is one of the best cranberry sauces I've ever had - its rich, very sweet, and was a hit this Thanksgiving. Edith's Rice Pilaf (Side)(permalink) Ingredients: 1 stick butter 1 cup chopped onions l cup egg noodles, crushed l cup rice 1/2 cup orzo pasta (optional) 2 l/2 cups chicken broth generous dash of garlic powder In large frying pan, melt butter. Saute'onions over med/low heat until translucent. Add noodles and cook until lightly browned. Add rice and orzo and brown. Have ready the chicken broth, boiling hot. Pour Boiling broth on mixture and stir, adding garlic powder at same time. Cover tightly, reduce heat to very low, and simmer for about 30 minutes. Fluff with fork before serving. Serves 4-6. Recipe can be doubled easily. From the kitchen of Libby's Grandma Edith Butternut Squash Bake (Side)(permalink) Ingredients: 2 cups cooked, mashed squash 1/3 cup dry milk 1/3 cup white sugar 2 eggs, beaten well 1/2 teaspoon salt 1/3 cup orange juice 1/4 cup melted butter Combine all of the above ingredients well and pour into a greased, 1 1/2 quart casserole dish. Bake in a preheated 350 degree oven for 45 minutes. This is done when a knife inserted comes back out clean. Serve immediately. From the kitchen of Libby's Mom Swiss Vegetable Medley (Side)(permalink) Ingredients: 16 oz bag frozen broccoli/carrot/cauliflower mix 1 can cream of mushroom soup 1 & 1/2 cups shredded Swiss cheese 1/3 cup sour cream 1/4 teaspoon black pepper 1 (4 oz) jar chopped pimento, drained well 1 can French fried onions 1 can sliced water chestnuts. Thaw and drain vegetables. Combine vegetables with 1/2 cup of the cheese, sour cream, pepper, pimento, water chestnuts and soup. Pour into a greased, 1 quart casserole dish. Bake, covered, in a 350 degrees for 30 minutes. Top with remaining cheese and onions and bake, uncovered, for 10 more minutes. Serve immediately. Watergate Salad (Side)(permalink) 1 box of instant pistachio pudding mix 1 8oz can of fruit salad 1 can of mandarin oranges, drained 1 can of pineapple chunks, drained any other canned fruit you like, drained 4oz of cool whip* 1 cup of mini marshmallows Mix all the ingredients well. *For a more adult flavor, try replacing cool whip with your own whipped cream made by mixing whipping cream and a little corn starch until very stiff. You will want to use an electric mixer and a metal bowl for best results. Glop! (Side)(permalink) Ingredients: 1 cup Cool Whip, thawed 1 container (8 oz) strawberry or raspberry yogurt 1/2 cup finely chopped strawberries or l (16 oz) container frozen strawberries, drained) Mix whipped topping, yogurt and chopped strawberries in a small bowl. Serve as a dip with fresh fruit, or just put in bowls and enjoy with a spoon. Makes 2 cups Fabulous Fruit Salad (Side)(permalink) Ingredients: (A) 1 pkg. (3 oz) Jello (mixed fruit, strawberry/banana, or peach) 1 cup mini marshmallows 1 (20 oz) can crushed pineapple (drained, juice saved) 3 - 5 ripe, sliced bananas (B) 1/2 cup sugar 2 tablespoons flour 2 tablespoons butter 1 egg, beaten reserved pineapple juice (1/2 cup) 1 pkg. (8 oz) cream cheese 4 oz cool whip, room temperature Make Jello, using ice cube set. Add the rest of ingredients in (A), and mix well. Pour into large serving bowl, then cover and refrigerate until set. In saucepan, melt butter and mix in flour and sugar, stirring constantly. Add pineapple juice and egg, and cook under low heat until thickened. Remove from heat and stir in cream cheese immediately. Let mixture cool and then add in cool whip. Pour mixture evenly on jello mixture, and refrigerate at least l hour. Can be served as is, or topped with fruit or sprinkles. Serves 8 - 10. This recipe brought to you from the kitchen of Libby's Mom. |
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