CLBB Recipes Remembered (2,324 views)
emptynestmom
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Post by emptynestmom on Sept 24, 2019 10:01:14 GMT -5
There were so many recipes and I thought it might be fun to put together a few...what do you have to share?
Green Tomato Curry with Potatoes and Garlic
(CLBB - VictoriaL) (From Raghavan Iyer’s 660 Curries)
2 T Canola Oil
4 Garlic Cloves, chopped
8 ounces Russet Potatoes, peeled and chopped into 1/2 inch cubes
8 ounces Green Tomatoes, core removed, sliced into 1 inch segments
2 tsp Garam Marsala **
1 1/2 tsp Kosher Salt
1/4 tsp Ground Turmeric
1 cup water
2 tsp Cilantro, finely chopped
**see homemade recipe below from Bob on CLBB
Instructions
1. Pour oil into large skillet set over medium high heat. Add the garlic and cook until it is reddish brown, about a minute or so. Stir often, make sure it does not burn...if it does start over.
2. Add the potatoes, tomatoes, Garamond Marsala, salt and turmeric. Turn heat down to medium. Stir occasionally and cook about 10 minutes.
3. Pour in a cup of water, scrape bottom of pan with wooden spoon dislodging the browned bits. When mixture comes to boil, cover skillet, reduce heat to medium low and simmer for12-15 minutes or until potatoes and tomatoes are tender. Stir often to keep from sticking.
4. Final sauce should be kind of thick so mash up a few potatoes and tomatoes with wooden spoon. Turn off heat and stir in cilantro. Makes 2 servings.
Homemade Garam Marsala
(CLBB - Bob) (Jane Brody‘s Good Food Gourmet)
Brody said reasonable facsimile could be made from combining equal amounts of cardamon, cumin, cinnamon, and coriander (I used 1/2 tsp each) with smaller amounts of ground cloves and black pepper (I used 1/8 tsp each)...
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Post by Catbatty on Sept 24, 2019 13:54:48 GMT -5
Sneezles posted this recipe to CLBB back in 2002 - (from Gourmet mag):
STEWED LIMA BEANS WITH GARLIC
Notes: The cooking water for these beans becomes a flavorful broth to serve them in.
These are exquisitely sweet and tender, as long as you get to them soon after they're picked. The freshest pods are brightly colored and snap crisply when you bend them. Fresh lima beans don't need to be soaked and you need only cook them about 15 minutes. Substitutes: garden peas OR lima beans (dried).
Active time: 30 min.
Start to finish: 30 min.
2 large garlic cloves, thinly sliced
2 tablespoons extra-virgin olive oil
3 lb. fresh lima beans, shelled, or 1 lb. frozen, thawed
1 cup water
Cook garlic in oil in a 2-qt. saucepan over moderate heat, stirring, until pale golden.
Add beans and water and simmer, covered, until tender, about 5 minutes. Season with salt and pepper.
Serves 4.
Gourmet, September 1999
Sneezles to Cooking Light Forum, 7/20/2002
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Post by Catbatty on Sept 24, 2019 14:00:13 GMT -5
Red Curry Chicken Kebabs with Minty Yogurt Sauce
Recipe Courtesy of Kerry Simon via Food & Wine Magazine (posted to CLBB by Celeste, 2012)
2 1/2 tablespoons Thai red curry paste
1/2 cup vegetable oil
Kosher salt
2 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch cubes
3/4 cup plain low-fat yogurt
1/4 cup low-fat mayonnaise
1 tablespoon honey
1 tablespoon fresh lime juice
1 tablespoon finely chopped mint
In a large bowl, mix the curry paste with the oil and 2 teaspoons of salt. Add the chicken cubes and toss to coat.
Let stand at room temperature for up to 2 hours or cover and refrigerate overnight.
Light a grill. In a medium bowl, whisk the yogurt with the mayonnaise, honey, lime juice and mint and season with salt.
Thread the chicken onto 10 skewers, leaving 1/4 inch between the cubes. Grill over moderately high heat, turning frequently, until lightly charred and cooked through, about 8 minutes. Serve the kebabs with the minty yogurt sauce on the side.
Haven't grilled yet this year, but I enjoyed these last year.
Rosemary Ranch Chicken Kabobs (I didn't use near the amount of oil the recipe calls for...just a tablespoon or two).
Notes: One serving 228 cal, 8 gm carb, 12 gm fat, 2.6 gm sat fat, 29 gm protein, less than 1 gm fiber.
Posted to CLBB by Celeste 03-12-2012
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Post by wallycat on Sept 24, 2019 21:31:30 GMT -5
Asian Barbecue Chicken (cooking light magazine) 1/4 cup packed brown sugar (I always skip this)
1/4 cup low-sodium soy sauce 1 tablespoon fresh lime juice 1/2 teaspoon crushed red pepper 1/4 teaspoon curry powder 3 garlic cloves, minced 8 (6-ounce) chicken thighs, skinned Cooking spray Lime wedges (optional) Green onion tops (optional) Combine first 6 ingredients in a large zip-top plastic bag; add chicken. Seal and marinate in refrigerator 4 hours, turning occasionally. Prepare grill (or you can broil/bake). Remove chicken from bag, reserving marinade. Place marinade in a small saucepan. Bring to a boil; cook 1 minute. Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with the marinade. Garnish with lime wedges and green onion tops, if desired. Yield: 4 servings (serving size: 2 thighs) |
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applecrisp1
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Post by applecrisp1 on Sept 25, 2019 17:32:26 GMT -5
So many, here's a few.
MEXICAN CHOPPED SALAD WITH HONEY-LIME DRESSING
2 1/2 cups chopped romaine lettuce
1 can (15.5 oz) black beans, rinsed and well drained
3/4 cup chopped seeded tomato
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels, uncooked (or frozen or canned)
3/4 cup thinly sliced radishes
Half a ripe avocado, diced
1 red bell pepper, chopped
1/4 cup crumbled reduced-fat feta cheese
Honey-Lime Dressing
1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro (or more to taste)
1 garlic clove, peeled and minced
1 tsp chopped jalapeño pepper (use canned for less heat)
Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste. Makes 4 servings.
SELF
July 2003
posted from NewMrsG above
One of the "recipes" that I make all the time, is actually a method of cooking..... cooking rice like you would pasta. A game changer for me. No more burning the rice (like I would sometimes do), it overflowing etc.... Baking rice in the oven was another method that I learned from the old CL boards.
Black Bean and Red Pepper Casserole
1Tbsp. olive oil
1 small onion, chopped
2 cloves garlic, crushed
1 large red bell pepper, chopped
1- 14 oz. can diced tomatoes
7 oz. salsa
1 tsp. ground cumin
1- 15 oz. can black beans, drained and rinsed
1- 7 oz. can corn, drained and rinsed
6-8 corn tortillas
8 oz. Pepper Jack cheese, shredded
4 oz. Monterey Jack cheese, shredded
Preheat oven to 350F.
Heat olive oil in a medium saucepan. Add onion and garlic and sauté for three minutes. Add peppers and sauté until just tender. Add tomatoes, salsa, cumin, beans, and corn and bring to a simmer. Simmer for 5 minutes, or until half of liquid is absorbed. Spread a thin layer of bean mixture in an 11" x 7" casserole. Top with a layer of overlapping tortillas and half of the cheese. Spread a thicker layer of bean mixture and top with tortillas. Spread with remaining bean mixture and cover with foil. Bake, covered, for 25 minutes. Remove foil and cover with remaining cheese. Bake for approximately 15 minutes, or until cheese is melted and bubbly (can be finished under broiler for browning). Let sit 10 minutes before cutting.
Can be made a day ahead – remember to reserve second half of cheese.
Canice posted 2002/CL
Easy Layered Beans and Rice (The Meatless Gourmet) === super popular on board, posted by Kari
________________________________________
I had this last night for dinner and loved it! So easy to throw together, as the title implies, and a delicious blend of flavors! Almost like Italian-Mexican fusion food. This makes large portions, and definitely qualifies as hearty, filling, stick-to-your-ribs comfort food. My changes were to use brown rice (which added another 15-20 minutes onto the baking time), frozen corn (which I had thawed), and an Italian 5-cheese blend instead of just mozzarella. Looking very forward to leftovers tonight!!
Kari
Easy Layered Beans and Rice
from "The Meatless Gourmet: Easy Lowfat Favorites"
1 cup long-grain white rice, uncooked
4 sun-dried tomato halves (not packed in oil), cut into small pieces
1 (8-oz) can corn, drained
1 1/4 cups boiling vegetable broth
2 cups reduced-fat, meatless spaghetti sauce
1 (1-lb) can pinto beans, rinsed and drained (or 2 cups of cooked beans)
1 cup shredded reduced-fat mozzarella cheese (4 oz)
1 tablespoon grated Parmesan cheese
Preheat oven to 375F.
Lightly oil a deep 2-quart casserole or spray with a nonstick cooking spray.
Spread rice in the casserole. Sprinkle with sun-dried tomatoes. Spread corn evenly over rice. Gently pour broth over corn.
Spoon half of the spaghetti sauce evenly over the corn. Spoon beans over the sauce, followed by remaining sauce.
Cover tightly and bake 45 minutes.
Uncover, sprinkle with both cheeses, and return to oven until cheese is melted and begins to brown, 5-10 minutes.
Serve-again hint: Here's everything you need for a bean and rice burrito, including the cheese. Just roll leftovers in flour tortillas, heat in an oven or microwave, then top with salsa.
Makes 4 servings.
Per serving: 413 cals, 6g fat (3 g sat), 19g pro, 71g carbs, 938mg sod, 11mg chol
Another one that I've made many times (like cumulus who posted it, I bake longer)
KAF Applesauce Oatmeal Bread
________________________________________
Found this recipe on the KAF website. I was inspired to make a quick bread after the fiasco with my breadmachine this morning. I had all the ingredients on hand, and viola.
This bread is FANTASTIC. 1. It smelled amazing while baking. 2. The texture is superb. Applesauce can make things a bit too gummy for me in baked goods, but I think there was enough oil in the recipe to overcome that. The bread is very moist with the texture of a fluffy muffin. 3. It's a substantial loaf. Dense, but not heavy. Tight crumb. 4. The crust crisped up very nicely, without being overpowering. 5. The cinnamon flavor is quite pronounced (which I like). 6. Tested after 45 min, still gooey, and after 50 min as well. Ended up with a 55 min baking time.
I made a few changes, which are noted. If anything, this is a GREAT way to use up applesauce!
KAF's Applesauce Oatmeal Loaf
1 cup granulated sugar **Used 1/2 granulated, 1/2 brown
2 eggs
1/2 cup vegetable oil
1 1/2 teaspoons vanilla
1/2 cup King Arthur 100% White Whole Wheat Flour **Used plain whole wheat
1 cup King Arthur Unbleached All-Purpose Flour
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon allspice **Omitted, but threw in 1/2 t. of ground ginger for fun
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup rolled oats
3/4 cup applesauce **Used 2- 4oz individual servings. Unsweetened.
1/3 cup walnuts **Omitted
In a large bowl, mix together the sugar, eggs, oil and vanilla. In a separate bowl, mix together the flours, baking powder and soda, and spices, and add them to the wet ingredients in the bowl. Mix in the oat flakes, applesauce, and walnuts.
Pour the mixture into a lightly greased 9 x 5-inch loaf pan, and bake in a preheated 350°F oven 40 to 50 minutes, until a toothpick comes out clean when you test the bread. Remove the bread from the oven, and cool completely. Yield: 1 loaf.
Another fav -- this is a CL recipe that KarenW submitted to the mag. Super flexible. Ironically, I made it over the weekend and subbed the grain.
Southwestern Confetti Salad KarenW of CLBB gave to mag
• Yield: 6 servings (serving size: about 1 cup)
Print
Ingredients
• 1 cup cooked brown rice
• 1 cup fresh corn kernels (about 2 ears)
• 1 cup coarsely chopped zucchini
• 1 cup grated carrot
• 1/2 cup diced plum tomato
• 1/3 cup diced red bell pepper
• 1/4 cup chopped green onions
• 2 tablespoons diced red onion
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1 tablespoon canola oil
• 1 tablespoon minced seeded pickled jalapeño peppers
• 1/2 teaspoon kosher salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon freshly ground black pepper
• 1 (15-ounce) can black beans, rinsed and drained
Preparation
1. Combine all ingredients in a large bowl, stirring well to combine. Cover and chill at least 1 hour before serving.
Barbecue Pulled Chicken with Marinated Cucumbers
Recipe By :Cooking Light Magazine. April 2002. Page: 156.
Serving Size : 4 Preparation Time :0:00
Chicken:
1/4 cup light brown sugar
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon black pepper
1 pound skinless, boneless chicken breasts
2 teaspoons olive oil
1 cup thinly sliced onion
1 cup fat-free, less-sodium chicken broth
1 tablespoon balsamic vinegar
Cucumbers:
1/4 cup cider vinegar
2 tablespoons light brown sugar
1/4 teaspoon salt
1 cucumber, peeled and sliced
Remaining ingredient:
4 hamburger buns (2 ounces, each)
Directions.
You can also serve this on barbecue bread or Texas toast. The marinated cucumbers are so good you might want to make a double batch.
1. To prepare chicken, combine first 6 ingredients. Rub surface of chicken breasts with brown sugar mixture. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side. Remove from pan. Add onion to pan; cook 2 minutes or until tender, stirring constantly.
2. Return chicken to pan; add broth. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until chicken is done. Remove from heat. Remove chicken from pan; shred with 2 forks. Return chicken to pan. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until liquid is absorbed. Stir in balsamic vinegar.
3. To prepare cucumbers, combine the cider vinegar and next 3 ingredients (cider vinegar through cucumber) in a large zip-top plastic bag; seal and marinate in refrigerator 10 minutes. Remove cucumber from bag; discard marinade.
4. Spoon 1 cup chicken mixture onto bottom half of each bun. Top each with 1/4 cup cucumber mixture and top half of bun. Yield: 4 servings (serving size: 1 sandwich).
Valchemist posted notes: these are really good and easy. buy big hamburger buns next time. definitely make these again. I made the cucumbers and the chicken about 8 hours ahead and it came out just fine.
373 calories (15% fat), 6.4g fat, 32.7g protein, 3g fiber, 892mg sodium, 113mg calc
Source:
"Cooking Light-4/02"
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emptynestmom
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Post by emptynestmom on Sept 30, 2019 20:44:52 GMT -5
I found another one that we really like...was posted by Lea Hamm
Calabacitas
(Lea Hamm CLBB)
1 tablespoons butter, melted
1 clove garlic, mashed
1/2 small green pepper, sliced lengthwise
1/2 small red pepper, sliced lengthwise
1/2 small onion, sliced lengthwise
1 small jalapeno, sliced - optional
1 cup corn - fresh, frozen or drained canned
1 medium zucchini, halved cut into chunks
1 tomato, cut in 1/8ths
1/2 cup Cheddar or Monterey Jack cheese, shredded
cilantro, chopped
Sauté the garlic, onions, and peppers in butter 5 minutes over medium heat. Add an optional sliced jalapeño, and the corn. Heat briefly, add the zucchini, saute until the zucchini is just tender-crisp. Add tomatoes, stir gently, and heat through. Season with salt and pepper. Top with the shredded cheese and broil until lightly browned. Sprinkle with chopped cilantro.
It's not at all fussy about the amount or exact choice of ingredients, but do add and cook them in order given.
If served with Mexican Rice it makes a nice, vegetarian, casual evening supper.
(Lea Hamm notes: I've been making this for ever so long. I first ate the Mexican side dish, Calabacitas (zucchini and corn), cooked perfectly, at an employees cafeteria. I duplicated the recipe, and it soon became a family favorite. It has even been known to convert guests who thought they didn't like squash!)
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Post by erin elizabeth on Oct 2, 2019 10:05:55 GMT -5
Lots of sweets! But some savories, too  Here are a few.
Texas Sheet Cake (Beth CLBB)
2 cups flour
2 cups sugar
1 tsp. cinnamon
1 cup butter or margarine
4 Tbsp. cocoa
1 cup water
2 eggs
½ cup buttermilk
1 tsp baking soda
1 tsp vanilla
Grease and flour an11x15. Measure flour, sugar and cinnamon into a mixing bowl. Place butter, cocoa and water in small saucepan and bring to a boil, stirring frequently. Turn off heat and pour hot mixture over flour mixture and stire to blend. Add eggs. Dissolve baking soda in buttermilk and add to mixture with vanilla. Blend together. Bake at 350 until cake tests done in center, about 25-30 min. Make frosting while cake is still hot and pour over warm cake. Spread just enough to cover cake and let cool without disturbing.
Chocolate Fudge Icing
1 cup sugar or 1 lb powdered sugar (1 box or ½ large bag)
½ cup (1 stick) butter or margarine
4 T cocoa
¼ cup milk
2 tsp vanilla
1 cup pecans (optional; add AFTER frosting)
Mix all ingredients in a medium saucepan and bring to a boil over medium heat. Mix well from beginning to avoid lumps. Stir constantly and boil for 1 minute. Remove from heat and beat until thick enough to spread on cake. Spread over warm cake, spreading just to move into corners. Icing will cool and form a skin that will crack and crinkle if you continue to spread, but it will usually settle over the warm cake on its own.
Chocolate Espresso Cupcakes (CLBB) These won me 2nd place at the fair--without filling--but filling is excellent!
2 ½ c flour
1 ¼ c Dutch-process cocoa powder (I used Droste)
2 ½ c sugar
2 ½ tsp baking soda
1 ¼ tsp baking powder
1 tsp salt
2 whole eggs
1 egg yolk
1 ¼ c whole milk
2/3 c oil
1 tsp vanilla
1 c brewed coffee (with 2 tsp instant espresso dissolved in it)
8ozs mascarpone cheese, room temp
2 tbsp milk
½ tsp vanilla
2 tsp finely-ground espresso beans
2 c powdered sugar
6oz semi or bittersweet chocolate, chopped (I used Valrhona 71%)
3ozs unsalted butter
¼ c light corn syrup
1 tsp vanilla
350. Sift together flour through salt. Add eggs through coffee—stir or beat until combined. Fill 30 paper-lined muffin cups about 2/3 full with batter. Bake 18-23 minutes until toothpick comes out clean. Cool in pan 5 minutes then remove from pan and cool completely on wire rack. Beat together mascarpone, milk, and vanilla. Slowly add in sifted powdered sugar and mix until combined. Transfer to a pastry bag fitted with ¼ inch plain tip. Insert tip in center of cupcake and dispense about 2 tsp of filling into each cupcake. (I could see the cupcake rise a bit.) Combine chocolate, butter, and corn syrup in a pan and heat until melted and smooth. Add vanilla off heat and stir and then spoon over the tops of the filled cupcakes.
Sauteed Mushrooms (Gourmet 12/99 & Canice)
1 tablespoon fresh lemon juice
1/2 tablespoon soy sauce
1 teaspoon sugar
2 tablespoons olive oil
10 ounces mushrooms, quartered
1 tablespoon unsalted butter
1 garlic clove, chopped
Stir together lemon juice, soy sauce, and sugar. Heat a 12-inch heavy skillet over moderately high heat until very hot. Add oil, then sauté mushrooms, stirring, until golden brown, about 5 minutes. Add butter and garlic and saute, stirring, until butter is absorbed. Add lemon mixture to mushrooms, stirring until sauce is absorbed.
Fantastic BLT Dip CLBB/mrswaz
1 cup sour cream
4 ounces cream cheese, softened
1/2 cup mayonnaise (do not use Miracle Whip)
1/2 cup finely shredded sharp cheddar cheese
1/2 teaspoon garlic powder
1/4 teaspoon fresh black pepper
1/4 cup finely chopped yellow onion
1/2 cup finely chopped green or red bell pepper
2 cups cherry and pear tomatoes, cut into quarters
1 pound of bacon, cooked, drained and crumbled
1 cup finely shredded romaine lettuce
In a mixing bowl, combine the sour cream, cream cheese, mayonnaise, cheddar cheese, garlic powder and black pepper. Mix with a hand mixer on low speed until well mixed. Fold in the onion, bell pepper, tomatoes, and about 2/3 of the bacon crumbles. Mix well. Use the remaining bacon crumbles and the lettuce for garnish.
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Post by mcgee on Oct 13, 2019 9:38:12 GMT -5
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Post by beth on Nov 5, 2019 2:01:54 GMT -5
This was a fun surprise to see. This time of year, I am reminded of a chicken and pumpkin chili and a pumpkin apple soup I need to try to find again. And we recently had Athenian Stuffed Potatoes again and had a guest who also loved them.
Spicy Chicken-Pumpkin Chili
:
Serving Size : 6 Preparation Time :0:00
Categories : Cooking Light 1995 Poultry
2 tablespoons olive oil
2 cups chopped onion
2 cups chopped red bell pepper
3 tablespoons jalapeño pepper -- seeded, and minced
1 clove garlic -- crushed
1 cup beer
1 cup low-salt chicken broth
1/4 cup sliced ripe olives
3 tablespoons chili powder
1 teaspoon ground coriander
1/2 teaspoon salt
29 ounces no-salt-added whole tomatoes -- drained, and chopped
1 pound boneless, skinless chicken breasts -- cut in tiny pieces
2 cups cooked fresh pumpkin -- cubed
2 tablespoons chopped fresh cilantro
1 tablespoon unsweetened cocoa
16 ounces canned pinto beans -- drained
6 tablespoons sliced green onions
6 tablespoons reduced-fat sharp cheddar cheese -- shredded (1 1/2 ounces)
6 tablespoons nonfat sour cream
Heat oil in a large Dutch oven over medium heat. Add onion; sauté 8 minutes or until lightly browned. Add bell pepper, jalapeño, and garlic; sauté 5 minutes. Add beer and next 7 ingredients (beer through chicken); bring to a boil. Partially cover, reduce heat, and simmer 20 minutes or until chicken is done. Stir in pumpkin, cilantro, cocoa, and beans; cook 5 minutes.
(serving size: 1-1/2 cups chili, 1 tablespoon green onions, 1 tablespoon cheese, and 1 tablespoon sour cream)
Source:
"Cooking Light, October 1995, page 143"
Copyright:
"© Cooking Light"
- - - - - - - - - - - - - - - - - - -
Per serving: 343 Calories (kcal); 9g Total Fat; (22% calories from fat); 30g Protein; 39g Carbohydrate; 49mg Cholesterol; 711mg Sodium
Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 4 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates
NOTES : To serve, ladle chili into individual soup bowls; top with green onions, cheese, and sour cream.
Creamy Pumpkin Soup
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Oct '97 Soups/Stews/Chowders
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons stick margarine
1 cup chopped onion
3/4 teaspoon dried rubbed sage
1/2 teaspoon curry powder
1/4 teaspoon ground nutmeg
3 tablespoons all-purpose flour
3 (10 1/2-ounce) cans low-salt chicken broth
1 tablespoon tomato paste
1/4 teaspoon salt
3 cups cubed peeled fresh pumpkin (about 1 pound)
1 cup chopped peeled McIntosh or other sweet
cooking apple
1/2 cup evaporated skim milk
Sage sprigs (optional)
Melt margarine in a Dutch oven over medium heat. Add onion; saut� 3 minutes. Add sage, curry powder, and nutmeg; cook 30 seconds. Stir in flour; cook 30 seconds.
Add broth, tomato paste, and salt, stirring well with a whisk. Stir in pumpkin and apple; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until pumpkin is tender, stirring occasionally. Remove from heat; cool slightly.
Place mixture in a blender or food processor; process until smooth. Return mixture to Dutch oven; add milk. Cook until thoroughly heated. Garnish with sage sprigs, if desired.
Serving Size: 1 cup
Source:
"Cooking Light, October 1997, p.136"
Copyright:
"� Cooking Light"
Yield:
"5 cups"
NOTES : Sprinkle with toasted croutons, if desired.
Athenian Stuffed Potatoes
Prep time 30 min Cook time 1 hour
4 baking potatoes (8 oz each or larger)
6 oz jar marinated artichoke hearts, undrained
2 tsp olive oil
1 onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 tomato, diced
2 garlic cloves, minced or pressed
1 cup (4 oz) crumbled feta cheese
2 T minced Kalamata olives
1 tsp dried oregano
Preheat oven to 375 degrees. Scrub potatoes, pat dry, pierce with a fork a few times and wrap in foil. Bake at 375 for 1 hour or until tender. (or don’t wrap in foil and cook in microwave). While potatoes bake, make the filling:
Drain artichoke hearts, reserving liquid. Chop artichoke hearts.
Heat oil in a large deep sided skillet over medium heat. Add onions, peppers, tomato and garlic and saute about 8 minutes. Add artichokes and 1 T of reserved marinade, then stir in olives, cheese and oregano and saute about 1 minute to heat through.
When potatoes are done, slit and spoon vegetable and cheese mixture into opening.
Note: When we make this, I suspect the cheese and olives get measured a little generously – go to taste. You might need another spoonful of the marinade if it seems to get too dry, but you should not need to add salt. The cheese and olives have enough. Use ground pepper if you like.
We bake 2 potatoes (usually in the micro) and often toss the leftover filling with some pasta and cut up cooked chicken. You could do some Italian or other sausage too. The leftovers are good, but you may not want 3 or 4 potatoes. We have this as a meal. If you feel you need more, you could cook a chicken breast or pork chop and it would be a very hearty side dish.
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emptynestmom
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Post by emptynestmom on Sept 6, 2021 17:19:12 GMT -5
I found another few sweet ones I thought were worth sharing…
Mrs. Fields Carrot Cake Recipe By : posted by anna - CLBB Serving Size : 18
2 1/2 cups All-purpose flour
1 tb Baking soda
1/4 tsp Salt
2 tsp Cinnamon
1 cup Light brown sugar -- packed
1 cup sugar
1 1/2 cup Butter -- softened
3 large Eggs
2 tsp Pure vanilla extract
3 cups Grated carrots
1/2 cup Crushed pineapple -- drained
1 cup raisins -- (6-oz.)
1 cup chopped walnuts -- (4-oz.)
ICING:
16 oz Cream cheese -- softened
1/2 cup butter -- softened
1 tbsp Fresh lemon juice (about 1 large lemon)
2 tsp Pure vanilla extract
3 cups Confectioners' sugar
Preheat oven to 350-degrees. Grease and flour two 9-inch cake pans.
In a large bowl stir together flour, baking soda, salt, cinnamon and sugars. Add butter, one egg and vanilla; blend with electric mixer on low speed. Increase speed to medium and beat for 2 minutes. Scrape down sides of bowl. And remaining eggs, one at a time, beating 30 seconds after each addition. Add carrots, pineapple, raisins and walnuts. Blend on low until thoroughly combined. Pour batter into prepared pans and smooth the surface with a rubber spatula. Bake in center of oven for 60-70 minutes. Toothpick inserted into center should come out clean. Cool in pans for 10 minutes. Then invert cakes on rack and cool to room temperature.
PREPARE ICING: In a medium bowl with an electric mixer on medium speed, beat cream cheese and butter until smooth add lemon juice and vanilla; beat until combined. Add sugar gradually, mixing on low until smooth.
ICE THE CARROT CAKE: Place one layer on a cake platter, and with a metal spatula spread icing over the top to form a thin filling. Place second layer over the first, rounded side up. Coat the top and sides of the cake evenly with remaining icing. Refrigerate 1 hour to set icing.
NOTES : (Valchemist’s comments) I loved this cake. The two nine inch layers baked up perfectly. looked so pretty. took far less than 1 hour. start checking at 30 minutes. the cake had a great taste and a nice crumb to it. It was moist but not too moist. I used an 8 oz can of pineapple. you could even leave out the pineapple. I left out the nuts/raisins.
Mocha Truffle Cookies (I absolutely love these cookies, just make sure to not overbake!)
(Missindi on CLBB)
Serving Size: 36
1/2 cup butter
1/2 cup chocolate chips
1 tablespoon instant coffee granules
3/4 cup sugar
3/4 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups flour, all-purpose
1/2 cup cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chocolate chips
Melt butter and 1/2 cup chocolate chips. Add instant coffee and blend well. Allow to cool for 5 minutes.
Add sugars, eggs, and vanilla to coffee mixture. Add dry ingredients. Stir in chocolate chips. Drop by tablespoon on greased cookie sheets.
Bake at 350 degrees for 10 minutes. Do not overbake.
Yield: 3 dozen
Trish's Zucchini Bars (CLBB – Laura/Ljt2r)
Ingredients
For the topping and base:
4 cups AP flour
1/2 t salt
2 cups sugar
1 1/2 cups (3 sticks) butter
dash cinnamon
For the zucchini:
4 cups sliced zucchini, peeled
2/3 cup lemon or lime juice
1/4 t nutmeg
1/2 t cinnamon
1 cup sugar
Preheat the oven to 350 F. Grease an 11X17 jelly roll pan and set aside.
Simmer the peeled, sliced zucchini in the lemon juice until tender, being careful not to overcook. For me this was around 15 minutes. Add the sugar and spices and cook another 2-3 minutes. Set aside to cool.
Cream the butter and sugar in a stand mixer. Then whisk together the flour and salt and add it in. This will create a crumbly mixture. Measure out 1/2 cup of this mixture and stir it into the zucchini mix to thicken it.
Trish says to pat 1/2 of the remaining dry mixture into the bottom of the prepared jelly roll pan--for me it was more like 2/3 of the remaining dough. Bake for 10 minutes in the 350 F oven.
Spread the cooked zucchini mixture onto the baked crust. Crumble the remaining dry mixture over the filling and bake at 350 F for 30 minutes.
Let the cookies cool completely before slicing. For me, it helped to let them stand an additional hour or so--it helped them firm up.
_
Pumpkin Pecan Muffins
CLBB Goin’ Coastal
Preheat oven to 400 degrees. Prepare 12 muffin cups.
1 1/4 cups oats
1/2 tsp. each: salt, nutmeg & baking soda
1 cup flour
1/3 cup chopped pecans
1 tsp. Cinnamon
Combine in large bowl and set aside
1 cup pumpkin
1 egg
3/4 cup brown sugar
1/4 cup milk
1/2 cup oil
1 tsp. vanilla
Combine in another bowl and then stir into dry ingredients. Pour into 12 muffin cups.
Crumb Topping:
1/4 cup oats
3 Tbsp. chopped pecans
1/4 cup flour
1/4 cup butter
1/4 cup brown sugar
Combine oats, flour, and brown sugar. Cut butter into dry ingredients. Mix in pecans. Sprinkle over muffin batter. Bake 15-20 minutes.
Sweet and Spicy Nuts
1 c sugar
2 tsp salt
1 tsp cumin
1 tsp cinnamon
1 tsp black pepper
1/2 tsp cayenne
1 large egg white
6 c nuts (unsalted) (I usually use pecans)
Preheat oven to 325 and cover two sheet pans with parchment or foil. Combine sugar, salt, and spices. Set aside. In large bowl, beat egg white until foamy then stir in nuts. Add spice/sugar mixture and mix to coat. Divide between pan. Bake 25-27 minutes until golden brown and dry.
BucknellAlum's - CLBB
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Post by mcgee on Sept 6, 2021 17:58:22 GMT -5
Fun trip down memory lane. Love seeing all the old CLBB member names - I wonder what happened to everyone.
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Post by mrswaz on Sept 19, 2021 18:24:37 GMT -5
I haven't been by in ages, but seeing this thread upon popping in sure put a smile on my face. There are so many dishes I make that are originally from the CLBB, and many of them don't even require a recipe anymore. RebeccaT's Tortilla Soup is one of those recipes. As long as I have corn tortillas and cilantro, I can make this soup without even thinking about it. It's a huge favorite.
Rebecca T's Tortilla Soup
6 tablespoons vegetable oil
8 corn tortillas — chopped
6 garlic cloves — minced
1/2 cup chopped fresh cilantro
1 medium onion — chopped
1 can diced tomatoes — (28 oz) undrained
2 tablespoons ground cumin
1 tablespoon chili powder
3 bay leaves
6 cups chicken stock
1 teaspoon salt
1/2 teaspoon cayenne pepper
4 cooked chicken breast halves — shredded (about 2 cups) (Or cooked and shredded pork)
Heat oil in large saucepan over medium heat.
Add tortillas, garlic, cilantro, and onion. Saute 2 to 3 minutes.
Stir in tomatoes. Bring to a boil and add cumin, chili powder, bay leaves, and chicken stock. Return to a boil. Reduce heat. Add salt and cayenne. Simmer 30 minutes.
Remove bay leaves and stir in chicken. Reheat.
Garnish with monterey jack, avocado, sour cream, tortilla strips and a squeeze of lime
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emptynestmom
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Post by emptynestmom on Sept 19, 2021 18:44:40 GMT -5
Mrs. Waz, I don’t remember that recipe but it does sound good! And, the weather is cooling down around here, today was in the 90s but the rest of the week will be in the 70s…thanks for sharing…
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Post by Catbatty on Oct 14, 2021 18:00:27 GMT -5
Fun trip down memory lane. Love seeing all the old CLBB member names - I wonder what happened to everyone. |
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rebelyell
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Post by rebelyell on Oct 18, 2021 15:28:31 GMT -5
Fun trip down memory lane. Love seeing all the old CLBB member names - I wonder what happened to everyone. That was me! (Or, at least, I think you meant me haha.) I was looking through old recipes and the CLBB popped into my head. Was bummed to find that the old board was no longer in existence, but glad to see a new one in it's place! I remember quite a few of your screen names, so that was a delight to see. Thanks for approving me and looking forward to being back on here. |
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Post by mcgee on Oct 18, 2021 17:04:20 GMT -5
I received a request yesterday from CLBB member who has found us!! I am hoping she will post soon!! That was me! (Or, at least, I think you meant me haha.) I was looking through old recipes and the CLBB popped into my head. Was bummed to find that the old board was no longer in existence, but glad to see a new one in it's place! I remember quite a few of your screen names, so that was a delight to see. Thanks for approving me and looking forward to being back on here.  Oh Rebelyell - it's sooo good to "see" you on here. Welcome!! |
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emptynestmom
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Post by emptynestmom on Oct 18, 2021 20:39:33 GMT -5
So glad you found us Rebelyell! Look forward to seeing more of you…Welcome…
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rebelyell
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Post by rebelyell on Oct 19, 2021 15:54:05 GMT -5
Thank you both so much!  |
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Post by Catbatty on Oct 19, 2021 16:06:23 GMT -5
I am chuckling. It's so great to get together again, isn't it? I am so happy that you found us!!!!!!!! |
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rebelyell
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Post by rebelyell on Oct 19, 2021 16:10:50 GMT -5
It is! Did a good amount of CLBB members migrate over here?
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Post by Catbatty on Oct 19, 2021 16:24:40 GMT -5
Quite a few, but not all. There are some that I would love to contact, to let them know we are here, but I've no way to find them. We have tried to spell out the name of our old haunts, in case somebody we've lost does a search. Maybe that's how YOU found us!  |
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emptynestmom
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Post by emptynestmom on Oct 22, 2021 9:07:59 GMT -5
Has anyone tried this recipe? As I was searching my files I came across it…
Pumpkin Pecan Muffins
CLBB Goin’ Coastal
Preheat oven to 400 degrees. Prepare 12 muffin cups.
Combine in large bowl and set aside:
1 1/4 cups oats
1/2 tsp. each: salt, nutmeg & baking soda
1 cup flour
1/3 cup chopped pecans
1 tsp. Cinnamon
Combine in another bowl:
1 cup pumpkin
1 egg
3/4 cup brown sugar
1/4 cup milk
1/2 cup oil
1 tsp. vanilla extract
Stir into dry ingredients. Pour into 12 muffin cups.
Crumb Topping:
1/4 cup oats
3 Tbsp. chopped pecans
1/4 cup flour
1/4 cup butter
1/4 cup brown sugar
Combine oats, flour, and brown sugar. Cut butter into dry ingredients. Mix in pecans. Sprinkle over muffin batter. Bake 15-20 minutes.
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Post by emma on Oct 22, 2021 16:08:30 GMT -5
lil-bo-peep posted this recipe for -
Cottage Cheese Onion & Dill Bread -
1 package dry yeast
1/4 cup water
1 cup cottage cheese
2 tablespoons sugar
1/4 cup instant minced onion
1/4 teaspoon baking soda
1 egg, lightly beaten
1 tablespoons dill seed
1 tablespoon dill weed
1 teaspoon salt
2 cups flour
Soften yeast, warm the cottage cheese in saucepan, add the yeast, sugar, onion, baking soda, egg, dill and salt, mix well. Add flour a little at a time. Cover, let stand until doubled. Stir down, put in a well-greased loaf pan, let rise until doubled. Bake 350 degrees, 40 minutes. Cool on a wire rack.
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Post by erin elizabeth on Oct 23, 2021 18:49:03 GMT -5
emptynestmom, I have! The muffins are really good and I don't like pumpkin |
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emptynestmom
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Post by emptynestmom on Oct 23, 2021 20:29:54 GMT -5
Erin thanks…I did try them and will definitely make them again!! I have had that recipe in my to try pile for years and finally decided to try it…but, I had an heirloom squash called Sweet Meat and used that instead of pumpkin. 🙂
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rebelyell
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Post by rebelyell on Oct 24, 2021 10:31:24 GMT -5
Has anyone tried this recipe? As I was searching my files I came across it… Pumpkin Pecan Muffins CLBB Goin’ Coastal I actually made these earlier this month. I thought they were pretty good - gotta love that topping! |
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applecrisp1
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Post by applecrisp1 on Oct 25, 2021 19:19:27 GMT -5
Rebellyell -- So good to "see" you here! And you too, MrsWaz!
Tonight I made an old old CLBB recipe, that Easy Layered Bean recipe. I froze the leftovers for a quick meal.
And over the weekend I'm making an all time fav, CL's Salsa Chili (hmm, is that the name) that KarenW suggested years back. So easy and really good!
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rebelyell
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Post by rebelyell on Oct 25, 2021 19:33:14 GMT -5
Rebellyell -- So good to "see" you here! And you too, MrsWaz! Tonight I made an old old CLBB recipe, that Easy Layered Bean recipe. I froze the leftovers for a quick meal. And over the weekend I'm making an all time fav, CL's Salsa Chili (hmm, is that the name) that KarenW suggested years back. So easy and really good! So great to see you also! Sounds like some good eats happening over your way |
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Post by Catbatty on Oct 22, 2023 0:42:38 GMT -5
I love this thread!!! So BUMP!
Catbatty
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karoy
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Post by karoy on Oct 22, 2023 20:29:15 GMT -5
I can't believe I just found this!. I was looking for the recipe for Jane Brody's Lentil and Potato Stew and found this site. Wow! So many great contributors from the CLBB days - what a joy to see their names. in addition to the names here, I remember Bobmark, Terrytx, Val etc. It was a great community with so many great recipes and commentary.
So glad to find this and see so many names from long ago.
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Here are a few.
