http://thetwitchinkitchen.com/bb/ Sat, 05 Jul 2008 14:42:23 -0400 MyBB http://thetwitchinkitchen.com/bb/showthread.php?tid=240 Fri, 04 Jul 2008 10:37:03 -0400 http://thetwitchinkitchen.com/bb/showthread.php?tid=240
I wanted to buy several bunches of parsley so I can make tabbouleh salad for the weekend and they had the cilantro mixed with it. I put it all back needless to say.

I will NEVER use parsley that has touched cilantro. The cilantro stinks like nasty feet and once it's mixed with other food, the flavor is so strong it takes over. So the parsley in my eyes was damaged.

But now I have the STINK of cilantro on my hands and it will NOT come off! I washed dishes by hand, used bleach type cleaner on the counters and did some more housework and my hands still stink of cilantro!! :tantrum:

How can something so tasty have such a rotten stench? :wacko:]]>
I wanted to buy several bunches of parsley so I can make tabbouleh salad for the weekend and they had the cilantro mixed with it. I put it all back needless to say.

I will NEVER use parsley that has touched cilantro. The cilantro stinks like nasty feet and once it's mixed with other food, the flavor is so strong it takes over. So the parsley in my eyes was damaged.

But now I have the STINK of cilantro on my hands and it will NOT come off! I washed dishes by hand, used bleach type cleaner on the counters and did some more housework and my hands still stink of cilantro!! :tantrum:

How can something so tasty have such a rotten stench? :wacko:]]> http://thetwitchinkitchen.com/bb/showthread.php?tid=239 Wed, 02 Jul 2008 19:23:37 -0400 http://thetwitchinkitchen.com/bb/showthread.php?tid=239
** The success of this soup depends on having ripe, full flavored tomatoes such as an oval plum variety, so make this when the tomato season is at its peak!

Summer Tomato Soup

serves 4

Ingredients:

1 Tbsp olive oil
1 large onion chopped
1 carrot, chopped
2 1/4 pounds ripe tomatoes, quartered
2 cloves garlic, chopped
5 sprigs fresh thyme or 1/4 tsp dried thyme
4 or 5 sprigs fresh marjoram or 1/4 tsp dried marjoram
1 bay leaf
3 Tbsp creme fraiche, sour cream or plain yogurt plus a little extra for garnish
salt and freshly ground black pepper to taste

Heat the olive in a large saucepan or flameproof casserole.

Add the onion and carrot and cook over medium heat for 3 to 4 minutes until just soft, sitrring occasionally.

Add the quartered tomatoes, chopped garlic, and herbs. Lower the heat and simmer, covered for 30 minutes.

Discard the bay leaf. Strain the soup. Stir in the cream or yogurt and season. Leave to cool to room temperature and then chill in the refrigerator. Serve cold.

variation: If you prefer, use oregano instead of marjoram and parsley instead of thyme.]]>
** The success of this soup depends on having ripe, full flavored tomatoes such as an oval plum variety, so make this when the tomato season is at its peak!

Summer Tomato Soup

serves 4

Ingredients:

1 Tbsp olive oil
1 large onion chopped
1 carrot, chopped
2 1/4 pounds ripe tomatoes, quartered
2 cloves garlic, chopped
5 sprigs fresh thyme or 1/4 tsp dried thyme
4 or 5 sprigs fresh marjoram or 1/4 tsp dried marjoram
1 bay leaf
3 Tbsp creme fraiche, sour cream or plain yogurt plus a little extra for garnish
salt and freshly ground black pepper to taste

Heat the olive in a large saucepan or flameproof casserole.

Add the onion and carrot and cook over medium heat for 3 to 4 minutes until just soft, sitrring occasionally.

Add the quartered tomatoes, chopped garlic, and herbs. Lower the heat and simmer, covered for 30 minutes.

Discard the bay leaf. Strain the soup. Stir in the cream or yogurt and season. Leave to cool to room temperature and then chill in the refrigerator. Serve cold.

variation: If you prefer, use oregano instead of marjoram and parsley instead of thyme.]]> http://thetwitchinkitchen.com/bb/showthread.php?tid=238 Wed, 02 Jul 2008 19:15:47 -0400 http://thetwitchinkitchen.com/bb/showthread.php?tid=238
I bought a cookbook with nothing but soups looking for some interesting recipes. I wanted to stray from the traditional and ordinary and the Middle Eastern. Although the Mid East has some interesting cold and hot soups, I knew there was much, much more to be had! So here goes with some recipes from this book!

Gazpacho

Ingredients:

1 green bell pepper, roughly chopped
1 red bell pepper, roughly chopped
1/2 cucumber, roughly chopped
1 onion, roughly chopped
1 fresh red chili, seeded and roughly chopped
3 cups roughly chopped ripe plum tomatoes
3 3/4 cups passata (strained pureed tomatoes) or Tomato Juice (look in the Spanish food aisle for passata)
2 Tbsp red wine vinegar
2 Tbsp olive oil
1 Tbsp caster sugar
salt and freshly ground black pepper to taste
Crushed ice to garnish (optional)

Reserve a small piece of the red and green peppers. cucumber and the onion. Finely chop these and set aside for some garnish.

Process all the remaining ingredients except the ice in a blender or food processor until smooth. You may need to do this in batches.

Press the soup through a strainer into a clean glass bowl, pushing it through with a spoon to extract the maximum amount of flavor.

Adjust the seasoning and chill.
Server sprinkled with the reserved chopped veggies you set aside.
For a finishing touch, add a little crushed ice to the garnish.]]>
I bought a cookbook with nothing but soups looking for some interesting recipes. I wanted to stray from the traditional and ordinary and the Middle Eastern. Although the Mid East has some interesting cold and hot soups, I knew there was much, much more to be had! So here goes with some recipes from this book!

Gazpacho

Ingredients:

1 green bell pepper, roughly chopped
1 red bell pepper, roughly chopped
1/2 cucumber, roughly chopped
1 onion, roughly chopped
1 fresh red chili, seeded and roughly chopped
3 cups roughly chopped ripe plum tomatoes
3 3/4 cups passata (strained pureed tomatoes) or Tomato Juice (look in the Spanish food aisle for passata)
2 Tbsp red wine vinegar
2 Tbsp olive oil
1 Tbsp caster sugar
salt and freshly ground black pepper to taste
Crushed ice to garnish (optional)

Reserve a small piece of the red and green peppers. cucumber and the onion. Finely chop these and set aside for some garnish.

Process all the remaining ingredients except the ice in a blender or food processor until smooth. You may need to do this in batches.

Press the soup through a strainer into a clean glass bowl, pushing it through with a spoon to extract the maximum amount of flavor.

Adjust the seasoning and chill.
Server sprinkled with the reserved chopped veggies you set aside.
For a finishing touch, add a little crushed ice to the garnish.]]> http://thetwitchinkitchen.com/bb/showthread.php?tid=237 Tue, 03 Jun 2008 15:30:38 -0400 http://thetwitchinkitchen.com/bb/showthread.php?tid=237 I tried the bourbon flavor and I must admit that these are outrageously delicious! You can taste the bourbon and a hint of smokieness but not too much. :up:

Usually I buy baked beans and doctor the recipe up and let them cook for a good hour but these beans are absolutely fantastic out of the can!

we had them with ribs and boy it was fab!

I shall try the other flavors soon and report on those.]]> I tried the bourbon flavor and I must admit that these are outrageously delicious! You can taste the bourbon and a hint of smokieness but not too much. :up:

Usually I buy baked beans and doctor the recipe up and let them cook for a good hour but these beans are absolutely fantastic out of the can!

we had them with ribs and boy it was fab!

I shall try the other flavors soon and report on those.]]> http://thetwitchinkitchen.com/bb/showthread.php?tid=236 Thu, 29 May 2008 14:10:51 -0400 http://thetwitchinkitchen.com/bb/showthread.php?tid=236
Who knew how easy these are to make! I make them all the time now. ;))

Swedish Meatballs

Ingredients:

1 pound ground beef
1/2 pound ground lean pork
1/2 cup minced onion
1/2 cup dry bread crumbs
1 Tbsp snipped parsley
2 tsp salt
1/8 tsp pepper
1 tsp Worcestershire sauce
1 egg
1/2 cup milk
1/4 cup salad oil
1 tsp paprika
1/2 tsp salt *yes again
1/4 cup all purpose flour
1/8 tsp pepper *yes again
2 cups water
3/4 cup sour cream

Mix thoroughly the beef, pork onion and bread crumbs, parsley, 2 tsp salt, 1/8 tsp pepper, the Worcestershire sauce, egg and milk. Refrigerate for 2 hours.

Shape the mixture by rounded tablespoonfuls into small balls. Set the balls aside.
In a large skillet heat the oil and then brown the meatballs in this until they are all nicely browned evenly on all sides. Set meatballs aside keeping warm. DO NOT drain the oil!

Blend flour, paprika, 1/2 teaspoon salt and 1/8 teaspoon pepper into the oil in the skillet. Cook over low heat stirring until the mixture is smooth and bubbly. Remove from the heat.
Stir in the water,scraping the 'flavor' off the bottom. Heat to boiling stirring constantly. Boil and stir for one minute more. Reduce heat and gradually stir in the sour cream mixing with a whisk until smooth.

Add the meatballs, cover and simmer on VERY LOW until the meatballs are heated through.

Serve with Lingonberry jelly on the side.

Note: Currant jelly or beach plumb jelly can be substituted if you cannot find Lingonberry jelly! ]]>
Who knew how easy these are to make! I make them all the time now. ;))

Swedish Meatballs

Ingredients:

1 pound ground beef
1/2 pound ground lean pork
1/2 cup minced onion
1/2 cup dry bread crumbs
1 Tbsp snipped parsley
2 tsp salt
1/8 tsp pepper
1 tsp Worcestershire sauce
1 egg
1/2 cup milk
1/4 cup salad oil
1 tsp paprika
1/2 tsp salt *yes again
1/4 cup all purpose flour
1/8 tsp pepper *yes again
2 cups water
3/4 cup sour cream

Mix thoroughly the beef, pork onion and bread crumbs, parsley, 2 tsp salt, 1/8 tsp pepper, the Worcestershire sauce, egg and milk. Refrigerate for 2 hours.

Shape the mixture by rounded tablespoonfuls into small balls. Set the balls aside.
In a large skillet heat the oil and then brown the meatballs in this until they are all nicely browned evenly on all sides. Set meatballs aside keeping warm. DO NOT drain the oil!

Blend flour, paprika, 1/2 teaspoon salt and 1/8 teaspoon pepper into the oil in the skillet. Cook over low heat stirring until the mixture is smooth and bubbly. Remove from the heat.
Stir in the water,scraping the 'flavor' off the bottom. Heat to boiling stirring constantly. Boil and stir for one minute more. Reduce heat and gradually stir in the sour cream mixing with a whisk until smooth.

Add the meatballs, cover and simmer on VERY LOW until the meatballs are heated through.

Serve with Lingonberry jelly on the side.

Note: Currant jelly or beach plumb jelly can be substituted if you cannot find Lingonberry jelly! ]]> http://thetwitchinkitchen.com/bb/showthread.php?tid=235 Thu, 29 May 2008 11:01:31 -0400 http://thetwitchinkitchen.com/bb/showthread.php?tid=235 You'll need one of those grilling 'pots' that has handles and a ton of holes in it so the flavors are grabbed by the grill!

Twitchy's Fire Roasted Veggies

Ingredients: *all measurements are "by eye"!*

Yellow Squash
Zucchini
onions
cherry tomatoes
green beans
red pepper
green pepper
yellow pepper
Olive oil - light
Salt & pepper to taste (optional really)
Old Bay Seasoning

Cut your veggies in BIG uneven chunks. Try to use an even amount of each veggie. Place all the veggies as you cut them in a BIG bowl.
Drizzle olive oil on them - just enough to coat them evenly, don't drown it! Add your spices and the Old Bay should be added liberally! This is the flavor burst you are looking for!

Put all this in your "holey pan" and place on the grill on medium heat on the top shelf or on low on the bottom shelf. Grill until veggies are tender tossing them around in the pan OFTEN. The oil will drip through the holes and antagonize the flames to 'lick' the veggies - this is a GOOD thing! You want to see some blackening on the tips of the veggies! More flavor!

Be careful to watch this closely and not let them get dried out.

Serve as a side dish with your meal.

IF you have a BBQ rotisserie and a basket to use with it, by all means toss the veggies in the basket and let the rotisserie do the work for you!]]> You'll need one of those grilling 'pots' that has handles and a ton of holes in it so the flavors are grabbed by the grill!

Twitchy's Fire Roasted Veggies

Ingredients: *all measurements are "by eye"!*

Yellow Squash
Zucchini
onions
cherry tomatoes
green beans
red pepper
green pepper
yellow pepper
Olive oil - light
Salt & pepper to taste (optional really)
Old Bay Seasoning

Cut your veggies in BIG uneven chunks. Try to use an even amount of each veggie. Place all the veggies as you cut them in a BIG bowl.
Drizzle olive oil on them - just enough to coat them evenly, don't drown it! Add your spices and the Old Bay should be added liberally! This is the flavor burst you are looking for!

Put all this in your "holey pan" and place on the grill on medium heat on the top shelf or on low on the bottom shelf. Grill until veggies are tender tossing them around in the pan OFTEN. The oil will drip through the holes and antagonize the flames to 'lick' the veggies - this is a GOOD thing! You want to see some blackening on the tips of the veggies! More flavor!

Be careful to watch this closely and not let them get dried out.

Serve as a side dish with your meal.

IF you have a BBQ rotisserie and a basket to use with it, by all means toss the veggies in the basket and let the rotisserie do the work for you!]]> http://thetwitchinkitchen.com/bb/showthread.php?tid=234 Thu, 29 May 2008 10:49:22 -0400 http://thetwitchinkitchen.com/bb/showthread.php?tid=234
Tip: Use one of those grill helpers like you use to grill fish to hold these down. You know those things made of grating and you sandwich the food between so you can cook and flip without messing it up!
You can also prepare these ahead of time and cook at the last minute just before serving the whole meal.

Buffalo Chili Onions

Ingredients:

1/2 cup Frank's RedHot Sauce®
1/2 cup (1 stick) butter, melted or olive oil instead of butter
1/4 cup chili sauce
1 Tbsp chili powder
4 very large sweet onions cut into 1/2 inch thick slices

Whisk together the RedHot Sauce, butter, chili sauce, chili power in a medium bowl until well blended.

Place onion slices on the grill, and grill over a medium heat for 10 minutes or so until tender, turning and basting often with the above mixture.

Serve warm.
Makes 6 side dish servings

*Note: you can double or triple the amounts needed for the sauce and this does keep well. I like to use my Magic Bullet to mix it all up and then store in the 'fridge. I've kept this for up to a month safely.

[attachment=27]]]>
Tip: Use one of those grill helpers like you use to grill fish to hold these down. You know those things made of grating and you sandwich the food between so you can cook and flip without messing it up!
You can also prepare these ahead of time and cook at the last minute just before serving the whole meal.

Buffalo Chili Onions

Ingredients:

1/2 cup Frank's RedHot Sauce®
1/2 cup (1 stick) butter, melted or olive oil instead of butter
1/4 cup chili sauce
1 Tbsp chili powder
4 very large sweet onions cut into 1/2 inch thick slices

Whisk together the RedHot Sauce, butter, chili sauce, chili power in a medium bowl until well blended.

Place onion slices on the grill, and grill over a medium heat for 10 minutes or so until tender, turning and basting often with the above mixture.

Serve warm.
Makes 6 side dish servings

*Note: you can double or triple the amounts needed for the sauce and this does keep well. I like to use my Magic Bullet to mix it all up and then store in the 'fridge. I've kept this for up to a month safely.

[attachment=27]]]> http://thetwitchinkitchen.com/bb/showthread.php?tid=233 Tue, 27 May 2008 15:55:27 -0400 http://thetwitchinkitchen.com/bb/showthread.php?tid=233
Baba Ghannooj translates to "spoiled old daddy" because the story goes it's inventor is said to have mashed the eggplant to a pulp in order to pamper her old and toothless father. When this dish is properly garnished and set up on the plate, it's as pleasing to the eye as it is to the palate.

Baba Ghannooj
Eggplant puree

Ingredients:

1 large eggplant
2 cloves garlic
salt to taste
1/3 cup lemon juice
1/3 cup taheena
3 tablespoons olive oil
a few parsley sprigs
1 tablespoon spine nuts - fried
1/2 small tomato -diced

Place the eggplant in a pan, then bake at 425°F oven turning frequently until tender. Allow to cool thoroughly, then remove the skin and mash the pulp well. Set aside.

Mash the garlic with salt, then add 1 teaspoon of the lemon juice and mix until smooth. Add this to the eggplant.

Place the remaining lemon juice and the taheena in the blender and mix for a few moments, then add to the eggplant. Add salt to taste and then spread all this on a platter.

Sprinkle with olive oil and garnish with the parsley, pine nuts and tomato pieces.

Serve with Pita bread.
[attachment=26]]]>
Baba Ghannooj translates to "spoiled old daddy" because the story goes it's inventor is said to have mashed the eggplant to a pulp in order to pamper her old and toothless father. When this dish is properly garnished and set up on the plate, it's as pleasing to the eye as it is to the palate.

Baba Ghannooj
Eggplant puree

Ingredients:

1 large eggplant
2 cloves garlic
salt to taste
1/3 cup lemon juice
1/3 cup taheena
3 tablespoons olive oil
a few parsley sprigs
1 tablespoon spine nuts - fried
1/2 small tomato -diced

Place the eggplant in a pan, then bake at 425°F oven turning frequently until tender. Allow to cool thoroughly, then remove the skin and mash the pulp well. Set aside.

Mash the garlic with salt, then add 1 teaspoon of the lemon juice and mix until smooth. Add this to the eggplant.

Place the remaining lemon juice and the taheena in the blender and mix for a few moments, then add to the eggplant. Add salt to taste and then spread all this on a platter.

Sprinkle with olive oil and garnish with the parsley, pine nuts and tomato pieces.

Serve with Pita bread.
[attachment=26]]]> http://thetwitchinkitchen.com/bb/showthread.php?tid=231 Tue, 27 May 2008 11:32:11 -0400 http://thetwitchinkitchen.com/bb/showthread.php?tid=231
These are bright pink in color and have a unique bold taste. I make a batch of these every couple of years when the turnip harvest in the supermarkets look good.

They are so easy to make and give any dish a festive color on the plate.

Turnip Pickles
Lift

*this recipe makes about 6 quarts - adjust accordingly if you need less. They keep very well in a cool dark place.

Ingredients:

4 medium sized beets (for color)
10 -12 lbs (6 quarts) of small white turnips, peeled and cut into quarters
garlic cloves, peeled (a lot!)
coarse pickling salt (Kosher salt will be fine)
10 cups water
4 cups white vinegar

Boil the beets until tender then peel and cut into quarters.
Divide the turnips evenly between the six sterilized quart jars. Add 1 beet quarter, 1 garlic clove, and 1 teaspoon of coarse salt to each jar.

Combine the water and the vinegar and bring to aboil, then lower the heat and simmer for 5 minutes.

Place a towel under the jars, then pour enough hot vinegar solution to cover the contents. Seal the jars IMMEDIATELY and allow to cool.

Store in a cool dry place.
The pickles will be ready in 2 - 3 weeks.

Note: This measured quantity of vinegar and water, with the coarse salt added to each jar is suitable for pickling many other vegetables. Some examples:
cauliflower florets
carrots
small peppers
green tomatoes
gherkin-sized cucumbers
okra and more.

[attachment=22] [attachment=23]]]>
These are bright pink in color and have a unique bold taste. I make a batch of these every couple of years when the turnip harvest in the supermarkets look good.

They are so easy to make and give any dish a festive color on the plate.

Turnip Pickles
Lift

*this recipe makes about 6 quarts - adjust accordingly if you need less. They keep very well in a cool dark place.

Ingredients:

4 medium sized beets (for color)
10 -12 lbs (6 quarts) of small white turnips, peeled and cut into quarters
garlic cloves, peeled (a lot!)
coarse pickling salt (Kosher salt will be fine)
10 cups water
4 cups white vinegar

Boil the beets until tender then peel and cut into quarters.
Divide the turnips evenly between the six sterilized quart jars. Add 1 beet quarter, 1 garlic clove, and 1 teaspoon of coarse salt to each jar.

Combine the water and the vinegar and bring to aboil, then lower the heat and simmer for 5 minutes.

Place a towel under the jars, then pour enough hot vinegar solution to cover the contents. Seal the jars IMMEDIATELY and allow to cool.

Store in a cool dry place.
The pickles will be ready in 2 - 3 weeks.

Note: This measured quantity of vinegar and water, with the coarse salt added to each jar is suitable for pickling many other vegetables. Some examples:
cauliflower florets
carrots
small peppers
green tomatoes
gherkin-sized cucumbers
okra and more.

[attachment=22] [attachment=23]]]> http://thetwitchinkitchen.com/bb/showthread.php?tid=232 Tue, 27 May 2008 11:32:11 -0400 http://thetwitchinkitchen.com/bb/showthread.php?tid=232
These are bright pink in color and have a unique bold taste. I make a batch of these every couple of years when the turnip harvest in the supermarkets look good.

They are so easy to make and give any dish a festive color on the plate.

Turnip Pickles
Lift

*this recipe makes about 6 quarts - adjust accordingly if you need less. They keep very well in a cool dark place.

Ingredients:

4 medium sized beets (for color)
10 -12 lbs (6 quarts) of small white turnips, peeled and cut into quarters
garlic cloves, peeled (a lot!)
coarse pickling salt (Kosher salt will be fine)
10 cups water
4 cups white vinegar

Boil the beets until tender then peel and cut into quarters.
Divide the turnips evenly between the six sterilized quart jars. Add 1 beet quarter, 1 garlic clove, and 1 teaspoon of coarse salt to each jar.

Combine the water and the vinegar and bring to aboil, then lower the heat and simmer for 5 minutes.

Place a towel under the jars, then pour enough hot vinegar solution to cover the contents. Seal the jars IMMEDIATELY and allow to cool.

Store in a cool dry place.
The pickles will be ready in 2 - 3 weeks.

Note: This measured quantity of vinegar and water, with the coarse salt added to each jar is suitable for pickling many other vegetables. Some examples:
cauliflower florets
carrots
small peppers
green tomatoes
gherkin-sized cucumbers
okra and more.

[attachment=22] [attachment=23]]]>
These are bright pink in color and have a unique bold taste. I make a batch of these every couple of years when the turnip harvest in the supermarkets look good.

They are so easy to make and give any dish a festive color on the plate.

Turnip Pickles
Lift

*this recipe makes about 6 quarts - adjust accordingly if you need less. They keep very well in a cool dark place.

Ingredients:

4 medium sized beets (for color)
10 -12 lbs (6 quarts) of small white turnips, peeled and cut into quarters
garlic cloves, peeled (a lot!)
coarse pickling salt (Kosher salt will be fine)
10 cups water
4 cups white vinegar

Boil the beets until tender then peel and cut into quarters.
Divide the turnips evenly between the six sterilized quart jars. Add 1 beet quarter, 1 garlic clove, and 1 teaspoon of coarse salt to each jar.

Combine the water and the vinegar and bring to aboil, then lower the heat and simmer for 5 minutes.

Place a towel under the jars, then pour enough hot vinegar solution to cover the contents. Seal the jars IMMEDIATELY and allow to cool.

Store in a cool dry place.
The pickles will be ready in 2 - 3 weeks.

Note: This measured quantity of vinegar and water, with the coarse salt added to each jar is suitable for pickling many other vegetables. Some examples:
cauliflower florets
carrots
small peppers
green tomatoes
gherkin-sized cucumbers
okra and more.

[attachment=22] [attachment=23]]]> http://thetwitchinkitchen.com/bb/showthread.php?tid=230 Tue, 20 May 2008 17:19:21 -0400 http://thetwitchinkitchen.com/bb/showthread.php?tid=230 This recipe is posted on every Hellmann's Mayonnaise jar. We made it a few times already and I tweaked it a bit by adding a little more cheese.

Parmesan Crusted Chicken

Ingredients:

1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves, * I like mine split and pounded very thin!
4 tsp Italian flavored bread crumbs.
(adjust these amounts as necessary according to your chicken breast sizes)

Combine mayonnaise and cheese. Spread on the chicken then sprinkle with the bread crumbs.
Bake at 425°F for 20 minutes or until thoroughly cooked.

Serve with a fresh green salad.]]> This recipe is posted on every Hellmann's Mayonnaise jar. We made it a few times already and I tweaked it a bit by adding a little more cheese.

Parmesan Crusted Chicken

Ingredients:

1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves, * I like mine split and pounded very thin!
4 tsp Italian flavored bread crumbs.
(adjust these amounts as necessary according to your chicken breast sizes)

Combine mayonnaise and cheese. Spread on the chicken then sprinkle with the bread crumbs.
Bake at 425°F for 20 minutes or until thoroughly cooked.

Serve with a fresh green salad.]]> http://thetwitchinkitchen.com/bb/showthread.php?tid=229 Fri, 16 May 2008 14:02:40 -0400 http://thetwitchinkitchen.com/bb/showthread.php?tid=229
Twitchy's Pasta Salad

Ingredients:

1 pound shell shaped pasta - cooked and cooled to room temperature
1 green bell pepper
1 red bell pepper
1 can sliced black olives
3/4 english cucumber - quartered and sliced
4 stalks celery - chopped into big pieces
2 carrots - sliced thin or julienne cut
fistful of cherry or grape tomatoes, cut each in half
onion if you like - I don't usually put onions in this salad
lots of oregano
lots of dried parsley
1 big bottle of Italian salad dressing - balsamic can be a little strong for this so use 'regular'

Cook and cool the pasta shells and set in a BIG bowl.
Chop all the veggies. Make sure you keep the chunks bite sized BIG not itty bitty pieces.
Add each veggie as you chop and mix so you can guage how much to keep adding. All those ingredients are estimates as I don't really measure.

Sprinkle on your seasonings. Toss in lots of the salad dressing, taste, adjust if needed.

Put in a big container and refrigerate for at least an hour or two to let it cool more and flavors blend.

This does not last long in this house!]]>
Twitchy's Pasta Salad

Ingredients:

1 pound shell shaped pasta - cooked and cooled to room temperature
1 green bell pepper
1 red bell pepper
1 can sliced black olives
3/4 english cucumber - quartered and sliced
4 stalks celery - chopped into big pieces
2 carrots - sliced thin or julienne cut
fistful of cherry or grape tomatoes, cut each in half
onion if you like - I don't usually put onions in this salad
lots of oregano
lots of dried parsley
1 big bottle of Italian salad dressing - balsamic can be a little strong for this so use 'regular'

Cook and cool the pasta shells and set in a BIG bowl.
Chop all the veggies. Make sure you keep the chunks bite sized BIG not itty bitty pieces.
Add each veggie as you chop and mix so you can guage how much to keep adding. All those ingredients are estimates as I don't really measure.

Sprinkle on your seasonings. Toss in lots of the salad dressing, taste, adjust if needed.

Put in a big container and refrigerate for at least an hour or two to let it cool more and flavors blend.

This does not last long in this house!]]> http://thetwitchinkitchen.com/bb/showthread.php?tid=228 Thu, 08 May 2008 13:37:53 -0400 http://thetwitchinkitchen.com/bb/showthread.php?tid=228
This is our own family recipe.
There is no meat or fish in this dish and is most likely the simplest thing to whip together in a pinch or if you need something 'jazzy' to make an impression.

Stuffed Mushrooms

Ingredients:

1 package (or more to your liking/needs) Large sized whole fresh mushrooms.
Italian flavored bread crumbs
Oregano
Basil
garlic, lots of it, crushed
salt & pepper to taste
Light olive oil


Take the stems out of the mushrooms and put them in a food processor to chop them finely.

Take that out and measure how much you have.
Double that amount in breadcrumbs and add that to the mushroom stems in a bowl with the crushed garlic and salt & pepper.

mix it a bit, then if you want, toss it in the food processor for a quick spin to mix it all again.

Line the bottom a baking pan with the stemless mushroom caps. Fill each one of these up with the filling and pack it into the little nooks and crannies. Then if there is still filling keep adding it to the mushroom caps until it is all gone.

Drizzle olive oil over each mushroom until they look 'wet'. Add water to the pan to about 3/4 inch and cover with tin foil.

Bake at 350°F for about an hour or until they look done. Mushrooms should be well done, dark brown in color and almost 'mushy'.
Take the foil off for about 15 minutes cooking time at the end.

Enjoy.]]>
This is our own family recipe.
There is no meat or fish in this dish and is most likely the simplest thing to whip together in a pinch or if you need something 'jazzy' to make an impression.

Stuffed Mushrooms

Ingredients:

1 package (or more to your liking/needs) Large sized whole fresh mushrooms.
Italian flavored bread crumbs
Oregano
Basil
garlic, lots of it, crushed
salt & pepper to taste
Light olive oil


Take the stems out of the mushrooms and put them in a food processor to chop them finely.

Take that out and measure how much you have.
Double that amount in breadcrumbs and add that to the mushroom stems in a bowl with the crushed garlic and salt & pepper.

mix it a bit, then if you want, toss it in the food processor for a quick spin to mix it all again.

Line the bottom a baking pan with the stemless mushroom caps. Fill each one of these up with the filling and pack it into the little nooks and crannies. Then if there is still filling keep adding it to the mushroom caps until it is all gone.

Drizzle olive oil over each mushroom until they look 'wet'. Add water to the pan to about 3/4 inch and cover with tin foil.

Bake at 350°F for about an hour or until they look done. Mushrooms should be well done, dark brown in color and almost 'mushy'.
Take the foil off for about 15 minutes cooking time at the end.

Enjoy.]]> http://thetwitchinkitchen.com/bb/showthread.php?tid=227 Wed, 07 May 2008 12:36:59 -0400 http://thetwitchinkitchen.com/bb/showthread.php?tid=227
Personally I have a couple of store bought brands we enjoy.

Chock Full O' Nuts original roast is our regular flavor coffee. I like to dump tons of cinnamon in the grinds before brewing.

Then second is our flavored coffees:

New England brand Hazelnut and French Vanilla are the two flavored coffees we enjoy.

How about you guys?]]>
Personally I have a couple of store bought brands we enjoy.

Chock Full O' Nuts original roast is our regular flavor coffee. I like to dump tons of cinnamon in the grinds before brewing.

Then second is our flavored coffees:

New England brand Hazelnut and French Vanilla are the two flavored coffees we enjoy.

How about you guys?]]> http://thetwitchinkitchen.com/bb/showthread.php?tid=226 Sat, 03 May 2008 13:28:42 -0400 http://thetwitchinkitchen.com/bb/showthread.php?tid=226
Mmmm nothing more delicious than this wonderful clam sauce over linguini! As kids we used to call it spaghetti with turtle heads to gross out my little brother! ;))

White Clam Sauce

INGREDIENTS:

1 tablespoon olive oil
3 cloves garlic, minced
2 (6.5 ounce) cans minced clams, with juice
1/4 cup clam juice
1 tablespoon chopped fresh parsley
salt to taste
ground black pepper to taste

In a medium sized saucepan using medium heat cook olive oil and minced garlic for a few seconds.
Add the chopped clams, clam juice or water, and chopped parsley.
*the clam juice from the cans should be enough for this. You can use bottled clam nectar if you don't have enough from the cans.
Add salt and ground black pepper to taste. Bring to a boil. Lower heat and simmer for 3 minutes.

Serve warm over linguini pasta with salad and fresh Italian bread!]]>
Mmmm nothing more delicious than this wonderful clam sauce over linguini! As kids we used to call it spaghetti with turtle heads to gross out my little brother! ;))

White Clam Sauce

INGREDIENTS:

1 tablespoon olive oil
3 cloves garlic, minced
2 (6.5 ounce) cans minced clams, with juice
1/4 cup clam juice
1 tablespoon chopped fresh parsley
salt to taste
ground black pepper to taste

In a medium sized saucepan using medium heat cook olive oil and minced garlic for a few seconds.
Add the chopped clams, clam juice or water, and chopped parsley.
*the clam juice from the cans should be enough for this. You can use bottled clam nectar if you don't have enough from the cans.
Add salt and ground black pepper to taste. Bring to a boil. Lower heat and simmer for 3 minutes.

Serve warm over linguini pasta with salad and fresh Italian bread!]]> http://thetwitchinkitchen.com/bb/showthread.php?tid=222 Thu, 01 May 2008 18:52:34 -0400 http://thetwitchinkitchen.com/bb/showthread.php?tid=222
This was probably made on the plains by the 'cookie' on a chuck wagon using buffalo. They probably thought of this way of cooking buffalo steaks as something 'different or creative' to do with the 'meals on wheels' of the day.

If you can get good buffalo steaks, pound them well and thin for this but for this recipe we're going to use cube steaks.

Chicken-Fried Steak with Cream Gravy

Ingredients:

4 cube steaks, around 5 oz each OR 4 small round steaks pounded real thin (use buffalo if you can get some!)
1 cup flour
1 egg, lightly beaten
1 1/2 cups milk
1/4 cup oil for frying
Salt and fresh ground black pepper to taste * I like lots of pepper on mine!

Season the flour with salt and pepper.
Dredge the meat in the flour mixture. Set aside on a plate.
Mix the egg with 1/2 cup milk. Dip the floured meat into the milk mixture and then into the flour again.

Pan fry the meat in a large heavy cast iron skillet in the oil. Brown on both sides and remove from the pain to drain on paper toweling. Keep warm on a serving platter in a warm oven.

Drain all the remaining fat from the pan except 2 Tbsp. Stir 2 Tbsp of the seasoned flour mixture and scrape the bottom of the pane carefully so that you remove all that lovely brown 'goodness' left over from frying that meat.

Using a wire whisk, in this same pan, stir in the rest of the milk and stir over medium heat until this makes a nice thick gravy. If the gravy becomes too thick, simply add a bit of milk to thin it down.

Taste the gravy for salt and pepper and adjust accordingly.
Serve the gravy over the meat you have keeping warm in the oven.

This goes wonderful with mashed potatoes, corn, a green salad and Cranberry Orange Relish! ]]>
This was probably made on the plains by the 'cookie' on a chuck wagon using buffalo. They probably thought of this way of cooking buffalo steaks as something 'different or creative' to do with the 'meals on wheels' of the day.

If you can get good buffalo steaks, pound them well and thin for this but for this recipe we're going to use cube steaks.

Chicken-Fried Steak with Cream Gravy

Ingredients:

4 cube steaks, around 5 oz each OR 4 small round steaks pounded real thin (use buffalo if you can get some!)
1 cup flour
1 egg, lightly beaten
1 1/2 cups milk
1/4 cup oil for frying
Salt and fresh ground black pepper to taste * I like lots of pepper on mine!

Season the flour with salt and pepper.
Dredge the meat in the flour mixture. Set aside on a plate.
Mix the egg with 1/2 cup milk. Dip the floured meat into the milk mixture and then into the flour again.

Pan fry the meat in a large heavy cast iron skillet in the oil. Brown on both sides and remove from the pain to drain on paper toweling. Keep warm on a serving platter in a warm oven.

Drain all the remaining fat from the pan except 2 Tbsp. Stir 2 Tbsp of the seasoned flour mixture and scrape the bottom of the pane carefully so that you remove all that lovely brown 'goodness' left over from frying that meat.

Using a wire whisk, in this same pan, stir in the rest of the milk and stir over medium heat until this makes a nice thick gravy. If the gravy becomes too thick, simply add a bit of milk to thin it down.

Taste the gravy for salt and pepper and adjust accordingly.
Serve the gravy over the meat you have keeping warm in the oven.

This goes wonderful with mashed potatoes, corn, a green salad and Cranberry Orange Relish! ]]> http://thetwitchinkitchen.com/bb/showthread.php?tid=221 Thu, 01 May 2008 18:18:13 -0400 http://thetwitchinkitchen.com/bb/showthread.php?tid=221
Try this with your next Thanksgiving turkey instead of that swill in a can! :barf:

Cranberry Orange Relish

Ingredients:

1 pound (4 cups) fresh cranberries
2 oranges
2 cups sugar

Wash the cranberries and chop them up in your food processor or use a hand grinder. Peel the oranges, remove any seeds and put the rind and the orange pulp through the grinder or processor too.

Mix all this together with sugar and let stand a few hours before serving.]]>
Try this with your next Thanksgiving turkey instead of that swill in a can! :barf:

Cranberry Orange Relish

Ingredients:

1 pound (4 cups) fresh cranberries
2 oranges
2 cups sugar

Wash the cranberries and chop them up in your food processor or use a hand grinder. Peel the oranges, remove any seeds and put the rind and the orange pulp through the grinder or processor too.

Mix all this together with sugar and let stand a few hours before serving.]]> http://thetwitchinkitchen.com/bb/showthread.php?tid=220 Thu, 01 May 2008 17:46:00 -0400 http://thetwitchinkitchen.com/bb/showthread.php?tid=220
serves 6

This is a wonderful way to serve cold corn in the summer months. You can get away with using frozen corn for this too!

Corn Relish

Ingredients:

1 bag (20 oz) frozen sweet corn
1 green pepper - diced small
1 red pepper - diced small
1 cup vinaigrette dressing
1/4 cup chopped parsley
Salt and pepper to taste

Defrost fully the frozen corn in a strainer over the sink to let the water drain from it. Make sure it's drained well.

Place all ingredients in a large bowl, mix together well and refrigerate for 1 hour or longer before serving.]]>
serves 6

This is a wonderful way to serve cold corn in the summer months. You can get away with using frozen corn for this too!

Corn Relish

Ingredients:

1 bag (20 oz) frozen sweet corn
1 green pepper - diced small
1 red pepper - diced small
1 cup vinaigrette dressing
1/4 cup chopped parsley
Salt and pepper to taste

Defrost fully the frozen corn in a strainer over the sink to let the water drain from it. Make sure it's drained well.

Place all ingredients in a large bowl, mix together well and refrigerate for 1 hour or longer before serving.]]> http://thetwitchinkitchen.com/bb/showthread.php?tid=219 Thu, 01 May 2008 17:44:48 -0400 http://thetwitchinkitchen.com/bb/showthread.php?tid=219
This is easy to prepare and keeps for several days in the refrigerator. I suggest using whole spices and herbs grinding them up as needed for this recipe. You'll get a bolder flavor out of them.

Vinaigrette Dressing

makes 1 1/2 cups dressing

1/2 tsp oregano
1/2 tsp rosemary
1/4 tsp dry English mustard
1/2 tsp sugar
1/2 tsp salt
1/4 fresh ground pepper
1 cup olive oil
1/3 cup white wine vinegar
2 tablespoonss water
2 tsp fresh lemon juice
2 cloves garlic, crushed
1 tsp Worcestershire sauce

Place the dry ingredients in a blender and grind a few seconds. Add the liquids and blend until it becomes nice and thick.

Store in the refrigerator for at least 1 1/2 hours before using.]]>
This is easy to prepare and keeps for several days in the refrigerator. I suggest using whole spices and herbs grinding them up as needed for this recipe. You'll get a bolder flavor out of them.

Vinaigrette Dressing

makes 1 1/2 cups dressing

1/2 tsp oregano
1/2 tsp rosemary
1/4 tsp dry English mustard
1/2 tsp sugar
1/2 tsp salt
1/4 fresh ground pepper
1 cup olive oil
1/3 cup white wine vinegar
2 tablespoonss water
2 tsp fresh lemon juice
2 cloves garlic, crushed
1 tsp Worcestershire sauce

Place the dry ingredients in a blender and grind a few seconds. Add the liquids and blend until it becomes nice and thick.

Store in the refrigerator for at least 1 1/2 hours before using.]]> http://thetwitchinkitchen.com/bb/showthread.php?tid=218 Thu, 01 May 2008 17:23:57 -0400 http://thetwitchinkitchen.com/bb/showthread.php?tid=218 Originally made popular by the Pennsylvania Dutch, it makes a great change for breakfast fare.
There are allot of 'closet SOS' eaters out there and you can still see SOS on many truck stop menus across the country today!

Creamed Chipped Beef on Toast

Ingredients:

3 Tbsp butter
3 Tbsp chopped yellow onion
2 cups hot milk
1/2 pound dried chipped beef
1/4 teaspoon paprika
Black pepper freshly ground to taste
Tabasco (optional)
1 Tbsp dry sherry

In a heavy saucepan, melt the butter and sauté the yellow onion until the onion is clear. Stir in the flour with a wire whisk and then add the hot milk while whisking until the mixture thickens.

Once thick, add the remaining ingredients and heat up for a moment.
Serve over toast.]]> Originally made popular by the Pennsylvania Dutch, it makes a great change for breakfast fare.
There are allot of 'closet SOS' eaters out there and you can still see SOS on many truck stop menus across the country today!

Creamed Chipped Beef on Toast

Ingredients:

3 Tbsp butter
3 Tbsp chopped yellow onion
2 cups hot milk
1/2 pound dried chipped beef
1/4 teaspoon paprika
Black pepper freshly ground to taste
Tabasco (optional)
1 Tbsp dry sherry

In a heavy saucepan, melt the butter and sauté the yellow onion until the onion is clear. Stir in the flour with a wire whisk and then add the hot milk while whisking until the mixture thickens.

Once thick, add the remaining ingredients and heat up for a moment.
Serve over toast.]]>