Soaps.com - MESSAGE BOARDS

Southern Plantation Dressing

Ingredients
1 pan cornbread, stale and crumbled
20 slices white bread, stale, toasted and
pulled apart into tiny pieces
Approximately 1 quart homemade chicken broth
(canned will work in a pinch)
2 cups white or yellow onions, very finely chopped
2 cups of celery, very finely chopped
3 bunches green onions, bulbs and greens,
very finely chopped
1 stick unsalted butter
salt and pepper to taste

Directions

Mix white bread and cornbread together into a bowl and set aside.
Melt butter and add all onions and celery. Saute until they have released all their liquids and are translucent.

Mix onion-celery mixture into bread mixture. Add at least 1 tablespoon salt and 1 teaspoon pepper.

Slowly start adding in chicken broth. Gradually add broth, continually blending until the mixture has absorbed all the liquid it can without extra liquid in the bowl. You'll know when mixture is saturated when you press a spoon against botton of bowl and the broth barely seeps out. Keep adding salt and pepper until adequetely seasoned.

Optional: Depending on who you're serving, mix in 1 pint drained, shucked oysters.
Put in large baking dish and bake at 350° for 30 minutes covered with foil. Finish uncovered for another 20 minutes or until browned and the center is firm.

New England Patriots Best Lobster Dip

Ingredients
2 cups finely chopped cooked lobster
1 cup finely chopped celery
1/2 cup finely chopped red onion
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon white pepper
Optional ingredients: You can use either,
1/4 cup chopped parsley or
1/4 cup chopped cilantro but not both

Directions
Combine first seven ingredients in a medium bowl, stirring well.
Sprinkle with parsley or cilantro if desired.
Serve with crackers, pita chips, or raw veggies.
Makes 2 1/4 cups.

Flaming Fajitas

Ingredients
1 1/2 lbs. very lean skirt or bottom-round steak,
cut 1/4-inch thick and trimmed of visible fat
1 lime
4 large garlic cloves, pressed through a garlic press
1 to 2 tsps. crushed red pepper flakes
2 tsps. vegetable oil
1/4 c. brandy
4 to 6 (12-inch) flour tortillas
4 to 6 romaine lettuce leaves,
cut crosswise into 1-inch strips
Salsa, chopped onions, chopped tomatoes, chopped fresh cilantro, sour cream, and guacamole, for serving with the fajitas, if desired

Directions

Cut the steak into 4 to 6 equal-size rectangles. Pound the steak pieces to flatten them as thin as possible. Cut the lime in half and squeeze the juice over both sides of each piece of steak. Stack the steaks on a plate and let stand for about 30 minutes. Preheat the over to 250 degrees.

Place a large, well-seasoned, cash-iron skillet over high heat until very hot (it should smoke.) At the same time, stack the tortillas, wrap in foil, and place in the oven along with 4 to 6 dinner plates. Add the oil to the skillet and quickly sear the meat on both sides. Add the brandy to the hot skillet. Flame the meat by touching the brandy with a lighted match and let the flames burn down. (Keep a large piece of foil or a skillet lid nearby in case the flames rise too high. Just cover them until they subside.)

Top the warm tortillas with lettuce and pieces of steak. Garnish with salsa, onions, tomatoes, cilantro, sour cream, and guacamole, if desired. To serve, roll each tortilla around the mixture. Makes 4 to 6 fajitas.

Potatoes and Eggs

Ingredients
1/4 cup olive oil
2 medium baking potatoes, peeled and diced
1 medium onion, diced
Salt and pepper to taste
8 large eggs
1/4 cup freshly grated Pecorino Romano cheese
1 tablespoon chopped fresh Italian parsley

Directions

Heat the oil in large nonstick ovenproof or cast iron skillet over medium heat. Fry the potatoes until tender and golden brown. Add the onion and salt and pepper. Continue to cook until the onion is translucent, about 3 to 4 minutes.

Meanwhile, whisk together the eggs, cheese, parsley, and salt and pepper in a large bowl. Add the egg mixture to the potatoes and onions. Cook, shaking the pan and gently moving the mixture from side to side with a rubber spatula as some of the liquid from the top reaches the bottom of the pan. Cook until the bottom is set and beginning to brown and the top is still loose, 2 to 3 minutes.

Flip the eggs by sliding them onto a plate. Then invert and slide the eggs back into the pan, cooked side up. Cook until the eggs are set, 2 to 3 minutes more, shaking the pan often to prevent sticking. If you prefer, rather than inverting the eggs, you can place the skillet under the broiler for 2 to 3 minutes until the top is set and lightly browned. Unmold onto a plate, cut into wedges, and serve.
Serves 4 to 6

Oma's Bavarian Pretzels -- Servings: 6

Ingredients:
3 cups all-purpose flour, divided
1 tablespoon active dry yeast
1 teaspoon white sugar
2 tablespoons butter, softened
1 1/3 cups water
1/4 teaspoon salt
3 cups water
3 tablespoons baking soda
2 tablespoons butter, melted
1/2 cup coarse sea salt, or to taste

Directions:
1. In a large bowl, stir together 1 cup of flour, yeast, sugar, 2 tablespoons of butter, and 1 1/3 cup water. Let this mixture stand until bubble begin to form, about 15 minutes. Stir in the salt and gradually stir in the remaining flour until dough can be picked up and kneaded on the counter. Knead until smooth and elastic, about 8 minutes, adding more flour if needed.

2. Divide the dough into 6 pieces and let them rest for a few minutes. Roll out one piece at a time into a rope about 15 inches long. Loop and twist into that cool pretzel shape. Set on a baking sheet while you roll out the remaining portions.
3. Preheat the oven to 450 degrees F (220 degrees C). Bring the remaining 3 cups of water to a boil and add the baking soda. Remove from the heat. Dip pretzels into the water bath for about 45 seconds, flipping over about halfway through. Place the soaked pretzels on a greased baking sheet. Brush them with melted butter and sprinkle with coarse salt.
4. Bake in the preheated oven until golden brown, 8 to 10 minutes.

Country Fried Steak and Milk Gravy -- Servings: 4

Ingredients:
4 (4 ounce) cube steaks
1/2 teaspoon salt, divided
1 3/4 teaspoons ground black pepper, divided
1 cup all-purpose flour
2 eggs, lightly beaten
1/4 cup lard (i use veg.oil)
1 cup milk

Directions:
1. Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again.

2. Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels.

3. Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery

Baked Flounder -- Servings: 6

Ingredients:
2/3 cup sliced green onions
1/2 cup sliced fresh mushrooms
2 pounds flounder or sole fillets
1 teaspoon dried marjoram
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons dry white wine
or chicken broth
2 teaspoons lemon juice
1/4 cup shredded reduced-fat Mexican
cheese blend
1/4 cup soft whole wheat bread crumbs
2 tablespoons butter, melted

Directions:
Sprinkle the green onions and mushrooms into a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Arrange fish over vegetables, overlapping the thickest end of fillets over the thin end. Sprinkle with marjoram, salt and pepper.
Pour wine or broth and lemon juice over fish. Cover with cheese and bread crumbs; drizzle with butter. Bake, uncovered, at 400 degrees F for 10-12 minutes or until fish flakes easily with a fork.

Creamy Au Gratin Potatoes -- Servings: 4

Ingredients:
4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat.

Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours in the preheated oven.

Simple Ranchy Breaded Fish Fillets -- Servings: 4

Ingredients:
3/4 cup Italian seasoned bread crumbs
1 (1 ounce) package dry Ranch-style
dressing mix
2 1/2 tablespoons vegetable oil
1 pound tilapia fillets
2 teaspoons butter

Directions:
1. Place the bread crumbs in a bowl. In a shallow dish, mix the dressing mix and oil to form a paste. Coat the tilapia fillets with the paste, then dredge in the bread crumbs to lightly coat.
2. Melt the butter in a skillet over medium heat. Place the fillets in the skillet, and cook 5 minutes on each side, or until golden brown and easily flaked with a fork.

Dijon Crusted Halibut -- Servings: 4

Ingredients:
1/4 cup mayonnaise
1 tablespoon prepared Dijon-style mustard
1 tablespoon prepared horseradish
1 tablespoon fresh lemon juice
1/4 cup dry bread crumbs
1 tablespoon grated Parmesan cheese
4 (4 ounce) fillets halibut

1 tablespoon margarine, melted
1/4 cup dry bread crumbs
1 tablespoon grated Parmesan cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
In a small bowl, mix together mayonnaise, mustard, horseradish, and lemon juice. Stir in 1/4 cup bread crumbs and 1 tablespoon Parmesan cheese. Arrange fish fillets on the prepared baking sheet. Spread bread crumb mixture evenly over fish.
In a small bowl, mix together melted margarine, 1/4 cup bread crumbs, and 1 tablespoon Parmesan cheese.
Sprinkle over the coated halibut. Bake for 15 to 18 minutes, or until fish flakes easily with a fork

Ham with Honey and Brown Sugar Glaze --Servings: 8

Ingredients:
1 (5 pound) fully cooked sliced ham
1/4 cup whole cloves
1 cup pineapple juice
1 cup brown sugar
1/2 cup honey
2 oranges, juiced

Directions:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Place the ham in a roasting pan and dot with cloves. In a saucepan combine the pineapple juice, brown sugar, honey and orange juice. Stir and simmer over medium-low heat until thickened, about 10 minutes. Pour the glaze over the ham.
3. Bake the ham uncovered for 1 hour in the preheated oven

Thanks mamabing for the dipping recipes! Making the shrimp tomorrow night and will try one of them.

Had a dinner party last Saturday and tried this pork tenderloin recipe. Rave reviews!!

1 1 lb. pork tenderloin
1/2 c. blue cheese crumbles
1/2 c. chopped dried figs
Couple of T. melted jelly (I used current jelly)

Slice the length of the tenderloin without cutting all the way through. Pound both sides of the loin until about 1/2 to 1/4 of an inch thick. Sprinkle blue cheese and figs evenly on both sides of the loin. Roll up jelly roll fashion and secure with string or toothpicks. Bake at 450 for 15 to 20 min. Take out and brush with melted jelly. Bake 5 or 10 min more. Slice and enjoy!

Stuffed Flank Steak Low in Crock Pot for 8 to 10 hours

1 1/2 c. packaged bread stuffing
1 3 oz can sliced mushrooms with juice
2 T melted butter
2 T grated parmesan cheese
1 (1 to 1 1/2 lb) flank steak
2 T oil
Combine bread stuffing with mushrooms and juice, butter, and cheese. Spread over flank steak, roll up like jelly roll. Fasten with toothpicks or string. Pour oil in crock pot. Roll steak in oil, coating all sides.

Sauce
1 (3/4 oz) package brown gravy mix
1/4 c dry red wine
2 T minced green onion
1/4 c current jelly
Prepare grave mix according to package directions. Pour grave, wine, and onions over meat. Cover and cook. Remove meat from pot when done, slice. Add jelly to sauce and stir until dissolved. Serve over meat.

Emeril's shrimp scampi -- serves 4

Ingredients

1 pound large shrimp, peeled and deveined
1 1/2 teaspoons Emeril's Original Essence
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 tablespoons olive oil
2 tablespoons unsalted butter, cubed
1 tablespoon minced garlic
1/2 cup dry white wine
1/4 cup fresh squeezed lemon juice
1/2 pound linguine, cooked according to package directions
3 cups blanched broccoli and cauliflower florets, or a combination of your favorite crisp-blanched vegetables
2 tablespoons chopped fresh parsley

Directions

Toss the shrimp in a medium bowl with the Essence, 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper.

Place 1 tablespoon of the olive oil and 1 tablespoon of the butter in a large saute pan over medium-high heat. Add the shrimp and spread them evenly in the skillet. Cook for 2 minutes and quickly turn.

Add the garlic to the pan and cook for 30 seconds. Add the white wine, lemon juice, linguine, broccoli and cauliflower florets to the pan and cook for 3 minutes, stirring often. Add the remaining olive oil and butter, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper and the parsley in the skillet and cook, stirring often, until the butter is melted and the linguine and vegetables are warmed through, about 2 minutes. Serve immediately.

Emeril's Original Essence is posted on page 52

Brockovich Broccoli Bites

Ingredients
1/4 pound boiled ham, diced
3/4 cup fresh cooked broccoli, chopped
2 ounces Swiss cheese, grated
2 ounces sharp cheddar cheese, grated
1/8 tsp freshly ground black pepper
1/2 tsp Worcestershire sauce
1/4 tsp hot sauce
3 tbsp minced shallots
1/4 cup mayonnaise
1 sheet (14x10 inches) frozen puff pastry (found in frozen-food section) defrosted and cut into 2-inch squares.
1 large egg, beaten with 1 tsp water

Directions

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.

In a medium-size mixing bowl -- combine ham, broccoli, cheeses, black pepper, Worcestershire, hot sauce, shallots and mayonnaise. Mix well.

Brush 24 of the pastry squares with the beaten egg wash, then put a heaping teaspoon of the ham, broccoli and cheese mixture in the center of each square. Top with the remaining 24 pastry squares and using your fingers, gently seal the edges together.

Put the squares on the prepared baking sheet and brush the tops with egg wash. Bake until lightly golden brown, about 15 minutes. Serve warm.
Serves: 24 hor d'oeuvres