Recipes: Light and Fluffy Biscuits, Shrimp/ Crab Boil, Crab Boil Spices, Old Fashioned Pound Cakes, Deep Fried Ribs, Easy Pineapple Pound Cakes, Deep Fried Spare Ribs, Double Quick Dinner Rolls

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From: coko oli
To: posts@chitterlings.com

Hi. I am thinking of doing an Italian Christmas dinner this year. Do
anyone have any ideas? thanks
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Biscuits

Light and Fluffy Biscuits

Ingredients

2 cups all purpose flour
4 tablespoons unsalted butter, COLD
1 teaspoon salt
1 tablespoon baking powder
1/4 teaspoon baking soda
About 1-1/4 cups buttermilk, COLD

Instructions

Whisk the dry ingredients together first. Using a fork (or food
processor),
cut in the COLD butter until the mixture resembles peas in the flour.
Next start adding the COLD buttermilk and mixing until the dough
" comes together". It should seem a little dry around the edges. Too
much and they'll come out flat. I never actually measure the
buttermilk, just adding a little bit at time until the shape holds.
Turn out the dough on a floured board or pastry cloth and pat to an
even thickness. The less handling the better. Cut out and place on
an un-greased sheet. Bake in a preheated oven at 425°F for 20-25
minutes or until the tops turn a nice golden brown. This is a basic
recipe to which you can sometimes add shredded cheese and maybe some
sliced ham for ham & cheese biscuits. Melt the butter and add more
buttermilk and they become good dumplings for stews or with a
tablespoon of sugar and even more buttermilk
they make great buttermilk pancakes.

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From: "Elvee O'Kelley"
o: posts@chitterlings.com
Subject: Seafood Boil

Shrimp/Crab Boil

Ingredients

1 teaspoon black peppercorns
1 teaspoon mustard seeds
1 teaspoon dill seeds
1 teaspoon coriander seeds
1 teaspoon cloves
1 teaspoon allspice berries
dried ginger (small piece)
3 dried bay leaves

Method

Tie the spices in a muslin bag and add to the water for boiling the
crab.

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Crab Boil Spices
Makes about 1 cup

Ingredients:

1/4 cup pickling spices
1/4 cup sea salt
2 tablespoons mustard seeds
2 tablespoons whole black peppercorns
2 tablespoons hot red pepper flakes
1 tablespoon celery seeds
1 tablespoon minced dried chives
2 teaspoons ground ginger
2 teaspoons dried oregano
5 bay leaves

Method

Add all of the ingredients to the bowl of a food processor fitted
with the metal blade. Pulsing, process until the mixture forms a
coarse powder.

For cooking shrimp: Add 1/4 cup of the spices, along with 2
teaspoons salt, to a large saucepan of boiling water or half water
and half beer.

For lobster or crab: Use 1 part distilled white wine to 3 parts
water. Add the seafood and cook for 2 minutes, or until just cooked
through. Remove the seafood and serve or chill.

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From: "Elvee O'Kelley"
To: posts@chitterlings.com, ced024
Subject: Cake

Old Fashioned Pound Cake (Source: Prudence Penny Cookbook 1939)
Serves 12 to 16

Ingredients:

1 pound butter
1 pound sugar
1 pound flour
1 pound eggs (9 large size eggs, room temperature)
(yolks and whites separated, egg yolks lightly beaten, and whites
stiffly beaten)
Grated rind of 1 lemon

Instructions:

Pre-heat oven to 325 degrees F. Lightly grease and flour baking pan,
shaking off excess flour from pan.

Cream butter and add sugar, beating until foamy. Add egg-yolks,
beaten light, then grated lemon rind. Beat 15 minutes. Fold in the
stiffly beaten egg-whites, then add the flour. Bake as a loaf in a
slow oven at 325 degrees F for 1-1 1/4 hours. This is a large, rich
cake which will keep fresh for a long time if wrapped in wax paper
and kept closely covered.

NOTES: As this pound cake is quite large, use 1 large loaf pan, at
least 10 by 5 by 3 inches, or 2 small loaf pans that are 8-1/2 by
4-1/2 by 2-1/2 inches. There are very large loaf pans that measure
12X8X2 inches that would work well to bake this pound cake in.

You may also use a 10 to 12 cup or 10-inch bundt or tube pan or, if
desired, you can make this pound cake in a 9x12x2 inch rectangular
baking pan. **If using a rectangular pan, grease bottom of pan, and
line with parchment paper, and grease parchment paper also. This will
make the cake much easier to remove when done.

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From: "Quarles, Mary B."
To: "'posts@chitterlings.com'" <posts@chitterlings.com>

Nadine thanks for the macaroni/cheese recipe. However, you are
cleaning your chitterlings incorrectly. DO NOT peel off the lining
this takes all of the flavor out of the chitterlings. Only remove fat and
debris not the lining.
Try it this way and see if they don't taste more flavorful. I know
what you're doing because my Mom use to clean them this way.This
makes them tasteless and dry. Follow my directions and see if your
chitterling aren't more flavorful. If unsuccessful try the
chitterlings that are already cleaned and frozen they come in 5 pd packages and can
be little expensive but wait until they go on sale. You will still
need to rinse and look over them but the Q brand is cleaner than the C brand.
Since Willie prefers not to use brand names I hope this is a helpful
hint. Mary Q

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From: "Trent, Oscar"
To: "'posts@chitterlings.com'" <posts@chitterlings.com>

Paul, deep fried ribs are very good. Season ribs with dry rub of your
choice as if you were going to grill or smoke them. Let them merinade
overnight or for al least four hours. Cut into one or two rib
sections, depending on the size of the ribs. Place plain flour in a
bag and shake ribs to cover with flour. Place one, two or three rib
sections, depending on size, in deep fryer. Fry at 370 degrees for
approximately 17 minutes. You are going to like this.

Oscar C.
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Cake

Easy Pineapple Pound Cake

Ingredients

1 (20 oz.) can crushed pineapple in syrup
1/2 cup butter, softened
2 cup granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour (sift it)
1 teaspoon baking powder
2 teaspoons vanilla extract

Directions

Drain pineapple, reserving pineapple and syrup separately.

In large mixing bowl, cream butter and sugar at high speed until
light and fluffy. Add eggs, one at a time, beating well, after each
addition. Reduce speed
to low, add flour and baking powder. Stir in pineapple, 1/4 cup syrup
and vanilla extract, mixing well. Pour into well greased and floured
10-inch tube pan. Bake at 325°F for 1-1/2 hours.

Let cool 10 minutes (in pan) or wire rack. Loosen cake with spatula.
To serve, drizzle with Pineapple Glaze.

Pineapple Glaze

1 cup confectioners' sugar
3 tablespoons reserved pineapple syrup

Beat sugar and pineapple syrup in a small bowl until well blended.
Drizzle over cake.

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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Buttermilk

Substitution for buttermilk from milk.

Milk can be soured using vinegar or lemon juice and substituted for
buttermilk. Put one tablespoon of vinegar or lemon juice in a
measuring cup and add milk to make one cup. Stir and let stand for 5
minutes before using.

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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Spareribs

Deep-fried Spareribs

Ingredients

2 lbs. pork spareribs
water to cover
2 tablespoons cornstarch
2 tablespoons soy sauce
water
oil for deep-frying

Method

Prepare a sauce of your choice (for dipping).

Cut ribs apart; then with a cleaver, chop each, bone and all, in
1-inch sections (or have your butcher cut them for you). Place ribs
in a pan with cold water to cover. Bring to a boil, then simmer,
uncovered, 20 minutes. Drain, discarding liquid. Let ribs cool.
Combine cornstarch and soy sauce. Gradually stir in enough water to
make a smooth batter. Dip rib sections in batter to coat. Heat oil to
smoking. Add ribs a few at a time. Reduce heat slightly and deep-fry
until golden. Drain on paper towels. Reheat your sauce. Briefly stir
in ribs to reheat (optional).

Slight variation (if desired): In step 3, instead of simmering the
ribs, parboil them; plunge into boiling water and cook, uncovered, 5
minutes.

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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Rolls

Double Quick Dinner Rolls (Potato Yeast Rolls)
Makes 1 dozen rolls

Ingredients

2-1/4 teaspoons active dry yeast
1 cup warm water
1/4 cup dry potato flakes
2 tablespoons white sugar
1 teaspoon salt
1 egg
2 tablespoons vegetable oil
3/4 teaspoon onion powder
2-1/4 cups all-purpose flour

Directions

In a large bowl dissolve yeast in warm water. Add potato flakes,
sugar, salt, egg, vegetable oil, onion powder, and 1 cup of the flour.
Beat until smooth.
Stir in remaining flour. Continue stirring until smooth, scraping
batter from sides of bowl. Cover. Let dough rise in warm place until
doubled, about 20 to 30 minutes. Punch down dough. Spoon
dough into 12 greased muffin cups, filling each half full. Let rise
until
batter reaches tops of cups, or about 20 minutes. Bake
in a preheated 400 degree for 15 minutes. Serve hot and buttered.

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From: "Stefanie Thacker"
Subject: Spritz Cookie Dough

Does anyone have a good butter cookie dough to use in a cookie press
machine to make Christmas cookies. I believe the name of the cookies
are Spritz.

Thanks!

Stefanie T
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From: "Janae Carson"
To: posts@chitterlings.com
Subject: Recipe Request

Does anybody have a recipe for chocolate covered
pretzels? Thank you, Janae.
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From: "Stephanie Rhodes"
To: posts@chitterlings.com

Does anyone have a recipe for Brunswick Stew?
Thanks
Stephanie
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From: carolofell719
To: posts@chitterlings.com
Subject: correction to Gooey Bars

So sorry...the other 2 eggs are mixed with the cream cheese mixture.
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From: tub369
To: posts@chitterlings.com

Happy Holidays Guys, I am looking for Sweet Potato Custard and please
tell me the different from Sweet Potato Pie vs Sweet Potato Custard.
Thanks,
Betty
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From: SHEPARD
To: posts@chitterlings.com

This is for Nadine Cofield. I live in Boston,
Massachusetts and there are a few markets that sell the type of fish
you are looking for. Just to name a couple, are the 88 Supermarket
on Washington St. and in South Bay, Boston, MA. Also, there is
Morse's Fish Market, Washington St. Boston, MA. For Soul food
and West Indian foods, Tropical Market, also on Washington St. in
Boston, has a variety of items for your liking. Hope this helps.
Donna at Shepard

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