Recipes On This Page
Romano's Macaroni Grill Penne Rustica
Sweet Cornbread Muffin And Cakes
More Soulful Recipes September 20th, 2002
Publisher: Willie Crawford http://www.chitterlings.com
Member - International Council Of Online Professionals
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Please send your posts and email notes to: posts@chitterlings.com
Please send recipes in the body of emails instead as attachments.
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What's In This Issue:
Recipe: Popcorn Balls
Recipe Request: Chicken Salad
Recipe: Macaroni Grill Penne Rustica
Recipes Requested: Turkey Burgers, Oils With Herbs
Recipe: Romano's Macaroni Grill Penne Rustica,
Penne Rustica
Recipe Request: Eastern North Carolina Pork BBQ
Recipe Request: Popeye's Rice
Recipes: Tropical Cheesecake, Golden
Peach Muffin
Recipe Request: Starter For Amish Friendship Bread
Recipe: Cold Pasta Salad
Recipe: Sweet Cornbread Muffin And Cakes
Recipe: Spiced Pumpkin Nut Bread
Recipe: Tri-color Pasta Salad
Recipe: Winter Green Salad
With Green Goddess Dressing
Recipe: Popeyes® Buttermilk Biscuits
You can also swap recipes on our online discussion board by visiting
http://chitterlings.com/cgi-bin/chit_index.cgi today!
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From: diaconal
Subject: POPCORN BALLS
Ingredients:
1 bucket popped corn
1 pkg Kraft Caramels
1 roll Reynolds colored plastic wrap.
Directions
In a double boiler or over low heat, melt the caramels.
Place popcorn in a cup, pour melted caramel on it.
Wrap in colored plastic.
Optional - add roasted peanuts to the popcorn.
from Arnold Pancratz, Maitre de Cuisine (Meisterkoch), Jackson, MS.
(diaconal@juno.com)
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From: "Janae Carson"
To: posts@chitterlings.com
Subject: chicken salad
I need a good recipe for chicken salad, the kind that
has eggs and relish(sweet pickles). Thank you. Janae
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From: CorinnaMarieE
Subject: Penne Rustica
To: posts@chitterlings.com
Macaroni Grill Penne Rustica
copycat Cdkitchen
Gratinata Sauce
2 Tbsp Butter
2 Tbsp chopped garlic
1 Tbsp Dijon mustard
1 tsp salt
1 tsp chopped rosemary
1 cup Marsala wine
1/4 tsp cayenne pepper
8 cups heavy cream
Saute butter, garlic , and rosemary until garlic begins to brown. Add
Marsala wine and reduce by one-third. Add remaining ingredients and
reduce
by half of original volume. Set aside
Penne Rustica
1 oz pancetta or bacon
18 each shrimp peeled and deveined
12 oz grilled chicken breast, sliced
4 1/2 cups of granita sauce
48 oz Penne Pasta, precooked
3 Tbsp pimentos
6 oz butter
1 Tbsp chopped shallots
1 pinch of salt and pepper
1 cups Parmesan cheese
1/2 tsp paprika
6 sprigs of fresh rosemary.
Saute pancetta until begins to brown. Add butter, shallots, and
shrimp. Cook until shrimp are evenly pick but still translucent.
Add chicken, salt, pepper, and mix thoroughly. Add granita sauce
and 1/2 cup of Parmesan cheese and simmer until sauce thickens.
In a large bowl, combine shrimp and chicken mixture with precooked
pasta. Place this mixture into single serving dishes or one large
casserole dish. Top with remaining cheese and pimentos and
sprinkle with paprika. Bake at 475 for 10-15 minutes. Remove and
garnish with fresh rosemary sprig. Serves six.
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From: "EDWARD JOHNSON"
To: <posts@chitterlings.com>
Subject: Recipe Request
Does anyone have the recipe for Ruby's Diner Turkey burgers? They are
great!
Also does anyone have the process/method for making oils with herbs?
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From: GLASSWOMN9
Subject: Penne Rustica
To: cowens@sial.com
Romano's Macaroni Grill Penne RusticaPenne Rustica:1 oz.
pancetta or bacon18 ea. shrimp, peeled and deveined12 oz. grilled
chicken breast, sliced4.5 cups of granita sauce (see recipe below)48
oz. penne pasta, precooked3 Tbsp pimentos6 oz. butter1 Tbsp shallots,
chopped1 pinch of salt and pepper1 cup Parmesan cheese1/2 tsp.
paprika6 sprigs of fresh rosemarySaute pancetta until it begins to
brown. Add butter, shallots and shrimp.Cook until shrimp are evenly
pink but still translucent. Add chicken, salt,and pepper;mix
thoroughly. Add granita sauce and 1/2 cup of Parmesan cheese and
simmeruntil sauce thickens. In a large bowl, combine shrimp and
chicken mixturewith precooked pasta. Place this mixture into single
serving dishes or onelarge casserole dish. Top with remaining cheese
and pimentos and sprinklewith paprika. Bake! at 475 for 10-15 minutes.
Remove and garnish with freshrosemary sprig. Serves six.Gratinata
Sauce:2 Tbsp butter2 Tbsp chopped garlic1 Tbsp Dijon mustard1 tsp.
salt1 tsp. chopped rosemary1 cup marsala wine1/4 tsp. cayenne pepper8
cups heavy creamSaute butter, garlic and rosemary until garlic begins
to brown. Add marsalawine and reduce by one-third. Add remaining
ingredients and reduce by halfof original volume. Set aside.
Enjoy!!!!!! Tracey Glasswomn9
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From: SBETTY110
Subject: Eastern North Carolina Pork BBQ
To: posts@chitterlings.com
Does anyone have a recipe for pork BBQ like they make in eastern
North Carolina. I remember my Mom making it using vinegar and red
pepper flakes but that's all I can remember. She passed away in March.
Thanks to any of you that can help.
Betty
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From: roslyn rawlins
To: posts@chitterlings.com
hello i ask u again recipes popeye s rice not boxes period so i
would like it to get recipes. pls thank u
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From: BMARYC230
Subject: Trpopical cheesecake, Golden Peach Muffin
To: posts@chitterlings.com
For the reader who wanted a pineapple cheese cake this cake is
delicious.
Tropical Cheesecake
1 1/4 cups graham cracker crumbs
1/2 cup flaked coconut, toasted
1/2 cups toasted, finely chopped pecans
2 tablespoon light brown sugar
1/4 cup butter, melted
2 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
3 eggs
1/4 cup frozen orange juice concentrate, thawed
1 (20-ounce) can juice pack crushed pineapple, well drained,
reserving 1/2 cup juice
1 (8-ounce) container sour cream at room temperature
2 tablespoons granulated sugar
1 1/2 teaspoons cornstarch
Preheat oven to 300. Combine crumbs, coconut, pecans, brown sugar and
butter. Press firmly on bottom and up sides of a 9-inch springform
pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in
condensed milk until smooth. Add eggs and juice concentrate; mix well.
Stir in 3/4 cup pineapple. pour into prepared pan. Bake 1 hour and 5
minutes or until center is set top with sour cream. Bake 5 minutes
longer. Cool. Meanwhile, in small saucepan, combine granulated sugar
and cornstarch; mix well. Gradually add reserved pineapple. Over low
heat, cook and stir until thickened. Cool. Spread over cheesecake.
Chill. Just before serving, remove side of springform pan. Garnish as
desired.
Golden Peach muffin
1 1/2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/8 teaspoon ground cinnamon
3/4 teaspoon salt
2 eggs
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
1 can (15-1/4 ounces) sliced peaches, drained and finely chopped
In a bowl, combine the first five ingredients. In another bowl combine
the eggs, oil and vanilla; stir into dry ingredients just until
moistened (batter will be thick). Fold in peaches. Fill paper-lined
muffin cups two-third full. Bake at 350 for 25-30 minutes or until a
toothpick inserted in center comes out clean. Cool for 5 minutes
before removing from pan to a wire rack. Yield 1 dozen
Enjoy,
Mary C. Breedlove
Jamaica, NY
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From: Kathy Hayes
Subject: Recipe request
To: posts@chitterlings.com
Does anyone have the starter recipe for Amish Friendship Bread?
Thanks.
Kathy
Some mistakes are just too much fun to only make once
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From: GLASSWOMN9
Subject: cold pasta salad
To: posts@chitterlings.com
Ingredients:
1 pkg. (12oz.) Noodles or Rotini
Green Pepper, to taste
Black Olives Broccoli (fresh) to taste Mushrooms
sliced Green Olives
Cucumbers
Tomatoes
Mozzarella Cheese Cook Noodles and drain. Pour on 1 (8oz.)bottle
Italian Dressing. Add any of the above you desire. Sprinkle on
Salad Supreme, Garlic Salt, and Parmesan Cheese.
Let sit for a couple of hours.
Enjoy!!!!! Tracey Glasswomn9
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From: GLASSWOMN9
Subject: Sweet Cornbread Muffins & cakes
To: posts@chitterlings.com
Cornbread Muffins
These muffins are very similar to the ones found in a
famous down-home cooking restaurant. They're so simple to
make and taste great because they have real pieces of corn
as well as corn meal. Prep Time: approx. 10 Minutes. Cook
Time: approx. 25 Minutes. Ready in: approx. 35 Minutes.
Makes 12 muffins (12 servings).
Printed from Allrecipes, Submitted by Lisa K 1/2 cup butter,
softened
2/3 cup white sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup cornmeal
1/2 teaspoon baking powder
1/2 cup milk
3/4 (10 ounce) package frozen
corn kernels, thawed
Directions
1 Preheat oven to 400 degrees F (200 degrees C). Grease
or line 12 muffin cups.
2 In a large bowl, cream together butter, sugar, honey,
eggs and salt. Mix in flour, cornmeal and baking powder;
blend throughly. Stir in milk and corn. Pour or spoon
batter into prepared muffin cups.
3 Bake in preheated oven for 20 to 25 minutes, or until a
toothpick inserted into center of a muffin comes out clean.
-------------------------------------------
Sweet Corn Cakes
This tender and delicious cornbread cake can be served
for breakfast, lunch or dinner. To serve, scoop out each
portion with an ice cream scoop or rounded spoon. Prep Time:
approx. 15 Minutes. Cook Time: approx. 1 Hour . Ready in:
approx. 1 Hour 15 Minutes. Makes 1 - 8x8 inch pan (8
servings).
Printed from Allrecipes, Submitted by Sue 1/2 cup butter, softened
1/3 cup masa harina
1/4 cup water
1 1/2 cups frozen corn
kernels, thawed
1/4 cup cornmeal
1/3 cup white sugar
2 tablespoons heavy cream
1/4 teaspoon salt
1/2 teaspoon baking powder
Directions
1 Preheat oven to 375 degrees F (190 degrees C).
2 In a medium bowl, beat butter with an electric mixer
until creamy. Beat in the masa harina and water until well
combined.
3 Put the corn in a blender or food processor and
coarsely chop on low speed. Stir the corn and the cornmeal into
the butter mixture. In another bowl, mix together the
sugar, cream, salt and baking powder. Combine the two
mixtures until well blended. Pour the batter into an ungreased
8x8 pan.
4 Cover the pan with foil and place into a 9x13 inch pan
filled 3/4 inch high with hot water. Bake in preheated oven
for 50 to 60 minutes, until a toothpick inserted into
center of the cake comes out clean. Remove small pan from
water and let sit for 10 minutes before serving.
Enjoy!!!!!!! Tracey Glasswomn9
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From: GLASSWOMN9
Subject: Spiced Pumpkin Nut Bread
To: posts@chitterlings.com
Spiced Pumpkin Nut Bread
Source: Libby's® Pumpkin®
Makes 16 servings
4 cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 can (15 oz.) Libby's® 100% Pure Pumpkin®
2 cups packed brown sugar
1 cup apple juice
4 large eggs
1/4 cup vegetable oil
2 teaspoons vanilla extract
1 cup chopped nuts, divided
Preheat oven to 350 degrees F. Grease two
9 x 5-inch loaf pans.
Sift flour, pumpkin pie spice, baking powder, baking soda
and salt into medium bowl. Combine pumpkin, sugar, juice,
eggs, vegetable oil and vanilla extract in large bowl; stir
well. Stir in flour mixture and 3/4 cup nuts just until
moistened. Spoon into prepared loaf pans. Sprinkle remaining
nuts over top of loaves.
Bake for 60 to 70 minutes or until wooden pick inserted in center
comes out clean. Cool in pan on wire rack for 10 minutes; remove
to wire rack to cool completely.
Reprinted by permission of Libby's® Pumpkin®. All rights reserved.
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: TRICOLOR PASTA SALAD:
TRICOLOR PASTA SALAD:
- 8 oz. dried tricolor( corkscrew pasta)
- 1 tbs virgin olive oil
- 4 oz. fresh button mushrooms
- 1/2 cup pitted green olives, chopped
- 1 (2 oz) can flat anchovy fillets, drained, cut into thin strips
- 1 tbs chopped fresh oregano
- 3 tbs virgin olive oil
- 1 1/2 tbs balsamic vinegar
- salt & pepper to taste
Following package instructions, cook pasta in salted water until
tender, but firm. Drain, rinse with cold water and drain again. Set
aside. Heat 1 tbs oil in skillet, add mushrooms and cook 2-3 minutes.
Let cool; then place in a bowl with cooked pasta, olives anchovies and
oregano. Stir together 3 tbs oil and vinegar; pour over salad. Toss
togteher; season with salt and pepper and serve. Makes 4-6 servings
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: WINTER GREEN SALAD
W/ GREEN GODDESS DRESSING:
WINTER GREEN SALAD W/ HOMEMADE GREEN GODDESS DRESSING:( This is a very
fancy looking salad)
- 2 cups fresh broccoli flowerets
- 1 head iceburg lettuce
- 1 bunch watercress, trimmed
- 1( about 15 oz.) can artichoke hearts in water, drained & halved
- 1 fennel bulb, trimmed, thinly sliced
- Green Goddess Dressing( recipe follows)
Cook broccoli flowerets in boiling water, about 5 minutes or just
until bright green and tender crisp. Drain; let cool.( you can also
steam them) Break lettuce into bite-size pieces and place in a serving
bowl along with the watercress. Add cooled broccoli,artichokes, fennel
and bell pepper. Toss to mix.
--------------------------------
GREEN GODDESS DRESSING:
- 2/3 cup mayonnaise
- 2 flat anchovy fillets, drained and finely chopped
- 3 small green onions, finely chopped
- 2 tbs chopped parsley
- 1 tbs tarragon vinegar
- 1 tbs lemon juice
- 1 garlic clove, crushed
- 3 tbs dairy sour cream
- salt & pepper to taste
Mix all dressing ingredients ( or process in a blender) until well
blended. Spoon a little of the dressing over the salad; offer the rest
separately. Makes 6-8 servings.
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From: Deby Doerhoff
Subject: popeye's biscuits.......:-)
To: posts@chitterlings.com
Seems like everyone loves Popeye's biscuits!
Popeyes® Buttermilk Biscuits
The secret is to cut cold butter into the mix with a pastry
knife so that the biscuits turn out flaky and tender like
the real deal.
2 cups all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup butter, cold (1 stick)
1/2 cup buttermilk
1/4 cup milk
To brush on top
2 tablespoons butter, melted
1. Preheat oven to 400 degrees.
2. Mix together flour, sugar, salt, baking powder, and
baking soda in a medium bowl.
3. Slice cold butter into cubes and use a pastry knife or
potato masher to cut butter into dry mixture until no large chunks of
butter remain.
4. Add buttermilk and milk and stir with a spoon until dough
forms. Roll out to 1/2-inch thick on a floured surface.
5. Cut biscuits with a 3-inch biscuit cutter and arrange on
a lightly-greased or parchment paper-lined baking sheet. Bake for
22 to 24 minutes or until tops begin to turn light brown.
Remove biscuits from the oven and cool for a couple of minutes, then
brush each biscuit top with melted butter.
Makes 10 biscuits.
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Administrative Notes:
This is a compilation of recipes and recipe requests from
visitors to: http://www.chitterlings.com
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