Think of the word pumpkin and images of jack-o-lanterns and whipped cream covered Thanksgiving pies will probably pop into your mind. Pumpkin is traditionally considered a holiday food and is a staple in our kitchen pantries and freezers during that festive time of the year. However, did you know that pumpkin now heralded as one of the Super Foods? According to Dr. Steven Pratt, author of SuperFoods Rx: Fourteen Foods That Will Change Your Life, Well, pumpkin is one of the most nutritionally valuable foods known to man. Moreover, its inexpensive, available year round in canned form, incredibly easy to incorporate into recipes, high in fiber, low in calories, and packs an abundance of disease fighting nutrients.What exactly makes pumpkin so super? The powerful antioxidants known as carotenoids give this food its super status. Carotenoids have the ability to ward off the risk of various types of cancer and heart disease, along with, cataracts and macular degeneration. Dr. Pratt mentions many other disease fighting super foods in his book as well, but we are most interested in pumpkin because of the year-round availability and ease of use in canned form. How can we add this wonder food to our diets through out the year? Take advantage of the benefits and great taste of pumpkin with the following delicious Pumpkin Recipes.Any day Pumpkin Pancakes 2-1/2 cups flour1 cup of buttermilk1 tsp. salt2-1/4 tsp. soda2 tsp. baking powder1/2 cup of pumpkinMeasure flour into bowl and add dry ingredients. Stir in buttermilk and add pumpkin. Mix Well. Cook on hot griddle or skillet until golden brown. Pumpkin Spiced Muffins1/3 cup butter or margarine, softened1 cup brown sugar2 eggs1 cup pumpkin 1/4 cup milk2 cups flour2 tsp. baking powder1 tsp. cinnamon1/2 tsp. ginger1/4 tsp. ground cloves1/4 tsp. salt1/4 tsp. baking sodaPreheat oven to 350 degrees F. In a large bowl cream butter with brown sugar. Beat in eggs, thenpumpkin and milk. In a small bowl combine flour, baking powder, spices, salt and baking soda. Add to the creamed mixture. Bake for 20 to 25 minutes.
Boiled salmon.Ingredients:- 6 oz. of salt to each gallon of water, sufficient water to cover the fish. Mode:- Scale and clean the fish, and be particular that no blood is left inside; lay it in the fish-kettle with sufficient cold water to cover it, adding salt in the above proportion. Bring it quickly to a boil, take off all the scum, and let it simmer gently till the fish is done, which will be when the meat separates easily from the bone. Experience alone can teach the cook to fix the time for boiling fish; but it is especially to be remembered, that it should never be underdressed, as then nothing is more unwholesome. Neither let it remain in the kettle after it is sufficiently cooked, as that would render it insipid, watery, and colourless. Drain it, and if not wanted for a few minutes, keep it warm by means of warm cloths laid over it. Serve on a hot napkin, garnish with cut lemon and parsley, and send lobster or shrimp sauce, and plain melted butter to table with it. A dish of dressed cucumber usually accompanies this fish. Time. 8 minutes to each lb. for large thick salmon; 6 minutes for thin fish. Note. Cut lemon should be put on the table with this fish; and a little of the juice squeezed over it is considered by many persons a most agreeable addition. Boiled peas are also, by some connoisseurs, considered especially adapted to be served with salmon. Salmon and caper sauce.Ingredients:- 2 slices of salmon, 1/4 lb. batter, 1/2 teaspoonful of chopped parsley, 1 shalot; salt, pepper, and grated nutmeg to taste. Mode:- Lay the salmon in a baking-dish, place pieces of butter over it, and add the other ingredients, rubbing a little of the seasoning into the fish; baste it frequently; when done, take it out and drain for a minute or two; lay it in a dish, pour caper sauce over it, and serve. Salmon dressed in this way, with tomato sauce, is very delicious. Time. About 3/4 hour. Collared salmon.Ingredients:- A piece of salmon, say 3 lbs., a high seasoning of salt, pounded mace, and pepper; water and vinegar, 3 bay-leaves. Mode:- Split the fish; scale, bone, and wash it thoroughly clean; wipe it, and rub in the seasoning inside and out; roll it up, and bind firmly; lay it in a kettle, cover it with vinegar and water (1/3 vinegar, in proportion to the water); add the bay-leaves and a good seasoning of salt and whole pepper, and simmer till done. Do not remove the lid. Serve with melted butter or anchovy sauce. For preserving the collared fish, boil up the liquor in which it was cooked, and add a little more vinegar. Pour over when cold. Time. 3/4 hour, or rather more. Curried salmon.Ingredients:- Any remains of boiled salmon, 3/4 pint of strong or medium stock, 1 onion, 1 tablespoonful of curry-powder, 1 teaspoonful of Harvey's sauce, 1 teaspoonful of anchovy sauce, 1 oz. of butter, the juice of 1/2 lemon, cayenne and salt to taste. Mode:- Cut up the onions into small pieces, and fry them of a pale brown in the butter; add all the ingredients but the salmon, and simmer gently till the onion is tender, occasionally stirring the contents; cut the salmon into small square pieces, carefully take away all skin and bone, lay it in the stewpan, and let it gradually heat through; but do not allow it to boil long. Time. 3/4 hour. Salmon cutlets.Cut the slices 1 inch thick, and season them with pepper and salt; butter a sheet of white paper, lay each slice on a separate piece, with their ends twisted; broil gently over a clear fire, and serve with anchovy or caper sauce. When higher seasoning is required, add a few chopped herbs and a little spice. Time. 5 to 10 minutes. Salmon a la genevese.Ingredients:- 2 slices of salmon, 2 chopped shalots, a little parsley, a small bunch of herbs, 2 bay-leaves, 2 carrots, pounded mace, pepper and salt to taste, 4 tablespoonfuls of Madeira, 1/2 pint of white stock, thickening of butter and flour, 1 teaspoonful of essence of anchovies, the juice of 1 lemon, cayenne and salt to taste. Mode:- Rub the bottom of a stewpan over with butter, and put in the shalots, herbs, bay-leaves, carrots, mace, and seasoning; stir them for 10 minutes over a clear fire, and add the Madeira or sherry; simmer gently for 1/2 hour, and strain through a sieve over the fish, which stew in this gravy. As soon as the fish is sufficiently cooked, take away all the liquor, except a little to keep the salmon moist, and put it into another stewpan; add the stock, thicken with butter and flour, and put in the anchovies, lemon-juice, cayenne, and salt; lay the salmon on a hot dish, pour over it part of the sauce, and serve the remainder in a tureen. Time. 1-1/4 hour.
Time after time I wondered about making this particular cheesecake; will it be good or will it be a fly by night idea? After all, who ever heard of putting shrimp into cheesecake?! Well it turned out to be a fantastic idea and you just can't believe how good it really is... 1 pounds cream cheese(get a good solid cream cheese not one of those presoftened ones)1/2 pound sour cream1 1/2 pounds fresh medium shrimp1/3 cup green bell peppers chopped fine1/3 cup red bell peppers chopped fine1 large clove garlic minced2 ounces butter3 medium eggs1/2 cup all purpose flour1/3 cup heavy cream6 ounces shredded New York sState sharp Cheese pepper as you like it.Lining For Pan:10 ounces dried unflavored bread crumbs6 ounces melted butterTomato Sauce:1/4 cup chopped onions1 medium bay leaf1 1/2 teaspoons dried italian seasoning1 clove minced garlic2 tablespoon olive oil28 ounces crushed tomatoes (canned)Cook, clean, and chop your shrimp. Saute peppers, garlic, onions, in 2 ounces melted butter for 6-7 minutes on medium heat, add your shrimp and cook for 2 more minutes, drain well and put aside. Beat your cream cheese so it is smooth, then add your sour cream and mix until fairly fluffy, add your eggs one at a time mixing well after each one. On low speed gradually add the heavy cream until blended. Stir in the shrimp and vegitable mixture and sharp cheese now add the pepper. Prepair your 10 inch x 2 inch springform pan: In a medium mixing bowl place your bread crumbs and your melted butter, blend them together well. Using melted butter and a pastry brush butter the sides of your springform pan. press the buttered bread crumbs to the sides of the pan and the remainder to the bottom of the pan. Pour the cheesecake into the pan and place in a preheated 300 degree oven for 55 minutes or until jelled( it might be slightly wiggly in the center but thats OK, but not mutch ) after 55 minutes shut OFF the oven and let it remain in there for 3 hours, then remove it and let it cool, when cool, remove it from th pan. Prepair your tomato sauce while your cheesecake is cooling: Saute your onions, garlic,and italian seasoning,and bay leaf in hot oil until vegitables are tender, add your tomatoes, simmer about 30 minutes uncovered on low heat or until you reach your desired consistency, remove the bay leaf from your sauce. Serve hot over room temperature cheesecake. About The Author Andrew Krause is a Chef and Pastry Chef for over 30 years, at persent I own a Gourmet Bakery called The Cheese Confectioner. You can visit my site at Free Gourmet Cheesecake Recipes NOTE: You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end). Please a send a copy of your reprint to firstname.lastname@example.org
The lobster bisque is very rich, so a small serving (about two-thirds cup per person) is plenty. At the restaurant, this is baked in individual crocks, with puff pastry on top.2 lb boiled lobsters, medium sized 2 1/2 c fish or chicken stock1 onion, sliced4 celery stalks, with leaves2 cloves, whole1 bay leaf1/4 c soft butter1/4 c flour3 c milk; heated1/4 teaspoon nutmeg1 c cream; hot but not boiling2 tablespoons sherry1/8 teaspoon parsley; minced1/8 teaspoon paprika
Remove the meat from boiled lobsters. Dice and reserve the body meat and mince the tail and claw meat. Crush the shells and add them to the stock along with the onion, celery, cloves and bay leaf. Simmer these ingredients for about 30 minutes and strain the stock.
Combine the flour and soft butter in a small saucepan and cook for about 5 minutes, but do not let flour begin to color. Gradually pour the heated milk into this mixture. Whisk to combine thoroughly then add nutmeg. If there is coral roe, force it through a fine sieve into the mixture. Stir in the strained stock.
When the soup is smooth and boiling, add the lobster and simmer the bisque, adding the sherry and cover for 5 min. turning off the heat after that. Stir in the cream and season to taste. Serve at once with minced parsley and paprika, if desired.
Is it possible to extend the fresh flavors of summer just a little longer? In days past, the solution was pickling and canning vegetables, like corn and cucumbers, that peak during the warm weather months.While today's busy schedules don't leave much time for old-fashioned pickling, refrigerator pickling is an easy way to capture summer in a jar. Preparation time is just 20 minutes and the taste is so authentic, people will swear you spent all day in the kitchen. Anyone can do it and no special equipment is needed. Simply place uncooked, fresh vegetables into sterile jars. Prepare a mixture of vinegar, sugar, salt and spices and bring to a boil. Then pour the boiling pickling liquid over the produce, close the jar lids tightly, and place in the refrigerator. Your pickled produce will last two months.The flavor experts at McCormick offer these tips to ensure refrigerator pickling success:* Sterilize jars by covering with water in a large saucepot and boiling for 10 minutes.* Always start with just-ripened produce that is free from bruises or bad spots.* Dill, mustard seed, turmeric, red pepper, allspice, celery seed and mixed pickling spice are perfect flavors for pickling.* Use non-iodized salt. Iodized salt may leave white sediment on pickles or cause clouding of pickling liquid.* Vinegar and salt amounts should never be reduced or diluted because they are essential for the pickling process.* Allow filled jars to cool before placing in refrigerator.SWEET AND EASYPICKLE CHIPS(Makes 8 half-pint jars)2 pounds pickling cucumbers (4 to 5 inches long) 2 1/2 cups distilled white vinegar (5 percent acidity)2 cups sugar 1/4 cup McCormick Minced Onions 2 tablespoons non-iodized salt 1 tablespoon McCormick Celery Seed 1 tablespoon McCormickMustard Seed 1 teaspoon McCormick Ground Turmeric Wash cucumbers with cold water. Cut off ends and cut into 1/8-inch thick slices. Place slices into 8 hot sterilized half-pint canning jars with lids or 4 pint jars with lids. Mix remaining ingredients in medium saucepan. Bring to boil on medium-high heat, stirring to dissolve sugar and salt. Reduce heat and simmer 5 minutes. Ladle over cucumbers, leaving 1/4-inch headspace. Stir each jar well. Cool. Place lids on jars. Refrigerate pickles. Shake jars once a day for 3 to 5 days to redistribute seasonings and blend flavors.