Newsletter for That's My Home & Razzle Dazzle Recipes
Edition 8, March 1, 2002
**Overview of this Issue**
From the Editor
Newsletter Theme.... Around the World
Shared Recipes from Home Cooking
Actual Restaurant Recipes
Quick and Easy Recipes
Kitchen Tips ... Garnishes
FROM THE EDITOR
I can't believe it is the first of March already. It seems like we haven't had
winter here in New England yet. We had a 60° day one day last week! Razzle
Dazzle is now almost a month old. I'll be adding a new section in the next few
days, Eating Out ... In. It will contain actual restaurant recipes, with no
clones. I've added a new office section at Razzle Dazzle where you will find
cooking articles, party planning tips and to be added, help with quantity
cooking. I've also added a recipe converter if you need help resizing a recipe.
Next week I'll be adding a new section with Quick -N- Easy recipes. St.
Patrick's Day Recipes are available now in Razzle Dazzle Recipes. Today's theme
is Around the World, so let's get to the recipes.
AROUND THE WORLD RECIPES
JERK PORK CHOPS
Makes 6 servings.
1 1/2 tsp. ground allspice
3/4 tsp. salt
1 tsp. dried thyme
1 tsp. ground coriander
1 tsp. ground cinnamon
1 tsp. nutmeg
1 tsp. garlic powder
1/4 tsp. cayenne pepper
2 Tbsp. vegetable oil
6 four-oz. boneless center-cut loin pork chops
In small bowl, combine allspice, salt, thyme, coriander, cinnamon, nutmeg,
garlic powder and cayenne pepper; mix to blend. Spread paste mixture on both
sides of each pork chop (about 1/2 inch thick). Place pork chops in self-sealing
plastic bag or baking dish and cover. Chill several hours or overnight in
refrigerator. Place chops on rack in broiler pan; broil 4-5 inches from heat for
5-6 minutes on each side, until brown and chops reach internal temperature of
GARLIC HERB AND SALMON EMPANADAS
1 package (15 ounces) refrigerated pie crusts, softened as directed on package
6 ounces smoked salmon, flaked
1 package (5.2 ounces) Boursin cheese with garlic and herbs
1/2 cup sour cream
1 tablespoon chopped fresh chives, optional
Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper
or spray with nonstick cooking spray. Remove the crusts from the pouches; unfold
the crusts. Cut each into 4 wedges.
In a small bowl, combine the salmon and cheese; mix well. Spread about 2
tablespoons of the mixture evenly over half of each crust wedge to within 1/4
inch of edges. Brush the edges of the crust with water. Fold untopped dough over
filling, forming a triangle; press the edges to seal. Place on the prepared
Bake 12-17 minutes or until golden brown. Remove from the baking sheet and place
on a wire rack. Cool 10 minutes. Spoon the sour cream into small bowl; sprinkle
with chives. Cut each warm empanada in half, forming 2 triangles. Serve with the
Makes 16 servings.
Source: Detroit Free Press
1 cup long grain rice
1 teaspoon vegetable oil
1 large onion (for 1 cup chopped)
2 medium ribs celery (for cup chopped)
1 pound pork tenderloin
2 teaspoons bottled minced garlic
2 teaspoons bottled ground ginger
1 medium red bell pepper (for 1 cup strips)
1 can (15 ounces) fat-free chicken broth
2 tablespoons reduced-sodium soy sauce
1 teaspoon sugar
1 can (15 ounces) bean sprouts
1 can (5 ounces drained) sliced water chestnuts
2 tablespoons cornstarch
3 tablespoons water
Bring 2 cups water to a boil. Add the rice, reduce the heat to low, and steam,
covered, 17 minutes or until tender.
Meanwhile, heat the oil in an extra-deep, 12-inch nonstick skillet over medium
heat. Peel and coarsely chop the onion, adding it to the skillet as you chop.
Rinse the celery, chop it, and add the celery to the skillet.
Cut the pork into 1-inch cubes, adding it to the skillet as you cut. Raise the
heat to medium-high. Add the garlic and ginger to the skillet. Stir frequently.
While the pork cooks, rinse and seed the bell pepper. Cut it into -inch strips.
When the pork is no longer pink outside, about 2 minutes, add the chicken broth,
bell pepper strips, soy sauce and sugar to the skillet. Raise the heat to high
and bring the mixture to a boil. Stir occasionally, and when the mixture reaches
a rapid boil, reduce the heat to medium to maintain a slow boil. Meanwhile,
drain the bean sprouts and water chestnuts. Set aside.
In a small jar that has a lid, combine the cornstarch and water. Shake well and
drizzle the cornstarch into the skillet. Stir and cook until it begins to
thicken, about 1 minute. Add the reserved bean sprouts and water chestnuts to
the skillet and stir to coat with sauce. Serve at once over a bed of rice,
passing soy sauce around the table, if desired. Serves 4.
SAUSAGE AND MEATBALL CACCIATORE
Makes 8 Servings
2 tablespoons olive oil
1 pound frozen Italian meatballs
1 pound Italian sausage links
2 tablespoons chopped garlic
2 small onion, sliced
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 tablespoon chopped fresh basil or 1 teaspoon dried
2 tablespoons snipped fresh parsley
1 (32-ounce) can whole peeled tomatoes, smash them up in a large bowl with your
1/4 cup olive oil
1/4 cup grated Parmesan cheese
Salt and black pepper to taste
1 pound spaghetti or other pasta
Place a large skillet or Dutch oven on the stove over medium-high heat. Add oil.
When the oil is hot, add the meatballs. Cook, stirring occasionally, until
meatballs are brown all over. Take meatballs out of pan with a slotted spoon and
place in a bowl. Add sausage to pan and cook until brown on all sides. Place
sausage in bowl with meatballs.
Add garlic and onion to pan and cook, stirring, until the garlic is browned.
Place meatballs and sausage back in pan. Add peppers, basil and parsley. Reduce
heat to medium-low. Let cook for 4 minutes. Add tomatoes to pan and cook for 30
minutes. Stir the mixture occasionally but be careful not to break up the
Meanwhile, bring a large pot of water to a boil. Add spaghetti and cook until
the spaghetti is soft enough to bite through without being chewy, about 7
Serve cacciatore on top of spaghetti. Sprinkle with Parmesan cheese.
CHUNG FAR HAR, TOO
24 large to jumbo shrimp
1/2 pound andouille, hot Italian or hot country sausage
24 (2-inch) bacon strips
3 egg whites
Peel shrimp down to last shell ring before tail. Butterfly each shrimp on the
inside of the curve from tail ring to head. Open flat. Place on wax paper.
Remove casing from sausage, if not bulk. Press a generous amount of sausage
onto each shrimp (about 3/4 to 1 teaspoon). Press bacon lengthwise over sausage.
Smooth edges of bacon against shrimp. Coat generously on all sides with
cornstarch. Chill on wax paper at least 1 hour.
Heat 2 cups oil in a wok or medium skillet to about 400°F.
Beat egg whites until frothy. Dip each shrimp in egg whites and immediately
place in hot oil, bacon side down. (Cook no more than 8 at a time, flipping only
as needed.) Drain on paper towels. Let cool slightly before eating.
Makes 4 to 6 servings.
1 fresh medium pineapple
1 fresh young chicken (2-2 1/2 pounds)
1/3 cup flour
1 teaspoon Sea Salt
1/2 teaspoon pepper
1/2 cup (1 stick) butter
1/2 cup shredded coconut
Dash of dry mustard
2 teaspoons fresh ginger, minced fine
1 ounce soy sauce
1 cup chicken broth
1/2 cup raw rice
Cut pineapple in half lengthwise and dig out fruit from shell, discarding tough
core. Reserve shell and pulp.
Cut chicken into 4 parts, or have a butcher do this for you. Coat chicken with
flour seasoned with Sea Salt and pepper. Fry chicken in butter to brown, taking
care not to overcook.
Drain off butter and place chicken in greased, oven proof casserole. Grate
pineapple pulp over chicken (or finely chop, adding juice as well). Sprinkle
coconut and dash of dry mustard over top. Add ginger, soy sauce and, if desired,
additional salt to taste. Pour chicken broth over all, and bake in 350°F. oven
until chicken is tender, about 25 minutes.
While chicken is baking, prepare rice according to package directions. When
chicken is done, line pineapple halves with bed of steamed rice, and arrange
chicken and sauce on top.
Makes 2 servings
PEACH CREAM KUCHEN
1/2 cup butter or margarine, plus more for greasing pan
2 cups sifted flour
3/4 cup sugar, divided
1/4 teaspoon baking powder
1 teaspoon salt
28 ounces peach slices, well-drained
1 teaspoon cinnamon
2 egg yolks
1 cup sour cream
Preheat oven to 400°F. Lightly grease 9-by-9-inch baking pan. Sift flour, 1/4
cup sugar, baking powder and salt together in a bowl. Cut in butter with a
pastry blender or 2 knives until mixture resembles fine crumbs. Transfer to
prepared pan; press crumbs firmly against bottom and sides. Arrange peach slices
evenly over bottom.
In a small bowl, combine remaining 1/2 cup sugar and cinnamon; sprinkle over
fruit. Bake 15 minutes.
In a medium bowl, beat egg yolks; blend in sour cream. Spoon over partially
baked kuchen; continue baking 20 minutes or until golden brown. Serve warm or
Makes 8 to 9 servings.
SHARED RECIPES FROM HOME COOKING
ZALETI (Venetian Cornmeal Diamonds)
Posted by Linda
Source: "Great Italian Desserts" - Nick Malgieri
These are crumbly and not too sweet, and perfect after a hearty Italian meal.
1 1/2 C. yellow cornmeal
1 1/2 C. all-purpose flour
1/2 C. sugar
1/4 tsp. salt
1 tsp. baking powder
12 T. unsalted butter, cold
3/4 C. currants or dark raisins
2 large eggs
Grated zest of 1 small lemon
2 tsp. vanilla extract
Mix the dry ingredients in a large bowl. Rub in the butter finely, leaving the
mixture cool and powdery. Stir in the currants or raisins.
Or pulse the dry ingredients in the work bowl of a food processor fitted with
the metal blade. Add the butter, cut into 8 pieces and pulse again six or eight
times until finely mixed. Pour into a bowl and stir in the currants or raisins.
Beat the eggs with the lemon zest and vanilla. Stir into the flour mixture with
Flour the dough lightly and divide it into 4 pieces. Roll them into cylinders
about 1 inch in diameter. Flatten the cylinders slightly and cut them diagonally
at 1 1/2-inch intervals, making diamond shapes.
Arrange the zaleti on paper-lined cookie sheets and bake at 350ºF for about 15
minutes, until they are light golden in color. Cool on racks and dust with
Makes 2 1/2 to 3 dozen.
ENCHILADAS VERDES DE MARISCOS
Posted by Darlene
2 tablespoons oil
2 tablespoons garlic -- minced
3 green onions -- minced
2 Anaheim chili peppers -- finely chopped
12 ounces tomatillos -- pureed
1/4 cup cilantro -- chopped
2 cups cooked shrimp
8 corn tortillas
1/2 cup sour cream
1/2 cup Monterey jack cheese -- grated
Preheat oven to 400°F. Heat oil in a large skillet over moderate heat. Add
garlic, green onions, and chiles and cook until vegetables are soft but not
browned. Stir in the tomatillo puree and cook mixture 10 minutes over low heat,
adding a little water if the sauce starts to dry out. Add salt to taste.
Combine cilantro and shellfish in a bowl; stir in a small amount of the sauce.
Moisten bottom of a shallow 8 by 13-inch baking dish with about 1/4 cup of the
Dip a tortilla into the simmering sauce until soft and pliable, about 30
seconds; transfer to prepared baking dish. Place 1/4 cup of the seafood across
the center of tortilla and roll it into a cylinder. Repeat with remaining
tortillas, fitting them snugly side by side. Pour remaining sauce over
enchiladas, top each one with a spoonful of sour cream, and sprinkle cheese over
the top. Bake 10 minutes and serve with the sauce from the baking pan.
CHOCOLATE MUDSLIDE FROZEN PIE
Posted by Chyrel
1 prepared 9-inch (9-oz.) chocolate crumb crust
1 cup semi-sweet chocolate chips
1 teaspoon instant coffee
1 teaspoon hot water
3/4 cup sour cream
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
1 cup powdered sugar
1/4 cup unsweetened baking cocoa
2 tablespoons miniature semi-sweet chocolate chips
Melt 1 cup morsels in a small, heavy-duty saucepan over the lowest possible
heat. When the morsels begin to melt, remove from
the heat; stir. Return to the heat for a few seconds at a time, stirring until
smooth. Remove from the heat; cool for 10 minutes.
Combine the coffee granules and water in a medium bowl. Add the sour cream,
granulated sugar and vanilla extract; stir until the
sugar is dissolved. Stir in the melted chocolate until smooth. Spread into the
Beat the cream, powdered sugar and cocoa in a small mixer bowl until stiff peaks
form. Spread or pipe the mixture over the
chocolate layer. Sprinkle with mini morsels. Freeze for at least 6 hours or
Yields: 8 servings
ACTUAL RESTAURANT RECIPES
UPSIDE DOWN FRENCH TOAST
6 large eggs
1 cup milk
2/3 cup fruit juice, such as apple juice or orange juice (for more tang)
1 tablespoon vanilla extract
1 tablespoon ground cinnamon
Pinch of ground nutmeg
Pinch of ground cardamom (optional)
Pinch of salt
6 cups stale bread cut into cubes (you can also use day old muffins in place of
some or all of the bread cubes)
1/2 cup butter, melted
3/4 cup firmly packed brown sugar
About 2 cups of your choice of raspberries, blueberries, sliced strawberries,
sliced peaches, and-or pineapple pieces
In a large bowl, stir together the eggs, milk, juice, vanilla, spices, and salt
until blended. Add the bread cubes and toss to coat. Let mixture stand for 20-30
minutes to allow the bread to absorb the moisture.
Lightly butter a 13 x 9-inch baking pan. Add the melted butter and top evenly
with the brown sugar; arrange the fruits over the sugar. Place the bread mixture
on top and press down gently. Cover and refrigerate overnight.
Preheat oven to 350°F. Uncover and bake for about 45 minutes or until cooked
through. Invert to serve and cut into rectangles.
Source: Casa de las Chimeneas
1/4 cup extra-virgin olive oil
1/2 medium yellow onion, diced
1 pound arborio rice
1 cup white wine
2 ounces dried porcini mushrooms, rehydrated according to package directions
2 tablespoons finely chopped garlic
1 1/2 quarts hot chicken stock or broth
4 ounces grated Parmesan cheese, divided
1 cup peeled and deveined shrimp, preferably rock shrimp
1/2 cup heavy (whipping) cream
Salt and freshly ground pepper, to taste
Finely chopped parsley, for garnish (optional)
In a large saucepan, heat the oil. Add the onion and cook for about 5 minutes,
or until tender. Add the rice and cook in the oil until all the grains are
covered in oil and hot to the touch. Add the wine, rehydrated mushrooms and
garlic, and cook until dry. Add the stock, 1/2 cup at a time.
When the rice has absorbed the first 1/2 cup of stock, add another 1/2 cup until
all the stock is gone. The rice should be tender.
Add the shrimp, half the cheese, and cream, and cook until smooth. Season with
salt and pepper. Serve in a bowl topped with the remaining cheese and chopped
Source: The Stakeout
CARAMEL APPLE BREAD PUDDING
1 1/2 cups milk
1 1/2 cups heavy cream
1/2 vanilla bean, split, scraped
5 egg yolks
1/2 cup sugar
6 cups brioche, cut in 1-inch cubes
1/4 cup unsalted butter
1/2 vanilla bean, split, scraped
8 pippin apples, peeled, cored, sliced 1/8 inch thick
1 cup sugar
1/4 cup apple brandy
1/2 cup heavy cream
Additional whipped cream
Combine milk, cream and vanilla bean in a saucepan. Bring to a boil. Remove from
heat. Whisk together yolks and sugar until smooth. Add hot milk a little at a
time, whisking constantly. Strain through a fine sieve. Pour over bread cubes in
Apples: Heat butter and vanilla bean in a large skillet over medium-high heat.
When butter melts, add apples, increase heat to high, stirring frequently. When
apples begin to give off liquid, stir in 1/2 cup sugar. Cook over medium-high
heat, stirring occasionally, for 15 minutes, until apples are brown and soft. If
apples dry out, add a little water. When apples are caramelized and liquid is
syrupy, remove half of them for the pudding. Add brandy and remaining 1/2 cup
sugar to apples left in pan. Cook over medium- high heat, stirring constantly,
until apples begin to break up and mixture is a caramel color, about 5-7
minutes. Remove pan from heat. Carefully stir in cream.
Preheat oven to 325°F. Butter a 9- or 10-inch glass baking dish that is 2 or 3
inches deep. Distribute half of the bread cubes in the dish, layer reserved
caramelized apples over it. Finish with remaining bread cubes. Place pudding
dish in a slightly larger pan; fill with hot water halfway up pudding dish. Bake
in center of oven for 1 hour, until center feels set and top of pudding has some
golden brown spots.
Serve warm with warm apple-caramel sauce and whipped cream.
Source: Mustards Grill
PEANUT BUTTER CREAM PIE
1 1/2 cups Oreo cookie crumbs
1/4 cup creamy peanut butter
Heat the oven to 350°F.
Combine the cookie crumbs and peanut butter and mix well. Shape the mixture into
a 9-inch pie pan. Bake until set, 7 minutes. Cool completely.
8 ounces cream cheese, softened
1/2 cup peanut butter
1 3/4 cups powdered sugar
3 cups whipping cream
Mix together the cream cheese, peanut butter and powdered sugar until there are
In a separate bowl, whip the cream to form stiff peaks, then fold it into the
cream cheese mixture and pour it into the pie crust. Chill the pie 3 to 4 hours
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1 cup milk
1/4 teaspoon almond extract
1/2 cup butter, melted
1 cup fresh raspberries
Mix dry ingredients together. Mix wet ingredients and fold into dry but do not
overmix. Gently fold in fruit. Spoon into greased muffin tins and sprinkle tops
Bake at 400°F. for 20 to 25 minutes until tops are golden and firm.
Makes 6 large or 10 regular muffins.
Source: The Dolls' House
QUICK AND EASY RECIPES
CREAM CHEESE CHUTNEY DIP
1/2 cup chopped Major Grey mango chutney
1 (8-ounce) package cream cheese, softened
1 (8-ounce) container plain yogurt
Combine chutney, cream cheese and yogurt in a medium bowl. Cover and refrigerate
until serving with an assortment of crackers and fruit.
Makes about 2 1/2 cups.
CHICKEN AND SOUR CREAM ENCHILADAS
1 (8-ounce) carton sour cream
1 (8-ounce) carton plain yogurt
1 (10-ounce) can cream of chicken soup
1(4-ounce) can diced green chilies
12 (6- or 7-inch) white corn or flour tortillas
12 cups chopped cooked chicken
4 cup chopped green onions
1 cup shredded Cheddar cheese
Diced tomatoes, shredded lettuce for garnish
Spray 9-by-13-inch casserole dish with vegetable coating.
Combine sour cream, yogurt, soup and chilies. Mix well. Spoon about 3
tablespoons mixture down the center of each tortilla.
Reserve 4 cup cheese. Sprinkle tortillas with chicken, onion and cheese. Roll up
tortillas. Place in casserole. Spoon remaining mixture over top. Cover with
foil. Bake at 350°F. for 25 to 30 minutes, until bubbly. Remove foil; add
remaining cheese. Bake 5 minutes uncovered.
Garnish or serve with diced tomatoes and shredded lettuce.
Yield: 6 servings.
Old Requests..... Still looking
Mariposa is looking for a cake baked years ago. Miss Hullings Bakery in St.
Louis MO made a delicious "Split Layer Lemon Cake". It was a dense, moist layer
cake split into layers and filled with a tart lemon filling and iced with
buttercream frosting. Does anyone have any Miss Hullings Bakery Recipes?
Pauline wrote "I am writing to you out of sheer greed and exasperation. A few
weeks ago I tried the most delicious sweet at a friend's house, it was chocolate
with peanut butter and I think she said ritz biscuits too all mixed up to taste
like a sort of terrine." So help Pauline out if you have this recipe, please!
KITCHEN TIPS ...Garnishes
No garnish is more tastefully understated than a fruit fan. With a sharp knife,
cut a strawberry into thin slices, cutting up to - but not through - the stem
end. Hold the stem end in place and gently fan out the slices.
Citrus curls are another easy fruit garnish. Use a vegetable peeler or citrus
zester to remove long, thin strips of peel from around an orange, lemon or lime.
Cut to desired length and roll the strips into curls.
Create a citrus shell for holding cranberry and other sauces, or for nuts and
candy, ice cream, puddings, or fruit salad. Cut an orange, grapefruit or large
lemon in half crosswise. Carefully remove the juice or cut out the "meat" with a
curved grapefruit knife. Then scrape the shell clean with a spoon. The edges may
be notched with kitchen shears or a paring knife; for a scalloped edge, use a
coin to outline the pattern, then cut around the pattern with a sharp knife. To
prevent tipping, cut a thin slice from the bottom of the shell. If desired,
place in a plastic bag, seal, and store in the refrigerator or freezer until
ready to use.
For pies, cheesecakes and other desserts, frost any fruits to be used as garnish
with sugar. Using a pastry brush, brush strawberries, grapes or other fruit with
light corn syrup. Roll in granulated sugar to coat, then place sugar-coated
fruit on wax paper-lined cookie sheet and keep in refrigerator until ready to
Candlestick maker invented waxed paper
Did you know that we are indebted to a clever old candlestick maker, whose name
unfortunately is lost, for the invention of waxed paper? He worked in a New York
City candle works in the 1890s and would frequently stop at a fish market on his
way home. The fish was wrapped in plain paper and long before he reached home,
the package was sodden, smelly and offensive to his fellow trolley passengers
who complained bitterly. So one day, the candlestick maker took some paper to
work and dipped it into the molten wax. That night, he wrapped his flounder in
the treated paper -- no leaking, no odors and no complaints.
Any questions or comments? I'd love to hear from you. E-mail me at:
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