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March 1, 2002

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
Recipe Request
Kitchen Tips ... Garnishes

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.


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 160 degrees.


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 baking sheet.

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 sour cream.

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. Set aside.

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.

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 fingers
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 meatballs.

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 minutes. Drain.

Serve cacciatore on top of spaghetti. Sprinkle with Parmesan cheese.


24 large to jumbo shrimp
1/2 pound andouille, hot Italian or hot country sausage
24 (2-inch) bacon strips
Vegetable oil
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 400F.

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 350F. 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


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 400F. 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 thoroughly chilled.

Makes 8 to 9 servings.


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 a fork.

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 350F for about 15 minutes, until they are light golden in color. Cool on racks and dust with confectioners sugar.

Makes 2 1/2 to 3 dozen.

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 400F. 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 sauce.

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.

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 crust; chill.

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 until firm.

Yields: 8 servings



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 350F. Uncover and bake for about 45 minutes or until cooked through. Invert to serve and cut into rectangles.
Serves eight.

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 parsley.

Serves 10.
Source: The Stakeout


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

Caramelized Apples:
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 a bowl.

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 325F. 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.

Serves 6.
Source: Mustards Grill


1 1/2 cups Oreo cookie crumbs
1/4 cup creamy peanut butter

Heat the oven to 350F.

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 no lumps.

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 before serving.

Source: Brewhouse


2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1 cup milk
1 egg
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 with sugar.

Bake at 400F. for 20 to 25 minutes until tops are golden and firm.

Makes 6 large or 10 regular muffins.
Source: The Dolls' House



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.


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 350F. 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 use.


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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That's My Home & Razzle Dazzle Recipes 2001