FoodAskew » all-purpose flour

Nutmeg Feather Cake

Trish — Thu, 29 Jul 2010 19:00:15 +0000

Submitted by Marilyn Braunger

¼ c. butter		¼ c. shortening
¼ tsp salt		1½ c. sugar
½ tsp vanilla extract		3 eggs
2 c. sifted all-purpose flour		1 tsp baking soda
1 tsp baking powder		1½-2 tsp ground nutmeg
1 c. buttermilk or sour milk

Cream together butter & shortening; gradually add sugar, creaming until light. Add vanilla & then eggs (one at a time), beating well after each. Sift together dry ingredients; add to creamed mixture alternately with buttermilk, beating after each addition. Pour into greased & lightly floured 13″x9″x2″ pan. Bake in 350°F preheated oven for 30 minutes or until done. Cool & frost.

The Califunky Hot Brown

Trish — Tue, 17 Nov 2009 05:49:07 +0000

Submitted by randilicious
Serves 2

5 tbsp canola oil		3 tbsp all-purpose flour
1½ c. milk		6 tbsp Parmesan cheese, freshly grated
3 tbsp sharp cheddar cheese, shredded		1 egg, beaten
½ tbsp pepper		½ tbsp oregano
1 tsp paprika		1 tsp Old Bay seasoning
1 c. mushrooms, sliced		8 stalks asparagus
1 tomato, thinly sliced		4 slices of bread, toasted
1 avocado		leftover turkey slices and/or ¼ lb. pork roast thinly sliced

1. To prepare sauce, in a large skillet combine 3 tbsp canola oil & flour little by little & mix to create a roux. Stir in flour to absorb the oil. Slowly whisk in the milk, & add Parmesan cheese & cheddar cheese. Stir in the egg to thicken the sauce, but do not allow to boil. Season with pepper, paprika, & Old Bay seasoning & remove from heat.
2. In a separate skillet, heat 2 tbsp canola oil. Saute mushrooms in the oil until soft.
3. In the same skillet, saute the asparagus.
4. Preheat the oven broiler. For each serving, put 2 slices of toast on a broiler-safe dish. Cover toast with layer of slices of turkey/pork roast & mushrooms. Smother each serving with sauce.
5. Place dish in broiler until the top of the sauce in speckled brown & bubbly. Remove from broiler, add tomatoes, & cross cross 4 stalks of asparagus (per serving) over top, & serve.
6. For each serving, slice up half an avocado & add as garnish.

Chef’s Note: The Kentucky Hot Brown retains a special place in my heart, as I was born in Kentucky. Of course, I had to add in more of a California flavor (and a dash of my Maryland side too) to make it healthier.

Cream of Crab Soup

Trish — Tue, 31 Mar 2009 19:00:09 +0000

Submitted by The Crab Place

3 tbsp all-purpose flour		1 oz. dry Hollandaise sauce mix
½ tsp dry mustard		4 c. half and half
¼ c. butter		2 tsp Old Bay seasoning
¼ tsp celery seeds		1 c. whipping cream
1½ tbsp cooking sherry		1 lb. Maryland crab meat

1. In a medium bowl, blend flour, Hollandaise sauce mix, & dry mustard with two cups of half and half.
2. Melt butter over medium heat in a 4 qt. saucepan. Slowly add above mixture to melted butter, stirring constantly to ensure smooth consistency.
3. As the mixture begins to thicken, add remaining half and half, Old Bay seasoning, celery seeds, & whipping cream. Heat to simmer, stirring constantly.
4. Reduce heat to low, add crab meat & sherry. Stir gently until heated through & serve.
5. Top each bowl with freshly ground pepper to taste.

Note: Submitted to The Crab Place by Phoebe Ferguson of Crisfield, MD.

Randilicious Chili

Trish — Tue, 03 Feb 2009 19:00:58 +0000

Submitted by randilicious
Serves a lot

1 large onion, finely chopped		4 cloves garlic, minced
1 green bell pepper, finely chopped		1 jalapeno pepper
2 tbsp tomato paste		2 tbsp butter, cut into pieces
¼ c. all-purpose flour		1 tbsp dried oregano, crushed
1 tsp ground cumin		2 tsp crushed red pepper
½ c. chili powder		14.5 oz. diced tomatoes with liquid (1 can)
1 lb lean ground turkey		15.25 oz. kidney beans, drained and rinsed (1 can)
2 tbsp Jack Daniels whiskey		salt & ground black pepper to taste

1. Brown the ground turkey with ½ the onion, ½ the garlic (2 cloves), & 1 tbsp chili powder. Set aside.
2. In a large skillet over medium heat, combine remainder of onion, garlic, & tomato paste. Cover & cook for 5 minutes.
3. Stir in butter until melted. Stir in flour, oregano, cumin, red pepper, chilli powder, tomatoes, beef, & Jack Daniels. Cook uncovered for 8 minutes, stirring occasionally.
4. Stir in the beans & cook for another 4 minutes, stirring occasionally. Salt, pepper, & other spices to taste.
5. Simmer covered at low heat until serving time.

Sweet Potato & Apple Casserole

Trish — Thu, 22 Jan 2009 19:00:30 +0000

Submitted by Nicole~
Serves 4

3 sweet potatoes, peeled & quartered		½ c. brown sugar, firmly packed
1 tsp ground cinnamon		1 tsp ground nutmeg
2 large cooking apples		¼ c. all purpose flour
¼ c. additional brown sugar, firmly packed		¼ c. butter
¼ c. chopped pecans

1. Peel, core, and cut the apples into ¼” rings.
2. Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil & cook 25 minutes, or until tender but firm. Drain, cool & cut into ¼” slices.
3. Preheat oven to 350°F (175°C). Lightly grease a 7×11″ baking dish.
4. In a small bowl, mix brown sugar, cinnamon & nutmeg.
5. Layer sweet potatoes, brown sugar mixture & apples in the prepared baking dish.
6. In a medium bowl, mix flour, brown sugar, butter & pecans. Sprinkle over the sweet potatoes.
7. Bake in the preheated oven 30 minutes, or until lightly browned.

Chef’s Note: We had this at a friend’s house for Thanksgiving and loved it so much we made it for Christmas!

Holiday Fried Oysters

Trish — Wed, 05 Nov 2008 19:00:21 +0000

Submitted by CrabPlace.com
Serves 6-8

1 pt. shucked oysters		4 c. all-purpose flour
1 c. cracker meal (or crushed crackers)		2 c. vegetable oil
2 tbsp butter		1 tbsp sea salt

Prepare the oysters. Combine the flour & cracker meal & dredge the oysters in the mixture. Let the oysters sit, refrigerated, for 20 minutes. Heat the oil to about 350°F on medium heat. Add in the butter (optional for flavor).

Fry the oysters until crispy, about 1-2 minutes per side. The oysters are done when they are golden brown & crispy. Transfer the fried oysters to a paper towel lined plate. Sprinkle with sea salt & serve hot with spicy cocktail sauce and lemon wedges.

Chef’s Note:This is a great recipe for the holidays and goes well as croutons on a salad or as part of the dressing in a Thanksgiving turkey!

Turkey Jack Chilli

Trish — Tue, 08 Apr 2008 20:40:13 +0000

Submitted by randilicious
Serves 8

1 large onion, finely chopped		1 green bell pepper, finely chopped
4 cloves garlic, minced		3 roma tomatoes, diced
2 tbsp tomato paste		1 tbsp butter
¼ c. all-purpose flour		1 tbsp dried oregano, crushed
1 tsp basil		1 tsp ground cumin
2 tsp crushed red pepper		½ c. chili powder
14.5 oz. whole peeled tomatoes w/ liquid, chopped		1 lb. ground turkey
15.25 oz. kidney beans		1 jalapeño pepper
2 tbsp Jack Daniels whiskey		salt & ground black pepper to taste

1. Brown the ground turkey w/ ½ large onion, ½ bell pepper, 2 cloves garlic, & 1 tbsp chili powder. Set aside.
2. In a large skillet over medium heat, melt butter until melted. Stir in flour until thickened.
4. Combine remainder of onion, green pepper, garlic, & tomato paste. Cover & cook for 5 minutes.
3. Stir in oregano, cumin, crushed red pepper, chili powder, tomatoes, jalapeño pepper, turkey, & Jack Daniels. Cook uncovered for 8 minutes, stirring occasionally.
4. Stir in the beans & cook for another 4 minutes, stirring occasionally. Salt, pepper, & other spices to taste. Simmer covered over low heat until serving time.
5. Goes great over baked potatoes & some cheddar cheese on top.

Low Fat Chocolate Chip Banana Nut Bread

Trish — Sun, 30 Mar 2008 04:00:59 +0000

Submitted by randilicious
12 Servings
260 calories, 10.4 g total fat, 36 mg cholesterol, 206 mg sodium, 31.3 g carbohydrate

2 eggs		2/3 c. white sugar
4 very ripe bananas, mashed		¼ c. apple sauce
1/3 c. nonfat milk		1 tbsp extra virgin olive oil
1 tbsp vanilla extract		1 tbsp Kahlua
1¾ c. all purpose flour		2 tsp baking powder
½ tsp baking soda		½ tsp salt
1/3 c. chopped walnuts		1 c. chocolate chips

1. Preheat oven to 325°F. Spray bread pan with non-stick cooking spray then lightly dust with flour.
2. In a large bowl, beat eggs & sugar until light & fluffy. Beat in bananas, apple sauce, milk, olive oil, vanilla extract, & Kahlua.
3. In a separate bowl, sift together the flour, baking powder, baking soda, & salt.
4. Stir flour mixture into banana mixture, mixing until well blended.
5. Fold in walnuts & chocolate chips. Pour batter into prepared pan.
6. Bake in preheated oven until golden brown & a toothpick inserted into the center of the loaf comes out clean (usually around 1 hour). Turn bread out onto a wire rack & let cool.

Cheddar Pineapple Bake

Trish — Sun, 30 Mar 2008 01:25:26 +0000

Submitted by Happy13
Serves 8

8 oz crushed pineapple		8 oz pineapple chunks
¼ c. + 2 tbsp all purpose flour		1/3 c. sugar
2 c. grated sharp cheddar cheese		35 Ritz crackers (1 stack)
½ c. melted butter

1. Preheat oven to 350°F.
2. Mix together the pineapple (do not drain), flour, sugar, & cheese and spoon into a 9″ greased square pan.
3. Crush the crackers into crumbs & mix with the butter. Sprinkle it over the pineapple/cheese mixture in pan.
4. Bake uncovered for 30 minutes.

Chef’s Note: You can double the recipe & cook in a 9″x13″ pan as well.

Honey Lemon Chicken

Trish — Sat, 29 Mar 2008 21:56:06 +0000

Submitted by randilicious
Serves 4

Sauce Ingredients:

1 c. water		½ c. sugar
1/3 c. distilled white vinegar		1½ tbsp corn starch
½ c. honey		1 c. orange juice
1 lemon

Chicken Ingredients:

1 lb. chicken cut into 1½” strips		3 tbsp all-purpose flour
3 tbsp corn starch

Rest Ingredients:

2 cloves garlic, minced		10 sticks asparagus, cut into 2″ strips
3 tbsp extra virgin olive oil		1½ c. steamed white rice

1. For sauce: In a medium sauce pan over medium heat, mix water & corn starch until well blended. Stir in sugar, vinegar, orange juice, & honey. Squeeze in 1 lemon. Heat over medium heat for approximately 15 minutes, stirring occasionally, until it reaches a syrup consistency. Set sauce aside.
2. For chicken: Mix together 3 tbsp flour & 3 tbsp corn starch. Dredge chicken strips in flour/corn starch mixture until each chicken strip is well coated. Set aside chicken.
3. Prepare rice in rice cooker, & set aside.
4. In a wok or saucepan, heat olive oil. When oil is hot, toss in garlic. Add chicken & fry in garlic & oil.
5. Stir in asparagus & hear with chicken for 2 minutes. Drain oil.
6. Pour sauce over chicken & asparagus. Serve over bed of steamed white rice.