BellaOnline Forums Food and Wine American Regional Cuisine What kind of recipes would you like to see here?!

I try to mix up my recipes for you, some require a little skill and thought and some are meant to just be simple and easy and the more "exotic" dishes I hope to explain well so you can whip them up like the "hostess with the mostest"!!

So let me know what you'd like more of, I'd love to know what YOU think and want!!

Thanks!!!
Sue

Hi Sue,

I love all kinds of food but especially enjoy discovering regional food specialties and trying to recreate them at home.

One thing I can never get enough of is appetizers. In fact, I love to have folks over for what I call "heavy apps". Would you be kind enough to share a "menu" in this vein?

Yum,

Evanne

Evanne, I have to agree with you, I love appetizers too. We often make a meal of them, especially on the weekends. I would love to see an appetizer menu also.

Sue, I would like to see recipes (including appetizers) that include healthier ingredients. Lots of vegetables, fruits and lean meats. And maybe some quick marinades and sauces for meats. Thank you!

Thanks Evanne,

Here's a California recipe for you, hope you enjoy it. I love apps too....let me know if you'd like another and have a great night!

To prepare Stuffed Portobello Mushrooms

Remove stems after washing. Mix one can of crabmeat with I tablespoon of heavy mayo. Add in 1 tablespoon of feta and 1 tablespoon of shredded mozzarella (I like to use both cheeses) and enough bread or cracker crumbs to hold the mixture together. Put stuffing in Portobello�s and place on a non stick sheet pan a few inches apart. Drizzle with olive oil and balsamic vinegar (do use balsamic for this recipe, it really makes a difference here) Top mushrooms with a bit of shredded mozzarella or better yet, fresh mozzarella slices (mmmmmm). Place in a pre-heated oven at 375 degrees for ten minutes. The tops of your mushrooms should be lightly golden brown. Serve on a bed of greens and drizzle a bit more olive oil and balsamic vinegar on the greens.

Hi Chloe

Thanks!

The recipe I just put up for Evanne might work for you too. You can also use for a filling grated carrot, zucchini and squash (I love vegetarian food and veggies) lightly season with fresh grated ginger and a bit of rubbed sage and a touch of brown sugar. Use low fat mozzarella or fresh mozzarella slices on top (this is yummy!)

Marinades are good for meats I like to use a "rub" of my favorite spices and then drizzle with extra virgin olive oil and let sit covered for a day in the fridge before cooking. As for sauces, there are many, my first thought for a filet mignon is a Bernaise sauce, if you'd like that recipe let me know or if there's one in particular you have in mind....let's hear it and I'll post it for you! Have a great night!

This sounds yummy! We love portobello mushrooms!

I seem to struggle with good meals that can be prepared quickly on a weeknight. I like to prepare good, healthy meals and I like a large variety. Any help you could provide in this department would be greatly appreciated.

Thanks!

Real home-style stuff.
I love traditional recipes from all over the world. Things we used to eat before the food giants created food and health paranoia. Sour Dough bread recipes. The biscuits that used to be made on the griddle for breakfast. I particularly love recipes for things we never see over here. Chicken fried Steaks etc. Also real original recipes for chili con carne. My family are all going mad on Angel Cake right now...we don't see that much here either.

A nice recipe for pound cake. Please.

Pound Cake.
Originally the sugar butter and fruit would each weigh one Lb but that would make such an enormous cake for a family that I will give you a more up to date recipe, albeit circa 1950.

8 oz butter or margarine.
8 oz sugar
4 eggs
8 oz plain flour (no raising agent)
Pinch of salt
Grated rind of 2 lemons
4 oz each of Currants, Sultanas and candied peel
2 oz chopped almonds
1/2 wine glass brandy (optional)

8in: diameter cake tin x 3in: high

Get the oven hot before baking this cake or all the fruit will sink to the bottom.

Cream the butter and sugar then beat in the eggs one at a time. (Mrs Beaton recommends that the eggs be beaten separately and then added. If you want a light cake add the yolks and then add the separately whisked stiff whites)
Add all the other ingredients and fold well in and transfer to a well greased and lined tin.
Place in a hot oven for 5 minutes then turn the oven down to 150 centigrade (130 fan oven) and bake for 2 hours 45 minutes. You can also bake it at 180 degrees centigrade for 45 minutes and then at 140 degrees for a further 2 hours.

This is a big substantial cake..the kind farm hands used to take in their lunch boxes. It tastes very home-made.

Do I have to add the dried fruit? My personal perference is that I do not like fruit in cakes. I love pound cake, it sound so rich and nice. If I did do a pound of each how much would it feed?
I always loved reading that in Laura Ingalls Wilder's books.I have both the cook books.