Author Topic: The Coffee Shop Cook Book  (Read 31799 times)

Offline Shirley

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The Coffee Shop Cook Book
« on: January 18, 2008, 06:53:48 AM »
The Idea came from 'Carol" so here is the plan that we post one of our favorite recipes here on this thread. Anyone can join its something to share with each other.

Im gonna post mine latter today..Shirleys Italian Pork chops
To love and Be Loved is the greatest gift mankind can receive.

Offline ~Meg~

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Re: The Coffee Shop Cook Book
« Reply #1 on: January 18, 2008, 07:00:31 AM »
Good Idea...Will be adding one here and there also...     

                   
« Last Edit: January 18, 2008, 07:06:40 AM by ~Meg~ »
One day at a time is enough....Don't look back and grieve the past, it's gone....And Don't be troubled about the future, It has not come yet....Live in the present and make it so beautiful it will be worth remembering...

Offline Shirley

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Re: The Coffee Shop Cook Book
« Reply #2 on: January 18, 2008, 07:07:50 AM »
             Italian Pork Chops


Prep: 10 min 
    Ready In: 30 min 
    Serves: 4 
 
   
 
 
 

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   1-1/2 cups cooked instant white rice
 

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   4 lean bone-in centre-cut pork chops, 1/2 inch thick (about 6 oz. each)
 

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   1 tsp. dried oregano leaves
 

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   1 each: green and red pepper, cut into strips
 

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   1/4 cup KRAFT CALORIE-WISE Zesty Italian Dressing
 

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   1 can (19 oz/541 mL) Italian-style stewed tomatoes, undrained
 

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   1/2 cup KRAFT Part Skim Mozzarella Shredded Cheese
 
 

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  COOK rice as directed on package.
 
 
  MEANWHILE, heat large nonstick skillet on high heat. Add chops; cook 2 min. or until bottoms of chops are browned. Reduce heat to medium; turn chops over. Sprinkle with oregano. Top with pepper strips, dressing and tomatoes with their juices. Bring to boil. Reduce heat to low; cover and simmer 12 min. or until chops are cooked through (160°F).
 
 
  REMOVE chops from skillet, reserving vegetable mixture in skillet. Cover chops to keep warm. Increase heat to high; cook vegetable mixture 1 to 2 min. or until vegetables are tender and sauce is thickened, stirring occasionally. Spoon rice evenly onto 4 serving plates. Top evenly with chops, vegetable mixture and cheese.
 
 
To love and Be Loved is the greatest gift mankind can receive.

Offline ~Meg~

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Re: The Coffee Shop Cook Book
« Reply #3 on: January 18, 2008, 07:17:59 AM »
                                       Keilbasa and Pineapple

3 lbs of Keilbasa
2 cans of undrained pineapple chunks
1 lb of brown sugar

Slice keilbasa in bite size pieces..boil for 20 minutes

While meat is boiling..

Put your 2 cans of pineapple in a saucepan with juice..add your brown sugar..cook just until brown sugar is dissolved...

Drain meat...Pour the pineapple and brown sugar over top of it..put it in the frig over night

Take it out the next morning..put it in a crock pot and let cook for 6 hours on medium..
« Last Edit: January 19, 2008, 02:22:32 PM by ~Meg~ »
One day at a time is enough....Don't look back and grieve the past, it's gone....And Don't be troubled about the future, It has not come yet....Live in the present and make it so beautiful it will be worth remembering...

Offline 'Carol'

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Re: The Coffee Shop Cook Book
« Reply #4 on: January 18, 2008, 07:39:42 AM »
Thanks for the ideas Meg and Shirley...sounds yummy! Can't wait to try them.  Here's one to consider:
Seafood Lasagna

This is a little pricey to make, but well worth it when you consider it yields 12 servings. It also costs less than going to a restaurant, and great for company.

1  Green onion, finely chopped
2  Tablespoons vegetable oil
2  Tablespoons plus ½ cup butter or margarine, divided
½  Cup chicken broth
1  Bottle (8 oz) clam juice
1  Pound bay scallops
1  Pound uncooked small shrimp, peeled and deveined
1  Package (8 oz) imitation crabmeat, chopped
¼  teaspoon white pepper, divided (I just use black)
½ Cup all purpose flour
1½ Cups milk
½  teaspoon salt
1 Cup whipping cream
½  Cup shredded Parmesan Cheese, divided
9  Lasagna noodles, cooked and drained

In a large skillet, saute onion in oil and 2 Tablespoons butter until tender.  Stir in broth and clam juice; bring to a boil.  Add the scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil.  Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turns pink and scallops are firm and opaque, stirring gently.  Drain, reserving cooking liquid; set seafood mixture aside.

In a saucepan, melt the remaining butter; stir in flour until smooth.  Combine milk and reserved cooking liquid; gradually add to the saucepan.  Add salt and remaining pepper.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Remove from heat; stir in cream and ¼ cup Parmesan cheese.  Stir ¾ cup white sauce into the seafood mixture.

Spread ½ cup white sauce in a greased 13-in. x 9-in. x 2-in. baking dish.  Top with three noodles; spread with half of the seafood mixture and 1 ¼  cups sauce.  Repeat layers.  Top with remaining noodles, sauce and Parmesan.  Bake, uncovered, at 350 for 35-40 minutes or until golden brown. Let stand 15 minutes before cutting.  YIELD 12 servings.
May love litter your life with blessings!
"You've got to dance like nobody's watching, and love like it's never going to hurt."

Offline 'Carol'

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Re: The Coffee Shop Cook Book
« Reply #5 on: January 18, 2008, 09:30:42 AM »
Ummm.... Easy can bake??? Sounds yummy!  Thanks for sharing! *whispers:* Did Meg type that for you? *ducks*

Recipe For Life

4 cups of Love
2 cups of Loyalty
3 cups of Forgiveness
1 cup of Friendship
5 spoons of Hope
2 spoons of Tenderness
4 quarts of Faith
1 barrel of Laughter

Take Love and Loyalty, mix it thoroughly with Faith.
Blend it with Tenderness, Kindness & Understanding.
Sprinkle abundantly with Laughter.
Bake it with Sunshine.
 Serve daily with Generous helpings.
May love litter your life with blessings!
"You've got to dance like nobody's watching, and love like it's never going to hurt."

Offline PipersSon

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Re: The Coffee Shop Cook Book
« Reply #6 on: January 18, 2008, 04:38:25 PM »
Ummm.... Easy can bake??? Sounds yummy!  Thanks for sharing! *whispers:* Did Meg type that for you? *ducks*

Recipe For Life

4 cups of Love
2 cups of Loyalty
3 cups of Forgiveness
1 cup of Friendship
5 spoons of Hope
2 spoons of Tenderness
4 quarts of Faith
1 barrel of Laughter

Take Love and Loyalty, mix it thoroughly with Faith.
Blend it with Tenderness, Kindness & Understanding.
Sprinkle abundantly with Laughter.
Bake it with Sunshine.
 Serve daily with Generous helpings.

Toast
1 slice of bread
place in toaster
wait till it pops up
butter..
jam if you like
Enjoy

Offline ~Meg~

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Re: The Coffee Shop Cook Book
« Reply #7 on: January 18, 2008, 06:15:15 PM »
Wow Piper...I just may have to try that recipe out...Sounds like a quick and easy one...LOL.
One day at a time is enough....Don't look back and grieve the past, it's gone....And Don't be troubled about the future, It has not come yet....Live in the present and make it so beautiful it will be worth remembering...

amanda

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Re: The Coffee Shop Cook Book
« Reply #8 on: January 22, 2008, 12:06:48 PM »
Shrimp Linguine

Vegetable oil
Kosher salt
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

amanda

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Re: The Coffee Shop Cook Book
« Reply #9 on: January 22, 2008, 12:08:34 PM »
these muffins taste like they're from some bakery. sogood.

Raspberry Muffins

Ingredients:
2 c. biscuit mix (like jiffy or bisquick)
2 tbsp. sugar
1/4 c. cold butter
2/3 c. milk
1/4 c. raspberry jam (or any jam you like. I've even made this with pumpkin butter)

Glaze:
1/2 c. confectioners' sugar
2 tsp. warm water
1/4 tsp vanilla extract

Directions:
Preheat oven to 425F
Combine biscuit mix and sugar.
Cut in the butter until the mixture looks like coarse crumbs.
Stir in milk until moist (batter will be thick)
Spoon about 1 tbsp of batter into 12 paper-lined muffin cups.
Top with 1 tsp jam.
Bake for 12-15 minutes, or until lightly browned.
Meanwhile for the glaze, combine glaze ingredients until smooth. Drizzle muffins with glaze.
Top with more batter (about 1 tbsp.)

amanda

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Re: The Coffee Shop Cook Book
« Reply #10 on: January 22, 2008, 12:09:20 PM »
Bacon Potato Pancakes

Ingredients:
5 or 6 med. uncooked red potatoes, peeled and shredded (roughly 3 cups)
5 bacon strips, cooked and crumbled (or, I use hormel bacon pieces)
1/2 c. chopped onion (or spring onions. i have used those)
2 eggs, beaten.
2 tbsp all-purpose flour
salt and pepper to taste
oil for frying

Directions:
In a bowl, combine the potatoes, eggs, bacon, onion, flour, salt/pepper.
In a skillet, heat about about 1/8" of oil to 375 (i usually just put the stove to med.)
Drop batter by 2 heaping spoonfuls into hot oil. Flatten to form patties.
Fry until golden brown; turn and cook the other side. (about a minute or two per side. it won't take long.. but this depends on your stovetop)
Drain on paper towel.

Offline 'Carol'

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Re: The Coffee Shop Cook Book
« Reply #11 on: January 22, 2008, 03:21:44 PM »
MMm...some really good recipes here.  Thanks to those who are sharing!  A discussion came up today in the CS about superbowl and what makes a good party.  I'm looking forward to reading those wings, salsa and barkin' dogs recipes ER, Timothy and Stiffy! And anyone else that has some good ideas for  SUPERBOWL 2008!
May love litter your life with blessings!
"You've got to dance like nobody's watching, and love like it's never going to hurt."

Offline Gina

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Re: The Coffee Shop Cook Book
« Reply #12 on: January 22, 2008, 10:40:42 PM »




Sweet Potato Salad  (goes good with a picnic or bbq.)

1/4 cup Hellmans real mayonnaise

2 tbsp lemon juice  (real if you have it, but can just buy lemonjuice)

2 tsp. sugar

1/2 tsp. salt

1/3 cup chopped nuts  (look for the
ones that come in the little see thru cellophane bags)  usually near produce)

2 cups cubed, cooked sweet potatoes. 

1 cup diced celery

1 cup chopped apples

lettuce leaves  (optional)



In a bowl, stir together the FIRST FOUR ingredients.  Add the sweet potatoes, celery, apples, and nuts. (walnuts are good)  .  Toss until coated well.  Cover and chill for a few hours before serving.  Best if made either the night before or early morning.  Serve on letuuce leaves.  (optional)






Offline Easy

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Re: The Coffee Shop Cook Book
« Reply #13 on: January 23, 2008, 08:59:50 AM »

 Cowboy Beans

1 pound ground beef
2 medium onions, chopped fine
1 small bell pepper, chopped fine
2 (16 ounce) cans pork and beans
2 cups catsup
1 teaspoon vinegar
1/4 cup brown sugar, firmly packed
2 teaspoons prepared mustard
1 teaspoon salt
1 teaspoon pepper
Preheat oven to 350 degrees F.
Brown ground beef, onions, and pepper in a 10-inch skillet. Add remaining ingredients. Pour into baking dish and bake for about 15 to 20 minutes or until mixture is bubbly.   Cook potatoes and smash or mash.  put the beans over the taters.......ummmmmmmmmmmm
Serves 8 to 10.


Offline Gina

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Re: The Coffee Shop Cook Book
« Reply #14 on: January 26, 2008, 05:56:51 PM »


Italian Cream Cake


For the cake:
1/2 cup shortening, room temperature
1 stick butter, room temperature
2 cups sugar
5 eggs, separated and at room temperature
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk, at room temperature
2 cups shredded coconut
1 cup finely chopped pecans or walnuts
1 teaspoon vanilla extract
For the frosting:
1 (8-ounce) package cream cheese, at room temperature
1/4 cup butter, softened at room temperature
1 teaspoon vanilla
1 (16-ounce) box powdered sugar, sifted
3/4 cup finely chopped pecans or walnuts


Preheat the oven to 325 degrees F and grease and flour 3 (9-inch) cake pans.
In the bowl of an electric mixer cream the shortening, butter and sugar until light and fluffy. Add the egg yolks 1 at a time, beating well after each addition. Sift the flour, baking soda and salt together onto a sheet of waxed or parchment paper. With the mixer on low speed, add the sifted ingredients in batches alternately with the buttermilk, beginning and ending with the dry ingredients.

In a separate bowl, beat the egg whites until stiff, and gently fold into the prepared batter. Add the coconut, pecans and vanilla and fold into the batter. Divide the batter among the 3 prepared cake pans and bake for about 25 minutes, or until golden brown and a tester comes out clean when inserted into the middle of each cake. Allow the cakes to cool in the pans for about 10 minutes before turning them out onto a wire rack to finish cooling. When the cakes are completely cool, stack the layers with the frosting and frost the sides and top.

While the cake is baking, prepare the frosting. In a large bowl combine the cream cheese, butter and vanilla and, using an electric mixer, beat until smooth and creamy. Add the sifted powdered sugar and mix until thoroughly combined. Add the nuts and fold together. Keep refrigerated until you are ready to frost the cake.