Tuesday, January 11, 2011

Most requested Recipes in 2010

Melanzane alla Parmigiana, baked aubergines wi...Image via WikipediaHerewith are some recipes that I have never tried, but they seem (read) delicious. And why not? These are the most requested recipes from readers themselves!

If that has whetted your appetite, get your teeth right into it! but first, read on!

Cook's Exchange: Readers’ most requested recipes in 2010
by Andrea Yeager @ SunHerald.com

The first of each new year is spent with glimpses back to the bests of the old year. Television, newspapers, magazines, websites, even friends discuss favorites from the old year.

Gourmands, food writers, television chefs and plain ol’ foodies weigh in with the bests of 2010. A look at my inbox is proof.

P.F. Chang’s Chicken Lettuce Wraps and Fannie Farmer’s Classic Baked Macaroni and Cheese top www.food.com’s best list for 2010. There must be many mac and cheese fans out there because Food Network’s top comfort dish for several years running is Alton Brown’s Baked Mac and Cheese, followed by Paula Deen’s chicken and dumplings.

Pillsbury, of course, picks its million dollar bake-off winner, Mini Ice Cream Cookie Cups, and Betty Crocker, Pink Champagne Cupcakes.

All these bests sent me to my files for some of the readers’ favorites or the recipe requests that brought in the most replies. One thing is for certain down South we do like our sweets, apple dumplings, crumb cakes, caramel cakes and bread puddings were some of the most requested desserts.

Gluten-free recipes were strong in 2010. Readers kept asking for these even through the holidays. The increased interest for locally grown and made foods continued throughout the year with Real Food Farmers’ Markets in three Coast cities and several major Real Food Gulf Coast dinners.

Restaurant dishes always hit the top of the requests. Bang-Bang Shrimp, which is served at Bonefish Grill, was a most popular recipe request with readers in 2010.

No doubt about it, it’s the old-time Coast eateries and recipes that really flood my mailbox. Just mention Klein’s Bakery, Angelo’s or Alamo Fried Chicken, and readers respond. Again in 2010, those long-gone places topped reader requests.

The old 4-H market in downtown Gulfport, run by Genevieve Benevidias and the wonderful cakes she sold there had readers reminiscing and sharing recipes. Caramel cake, anyone?

More favorites

A favorite of mine year in and year out is seafood newburg. It can be shrimp, crab or lobster; it doesn’t matter. They are all good. As a break from New Year’s Day traditional foods, I decided to make lump crab newburg on pastry shells. Yes, those same puff pastry shells that readers’ kept asking for in 2010.

Usually, I fix chorizo black-eyed peas and steamed cabbage with cornbread, but I just wasn’t up to that this year.

My favorite Long Beach supermarket had lump crabmeat on special. They also carry Pepperidge Farm’s puff pastry shells. I served the newburg in and spilling over the shells with a fresh spinach salad and wild rice. Yum!

It’s easy, and it’s great-tasting. Newburg is not difficult, but make sure you have all your ingredients ready to go because the sauce moves quickly.


Lump Crab Newburg

  • 1/2 stick butter
  • 3 tablespoons all-purpose flour
  • 2 cups evaporated milk
  • 3 egg yolks, beaten
  • 1/4 cup sherry
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon paprika
  • 1/8 teaspoon garlic powder
  • Salt and pepper to taste
  • 8 ounces lump crab meat

  1. Melt butter in large skillet. Add flour and whisk rapidly to avoid any lumps. Slowly begin pouring in milk.
  2. Keep whisking. As sauce begins to come together, remove about1/4 cup of sauce and pour slowly into egg yolks, beating all the while. (Adding a small amount of the heated sauce into the yolks tempers the yolks.) Add sauce and egg yolks into the large skillet. Continue whisking.
  3. Add seasonings and sherry. If you like more of a sherry flavor, add more sherry; the same with the seasonings. Add crabmeat. Gently fold in the crab, being careful not to break up the yummy lumps. Heat through, but do not let come to a boil.
  4. Serve over puff pastry shells that are cooked according to package directions. Serves 4 to 6.

Reader’s favorite

Nancy Parrish of Gautier shares her mushroom-stuffed eggplant that is a favorite in her house.

“I always have to make this for my mom when we visit,” said Parrish. “She loves it.”

Mushroom-Stuffed Eggplant

  • 1 medium eggplant, about 1 1/2 pounds
  • 4-1/2-ounce jar sliced mushrooms, drained
  • 1/4 cup all-purpose flour
  • 1/4 cup margarine or butter
  • 2 tablespoons finely chopped green pepper
  • 2 tablespoons finely chopped onion
  • 1 clove garlic, crushed
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup half n’ half
  • 1 2-ounce jar chopped pimiento, drained
  • 1 tablespoons grated Parmesan cheese or 2 tablespoons buttered bread crumbs

  1. Wash eggplant; cut a larger lengthwise slice from eggplant.
  2. Remove and cube enough eggplant from shell to measure 3 cups. Do not pierce shell.
  3. Mix eggplant, mushrooms, flour, margarine, green pepper, onion, garlic, salt and pepper in 10-inch skillet.
  4. Cook and stir over medium heat until mixture is browned.
  5. Remove from heat; stir in half n’ half and pimiento. Fill eggplant shell with mixture.
  6. Sprinkle with cheese. Bake uncovered in 350-degree oven until eggplant is tender, about 40-45 minutes. Makes 4 to 6 servings.

-- Submitted by Nancy Parrish

Another favorite pie

“I am sending you a recipe for your reader Virginia Davis,” said Carol Ryan. “This pie is similar to the one she wants. It is called Concrete Pie.”

Concrete Pie

  • 3 egg whites
  • 1 cup sugar
  • 1 cup pecans
  • 16 saltine crackers, crushed fine
  • 1 teaspoon vanilla
  • 1 pint whipping cream

  1. Crush saltine crackers fine.
  2. Beat egg whites until stiff; add sugar and beat; add crackers and beat; add pecans that are chopped and vanilla.
  3. Pour into a pie pan and bake at 350 degrees for 30 minutes.
  4. Pie will look cracked on top, but this is normal. Refrigerate for eight hours. Then whip the whip cream with sugar enough to your taste, put on top on pie. Refrigerate leftovers, enjoy! This is really good!

-- Submitted by Carol Ryan

What kind of flour?

Gloria Harshbarger e-mailed wanting to know what type of flour is used in the Dromedary Miracle Fruit Cake that appeared in last week’s column. The recipe just said flour.

Use all-purpose flour, not self-rising.

Happy New Year!

Andrea Yeager, can be reached at ayeager51@cableone.net. Send contributions or requests to Cook’s Exchange, P.O. Box 4567, Biloxi MS 39535-4567. If requesting a recipe, include the name or describe it.

This article was taken from SunHerald.com; below is the source:
Cook's Exchange: Readers’ most requested recipes in 2010

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