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Reseptit » Viestit - Sivu 728
arrow right gautreau's walnut pie

Gautreau's Walnut PieSource: Gautreau's Restaurant - New Orleans, Louisiana1 cup granulated sugar1/2 cup real maple syrup1/2 cup Karo syrup1 pinch salt3 eggs1 teaspoon cornstarch1 cup walnuts, chopped1 prepared pie shellMix all ingredients together thoroughly and add to a pie shell. Bake for about 1 hour at 350 degrees F until firm.Serves 8.

Bandu2 - Herit.gif  Luokka: Reseptit   »   1 Lukee   »   Päiväys: 19/03/2010 00:00   »   Mennessä: Mouhamadou-bamb ...

arrow right galatoire's trout meuniere amandine

Galatoire's Trout Meuniere AmandineSource: Galatoire's, New Orleans, Louisiana4 (6- to 8-ounce) trout fillets Salt and pepper, to taste 1 cup milk 1/2 cup flour Oil 1 cup butter 1 cup sliced almonds Juice of 1 lemon 1/2 tablespoon chopped parsleySprinkle fillets with salt and pepper, dip in milk and roll in flour. Fry in 3/4 inch of hot oil in a shallow skillet until golden on both sides. Remove and keep warm. In a separate pan, melt and whip butter until brown and frothy. Add sliced almonds and lemon juice. Place each fillet on a heated plate and pour sauce over it. Sprinkle with chopped parsley.Serves 4.

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arrow right grace's restaurant tangerine margarita

Grace's Restaurant Tangerine MargaritaSource: Grace?s Restaurant, New York, New York2 ounces Sauza Commemorativo, 1 ounce Cointreau 1/2 ounce fresh Lime 1/2 ounce tangerine juicesServe on the rocks with salt.

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arrow right harry's bar and grill cajun firecrackers with bayou dipping sauce

Harry's Bar and Grill Cajun Firecrackers with Bayou Dipping SaucePosted by GayleL at recipegoldmine.com 10:41:42 pm 2/26/03Source: jsonline.com6 skinless, boneless chicken breast halves1/2 cup Cajun seasoningCanola oil to cook chicken and fry finished firecrackers1 package spring roll wrappers1/2 pound (about) baby spinach, washed and driedBayou Dipping Sauce (see recipe)Preheat oven to 350 degrees F.To make Cajun firecrackers, lightly dust chicken breasts with Cajun seasoning. Heat large, oven-proof saut? pan, then add small amount of oil. Add chicken breasts and cook over high heat until one side is blackened, 2 to 3 minutes. Turn in pan; finish in preheated oven 6 to 7 minutes, until chicken is cooked through.When done, remove from oven, set aside and let cool. When cool, slice chicken breasts crosswise into 1-inch strips.Open spring roll wrappers and fill as directed below. Fill 2 wrappers only at a time as they dry out quickly. Wrappers not being used should be stored under a wet towel.For each firecracker: With one corner of wrapper facing you, set 1 strip of chicken in center horizontally. Set four spinach leaves horizontally, just underneath chicken strip, overlapping the leaves slightly.Roll pointed edge inward, covering filling. Fold in sides, then fold down top piece. When finished, you should have a rectangular-shaped roll that looks like an envelope. When working with the wrappers, roll them tightly so there are no wrinkles but gently as they are delicate. Seal edges with water and a pastry brush.As you make them, cover with a wet towel or wet paper towels until ready to fry all the rolls.When all are prepared, drop in hot canola oil that has been heated to 350 degrees F and fry until golden brown on all sides, about 3 to 4 minutes, turning halfway through. Do in batches so as not to overcrowd. Drain off excess oil on paper towel. Slice in half and serve with dipping sauce.Makes 12 appetizer-size servings.Bayou Dipping Sauce1 cup mayonnaise (do not use reduced-calorie mayonnaise) 10 shakes hot pepper sauce (about 1/4 teaspoon) 1/2 teaspoon Cajun seasoning 1/2 teaspoon dried thyme 1/2 cup honeyCombine all ingredients and mix well.Makes about 1 1/2 cups.

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arrow right hollandburger cafe trucker's sandwich

Hollandburger Cafe Trucker's SandwichSource: Hollandburger Cafe, Victorville, California6 (1/4-inch) slices roast tri-tip beef, sliced across the grain2 to 3 slices bacon, grilled2 slices Swiss cheese2 to 3 Ortega chiles2 slices sourdough breadButterButter two slices of sourdough bread. In a skillet, heat roast beef slices and set aside, keeping warm.Butter-side down, assemble sandwich with roast beef slices, bacon, Ortega chiles and Swiss cheese. Top with second slice of sourdough, butter side up.Over medium heat, Grill sandwich on both sides until browned on both sides and cheese is melted.Serve with French fries and salad.

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arrow right kimo's hula pie

Kimo's Hula PiePosted by CookinMom at recipegoldmine.com May 18, 2001Source: Posted by Prom Mom - Copy Kat Forums 4/25/01Hula Pie like you get at Kimo's in Maui1 (9-inch) chocolate cookie crumb crust1 quart macadamia nut ice cream, softened1 (12 ounce) jar hot fudge ice cream topping1 (8 ounce) container Cool Whip?1 (3 ounce) jar macadamia nuts, choppedFill pie crust with ice cream and re-freeze until firm. To serve, top with fudge, cool whip and sprinkle with nuts.

Bandu2 - Herit.gif  Luokka: Reseptit   »   1 Lukee   »   Päiväys: 19/03/2010 00:00   »   Mennessä: Mouhamadou-bamb ...

arrow right keegan's grill tomatillo-poblano sauce

Keegan's Grill Tomatillo-Poblano SauceSource: Chef Paul Burdick, Keegan's Grill, Phoenix, Arizona - azfamily.com1 ounce olive oil 6 ounces yellow onions, finely diced 8 ounces poblano chiles, diced 1 tablespoon garlic, minced 8 ounces tomatillos, husked 2 cups chicken stockCumin powder to taste 2 teaspoons granulated sugarSalt to tastePepper to tasteSaut? onions until slightly caramelized. Keeping the heat high, add the poblano chilies; allow chiles to char slightly. Add garlic; being careful not to burn the garlic, stir 30 seconds. Add chicken stock and tomatillos; leaving the pot uncovered, cook at a fast simmer for 45 minutes. As the tomatillos begin to break down, crush them with the back of your stirring spoon. Add spices and allow mixture to cool slightly. Adjust seasonings as needed.

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arrow right lloyd's cajun blues cafe cajun riblets

Lloyd's Cajun Blues Cafe Cajun RibletsPosted by GayleL at recipegoldmine.com 4/8/02 10:56:44 pmSource: wtvt.com - Lloyd's Cajun Blues Cafe, Ybor City, Florida1 slab ribs (split down the center) 3/4 cup brown sugar 1 tablespoon Worcestershire sauceAll-purpose seasoningGarlic powderCayenne pepperBlack pepperPull skin from back of ribs. Trim all excess fat. Rub ribs with Worcestershire sauce. Sprinkle ribs with all-purpose seasoning, cayenne pepper, black pepper and garlic powder. Sprinkle brown sugar on ribs and pat, rubbing sugar into ribs.Oil grill or spray with nonstick spray. Place ribs on grill. Slowly cook until fork tender. Ribs may also be baked in the oven at 400 degrees F for about 1 to 1 1/2 hours.

Bandu2 - Herit.gif  Luokka: Reseptit   »   1 Lukee   »   Päiväys: 19/03/2010 00:00   »   Mennessä: Mouhamadou-bamb ...

arrow right lum's ollieburger

Lum's OllieburgerPosted by CookinMom at recipegoldmine.com May 18, 20013 tablespoons lemon juice1 1/2 teaspoons seasoned salt1 tablespoon Worcestershire sauce1 tablespoon soy sauce1 tablespoon A-1 Steak Sauce1 tablespoon corn oil1/2 cup beef broth1 teaspoon Heinz 57 Sauce1/4 teaspoon garlic salt1 teaspoon vinegarMix the above ingredients.Take 1 1/2 to 2 pounds of ground round and shape meat into round patties, 3/4-inch thick and 3 1/2-inches round.Place in a covered container and pour the marinade mixture over them. Cover tightly and refrigerate 12 hours or overnight. Turn the patties frequently.Remove from marinade and sear over high heat to seal in the juices, then turn down heat and cook to your desired doneness.Yummy!

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arrow right maggiano's ittle italy chop salad

Maggiano's Little Italy Chop SaladPosted by Cookin'Mom at recipegoldmine.com8 ounces chopped iceberg lettuce, in 1/2-inch dice2 ounce diced plum tomatoes, in 1/2-inch dice1 poached chicken breast, (3 ounces) diced1 ounce sliced scallion, in 1/8-inch slivers2 ounces crumbled Danish blue cheese1/2 ounce crispy prosciutto, pan fried and chopped3 ounces dressing (recipe follows)Garnish1/4 avocado1 teaspoon crispy prosciuttoDressing1 ounce Coleman's dry mustard1/3 cup granulated sugar3/4 cup water1 ounce garlic, finely chopped1/4 cup red vinegar1 cup white vinegarSalt, to taste1 quart corn oil or canola oil1 cup virgin olive oil2 teaspoons crushed red pepper2 teaspoons whole black pepper, fresh ground1 teaspoon fresh oreganoCombine mustard, sugar, water, garlic, red and white vinegar and salt in food processor. Mix until smooth. Slowly drizzle in the oils, continue to blend. Add remaining ingredients and stir with wire whisk. Store in sealed containers in refrigerator. This makes 2 quarts of dressing.Place lettuce in large mixing bowl Add all the ingredients except garnish and mix well. Add dressing and mix well.Serve, topping each portion with garnish.

Bandu2 - Herit.gif  Luokka: Reseptit   »   1 Lukee   »   Päiväys: 19/03/2010 00:00   »   Mennessä: Mouhamadou-bamb ...

arrow right mac macque's bar-b-que red beans

Mac Macque's Bar-B-Que Red BeansSource: Mac Macque's Bar-B-Que - Sacramento, California16 ounces (1 pound) small red beans or red kidney beans 4 ounces canola oil 1/2 cup diced onions 1/2 cup diced celery 1 bay leaf 1 tablespoon cumin 1/2 tablespoon chili powder 2 tablespoons minced garlic 1 tablespoon oregano 1 tablespoon salt 1/2 tablespoon black pepper6 ounces tomato sauceSort and wash beans in colander under cold running water. Place beans in a large bowl with 9 cups of cold water and place in a refrigerator overnight.Drain beans and set aside.In a medium or large pot, heat oil and combine onions, celery, garlic, and bay leaf. Stir for 1 to 2 minutes.Add 7 cups of water along with remaining ingredients, bring to a boil and add red beans. Simmer for 1 1/2 to 2 hours on low heat, until beans are tender. Salt to taste if needed.For flavor, add your favorite sausage 10 to 15 minutes before serving.This recipe is great with andouille or smoked sausages served over rice.

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arrow right mader's kartoffelklosse

Mader's Kartoffelklosse (Dumplings)Source: Mader?s German Restaurant ? Milwaukee, Wisconsin4 to 5 Idaho potatoes, washed (unpeeled)1 to 1 1/2 cups flour, divided2 eggs1 teaspoon saltWhite pepper to taste1 tablespoon finely diced onion2 teaspoons dried marjoram2 teaspoons chopped chivesCook potatoes in boiling water until tender to fork tines, then drain and cool. Refrigerate overnight. Next day, peel and grate potatoes. Add1 cup of flour, eggs, salt, pepper, onion, marjoram and chives. Blend with wooden spoon.Add enough of remaining half-cup flour to form dumpling mixture that will hold together, making balls about size of an egg.Place dumplings in boiling water to cover. Return water to full boil, then reduce heat to simmer. Cook 25 minutes or until dumplings are cooked through and float to top of pot.Makes about 8 servings.

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arrow right mimi's cafe carrot bread

Mimi's Cafe Carrot Bread1 1/2 cups all-purpose flour1 teaspoon baking soda2 teaspoons baking powder1 teaspoon cinnamon1/2 teaspoon salt1 cup vegetable oil1 cup brown sugar3 eggs1/2 cup chopped walnuts1/2 cup diced canned pineapple, drained1/2 cup raisins1 cup finely shredded carrotsSift first five ingredients into a mixing bowl.In a separate bowl, whisk together the oil, sugar and eggs.Stir the liquid mixture into the flour; mix well. Ad the next four ingredients; stir again.Grease and flour a 9-inch square pan or four mini-loaf pans. Fill the pans 2/3 full with batter. Bake at 350 degrees F for about 30 minutes. Mini-loaves take about 20 minutes.

Bandu2 - Herit.gif  Luokka: Reseptit   »   1 Lukee   »   Päiväys: 19/03/2010 00:00   »   Mennessä: Mouhamadou-bamb ...

arrow right miss daisy's tea punch

Miss Daisy's Tea PunchSource: Miss Daisy's Tea Room Restaurant - Nashville, Tennessee6 small tea bags4 cups boiling water1 1/2 cups granulated sugar10 cups cold water1 (6 ounce) can frozen orange juice, thawed and undiluted1 (6 ounce) can frozen lemonade, thawed and undilutedSteep tea bags in boiling water about 5 minutes.Discard tea bags. Add remaining ingredients.Serve over ice.Makes 1 gallon.

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arrow right moose's beef brisket hash

Moose's Beef Brisket HashSource: Jeffrey Amber, executive chef - Moose's, San Francisco, CaliforniaServes 6.For brisket 1 (3 pound) beef brisket 1 whole onion1 whole leek5 cloves garlic 1 bay leaf 1 tablespoon chile flakes 1/2 tablespoon black peppercorns, bruised 10 cups low-sodium beef bouillon or stockFor vegetables2 onions, chopped or julienned 2 tablespoons olive oil 4 large or 8 medium Yukon Gold potatoes, cut into 1/4-inch diceTo finish2 tablespoons olive oil 1/4 cup parsley, chopped 3 cups reserved braising liquid from brisketSalt and pepperTo cook brisket: Trim excess fat from meat. Put brisket in a stockpot with onion, leek and seasonings and cover with stock. Cover pot and cook at a constant simmer, skimming any foam that rises to surface, for about 2 hours or until fork tender.Remove meat from liquid and allow to cool. Strain braising liquid, remove fat that rises to the top and set liquid aside. Cut the meat into 1/4-inch dice, trimming off fat, and set aside.To cook vegetables: Cook onions in olive oil over low heat until translucent, about 5 minutes. Reserve. Cover potatoes with cold, salted water and cook over medium heat until water just comes to boil. After water boils, strain potatoes and spread in a single layer to dry completely, then cool.To cook hash: Heat olive oil in a large skillet. Add potatoes and cook on medium-high heat, stirring frequently, until browned and slightly crisp. Lower heat to medium, add 3 cups diced brisket and heat through, about 2 minutes. Mix in reserved saut?ed onions and chopped parsley.In a saucepan on medium high heat, reduce 3 cups of reserved braising liquid to about 1 1/2 cups until it is slightly thickened, about 10 to 15 minutes. Season with salt and pepper to taste.Serve hash in a bowl and top with braising liquid and, if desired, poached eggs.Per serving: 516 calories, 40g protein, 24g fat (7g saturated), 34g carbohydrate, 305mg sodium, 108mg cholesterol, 4g dietary fiber

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