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Reseptit » Viestit - Sivu 729
arrow right miss mary's robraten

Miss Mary's RobratenPosted by GayleL at recipegoldmine.com - May 15, 2001Source: wsfa.com - May 14, 2001Pork tenderloin, cut open to be filledFillingOnions, chopped very fineFresh parsley4 raw German BratwurstPepper and salt, very lightlyRemove Bratwurst from casing. Mix ingredients and fill tenderloin. Roll up and tie with butcher string so it will not come open. Bake at 350 degrees F for 45 minutes to 1 hour.Slice and serve. Serve with Knedle (steamed potatoes) and sweet red cabbage.

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

arrow right 9 fisherman's grotto spaghetti and crab

9 Fisherman's Grotto Spaghetti and CrabSource: 9 Fisherman's Grotto, San Francisco, California1/4 cup olive or vegetable oil1 teaspoon chopped garlic1 teaspoon chopped celery1 cup tomato sauce1 teaspoon black pepper1/2 teaspoon paprika1 pound fresh or canned crab meat1/2 teaspoon chopped onion1 teaspoon chopped parsley1 cup solid pack tomatoes1/4 cup sherry2 teaspoons salt1 1/2 cups water1 pound spaghettiSaut? onions, celery, garlic and parsley in oil until golden brown. Add tomatoes, tomato sauce, water and seasonings. Simmer for 1 hour.Add crab meat and wine and simmer a few minutes.Cook spaghetti. Drain, but do not wash. Add to sauce. Mix well. Pour onto a platter, and sprinkle with grated cheese.Serve immediately.Serves 5 or 6.

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arrow right o'charley's spinach dip

O'Charley's Spinach DipPosted by GayleL at recipegoldmine.com 2003/11/24 18:29Source: newschannel5.com - Paul Schramkowski/O'Charley's Restaurants2 (10 ounce) packages chopped, frozen spinach 1/2 cup shredded Parmesan cheese 2 (10 ounce) jars Five Brothers Alfredo Sauce 1 cup diced artichoke hearts 1 teaspoon Tabasco Sauce 1/2 teaspoon lemon juiceThaw, drain and squeeze dry the spinach. Mix all ingredients together thoroughly and heat in microwave until hot, stirring frequently.Serve with tortilla chips.Makes 5 servings.

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arrow right olga's kitchen bread

Olga's Kitchen Bread1 cup milk 1/4 cup honey 1/4 cup margarine 1 teaspoon salt 2 1/4 teaspoons (1 package) active dry yeast1/4 cup warm water 1 teaspoon granulated sugar 4 cups all-purpose flour, divided 1 eggScald milk, remove to large bowl. Add honey, margarine and salt to milk; stir until margarine is melted. Set aside to cool until lukewarm.Combine yeast, warm water and sugar; stir until sugar is dissolved. Set aside.Add 1 1/2 cups of the flour to lukewarm milk mixture and beat well. Mix in egg and yeast mixture. Add remaining flour, a little at a time, until sticky dough is formed. Turn out on a floured surface; knead about two minutes. Dough will be sticky, but don?t add more flour. Place dough in oiled bowl, turning once to oil whole surface of dough. Cover with plastic wrap and let stand in warm place until doubled in bulk.Punch down dough; divide into 16 equal pieces. Roll each piece to a thin rough circle about 8-10 inches in diameter.Heat a large dry skillet over medium-high heat; do not use any oil. Bake 15 seconds, flip and bake about 10 seconds on other side, until mottled brown spots appear. Cool and store in a plastic bag.Makes 16.

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arrow right p.f. chang's china bistro cantonese stir fry sauce

P. F. Chang's China Bistro Cantonese Stir Fry Sauce3/4 cup water1 tablespoon chicken base powder (no MSG)1 tablespoon granulated sugar2 tablespoons choosing wine or sherry1 tablespoon oyster sauce1/2 teaspoon salt1 teaspoon cornstarchNotes1) Very concentrated. Use sparingly when stir frying vegetables or tossing with noodles.2) Recipe doubles.3) Refrigerates well, up to a month.4) Stir thoroughly before using.Servings: 4

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arrow right p.f. chang's china bistro red sauce wontons

P.F. Chang's China Bistro Red Sauce Wontons8 won tonsWon Ton Filling1/2 pound shrimp, washed, peeled, deveined and finely minced1/4 pound pork, trimmed, finely minced2 tablespoons carrot, finely minced2 tablespoons green onion, finely minced1 teaspoon fresh ginger, minced2 tablespoons oyster sauce1/4 teaspoon sesame oilGreen onions to garnishCilantro leaves to garnishSauce1 cup soy sauce1 ounce white vinegar1/2 ounce chile oil1/2 teaspoon chile paste1 ounce granulated sugar1/2 teaspoon fresh garlic, mincedSesame oil to taste1 cup chicken stockCombine shrimp and pork mixtures. Make sure the mixture is smooth and not lumpy. If you have a food processor, use it for the mix. With a small spoon, place a pea-size mound of meat mixture into the won ton skin. Moisten the top and bottom corners. Fold over and seal. Place on a plate, cover and place in refrigerator until ready to serve.Combine sauce ingredients and mix very well. Prepare garnishes. Have a soup pot filled with chicken stock. Bring to a boil, then lower to a slight boil. Heat the entire batch of sauce. Return to serving container. Cook won tons in boiling chicken stock for approximately 2 minutes or until won tons float to the surface. Cook until skins are soft. With a strainer, remove won tons into soup bowl. Mix; sauce well. Heat the sauce briefly or keep it hot by the steamer. Remember to mix sauce well before you ladle it over the won tons, then ladle 1 ounce of sauce over the won tons.Garnish with green onions and cilantro and serve.Servings: 4

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

arrow right patti's 1880 restaurant boo-boo pie

Patti's 1880 Restaurant Boo-Boo PieA fudgy, brownie-like layer forms the crust for this diet-busting "pie" (it's worth the calories).2 2/3 cups coconut (one 7 ounce bag) 1 (14 1/2 ounce) can sweetened condensed milk 1/2 cup butter 3 ounces unsweetened chocolate 3/4 cup granulated sugar 1/2 cup all-purpose flour 3 eggs 1 tablespoon vanilla extractPreheat oven to 325 degrees F. Lightly grease a 9-inch pie plate.Mix together coconut and milk; set aside.Melt butter and chocolate together in a microwave set at medium heat (this should take about 3 minutes). Stir until smooth. Combine with sugar, flour, eggs and vanilla extract.Spoon this chocolate batter into the pie pan and spread over the bottom of the pan. Spread coconut-milk mixture on top, leaving a 1/2-inch border between it and the edge so the chocolate layer can form a crust as the pie bakes. Bake 25 minutes.Serves 8.

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arrow right pedro's mexicn restaurante snickers chimichanga

Pedro's Mexican Restaurante Snickers ChimichangaSource: Pedro's Mexican Restaurante, Wisconsin Dells, Wisconsin7 (2 ounce) Snickers candy bars4 (12-inch) burrito-size tortillas 2 tablespoons melted butter or margarine Vanilla ice cream Maraschino cherries and whipped cream, optionalCut 6 Snickers bars into 4 equal pieces. Arrange 6 pieces in the center of each tortilla. Fold up burrito style; seal ends with a toothpick. Transfer to small cookie sheet. Brush all sides of each burrito with the melted butter then cover with plastic wrap. Refrigerate 1 hour. (Can be made ahead. Refrigerate up to 24 hours.)Preheat oven to 400 degrees F. Bake burritos until golden brown and crisp, 20 minutes.Coarsely chop remaining Snickers bar. Place each chimichanga in a shallow dessert bowl. Serve with ice cream, whipped cream, cherries and chopped Snickers bar.Makes 4 servings.

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arrow right ralph and kacoo's crawfish and corn soup

Ralph and Kacoo's Crawfish and Corn SoupSource: wbrz.com - Ralph and Kacoo's, New Orleans, Louisiana3 tablespoons bacon drippings 1 (17 ounce) can whole kernel corn 3 tablespoons flour 1 (17 ounce) can cream style corn 1 onion, finely chopped 1/2 can diced Ro-Tel tomatoes 1 teaspoon garlic, minced 1 teaspoon salt 1 quart heavy whipping creamBlack and cayenne pepper to taste 1 pound fresh crawfish tails, fat onHeat bacon fat and mix in the flour to make a roux. Cook roux to a light brown peanut butter color. (Stir constantly so that the roux will not burn.) Add the onions and garlic and smother in the roux. Cook for 3 to 5 minutes.Add the crawfish and both corns and cook for 3 minutes. Add the whipping cream and Ro-Tel tomatoes and simmer over medium heat until soup starts to thicken. Add salt and peppers if desired.NOTE: A raw baking potato can be diced and saut?ed with the onions to give flavor and also help thicken the soup.

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arrow right rachel mcleod's herb farm swamp soup

Rachel McLeod's Herb Farm Swamp SoupThis is a favorite soup served at Rachel McLeod's Herb Farm, Puslinch, Ontario.1 cup fresh or canned tomatoes, chopped 3 tablespoons onion, chopped 3 tablespoons butter 1/2 cup fresh mushrooms, chopped 1 tablespoon flour 1/2 tablespoon honey 1 clove garlic, crushed 4 cups beef and vegetable stock or beef bouillon 1 teaspoon fresh basil or (1/2 teaspoon dried) 1 teaspoon fresh thyme (1/2 teaspoon dried) 1/2 teaspoon fresh rosemary (1/4 teaspoon dried)Salt and pepper to taste 2 tablespoons cream cheese, gratedFresh parsleyFresh mintSaut? onions and mushrooms in butter until limp. Sprinkle flour on top. Add garlic and honey, Stir in stock and herbs. Bring to a boil and taste for seasonings. Add tomato and simmer for 30 minutes. Just before serving, grate cream cheese into soup. Garnish with chopped parsley and chopped fresh mint.Serves 6.

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arrow right tarbell's southwestern coleslaw

Tarbell;s Southwestern ColeslawSource: Chef Mark Tarbell - Tarbell's, Phoenix, Arizona1 1/2 cups green cabbage, thinly shaved 1 1/2 cups red cabbage, thinly shaved 3/4 cup jicama, shaved 1 red pepper, cut in thin julienne 1 yellow pepper, cut in thin julienne 1/2 red onion, thinly shaved 3 tablespoons picked cilantro leaves 1/3 cup canola oil 4 tablespoons fresh lime juice 1 tablespoon minced fresh garlic 1 serrano chile, minced 1/2 to 1 tablespoon mesquite honey 1 tablespoon sour cream 1 teaspoon ancho chile powderKosher salt and white pepper to tasteToss cabbage, jicama, pepper, onion and cilantro leaves in a large bowl. Whisk together remaining ingredients and toss into the slaw to taste.Makes 6 servings.

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arrow right Big Mama's Tea Cakes

Big Mama's Tea Cakes1 cup butter or margarine1 1/4 cups granulated sugar1 teaspoon vanilla extract2 eggs3 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon salt3 tablespoons buttermilkSugarBeat butter or margarine in a large mixer bowl for 30 seconds. Add the 1 1/4 cups sugar and vanilla extract; beat until fluffy. Add eggs; beat well.Stir together flour, baking soda and salt in a mixing bowl. Add to beaten mixture alternately with buttermilk. Drop by large rounded tablespoons onto a greased baking sheet. Sprinkle with sugar. Bake at 350 degrees F for 10 to 12 minutes or until lightly browned on the edges.

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arrow right reata's jalapeno and cilantro soup

Reata's Jalapeno and Cilantro SoupSource: Fort Worth Star Telegram2 tablespoons corn oil 3 jalapenos, diced 1/2 Spanish onion, diced 1 avocado, peeled and diced 1 (16 ounce) can tomatoes in juice, diced 8 cups heavy creamSalt, to tasteBlack pepper, to tasteWhite pepper, to taste1/2 teaspoon finely diced garlic 1/2 bunch cilantro, choppedHeat oil and saut? jalapenos and onion. Add avocado and tomatoes and their juice and bring to a boil. Add all remaining ingredients and reduce, over a happy simmer, by 25 percent. You'll end up with about 8 to 8 1/2 cups. Adjust seasonings and stir in cilantro. Serve immediately.

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arrow right ruby's diner garden patch sandwich

Ruby's Diner Garden Patch SandwichSource: Ruby's Diner, Maui, Hawaii and Las Vegas Airport2 tablespoons mayonnaise 1 hard-boiled egg, sliced 2 tablespoons sliced black olives 1 slice tomato 1/4 ounce alfalfa sprouts 6 slices cucumber (1/4-inch thick), skinned 4 large spinach leaves Parmesan sourdough bread 2 1/2-inch thick slices sourdough bread 3 tablespoons margarine 1 ounce shredded Parmesan cheeseTo make bread: Coat one side of each bread slice with margarine, all the way to the edges. Spread cheese evenly on a sheet pan. Place the coated side of each slice into the cheese, pressing lightly so the cheese sticks evenly to the bread. Stack slices with coated sides together on a plate. Cover and refrigerate at least 2 hours.To assemble sandwich: Heat a non-stick skillet over medium-high heat (add a little butter or margarine if desired). Place bread slices in skillet, coated side down, and grill until golden brown. Remove from heat.Spread ungrilled sides of bread with mayonnaise. Layer one slice with the remaining ingredients in the order listed. Top with second slice (grilled sides of bread go on the outside of the sandwich).Serves 1.Approximate nutritional analysis, without adding butter to the skillet: 830 calories, 72 g fat, 17 g saturated fat, 250 mg cholesterol, 1,500 mg sodium, 33 g carbohydrate, 23 g protein*

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arrow right rubio's baja grill lobster taco

Rubio's Baja Grill Lobster TacoSource: Recipe courtesy Rubio's Baja Grill - kxtv.com3/4 ounce salsa fresca1 1/2 ounces lobster meat1/2 ounce guacamole3/4 ounce shredded cabbage1/2 ounce Baja sauce (equal parts yogurt, mayonnaise and salsa)1 fresh corn tortilla1 slice limeMarinate lobster in salsa for an hour to two. Stir fry lobster in a skillet or wok for two to three minutes. In a separate pan, heat the tortilla.To assemble, spread guacamole down the center of the tortilla, then lay in lobster, shredded cabbage and Baja sauce. Fold over, garnish with lime slice, and serve.

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