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Reseptit » Viestit - Sivu 732
arrow right huntsman's chili

Huntsman's Chili2 tablespoons vegetable oil1 1/2 pounds venison, cut into 1 1/2-inch cubes2 medium onions, cut into 1/2-inch pieces2 medium carrots, peeled and cut into 1/2-inch pieces2 small parsnips, peeled and cut into 1/2-inch pieces1/4 cup currants or raisins4 cloves garlic, minced3 tablespoons chili powder2 tablespoons all-purpose flour1/2 teaspoon salt1/2 teaspoon ground cumin1/4 teaspoon ground red pepper1 (15 ounce) can dark red kidney beans, rinsed and drained1 (14 1/2 ounce) can diced tomatoes1 (12 ounce) can beer or 1 1/2 cups beef broth1 cup waterFresh cilantro sprigs, snippedIn a 4-quart pot heat oil. Add half of the venison; cook with onion until browned. Add remaining venison, carrots, parsnips, currants or raisins, and garlic. Cook for 5 minutes; stir in chili powder, flour, salt, cumin and red pepper. Add drained beans, undrained tomatoes, beer or broth and water.Bring to boiling; reduce heat. Simmer, covered, for 1 hour, stirring often.To serve, ladle into bowls and top with cilantro.Makes 6 servings.

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arrow right walt disney's chili and beans

Walt Disney's Chili and Beans2 pounds dry pink (pinto) beans2 onions, sliced1/4 cup vegetable oil2 cloves garlic, diced1 cup chopped celery2 pounds coarsely ground lean beef1 teaspoon chili powder, or to taste1 teaspoon paprika1 teaspoon dried thyme leaves1 (28 ounce) can solid-pack tomatoesSalt, to tasteOptional seasonings for a more spicy chili: 1/8 teaspoon each coriander, turmeric, chile seeds, fennel, cloves, cinnamon, dry ginger or 1 small yellow Mexican chile pepperWash and sort beans and soak overnight in cold water.Next morning, drain; add water to cover, 2 inches over beans. Add sliced onions and simmer, covered, until tender, about 2 hours.Meanwhile, heat oil in large saucepot and lightly brown garlic, celery and beef, stirring. Add chili powder, paprika and thyme. Break up tomatoes with a spoon and mix with meat mixture. Cover and simmer 1 hour.When beans are tender, combine with meat, stirring gently. Taste and add salt, as needed. Simmer 30 minutes longer.

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arrow right esquire fortnightly's eastern establishment chili

Esquire Fortnightly's Eastern Establishment ChiliYield: 10 servings2 cups dry kidney beans 1/3 cup olive oil or 1/3 cup lard 1 (5 pound) beef brisket, cut into 1/2-inch cubes 2 large onions, coarsely chopped 6 large garlic cloves, finely chopped2 green bell peppers 2 tablespoons dried basil1 bay leaf2 tablespoons ground mild red chile1 tablespoon cayenne pepper 1 tablespoon Chile Caribe 2 tablespoons ground cumin2 tablespoons Masa Harina6 cups canned tomatoes, chopped 1/2 cup freshly brewed coffeeSaltBlack pepper, freshly groundPlace the beans in a bowl, cover with water and soak overnight.Pour the beans and the water in which they were soaked into a heavy saucepan. Bring to a boil over high heat, then lower the heat and simmer, covered, for about 1 hour or until tender. Stir occasionally.Heat the oil or melt the lard in a large heavy casserole over medium heat. Pat the brisket dry and add it to the casserole. Stir the beef until it is quite brown on all sides. Remove it from the casserole and set aside.Add more oil or lard to the casserole if needed, then add the onions and garlic and cook until the onions are translucent. Stir in the green peppers, basil, bay leaf, ground chile, cayenne pepper, Caribe and cumin. Cook for about 1 minute, then add the Masa Harina and cook 1 or 2 minutes longer.Return the brisket to the casserole and add the tomatoes and their liquid. Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours. Stir occasionally.Stir in the salt and black pepper. Taste and adjust seasonings. Add the coffee and simmer, uncovered, for 1 hour longer.Add the kidney beans to the chili. Simmer, uncovered, for another 1/2 hour.

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arrow right Santa's Surprises

Santa's SurprisesPosted by Marla at recipegoldmine.com 11/23/2001 7:25 pm1 cup (2 sticks) butter, softened1 cup creamy peanut butter1 cup light brown sugar1 cup granulated sugar2 eggs1 teaspoon vanilla extract3 1/2 cups all-purpose flour, sifted1 teaspoon baking soda1/2 teaspoon salt1 bag SNICKERS? Miniatures1 bag DOVE? Milk or Dark Chocolate Gifts Combine the butter, peanut butter, and sugars using a mixer on a medium to low speed until light and fluffy.Slowly add eggs and vanilla extract until thoroughly combined. Then mix in flour, salt and baking soda. Cover and chill dough for 2 to 3 hours.Unwrap all SNICKERS? Miniatures. Remove dough from refrigerator. Divide into 1 tablespoon pieces and flatten. Place a SNICKERS? Miniatures in the center of each piece of dough. Form the dough into a ball around each SNICKERS? Miniatures. Place on a greased cookie sheet and bake at 300 degrees F for 10 to 12 minutes. Let cookies cool on baking rack or wax paper. (Holiday Hint: Spruce up Santa's surprise by drizzling melted DOVE? Milk or Dark Chocolate Chocolate Gifts over the top of each cookie!)Makes 2 dozen cookies.

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arrow right Santa's Whiskers

Santa's Whiskers1 cup butter or margarine1 cup granulated sugar2 tablespoons milk1 teaspoon vanilla extract3/4 cup flaked coconut2 1/2 cups sifted flour3/4 cup chopped candied cherries1/2 cup finely chopped pecansCream butter and sugar. Blend in milk and vanilla extract. Stir in flour, cherries, and nuts. Form into two rolls, each 2 inches in diameter and 8 inches long. Roll in coconut. Wrap and chill several hours or overnight.Slice in 1/4-inch slices. Place on ungreased cookie sheet. Bake at 375 degrees F for 12 minutes or until edges are golden.Makes 5 dozen.

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arrow right hershey's best brownies

Hershey's Best BrowniesThese are also known as Hershey's Favorite Fudgy Brownies.1 cup butter or margarine2 cups granulated sugar2 teaspoons vanilla extract4 eggs3/4 cup Hershey's Cocoa or Hershey's European Style Cocoa1 cup all-purpose flour1/2 teaspoon baking powder1/4 teaspoon salt1 cup chopped nuts (optional)Heat oven to 350 degrees F. Grease 13 x 9-inch baking pan.Place butter in large microwave-safe bowl. Microwave at HIGH (100%) 2 to 2 1/2 minutes or until melted. Stir in sugar and vanilla extract. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Stir in nuts, if desired. Pour batter into prepared pan. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars.Makes about 36 brownies.

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arrow right mott's apple sauce brownies

Mott's Apple Sauce BrowniesYou will save a total of 608 calories and 73 grams of fat by substituting 1/3 cup of Mott's Natural Apple Sauce for 1/3 cup of oil. Save 34 calories and 4 grams of fat per serving.Conventional brownie mixMott's Natural Apple SauceWaterEggsSelect your flavor and brand of conventional brownie mix. Spray desired size pan(s) with cooking spray. Prepare according to package directions with the following modifications: Substitute an equal amount of Mott's Natural Apple Sauce for vegetable oil. Cool in pan(s) on rack. Remove when completely cool.Makes 18 servings.

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arrow right Harvey's Wallbangers

Harvey's WallbangersMakes about 2 dozen.Cookies1 (18.25 ounce) box orange flavored cake mix (or substitute yellow cake and add another teaspoon of grated fresh orange zest) 2 eggs, beaten 1/4 cup vegetable oil 1/8 cup orange juice (preferably with extra pulp) 1/8 cup Galliano liqueur or brandy 1 tablespoon grated fresh orange zest 2 or 3 teaspoons all-purpose flourGlaze1 cup confectioners' sugar, sifted 1 tablespoon grated orange zest 2 tablespoons Galliano liqueur or brandyPreheat oven to 350 degrees F.Mix cookie ingredients well and drop by the teaspoonsful onto ungreased cookie sheet. Bake for 8 to 10 minutes. Cool on rack.Mix Glaze ingredients and adjust liquid and sugar for desired thickness for either glazing or icing. Spread on top of cooled cookies.

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arrow right Mrs. Field's Cookies

Mrs. Field's Cookies2 cups butter2 cups granulated sugar2 cups brown sugar4 eggs2 tablespoons vanilla extract4 cups all-purpose flour5 cups oatmeal1 teaspoon salt2 teaspoons baking powder1 (24 ounce) package chocolate chips plus 1 (8 ounce) Hershey bar3 cups chopped nutsCream butter and sugars; add eggs and vanilla extract. Combine dry ingredients and add to creamed mixture. Add chips and grated Hershey bar. Add chopped nuts. Drop by spoon onto cookie sheet about 2 inches apart. Bake at 375 degrees F for about 6 minutes.

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arrow right pistachio thumbprint cookies

Pistachio Thumbprint Cookies1 cup butter, softened 1/3 cup confectioners' sugar 1 egg 1 teaspoon vanilla extract 3/4 teaspoon almond extract (optional) 2 cups all-purpose flour 1 (3.4 ounce) box instant pistachio pudding mix 1/2 cup miniature semisweet chocolate chips 2 cups finely chopped pecansFilling 2 tablespoons butter 2 cups confectioners' sugar 1 teaspoon vanilla extract 2 to 3 tablespoons milkGlaze1/2 cup semisweet chocolate chips 2 teaspoons vegetable shorteningPreheat oven to 350 degrees F.In a large bowl of an electric mixer, beat together butter and sugar on high speed until smooth, about 4 minutes. Add egg and extracts; mix well.In another bowl, combine flour and pudding and add to the butter mixture. Stir in chocolate chips. Shape into 1-inch balls; roll in nuts. Place 2 inches apart on greased baking sheets.Make a thumbprint in center of each cookie and bake for 12 minutes or until golden brown on the bottom.Position a wire rack inside a large baking pan or over sheets of wax paper. Remove cookies from oven, place on wire rack to cool.To prepare filling, in a large bowl of an electric mixer, beat together butter and confectioners' sugar on high speed until smooth, about 2 minutes. Stir in vanilla and milk; mix until combined and smooth. Spoon into center of cooled cookies. Leave cookies on rack to glaze.To prepare glaze, in microwave oven or over very low heat, melt chocolate and shortening. Stir until smooth, taking care not to scorch the chocolate.Bunch cooled cookies together on cooling rack and drizzle chocolate over them in a very thin stream, crossing back and forth over cookies to form chocolate lace. For simple drizzling, hold a small spoonful of chocolate about 6 inches above the rack; release a thin stream of chocolate as you move the spoon back and forth quickly over the cookies.Yields 4 1/2 dozen.Nutrition facts per cookie: 126 calories, 8 g fat, 3 g saturated fat, 15 mg cholesterol, 13 g carbohydrates, 1 g protein, 68 mg sodium, 1 g fiber

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arrow right puchitas

Puchitas (Mexican)This cookie is similar to the Biscochitos cookie.1/2 cup water1 1/2 heaping teaspoons aniseed, toasted and groundJuice and zest of 1/2 lemon2 1/4 cups all-purpose flour1 cup granulated sugar1 teaspoon baking powder1/2 teaspoon salt1/4 cup chilled lard1/4 cup chilled butter1 egg, beatenPour water into a small saucepan and add the aniseed plus the lemon juice and zest. Bring the water to a boil, then remove from the heat and place the mixture in the freezer to steep and cool.Sift together the flour, sugar, baking powder and salt. Cut in lard and butter. Mix in the egg. Strain the chilled liquid and add as much of it as is needed to make a loose dough. Add no more of the liquid then is necessary for the dough just to hold together. Refrigerate the dough for 30 minutes.Preheat oven to 400 degrees F. Grease 2 baking sheets.Form dough into walnut-size balls. Space the balls at least 1 inch apart on the baking sheets. Dip a fork into flour and press down on the first ball in crisscross fashion, to flatten the ball and make the kind of making usually associated with peanut butter cookies. Repeat with the remaining cookies, dipping the fork back in flour as needed to eliminate sticking.Bake cookies for 10 to 12 minutes, until lightly colored. Remove from the baking sheets and cool on racks. Eat warm or at room temperature.

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arrow right puppy tails

Puppy Tails1 cup butter1/4 cup confectioners' sugar2 teaspoons almond extract1 tablespoon water2 cups flour1 cup pecans, finely choppedMix all ingredients well. Roll into little fingers. Bake at 300 degrees F until just barely beginning to turn brown. Roll in confectioners' sugar while still warm.

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arrow right snowball cookies

Snowball Cookies1 cup (2 sticks) butter, softened1/3 cup granulated sugar1 tablespoon water1 teaspoon vanilla extract2 1/4 cups all-purpose flour1 cup chopped pecansSifted confectioners' sugarColored sprinkles in various colorsPreheat oven to 325 degrees F.Beat together softened butter and sugar until creamy. Add water and vanilla extract until combined. Add as much of the flour as you can with the mixer. Stir in remaining flour and pecans. Shape into 1-inch balls. Put on ungreased cookie sheet about 1 inch apart. Bake for about 20 minutes or until bottoms are lightly browned. Transfer to a wire rack and let cool.Add each color sprinkle to confectioners' sugar in a separate bowl. Mix sprinkles and confectioners' sugar together in each bowl. Roll cooled cookies in sugar mixture.Yields about 36 cookies.

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arrow right stuffed butter date cookies

Stuffed Butter Date Cookies1 pound soft pitted dates48 walnut halves1 cup (2 sticks) butter3 cups packed brown sugar4 eggs2 cups sour cream2 teaspoons vanilla extract5 cups flour1 teaspoon baking powder2 teaspoons baking sodaStuff each date with walnut half. Press to hold shape.Cream butter and sugar. Beat in eggs, sour cream and vanilla extract. Stir in dry ingredients. Add stuffed dates, using a teaspoon to dip out batter-covered dates. Place on baking sheet, and bake at 400 degrees F for 8 to 10 minutes. Cool.Frost with Butter Frosting: Heat and brown 1 stick butter. Do not burn. Stir in 2 cups confectioners' sugar mixed with 1/2 cup flour. Add 1 teaspoon vanilla extract. Add hot water to spreading consistency.

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arrow right captain hershey's rum pudding

Captain Hershey's Rum PuddingSource: hersheyssyrup.com10 eggs1 cup rum or spiced rum*2 tablespoons ground cinnamon2 teaspoons ground nutmeg2 teaspoons vanilla extract2 cups HERSHEY'S Semi-Sweet Chocolate Chips1/2 cup granulated sugar1/2 cup HERSHEY'S Cocoa1 quart heavy cream1 loaf Italian or French bread, cubed (about 10 cups)Vanilla ice creamWhite chocolate sauceHERSHEY'S Chocolate Syrup Heat oven to 350 degrees F. Butter or oil 10 to 12 individual baking dishes.In large bowl with wire whisk, blend together eggs, rum, spices and vanilla extract.Place HERSHEY'S Semi-Sweet Chocolate Chips, sugar and HERSHEY'S Cocoa in heavy saucepan. Gradually blend in cream.Over low heat, stirring constantly, heat until HERSHEY'S Semi-Sweet Chocolate Chips are melted and mixture is smooth. Gradually blend into egg mixture.Add bread, stirring to coat. Let stand until all bread is soaked (about 2 to 3 hours). Stir occasionally.Spoon mixture into prepared dishes.Bake 25 to 30 minutes or until set.To serve: Turn out and re-heat in steamer 1 1/2 minutes, or heat in microwave at HIGH 30 seconds. Place on large plate with scoop of ice cream. Drizzle with white chocolate sauce and HERSHEY'S Chocolate Syrup. Garnish as desired.* 1/2 cup water plus 1 tablespoon vanilla extract can be substituted for each cup of rum.

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