VIESTIT   [ World ↓ ]
Koti Kategoriat Katsotuimmat Uusimmat Lisätä Suomi Suomi
Käyttäjätunnus:
Salasana:
Unohtuiko salasana?
Rekisteri!

  Tapahtumat     Hauska     Tarinat     Rakkaus     Reseptit     Reflections     Tiede     Yhteiskunta     Contes  

Reseptit » Viestit - Sivu 761
arrow right emeril's rustic rub

Emeril's Rustic Rub8 tablespoons paprika3 tablespoons cayenne5 tablespoons freshly-ground black pepper6 tablespoons garlic powder3 tablespoons onion powder6 tablespoons salt2 1/2 tablespoons dried oregano2 1/2 tablespoons dried thymeCombine all ingredients and store in an airtight container.

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

arrow right herb rub

Herb Rub1 tablespoon dried thyme1 tablespoon dried oregano1 1/2 teaspoons poultry seasoning1 teaspoon dried rosemary1 teaspoon dried marjoram1 teaspoon dried basil1 teaspoon dried parsley flakes1/2 teaspoon salt1/8 teaspoon pepperCombine all ingredients; store in an airtight container.Rub on fish, poultry, or pork before grilling.

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

arrow right hot chili sesame oil

Hot Chili Sesame Oil2 cups corn or peanut oil3 tablespoons hot Mexican chili powder1 tablespoon crushed red pepper2 tablespoons dark Oriental sesame oilHeat corn oil, chili powder and crushed red pepper in a small saucepan until almost boiling. Reduce heat to low and simmer, uncovered, 10 minutes.Remove from heat and stir in sesame oil. Cool to room temperature, then cover and steep in refrigerator for 3 days.Strain through a cheesecloth- or coffee filter-lined sieve into a clean 2-cup jar or decorative bottle. Cover or cork and refrigerate.

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

arrow right old sour

Old SourThis is an old-time Florida recipe and is still the most-used seasoning in the Florida Keys. This homemade table sauce can be splashed on seafood, salads and fresh vegetables.2 cups lime juice1 tablespoon saltStrain juice through a doubled cheesecloth in a funnel into a clean bottle. Add salt, shake the bottle well, and tie a square of clean cloth over the top of the bottle. Let the sauce age in a dark cupboard for 6 or 8 weeks. It should have an acid-salty flavor with a bite on the tongue.Cork the bottle, and the sauce keeps indefinitely. There is no need to refrigerate this sauce, and the older it gets the better.

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

arrow right pureed herb oil

Pureed Herb Oil1 cup fresh herb leaves, such as cilantro, basil, parsley or mint1 cup light virgin olive oilBlanch herbs in boiling water. Refresh under cold water. Pat dry. Pur?e blanched herbs in a blender with oil until mixture is creamy. Pour into a decorative airtight jar and shake well. Refrigerate overnight.Let mixture come to room temperature. Pour through a strainer lined with five or six layers of damp cheesecloth; do not press down on solids.Keep oil covered and refrigerated.

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

arrow right salad seasoning

Salad Seasoning2 tablespoons parsley flakes1 tablespoon marjoram1 tablespoon basil1 tablespoon dried chives1 tablespoon celery seed1 tablespoon dill weed1 teaspoon pepper

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

arrow right sausage seasoning

Sausage Seasoning1/2 teaspoon poultry seasoning1/4 teaspoon garlic powder1/4 teaspoon ground sageCombine and use with 8 ounces ground turkey or lean beef.

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

arrow right magic pumpkin buckle

Magic Pumpkin Buckle1/2 cup butter or margarine, melted 1 cup all-purpose flour 1 cup granulated sugar 4 teaspoons baking powder1/2 teaspoon salt 1cup milk 1 teaspoon vanilla extractFilling3 cups cooked or canned pumpkin 1 cup evaporated milk 2 eggs 1 cup granulated sugar1/2 cup packed brown sugar 1 tablespoon all-purpose flour 1 teaspoon cinnamon1/2 teaspoon salt1/4 teaspoon each: ground ginger, cloves and nutmegTopping1 tablespoon butter or margarine 2 tablespoons granulated sugarPour butter into a 13 x 9-inch baking dish; set aside.In a bowl, combine the flour, sugar, baking powder and salt. Stir in milk vanilla extract until smooth. Pour into the prepared pan.In a mixing bowl, beat the pumpkin, milk and eggs.Combine the remaining filling ingredients; add to pumpkin mixture. Pour over crust mixture (do not stir).. Dot with butter and sprinkle with sugar. Bake at 350 degrees F for 55-60 minutes or until a knife inserted near the center comes out clean and the top is golden brown.

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

arrow right maple praline supreme

Maple Praline SupremeServes 8.1 1/2 cups chopped pecans or hazelnuts 1/2 cup packed brown sugar 3 tablespoons butter or margarine, melted 1 (7 ounce) jar Marshmallow Creme 1/2 cup pure maple syrup 2 cups whipping cream, whippedCombine nuts, brown sugar and butter until well mixed. Spread onto a greased baking sheet. Bake at 350 degrees F for 12 minutes or until browned. Cool; crumble and set aside.In a bowl, combine Marshmallow Creme and syrup until smooth; fold in whipped cream. Place half of the nut mixture in a greased 9 x 5-inch loaf pan. Top with marshmallow mixture and remaining nut mixture. Cover and freeze overnight or until firm.Invert onto a serving plate and slice.

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

arrow right pumpkin jell-o

Pumpkin Jell-O1 small box lemon gelatin1 cup hot water 2 tablespoons granulated sugar 1/4 teaspoon pumpkin pie spice 1 cup canned pumpkin (not pie mix) 1 small container Cool Whip 1/2 cup chopped pecansDissolve gelatin in boiling water; add sugar and spice. Add pumpkin, mixing well. Chill until slightly thickened. Fold in Cool Whip and nuts. Pour into mold or bowl and refrigerate until firm.

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

arrow right maple-pecan carrots

Maple-Pecan CarrotsSource: Pillsbury - used with permissionA shiny maple syrup glaze complements the natural sweetness of carrots. Try them the next time you serve pork chops or roasted chicken.1/2 cup waterDash salt4 cups sliced fresh carrots1 tablespoon butter3 tablespoons maple-flavored syrup1/4 cup chopped pecans*In medium saucepan, bring water and salt to a boil. Add carrots; cover and cook over medium heat for 12 to 15 minutes or until carrots are tender. Drain; cover to keep warm.Melt butter in same saucepan over low heat. Stir in syrup. Add carrots; cook until carrots are well glazed, stirring constantly. Serve topped with pecans.Makes 6 (1/2-cup) servings.Tip: If desired, pecans can be toasted. To toast, cook pecans in small nonstick saucepan over medium-high heat for 3 to 5 minutes or until browned, stirring constantly.For extra flavor, sprinkle carrots with a little nutmeg or cinnamon just before serving.Nutritional Info per 1/2 cup serving: Calories 110, Calories from Fat 50, Total Fat 6 g, Saturated 2 g, Cholesterol 5 mg, Sodium 80 mg, Total Carbohydrate 14 g, Dietary Fiber 3 g,Sugars 8 g, Protein 1 gDiet Exchange: 1/2 Fruit, 1 Vegetable, 1 FatOR 1/2 Carbohydrate, 1 Vegetable, 1 Fat

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

arrow right stuffing seasoning

Stuffing Seasoning1/2 cup celery flakes1/2 cup parsley flakes1/2 cup leaf sage1/4 cup marjoram1/4 cup savory1/4 cup thymeMix and pack in a container with a tight-fitting lid.To use, mix 2 to 3 tablespoons Stuffing Seasoning with 2 quarts day-old bread crumbs, 1 beaten egg, salt and pepper, 1 small onion, chopped and browned in 1/4 cup butter. Add enough water or milk to moisten.

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

arrow right vegetable seasoning

Vegetable Seasoning12 teaspoons onion powder6 teaspoons garlic powder2 teaspoons basil12 teaspoons paprika1/2 teaspoon parsley flakes

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

arrow right garlic basil oil

Garlic Basil Oil3 cloves garlic, coarsely chopped2 cups extra-virgin olive oil2 sprigs fresh basil1 tablespoon cracked black peppercorns In a saucepan combine the garlic and about 1/2 cup oil. Place over medium heat until lightly browned. Remove from heat and allow oil to cool for a few minutes.Using a fine mesh strainer or cheesecloth, strain garlic and oil.Combine oil with remaining oil. Place basil and peppercorns in a sterilized jar or bottle with a tight fitting lid. Add oil and seal jar. Store in a cool, dark place for a week or two before using.

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

arrow right fozzie's horseradish and beets

Fozzie's Horseradish and BeetsPosted by jerseyjan at recipegoldmine.com 6/9/01 5:07:15 pmThis was my Dad's favorite horseradish blend for Christmas, Easter ham and just to plain ole have for sandwiches. When I first got married, I thought I could top it with fresh made horseradish, made in my new Cuisinart. The tears it brought!!! Poor cats and hubby couldn't see for hours. I use the bottled stuff for ease but use the fresh stuff for a real kick!4 (15 ounce) cans whole beets1 or 2 (6 ounce) jars Gold's White Horseradish (hot)Kosher salt to tasteFresh ground black pepper to tasteAbout 1 1/2 to 2 tablespoons red wine vinegarAbout 1 1/2 tablespoons granulated sugarGrate the beets on fine grate. Add 1 jar Gold's White Horseradish. Add salt, pepper, vinegar and sugar. Mix and taste. If you like it hot add more horseradish....less hot, add less. Adjust sugar and vinegar if you add less horseradish. Store in an airtight jar for up to a week. Try to keep it as airtight as possible or it will lose its potency. It will gradually lose hotness the longer it stays.NOTE: careful with the beets...it stains hands, counters, sink, etc.

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

© 2007 - 2024 :: Bandu2.com. All Rights Reserved - Käyttöehdot käyttöehdot -