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వంటకాలను » సందేశాలు - పేజీ 19
arrow right bookbinder's philadelphia snapper soup

Bookbinder's Philadelphia Snapper SoupSource: Bookbinder?s Restaurant ? Philadelphia, PennsylvaniaThis is a traditional dish served at the famous Bookbinder's Restaurant in Philadelphia. It should be made with turtle meat, but you can substitute lean stewing beef. It will taste the same.1 pound turtle meat or lean stewing beef1/4 cup butter1/3 cup celery, diced1/3 cup onion, diced1/3 cup carrots, diced1/3 cup flour1 teaspoon paprika1 quart beef stock1/2 cup tomato pur?e1 clove garlic, crushed1/2 teaspoon allspice1/2 teaspoon salt1/4 teaspoon pepper3 tablespoons cornstarch1/2 cup water1 teaspoon Worcestershire sauce1 teaspoon parsley, chopped1/3 cup cream sherry1/4 teaspoon whole mixed pickling spicePlace turtle or beef in stock pot with 1 1/2 quarts water. Bring to a boil. Skim during cooking. Simmer for 2 hours or until meat is tender.Strain meat from stock. Dice meat into 1/4 inch pieces. Set both aside.Cook vegetables in butter until onions are translucent. Add beef stock.In a small bowl, mix 1/4 cup water into paprika and flour until smooth. Add tomato pur?e and spices. Stir into beef stock until well blended. Bring to a boil; reduce heat, cover and simmer for 2 to 2 1/2 hours.Strain soup. Place vegetables into food processor or blender and pur?e.Mix cornstarch with remaining water and blend until smooth. Add to soup and cook 15 minutes, stirring, until stock is thickened.Add meat and vegetable pur?e. Remove from direct heat. Add sherry right before serving.

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arrow right sarabeth's restaurant four flowers juice

Sarabeth's Restaurant Four Flowers JuicePosted by Cookin'Mom at recipegoldmine.com 8/7/2001 6:27 pmSource: http://members3.boardhost.com - Posted by Marla August 5, 2001, 6:56 am - from loveofgodforme2Named for the four fruits that go into this recipe, the drink is a refreshing accompaniment to brunch at Sarabeth's restaurant in New York.4 bananas, peeled, cut into pieces2 cups chilled orange juice1/2 fresh pineapple, peeled, cored, cut into chunks1 cup cold water2 1/2 tablespoons pure maple syrup2 tablespoons grenadine1 tablespoon fresh lemon juice6 fresh strawberriesCombine bananas and 1/4 cup orange juice in processor and puree. Transfer to pitcher.Combine pineapple chunks and 1/4 cup orange juice in processor and puree. Transfer to same pitcher.Mix in water, syrup, grenadine, lemon juice and 1 1/2 cups orange juice. (Can be made 6 hours ahead. Chill. Stir well before serving.)Pour fruit mixture into tall glasses. Garnish with strawberries and serve.6 servings.

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arrow right the real steak deal

The Real Steak DealFrom the kitchen of Kevin Taylor, the one and only BBQ Guru!Rub6 garlic cloves1 tablespoon dried rosemary1 1/2 teaspoons salt1 1/2 teaspoons black pepper, coarsely groundButter1/4 cup (1/2 stick) butter6 ounces bleu cheese2 tablespoons fresh parsley, chopped3/4 teaspoon dried rosemary1/2 cup walnutsPrepare the rub in a processor until it is a thick paste. Apply 2 teaspoons to each side of filets. Let stand 1 hour.Toast whole walnuts in oven.....be careful not to burn. Then mince to smaller size. Add remaining ingredients in processor and blend.Grill steaks on a hot grill and top with butter when served.

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arrow right checking your candy thermometer

Checking Your Candy ThermometerMost of these candies are made of sugar syrups and require the use of a candy thermometer. Before making the candy, check your candy thermometer for accuracy by placing it in water and bringing the water to a boil. The thermometer should register 212 degrees F (100 degrees C). If the reading is higher or lower, take the difference into account when testing the temperature of a syrup.

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arrow right green bean and potato salad

Green Bean and Potato SaladPosted by artsycook at recipegoldmine.comSource: Recipe by Angelo Vento1 clove garlic1 can French green beans, drained1 can sliced potatoes, drainedRed wine vinegar (2 to 4 tablespoons)Olive oil (1 to 2 tablespoons)Sliced black olives1/4 teaspoon oregano1/4 teaspoon parsley1/4 teaspoon sweet basil1 dash red pepperSalt and pepper to tasteCombine all ingredients in a bowl and chill 2 hours.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   14 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right raspberry brownie cobbler

Raspberry Brownie Cobbler2 1/2 ounces bittersweet (not unsweetened) chocolate1/2 cup (1 stick) unsalted butter, cut into several pieces1/2 cup walnutsNonstick cooking spray2 cups fresh raspberries1 cup granulated sugar2 large eggs1/2 teaspoon vanilla extract7 tablespoons all-purpose flour1/4 teaspoon salt1 pint vanilla ice cream, softened slightly, optionalPreheat oven to 350 degrees F. Put 2 inches of water in saucepan or bottom of double boiler; bring to a slight simmer.Combine chocolate and butter in stainless steel bowl; place on top of simmering water, making sure water doesn't touch bowl.Heat, whisking occasionally, until chocolate and butter are completely melted.While chocolate is melting, coarsely chop nuts.Spray 8-inch square baking dish with cooking spray. Scatter berries across bottom of dish.Whisk together sugar, eggs and vanilla extract in bowl. Whisk in melted chocolate. Stir in flour, nuts and salt. Pour batter over berries; smooth with spatula. Bake until a wooden pick inserted into center of brownie comes out clean, about 45 minutes. Let stand 15 minutes.Serve with ice cream.Makes 6 to 8 servings.

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arrow right vinegar cobbler

Vinegar Cobbler3 cups all-purpose flour1/2 teaspoon salt1 cup shortening1/2 cup cider vinegar2 cups granulated sugar2 teaspoons vanilla extractMix flour and salt; cut in shortening until crumbly. With fork, gradually mix in just enough water (about 1/2 cup) until dough holds together. Divide dough into 3 equal portions. On lightly floured surface, roll out each portion into an oval 1/8-inch thick and 8- to 10-inches long. Cut lengthwise into 1-inch wide strips.In an ovenproof 5-quart pot, combine vinegar, sugar, vanilla extract and 4 cups water. Bring to boil over high heat. Reserve 8 pastry strips; tear the remaining strips into 1/2-inch long pieces. Drop pieces into boiling liquid; boil 5 minutes. Remove pot from heat; Crisscross remaining 8 strips on top of the cooked dough pieces. Bake at 425 degrees F for 25 to 30 minutes or until pastry on top is golden brown.Serve warm or hot.Makes 6 to 8 servings.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   14 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right autumn vegetable cobbler

Autumn Vegetable Cobbler1 small onion, sliced 2 teaspoons olive oil 4 small red potatoes, cubed 2 carrots, chopped 1/4 cup water 2 medium leeks, halved lengthwise and cut into slices 2 cups chopped fresh spinach 1 cup vegetable broth 2 teaspoons all-purpose flour 3 tablespoons minced fresh parsley 1 tablespoon soy sauce 1/2 teaspoon saltCornbread Topping (see recipe below)Saut? sliced onions and hot oil in a large saucepan over medium high heat until tender. Add potatoes, carrots and spinach. Cook for three minutes, or until the spinach wilts. Whisk together vegetable broth and flour until smooth. Stir broth mixture, minced parsley, soy sauce and salt into spinach mixture. Bring to a boil. Cook, stirring constantly for one minute. Reduce heat to low. Cook, stirring often, for five minutes or until thickened. Spoon vegetable mixture into a lightly greased eight inch baking dish. Drop cornbread topping by heaping tablespoonful onto hot vegetable mixture. Bake at 400 degrees F for 30 minutes, or until golden brown.Cornbread Topping1 cup all-purpose flour 1/2 cup cornmeal1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons butter or margarine, softened 3/4 cup buttermilk 2 teaspoons honeyCombine first five ingredients. Cut in butter with a fork or pastry blender until crumbly. Stir together the buttermilk and honey; stir into flour mixture.

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arrow right spinach hater's spinach

Spinach Hater's Spinach2 packages chopped, frozen spinach1 can cream of mushroom soupSaltPepper2 tablespoons dehydrated minced onionGarlic salt3 tablespoons toasted sesame seeds1/4 cup sliced almonds1 cup sharp Cheddar cheeseCook spinach and drain well. Mix in remaining ingredients, using only one-half of the almonds. Put into buttered 1-quart casserole. Sprinkle with remaining almonds. Bake at 350 degrees F for 20 minutes.

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arrow right olga's ukrainian filled dumplings

Olga's Ukrainian Filled Dumplings (Varenyky - Perogies)Posted by Olga at recipegoldmine.com 2/12/2002 8:13 amSource: Festive Ukrainian CookingFor Christmas Eve potato and cabbage fillings prevail. The dough should be thin, but not too thin, and resilient to the bite, but not tough; the filling should be distinct, but not overwhelming, in flavor. There are as many variations on this dough as there are Ukrainian cooks. Potato filling is by far the most popular for varenyky. Many non-Ukrainians are under the false impression that potato is the only filling for varenyky. Before the nineteenth century, however, the potato was scarcely used in Ukraine; varenyky were filled with a turnip and onion filling. These half moons of dough may be filled with a variety of fruits, vegetables, meats and cheeses, although for Christmas Eve potato and cabbage fillings are the favorite. 5 cups all-purpose flour1 teaspoon salt2 tablespoons butter1 cup evaporated milk1/2 cup water (more or less as needed) Combine the flour and salt in a large bowl, forming a well in the center. Add the soft butter and evaporated milk gently until all the flour is absorbed. Add water as needed. Knead dough until it sticks together. Let rest 5 minutes, then knead until smooth. Cover and set aside. Place dough in a greased bowl, turn to coat, and cover. Let set for about half an hour. Take 1/3 of the dough, leaving the rest covered. Roll out into a circle on a floured surface. Flip dough over and roll it out until it is 1/8 inch thick. Cut into 3-inch rounds. Place a tablespoon of filling on one side of the round, flip over the other half and press edges together to seal. Place the dumpling on a floured tray and keep covered. In a 3-quart saucepan, drop 10 or so dumplings into boiling water. Cook for 3 to 5 minutes. Drain in a colander. Place on a lightly oiled dish to coat with a thin layer of oil. Coat dumplings so they don't stick together.Serve Dumplings with fried onions and sour cream. Cold dumplings can be fried in oil and butter for a nice crispy surface. Mother's Potato and Cheese Filling6 medium-size potatoes2 large onions, chopped fine1 stick butter (1/4 pound) 1 cup shredded Cheddar cheese or dry bryndzia (sheep's milk cheese)2 teaspoons salt, or to taste2 teaspoons pepper, or to taste Peel and dice potatoes, cover with water, and boil until soft. Drain. Saute the onions in butter. Add the cheese, onions, salt and pepper to the potatoes and mash together, mix well. Allow to cool, stirring occasionally. Once cooled, it is ready to use as dumpling filling. Sauerkraut and Cabbage Filling1 pound sauerkraut2 large onions, chopped fine1/2 cup (1 stick) butter3 cups shredded white cabbage1 bouillon cube2 teaspoons pepper Pour off the sauerkraut juice and set aside. Use homemade sauerkraut or bottled. Saute the onions in butter and add to the sauerkraut. Add the cabbage, bouillon, and reserved juice. Stirring often, cook over low heat until liquid evaporates. Add the pepper. Remove from heat and let cool. Run the mixture through a meat grinder or food processor.The filling is then ready to use in the dumplings.

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arrow right lorraine mosley's dirty rice

Lorraine Mosley's Dirty RicePosted by FootsieBear at recipegoldmine.com May 17, 2001A neighbor gave me her dirty rice mix and it's very good! About 20 of us sat there eating it with crackers and hot sauce; talk about a bottomless bowl!!!!5 cups water, chicken or beef broth2 packages Oak Grove Smokehouse Dirty Rice Mix*2 1/2 pounds ground round,3 bunches chopped green onions, with topsMinced garlic or garlic powder to taste1 small finely chopped green pepperCrushed red pepper to taste3 to 4 pounds spicy smoked sausageBring broth to a boil. Add dirty rice mix, stir; return to boil. Cover, reduce heat and simmer 20 minutes. Remove from heat and set aside for 20 minutes.Pour cooked rice mix into very large bowl.Brown ground round with onions, garlic, green pepper and crushed red pepper flakes. Do not drain.Cut sausage into 1/2 inch slices and then again in half or into quarters. Brown and drain.Mix all together in bowl with rice and let set at least 2 hours for flavors to blend in, then adjust seasonings to taste. Maybe reheated before serving if desired.Lorraine's Note: I don't add salt because the rice mix has a lot of salt in it. This makes enough to fill 2 gallon size freezer bags & it freezes well.*If you can't find this, Zatarain's Dirty Rice works quite well, other name brands will do.

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arrow right o'donoghue's beef stew

O'Donoghue's Beef Stew1 1/2 pounds round steak or stew beef3 medium carrots 3 medium parsnips 1/2 cup barley, pearled 8 potatoesStock or soup mixture (beef or oxtail)Salt and pepperMixed herbsBoil some water in a large saucepan, sufficient to cover the meat and have approximately 1 inch left above. Put in the chopped (large chunks) meat, lower heat to keep the stew simmering, put in the chopped/ diced carrots and parsnips, add herbs, salt and pepper to taste, leave simmer for a while (say 20 minutes).Add the peeled whole potatoes and some stock/ soup mixture or cornflour (cornstarch mixed with cold water) to thicken. Keep the mixture simmering and stir occasionally; after about 1 hourr from start time, taste and check the potatoes.Remember the best stews are left on for a long time, 1 1/2 hours or more.

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arrow right santa fe smokin' rice salad

Santa Fe Smokin' Rice SaladMakes 6 servings.3 cups rice, cooked, cooled to room temperature 1 1/2 cups smoked Gouda cheese, shredded 1 cup smoked turkey breast cubes 2 medium plum tomatoes, coarsely chopped 1/4 medium red onion, cut into 1/2-inch slices 1/2 cup creamy garlic-cilantro salad dressing (or ranch dressing mixed with 1 tablespoon chopped fresh cilantro)Salt, to tastePepper, to tasteCombine rice, cheese, turkey, tomatoes and onion in a large bowl. Add salad dressing and toss lightly. Season to taste with salt and pepper.

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arrow right hunter's stew - bigos mysliwski

Hunter's Stew (Bigos Mysliwski ? Poland)6 pounds canned sauerkraut1/4 pound bacon or salt pork, diced3 large onions, chopped3 tart apples, peeled and chopped2 cups beef broth1 cup sherry or dry red wineSalt, pepper, sugar, to taste3 to 4 pound roast or braised meats1 bay leafRinse sauerkraut in cold water and squeeze out juice well, reserving some of the juice. Put sauerkraut in large kettle over low heat.Meanwhile, render the bacon or salt pork. Add bacon bits to sauerkraut.Saut? onions in bacon fat until golden; add chopped apples and cook until slightly browned. Add all to the kettle. Add diced meats and all the meat juices. Add enough beef broth, bay leaf, salt, pepper, a little sugar and some of the sauerkraut juice for tartness. Simmer slowly for 1 to 1 1/2 hours.Add wine and let stew bubble up. Cover and let stand until ready to use.

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arrow right shredded cabbage soup - s'chee

Shredded Cabbage Soup (S'chee ? Russia)2 medium onions, thinly sliced3 tablespoons bacon fat, butter or margarine2 (10 1/2 ounce) cans) condensed beef broth2 broth cans water1 small head green cabbage, coarsely shredded (5 cups)2 medium carrots, sliced2 medium potatoes, cubed1 stalk celery, with leaves, sliced2 medium tomatoes, coarsely chopped1 teaspoon saltFreshly-ground black pepperDairy sour creamDill weed or parsleyCook and stir onions in bacon fat in Dutch oven until tender. Add beef broth, water, cabbage, carrots, potatoes and celery. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 20 minutes.Stir in tomatoes, salt and pepper. Simmer uncovered about 10 minutes.Top each serving with sour cream. Garnish with dill weed.Makes 12 (3/4 cup) servings.

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