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వంటకాలను » సందేశాలు - పేజీ 34
arrow right cattle baron's pepper steak

Cattle Baron's Pepper SteakRub a top sirloin or T-bone steak with Worcestershire sauce and black pepper and allow it to sit for about 15 minutes.Meanwhile, roughly cut green peppers, onions and whole mushrooms. Saut? in butter, keeping them slightly crisp. Season with cracked black pepper and seasoned salt.Grill steak to the desired degree of doneness. Cover steak with the saut?ed vegetables. Serve with baked potatoes.

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arrow right spaghetti all'aglio e olio

Spaghetti all'Aglio e Olio (Spaghetti with Garlic and Oil)This dish comes from Campania, Italy. The flavor of the olive oil is what makes this dish, so use the finest extra virgin olive oil.1 pound spaghetti2/3 cup olive oil3 large cloves garlic, crushedSalt, to tastePepper, to tasteCook spaghetti in plenty of boiling, salted water, with a dash of olive oil. Heat olive oil with cloves of garlic but do not let the garlic brown. Warm oil gently to release the flavor of the garlic. When spaghetti is cooked, drain it and transfer to a warm serving bowl. Pour over the oil and garlic and toss the spaghetti well.Serve immediately.

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arrow right pickled pigs' feet (souse)

Pickled Pigs' Feet (Souse)4 pigs' feet1 cup chopped pickles2 cups vinegar2 cups stock2 tablespoons salt1 tablespoon whole cloves1/2 teaspoon black pepper1 tablespoon broken cinnamon stickScrape and clean feet well and put on to boil in enough salt water to cover. Simmer for approximately 4 hours or until meat separates from bones.Mix stock in which meat was cooked with vinegar, salt, pepper and spices. Bring to the boiling point, and hold for 30 minutes.Strain liquid to remove spices.Place pieces of meat and chopped pickle in a flat dish or stone jar and pour the sour liquid over it. Chill in refrigerator until perfectly cold. Slice and serve.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   9 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right leprechaun cookies 'n' mint cake

Leprechaun Cookies 'n' Mint Cake1 (7 ounce) Hershey's Cookies 'n' Mint Chocolate bar, broken into piecesFew drops green food color (optional) 1 (18.25 ounce) box yellow cake mix (with pudding in the mix)Cookies 'n' Mint Glaze (recipe follows - optional)Heat oven to 350 degrees F. Grease and flour 12-cup fluted tube pan.Using food processor, chop candy bar pieces very finely; set aside in small bowl.Prepare cake mix batter as directed on package, using water, vegetable oil and whole eggs. In small bowl, reserve 1 1/2 cups batter; stir into reserved chopped candy bar.Into remaining vanilla batter, stir in food color, if desired. Pour into prepared pan. Drop chocolate batter by spoonfuls into center of batter, about 1-inch in from each side of tube.Bake 35 to 40 minutes or until wooden pick inserted comes out clean. Cool 10 minutes; remove from pan, inverting onto wire rack. Cool completely. Top with Cookies 'n' Mint Glaze, if desired.Cookies 'n' Mint Glazen small microwave-safe bowl, unwrap and break 1 (7 ounce) Hershey's Cookies 'n' Mint Chocolate Bar into pieces; add 1 teaspoon shortening (not butter, margarine or oil). Microwave at HIGH (100%) 45 seconds. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chocolate is melted when stirred.Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.ReviewI made the Leprechaun Cookies 'n' Mint cake for our St. Patty's day party at work and oh my it was delicious. Everyone loved it. I had to go buy more candy bars to make another one, I bought them because I was not sure if I would ever find them again. ~ Pat Thelen, Michigan

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arrow right bailey's irish cream

Bailey's Irish Cream1 cup whiskey 1 can Eagle brand sweetened condensed milk 3 eggs 1 tablespoon Hershey's chocolate 1 tablespoon vanilla extractBlend and refrigerate.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   9 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right bailey's irish cream bundt cake

Bailey's Irish Cream Bundt Cake1 (18.25 ounce) box yellow or chocolate cake mix1 (3.4 ounce) box instant vanilla or chocolate pudding and pie filling mix4 eggs1/2 cup vegetable oil3/4 cup Bailey's Irish Cream liqueurSifted confectioners' sugar or Bailey's Irish Cream Glaze or Bailey's Cream Cheese FrostingSmall St. Patrick's Day cake decorations (optional)In a large bowl, combine cake mix, pudding mix, eggs and oil. Beat at medium speed of an electric mixer, scraping down sides of bowl as necessary. Beat in liqueur. Spoon into a greased 10-inch Bundt or tube pan. Bake in a preheated moderate oven (350 degrees F) for about 50 minutes, or until a cake tester inserted into the middle of the cake comes out clean. Cool in pan for 10 minutes, then turn out into a wire rack to finish cooling.Turn Bundt cake upside-down and tube cake, right side up or upside down as desired. Sift confectioners' sugar over top of cake or drizzle Bailey's Irish Cream Glaze over top and down sides of cake. Or, frost cake with Bailey's Irish Cream Frosting. Garnish cake with small St. Patrick's Day cake decorations, if desired.Store in an airtight container at room temperature or in the refrigerator. May also freeze cake, tightly wrapped in aluminum foil, for up to 3 months.Bailey's Irish Cream GlazeYield: enough for 1 (10-inch Bundt cake)About 1/2 (16 ounce) package confectioners' sugar, sifted1 tablespoon butter or margarine, at room temperature3 to 4 tablespoons Bailey's Irish Cream liqueur or as desiredIn a deep small bowl, beat confectioners' sugar together, gradually beat in liqueur until desired drizzling consistency is achieved and glaze is smooth.Variation: Omit Bailey's Irish Cream, add 3/4 cup Kahlua or Amaretto liqueur to batter and use Kahlua or Amaretto in the glaze.Bailey's Cream Cheese FrostingYield: enough frosting to frost a 9-inch round layer cake or a 10-inch Bundt or tube cake6 ounces cream cheese or reduced-fat cream cheese, at room temperatureAbout 2 tablespoon Bailey's Irish Cream liqueurPinch of salt1 (16 ounce) package confectioners' sugar, sifted (about 4 1/2 cups)1 cup coarsely chopped pecans or English walnuts (optional)In a medium bowl, combine the first four ingredients, beating until smooth. Gradually add confectioners' sugar, beating until mixture is smooth and fluffy. Add additional cream as needed to achieve desired spreading consistency. Fold in nuts, if desired.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   9 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right bailey's shrimp

Bailey's Shrimp2 pounds medium-large shrimp2 cloves garlicFresh parsley 1/4 cup Bailey'sButterPeel, devein and butterfly shrimp by running knife along back and prying open.Melt butter in hot pan. Slice garlic thin and add to butter until garlic browns. Add parsley to taste.Add Baileys and stir for 2 minutes. Add shrimp and cook until they begin to turn pink. Turn them over and cook for 1 minute. Serve.

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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.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   9 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right millie's amish bread

Millie's Amish Bread (adaptation)Posted by Marianna at recipegoldmine.com 2/10/2002 12:40 pmSource: January 28, 2002 Kitchen Bites (Recipegoldmine.com)It is just terrific! It has great texture and chew. You can't ruin it. Best of all, you can double the recipe if you have a 2-pound loaf bread machine. So it's as easy to make two loaves as one. Just keep an eye on it toward the end of the dough cycle and remove it if it's going to spill over, and flour a large surface area on which to put the dough. This is my adaptation of Millie's recipe. It specified 2 3/4 cups all-purpose flour and 1/4 cup sugar. Millie didn't specify pan size so I chose 5 x 9 inches. I added the option of baking at 350 degrees F. Place in bread machine pan in order given: 1 cup plus 2 tablespoons hot water1/4 cup canola or other non-saturated oil3 1/4 to 3 1/2 cups all-purpose or bread flour (13 to 14 ounces)2 tablespoons granulated sugar 1/2 teaspoon salt 1 teaspoon bread machine yeast Put through dough cycle; check that there is enough flour during first mix. When dough cycle is finished, put dough on floured surface. Let stand 15 minutes.Knead 3 or 4 times (dough will be puffy, not punched down). Gently shape and put into greased 5 x 9-inch loaf pan (grease top if you like). Let rise 40 minutes to 1 hour (more or less depending on room temperature).Bake in 350 to 375 degree F oven for 25 to 35 minutes.

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arrow right eshun's creole christmas cake

Eshun's Creole Christmas CakePosted by a friend at the Recipe Goldmine Culinary ForumIt is mostly dark boozy fruit held together with cake batter. The cake has no nuts (although you can add them), which is excellent for people who are allergic. It can be eaten almost right away. Self-rising flour is available at bulk-food stores and some supermarkets (substitute 3 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt).2 cups chopped dried apricots 2 cups dried cranberries or cherries 2 cups chopped dried pineapple 2 cups chopped pitted prunes 2 cups yellow raisins 2 cups Thompson raisins 1 cup candied orange peel 1 cup chopped dried figs 1 cup rum 1 cup brandy 1 cup port 1 cup Cointreau 1 cup water 2 teaspoons bitters 1 (3-inch) cinnamon stick 1 teaspoon ground cinnamon 1 teaspoon fresh ground nutmeg 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1/2 teaspoon salt 2 cups unsalted butter, softened 3 cups Demerara sugar 8 large eggs, beaten 3 cups self-rising flour 2 teaspoons vanilla extractCombine fruit in a large pot. Stir in rum, brandy, port, Cointreau, water and bitters. Add cinnamon stick, cinnamon, nutmeg, cloves, allspice and salt. Bring mixture to a boil, reduce heat and simmer gently for 10 minutes. Remove fruit mixture to large bowl, cover with plastic wrap and let sit for five days, tossing it once a day.Prepare cake pans. This is a large amount of cake and will fill eight gift- sized loaf pans, four 8-inch square pans or any combination of other sizes. Butter pans and line with parchment paper.Preheat oven to 275 degrees F.Beat together butter and sugar until well mixed. Gradually beat in eggs a little at a time, adding some of the flour if the mixture starts to curdle.Stir in remaining flour. Add fruit mixture with liquid to flour and egg mixture. I find it easiest to use your hands to do this. Spoon into prepared pans and smooth the surface. Loosely cover top with a double layer of parchment paper. Bake for about 2 hours for small pans and up to 3 hours for large ones. Test with a wooden pick. It should come out clean although the cake will be quite moist in centre.Cool pans on rack. Unmold and wrap with foil. Leave for a few days before cutting.

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arrow right william bohannon's creole cream cheese

William Bohannon's Creole Cream CheesePosted by philocrates at recipegoldmine.com 5/15/02 6:37:04 pm1/2 gallon skim milk1 tablet rennet1/2 cup whole buttermilk1 1/4 cups nonfat dry milkPinch of cream of tartarIn a large microwave dish heat the milk to 170 degrees F (75 degrees C) and hold for 20 minutes, using the "Hold" function and the microwave probe attachment. Immediately stir in the other ingredients to blend. Cover with plastic wrap and let stand for 24 hours at room temperature.Drain and discard liquid from the cheese clabber.Line a colander with 2 layers of cheese cloth and turn cheese into colander. Place colander over bowl for more draining. Cover with plastic wrap and refrigerate for 36 hours.Place finished cheese into bowl use as desired. Keeps 2 weeks covered in the fridge. Makes 12 ounces.NOTES: The cheese only took 3 hours to make.After the Rennet tablet (crushed well) was sprinkled in the slightly cooled milk mixture, it clabbered right away (about 1 1/2 hours). I drained it in the colander then put it in the cheese cloth and wrung it dry carefully. The cheese needed several wringings with rest in between for sufficient drainage. The finished cheese resembles Feta crumble cheese but the flavor is like mild mascarpone. I put it in the food processor on high speed until it was very smooth and creamy like mascarpone. I freshened the taste with a few drops of lemon juice (store bought mascarpone contains citric acid).The cheese was not quite a smooth as the commercially whipped kind but the flavor was very good. This recipe is the closest thing to mascarpone that one can make at home with ease. A little tinkering with the proportions should yield a very good clone.

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arrow right saint patrick's day bread with irish whiskey glaze

Saint Patrick's Day Bread with Irish Whiskey GlazePosted by Olga at recipegoldmine.com 2/7/2002 2:40 pmThis is a good basic recipe for breads made with liquor. It can be varied with bourbon, Cognac or Sherry. Currants, glaceed fruits and a variety of nuts can be substituted. It says to use 3 greased mini-loaf foil pans 6 x 3 x 2 inches, (I used instead an 8-inch square pan and made 1 cake. Test to see if done). 1/2 cup butter1 cup granulated sugar2 eggs1/4 cup Irish whiskey1/3 cup sour cream2 teaspoons vanilla extract1 3/4 cups flour2 teaspoons baking powder1 cup dark raisins1 cup chopped walnuts Beat the butter with the sugar add eggs, whiskey, sour cream and vanilla extract until blended. Combine and add the remaining ingredients and stir until dry ingredients are moistened. Do not overmix. Divide batter between 3 greased mini-loaf foil pans (6x3x2-inches) and bake in a 325 degree F oven for 45 to 50 minutes, or until a cake tester, inserted in center, comes out clean. Allow to cool in pans for 15 minutes and then remove from pans and continue cooling on a rack. When cool, drizzle tops with Irish whiskey glaze. Yields 3 mini-loaves. Irish Whiskey Glaze1 teaspoon Irish whiskey1 tablespoon cream (or evaporated milk)1 teaspoon melted butter2/3 cup sifted confectioners' sugar (more if needed) Stir together all the ingredients until blended. Sometimes I put these cakes in different pans and usually it takes about the same time. Baking time will vary keep checking after 30 minutes with cake tester to see if the cakes are done and watch for color. Some of these cakes cook at a low temperature and take longer to bake, just keep checking. The St. Patrick's Day cake uses 3 (6 x 3 x 2-inch pans). I used one 8 x 8-inch pan and instead of 325 degrees F, I put it up to 350 degrees F and it took about 30 minutes. Make sure you don't overbake them though. With all this in mind, a recipe, calling for 2 to 2 1/2 cups of flour can be baked in the following pan sizes. 4 (6 x 3 x 2-inch)mini loaf pans12 muffins (2 1/2 x 1 1/4-inch)2 (8 x 4-inch) loaf pans1 (9 x 5-inch loaf pan1 (10-inch) springform pan1 (10-inch) tube, kugelhopf, or decorative mold2 (10-inch) deerback loaf pans1 (9 x 13-inch) baking pan2 (8 x 8-inch) baking pan2 (10-inch) layer pans1 (10-inch) fluted deep quiche pan2 (1 1/2-quart) souffl? dishes1 (8 x 12-inch fluted baking pan2 (3-cup) heart molds

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arrow right saint clement's cake

Saint Clement's Cake1/2 cup self-rising flour4 tablespoons butter or margarine4 eggs1/2 cup granulated sugar2 tablespoons Lemon CurdSift flour into a bowl. Melt butter in a small pan. Set aside to cool. Whisk eggs and sugar until very pale and creamy. Fold in flour and melted butter. Pour into an 8-inch greased cake pan. Bake at 350 degrees F for 30 minutes.Turn out on a rack. Cool. Cut cake into three layers. Sandwich with Lemon Curd. Pour Icing over cake so that top and sides are coated (do not spread). Leave to set. Decorate top of cake with strips of orange and lemon candy slices.Lemon Curd1/2 pound butter or margarine1/2 pound granulated sugar4 eggs, slightly beatenJuice of 2 or 3 lemonsMelt sugar and butter in a double boiler. When warm, stir in eggs and lemon juice. Continue to stir until mixture thickens. Remove from heat and store in a dry jar in the refrigerator.Icing1 1/4 cups confectioners' sugarJuice of 1/2 lemonSlices of orange and lemonCrystallized candiesSift confectioners' sugar. Mix with lemon juice and a little water to make icing stiff enough to coat back of spoon.

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arrow right Pad Mi Korat Phet

Pad Mi Korat Phet (Hot Noodles, Korat Style ? Thai)Posted by WingsFan91 at recipegoldmine.com 11/15/2001 3:26 pmThe route to this recipe started with a couple of requests for a "hot" version of pad Thai.Unfortunately for those that asked, whilst you can add anything you like to pad Thai - including chiles - the result is not authentic. It simply isn't done (which is not to say that Thais don't load their plates of pad Thai with prik phom and chiles in fish sauce or vinegar ccording to taste) Pad Thai is quite an elaborate dish. The style usually found in Thai restaurants outside Thailand is particularly elaborate, being referred to somewhat insultingly my Thai housewives as "pad Thai Krungthep" - the implication being that rich people in the capital do it that way to show off. Ignoring the countryside versus capital debate, there is a local, very simple variant of the dish, known as pad mi Korat. Made with the round egg noodles known as sen mi, rather than the narrow rice ribbon noodles, and with a recipe that consists of partly cooking a cup of noodles, then stir frying them with a cup of sliced and shredded pak bung (swamp cabbage), adding a little tamarind juice for flavor, and drizzling a beaten egg over it to complete it. However my wife prepares a more elaborate version of pad mi Korat, which is also fairly hot. This version I will call pad mi Korat phet (hot stir fried noodles in the Korat style). Before I get into the details, I would like to make two comments. The original of this dish is made with sen mi (Thai egg noodles), but if you can't find them I find it works very well with a spaghetti or similar (the little shell shapes are good). The original uses swamp cabbage, but any greens will do. If I fancy splashing out we make this with a mixture of broccoli and asparagus. To simplify the dish I should point out that it is actually made using table condiments, thus the ingredients are not as complicated as they look. I will first include recipes for the table condiments you need. In Thailand these would probably be on every housewife's table, but if you don't have them you should make them about a week before you intend to cook the dish. We make them in vast quantities for the restaurant (in 5 gallon containers), but for home use we use 1 pint spring top preserving jars. These have the advantage of fitting in the door shelves of our fridge... Nam Pla PrikPut 2/3 cup of prik ki nu (finely sliced green birdseye or dynamite chiles) in a 1 pint jar, and fill with fish sauce. Seal and keep for a week before using. Prik DongPut 2/3 cup of prik ki nu daeng (finely sliced red birdeye or dynamtie chiles) in a 1 pint jar, and fill with rice vinegar (any white vinegar will do, as will cider vinegar, if rice vinegar is unavailable). Prik Siyu WanPut 2/3 cup of prik chi fa (sliced red or green Thai jalapenos) in a 1 pint jar, and fill with sweet dark soy sauce. Kratiem DongPeel and slice 2/3 cup of garlic, place it in the 1 pint jar, add 1 teaspoon of palm sugar, and 1 teaspoon of salt and 1/2 teaspoon of MSG (optional but recommended) and topped up with rice vinegar. Khing Ki MaoJulienne 2/3 cup of fresh ginger (into match stick sized pieces). Place in the 1 pint jar. Add 1/2 cup of Mekong whiskey (Mekong is a whiskey made from Rice. If you can't find it or prefer something else, any spirits, even sherry, will do). Add 1/2 cup of rice vinegar, and fill up the jar with fish sauce. Now we'll progress to the pad mi itself. For this you will need 1 cup of noodles, 1/2 cup of green veggies, 1/2 cup of mild peppers such as prik chi fa (Thai jalapenos). If you want to try this but at a lower heat level, use the Thai chili called prik yiek, or a bell pepper. You also need 1 large egg (preferably a duck egg), some tamarind juice and sugar, and chiles, bai chi (coriander leaves) and a sliced cucumber for garnish. Place the noodles in water to soak for about 15 minutes. Place 2 tablespoons of the liquor from each of the five condiments listed above, together with 2 tablespoons of tamarind juice, in a small saucepan and simmer to reduce it to half its volume. When this is done heat a wok, and stir a teaspoon of the fish sauce from the nam pla prik into the egg, and beat it lightly. Drain 1 tablespoon of the pickle from each of the five condiments.If you are using Italian pasta, boil it for half the normal cooking time.Add all the ingredients except the egg and the reduced sauce to the wok and stir fry until the noodles are just "toothy" in texture. Add the sauce, turn the heat to as high as possible, and when the sauce has come to a vigorous boil, gently drizzle the egg into the mix, which will cook it.Serve immediately, with the listed condiments, together with sugar and prik phom (powdered red chile), and decorate with the garnishes.Special thanks to Muoi Khuntilanont.

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arrow right Spicy Thai Chicken Salad

Spicy Thai Chicken SaladPosted by Chyrel at recipegoldmine.com 2/9/2002 3:22 pmSource: Claudia Shepardson, Loudonville, NY1 (6 ounce) package precooked, grilled chicken strips, cut into 1/2-inch pieces3 cups cooked rice6 cups pre-cut coleslaw mix1/4 cup chopped cilantro leaves1 (11 1/2 ounce) bottle Thai peanut sauce1/4 cup vegetable oil1/4 cup water3/4 cup coarsely chopped dry-roasted peanuts In a large bowl, combine chicken strips, rice, coleslaw mix and cilantro. In medium bowl, whisk together peanut sauce, oil and water; add to rice mixture and toss well. Garnish with peanuts. Makes 6 servings. Each serving provides 470 calories, 22 grams protein, 24 grams fat, 42 grams carbohydrate, 5 grams dietary fiber, 24 milligrams cholesterol and 1376 milligrams sodium

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