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వంటకాలను » సందేశాలు - పేజీ 43
arrow right bernie's grill buffalo-style hot wings

Bernie's Grill Buffalo-Style Hot WingsPosted by GayleL at recipegoldmine.com - May 15, 2001Source: wbrc.com - The recipe for May 14 is from Chef Jonathon of Bernie's Grill in Chelsea.2 pounds chicken wings1 cup flour2 cups frying oil1 quart hot sauce1/2 cup white vinegar1/2 pound margarineHeat oil to about 350 degrees F on medium heat.Dust wings with flour, and fry in the oil in batches. Melt margarine and hot sauce, bring to a simmer, take off the burner, and add the vinegar. Put cooked wings in a bowl, pour as much sauce on top as you desire, and toss wings in sauce to coat them. Enjoy!

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arrow right bookbinder's-style crab and shrimp seasoning

Bookbinder's-Style Crab and Shrimp SeasoningThis is very close to the seasoning used at the famous Bookbinder's in Philadelphia.1 1/2 tablespoons celery seed1 1/2 tablespoons salt2 teaspoons cayenne pepper1/2 tablespoon dry English mustard (Colman's)1/2 tablespoon whole thyme1 tablespoon paprika1 teaspoon freshly-ground black pepper1/2 teaspoon dried ground ginger2 whole bay leaves, crushedGrind all ingredients in a food processor. Store in a covered container.

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arrow right brigtsen's champagne vanilla sabayon

Brigtsen's Champagne Vanilla SabayonPosted by LladyRusty at recipegoldmine.com - April 29, 2001Source: Restaurant: Brigtsen's - Chef Frank Brigtsen - New Orleans Visitors Bureau Web Site12 egg yolks1 1/2 cups champagne2 cups granulated sugar1 vanilla bean, splitIn a mixing bowl, add the sugar and egg yolks. Beat with a wire whisk until light and creamy (ribbon stage). Add the champagne and vanilla bean. Cook this mixture over a double boiler on low heat, whisking constantly, until the mixture becomes thick and frothy, 15 to 20 minutes.Scrape the inside of the vanilla bean into the sabayon. Discard the bean.Serve in the wine glasses or over fresh berries.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   8 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right brigsten's frank's baked oysters

Brigsten's "Frank's Baked Oysters"Posted by GayleL at recipegoldmine.com - June 1, 2001Source: Frank Brigtsen, Brigtsen's Restaurant, New Orleans, Louisiana3/4 cup plus 1 teaspoon extra virgin olive oil3 cups sliced mushrooms3/4 teaspoon salt, in all1/8 teaspoon ground black pepper1/2 teaspoon anise seeds1/4 cup breadcrumbs1 tablespoon finely grated Romano cheese2 teaspoons finely chopped fresh thyme4 tablespoons finely chopped fresh oregano1/2 teaspoon crushed red pepper flakes1 tablespoon hot Hungarian paprika2 tablespoons minced fresh garlic24 freshly shucked oysters, on the half shellPreheat oven to 500 degrees F.Saut? the mushrooms: Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Add the mushrooms, 1/4 teaspoon of salt, and the black pepper. Cook, stirring constantly, until the mushrooms become soft, 3 to 4 minutes. Refrigerate the mushrooms until thoroughly chilled. Coarsely chop the mushrooms and set aside.Dry roast the anise seeds: Cook the anise seeds in a small dry skillet over medium heat just until they start to turn color and release their aroma, 2 to 3 minutes. Crush the anise seeds with a rolling pin and set aside.In a mixing bowl, add the bread crumbs, cheese, thyme, oregano, red pepper flakes, paprika, garlic, chopped mushrooms, the remaining 1/2 teaspoon of salt, anise, and the remaining 3/4 cup olive oil. Blend well using your hands. Top each oyster on the half shell with 2 to 3 tablespoons of the bread crumb mixture. Bake oysters until piping hot, 10 minutes.Serve immediately.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   8 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right cactus jack's amarillo shrimp and artichoke pasta

Cactus Jack's Amarillo Shrimp and Artichoke PastaPosted by GayleL at recipegoldmine.com 6/9/01 9:58:19 amSource: wdhn.com - News 9 at Noon - Cactus Jack'sFlour to coat shrimp7 shrimp5 artichoke heart halves, cooked2 ounces fresh diced tomatoes10 ounces fettuccini2 ounces sherry wine1 ounce heavy cream1 ounce clarified butter1 ounce herb butterHeat pan on high heat. Flour shrimp, and cook to golden brown and flip. Add artichokes, sherry, garlic and herb butter, and fresh diced tomatoes. Saut? for 1 minute to cook, then add heavy cream. Place of fettuccini and top with parmesan cheese and parsley.

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arrow right castaldi's chicken marsala

Castaldi's Chicken MarsalaPosted by LladyRusty at recipegoldmine.com 6/12/01 1:51:32 pmSource: Castaldi's - 13NEWS Lunchbreak May 23, 20016 ounces Marsala Sauce4 ounces marinated portabella mushrooms (marinate in balsamic vinegar and garlic), sliced6 ounces scaloppini chicken (lightly breaded and fried)1 ounce roasted garlic cloves2 ounces Marsala wineMarsala SauceOlive oilSliced button mushroomsShallotsMarsala wineButterDemi-glaze or veal stockHeat 1 ounce of butter and oil in a saut? pan. Place the chicken, lightly breaded, in the pan until cooked through. Place the portabellas, sliced, and the roasted garlic with a squirt of Marsala wine in the same pan. Add the prepared Marsala Sauce and cook until hot. Serve over pasta and vegetables.

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arrow right dixie's crawfish cole slaw

Dixie's Crawfish Cole SlawSource: Executive Chef John Sievers - Dixie's1 head cabbage, shredded5 green onions, chopped1 red pepper, diced1 cup toasted slivered almonds1/2 cup toasted sesame seed1 package shrimp-flavored Ramen noodles1/2 to 1 pound crawfish meat tailDressing1 cup peanut oil1/4 cup granulated sugar1/4 cup cider vinegar2 teaspoons salt2 teaspoons pepperFlavor package from Ramen noodlesCombine all ingredients with a whip. Heat crawfish in a frying pan, and add dressing. Heat through and pour over slaw. Serve warm.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   8 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right eddie matney's apple cider gravy

Eddie Matney's Apple Cider GravySource: Chef Eddie Matney - Eddie Matney's, Phoenix, Arizona - azfamily.com2 cloves garlic 2 shallots 1 tablespoon butter 1/2 cup brandy 1 cup chicken stock 1/2 cup apple cider 1 teaspoon chipotle chiles 2 apples, finely chopped 1/2 can cranberry sauceSalt and pepper to tasteSaut? garlic, onions and apples in butter. Add brandy, stock and cider; simmer until reduced by half. Add cranberry sauce and chipotle chiles; simmer 10 minutes.Season with salt and pepper before serving.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   8 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right lindy's new york cheesecake

Lindy's New York CheesecakeCrust1 cup flour1/4 cup granulated sugar1 teaspoon lemon zest1 egg yolk1/4 cup melted butter1/4 teaspoon vanilla extractCombine flour, sugar and lemon zest, and make a well in the center. Add egg yolk, butter and vanilla extract. Work quickly to blend well, adding water if needed to make it stick together. Wrap in wax paper and chill for 1 hour. Roll out 1/8-inch thick and place over the greased bottom of a 9-inch springform pan. Trim. Bake at 400 degrees F for 15 to 20 minutes. Cool.Butter the sides and place over base. Roll the remaining dough 1/8-inch thick and line sides of pan. Fill with filling.Filling40 ounces cream cheese1 3/4 cups granulated sugar3 tablespoons flour1 1/2 teaspoons orange zest2 teaspoons lemon zest1/4 teaspoon vanilla extract5 eggs2 egg yolks1/4 cup heavy creamGradually add sugar to cream cheese with electric mixer at medium speed. Gradually beat in the flour. Continuing to beat, add the remaining ingredients in order listed. Pour into baked shell. Bake at 450 degrees F for 10 minutes. Reduce heat to 250 degrees F and continue baking for one more hour. Remove to rack to cool for two hours.Pineapple Glaze2 tablespoons granulated sugar4 teaspoons cornstarch2 (8 1/4 ounce) cans crushed pineapple in heavy syrup, undrained2 tablespoons lemon juice2 drops yellow food colorIn small saucepan, combine sugar and cornstarch. Stir in remaining ingredients. Over medium heat, bring to boiling, stirring; boil one minute or until thickened and translucent. Cool. Spread surface of cheesecake with glaze; refrigerate until well chilled ? three hours or overnight.o serve: loosen pastry from side of pan with spatula. Remove side of springform pan. Garnish with sliced strawberries, if desired. Cut into wedges.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   8 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right lilly's sea scallops with mango and jalapenos

Lilly's Sea Scallops with Mango and JalapenosPosted by LladyRusty at recipegoldmine.com May 3, 2001Source: Chef Kathy Cary - Lilly's, Louisville, KentuckyServes 6 as an appetizer or 4 as an entreeScallops1 tablespoon Dijon mustard1/2 teaspoon kosher salt1/4 teaspoon pepper2 tablespoons fresh tarragon1 1/2 pounds sea scallops, cut in half horizontally1/4 cup (1/2 stick) butterSauce1/4 cup (1/2 stick) butter3/4 cup chopped shallots1 jalape?o pepper, diced1/4 cup dry sherry1 1/2 tablespoons frozen orange juice concentrate1/2 cup heavy cream1 teaspoon fresh tarragon1/2 teaspoon kosher salt1/4 teaspoon pepperPotatoes4 cups vegetable oil for deep-frying2 potatoes, juliennedGarnish6 ounces fresh spinach1 mango, peeled and thinly slicedFresh tarragon sprigsTo make the scallops: In a medium bowl combine the mustard, kosher salt, pepper, and fresh tarragon. Add the cleaned and cut scallops and marinate in the refrigerator for 4 hours or overnight.Place a large, dry, nonstick saut? pan or skillet over high heat for 3 minutes. Add the butter and heat until melted. Pat the scallops dry with paper towels and place in the pan, being careful not to overcrowd the pan. If necessary, cook the scallops in 2 batches. Sear the scallops on one side for about 2 minutes, then turn them with tongs and cook for 2 minutes on the other side. Remove the scallops from the pan and set aside.To make the sauce: In the skillet used to cook the scallops melt the butter. Add the shallots and jalape?o. Saut? the shallots and jalape?o over medium heat 3 to 5 minutes until softened. Increase the heat to high and add the sherry, stirring with a wooden spoon to deglaze the pan. Add the orange juice, cream, tarragon, salt, and pepper, and cook until combined.To make the potatoes: In a separate skillet heat the oil to 375 degrees F or until a bread cube turns brown in 10 seconds. Add the potatoes and fry until brown and crisp. Remove them from the pan with a slotted spoon and drain on paper towels.To assemble: Wash and dry the spinach leaves and divide evenly in the middle of the plates. Top with the thin strips of fried potatoes. Ladle the sauce around the sides of the plates, and place the seared scallops on top. Decorate each plate with slices of fresh mango and a sprig of fresh tarragon.Servings: 6

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arrow right legend's atlantic salmon with fire roasted pepper salsa

Legend's Atlantic Salmon with Fire Roasted Pepper SalsaPosted by GayleL at recipegoldmine.com May 15, 2001Source: wsfa.com4-6 ounces salmon, skinlessVegetable spraySalsa1 yellow pepper1 red pepper1/2 green pepper1/2 poblano pepper2 tablespoons diced red onion3 chopped green onions1 tablespoon chopped fresh basil1/2 ounce fresh cilantro (chopped)1/2 tablespoon extra virgin olive oil1 lime (juiced)2 tablespoons Balsamic vinegar2 chopped Roma tomatoesSalt and cracked black pepper to tasteRed size b potatoes, 8 each1 zucchini1 summer squashSpray salmon and put into heated saut? pan, skin side down. Cook until done.Roast Peppers over open flame until black on all sides. Cover with Saran wrap or put into paper bag and close. Rise of peel of the charred skin and de-seed. Cut peppers and add to remaining ingredients. Put over fish when done.Plate and garnish.Ingredients are for a family of four./font>

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arrow right mader's black forest torte

Mader's Black Forest TorteSource: Mader?s German Restaurant ? Milwaukee, Wisconsin2 cups all-purpose flour1/2 cup unsweetened cocoa powder2 1/2 teaspoons baking powder1/2 teaspoon salt2 cups whole eggs (about 8 to 10 large)2 cups granulated sugar3/4 cup whole milk3/4 cup solid vegetable shorteningVanilla extract, to tasteKirschwasser, to taste (German cherry brandy)1 (21 ounce) can cherry pie filling3 half-pints whipped topping or sweetenedwhipped cream to measure at least 4 cups1 (17 ounce) can dark-sweet cherries, drainedChocolate shavingsCombine flour, cocoa powder, baking powder and salt in bowl. Mix well. Add eggs, sugar, milk, shortening and vanilla. Whip on high speed 10 minutes. Pour into 2 greased 9-inch round cake pans. Bake at 325 degrees F for 45 minutes or until cake springs back when touched.Cool cake layers, then slice each layer into 2 layers using serrated knife. Sprinkle each layer with some of kirschwasser.Put one layer on serving platter. Using a large pastry bag fitted with a large star tip, pipe circle of cream around circumference of cake layer. Make circle of cherry filling inside circle of cream. Continue alternating circles until layer is covered. Top with remaining cake layers, covering each in same manner. Frost entire cake with cream.With the same pastry bag, make 16 rosettes out of the remaining cream. Put cherry in center of each rosette, then sprinkle top and sides of cake with chocolate shavings.Makes about 12 servings.

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arrow right michael jordan's cajun spice rub

Michael Jordan's Cajun Spice RubPosted by CookinMom at recipegoldmine.com May 4, 2001Source: Posted by liz 10 January 2001 4:41 pm Source: Michael Jordan's Restaurant, Chicago1/4 cup garlic powder1/4 cup onion powder1/4 cup gumbo file powder1/4 cup powdered cumin1/4 cup paprika1/4 cup chili powder3 tablespoons Old Bay Seasoning2 tablespoons dried basil2 tablespoons dried thyme2 tablespoons dried oregano2 tablespoons pepper3/4 teaspoon cayenne pepperCombine all ingredients and store in an airtight container.

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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

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arrow right ruth's chris grand isle sauteed shrimp and mushrooms with angel hair pasta

Ruth's Chris Grand Isle Sauteed Shrimp and Mushrooms with Angel Hair PastaPosted by FootsieBear at recipegoldmine.com 7/17/01 9:40:56 amSource: wpmi.com - from the Recipe Files of George Panayiotou1 pound peeled shrimp3/4 cup (1 1/2 sticks) butter2 tablespoon Worcestershire sauce1/2 cup chicken stock (broth)1/2 cup beer (your choice)2 tablespoons seasoning5 mushrooms, sliced and lightly dusted with flour3 green onions, minced1 package angel hair pastaIn a large skillet, add butter, Worcestershire, chicken stock, beer and seasoning. Bring to a light boil 1 minute.Add shrimp cook and stir 2 minutes.Add mushrooms and green onions. Cook 2-3 minutes.Divide angel hair, sprinkle with grated parmesan, and spoon shrimp/mushroom sauce over pasta.Serve with crusty French bread and mix greensSeasoning1/2 tablespoon crushed red pepper1 dried thyme leaf (1 tablespoon)3/4 tablespoon dried rosemary leaves1/2 tablespoon dried oregano leaves2 1/2 tablespoons granulated garlic

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