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వంటకాలను » సందేశాలు - పేజీ 46
arrow right senator john breaux's cajun deep fried turkey

Senator John Breaux's Cajun Deep Fried TurkeySource: The Honorable John Breaux United States Senator, Louisiana4 ounces liquid garlic 4 ounces liquid onion 4 ounces liquid celery 1 tablespoon red pepper 2 tablespoons salt 2 tablespoons Tabasco 1 ounce liquid crab boil or 1 tablespoon Old Bay Seasoning 1 poultry or meat injector 1 defrosted 10- to 12-pound turkey 5 gallons peanut oilSaut? first seven ingredients until salt and pepper are dissolved. Fill the injector and inject turkey at breast, wings, drumsticks, thighs and back. Allow to marinate 24 hours in refrigerator or ice chest.Use a 10-gallon pot for frying. Bring peanut oil to 350 degrees F and fry turkey for 38 to 42 minutes. Turkey should float to surface after 35 minutes and you should cook an additional 5 to 7 minutes.You may want to tie turkey legs with 1/2-inch cotton ropes to be able to remove from frying pot when done.The cooking of fried turkey should be done outdoors. Extreme caution should be taken when placing cold turkey in hot oil.

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

arrow right cookie monster's sugar cookies

Cookie Monster's Sugar CookiesPosted by GourmetGal at recipegoldmine.comI got this one from a nursery school teacher friend many years ago. It was what she made for her "kids" for rewards! Rightly so! I had posted it at old TSR for someone looking for a soft sugar cookie that they could ship. This is what I posted.These can be soft OR crisp. The key is to take them out AS SOON AS they start to puff up. For me it is about 8 minutes. You should do one cookie sheet first to test your oven for time. I have been making these for about 20 years and always mailed them to my kids in college cut out in appropriate shapes and decorated for major holidays - Valentine's Day as well as Easter, Halloween and Christmas. I wrapped two cookies at a time in Saran Wrap - backs touching each other so you don't mess up the icing. I packed them in the box with PLASTIC BAGS (from the grocery store!) on the bottom, between layers and tucked in all the corners. Most of the time they would make it without too many broken ones. In my sons' cases, they really didn't care if they were broken or not (Cookie Monster always said "Me LOVES Cookies!" and broke them on the way to his mouth anyway!)3/4 cup butter1 cup granulated sugar2 eggs1 teaspoon vanilla extract2 1/2 cups all-purpose flour1 teaspoon baking powder1 teaspoon saltCream butter and sugar together. Add eggs and vanilla extract and blend. Add remaining ingredients and blend. Chill at least one hour.Roll dough onto flour surfaced and cut out into shapes. Bake on ungreased cookie sheet for 8 - 10 minutes at 350 degrees F.

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

arrow right orange-milk chocolate chunk cookies

Orange-Milk Chocolate Chunk CookiesPecans flavor these rich milk chocolate chunk cookiesalong with grated orange zest and orange-flavored liqueur.8 tablespoons (1 stick) unsalted butter, at room temperature1/2 cup granulated sugar1/4 cup packed light brown sugar1 tablespoon packed grated orange zest1 teaspoon vanilla extract1/2 teaspoon salt1 egg1 teaspoon orange-flavored liqueur12 ounces coarsely chopped milk chocolate bars (four 3 ounce bars such as Tobler or Lindt)Vegetable shortening for the baking sheets1/2 teaspoon baking soda1 cup all-purpose flour3/4 cup coarsely chopped pecansIn a large mixing bowl, combine the butter, sugar, brown sugar, orange zest, vanilla extract and salt; beat with a spoon until fluffy. Beat in the egg, orange liqueur and baking soda. Stir in the flour, pecans and chocolate. Transfer to a bowl just large enough to hold the dough, cover and refrigerate until firm, about 4 hours or overnight.Preheat the oven to 350 degrees F. Lightly coat one or two baking sheets with vegetable shortening.Using 2 to 3 tablespoons of the dough for each cookie, shape the dough into balls and place one in the center of a cookie sheet and evenly space four others a few inches in from each corner. Bake for 10 to 12 minutes, until the cookies spring back when very lightly touched. Do not overbake or the cookies will dry out. Cool on the sheets for 2 minutes, transfer to paper towels for abut 2 minutes, and transfer to a rack to cool.Repeat the baking procedure, using cool baking sheets and lightly coating them with additional shortening for each batch.

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

arrow right sweet baby ray's bbq chicken

Sweet Baby Ray's BBQ Chicken22 1/2 inch Weber grillGrease pan 1 (10 pound) bag charcoal 8 ounces apple, cherry or hickory chips, soaked in waterPair of tongs 2 chickens, cut up and skinned 16 ounces Sweet Baby Ray's BBQ SauceSaltFresh ground pepperOnion saltBasting brushCooking time: 60 minutesPut 50 coals in center of grill and burn for 30 minutes. Then put 25 coals on each side and put grease pan in middle of grill basin. Rinse chicken pieces in cold water and pat dry with paper towel. Season both sides of chicken generously with salt, pepper and onion salt.Place chicken in center of grill and cook for 30 minutes. After 30 minutes, turn chicken. Add soaked wood chips to each side of coals. After 20 minutes, turn and brush on generous amounts of Sweet Baby Ray's. After 10 minutes, turn and brush other side with BBQ sauce. Then serve and enjoy!

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

arrow right Luann's Fajita Pizza

LuAnn'a Fajita PizzaPosted by LuAnn at recipegoldmine.com 4/19/02 1:56:02 pmSource: Original recipe by LuAnn BermeoThis is a VERY loose adaptation of a "PC" recipe. It is quick and easy enough to "throw together" for supper, and my family of 8 is HAPPY when I do so!! It is also beautiful and special enough to serve to company, either as an appetizer or main dish, and I have done also done that to "rave reviews." Several weeks ago, I demonstrated it at a heart healthy cooking class, and the people there liked it very well as well.Serving size: 16 2 pizza crusts (I used whole wheat)1 teaspoon olive oil4 sweet peppers (1 each of green, red, orange and yellow), cut in strips2 medium onions, sliced1 teaspoon minced garlic (2 cloves)4 teaspoons fajita seasoning mix (homemade preferred, see recipe below)1 (16 ounce) jar salsa1 (15 ounce) can corn (no salt preferred)1 (15 ounce) can black beans, rinsed and drained1 (8 ounce) package reduced fat cheddar cheese (I used 1 cup each soy and light Monterey jack-colby combination), 2 cups shreddedHomemade Fajita Seasoning Mix1 tablespoon chili powder1 1/2 teaspoon ground cumin1/2 teaspoon oregano1/2 teaspoon garlic powder1/4 teaspoon "Bakon Seasoning" (hickory smoke style)Preheat oven to 425 degrees F. Set out pizza shells on pizza pans.In a large skillet with lid, heat oil over medium-high heat; saut? peppers, onions and garlic until tender- crisp. Stir in fajita seasoning mix (see recipe); cook an additional 1 - 2 minutes. Remove from heat.Meanwhile, in a mixing bowl, stir together salsa, corn and black beans. Spread half of sauce mixture on each pizza shell. Top each with half the saut?ed pepper and onion mixture and half the cheese.Bake in the preheated oven for 15 to 20 minutes, or until crust is crisp and cheese is melted and just beginning to brown. If desired, top with guacamole and fat free or soy "sour cream." (Not included in nutrition analysis).Yield: 2 pizzasPer Serving (excluding unknown items): 154 calories; 2g fat (11.5% calories from fat); 10g protein; 25g carbohydrate; 6g dietary fiber; 3mg cholesterol; 328mg sodiumExchanges: 1 grain (starch); 1 lean meat; 1 vegetable; 0 fat; 0 other carbohydrates

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

arrow right chili brie in sourdough

Chili Brie in SourdoughPosted by Vicki at recipegoldmine.com 12/17/2001 3:31 pmI can't wait to try this one! I love this kind of thing. Here's another one that is really good. This was from a McCormick insert in the paper a couple years ago. It is one of my family?s favorites now. 1 (1 pound) round loaf sourdough bread1 (8 ounce) wheel brie cheese1 tablespoon soft butter1 teaspoon chili powder1/2 teaspoon dry ground mustard1/2 teaspoon garlic powder1/2 teaspoon sugarHeat oven to 350 degrees F.Combine spices and sugar; set aside.Cut circle in top of bread and remove bread center to make room for brie. Spread butter in bread; sprinkle with 2 teaspoons spice mixture. With knife, make 2-inch cuts around edge of bread at 1-inch intervals. Remove rind from brie and place in bread. Sprinkle brie with remaining spice. Replace top of bread. Bake on baking sheet 20-30 minutes.To serve, remove bread top and break into bite size pieces. Dip bread pieces in hot brie.

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

arrow right red and green crab balls

Red and Green Crab Balls1 1/2 cups crabmeat 6 ounces cream cheese Grated zest of 1 lemon 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon celery seeds Paprika Unseasoned bread crumbs Parsley, finely chopped Thin pretzel sticks In a bowl, combine crabmeat, cream cheese, lemon zest, salt, pepper, celery seeds and 1/4 teaspoon paprika. Use a fork to combine all ingredients evenly. Cover with plastic wrap and refrigerate overnight. Combine 2 parts bread crumbs to 1 part paprika in a small, shallow bowl. Place parsley in another bowl. Form crab mixture into 1-inch balls and roll in either "red" or "green." Refrigerate until ready to serve, then spear each ball with a pretzel stick.Makes about 2 dozen balls.

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

arrow right peach yogurt coffee cake

Peach Yogurt Coffee CakePosted by Cookin Dad at recipegoldmine.com 9/22/02 7:45:58 amDear Recipe Goldmine Friends,It has been a long time since I last checked in. As many of you might know, I returned to the states for a month-long vacation last summer. While it was great to visit with relatives and friends, I did pay a BIG price when I returned to my office (lots of unfinished work and long hours--smile).My trip to the states was enlightening to say the least. I discovered that many things have changed for the better, especially in Northern Virginia where I found there to be more of a sense of community. There are also awesome shopping centers (at least to me since I don't visit them everyday) that have sprung up everywhere. Wow!--talk about consumer choices.Anyhow, it was also great to finally have a chance to stock up on impossible-to-find items such as coconut extract, double boilers, roasting pans, countertop fryers, etc. When I passed through customs, they must have thought I had a few loose screws. Now that I'm caught up on most of my work, I plan to put all of these aforementioned items--that most people take for granted--to use.I miss visiting online with everyone and look forward to spending more time now that I am able to balance work, family and recreation. This past year has been fulfilling , but quite overwhelming. Anyhow, without further ado, here is a coffee cake recipe I recently threw together as an experiment. The kids and wife gobbled it up and I think you will enjoy it too. My family also liked the firm topping due to addition of oats. Lastly, I will also post a Szechuan Chicken recipe in a few minutes. Hope all is well with everyone and sorry for such a long message.Regards,Cookin' DadPeach Yogurt Coffee Cake1 cup (2 sticks) margarine 1 1/2 cups granulated sugar 1/2 cup brown sugar 2 large eggs 7/8 cup of your favorite peach yogurt 1 teaspoon butter extract 1/2 teaspoon vanilla extract 1/2 teaspoon coconut extract (can leave out if not available in your area supermarket) 2 cups all-purpose flour, sifted 1/2 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon saltTopping 1 cup all-purpose flour 1/4 cup granulated sugar 1/4 cup brown sugar 1/2 cup Quaker oats 1 teaspoon cinnamon 1/2 cup margarineTo make topping, mix all ingredients except margarine. Cut in margarine until mixture is crumbly (By the way, I finally bought a pastry blender; it is very handy when making coffee cake toppings. I'm starting to get spoiled - smile).Directions Preheat oven to 350 degrees F.Sift all dry ingredients and set aside.In another bowl, cream sugars and margarine until fluffy. Add eggs one at a time, beating well after each addition. Alternately add peach yogurt and flour mixture, starting with and ending with flour. Stir in extracts. Pour batter into greased and floured 8-inch square pan. Sprinkle topping over the batter in the pan. Bake for about 45 minutes. Enjoy!

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

arrow right bbq basics

BBQ Basicsby Kevin Taylor, the BBQ GuruSo, you bought the new grill and are rarin? to go! Let?s start with some basic grilling techniques. First I would like to define the various heat temperatures?..HOT, MEDIUM, LOW.HOT?..temperatures above 450 degrees F. Primarily used for searing meats. When we talk about searing, it is NOT in regards to sealing the juices in. That is nearly impossible on a grill. Instead, searing is the caramelization of the meat. That is the process that is responsible for that grilled taste.MEDIUM??temperatures between 300 ? 400 degrees F. This is normally what most things are cooked at. First you sear at HIGH temps then you will finish cooking at MEDIUM temps.LOW??temperatures between 225 ? 275 degrees F. These low temps are used on larger cuts of meat that are laden with fat that must be rendered. The only way to accomplish this is to cook the meat at low temps for extended periods of time.Let?s now review the difference between direct and indirect heat. Direct heat means the meat is placed directly over the flames or heat source. Lean cuts of meat will be grilled using the direct heat method. Indirect means that the meat is placed away from the heat source. Indirect heat is used for larger cuts of meat that are not as lean. See the article entitled "Indirect Heat" for a full explanation of how to use these methods.Next, let?s talk about the various meat temperatures?..what we call doneness temps. These are always somewhat controversial, simply because everyone likes their meats done a little different. These are the MINIMUM temps I use when finishing meatsBEEF145 degrees F for medium rare. All the bad bugs in beef are killed at this temp. The one exception here is ground beef. That should always be cooked to 160 degrees F because of the huge surface area that promotes bacterial formation.CHICKEN165 degrees F for white meat, 185 degrees F for dark meat. Salmonella is killed at 165 degrees F.PORK150 degrees F for medium rare. Don?t worry about trichinosis, as it is killed at 137 degrees F.As I mentioned, these are my minimum temps and if you like your meats done a little more that is fine. Just don?t cook them too much?...they will dry out.I strongly suggest a good quality meat thermometer. The new digital instant read thermo?s are very affordable and easily carried around in your pocket. This is essential, especially if you are new to the grilling experience. Once you are comfortable with the time it takes to bring meats to these temps, then the thermo can be replaced by "feel and touch".OK, time to start grillin?!!Here are my 25 most important tips... Brush food with oil. This will prevent sticking. Olive oil is my choice. Don?t brush the grill, it will burn your brush!For most meats, sear over high heat first, then move to lower heat to finish.Turn often. I don?t care what the "experts" say! Don?t let too much juice accumulate on the top of the meat?you will only lose that juice once you turn it over.When seasoning, larger roasts should be seasoned and then wrapped in plastic wrap and refrigerated overnight. Smaller cuts of meat should be seasoned 1- 2 hours prior to cooking.If using a marinade to baste, BOIL it first!For burgers??.Mix the spices (salt, pepper, etc) before forming into patties.Use only ground beef that has at least 20% fat (usually ground chuck). You need it for the juices!Make an indentation in the center of the patty. This will eliminate the "plumping" in the middle.Make 6 ounce patties that are 3/4-inch thick.For steaks??..Use only Choice or better cuts of meat.Trim all surrounding fat.When slicing, cut against the grain."Rest" the meat before and after grilling. Allow the meat to come up to room temp prior to grilling. After grilling, let the meat rest for 5-10 minutes before serving.Salt just prior to grilling?..too soon and all the juices may be drawn out.For poultry??.Whenever possible, keep the skin on. It will help to keep the meat from drying out.Season all parts of the chicken. Work your fingers up under the skin and apply your rub/seasonings underneath. Then replace the skin. Also, apply rub to the cavity area.As far as flipping, generally, bone-in pieces need not be flipped, while boneless pieces should be flipped half way through cooking. Trim all fat from exterior.Use a meat thermometer to avoid overcooking skinless, boneless breasts. 165 degrees F is done and that is attained very quickly.Try brining or injecting for dispersing extra flavor and moistness inside the bird. See article on brining.For seafood??.Use fresh when possible, but "fresh-frozen" is just as good and sometimes better than fresh!Fish is done when the flesh turns opaque (this includes shellfish). This is a better indicator than the old test of flakiness. Place a sharp knife between the meat sectionsand check.When grilling shrimp use the jumbo variety. You are less likely to overcook.Don?t use foil to cook your fish. You need to get that flame broiled taste. There are a couple exceptions?.sole, dory and flounder are very thin fillets and will need some foil.Well, this should be a good guide to get you going. Keep in mind, there are always a few exceptions to the tips above. But for starters, these will do!Enjoy!!Kevin Taylor

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arrow right sausage making the easy way

Sausage Making the Easy WayFrom the kitchen of Kevin Taylor, the BBQ GuruWhen it comes to sausage, count me in!! BUT, I am also rather picky and I know what I want. So, because of this, I learned to make my own sausage many years ago.At first, I thought it a rather daunting task?you would need a grinder and a stuffer and casings and a smoker and room to hang the sausages and?Well, you get the idea. I couldn?t help but think?..There must be an easier way!!Yes there is! Let me share with you some ideas that will make your sausage manufacturing much easier. Why do you really need sausages to be in nice little cylindrical shapes? Have you ever found yourself chopping sausage into ?coins? and battling those tuff casings? Or, have you ever opened the casing and taken the sausage out for using on a pizza or some other recipe? Why go through the bother of this? The first lesson I learned was to keep my sausage in bulk form. You can always form it at a later date. It is also much more versatile and easier to freeze in bulk form.Now, how did it get into bulk in the first place? What about those grinders you need? I have never owned a grinder in over 15 years of making sausage! A butcher will gladly grind anything you want and will do it to your exact specifications. I use combinations of pork, veal and beef and just tell my butcher I need so much of each. Now, the secret to many great sausages is how much fat is included in those meats. I always look for at least 20% fat content! You need that much to keep the sausages juicy and tasty. Too much lessthan that and they will not taste right and will be very dry.The size of the grind is important as well. I ask for a 2 step grind. First through a 3/16-inch sausage plate and then through a 1/8-inch hamburger plate. This will give you the perfect grind for most of your sausages. You will need this slightly finer grind because you will not have any casings holding them together.Now it is a matter of mixing your spices into the meat. This is very important as you need to THOROUGHLY mix the seasonings into the meat. Because the meat is pre-ground, the ONLY way to do this is by hand. I suggest using some inexpensive, rubber disposable gloves?.a great chance to play surgeon! Pre-mix your spices first! This will help with the dispersion of them. Sprinkle half the seasonings over the meat being sure to cover all the exposed area. Then turn over and repeat on the other side. Now you are ready to start your hand operated mixer! Work the meat like you would knead bread?bring new meat up from the bottom and squeeze it through your fingers. This operation should take 10-15 minutes to complete. Remember, the seasoning must be dispersed evenly throughout the meat. Otherwise you will get ?pockets? of intense flavor.Once the meat is seasoned and mixed it is time for the spices to get to know one another. I let my sausage get intimate for about 3 days. Just keep it in the bowl you mixed it in and place plastic wrap on top of the meat?be sure the wrap touches the meat! A simple lid will not work, you want no air to touch the meat.OK, you now have a batch of sausage ready!! But, what to do from here? Much of it you can keep in bulk form and freeze for later use. Always package in smaller sizes so you can just thaw out as much as needed. The rest can be made into patties or links. Patties are easy, so let?s look at making links without those pesky casings.You need the sausage to ?set up? first. Sausage ?sets? at around 130 degrees F. To do this, form your cold sausage into the desired length and thickness you prefer. This is a great way to ?customize? your sausage for the buns you are using! Then, wrap this link tightly in plastic wrap and twist the ends to seal it closed. Now, the sausage will take about 40-50 minutes to set. You must do this in a LOW heat environment. Plastic wrap melts at approximately 275 degrees F, so keep your temps below that. You can do this in an oven or in a smoker or VERY carefully on a grill using indirect low heat. I try to keep my temps around 225-235 degrees F.Once the sausage is set up you can finish grilling or using however you prefer. Simply unwrap and discard the plastic wrap and wipe any excess moisture from the outside of the meat. If you are smoking, the sausage will still take up smoke at this point so just smoke it as you would smoke any other meat. If you are grilling, finish it off on the grill. Just be careful when turning and flipping and serving. I always serve from the grill directly onto the bun?that avoids too much handling.Another way to accomplish the ?set up? of the sausage is to wrap in foil and boil. I do this with a variety of Italian sausage that I serve as a cold appetizer. I have also done this with homemade bratwurst that is later grilled. Again, form your sausage but this time wrap in foil. Submerge in boiling water (or other liquid) for 45 minutes (large summer sausage type rolls) and then unwrap and cool and serve cold. For smaller links like brats, a boil of 20 minutes is all that is needed. Then they can be finished on the grill.If you use your sausage for cutting into coins, that is how I use my andouille in my Cajun recipes, simply take your bulk sausage and form into tiny patties or roll into small balls and cook as needed. In my Cajun recipes, I simply roll into small balls and then flatten slightly and throw into the pot. If you have smoked or cooked your sausage already, then just slice as you normally would.I hope this gives you some ideas on how to make sausage without all the normal equipment. I have been doing it for many years and turn out some very good sausage that suits my tastes. And you can do the same!

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

arrow right cheesy cornmeal and herb biscuits

Cheesy Cornmeal and Herb BiscuitsSource: White Lily Foods2 cups self-rising flour1 cup self-rising cornmeal mix1/2 cup (1 stick) cold butter or margarine, cut into pieces1 cup finely shredded Colby, Monterey jack or Cheddar cheese (4 ounces)1 tablespoon dried parsley flakes1 1/3 cups buttermilkPreheat oven to 450 degrees F. Coat a baking sheet with cooking spray.In medium bowl, combine flour and cornmeal mix. Cut in butter with a pastry blender, two knives or your fingertips until pieces are about the size of peas. Stir in cheese, parsley and buttermilk until moistened. Drop by tablespoonsful onto prepared baking sheet. Bake for 10 to 13 minutes or until light brown.Makes 12 to 14 biscuits.

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

arrow right LuAnn's Coconut-Cherry Cake with Cherry-Coconut Frosting

LuAnn's Coconut-Cherry Cake with Cherry-Coconut Frosting (T&T)Posted by LuAnn at recipegoldmine.com 2003/12/14 07:41Source: Loosely adapted from Taste of Home magazine and Betty Crocker cookbook.This moist, flavorful cake is indescribably delicious! It's been well-received wherever I've shared it!Yield: 1 (13 x 9 x 2-inch) frosted cakeCake3/4 cup butter or margarine, softened 1 1/2 cups granulated sugar 3 eggs 1 teaspoons vanilla extract 1/2 teaspoon almond extract 1 cup plus 6 tablespoons flour 1/2 cup flaked coconut 1/2 cup chopped pecans 1/2 (10-ounce) jar maraschino cherries (reserve juice), chopped and well drainedFrosting3 cups powdered sugar 1/3 cup butter or margarine, softened 1/2 teaspoon almond extract 2 tablespoons reserved maraschino cherry juice, or as needed to yield desired consistency 2 tablespoons well-drained, finely chopped maraschino cherries 2 drops red food color 1/2 cup each toasted chopped pecans and coconut, completely cooledTo make the cake:1. Preheat the oven to 350 degrees F. Spray a 13 x 9 x 2-inch baking pan with no-stick cooking spray; set aside. (I have also baked mine in a 15 x 10 x 1-inch pan, for a more bar-like snack cake).2. In an electric mixer, cream the butter or margarine, and sugar. Beat in the eggs, one at a time. Beat in the extracts. Add the flour, beat just until blended. Fold in the coconut, nuts and cherries. Spread the batter evenly into the prepared pan.3. Bake in the preheated oven for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Place pan on a wire rack to cool. Meanwhile, toast the coconut and pecans for the frosting right away, so they'll have time to cool also. Prepare the frosting.To make the frosting:1. In an electric mixer, cream together the powdered sugar, butter or margarine, and almond (or vanilla) extract. Add enough maraschino cherry juice to yield the desired consistency. Fold in the chopped maraschino cherries.2. When the cake has completely cooled, spread with the prepared frosting. Sprinkle with cooled, toasted pecans and coconut.

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arrow right grand marnier hot chocolate

Grand Marnier Hot ChocolateSource: Gourmet - November 19931 cup half-and-half 2 cups milk 1/2 cup strained fresh orange juice plus 2 (3-inch) strips orange zest removed with a vegetable peeler 6 ounces fine-quality bittersweet chocolate, chopped fine, plus, if desired, grated chocolate for garnish 1/3 cup Grand Marnier, or to tasteWhipped heavy cream for garnish if desiredIn a large saucepan, stir together the half-and-half, the milk, the orange juice, the zest and a pinch of salt and bring the mixture just to a boil over moderate heat.In a small heatproof bowl, whisk together the chopped chocolate and about 2/3 cup of the hot milk mixture until the mixture is smooth and whisk the chocolate mixture into the remaining milk mixture. Simmer the hot chocolate, whisking, for 2 minutes, discard the zest, and stir in the Grand Marnier. (For frothy hot chocolate, in a blender blend the hot chocolate in batches.)Divide the hot chocolate among heated mugs and garnish each drink with some of the whipped cream and grated chocolate.

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arrow right almond amaretto loaf

Almond Amaretto LoafThis is a special gift for a friend or a tasty treat for your family. Almond Amaretto Loaf is a lightly sweetened bread, flavored with Amaretto and filled with almonds, then drizzled with an Amaretto Glaze.Bread1 cup milk 1 large egg 2 tablespoons butter or margarine 1/4 cup Amaretto liqueur 1 teaspoon lemon juice 3/4 teaspoon salt 3 cups bread flour 1/2 cup chopped almonds, toasted 1/4 cup sugar 2 teaspoons bread machine yeastRecommended Cycle: Basic/white bread cycle; light or medium/normal color setting. Add ingredients to bread machine pan in the order suggested by manufacturer, adding almonds with flour. (If dough is too dry or stiff or too soft or slack, adjust dough consistency). Remove bread from pan; cool on wire rack.Amaretto Glaze1 cup confectioners' sugar, sifted 2 tablespoons Amaretto liqueur 1 to 2 teaspoons milk1/4 cup sliced almonds, toastedCombine confectioners' sugar, Amaretto liqueur and enough milk to make glaze of drizzling consistency. Drizzle with Amaretto Glaze and sprinkle with sliced almonds.Yields: 1 1/2 pound loaf

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

arrow right brown sugar cheesecake with bourbon butterscotch sauce

Brown Sugar Cheesecake with Bourbon Butterscotch SauceSource: Gourmet magazine - February 1998Crust1/3 cup pecans 16 thin chocolate wafer cookies4 (5 x 2 1/2-inch) graham crackers 1/3 cup packed dark brown sugar 6 tablespoons (3/4 stick) unsalted butter, softened 1/4 teaspoon saltFilling24 ounces cream cheese, softened 4 large eggs 3 tablespoons Bourbon 1 teaspoon vanilla extract1 cup packed dark brown sugarTopping1 (16 ounce) container sour cream 2 tablespoons packed dark brown sugar 1 teaspoon vanilla extractAccompanimentBourbon Butterscotch SauceMake crust: Preheat oven to 350 degrees F.In a baking pan toast pecans in one layer in middle of oven until golden, about 10 minutes, and cool.In a food processor finely grind pecans, wafers, and graham crackers. Add brown sugar, butter, and salt and pulse until combined well. Transfer mixture to a 9 1/2-inch springform pan and press evenly onto bottom and 1 1/2 inches up side.Make filling: In a bowl with an electric mixer beat cream cheese until fluffy and add eggs, one at a time, beating at low speed until just combined. Beat in Bourbon, vanilla extract and brown sugar until just combined. Pour filling into crust and put springform pan in a baking pan. Bake cheesecake in middle of oven 35 minutes. Leaving oven on, transfer cake in springform pan to a rack and let stand 5 minutes. (Center of cake will set as it cools.)Make topping: In a bowl stir together sour cream, brown sugar, and vanilla extract. Drop spoonsful of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake in baking pan in middle of oven 10 minutes and cool completely in springform pan on rack.Chill cake, covered, at least 8 hours and up to 4 days.Run a thin knife around inside edge of pan and remove side of pan. Transfer cake to a serving plate and let stand at room temperature 30 minutes.Serve cake with sauce.Serves 12. Bourbon Butterscotch Sauce1 1/2 cups granulated sugar1/2 cup water 1/2 cup bourbon6 tablespoons (3/4 stick) unsalted butter In a dry 3-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling kettle, until deep golden. Remove kettle from heat and carefully add water and bourbon down side of kettle (mixture will bubble and steam). Simmer mixture, stirring, until caramel is dissolved. Stir in butter until incorporated and cool sauce to warm. Bourbon Butterscotch Sauce may be made 1 week ahead and chilled, covered. Reheat sauce to warm before serving.Makes about 1 3/4 cups.

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

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