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వంటకాలను » సందేశాలు - పేజీ 57
arrow right ace's restaurant black jack barbecue sauce

Ace's Restaurant Black Jack Barbecue SauceSource: Chef Michael Cross, Ace's Restaurant, Sacramento, California2 3/8 ounces butter 1 1/4 quarts yellow onion, sliced 1/3 cup garlic cloves 1/3 cup chili powder 1 1/4 quarts tomato ketchup 5/8 cup apple cider vinegar 1 1/4 quarts Worcestershire sauce 1/8 can chipotle peppers1/8 bottle whiskey 3/4 pound brown sugar 5/8 teaspoon liquid smoke flavoringSalt to tasteSweat the onions and garlic in the butter until soft. Add the chili powder and cook for two to three minutes. Add the remaining ingredients. Simmer until reduced to desired consistency. Blend using a hand blender. Correct the seasoning, then cool, label and store.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   7 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right applebee's perfect margarita

Applebee's Perfect Margarita1 1/2 ounces Cuervo or 1800 gold tequila3/4 ounce Cointreau3/4 ounce Grand Marnier1/2 ounce lime juice2 ounces sour mixChill glass well. Mix all ingredients and pour into chilled glass.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   7 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right arnaud's caramel custard

Arnaud's Caramel CustardPosted by LladyRusty at recipegoldmine.comSource: Arnaud's Web Site1/2 cup granulated sugar1 tablespoon water3 eggs1/4 cup granulated sugar2 cups milk, scalded1/2 teaspoon best quality pure vanilla extractPreheat oven to 275 degrees F.In a small, heavy skillet over low heat, stir the 1/2 cup sugar and 1 tablespoon water until the sugar melts, is free of lumps and turns a light caramel color.Pour a spoonful into 6 four-ounce custard cups and let stand until cooled.Beat the eggs with the 1/4 cup sugar and add the scalded milk slowly, while stirring. Add vanilla extract. Strain carefully into the prepared cups to avoid disturbing the caramel.Place cups in a pan of hot water. The water should come almost to the top of the cups. Cover with foil. Bake slowly, 1 1/2 to 1 3/4 hours, or until a knife inserted in the center comes out clean.Remove from the water and cool. Chill. To serve, run a knife around the edge of the custard and invert the cup onto a small plate.Servings: 6

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   7 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

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   »   7 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right busch gardens annie grogan's irish soda bread

Busch Gardens Annie Grogan's Irish Soda BreadPosted by LladyRusty at recipegoldmine.com (6/12/01 1:46:31 pm)Source: by Chef John Reilly, Food Director, Busch Gardens - 13News Lunchbreak Tuesday, May 15, 2001Busch Gardens uses this bread as a bowl for their Irish Stew.1 3/4 cups water3 tablespoons granulated sugar1 teaspoon salt1/2 cup shortening or butter5 cups white bread flour3 tablespoons baking powder2 1/2 tablespoons milk powder1 1/2 cups golden raisins1 tablespoon caraway seeds (optional)Place all ingredients in mixing bowl, except raisins, and mix with paddle until incorporated. Add raisins and mix for one minute more. Mixture is very soft. Place mixture on well-floured surface and form into 2 equal round dough balls. Place on either parchment paper or lightly greased sheet pan.Press top of dough down slightly and score or cut a cross on top of dough 1/2 to 3/4 inches into dough. Bake in 350 degree F oven for 30 minutes. Let cool and serve.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   7 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right carrabba's penne franco

Carrabba's Penne FrancoPosted by LladyRusty at recipegoldmine.com 9/1/02 8:10:04 am Source: Chef Josh Upton, Carrabba's Italian Grill - azfamily.com 1 to 2 cloves garlic, sliced3 tablespoons extra-virgin olive oil1 teaspoon sun-dried tomatoes, chopped1/4 cup mushrooms, saut?ed6 artichoke heart quarters6 kalamata olives, pitted1 chicken breast, grilled and slicedPenne pasta (3 to 4 ounces dry weight), cooked according to package instructions, drained and kept warmSalt and pepper, to taste Parmesan cheese, gratedSaut? garlic in olive oil for about 1 minute. Add sun-dried tomatoes, mushrooms, artichoke hearts, grilled and sliced chicken and cooked penne pasta. Saut? to heat through. Season with salt and pepper. Serve with freshly grated cheese.Servings: 1

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   7 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

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.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   7 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right chili's black bean soup

Chili's Black Bean SoupPosted by liz at recipegoldmine.com April 30, 2001Source: Posted by Lori 4 February 2000 7:40 amHere is a recipe that I got from Chili's. I had e-mailed the company on their website and this is the recipe that they sent to me1/4 cup olive oil1/4 cup yellow onion, diced1/4 cup carrots, diced1/4 cup green bell pepper, diced4 beef bouillon cubes1 cup boiling Water1 1/2 quarts (3 pounds) canned black beans, not drained2 tablespoons cooking sherry1 tablespoon distilled white vinegar2 tablespoons Worcestershire sauce1 tablespoon granulated sugar2 teaspoons garlic, granulated2 teaspoons salt1/2 teaspoon black pepper, ground2 teaspoons chili powder8 ounces smoked sausage, small dice1 tablespoon cornstarch2 tablespoons waterIn a medium stock pot, place the olive oil, onion, carrot, and bell pepper. Saut? the vegetables until they are tender. Bring 1 cup of water to a boil, add the bouillon cubes, and allow to dissolve.Add the bouillon, cooked beans, and the remaining ingredients (except cornstarch and 2 tablespoons water) to saut?ed vegetables. Bring mixture to a simmer and cook approximately 15 minutes.In a blender, puree 1 quart of the soup, and put back into the pot.In a separate bowl, combine the cornstarch and 2 tablespoon water. Add the cornstarch mix to the soup and bring to a boil for 1 minute.Serve with cornbread, white rice, or your favorite side dish.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   7 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right commander's palace sour cream pecan coffee cake

Commander's Palace Sour Cream Pecan Coffee CakeSource: Commander's Palace Restaurant, New Orleans, LouisianaCake1 cup (2 sticks) softened unsalted butter 2 cups granulated sugar 1 1/2 tablespoons vanilla extract 2 large eggs 2 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 pinch salt 1 1/2 cups sour creamPecan Filling1 1/2 cups coarsely chopped pecans 1 cup granulated sugar 1 tablespoon cinnamonPreheat oven to 350 degrees F. Butter well a 10-inch Bundt pan and dust with flour, shaking out the excess.In a bowl with an electric mixer beat the butter until smooth. Add the sugar, a little at a time, and beat the mixture until it is light and fluffy. Beat in the vanilla extract and the eggs, one at a time.Into a bowl sift the flour, baking powder, baking soda, and salt. Add the dry ingredients to the butter-sugar mixture, beating slowly until just combined. Fold in the sour cream.Make the pecan filling: In a bowl combine filling ingredients. Spoon 2/3 of the batter into the prepared pan, sprinkle the top with the pecan filling, gently pressing filling into batter, going completely around the cake until all remaining nut mixture is used. Add remaining batter to pan and smooth top. Bake for 1 hour, or until a cake tester inserted in the center comes out clean. If necessary, loosely cover top of cake with piece of aluminum foil to prevent overbrowning. Let cool on a rack in the pan for 5 minutes. Invert onto the rack and let cool completely.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   7 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right francesca's gourmet catering and cafe seven layers of heaven

Francesca's Gourmet Catering and Cafe Seven Layers of HeavenSource: Francis McGinnis - Francesca's Gourmet Catering and CafeMakes 48 small, thick bars.Shortbread1/2 cup (about 2 1/2 ounce) hazelnuts3/4 cup (1 1/2 sticks) unsalted butter2 cups all-purpose flour1/2 cup brown sugar1/2 teaspoon saltChocolate layer16 ounces good-quality semisweet chocolate1/2 cup (1 stick) unsalted butter1 (14 ounce) can sweetened condensed milk, such as Eagle brandPinch of saltOatmeal-Hazelnut layer1/2 cup (1 stick) butter1 cup packed brown sugar1 egg1 teaspoon vanilla extract1/2 cup plus 1 tablespoon all-purpose flour1/2 tablespoon baking powder1/2 teaspoon salt1 teaspoon cinnamon1 1/4 cups uncooked oatmeal1/2 cup plus 1 tablespoon whole-wheat flour1 teaspoon grated lemon zestRemaining layers1 (7 ounce) bag flaked coconut1/2 (17 1/2 ounce) jar caramel sauce1 (18 ounce) jar seedless raspberry jam1 (7 ounce) jar Marshmallow Cr?meTo toast hazelnuts: Preheat oven to 325 degrees F. Spread nuts on an ungreased cookie sheet and bake for 5 to 7 minutes, stirring often; rub off the papery skins. Coarsely chop nuts and set aside.To prepare shortbread: Preheat oven to 350 degrees F. Cut 1 1/2 sticks butter into 1/2-inch cubes. Combine butter, 2 cups flour, 1/2 cup brown sugar and salt, and mix until small clumps form. Sprinkle mixture into 9-by 13-inch pan; pat evenly onto bottom and partway up sides. Bake 15 to 20 minutes until golden brown; set aside.To prepare chocolate layer: Melt chocolate and butter together in a double boiler, stirring occasionally. Stir in condensed milk and salt until smooth. Spread over shortbread crust.To prepare oatmeal-hazelnut layer: In a large bowl, cream together the 1 stick of butter and 1 cup brown sugar until fluffy. Add egg and vanilla extract; cream again. Add 1/2 cup plus 1 tablespoon flour, baking powder, salt, cinnamon, oatmeal, whole-wheat flour and toasted hazelnuts and mix gently. Add lemon zest and mix gently. Set aside.To assemble: Sprinkle the evenly over the crust, then drizzle the half-jar of caramel sauce over the coconut. Stir jam to make it spreadable, then smooth it over the caramel sauce. In a microwave warm marshmallow cr?me, stirring occasionally, to make it spreadable, then smooth it over the jam.Using fingers, crumble spoon-size pieces of hazelnut-oatmeal mixture on top of cr?me; do not completely cover top - allow other layers to bubble through. (Leftover mixture can be made into drop cookies, baked on ungreased cookie sheet for 8 to 10 minutes).Bake bars for 10 to 15 minutes, turning pan several times as it bakes. Cool completely. Use hot knife to cut.

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arrow right hamersley's bistro souffled lemon custard

Hamersley's Bistro Souffled Lemon CustardPosted by FootsieBear at recipegoldmine.com 7/22/01 1:09:05 pmSource: chron.comThis super-lemony souffl? like dessert has been on the menu at Gordon Hamersley's eponymous Boston restaurant, Hamersley's Bistro, since it opened twelve years ago. All efforts to take it off the menu are greeted with outrage by Hamersley's customers, so he's finally given in and shared the recipe with the rest of us via the Star Chef's web site.1/2 cup unsalted butter, softened1 1/2 cups granulated sugar6 large eggs, separated1/4 teaspoon grated lemon zest1 cup fresh lemon juice2/3 cup all-purpose flour, sifted2 cups milk1 cup heavy cream1/2 teaspoon saltFresh mint leaves or berries, for garnishPreheat the oven to 350 degrees F. In a large bowl, with an electric mixer on medium speed, cream the butter and sugar until fluffy.Add the egg yolks, one at a time. Add the lemon zest, lemon juice, and flour, stirring until just barely combined. Stir in the milk and cream until smooth.In a separate large bowl, beat the egg whites, until they hold soft-to-medium peaks, adding the salt halfway through. Fold into the custard mixture.Pour the custard mixture into a 10-inch round cake pan and set into a larger pan filled with 1-inch water. Bake for about 50 minutes, or until the custard is just set. Let cool to room temperature.Serve on a plate or in a glass bowls, garnished with mint leaves or berries.Serves 8.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   7 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right joe's stone crab restaurant key lime pie

Joe's Stone Crab Restaurant Key Lime PieSource: Joe's Stone Crab Restaurant, Miami Beach, FloridaGraham Cracker Crust1 wax paper wrapped package graham crackers,1/3 of a 1 pound box, or 1 cup plus 2 1/2 tablespoons graham crackers crumbs 5 tablespoons melted unsalted butter 1/3 cup granulated sugarFilling3 egg yolksGrated zest of 2 limes (about 1 1/2 teaspoons) 1 (14 ounce) can sweetened condensed milk 2/3 cup freshly squeezed lime juice (if you can get Key limes use those but regular limes will do)ToppingI cup heavy or whipping cream, chilled 3 tablespoons confectioners' sugarFor the crust: Preheat oven to 350 degrees F. Butter a 9-inch pie pan.Break up into crumbs in food processor or place crackers in a large plastic bag and crush with a rolling pin. Add melted butter and sugar and stir. Press crumb mixture into pan forming a neat border around the edge. Bake until set and golden, about 8 minutes, and set aside. Keep oven on.For the filling: In an electric mixer with a wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes, Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing until combined, no longer. Pour mixture into the crust. Bake for 10 minutes or until filling has just set. Cool on a wire rack, then refrigerate, Freeze for 15 to 20 minutes before serving.For the topping: Whip the cream and confectioners sugar until nearly stiff. Cut the pie into wedges and serve very cold. Top each wedge with dollop of whipped cream.

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arrow right lohmann's steak house champagne salad

Lohmann's Steak House Champagne SaladPosted by JBic01 at recipegoldmine.com 5/13/02 11:54:08 amChampagne Salad served at Lohmann's Steak House in Menomonee Falls, Wisconsin, contains no champagne but has lots of fruit. The molded salad is made with cream cheese and gelatin.8 ounces cream cheese, room temperature 3/4 cup granulated sugar 1 (20 ounce) can crushed pineapple, drained 1 (10 ounce) package frozen strawberries with juice 1 (1/4 ounce) package unflavored gelatine 2 medium-size bananas, sliced 1/2 cup coarsely chopped pecans or walnuts 1 (16 ounce) container whipped toppingIn large bowl, combine cream cheese and sugar; blend well.In another bowl, mix pineapple, strawberries with juice and gelatine, making sure gelatine coats fruit well. Mix in bananas, nuts and whipped topping. Add fruit mixture to cream cheese mixture, stirring just until combined. Spoon into loaf pan or 13 x 9-inch pan. Freeze salad.To serve, thaw slightly and cut into slices or squares.Makes 12 to 16 servings.

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arrow right long john silver's batter

Long John Silver's BatterPosted by FootsieBear at recipegoldmine.com May 23, 20012/3 cup club soda1/3 cup lemon juice1 egg1/2 cup Bisquick1/2 cup self-rising flourBeat all ingredients together until smooth; let stand 10 minutes.Heat oil to 385 degrees F.In small bowl put 1/2 cup club soda, in another 1/2 cup self-rising flour. Dip fish first into soda, then into flour. Set fish on cookie sheet till all the fish has been coated; let dry a few minutes.Dip fish in batter, let excess drip off; and deep fry 3 or 4 minutes per side. Shrimp can be done the same way if peeled and deveined first.

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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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