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వంటకాలను » సందేశాలు - పేజీ 59
arrow right senator robert dole's apple pie

Senator Robert Dole's Apple PieThis 1988 Ladies Home Journal first prize apple pie winner was from the senator's wife, Elizabeth Dole.Filling6 tart apples (Granny Smith, Jonathan or Pippin), peeled, cored, sliced2/3 cup granulated sugarWater2 tablespoons cornstarch1 tablespoon butter1/2 teaspoon cinnamonPinch of nutmegCombine apples, sugar and 1/2 cup water in a large skillet. Bring to a simmer over medium heat, then cover and cook 5 minutes. Dissolve cornstarch in 1/4 cup water in a small bowl; stir into apple mixture. Bring to a boil, then cook, stirring occasionally, for 2 minutes. Remove from heat. Stir in the butter, cinnamon and nutmeg. Cool.Pastry1/2 cup butter, softened1/3 cup firmly packed brown sugar1 1/4 cups all-purpose flour1/2 cup chopped pecansBeat the butter and brown sugar in mixing bowl with an electric mixer on medium speed until light and fluffy. With mixer at low speed, beat in the flour and pecans. Press dough into a 10-inch pie plate and refrigerate 10 minutes.Topping1/2 cup all-purpose flour1/2 cup chopped pecans1/4 cup firmly packed brown sugar1/2 teaspoon cinnamon1/4 teaspoon ginger1/8 teaspoon mace1/4 cup cold butter, cut upCombine flour, pecans, brown sugar, cinnamon, ginger and mace in a medium bowl. With a pastry blender or 2 knives, cut in the butter until mixture resembles coarse crumbs. Set aside.Preheat oven to 400 degrees F.Spoon filling into the pastry shell. Sprinkle topping evenly over apples. Bake for 10 minutes. Reduce oven temperature to 375 degrees F. Bake for 30 minutes more or until apples are tender. If topping browns too quickly, cover loosely with foil. Cool on a wire rack.

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arrow right craig claiborne's real texas chili

Craig Claiborne's Real Texas Chili3 pounds boneless chuck, 1-inch cubes2 tablespoons vegetable oil4 to 6 tablespoons chili powder2 teaspoons ground cumin3 tablespoons all-purpose flour3 cloves garlic, finely chopped1 teaspoon dried oregano1 (13 1/2 ounce) can beef broth1 broth can of water1/2 teaspoon pepper1 (15 ounce) can pinto beans, drained and rinsed1 cup sour cream1 lime, cut into 8 wedgesSaut? beef in oil in 4-quart pot until meat changes color but doesn't brown, 8 to 10 minutes. Combine chili powder, cumin and flour in cup. Add with garlic to beef; stir to coat meat. Add oregano.Combine broth and water in bowl. Add 1 1/2 cups broth mixture and pepper to meat. Simmer, partially covered, 1 1/2 hours, stirring. Add remaining broth mixture to meat; simmer, partially covered, 30 minutes or until meat is very tender.Add beans; heat through. Garnish with sour cream and lime.

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arrow right dirty gerty's big batch of fast chili

Dirty Gerty's Big Batch of Fast ChiliPosted by Elaine at Recipes To Goby Donna aka Fairy Owl, Ontario, CanadaIt's fast, simple and very tasty !!! It can be frozen for a quick lunch...(up to 2 months). Great with garlic bread or buttered toast. A must at family get togethers and a hit at parties.3 pounds ground beef 1 can consomm? soup 1 can vegetable soup 1 small can tomato paste 2 large cans tomato sauce 3 cans red kidney beans, washed and drained 3 large cans pork 'n beans in molasses (or 6 small cans) 2 or 3 cloves garlic, crushed 1 green bell pepper, chopped 1 large onion, chopped 2 tablespoons crushed red peppers 1/4 cup chili powder or more to taste A dash each of celery salt, seasoning saltBrown ground beef; drain off fat. Combine all the ingredients in a roasting pan. Simmer for 45 minutes to 1 hour over medium heat, stir now and then so it doesn't stick.

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arrow right Cookies 'n' Cream Cheesecake Squares

Cookies 'n' Cream Cheesecake Squares30 chocolate sandwich cookies1/4 cup butter or margarine, melted 32 ounces cream cheese, softened 1 cup granulated sugar 1 teaspoon vanilla extract4 eggs 20 chocolate sandwich cookies, choppedPreheat oven to 350 degrees F.Place 30 cookies in a food processor container; cover. Process 30 to 45 seconds or until finely ground. Add butter; mix well. Press onto bottom of a 13 x 9-inch baking pan.Mix cream cheese, sugar and vanilla extract with electric mixer until well blended. Add eggs; mix until blended. Gently stir in 1 1/2 cups of the chopped cookies. Pour into crust. Sprinkle with remaining chopped cookies. Bake for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.Cut into squares.Tip: line pan with foil for easy removal of squares.

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

arrow right alfonso's loft sweet potato cheesecake

Alfonso's Loft Sweet Potato CheesecakeSource: Alfonso?s Loft, Granbury, Texas1/4 cup butter or margarine, melted1/4 cup granulated sugar1 3/4 cups graham cracker crumbs2 medium sweet potatoes, baked and peeled16 ounces cream cheese3/4 cup granulated sugar2 eggs1/4 cup orange liqueur or orange juice1 teaspoon ground cinnamon1/8 teaspoon ground clovesPinch of nutmeg1 teaspoon vanilla extract1 cup sour creamWhipped cream, sweetenedMix butter, sugar, and graham cracker crumbs and press into bottom and up sides of a 9-inch spring-form pan. Bake 10 minutes at 350 degrees F.In a large mixing bowl, beat sweet potatoes until smooth. Add cream cheese and beat until blended. Add remaining ingredients except whipped cream and beat until well mixed. Pour into cooled crust and bake at 350 degrees F for 50 minutes.Store in refrigerator but let stand at room temperature for about 30 minutes before serving.Serve with whipped cream.

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arrow right applebee's aztec chicken Salad

Applebee's Aztec Chicken SaladPosted by CookinMom at recipegoldmine.com - May 3, 2001Source: Posted by Leesa 29 July 2000, at 9:30 p.mI LOVE this salad too and was very sad when they discontinued it on the menu at our local Applebee's. Here's what I did:1 chopped red pepper1 chopped green pepper1 can black beans, rinsed1 can sweet cornGrated pepper jack cheese1/2 purple onion, choppedChipsSalad mix2 chicken breasts, cooked in fajita seasoning, cut into bite-size piecesToss with Catalina dressing with a dash of Tabasco.

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

arrow right busch gardens annie grogan's irish stew

Busch Gardens Annie Grogan's Irish StewPosted by LladyRusty at recipegoldmine.com 6/12/01 1:46:31 pmSource: by Chef John Reilly, Food Director, Busch Gardens - 13News Lunchbreak Tuesday, May 15, 20011 (2 1/2 pound) beef chuck, 1/2-inch cubes1 1/2 teaspoons salt1 teaspoon black pepper3 tablespoons vegetable oil2 cups yellow onions, chopped coarse1 1/2 teaspoons fresh garlic, chopped3 tablespoons all-purpose flour1 cup Burgundy wine2 teaspoons chicken base2 bay leaves1 cheesecloth1 teaspoon thyme leaves3 1/4 cups water2 cups potatoes, 1/2-inch cubes1 1/4 cups carrots, battonnet strips1 cup frozen green peas1/4 cup fresh parsley, minced1 cup pearl onions1 fresh parsley stemPreheat oven to 240 degrees F.Heat 1/2 of oil in large ovenproof Dutch oven on stove at medium-high heat. Dredge beef cubes with salt and peeper. Add meat in Dutch oven and brown on all sides. Meat should cook until it begins to turn dark brown. DO NOT allow meat to burn. Remove meat and reserve.Heat remainder of oil in Dutch oven. Add onions and saut? until they begin to brown. Add garlic and continue to cook for 30 seconds. DO NOT cook garlic for more than 30 seconds, as it will burn. Stir in flour and cook until lightly colored (3-4 minutes).Wrap bay leaves and thyme in cheesecloth and tie off end.Add wine, scraping up any residue stuck to bottom of Dutch oven. Mix chicken base with hot water (1 teaspoon base to each cup of water). Add chicken stock, bay leaves, and thyme and bring to a simmer.Add meat and return to a simmer. Cover and place in oven at 240 degrees F for one hour. Add remaining water and allow to simmer for another 1 hour and 30 minutes. Peel potatoes and cut into 1/2-inch cubes. Peel carrots and cut into 1 x 1/4-inch strips. Twenty minutes before stew is finished, steam potatoes and carrots for 10 minutes. Stir cooked vegetables into stew. Add peas and pearl onions, cover and allow to stand for 5 minutes. Stir in parsley and remove bay leaves. Garnish with fresh parsley.Irish Soda Bread goes well with this dish.

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arrow right casarita's tortilla soup

Casarita's Tortilla SoupPosted by gincart at recipegoldmine.comSource: Adapted from San Antonio Express NewsI love tortilla soup and have tried my share of various recipes. This, in all honesty, is, by far, the best!2 tablespoons vegetable oil1/2 large onion, sliced thinly1 to 2 chicken breasts (1 large is enough), sliced thinly or cubed small3 cloves garlic, thinly sliced2 teaspoons ground cumin1 teaspoon freshly fine ground black pepper1/4 teaspoon white pepper1/4 cup tomato sauce4 quarts water1/2 cup chicken base1 small yellow squash, halved lengthwise and thinly sliced1 zucchini, halved lengthwise and thinly sliced1 large carrot, thinly sliced into coins1 fresh tomato, choppedOptional garnish: chopped cilantro, shredded Cheddar or jack cheese, sour cream, avocado slices and fried tortilla stripsIn a large pot heat the oil and add the onion and chicken. Saut? for several minutes until onions and chicken are starting to brown. Add the garlic, cumin, black and white peppers. Saut? the spices for a couple of minutes then add tomato sauce. Add water and chicken base and bring to a boil. Reduce heat and simmer for about 20 minutes. Add squash, zucchini, tomato and carrots. Simmer briefly until vegetables are just tender. Serve hot with garnish of your choice.My Notes: You can use bagged tortilla chips crunched up, however, the best is homemade fried tortilla strips. In a heavy frying pan (cast iron works great) heat about 1/4" of vegetable oil or lard to at least 350 degrees F.Stack several corn tortillas and cut them in half. Stack the halves again and then cut crosswise into 1/4-inch strips. Place enough strips in pan to cover bottom and deep fry until lightly browned. Remove with tongs and drain on paper towels. Salt to taste... great garnish!Also, if you want to kick up the flavor of the cumin, toast 1 tablespoon cumin seed in a small dry pan over medium heat for several minutes... then grind and add as fresh ground toasted cumin.I halved this recipe and it came out great, enjoy!

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arrow right houlihan's homemade mayonnaise

Houlihan's Homemade MayonnaisePosted by LladyRusty at recipegoldmine.com 6:17:11am 5/26/03Source: Houlihan's Restaurant Group, Kansas City, Missouri - Restaurants & Institutions Recipe Book1 3/4 cups pasteurized egg yolks1/4 cup granulated sugar 2 tablespoons plus 2 teaspoons salt 2 tablespoons plus 2 teaspoons dry mustard 3 quarts plus 2 cups salad oil 1 cup white vinegar 1/2 cup fresh lemon juiceCombine egg yolks, sugar, salt and dry mustard in mixer bowl; mix for 1 minute on low speed with balloon whip. Scrape down sides with spatula; make sure all dry ingredients are dissolved.With mixer on high speed, alternate slowly, drizzling oil and vinegar into mixture. Alternate oil and vinegar 4 times throughout mixing.With mixer still running, add lemon juice. Cover, label, date and refrigerate.Yield: 1 gallon

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arrow right kroger's sicilian pasta

Kroger's Sicilian Pasta2 pounds angel-hair pasta 1 1/2 pounds Roma tomatoes, cored and quartered lengthwise 2 medium zucchini, diced 2 medium yellow squash, diced 1 red onion, sliced 1 bunch parsley, chopped 6 cups Italian dressing of your choice 1 cup grated Parmesan cheese 1 (2.8 ounce) jar Salad Supreme seasoning1 tablespoon dried basil 1 tablespoon dried oreganoCook pasta in salted water, according to package directions. Drain and combine with remaining ingredients in a large bowl.Serve warm or chilled.Serves 16.Variation: Saut? diced zucchini and squash in 1 tablespoon olive oil until the vegetables are slightly softened and browned before combining them with the rest of the ingredients.

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arrow right lundy's angry lobster

Lundy's Angry LobsterPosted at recipegoldmine.com by GayleL 6:23:02pm 6/16/03Source: cbs2.com/siteSearch/tonytanillo_story_312104340.html3 cloves roasted garlic 1/2 ounce chopped garlic 2 ounces white wine 1 rosemary sprig 1 pound lobster, cut into 6 pieces 3 ounces clam juice 1/2 teaspoon crushed pepper 1/4 ounce dried oregano 1/2 tablespoon butter 1/2 ounce chiffonade basil 8 ounces linguini 1/2 ounce chopped parsleySalt and pepperPlace saut? pan in oven to heat. When hot, add lobster and put back in oven for 3 minutes. Add garlic, dried oregano and red pepper. When garlic is lightly caramelized, deglaze with white wine and clam juice. Season, then place back in oven.Finish lobster sauce with butter.Heat pasta in boiling water for 1 minute, strain and place in fresh saut? panArrange lobster putting body back together. Pour sauce over all and garnish with rosemary and chiffonade basil.Chopped Parsley - 6 bunches = 12 ounces choppedSoak parsley in ice water. Remove and shake off excess water. Gather leaves together and twist. Julienne from top until you reach edge of stems. Dice until fine. Put wet towel and rinse. Let dry slightly. Store in refrigerator.Cook Pasta - 1 pound = 3 portionsPlace pasta in salted boiling water for 7-9 minutes or until al dente. Shock in ice water to stop cooking. Toss with blended olive oil to coat and prevent sticking.

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arrow right mahi mahi's oven roasted flounder with rock shrimp and crayfish

Mahi Mahi's Oven Roasted Flounder with Rock Shrimp and CrayfishChef Rob Reper - Mahi Mahi's - Virginia Beach, Virginia8 ounces jumbo flounder filet2 tablespoons whole butter1 ounce white wineSalt and pepper to taste1 ounce olive oil1/2 ounce garlic, minced1 ounce rock shrimp1 ounce crayfish tail meat1 1/2 ounces leeks, julienne5 grape tomatoes6 ounces Chardonnay Sauce (see below)6 ounces linguini6 fried spinach leaves1 lemon wedgePlace flounder filet skin side down on a greased baking pan and fold the ends under. Top with 1 tablespoon of butter, white wine, and salt and pepper to taste. Place in 350 degree F oven and bake for 10 to 15 minutes or until flounder is thoroughly cooked.In hot pan, heat oil and saut? garlic, rock shrimp, crayfish tails, leeks, and grape tomatoes for two minutes. Add Chardonnay sauce and bring to a simmer. Gradually incorporate 1 tablespoon of butter into the sauce and season with salt and pepper. Cook for 3 minutes or until seafood is firm, yet tender and cooked all the way through.Heat pasta and place in pasta bowl or on a large plate. Place the flounder on top of the pasta and top with sauce. Garnish with fried spinach and lemon wedge.Servings: 4Chardonnay Sauce1 shallot, sliced2 ounces Chardonnay wine2 ounces crab stock6 ounces heavy cream1 tablespoon whole butter1 1/2 quarts heavy creamSalt and pepper to tasteReduce shallots and wine by half. Add crab stock and reduce by half again. Slowly stir in heavy cream and bring to a simmer. Simmer for 5 minutes and then slowly incorporate butter and season with salt and pepper. Reserve for main dish.

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arrow right magnolia's spicy shrimp, sausage and tasso gravy over creamy white grits

Magnolia's Spicy Shrimp, Sausage and Tasso Gravy over Creamy White GritsSource: magnolias-blossom.com - Magnolia's, Charleston, South CarolinaCreamy White Grits12 cups chicken broth4 1/2 cups coarse stone-ground white grits1 cup heavy creamSalt and white pepper to tasteBring the chicken broth to a boil in a heavy-bottomed stockpot or large saucepan. Slowly pour in the grits, stirring constantly. Reduce the heat to low and continue to stir so that the grits do not settle to the bottom and scorch. In about 5 minutes, the grits will plump up and become a thick mass.Continue to cook the grits for about 20-25 minutes, stirring frequently. The grits should have absorbed all of the chicken stock and become soft. Stir in heavy cream and cook for another 10 minutes, stirring frequently. The grits should have a thick consistency and be creamy like oatmeal. Season to taste with salt and white pepper. Keep warm over low heat until ready to serve. If the grits become too thick, add warm chicken broth or water to thin them down.Tasso Gravy4 tablespoons butter1/2 cup sliced Tasso, cut in 1-inch strips1/2 cup flour4 cups chicken broth2 tablespoon finely chopped parsleySalt and white pepper to tasteMelt the butter in a heavy-bottomed saucepan over low heat. Add the Tasso. Saut? for 1 minute, browning slightly. Make a roux by adding the flour and stirring until well combined. Continue to cook over low heat for 5 minutes, stirring frequently until the roux develops a nutty aroma. Turn the heat up to medium and gradually add 2 cups of the chicken broth, stirring vigorously. Keep stirring constantly until the broth thickens into gravy. Reduce the heat and simmer over low heat for 15 minutes to cook out the starchy flavor. Add the parsley. Simmer for another 5 minutes. Season to taste with salt and pepper.Shrimp and Sausage1/2 pound spicy Italian sausage (3/4 pound of raw)1 tablespoon olive oil2 pounds medium or large peeled and deveined shrimp1 1/2 cups chicken broth1 recipe Tasso Gravy2 tablespoons finely chopped parsleyPreheat oven to 400 degrees F.To cook Italian sausage: Place the Italian sausage on a baking sheet with raised sides. Place on the top rack of the 400 degrees F oven and bake for 10 to 15 minutes or until the sausage is firm and its juices run clear. Cool and cut into small bite-size pieces.Heat the olive oil in a heavy-bottomed frying pan over medium heat. Add the precooked sausage and saut? for 2 minutes to brown slightly. Add the shrimp and saut? until they begin to turn pink-no longer than 1 minute. Add 1 cup of the chicken broth to deglaze the pan. Add the Tasso Gravy and one Tablespoon of the parsley. Bring up to a boil and let simmer for 1 minute. The last 1/2 cup of chicken stock is to be used to thin the gravy if needed.Divide the hot grits between 8 warm bowls. Spoon the shrimp, sausage mixture over the grits. Sprinkle with the remaining Tablespoon of parsley and serve immediately.NOTE: If using large shrimp, allow 6 per person; for medium sized shrimp, 8 to 10 shrimp.

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arrow right olive garden peaches 'n' cream cheesecake

Olive Garden Peaches 'n' Cream CheesecakePosted by dizzybreez at recipegoldmine.com May 4, 2001Source: Olive Garden RestaurantsSponge Cake Base1 egg1/3 cup granulated sugar1/4 teaspoon vanilla extract1/4 cup all-purpose flour1/4 teaspoon baking powder1 pinch salt2 tablespoons waterFilling2 pounds cream cheese, softened1 cup granulated sugar4 eggs1 teaspoon all-purpose flour1 teaspoon vanilla extract1 cup sour cream1/4 cup peach liqueur or peach schnapps or reserved peach juice from the canned or fresh peaches2 cups canned or firm ripe fresh peach slices, drained wellTopping1 pint whipping cream or equivalentFor the Base: Preheat oven to 375 degrees F. Lightly grease base of 10-inch springform pan.Beat whole egg in 1 1/2-quart bowl with mixer on high speed, 4 minutes, to a thick yellow foam. Mix in sugar on low speed until smooth. Add flour, water, vanilla extract, baking powder and salt. Mix on low speed until fully blended. Pour into springform pan, roll around until level. Bake 16 to 18 minutes on lowest oven rack. Cool to room temperature.For the Filling: Preheat oven to 325 degrees F.Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth. Add vanilla extract, sour cream and peach flavoring and mix on medium until a smooth thick consistency is obtained. Fold in peach slices carefully - distribute evenly. Pour cheesecake filling onto cooled sponge cake base. Bake 70 minutes on lower oven rack, turn off oven, open oven door to broil position and let cake remain 40 minutes.Cool to refrigerated temperature.Top with fresh whipped cream or equivalent and serve. Store up to 2 days in the refrigerator.

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arrow right roxsand's restaurant and bar blue potato strudel with brown butter herb sau

Roxsand's Restaurant and Bar Blue Potato Strudel with Brown Butter Herb SauceSource: Roxsand's Restaurant and Bar, Phoenix, ArizonaServes 62 pounds blue potatoes, peeled and cut into 1/8-inch slices (if necessary, substitute Yukon Gold) 1 3/4 teaspoon salt 2 onions chopped 2 large eggs, beaten to mix 3 tablespoons flat leaf parsley chopped 12 sheets phyllo dough 6 tablespoons olive oilFresh ground black pepper 3/4 pound butter 3/4 cup ricotta cheese 3 tablespoons fresh chives, chopped 3 tablespoons mixed herbs, chopped (chervil, tarragon, chives, parsley)In a large deep frying pan, heat the oil over moderate heat. Add potatoes, 1 1/2 teaspoons salt and 3/4 teaspoon pepper and cook, stirring frequently, until the potatoes are tender and golden brown (20 to 25 minutes). Transfer to a large bowl.In the same pan, melt 4 tablespoons butter over moderate low heat. Add onions and cook, stirring occasionally, until very soft (about 8 minutes). Add to potatoes and cool slightly.In a food processor pulse potato mixture in batches until chopped coarse. Return to the bowl, stir in the eggs, ricotta, chives, and parsley until just combined.Melt 8 tablespoons butter. Lay one sheet of phyllo dough on work surface, a short end toward you. Keep the remaining phyllo covered with a damp towel. Brush the phyllo sheet lightly with some of the melted butter and top with another sheet. Put 1/2 cup potato filling in the bottom left hand corner. Fold up like a flag, maintaining the triangular shape. Brush once more with butter. Put the triangle, seam side down, on a baking sheet. Repeat with the remaining phyllo sheets and filling.Preheat the oven to 350 degrees F.Bake the triangles until crisp and golden brown, about 35 minutes.Melt remaining 1 1/2 tablespoons butter in large frying pan over moderate heat. Add remaining 1/4 teaspoon salt. Cook until butter turns golden brown, about 4 minutes.Remove from heat and cool slightly. Stir in herbs and a pinch of pepper. With a serrated knife, cut the triangles in half. Put one half in the center of the plate and lean the other half against it so that you see the filling. Drizzle the butter sauce around each serving.NOTE: Make the day before, and cook right before serving.

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