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వంటకాలను » సందేశాలు - పేజీ 718
arrow right grandma's pot roast

Grandma's Pot RoastHerb Bouquet2 sprigs parsley6 peppercorns2 bay leaves1 teaspoon thymeTie all spices together in cheesecloth.1 (3 to 6 pound) chuck, bottom round or shoulder roast (with or without bone)2 to 3 tablespoons flour1 to 1 1/2 teaspoons salt1/2 to 1 teaspoon freshly-ground black pepper2 to 3 large onions, sliced2 to 3 tablespoons lard, oil or combination of oil and butter2 to 3 cups beef stock or broth2 tablespoons cornstarch (optional)3 tablespoons cold beef stock or water (optional)Dust roast on all sides with mixture of flour, salt and pepper. Melt lard (or oil and butter) in a large cast iron Dutch oven with a tight fitting lid. Brown meat well on all sides in the hot fat. Add sliced onions, packet of herbs and beef stock. Cover and simmer (do not boil) on top of stove or at 325 degrees F in the oven for 1 1/2 hours. Turn meat midway through cooking. Let pot cool. Refrigerate overnight.Skim fat. Add any or all of the following vegetables: parboiled carrots, potatoes, turnips and celery stalks (cut in hunks) and reheat. Cornstarch and beef stock or water can be mixed together, then mixed in to thicken the gravy.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   1 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right arnaud's trout amandine

Arnaud's Trout AmandinePosted by LladyRusty at recipegoldmine.com - May 9, 2001Source: Ladies Home Journal - April 20016 trout fillets with skin (4 to 6 ounces each)1 1/2 cups all-purpose flour12 tablespoons butter, divided (no substitutes)1 tablespoon fresh lemon juice1 1/2 cups sliced almonds, toasted6 lemon wedgesHeat oven to 250 degrees F.Dip each fillet in flour, shaking off excess. Melt 3 tablespoons butter in a 12-inch nonstick skillet over medium-high heat until bubbly. Add 3 fillets, skin side down, and cook until golden brown and skin is crisp, 2 to 3 minutes. Turn and cook 2 to 3 minutes more, until golden brown. Transfer fillets to a platter; keep warm in oven. Wipe out skillet. Melt 3 tablespoons butter in skillet and repeat cooking remaining fillets.Meanwhile, melt remaining 6 tablespoons butter in a small saucepan over medium heat. Stir in lemon juice. Spoon almonds then butter sauce over each fillet. Serve with lemon wedges.Servings: 6

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   1 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right beto's pozole

Beto's PozoleSource: Chef Maria De La Torre, Beto's Mexican Food, Reno, Nevada - Reno Gazette JournalServes 4 (large servings).2 pounds pork meat (includes shredded pork ears and feet) 1/4 cup salt (or as desired) 1 tablespoon oregano 1 tablespoon fresh garlic 1 large (6 pound, 12 ounce) can white hominy 4 California peppers Garnishes: shredded lettuce, radish quarters, lime halves, chopped onionsIn a large pot, cover meat with water, add salt, bring to boil, cook three to four hours or until cooked thoroughly. Mix garlic, oregano and two cups of water in blender, add to cooked meat. Soak peppers in hot water for 30 minutes, then puree in a blender with a small amount of water, drain and add to the meat. Add hominy to meat. Reheat to desired serving temperature.Serve in individual bowls with garnishes, bread and tortillas, as desired.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   1 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right carrabba's polo hilario

Carrabba's Polo HilarioPosted by LladyRusty at recipegoldmine.com 9/1/02 8:16:48am Source: Chef Josh Upton, Carrabba's Italian Grill - azfamily.com 2 (5 ounce) chicken breasts, boneless, skinless and butterflied2 slices red bell pepper, roasted2 slices zucchini, grilled2 1/2 ounces soft goat cheese (i.e. caprino or chevre)2 Roma tomatoes, diced2 tablespoons fresh parsley, chopped4 tablespoons butter, divided6 mushrooms, chopped1 small onion, chopped1/2 cup Marsala wine1/2 cup chicken brothBlack pepper, to tasteWhite pepper, to tasteKosher salt, to tasteCover one-half of each breast section with one slice of roasted pepper, one slice of zucchini and a dab of goat cheese. Fold empty chicken breast half flap over the dressed chicken breast half; dust with kosher salt and black and white pepper. Grill to desired temperature.In 2 tablespoons butter, saut? mushrooms and onions until softened. Add Marsala wine and chicken broth; simmer approximately 10 minutes on medium-low heat to reduce.A little at a time, add remaining 2 tablespoon butter until butter melts and mixture emulsifies. Place chicken in Marsala wine sauce; heat through. Top with tomatoes and fresh parsley. Serve with pasta.Servings: 2

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   1 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right carrabba's italian grill bread dip mix

Carrabba's Italian Grill Bread Dip Mix1 tablespoon crushed red pepper 1 tablespoon black pepper 1 tablespoon dried oregano 1 tablespoon dried rosemary 1 tablespoon dried basil 1 tablespoon dried parsley 1 tablespoon garlic powder 1 tablespoon minced garlic1 teaspoon saltGrind togetherTo use, put 1 tablespoon of mixture in a small bowl. Pour extra virgin olive oil over and mix together. Dip warm sourdough French bread into the mixture.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   1 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right carrabba's italian grill sogno di cioccolata

Carrabba's Italian Grill Sogno di Cioccolata (Chocolate Dream)Posted by Chef Chad in Houston TX at recipegoldmine.com2 (1 pound 5.2-ounce) boxes Duncan Hines Fudge Brownie Mix (each using 2 eggs and milk instead of water)1/2 cup Kahl?a (coffee-flavored liqueur)4 cups chocolate mousse (use your own recipe, or mix up two (4.2-ounce package Chocolate Mousse Mix)4 cups whipped cream (from 1 1/2 cups heavy cream, whipped)2 ounces semisweet chocolate shavingsMix brownies according to instructions on box, using the two-egg recipe and substituting milk for the water. Line two 13 x 9 x 2 1/2-inch glass or metal pans with either parchment paper or wax paper (the paper lining makes it much easier to remove the brownies from the pan.) Grease bottoms with oil or spray with Pam. Pour batter into pans, and bake - either in a convection oven at 325 degrees F for 20 minutes, or in a standard oven for about 24-26 minutes. (The convection oven is preferred - it makes a chewier brownie). Bake until a wooden pick inserted in the middle of the brownie comes out clean.IMPORTANT - DO NOT OVERCOOK. Remove from oven and allow to cool completely.Loosen the sides with a knife, then remove the brownies in one piece from one of the pans. Turn the brownies upside down and return to the pan. Peel off paper, then brush the brownie with half of the Kahl?a, starting from the outer edges and working toward the center. Spread 2 cups of the chocolate mousse evenly over the brownie, then spread 2 cups whipped cream over the mousse.Use a vegetable peeler to shave chocolate, then sprinkle top evenly with chocolate shavings. Remove second brownie from the other pan, brush with remaining Kahl?a, and place on top. Repeat layers, first spreading the remaining chocolate mousse, then the remaining whipped cream. (There are no chocolate shavings on top). Refrigerate to store.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   1 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right castaldi's fusille crucione

Castaldi's Fusille CrucionePosted by LladyRusty at recipegoldmine.com 6/12/01 1:50:21 pmSource: Chef Tom McGurty - Castaldi's in Macarthur Center - 13NEWS Lunchbreak4 Roma tomatoes, quartered4 artichoke hearts, quartered4 mushrooms sliced thin3 Kalamata olives halved2 sun-dried tomatoes cut into strips1/4 bunch fresh spinach2 cloves garlic, minced3 olive oil1 teaspoon blackened seasoning10 fusilli pasta cooked1/2 ounce pesto2 teaspoons fresh basil1 garlic butterAdd oil to pan and warm on medium heat for two minutes. Add garlic and saut? for thirty seconds. Then put pesto, tomatoes, olives, artichoke hearts, mushrooms, and sun-dried tomatoes into the pan. Cook on high heat for three to four minutes. When vegetables are cooked and tender, add spinach, basil and garlic butter. Add seasoning and toss with the vegetables. Cook pasta for seven to ten minutes or until soft. Add pasta to the pan and toss all of the ingredients together. Put into bowl or on a plate and serve.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   1 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right cinnamon's bakery chocolate crackle cookies

Cinnamon's Bakery Chocolate Crackle CookiesSource: Kathleen Butler, Owner - Cinnamon's Bakery, Riverside, California8 cups chocolate chips 4 cups chopped walnuts 8 cups brown sugar 2 2/3 cups oil 16 eggs 2 tablespoons plus 2 teaspoons vanilla extract7 3/4 cups flour 2 tablespoons baking powder 2 tablespoons saltMelt chocolate chips in large bowl in microwave for 5 minutes.In very large bowl, combine sugar and oil, then add melted chocolate chips. Add eggs one at a time to the mixture. Beat well. Add vanilla extract.Combine flour, baking powder and salt in separate bowl and add to the chocolate mixture. Stir in nuts. Chill.Scoop dough out with ice cream scoop and roll in confectioners' sugar to coat. Bake at 300 degrees F for 15 to 17 minutes. Dough may be refrigerated in Tupperware until ready to use.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   1 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right copeland's of new orleans crawfish etouffee

Copeland's of New Orleans Crawfish EtouffeePosted by GayleL at recipegoldmine.com 9:17:49pm 4/19/03Source: kcrestaurantguide.comServes 66 cups water2 bay leaves1 teaspoon lobster base1 pound fresh crawfish tail meatPinch black pepperPinch white pepperPinch cayenne1 tablespoon paprika1 teaspoon peanut oil1 cup chopped yellow onion4 teaspoons flourSalt to taste1 cup chopped green onions1 teaspoon minced garlic3 tablespoons finely chopped parsley6 cups cooked white ricePrepare a stock by bringing the water to a boil. Add bay leaves and lobster base. Allow to boil for about 20 minutes or until the water has reduced to 5 cups of stock. Hold aside.In a mixing bowl, combine the crawfish tails with black, white, and cayenne pepper. Add the paprika and stir together well.In a medium-size pot, heat the peanut oil at a near high setting. Oil should be hot but not smoking. Add the chopped yellow onion and stir until translucent. Add the crawfish tails and stir until they are heated and cooked through and have attained a good bond with their fat. Add flour and mix well.Pour in stock gradually, stirring constantly, until sauce achieves a substantial thickness and consistency. Season with salt to taste.Add the green onions, garlic, and parsley. Reduce the heat to a medium setting and simmer for about 10 minutes more. Serve over a bed of cooked white rice.NOTE: If desired, you may stir in 2 to 3 tablespoons of butter to completed etouff?e for added richness.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   1 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right cornell's clams bianco

Cornell's Clams BiancoSource: Cornell's - Schenectady, New York1 dozen Rhode Island little neck clams1/4 cup olive oil2 cloves fresh garlic, chopped1/4 cup chopped, fresh, flat-leaf parsleyPinch black pepper1 tablespoon butter1/2 cup dry white wineScrub clams in cold water.In a large, deep, frying pan, heat oil, garlic, parsley, pepper and butter over medium heat until ingredients begin to sizzle. Add white wine and clams so clams rest in a single layer. Cover and cook over medium heat until clams open.Transfer clams into a bowl and pour juices over. Serve with fresh, crusty bread and the remainder of the bottle of wine.Serves 1.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   1 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right county clare steak with murphy's stout and potatoes

County Clare Steak with Murphy's Stout and PotatoesSource: County Clare - Milwaukee, Wisconsin1 (1 1/2 pound) boneless beef steak or lean pot roast1 tablespoon vegetable oil2 tablespoons butter (divided)8 ounces frozen or fresh pearl onions (see note)3/4 cup stout1 1/4 cups beef stock (defatted)Salt and cracked black pepper, to taste1 bouquet garni (several sprigs of fresh parsley, thyme, and bay leaf, bundled in cheesecloth)1 1/2 pounds potatoes, washed and cut into thick slices8 ounces large white mushrooms, sliced1 tablespoon flour1 teaspoon brown mustardGarnish: Fresh thyme sprigsTrim beef of any excess fat and cut into 4 pieces. Heat oil and 1 tablespoon butter in large, heavy Dutch oven. Brown meat on both sides, and remove from pan and set aside.Add pearl onions to pan and brown 3 to 4 minutes. Return steak to pot, pour in stout and beef stock, and season to taste with salt and pepper.Add bouquet garni and sliced potatoes. Cover and simmer over low heat 1 hour.Add sliced mushrooms, cover and simmer 30 minutes. Remove meat and vegetables with slotted spoon and place on warmed, deep-rimmed serving platter. Reserve liquid. Cover meat and vegetables with foil and keep in warm oven (200 degrees F).Melt remaining butter in 2-quart saucepan and add flour to make a roux. Cook until bubbly and golden, whisking roux constantly. Slowly stir in reserved cooking liquid, and cook until thickened. Whisk in mustard, taste and adjust seasonings. Pour over meat and vegetables, garnish with thyme and serve.Makes 4 large servings.NOTE: If using fresh pearl onions, place in large bowl and cover with boiling water. Let soak 5 minutes, then drain. Skins should peel away easily.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   1 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right famous dave's country roast chicken

Famous Dave's Country Roast ChickenSource: Dave Anderson - Famous Dave'sRoast Chicken Seasoning1/2 cup kosher salt1/2 cup paprika1/2 cup lemon pepper1/2 cup Mrs. Dash original blendMix all ingredients. Store in a covered container.Roast Chicken1 (6 pound) roasting chicken2 (16 ounce) bottles Italian dressing1 (8 ounce) bottle lemon juice1/3 cup Roast Chicken SeasoningPlace the chicken in a 2-gallon sealable plastic bag. Pour a mixture of the Italian dressing and lemon juice over chicken, turning to coat. Marinate in refrigerator for 3 hours, turning every 30 minutes.Remove chicken from bag and drain. Season generously with 1/3 cup Roast Chicken Seasoning. Preheat the oven to 375 degrees F. Arrange chicken on a rack in a baking pan. Tent loosely with foil. Bake 1 1/2 to 2 hours or until a meat thermometer registers 170 to 180 degrees F, removing the tent 20 minutes before the end of baking process. Let stand for 10 minutes before carving.Yields 6 to 8 servings.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   1 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right fazoli's breadsticks

Fazoli's BreadsticksPosted by LladyRusty at recipegoldmine.com 10:13:11pm 5/20/03I have this clone. I've haven't tried it. The Sharon directions are Fazoli's method. The Teresa1 directions are a clone. That should be a clear as mud.Posted by sharon; posted by Teresa1Sharon Directions:My son works at Fazoli's. He told me that for their breadsticks, they mix a product called Whirl with garlic and salt. Then, they spread it on pre-packaged breadsticks and bake. That's all I know. Hope it helps.Teresa1 Directions:Start with plain bread sticks, place them in a pan. In a bowl mix together margarine and kosher salt...one cup margarine to 3 tablespoons of Kosher salt. Stir and brush on bread sticks. Bake at 400 degrees F. Serve hot.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   1 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right galatoire's trout meuniere amandine

Galatoire's Trout Meuniere AmandineSource: Galatoire's, New Orleans, Louisiana4 (6- to 8-ounce) trout fillets Salt and pepper, to taste 1 cup milk 1/2 cup flour Oil 1 cup butter 1 cup sliced almonds Juice of 1 lemon 1/2 tablespoon chopped parsleySprinkle fillets with salt and pepper, dip in milk and roll in flour. Fry in 3/4 inch of hot oil in a shallow skillet until golden on both sides. Remove and keep warm. In a separate pan, melt and whip butter until brown and frothy. Add sliced almonds and lemon juice. Place each fillet on a heated plate and pour sauce over it. Sprinkle with chopped parsley.Serves 4.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   1 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right harry caray's marinated beef tenderloin with peperonata

Harry Caray's Marinated Beef Tenderloin with PeperonataPosted by GayleL at recipegoldmine.com (7/6/01 6:51:41 pm)Source: Chef Abraham, Harry Caray's, Chicago, Illinois12 ounces beef tenderloin2 ounces olive oil1 pinch fresh thyme1 pinch fresh rosemary1 pinch fresh basil1 whole clove chopped garlic4 ounces red wine (cabernet sauvignon preferred)Salt and pepper, to tasteCombine marinade ingredients and marinate beef for 2 to 4 hours refrigerated.Grill for 1 to 1 1/2 minutes on each side.Garnish beef with peppers.Peperonata2 ounces extra virgin olive oil1 whole clove chopped garlic2 teaspoon balsamic vinegar1 pinch red pepper flakes1 teaspoon lemon juice1 teaspoon fresh thyme1 red pepper, sliced1 green pepper, sliced1 yellow pepper, slicedCombine ingredients for peperonata and toss with the peppers. Marinate for 1 hour.Grill peppers for 1 to 2 minutes on each side. Do not overcook.Yield: 2 servings

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   1 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

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