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Рецепти » Повідомлення - Сторінка 23
arrow right Old Fashioned Hard Candy

2 cups sugar 1/2 cup light Karo syrup 1/2 cup water|Stir over low heat until dissolved. Turn heat to high. Using a candy thermometer cook until temperature reads 310 F. REMOVE IMMEDIATELY and pour into an 8" greased metal pan. After a few minutes check for firmness and when you can cut and a top imprint holds, start cutting with a knife one way in one inch sections, turn pan and make one inch squares. Continuously cut squares, working fast, until squares are almost cut through to the bottom. Turn out into wax paper, and finish breaking by hand. Flavorings and Colors (a few drops of food coloring) 1/4 tsp. peppermint oil − green 1/4 tsp. clove oil − yellow 1/4 tsp. cinnamon oil − red 1/4 tsp. lemon oil − yellow Mix desired color and flavor in the beginning with sugar, syrup, and water.

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arrow right See's Fudge Candy

4 1/2 Cup Sugar 3 Packages Chocolate chips (12 Ounces each) 1/2 Pound Margarine 1 Teaspoon Vanilla 1 can Evaporated milk 7 Ounces Marshmallow cream 2 cups Nuts|Mix 4 1/2 cups sugar with one (1) can evaporated milk. Boil 7 to 8 minutes, stirring often. (rolling boil) Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted margarine. Cream margarine and marshmallow together and add chocolate chips. Pour hot mixture over chocolate mixture. After chocolate has melted, add 2 cups of nuts and 1 tsp. of vanilla, blend well, pour into buttered pans and chill in refrigerator. Cut into squares before firm. This recipe makes about 5 lbs of fudge.

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arrow right boot kickin' tortilla casserole

Boot Kickin' Tortilla CasseroleSource: Kelly Falsey for Beef Week 1997, Winner in Stews and Casseroles Division1 tri-tip, cooked in crockpot1 large onionGarlic, however much desiredChili powder, however much desired1 can tomato sauce1 can El Pato Sauce1 can diced green chiles1 dozen corn tortillas1 cup small curd cottage cheese1 egg1/2 pound jack cheese1 cup marble cheeseSour cream, for garnishSlivered green onions, for garnishChopped tomatoes, for garnishSaut? onions and garlic. Add green chiles and meat to skillet. Sprinkle chili powder over meat mix and add tomato sauce and El Pato sauce. Simmer for 15 minutes.While sauce cooks, fry tortillas in hot oil one at a time. Drain on paper towels and cut into quarters.Beat cottage cheese and egg together and set aside.Spread 1/3 of meat mixture in bottom of a 9 x 13-inch baking dish.Layer with jack cheese, half the cottage cheese mixture and half the tortillas. Repeat layers. Top with marble cheese.Bake uncovered at 350 degrees F for 30 minutes or until heated through and cheese is melted.Serve topped with sour cream, green onions and tomatoes.

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arrow right this can't be squash casserole

This Can't be Squash CasserolePosted by FootsieBear at recipegoldmine.com 6/12/01 5:32:51 amSource: Footsie's own again, adapted from several different recipes4 pounds yellow squash, cooked with salt, well drained, mashed1/2 stick butter or margarine1 medium onion, chopped1 cup bread crumbs, (seasoned preferred, but not necessary)1 can cream of mushroom soup2/3 soup can milk1/2 cup mayonnaise2 eggs, beaten1 cup Cheddar cheeseSalt and pepper to tasteCook the onion in the butter just till tender. Combine all ingredients until well mixed. Spray 9 x 13-inch pan with nonstick spray, spread mixture evenly in pan. * (Can be covered and refrigerated several hours or overnight at this point.)Bake uncovered, in 350 to 375 degrees F* oven until lightly browned on edges and bubbly, about 45 minutes to an hour.* My oven knob has no numbers on it, so I rarely get the same temperature each time, which is why I guessed at it.

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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.

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arrow right broiler room jack daniel's barbecue shrimp

Broiler Room Jack Daniel's Barbecue ShrimpSource: Evan Smith, Broiler Room, Caesar's TahoeJack Daniel's Barbecue Sauce1 pound butter 1 pound chopped white onion 1 cup chopped garlic 1/2 cup chili powder 2 1/2 cups Jack Daniel's 4 jalapenos, chopped5 cups coffee 3 cups Worcestershire sauce3 cups tomato paste 2 cups cider vinegar 4 pounds brown sugar 1/4 cup molasses 3 cups shrimp stock4 U-12 shrimp 3 ounces cornbread (2 1/2-inch squares) 2 ounces Jack Daniel's Barbecue Sauce 1/2 ounce green bell peppers 1/2 ounce red bell peppers Salt Black pepper 1 ounce oilJack Daniel's Barbecue Sauce: Saut? onion and garlic and jalapenos in the butter; add chili powder and cook 2 to 3 minutes. Add Jack Daniel's and bring to a boil, add remaining ingredients and simmer 45 minutes to hour.Strain, adjust salt and pepper.Shrimp: Prior to service prep the cornbread and peppers. Cornbread: cut into 2 1/2 x 2 1/2-inch squares and grill briefly on the broiler, hold for service.Peppers: Finely julienne the peppers (very clean, even cuts with all ribs removed), mix together. Saut? for one minute on high heat in olive oil in a large saut? pan. Season with salt and pepper.Season the shrimp with salt and pepper, saut? over medium high heat in a saut? pan until just cooked, approximately 1 1/2 minutes. Add barbecue sauce and reduce to low.Warm the cornbread slightly in the oven or broiler.Cut the cornbread diagonally to create two triangle pieces and place in the center of plate with one piece leaning on the other. Arrange the cooked shrimp around the cornbread, and spoon the barbecue sauce around and over the shrimp and cornbread.Garnish with the peppers.

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arrow right p.f. chang's stir-fried spicy eggplant

P.F. Chang's Stir-Fried Spicy EggplantSubmitted to Recipe Goldmine by Kamela Rubio-Raffin 5/4/03Source: P.F. Chang's websiteServes 1 as entr?e, 2 as a side1 pound eggplant, peeled, cut into 1-inch dice1 teaspoon garlic1 tablespoon cornstarch mixed with 2 tablespoons water to make a pasteCanola oil for deep-fryingSpicy Sauce2 tablespoons vegetarian oyster sauce (or substitute oyster sauce)2 tablespoons Lite soy sauce2 tablespoons water1 tablespoon white vinegar1 tablespoon granulated sugar1 teaspoon chili paste (Sambal Oleck preferred)1/2 teaspoon ground bean sauce (Koon Chun preferred)1/2 teaspoon sesame oilCombine all Spicy Sauce ingredients and mix well.In a wok, deep-fry eggplant at 350 degrees F for 1 minute. Remove eggplant and drain on paper towels.Meanwhile remove all but 1/2 teaspoon of oil from wok. On high heat, stir-fry garlic for 5 seconds then add Spicy Sauce. Reduce heat and let sauce simmer 20 seconds. Add eggplant and simmer for another 10 seconds. Stir in cornstarch paste a little at a time until desired consistency. Serve immediately.

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arrow right ruth's chris steak house warm peppered tenderloin steak salad

Ruth's Chris Steak House Warm Peppered Tenderloin Steak SaladPosted by bettyboop50 at recipegoldmine.com May 8, 2001Salad greensSalad mix of your choice1 small red bell pepper, julienne strips1 small green bell pepper, julienne strips1/2 red onion, julienne strips4 medium size fresh mushrooms, thin sliced3/4 to 1 pound tenderloin tails, cut into fingers and rolled in cracked black pepperTomato wedgesAsparagusGreek olives2 to 3 tablespoons butter1 tablespoon soy sauce1 tablespoon Worcestershire sauce2 tablespoons brandy or medium sherry winePlace green leaf lettuce and salad greens on chilled plates; set aside.Over medium heat, saut? red, green peppers, red onions and mushrooms in butter for 2 or 3 minutes.Add peppered tender strips, saut? for 2 minutes.Add soy sauce, Worcestershire and brandy or sherry. cook for 1 or more minutes until done to your liking. place cooked tender tails with other cooked ingredients on top of greens (add some of the warm sauce). garnish with asparagus, tomato wedges and Greek olives.Serves 3 to 4.

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arrow right solari's cheesecake

Solari's CheesecakePosted by GayleL at recipegoldmine.com 4/8/02 11:01:23 pmSource: nola.com - 04/04/02 - Constance SnowA.T. of Terrytown tells me she has collected recipes from the Food section of The Times-Picayune for 40 years. She came through with an answer for E.B. of Baton Rouge, who requested a recipe for the ultra-light cheesecake that was sold at the now-defunct Solari's. This version was developed many years ago and printed in this column by Myriam Guidroz, who cut down Chef Warren LeRuth's industrial-sized recipe."When I was a little girl, my Aunt Elena worked for Solari's," A.T. writes, "That's how I became familiar with the name." She also enclosed the second cheesecake recipe, promising "It is delicious!"Makes 16 servings3 tablespoons soft butter, divided 1 package (about 12) very dry ladyfinger cookies 1 pound ricotta cheese 1/2 cup milk 2 eggs 2 tablespoons cornstarch 2 teaspoons vanilla extract (or a few drops of lemon extract) Pinch salt Pinch cream of tartar 3 egg whites, at room temperature 3/4 to 1 cup granulated sugar (depending on how sweet your sweet tooth is)Generously grease a 9-inch springform pan, using one tablespoon of the butter. Preheat oven to 350 degrees F.Crumble the cookies into rather small pieces with your fingers. Use half to line the bottom of the springform; reserve the rest.Place ricotta, milk, whole eggs, cornstarch, vanilla or lemon extract and the rest of the butter into the container of a food processor. Process until well-mixed and smooth. (If you don't have a food processor, mix the cornstarch into a smooth paste with a little of the cold milk before adding it to the rest of the above ingredients; then beat until smooth.)Add a pinch of salt and cream of tartar to the egg whites; then beat at high speed until soft peaks form. Add sugar, about two tablespoons at a time, until all is incorporated. Continue beating until you cannot taste or feel a single grain of sugar.Mix together gently but thoroughly the ricotta and egg white mixtures and pour into the prepared springform pan. Sprinkle the top of the cheesecake with the rest of the cookie crumbs. Place the pan into a larger baking dish containing about one inch of water. Bake for approximately 45 minutes, or until cake is set. (If the cookie crumbs brown too quickly, cover loosely with a piece of foil.)Cool cake in pan until lukewarm before turning out onto a serving dish. Chill thoroughly. Garnish the top with fruit, if desired.

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arrow right bernie's grill snapper pontchartrain

Bernie's Grill Snapper PontchartrainPosted by GayleL at recipegoldmine.com - May 15, 2001Source: wbrc.com - This recipe is from Benard Tamburello of Bernie's Grill in Chelsea.1 (6 to 8 ounce) snapper filet1/2 cup cracker meal for breading1/2 cup yellow meal for breading1/2 cup flour1/2 vegetable oilSalt/Pepper to tasteSauce2 tablespoons blacking mix5 button mushrooms, quartered1/2 cup (1 stick) unsalted butter (cut in half)1 lemon1/4 cup white wine1 cup heavy cream (40% fat)1/2 cup (90/110 per pound) shrimp1 tablespoon garlic1 bunch parsley, chopped1 bunch scallion, choppedPut oil in pan and heat to 350 degrees F.Mix cracker meal, yellow meal and flour. Dredge fish through breading. Put fish in pan and brown on both sides. Do not burn fish, if too thick. Turn oven to 350 degrees F and finish cooking in oven. Fish is done if a wooden pick goes through it easily.For Sauce: Heat pan to high heat. Add blacking mix. Don't burn it! Add room temperature butter. To keep from burning, shake pan or remove from heat. Add mushrooms and brown. The mushrooms will soak up all of the butter, so shake pan. Once mushrooms are brown, add wine to deglaze. Once wine separates, squeeze lemon and add cream. Reduce cream until thick.Add shrimp, parsley, and scallions. When shrimp is pink and cooked, add garlic and butter. Take off stove, mix, and pour over fish. Enjoy!

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arrow right pickle thingies

Pickle ThingiesPosted by JBic at recipegoldmine.comA "recipe" from a friend in dd's Girl Scout troop (the friend named the recipe).Whole dill pickleCream cheeseThinly sliced hamHave cream cheese at room temperature when making appetizers. Spread cream cheese over ham before wrapping it around the pickles. Wrap in wax paper. Cool overnight.Slice and serve.

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arrow right dill weed dip

Dill Weed Dip1 cup sour cream1 cup mayonnaise1 tablespoon parsley1 teaspoon Spice Island dill weed1 tablespoon Spice Island shredded scallion1 teaspoon Spice Island Beau MondeMix well and refrigerate.If desired, put the dip into a rye loaf for serving. Slice the top off a round loaf of rye bread and put aside. Pull the bread from the inside of the loaf, and tear into bite size pieces. Fill the inside of the loaf with the dip. Lean the bread top against the loaf when serving on a platter, surrounded by the bread pieces and raw vegetables. When the dip is gone, cut the loaf into small pieces and serve.

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arrow right basic frosting

Basic Frosting1 (1 pound) box confectioners' sugar1/3 to 1/4 cup Crisco?1/2 teaspoon salt1 scant teaspoon cream of tartar1/4 cup water1/2 teaspoon vanilla extract, or flavor desiredMix all ingredients together and beat at medium speed with mixer for 7 to 8 minutes, or until smooth and lump-free. Stop, then beat again. If too thick, add drops of water while beating until of desired consistency. Tint icing the color or colors desired using a paste cake coloring such as Wilton. Regular food coloring tends to run.Icing or icing leftovers will keep indefinitely in the refrigerator. To use later, beat again to make smooth. A little water may need to be added. Icing may be spread directly on cake or piped through decorative tips.

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arrow right cherry upside-down cake

Cherry Upside-Down Cake1/2 cup butter1 1/3 cups granulated sugar1 teaspoon vanilla extract2 cups cake flour1/4 teaspoon salt2 teaspoons baking powder, divided2/3 cup water3 egg whitesPreheat oven to 350 degrees F.Cream butter and sugar; add vanilla extract. Sift flour with salt and 1 1/2 teaspoons of the baking powder and add alternately with the water to the butter mixture, beating well after each addition. Beat the remaining baking powder with the egg whites until stiff. Fold whites into mixture. Divide batter into two greased and floured 9-inch layer pans.Sauce1 (1 pound 4 ounce) can pitted sour cherries1 cup granulated sugar1 teaspoon red food coloringDrain cherries well, saving the juice. Measure 3/4 cup of juice. Add water if needed to make up the difference. Combine juice, cherries, sugar and coloring. Heat to the boiling point. Pour hot cherry sauce over cake batter. Bake for 35 minutes. Cool for 3 minutes. Turn upside down. Place layers using sauce as both filling and topping. Serve with whipped cream.

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arrow right milk-free cocoa fudge

Milk-Free Cocoa Fudge3 cups granulated sugar2/3 cup cocoa1/8 teaspoon salt1 1/2 cups mocha mix or nondairy coffee creamer1/4 cup margarine1 teaspoon vanilla extract1 cup nuts (optional)Over medium heat bring all ingredients except margarine and vanilla extract to a boil. Continue boiling until mixture reaches 234 degrees F or to soft-ball stage.Remove from heat. Add margarine and vanilla extract. DO NOT STIR. Cool to 110 degrees F. Add nuts. Beat until fudge thickens. Pour into buttered pan. Cool.

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