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Рецепти » Повідомлення - Сторінка 25
arrow right rusty's gazpacho

Rusty's GazpachoPosted by LladyRusty at recipegoldmine.com 8/21/02 5:00:52 pm3/4 pound tomatoes, peeled seeded and diced*Green onions, sliced 1 medium cucumber, peeled, seeded and diced 1 large green bell pepper (or poblano), seeded and diced 3/4 pound tomatoes, peeled seeded and diced* 2 cups tomato juice or V8 ** 1/2 teaspoon Worcestershire sauce 1 dash Tabasco sauce 2 tablespoons extra virgin olive oil 1 large clove garlic, pressed 1 teaspoon fresh chopped cilantro, no stems 1 teaspoon fresh chopped parsley, no stemsSalt, to tasteFreshly ground black pepper, to tasteIn a blender/food processor, puree 3/4 pound tomatoes with tomato juice/V8, Worcestershire sauce, Tabasco, olive oil, garlic, cilantro, parsley, salt, and pepper. Chill in a stainless steel, glass, or ceramic bowl until ready to serve (overnight is best).Combine 3/4 pound tomatoes with the onions, cucumber and pepper in a small stainless steel, glass, or ceramic bowl. Prepare these vegetables about 3 hours before serving and refrigerate.Ladle soup into individual bowls. Float vegetables on top of the soup. Serves 2 or 3.* I use Roma tomatoes when I can get them.** I prefer V8 but have used both.

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arrow right texas' best pico de gallo

Texas' Best Pico de Gallo3 cups chopped onion (preferably Texas 1015; see note) 3 cups diced, firm pink-ripe tomato 2 avocados, diced (optional) 2 teaspoons finely chopped serrano or jalape?o peppers (fresh or canned) 3 tablespoons chopped cilantro leaves Juice of 2 limes Salt, pepper and garlic salt to tasteCombine onion, tomato, avocados, serrano pepper, cilantro, lime juice, salt, pepper and garlic salt in a large glass bowl. Drain if too juicy. Refrigerate before serving.Makes about 1 1/2 quarts.Use as a dip, baked potato topping, or as a seasoning for pinto beans, black-eyed peas or rice.NOTE: Don't over-chop onion; it shouldn't be mushy.

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arrow right texas jack vermillion's border bread

Texas Jack Vermillion's Border Bread1 cup yellow cornmeal 2/3 cup unsifted flour 2 teaspoon baking powder 1/2 teaspoon salt 3/4 cup dairy sour cream (no phony stuff) 2 eggs 1/4 cup cooking oil 2 cups shredded Cheddar cheese 1 can whole kernel corn, drained 1/2 cup finely chopped jalapeno peppers (cored)Preheat oven to 350 degrees F. Grease an 8-inch square baking pan.Mix dry ingredients, cornmeal, flour, baking powder, and salt in a mixing bowl and set aside.Blend the sour cream, eggs, and oil in a medium-size mixing bowl. Add the cornmeal mixture, 1 1/2 cups of the cheese, corn, and peppers. Mix well. Pour mixture into the prepared pan. Sprinkle the remaining cheese over the top. Place in oven and bake at 350 degrees F for 30 to 35 minutes or until wooden pick inserted into the center comes out clean.Cut into squares and serve while still warm!

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arrow right saint patrick's day bread with irish whiskey glaze

Saint Patrick's Day Bread with Irish Whiskey GlazePosted by Olga at recipegoldmine.com 2/7/2002 2:40 pmThis is a good basic recipe for breads made with liquor. It can be varied with bourbon, Cognac or Sherry. Currants, glaceed fruits and a variety of nuts can be substituted. It says to use 3 greased mini-loaf foil pans 6 x 3 x 2 inches, (I used instead an 8-inch square pan and made 1 cake. Test to see if done). 1/2 cup butter1 cup granulated sugar2 eggs1/4 cup Irish whiskey1/3 cup sour cream2 teaspoons vanilla extract1 3/4 cups flour2 teaspoons baking powder1 cup dark raisins1 cup chopped walnuts Beat the butter with the sugar add eggs, whiskey, sour cream and vanilla extract until blended. Combine and add the remaining ingredients and stir until dry ingredients are moistened. Do not overmix. Divide batter between 3 greased mini-loaf foil pans (6x3x2-inches) and bake in a 325 degree F oven for 45 to 50 minutes, or until a cake tester, inserted in center, comes out clean. Allow to cool in pans for 15 minutes and then remove from pans and continue cooling on a rack. When cool, drizzle tops with Irish whiskey glaze. Yields 3 mini-loaves. Irish Whiskey Glaze1 teaspoon Irish whiskey1 tablespoon cream (or evaporated milk)1 teaspoon melted butter2/3 cup sifted confectioners' sugar (more if needed) Stir together all the ingredients until blended. Sometimes I put these cakes in different pans and usually it takes about the same time. Baking time will vary keep checking after 30 minutes with cake tester to see if the cakes are done and watch for color. Some of these cakes cook at a low temperature and take longer to bake, just keep checking. The St. Patrick's Day cake uses 3 (6 x 3 x 2-inch pans). I used one 8 x 8-inch pan and instead of 325 degrees F, I put it up to 350 degrees F and it took about 30 minutes. Make sure you don't overbake them though. With all this in mind, a recipe, calling for 2 to 2 1/2 cups of flour can be baked in the following pan sizes. 4 (6 x 3 x 2-inch)mini loaf pans12 muffins (2 1/2 x 1 1/4-inch)2 (8 x 4-inch) loaf pans1 (9 x 5-inch loaf pan1 (10-inch) springform pan1 (10-inch) tube, kugelhopf, or decorative mold2 (10-inch) deerback loaf pans1 (9 x 13-inch) baking pan2 (8 x 8-inch) baking pan2 (10-inch) layer pans1 (10-inch) fluted deep quiche pan2 (1 1/2-quart) souffl? dishes1 (8 x 12-inch fluted baking pan2 (3-cup) heart molds

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arrow right bailey's irish cream bundt cake

Bailey's Irish Cream Bundt Cake1 (18.25 ounce) box yellow or chocolate cake mix1 (3.4 ounce) box instant vanilla or chocolate pudding and pie filling mix4 eggs1/2 cup vegetable oil3/4 cup Bailey's Irish Cream liqueurSifted confectioners' sugar or Bailey's Irish Cream Glaze or Bailey's Cream Cheese FrostingSmall St. Patrick's Day cake decorations (optional)In a large bowl, combine cake mix, pudding mix, eggs and oil. Beat at medium speed of an electric mixer, scraping down sides of bowl as necessary. Beat in liqueur. Spoon into a greased 10-inch Bundt or tube pan. Bake in a preheated moderate oven (350 degrees F) for about 50 minutes, or until a cake tester inserted into the middle of the cake comes out clean. Cool in pan for 10 minutes, then turn out into a wire rack to finish cooling.Turn Bundt cake upside-down and tube cake, right side up or upside down as desired. Sift confectioners' sugar over top of cake or drizzle Bailey's Irish Cream Glaze over top and down sides of cake. Or, frost cake with Bailey's Irish Cream Frosting. Garnish cake with small St. Patrick's Day cake decorations, if desired.Store in an airtight container at room temperature or in the refrigerator. May also freeze cake, tightly wrapped in aluminum foil, for up to 3 months.Bailey's Irish Cream GlazeYield: enough for 1 (10-inch Bundt cake)About 1/2 (16 ounce) package confectioners' sugar, sifted1 tablespoon butter or margarine, at room temperature3 to 4 tablespoons Bailey's Irish Cream liqueur or as desiredIn a deep small bowl, beat confectioners' sugar together, gradually beat in liqueur until desired drizzling consistency is achieved and glaze is smooth.Variation: Omit Bailey's Irish Cream, add 3/4 cup Kahlua or Amaretto liqueur to batter and use Kahlua or Amaretto in the glaze.Bailey's Cream Cheese FrostingYield: enough frosting to frost a 9-inch round layer cake or a 10-inch Bundt or tube cake6 ounces cream cheese or reduced-fat cream cheese, at room temperatureAbout 2 tablespoon Bailey's Irish Cream liqueurPinch of salt1 (16 ounce) package confectioners' sugar, sifted (about 4 1/2 cups)1 cup coarsely chopped pecans or English walnuts (optional)In a medium bowl, combine the first four ingredients, beating until smooth. Gradually add confectioners' sugar, beating until mixture is smooth and fluffy. Add additional cream as needed to achieve desired spreading consistency. Fold in nuts, if desired.

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arrow right leeann chin's sesame chicken

Leeann Chin's Sesame ChickenPosted by liz at recipegoldmine.comSource: Posted by Katie - 9 August 2000 1:36 p.m.This is the best recipe Sesame Chicken recipe!! It's from a Leeann Chin cookbook.2 whole chicken breasts1 egg2 tablespoons flour2 tablespoons cornstarch2 tablespoons water1 teaspoon salt2 teaspoons vegetable oil1/4 teaspoon baking soda1/4 teaspoon white pepper1/2 cup water1/4 cup cornstarch1 cup granulated sugar1 cup chicken broth3/4 cup vinegar2 teaspoons dark soy sauce2 teaspoons chili paste1 teaspoon vegetable oil1 clove garlic, finely choppedVegetable oil for the wok2 tablespoons toasted sesame seedsRemove bone and skin from chicken, cut into 2 x 1/2 inch strips. Mix with the first 8 ingredients (egg through white pepper); stir in chicken. Cover and refrigerate 20 minutes.Mix 1/2 cup water and 1/4 cup cornstarch. Heat next ingredients (sugar through garlic) until boiling. Stir in cornstarch mixture. Remove from heat; keep warm. Heat vegetable oil (about 1 1/2 inches deep) to 350 degrees F. Fry about 10 pieces of chicken, adding 1 at a time, 3 minutes or until light brown. Remove from oil and drain on paper towels. Repeat until all chicken is done.Heat oil to 375 degrees F. Fry about 1/2 the chicken 1 minute, or until golden brown. Remove from oil and drain on towel. Repeat with remaining chicken. Heat sauce to boiling, pour over chicken and sprinkle on sesame seeds. Good when made with fun see noodles. Cook those before you do the chicken. 6 servings

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arrow right lisa vento's sausage spinach pie

Lisa Vento's Sausage Spinach PiePosted by artsycook at recipegoldmine.com 12/6/2001 12:40 am1 pound sweet Italian sausage links, casing removed6 large eggs20 ounces frozen chopped spinach, thawed, squeezed dry, or 1 pound fresh salad spinach leaves, stemmed1 pound Mozzarella cheese, shredded5 1/2 ounces (1/2 container) Ricotta cheese1/8 teaspoon pepper10 to 11 ounces piecrust mix or 2 (9-inch) deep dish pie crusts Preheat oven to 375 degrees F. Crumble sausage in a medium skillet and brown meat over medium heat, breaking up with a spoon. Drain on paper towels.If using fresh spinach, bring a large pot of water to a boil and put spinach in water. Boil 1 minute and drain; squeeze dry.Separate 1 egg. Combine 5 eggs with 1 egg white, sausage, spinach mozzarella, ricotta and pepper and set aside.Prepare pie crust mix if using. Lay 1 pie crust in pie pan and spoon mixture into it. Lay another crust on top and flute with a stand-up edge. Carefully cut a 2? circle out of the top crust.Mix egg yolk with 1 tablespoon water and brush on top of pie. (Can decorate with scrapes of dough) Bake for 1 hour, 10 minutes until golden and bubbly. Check crust after 1 hour and put foil on edges to prevent over-browning. Let stand 10 minutes and cut OR chill uncovered until cold; cover and refrigerate until serving cold.

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arrow right texas jack vermillion's border bread

Texas Jack Vermillion's Border Bread1 cup yellow cornmeal 2/3 cup unsifted flour 2 teaspoon baking powder 1/2 teaspoon salt 3/4 cup dairy sour cream (no phony stuff) 2 eggs 1/4 cup cooking oil 2 cups shredded Cheddar cheese 1 can whole kernel corn, drained 1/2 cup finely chopped jalapeno peppers (cored)Preheat oven to 350 degrees F. Grease an 8-inch square baking pan.Mix dry ingredients, cornmeal, flour, baking powder, and salt in a mixing bowl and set aside.Blend the sour cream, eggs, and oil in a medium-size mixing bowl. Add the cornmeal mixture, 1 1/2 cups of the cheese, corn, and peppers. Mix well. Pour mixture into the prepared pan. Sprinkle the remaining cheese over the top. Place in oven and bake at 350 degrees F for 30 to 35 minutes or until wooden pick inserted into the center comes out clean.Cut into squares and serve while still warm!

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arrow right baby kay's bread pudding

Baby Kay's Bread PuddingSource: Baby Kay's Cajun Kitchen, Scottsdale and Phoenix, Arizona1 1/2 cups granulated sugar3/4 teaspoon cinnamon3/4 teaspoon nutmeg3 eggs3/4 cup coconut flakes3/4 teaspoon vanilla extract3/4 cup raisins3/4 cup chopped pecans5 tablespoons butter3 cups whole milk3/4 of 16-ounce loaf stale French bread, cut into crouton-size cubesMix together sugar, cinnamon and nutmeg. Add eggs; whip together. Add vanilla extract. Stir in coconut flakes, raisins and chopped pecans. Melt butter over low heat. Add milk, heating just enough to scald. Add to sugar-egg-coconut mixture. Place in a 12 x 8-inch baking dish with the French bread cubes. Put into a cold oven; bake at 350 degrees F for one hour.Serves 8.

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arrow right see's fudge

See's FudgeIn the West, See's Candy Stores are famous. This is the only recipe which has been made public. The rest are still secret.3 (6 ounce) packages chocolate chips2 cups nuts (any kind)2 teaspoons vanilla extract1 cup butter or margarineLet chocolate chips, nuts, vanilla extract and butter stand until room temperature in a large bowl (overnight is fine).4 cups granulated sugar20 large marshmallows, cut up1 (13 ounce) can evaporated milkBring sugar and milk to boil in a large saucepan and keep at a rolling boil for 8 minutes. Dump this all at one time over the chocolate mixture. Add marshmallows and stir vigorously by hand until chocolate bits and butter are melted and mixture is smooth. Pour into a 15 x 13-inch cake pan or a 13 x 9-inch pan. Cool and refrigerate for 24 hours before eating.It will keep well in the refrigerator and will last...and last...and last.

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arrow right Thai Rice Noodles

Thai Rice NoodlesPosted by Mary Ellen at recipegoldmine.com 1/22/2002 12:06 pm12 ounces fresh rice noodles (rice ribbon noodles) 3 tablespoons cooking oil 12 ounces skinless, boneless chicken breast halves, cut into bite-size pieces 2 cloves garlic, minced 1 tablespoon minced fresh ginger 2 cups broccoli florets 2 carrots, cut into thin, bite-size pieces (1 cup) 1 small onion, cut into thin wedges (1/3 cup) 1/4 cup oyster sauce 1 tablespoon brown sugar Cut rice noodles into strips 1 inch wide and 3 to 4 inches long; set aside. In a large skillet, heat 2 tablespoons of the oil for 1 minute over medium-high heat. Carefully add noodles; cook and stir for 3 to 4 minutes or until edges of noodles just begin to turn golden. Remove noodles from skillet; set aside. Add remaining oil to skillet; add chicken, garlic and ginger. Cook and stir for 2 to 3 minutes or until chicken is no longer pink. Stir in broccoli, carrots and onion; cook and stir for 2 to 3 minutes more or until vegetables are crisp-tender. Stir in the oyster sauce, brown sugar and noodles; heat through.Serves 4.

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arrow right Vietnamese Pork with Orange Juice and Cilantro

Vietnamese Pork with Orange Juice and CilantroSource: Nothing Fancy by Diana Kennedy1 (2 1/2 pound) loin of pork, center cut, trimmed of most but not all the fat20 small cloves garlic, peeledSea salt and freshly ground black pepper1/3 cup chopped cilantro stalks1 1/2 cups chicken broth4 bay leaves4 whole allspiceSauce1 tablespoon unsalted butter1 tablespoon fat skimmed from the pan juices3 green onions, trimmed and finely chopped, with most of the green parts2 1/2 tablespoons lime juice1/2 teaspoon dry mustardJuice of 2 large oranges1/4 cup finely chopped cilantro stalksPreheat the oven to 350 degrees F and set the rack in the middle of the oven.Make 20 incisions all over the pork with the point of a sharp knife and insert the cloves of garlic. Season the meat with salt and pepper to taste. Set the meat on a rack in a roasting pan and sprinkle the top thickly with the 1/3 cup chopped cilantro stalks. Put the broth, bay leaves and allspice in the roasting pan, and cover the pan tightly with foil so that no steam will escape.Cook the meat until it is very tender but not falling apart, so that you can slice it easily ? about 3 1/2 to 4 hours. Set the meat aside on a warm dish for about 15 minutes. Slice the meat, cover with foil and keep warm in the oven.Meanwhile, degrease the broth. Put the butter and 1 tablespoon of the skimmed fat in a saucepan and heat. Add the onions and 1 tablespoon of the lime juice and fry gently until soft. Add the remaining 1 1/2 tablespoons lime juice plus the skimmed pan juices (be sure to scrape the bottom of the pan well for all the scraps adhering to it), cover the pan and cook the sauce for about 5 minutes. Add the mustard, orange juice and the 1/4 cup chopped cilantro stalks. Cook, uncovered, for about 4 minutes longer. Pour some of the sauce over the meat and pass the rest in a separate dish.Makes 5 to 6 servings.

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arrow right Thai Beef Ribbons

Thai Beef Ribbons1 pound beef flank steak1/3 cup teriyaki sauce1 clove garlic, minced1/4 teaspoon crushed red pepper1 tablespoon finely chopped ginger root1 tablespoon vegetable oil1 teaspoon sesame seed, toastedSoak thirty 6-inch bamboo skewers. Combine teriyaki sauce, ginger root, oil, garlic and red pepper.Cut steak across the grain into 1/4-inch thick slices; place slices in plastic bag. Pour marinade over steak, turning to coat. Tie bag securely and marinate 15 minutes.Pour off marinade. Thread each slice onto a bamboo skewer. Place ribbons on rack in broiler pan so surface of meat is 3 to 4-inches from heat. Broil 2 minutes on each side. Sprinkle with sesame seed.Makes 15 appetizer servings of 2 ribbons each.Contains 64 calories per 2 ribbons.

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arrow right Tony Roma's Baby Back Ribs

Combine: 1 cup ketchup 1 cup vinegar 1/2 cup dark corn syrup 2 teaspoons sugar 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon tabasco pepper sauce | Heat over high heat until boiling. Reduce heat, simmer 30-40 minutes until thick. Coat 4 pounds of baby back pork ribs, front and back, with BBQ sauce. Wrap ribs in aluminum foil. Bake at 300 degrees for 2 - 2 1/2 hours. Remove ribs from foil and smother with more sauce. Grill on hot barbecue for 2-4 minutes per side.

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arrow right El Torito's Black Bean Soup

12 oz. dried black beans 8 cups chicken or vegetable stock 2 teaspoons olive oil 1 onion, chopped 1 cup carrots, chopped 1 cup celery, chopped 2 cloves garlic, minced 2 teaspoons dried oregano 1 teaspoon dried thyme 1 bay leaf 1/2 teaspoon cayenne pepper 3 tablespoons fresh lime juice Fresh cilantro (optional)|Rinse and sort though black beans, discarding any that are shriveled or discolored. Place beans in a large stockpot. Cover beans with water and refrigerate to soak overnight. Drain beans and return to stockpot. Add stock and heat to boiling. Meanwhle, heat olive oil over medium−high heat in a large skillet. Add onion, carrot, celery and garlic and saute until tender, approximately 5 minutes. Add to stockpot along with oregano, thyme, bay leaf and cayenne pepper. Cover stockpot and reduce heat to simmer for 3 to 4 hours. Transfer soup to blender or food processor and puree to desired thickness. Just before serving add lime juice and garnish with a sprig of fresh cilantro, if desired. Add salt and pepper to taste and serve.

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