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Рецепти » Повідомлення - Сторінка 32
arrow right royal icing

Royal IcingUse caution when using raw egg whites.Use this for decorative icing.2 cups confectioners' sugar1 egg white, unbeaten1 teaspoon lemon juiceDash of saltAdd sugar gradually to egg white. Work together well with wooden spoon until smooth and shiny. Add lemon juice and salt; stir well.

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arrow right old fashioned strawberry shortcake

Old Fashioned Strawberry ShortcakePosted by jerseyjan at recipegoldmine.com May 21, 2001Source: Courtesy of Arthur SchwartzServes 8Shortcake is really a rich baking powder biscuit; in this case, a very rich drop biscuit with a high portion of butter and two egg yolks. You can?t get more old-fashioned than that. And, as they could only gild a lily in the good old days, I suggest you butter the biscuits, too. You haven't lived until you've eaten shortcake this way -- and, very important, straight from the oven. These would thrill everyone at a summer party.1 quart strawberries3 to 4 tablespoons granulated sugarKirschwasser or framboise liqueur to taste (optional)For the shortcake2 cups all-purpose flour1 tablespoon baking powder3 tablespoons granulated sugar1/2 teaspoon salt6 tablespoons butter3/4 cup milk2 egg yolksFor the cream1 pint heavy cream1 or 2 tablespoons granulated sugar1/2 teaspoon vanilla extract (optional)Softened butter (optional)To prepare the berries, wash, hull and either cut them in half or slice them. Toss with the sugar and optional kirschwasser. Do not let them stand more than several hours.To make shortcakes, into a mixing bowl sift together the flour, baking powder, sugar, and salt. Add the butter and rub the dry ingredients with the butter between the fingertips until the mixture looks like coarse meal.In a small bowl, with a fork, beat the milk and egg yolks together. Add the liquid to the dry ingredients and, still with a fork, mix gingerly until the dough binds together.Onto a lightly greased or nonstick baking sheet, drop the dough off a large spoon, dividing the dough into 8 neat but irregular mounds. Space the shortcakes at least 2 inches apart.Bake in a preheated 425 degree F oven for about 15 minutes or until the biscuits are tinged with brown.While the shortcakes are in the oven, in a large bowl, whip the cream. When it is starting to mount, add a tablespoon or 2 of sugar and the optional vanilla extract. Whip just until the cream is thick but still loose enough to roll off a spoon.To assemble: When the biscuits are done, let them cool a minute, then split them in half with a fork, as you would an English muffin. Butter the shortcakes lightly, if desired, placing the bottom of each biscuit on a serving plate.Cover with the berries and some of their juice, then the top halves of the biscuits.Spoon the whipped cream over each shortcake and top with a few more berries.To prepare in advance: The berries must be macerated no more than a few hours, but the biscuits can be prepared and refrigerated on the baking sheet, covered with plastic, for 1 day. The cream should be whipped at the last moment.Variation: Naturally, you can use any macerated or poached fruit, instead of strawberries.

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arrow right lemon dream cake

Lemon Dream CakePosted by lonnie at recipegoldmine.comThis was my mother's recipe!1 Box Duncan Hines lemon supreme cake mix (I have used other brands)4 eggs1/2 cup granulated sugar3/4 cup (less 1 tablespoon) oil1 cup apricot nectarBeat eggs at high speed with mixer and mix with rest of ingredients at medium speed. Bake in tube or Bundt pan at 350 degrees F for almost an hour.Glaze: 1 1/2 cups powdered sugar mixed with the juice of 2 lemons (I use bottled lemon juice and make it where it will pour). Pour over hot cake. You can put some holes in the cake so the glaze will soak in, if desired. I usually guess the glaze mixture after the first few times. The more you put, the better it is!Turn cake out on plate. If you desire, you may put glaze on the top for decoration. Make this glaze a little thicker than the first glaze.This cake is very moist if left to set a day or two. Unfortunately, they usually don't last that long at my house!***IF YOU TEST THIS CAKE WITH A WOODEN PICK BEFORE IT IS DONE ON THE INSIDE IT WILL FALL - but it is still good anyway! DO NOT OVERMIX!

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arrow right aztec chocolate cake

Aztec Chocolate CakeShared by Sofia with recipegoldmine.comThis delicious cake will impress any guest with the hot touch of spices.4 ounces (100-125g) butter 5 1/2 ounces (150g) granulated sugar 3 eggs 3 ounces (80g) dark cacao powder4 ounces all-purpose flour 1/2 teaspoon vanilla extract1 teaspoon baking powder or soda 2-3 teaspoons chili powderMix all together and pour into buttered round shape. Bake at 345 degrees F (175 degrees C) for about 30 to 35 minutes. The cake should be quite creamy and soft inside.

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arrow right gingerbread cake

Gingerbread CakePosted by Cookin Dad at recipegoldmine.com April 28, 2001Source: Posted by Linda in Canada 24 April 2001 11:26 amLinda in Canada,This was last night's dessert. I haven't had a gingerbread cake for at least 20 years and this was definitely the best I have ever had. It was moist with a nice robust ginger/molasses flavor. My Chinese wife was not a big fan of this type of flavor, but my two kids and I knocked ourselves out (I'm glad that we didn't have to share with my wife--more for us!). I served the cake with vanilla ice cream.You mentioned in your recipe that you like to add extra ginger. I have a similar preference, so I doubled the ginger amount. I also added a little less than 1 tablespoon of whiskey. Thanks for a yummy dessert recipe! Regards, Cookin' DadP.S. Next time, maybe I'll serve this with BOTH French vanilla whipped cream and ice cream (oink, oink!).Beat:1/2 cup shortening (or margarine)1/2 cup granulated sugar1 egg1/2 cup molassesAdd:1 1/2 cups flour3/4 teaspoon salt3/4 teaspoon baking soda1/2 teaspoon ginger (I use more)1/2 teaspoon cinnamon1/2 cup boiling waterBeat well and bake in greased 8-inch square pan at 350 degrees F for 35-40 minutes.Serve with whipped cream or ice cream.

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arrow right white lily white chocolate cherry torte

White Lily White Chocolate Cherry TorteSource: whitelily.comNote: When splitting cake layers horizontally, insert wooden picks around the cake layer halfway up the side. Using the wooden picks as a guide, carefully slice through the layer.3 (2 ounce) squares white chocolate 2 1/2 cups White Lily All-Purpose Flour 1 1/4 cups granulated sugar 3/4 teaspoon salt 1/2 teaspoon baking soda 1 cup buttermilk or sour milk* 1/2 cup butter or margarine, softened 4 egg whites 1 teaspoon vanilla extract4 (2 ounce) squares white chocolate 4 (3 ounce) packages cream cheese, softened 3/4 cup butter or margarine, softened 1 teaspoon vanilla extract3 cups confectioners' sugar2 cups cherry preserves 3/4 cup sliced almondsPreheat oven to 350 degrees F. Grease two 9-inch round pans. Line bottom of pans with wax paper cut to fit. Grease the paper and flour pans.Melt 3 squares white chocolate over low heat or microwave on medium (50% power) for 2 to 4 minutes, stirring several times. Cool and set aside.Thoroughly combine flour, sugar, salt and baking soda in large mixer bowl. Add milk and butter or margarine and mix on low speed until dry ingredients are moistened. Continue beating at medium speed two minutes. Add melted chocolate and blend thoroughly. Evenly spread batter into prepared pans. Tap pans on counter several times to remove air bubbles. Bake 25 to 30 minutes or until a wooden pick inserted near center comes out clean. (This cake does not develop a typical brown surface.) Cool on wire rack 15 minutes before removing from pans. Finish cooling on wire rack.To prepare frosting, melt 4 squares of white chocolate over low heat or microwave on medium (50% power) for 2 to 4 minutes, stirring several times. Cool.In large mixer bowl, beat cream cheese until smooth and gradually beat in chocolate. Add butter or margarine and vanilla extract and blend thoroughly. Gradually add sugar and beat until smooth and fluffy.To assemble cake, slice each layer in half horizontally to make 4 layers. Place 1 layer on serving plate. Spread with 1/2 cup cherry preserves and sprinkle with 3 tablespoons almonds. Spread with 3/4 cup frosting. Repeat with 2 more layers. Top with last layer and spread with remaining preserves. With remaining frosting, frost sides of cake and pipe or mound a border around top edge of cake. Sprinkle with remaining almonds. Refrigerate until served. Store in refrigerator.Makes 16 servings.* For sour milk add 1 tablespoon lemon juice to 1 cup of milk.

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arrow right jack daniel's ice cream

Jack Daniel's Ice ScreamPosted by LladyRusty at recipegoldmine.com 12/11/2001 9:50 amSource: Posted by Jackson 50 12/11/01 3:24:18 pm - forums.delphiforums.com7 large egg yolks1 cup granulated sugar1 cup heavy cream2 cups cold milk1 vanilla bean, split6 ounces chocolate chips1/2 cup Jack Daniel's WhiskeyCombine egg yolks and sugar in small bowl until smooth and lemon colored. Place cream, milk and vanilla bean in small saucepan over medium heat and bring to boil. Immediately remove from heat and cool slightly. Remove vanilla bean and add a small amount of cream to the yolks, stirring briskly. Slowly add yolks to remaining cream, stirring constantly. Strain through cheesecloth or a fine sieve. Melt chocolate over hot water in the top half of a double boiler or in the microwave. Stir into cream mixture and strain once more. Stir in whiskey and chill. When well chilled, pour into an ice cream maker...you can find these very cheap!Makes about 1 1/2 quarts.

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arrow right honey mustard salad dressing

Honey Mustard Salad DressingPosted by Missy at recipegoldmine.com 1/12/2002 10:41 am I got this recipe from a friend at work. It is a really good dipping sauce... And it's great on a spinach salad with either boiled eggs, cherry tomatoes, and extra bacon or smoked chicken or turkey and fruit-nut trail mix.4 tablespoon mayonnaise1 tablespoon mustard, yellow or Creole or whatever1/8 to 1/4 teaspoon cayenne pepper1 tablespoon honey1 tablespoon granulated sugar1 tablespoon bacon drippings or oil (we use olive or canola)Apple cider vinegarReal bacon bits (optional) Combine first 6 ingredients until smooth. Add enough cider vinegar to thin to the proper consistency. Stir in bacon bits as desired. Chill for at least 1 hour before serving.

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arrow right tea sandwich ideas and

Tea Sandwich Ideas and RecipesPosted by philocrates at recipegoldmine.com 5/12/02 11:51:12 amTea SandwichesUse day-old, thinly-sliced, square white loaves. Cut off the crusts and butter the bread sparingly, using soft butter so the slices don't break. Add a modest amount of filling, and no more; two tablespoons per slice of any of the fillings below is sufficient. Spread the filling, add any garnish, and place another slice on top. Using a long, sharp knife, make an X-cut to get four smaller triangular sandwiches. Add a couple of long toothpicks to help stabilize while you are cutting. Place the cut sandwiches on a serving platter, and cover with a damp napkin. Refrigerate for at least four hours.FILLINGS: Mix up a small batch of three of four of your favorite sandwich fillings. You can use a curried egg salad (the usual mayo and eggs but add 1/2 teaspoon of curry powder,) tuna salad with lots of celery, deviled ham with some extra mayo, scrimp salad, etc. Try to pick out flavors that will taste well together. Some popular combos are:Anchovy butter and Greek olives: combine 1 ounce of anchovy fillets, 2 tablespoons of butter, and a pinch of black pepper in a small food-processor. Spread very thinly on the bread, and add a layer of finely-sliced pitted Greek olives on top.Boiled chicken and ham: Thinly sliced, with mustard.Avocado slices: with Dijon mustard dressing and chives.Tomato slices with basil.And, of course?cucumber.When making such sandwiches keep in mind that the bread should be sliced thinly and served without crusts. The sandwich should be large enough for only two bites and, even though many people serve sandwiches cut in the shape of stars, crescents and other odd shapes, it is far more elegant for sandwiches to be cut in thin rectangular, triangular, round or square shapes. As to the choice of bread, white bread, challah, light rye bread, Danish pumpernickel and dark Russian bread make the best tea sandwiches. As to fillings for sandwiches, the choices are virtually infinite. Consider some of the following:White meat of chicken or turkey with mayonnaise or butterWhite meat of chicken with chutney butterChopped chicken with chopped almondsChopped chicken with sweet picklesBaked ham with chutney on pumpernickelChopped ham with English mustard, fresh horseradish and sweet creamChopped ham with chopped black olives and grated cheeseThinly sliced tongue with French mustard and chopped chivesThin slices of roast beef with English mustard or horse- radish and sweet creamThin slices of roast lamb with garlic butterThin slices of roast veal with anchovy butterSliced salami with herbed mayonnaiseFinely chopped shrimp with seasoned mayonnaiseFinely shredded crab meat with herbed or garlic butterFinely shredded crab meat mixed with chopped chives and mayonnaiseSmoked salmon and butterSmoked salmon with horseradishThinly sliced onion and cucumberChopped green olives and mayonnaiseChopped green olives and nuts mixed with cream cheese. Chopped green olives and chopped eggs with mayonnaise. Thinly sliced avocado with garlic butter Cream cheese and chives with cucumber Watercress with butter or butter and mayonnaise High quality Roquefort, Bleu Cheese or Gruyere with butter Thinly sliced cheddar cheese and cucumber. Smoked salmon with cream cheese Thinly sliced cucumbers and mushrooms with butter Thinly sliced hard boiled smoked turkey eggs with butter or mayonnaise Thinly sliced avocado with mustard flavored mayonnaise Roquefort cheese that has been blended with butter and cream cheese Anchovy fillets that have been chopped very finely and blended with cream cheese and chopped pickled onion.Red caviar (salmon eggs) mixed together with lemon juice and cream cheeseAnchovy filets with chopped hard boiled eggChopped green olives and nuts blended with cream cheeseThin slices of fresh salmon and cucumberFinely chopped green pepper bound with mayonnaise Cream cheese* blended with fresh horse-radish Cream cheese* and chives with cucumber Cream cheese* that has been blended with chopped chives, French mustard and black pepper Cream cheese* that has been blended with Indian chutney and butter Cream cheese* blended with chopped chives, French mustard, salt and pistachio nuts* Note: Cream cheese used in tea sandwiches should have a minimum fat content of 16%.Start with dense high quality breads like pumpernickel, rye, whole wheat sliced thinly. Assemble your tea sandwiches and then store in the refrigerator. Arrange on a serving platter when ready to eat, use flowers or cut herbs to garnish.Cranberry fingers Mix some Dijon mustard in whole cranberry sauce, flavor to taste. spread on the bread on then add a small slice of smoked turkey, add top layer of bread.Salmon and Dill Spread buttered bread with softened cream cheese which has dried dill added to it. Lay a very thin piece of salmon or lox on the cream cheese. Garnish with a fresh tiny sprig of dill.Lavender Egg Salad chop 4 hard boiled eggs, mix in 1 ounce of mayonnaise and 1 ounce of plain yogurt. Mix in 1 teaspoon of curry powder and 1 tablespoon dried lavender buds. Spread on your bread and top with a green olive.Celery-Nut: Whip a soft block of cream cheese with 1/4 cup of milk; add 1/2 cup of celery and 1/2 chopped walnuts and spread on your whole wheat bread.Pineapple Cream: Thin a block of cream cheese with 1/4 cup of milk, and then add 1 cup of finely chopped pineapple and spread on Boston Brown Bread.Apricot Ham Finger Sandwich: Mix 3 parts of cream cheese with 1 part of apricot preserves. Spread on your bread and then top with thinly sliced ham. Garnish with a 1/4 sliver of dried apricot. You can also use cherry preserves in place of the apricot Spring Radish: Butter slices of pumpernickel bread and add thinly sliced radishes, a slice of bread and then some more radishes.Cucumber Sandwiches: Mix seasoned salt into your butter then butter your bread of choice. Add thinly sliced cucumbers that have been dried by paper towels. Top with small sprig of parsley.And last but not least ideas about the food which work well not just with the English teas but with our shower parties:The food served at teas should be easy to eat and require neither forks nor knives. Tea sandwiches, canapes and foods that may be picked up and eaten with toothpicks are ideal for tea parties as are cookies, petits fours and miniature pastries such as eclairs and cream puffs. Instead of serving food on large platters, it is wise to use small or medium serving plates because they are easier to keep filled and looking neat.

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arrow right gomasio

GomasioFrom the kitchen of Marianna vE This is even better than plain salt! You find it on restaurant tables in Korea. A coffee bean mill should do a great job. To clean the grinder, brush out the coffee residue, put in some crumbled fresh bread, grind it and brush it out. The recipe is from David and Nikki Goldbeck, cookbook authors.The Oriental combination of salt and toasted ground sesame seeds is used like conventional salt at the table but provides much less sodium. 4 tablespoons sesame seeds1 teaspoon salt Toast seeds in a dry skillet until they just begin to color. Use low heat and shake the skillet often. Watch closely, as they can burn surprisingly fast. While still hot, grind in a blender or food processor, or pound fine with a mortar and pestle. When crushed, add salt and process or pound a few seconds longer to coat salt with oil from the seeds.Makes 1/4 cup.NOTE: Do not prepare more than this amount at one time (except for quantity cooking), so that the sesame salt is always fresh.

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arrow right seafood gazpacho

Seafood GazpachoShared with recipegoldmine.com by Rosemarie in Kansas CityThis is a winner for the summer - very, very good.2 small cans chopped clams, drained2 small cans baby shrimp, drained2 small cans crab meat, shredded1 onion, chopped (I grate it)4 stalks celery, sliced thin1 cucumber, peeled and seeded , chopped (I grate this too)2 quart jars clamato juice (I use regular tomato juice or V8 or spicy V8)1 (12 ounce) can Snappy Tom juiceJuice of 2 limesThat's it - and you can play with the juices to your liking. I like grating those two veggies cuz then you don't get huge chunks but that's up to you. Sometimes I even use Bloody Mary mix for the juice - depends on my mood.It's very refreshing and low cal, low carb as well.

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arrow right african gumbo

African Gumbo1 (3- to 4-pound) chicken, cut into serving pieces and floured3 tablespoons peanut oil2 onions, peeled and chopped4 tomatoes, peeled and chopped1 quart chicken bouillon1 teaspoon salt1/2 teaspoon cayenne pepper1 pound okra1 tablespoon flour, mixed with 1/4 cup waterBrown chicken pieces in hot oil in stew pot. Add onions, tomatoes, bouillon, salt and cayenne. Simmer covered until chicken is tender.Wash okra; snip off ends and cut into rounds. Add okra and simmer uncovered until tender. Thicken with flour.VariationSubstitute 2 pounds washed, shelled and deveined shrimp or prawns for chicken.

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arrow right heart shaped meringue

Heart-Shaped Meringue8 servings3 egg whites 1 teaspoon vanilla extract1/4 teaspoon cream of tartarDash of salt 1 cup granulated sugarSeveral drops red food coloringPreheat oven to 275 degrees F.Bring egg whites to room temperature in a small mixing bowl. Add vanilla extract, cream of tartar and salt. Beat to soft peaks. Pour sugar in gradually, beating until very stiff peaks form and sugar dissolves. Meringue will appear glossy.Cover a baking sheet with ungreased brown paper or parchment. Spread 1/2 cup meringue for each individual heart or make one 9-inch heart with a spatula or back of a spoon so bottom is 1/2-inch thick and sides 1 to 1 1/2 inches tall.Bake 1 hour. Turn off heat and let meringue dry in closed oven 1 hour for individual and 2 hours for large meringue.Fill meringue shell(s) with fresh fruit ice cream topped with sauce.

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arrow right oriental chicken wraps

Oriental Chicken WrapsPosted by Cookin Dad at recipegoldmine.com 5/19/02 7:48:18 amDear Recipe Goldmine Friends, I know it has been quite a while since I last visited. While I often think about you all, it is now very obvious how demanding my job is in terms of time spent--lots of long hours, including weekends.I'm still the "head cook" at home and have done quite a bit of cooking. More often than not, I find that by the time I finish cooking, reading a bedtime story to my daughter and complete a few household chores, it's already late at night.I love my new job (it's been almost a year since I started), but I do not have the freedom that I used to enjoy. I've also learned that monetary gain and freedom DO NOT exactly go hand in hand (smile). On a brighter note, I will soon be moving closer to work, so that I don't have to spend 1 1/2 hours commuting every day. I also look forward to having more time to do things that I enjoy.I have managed to put together many new recipes during the past two months. Many, such as this Chinese chicken wrap one, were written on my pad as I cooked or the following morning on my way to work as I sat on the subway staring into a sea of sleepy faces. The recipes were later loaded on my desktop computer. I'm ashamed to admit that the below recipe has sat in one of my computer files for weeks. Sorry!This Chinese chicken wraps recipe is especially good if you have fallen into a dining rut and want something different. Most of the ingredients, with the exception of the Zhen Jiang vinegar, are readily in your supermarket. Try your local oriental supermarket for Zhen Jiang Vinegar. If you can't find it there, just use Heinz regular distilled vinegar. The flavor, however, will be slightly different, but still good.During the past two months or so, I'm sure that there have been many changes with a lot of you, hopefully for the better. Have a great week and look forward to seeing you again.Regards, Cookin' Dad Oriental Chicken Wraps6 to 8 servings1 1/2 to 2 boneless chicken breasts, sliced into thin 1-inchstrips 3/4 cup red bell pepper, sliced into thin 1-inch strips 3/4 cup green bell pepper, sliced into thin 1-inch strips 1/2 medium onion, diced 3/4 cup grated carrots 3/4 cup bean sprouts 2 medium cloves minced garlic 1 tablespoon Chinese rice wine or dry white wineApproximately 1 dozen plain or flavored tortillas (can use garlic, Cajun or curry flavors)Sauce1 cup LOW SODIUM chicken broth 1/2 cup water 1/4 cup soy sauce 1/4 cup oyster sauce 1/2 teaspoon Chinese hot chili sauce 2 teaspoons Zhen Jiang vinegar 1 tablespoon sesame oil 1 1/2 tablespoons cornstarch mixed with water (approximation)At least several hours before cooking, slice chicken breasts into thin 1-inch strips. Sprinkle about 1/2 teaspoon salt and 1/4 teaspoon garlic powder (approximation) on meat. Add a little water followed by cornstarch. Massage this mixture into chicken strips. Set in fridge.When ready to stir-fry veggies, heat about 2 tablespoons oil in wok. Throw in minced garlic and stir-fry for about 10 to 15 seconds. Next, add bell peppers and stir-fry for about 1 to 2 minutes before adding all other vegetables. Stir-fry for about 2 minutes more before removing from wok and set aside.Next, heat a little oil in wok and add chicken. After stir-frying for about 30 seconds, drizzle about 2 tablespoons white wine or Chinese rice wine over chicken. Continue cooking chicken until done (about 2 minutes). Remove from wok.After wiping wok clean, pour in sauce and bring to boil. Add cornstarch mixed with water and reduce heat. Simmer until thickened (mixture should be fairly viscous like a gravy). Next, add veggies and chicken to sauce mixture. Stir until these ingredients are well-coated.Lastly, spoon about 2 to 3 tablespoons filling into tortillas that have been wrapped in foil and heated in oven. Wrap tortillas as you would a burrito.NOTE: This recipe has a lot of flexibility. You can adjust measurements such amount of vegetables to suit your own tastes. You can also make sauce as thick or thin as you like. I don't like mine too runny but, on the other hand, a paste-like texture isn't too appealing either (smile).

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arrow right hamburger mac 'n' cheese

Hamburger Mac 'n' CheesePosted by weezytam at recipegoldmine.com1 box macaroni and cheese1 can cream of celery soup1 pound hamburger1 packet Lipton onion soup mix1 onion, choppedMake a box of macaroni and cheese by the directions on the box or however you normally make it. (I use Kraft. Also depending on how big your family is, I usually make up two boxes of macaroni and cheese and 2 cans of cream of celery soup. But still just 1 pound of hamburger and 1 packet of soup mix.)Brown your hamburger with 1 packet of Lipton onion soup and 1 chopped onion. Put macaroni and cheese in the bottom of a 13 x 9-inch pan. Then layer the hamburger on top of the mac n cheese. Then layer the hamburger with the cream of celery soup. Put in oven or microwave and heat until it bubbles through. In the microwave about 15 minutes and in the oven about 30 minutes. Sometimes I also add a package of frozen corn as another layer. My kids really like the corn in it.It sounds strange but kids seem to love it as well as adults. Hope you enjoy it.

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