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Рецепти » Повідомлення - Сторінка 44
arrow right semolina's spicy thai crawfish

Semolina's Spicy Thai CrawfishThai Curry Sauce2 tablespoons butter 3 tablespoons all-purpose flour 1 cup chicken stock 1/4 cup coconut milk 1/2 teaspoon salt 3 tablespoons sriracha sauce 1 teaspoon tamarind paste 3 tablespoons brown sugar 2 tablespoons white vinegar 1 tablespoon fish sauceMake a light roux with the butter and flour. Slowly add the chicken stock and bring to a boil. Cook until the sauce is thickened. Add the remaining ingredients and cook until the sauce is the texture of melted ice cream.1 tablespoon oil 1/4 cup tomato, diced 2 tablespoons raisins 1/4 cup onion slivers 1/4 teaspoon garlic 3/4 cup Thai Curry Sauce 1/4 pound fresh crawfish tails 10 ounces cooked angel hair pasta 1/4 cup carrot sticks 1 tablespoon cilantro leaves 2 tablespoons basil sliversCrushed red pepperSaut? the first five ingredients until the onions are lightly browned. Add the sauce and the crawfish. Pour over cooked angel hair pasta and top with carrot sticks, cilantro, basil and red pepper.

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arrow right schlotzsky's the large original sandwich

Schlotzsky's The Large "Original" SandwichPosted by GayleL at recipegoldmine.com 8:28:33am 5/7/03Source: weartv.com - Schlotzsky's Deli, Pensacola, Florida - Chefs Bryce Symmes And David Spooner1 large 8-inch sourdough bun 1/2 ounce garlic dressing 1/2 ounce parmesan cheese 2 1/2 ounces Cheddar cheese 2 1/2 ounces mozzarella cheese 2 ounces honey cured ham slices 1 ounce cotto salami slices 1 ounce Genoa salami slices 1 1/2 ounces marinated olives 1/2 ounce yellow mustard Shredded lettuce Tomato slices White onion slicesSpread garlic dressing over both sides of bun. Sprinkle parmesan cheese and cheddar cheese on bottom bun. Spread mustard and mozzarella cheese on top bun. Toast to melt cheese. Heat meats and place on buns with ham on bottom and salamis on top. Build with olives, tomato, lettuce and onion. Enjoy ALOTzsky's!!!

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arrow right the lady and sons the lady's house seasoning

The Lady and Sons The Lady's House SeasoningPosted by GayleL at recipegoldmine.com 10:14:18pm 2/26/03Source: msnbc.com1 cup salt1/4 cup black pepper1/4 cup garlic powderMix well and store in a shaker.

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arrow right jean stapleton's lobster quiche

Jean Stapleton's Lobster Quiche1 package prepared pie crust mix6 frozen South African rock lobster tails (each weighing 2 ounces)Boiling salted water1 cup (4 ounce) grated Swiss or Gruyere cheese1 tablespoon minced white onion1 tablespoon butter4 eggs, well-beaten2 cups half-and-half or light cream1 teaspoon salt1/4 teaspoon ground white pepper1/8 teaspoon ground nutmegPrepare pie crust according to package directions. Roll out on lightly floured board. Make large enough to line bottom and sides of an ungreased 9-inch pie pan. Press pastry lightly against pan sides, allowing about 1/2-inch overhand. Flute edge. Prick with fork. Partially bake in preheated 400 degree F oven about 8 minutes.Drop frozen rock-lobster tails into boiling, salted water. When water re-boils, boil for 2 minutes. Drain in colander; drench immediately with cold water. Remove underside membrane with scissors or poultry shears and pull out meat in one piece. Slice meat crosswise. Reserve 6 halves sliced lengthwise for garnish. Place remaining meat in bottom of partially baked pie shell. Sprinkle cheese over meat.Saut? onion in butter until golden; reserve.Beat together eggs, half-and-half, salt, white pepper, nutmeg and cooked onion. Pour over lobster and cheese in pie shell. Bake in preheated 350 degree F oven for 40 to 45 minutes, or until a knife inserted in center comes out clean. Garnish with rock-lobster slices to form a star design.Serve warm or at room temperature.

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arrow right willard scott's hot fudge cake

Willard Scott's Hot Fudge Cake1 cup all-purpose flour 2 tablespoons margarine, melted 3/4 cup granulated sugar 1 cup chopped walnuts 2 tablespoons cocoa1/2 teaspoon salt1/2 cup milk 2 teaspoons baking powder 1 cup brown sugar 1/4 cup cocoa 1 3/4 cups hot tap waterGrease a 9-inch square baking dish or pan. Preheat oven to 350 degrees F.Into large bowl, sift together flour, sugar, 2 tablespoons cocoa, baking powder and salt. Stir in milk and melted margarine. Blend in walnuts. Spread in prepared dish. Sprinkle brown sugar and 1/4 cup cocoa over batter in dish. Pour hot water over entire batter. Bake for 35 to 40 minutes or until batter is set and sauce bubbles. Let cool before slicing. (It makes its own chocolate sauce.)Enjoy with vanilla ice cream or whipped cream, if desired.Serves 6.

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arrow right ben & jerry's orange cream dream ice cream

Ben & Jerry's Orange Cream Dream Ice CreamPosted by FootsieBear at recipegoldmine.com 8/7/2001 2:44 pm1/3 cup orange juice concentrate, thawed2 teaspoons vanilla extractSweet Cream Base (in this section)This recipe for Orange Cream Dream is easy to make and very refreshing. It brings back memories of waiting for the ice cream man on warm summer evenings. Prepare the Sweet Cream Base. Add the juice concentrate and vanilla and blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.Makes one generous quart.

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arrow right ben & jerry's cherry garcia

Ben & Jerry's Cherry Garcia1/4 cup shaved semisweet chocolate bars1/4 cup fresh Bing cherries, halved and pitted (you may use canned cherries, but be sure to drain the syrup)2 large eggs3/4 cup granulated sugar2 cups heavy or whipping cream1 cup milkPlace the shaved chocolate flakes and the cherries in separate bowls. Cover and refrigerate.Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.Transfer the mixture to an ice cream maker and freeze following the manufacturer?s instructions.After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and the cherries, then continue freezing until the ice cream is ready.

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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 brigsten's frank's baked oysters

Brigsten's "Frank's Baked Oysters"Posted by GayleL at recipegoldmine.com - June 1, 2001Source: Frank Brigtsen, Brigtsen's Restaurant, New Orleans, Louisiana3/4 cup plus 1 teaspoon extra virgin olive oil3 cups sliced mushrooms3/4 teaspoon salt, in all1/8 teaspoon ground black pepper1/2 teaspoon anise seeds1/4 cup breadcrumbs1 tablespoon finely grated Romano cheese2 teaspoons finely chopped fresh thyme4 tablespoons finely chopped fresh oregano1/2 teaspoon crushed red pepper flakes1 tablespoon hot Hungarian paprika2 tablespoons minced fresh garlic24 freshly shucked oysters, on the half shellPreheat oven to 500 degrees F.Saut? the mushrooms: Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Add the mushrooms, 1/4 teaspoon of salt, and the black pepper. Cook, stirring constantly, until the mushrooms become soft, 3 to 4 minutes. Refrigerate the mushrooms until thoroughly chilled. Coarsely chop the mushrooms and set aside.Dry roast the anise seeds: Cook the anise seeds in a small dry skillet over medium heat just until they start to turn color and release their aroma, 2 to 3 minutes. Crush the anise seeds with a rolling pin and set aside.In a mixing bowl, add the bread crumbs, cheese, thyme, oregano, red pepper flakes, paprika, garlic, chopped mushrooms, the remaining 1/2 teaspoon of salt, anise, and the remaining 3/4 cup olive oil. Blend well using your hands. Top each oyster on the half shell with 2 to 3 tablespoons of the bread crumb mixture. Bake oysters until piping hot, 10 minutes.Serve immediately.

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arrow right cioppino's chocolate kahlua fantasy cake

Cioppino's Chocolate Kahlua Fantasy CakeSource: Cioppino's, Nantucket, MassachusettsCrust1/2 cup graham cracker crumbs1/2 cup finely chopped walnuts1 cup finely chopped almonds1/2 cup granulated sugar1 stick (1/2 cup) unsalted butter, meltedPreheat oven to 350 degrees F, and lightly oil a 9 1/2 x 2-inch springform pan.In a bowl stir together crust ingredients until combined well and press onto bottom of pan. Bake crust in middle of oven 15 minutes, or until pale golden, and cool in pan on a rack.Chocolate Layer2 cups heavy cream16 ounces semisweet chocolate, chopped coarse2 tablespoons light corn syrup1 stick (1/2 cup) unsalted butter, cut into piecesIn a saucepan heat cream, chocolate, and corn syrup over moderately high heat, stirring occasionally, until chocolate is melted and mixture just comes to a boil. Remove pan from heat and stir in butter, one piece at a time, until smooth. Pour mixture over crust in pan and chill, until firm, about 3 hours.Buttercream Layer1 1/2 cups granulated sugar1/2 cup water6 large egg yolks3 sticks (1 1/2 cups) unsalted butter, softened1/2 cup Kahl?a4 ounces semisweet chocolate, chopped, melted, and cooledIn a saucepan cook sugar and water over moderately high heat, stirring occasionally, until sugar is melted. Simmer syrup, undisturbed, until a candy thermometer registers 240 degrees F.In a bowl with an electric mixer beat yolks until smooth. Add hot syrup in a stream, beating on high speed until thickened and cooled. Reduce speed to medium and beat in butter, a little at a time. Beat in Kahl?a and chocolate until combined well. Spread buttercream over chocolate layer and chill until firm, about 3 hours.Run a knife around edge of pan and carefully remove side of pan.

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arrow right goldie's coleslaw

Goldie's ColeslawSubmitted to recipegoldmine.com by Heather RainsGoldie's is a VERY popular restaurant in Tulsa, Oklahoma known for their coleslaw. This recipe was in our local paper.8 cups (one small head) cabbage, shredded or sliced thin 1/8 teaspoon garlic powder 2 tablespoons granulated sugar 1 teaspoon salt 1/8 teaspoon pepper 3/4 cup mayonnaiseMix all together and allow to stand several hours or overnight.Comment by Susan Reeves: The recipe for Goldie's Cole slaw is incorrect. I made it when it was in the Tulsa newspaper too and this recipe isn't it. A friend of mine used to worked there many years ago and she told me that they put a little bit of their bread and butter pickle juice in it to give it that great flavor.

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arrow right joe's crab shack light chocolate mousse

Joe's Crab Shack Light Chocolate MoussePosted by GayleL at recipegoldmine.com 4/23/02 8:54:51 pmSource: Eat At Joe's - The Joe's Stone Crab Restaurant Cookbook2 cups heavy or whipping cream, well chilled 3 tablespoons unsweetened cocoa powder 3 tablespoons confectioners' sugar 2 teaspoons pure vanilla extractWith an electric mixer or wire whisk, whip the cream until it starts to become fluffy. Add the cocoa, confectioners' sugar, and vanilla and whip until the cream forms soft peaks, Do not over-whip. If not serving immediately, chill.Yield: 3 cups Servings: 4

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arrow right lindy's new york cheesecake

Lindy's New York CheesecakeCrust1 cup flour1/4 cup granulated sugar1 teaspoon lemon zest1 egg yolk1/4 cup melted butter1/4 teaspoon vanilla extractCombine flour, sugar and lemon zest, and make a well in the center. Add egg yolk, butter and vanilla extract. Work quickly to blend well, adding water if needed to make it stick together. Wrap in wax paper and chill for 1 hour. Roll out 1/8-inch thick and place over the greased bottom of a 9-inch springform pan. Trim. Bake at 400 degrees F for 15 to 20 minutes. Cool.Butter the sides and place over base. Roll the remaining dough 1/8-inch thick and line sides of pan. Fill with filling.Filling40 ounces cream cheese1 3/4 cups granulated sugar3 tablespoons flour1 1/2 teaspoons orange zest2 teaspoons lemon zest1/4 teaspoon vanilla extract5 eggs2 egg yolks1/4 cup heavy creamGradually add sugar to cream cheese with electric mixer at medium speed. Gradually beat in the flour. Continuing to beat, add the remaining ingredients in order listed. Pour into baked shell. Bake at 450 degrees F for 10 minutes. Reduce heat to 250 degrees F and continue baking for one more hour. Remove to rack to cool for two hours.Pineapple Glaze2 tablespoons granulated sugar4 teaspoons cornstarch2 (8 1/4 ounce) cans crushed pineapple in heavy syrup, undrained2 tablespoons lemon juice2 drops yellow food colorIn small saucepan, combine sugar and cornstarch. Stir in remaining ingredients. Over medium heat, bring to boiling, stirring; boil one minute or until thickened and translucent. Cool. Spread surface of cheesecake with glaze; refrigerate until well chilled ? three hours or overnight.o serve: loosen pastry from side of pan with spatula. Remove side of springform pan. Garnish with sliced strawberries, if desired. Cut into wedges.

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arrow right ruth's chris steakhouse crab cakes

Ruth's Chris Steakhouse Crab Cakes1 pound lump crab meat 1 egg 2 tablespoons chopped fresh parsley 3 tablespoons cracker meal (5 or 6 saltines, crushed) 1/2 cup mayonnaise 2 tablespoons Creole mustard 1/2 teaspoon ground black pepper 1 1/2 tablespoons olive oil 1 tablespoon finely diced red bell pepper 1 tablespoon finely diced green bell pepperPick through crab meat, removing any shells.In a medium bowl, whisk together egg and parsley. Add cracker meal, mayonnaise, mustard and pepper; stir until thoroughly blended. Carefully fold in crab, trying not to break up crab pieces. (Mixture may be refrigerated up to 2 days before cooking.)Preheat oven to 400 degrees F. Place a heavy baking sheet with sides or a shallow ovenproof skillet in the oven to heat.When pan is hot, drizzle surface with olive oil. Using a 1/4 cup measure, scoop crab mixture onto hot pan and flatten slightly. Bake about 10 minutes, until golden brown and hot on the inside.Arrange 2 crab cakes on a serving plate; garnish with diced bell peppers.Serve immediately with your favorite sauce.Yield: 12 crab cakes.NOTE: Baking (rather than the usual pan-frying) makes these soft-textured crab cakes easy to handle, but they are rather pale on top. For a better appearance, bake on the uppermost oven rack, or bake 10 minutes, turn the crab cakes, then bake 2 minutes more.

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arrow right starbuck's orange oatmeal flat scones

Starbuck's Orange Oatmeal Flat SconesSource: Starbucks Coffee2 1/2 cups all-purpose flour 2 cups oatmeal 1 cup granulated sugar 1 teaspoon salt 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 cup very cold unsalted butter, cut into small chunks 1 egg 1/2 cup orange juice 1/4 teaspoon Boyajian orange or tangerine oil or extract 1 cup raisins, plumped and driedGlazeMilkSugarOrange zestLine a large baking sheet with parchment paper. Preheat oven to 425 degrees F.In a large bowl, place flour, oatmeal, sugar, salt, baking powder, baking soda and mix together. Cut or rub in butter to make a mealy mixture.Stir in egg and orange juice. Add orange oil or extract. Mix to make a soft dough. Turn out onto a lightly floured board and knead for a few minutes.Roll or pat out into a thickness of 1/2 inch. Using a serrated cookie cutter, cut into disks or rounds. Brush with milk and sprinkle with sugar and orange zest. Bake until nicely browned ? about 14 minutes.

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