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arrow right john tower's texas Chili

John Tower's Texas ChiliSeveral years ago, then senator John Tower of Texas stood up on the floor of the United States Senate and flatly declared that Texans make the best chili without question, whereupon Senator Barry Goldwater of Arizona sprang to his feet and declared among other things that "Texans don't know chili from cow chips!" With the honor of the two great states challenged, a chili war ensued. Here is Senator Tower's recipe.3 pounds coarsely ground flank steak 1 (15 ounce) can tomato sauce 1 cup water 1 teaspoon Tabasco sauce 3 heaping tablespoons ground chili powder 1 heaping tablespoon Mexican oregano 1 heaping tablespoon cumin 2 onions, choppedFresh garlic cloves to taste 1 teaspoon salt 1 teaspoon cayenne 1 teaspoon paprika 12 red peppers 4-5 dried chile pods (like chile ancho or Colorado) 2 heaping tablespoons flourSear meat until gray. Add tomato sauce and water, stirring until well blended. Add Tabasco sauce, chili powder, oregano, cumin, onions, garlic, salt, cayenne, paprika, red peppers and chile pods. Simmer one hour and fifteen minutes over mesquite wood (if possible).Add thickening of flour mixed with water. Simmer another 30 minutes, stirring often.

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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 kiefer sutherland's minute steak with mushroom gravy

Kiefer Sutherland's Minute Steak with Mushroom GravySource: TV Guide Celebrity Recipes1 pound minute steaks, cut into four pieces (500g) 1 tablespoon butter (15 mL)1 tablespoon vegetable oil (15 mL) 1 onion, chopped 2 cloves garlic, minced 2 cups mushrooms, sliced (500 mL)1 tablespoon all-purpose flour (15 mL)1/2 cup beef stock (125 mL)1/2 cup red wine or beef stock (125 mL)1 tablespoon red currant or grape jelly (15 mL)In a large skillet, heat butter and oil over medium-high heat; cook steaks for 2 to 3 minutes per side or until well browned. Remove from skillet and set aside.Add onion and garlic to skillet; reduce heat to medium and stir-fry for 1 minute. Add sliced mushrooms and cook, stirring often, until mushrooms are golden brown, about 3 minutes.Sprinkle with flour, stirring to mix well; add beef stock, wine and jelly. Bring to a boil, stirring constantly until gravy thickens. Return steaks to mushroom gravy and simmer for 2 minutes or until heated through, turning once.Makes 4 servings.

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arrow right melanie griffith's macadamia, chocolate chip and peanut butter mini-turnove

Melanie Griffith's Macadamia, Chocolate Chip and Peanut Butter Mini-Turnovers2 cups smooth peanut butter (at room temperature)1/2 cup milk chocolate chips1 cup toasted and chopped macadamia nuts2 sheets (one 17 1/4 ounce package) frozen puff pastry, thawed according to the package directions1 egg, lightly beatenConfectioners' sugar for garnish (optional)Mint sprigs for garnish (optional)Vanilla ice cream as an accompanimentPreheat oven to 425 degrees F. If the turnovers are frozen, preheat oven to 475 degrees F.In a bowl, stir together the peanut butter, chocolate chips and macadamia nuts until well combined.Work with one sheet of puff pastry at a time. Lightly flour a work surface. Lay one sheet of puff pastry on the surface and gently roll it out in all directions to thin it slightly. With a sharp knife, cut the sheet into quarters, then cut each quarter into quarters, making 16 pieces total.Center one teaspoon of filling on each piece of pastry. Fold the pastry on the diagonal to form a triangle. Press the open edges of the pastry closed. (At this point the turnovers can be frozen. Arrange in layers, separated by sheets of wax paper, in a freezer container.) Brush the top of the turnover with the beaten egg and place on a baking sheet.Make more mini-turnovers with the remaining ingredient in the same manner and brush with the beaten egg.Bake for 15 minutes. Bake the pastries on the baking sheet for five minutes. Lower the oven temperature to 400 degrees F and bake for 15 minutes.Serve at once, dusted with confectioners' sugar and garnished with a mint sprig, with the ice cream.Makes 32 mini-turnovers.

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arrow right baker's divine truffle brownies

Baker's Divine Truffle Brownies1 (8 ounce) package semisweet or 1 (6 ounce) package bittersweet baking chocolate squares1/4 cup butter or margarine3/4 cup granulated sugar3 eggs1 cup all-purpose flour2/3 cup heavy or whipping creamPreheat oven to 350 degrees F (325 degrees F for glass dish). Line an 8-inch baking dish with foil extending over edges to form handle. Grease foil.In a medium microwave-safe bowl, cook 2 squares of the chocolate and the butter on HIGH until butter is melted (about 1 1/2 minutes). Stir until chocolate is melted. Stir in 1/2 cup of the sugar. Stir in 1 egg until well blended. Stir in flour. Spread batter in pan.Cook remaining chocolate (6 squares if using semisweet, 4 squares if using bittersweet) and cream in microwave-safe bowl on HIGH 1 1/2 minutes; stir until chocolate is melted.Beat remaining 1/4 cup sugar and the remaining 2 eggs in a small bowl with electric mixer on high speed 1 minutes until thick and lemon yellow-colored; beat in chocolate/cream mixture. Pour over batter in pan. Bake 35 minutes to 40 minutes or until the truffle topping is set and edges begin to pull away from sides of pan. Cool in pan. Run knife around edge of pan to loosen brownies from sides. Lift from pan using foil as handles.Cut into 16 fudgy brownies.

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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 brigtsen's champagne vanilla sabayon

Brigtsen's Champagne Vanilla SabayonPosted by LladyRusty at recipegoldmine.com - April 29, 2001Source: Restaurant: Brigtsen's - Chef Frank Brigtsen - New Orleans Visitors Bureau Web Site12 egg yolks1 1/2 cups champagne2 cups granulated sugar1 vanilla bean, splitIn a mixing bowl, add the sugar and egg yolks. Beat with a wire whisk until light and creamy (ribbon stage). Add the champagne and vanilla bean. Cook this mixture over a double boiler on low heat, whisking constantly, until the mixture becomes thick and frothy, 15 to 20 minutes.Scrape the inside of the vanilla bean into the sabayon. Discard the bean.Serve in the wine glasses or over fresh berries.

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arrow right chili's black bean soup

Chili's Black Bean SoupPosted by liz at recipegoldmine.com April 30, 2001Source: Posted by Lori 4 February 2000 7:40 amHere is a recipe that I got from Chili's. I had e-mailed the company on their website and this is the recipe that they sent to me1/4 cup olive oil1/4 cup yellow onion, diced1/4 cup carrots, diced1/4 cup green bell pepper, diced4 beef bouillon cubes1 cup boiling Water1 1/2 quarts (3 pounds) canned black beans, not drained2 tablespoons cooking sherry1 tablespoon distilled white vinegar2 tablespoons Worcestershire sauce1 tablespoon granulated sugar2 teaspoons garlic, granulated2 teaspoons salt1/2 teaspoon black pepper, ground2 teaspoons chili powder8 ounces smoked sausage, small dice1 tablespoon cornstarch2 tablespoons waterIn a medium stock pot, place the olive oil, onion, carrot, and bell pepper. Saut? the vegetables until they are tender. Bring 1 cup of water to a boil, add the bouillon cubes, and allow to dissolve.Add the bouillon, cooked beans, and the remaining ingredients (except cornstarch and 2 tablespoons water) to saut?ed vegetables. Bring mixture to a simmer and cook approximately 15 minutes.In a blender, puree 1 quart of the soup, and put back into the pot.In a separate bowl, combine the cornstarch and 2 tablespoon water. Add the cornstarch mix to the soup and bring to a boil for 1 minute.Serve with cornbread, white rice, or your favorite side dish.

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arrow right eckert's granda eckert's peach custard pie

Eckert's Grandma Eckert's Peach Custard PiePosted by kdipaolo at recipegoldmine.com June 4, 2001If you live in the St. Louis area, Eckerts is the place to go to pick strawberries, apples, peaches, or your pumpkin at Halloween. It's a wonderful place and a St. Louis tradition.1 (9-inch) deep pie crust4 cups peaches (about 3 or 4 peaches)3 eggs1/3 cup milk1 cup granulated sugarBeat eggs. Add milk and sugar. Beat together. Slice peaches. Add to egg mixture and stir together. Pour into pie crust.Bake in 450 degree F oven for 10 minutes. Turn oven down to 375 degrees F and continue to bake for another 45-55 minutes. To test doneness, insert knife. If it comes out clean, the pie is done.

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arrow right joe's stone crab restaurant key lime pie

Joe's Stone Crab Restaurant Key Lime PieSource: Joe's Stone Crab Restaurant, Miami Beach, FloridaGraham Cracker Crust1 wax paper wrapped package graham crackers,1/3 of a 1 pound box, or 1 cup plus 2 1/2 tablespoons graham crackers crumbs 5 tablespoons melted unsalted butter 1/3 cup granulated sugarFilling3 egg yolksGrated zest of 2 limes (about 1 1/2 teaspoons) 1 (14 ounce) can sweetened condensed milk 2/3 cup freshly squeezed lime juice (if you can get Key limes use those but regular limes will do)ToppingI cup heavy or whipping cream, chilled 3 tablespoons confectioners' sugarFor the crust: Preheat oven to 350 degrees F. Butter a 9-inch pie pan.Break up into crumbs in food processor or place crackers in a large plastic bag and crush with a rolling pin. Add melted butter and sugar and stir. Press crumb mixture into pan forming a neat border around the edge. Bake until set and golden, about 8 minutes, and set aside. Keep oven on.For the filling: In an electric mixer with a wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes, Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing until combined, no longer. Pour mixture into the crust. Bake for 10 minutes or until filling has just set. Cool on a wire rack, then refrigerate, Freeze for 15 to 20 minutes before serving.For the topping: Whip the cream and confectioners sugar until nearly stiff. Cut the pie into wedges and serve very cold. Top each wedge with dollop of whipped cream.

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arrow right nature's table italian wedding soup

Nature's Table Italian Wedding SoupPosted by GayleL at recipegoldmine.com 9:28:04am 5/12/03Source: orlandosentinel.com - Thought You'd Never Ask - April 3, 2003There are probably as many recipes for Italian Wedding Soup as there are interpretations of the savory concoction's origins.Many food historians suggest that the name is the result of a simple mistranslation, believing that the name recalls the delicious marriage of the soup's ingredients. Other sources consider the savory soup a union of resources. In the rural regions of southern Italy and Sicily, the soup represented an amalgamation of ingredients -- one household contributed chopped meat, another gave up a fat hen, a family might forage for greens or a group of villagers convene to turn out handmade pastas.Yield: About 12 cups1 (10 ounce) package frozen spinach, thawed 1/2 cup diced onion 1/2 cup diced celery 1/2 cup diced carrot 1 tablespoon chopped garlic in 1/4 cup extra-virgin olive oil 4 cups chicken broth 1 tablespoon dried basil 1 teaspoon Spike All-Purpose Seasoning 1/4 pound uncooked orzo pasta 1 tablespoon cornstarch dissolved in 1/4 cup cold waterGrated Romano cheese to tasteMeatballs 1/2 pound ground beef 1/2 pound ground pork or veal 1/4 cup breadcrumbs 1 eggSalt and pepper to taste 1 tablespoon chopped parsley 1 clove garlic, mincedHeat oven to 350 degrees F.To make meatballs, combine ground meats, breadcrumbs, egg, salt and pepper to taste, parsley and 1 clove chopped garlic. Form into tiny meatballs. Place on a baking sheet and bake for about 25 minutes. Remove from sheet and set aside.Microwave spinach according to package directions. When cool enough to handle, squeeze out all moisture and set aside.Saut? diced onion, celery and carrot, 1 tablespoon chopped garlic in 1/4 cup olive oil, 5 minutes or until onion is transparent.Add chicken broth, basil, Spike and let simmer 5 minutes.Add orzo. Let cook 8 to 10 minutes. Add cornstarch mixture, stirring slowly until soup begins to thicken. Add spinach to soup, followed by meatballs. Top with grated Romano and serve.Nutrition information per cup: Calories223; Fat13.3 g (3.8 sat.); Carbohydrate12.8 g; Cholesterol 45 mg; Sodium 593 mg; Protein12.9 g

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arrow right peapod secret butcher's prime rib

Peapod Secret Butcher's Recipe Prime RibSource: Tony Stallone, Peapod, Chicago, Illinois1 (5-6 pound) prime rib 1 tablespoon extra virgin olive oil 1 tablespoon garlic powder 1 tablespoon onion powder 1 teaspoon coarse ground black pepper 1 tablespoon garlic salt 1/2 teaspoon oregano 2 cups beef broth 1 cup red wine 2 shallots, finely choppedPreheat oven to 500 degrees F.Rub prime rib with olive oil.Combine all spices in a bowl; apply liberally to surface of roast. Place in oven, then immediately turn heat down to 325 degrees F. Bake 17-20 minutes per pound or until internal temperature reaches 130 degrees F for medium-rare.Remove beef from pan, cover with foil tent to keep warm.Place pan on stove top and de-fat juices. Add broth, wine and shallots; simmer over low heat until reduced by half. Serve au jus alongside carved roast.Serves 6 to 8.Nutrition values per serving: 753 calories, 48 g fat, 3 g carbohydrates, 1 g fiber, 69 g protein, 201 mg cholesterol, 1,153 mg sodium

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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 tgi friday's long island iced tea

TGI Friday's Long Island Iced TeaPosted by CookinMom at recipegoldmine.com - May 2, 2001Source: Friday's Web SiteGarnish: Lemon SqueezeGlass: Collins1/2 ounce gin1/2 ounce vodka1/2 ounce rum1/2 ounce Triple Sec2 ounces sweet & sour mixTop with colaIn shaker, mix ingredients, pour over ice.Servings: 1

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arrow right congressman j.c. watts jr.'s oklahoma mud

Congressman J.C. Watts Jr.'s Oklahoma MudSource: The Honorable J.C. Watts Jr., United States Congressman, Oklahoma2 cups granulated sugar 1 cup (2 sticks) margarine, melted 4 eggs 1 teaspoon vanilla extract1 1/2 cups flour 1 1/2 cups coconut 1 1/2 cups chopped nuts - (pecans are great!)3 tablespoons cocoa 1 jar Marshmallow Cr?me1 box powdered sugar 1/2 cup (1 stick) margarine, melted 1/2 cup cocoa 1/2 cup evaporated milk 1 tablespoon vanilla extractCream together (first 4 ingredients) the sugar, 2 sticks margarine, eggs and 1 teaspoon vanilla extract.Mix together flour, coconut, chopped nuts, and 3 tablespoons cocoa then fold into the creamed mixture. Spread into a greased and floured 9 x 13-inch pan and bake at 350 degrees F for 45 minutes or until done.After removing from oven, immediately spread one jar of Marshmallow Cr?me over the top. While it cools, make icing.Mix powdered sugar, 1 stick margarine, cocoa, evaporated milk and 1 tablespoon vanilla extract well and spread it over the cooled cake.

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