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arrow right rock-a-billy's cowboy chicken

Rock-a-Billy's Cowboy ChickenPosted by FootsieBear at recipegoldmine.com 7/22/01 1:13:08 pmSource: chron.comWhat do you get when you toss a butter-and-vermouth-washed bird into a furnace hot enough to melt a branding iron? A bronzed beauty shot through with brushfire flavors fanned by lemon and herbs. For best results, use a kosher or free-range chicken for superior taste and texture. You can chow down on this all week, using leftovers in sandwiches and salads.1 (3 1/2 to 4 pound) chicken, ideally kosher or free-range1 lemon, quartered1 bunch fresh thyme or 2 tablespoon dried6 garlic cloves1 tablespoon ground pepperBasting Sauce1 tablespoon butter1/2 cup vermouthPreheat the oven to 500 degrees F.Wash the chicken and pat dry. Discard the giblets. Squeeze the lemon quartered inside the chicken cavity. Place 2 of the quarters in the very back of the cavity, followed by the thyme. Lay the garlic cloves on top of the thyme, sprinkle with pepper, and add the remaining lemon quarters.Place the chicken on its back in a roasting pan. Melt the butter in a saucepan. Remove from the heat, and stir in the vermouth. Drizzle half the mixture over the chicken. Bake 20 minutes.Remove the chicken from the oven. Using a flat spatula and a carving fork, turn the chicken over onto its breast. Return to the oven for 20 minutes.Remove the chicken from the oven and turn it over, breast side up. Drizzle the remaining basting sauce on top. Roast until dark golden brown all over, about 20 minutes.Remove the chicken from the pan and transfer to a carving board. Let rest 10 minutes before slicing. Serves 4 (or 1 person 4 times all week long).

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arrow right shoney's hot fudge sunday cake

Shoney's Hot Fudge Sunday CakePosted by CookinMom at recipegoldmine.com May 3, 2001Source: www.fortunecity.com/uproa...pycat.html1 cup flour3/4 cup granulated sugar2 tablespoons plus 1/4 cup cocoa2 teaspoons baking powder1/4 teaspoon salt1/2 cup milk2 tablespoons vegetable oil1 teaspoon vanilla extract1 cup chopped nuts1 cup packed brown sugar1 3/4 cups very hot waterMix flour, granulated sugar, 2 tablespoons. cocoa, baking powder, and salt in 9-inch square pan. Mix in milk, oil and vanilla extract with fork until smooth. Stir in nuts. Spread batter in pan. Sprinkle with brown sugar and remaining 1/4 cup cocoa. Pour very hot water over batter.Bake in preheated 350 degrees F oven for 40 minutes.Spoon warm cake into dessert dishes. Top with ice cream. Spoon sauce from pan onto each square.VARIATIONSButterscotch Sunday CakeSubstitute 1 package ( 6 ounce.) butterscotch chips for the nuts. Decrease brown sugar to 1/2 cup and the 1/4 cup cocoa to 2 tablespoons.Mallow Sunday CakeSubstitute 1 cup miniature marshmallows for the nuts.Peanut Sunday CakeSubstitute 1/2 cup peanut butter and 1/2 cup chopped peanuts for the nuts.Raisin Sunday CakeSubstitute 1 cup raisins for the nuts.Servings: 4

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arrow right spago's apple strudel

Spago's Apple StrudelSource: From chef and author Wolfgang Puck and Sherry YardWolfgang Puck is usually a one-man show. But with his busy schedule he's enlisted a partner in pastries. His pastry chef, Sherry Yard, is the one who dreams up all those incredible desserts for the star-studded Oscar parties and for his Spago restaurant. But you can get a taste without a reservation.Dough2 1/2 cups all-purpose flour1/4 teaspoon salt1 egg2 tablespoons vegetable oil6 ounces water (warm)2 tablespoons vegetable oilStrudel Filling8 Granny Smith apples, peeled, cored and sliced feather thin1/2 cup lemon juice (2 lemons)1 cup granulated sugar2 tablespoons cinnamon1 cup raisins1 cup bread crumbs8 tablespoons butter, melted for spraying and brushingDirections for the DoughMaking it by hand1. In a medium mixing bowl, sift in the flours and the salt.2. Create a well in the center of the flour.3. In a separate mixing bowl, combine the eggs, whisk, oil and water.4. Pour liquid into center of well.5. With a fork, work the flour into the center of the well.6. Turn the bowl while you are doing this.7. Once dough comes together, knead on the table.8. Continue kneading for 10 minutes. Yes, 10 minutes!9. Coat outside of dough with one tablespoon vegetable oil and cover with plastic wrap.10. Reserve in a warm environment for 20 minutes.11. Remove plastic wrap.Making it in a food processor1. Place all the ingredients in the fitted bowl with blade attachments of the food processor.2. Pulse until the mixture forms a ball.3. Continue mixing for two minutes.4. Remove dough from bowl.5. Coat dough with one tablespoon vegetable oil.6. Wrap airtight with plastic wrap.7. Allow to rest in a warm 70 degree F area for 20 minutes.Directions for the strudel1. In a medium bowl, toss together the apples and lemon juice. In a small bowl, combine the sugar and the cinnamon. Add the sugar and raisins to the apples. Reserve.2. Place dough on flour dusted tablecloth. With a rolling pin, roll dough to a 12-inch square. Now, here is the fun part. Lift the dough from the table and work with the back of hands. Constantly move hands, pulling back until the dough stretches to the size of the table. It should be paper thin.3. Spray dough with butter.4. Spread bread crumbs in a two-inch line, four inches from the bottom of the dough.5. Place the prepared apples on the line of bread crumbs and roll up. With a knife, trim ends and tuck end of dough. Spray or brush dough with melted butter.6. Bake in a 375 degree F oven for 20 minutes. Spray with butter again and turn sheet pan around. Continue to bake for 20 minutes, until golden brown

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arrow right stump's supper club fall off the bone ribs

Stump's Supper Club "Fall Off the Bone" RibsPosted by GayleL at recipegoldmine.com 4/8/02 10:58:53 pmSource: wtvt.com - Stump's Supper Club, St. Louis, MissouriStart with one rack of ribs per person. You must peel or cut the membrane on the backside of the rack if the butcher has not done this. Thaw all racks of ribs. Completely cover each rack with "dry rub" seasoning. Pour liquid smoke and water in the bottom of the broiler pan. Place all racks of ribs on the top of the broiler pan.Pre-heat oven to 240 degrees F. Cover broiler pan tightly with plastic wrap. Then cover the plastic wrap with aluminum foil. Bake at 240 degrees F for 8 hours (this is "low" and "slow").Remove all racks from oven and let them stand for 30 minutes. (This will ensure that the ribs will hold together when grilled.) Turn grill on and set it between the medium and high settings. Brush Stumps original recipe or Dixie Sweet BBQ Sauce (pig paint) on the ribs. Place each rack of ribs on the grill "bones up" to flash them. Continue to brush on your favorite BBQ sauce to taste. Flip each rack of ribs on both sides and cook until the "bones sizzle."Dry Rub for RibsYields 2 pounds1 ounce paprika 1/2 ounce black pepper 1 ounce garlic powder 2 ounces dark brown sugar 20 ounces pure sugar cane 5 ounces seasoning salt

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arrow right tautog's portabello mushrooms stuffed with goats cheese

Tautog's Portabello Mushrooms Stuffed with Goats CheesePosted by LladyRusty at recipegoldmine.com - April 26, 2001Source: Chef Billy Reynolds, Tautog's Restaurant, Virginia Beach - 13NEWS Lunchbreak - Monday, December 4th, 2000Stuffing1 pound goats cheese1/4 cup heavy cream1 tablespoon chives1 tablespoon garlicPesto2 cups sun-dried tomatoes1/2 cup Parmesan cheese1 cup olive oil2 ounces pine nuts1 tablespoon basil1 tablespoon garlicVinaigrette3 red peppers, roasted, peeled, and seeded1 batch fresh tarragon1 tablespoon garlic1 cup red wine vinegar1 cup olive oilSalt and pepper to tasteFor stuffing: In a saucepan, heat cream to a boil. Add goats cheese and whisk until smooth. Remove from heat and add garlic and chives.For Pesto: Rehydrate sun dried tomatoes in red wine for 5 minutes. In food processor, add all ingredients except for oil. While processor is running, slowly add oil until mixture is smooth. Season to taste with salt and pepper.For Vinaigrette: In a food processor puree ingredients except for oil. Slowly add oil while processor is still running. Adjust taste with salt and pepper.Servings: 4

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arrow right zipe's eatery new york cheesecake

Zipe's Eatery New York CheesecakePosted by bettyboop50 at recipegoldmine.com - April 27, 2001Source: Bruce Zipe, famed New York EateryI received this recipe in my e-mail from "Restaurant Recipes." If you loved the "Philly Fluff," you will love this recipe. They are both from the famous Brooklyn, New York "Zipe's Eatery." I make cheesecake a lot and I am always looking for a good recipe ( the best so far is the Junior's Cheesecake). If it comes out as good as the Philly Fluff did, then I know that I have found the ultimate cheesecake! I will be making this one for myself for Mother's Day.Cookie Crust1 cup all-purpose flour1/4 teaspoon granulated sugar1 teaspoon grated lemon zest1/2 cup (1 stick) unsalted butter, cut into small pieces and chilled1 egg yolk, lightly beaten1/4 teaspoon vanilla extractFilling5 (8 ounce) packages cream cheese, softened1 3/4 cups granulated sugar1/4 teaspoon salt1/2 teaspoon vanilla extract5 eggs2 egg yolks1/2 cup sour creamPreheat the oven to 375 degrees F.To prepare the crust, in a large bowl, combine the flour, sugar, and lemon zest. Using a pastry blender or two knives, cut in the butter until the mixture is crumbly. Using a fork, stir in the egg yolk and vanilla until all the dough is moistened.Pat one third of the crust over the bottom of a 9-inch springform pan with its sides removed. Bake for about 6 to 8 minutes, or until golden brown. Cool.Grease the sides of the springform pan and attach to the bottom. Pat the remaining two thirds of the crust around the sides, coming up to a height of about 2 inches.Increase the oven temperature to 475 degrees F.In a large mixing bowl at medium speed, beat together the cream cheese, sugar, and salt until creamy. Add the vanilla extract. Add the eggs and egg yolks, one at a time, beating well after each addition. Add the sour cream and mix well. Pour the mixture into the prepared crust.Bake for 10 minutes. Watch the top of the cake to avoid overbrowning.Reduce the oven temperature to 200 degrees F and bake for an additional 60 minutes.Transfer the pan to a wire rack to cool slightly, about 10 minutes.While the cake is still warm, gently run a thin-bladed knife around the inside edges of the pan to loosen the sides of the cake. When completely cool, carefully remove the sides of the pan. Chill for at least 2 hours before serving.Serves 12

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arrow right zabar's cream cheese spread

Zabar's Cream Cheese SpreadPosted by GayleL at recipegoldmine.comSource: New York Cookbook by Molly O'Neal1 pound cream cheese at room temperature1/2 cup sour creamPinch of saltPinch of garlic powder1/2 cup chopped scallionCombine the cream cheese, sour cream, salt, and garlic powder in a large bowl and stir until well mixed and smooth. Stir in the scallions.Serve on crackers or toasted bagel rounds. Makes about 4 cups.

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arrow right aretha franklin's queen of soul ham

Aretha Franklin's Queen of Soul HamAretha Franklin once said to an interviewer that soul "could be many things to many people, because it is a feeling. Painters and artists have soul. Even a chef has soul." This recipe for glazed ham is a longtime favorite of the Franklin family, prepared for holidays, celebrations, or whenever the urge to cook it strikes. Aretha makes her ham the centerpiece of almost all her family gatherings, which are usually served as a buffet with each relative and friend contributing a dish.Serves 12.1 (12 to 14 pound) fully cooked, bone-in hamCloves 1 (16 ounce) box light brown sugar 3 tablespoons French's mustard 1 (8 ounce) jar maraschino cherries, drained 1 (12 ounce) ginger-ale (preferably Vernor's) 1 (20 ounce) can pineapple rings Baker's coconut for garnish, optionalHeat oven to 350 degrees F.Using a paring knife, score the ham, creating a diamond pattern. Insert cloves into the corners of each diamond. Place the ham on a rack set in a 12 x 15-inch roasting pan. Cover loosely with foil, and bake until ham appears juicy, about 30 minutes.Place brown sugar and mustard in a medium bowl, and stir to combine. Gradually add ginger ale to brown sugar mixture until a pourable consistency is achieved; you may not need the whole can. Remove ham from oven and remove foil. Pour brown sugar mixture over ham, and, using a pastry brush, coat the sides. Cover ham with foil, return to oven, and cook for 1 hour, basting every 20 minutes. Remove foil for last 20 minutes.

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arrow right john ritter's favorite fudge

John Ritter's Favorite Fudge2 cups granulated sugar3 to 4 heaping tablespoons unsweetened cocoa powder1 cup milk1 1/2 tablespoons butter or margarine1 teaspoon vanilla extractIn large saucepan, combine sugar and cocoa and mix well. Add milk and stir until mixture is smooth. Set over medium heat and bring to boil. Reduce heat and boil slowly, stirring occasionally to remove mixture from sides of pan. Continue to cook until mixture reaches soft ball stage (238 degrees F) when tested with candy thermometer. Remove from heat and let cool 5 minutes.Stir in butter and vanilla extract, then beat hard until mixture becomes very thick and starts to lose its gloss. Pour into buttered 8- or 9-inch dish and chill completely.Makes about 2 1/2 pounds of fudge.

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arrow right rabia's black bean chili

Rabia's Black Bean ChiliPosted by Angel On Earth at recipegoldmine.com 11:53:12am 8/26/03I got this recipe from a friend I had in Seattle. It's been a family favorite for almost seven years now! Makes a great burrito filling, too!1 green pepper, chopped 1 onion, chopped 1-2 jalapenos, minced 1-2 cloves of garlic, minced 3 cans black beans (leave starch in one can)3 tomatoes or 2 cans tomatoes, chopped 1 can corn (without sugar), drained Mild chili powder Salt Basmati riceSaute the green pepper, onion, and jalapeno in a big pot over medium heat until the onion is soft, but not browned (no oil). Add the garlic and saute for about a minute or less. Add the black beans, corn and tomatoes. I've never measured how much chili powder or salt I use, just use a lot and to your taste. Bring to a boil and reduce heat to low.At this time, start to boil the water for the rice (Basmati is the best for this dish). It takes 35 minutes for the rice to simmer. When the rice is done, the chili is done (about 45-50 minutes for the chili). You can cook the chili longer if you prefer.

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arrow right dirty gerty's big batch of fast chili

Dirty Gerty's Big Batch of Fast ChiliPosted by Elaine at Recipes To Goby Donna aka Fairy Owl, Ontario, CanadaIt's fast, simple and very tasty !!! It can be frozen for a quick lunch...(up to 2 months). Great with garlic bread or buttered toast. A must at family get togethers and a hit at parties.3 pounds ground beef 1 can consomm? soup 1 can vegetable soup 1 small can tomato paste 2 large cans tomato sauce 3 cans red kidney beans, washed and drained 3 large cans pork 'n beans in molasses (or 6 small cans) 2 or 3 cloves garlic, crushed 1 green bell pepper, chopped 1 large onion, chopped 2 tablespoons crushed red peppers 1/4 cup chili powder or more to taste A dash each of celery salt, seasoning saltBrown ground beef; drain off fat. Combine all the ingredients in a roasting pan. Simmer for 45 minutes to 1 hour over medium heat, stir now and then so it doesn't stick.

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arrow right george webb's chili

George Webb's ChiliShared by Jay Kempinger with recipegoldmine.comAbout 20 years ago my Mother, Josephine Kempinger, sat at the end of the George Webb's counter after breakfast over the course of a few days (drinking her coffee), so that she could see into the kitchen where the recipe for the chili was up on the wall. She copied it down as it was written.3 pounds coarse ground beef Handful beef suet 4 quarts water 4 teaspoons salt 1 teaspoon paprika 1 teaspoon Accent 6 teaspoons chili powder 3 dashes Tabasco 1/2 bottle catsup 1 soup bowl cooked spaghetti 1 #10 can red beansBrown the beef and suet together in a heavy Dutch oven. Add the water and spices including the Tabasco. Cook for 1 hour.Add the catsup the spaghetti, and the beans and cook 1/2 hour more.

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arrow right bailey's irish cream brownies

Bailey's Irish Cream Brownies3 ounces unsweetened baking chocolate1/2 cup butter1 cup granulated sugar2 eggs, beaten3 tablespoons Bailey's Irish Cream2/3 cup flourDash of salt2/3 cup semisweet chocolate chipsMelt unsweetened chocolate with butter in microwave and mix well. Cool.Beat sugar and eggs together in mixing bowl. Add Bailey's Irish Cream and cooled chocolate mixture. Mix well. Stir in flour, salt and chocolate chips. Pour into greased and floured 8-inch square baking pan. Bake at 325 degrees F for approximately 20 minutes (test with wooden pick). Cool completely (about 1 1/2 hours).Pierce brownies with a wooden pick randomly. Drizzle 3 tablespoons Bailey's Irish Cream over brownies, then frost.Frosting3 tablespoons softened butter4 tablespoons Bailey's Irish Cream3 cups confectioners' sugarIn mixing bowl, combine liqueurs and butter. Mix well. Gradually add confectioners' sugar and beat until spreading consistency. Frost cooled brownies.

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arrow right marshall field's frango mint cookies

Marshall Field's Frango Mint Cookies1 cup margarine, softened1/2 cup confectioners' sugar1 teaspoon vanilla extract2 1/4 cups flour1/4 teaspoon salt1 cup chopped pecans (optional)1 cup Frango? Chocolate mints or Hershey's KissesCream sugar and margarine; sift flour with salt and add remaining ingredients except mints or kisses, mixing well into a stiff dough. Refrigerate for two hours.Wrap a tablespoon of dough around a Frango? mint (available by mail order at 1-800-M-FIELDS) and place on cookie sheet. Be sure to seal dough well around the chocolate. Bake at 325 degrees F for 20 minutes. Cool thoroughly on racks, then roll in additional confectioners' sugar.Makes 36 cookies.

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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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