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Рецепти » Повідомлення - Сторінка 58
arrow right mrs. wilkes' boarding house brunswick stew

Mrs. Wilkes' Boarding House Brunswick StewSource: Famous Recipes from Mrs. Wilkes' Boarding House - Savannah, Georgia2 pounds pork or chicken, cooked, chopped 1/2 teaspoon black pepper 1 teaspoon hot sauce 2 tablespoons Worcestershire sauce 1/3 cup drippings, pork or bacon 1/2 cup barbecue sauce 1 1/2 cups catsup 2 cups diced potatoes, cooked 3 cans (16oz) cream-style cornPlace all ingredients in pan, cover and heat slowly. Salt and more hot sauce may be needed according to taste preferred.Makes about 2 quarts.

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arrow right picket fence chef bill's big fat greek quiche

Picket Fence Chef Bill's "Big Fat Greek" QuicheSource: Chef Bill Kruger, Picket Fence, Phoenix, Arizona - azfamily.com3 cups flour 1/2 cup shortening 2 pinches salt 1 1/2 cups milk 2 eggs 1/2 cup fresh spinach 1/4 cup bacon, cooked and chopped 1/4 cup sun-dried tomatoes 1/4 cup marinated artichokes or sliced Greek olivesCombine flour, shortening, 1 pinch salt and 1/2 cup milk. Being careful not to overmix the dough, knead until well combined. Place dough in a deep 10-inch pie pan. Set aside.Combine eggs, 1 cup milk and 1 pinch salt; set aside.Layer bacon, spinach, sun-dried tomatoes and artichokes or Greek olives over the pie crust. Pour egg mixture over the vegetables and bacon. Place pie pan on a cookie sheet, then into a 325 degree F oven for 25 to 35 minutes.

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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 p.f. chang's china bistro firecracker shrimp

P. F. Chang's China Bistro Firecracker Shrimp2 tablespoons canola oil8 ounces 36-40 shrimp7 baby carrots, halved lengthwise1/2 cup water chestnut slices20 to 24 snow peas (china peas)1 large scallion - white part - 1/4-inch minced1 large garlic clove, chopped fine2 tablespoons sherry1 tablespoon sambal chili paste ("Rooster" label)1/4 teaspoon ground white pepper2 teaspoon ground bean sauceCilantro (for garnish)Cornstarch slurry (1 teaspoon cornstarch blended with 1 ounce water)Sauce2 tablespoons soy sauce2 teaspoons granulated sugar2 ounces water2 teaspoons white vinegarAssemble sauce ingredients and put aside.Heat a large saut? pan, cast iron skillet, or electric wok until smoking. Add oil and baby carrots, saut? until the color of carrots brightens. Add shrimp and stir fry until about halfway cooked. Add water chestnuts, snow peas and garlic. Saut? briefly. Add scallions. Add chili paste, ground white pepper, ground bean sauce, when you smell the

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arrow right rafael's mexican restaurant salsa

Rafael's Mexican Restaurant SalsaSource: Chef Daniel Chavez, Rafael's Mexican Restaurant, Sandy, Utah5 fresh tomatoes1 1/2 cups canned crushed tomatoes 1 cup (8 ounce) tomato paste 2 fresh bell peppers 3/4 to 1 cup chopped onion 5 fresh medium-hot jalapeno peppers or 1/2 cup canned (in water, not vinegar) 1/2 to 1 bunch fresh cilantro 2 tablespoons salt 1/2 tablespoon cumin 1 teaspoon garlic powder 1 to 2 cups waterChop all fresh vegetables. Combine all ingredients in a large saucepan. Simmer 15 minutes, then bring to a boil. Remove from heat and let cool for about 20 minutes, add cilantro.

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arrow right roxsand's restaurant and bar blue potato strudel with brown butter herb sau

Roxsand's Restaurant and Bar Blue Potato Strudel with Brown Butter Herb SauceSource: Roxsand's Restaurant and Bar, Phoenix, ArizonaServes 62 pounds blue potatoes, peeled and cut into 1/8-inch slices (if necessary, substitute Yukon Gold) 1 3/4 teaspoon salt 2 onions chopped 2 large eggs, beaten to mix 3 tablespoons flat leaf parsley chopped 12 sheets phyllo dough 6 tablespoons olive oilFresh ground black pepper 3/4 pound butter 3/4 cup ricotta cheese 3 tablespoons fresh chives, chopped 3 tablespoons mixed herbs, chopped (chervil, tarragon, chives, parsley)In a large deep frying pan, heat the oil over moderate heat. Add potatoes, 1 1/2 teaspoons salt and 3/4 teaspoon pepper and cook, stirring frequently, until the potatoes are tender and golden brown (20 to 25 minutes). Transfer to a large bowl.In the same pan, melt 4 tablespoons butter over moderate low heat. Add onions and cook, stirring occasionally, until very soft (about 8 minutes). Add to potatoes and cool slightly.In a food processor pulse potato mixture in batches until chopped coarse. Return to the bowl, stir in the eggs, ricotta, chives, and parsley until just combined.Melt 8 tablespoons butter. Lay one sheet of phyllo dough on work surface, a short end toward you. Keep the remaining phyllo covered with a damp towel. Brush the phyllo sheet lightly with some of the melted butter and top with another sheet. Put 1/2 cup potato filling in the bottom left hand corner. Fold up like a flag, maintaining the triangular shape. Brush once more with butter. Put the triangle, seam side down, on a baking sheet. Repeat with the remaining phyllo sheets and filling.Preheat the oven to 350 degrees F.Bake the triangles until crisp and golden brown, about 35 minutes.Melt remaining 1 1/2 tablespoons butter in large frying pan over moderate heat. Add remaining 1/4 teaspoon salt. Cook until butter turns golden brown, about 4 minutes.Remove from heat and cool slightly. Stir in herbs and a pinch of pepper. With a serrated knife, cut the triangles in half. Put one half in the center of the plate and lean the other half against it so that you see the filling. Drizzle the butter sauce around each serving.NOTE: Make the day before, and cook right before serving.

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arrow right roxy's strawberry rhubarb upside-down cake

Roxy's Strawberry Rhubarb Upside-Down CakeSource: Shelly Southwick, pastry chef, Roxy?s, Eldorado Hotel-Casino, Reno, NevadaFor the fruit12 to 14 strawberries, hulled and sliced, plus extra for garnish 1/2 cup granulated sugar Butter for cake pan 6 tablespoons unsalted butter 1 1/4 cups light brown sugar 1/2 teaspoon salt 1 teaspoon vanilla extract6 to 7 pieces trimmed rhubarb, cut into 3- x 1/2-inch lengthsPur?e strawberries and sugar in food processor, strain though fine mesh strainer and set aside.Butter a 9-inch square cake pan. Melt 6 tablespoons butter in medium saucepan over medium heat. Add brown sugar, salt and vanilla extract and cook, whisking until mixture comes together, about 3 to 4 minutes. Pour mixture into cake pan, distributing evenly. Arrange rhubarb slices in a decorative pattern over mixture. Spoon 4 tablespoons strawberry pur?e evenly over rhubarb, reserving remainder of pur?e for later garnish. Set cake pan aside.For the cake1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup sour cream 1/4 cup milk 6 tablespoons unsalted butter, softened 3/4 cup granulated sugar 1 teaspoon orange zest 2 large eggs 2 teaspoons vanilla extractPreheat oven to 350 degrees F.In a mixing bowl, sift together flour, baking powder, baking soda and salt and set aside.In separate bowl, mix together sour cream and milk until well combined and set aside.In separate bowl, with an electric mixer beat together butter, sugar and orange zest until light and fluffy. Add eggs one at a time, beating well after each addition (and scraping sides of bowl with rubber spatula if necessary). Add vanilla extract and mix well.Reduce speed to low and add dry ingredients and milk mixture, alternately in three or four batches, beginning and ending with dry ingredients, until batter is just smooth. Gently pour batter into cake pan and spread evenly atop fruit, being careful not to disturb fruit. Bake until top is golden and wooden pick inserted into cake center comes out clean, about 55 to 65 minutes.Cool cake on rack for 5 minutes (no longer), invert onto serving plate and reposition fruit as necessary.Serve warm or at room temperature with fresh strawberries, reserved strawberry sauce and either whipped cream or vanilla ice cream.

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arrow right ruby tuesday's deep-dish apple pie

Ruby Tuesday's Deep-Dish Apple PiePosted by Cookin'Mom at recipegoldmine.comSource: news-observer.com1 (9-inch) frozen (Mrs. Smith's or Sara Lee) deep-dish apple pie (double crust or old-fashioned)1/2 cup (1 stick) butter1 cup light brown sugar, divided3 1/2 teaspoons cinnamon, divided1/4 teaspoon allspice1/4 teaspoon cloves1 1/2 teaspoons lemon juice3/4 cup flour1/2 cup granulated sugar10 tablespoons frozen butter (see Note)1 1/3 cups chopped walnutsIce cream (optional)Let pie thaw at room temperature for 30 to 45 minutes. Preheat oven to 350 degrees F.In a small saucepan, melt the stick of butter over medium heat. Add 1/2 cup brown sugar, 1 1/2 teaspoons cinnamon, allspice, cloves and lemon juice. Stir until well blended and sugar is melted, about 3 minutes.Make an X in the center of the top crust of the pie and fold back the crust. Pour the butter mixture evenly into the pie and then replace the crust. Leave 4 vent holes, sealing the rest of the pastry. (You may need to dampen your fingers to seal the pastry.) Bake for 30 minutes. Remove from the oven and set aside.Reduce heat to 325 degrees F.Prepare topping. Grate frozen butter into a medium-size bowl. Toss the grated butter with flour, remaining sugars, remaining cinnamon and walnuts.Carefully wrap an aluminum foil band around the edge of the pie, creating a lip to hold topping. Sprinkle topping evenly over pie.Bake for 30 to 40 minutes. Let rest for 10 minutes then serve with ice cream, if desired.NOTE: Butter must be frozen to grate properly. If the butter softens, you will end up with a gooey mess.

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arrow right ruth's chris steak house barbecue shrimp orleans

Ruth's Chris Steak House Barbecue Shrimp OrleansSource: San Antonio Express-NewsBarbecue Butter1 pound butterScant 2 teaspoons black pepperScant 1/4 teaspoon cayenne pepper1 1/2 teaspoons paprika1 teaspoon salt1/2 teaspoon whole dried rosemary leaves (measured, then finely chopped)2 ounces (1/4 cup) garlic, finely chopped2 teaspoons Worcestershire sauce1 teaspoon Tabasco sauce1 1/2 teaspoons waterShrimp1 tablespoon plus 1 teaspoon olive oil1 pound (16-20 count), cleaned, peeled and deveined shrimp1/4 cup chopped green onions1/2 cup dry white wineSourdough bread, for servingFor Barbecue Butter: Soften butter at room temperature to 70-80 degrees F. Place butter in mixing bowl; add pepper, cayenne pepper, paprika, salt, rosemary, garlic, Worcestershire, Tabasco, and water. Whip on high speed 3 minutes or until thoroughly blended. Refrigerate to 40 degrees F.Makes about 2 1/2 cups.For Shrimp: Pour olive oil in a hot saut? pan. Add shrimp to the saut? pan and cook on one side for 1 to 2 minutes. (Don't crowd; if necessary, use 2 pans. A 12-inch pan will accommodate 1 pound of shrimp.) Reduce heat to medium, turn shrimp, and add the chopped green onion. Cook for an additional 1 to 2 minutes.Add white wine and cook until reduced to 1/4 cup. Stir in 1 cup cold Barbecue Butter (reserve the remainder for another use), reduce heat to low and cook and stir frequently until shrimp are just done (white throughout, moist and tender), approximately 1 1/2 minutes. Take care not to overcook the shrimp.Serve immediately in a bowl preheated to 160 degrees F.

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arrow right salty's white chocolate mousse cake

Salty's White Chocolate Mousse CakeSource: Salty's, Seattle, WashingtonMakes one 9-inch cake.Cake3 cups cake flour, plus extra for dusting cake pans 1 tablespoon baking powder 1/2 teaspoon kosher salt 1 cup unsalted butter, at room temperature, cut into 8 pieces 2 cups granulated sugar 1 teaspoon vanilla extract 1 cup whole milk 8 large egg whites, at room temperature 1 pinch cream of tartarGlaze3 tablespoons red-currant jelly, whisked until it reaches spreading consistencyIcing12 ounces white chocolate, coarsely chopped (see shopper's note) 4 cups whipping cream, chilledGarnish1 pound white chocolate, room temperature, shaved into curls (use vegetable peeler) or substitute sweetened coconut or white sprinklesTo prepare oven, baking pans: Preheat oven to 350 degrees F. Grease 3 (9-inch) cake pans. Line bottoms with wax or parchment paper. Grease paper. Dust bottoms and sides with flour. Tap out excess.To mix cake: Sift together flour, baking powder and salt. Set aside. In large bowl and using electric mixer at low speed, beat together butter and sugar until coarsely blended. Increase speed to medium. Beat until light and creamy. Add vanilla, then flour mixture alternating with milk. Beat until well combined. In separate bowl, beat egg whites with cream of tartar at medium-high speed until they hold soft peaks. Using rubber spatula, gently fold one-third of egg whites into cake batter until well blended, using a cutting motion through middle of batter and turning bowl as you work. Gently fold remaining whites into batter until just combined. (Note: Do not over-mix.)To bake cake: Divide batter evenly into prepared pans. Bake in center of oven for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool layers in pans on wire racks for 20 minutes. Turn out onto racks to cool completely. Remove paper. Using serrated knife, cut off top brown part on each layer, making sure layers are flat and even.To prepare mousse: In double boiler or stainless steel or glass bowl over saucepan filled with simmering water, heat 12 ounces white chocolate until almost melted. Remove pan from heat. Stir until completely melted. Cool to room temperature. Using electric mixer, whip cream in large mixing bowl until stiff peaks form. Working quickly, gently fold melted chocolate into cream.To assemble: Place 1 cake layer on plate. Using pasty brush, quickly glaze top with thin layer of jelly. Working quickly, cover jelly with one-third of mousse. Top with cake layer. Add glaze and mousse. Top with final layer. Ice top and sides with remaining mousse. Gently press white-chocolate curls into mousse, covering entire cake. Refrigerate for at least 1 hour to set.Shopper's note: When buying white chocolate, look for a product that contains cocoa butter and avoid those labeled as "artificial chocolate" or "chocolate-flavored."

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arrow right sam's cafe tequila chicken pasta

Sam's Cafe Tequila Chicken PastaSource: Sam's Cafe, Phoenix, Arizona2 to 3 poblano chiles to make 1/2 cup roasted, peeled poblano strips1/2 cup chicken broth12 ounces grilled chicken breast, cut into strips1 cup mixed fresh vegetables, cut into matchstick strips2 cups canned black beans, rinsed and drained4 cups cooked penne pasta4 ounces garlic butter1/4 cup gold tequila1 tablespoon seeded and chopped jalape?o1 tablespoon chopped fresh cilantroPico de Gallo (fresh salsa)Heat oven to 450 degrees F. Add whole peppers and heat for 8 to 10 minutes, or until skins start to blister. Remove from oven and place in a paper bag for 10 minutes. Remove skin and cut peppers into long, thin strips.In a 10-inch skillet, heat chicken broth over medium heat. Add roasted pepper, chicken, mixed vegetables and black beans. Add cooked pasta and simmer until vegetables and black beans are hot, about 3 to 5 minutes. Add garlic butter and flame with tequila. Cook for about 45 seconds. Add jalape?o and cilantro, tossing well. Serve in pasta bowls and top with Pico de Gallo.

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arrow right september's cafe crispy apricot bars

September's Cafe Crispy Apricot BarsSource: September Norman, September?s Cafe1/3 cup dried apricots3/4 cup unsalted butter 2 tablespoons honey 2 cups Rice Krispies 1 cup chopped almonds 1 egg 1 egg yolk 2/3 cup all-purpose flour3/4 cup apricot jam or preserves1 tablespoon lemon juiceDice the apricots. Heat them in a saucepan with the butter and honey over low heat until the butter melts.Process the cereal in a food processor until it resembles fine crumbs. Mix the cereal crumbs in a bowl with the almonds, egg, egg yolk and flour.Preheat oven to 350 degrees F. Spray an 11 x 7-inch baking pan with cooking spray.Mix the cereal mixture and the honey mixture. Put half in the baking pan and press down with a spoon or glove covered hands to compact.In another small bowl, mix the jam and lemon juice ? spread it on top of the cereal mixture in the pan. Press the remaining cereal mixture on top. Bake on the middle rack of the oven for about 30 minutes or until the top is golden brown. Cool and cut into 2-inch squares.18 servings20 carbohydrates per bar

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arrow right sylvia's smothered pork chops

Sylvia's Smothered Pork ChopsPosted by GayleL at recipegoldmine.com June 10, 2001Source: charlotte.com - compiled by The Observer staffAlthough the menu at Sylvia's now offers things like grilled salmon, the old dishes are still the staples. This recipe. from "Sylvia's Soul Food," calls for shoulder chops, but we tested it with pork loin chops. You could also halve the meat and vegetables, but keep the gravy ingredients the same.Makes 8 servings.8 (3/4-inch thick) shoulder pork chops1 teaspoon plus 1 tablespoon salt, divided1 teaspoon plus 1 tablespoon ground black pepper, divided2 cups plus 2 tablespoons all-purpose flour, divided1/2 cup vegetable oil2 large onions, coarsely chopped2 green bell peppers, cored, seeded and coarsely chopped2 stalks celery, coarsely chopped2 cups waterTrim excess fat from the edges of the pork chops. Sprinkle each with some of the 1 teaspoon salt and pepper. Season 2 cups flour with the remaining 1 tablespoon salt and pepper. Dredge chops in the flour until coated on all sides, shaking off excess flour.Pour the vegetable oil in a deep, heavy skillet, such as cast iron, over medium-high heat. When the oil begins to shake slightly, add as many pork chops as will fit without crowding. Fry, turning once, until well-browned on both sides, about 5 minutes. Remove chops to a plate and repeat with remaining chops.Pour off all but 1/4 cup drippings from the skillet. Reduce the heat to medium and add onions, green peppers and celery. Cook until brown and soft, about 10 minutes. Sprinkle 2 tablespoons flour over the vegetables and bottom of the skillet. Cook, stirring, until flour is golden brown. Slowly pour in 2 cups water. Stir, then cook until thickened.Place pork chops in a Dutch oven or divide between two skillets. Top with the gravy and vegetables. Cover tightly and cook over low heat until pork chops are cooked through, about 15 minutes.

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arrow right voodoo daddy's magic kitchen and bar southern comfort hurricane

Voodoo Daddy's Magic Kitchen and Bar Southern Comfort HurricaneSource: Arizona Republic - March 26, 2003 - Justin Jones, Manager, VooDoo Daddy's Magic Kitchen and Bar, Phoenix and Tempe, Arizona1 1/2 ounces Southern Comfort1 1/2 ounces dark rum2 ounces orange juice2 ounces pineapple juice3/4 ounce sweet and sour3/4 ounce lemon-lime sodaSplash of grenadineOrange slice, maraschino cherry and lime wedge for garnishPour liquids into shaker with ice. Shake and strain into a tall tulip glass. Garnish with orange slice, cherry and lime wedge.Makes 1 drink.

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arrow right zola's restaurant greek pastry

Zola's Restaurant Greek PastryPosted by GayleL at recipegoldmine.com - May 26, 2001Source: newschannel5.com - Debra Paquette/Zola's Restaurant - Monday, April 23, 2001 - Recipe #26981 cup pistachios1 cup walnuts1 cup hazelnuts1 cup almonds1 cup chopped dates1 egg2 tablespoons melted butter1 cup granulated sugar1 1/2 teaspoons cinnamon1 teaspoon nutmeg1/2 teaspoon cloves1/4 cup brandyZest and juice of 1 orangeZest of 1 lemon1/2 teaspoon salt1 box filo dough1/2 cup (1 stick) butter, meltedSugar Water2 cups granulated sugar3 cups water4 or 5 whole cloves1 (4-inch) piece cinnamon stickZest of 1 lemon1/2 cup brandyCombine nuts, dates, egg, butter and sugar in food processor. Pulse until nuts are broken up and mixture holds together. Place in work bowl with cinnamon, nutmeg, cloves, brandy, orange juice and zest, lemon zest and salt and combine.Cut filo in half to form a stack of rectangles. Each pastry will use three sheets. Brush butter lightly on the 3 sheets. Place 1/4 cup nut mixture on bottom of filo sheets. Tuck edges in (1/2-inch on each side) and roll up. Brush with butter and place on cookie sheet. Repeat with remaining dough. Bake 15 to 20 minutes in 350 degree F oven, or until lightly browned.In small saucepot combine sugar water ingredients. Simmer 15 minutes.Place cooled pastries in a pan with edges, fit snuggly together. Pour warm sugar water over pastries. Allow to soak up all liquid, turning if necessary. Refrigerate to help set, if needed.Slice and serve with fresh fruit whipped cream.

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