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Рецепти » Повідомлення - Сторінка 60
arrow right semolina's chicken marsala

Semolina's Chicken MarsalaPosted by GayleL at recipegoldmine.com May 15, 2001Source: wsfa.com - Recipe from Semolina'sCorn oilSeasoned flourChicken breastsButterMushroomsMarsala Wine SauceAlfredoPastaParsleyDust chicken breasts with seasoned flour. Set breasts in skillet with oil. Saut? until cooked, then add butter, mushrooms and Marsala Sauce. Let sauce simmer and pour over fettuccine Alfredo. Top with parsley.

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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 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 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 Orange Mexican Wedding Cakes

Orange Mexican Wedding CakesThese traditional cookies are also called Russian Tea Cakes.1 cup softened unsalted butter 1/2 cup sifted confectioners' sugar 1 tablespoon freshly grated orange zest 1/2 teaspoon orange extract 1 teaspoon pure vanilla extract 1/2 teaspoon pure almond extract 2 cups all-purpose flour 1/4 teaspoon salt 1 cup almonds, finely chopped Confectioners' sugar for decoratingPreheat the oven to 325 degrees F and lightly grease the cookie sheets.In a large bowl cream the butter and sugar until light and creamy. Add the orange zest and extracts and mix until well blended.In a small bowl whisk the flour and salt. Slowly add the flour mixture to the butter mixture, mixing continuously. Stir in the chopped almonds.Roll the dough into 1 inch balls with your hands and place two inches apart on the prepared cookie sheets. Bake for 8-10 minutes, or until set. Cookies should not be browned. Let the cookies cool on the sheets for three minutes. Transfer to wire racks and cool completely.Frost if desired or roll in confectioners' sugar. Store in airtight containers.

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arrow right Jack's Secret Weapon All-Purpose BBQ Glaze

Jack's Secret Weapon All-Purpose BBQ GlazePosted by LladyRusty at recipegoldmine.com April 28, 2001Source: Jack Daniel's Web SiteNOTE: This sauce is great for perking up any simply grilled meats, poultry or fish. Brush it on just minutes before you pull the meat off the grill.1/2 cup Jack Daniel's Tennessee Whiskey1/2 cup soy sauce1/2 cup ketchup1 cup brown sugar1 teaspoon garlic powderCombine all ingredients in a small saucepan. Simmer until slightly thickened, about 5 minutes.Makes about 1 1/2 cups.Servings: 4

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arrow right dead men's bones

Dead Men's BonesMakes 6 sandwiches.1 (6 ounce) package sliced ham 3/4 cup (3 ounces) shredded Swiss cheese 1/2 cup mayonnaise 1 tablespoon sweet pickle relish 1/2 teaspoon mustard 1/4 teaspoon black pepper 6 slices white breadPlace ham in bowl of food processor or blender; process until ground. Combine ham, cheese, mayonnaise, relish, mustard and pepper in small bowl until well blended.Cut out 12 bone shapes from bread using 3 1/2-inch bone-shaped cookie cutter or sharp knife. Spread half of "bones" with 2 tablespoons ham mixture; top with remaining "bones."

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arrow right paul prudhomme's seasoning

Paul Prudhomme's SeasoningPosted by LladyRusty at recipegoldmine.comSource: Posted by Tom, N. Calif - 1/4/001 tablespoon paprika, sweet2 1/2 teaspoons salt1 teaspoon onion powder1 teaspoon garlic powder1 teaspoon ground red pepper (cayenne)3/4 teaspoon white pepper3/4 teaspoon black pepper1/2 teaspoon dried thyme leaves1/2 teaspoon dried oregano leavesMix all ingredients well.This seasoning is fantastic when used on not only fish, but chicken and steak as well.Dip the meats in melted butter and then into this mix before cooking.Servings: 24

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arrow right jack daniel's sweet and sour sauce

Jack Daniel's Sweet and Sour SaucePosted by LladyRusty at recipegoldmine.com April 28, 2001Source: George Beaird - Opryland Culinary Institute - Jack Daniel's Web Site1 cup tomato juice1 cup pineapple juice1/4 cup honey1 clove minced garlic1 tablespoon Heinz 57? sauce1 tablespoon whole grain mustard1 teaspoon ground ginger1/4 cup Jack Daniel's Tennessee Whiskey2 tablespoons cornstarch (dissolved in 2 tablespoons water)Salt and cayenne pepper, to tasteCombine first eight ingredients in saucepan and bring to a simmer over medium heat. Slowly add cornstarch/water mixture until well blended. Stirring constantly, bring to a boil. Continue to boil one minute until sauce thickens. Season to taste with salt and pepper. Reserve 1/4 cup of sauce to glaze shrimp. Keep remaining sauce warm.Servings: 4

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arrow right pumpkin cheese ball

Pumpkin Cheese Ball8 ounces cream cheese, softened1/2 cup canned or cooked pumpkin1 (8 ounce) can crushed pineapple, well drained2 cups (8 ounces) shredded sharp Cheddar cheese1 (2 1/2 ounce) package dried beef, finely chopped1 tablespoon finely chopped onionCelery leavesCrackers and/or raw vegetablesIn a mixing bowl, beat cream cheese, pumpkin and pineapple. Stir in Cheddar cheese, beef and onion. Shape into a ball; place on a serving platter. Score sides with a knife to resemble a pumpkin and add celery leaves for a stem.Serve with crackers and/or vegetables.Yields 3 cups.

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arrow right cream cheese bread bowl

Cream Cheese Bread Bowl16 ounces cream cheese, softened 1/3 cup sour cream 2 tablespoons finely minced onion 3 tablespoons carrot, finely diced 3 tablespoons scallions, green part only, sliced thinly 3 tablespoons red pepper, finely diced 1 tablespoon soy sauceFreshly ground pepper to tasteSmall round peasant-style breadBagel chipsIn an electric mixer beat all ingredients except bread and bagel chips together until smooth. Slice off top of peasant bread and hollow out the center. Use bread as a "bowl" for dip.Serve with bagel chips.

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arrow right artichoke heart dip

Artichoke Heart DipServe this warm with crackers, tortilla chips or bread croutons1 can artichoke hearts, drained1 cup mayonnaise1 1/2 cups Parmesan cheese, grated1 cup mozzarella cheese, shreddedDash of red pepper1 clove garlic, mincedCut up artichoke hearts very small. (If you prefer a smooth dip, rather than chunky, you can process them in a food processor or blender.) Mix all ingredients thoroughly. Bake in a casserole dish at 375 degrees F for 20 to 30 minutes.

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arrow right Great Balls of Fire

Great Balls of Fire12 ounces canned jalape?o peppers1 cup buttermilk baking mix6 ounces shredded Mozzarella cheese1 pound sausage6 ounces seasoned bread crumbs *Cut off stem ends and remove seeds from the peppers. Rinse peppers to remove seeds, but allow some seeds to remain if you like them hotter. Stuff peppers lightly with cheese, then set aside.Thoroughly mix sausage, biscuit mix and remaining cheese. Make small patties from the mixture. Place a pepper in the center of each patty, then wrap and seal the dough around the pepper. Coat one or two balls at a time by shaking them in a plastic bag with the pork breading mix or seasoning of your choice. Using a lightly greased skillet, brown sausage balls until the sausage is thoroughly cooked, turning several times.

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arrow right Hidden Valley Ranch Original Meatballs

Hidden Valley Ranch Original Meatballs1 pound ground beef1 (1 ounce) packet Hidden Valley? Seasoning & Salad Dressing Mix2 tablespoons butter or margarine1/2 cup beef brothCombine ground beef and seasoning and salad dressing mix. Shape into meatballs.Melt butter in a skillet; brown meatballs on all sides. Add broth; cover and simmer for 10 to 15 minutes or until meatballs are cooked through.Serve warm with wooden picks.Makes 2 dozen.

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arrow right baby cereal biscuits

Baby Cereal Biscuits2 tablespoons shortening1/2 cup granulated sugar1 egg1 teaspoon baking powder1/4 teaspoon salt1 1/2 teaspoons vanilla extract1 teaspoon water1 1/2 cups baby cerealPreheat oven to 300 degrees F.Cream shortening and sugar. Add eggs, baking soda, salt, vanilla extract and water. Mix until well blended. Gradually stir in cereal. Knead until smooth. Pat into rectangle. Cut into 12 (1-inch) bars, smoothing edges so they will not be sharp. Place on ungreased cookie sheet. Bake for 20 to 30 minutes or until dry. Store in uncovered container overnight.

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