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Jawatan yang paling popular - Halaman 38
arrow right eshun's creole christmas cake

Eshun's Creole Christmas CakePosted by a friend at the Recipe Goldmine Culinary ForumIt is mostly dark boozy fruit held together with cake batter. The cake has no nuts (although you can add them), which is excellent for people who are allergic. It can be eaten almost right away. Self-rising flour is available at bulk-food stores and some supermarkets (substitute 3 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt).2 cups chopped dried apricots 2 cups dried cranberries or cherries 2 cups chopped dried pineapple 2 cups chopped pitted prunes 2 cups yellow raisins 2 cups Thompson raisins 1 cup candied orange peel 1 cup chopped dried figs 1 cup rum 1 cup brandy 1 cup port 1 cup Cointreau 1 cup water 2 teaspoons bitters 1 (3-inch) cinnamon stick 1 teaspoon ground cinnamon 1 teaspoon fresh ground nutmeg 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1/2 teaspoon salt 2 cups unsalted butter, softened 3 cups Demerara sugar 8 large eggs, beaten 3 cups self-rising flour 2 teaspoons vanilla extractCombine fruit in a large pot. Stir in rum, brandy, port, Cointreau, water and bitters. Add cinnamon stick, cinnamon, nutmeg, cloves, allspice and salt. Bring mixture to a boil, reduce heat and simmer gently for 10 minutes. Remove fruit mixture to large bowl, cover with plastic wrap and let sit for five days, tossing it once a day.Prepare cake pans. This is a large amount of cake and will fill eight gift- sized loaf pans, four 8-inch square pans or any combination of other sizes. Butter pans and line with parchment paper.Preheat oven to 275 degrees F.Beat together butter and sugar until well mixed. Gradually beat in eggs a little at a time, adding some of the flour if the mixture starts to curdle.Stir in remaining flour. Add fruit mixture with liquid to flour and egg mixture. I find it easiest to use your hands to do this. Spoon into prepared pans and smooth the surface. Loosely cover top with a double layer of parchment paper. Bake for about 2 hours for small pans and up to 3 hours for large ones. Test with a wooden pick. It should come out clean although the cake will be quite moist in centre.Cool pans on rack. Unmold and wrap with foil. Leave for a few days before cutting.

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arrow right poor man's jambalaya

Poor Man's JambalayaSource: Paul Prudhomme's Louisiana Kitchen4 small whole bay leaves1/2 teaspoon salt1 teaspoon white pepper1 teaspoon dry mustard1/2 teaspoon cayenne1 teaspoon gumbo file (optional)1/2 teaspoon ground cumin1/2 teaspoon black pepper1/2 teaspoon dried thyme leaves4 tablespoons butter1 1/2 cups onions, chopped1 1/2 cups celery, chopped6 ounces tasso or other smoked ham, diced (approximately 1 1/2 cup)6 ounces andouille or other smoked pork sausage, diced (approximately 1 cup)1 cup green bell pepper, chopped1 1/2 teaspoons garlic, minced2 cups uncooked rice4 cups beef, pork or chicken stockThoroughly combine the seasoning mix ingredients in a small bowl and set aside.In a large heavy skillet (preferably cast iron) melt the butter over high heat. Add meat; cook for 5 minutes, stirring occasionally.Add onions, celery and bell pepper, seasoning mix and garlic. Stir well and continue cooking until browned, about 10 to 12 minutes, stirring occasionally and scraping the pan bottom well.Stir in the rice, reduce heat and simmer until rice is tender, but still crunchy, about 20 minutes.To serve as a main course, spoon 2 cups jambalaya on a plate; for an appetizer, serve 1 cup.

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arrow right paddy's day cupcakes

Paddy's Day Cupcakes1 3/4 cups flour1 small box instant pistachio pudding mix3/4 cup miniature chocolate chips2/3 cup granulated sugar2 1/2 teaspoons baking powder1/2 teaspoon salt2 beaten eggs1 1/4 cups milk1/2 cup vegetable oil1 teaspoon vanilla or 1/4 teaspoon almond extract1/2 can (1 cup) cream cheese frostingGreen colored sugar1/2 cup green candy-coated milk chocolate piecesIn a large bowl, stir together flour, pudding mix, chocolate pieces, sugar, baking powder and salt.In a small bowl, combine the eggs, milk, oil and vanilla or almond extract. Stir into flour mixture just until combined. Fill greased or paper-line muffin tins about 2/3 full. Bake at 375 degrees F for 18 to 20 minutes or until golden brown. Cool on a wire rack.Frost and sprinkle with green sugar and/or other candy pieces, such as green M&Ms.Makes 18.

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arrow right bernie's grill snapper pontchartrain

Bernie's Grill Snapper PontchartrainPosted by GayleL at recipegoldmine.com - May 15, 2001Source: wbrc.com - This recipe is from Benard Tamburello of Bernie's Grill in Chelsea.1 (6 to 8 ounce) snapper filet1/2 cup cracker meal for breading1/2 cup yellow meal for breading1/2 cup flour1/2 vegetable oilSalt/Pepper to tasteSauce2 tablespoons blacking mix5 button mushrooms, quartered1/2 cup (1 stick) unsalted butter (cut in half)1 lemon1/4 cup white wine1 cup heavy cream (40% fat)1/2 cup (90/110 per pound) shrimp1 tablespoon garlic1 bunch parsley, chopped1 bunch scallion, choppedPut oil in pan and heat to 350 degrees F.Mix cracker meal, yellow meal and flour. Dredge fish through breading. Put fish in pan and brown on both sides. Do not burn fish, if too thick. Turn oven to 350 degrees F and finish cooking in oven. Fish is done if a wooden pick goes through it easily.For Sauce: Heat pan to high heat. Add blacking mix. Don't burn it! Add room temperature butter. To keep from burning, shake pan or remove from heat. Add mushrooms and brown. The mushrooms will soak up all of the butter, so shake pan. Once mushrooms are brown, add wine to deglaze. Once wine separates, squeeze lemon and add cream. Reduce cream until thick.Add shrimp, parsley, and scallions. When shrimp is pink and cooked, add garlic and butter. Take off stove, mix, and pour over fish. Enjoy!

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arrow right p.f. chang's china bistro dan dan noodles

P. F. Chang's China Bistro Dan Dan NoodlesNoodles1 teaspoon oil1/4 ounce green onion, minced1/2 teaspoon garlic, minced1/2 teaspoon chile paste4 ounces ground chicken, cooked1/4 ounce egg noodles, cookedCornstarchLiquid Mixture2 ounces soy sauce1 ounce cooking wine1 teaspoon oyster sauce1 teaspoon granulated sugar7 ounces chicken stockHeat wok or large skillet, add 1 teaspoon oil and sear the chile paste, garlic and green onion for 5 seconds, using caution to avoid inhaling the direct fumes.Add cooked ground chicken, tossing and stirring for 10 seconds. Add all the liquid ingredients and simmer for 20 seconds.Add a "slurry," equal parts of cornstarch and water mixed together (a teaspoon or two of each) to thicken the sauce. Consistency should be thick enough to stand on top of the noodles.Pour sauce over a serving plate of hot cooked noodles. Garnish with bean sprouts and julienned cucumbers.Servings: 4

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arrow right northern france seasoning

Northern France Seasoning10 teaspoons dried tarragon 1 1/4 teaspoons powdered bay leaf 5 teaspoons dried thyme 1/2 teaspoon ground cloves 10 teaspoons dried chervilGrind all ingredients to a fine powder in a high speed coffee mill. Finely sieve into a container, then tightly seal.

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arrow right The Lonely Ember

A member of a certain church, who previously had been attending services regularly, stopped going. After a few weeks, the pastor decided to visit him. It was a chilly evening. The pastor found the man at home alone, sitting before a blazing fire. Guessing the reason for his pastor's visit, the man welcomed him, led him to a big chair near the fireplace and waited. The pastor made himself comfortable but said nothing. In the grave silence, he contemplated the play of the flames around the burning logs. After some minutes, the pastor took the fire tongs, carefully picked up a brightly burning ember and placed it to one side of the hearth all alone. Then he sat back in his chair, still silent. The host watched all this in quiet fascination. As the one lone ember's flame diminished, there was a momentary glow and then its fire was no more. Soon it was cold and

Bandu2 - Herit.gif  Kategori: Cerita   »   33 Membaca   »   Tarikh: 07/03/2010 21:44   »   Oleh: LAURA

arrow right Daffodills

There was this man that was pronounced dead for 20 minutes on the operating table and as far as "Seeing the Light" goes. He said he went to heaven and it was of visions and senses that a human cannot express. The streets of Gold that everybody talks of was but a mere speck of the beauty that radiated from this wonderous place... But what he most vividly remembers is Jesus walking with him as he led him to Acres and Acres of Daffodills far and beyond. The man said,

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arrow right Quote

“Outstanding leaders go out of their way to boost the self-esteem of their personnel. If people believe in themselves, it's amazing what they can accomplish.”

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arrow right Quote

“A hero is no braver than an ordinary man, but he is braver five minutes longer."

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arrow right Quote

“To keep the heart unwrinkled, to be hopeful, kindly, cheerful, reverent--that is to triumph over old age.”

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arrow right Quote

"I think 'Hail to the Chief' has a nice ring to it."

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arrow right see's fudge

See's FudgeIn the West, See's Candy Stores are famous. This is the only recipe which has been made public. The rest are still secret.3 (6 ounce) packages chocolate chips2 cups nuts (any kind)2 teaspoons vanilla extract1 cup butter or margarineLet chocolate chips, nuts, vanilla extract and butter stand until room temperature in a large bowl (overnight is fine).4 cups granulated sugar20 large marshmallows, cut up1 (13 ounce) can evaporated milkBring sugar and milk to boil in a large saucepan and keep at a rolling boil for 8 minutes. Dump this all at one time over the chocolate mixture. Add marshmallows and stir vigorously by hand until chocolate bits and butter are melted and mixture is smooth. Pour into a 15 x 13-inch cake pan or a 13 x 9-inch pan. Cool and refrigerate for 24 hours before eating.It will keep well in the refrigerator and will last...and last...and last.

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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 mcdonald's hot apple and cherry pies

McDonald's Hot Apple and Cherry PiesDeep fryerSpray gun with fresh waterZip-type bagsExtra fry basket4 to 6 cups vegetable oil (in fryer) 1 package Pillsbury apple or cherry turnoversUnroll the turnover dough. Stretch four pieces out to about 4 x 5-inch rectangles on wax paper.Spread 1/2 of the pie filling on one dough, and the other half on another, leaving about 1/2 inch of dough around edges. Clear a 3/4-inch space lengthwise down the middle of both.Place the remaining two doughs on top of the two with the filling. Crimp the edges. This will look like two giant pop-tarts. Cut both of them precisely down the middle, in the 3/4-inch space. Crimp those two edges.Manipulate as needed to form an attractive, uniform shaped pie. They should look like small burritos, only crimped around the edges.Place all four, flat on wax paper, in the freezer.After about 45 minutes, spray all sides of each pie with water mist. Return to the freezer for at least another hour.Place in a freezer bag and seal for future use, or deep-fry them.Preheat deep fryer to 375 degrees F. Preheat oven to warm.Quickly dip a frozen pie in cold water, making sure to immerse it entirely. Drop the pie into the hot oil. Be careful as it will probably splatter. After all the pies are in the fryer, place the spare fryer basket over the top, sandwiching the pies between the two baskets. This ensures the pies are fully submerged. It is important that the pies are fully submerged or a good portion of it won't cook correctly. Cook for 5 to 7 minutes, checking after 5 minutes. They should be golden brown. The older the oil, the sooner it will turn brown, and that may give you a false reading. Six minutes is generally good.After deep frying, carefully remove the cooked pies and drain for 1 minute on paper towels. Place directly on the oven rack in warmed oven. Warm for at least 10 minutes, and as long as 30 minutes.CAUTION: These are hot.

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