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Jawatan yang paling popular - Halaman 44
arrow right world's largest corn chips chili pie

World's Largest Corn Chips Chili PieThis was fixed at Odessa, Texas in October, 1986 during the Permian Basin Oil Show. Proceeds from the chili pie feed were donated to the Odessa Youth Shelter. Foods were donated by the company of each brand name mentioned.5,000 pounds cubed ground chuck 500 pounds onions, chopped (reserve 50 pounds for garnish) 225 gallons canned whole tomatoes, chopped 156 pounds William's Chili Seasoning MixGarlic to tasteChili powder to tasteSalt to taste 1,000 pounds Fritos brand corn chips 1,000 pounds pre-grated Kraft Cheddar cheeseLocate 10 people who will spend 3 days chopping onions. Bag the onions and store in a cool place. The morning of the event, brown meat in a 20 x 4 x 3-foot wood burning kettle using sterilized rakes. Add 450 pounds of chopped onions and continue "raking" until onions are tender. Add tomatoes, chili seasoning mix and other spices and simmer at least 5 hours, adding oak wood to kettle to keep temperature at 140 degrees F.Just before serving, add a layer of corn chips to chili surface. Top with layer of grated cheese and remaining onions. Serve by scooping all four layers into bowls. Flip pie as served so corn chips are on the bottom. As corn chips, cheese and onion layer is depleted, stir chili and add new layer of each to newly exposed surface. Repeat until all chili is served.Serves 20,000.

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arrow right mia's asian chicken salad

Mia's Asian Chicken SaladPosted by Cookin'Mom at recipegoldmine.com April 2001Source: by Chef Brad Grafton - Bluff View Art District, Chattanooga, Tennessee Specialty RecipeThai Dressing1 cup soy sauce1 cup rice vinegar1/2 cup brown sugar1/4 cup sesame oil2 teaspoons ginger2 teaspoons garlic4 green onions, minced1 bunch cilantro, minced1 teaspoon chili pasteMarinate chicken breast with Thai dressing for 4 hours and cook on grill.Makes 3 cups.SaladNapa cabbageCarrot peelGreen onionsCooked rice noodlesThai dressingServe grilled chicken on top of salad with dressing drizzled over.

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arrow right linda fisher's king cake with streusel filling and caramel icing

Linda Fisher's King Cake with Streusel Filling and Caramel IcingPosted by Keplerkid at recipegoldmine.com on 1/27/2002 9:34 pmI haven't made this cake but it sounds good. I live in Louisiana and can buy good King Cakes. I've never known anyone to make one because all bakeries and even grocery stores have good ones. This one is from The Times-Picaynue website, www.nola.com. I'm sure they have others in their archives, if you are interested. King Arthur Flour also sells a King Cake kit by mail. Makes 1 large cake or about 40 servings 2 (1/4 ounce) packages active dry yeast1/3 cup warm water (about 110 degrees F)6 tablespoons margarine (or butter or low-fat spread), plus 1/2 cup chilled margarine cut into small cubes, divided2 cups granulated sugar, divided3/4 cup milk1 teaspoon saltAbout 6 3/4 cups flour, divided3 eggs, at room temperature and lightly beaten1 tablespoon vegetable oil, plus oil for mixing bowl1/2 cup plus 2 tablespoons light brown sugar, divided1 1/2 tablespoons ground cinnamonYellow, green and purple (or red and blue to make purple) food coloring1/3 cup evaporated milk1 cup confectioners' sugar1 teaspoon vanilla extractKing cake baby or bean to insert in cake, optional Dissolve yeast in warm water; let sit 10 minutes. Meanwhile, melt six tablespoons margarine and one-half cup white sugar in milk over low heat; let cool to lukewarm. In a large bowl, sift salt with six scant cups flour. Make a well in center and add eggs, milk mixture and yeast. With a wooden spoon or your hands, mix ingredients until they form a dough; if batter-like, thicken with one-fourth to one-half cup more flour. Knead dough in bowl 10 to 15 minutes. Form into a ball and grease surface with one tablespoon oil. Place in a large lightly-oiled bowl, cover, and let rise until doubled in size, about one hour. Meanwhile, make filling: In a bowl, combine one-half cup white sugar, one-half cup brown sugar, two tablespoons flour and cinnamon. With a pastry cutter or fork, cut in one-half cup cold margarine until mixture looks like wet sand; set aside. Place risen dough on a lightly floured surface; roll out to an 18 x 10-inch rectangle. Parallel to each 18-inch side, about one inch from edge, sprinkle a two-inch band of filling, using it all. Roll up each 18-inch side until the two rolls meet in center. With a knife, cut lengthwise between rolls to form two ropes. To seal in filling, pinch dough shut along lengthwise edges. With ropes parallel, start at the center and work outward to make one long rope by folding the ropes over one another. Shape rope into roughly an 18-inch x 12-inch oval; tuck one open end inside the other. Carefully transfer oval to a wax-paper-lined cookie sheet, lifting dough with one hand at tucked ends and the other on opposite side of oval; reshape if needed. Cover and let rise until doubled, about one hour. Bake in a 350 degree F oven until golden brown, 15 to 20 minutes, turning pan after 10 minutes.Let cool while making colored sugar and icing. For colored sugar, place one-third cup white sugar in each of three bowls. To one bowl, add three drops or more food coloring to achieve desired color; mix well. Repeat for green and purple sugar. For icing, bring to boil evaporated milk with two tablespoons brown sugar; stir often. Remove from heat. Gradually add confectioners' sugar; mix until smooth and add vanilla extract. Working on a small section at a time, spread icing over part of cake and decorate that part with colored sugars. If using, hide baby or bean in bottom of cake.

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arrow right fried oyster po' boys

Fried Oyster Po' BoysTartar Sauce1 cup mayonnaise 1/4 cup minced sweet pickle 1 large hard-boiled, forced through a coarse sieve 2 tablespoons minced shallot 2 tablespoons drained bottled capers 1/2 teaspoon crumbled dried tarragon 2 tablespoons Creole or Dijon mustard 2 tablespoons minced fresh parsley leaves 1 teaspoon fresh lemon juicePo' Boys24 shucked oysters, drainedYellow cornmeal, seasoned with freshly ground black pepper and cayenne, for coatingVegetable oil for deep-frying 2 loaves soft-crust French breadSliced tomatoesShredded iceberg lettuceTartar Sauce: In a small bowl stir together sauce ingredients.Po' Boys: In a heavy-duty plastic bag, working in batches of 6, coat oysters with cornmeal, knocking off excess. In a heavy kettle heat 1 1/2 inches of oil to 375 degrees on a deep-fat thermometer and fry oysters in batches of 6, turning occasionally, until golden and just cooked through, about 1 1/2 minutes. Transfer oysters with a slotted spoon to paper towels to drain.Halve loaves crosswise and horizontally, cutting all the way through and spread each piece with about 2 tablespoons tartar sauce. Divide tomatoes, lettuce, and oysters among bottom pieces of bread and top with remaining bread, pressing together gently.Makes 4 sandwiches.

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arrow right busch gardens annie grogan's irish stew

Busch Gardens Annie Grogan's Irish StewPosted by LladyRusty at recipegoldmine.com 6/12/01 1:46:31 pmSource: by Chef John Reilly, Food Director, Busch Gardens - 13News Lunchbreak Tuesday, May 15, 20011 (2 1/2 pound) beef chuck, 1/2-inch cubes1 1/2 teaspoons salt1 teaspoon black pepper3 tablespoons vegetable oil2 cups yellow onions, chopped coarse1 1/2 teaspoons fresh garlic, chopped3 tablespoons all-purpose flour1 cup Burgundy wine2 teaspoons chicken base2 bay leaves1 cheesecloth1 teaspoon thyme leaves3 1/4 cups water2 cups potatoes, 1/2-inch cubes1 1/4 cups carrots, battonnet strips1 cup frozen green peas1/4 cup fresh parsley, minced1 cup pearl onions1 fresh parsley stemPreheat oven to 240 degrees F.Heat 1/2 of oil in large ovenproof Dutch oven on stove at medium-high heat. Dredge beef cubes with salt and peeper. Add meat in Dutch oven and brown on all sides. Meat should cook until it begins to turn dark brown. DO NOT allow meat to burn. Remove meat and reserve.Heat remainder of oil in Dutch oven. Add onions and saut? until they begin to brown. Add garlic and continue to cook for 30 seconds. DO NOT cook garlic for more than 30 seconds, as it will burn. Stir in flour and cook until lightly colored (3-4 minutes).Wrap bay leaves and thyme in cheesecloth and tie off end.Add wine, scraping up any residue stuck to bottom of Dutch oven. Mix chicken base with hot water (1 teaspoon base to each cup of water). Add chicken stock, bay leaves, and thyme and bring to a simmer.Add meat and return to a simmer. Cover and place in oven at 240 degrees F for one hour. Add remaining water and allow to simmer for another 1 hour and 30 minutes. Peel potatoes and cut into 1/2-inch cubes. Peel carrots and cut into 1 x 1/4-inch strips. Twenty minutes before stew is finished, steam potatoes and carrots for 10 minutes. Stir cooked vegetables into stew. Add peas and pearl onions, cover and allow to stand for 5 minutes. Stir in parsley and remove bay leaves. Garnish with fresh parsley.Irish Soda Bread goes well with this dish.

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arrow right famous dave's jumpin', juken' & jiven all day beef brisket and secret moppi

Famous Dave's Jumpin', Juken' & Jiven All Day Beef Brisket and Secret Moppin' SauceSource: kare11 - Minneapolis/St. Paul - Chef Famous Dave Anderson - 1999-03-27 07:48:57Secret Moppin' Sauce3 (20 ounce) bottles Famous Dave's BBQ sauce2 quarts water1 cup beef stock base1/4 cup Kahl?a2 tablespoons yellow mustard2 tablespoons blackstrap molasses1 tablespoon liquid smoke1 teaspoon toasted sesame seed oil1 teaspoon coarse ground black pepper1/2 teaspoon crushed red pepper flakes2 sticks (1 cup) butterBeefWhole brisket1 tablespoon fresh minced garlic1/2 cup Rib RubSauce: Combine all ingredients in stockpot and mix well. Simmer for 20 minutes, stirring occasionally. Yield: 1 gallon.Beef: Ask butcher to remove most of the fat from a whole brisket, leaving only 1/4 inch to help preserve the juiciness during the cooking process. Have butcher separate brisket into two muscles, the flat and the point. Hand rub each brisket with garlic and Rib Rub. Start the smoking process! Smoke briskets for a minimum of 8 hours, keeping the temperature from 180 to 200 degrees F.After 4 hours, start mopping with sauce every hour. After 8 hours, briskets should be almost black. This blend of smoke, rib rub and sauce forms a crunchy exterior called 'bark.' To ensure brisket turns out tasty and tender, wrap each brisket in a double layer of aluminum foil and pour 2 cups of Moppin' Sauce over brisket. Seal foil tightly and return to grill at 200 degrees F for 3 hours.Remove briskets from aluminum foil and cool down. Once cool, wrap in plastic wrap and refrigerate overnight.Next day, re-smoke over indirect heat at 225 to 235 degrees F for 2 to 3 hours or until internal temperature reaches 160 degrees F.Let stand for 15 minutes before slicing. Slice just before serving to preserve juiciness. Save the 'burnt ends' for yourself, they're the best part!Servings: 12 to 16

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arrow right mimi's cafe penne pasta with roasted garlic cream sauce

Mimi's Cafe Penne Pasta with Roasted Garlic Cream SaucePosted by JBic01 at recipegoldmine.com 5/13/02 11:58:22 am 10 medium cloves of garlic plus 4 tablespoons minced garlic (divided) 1 quart whipping creamSalt and pepper to tasteRoasted Roma tomatoes (see below) 6 tablespoons pine nuts 4 tablespoons olive oil 1 pound penne pasta, cooked, drained, 6 to 8 tablespoons thinly sliced fresh basil 1 cup freshly grated Parmesan cheese 6 tablespoons shredded Parmesan cheese, or to tastePreheat oven to 300 degrees F.Roast garlic by peeling and separating the 10 cloves but leaving skins on. Place on baking sheet and roast at 300 degrees F for 20 to 25 minutes (less in a toaster oven), or until cloves are soft and tender and able to slip easily out of their skins.Puree garlic in blender. Transfer to medium pot and add cream, salt and pepper. Cook over medium high heat until mixture reduces by about a fourth. Set aside but keep warm. Make roasted tomatoes; set aside.Preheat oven to 350 degrees F.At this point, dish will be made in two batches, unless you have an extra large saut? pan. Toast pine nuts in nonstick skillet over low heat until golden brown, stirring frequently.In large saut? pan, heat 2 tablespoons olive oil. Add half the minced garlic and saut? until brown, about 2 minutes. Add half the toasted pine nuts, then half the reserved garlic cream sauce.Prepare pasta and immediately add half the pasta to pan. Stir to combine. Add half the basil and half the grated Parmesan cheese and mix gently. Remove from pan and repeat process with remaining ingredients.Top each serving with 1 tablespoon of shredded Parmesan cheese and decoratively surround each serving with the four quarters from 1 of the roasted tomatoes.Makes 6 servings.Roasted Roma Tomatoes6 Roma tomatoes, quarteredOlive oil to tasteSalt and pepper to taste 3 to 4 sprigs fresh thyme 1 tablespoon minced garlicPreheat oven to 350 degrees F.Put tomatoes in center of cookie sheet and drizzle with olive oil. Add salt and pepper. Lay thyme sprigs over tomatoes. Sprinkle with garlic and bake in preheated oven 20 minutes until tomatoes are soft but not mushy.

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arrow right maya angelou's banana meringue pudding

Maya Angelou's Banana Meringue PuddingShared by Cara with recipegoldmine.com3/4 cup plus 1 tablespoon sugar 1/3 cup cornstarch Pinch of salt 3 cups milk 8 eggs, separated 3 tablespoons butter 1 tablespoon pure vanilla extract 3 cups vanilla wafers 4 ripe bananas, thinly sliced 1/2 teaspoon cream of tartarPreheat oven to 350 degrees F.In a large saucepan, combine 1/3 cup sugar, cornstarch and salt; stir until blended. Mix in milk. Cook over medium heat, stirring constantly until thickened and boiling. Boil for 1 minute, then remove from heat.In a small bowl, whisk egg yolks, then whisk in 1/2 cup of hot custard until blended. Pour yolk mixture back into saucepan of custard; cook over medium heat, stirring, 2 minutes. Stir in butter and vanilla until blended.Place vanilla wafers on bottom of a shallow 2 quart casserole dish. Top with layer of banana slices and custard. Repeat layering, ending with custard.In a large mixing bowl, beat egg whites and 1/4 cup sugar at low speed until frothy. Add cream of tartar; increase speed to medium and gradually beat in remaining sugar. Beat until egg whites hold stiff peaks.Spoon meringue over hot custard immediately, making sure that meringue touches baking dish on all sides (to prevent it from shrinking). Transfer to oven and bake until golden, about 20 minutes. Remove from oven and cool for at least 1 hour. Refrigerate at least 4 hours before serving.

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arrow right apple spice dump cake

Apple Spice Dump Cake1 (18.25 ounce) box spice cake mix2 (21 ounce) cans apple pie filling1 teaspoon ground cinnamon1 teaspoon ground nutmeg1 teaspoon ground allspice1 tablespoon granulated sugar3/4 cup butter1 cup chopped nutsPreheat oven to 350 degrees F.Pour the apple pie filling into a 13 x 9-inch baking pan.In a small bowl, mix together cinnamon, nutmeg, allspice and sugar. Sprinkle mixture over pie filling.Pour dry cake mix over apples. Dot with butter and sprinkle nuts on top.Bake at 350 degrees F for 45 minutes to one hour, until cake is brown on top and bubbling on the sides.Serve warm with ice cream or whipped topping.

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arrow right girl scout samoa fudge

Girl Scout Samoa FudgeSource: Tulsa World, March 13, 19961/2 cup crushed Samoas Girl Scout cookies2 cups granulated sugar 6 ounces heavy cream 12 regular marshmallows 1/2 cup butter 1 teaspoon vanilla extract6 ounces chocolate chipsButter well an 8-inch square pan.Heat and boil together sugar, heavy cream, marshmallows and butter for 5 minutes. Remove from heat and add vanilla extract and chocolate chips, mixing until the chips have melted. Add crushed Samoas; mix well. Pour into prepared pan and let cool.

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arrow right salad with raspberry dressing

Salad with Raspberry DressingPosted by artsycook at recipegoldmine.comThis salad is extremely addictive even though it sounds weird. The raspberry and artichoke has a sweet/sour kinda thing going on. We make the dressing all the time for "regular" salads.1/3 cup salad oil2 tablespoons raspberry vinegar3 tablespoons granulated sugar1 tablespoon sour cream1 1/2 teaspoons Dijon mustard1/2 cup fresh raspberries (or 1 package frozen, without syrup)1 cup torn Romaine lettuce1 cup torn green leaf lettuce1 cup head lettuce1 cup Bibb lettuce1 (8 1/2 ounce) can baby artichokes, drained1/2 cup walnuts, toastedIn a small bowl, combine oil, vinegar, sugar, sour cream, and Dijon mustard. Whisk until blended. Fold in raspberries, cover, and refrigerate 1 hour.Cut the artichokes in bite size pieces and toss with the lettuce. Arrange the salad on serving plates and sprinkle with the walnuts. Drizzle the dressing over the salad and serve.

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arrow right You Know Youre a Mom When....

1. Your feet stick to the kitchen floor.....and you don't care.2. When the kids are fighting, you threaten to lock them in a room together and not let them out until someone's bleeding.3. You can't find your cordless phone, so you ask a friend to call you, and you run around the house madly, following the sound until you locate the phone downstairs in the laundry basket.4. You spend an entire week wearing sweats.5. Your idea of a good day is making it through without a child leaking bodily fluids on you.6. Popsicle become a food staple.7. Your favorite television show is a cartoon.8. Peanut butter and jelly is eaten at least in one meal a day.9. You're willing to kiss your child's boo-boo, regardless of what body part it happens to be on.10. Your baby's pacifier falls on the floor and you give it back to her after you suck the dirt off of it because you're too busy to wash it off.11. Your kids make jokes about farting, burping, pooping, etc., and you think it's funny.12. You're so desperate for adult conversation that you spill your guts to the telemarketer that calls and HE hangs up on YOU!13. Spit is your number one cleaning agent.14. You're up each night until 10 PM vacuuming, dusting, wiping, washing, drying, loading, unloading, shopping, cooking, driving, flushing, ironing, sweeping picking up, changing sheets, changing diapers, bathing, helping with homework, paying bills, budgeting, clipping coupons, folding clothes, putting to bed, dragging out of bed, brushing, chasing, buckling, feeding (them, Not you), PLUS swinging, playing baseball, bike riding, pushing trucks, cuddling dolls, rollerblading, basketball, football, catch, bubbles, sprinklers, slides, nature walks, coloring, crafts, jumping rope, PLUS raking, trimming, planting, edging, mowing, gardening, painting, and walking the dog. You get up at 5:30 AM and you have no time to eat, sleep, drink or go to the bathroom, and yet ... you still managed to gain 10 pounds.15. In your bathroom there is toothpaste on the light fixtures, water all over the floor, a dog drinking out of the toilet and body hair forming a union to protest unsafe working conditions.16. You buy cereal with marshmallows in it.17. The closest you get to gourmet cooking is making Rice Krispie bars18. You count the sprinkles on each kid's cupcake to make sure they 're equal.19. You want to take out a contract on the kid who broke your child's favorite toy and made him/her cry.20. You have time to shave only one leg at a time.21. You hide in the bathroom to be alone.22. You child throws up and you catch it.23. Someone else's kid throws up at a party and you keep eating.24. You consider finger paint to be a controlled substance 25. You mastered the art of placing food on a plate without anything touching.26. Your child insists that you read

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arrow right A New Choice for Home Financing: Correspondent Lenders

When you begin your search for a new home loan, one of the first things to consider is where you'll get the money. Your basic choices will be mortgage brokers and banks.Your first instinct may be to go with your local bank, who you know from doing business with them for other things, such as your checking and saving accounts. But you've probably also heard that mortgage brokers can get you a better interest rate, since they deal with hundreds of lending sources. It can be confusing, but there's a third source of funding that combines the best of both--the correspondent lender.In order to understand the differences, let's look at how the lending process works in each case. Mortgage bankers are given rate sheets by their institutions, telling them what interest rates they can quote to their clients on any given day. There's only so much a bank can do, with regard to interest rates, because it needs to remain profitable in order to stay in business.Mortgage brokers have an advantage in that regard. They're not loaning their own money, and are free to

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arrow right Chris Top 7 Favorite Leadership Books

1. The West Point Way of Leadership.GREAT book by a man who taught leadership at West Point for 20 years.2. Developing the Leader Within You.All around book. Follow-up book is Developing the Leaders Around You.3. Lincoln On Leadership.Looks at the Life of Honest Abe and the lessons of leadership he exhibited.4. Seven Habits of Highly Effective People.A classic on everybody's list5. Servant Leadership.Reminds us we serve those who follow.6. Leadership Jazz.Lots about shaping the values of an organization.7. Oh The Places You'll Go.(Okay, it is a Dr. Seuss Book, but I kid you not, this could be subtitled Leadership Lessons for Kids... And Big Kids Too. I read it to my kids often and am reminded of what it takes to have a successful journey.)About The Author:Chris Widener is a popular speaker and writer as well as the President of Made for Success, a company helping individuals and organizations turn their potential into performance, succeed in every area of their lives and achieve their dreams.To see Chris

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arrow right Resources to Help You Learn About and Protect Yourself from Identity Theft

There is a new bill that is being passes, it is a very weak bill but if passed, it will prohibit using a social security number for identification purposes. This bill should take affect in 2006.If you feel you have been a victim of identity fraud, contact the Department of Justice, consumer protection division. They offer mediation with identity theft; they also have a hot line for consumers that is available 8-5 Monday ? Friday. They maintain a database of written complaints that goes back to 1998. They offer seminars to school, seniors or your group.Be aware that 40 million crooks obtained credit card numbers this past year, "Be Suspicious". Also be aware that most identify theft is not reported, especially when it involves family members, so the statistics are off. These statistics show that consumers lost $5 billion last year when in actuality it is closer to $50 billion. There have been an estimated 9.9 million victims in America.U.S. Postal Inspection Service www.usps.com/postalinspectorsFederal Trade Commission www.consumer.gov.idtheft 877-IDTHEFT or TTY ? 202-326-2502U.S. Secret Service www.secretservice.govDepartment of Justice www.usdoj.gov/criminal/fraud/idtheftFederal Deposit Insurance Corporation www.fdic.gov/consumersEquifax www.exuifax.com 800-525-6285Experian www.experian.com 888-397-3742Trans union www.transunion.com 800-680-7289Social Security Administration Fraud Hotline PO Box 17768 Baltimore, MD 21235 800-269-0271 www.socialsecurity.govNorth American Securities Agency Administrators (NASAA) www.nasaa.orgBetter Business Bureau www.search.bbb.org/search.htmlUnited States Postal Service www.usps.comNational Do Not Call Registry www.donotcall.gov 888-382-1222Direct marketing Association Consumer Assistance http://www.dmaconsumers.org/consumerassistance.html Registering by mail is FREE and registering online is $5.00. To remove your name from national mailing lists by mail:Mail Preference Service Direct Marketing Association PO Box 643 Carmel, NY 10512Identity Theft Resource Center www.idtheftcenter.org 858-693-7935International check service 800-526-5380Telecheck 800-927-0755Certegy Check Services 800-437-5120Internet Fraud Complaint Center http://www.ifccfbi.gov/index.aspFight Identity Theft http://www.fightidentitytheft.com/Michelle Dunn has over 17 years experience in credit and debt collection. She is the founder of Never Dunn Publishing, LLC, is a writer, consultant and the Editorial Advisor for Eli Financial Debt Collection Compliance Alert Newsletter. Michelle started M.A.D. Collection Agency and ran is successfully for 7 years. She owns and runs Credit & Collections.com a free online community for credit and business professionals.She has written 5 books in her Collecting Money Series and is currently writing a book for the Streetwise Series, part of the Adams Media Corporation. For more information on Michelle's services or to order any of her books please email her at michelle@michelledunn.com or visit http://www.michelledunn.com & http://www.credit-and-collections.com

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