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Jawatan yang paling popular - Halaman 49
arrow right franz's original austrian "apfelstrudel"

Franz's Original Austrian "Apfelstrudel"Posted by Lorraine38 at recipegoldmine.com 5/9/02 9:19:26 amSource: Franz Schmidler, Austrian Executive Chef on Grand Circle's "MS River Concerto"Franz showed us how to make this strudel and gave out the recipe at one of the ship's on-board activities. We all were served this with the vanilla ice cream that night as dinner. It was delicious! (I have copied the recipe as it was printed and given to us.)THE MOST IMPORTANT PART OF THIS IS THE PASTRY:9 ounces flour 1 egg 1 pinch salt 4 ounces water 1 teaspoon oil Work all ingredients into a pastry together, until it is not sticky any more. Let the pastry reat for 1 hour. In-between you have enough time to prepare the filling.6 1/2 pounds sliced applesWhite breadcrumbs, roasted in butterCrunched nutsSugar to tasteCinnamonLemon juiceRaisinsRum to tasteNow you mix all the ingredients together. So, the pastry had enough reat now and we can start. Roll the pastry very thin (you must be able to read the recipe underneath), top it with the filling and cover it.Heat the oven to 380 to 400 degrees F and put the strudel in for approximately 45 minutes. Put powdered sugar on it and serve it warm on vanilla sauce (or with vanilla ice cream or with whipped cream). Enjoy it!

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arrow right cato's cheese bread

Cato's Cheese BreadAn old recipe for Roman bread.1 cup feta cheese, drained, crumbled, and packed into the measuring cup 1/2 cup unbleached, all-purpose flour 1 egg, beaten 6 bay leaves 2 tablespoons honeyPut the cheese into a medium size mixing bowl. Mash well with the fingers until it becomes a smooth, lumpless paste.Add the flour and mix well with the fingers.Add the beaten egg and mix well. The dough will be rather sticky.Divide the dough into two equal parts, then form two round, flat, 1/2 inch thick loaves. Lay each on three bay leaves set on a greased baking sheet, and bake in a preheated 400 degree F oven for 1 to 1 1/2 hours, or until cooked through.Remove the loaves from the oven, spread the tops with the honey, and let cool.Remove the bay leaves before serving.

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arrow right spaghetti all'aglio e olio

Spaghetti all'Aglio e Olio (Spaghetti with Garlic and Oil)This dish comes from Campania, Italy. The flavor of the olive oil is what makes this dish, so use the finest extra virgin olive oil.1 pound spaghetti2/3 cup olive oil3 large cloves garlic, crushedSalt, to tastePepper, to tasteCook spaghetti in plenty of boiling, salted water, with a dash of olive oil. Heat olive oil with cloves of garlic but do not let the garlic brown. Warm oil gently to release the flavor of the garlic. When spaghetti is cooked, drain it and transfer to a warm serving bowl. Pour over the oil and garlic and toss the spaghetti well.Serve immediately.

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arrow right st. patrick's day shamrock wand

St. Patrick's Day Shamrock WandGreen construction paper3-inch diameter cardboard circle or plastic lidDrinking strawScissorsGlueGlitterPencilDraw 3 circles on the green construction paper by tracing around the lid or cardboard circle. Cut out the circles. Glue together a section of the circles' edges to form a clover shape. Dab glue onto the shamrock and sprinkle on glitter. Glue the straw onto the back of the middle circle to form a handle. Let the glue dry. See how much magic you can create!

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arrow right leprechaun cookies 'n' mint cake

Leprechaun Cookies 'n' Mint Cake1 (7 ounce) Hershey's Cookies 'n' Mint Chocolate bar, broken into piecesFew drops green food color (optional) 1 (18.25 ounce) box yellow cake mix (with pudding in the mix)Cookies 'n' Mint Glaze (recipe follows - optional)Heat oven to 350 degrees F. Grease and flour 12-cup fluted tube pan.Using food processor, chop candy bar pieces very finely; set aside in small bowl.Prepare cake mix batter as directed on package, using water, vegetable oil and whole eggs. In small bowl, reserve 1 1/2 cups batter; stir into reserved chopped candy bar.Into remaining vanilla batter, stir in food color, if desired. Pour into prepared pan. Drop chocolate batter by spoonfuls into center of batter, about 1-inch in from each side of tube.Bake 35 to 40 minutes or until wooden pick inserted comes out clean. Cool 10 minutes; remove from pan, inverting onto wire rack. Cool completely. Top with Cookies 'n' Mint Glaze, if desired.Cookies 'n' Mint Glazen small microwave-safe bowl, unwrap and break 1 (7 ounce) Hershey's Cookies 'n' Mint Chocolate Bar into pieces; add 1 teaspoon shortening (not butter, margarine or oil). Microwave at HIGH (100%) 45 seconds. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chocolate is melted when stirred.Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.ReviewI made the Leprechaun Cookies 'n' Mint cake for our St. Patty's day party at work and oh my it was delicious. Everyone loved it. I had to go buy more candy bars to make another one, I bought them because I was not sure if I would ever find them again. ~ Pat Thelen, Michigan

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arrow right brittingham's irish stew

Brittingham's Irish StewSource: Brittingham's Pub - Philly InquirerServings: 42 pounds lamb shoulder, cubed 8 medium potatoes, sliced/unpeeled 3 Spanish onions, sliced 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh thyme or 1 teaspoon dried thymeSalt and pepper to taste 2 cups waterUsing a sharp knife, trim excess fat from meat. Put a layer of sliced potatoes into large stew pot, followed by layer of onions, and then a layer of the cubed meat, sprinkling parsley, thyme, and salt and pepper between the layers. Continue layering and sprinkling, ending with a layer of potatoes on top. Add water to pot, cover the pot and bring contents to a boil. Turn down heat, and gently simmer until meat is quite tender, about 1 1/2 hours. You may have to stir from time to time and add a little water to keep liquid level up. Be careful not to overdo it, however. Irish stew is thick and should not drown in its own broth.Makes 4 to 6 servings.

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arrow right Cereal Yogurt Bars

2 Cups POST GRAPE-NUTS Brand Flakes 3/4 Cup flour 1/4 Cup firmly packed brown sugar 1/2 Teaspoon ground cinnamon 1/2 Cup -- (1 stick) margarine 1 Container BREYERS Strawberry Lowfat -- Yogurt 1 egg slightly beaten 2 Tablespoons flour|HEAT oven to 350?F. MIX cereal, 3/4 cup flour, sugar and cinnamon in small bowl. Cut in margarine until coarse crumbs form. Press 1/2 the mixture firmly into bottom of greased 8-inch square pan. MIX yogurt, egg and 2 tablespoons flour in another small bowl. Spread over cereal mixture in pan; sprinkle with remaining cereal mixture. BAKE 30 minutes or until golden brown. Cool in pan on wire rack. Cut into bars.

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arrow right desperado's sweet marinade

Desperado's Sweet MarinadeSource: Richard Dyer, owner of Desperado's, Amarillo, TexasUse to prepare ribs.1 cup soy sauce 6 tablespoons dark brown sugar, packed 1 cup water 2/3 cup dry sherry 2 teaspoons pure ground hot red chile, or to taste 2 teaspoons Chinese five spice powder 3 teaspoons minced fresh ginger 2 teaspoons minced garlicIn a small saucepan, combine all ingredients. Cook over medium heat to dissolve the sugar, but do not boil. Remove the marinade from the heat and let it cool.Set it aside until you are ready to marinate the ribs.

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arrow right pagano's chicken marsala

Pagano's Chicken MarsalaSource: Claudio Pagano of Pagano?s Restaurant, Hesperia, California - highdesert.com1 skinless, boneless chicken breast1 teaspoon shallot, diced fine1/2 teaspoon garlic, crushed4 whole mushrooms, slicedSalt and pepper, to taste1/2 cup Marsala wine1/2 cup beef demi-glace ** Cook?s Notes: Claudio makes his own demi-glace, which is an extremely involved process of reducing beef bones, stock and wine until it becomes a rich brown glaze. Most markets carry (or can order) prepared demi-glace, which you should use for this recipe.In a hot pan, saut? the sliced chicken breast in a small spoon of butter or olive oil. When the chicken is cooked, add the chopped shallots, garlic and sliced mushrooms. Stir in about 1/2 cup Marsala wine and 1/2 cup demi-glace. Let the sauce reduce until it?s nice and creamy by stirring the mixture. Taste it, add salt or pepper, and serve.Yield: Serves 1

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arrow right pier four frank & mary clare's anniversary dessert

Pier Four Frank & Mary Clare's Anniversary DessertPosted by GayleL at recipegoldmine.com May 24, 2001Source: wwltv.com - Pier Four Restaurant at Casino Magic in Biloxi, Mississippi1 box chocolate cake mix1 cup blueberries (keep 1/4 cup for garnish)1 pint rum raisin ice cream1 pint French vanilla ice cream10 oatmeal crisps (recipe below)2 pints cream sauce (recipe below)Whipped cream and chocolate sauce for garnishOatmeal Crisp1/2 cup quick oats1/2 cup granulated sugar1 ounce cream2 ounces melted butterCream Sauce1 cup powdered sugar1 ounce Southern Comfort2 pints heavy whipping creamHow to Create the Presentation for the Dessert: Place the cream sauce on a plate and smooth to cover. Make a circle, starting from the center of the plate until you reach the outer edge. Strike with a wooden pick to make the "web" pattern. Cut a three-inch circle of cake and place it in the middle of the plate. Place an oatmeal crisp on top of the cake. Place a scoop of rum raisin ice cream on top of the crisp. Place another crisp on top of the ice cream. Put a scoop of vanilla ice cream on top of the second crisp. On the back side of the dessert, build whip cream from bottom of the plate to the top, stopping at the vanilla ice cream. Garnish the top of the dessert with chocolate sauce. Place the blueberries you kept for garnish around the plate and serve. Makes five servings.Blueberry Chocolate CakeMake cake per directions on box, but fold 3/4 cup of blueberries into the cake batter before you pour it into the baking pan.Oatmeal CrispsMix all ingredients well. Place 1 ounce portions seven inches apart. Bake at 350 degrees F for 12 minutes until caramelized. Allow to cool. Use crisps according to the directions for the presentation, above.Cream SauceIn a mixing bowl, whisk sugar and Southern Comfort together well. Whip with a hand mixer turned on high as you slowly pour cream. Beat until soft peaks form. Refrigerate until you are ready to use with the presentation, above, and serve.Chef's Hints: If you decide to go to the Pier Four Restaurant at Casino Magic in Biloxi, please note that you will not find "Frank & Mary Clare's Anniversary Dessert" on the menu. However, you can have it specially prepared if you call in advance and tell them you want the dessert Chef Felix Farrington prepared for my anniversary. Just call 1-800-5Magic5. Bon Appetite!

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arrow right nature's table italian wedding soup

Nature's Table Italian Wedding SoupPosted by GayleL at recipegoldmine.com 9:28:04am 5/12/03Source: orlandosentinel.com - Thought You'd Never Ask - April 3, 2003There are probably as many recipes for Italian Wedding Soup as there are interpretations of the savory concoction's origins.Many food historians suggest that the name is the result of a simple mistranslation, believing that the name recalls the delicious marriage of the soup's ingredients. Other sources consider the savory soup a union of resources. In the rural regions of southern Italy and Sicily, the soup represented an amalgamation of ingredients -- one household contributed chopped meat, another gave up a fat hen, a family might forage for greens or a group of villagers convene to turn out handmade pastas.Yield: About 12 cups1 (10 ounce) package frozen spinach, thawed 1/2 cup diced onion 1/2 cup diced celery 1/2 cup diced carrot 1 tablespoon chopped garlic in 1/4 cup extra-virgin olive oil 4 cups chicken broth 1 tablespoon dried basil 1 teaspoon Spike All-Purpose Seasoning 1/4 pound uncooked orzo pasta 1 tablespoon cornstarch dissolved in 1/4 cup cold waterGrated Romano cheese to tasteMeatballs 1/2 pound ground beef 1/2 pound ground pork or veal 1/4 cup breadcrumbs 1 eggSalt and pepper to taste 1 tablespoon chopped parsley 1 clove garlic, mincedHeat oven to 350 degrees F.To make meatballs, combine ground meats, breadcrumbs, egg, salt and pepper to taste, parsley and 1 clove chopped garlic. Form into tiny meatballs. Place on a baking sheet and bake for about 25 minutes. Remove from sheet and set aside.Microwave spinach according to package directions. When cool enough to handle, squeeze out all moisture and set aside.Saut? diced onion, celery and carrot, 1 tablespoon chopped garlic in 1/4 cup olive oil, 5 minutes or until onion is transparent.Add chicken broth, basil, Spike and let simmer 5 minutes.Add orzo. Let cook 8 to 10 minutes. Add cornstarch mixture, stirring slowly until soup begins to thicken. Add spinach to soup, followed by meatballs. Top with grated Romano and serve.Nutrition information per cup: Calories223; Fat13.3 g (3.8 sat.); Carbohydrate12.8 g; Cholesterol 45 mg; Sodium 593 mg; Protein12.9 g

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arrow right johnny cash's old iron pot family style chili

Johnny Cash's "Old Iron Pot" Family Style Chili5 pounds sirloin steak3 packages McCormick, Lawry's, Schilling or any good chili seasoning mixMexene chili powderSpice Island's chili con carne seasoningCumin2 tablespoons granulated sugarThymeSage leavesChopped raw onionsChopped chile peppers3 or 4 cans red kidney beans3 or 4 cans whole tomatoes1 can tomato pasteGarlic and onion powderSalt to tasteChop steak and cook until medium with a little shortening. Add packages of seasoning mix and cook 5 minutes. Add beans, tomatoes, spices, onions, sugar and chili powder or a cup con carne mix. Taste. If too hot for children or ladies, add 1 or 2 cans of tomatoes. Add tomato paste. If it gets too thick, add water. Simmer over low heat for 20 minutes.Serve with soda crackers or oyster crackers.Yields 36 servings.

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arrow right dead man's chili

Dead Man's ChiliYield: 6 to 8 servings.1/4 cup chopped green and/or red bell pepper 1 pound lean beef, coarsely chopped3 cups stewed chopped tomatoes 1 1/2 cups tomato paste 4 tablespoons chili powder 6 whole jalapeno peppers 1 1/2 teaspoons cayenne flakes 1 1/2 teaspoons salt 4 tablespoon freshly ground cumin, divided1 tablespoon blackstrap molasses 3 medium onions, coarsely chopped 12 ounces beer (not lite) 1 teaspoon Angostura Bitters 4 ounces sour mash whiskey 3 bay leaves 1/4 cup yellow Masa Harina2 ounces tequila 2 1/2 pounds coarsely ground beef chuck 6 cloves garlic, mincedCook meat, 1 clove of garlic and 1 onion together. Mix all other ingredients except 1 tablespoon of cumin together and pour over meat in a large pot. Bring slowly to a boil and stir continuously until boiling. Cook at a boil for 10 minutes and then lower heat to medium-low for 15 minutes, stirring several times.Lower heat again to simmer and cook for 1 1/2 to 2 hours, stirring frequently. Add remaining cumin after cooking for 1 hour. You may make this hotter by slashing the sides of the jalapeno peppers and by adding more of them.Serve over rice with hot cornbread. Great when served over scrambled eggs as well.

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arrow right pier four frank & mary clare's anniversary dessert

Pier Four Frank & Mary Clare's Anniversary DessertPosted by GayleL at recipegoldmine.com May 24, 2001Source: wwltv.com - Pier Four Restaurant at Casino Magic in Biloxi, Mississippi1 box chocolate cake mix1 cup blueberries (keep 1/4 cup for garnish)1 pint rum raisin ice cream1 pint French vanilla ice cream10 oatmeal crisps (recipe below)2 pints cream sauce (recipe below)Whipped cream and chocolate sauce for garnishOatmeal Crisp1/2 cup quick oats1/2 cup granulated sugar1 ounce cream2 ounces melted butterCream Sauce1 cup powdered sugar1 ounce Southern Comfort2 pints heavy whipping creamHow to Create the Presentation for the Dessert: Place the cream sauce on a plate and smooth to cover. Make a circle, starting from the center of the plate until you reach the outer edge. Strike with a wooden pick to make the "web" pattern. Cut a three-inch circle of cake and place it in the middle of the plate. Place an oatmeal crisp on top of the cake. Place a scoop of rum raisin ice cream on top of the crisp. Place another crisp on top of the ice cream. Put a scoop of vanilla ice cream on top of the second crisp. On the back side of the dessert, build whip cream from bottom of the plate to the top, stopping at the vanilla ice cream. Garnish the top of the dessert with chocolate sauce. Place the blueberries you kept for garnish around the plate and serve. Makes five servings.Blueberry Chocolate CakeMake cake per directions on box, but fold 3/4 cup of blueberries into the cake batter before you pour it into the baking pan.Oatmeal CrispsMix all ingredients well. Place 1 ounce portions seven inches apart. Bake at 350 degrees F for 12 minutes until caramelized. Allow to cool. Use crisps according to the directions for the presentation, above.Cream SauceIn a mixing bowl, whisk sugar and Southern Comfort together well. Whip with a hand mixer turned on high as you slowly pour cream. Beat until soft peaks form. Refrigerate until you are ready to use with the presentation, above, and serve.Chef's Hints: If you decide to go to the Pier Four Restaurant at Casino Magic in Biloxi, please note that you will not find "Frank & Mary Clare's Anniversary Dessert" on the menu. However, you can have it specially prepared if you call in advance and tell them you want the dessert Chef Felix Farrington prepared for my anniversary. Just call 1-800-5Magic5. Bon Appetite!

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arrow right Sausage Flowers

Sausage FlowersMakes 24 canap?s.1 pound ground Italian sausage 1/2 cup shredded Monterey jack cheese 1/2 cup shredded Colby cheese 1 cup salsa 24 (3 1/2-inch square) wonton wrappers 3/4 (16 ounce) container sour cream 1 bunch scallions, choppedPreheat oven to 350 degrees F (175 degrees C). Lightly grease a miniature muffin pan.Place ground Italian sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and remove from heat.Stir Monterey Jack cheese and Colby cheese into the warm sausage to melt. Stir in salsa.Gently press wonton wrappers into the prepared miniature muffin pan so that the edges are extending. Place a heaping tablespoon of the sausage mixture into each wonton wrapper. Bake 10 minutes in the preheated oven, or until wonton edges begin to brown.Transfer baked filled wontons to a serving platter. Dollop each with approximately 1 tablespoon sour cream. Sprinkle with scallions.Makes 24 servings.

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