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最流行的职位 - 页 46
arrow right amy's cafe vegetarian chili

Amy's Cafe Vegetarian ChiliSource: Amy's Cafe, Madison, Wisconsin1/4 cup olive oil2 small onions1 tablespoon minced garlic2 tablespoons chopped parsley1 teaspoon dried oregano1 teaspoon dried basil1/2 cup roasted red pepper1 tablespoon ground cumin1 tablespoon chili powderPinch of cayenne pepper4 cups chili sauce3 cups canned chili beans1 cup canned kidney beans3 cups fresh mixed vegetables (French-cut beans, onions, broccoli, sliced mushrooms, bell peppers, corn)In large, heavy-bottomed pot, heat oil. Add onions and saut? with garlic, parsley, oregano, basil, red pepper. Saut? until tender 5 to 10 minutes. Add cumin, chili powder, cayenne pepper, chili sauce and beans. Heat through.While bean mixture cooks, put mixed vegetables in medium size pot. Add enough water to cover vegetables. Bring to simmer over medium heat until vegetables are almost tender, 10 to 15 minutes, adding vegetables with longest cooking times first.Add the vegetable mixture to the bean mixture and bring to boil. Reduce heat and simmer 15 minutes.Makes 6 to 8 servings.

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arrow right gator's pan fried red snapper with crawfish cream sauce

Gator's Pan Fried Red Snapper with Crawfish Cream SaucePosted by GayleL at recipegoldmine.com May 15, 2001Source: wsfa.com - March 10, 2000 - Recipe from Gator'sMake the shrimp cream sauce. Add a few things to make it interesting and the crawfish over pan fried snapperCrawfish Cream Sauce1 small yellow onion, fine diced1/2 tablespoon garlic1/2 quart shrimp or crawfish stock1 quart whole whipping cream1 dash salt and pepper1/4 teaspoon cayenne1 tablespoon Worcestershire sauceTabasco sauce to taste1 pound crawfish tails2 (7 ounce) red snapper filetsAll-purpose flourVegetable oil (60%) and clarified butter mixture (40%)Heat oil and lightly flour filets, add to the pan and saut? until golden brown.Remove filets.Drain oil and add crawfish tails. Saut? until very hot. Add crawfish cream sauce. Spoon over filets.

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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 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 quick raised dinner rolls

Quick Raised Dinner Rolls1 package dry yeast2 tablespoons granulated sugar1/2 teaspoon salt1/2 cup warm milk1 egg1 tablespoon melted butter or margarine1 3/4 to 2 cups bread flourUsing mixer or food processor, blend all ingredients together. Place in a warm spot to rise (85 degrees F to 90 degrees F location is ideal) until double (about 30 minutes).Butter an 8-inch square pan. When dough has doubled, punch down. Form into balls and place in pan. Let rise in pan for another 10 to 15 minutes.Bake until brown (about 15 to 20 minutes).Makes 9 to 12 rolls.

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arrow right Comprehension

"Every word, every image used for God is a distortion more than a description." "Then how does one speak of God?" "Through Silence." "Why, then, do you speak in words?" At that the Master laughed uproariously He said, "When I speak, you mustn't listen to the words, my dear. Listen to the Silence.

Bandu2 - Herit.gif  类别: 故事   »   19 读取   »   日期: 07/03/2010 21:44   »   通过: LAURA

arrow right All He Had To Offer

Here is a story, reported to be true, about a nine-year-old boy who lived in a rural town in Tennessee. His house was in a poor area of the community. A church there had a bus Ministry that came knocking on his door one Saturday afternoon. The child came to answer the door and greeted the bus Pastor. The bus Pastor asked if his parents were home and the small boy told him that his parents take off every weekend and leave him at home to take care of his little brother. The bus Pastor could not believe what the child said and asked him to repeat it. The youngster gave the same answer and the bus Pastor asked to come in and talk with him. They went into the living room and sat down on an old couch with the foam and springs exposed. The bus Pastor asked the child,

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arrow right william bohannon's creole cream cheese

William Bohannon's Creole Cream CheesePosted by philocrates at recipegoldmine.com 5/15/02 6:37:04 pm1/2 gallon skim milk1 tablet rennet1/2 cup whole buttermilk1 1/4 cups nonfat dry milkPinch of cream of tartarIn a large microwave dish heat the milk to 170 degrees F (75 degrees C) and hold for 20 minutes, using the "Hold" function and the microwave probe attachment. Immediately stir in the other ingredients to blend. Cover with plastic wrap and let stand for 24 hours at room temperature.Drain and discard liquid from the cheese clabber.Line a colander with 2 layers of cheese cloth and turn cheese into colander. Place colander over bowl for more draining. Cover with plastic wrap and refrigerate for 36 hours.Place finished cheese into bowl use as desired. Keeps 2 weeks covered in the fridge. Makes 12 ounces.NOTES: The cheese only took 3 hours to make.After the Rennet tablet (crushed well) was sprinkled in the slightly cooled milk mixture, it clabbered right away (about 1 1/2 hours). I drained it in the colander then put it in the cheese cloth and wrung it dry carefully. The cheese needed several wringings with rest in between for sufficient drainage. The finished cheese resembles Feta crumble cheese but the flavor is like mild mascarpone. I put it in the food processor on high speed until it was very smooth and creamy like mascarpone. I freshened the taste with a few drops of lemon juice (store bought mascarpone contains citric acid).The cheese was not quite a smooth as the commercially whipped kind but the flavor was very good. This recipe is the closest thing to mascarpone that one can make at home with ease. A little tinkering with the proportions should yield a very good clone.

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arrow right ruthee's irish lace cookies

Ruthee's Irish Lace Cookies1/2 cup unsalted butter, plus extra 4 tablespoons flour, plus extra 1 cup firmly packed brown sugar 1 tablespoon vanilla extract 2 tablespoons milk 1 cup old-fashioned rolled oatsPreheat oven to 350 degrees F. Grease and flour 2 baking sheets.Cream butter and sugar. Add vanilla extract. Stir in flour, milk, and rolled oats. Drop batter by tablespoon onto prepared baking sheets, allowing room for cookies to spread to about 3 inches in diameter. Each baking sheet will hold about 6 cookies.Bake until cookies flatten and look dry (10 minutes). Let cookies cool for 4 to 5 minutes on baking sheets. Lift from baking sheet with a metal spatula and cool completely.Makes 2 dozen cookies.Per serving: 89 Calories; 4g Fat (43% calories from fat); 1g Protein; 12g Carbohydrate; 11mg Cholesterol; 5mg SodiumNOTES : Inexpensive rolled oats take the place of chopped pecans in this crisp, elegant cookie. If making these cookies ahead, store airtight after baking. Re-crisp by warming on a baking sheet in a 350 degree F oven 5 minutes. Cool completely before serving.

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arrow right leeann chin's sesame chicken

Leeann Chin's Sesame ChickenPosted by liz at recipegoldmine.comSource: Posted by Katie - 9 August 2000 1:36 p.m.This is the best recipe Sesame Chicken recipe!! It's from a Leeann Chin cookbook.2 whole chicken breasts1 egg2 tablespoons flour2 tablespoons cornstarch2 tablespoons water1 teaspoon salt2 teaspoons vegetable oil1/4 teaspoon baking soda1/4 teaspoon white pepper1/2 cup water1/4 cup cornstarch1 cup granulated sugar1 cup chicken broth3/4 cup vinegar2 teaspoons dark soy sauce2 teaspoons chili paste1 teaspoon vegetable oil1 clove garlic, finely choppedVegetable oil for the wok2 tablespoons toasted sesame seedsRemove bone and skin from chicken, cut into 2 x 1/2 inch strips. Mix with the first 8 ingredients (egg through white pepper); stir in chicken. Cover and refrigerate 20 minutes.Mix 1/2 cup water and 1/4 cup cornstarch. Heat next ingredients (sugar through garlic) until boiling. Stir in cornstarch mixture. Remove from heat; keep warm. Heat vegetable oil (about 1 1/2 inches deep) to 350 degrees F. Fry about 10 pieces of chicken, adding 1 at a time, 3 minutes or until light brown. Remove from oil and drain on paper towels. Repeat until all chicken is done.Heat oil to 375 degrees F. Fry about 1/2 the chicken 1 minute, or until golden brown. Remove from oil and drain on towel. Repeat with remaining chicken. Heat sauce to boiling, pour over chicken and sprinkle on sesame seeds. Good when made with fun see noodles. Cook those before you do the chicken. 6 servings

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arrow right nana's spinach and sausage pie

Nana's Spinach and Sausage PiePosted by artsycook at recipegoldmine.comThis heavy dish is great for dinner OR brunch, warm OR cold (family recipe).1 pound sweet Italian sausage links, casing removed6 large eggs20 ounces frozen chopped spinach, thawed, squeeze dry or 1 pound fresh salad spinach leaves, stemmed1 pound mozzarella cheese, shredded5 1/2 ounces (1/2 container) ricotta cheese1/8 teaspoon pepper10 to 11 ounces piecrust mix or 2 (9-inch) deep dish pie crustsPreheat oven to 375 degrees F. Crumble sausage in a medium skillet and brown meat over medium heat, breaking up with a spoon. Drain on paper towels.If using fresh spinach, bring a large pot of water to a boil and put spinach in water. Boil 1 minute and drain; squeeze dry.Separate 1 egg. Combine 5 eggs with 1 egg white, sausage, spinach mozzarella, ricotta and pepper and set aside.Prepare pie crust mix if using. Lay 1 pie crust in pie pan and spoon mixture into it. Lay another crust on top and flute with a stand-up edge. Carefully cut a 2-inch circle out of the top crust.Mix egg yolk with 1 tablespoon water and brush on top of pie. (Can decorate with scraps of dough.) Bake for 1 hour, 10 minutes until golden and bubbly. Check crust after 1 hour and put foil on edges to prevent over-browning. Let stand 10 minutes and cut OR chill uncovered until cold; cover and refrigerate until serving cold.

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arrow right cracklin' bread

Cracklin' Bread3/4 cup finely diced salt pork2 cups cornmeal1 1/2 teaspoons baking powder1/2 teaspoon baking soda1 teaspoon salt2 eggs, well beaten1 cup buttermilk2 tablespoons salt pork drippingsPreheat oven to 400 degrees F.Fry salt pork over low heat until nicely browned. Drain fat, saving both drippings and cracklings. Sift together corn meal, baking powder, baking soda and salt.Combine eggs, buttermilk and drippings. Stir into cornmeal mixture together with cracklings. Spread dough in a greased cast iron skillet and bake for 25 to 30 minutes or until done.

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arrow right kaeng som kai wan

Kaeng Som Kai Wan (Sweet and Sour Chicken Soup)Posted by WingsFan91 at recipegoldmine.com 11/14/2001 7:09 pm This is a variant of kaeng som, which is a popular fish soup that is quite common in Thailand. Keang som is quite sour, and this dish has been given a degree of sweetness in keeping with making it from chicken. If you can't find krachai (lesser ginger) then use ordinary ginger. About 1 1/2 pound chicken, skinned, filleted, and cut into bite-size pieces. 4 cups chicken stock 3 tablespoons sesame oil 1 tablespoon ginger, freshly ground 3 tablespoons chopped garlic 3 tablespoons chopped shallots 3 tablespoons krachai (lesser ginger), thinly sliced 3 tablespoons mixed red and green prik chi fa (jalapenos), thinly sliced or julienned1 teaspoon kapi (shrimp paste) 1/4 cup fish sauce 1/4 cup tamarind juice 1 to 2 tablespoons palm sugar (to taste) 2 cups very coarsely chopped green vegetables 1 cup pineapple chunks (preferably fresh, not tinned) Prepare the chicken and then add three tablespoons of sesame oil and one tablespoon of freshly ground ginger, mix, and leave to marinade or one hour. Heat a wok, and then stir fry the chicken in the marinade until it just starts to change color. Heat the stock to simmering point, and add all the ingredients except the chicken and pineapple, and return it to the boil. Add the chicken, and the marinade and simmer until the chicken is cooked through. Add the pineapple, bring to the boil and then serve. This dish can be eaten as a soup course, but as I have remarked before in Thailand soups are normally eaten with the other dishes of the dinner, rather than before them. Therefore you should use a slotted spoon to remove the chicken and serve it in individual bowls to the diners, the soup liquor is then placed in a large serving bowl, from where they can help themselves (you can use a fire pot or fondue cooker to keep it hot if you wish). note that this can also be prepared as a stir fry still dish (whence it becomes pad som kai wan) by simply omitting the chicken stock. (If it is a little dry, then add a couple of tablespoons of stock to the wok.) Special thanks to - Muoi Khuntilanont.

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arrow right pumpkin dump cake

Pumpkin Dump Cake1 large can pumpkin 1 cup evaporated milk 1 tablespoon pumpkin pie spice1 (18.25 ounce) yellow cake mix1/2 cup (1 stick) butter, meltedChopped or whole pecansMix pumpkin, evaporated milk and pumpkin pie spice. Pour into a 9 x 13-inch cake pan. Sprinkle box of yellow cake mix over top evenly. Drizzle butter over top. Sprinkle with chopped or whole pecans. Bake 350 degrees F about 20 minutes.

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arrow right black forest tiara cake

Black Forest Tiara Cake1 (18.25 ounce) box Duncan Hines Devil's Food Cake Mix 3 eggs 1 1/3 cups water 1/2 cup vegetable oil 1/2 teaspoon almond extract 1 (8 ounce) container frozen whipped topping, thawed 1 can cherry pie fillingCake: Grease tiara pan; no need to flour. Grease 9 cupcake cups or line them with paper liners. Place cake mix in mixing bowl, add eggs, water and oil. Blend on low speed of electric mixer until moistened. Mix at medium speed 2 minutes. Spread 3 cups batter into tiara pan. Divide leftover batter to make nine cupcakes. Bake cupcakes at 350 degrees F for 20 to 30 minutes and serve separately. Bake cake at 350 degrees F for 21 to 24 minutes or until a wooden pick comes out clean. Cool cake on rack 5 to 10 minutes.Remove from pan by inverting cake onto cooling rack. Cool completely and place on a serving platter.Mousse: In medium bowl, fold almond extract into whipped topping. Spread evenly into well of cooled cake. Refrigerate half an hour.Topping: Spoon cherry pie filling on top of mousse, leaving an edge of mousse showing. Refrigerate two hours before serving.Makes 12 servings.

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