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最流行的职位 - 页 50
arrow right cudighi

CudighiFrom the kitchen of Kevin Taylor, the BBQ GuruThis is a sausage that is indigenous to a very small geographic location. The Iron Mountain, Michigan area is populated by many Italians that settled here. These Italians came from the Northern regions of Italy, around the Austrian border, and their cooking was greatly influenced by Austria and France. Northern Italian cooking is quite different than the more popular Sicilian (Southern) cooking. It has sweeter sauces and most of the recipes do not use fennel. This is a sausage that I grew up with and upon leaving found that it is nowhere to be found. So, I had to learn to make it myself. It is rather unique and I am sure you probably never tasted anything quite like it. Hope you enjoy it!1 (6 pound) pork butt2 tablespoons salt1 teaspoon pepper1/2 teaspoon cinnamon1/2 teaspoon nutmeg1/2 teaspoon allspice1/2 to 1 cup dry red wine6 garlic cloves1 cinnamon stick1 cloveHave the pork coarse ground and DO NOT have fat trimmed (you want about 25% fat). Put through the meat grinder TWICE.Mix the following ingredients together: salt, pepper, cinnamon, nutmeg and allspice. Work into ground pork with your hands.Combine wine, cinnamon sticks, garlic and cloves. Boil this mixture for 5 minutes and let completely cool.Strain this mixture, reserving the liquid and work the liquid into the meat.Let meat season in refrigerator for 2-3 days.Some serving suggestionsYou can make this into links or leave in bulk. We use it in all of our Italian cooking?lasagna, pizza, etc. You can also serve this as a sandwich, either grilled or pan fried. Many people ate these sandwiches with mustard and onions?..but the most popular way was to top with mozzarella cheese and some spaghetti sauce?.you could add some green peppers and mushrooms too.Another way to serve this was as an appetizer with cheese and crackers. To do this, roll the sausage into a summer sausage-like log. Wrap this in foil (doesn?t have to be airtight) and boil in water for 45 minutes. Let cool and serve slices.

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arrow right fried cheesecake with praline sauce

Fried Cheesecake with Praline SauceCheesecake1 slice frozen cheesecake1 cup buttermilk1 cup cornflake crumbsPeanut oil (for frying)Defrost cheesecake slightly. Dip into buttermilk; lift to drain excess liquid. Roll into cornflake crumbs, pressing slightly to coat cheesecake completely. Refreeze for at least two hours.Heat peanut oil to 325 degrees F. Immerse cheesecake completely. Deep fry for approximately 1 minute.Praline Sauce1 cup chopped pecans1 1/2 ounces Amaretto2 1/2 ounces light brown sugar5 ounces heavy creamHeat pecans in skillet. Add Amaretto and reduce. Add brown sugar and cream. Cook on medium heat and reduce to half. Pour over cheesecake.

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arrow right pineapple upside-down cake miniatures

Pineapple Upside-Down Cake Miniatures1 (18.25 ounce) box yellow cake mix1 can crushed pineapple, drained1 jar maraschino cherries1/2 cup brown sugar1 tablespoon butterPrepare cake mix as indicated on box. (Pineapple syrup can be substituted for part of the water indicated on the box.) Use small custard cups. Make paste of butter and brown sugar. Spread paste around bottom of custard cups. Sprinkle crushed pineapple over the butter/sugar mixture. Place cherry in the middle of the pineapple mixture. Pour cake mix into cups not quite half full. Cook each cake approximately 1 1/2 to 2 minutes on HIGH in microwave oven. Use caution when removing them from the microwave and turning out onto a plate.

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arrow right world's hottest wings

World's Hottest WingsPosted by philocrates at recipegoldmine.comCaution! The fumes from preparing this will make it difficult to breathe! Don't attempt to eat with an ulcer.2 pounds chicken wings, cut up Buffalo style6 whole serrano chile peppers6 whole red chile peppers10 whole jalape?o peppers2 cups white wine1 bottle Tabasco Sauce1/2 bottle Worcestershire sauce10 tablespoons cayenne pepper10 tablespoons red-hot sauce1 tablespoon salt3 tablespoons pepper1/2 cup vinegar1 fire extinguisher (optional....)In a blender, carefully puree the peppers, wine, vinegar and all spices. Caution, the fumes are deadly and wear rubber gloves or your fingers will burn! Put the puree into a bowl and marinate the wings in the bowl in the fridge for 5 days.After 5 days, carefully remove the wings and broil them until cooked. About 15 to 20 minutes. Take the marinade, put it on the stove, add 1/4 cup sugar and heat to a boil. Reduce until thick. Pour over wings and re-broil for about 5 more minutes, serve with soda water for maximum heat effect, but keep plenty of ice water handy.

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arrow right chicken with mushroom gravy

Chicken with Mushroom Gravy6 boneless skinless chicken breasts halves 21 1/2 ounces 98% fat-free Condensed cream of Mushroom SoupSalt and pepper1 (8 ounce) can mushrooms, sliced and drained1/2 cup dry white winePlace the chicken breasts in crock pot. Season with salt and pepper. Mix the wine and the soup. Pour over the chicken. Add the mushrooms. Cover. Cook on LOW for 7 to 9 hours.Serves 6.3.5 WW points

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arrow right peachy caramel cobbler

Peachy Caramel Cobbler1 (29 ounce) can sliced peaches1/4 cup all-purpose flour1/4 teaspoon salt1 package refrigerated caramel-Danish rolls w/nuts1/2 teaspoon grated lemon rind (optional)3/4 cup ginger ale1 tablespoon butter or margarineDrain peaches, reserving 1 cup syrup; set aside.Combine flour, salt, nut mixture from refrigerated rolls and lemon rind, if desired, in a heavy saucepan. Stir in ginger ale and reserved peach syrup. Cook over medium heat, stirring constantly, until smooth and thickened. Stir in butter and peaches; bring to a boil. Pour hot peach mixture into a lightly greased 8-inch square baking dish.Separate caramel rolls, and arrange on top of mixture. Bake at 375 degrees F for 18 to 23 minutes or until rolls are golden brown.Yields 8 servings.

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arrow right Packing Parachutes

Charles Plumb, a US Navy Academy graduate, was a jet fighter pilot in Vietnam. After 75 combat missions, his plane was destroyed by a surface-to-air missile. Plumb ejected and parachuted into enemy hands. He was captured and spent the next six years in a Communist prison. He survived that ordeal and now lectures about lessons learned from that experience. One day, when he and his wife were sitting in a restaurant, a man at another table came up and said,

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arrow right dead men's bones

Dead Men's Bones (Totenbeinli)Posted by Olga at recipegoldmine.com 9:03:11am 9/30/03Source: Tante Heidi's Swiss KitchenTo make about 706 tablespoons butter, softened 1 cup plus 2 tablespoons superfine sugar 3 eggs 9 ounces almonds, blanched, peeled and chopped (about 2 1/4 cups) 1/2 tablespoon ground cinnamonPinch of salt 3 cups flour, sifted 1 egg yolk, lightly beatenBeat the butter with the sugar until white and creamy. Add one egg at a time, beating well, then add the almonds, cinnamon, a pinch of salt and finally the flour. Knead the dough well and shape it into a long rectangle about 1 1/2 inches thick and 2 1/2 to 3 inches wide. Refrigerate the dough for one hour, or until firm.Cut the rectangle crosswise into 1/4-inch slices, place them on baking sheets and brush them with the egg yolk. Bake in a preheated 400 degree F oven for 20 minutes, until just golden.

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arrow right st. joseph's day cream puffs

St. Joseph's Day Cream Puffs (Sfingi Di San Giuseppe) 1/2 cup butterDash of salt1 cup water1 cup cake flour4 eggs1 tablespoon granulated sugar1/2 teaspoon grated orange peel1/2 teaspoon grated lemon peelCombine butter, salt and water in saucepan and bring to a boil. Add flour all at once and mix well until dough leaves sides of pan. Remove from stove and cool. Add eggs one at a time, mixing well after each addition. Add sugar, orange and lemon peel and mix thoroughly. Drop by tablespoonful onto a greased baking sheet, leaving 3-inch space between. Bake in 400 degree F oven for 10 minutes; reduce heat to 325 degrees and bake 30 minutes or until golden brown.Makes 16 puffs.Make a slit in the side of each and fill with the Pasticciera Cream or with Ricotta Filling.NOTE: Italian pastries are not real sweet like most American pastries, but the flavor is exceptionally good.Ricotta Filling1 pound ricotta cheese2 tablespoons chocolate chips1 tablespoon candied orange peel, cut fine2 tablespoons granulated sugar (add more if you like)Cream ricotta well; add chocolate chips, orange peel and sugar. Mix well. Fill Italian cream puffs with the filling.Pasticciera Cream3 tablespoons granulated sugar3 egg yolks3 tablespoons flour1/2 teaspoon grated lemon rind1/2 teaspoon vanilla extract2 cups milk1 tablespoon butterPlace sugar, egg yolks, flour, lemon rind and vanilla extract in saucepan and mix together well.Scald milk and pour over mixture, beating constantly with rotary beater. Continue cooking on low heat, stirring with wooden spoon until mixture reaches the boiling point. Cook 4 minutes longer stirring constantly. Remove from stove and add butter and mix well. Pour into bowl and let cool, stirring occasionally to prevent skin from forming over top. Fill the Italian Cream Puffs.

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arrow right swaggie's lamb shanks

Swaggie's Lamb ShanksA swaggie (swagman) is someone who carries a swag (all his worldly possessions) on his back and roams around the country on foot, living off his earnings, doing odd jobs here and there, and from gifts of money and food. This inexpensive cut of lamb is one a swaggie might be given and is a real treat when cooked this way and served sitting around a campfire under the stars in the Australian bush. It is more likely, though, that a swaggie would use beer rather than wine. This tastes better when cooked in a camp oven (a heavy cast iron pot with a lid) over an open fire and then finished, clamped in a grill (broil) rack, over the coals until the outsides are crisp and golden. You will need to begin making this dish two days ahead of serving.6 lamb shanks1 carrot, peeled and sliced1 onion, diced1 celery stalk, diced3 fresh parsley sprigs3 fresh thyme sprigs1 head garlic, cut in half across the cloves1 (2 inch long) piece ginger root, peeled and sliced6 peppercorns1/2 cup peanut oil or vegetable oil1 bottle red wineArrange the shanks in a large, shallow baking dish. Scatter the vegetables, herbs, garlic, ginger root and peppercorns over the top. Pour in the oil and the wine. Turn the shanks over in the marinade to coat evenly. Cover and refrigerate overnight.Position a rack in the center of the oven and preheat the oven to 350 degrees F. Transfer the shanks to a cast iron Dutch oven with a lid and pour the marinade evenly over the top. Cover and bake in the center of the oven until fork tender, about 2 hours. During cooking, turn the shanks over from time to time. Remove from the oven and let cool, then refrigerate overnight in the marinade.Drain the shanks over a pot, catching the marinade. Place the marinade over medium-high heat and cook until reduced to a good coating consistency. Arrange the shanks on a griller (broiler) tray and slip under the broiler. Broil until glazed and crisp, about 5 minutes, then turn and grill until glazed and crisp on the second side and heated through, 2 to 3 minutes longer.Serve the shanks at once with the reduced sauce spooned around them.Serves 6.

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arrow right beggar's chicken

Beggar's Chicken (China)1 (3 pound) broiler-fryer chicken6 1/2 tablespoons soy sauce2 1/2 tablespoons vegetable oil2 1/2 tablespoons dry sherry1 teaspoon granulated sugar1/4 teaspoon five-spice powder1 (1-inch square) piece fresh ginger root, pared and cut into thin slices4 cups all-purpose flour3 cups salt1 1/2 cups waterRemove giblets from chicken and reserve for another use. Rinse chicken and pat dry with paper toweling. Place chicken on large piece of greased extra-wide, heavy duty aluminum foil. Rub or brush 2 1/2 tablespoons of the soy sauce completely over chicken. Rub or brush the oil completely over chicken. Pull skin at neck end under chicken and secure with small skewer. Tuck wing tips under thicken.Combine remaining 4 tablespoons soy sauce, the sherry, sugar, five-spice powder, onions and ginger. Pour mixture into cavity of chicken, holding tail end of chicken up slightly so liquid does not run out of cavity. Secure tail end of chicken with small skewers. Wrap foil around chicken, sealing securely.Combine flour and salt in bowl. Gradually mix in enough water to make a firm dough. Roll out dough on lightly floured surface until about 1/4-inch thick (dough must be large enough to completely cover chicken.Place foil-wrapped chicken onto center of dough. Fold dough over chicken, pressing edges and ends together to seal completely. Place chicken in well greased 13 x 9-inch baking pan. Bake chicken in preheated 450 degrees F oven 1 hour. Reduce heat to 300 degrees F. Bake 2 1/2 hours longer.Remove chicken from oven. Using mallet or hammer, break pastry. Remove chicken from pastry and place on serving plate. Carefully remove foil and skewers.Makes 4 servings.

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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 green thai curry

Green Thai Curry (Gaeng Kiow Wahn Goong)2 (14 ounce) cans coconut milk, unshaken2 teaspoons to 1 tablespoon green curry paste, or to taste4 small green Thai eggplants, halved***1 pound shrimp, peeled and deveined*2 tablespoons fish sauce1 tablespoon palm sugar or light brown sugarGinger (optional)**Garlic (optional)**Lemon grass (optional)**1/4 cup fresh basil leaves (for garnish)Fresh lime juice (for garnish)Jasmine or sticky riceCarefully open coconut milk cans, spoon thick coconut cream from top and put in wok, frying pan or medium saucepan. Heat over medium-high heat until bubbly. Add curry paste and stir-fry 2 to 3 minutes or until an oily sheen comes to the surface. Optional additions: If adding ginger, garlic and lemon grass, add with curry paste. Add remaining coconut milk from cans and eggplants. Simmer 10 minutes.Add shrimp, fish sauce and palm sugar, and simmer gently 3 to 4 minutes, just until prawns are cooked. Stir in basil and fresh lime juice to taste. Serve with jasmine rice or sticky rice. Yields 4 servings.* To substitute for shrimp use: 1 pound boneless, skinless chicken cut into bite-size pieces; or 1 pound beef or pork cut into thin slices.** To enhance flavors, add one or more of the following to curry paste and stir-fry: 2 cloves garlic, crushed; 2 slices ginger, crushed; 1 stalk lemon grass, peeled and sliced diagonally, using lower third of stalk only. Remove whole spices before serving.*** Thai eggplants are available at some supermarkets and at Asian grocery stores.

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arrow right Vietnamese Banana Cake with Cashews

Vietnamese Banana Cake with Cashews (Chuoi Nuong)Source: The Complete Asian Cookbook - Charmaine Solomon3 eggs1 cup granulated sugar3/4 cup cream1 1/2 cups all-purpose flour4 pounds very ripe bananas1 cup coarsely chopped fresh cashews1 cup grated fresh coconutPreheat oven to 350 to 375 degrees F. Grease 2 (8-inch) pans and dust with flour, shaking out any excess.Beat eggs and sugar together with an electric mixer until mixture is thick and pale. Use a fairly low speed. Pour cream into bowl and beat for a few seconds longer, just to mix. Sift flour, add to bowl, and stir with a wooden spoon. Peel bananas and smash with the flat side of a chopper, but do not mash. Add to batter with nuts and coconut. Stir only until all ingredients are combined. Divide batter between the two pans. Bake for 1 hour, or until top is golden brown.Serve warm or cold. This is a very solid, pudding-like but flavorsome cake.

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arrow right Apple Bbq Sauce

1 c Catsup 1/4 c Apple juice/cider 1/4 c Apple cider vinegar 1/4 c Soy sauce 3/4 ts Garlic powder 3/4 ts White pepper 1/3 c Grated, peeled apple 1/4 c Grated onion 2 ts Grated green pepper |Bring to a boil. Reduce heat and simmer 15 minutes. Rub meat with 1 T pepper, 1 T paprika, 2 t chili powder, 1/2 t celery salt, 1/2 t ground red pepper and 1/4 t dry mustard before cooking. Baste with 1/2 c apple juice while cooking. Add sauce last 15 minutes.

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