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最流行的职位 - 页 51
arrow right solari's cheesecake

Solari's CheesecakePosted by GayleL at recipegoldmine.com 4/8/02 11:01:23 pmSource: nola.com - 04/04/02 - Constance SnowA.T. of Terrytown tells me she has collected recipes from the Food section of The Times-Picayune for 40 years. She came through with an answer for E.B. of Baton Rouge, who requested a recipe for the ultra-light cheesecake that was sold at the now-defunct Solari's. This version was developed many years ago and printed in this column by Myriam Guidroz, who cut down Chef Warren LeRuth's industrial-sized recipe."When I was a little girl, my Aunt Elena worked for Solari's," A.T. writes, "That's how I became familiar with the name." She also enclosed the second cheesecake recipe, promising "It is delicious!"Makes 16 servings3 tablespoons soft butter, divided 1 package (about 12) very dry ladyfinger cookies 1 pound ricotta cheese 1/2 cup milk 2 eggs 2 tablespoons cornstarch 2 teaspoons vanilla extract (or a few drops of lemon extract) Pinch salt Pinch cream of tartar 3 egg whites, at room temperature 3/4 to 1 cup granulated sugar (depending on how sweet your sweet tooth is)Generously grease a 9-inch springform pan, using one tablespoon of the butter. Preheat oven to 350 degrees F.Crumble the cookies into rather small pieces with your fingers. Use half to line the bottom of the springform; reserve the rest.Place ricotta, milk, whole eggs, cornstarch, vanilla or lemon extract and the rest of the butter into the container of a food processor. Process until well-mixed and smooth. (If you don't have a food processor, mix the cornstarch into a smooth paste with a little of the cold milk before adding it to the rest of the above ingredients; then beat until smooth.)Add a pinch of salt and cream of tartar to the egg whites; then beat at high speed until soft peaks form. Add sugar, about two tablespoons at a time, until all is incorporated. Continue beating until you cannot taste or feel a single grain of sugar.Mix together gently but thoroughly the ricotta and egg white mixtures and pour into the prepared springform pan. Sprinkle the top of the cheesecake with the rest of the cookie crumbs. Place the pan into a larger baking dish containing about one inch of water. Bake for approximately 45 minutes, or until cake is set. (If the cookie crumbs brown too quickly, cover loosely with a piece of foil.)Cool cake in pan until lukewarm before turning out onto a serving dish. Chill thoroughly. Garnish the top with fruit, if desired.

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arrow right mahi mahi's oven roasted flounder with rock shrimp and crayfish

Mahi Mahi's Oven Roasted Flounder with Rock Shrimp and CrayfishChef Rob Reper - Mahi Mahi's - Virginia Beach, Virginia8 ounces jumbo flounder filet2 tablespoons whole butter1 ounce white wineSalt and pepper to taste1 ounce olive oil1/2 ounce garlic, minced1 ounce rock shrimp1 ounce crayfish tail meat1 1/2 ounces leeks, julienne5 grape tomatoes6 ounces Chardonnay Sauce (see below)6 ounces linguini6 fried spinach leaves1 lemon wedgePlace flounder filet skin side down on a greased baking pan and fold the ends under. Top with 1 tablespoon of butter, white wine, and salt and pepper to taste. Place in 350 degree F oven and bake for 10 to 15 minutes or until flounder is thoroughly cooked.In hot pan, heat oil and saut? garlic, rock shrimp, crayfish tails, leeks, and grape tomatoes for two minutes. Add Chardonnay sauce and bring to a simmer. Gradually incorporate 1 tablespoon of butter into the sauce and season with salt and pepper. Cook for 3 minutes or until seafood is firm, yet tender and cooked all the way through.Heat pasta and place in pasta bowl or on a large plate. Place the flounder on top of the pasta and top with sauce. Garnish with fried spinach and lemon wedge.Servings: 4Chardonnay Sauce1 shallot, sliced2 ounces Chardonnay wine2 ounces crab stock6 ounces heavy cream1 tablespoon whole butter1 1/2 quarts heavy creamSalt and pepper to tasteReduce shallots and wine by half. Add crab stock and reduce by half again. Slowly stir in heavy cream and bring to a simmer. Simmer for 5 minutes and then slowly incorporate butter and season with salt and pepper. Reserve for main dish.

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arrow right sarabeth's restaurant four flowers juice

Sarabeth's Restaurant Four Flowers JuicePosted by Cookin'Mom at recipegoldmine.com 8/7/2001 6:27 pmSource: http://members3.boardhost.com - Posted by Marla August 5, 2001, 6:56 am - from loveofgodforme2Named for the four fruits that go into this recipe, the drink is a refreshing accompaniment to brunch at Sarabeth's restaurant in New York.4 bananas, peeled, cut into pieces2 cups chilled orange juice1/2 fresh pineapple, peeled, cored, cut into chunks1 cup cold water2 1/2 tablespoons pure maple syrup2 tablespoons grenadine1 tablespoon fresh lemon juice6 fresh strawberriesCombine bananas and 1/4 cup orange juice in processor and puree. Transfer to pitcher.Combine pineapple chunks and 1/4 cup orange juice in processor and puree. Transfer to same pitcher.Mix in water, syrup, grenadine, lemon juice and 1 1/2 cups orange juice. (Can be made 6 hours ahead. Chill. Stir well before serving.)Pour fruit mixture into tall glasses. Garnish with strawberries and serve.6 servings.

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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 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 frank sinatra's eggplant parmigiana

Frank Sinatra's Eggplant Parmigiana1/4 cup all-purpose flour1/2 teaspoon salt1 medium eggplant, peeled and cut crosswise in 12-inch slices1 egg, beaten1/4 cup vegetable oil1/2 cup (1 1/2 ounce) grated Parmesan cheese6 ounces mozzarella cheeseTomato Sauce (recipe follows)Prepare Tomato Sauce and set aside.Combine flour and salt. Dip eggplant in egg, then in seasoned flour. Saut? eggplant slices in hot oil in large skillet for 3 minutes on each side, adding more oil if necessary. Drain slices well on paper towel. Place 1/2 of eggplant in single layer in a 10 x 6 x 2-inch baking dish, cutting slices to fit. Sprinkle with 1/2 of Parmesan cheese, 1/2 sauce and 1/2 mozzarella cheese. Cut remaining mozzarella into triangles. Repeat layers. Bake, uncovered, at 400 degrees F for 15 to 20 minutes or until hot.Serves 6.Tomato Sauce1/2 cup chopped onion1/4 cup chopped celery1 small clove garlic, minced2 tablespoons vegetable oil1 (14 1/2 ounce) can tomatoes, cut up1/3 cup tomato paste1/2 teaspoon salt1/4 teaspoon black pepper1 teaspoon parsley flakes1/2 teaspoon dried oregano, crushed1 bay leafPrepare tomato sauce and set aside.

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arrow right brown sugar cinnamon cake

Brown Sugar Cinnamon Cake1 (18.25 ounce) box yellow cake mix with pudding1/2 cup vegetable oil4 eggs1 (16 ounce) container sour cream1 cup brown sugar4 teaspoons cinnamon1 cup confectioners' sugar1 teaspoon vanilla extract1 to 3 teaspoons hot waterMix cake mix, oil, eggs and sour cream and pour into a greased 9 x 13-inch glass baking pan. Pour one-half mixture into cake pan.Mix brown sugar and cinnamon and spread evenly across batter. Pour other half batter on top and bake at 350 degrees F for 45 minutes to one hour. (Check after 45 minutes - middle should begin to pass the wooden pick test.)Mix confectioners' sugar, vanilla extract and 1 tablespoon warm water, adding more water if necessary to make glaze thin enough to spread on warm cake.Serve warm!

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arrow right carrot cream dream bread

Carrot Cream Dream Bread1 cup (par-cooked) shredded carrots2 tablespoons milk3/4 teaspoon salt2 cups bread flour1/2 cup flaked coconut1/2 cup chopped walnuts1 tablespoon granulated sugar1/2 teaspoon cinnamon1/2 teaspoon nutmeg1 1/2 teaspoons Fleischmann's bread machine yeastPut into bread machine in order given. Use white bread cycle; medium color. When finished remove and cool. Cut entire loaf into 1/2-inch slices. Spread each slice with filling mixture.Filling8 ounces cream cheese1 teaspoon lemon juice1 cup confectioners' sugarMix well until creamy, spread between each slice. Restack loaf.Cut 1 inch slices lengthwise. Spread each slice with the same mixture. Restack loaf.To serve, cut the loaf into 1-inch slices from the long side of bread.

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arrow right brown sugar marshmallow frosting

Brown Sugar Marshmallow Frosting2 cups brown sugar, firmly packed1 cup granulated sugar3/4 cup water1/2 teaspoon vanilla extract5 marshmallows2 egg whitesCook sugar and water over low heat until it spins a thread. Add vanilla extract and marshmallows. Beat until marshmallows are dissolved. Pour gradually onto the stiffly beaten whites, beating constantly.

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arrow right johnny mango's guacamole

Johnny Mango's GuacamolePosted by LladyRusty at recipegoldmine.com May 9, 2001Source: Ohio Beacon Journal Online6 ripe avocados, peeled and pitted1/4 cup minced onions3 cups diced tomatoes1 teaspoon garlic1 tablespoon salt1 tablespoon lime juiceMash ingredients together with a potato masher. Serves 10 to 15 as a side dish. Serves at least six as a dip with chips and salsa.

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arrow right super-easy rocky road fudge

Super-Easy Rocky Road FudgeMakes 4 dozen.1 (12 ounce) package NESTLE? TOLL HOUSE? Semi-Sweet Chocolate Morsels 1 (14 ounce) can NESTLE? CARNATION? Sweetened Condensed Milk 1 teaspoon vanilla extract 3 cups miniature marshmallows 1 1/2 cups coarsely chopped walnutsLine a 13 x 9-inch baking pan with foil; grease lightly.Microwave morsels and sweetened condensed milk in large, microwave-safe bowl on HIGH (100 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in vanilla extract. Fold in marshmallows and nuts.Press mixture into prepared baking pan. Refrigerate until ready to serve. Lift from pan; remove foil. Cut into pieces.

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arrow right trail mix bars

Trail Mix BarsPosted by valgal at recipegoldmine.com 8:22:20am 6/9/03My kids love these!1/2 cup margarine3/4 cup peanut butter 1 (250g) package marshmallows4 to 5 cups plain cereal (honeycomb, alphabits, Rice Krispies, etc.)1/4 to 1/2 cup each coconut, raisins, nuts (peanuts), sunflower seeds (shelled), dried fruit (banana chips), craisins, chocolate chips ** Use your own combo.Melt margarine and peanut butter until smooth; add marshmallows, stirring until smooth. Stir in cereal and combination of goodies. Press into greased pan. Refrigerate for 1 hour.Store in an airtight container.

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arrow right Apple Puff Pies

Apple Puff Pies1 (17 ounce) package frozen puff pastry2 medium size sweet apples1/3 cup brown sugar, firmly packed2 tablespoons flour1 teaspoon grated lemon peel1 teaspoon fresh lemon juice1 teaspoon ground cinnamon1/2 teaspoon freshly grated nutmeg1 large egg, lightly beatenPreheat oven to 375 degrees F.Thaw frozen puff pastry according to package directions.Meanwhile peel, core and coarsely chop apples to measure 2 cups.In bowl toss apples with sugar, flour, lemon peel and juice, cinnamon and nutmeg.On lightly floured board cut each pastry sheet into nine 3-inch squares. In center of each square place about 1/4 cup apple mixture, brush edges of square with beaten egg. Top each filled pastry with second square. Press edges with tines of fork. Using a sharp knife make 1-inch L-shape in center of each square, fold back pastry flaps. Place on ungreased cookie sheet and brush with beaten egg. Bake 20 minutes until golden brown.

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arrow right How to Get More Readers For Your Book

Marketing your own book can seem like a scary task. You poured your heart and soul into the writing of it, and now when you think about marketing your masterpiece, you think, "I'm a writer, not a salesperson!"But there is a simple way you can get the word out about your book. It takes a little time, but the effort pays huge dividends.More people will be interested in your book when they are interested in you. Readers become interested in you when they can read some of your writing...for free. You can build your credibility, find readers, and establish yourself as an expert in your field by writing and distributing articles.(This method works even for fiction writers.)You accomplish this by these means:- by publishing articles on your website- by creating an ecourse or ebook- by publishing your own ezine or newsletter- by publishing your articles in someone else's ezineThink about that last idea for a minute. Publishing articles in other people's ezines (or on their websites) is the key, the secret, to creating a viral lead-generating machine.The popularity of your book website is actually improved when other sites link you to. But Google only likes high-content links. Your articles provide this.Not to mention that when you have your articles on more and more websites there is a greater possibility that someone will read your articles and do business with you.The simple system that will market your book for you contains only three steps:Step 1: Write and Publish ArticlesThis really is the best way for you to promote your book.The key is to write a useful, high-content article, and send it to your newsletter and publish it on your website. If you write fiction, write simple short stories or poems, or provide excerpts from your novel.(For a more information on marketing this way, please read another of my articles,

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arrow right The Seven Cs: Partnership Danger Signs - Communication Breakdown

An ongoing series of articles exploring the seven critical areas that can indicate a partnership is in trouble.COMMUNICATION BREAKDOWNThe "Seven Cs" are the danger signs that indicate your business partnership, or any partnership for that matter, is in trouble.First, and most important, in my view, is the issue of Communication Breakdown.Although my list of Seven C's refers to the danger signs that partnerships are in trouble, the fact is that communication breakdowns abound in all relationships. Sometimes they are serious leading to downward spiraling such as in business partnerships and marriages where the stats of breakup are astronomical. Other times they are simple miscommunications of lesser impact that don't negatively affect the relationship.As an experienced listener, sometimes I smile when I happen to hear people answer the question they think they heard and be replied to as if they answered the question that was asked. A recipe for trouble. Then the conversation twists and turns and no one is the wiser (but me!).What can you do to avoid these breakdowns?First and foremost be committed to open listening. Honestly, you don't have to be right all the time. Others have worthwhile opinions too. Don't set yourself up to judge. Put your agenda aside. You can always embrace it later. Allow the possibility that you have something to learn from someone else. Often what happens is that you may reject the idea expressed but it triggers yet another idea and another. Before you know it you've both expanded your options and have created new and exciting possibilities. Or you have respectfully listened to each other's viewpoints and feelings or cleared the air about something which needed to occur before moving on to the business itself.In partnerships there is an additional vital element for good communication. That is a commitment to the relationship no matter what the disagreements. It goes without saying that trust is a given.Now that you have the mindset, you can use the following techniques.Be open and honest with your declarations.Repeat back what you think you heard for clarification.Ask questions to be sure.Did you mean...?Are you saying....?Did I make myself clear?Can I/you say that another way?Did I hurt your feelings?Have I offended you?That's a great idea!Thank you for pointing that out.I appreciate you saying that.I never thought of it that way.That's brilliant!When communication is clear, you've taken the most important step to preserve your partnership and relationships.About The AuthorDorene Lehavi, Ph.D. is principal of Next Level Business and Professional Coaching. She coaches Professionals and Business Partners and teaches teleclasses on techniques to break through barriers to the next level. Dr. Lehavi offers a complimentary coaching session so you can experience how coaching can work for you. Contact Dr. Lehavi at Dorene@CoachingforYourNextLevel.com or on the web at Http://www.CoachingforYourNextLevel.com. Subscribe to Mastering Your Next Level monthly e-newsletter at http://www.coachingforyournextlevel.com/newsletter.htmldorene@nextlevelpartnership.com

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