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最流行的职位 - 页 53
arrow right drago's italian bread pudding

Drago's Italian Bread PuddingSource: Chef Celestino Drago of Drago's restaurant in Santa Monica, California - Culinary SOS column of the Los Angeles Times, 1/9/971 (1 pound) loaf Italian panettone bread1 cup Nutella chocolate-hazelnut spread2 cups whipping cream1 cup milk4 eggs3 egg yolks3/4 cup granulated sugar4 teaspoons vanilla extractCut panettone into 16 (1/3-inch-thick) slices and toast lightly. Spread Nutella on toasted panettone. Arrange slices in slightly overlapping single layer in greased 13x9-inch ceramic baking dish.Bring whipping cream and milk to boil in saucepan. Beat eggs, egg yolks, sugar and vanilla with electric mixer until mixture starts to ribbon.Remove milk mixture from heat and add to egg mixture. Mix well. Strain custard mixture and pour over bread slices in baking pan to cover. Bake bread pudding in water bath (place baking pan in larger pan with hot water halfway up sides) at 350 degrees F for 45 minutes.Remove from oven and let rest before serving.

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arrow right eskimo joe's world famous chili

Eskimo Joe's World Famous ChiliSource: Eskimo Joe's Restaurant, Stillwater, OklahomaServes: 43 pounds ground beef 2 small cans green chiles 1 can diced tomatoes with green chiles 1 can spicy chili beans 2 (8 ounce) cans tomato sauce 3/4 cup chopped green bell peppers 3/4 cup chopped onion 4 tablespoons chili powder 1 tablespoon season salt 1 tablespoon cumin 2 teaspoons oregano 1 tablespoon black pepper 1/2 teaspoon red pepper 1 teaspoon salt 1 1/4 cups waterBrown meat in a skillet. Add remaining ingredients and simmer until vegetables are tender.After browning the meat, you could also put this in a crockpot on LOW for about 8 hours.

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arrow right felix's chili con queso

Felix's Chili con QuesoSource: Felix Mexican Restaurant, Houston, Texas1/2 cup vegetable oil1 onion, chopped Salt and ground black pepper to taste 1/2 cup canned tomatoes 1/4 teaspoon cayenne pepper 1 1/2 teaspoons granulated sugar 2 tablespoons paprika Garlic powder to taste 1/4 cup flour1/4 cup water1/2 pound American cheese, grated (2 cups)Combine oil, onion, salt, pepper, tomatoes, cayenne, sugar, paprika and garlic powder in heavy pot and simmer 25 to 30 minutes over medium heat.Mix flour and water in small bowl; add to onion mixture gradually, stirring until smooth and thick. Add cheese, stirring constantly to prevent sticking. Cook until well-blended and smooth.Serve warm with tortilla chips.

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arrow right gregory's world bistro tandoori-style chicken

Gregory's World Bistro Tandoori-Style ChickenSource: Chef Gregory Casale, Gregory?s World Bistro, Phoenix, Arizona4 chicken breasts, skin on 1 cup plain yogurt 2 tablespoons fresh lemon juice 1 teaspoon curry powder 1/4 teaspoon cardamom 1/4 teaspoon black pepper 1/4 teaspoon cinnamon 1/8 teaspoon cayenne pepper 1/2 tablespoon fresh ginger 1/2 tablespoon fresh garlic, minced 1/4 teaspoon salt 1 dash red food color (optional)Marinate chicken breasts in a mixture of the remaining ingredients, at least one hour or as long as overnight.Place chicken breasts, skin-side up, on a sheet pan. Turn oven to broil. Place the sheet pan on the second rack down from the broiler, so they cook very hot but don't burn. Broil 10 to 15 minutes or until cooked through.

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arrow right habanero's grill white queso

Habanero's Grill White QuesoSource: Habanero's Grill, San Antonio, Texas2 1/2 pounds Land O'Lakes White Extra Melt3 poblano chiles, roasted, seeded and peeled 1/2 cup half-and-half 1/2 cup water 1 tablespoon white pepper, or to taste 1 teaspoon ground cumin 2 teaspoons chipotle concentrate (or 2 chipotle chiles in adobo sauce, minced)Tortilla chips, for servingCut the cheese into 1-inch cubes. Chop the roasted poblanos into 1/2-inch pieces.Heat the half-and-half and the water in a pot over low heat. Add the cheese, poblanos, white pepper, cumin and chipotle. Stir until the cheese has melted and the ingredients are well blended and heated through.Serve warm with tortilla chips.Makes 20 servings.

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arrow right houston's buttermilk garlic salad dressing

Houston's Buttermilk Garlic Salad Dressing2/3 cup sour cream 1 cup mayonnaise 1/4 teaspoon crushed garlic 1/2 teaspoon salt 1 teaspoon paprika 1/2 teaspoon freshly ground pepper 1 teaspoon mustard powder 1 tablespoon granulated sugar 1/2 cup buttermilkBlenderize all ingredients until smooth. Let sit for a couple hours before serving to blend the flavors. This also makes a super dip.

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arrow right ruth's chris steak house barbecue shrimp orleans

Ruth's Chris Steak House Barbecue Shrimp OrleansSource: San Antonio Express-NewsBarbecue Butter1 pound butterScant 2 teaspoons black pepperScant 1/4 teaspoon cayenne pepper1 1/2 teaspoons paprika1 teaspoon salt1/2 teaspoon whole dried rosemary leaves (measured, then finely chopped)2 ounces (1/4 cup) garlic, finely chopped2 teaspoons Worcestershire sauce1 teaspoon Tabasco sauce1 1/2 teaspoons waterShrimp1 tablespoon plus 1 teaspoon olive oil1 pound (16-20 count), cleaned, peeled and deveined shrimp1/4 cup chopped green onions1/2 cup dry white wineSourdough bread, for servingFor Barbecue Butter: Soften butter at room temperature to 70-80 degrees F. Place butter in mixing bowl; add pepper, cayenne pepper, paprika, salt, rosemary, garlic, Worcestershire, Tabasco, and water. Whip on high speed 3 minutes or until thoroughly blended. Refrigerate to 40 degrees F.Makes about 2 1/2 cups.For Shrimp: Pour olive oil in a hot saut? pan. Add shrimp to the saut? pan and cook on one side for 1 to 2 minutes. (Don't crowd; if necessary, use 2 pans. A 12-inch pan will accommodate 1 pound of shrimp.) Reduce heat to medium, turn shrimp, and add the chopped green onion. Cook for an additional 1 to 2 minutes.Add white wine and cook until reduced to 1/4 cup. Stir in 1 cup cold Barbecue Butter (reserve the remainder for another use), reduce heat to low and cook and stir frequently until shrimp are just done (white throughout, moist and tender), approximately 1 1/2 minutes. Take care not to overcook the shrimp.Serve immediately in a bowl preheated to 160 degrees F.

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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 frank sinatra's sausage and green peppers

Frank Sinatra's Sausage and Green Peppers3 green bell peppers3 tablespoons olive oilSalt and pepper1 pound hot Italian sausage1/3 cup red wineRemove stems and seeds from green peppers and cut into large chunks.In ovenproof baking dish that can also be used on top of stove, saut? green peppers in oil until they begin to soften. Season to taste. Remove green peppers and set aside.Brown sausage in same dish. When browned, add wine. Cover with foil and bake at 350 degrees F for about 40 minutes.Uncover baking dish, and add saut?ed green peppers. Bake additional 30 minutes.Serve in same dish.

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arrow right brennan's bistro free form lasagna

Brennan's Bistro Free Form LasagnaSource: Chef Robert Brennan, Brennan's Bistro of Wayside, Virginia Beach, Virginia7 medium shrimp, peeled and deveined 2 ounces fennel confit 1 ounce oven dried tomatoes 1 teaspoon chopped fresh garlic 1 tablespoon extra virgin olive oil 3 ounces crab stock 3 ounces heavy cream 2 ounces Asiago cheese 2 tomato lasagna sheets 5 fresh spinach leavesHeat 10-inch saut? pan. Add oil. Saut? garlic until light brown. Add shrimp and saut?. Add fennel confit, oven dried tomatoes and crab stock. Reduce Liquid to 1 ounce.Add heavy cream and reduce by half. Add Asiago and spinach. Stir and remove from heat. Salt and pepper to taste.Heat cooked pasta sheets in simmering water; remove. Plate in large rimmed soup bowl. Lay 1st pasta sheet offset in bowl, add 1/4 of product. Fold sheet onto itself, add 1/4 product. Lay 2nd sheet on 1st, offset and add 1/4 product. Fold sheet onto itself and add last 1/4 product.

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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 shake 'em up italian mix

Shake 'em Up Italian MixLike Shake 'n' Bake.1 pound chicken pieces, pork chops, beef cubes1 cup bread crumbs1/2 cup grated Romano or Parmesan cheese1/4 cup chopped parsley2 tablespoons oregano1 tablespoon garlic powder1 teaspoon salt1/2 teaspoon pepperPreheat oven to 400 degrees F.Gently beat 1/2 cup milk and 1 egg together in a bowl. Wash and pat dry with paper toweling. Fill a bag with 1 cup of the coating mix. Dip each piece of meat into the milk-egg mixture and then drop a piece of meat into the bag and shake. Let pieces dry thoroughly before baking.Place meat on a shallow, lightly greased baking dish and bake for one hour or until very tender when tested with a fork.

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arrow right peach cobbler dump cake

Peach Cobbler Dump Cake1 (18.25 ounce) box yellow cake mix1 (32 ounce) can peaches in heavy syrup1/2 cup butterGround cinnamonPreheat oven to 375 degrees F.Empty peaches into the bottom of a 13 x 9- inch pan. Cover with the dry cake mix and press down firmly. Cut butter or margarine into small pieces and place on top of cake mix. Sprinkle top with cinnamon.Bake for 45 minutes.

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arrow right jimmy buffett's margaritaville restaurant perfect margarita

Jimmy Buffett's Margaritaville Restaurant Perfect MargaritaSource: Jimmy Buffett's Margaritaville RestaurantsCrushed ice3 wedges lime2 ounces gold tequila (Cuervo 1800)1/2 ounce tequila (Cuervo white)1 1/4 ounces Rose's Lime Juice1/2 ounce triple sec (Bols)1 splash orange Cura?ao (Bols)Put all ingredients except the 3 lime wedges into a shaker. Squeeze 2 of the lime wedges into the shaker. SHAKE WELL! Rim outside of glass only with lime. Salt only the outside of the glass. Add fresh crushed ice to glass. Strain mixture over ice. Squeeze remaining lime wedge in glass.

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arrow right Banana Cake with Caramel Icing

Banana Cake with Caramel IcingPosted by Cookin Dad at recipegoldmine.com 6/16/01 9:18:56 pmI made this for company yesterday and I'd honestly have to say that it was the best banana cake I have ever had. I loved the moist, delicate texture along with the slightly rich flavor. One of my American guests from Indiana must have gained 5 pounds from your cake (lol)!I had to make this cake from scratch because banana cake mix is TOO EXOTIC for this part of the world. Most of the time, I'm lucky to find regular vanilla or chocolate cake mix! Thanks for helping to make my yesterday's dinner party a huge success.P.S. My scratch version is posted below your original recipe.Source: JoAnnaJay Member posted 06-09-2001 01:51 pmHi I made this last night to use up some bananas- from pieces of three different recipes- it turned out so good it's my new favorite dessert. Would be great for a party- makes a big pan.2 large very ripe bananas, mashed1 (18.25 ounce) package banana cake mix1 teaspoon baking soda1/2 cup butter, softened3 eggs1 teaspoon vanilla extract1/2 cup coconut (optional)1 cup chopped pecansPreheat oven to 350 degrees F. Grease and flour a 9 x 13-inch pan.Mash bananas with a fork, set aside.In a large bowl, combine cake mix and baking soda. Stir to combine. Add bananas, softened butter, buttermilk, eggs and vanilla. Beat at low speed until moistened (about 30 seconds). Beat at medium speed for 4 minutes.Add coconut and pecans. Pour into prepared pan. Bake in the preheated oven for 30 to 35 minutes, or until center of cake springs back when lightly tapped.Caramel Icing1 1/4 cups granulated sugar3/4 cup packed brown sugar1 cup evaporated milk1/2 cup butterCook in glass bowl in microwave until reaches 240 degrees on candy thermometer. Beat and cool, beat several times while cooling. Poke holes in cake and pour some on while still hot. Continue to cool the rest and when cool and thickened, spread it on top of cake.Notes: okay to use regular milk instead of buttermilk. I cooked icing for about 10-12 minutes on high, it looked separated until beaten. It doesn't have to be exact-it makes a caramel glaze type frosting.Cookin' Dad Scratch Version2 large very ripe bananas, mashed2 1/2 cups all-purpose flour1 3/4 cups granulated sugar (used less sugar because glaze is very sweet)1 tablespoon baking powder1/2 cup plus 2 tablespoons shortening1 teaspoon baking soda1/2 cup butter, softened3 eggs3/4 cup buttermilk1 teaspoon vanilla extract1 teaspoon butter extract (couldn't find banana extract)Sift flour, sugar, baking powder and baking soda together and combine, being sure to mix well. Cut shortening into flour mixture. Add bananas, softened butter, buttermilk, eggs, vanilla and butter extracts. Beat at low speed until moistened (about 30 seconds). Beat at medium speed for 4 minutes. Pour into prepared pan. Bake in the preheated oven for 30 to 35 minutes, or until center of cake springs back when lightly tapped.Caramel Icing1 1/4 cups granuated sugar3/4 cup packed brown sugar1 cup evaporated milk1/2 cup butter1 teaspoon vanilla extract* (CD addition)Cook in glass bowl in microwave until reaches 240 degrees on candy thermometer. Beat and cool, beat several times while cooling. Poke holes in cake and pour some on while still hot. Continue to cool the rest and when cool and thickened, spread it on top of cake.

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