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Recettes » Les messages - Page 13
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.

Bandu2 - Herit.gif  Catégorie: Recettes   »   17 Lectures   »   Date: 19/03/2010 00:00   »   Par: Mouhamadou-bamb ...

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.

Bandu2 - Herit.gif  Catégorie: Recettes   »   17 Lectures   »   Date: 19/03/2010 00:00   »   Par: Mouhamadou-bamb ...

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!

Bandu2 - Herit.gif  Catégorie: Recettes   »   17 Lectures   »   Date: 19/03/2010 00:00   »   Par: Mouhamadou-bamb ...

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.

Bandu2 - Herit.gif  Catégorie: Recettes   »   17 Lectures   »   Date: 19/03/2010 00:00   »   Par: Mouhamadou-bamb ...

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.

Bandu2 - Herit.gif  Catégorie: Recettes   »   17 Lectures   »   Date: 19/03/2010 00:00   »   Par: Mouhamadou-bamb ...

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.

Bandu2 - Herit.gif  Catégorie: Recettes   »   17 Lectures   »   Date: 19/03/2010 00:00   »   Par: Mouhamadou-bamb ...

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.

Bandu2 - Herit.gif  Catégorie: Recettes   »   17 Lectures   »   Date: 19/03/2010 00:00   »   Par: Mouhamadou-bamb ...

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.

Bandu2 - Herit.gif  Catégorie: Recettes   »   17 Lectures   »   Date: 19/03/2010 00:00   »   Par: Mouhamadou-bamb ...

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

Bandu2 - Herit.gif  Catégorie: Recettes   »   17 Lectures   »   Date: 19/03/2010 00:00   »   Par: Mouhamadou-bamb ...

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.

Bandu2 - Herit.gif  Catégorie: Recettes   »   17 Lectures   »   Date: 19/03/2010 00:00   »   Par: Mouhamadou-bamb ...

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.

Bandu2 - Herit.gif  Catégorie: Recettes   »   16 Lectures   »   Date: 19/03/2010 00:00   »   Par: Mouhamadou-bamb ...

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.

Bandu2 - Herit.gif  Catégorie: Recettes   »   16 Lectures   »   Date: 19/03/2010 00:00   »   Par: Mouhamadou-bamb ...

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.

Bandu2 - Herit.gif  Catégorie: Recettes   »   16 Lectures   »   Date: 19/03/2010 00:00   »   Par: Mouhamadou-bamb ...

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.

Bandu2 - Herit.gif  Catégorie: Recettes   »   16 Lectures   »   Date: 19/03/2010 00:00   »   Par: Mouhamadou-bamb ...

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.

Bandu2 - Herit.gif  Catégorie: Recettes   »   16 Lectures   »   Date: 19/03/2010 00:00   »   Par: Mouhamadou-bamb ...

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