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조리법 » 메시지 - 페이지 11
arrow right shredded cabbage soup - s'chee

Shredded Cabbage Soup (S'chee ? Russia)2 medium onions, thinly sliced3 tablespoons bacon fat, butter or margarine2 (10 1/2 ounce) cans) condensed beef broth2 broth cans water1 small head green cabbage, coarsely shredded (5 cups)2 medium carrots, sliced2 medium potatoes, cubed1 stalk celery, with leaves, sliced2 medium tomatoes, coarsely chopped1 teaspoon saltFreshly-ground black pepperDairy sour creamDill weed or parsleyCook and stir onions in bacon fat in Dutch oven until tender. Add beef broth, water, cabbage, carrots, potatoes and celery. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 20 minutes.Stir in tomatoes, salt and pepper. Simmer uncovered about 10 minutes.Top each serving with sour cream. Garnish with dill weed.Makes 12 (3/4 cup) servings.

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arrow right olga's chicken brijani

Olga's Chicken BrijaniPosted by FootsieBear at recipegoldmine.com 9/21/2001 2:31 pmSource: Olga YarlagaddaMarinade1/2 cup finely chopped coconut1 teaspoon salt1 cup plain yogurt6 garlic cloves, finely choppedJuice from 1 lime1 tablespoon plus 1 1/2 teaspoons ground red pepper1 tablespoon plus 1 1/2 teaspoons ground coriander1/4 teaspoon each ground cinnamon and cloves2 tablespoons fresh ginger, peeled and grated1/4 cup water12 skinless chicken legs, scored to the bone1/2 cup oilPut marinade ingredients in blender and puree until smooth. Pour over chicken. Cover and refrigerate overnight.Brown chicken in hot oil; cover and reduce heat. Simmer until tender, about 20 minutes. Remove heat and continue to simmer on low until liquid is gone. Season with salt and pepper.Serve over rice.

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arrow right papa vento's sicilian chicken

Papa Vento's Sicilian ChickenPosted by artsycookLike Chicken Parmesan, my father made this for us all the time while growing up.6 boneless, skinless chicken breasts1/2 cup olive oil (+ more for frying)1 1/4 cup dry breadcrumbs1/2 cup ParmesanGround black pepper6 large slices mozzarella cheese1 large can (32 ounces) crushed tomatoes (regular or Italian seasoned)1 medium onionPound out chicken breasts between wax paper to 1/2-inch thick.In a shallow bowl, combine breadcrumbs and parmesan cheese. In another shallow bowl, pour 1/2 cup olive oil.Preheat oven to 350 degrees F. Dip chicken breasts first in olive oil, letting excess drip off, and then press into breadcrumb mixture. Heat 2 tablespoons olive oil in a large skillet over medium / low heat. Saut? chicken breasts until golden on both sides.Arrange chicken breasts on bottom of a 9 x 13-inch baking dish. Pour crushed tomatoes evenly over chicken. Halve the onion and ?sliver? cut it, sprinkling them on top of the tomatoes (quantity depends on your taste ). Lay 1 piece of cheese over each chicken breast and bake for 30 minutes until cheese starts to turn golden and sauce is bubbly. My father makes this with pounded round steak and non-seasoned tomatoes but we love this version. You can make it either way and make up your own mind.

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arrow right louisiana style li'l smokies

Louisiana Style Li'l SmokiesServings: 65 slices bacon, diced 1/2 cup onion, chopped 1/4 cup green bell pepper, chopped 1 cup unsweetened pineapple juice3/4 cup ketchup 3 tablespoons Tabasco green pepper sauce1 1/2 packages bite-size smoked sausage, chopped Hot cooked rice Fry bacon in a large, heavy saucepan over medium heat until crisp and brown, about 5 minutes.Add onion and green bell pepper and cook until tender, about 5 minutes. Stir in pineapple juice, ketchup and green pepper sauce, mixing well.Add smoked sausage to sauce; bring to boil; reduce heat and simmer for 10 minutes.Serve over rice, if desired.Nutritional information: Calories: 471 Total Fat: 39 Carbohydrates: 17 Protein: 18

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arrow right al copeland's basic cajun jambalaya

Al Copeland's Basic Cajun Jambalaya1 tablespoon unsalted butter2 tablespoons vegetable oil2 medium onions, chopped1 pound pickled pork, diced1 pound smoked ham, diced2 cloves garlic, peeled and minced1/2 teaspoon dried thyme1 tablespoon chopped parsley1 pound smoked sausage, sliced4 cups beef or chicken stock or hot water2 cups rice2 bay leaves1/2 teaspoon cayenne pepper or to tasteIn large saucepan with lid, melt butter with oil. Add onions and pork and saut? until onions are soft. Add ham, garlic, thyme and parsley and saut? 5 minutes. Add sausage and cook until browned. Stir in stock and bring to boil. Add rice, bay leaf and cayenne. Return to boil and cover. Simmer over very low heat 30 to 45 minutes, checking after 30 minutes to see if all liquid has been absorbed and rice is tender. If necessary, add 1/4 to 1/2 cup more water if liquid boils away before rice is cooked.Serves 8.

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arrow right new year's pork jambalaya

New Year's Pork JambalayaSource: Lafayette Centennial Cookbook - 1884-19941 pound smoked sausage, sliced 1/4-inch thick1 pound lean pork chunks, cut into 1-inch cubesTony's Creole seasoning1/4 cup oil1 large onion, chopped1/4 cup chopped bell pepper1/4 cup chopped celery1 cup water1 cup chicken or beef broth1/4 cup margarine1 1/2 teaspoons salt1/4 teaspoon black pepper1/4 teaspoon red pepper2 tablespoons minced pimiento1 cup uncooked rice1 (16 ounce) can black-eyed peas, drained1/3 cup chopped parsley1/3 cup chopped green onion topsIn a heavy 4-quart pot, brown sausage and pork, seasoned with Creole seasoning, in hot oil. Add onion, bell pepper and celery. Cover and cook on medium heat 30 minutes or until pork is almost done.Skim off excess oil. Add water, broth, margarine, salt, black and red pepper and pimiento. Bring mixture to a boil. Add rice, stir and add black-eyed peas. Cover and cook 30 minutes or until rice is cooked. Add parsley and onion tops the last 5 minutes.

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arrow right pot roast po' boys

Pot Roast Po' BoysSource: Frank Davis, New Orleans Channel1/4 cup vegetable oil or margarine 1 (4- to 5-pound) boneless chuck roast3 teaspoons salt and black pepper mixture 2 teaspoons Frank Davis Beef Seasoning 1 can Campbell's Cream of Mushroom Soup 1 can Swanson's Low Sodium Chicken Broth 1 teaspoon Kitchen Bouquet 2 tablespoons Italian flat leaf parsley, minced 2 loaves New Orleans French bread 2 cups shredded lettuce 3 tomatoes, thinly sliced1/2 cup Hellmann's or Blue Plate Mayonnaise1/4 cup dill pickle slices1/2 cup shredded Cheddar cheeseThis is quite possibly the ultimate in recipe simplicity. Basically you heat the Dutch oven, you season and brown the meat, you pour the soup mixture over the top, and you slow roast the roast in the oven until it's ready to fall apart. Sounds easy, huh. Here's how it's done step by step:1. Take a 5-quart heavy Dutch oven, place it on the stove over medium-high heat, and drop into it about a quarter-cup of either vegetable oil or real margarine. (You want to avoid using the vegetable spreads-they contain a lot of water and air. Make sure the label says "margarine.")2. While the oil is coming up to heat, sprinkle the beef thoroughly with both the salt and black pepper mixture (2:1 ratio, salt to pepper) and the beef seasoning. When the meat is completely coated, rub the seasonings in well with your hands. Then, using a couple of meat forks, ease the roast down into the Dutch oven and brown it uniformly on all sides until it turns nice and toasty. Take your time and do is right-it's what seals the pores of the meat and keeps the juices locked inside.3. When the roast is seared all over, remove it from the Dutch oven temporarily and set it on a platter. Then in a large bowl, whisk together until fully blended the mushroom soup and the chicken broth. When completely combined, pour it into the Dutch oven (now set to medium heat), take a wooden spoon, and deglaze the pot (being sure to scrape up all the bit of browned beef that may have stuck to the bottom).4. At this point, bring to gravy mixture to a gentle bubble. Then ease the chuck roast back into the pot, baste it thoroughly with the gravy, put the lid on, slide the pot into a preheated 350 degree F oven, and bake the meat for about 2 1/2 to 3 hours until ultra-tender. The remainder of this recipe develops in the oven-do not open the oven, do not lift the lid, do not peek in the pot, do not stir?just leave it alone!5. Finally, when you're ready to eat, warm the po' boy bread, slice it lengthwise, slather it down with mayonnaise, layer the shredded lettuce, tomato slices, and pickle chips on one half of the bread, then pile on the thinly sliced roast chuck on the other half! It should be sliced against the grain for best texture.6. All that's left now is to ladle on a generous serving of pot gravy over the beef, bring both halves of the French bread together, and cut them into sandwich-size portions. Serve alongside a frosty root beer and a stack of crunchy potato chips.Chef's Notes: To make your po' boy the epitome of New Orleans dining, you might also want to splatter on a light sprinkling of shredded cheddar cheese between the two French bread halves.

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arrow right fried oyster po' boys

Fried Oyster Po' BoysTartar Sauce1 cup mayonnaise 1/4 cup minced sweet pickle 1 large hard-boiled, forced through a coarse sieve 2 tablespoons minced shallot 2 tablespoons drained bottled capers 1/2 teaspoon crumbled dried tarragon 2 tablespoons Creole or Dijon mustard 2 tablespoons minced fresh parsley leaves 1 teaspoon fresh lemon juicePo' Boys24 shucked oysters, drainedYellow cornmeal, seasoned with freshly ground black pepper and cayenne, for coatingVegetable oil for deep-frying 2 loaves soft-crust French breadSliced tomatoesShredded iceberg lettuceTartar Sauce: In a small bowl stir together sauce ingredients.Po' Boys: In a heavy-duty plastic bag, working in batches of 6, coat oysters with cornmeal, knocking off excess. In a heavy kettle heat 1 1/2 inches of oil to 375 degrees on a deep-fat thermometer and fry oysters in batches of 6, turning occasionally, until golden and just cooked through, about 1 1/2 minutes. Transfer oysters with a slotted spoon to paper towels to drain.Halve loaves crosswise and horizontally, cutting all the way through and spread each piece with about 2 tablespoons tartar sauce. Divide tomatoes, lettuce, and oysters among bottom pieces of bread and top with remaining bread, pressing together gently.Makes 4 sandwiches.

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arrow right Outback Steakhouse Honey Wheat Bushman Bread

Dough: 1 1/2 cups warm water 2 tablespoons butter, softened 1/2 cup honey 2 cups bread flour 1 2/3 cups wheat flour 1 tablespoon cocoa 1 tablespoon granulated sugar 2 teaspoons instant coffee 1 teaspoon salt 2 1/4 teaspoons (1 pkg.) yeast Coloring: 1/4 cup water 75 drops red food coloring 45 drops blue food coloring 30 drops yellow food coloring Cornmeal for dusting| 1. If using a bread machine, add all of the ingredients for the dough in the exact order listed into the pan of your machine. Set it on

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arrow right El Torito's Deep−Fried Ice Cream

20 ounces chocolate chip ice cream 2 cups 4−grain flake cereal, crushed 1 1/2 tablespoons sugar 3 1/2 teaspoons ground cinnamon 2 eggs 1 teaspoon water 4 (8−inch) flour tortillas Oil for deep−frying Cinnamon mixed with sugar Whipped cream 4 maraschino cherries|Form ice cream into 4 balls. Place in baking pan and freeze solid, 2 hours or longer. Mix cereal, sugar and cinnamon. Divide equally between 2 pie plates or other shallow containers. Beat eggs with water. Roll each ice cream ball in cereal mixture and press coating into ice cream. Dip coated ball in egg wash, then roll in second container of cereal mixture. Again press coating onto ice cream. Freeze coated ice cream balls solid, 4 to 6 hours. Shape each tortilla into hourglass form (with narrow waist) by cutting off curved slice from 2 opposite sides. One end will serve as base for ice cream. Other end will be decorative fan. Heat oil in wok or large deep−fryer. Place tortilla between 2 ladles or large spoons of different sizes (smaller ladle on top). Place tortilla so that base end is cupped in larger ladle to form basket, with back of upper fan supported by handle of larger ladle. Deep−fry until crisp. Drain and sprinkle with cinnamon−sugar. Set aside. Deep−fry frozen coated ice cream balls 30 to 45 seconds. Place each fried tortilla in large−stemmed glass, with fan part of tortilla standing vertically above glass. Set fried ice cream ball in base of tortilla. Top with dollop of whipped cream and decorate with cherry.

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arrow right Angel Hair With Balsamic Tomatoes

1 teaspoon minced garlic 1 teaspoon olive oil 5 to 6 Roma tomatoes, chopped, (28−ounce. can plum tomatoes) 3 tablespoons balsamic vinegar salt & pepper to taste 1/4 Cup chopped fresh basil 1/2 Pound angel hair pasta, (uncooked)|Saute the garlic in olive oil until lightly browned. Do this in a skillet large enough to hold the tomatoes later. Leave garlic in skillet. Place tomatoes, salt & pepper, basil and balsamic vinegar in a non−reactive bowl and set aside for 10 minutes, stirring occassionally. Boil water for pasta. Just before you put the pasta in the water, drain tomatoes and reserve the juice that runs off. (I usually set my colander on a dinner plate). Put the angel hair pasta in the water to cook for the recommended amount of time. Heat your garlic skillet and toss drained tomatoes briefly JUST to heat. They should retain their shape. The pasta should finish cooking (usually no more than 5 minutes for angel hair) at the same time the tomatoes are ready. Toss the pasta and tomato mixture together and serve with freshly grated parmesan cheese.

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arrow right joe's stone crab restaurant key lime pie

Joe's Stone Crab Restaurant Key Lime PieSource: Joe's Stone Crab Restaurant, Miami Beach, FloridaGraham Cracker Crust1 wax paper wrapped package graham crackers,1/3 of a 1 pound box, or 1 cup plus 2 1/2 tablespoons graham crackers crumbs 5 tablespoons melted unsalted butter 1/3 cup granulated sugarFilling3 egg yolksGrated zest of 2 limes (about 1 1/2 teaspoons) 1 (14 ounce) can sweetened condensed milk 2/3 cup freshly squeezed lime juice (if you can get Key limes use those but regular limes will do)ToppingI cup heavy or whipping cream, chilled 3 tablespoons confectioners' sugarFor the crust: Preheat oven to 350 degrees F. Butter a 9-inch pie pan.Break up into crumbs in food processor or place crackers in a large plastic bag and crush with a rolling pin. Add melted butter and sugar and stir. Press crumb mixture into pan forming a neat border around the edge. Bake until set and golden, about 8 minutes, and set aside. Keep oven on.For the filling: In an electric mixer with a wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes, Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing until combined, no longer. Pour mixture into the crust. Bake for 10 minutes or until filling has just set. Cool on a wire rack, then refrigerate, Freeze for 15 to 20 minutes before serving.For the topping: Whip the cream and confectioners sugar until nearly stiff. Cut the pie into wedges and serve very cold. Top each wedge with dollop of whipped cream.

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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 sweet baby ray's meat marinade

Sweet Baby Ray's Meat Marinade6 ounces Sweet Baby Ray's BBQ Sauce 3 ounces red wine vinegar 6 ounces Wishbone Italian salad dressing 3 ounces dry white wine (optional)Combine ingredients and marinate meat from 2 to 12 hours before cooking to add a unique flavor to your meat.

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arrow right friendship sauce upside-down cake

Friendship Sauce Upside-Down CakeFriendship Starter3/4 cup canned peaches in heavy syrup, drained 3/4 cup canned pineapple, drained 6 maraschino cherries, halved 1 1/2 cups granulated sugar 1 package instant yeastCombine ingredients and place in a glass jar with a loose cover. Stir several times the first day, then stir once a day. Do not refrigerate.At the end of two weeks, the starter has fermented enough to make sauce.Sauce can be spooned over angel food or pound cake, ice cream, cheese cake, pancakes, ham slices or cottage cheese.Friendship Sauce 1 cup fermented fruit 1/2 cup canned peaches, drained 1 cup granulated sugar 1/2 cup canned pineapple tidbits or crushed, drained6 maraschino cherries, halvedCombine all ingredients in a glass jar with a loose cover; stir well. Set in a fairly warm place. Continue to stir once a day. Sauce can be served after one week.Fruit and sugar can be repeated every 2 weeks.Share 1 cup portions with a friend along with directions for replenishing the fruit.Friendship Sauce Upside-Down Cake1/4 cup butter or margarine 1/3 cup packed brown sugar 1 cup drained fruit sauce 1/3 cup chopped nuts 1 1/4 cups all-purpose flour 3/4 cup granulated sugar 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon salt 1/2 teaspoon nutmeg 1/2 cup fruit syrup 1/4 cup oil 2 eggsMelt butter in 8-inch square pan. Add brown sugar, fruit sauce and nuts; mix well. Set aside.In medium mixing bowl, combine remaining ingredients; mix well. Pour batter over fruit-sugar-butter mixture in pan. Bake at 350 degrees F for 40 to 45 minutes until golden brown. Cool 5 minutes; loosen edges with knife and invert onto serving plate.Serve warm with whipped cream or ice cream, if desired.

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