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조리법 » 메시지 - 페이지 6
arrow right paul prudhomme's jambalaya

Paul Prudhomme's Jambalaya36 large oysters, shucked1 cup diced ham1 cup raw, diced boneless chicken6 tablespoons butter or margarine3 cups chopped onions2 cups chopped celery2 1/2 cups chopped green pepper8 medium tomatoes, peeled, seeded and chopped1 1/2 cups tomato pur?e4 bay leaves1 tablespoon oregano1/2 teaspoon thyme leaves3 cloves garlic, minced1/2 teaspoon cayenne pepper4 cups fish or 2 cups clam juice and 2 cups water2 1/2 cups converted rice1 chopped green onion36 large shrimp, uncooked, deveined and shelled1 cup diced smoked sausageCook ham, sausage and chicken in butter in Dutch oven until crisp, about 10 minutes. Add onion, celery and green peppers. Cook for 10 minutes. Add tomatoes, tomato pur?e, bay leaves, oregano, thyme, garlic and cayenne pepper; simmer for 10 minutes. Add fish stock. Bring to boil. Remove from heat.Pour into large baking pan. Add rice. Cover tightly with foil. Bake at 350 degrees F for 20 minutes. Add shrimp, oysters and green onion. Cover and bake until all liquid is absorbed - about 15 minutes.Makes 10 to 12 servings.

Bandu2 - Herit.gif  범주: 조리법   »   30 읽기   »   날짜: 19/03/2010 00:00   »   로: Mouhamadou-bamb ...

arrow right eshun's creole christmas cake

Eshun's Creole Christmas CakePosted by a friend at the Recipe Goldmine Culinary ForumIt is mostly dark boozy fruit held together with cake batter. The cake has no nuts (although you can add them), which is excellent for people who are allergic. It can be eaten almost right away. Self-rising flour is available at bulk-food stores and some supermarkets (substitute 3 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt).2 cups chopped dried apricots 2 cups dried cranberries or cherries 2 cups chopped dried pineapple 2 cups chopped pitted prunes 2 cups yellow raisins 2 cups Thompson raisins 1 cup candied orange peel 1 cup chopped dried figs 1 cup rum 1 cup brandy 1 cup port 1 cup Cointreau 1 cup water 2 teaspoons bitters 1 (3-inch) cinnamon stick 1 teaspoon ground cinnamon 1 teaspoon fresh ground nutmeg 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1/2 teaspoon salt 2 cups unsalted butter, softened 3 cups Demerara sugar 8 large eggs, beaten 3 cups self-rising flour 2 teaspoons vanilla extractCombine fruit in a large pot. Stir in rum, brandy, port, Cointreau, water and bitters. Add cinnamon stick, cinnamon, nutmeg, cloves, allspice and salt. Bring mixture to a boil, reduce heat and simmer gently for 10 minutes. Remove fruit mixture to large bowl, cover with plastic wrap and let sit for five days, tossing it once a day.Prepare cake pans. This is a large amount of cake and will fill eight gift- sized loaf pans, four 8-inch square pans or any combination of other sizes. Butter pans and line with parchment paper.Preheat oven to 275 degrees F.Beat together butter and sugar until well mixed. Gradually beat in eggs a little at a time, adding some of the flour if the mixture starts to curdle.Stir in remaining flour. Add fruit mixture with liquid to flour and egg mixture. I find it easiest to use your hands to do this. Spoon into prepared pans and smooth the surface. Loosely cover top with a double layer of parchment paper. Bake for about 2 hours for small pans and up to 3 hours for large ones. Test with a wooden pick. It should come out clean although the cake will be quite moist in centre.Cool pans on rack. Unmold and wrap with foil. Leave for a few days before cutting.

Bandu2 - Herit.gif  범주: 조리법   »   30 읽기   »   날짜: 19/03/2010 00:00   »   로: Mouhamadou-bamb ...

arrow right pot o' gold

Pot o' Gold2 cans tomato soup 2 cans water 1 tube biscuits 1/2 pound sharp cheeseMix soup and water in big pot and bring to a boil. Flatten each biscuit and wrap around a cube of cheese. Drop into boiling soup. Cover and cook 5 minutes.

Bandu2 - Herit.gif  범주: 조리법   »   30 읽기   »   날짜: 19/03/2010 00:00   »   로: Mouhamadou-bamb ...

arrow right pork creole po' boys

Pork Creole Po' Boys1 (1 pound 2 ounce) pork tenderloin3 to 4 tablespoons vegetable oil 2 tablespoons cider vinegar 2 cloves garlic, crushed 1/4 teaspoon crushed hot peppers or to tasteFrench-style baguette, cut into 4 x 5-inch sectionsLettuce leaves 2 medium tomatoes, sliced 1 onion, thinly slicedSauce2 tablespoons vegetable oil 1 teaspoon hot paprika 1 small onion, finely chopped 2 stalks celery, finely chopped 1 small green or red bell pepper, finely chopped 1 clove garlic, crushed 1 small fresh green chile, seeds removed and chopped1 tablespoon brown sugar 1/2 teaspoon dried thyme 1 (14 ounce) can chopped tomatoes 2 tablespoons chopped parsleySaltSauce: Heat the oil in a large skillet over medium high heat. Stir in the paprika, onion, celery, bell pepper, garlic and chili. Cook for 2 minutes, until it begins to brown. Add the brown sugar, thyme and tomatoes and reduce the heat to medium-low. Cook for about 20 minutes, stirring occasionally, until the sauce thickens and the tomato liquid is evaporated.Stir in the parsley and season with salt. Transfer to a bowl and set aside until ready to serve.Burgers: Place the pork on a cutting board. Holding a knife at a 45 degree angle, slice the pork into 8 thin scallops. Arrange in a shallow dish and add 2 to 3 tablespoons of the oil, the vinegar, garlic and crushed hot peppers. Turn the scallops to coat well. Set aside for 30 minutes to let marinate, then drain.Heat a ridged, black grill pan over medium high heat and brush with a little of the remaining oil. Add the marinated scallops and cook for 2 to 3 minutes, turning once, until browned and just cooked through. Remove from the pan and drain on paper towels.Lightly toast the cut sides of each baguette section and brush with the remaining oil. Arrange a layer of lettuce leaves, tomato, and onion slices on the bottom half of each section. Top each with 2 slices of pork scallop and a generous spoonful of the Sauce. Cover with the baguette tops and serve immediately.

Bandu2 - Herit.gif  범주: 조리법   »   29 읽기   »   날짜: 19/03/2010 00:00   »   로: Mouhamadou-bamb ...

arrow right papa vento's beef braccioli

Papa Vento's Beef BraccioliPosted by artsycook at recipegoldmine.com 12/6/2001 12:32 am Don't go telling my Dad that I'm sharing his recipes!!!! Goes great with Papa Vento's Sauce (see Pasta Sauces index) 1 (1 1/2 to 2 pound) beef rump roast, sliced 1/4-inch thick1 large onion, sliced thin8 ounces fresh mushrooms, sliced thin3 ounces mozzarella cheese, shredded3 ounces Parmesan cheese, grated3 cloves garlic, minced, 1/4 cup fresh parsley, chopped1/2 cup Italian seasoned bread crumbs1/2 cup olive oil, extra virgin or pure1/2 pound Italian sausage, casings removed, crumbledSalt and pepper to tasteSpaghetti sauce Gently pound meat between waxed paper to 1/4? thick and tenderize. Season with salt and pepper.In a medium skillet, over medium heat, saut? onions in 1/4 cup olive oil for 5 minutes.In a large mixing bowl, combine the rest of ingredients (except sauce) and mix well. Add cooked onions and mix.Spread a thin layer of mixture on each slice of beef and starting at one short end, roll up like a jelly roll. Secure meat with 2 wooden picks.In a medium skillet, lightly brown meat on both sides, in 1/4 cup olive oil. Drop rolls into tomato sauce and cook for 1 to 1 1/2 hours, adding water if it gets too thick.Serve with cooked pasta.

Bandu2 - Herit.gif  범주: 조리법   »   29 읽기   »   날짜: 19/03/2010 00:00   »   로: Mouhamadou-bamb ...

arrow right eshun's creole christmas cake

Eshun's Creole Christmas CakePosted by a friend at the Recipe Goldmine Culinary ForumIt is mostly dark boozy fruit held together with cake batter. The cake has no nuts (although you can add them), which is excellent for people who are allergic. It can be eaten almost right away. Self-rising flour is available at bulk-food stores and some supermarkets (substitute 3 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt).2 cups chopped dried apricots 2 cups dried cranberries or cherries 2 cups chopped dried pineapple 2 cups chopped pitted prunes 2 cups yellow raisins 2 cups Thompson raisins 1 cup candied orange peel 1 cup chopped dried figs 1 cup rum 1 cup brandy 1 cup port 1 cup Cointreau 1 cup water 2 teaspoons bitters 1 (3-inch) cinnamon stick 1 teaspoon ground cinnamon 1 teaspoon fresh ground nutmeg 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1/2 teaspoon salt 2 cups unsalted butter, softened 3 cups Demerara sugar 8 large eggs, beaten 3 cups self-rising flour 2 teaspoons vanilla extractCombine fruit in a large pot. Stir in rum, brandy, port, Cointreau, water and bitters. Add cinnamon stick, cinnamon, nutmeg, cloves, allspice and salt. Bring mixture to a boil, reduce heat and simmer gently for 10 minutes. Remove fruit mixture to large bowl, cover with plastic wrap and let sit for five days, tossing it once a day.Prepare cake pans. This is a large amount of cake and will fill eight gift- sized loaf pans, four 8-inch square pans or any combination of other sizes. Butter pans and line with parchment paper.Preheat oven to 275 degrees F.Beat together butter and sugar until well mixed. Gradually beat in eggs a little at a time, adding some of the flour if the mixture starts to curdle.Stir in remaining flour. Add fruit mixture with liquid to flour and egg mixture. I find it easiest to use your hands to do this. Spoon into prepared pans and smooth the surface. Loosely cover top with a double layer of parchment paper. Bake for about 2 hours for small pans and up to 3 hours for large ones. Test with a wooden pick. It should come out clean although the cake will be quite moist in centre.Cool pans on rack. Unmold and wrap with foil. Leave for a few days before cutting.

Bandu2 - Herit.gif  범주: 조리법   »   29 읽기   »   날짜: 19/03/2010 00:00   »   로: Mouhamadou-bamb ...

arrow right Festive Strawberry Nut Salad

1/2 cup Planters Sliced Almonds 3 tablespoons sugar 2 cups packed torn fresh spinach leaves 2 cups packed torn Boston lettuce 2 cups halved strawberries 1/3 cup Kraft Special Collection Creamy Poppysead Dressing|TOSS almonds with sugar in medium nonstick skillet; cook on medium heat 6 to 8 min or until sugar forms a golden brown syrup and evenly coats the almonds, stirring constantly. Spread into single layer on greased baking sheet or sheet of wax paper; cool. Break into small pieces. TOSS spinach leaves, Boston lettuce and strawberries in large bowl. DRIZZLE with dressing just before serving; mix lightly. Sprinkle with almonds. Serve on chilled plates. Makes 6 servings, 1 cup each.

Bandu2 - Herit.gif  범주: 조리법   »   29 읽기   »   날짜: 19/03/2010 00:00   »   로: Mouhamadou-bamb ...

arrow right hearts-filled-with-love cookies

Hearts-Filled-with-Love CookiesFill these favorites with raspberry or strawberry jelly.2 1/2 cups flour 1 teaspoon baking powder 1/2 teaspoon salt1 cup shortening 1 cup sugar 1 well beaten egg 2 tablespoons Pet Milk 1 1/2 teaspoon vanilla extractRaspberry or strawberry jellyConfectioners' sugarSift together flour, baking powder and salt.Cream together shortening and sugar.Stir in egg, Pet milk and vanilla extract. Chill overnight before using.Roll out dough and cut with a heart cookie cutter. Each cookie needs a top and bottom. Bake at 350 degrees F for 8 to10 minutes. When cool, assemble cookies. Place a teaspoon of jelly on the bottom of a cookie, then cover with another cookie. (The tops of the cookies should be facing outward on both top and bottom.) Sprinkle with confectioners' sugar.

Bandu2 - Herit.gif  범주: 조리법   »   29 읽기   »   날짜: 19/03/2010 00:00   »   로: Mouhamadou-bamb ...

arrow right po' boy oyster loaf with garlic butter

Po' Boy Oyster Loaf with Garlic ButterThis "po' boy" is made to look like a pirogue, by hollowing out the insides of a long crusty loaf until it looks like a wooden canoe plying the bayou.48 oysters, shucked1 cup Masa Harina?1 teaspoon salt1 teaspoon white pepper1/2 teaspoon cayenne pepper1 loaf Italian or French bread (about 18 inches long)1/4 pound butter2 cloves garlic, mincedLard or oil (for frying)Drain oysters well; if you like, save their liquor for another use. Mix Masa Harina? with seasonings in a paper bag; add oysters, and shake well to coat them on all sides.Split the loaf of brad in half lengthwise. With a sharp spoon, scoop out the insides, top and bottom, laving a 1/2-inch thick shell. Melt butter with the garlic and brush on the inside, top and bottom of the loaf. Toast the buttered sides under a broiler until golden brown.Heat lard or oil in a wok or skillet until hot but not smoking and add the oysters a few at a time to brown quickly, 2 to 3 minutes. Remove with a slotted spoon and place them in the bottom crust until all are cooked. Cover with top crust and present as a loaf.To serve, remove top crust, spoon out the oysters, and cut slices of the crust to go with them.Serves 4.

Bandu2 - Herit.gif  범주: 조리법   »   28 읽기   »   날짜: 19/03/2010 00:00   »   로: Mouhamadou-bamb ...

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.

Bandu2 - Herit.gif  범주: 조리법   »   28 읽기   »   날짜: 19/03/2010 00:00   »   로: Mouhamadou-bamb ...

arrow right awesome layered grits

Awesome Layered GritsSource: The Dallas Morning News - 1/10/011 cup uncooked grits (may use quick- cooking grits prepared according to package directions)1 teaspoon salt1 (6 ounce) roll garlic cheese1/2 cup (1 stick) butter2 large eggs, lightly beaten1/4 cup milk2 or 3 tomatoes, sliced1 cup chopped fresh basil1 large sweet onion (Vidalia preferred), shredded2 cups shredded Monterey jack cheese2 cups shredded Cheddar cheesePreheat oven to 350 degrees F.Bring 4 cups water to a boil in a saucepan; stir in grits and salt. Cover, reduce heat and simmer until done (about 20 minutes).Add garlic cheese, butter, eggs and milk to grits, stirring well. Transfer to a 2 1/2-quart baking dish. Bake for 45 to 50 minutes. Let cool. (Recipe may be done ahead to this point.)Layer tomato slices, basil, onion, Monterey jack and Cheddar over grits. Bake an additional 20 minutes, or until thoroughly heated.To serve, cut into squares.Makes 8 to 10 servings.Per serving: Calories 413 (66% fat) Fat 30 g (18 g sat) Fiber 1 g Chol 130 mg Sodium 714 mg Carbs 17 g Calcium 477 mg

Bandu2 - Herit.gif  범주: 조리법   »   28 읽기   »   날짜: 19/03/2010 00:00   »   로: Mouhamadou-bamb ...

arrow right Miracle Whip Chocolate Cake

Miracle Whip Chocolate Cake2 cups all-purpose flour1 cup granulated sugar4 tablespoons cocoaDash of salt (optional)1 1/2 teaspoons baking soda1 cup Miracle Whip1 cup cold water1 teaspoon vanilla extractPreheat oven to 350 degrees F. Grease an 11 x 7-inch glass baking pan.Sift together dry ingredients. Gradually add liquid ingredients, mixing well. Bake for about 20 to 25 minutes. Let cool completely before frosting.

Bandu2 - Herit.gif  범주: 조리법   »   28 읽기   »   날짜: 19/03/2010 00:00   »   로: Mouhamadou-bamb ...

arrow right jell-o cool 'n' easy pie

Jell-O Cool 'n' Easy Pie2/3 cup boiling water1 small box Jell-O strawberry flavor gelatin1/2 cup cold waterIce cubes1 (8 ounce) container Cool Whip, thawed1 (6 ounce) graham pie crustStir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.Mix cold water and ice to measure 1 cup. Add to gelatin, stirring until ice is melted.Stir in whipped topping with wire whisk until smooth. Refrigerate 15 to 20 mintues or until mixture is thick, and will mound. Spoon into crust.Refrigerate 4 hours or overnight.Makes 8 servings.Substitute any flavor Jell-O gelatin for a colorful treat anytime.

Bandu2 - Herit.gif  범주: 조리법   »   28 읽기   »   날짜: 19/03/2010 00:00   »   로: Mouhamadou-bamb ...

arrow right spiced plum salad dressing

Spiced Plum Salad Dressing1 (4 ounce) jar plum baby food1 tablespoon soy sauce 1 teaspoon five-spice powder1/2 teaspoon garlic powderDash white pepperWaterMix together the baby food and seasonings. Thin with water to desired consistency (for pouring, dipping, etc).

Bandu2 - Herit.gif  범주: 조리법   »   28 읽기   »   날짜: 19/03/2010 00:00   »   로: Mouhamadou-bamb ...

arrow right cracklin' bread

Cracklin' Bread3/4 cup finely diced salt pork2 cups cornmeal1 1/2 teaspoons baking powder1/2 teaspoon baking soda1 teaspoon salt2 eggs, well beaten1 cup buttermilk2 tablespoons salt pork drippingsPreheat oven to 400 degrees F.Fry salt pork over low heat until nicely browned. Drain fat, saving both drippings and cracklings. Sift together corn meal, baking powder, baking soda and salt.Combine eggs, buttermilk and drippings. Stir into cornmeal mixture together with cracklings. Spread dough in a greased cast iron skillet and bake for 25 to 30 minutes or until done.

Bandu2 - Herit.gif  범주: 조리법   »   27 읽기   »   날짜: 19/03/2010 00:00   »   로: Mouhamadou-bamb ...

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