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arrow right santa fe smokin' rice salad

Santa Fe Smokin' Rice SaladMakes 6 servings.3 cups rice, cooked, cooled to room temperature 1 1/2 cups smoked Gouda cheese, shredded 1 cup smoked turkey breast cubes 2 medium plum tomatoes, coarsely chopped 1/4 medium red onion, cut into 1/2-inch slices 1/2 cup creamy garlic-cilantro salad dressing (or ranch dressing mixed with 1 tablespoon chopped fresh cilantro)Salt, to tastePepper, to tasteCombine rice, cheese, turkey, tomatoes and onion in a large bowl. Add salad dressing and toss lightly. Season to taste with salt and pepper.

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arrow right linda's special guacamole dip

Linda's Special Guacamole DipFrom the kitchen of Linda Kilbride - Maricopa, AZ1/2 cup mayonnaise1 cup sour cream1 teaspoon lemon juice1 teaspoon wine vinegar1 large tomato, finely chopped1/4 cup chopped scallions (including tops)2 jalape?o chiles, minced2 avocados, choppedOnion salt to tasteSeasoning salt to tasteMix all ingredients together and refrigerate before serving.

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arrow right mule driver's spaghetti

Mule Driver's Spaghetti3 tablespoons olive oil2 tablespoons butter6 cloves garlic, minced2 scallions, white and green parts minced separately4 serrano chiles, seeded and minced1 ancho chile, seeded and minced1/2 teaspoon dried Mexican oregano1/2 teaspoon thyme1/4 teaspoon salt, or to taste1/2 teaspoon ground black pepper1/2 cup sun-dried tomatoes, chopped1 pound spaghetti2 tablespoons fresh cilantro, minced2 tablespoons parsley, minced1/2 cup Parmesan cheese, grated1/2 cup asadero cheese, grated1/2 cup panela cheese, gratedIn a saucepan over low heat, add olive oil and butter, then saut? garlic, white art of the scallions and the serrano chiles until the garlic is soft but not browned. Remove the pan from the heat and add the ancho chile oregano, thyme, salt, pepper and sun-dried tomatoes. Let the contents of the pan sit for about 30 minutes.Bring a stockpot of water to a boil, add the spaghetti, and simmer until it is al dente. Drain the water from the spaghetti, leaving just a little moisture. Return it to the still hot stockpot in which it was cooked. Quickly heat the reserved sauce in the microwave, then pour it over the spaghetti. Add the cilantro, green part of the scallions, parsley and cheeses; toss, then serve with a green salad.

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arrow right maya angelou's banana meringue pudding

Maya Angelou's Banana Meringue PuddingShared by Cara with recipegoldmine.com3/4 cup plus 1 tablespoon sugar 1/3 cup cornstarch Pinch of salt 3 cups milk 8 eggs, separated 3 tablespoons butter 1 tablespoon pure vanilla extract 3 cups vanilla wafers 4 ripe bananas, thinly sliced 1/2 teaspoon cream of tartarPreheat oven to 350 degrees F.In a large saucepan, combine 1/3 cup sugar, cornstarch and salt; stir until blended. Mix in milk. Cook over medium heat, stirring constantly until thickened and boiling. Boil for 1 minute, then remove from heat.In a small bowl, whisk egg yolks, then whisk in 1/2 cup of hot custard until blended. Pour yolk mixture back into saucepan of custard; cook over medium heat, stirring, 2 minutes. Stir in butter and vanilla until blended.Place vanilla wafers on bottom of a shallow 2 quart casserole dish. Top with layer of banana slices and custard. Repeat layering, ending with custard.In a large mixing bowl, beat egg whites and 1/4 cup sugar at low speed until frothy. Add cream of tartar; increase speed to medium and gradually beat in remaining sugar. Beat until egg whites hold stiff peaks.Spoon meringue over hot custard immediately, making sure that meringue touches baking dish on all sides (to prevent it from shrinking). Transfer to oven and bake until golden, about 20 minutes. Remove from oven and cool for at least 1 hour. Refrigerate at least 4 hours before serving.

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arrow right mimi's cafe penne pasta with roasted garlic cream sauce

Mimi's Cafe Penne Pasta with Roasted Garlic Cream SaucePosted by JBic01 at recipegoldmine.com 5/13/02 11:58:22 am 10 medium cloves of garlic plus 4 tablespoons minced garlic (divided) 1 quart whipping creamSalt and pepper to tasteRoasted Roma tomatoes (see below) 6 tablespoons pine nuts 4 tablespoons olive oil 1 pound penne pasta, cooked, drained, 6 to 8 tablespoons thinly sliced fresh basil 1 cup freshly grated Parmesan cheese 6 tablespoons shredded Parmesan cheese, or to tastePreheat oven to 300 degrees F.Roast garlic by peeling and separating the 10 cloves but leaving skins on. Place on baking sheet and roast at 300 degrees F for 20 to 25 minutes (less in a toaster oven), or until cloves are soft and tender and able to slip easily out of their skins.Puree garlic in blender. Transfer to medium pot and add cream, salt and pepper. Cook over medium high heat until mixture reduces by about a fourth. Set aside but keep warm. Make roasted tomatoes; set aside.Preheat oven to 350 degrees F.At this point, dish will be made in two batches, unless you have an extra large saut? pan. Toast pine nuts in nonstick skillet over low heat until golden brown, stirring frequently.In large saut? pan, heat 2 tablespoons olive oil. Add half the minced garlic and saut? until brown, about 2 minutes. Add half the toasted pine nuts, then half the reserved garlic cream sauce.Prepare pasta and immediately add half the pasta to pan. Stir to combine. Add half the basil and half the grated Parmesan cheese and mix gently. Remove from pan and repeat process with remaining ingredients.Top each serving with 1 tablespoon of shredded Parmesan cheese and decoratively surround each serving with the four quarters from 1 of the roasted tomatoes.Makes 6 servings.Roasted Roma Tomatoes6 Roma tomatoes, quarteredOlive oil to tasteSalt and pepper to taste 3 to 4 sprigs fresh thyme 1 tablespoon minced garlicPreheat oven to 350 degrees F.Put tomatoes in center of cookie sheet and drizzle with olive oil. Add salt and pepper. Lay thyme sprigs over tomatoes. Sprinkle with garlic and bake in preheated oven 20 minutes until tomatoes are soft but not mushy.

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arrow right chasen's the flame of love martini

Chasen's the Flame of Love MartiniPosted by GayleL at recipegoldmine.com 6/10/01 8:32:08 pmSource: foodtv.com - Demonstrated by Dale DeGroff, owner, Kingcocktail.com & Created by Pepe Ruiz, Chasen's, Los Angeles, CA1/4 ounce fino sherrySeveral peels orange rind2 ounces vodka, chilledCoat the inside of a chilled martini glass with fino sherry and toss out the excess. Flame several orange peels into the glass. Add the vodka and strain into the seasoned glass. Garnish with an orange peel.Flaming: You can create a festive pyrotechnic display for your guests with the oil present in the skin of lemons and oranges. To flame the oil, hold a lit match in one hand, and the twist in the other. Hold the twist by the side not the ends, between thumb and forefinger, skin side down, about 4 inches above the drink. Don't squeeze or you'll lose all the oil before you flame. Hold the match between the drink and the twist, closer to the twist. Snap the twist sharply, propelling the oil through the lit match and onto the surface of the drink. (Be sure to hold twist far enough from the drink to avoid getting a smoky film on the glass.)Yield: 1 drink

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arrow right black bottom cupcakes

Black Bottom CupcakesFilling8 ounces cream cheese1/3 cup granulated sugar1 egg1/8 teaspoon salt1 cup semisweet chocolate chipsCupcakes1 (18.25 ounce) chocolate cake mixMix cake according to package directions. Fill paper baking cups in muffin pans 2/3 full.Cream the cheese with sugar, beat in egg and salt. Stir in chocolate chips. Drop 1 rounded teaspoon of cheese mixture into each cupcake. Bake according to cake package directions.Yields 2 1/2 dozen cupcakes.

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arrow right texas jack vermillion's border bread

Texas Jack Vermillion's Border Bread1 cup yellow cornmeal 2/3 cup unsifted flour 2 teaspoon baking powder 1/2 teaspoon salt 3/4 cup dairy sour cream (no phony stuff) 2 eggs 1/4 cup cooking oil 2 cups shredded Cheddar cheese 1 can whole kernel corn, drained 1/2 cup finely chopped jalapeno peppers (cored)Preheat oven to 350 degrees F. Grease an 8-inch square baking pan.Mix dry ingredients, cornmeal, flour, baking powder, and salt in a mixing bowl and set aside.Blend the sour cream, eggs, and oil in a medium-size mixing bowl. Add the cornmeal mixture, 1 1/2 cups of the cheese, corn, and peppers. Mix well. Pour mixture into the prepared pan. Sprinkle the remaining cheese over the top. Place in oven and bake at 350 degrees F for 30 to 35 minutes or until wooden pick inserted into the center comes out clean.Cut into squares and serve while still warm!

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arrow right world's largest corn chips chili pie

World's Largest Corn Chips Chili PieThis was fixed at Odessa, Texas in October, 1986 during the Permian Basin Oil Show. Proceeds from the chili pie feed were donated to the Odessa Youth Shelter. Foods were donated by the company of each brand name mentioned.5,000 pounds cubed ground chuck 500 pounds onions, chopped (reserve 50 pounds for garnish) 225 gallons canned whole tomatoes, chopped 156 pounds William's Chili Seasoning MixGarlic to tasteChili powder to tasteSalt to taste 1,000 pounds Fritos brand corn chips 1,000 pounds pre-grated Kraft Cheddar cheeseLocate 10 people who will spend 3 days chopping onions. Bag the onions and store in a cool place. The morning of the event, brown meat in a 20 x 4 x 3-foot wood burning kettle using sterilized rakes. Add 450 pounds of chopped onions and continue "raking" until onions are tender. Add tomatoes, chili seasoning mix and other spices and simmer at least 5 hours, adding oak wood to kettle to keep temperature at 140 degrees F.Just before serving, add a layer of corn chips to chili surface. Top with layer of grated cheese and remaining onions. Serve by scooping all four layers into bowls. Flip pie as served so corn chips are on the bottom. As corn chips, cheese and onion layer is depleted, stir chili and add new layer of each to newly exposed surface. Repeat until all chili is served.Serves 20,000.

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arrow right mia's asian chicken salad

Mia's Asian Chicken SaladPosted by Cookin'Mom at recipegoldmine.com April 2001Source: by Chef Brad Grafton - Bluff View Art District, Chattanooga, Tennessee Specialty RecipeThai Dressing1 cup soy sauce1 cup rice vinegar1/2 cup brown sugar1/4 cup sesame oil2 teaspoons ginger2 teaspoons garlic4 green onions, minced1 bunch cilantro, minced1 teaspoon chili pasteMarinate chicken breast with Thai dressing for 4 hours and cook on grill.Makes 3 cups.SaladNapa cabbageCarrot peelGreen onionsCooked rice noodlesThai dressingServe grilled chicken on top of salad with dressing drizzled over.

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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.

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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 busch gardens annie grogan's irish stew

Busch Gardens Annie Grogan's Irish StewPosted by LladyRusty at recipegoldmine.com 6/12/01 1:46:31 pmSource: by Chef John Reilly, Food Director, Busch Gardens - 13News Lunchbreak Tuesday, May 15, 20011 (2 1/2 pound) beef chuck, 1/2-inch cubes1 1/2 teaspoons salt1 teaspoon black pepper3 tablespoons vegetable oil2 cups yellow onions, chopped coarse1 1/2 teaspoons fresh garlic, chopped3 tablespoons all-purpose flour1 cup Burgundy wine2 teaspoons chicken base2 bay leaves1 cheesecloth1 teaspoon thyme leaves3 1/4 cups water2 cups potatoes, 1/2-inch cubes1 1/4 cups carrots, battonnet strips1 cup frozen green peas1/4 cup fresh parsley, minced1 cup pearl onions1 fresh parsley stemPreheat oven to 240 degrees F.Heat 1/2 of oil in large ovenproof Dutch oven on stove at medium-high heat. Dredge beef cubes with salt and peeper. Add meat in Dutch oven and brown on all sides. Meat should cook until it begins to turn dark brown. DO NOT allow meat to burn. Remove meat and reserve.Heat remainder of oil in Dutch oven. Add onions and saut? until they begin to brown. Add garlic and continue to cook for 30 seconds. DO NOT cook garlic for more than 30 seconds, as it will burn. Stir in flour and cook until lightly colored (3-4 minutes).Wrap bay leaves and thyme in cheesecloth and tie off end.Add wine, scraping up any residue stuck to bottom of Dutch oven. Mix chicken base with hot water (1 teaspoon base to each cup of water). Add chicken stock, bay leaves, and thyme and bring to a simmer.Add meat and return to a simmer. Cover and place in oven at 240 degrees F for one hour. Add remaining water and allow to simmer for another 1 hour and 30 minutes. Peel potatoes and cut into 1/2-inch cubes. Peel carrots and cut into 1 x 1/4-inch strips. Twenty minutes before stew is finished, steam potatoes and carrots for 10 minutes. Stir cooked vegetables into stew. Add peas and pearl onions, cover and allow to stand for 5 minutes. Stir in parsley and remove bay leaves. Garnish with fresh parsley.Irish Soda Bread goes well with this dish.

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arrow right famous dave's jumpin', juken' & jiven all day beef brisket and secret moppi

Famous Dave's Jumpin', Juken' & Jiven All Day Beef Brisket and Secret Moppin' SauceSource: kare11 - Minneapolis/St. Paul - Chef Famous Dave Anderson - 1999-03-27 07:48:57Secret Moppin' Sauce3 (20 ounce) bottles Famous Dave's BBQ sauce2 quarts water1 cup beef stock base1/4 cup Kahl?a2 tablespoons yellow mustard2 tablespoons blackstrap molasses1 tablespoon liquid smoke1 teaspoon toasted sesame seed oil1 teaspoon coarse ground black pepper1/2 teaspoon crushed red pepper flakes2 sticks (1 cup) butterBeefWhole brisket1 tablespoon fresh minced garlic1/2 cup Rib RubSauce: Combine all ingredients in stockpot and mix well. Simmer for 20 minutes, stirring occasionally. Yield: 1 gallon.Beef: Ask butcher to remove most of the fat from a whole brisket, leaving only 1/4 inch to help preserve the juiciness during the cooking process. Have butcher separate brisket into two muscles, the flat and the point. Hand rub each brisket with garlic and Rib Rub. Start the smoking process! Smoke briskets for a minimum of 8 hours, keeping the temperature from 180 to 200 degrees F.After 4 hours, start mopping with sauce every hour. After 8 hours, briskets should be almost black. This blend of smoke, rib rub and sauce forms a crunchy exterior called 'bark.' To ensure brisket turns out tasty and tender, wrap each brisket in a double layer of aluminum foil and pour 2 cups of Moppin' Sauce over brisket. Seal foil tightly and return to grill at 200 degrees F for 3 hours.Remove briskets from aluminum foil and cool down. Once cool, wrap in plastic wrap and refrigerate overnight.Next day, re-smoke over indirect heat at 225 to 235 degrees F for 2 to 3 hours or until internal temperature reaches 160 degrees F.Let stand for 15 minutes before slicing. Slice just before serving to preserve juiciness. Save the 'burnt ends' for yourself, they're the best part!Servings: 12 to 16

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arrow right mimi's cafe penne pasta with roasted garlic cream sauce

Mimi's Cafe Penne Pasta with Roasted Garlic Cream SaucePosted by JBic01 at recipegoldmine.com 5/13/02 11:58:22 am 10 medium cloves of garlic plus 4 tablespoons minced garlic (divided) 1 quart whipping creamSalt and pepper to tasteRoasted Roma tomatoes (see below) 6 tablespoons pine nuts 4 tablespoons olive oil 1 pound penne pasta, cooked, drained, 6 to 8 tablespoons thinly sliced fresh basil 1 cup freshly grated Parmesan cheese 6 tablespoons shredded Parmesan cheese, or to tastePreheat oven to 300 degrees F.Roast garlic by peeling and separating the 10 cloves but leaving skins on. Place on baking sheet and roast at 300 degrees F for 20 to 25 minutes (less in a toaster oven), or until cloves are soft and tender and able to slip easily out of their skins.Puree garlic in blender. Transfer to medium pot and add cream, salt and pepper. Cook over medium high heat until mixture reduces by about a fourth. Set aside but keep warm. Make roasted tomatoes; set aside.Preheat oven to 350 degrees F.At this point, dish will be made in two batches, unless you have an extra large saut? pan. Toast pine nuts in nonstick skillet over low heat until golden brown, stirring frequently.In large saut? pan, heat 2 tablespoons olive oil. Add half the minced garlic and saut? until brown, about 2 minutes. Add half the toasted pine nuts, then half the reserved garlic cream sauce.Prepare pasta and immediately add half the pasta to pan. Stir to combine. Add half the basil and half the grated Parmesan cheese and mix gently. Remove from pan and repeat process with remaining ingredients.Top each serving with 1 tablespoon of shredded Parmesan cheese and decoratively surround each serving with the four quarters from 1 of the roasted tomatoes.Makes 6 servings.Roasted Roma Tomatoes6 Roma tomatoes, quarteredOlive oil to tasteSalt and pepper to taste 3 to 4 sprigs fresh thyme 1 tablespoon minced garlicPreheat oven to 350 degrees F.Put tomatoes in center of cookie sheet and drizzle with olive oil. Add salt and pepper. Lay thyme sprigs over tomatoes. Sprinkle with garlic and bake in preheated oven 20 minutes until tomatoes are soft but not mushy.

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