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Riċetti » Messaġġi - Page 4
arrow right roxsand's restaurant and bar blue potato strudel with brown butter herb sau

Roxsand's Restaurant and Bar Blue Potato Strudel with Brown Butter Herb SauceSource: Roxsand's Restaurant and Bar, Phoenix, ArizonaServes 62 pounds blue potatoes, peeled and cut into 1/8-inch slices (if necessary, substitute Yukon Gold) 1 3/4 teaspoon salt 2 onions chopped 2 large eggs, beaten to mix 3 tablespoons flat leaf parsley chopped 12 sheets phyllo dough 6 tablespoons olive oilFresh ground black pepper 3/4 pound butter 3/4 cup ricotta cheese 3 tablespoons fresh chives, chopped 3 tablespoons mixed herbs, chopped (chervil, tarragon, chives, parsley)In a large deep frying pan, heat the oil over moderate heat. Add potatoes, 1 1/2 teaspoons salt and 3/4 teaspoon pepper and cook, stirring frequently, until the potatoes are tender and golden brown (20 to 25 minutes). Transfer to a large bowl.In the same pan, melt 4 tablespoons butter over moderate low heat. Add onions and cook, stirring occasionally, until very soft (about 8 minutes). Add to potatoes and cool slightly.In a food processor pulse potato mixture in batches until chopped coarse. Return to the bowl, stir in the eggs, ricotta, chives, and parsley until just combined.Melt 8 tablespoons butter. Lay one sheet of phyllo dough on work surface, a short end toward you. Keep the remaining phyllo covered with a damp towel. Brush the phyllo sheet lightly with some of the melted butter and top with another sheet. Put 1/2 cup potato filling in the bottom left hand corner. Fold up like a flag, maintaining the triangular shape. Brush once more with butter. Put the triangle, seam side down, on a baking sheet. Repeat with the remaining phyllo sheets and filling.Preheat the oven to 350 degrees F.Bake the triangles until crisp and golden brown, about 35 minutes.Melt remaining 1 1/2 tablespoons butter in large frying pan over moderate heat. Add remaining 1/4 teaspoon salt. Cook until butter turns golden brown, about 4 minutes.Remove from heat and cool slightly. Stir in herbs and a pinch of pepper. With a serrated knife, cut the triangles in half. Put one half in the center of the plate and lean the other half against it so that you see the filling. Drizzle the butter sauce around each serving.NOTE: Make the day before, and cook right before serving.

Bandu2 - Herit.gif  Kategorija: Riċetti   »   37 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right creamy cherry frosting

Creamy Cherry Frosting1 (9 ounce) container frozen whipped topping, thawed2 tablespoons maraschino cherry juice1/2 teaspoon unflavored gelatineSprinkle gelatine into juice to soften. Heat in microwave 10 to 15 seconds. Cool a minute or two, then whip mixture into topping with a wire whip. Frost cake.

Bandu2 - Herit.gif  Kategorija: Riċetti   »   37 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right leprechaun cookies 'n' mint cake

Leprechaun Cookies 'n' Mint Cake1 (7 ounce) Hershey's Cookies 'n' Mint Chocolate bar, broken into piecesFew drops green food color (optional) 1 (18.25 ounce) box yellow cake mix (with pudding in the mix)Cookies 'n' Mint Glaze (recipe follows - optional)Heat oven to 350 degrees F. Grease and flour 12-cup fluted tube pan.Using food processor, chop candy bar pieces very finely; set aside in small bowl.Prepare cake mix batter as directed on package, using water, vegetable oil and whole eggs. In small bowl, reserve 1 1/2 cups batter; stir into reserved chopped candy bar.Into remaining vanilla batter, stir in food color, if desired. Pour into prepared pan. Drop chocolate batter by spoonfuls into center of batter, about 1-inch in from each side of tube.Bake 35 to 40 minutes or until wooden pick inserted comes out clean. Cool 10 minutes; remove from pan, inverting onto wire rack. Cool completely. Top with Cookies 'n' Mint Glaze, if desired.Cookies 'n' Mint Glazen small microwave-safe bowl, unwrap and break 1 (7 ounce) Hershey's Cookies 'n' Mint Chocolate Bar into pieces; add 1 teaspoon shortening (not butter, margarine or oil). Microwave at HIGH (100%) 45 seconds. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chocolate is melted when stirred.Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.ReviewI made the Leprechaun Cookies 'n' Mint cake for our St. Patty's day party at work and oh my it was delicious. Everyone loved it. I had to go buy more candy bars to make another one, I bought them because I was not sure if I would ever find them again. ~ Pat Thelen, Michigan

Bandu2 - Herit.gif  Kategorija: Riċetti   »   36 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right brittingham's irish stew

Brittingham's Irish StewSource: Brittingham's Pub - Philly InquirerServings: 42 pounds lamb shoulder, cubed 8 medium potatoes, sliced/unpeeled 3 Spanish onions, sliced 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh thyme or 1 teaspoon dried thymeSalt and pepper to taste 2 cups waterUsing a sharp knife, trim excess fat from meat. Put a layer of sliced potatoes into large stew pot, followed by layer of onions, and then a layer of the cubed meat, sprinkling parsley, thyme, and salt and pepper between the layers. Continue layering and sprinkling, ending with a layer of potatoes on top. Add water to pot, cover the pot and bring contents to a boil. Turn down heat, and gently simmer until meat is quite tender, about 1 1/2 hours. You may have to stir from time to time and add a little water to keep liquid level up. Be careful not to overdo it, however. Irish stew is thick and should not drown in its own broth.Makes 4 to 6 servings.

Bandu2 - Herit.gif  Kategorija: Riċetti   »   36 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right king david's chocolate-covered coconut macaroons

King David's Chocolate-Covered Coconut Macaroons3 1/2 cups unsweetened shredded coconut 1/4 cup matzo cake meal 1 1/4 cups granulated sugar, divided2 large eggs, plus 1 egg white 1/2 cup (4 ounces) imported bittersweet chocolate 1/4 cup waterCover 2 baking sheets with parchment paper.In bowl, mix together coconut, matzo cake meal and 1 cup of the sugar. Add eggs and extra egg white and mix with fingers until well blended. Gently shape about 2 tablespoons dough into a pyramid and set on prepared baking sheet. Repeat with remaining dough, leaving about 2 inches in between cookies. Bake at 325 degrees F for about 25 minutes or until golden on top. Cool completely.In saucepan, melt chocolate with the water and remaining 1/4 cup sugar. Bring to boil, then simmer slowly for a few minutes until mixture starts to thicken. Cool slightly. Holding each macaroon with 2 fingers, dip half the cookie into the chocolate so that it is half black and half white. Allow to dry few seconds tilted over a dish, then place on wax paper. Repeat with remaining cookies. Cool completely.Makes 16 macaroons.Per serving: 186 calories; 8 g fat (4.9 g saturated fat; 39 percent calories from fat); 29 g carbohydrates; 27 mg cholesterol; 15 mg sodium; 2.1 g protein; 1 g fiber

Bandu2 - Herit.gif  Kategorija: Riċetti   »   36 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right baby kay's bread pudding

Baby Kay's Bread PuddingSource: Baby Kay's Cajun Kitchen, Scottsdale and Phoenix, Arizona1 1/2 cups granulated sugar3/4 teaspoon cinnamon3/4 teaspoon nutmeg3 eggs3/4 cup coconut flakes3/4 teaspoon vanilla extract3/4 cup raisins3/4 cup chopped pecans5 tablespoons butter3 cups whole milk3/4 of 16-ounce loaf stale French bread, cut into crouton-size cubesMix together sugar, cinnamon and nutmeg. Add eggs; whip together. Add vanilla extract. Stir in coconut flakes, raisins and chopped pecans. Melt butter over low heat. Add milk, heating just enough to scald. Add to sugar-egg-coconut mixture. Place in a 12 x 8-inch baking dish with the French bread cubes. Put into a cold oven; bake at 350 degrees F for one hour.Serves 8.

Bandu2 - Herit.gif  Kategorija: Riċetti   »   36 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right Brown Derby's Original Cobb Salad

1/2 head of lettuce 1/2 bunch watercress 1 small bunch chicory 1/2 head romaine 2 medium tomatoes, peeled 2 breasts of boiled roasting chicken 6 strips crisp bacon 1 avocado 3 hard−cooked eggs 2 tablespoons chopped chives 1/2 cup crumbled imported Roquefort cheese 1 cup Brown Derby Old−Fashioned French Dressing (See recipe, below)|Cut finely lettuce, watercress, chicory and romaine and arrange in salad bowl. Cut tomatoes in half, remove seeds, dice finely, and arrange over top of chopped greens. Dice breasts of chicken and arrange over top of chopped greens. Chop bacon finely and sprinkle over the salad. Cut avocado in small pieces and arrange around the edge of the salad. Decorate the salad by sprinkling over the top the chopped eggs, chopped chives, and grated cheese. Just before serving mix the salad thoroughly with French Dressing. Yield: Serves 4 to 6 Brown Derby Old−Fashioned French Dressing 1 cup water 1 cup red wine vinegar 1 teaspoon sugar Juice of 1/2 lemon 2 1/2 teaspoons salt 1 teaspoon ground black pepper 1 teaspoon Worcestershire sauce 1 teaspoon English mustard 1 clove garlic, chopped 1 cup olive oil 3 cups salad (vegetable) oil Blend together all ingredients except oils. Then add olive and salad oils and mix well again. Chill. Shake before serving. Makes about 1 1/2 quarts. This dressing keeps well in the refrigerator. Can be made and stored in a 2−quart Mason jar.

Bandu2 - Herit.gif  Kategorija: Riċetti   »   36 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right mcdonald's hot apple and cherry pies

McDonald's Hot Apple and Cherry PiesDeep fryerSpray gun with fresh waterZip-type bagsExtra fry basket4 to 6 cups vegetable oil (in fryer) 1 package Pillsbury apple or cherry turnoversUnroll the turnover dough. Stretch four pieces out to about 4 x 5-inch rectangles on wax paper.Spread 1/2 of the pie filling on one dough, and the other half on another, leaving about 1/2 inch of dough around edges. Clear a 3/4-inch space lengthwise down the middle of both.Place the remaining two doughs on top of the two with the filling. Crimp the edges. This will look like two giant pop-tarts. Cut both of them precisely down the middle, in the 3/4-inch space. Crimp those two edges.Manipulate as needed to form an attractive, uniform shaped pie. They should look like small burritos, only crimped around the edges.Place all four, flat on wax paper, in the freezer.After about 45 minutes, spray all sides of each pie with water mist. Return to the freezer for at least another hour.Place in a freezer bag and seal for future use, or deep-fry them.Preheat deep fryer to 375 degrees F. Preheat oven to warm.Quickly dip a frozen pie in cold water, making sure to immerse it entirely. Drop the pie into the hot oil. Be careful as it will probably splatter. After all the pies are in the fryer, place the spare fryer basket over the top, sandwiching the pies between the two baskets. This ensures the pies are fully submerged. It is important that the pies are fully submerged or a good portion of it won't cook correctly. Cook for 5 to 7 minutes, checking after 5 minutes. They should be golden brown. The older the oil, the sooner it will turn brown, and that may give you a false reading. Six minutes is generally good.After deep frying, carefully remove the cooked pies and drain for 1 minute on paper towels. Place directly on the oven rack in warmed oven. Warm for at least 10 minutes, and as long as 30 minutes.CAUTION: These are hot.

Bandu2 - Herit.gif  Kategorija: Riċetti   »   36 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right Pak Bung Loy Fa

Pak Bung Loy Fa (Stir Fried Greens aka ?Flying Greens? ? Thai)Posted by WingsFan91 at recipegoldmine.com 11/15/2001 3:35 pm Following a number of postings asking for tips on how to prevent stir frying oil from smoking, I offer this as a counterpoise. THIS IS A RECIPE FOR INCIPIENT PYROMANIACS Pak Bung is a common green leafy vegetable in Thailand that has the unlovely western name of "swamp cabbage" (botanically it is ipomoea aquatica). You can however substitute other vegetables (see variants below).This dish is cooked over *very* high heat in Thailand, and usually catches fire at some point in the proceedings - indeed it is meant to. The Thai chef then casually removes the wok from the fire, and tosses the contents in the air, in a manner similar to a western chef tossing a crepe. This extinguishes the flames, and the wok is returned to the fire, to repeat the process. The story goes that in Phitsannaluk (a small town in Thailand) two brothers opened streetside restaurants on opposite sides of a street and found the cooking of this traditional food attracted crowds if they threw the dish extra high. They developed this until they started tossing the dish from one side of the street to the other. When the greens had completed two passes over the street they were cooked and served to the customers. The flaming of the dish is important, and it combines stir frying with flame broiling. This dish can be cooked as a pure vegetarian dish, or as here with some meat to make it a complete "plate meal" - that is to say that unlike normal Thai dishes that are served in a serving bowl with a bowl of rice for the diner to help themselves, this one is served over the rice on a dinner plate. And now, since this USENET spool is read in America and American civil law claims a universal application, and I don't want to be sued, a legal disclaimer.This recipe is presented as an example of Thai cuisine and culture. Users who attempt to follow this recipe do so at their own risk, and the author accepts no responsibility for loss, damage or injury to the users real estate, cooking equipment, person or other property. Now back to the story... This dish is usually cooked on a charcoal brazier with a forced draft (bellows) in the open air, because of the high flames associated with it.Because of the high heat required, this dish should be prepared in a round bottom wok. Since using a small wok increases the risk of spills, I suggest a 16" wok as the minimum size - if you can beg, borrow or steal a 20" or 24" restaurant wok that is better. The high heat suggests that you use a barbeque. Arrange to support the wok on a wok stand or ring. The ring should be at least half the diameter of the wok (i.e. 8" for a 16" wok), and you should ensure that the wok doesn't tip or slide when you stir fry in it. You also need a second wok stand away from the fire, and a lid to fit the wok.The high heat will seriously discolor stainless steel, possibly distort aluminum, and possibly damage the surface of a non-stick wok - in any case the high heat precludes the use of plastic or wooden spatulas. Use a basic iron or steel wok.Unless you live in a baronial mansion with 20 foot high ceilings made of granite blocks, do as the Thais do, and cook this outdoors.We are not talking about western style flamb? in which alcohol is ignited at relatively low temperature and quickly burns itself out: this recipe calls for boiling oil at about 450-500 Celsius to be ignited. It burns solidly, and very hot. It can do a lot of damage if you have an accident.Unless you are an expert professional juggler or have an emergency medical team and the town fire brigade on hand, don't try to juggle burning oil and food in the Thai style!Safety: There is a possibility of spitting or splashing oil. You could also accidentally spill oil when moving the burning wok. Consequently I strongly advise that you wear eye protection: my wife wears safety goggles, I suggest you do too. Cover your hair. Do *not* use a nylon hair net - nylon melts and the result will be painful. My wife wears a leather baseball cap, and I suggest you do the same. Do not wear nylon - either a shirt or stockings, as nylon melts and the resulting burns are very painful, and hard to treat, often requiring plastic surgery. I suggest you wear a denim work shirt, a pair of jeans, and cover them with a cotton lab coat or long chefs apron or butchers apron. Wear safety shoes (something like Dr. Martens). Finally like most Thai chefs my wife's hands are covered with little scars caused by splashing oil or particles of hot food. To avoid this (and the possibility of dropping the wok in pain) wear flame and heat resistant gloves.As a last resort have a fire blanket and a first aid kit ready...OK we've got the warnings and caveats out of the way...12 ounces pak bung 1/2 pound steak, cut into thin strips, then into bite size pieces 5 or 6 cloves garlic roughly chopped 5 or 6 chopped chiles (prik ki nu - birdseye or dynamite chiles) 1 tablespoon chopped fresh ginger 1 tablespoon oyster sauce 2 tablespoons crushed yellow bean sauce 1/2 cup vegetable oil2 tablespoons stockFirst arrange the cooker, place the lid of the wok on the side of the second wok stand away from the fire. Prepare the meat, and clean and dry the vegetables. Mix everything, except the oil and stock in a small bowl ready. Don protective clothing.Put the wok over very high heat: if using gas the flames should overlap the edges of the wok and rise 3-4 inches above it, a charcoal burner should be very hot (white hot). Add the stock and bring it to the boil. Add the remaining ingredients except the oil and stir fry until the mixture is almost dry.Add the oil and bring it to smoking point, stir frying vigorously, then ignite the oil (if it doesn't ignite on its own, I suggest you use a small butane blow torch).Without hurrying transfer the wok to the second wok stand and cover with the lid. This will extinguish the flames.Return the wok to the barbeque and reheat to smoking point, ignite and extinguish as above. The dish is now ready to serve. It can be served with rice, or as a component in a Thai or oriental style buffet.Variants If you can't get pak bung, you can use cabbage, spring greens, or kale.Alternatively you can use broccoli florets or cauliflower florets or a mixture of the two. In this case cut the florets small, and slice the stalks diagonally into fairly thin slices.Special thanks to - Muoi Khuntilanont.

Bandu2 - Herit.gif  Kategorija: Riċetti   »   35 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right bookbinder's philadelphia snapper soup

Bookbinder's Philadelphia Snapper SoupSource: Bookbinder?s Restaurant ? Philadelphia, PennsylvaniaThis is a traditional dish served at the famous Bookbinder's Restaurant in Philadelphia. It should be made with turtle meat, but you can substitute lean stewing beef. It will taste the same.1 pound turtle meat or lean stewing beef1/4 cup butter1/3 cup celery, diced1/3 cup onion, diced1/3 cup carrots, diced1/3 cup flour1 teaspoon paprika1 quart beef stock1/2 cup tomato pur?e1 clove garlic, crushed1/2 teaspoon allspice1/2 teaspoon salt1/4 teaspoon pepper3 tablespoons cornstarch1/2 cup water1 teaspoon Worcestershire sauce1 teaspoon parsley, chopped1/3 cup cream sherry1/4 teaspoon whole mixed pickling spicePlace turtle or beef in stock pot with 1 1/2 quarts water. Bring to a boil. Skim during cooking. Simmer for 2 hours or until meat is tender.Strain meat from stock. Dice meat into 1/4 inch pieces. Set both aside.Cook vegetables in butter until onions are translucent. Add beef stock.In a small bowl, mix 1/4 cup water into paprika and flour until smooth. Add tomato pur?e and spices. Stir into beef stock until well blended. Bring to a boil; reduce heat, cover and simmer for 2 to 2 1/2 hours.Strain soup. Place vegetables into food processor or blender and pur?e.Mix cornstarch with remaining water and blend until smooth. Add to soup and cook 15 minutes, stirring, until stock is thickened.Add meat and vegetable pur?e. Remove from direct heat. Add sherry right before serving.

Bandu2 - Herit.gif  Kategorija: Riċetti   »   35 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right senator john breaux's cajun deep fried turkey

Senator John Breaux's Cajun Deep Fried TurkeySource: The Honorable John Breaux United States Senator, Louisiana4 ounces liquid garlic 4 ounces liquid onion 4 ounces liquid celery 1 tablespoon red pepper 2 tablespoons salt 2 tablespoons Tabasco 1 ounce liquid crab boil or 1 tablespoon Old Bay Seasoning 1 poultry or meat injector 1 defrosted 10- to 12-pound turkey 5 gallons peanut oilSaut? first seven ingredients until salt and pepper are dissolved. Fill the injector and inject turkey at breast, wings, drumsticks, thighs and back. Allow to marinate 24 hours in refrigerator or ice chest.Use a 10-gallon pot for frying. Bring peanut oil to 350 degrees F and fry turkey for 38 to 42 minutes. Turkey should float to surface after 35 minutes and you should cook an additional 5 to 7 minutes.You may want to tie turkey legs with 1/2-inch cotton ropes to be able to remove from frying pot when done.The cooking of fried turkey should be done outdoors. Extreme caution should be taken when placing cold turkey in hot oil.

Bandu2 - Herit.gif  Kategorija: Riċetti   »   35 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right true love truffles

True Love Truffles1 1/2 cups granulated sugar3/4 cup butter (no substitutes)1 (5 ounce) can evaporated milk2 (4.67 ounce) packages mint Andes candies (56 pieces total)1 (7 ounce) jar Marshmallow Cr?me1 teaspoon vanilla extract22 ounces white baking chocolate, divided1/2 cup semisweet chocolate chipsGreen food coloring (optional)In a heavy saucepan, combine sugar, butter and milk. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir until a candy thermometer reads 236 degrees F (soft-ball stage). remove from the heat.Stir in candies until melted and mixture is well blended. Stir in Marshmallow Cr?me and vanilla extract until smooth. Spread into a buttered 15 x 10 x 1-inch pan; cover and refrigerate for 1 hour.Cut into 96 pieces; roll each into a ball (mixture will be soft). Place on a wax paper-lined baking sheet.In a heavy saucepan or microwave-safe bowl, melt 18 ounces of white chocolate and chocolate chips. Dip balls in melted chocolate; place on wax paper to harden.Melt the remaining white chocolate; add food coloring if desired. Drizzle over truffles. Store in an airtight container.Yields 8 dozen.

Bandu2 - Herit.gif  Kategorija: Riċetti   »   35 Taqra   »   Data: 19/03/2010 00:00   »   Billi: 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  Kategorija: Riċetti   »   34 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right poor man's jambalaya

Poor Man's JambalayaSource: Paul Prudhomme's Louisiana Kitchen4 small whole bay leaves1/2 teaspoon salt1 teaspoon white pepper1 teaspoon dry mustard1/2 teaspoon cayenne1 teaspoon gumbo file (optional)1/2 teaspoon ground cumin1/2 teaspoon black pepper1/2 teaspoon dried thyme leaves4 tablespoons butter1 1/2 cups onions, chopped1 1/2 cups celery, chopped6 ounces tasso or other smoked ham, diced (approximately 1 1/2 cup)6 ounces andouille or other smoked pork sausage, diced (approximately 1 cup)1 cup green bell pepper, chopped1 1/2 teaspoons garlic, minced2 cups uncooked rice4 cups beef, pork or chicken stockThoroughly combine the seasoning mix ingredients in a small bowl and set aside.In a large heavy skillet (preferably cast iron) melt the butter over high heat. Add meat; cook for 5 minutes, stirring occasionally.Add onions, celery and bell pepper, seasoning mix and garlic. Stir well and continue cooking until browned, about 10 to 12 minutes, stirring occasionally and scraping the pan bottom well.Stir in the rice, reduce heat and simmer until rice is tender, but still crunchy, about 20 minutes.To serve as a main course, spoon 2 cups jambalaya on a plate; for an appetizer, serve 1 cup.

Bandu2 - Herit.gif  Kategorija: Riċetti   »   34 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right paddy's day cupcakes

Paddy's Day Cupcakes1 3/4 cups flour1 small box instant pistachio pudding mix3/4 cup miniature chocolate chips2/3 cup granulated sugar2 1/2 teaspoons baking powder1/2 teaspoon salt2 beaten eggs1 1/4 cups milk1/2 cup vegetable oil1 teaspoon vanilla or 1/4 teaspoon almond extract1/2 can (1 cup) cream cheese frostingGreen colored sugar1/2 cup green candy-coated milk chocolate piecesIn a large bowl, stir together flour, pudding mix, chocolate pieces, sugar, baking powder and salt.In a small bowl, combine the eggs, milk, oil and vanilla or almond extract. Stir into flour mixture just until combined. Fill greased or paper-line muffin tins about 2/3 full. Bake at 375 degrees F for 18 to 20 minutes or until golden brown. Cool on a wire rack.Frost and sprinkle with green sugar and/or other candy pieces, such as green M&Ms.Makes 18.

Bandu2 - Herit.gif  Kategorija: Riċetti   »   34 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

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