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Riċetti » Messaġġi - Page 5
arrow right bernie's grill snapper pontchartrain

Bernie's Grill Snapper PontchartrainPosted by GayleL at recipegoldmine.com - May 15, 2001Source: wbrc.com - This recipe is from Benard Tamburello of Bernie's Grill in Chelsea.1 (6 to 8 ounce) snapper filet1/2 cup cracker meal for breading1/2 cup yellow meal for breading1/2 cup flour1/2 vegetable oilSalt/Pepper to tasteSauce2 tablespoons blacking mix5 button mushrooms, quartered1/2 cup (1 stick) unsalted butter (cut in half)1 lemon1/4 cup white wine1 cup heavy cream (40% fat)1/2 cup (90/110 per pound) shrimp1 tablespoon garlic1 bunch parsley, chopped1 bunch scallion, choppedPut oil in pan and heat to 350 degrees F.Mix cracker meal, yellow meal and flour. Dredge fish through breading. Put fish in pan and brown on both sides. Do not burn fish, if too thick. Turn oven to 350 degrees F and finish cooking in oven. Fish is done if a wooden pick goes through it easily.For Sauce: Heat pan to high heat. Add blacking mix. Don't burn it! Add room temperature butter. To keep from burning, shake pan or remove from heat. Add mushrooms and brown. The mushrooms will soak up all of the butter, so shake pan. Once mushrooms are brown, add wine to deglaze. Once wine separates, squeeze lemon and add cream. Reduce cream until thick.Add shrimp, parsley, and scallions. When shrimp is pink and cooked, add garlic and butter. Take off stove, mix, and pour over fish. Enjoy!

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

arrow right p.f. chang's china bistro dan dan noodles

P. F. Chang's China Bistro Dan Dan NoodlesNoodles1 teaspoon oil1/4 ounce green onion, minced1/2 teaspoon garlic, minced1/2 teaspoon chile paste4 ounces ground chicken, cooked1/4 ounce egg noodles, cookedCornstarchLiquid Mixture2 ounces soy sauce1 ounce cooking wine1 teaspoon oyster sauce1 teaspoon granulated sugar7 ounces chicken stockHeat wok or large skillet, add 1 teaspoon oil and sear the chile paste, garlic and green onion for 5 seconds, using caution to avoid inhaling the direct fumes.Add cooked ground chicken, tossing and stirring for 10 seconds. Add all the liquid ingredients and simmer for 20 seconds.Add a "slurry," equal parts of cornstarch and water mixed together (a teaspoon or two of each) to thicken the sauce. Consistency should be thick enough to stand on top of the noodles.Pour sauce over a serving plate of hot cooked noodles. Garnish with bean sprouts and julienned cucumbers.Servings: 4

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

arrow right northern france seasoning

Northern France Seasoning10 teaspoons dried tarragon 1 1/4 teaspoons powdered bay leaf 5 teaspoons dried thyme 1/2 teaspoon ground cloves 10 teaspoons dried chervilGrind all ingredients to a fine powder in a high speed coffee mill. Finely sieve into a container, then tightly seal.

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

arrow right see's fudge

See's FudgeIn the West, See's Candy Stores are famous. This is the only recipe which has been made public. The rest are still secret.3 (6 ounce) packages chocolate chips2 cups nuts (any kind)2 teaspoons vanilla extract1 cup butter or margarineLet chocolate chips, nuts, vanilla extract and butter stand until room temperature in a large bowl (overnight is fine).4 cups granulated sugar20 large marshmallows, cut up1 (13 ounce) can evaporated milkBring sugar and milk to boil in a large saucepan and keep at a rolling boil for 8 minutes. Dump this all at one time over the chocolate mixture. Add marshmallows and stir vigorously by hand until chocolate bits and butter are melted and mixture is smooth. Pour into a 15 x 13-inch cake pan or a 13 x 9-inch pan. Cool and refrigerate for 24 hours before eating.It will keep well in the refrigerator and will last...and last...and last.

Bandu2 - Herit.gif  Kategorija: Riċetti   »   33 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right peapod secret butcher's prime rib

Peapod Secret Butcher's Recipe Prime RibSource: Tony Stallone, Peapod, Chicago, Illinois1 (5-6 pound) prime rib 1 tablespoon extra virgin olive oil 1 tablespoon garlic powder 1 tablespoon onion powder 1 teaspoon coarse ground black pepper 1 tablespoon garlic salt 1/2 teaspoon oregano 2 cups beef broth 1 cup red wine 2 shallots, finely choppedPreheat oven to 500 degrees F.Rub prime rib with olive oil.Combine all spices in a bowl; apply liberally to surface of roast. Place in oven, then immediately turn heat down to 325 degrees F. Bake 17-20 minutes per pound or until internal temperature reaches 130 degrees F for medium-rare.Remove beef from pan, cover with foil tent to keep warm.Place pan on stove top and de-fat juices. Add broth, wine and shallots; simmer over low heat until reduced by half. Serve au jus alongside carved roast.Serves 6 to 8.Nutrition values per serving: 753 calories, 48 g fat, 3 g carbohydrates, 1 g fiber, 69 g protein, 201 mg cholesterol, 1,153 mg sodium

Bandu2 - Herit.gif  Kategorija: Riċetti   »   33 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   »   33 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right crumblin'

Crumblin'This is very difficult to categorize, but somehow it seems most fitting for breakfast. Sometimes called "crumble-in," this has been a favorite Texas way of eating cornbread for many years.1 tall glassCornbreadButtermilkCrumble in enough cornbread to fill the glass three-fourths full. Add enough buttermilk to top off the glass. Eat the mixture with a spoon.

Bandu2 - Herit.gif  Kategorija: Riċetti   »   32 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   »   32 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right peapod secret butcher's prime rib

Peapod Secret Butcher's Recipe Prime RibSource: Tony Stallone, Peapod, Chicago, Illinois1 (5-6 pound) prime rib 1 tablespoon extra virgin olive oil 1 tablespoon garlic powder 1 tablespoon onion powder 1 teaspoon coarse ground black pepper 1 tablespoon garlic salt 1/2 teaspoon oregano 2 cups beef broth 1 cup red wine 2 shallots, finely choppedPreheat oven to 500 degrees F.Rub prime rib with olive oil.Combine all spices in a bowl; apply liberally to surface of roast. Place in oven, then immediately turn heat down to 325 degrees F. Bake 17-20 minutes per pound or until internal temperature reaches 130 degrees F for medium-rare.Remove beef from pan, cover with foil tent to keep warm.Place pan on stove top and de-fat juices. Add broth, wine and shallots; simmer over low heat until reduced by half. Serve au jus alongside carved roast.Serves 6 to 8.Nutrition values per serving: 753 calories, 48 g fat, 3 g carbohydrates, 1 g fiber, 69 g protein, 201 mg cholesterol, 1,153 mg sodium

Bandu2 - Herit.gif  Kategorija: Riċetti   »   32 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right cherry fudge truffle cups

Cherry Fudge Truffle Cups1 (16 x 12-inch) sheet wax paper1/3 cup Polaner or Smucker's Black Cherry all-fruit spread 2 tablespoons real butter1/2 teaspoon almond extract 1 (6 ounce) bag semisweet chocolate morsels1 1/2 cup vanilla wafer crumbs1/4 cup confectioners' sugar 1/2 cup sliced almonds, coarsely mincedPlace the fruit spread, butter and almond extract in a medium microwave-safe bowl.Stirring halfway through the cooking time, microwave on HIGH until the spread is melted, about 45 seconds to 1 minute).Drop in the chocolate morsels and stir them until they, too, have melted.Add the cookie crumbs and the powdered sugar to the chocolate mixture. Take special care that everything is well blended.Shape by teaspoonsful into 40 balls.Place the chopped almonds on the sheet of wax paper and roll the balls in almond bits.For best flavor, serve these at room temperature.

Bandu2 - Herit.gif  Kategorija: Riċetti   »   32 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right texas' best pico de gallo

Texas' Best Pico de Gallo3 cups chopped onion (preferably Texas 1015; see note) 3 cups diced, firm pink-ripe tomato 2 avocados, diced (optional) 2 teaspoons finely chopped serrano or jalape?o peppers (fresh or canned) 3 tablespoons chopped cilantro leaves Juice of 2 limes Salt, pepper and garlic salt to tasteCombine onion, tomato, avocados, serrano pepper, cilantro, lime juice, salt, pepper and garlic salt in a large glass bowl. Drain if too juicy. Refrigerate before serving.Makes about 1 1/2 quarts.Use as a dip, baked potato topping, or as a seasoning for pinto beans, black-eyed peas or rice.NOTE: Don't over-chop onion; it shouldn't be mushy.

Bandu2 - Herit.gif  Kategorija: Riċetti   »   31 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right greek farmer's bread

Greek Farmer's BreadSource: Lior's Kitchen Talk16 ounces unbleached white flour 4 teaspoons instant yeast 2 teaspoons granulated sugar 2 cups lukewarm water 1 tablespoon vegetable oil 2 teaspoons saltPut the flour into a bowl. Make a well in the middle. Put the yeast and the sugar in the well. Pour water over. Mix slightly. Cover and put in a warm place for 15 minutes.Knead, adding the salt and oil, to a smooth elastic dough. Cover and put in a warm place for 15 minutes.Knead thoroughly and place on a baking sheet. Cover and put in a warm place for 15 minutes.Put into a cold oven and turn oven on to 375 degrees F. Bake for 40 to 45 minutes until golden brown. Let cool 20 minutes before slicing.

Bandu2 - Herit.gif  Kategorija: Riċetti   »   31 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right lisa vento's sausage spinach pie

Lisa Vento's Sausage Spinach PiePosted by artsycook at recipegoldmine.com 12/6/2001 12:40 am1 pound sweet Italian sausage links, casing removed6 large eggs20 ounces frozen chopped spinach, thawed, squeezed dry, or 1 pound fresh salad spinach leaves, stemmed1 pound Mozzarella cheese, shredded5 1/2 ounces (1/2 container) Ricotta cheese1/8 teaspoon pepper10 to 11 ounces piecrust mix or 2 (9-inch) deep dish pie crusts Preheat oven to 375 degrees F. Crumble sausage in a medium skillet and brown meat over medium heat, breaking up with a spoon. Drain on paper towels.If using fresh spinach, bring a large pot of water to a boil and put spinach in water. Boil 1 minute and drain; squeeze dry.Separate 1 egg. Combine 5 eggs with 1 egg white, sausage, spinach mozzarella, ricotta and pepper and set aside.Prepare pie crust mix if using. Lay 1 pie crust in pie pan and spoon mixture into it. Lay another crust on top and flute with a stand-up edge. Carefully cut a 2? circle out of the top crust.Mix egg yolk with 1 tablespoon water and brush on top of pie. (Can decorate with scrapes of dough) Bake for 1 hour, 10 minutes until golden and bubbly. Check crust after 1 hour and put foil on edges to prevent over-browning. Let stand 10 minutes and cut OR chill uncovered until cold; cover and refrigerate until serving cold.

Bandu2 - Herit.gif  Kategorija: Riċetti   »   31 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right cool cucumber dip

Cool Cucumber DipPosted by Shellbob at recipegoldmine.com 11/8/2001 4:44 pm1 cup sour cream 1/4 cup mayonnaise1/2 medium cucumber, peeled, seeded and chopped 1 garlic clove, pressed1 tablespoon fresh dill weed or 1/4 teaspoon dried dill weed Mix together all ingredients, season with salt and pepper.Yield: 1 cup Serve with fresh vegetable for dipping. Can also be used as a sandwich spread; to do so, substitute cream cheese for the sour cream.

Bandu2 - Herit.gif  Kategorija: Riċetti   »   31 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

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.

Bandu2 - Herit.gif  Kategorija: Riċetti   »   30 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

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