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Οι πιο δημοφιλείς θέσεις - Σελίδα 59
arrow right blue pete's sweet potato biscuits

Blue Pete's Sweet Potato BiscuitsSource: Blue Pete's Restaurant - Virginia Beach, Virginia2 to 3 medium sweet potatoes1/2 cup butter or margarine1/2 cup granulated sugar2 tablespoons milk1 teaspoon salt3 1/2 to 4 cups all-purpose flour4 1/2 teaspoons baking powderBoil, peel and mash potatoes. While potatoes are still hot, measure 1 1/2 cups into a large bowl. Add butter, sugar, salt and milk; mix well.Sift together flour and baking powder; add to potato mixture. Work with hands to make a soft dough. Chill dough.Roll dough out and cut into biscuits. Bake on greased cookie sheet on top shelf of 400 degree F oven for 15 to 20 minutes until golden brown.Makes 1 dozen.

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arrow right brennan's bistro free form lasagna

Brennan's Bistro Free Form LasagnaSource: Chef Robert Brennan, Brennan's Bistro of Wayside, Virginia Beach, Virginia7 medium shrimp, peeled and deveined 2 ounces fennel confit 1 ounce oven dried tomatoes 1 teaspoon chopped fresh garlic 1 tablespoon extra virgin olive oil 3 ounces crab stock 3 ounces heavy cream 2 ounces Asiago cheese 2 tomato lasagna sheets 5 fresh spinach leavesHeat 10-inch saut? pan. Add oil. Saut? garlic until light brown. Add shrimp and saut?. Add fennel confit, oven dried tomatoes and crab stock. Reduce Liquid to 1 ounce.Add heavy cream and reduce by half. Add Asiago and spinach. Stir and remove from heat. Salt and pepper to taste.Heat cooked pasta sheets in simmering water; remove. Plate in large rimmed soup bowl. Lay 1st pasta sheet offset in bowl, add 1/4 of product. Fold sheet onto itself, add 1/4 product. Lay 2nd sheet on 1st, offset and add 1/4 product. Fold sheet onto itself and add last 1/4 product.

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arrow right solari's cheesecake

Solari's CheesecakePosted by GayleL at recipegoldmine.com 4/8/02 11:01:23 pmSource: nola.com - 04/04/02 - Constance SnowA.T. of Terrytown tells me she has collected recipes from the Food section of The Times-Picayune for 40 years. She came through with an answer for E.B. of Baton Rouge, who requested a recipe for the ultra-light cheesecake that was sold at the now-defunct Solari's. This version was developed many years ago and printed in this column by Myriam Guidroz, who cut down Chef Warren LeRuth's industrial-sized recipe."When I was a little girl, my Aunt Elena worked for Solari's," A.T. writes, "That's how I became familiar with the name." She also enclosed the second cheesecake recipe, promising "It is delicious!"Makes 16 servings3 tablespoons soft butter, divided 1 package (about 12) very dry ladyfinger cookies 1 pound ricotta cheese 1/2 cup milk 2 eggs 2 tablespoons cornstarch 2 teaspoons vanilla extract (or a few drops of lemon extract) Pinch salt Pinch cream of tartar 3 egg whites, at room temperature 3/4 to 1 cup granulated sugar (depending on how sweet your sweet tooth is)Generously grease a 9-inch springform pan, using one tablespoon of the butter. Preheat oven to 350 degrees F.Crumble the cookies into rather small pieces with your fingers. Use half to line the bottom of the springform; reserve the rest.Place ricotta, milk, whole eggs, cornstarch, vanilla or lemon extract and the rest of the butter into the container of a food processor. Process until well-mixed and smooth. (If you don't have a food processor, mix the cornstarch into a smooth paste with a little of the cold milk before adding it to the rest of the above ingredients; then beat until smooth.)Add a pinch of salt and cream of tartar to the egg whites; then beat at high speed until soft peaks form. Add sugar, about two tablespoons at a time, until all is incorporated. Continue beating until you cannot taste or feel a single grain of sugar.Mix together gently but thoroughly the ricotta and egg white mixtures and pour into the prepared springform pan. Sprinkle the top of the cheesecake with the rest of the cookie crumbs. Place the pan into a larger baking dish containing about one inch of water. Bake for approximately 45 minutes, or until cake is set. (If the cookie crumbs brown too quickly, cover loosely with a piece of foil.)Cool cake in pan until lukewarm before turning out onto a serving dish. Chill thoroughly. Garnish the top with fruit, if desired.

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arrow right johnny cash's old iron pot family style chili

Johnny Cash's "Old Iron Pot" Family Style Chili5 pounds sirloin steak3 packages McCormick, Lawry's, Schilling or any good chili seasoning mixMexene chili powderSpice Island's chili con carne seasoningCumin2 tablespoons granulated sugarThymeSage leavesChopped raw onionsChopped chile peppers3 or 4 cans red kidney beans3 or 4 cans whole tomatoes1 can tomato pasteGarlic and onion powderSalt to tasteChop steak and cook until medium with a little shortening. Add packages of seasoning mix and cook 5 minutes. Add beans, tomatoes, spices, onions, sugar and chili powder or a cup con carne mix. Taste. If too hot for children or ladies, add 1 or 2 cans of tomatoes. Add tomato paste. If it gets too thick, add water. Simmer over low heat for 20 minutes.Serve with soda crackers or oyster crackers.Yields 36 servings.

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arrow right english toffee cheesecake

English Toffee CheesecakeSource: Bon App?tit, December 2000Crust1 1/2 cups graham cracker crumbs1/2 cup toasted almonds, finely chopped1/2 cup English toffee bits (such as Skor)2 tablespoons dark brown sugar, packed1/4 teaspoon salt6 tablespoons unsalted butter, meltedPreheat oven to 350 degrees F.Mix first 5 ingredients in medium bowl. Add butter; stir until moist clumps form. Press mixture over bottom and 1 inch up sides of 10-inch-diameter springform pan. Bake crust until just set, about 5 minutes. Set aside. Reduce oven temperature to 325 degrees F.Filling32 ounces cream cheese (at room temperature)1 cup dark brown sugar, packed4 large eggs1 tablespoon vanilla extract1/4 teaspoon almond extract8 ounces chocolate-covered English toffee (such as Skor or Heath bars), cut into 1/2-inch piecesBeat cream cheese and sugar in large bowl until blended. Beat in eggs 1 at a time, blending well after each addition. Beat in both extracts. Pour half of mixture into prepared crust; sprinkle with toffee pieces. Pour remaining mixture over. Bake until edges are puffed but center is barely set, about 55 minutes. Meanwhile, prepare topping:Topping1 (16 ounce) container sour cream1/2 cup granulated sugar1 teaspoon vanilla extractAssorted candies (such as gumdrops and holiday M&M's)Mix sour cream, sugar and vanilla extract in medium bowl until smooth. Pour topping over hot cheesecake. Bake cake until topping is just set, about 5 minutes. Transfer to rack; cool 10 minutes. Run knife between cake and pan sides. Chill cake uncovered overnight.Remove pan sides and place cake on platter. Garnish top with candies.NOTE : Prepare this cake a day ahead.Per Serving (excluding unknown items): 767 Calories; 55g Fat (63.4% calories from fat); 11g Protein; 61g Carbohydrate; 1g Dietary Fiber; 208mg Cholesterol; 433mg SodiumExchanges: 1/2 Grain (Starch); 1 Lean Meat; 0 Non-Fat Milk; 10 1/2 Fat; 3 Other Carbohydrates

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arrow right rocky road cheesecake

Rocky Road Cheesecake1 cup chocolate wafer crumbs3 tablespoons margarine, melted1 envelope unflavored gelatine1/4 cup cold water16 ounces cream cheese, softened3/4 cup granulated sugar1/3 cup cocoa powder1/2 teaspoon vanilla extract2 cups miniature marshmallows1 cup whipping cream, whipped1/2 cup chopped nutsCombine crumbs and margarine. Press onto bottom of a 9-inch springform pan. Bake at 350 degrees F for 10 minutes. Cool.Soften gelatine in water; stir over low heat until dissolved.Combine cream cheese, sugar, cocoa and vanilla extract, mixing at medium speed of electric mixer until well blended. Gradually add gelatine, mixing until blended. Fold in remaining ingredients; pour over crust. Chill until firm.

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arrow right strawberry cream filling

Strawberry Cream FillingUse caution when using raw egg whites.1 cup heavy cream1/2 cup granulated sugar1 egg white, stiffly beaten1/2 cup strawberries, mashedWhip cream until stiff; fold in sugar, egg white and the mashed strawberries.

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arrow right sponge candy

Sponge Candy1 cup granulated sugar1 cup dark corn syrup1 tablespoon cider vinegar1 tablespoon baking sodaHeat sugar, corn syrup and vinegar to boiling in a 2-quart saucepan over medium heat, stirring constantly, until sugar is dissolved. Boil without stirring, to 300 degrees F on candy thermometer (hard ball stage).Remove from heat. Quickly stir in baking soda thoroughly. Pour mixture into ungreased 13 x 9-inch pan. Do not spread! Cool, then break into pieces. Candy can now be dipped in chocolate coating if desired.

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arrow right seashore fudge

Seashore FudgeThis is the fudge that was famous in Atlantic City and Ocean City, New Jersey.4 cups granulated sugar1/3 cup light corn syrup2 level tablespoon honey1 cup unsweetened evaporated milk6 tablespoons butter or margarine1/2 teaspoon saltChoice of flavoringsButter upper sides of a 5-quart saucepan. Put all ingredients except optional ones and your choice of flavorings into the saucepan. Grease and line several small loaf pans or one 12 x 8-inch pan.Fill kitchen sink with 1/2 inch of water. Dissolve sugar, stirring constantly with wooden spoon over low heat until butter melts and the spoon glides smoothly over bottom of pan. Increase heat to medium and bring to a boil. Wash down any crystals that may have formed with a pastry brush dipped in hot water, using as little water as possible. Clip a candy thermometer to the side of the saucepan. Reduce heat while retaining boil. Stir no more than necessary. Cook to 236 degrees F to 242 degrees F.Remove saucepan from heat and place it in the sink. If you want to make two different flavored fudges from this batch, divide it now into two batches by pouring one-half into a heatproof bowl. Work the bowl first. Add, without stirring, flavorings or chocolate, then allow to cool.Stir when lukewarm and skin forms on top (110 degrees F). Stir fudge thoroughly but not vigorously by hand, with electric mixer, or in two batches in a food processor. Pause frequently to allow fudge to react. Watch for fudge to thicken, lose it sheen, become lighter in color or streaked with lighter shade, give off some heat, and suddenly stiffen. If mixing by hand, fudge will "snap" with each stroke; by mixer, mixer wave will become very distinct; by food processor, fudge will flow sluggishly back to center when processor is stopped. Add any optional ingredient for variations before fudge totally candies. Pour, score and store when cool in airtight container in refrigerator or at room temperature.Brandy Alexander Seashore FudgeAdd 1 ounce brandy and 1 ounce cr?me de cacao after removing saucepan from heat and placing in ink. Stand well back, as the alcohol fumes are powerful when burning off.Chocolate Brandy Alexander Seashore FudgeAdd 1 ounce brandy and 1 ounce cr?me de cacao after removing saucepan from heat and placing in ink. Stand well back, as the alcohol fumes are powerful when burning off. When ready to stir, add 2 (1 ounce) squares melted unsweetened chocolate or 2 packet pre-melted baking chocolate.Chocolate Seashore FudgeAdd 2 teaspoons vanilla extract after removing saucepan from heat and placing in sink. When ready to stir, add 3 (1 ounce) squares unsweetened chocolate, partially melted, or 1 1/2 cup semisweet chocolate chips, melted and cooled.Chocolate-Walnut Seashore FudgeAdd 2 teaspoons vanilla extract after removing saucepan from heat and placing in sink. When ready to stir, add 3 (1 ounce) squares unsweetened chocolate, partially melted, or 1 1/2 cups semisweet chocolate chips, melted and cooled. Just before pouring into prepared pan, stir in 1 1/2 cups coarsely chopped walnuts.Drambuie Seashore FudgeAdd 1 ounce Drambuie after removing saucepan from heat and placing in sink.Grasshopper Seashore FudgeAdd 1 ounce white cr?me de cacao and 1 ounce white cr?me de menthe after removing saucepan from heat and placing in sink. Just before pouring into prepared pan, streak with drops of green food coloring.Kahl?a-Mocha Seashore FudgeAdd 3/4 cup unsweetened cocoa to the saucepan at the beginning of the recipe. Or add 3 (1 ounce) square melted, unsweetened chocolate or 3 packet pre-melted baking chocolate when ready to stir after cooking. Add 1/4 cup Kahl?a after removing saucepan from heat and placing in sink.Kahl?a Seashore FudgeAdd 1/4 cup Kahl?a after removing saucepan from heat and placing in sink.Peanut Butter Seashore FudgeAdd 1 teaspoon vanilla extract after removing saucepan from heat and placing in sink. Just before stirring, add about 1/2 cup creamy peanut butter or 1 1/2 cupspeanut butter chips (without melting). Just before fudge completely candies, you can add 1/2 cup chopped roasted peanuts, but use only 1/3 cup peanut butter.Pistachio Seashore FudgeAdd 2 teaspoons pistachio extract and a few drop of green food color after removing saucepan from heat and placing it in sink. You can also add 1/2 cup or more chopped pistachio nuts just before pouring fudge into prepared pan.Scotch Seashore FudgeAdd 1 ounce scotch after removing saucepan from heat and placing in sink.

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arrow right mrs dash salt free seasoning blend

Mrs. Dash Salt Free Seasoning Blend1/4 cup crushed dried minced onion flakes 4 teaspoons crushed dried vegetable flakes 1 tablespoon garlic powder 1 tablespoon dried orange peel 2 teaspoons coarsely ground black pepper 1 teaspoon dried parsley 1/2 teaspoon dried basil 1/2 teaspoon dried marjoram 1/2 teaspoon dried oregano 1/2 teaspoon dried savory 1/2 teaspoon dried thyme 1/2 teaspoon cayenne pepper 1/2 teaspoon cumin 1/2 teaspoon coriander 1/2 teaspoon dried mustard 1/4 teaspoon celery seed 1/4 teaspoon Kool-Aid unsweetened lemonade drink mixDash crushed dried rosemaryCombine all of the ingredients in a small bowl and stir well. As you stir, crush the leafy spices for a finer blend. Store the spice blend in a covered container or a sealed shaker bottle.Makes about 2/3 cup.

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arrow right dairy-free tofu eggnog

Dairy-Free Tofu Eggnog2 (10.5 ounce) packages lite firm tofu16 ounces vanilla soymilk or rice milk1/4 vanilla bean, split1/4 cup granulated sugar2 tablespoons grated piloncillo (unrefined brown sugar cones) or use brown sugar1/4 teaspoon ground turmeric1/2 to 1 cup rum or brandy (optional)NutmegIn a blender or food processor, combine all ingredients except nutmeg; blend thoroughly, stopping occasionally to scrape down sides of bowl.Serve well-chilled and dusted with nutmeg.Yields 8 (5 ounce) servings.

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arrow right southern black-eyed peas

Southern Black-Eyed Peas1 pound dried black-eyed peas1 smoked ham hock1 large onion, choppedRed pepper, to tasteSaltPut ham hock in large saucepan and cover with water. Boil for 10 to 15 minutes. Meanwhile wash and clean peas. Add to boiling water along with chopped onion. Water may be added in order to cover peas. Add red pepper, but be careful adding salt because the meat will give peas some salty taste. Cook over medium heat until peas are soft, but not mush, about 45 minutes to an hours.Yields 6 servings.

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arrow right fat free german potato salad

Fat Free German Potato Salad2 cups water, divided1 cup cider vinegar1 onion, chopped4 tablespoons sugar1 teaspoon salt1/4 teaspoon pepper1 teaspoon celery seed4 teaspoons ham flavored soup base2 tablespoons cornstarch3 tablespoons Baco's8 pounds potatoesCook, peel and chop potatoes. Bring 1 3/4 cups of water, the cider vinegar, sugar, salt, pepper, celery seed and ham flavored soup base to a boil. Add chopped onion. Slow simmer until onion is glassy, about 30 to 45 minutes.Mix cornstarch with 1/4 cup water. Thicken liquid mixture. Add Baco's. Pour over potatoes. Serve hot or cold.Servings: 19Serving size 1 cup1 cup is equal to 2 WW points

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arrow right free soup

Free Soup1 (46 ounce) can V-8 juice (Hot and Spicy or regular)23 ounces water1 cup cabbage, shredded1 (10 ounce) can diced tomatoes and chile peppers1 cup celery, diced1 onion, chopped1 (14.5 ounce) can green beans1 jar mushrooms (optional)4 to 6 carrots, sliced2 tablespoons parsley2 packages beef bouillon1 package ranch dressing mixMix all ingredients together. Cook until vegetables are tender. Serve.

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arrow right Brown Bag Apple Pie

Brown Bag Apple PieThe night before baking, combine the following:6 to 8 apples peeled2 tablespoons lemon juice1/2 cup rum1 tablespoon cinnamon1 teaspoon ground cloves1 teaspoon nutmeg or mace1 teaspoon allspice1/2 cup raisins (optional)1/2 cup nuts (optional) The night before baking, combine apples and lemon juice. Mix in the rum, then cover with water. Add remaining ingredients.The next day, prepare an unbaked 9- or 10-inch pie shell. Mix the following with the drained apple mixture in a bowl and then pour into pie shell.1/2 cup granulated sugar2 tablespoons flour1 teaspoon cinnamon1/2 teaspoon ground cloves1/2 teaspoon allspice1/2 teaspoon nutmeg2 tablespoons lemon juice (to drip over apples)Topping1 cup granulated sugar1 cup flour1 cup butterIn a bowl cut with a pastry blender or two knives until pea sized. Pour over the top of the apples. Put pie on cookie sheet and put in brown shopping bag. Staple shut. Bake in a 425 degree F oven for 1 hour. Let cool and then serve warm for best effect.

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