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Οι πιο δημοφιλείς θέσεις - Σελίδα 65
arrow right nature's table italian wedding soup

Nature's Table Italian Wedding SoupPosted by GayleL at recipegoldmine.com 9:28:04am 5/12/03Source: orlandosentinel.com - Thought You'd Never Ask - April 3, 2003There are probably as many recipes for Italian Wedding Soup as there are interpretations of the savory concoction's origins.Many food historians suggest that the name is the result of a simple mistranslation, believing that the name recalls the delicious marriage of the soup's ingredients. Other sources consider the savory soup a union of resources. In the rural regions of southern Italy and Sicily, the soup represented an amalgamation of ingredients -- one household contributed chopped meat, another gave up a fat hen, a family might forage for greens or a group of villagers convene to turn out handmade pastas.Yield: About 12 cups1 (10 ounce) package frozen spinach, thawed 1/2 cup diced onion 1/2 cup diced celery 1/2 cup diced carrot 1 tablespoon chopped garlic in 1/4 cup extra-virgin olive oil 4 cups chicken broth 1 tablespoon dried basil 1 teaspoon Spike All-Purpose Seasoning 1/4 pound uncooked orzo pasta 1 tablespoon cornstarch dissolved in 1/4 cup cold waterGrated Romano cheese to tasteMeatballs 1/2 pound ground beef 1/2 pound ground pork or veal 1/4 cup breadcrumbs 1 eggSalt and pepper to taste 1 tablespoon chopped parsley 1 clove garlic, mincedHeat oven to 350 degrees F.To make meatballs, combine ground meats, breadcrumbs, egg, salt and pepper to taste, parsley and 1 clove chopped garlic. Form into tiny meatballs. Place on a baking sheet and bake for about 25 minutes. Remove from sheet and set aside.Microwave spinach according to package directions. When cool enough to handle, squeeze out all moisture and set aside.Saut? diced onion, celery and carrot, 1 tablespoon chopped garlic in 1/4 cup olive oil, 5 minutes or until onion is transparent.Add chicken broth, basil, Spike and let simmer 5 minutes.Add orzo. Let cook 8 to 10 minutes. Add cornstarch mixture, stirring slowly until soup begins to thicken. Add spinach to soup, followed by meatballs. Top with grated Romano and serve.Nutrition information per cup: Calories223; Fat13.3 g (3.8 sat.); Carbohydrate12.8 g; Cholesterol 45 mg; Sodium 593 mg; Protein12.9 g

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arrow right tgi friday's strawberry fields salad

TGI Friday's Strawberry Fields SaladPosted by GayleL at recipegoldmine.com 5:50:40pm 6/16/03Source: wtvt.comSalad 1 head red leaf lettuce 1 head romaine lettuce 6 ounces balsamic vinaigrette dressing 2 ounces shredded Parmesan cheeseCracked pepper to tasteGlazed Pecans 1 cup chopped pecans1/4 cup dark brown sugar 1 tablespoon waterStrawberry Glaze12 strawberries1/4 cup balsamic vinegar1/4 cup granulated sugar 2 tablespoons waterMix chopped pecans with brown sugar and water and heat; set aside.Slice strawberries into 1/4-inch slices.Mix balsamic vinegar, sugar and water and coat strawberries; set aside.Chop red leaf and romaine lettuce into 2-inch pieces. Toss lettuce, Parmesan cheese, balsamic vinaigrette and Glazed Pecans.Strain strawberries from glaze and place on top of salad. Top with cracked pepper.Yield: 2 salads

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arrow right vargo's blue cheese house dressing

Vargo's Blue Cheese House DressingPosted by bettyboop50 at recipegoldmine.com - May 9, 2001Source: Restaurant Recipes - Vargo's restaurant, a Houston, Texas landmark1/3 cup brown sugarDash each black pepper and salt2 garlic cloves, chopped1/3 cup each red wine vinegar, apple cider vinegar and fresh lemon juice1 1/2 cups olive oil3 cups vegetable oil (such as Wesson)1/2 cup warm waterSalad greensCrumbled blue cheese as desiredIn medium size bowl, mix sugar, pepper, salt, garlic, vinegars and lemon juice.Combine oils with water then slowly add to sugar mixture, with a wire whisk. Store in refrigerator. Toss salad greens in a bowl, add crumbled blue cheese, then add as much dressing as needed, toss to coat leaves.

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arrow right zola's restaurant greek pastry

Zola's Restaurant Greek PastryPosted by GayleL at recipegoldmine.com - May 26, 2001Source: newschannel5.com - Debra Paquette/Zola's Restaurant - Monday, April 23, 2001 - Recipe #26981 cup pistachios1 cup walnuts1 cup hazelnuts1 cup almonds1 cup chopped dates1 egg2 tablespoons melted butter1 cup granulated sugar1 1/2 teaspoons cinnamon1 teaspoon nutmeg1/2 teaspoon cloves1/4 cup brandyZest and juice of 1 orangeZest of 1 lemon1/2 teaspoon salt1 box filo dough1/2 cup (1 stick) butter, meltedSugar Water2 cups granulated sugar3 cups water4 or 5 whole cloves1 (4-inch) piece cinnamon stickZest of 1 lemon1/2 cup brandyCombine nuts, dates, egg, butter and sugar in food processor. Pulse until nuts are broken up and mixture holds together. Place in work bowl with cinnamon, nutmeg, cloves, brandy, orange juice and zest, lemon zest and salt and combine.Cut filo in half to form a stack of rectangles. Each pastry will use three sheets. Brush butter lightly on the 3 sheets. Place 1/4 cup nut mixture on bottom of filo sheets. Tuck edges in (1/2-inch on each side) and roll up. Brush with butter and place on cookie sheet. Repeat with remaining dough. Bake 15 to 20 minutes in 350 degree F oven, or until lightly browned.In small saucepot combine sugar water ingredients. Simmer 15 minutes.Place cooled pastries in a pan with edges, fit snuggly together. Pour warm sugar water over pastries. Allow to soak up all liquid, turning if necessary. Refrigerate to help set, if needed.Slice and serve with fresh fruit whipped cream.

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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 kenny rogers' fire and ice chili

Kenny Rogers' Fire and Ice ChiliSource: Midwest Living MagazineSinger Kenny Rogers, who's building a new home near Branson, cooks up a pot of his chili flavored with pineapple chunks to share with family and friends. "It's a favorite of mine," he says, "and, believe me, it's meant to warm a southern boy's heart and soul!"1 (20 ounce) can pineapple chunks in syrup2 pounds lean boneless pork roast cut into 1-inch cubes2 tablespoons olive oil1 medium yellow onion chopped (1/2 cup)1 clove garlic minced1 (8 ounce) can tomatoes, cut up1 (6 ounce) can tomato paste1 (4 ounce) can diced green chile peppers, drained1 green pepper chopped (3/4 cup)1 medium yellow onion chopped (1/2 cup)2 cloves garlic, minced1/4 cup chili powder4 teaspoons ground cumin1 to 3 tablespoons seeded and finely chopped jalape?o pepper1/2 teaspoon saltChili toppersSliced onionsSour creamShredded Cheddar cheeseDrain pineapple, reserving syrup.In a Dutch oven, cook pork, half at a time, in hot olive oil till brown. Return all the meat to the pot. Add the first chopped onion and 1 clove garlic. Cook over medium heat till onion is tender, stirring occasionally.Add the reserved pineapple syrup, undrained tomatoes, tomato paste, green chile peppers, the green pepper, 1 onion, 2 cloves garlic, chili powder, cumin, jalape?o pepper and salt.Bring to boiling. Reduce heat. Cover and simmer the chili for 1 1/2 hours, stirring occasionally. Add the pineapple chunks. Cover and simmer for 30 minutes more.Let diners add their own toppers.Makes 8 to 10 servings.NOTE: To increase the spiciness of the chili, Kenny adds 2 more tablespoons of the jalape?o pepper.

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arrow right eckert's granda eckert's peach custard pie

Eckert's Grandma Eckert's Peach Custard PiePosted by kdipaolo at recipegoldmine.com June 4, 2001If you live in the St. Louis area, Eckerts is the place to go to pick strawberries, apples, peaches, or your pumpkin at Halloween. It's a wonderful place and a St. Louis tradition.1 (9-inch) deep pie crust4 cups peaches (about 3 or 4 peaches)3 eggs1/3 cup milk1 cup granulated sugarBeat eggs. Add milk and sugar. Beat together. Slice peaches. Add to egg mixture and stir together. Pour into pie crust.Bake in 450 degree F oven for 10 minutes. Turn oven down to 375 degrees F and continue to bake for another 45-55 minutes. To test doneness, insert knife. If it comes out clean, the pie is done.

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arrow right shoney's pot roast

Shoney's Pot RoastPosted by CookinMom at recipegoldmine.com May 3, 2001Source: Roberta HaferkampThis is a copycat recipe of Shoney's Pot Roast. The leftovers make delicious sandwiches!2 tablespoons butter or margarine3 pounds rump roast, trimmed2 stalks celery, chopped1 large onion, chopped3 cloves garlic, minced1/2 teaspoon dried parsley1/2 tablespoon dried thyme2 cups beef broth20 whole peppercorns1 whole bay leaf1/2 tablespoon salt2 carrots, sliced2 potatoes, peeled and cubed1/2 teaspoon salt1/3 cup flourBrown roast in butter in Dutch oven, then remove meat from Dutch oven.Saut? celery, onion, garlic, parsley and thyme in Dutch oven for 5 minutes, then return meat to Dutch oven.Add the beef broth, peppercorns, bay leaf, and salt to Dutch oven, then bake in 325 degree F oven, covered, for 4 hours, basting every 1/2 hour.Remove roast from Dutch oven.Strain stock into bowl. Discard vegetables.Using 2 forks, shred roast into bite-size pieces.Pour reserved stock over beef in Dutch oven.Add carrots, potatoes, and salt to Dutch oven and bake in 325 degrees F oven for 45 minutes.Drain stock from Dutch oven and add enough beef broth to stock to make 3 cups.Whisk stock and flour together in saucepan and simmer until thick.Pour gravy over meat and vegetables.Serving size: 8

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arrow right ben & jerry's orange cream dream ice cream

Ben & Jerry's Orange Cream Dream Ice CreamPosted by FootsieBear at recipegoldmine.com 8/7/2001 2:44 pm1/3 cup orange juice concentrate, thawed2 teaspoons vanilla extractSweet Cream Base (in this section)This recipe for Orange Cream Dream is easy to make and very refreshing. It brings back memories of waiting for the ice cream man on warm summer evenings. Prepare the Sweet Cream Base. Add the juice concentrate and vanilla and blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.Makes one generous quart.

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arrow right gator's pan fried red snapper with crawfish cream sauce

Gator's Pan Fried Red Snapper with Crawfish Cream SaucePosted by GayleL at recipegoldmine.com May 15, 2001Source: wsfa.com - March 10, 2000 - Recipe from Gator'sMake the shrimp cream sauce. Add a few things to make it interesting and the crawfish over pan fried snapperCrawfish Cream Sauce1 small yellow onion, fine diced1/2 tablespoon garlic1/2 quart shrimp or crawfish stock1 quart whole whipping cream1 dash salt and pepper1/4 teaspoon cayenne1 tablespoon Worcestershire sauceTabasco sauce to taste1 pound crawfish tails2 (7 ounce) red snapper filetsAll-purpose flourVegetable oil (60%) and clarified butter mixture (40%)Heat oil and lightly flour filets, add to the pan and saut? until golden brown.Remove filets.Drain oil and add crawfish tails. Saut? until very hot. Add crawfish cream sauce. Spoon over filets.

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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

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arrow right quick elephant ears

Quick Elephant EarsPosted by bettyboop50 at recipegoldmine.com1 (16 ounce) loaf frozen white bread dough1/3 cup granulated sugar1 teaspoon cinnamonCooking oil for shallow fryingThaw bread dough according to package directions, cut into 12 pieces.In a small bowl, stir together the sugar and cinnamon and set aside.On a lightly floured surface, roll out each piece of dough to form a 1/8- to 1/4-inch thick oval.In a heavy skillet, heat oil (1/2 inch) over medium high heat. Fry bread ovals 1 to 2 pieces at a time, in shallow hot oil about 45 to 60 seconds per side or till bread ovals are brown.Remove with tongs and drain on paper towels. Sprinkle with cinnamon/sugar over the fried bread. Keep in oven while frying the remainder dough.6 servings - 12 ears

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arrow right nasturtium dip

Nasturtium DipSource: Morning Sun Herb Farm - Vacaville, California8 ounces softened cream cheese2 tablespoons mayonnaise2 tablespoons chopped chivesJuice of 1 lime1/2 teaspoon Beau Monde seasoning1 dozen nasturtium flowers8 to 10 nasturtium leaves, cut smallFresh ground pepper and saltMix all ingredients together.Serve on wheat crackers or cucumber slices.

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arrow right kentucky derby fruit dip

Kentucky Derby Fruit Dip2 (8 ounce) cartons sour cream3/4 cup apricot preserves1 teaspoon almond extractEdible flower and fresh mint sprigCombine sour cream, preserves and almond extract. Stir well. Refrigerate in a tightly covered container for up to 24 hours.To serve: Garnish, if desired, with an edible flower (such as nasturtium) and a fresh mint sprig. Place in a small crystal dish in the center of a gold or silver serving platter, with fresh fruit such as grapes, strawberries, cantaloupe, kiwi fruit, pineapple chunks, etc. around the edge.

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arrow right coffee flavored liqueur chocolate cheesecake

Coffee Flavored Liqueur Chocolate CheesecakeMakes 10 servings.12 ounces cream cheese1/2 cup granulated sugar3 eggs, room temperature3 ounces milk chocolate, coarsely chopped7 tablespoons heavy whipping cream2 tablespoons coffee flavored liqueur1/2 cup whipped cream (optional)1/2 (1 ounce) square semisweet chocolate, shaved (optional)Preheat oven to 300 degrees F (150 degrees C).In a mixing bowl blend cream cheese and sugar until smooth. Beat in the eggs, one at a time. Mix in 3 tablespoons whipping cream and the coffee-flavored liquor. Pour into an 8 inch glass pie pan.In a small saucepan, melt the chocolate with remaining 4 tablespoons whipping cream.Drizzle chocolate in a spiral pattern over filling. Stir lightly with tip of table knife to achieve a marbling effect. Set the pie pan in a larger pan with water that comes halfway up side of pie pan.Bake at 300 degrees F (150 degrees C) until firm in the center, about 55 minutes.Cool completely and refrigerate, covered with plastic wrap, overnight. Garnish with whipped cream piped around edges and shaved chocolate in center.

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