 |
|
 |
|
|||||||||||||
|
lots more recipes you might like
|
|||||||||||||
|
lots more recipes you might like
|
|||||||||||||
|
|||||||||||||
|
This simple dip is wonderful to serve with cookies, apples, pears, and grapes. The sweet, nutty flavor of the toffee complements
the tangy dried cranberries and smooth, suave cheese. Youll love it. Remember that you can substitute different types of purchased
toffee or brittles for the almond toffee you make from scratch.
1/4 cup finely chopped almonds Line a baking sheet with parchment paper and set aside. In a heavy skillet, cook almonds, sugar and butter over medium
heat until the sugar begins to melt. Do not stir during this time, but shake the skillet occasionally. When the sugar starts
to melt (it will look syrupy around the edges), turn heat to low and cook until sugar and almonds are golden, stirring constantly
with a wooden spoon.
Immediately spread mixture onto the parchment paper and let cool. Break into chunks (here's where it's candy!). For the
recipe, process in a food processor or place in plastic bag and pound with a rolling pin until crushed.
Beat together the cheese and orange juice in a small bowl until fluffy and well blended. Stir in the crushed toffee and
cranberries. Chill, covered, up to 3 days. Oven Fried Chicken Monterey SAVORY BAKED CHICKEN (serves 4) Crab Rangoon Combine crab meat or smoked salmon, green onion,
cream cheese, steak sauce, and garlic. Place 1/2 teaspoon of mixture in center or won ton wrapper; fold square over to form
triangle. Lightly brush the center with the beaten egg. Bring opposite corners together and press gently, so filling will
be secure. Place oil in wok and heat to 375 degrees for deep-frying. Deep-fry one crab or salmon puff and adjust heat downwards
if necessary. Fry rest of puffs until delicately brown, less than two minutes. Serve hot 1 tablespoon orange juice concentrate Blend orange concentrate and mayonnaise in small bowl. Add salt and pepper. Set aside. Fold together chicken, celery, onion and garlic. Add to dressing. To assemble salad, divide lettuce among 6 plates, then place about 2/3 cup of the chicken salad onto the greens. Top with
mix of mandarin oranges and cashews. Garnish each serving with fruit as desired 1 bunch asparagus, washed and trimmed To make dressing: Whisk together remaining 1 cup oil and the lemon juice. Add salt and pepper to taste. Remove asparagus
from grill. Set on serving platter and drizzle with dressing. Makes 2 to 4 servings.
1/4 pound shell-on shrimp (any kind or size) In pot, melt butter over medium heat. Add mirepoix and cook 5 minutes or until soft. Add seafood shells and cook another
5 minutes. Add bay leaves, tomatoes, mushrooms and tomato paste and let brown slightly. Keep scraping pan to prevent burning.
Add paprika and cook 1 minute. Remove pot from flame and deglaze by adding branding and igniting. When flames die down, return to heat and let mixture
reduce by half, then add Vin Santo. Add cream, tarragon, pepper, nutmeg, curry and salt. Let mixture come to a boil, then
lower heat to barely a simmer. Simmer about 1 hour. If heat is too high, mixture will curdle. Pass bisque through a fine sieve.
Discard solids. Transfer to serving dishes and garnish with reserved seafood. Makes 8 to 12 servings Batter Chicken Strips 1 can (12 ounces) beer To make chicken strips: Combine beer, eggs and salt in bowl. Stir in flour, adding additional flour if needed. Batter should
be the consistency of a thin cake batter. Add food color. Refrigerate batter 1 to 2 hours.
Prepare honey mustard dipping sauce.
When ready to cook, preheat 1 1/2 to 2 inches oil in deep pot or deep-fat fryer to 350 degrees. Remove batter from refrigerator
and stir well.
Coat chicken strips in batter, then gently set in oil with tongs so strips float. Do not immerse in oil. Fry chicken, turning
once, until golden brown, about 2 minutes per side. Serve with honey mustard sauce. Makes 6 to 8 appetizer servings.
Note: If there is additional batter left over, it may be kept refrigerated and reused within 4 to 5 days.
Honey mustard dipping sauce:
1/4 cup Dijon-style mustard (see note) Combine honey and mustard in bowl. Using electric mixture, mix on low speed, scraping bowl twice, until incorporated, about
5 minutes. Add mayonnaise and beat on low speed until mixture is of a dipping consistency and turns a light honey color. Dipping
sauce keeps 2 weeks in refrigerator. Makes 1 1/4 cups.
Note: use Grey Poupon mustard and Hellman's mayonnaise. 2 cups chopped button mushrooms Place 1/4 cup stuffing on each breast and fold to encase stuffing in center. Place each breasts on 1 square of pastry.
Brush egg wash around edge of pastry then put second square of pastry over chicken and pinch edges to seal. If desired, decorate
tops of Wellingtons with additional puff pastry that has been cut into thin strips. Brush strips with additional egg wash. Preheat oven to 375 degrees. Line sheet pan with parchment paper and lightly oil paper. Place Wellingtons on paper and bake in preheated oven 30 to 35 minutes or to an internal temperature of 165 degrees.
Makes 4 servings. Chilled Cucumber-Buttermilk Soup Nectarine Soup 2 tablespoons olive oil (about) Heat oil in large saute pan. Add mushrooms, onions and garlic and saute until all liquid is cooked out of mushrooms. Remove
from heat and cool slightly, then puree in food processor until smooth. Add to cream cheese and onion powder in medium-sized
bowl and mix with electric mixer until smooth. Add salt and pepper to taste. Makes 8 appetizer servings. Note: Mushroom mixture can also be roasted on a cookie sheet in a 425-degree oven for 15 minutes. If roasting, eliminate
oil. 1 cup mayonnaise Mix all ingredients until well combined. Cover and refrigerate. Makes about 1 1/4 cups. Note: This recipe works best when vegetables are chopped in a food processor to make them very fine. Klemmer's Banquet Center's Chicken a la David 1 cup (2 sticks) butter, plus about 2 tablespoons butter to brown chicken Prepare a roux by melting the 1 cup butter. When it sizzles, stir in flour and cook 2 to 3 minutes, stirring constantly
until well-blended. Remove from heat and set aside. Preheat oven to 425 degrees. Season chicken breasts with salt and pepper, then flour lightly. Brown chicken breasts in remaining 2 tablespoons butter, cooking them about 3 minutes per side or until browned. Transfer
to covered baking pan. Add 1 inch water and bake in preheated oven 45 minutes. After 30 minutes, remove pan from oven and drain juices into top of double boiler, measuring amount of juices you are draining.
Add a small amount of water to pan so chicken breasts won't burn, then return chicken breasts to oven to complete cooking.
Heat juices in top of double boiler, adding salt and pepper to taste. Add an amount of cream or milk that is equal to the
amount of juice drained from the chicken. Cook over medium heat until mixture is heated through. Add reserved roux, a little at a time, stirring regularly. Continue
to add roux until sauce reaches a velvety consistency. Add mushrooms and heat through. Serve each chicken breast topped with the hot sauce, two chilled shrimp and two chilled spears of asparagus. Makes 6 servings.
Orange Crush Pound Cake 48 medium-size raw shrimp (26 to 30 count), shelled and deveined Heat large wok and add enough vegetable oil to fry shrimp. Heat oil to 300 degrees. When oil is very hot, add starched
shrimp and fry 2 minutes. With slotted spoon, remove shrimp for 30 seconds, then return to oil and fry for another minute.
When done, remove and let drain on paper toweling. In large bowl, mix mayonnaise, coconut juice and lemon juice. Place shrimp in bowl and mix with sauce. Prepare honey walnuts and set aside. Divide cooked broccoli or lettuce leaves among 4 serving dishes. Place honey walnuts on side. Remove shrimp from sauce
with slotted spoon and place over broccoli or lettuce. Sprinkle with sesame seeds. Circle with honey walnut halves, sliced
strawberries and sliced kiwi, if desired. Makes 4 servings. Notes: Water chestnut starch is available at The Asian Mart on N. Old World 3rd St. Coconut juice is available at
Asian food stores and some supermarkets. If using broccoli, boil 3 minutes or until tender. 1/2 cup chopped walnuts 2 quarts cold water Place meat in large 3-quart pot with cover. Cover with marinade. Place in refrigerator 3 to 5 days, turning from time to
time. Preheat oven to 450 degrees. Remove meat from marinade and reserve liquid. Place meat in shallow baking pan. Roast in preheated oven 20 to 25 minutes,
or until done. When done, remove from oven and cool slightly. Cut into slices and return to pan. Measure 3 cups reserved marinade. Bring to boil in large saucepan. When mixture boils, drop in gingersnaps one at a time
until sauce is thickened, stirring occasionally. Pour sauce over sliced meat and use to make sandwiches. Makes 6 servings. Note: Remaining marinade can be used to marinate other meats. 1/2 cup diced smoked bacon Deglaze pan with wine. Add cream and reduce by half over medium heat. Add tomato sauce, chicken and roasted tomatoes, stirring
occasionally over medium heat. Reheat cooked pasta for about 1 minute in boiling water and drain, if made in advance. Toss pasta with sauce in large bowl
and divide into 4 pasta bowls. Garnish with basil chiffonade (leaves cut into very thin strips) and Parmesan cheese. Makes
4 servings. Note: For roasted roma tomatoes, buy about 1 1/4 pounds of tomatoes. Wash well then dry. Cut in half and remove
seeds and core, then cut into strips. Put in medium bowl and toss with about 2 tablespoons olive oil. Season light with salt
and pepper. Place on an ungreased cookie sheet and bake in preheated 350 degree oven about 20 minutes. Fox & Hounds Hills of Erin Hunters Casserole 3/4 cup oil rendered from cooking beef (vegetable oil can be substituted) In heavy bottomed pot, heat beef fat or oil. Add tips and brown. Add mushrooms, onions, au jus, onion powder, garlic, wine
and bay leaf powder. Simmer until meat is tender, 30 to 45 minutes. Adjust texture of sauce by adding roux, a little at a
time. Cook roux 3 to 5 minutes over medium heat until sauce is consistency of medium-thick gravy. Adjust color with caramel
coloring. Sauce should be a rich dark brown color. Dredge livers in flour. Heat 1 cup vegetable oil in a 10 to 12 inch skillet until very hot. Add flour dredged livers to
pan and fry until almost done. Set aside to drain. To assemble: Divide livers among three15-to-18-ounce casserole dishes. Cover livers with tips, then add sauce, bringing
it to edges of bowls. Reserve any excess gravy. Prepare potatoes and pipe a potato border around edges of dishes with pastry bag fitted with star tip. Be sure potatoes
seal edges of dish. If you do not have pastry bag, use spoon to create a potato border. Put any excess gravy in center of
casseroles. Bake in preheated 350-degree oven 15 to 20 minutes or until bubbling occurs or potatoes are golden brown. Makes 3 very
large servings (could easily make 6 servings). Note: Powdered bay leaf and caramel coloring are available at spice stores and at some supermarkets. Au jus: 2 quarts homemade beef stock made from beef bones Combine all ingredients except seasoning salt and simmer 30 minutes, removing foam occasionally. Adjust flavoring with
seasoning salt. Use 3 quarts to make casserole. Remaining quart or so of broth can be frozen and used later to make soups
or stews. Note: Powdered bay leaf is available at spice stores. Potatoes for Hunters: 2 quarts boiling water Combine all ingredients except potato powder and bring to hard boil. Add potato powder gradually and mix until thickened. Fox & Hounds Chocolate Peanut Cream Pie 1 unbaked 9-inch pie crust Bake pie crust according to directions; set aside. Melt chocolate chips in top of double boiler or in microwave-safe container in microwave oven; set aside. Meanwhile, combine butter and sugar in large mixing bowl; beat until smooth. Add egg substitute and beat 2 to 3 minutes
until blended. Stir in melted chocolate and blend until smooth to make chocolate filling. Spread 2/3 of the chocolate mixture
over baked crust; reserve remainder. Sprinkle half of peanuts over chocolate in crust. Prepare peanut filling; spread over chocolate and peanuts. Spread remaining chocolate mixture over center of pie, leaving some peanut filling exposed at edges. Sprinkle exposed peanut
filling with remaining peanuts. Refrigerate until ready to serve. Makes 8 to 10 servings. Peanut filling: 4 ounces cream cheese, room temperature
10 ounces cream cheese, room temperature Combine all ingredients except crackers or toast and mix well with an electric mixer. Chill and serve with crackers or
garlic toasts. Makes about 4 cups dip. 5 cups imitation crab meat (surimi), thawed, flaked Combine imitation crab meat, shrimp and celery. Mix until well combined. Add remaining ingredients except lettuce and mix
well. Chill until ready to serve. Serve plain, atop a lettuce leaf, mixed in with torn greens or on an open-face sandwich
and grilled. Makes 8 servings. 4 cups peeled and shredded red-skinned potatoes Grate potatoes and onions together into a large bowl. Add remaining ingredients except oil and mix well. Pour enough oil into hot saute pan to completely cover bottom of pan to a depth of 1/8 inch. Prepare potato pancakes to
order by spooning batter, about 1/4 cup at a time, into hot saute pan. Brown pancakes on one side 2 to 3 minutes, then turn
with a spatula and cook another 2 to 3 minutes or until done. When turning, be careful not to let hot oil spatter. Serve with hot applesauce or sour cream. Makes 6 servings, or more as smaller appetizer pancakes. 2 large heads red cabbage (cored and sliced into 1/8-inch strips) Place all ingredients in a large stockpot. Bring to a boil. Cover. Reduce heat and simmer over low to medium heat for about
90 minutes or until largest pieces of cabbage are tender. Makes about 20 side-dish servings. Doyle's Milwaukee Inn Double Duchesse Potatoes 4 pounds potatoes, peeled and diced Place potatoes in large pot. Add enough water to cover. Cook until soft. Drain liquid. In mixing bowl, mash potatoes until
smooth. Add all remaining ingredients except garnishes and mix well. The consistency should be firm enough for potatoes to
set up in individual baking dishes. If potatoes are too soft to set up, add additional instant mashed potatoes. If too firm,
add additional milk or chicken stock to soften. Preheat oven to 450 degrees. Brush 10 to 12 individual oven-proof dishes that are about 4 inches in diameter with butter. Place potato mixture in pastry
bag and pipe into dishes in circular pattern. Dust tops with paprika and Parmesan cheese. Bake in preheated oven 15 to 20
minutes or until golden. Makes about 10 to 12 servings. Doyle's Milwaukee Inn Hungarian Goulash 4 pounds beef top round (cut into 1/2-inch cubes) Dredge meat through flour, then brown in oil over medium-high heat, stirring often. After meat is lightly browned on most
sides, add pepper and onions. Cook 10 minutes. Add butter and flour to mixture and mix well. Add stock, base, wine, paprika,
fresh and granulated garlic, black pepper and bay leaves; mix well. Reduce heat to a simmer and cook until meat is very tender and liquid is reduced to a stewlike consistency, 45 to 60 minutes.
Add salt to taste. Makes about 10 servings. 4 cups beef tenderloin tips or trimmings, cut into small dice In large stockpot or saucepan, brown meat in butter. Add onion, carrot, celery, bell pepper and fresh garlic. Cook until vegetables are softened but still firm. Add flour and mix well. Add mushrooms, water, beef stock, beef base, salt, pepper and granulated garlic. Bring to boil,
stirring often. Reduce heat to simmer. Add sour cream and blend well. Serve in soup bowl over hot buttered pasta. Top with green onion
for garnish. Makes 8 main-dish servings. 1 cup milk Add saffron milk to yeast mixture. With paddle attachment or a wooden spoon, beat in egg, salt and dillweed. Beat in flour
slowly, 1/2 cup to 1 cup at a time, until a soft dough is formed. Switch to dough hook and knead dough 5 to 8 minutes, adding
more flour if necessary, until smooth and elastic. Or turn dough onto floured surface and knead by hand. Place dough in large,
oiled bowl and turn to coat. Cover with plastic wrap and let rise until doubled in bulk, about 1 hour. Preheat oven to 350 degrees. Butter two 12-cup muffin tins and set aside. Punch down dough and turn it out onto floured
surface. Divide dough in half. Divide each half into 12 equal portions, roll each into a ball, and place in muffin tins. Cover
with tea towels and let rise in a warm place until doubled in bulk, about 1 hour. Brush egg glaze over tops of rolls. Bake 15 minutes, until risen and golden. Transfer to wire racks and cool 10 minutes
before serving warm. Makes 2 dozen. 16 ounces Guinness Stout Preheat oven to 450 degrees. Pour Guinness into bowl and set aside so beer flattens. Rub roast with prime rib rub seasoning. In large non-stick pan over medium-high heat, add vegetable oil. Sear roast on each side until browned. Immediately remove
meat from pan and set in large roasting pan. Coarsely chop onions and add to pan along with garlic. Add stock and Kitchen
Bouquet, if desired. Roast in preheated oven 1 hour. Reduce heat to 350 degrees and add Guinness. Liquid level should be at least halfway up side of roast. Roast an additional
2 hours, checking liquid level periodically and adding water if needed. If adding vegetables while roast cooks, add during last 45 minutes. After 3 hours, roast should be fork-tender. Transfer
from roasting pan onto warm platter. Place roasting pan on stove top over high heat, stirring juices constantly. Make a slurry by combining water and cornstarch.
Gradually add to juices until mixture thickens. Cook 3 to 4 minutes. Remove from heat and serve over meat and vegetables.
Makes 4 to 6 servings. Note: At the restaurant vegetables such as carrots, wedges of cabbage and mashed potatoes are served alongside meat.
If desired, your choice of vegetables can be added to pot and cooked with roast as noted above. Spice House English prime rib rub is available at the Spice House, 1031 N. Old World 3rd St. Shrimp And Snow Peas In Black Bean Sauce Banana Orange Bread
3 medium-size ripe bananas, mashed Preheat oven to 350 degrees. Combine bananas, sugar, eggs, vanilla, orange juice, and butter and mix until creamy. In another bowl, sift together flour, baking powder, salt, and baking soda. Add nuts. Add flour mixture to banana mixture
and beat just until combined. Spray two 8 1/2-by-4 1/2-inch pans and divide batter between pans. Bake in preheated oven 35 to 45 minutes or until done.
Makes 2 loaves. 1 cup ready-to-eat bran cereal Preheat oven to 350 degrees. Measure the bran, bananas, shortening and sugar into bowl. Add water and stir until well mixed. Add egg and beat well. Sift together flour, baking powder, baking soda and salt. Add to banana mixture, stirring only until combined. Pour into a greased 9 1/4-by-5 1/4-by-2 3/4-inch bread pan. Bake in preheated oven about 45 minutes or until a pick inserted
into center comes out clean. Makes 1 loaf. Cheese Factory Bleu Cheese Dressing 2 shallots, very finely minced Combine all ingredients except greens and whisk until smooth or blend at low speed. Chill. When ready to serve, put 2 cups
greens on each salad dish and top with dressing. Makes 6 servings. Cheese Factory Italian Flag Pasta Topped with Fresh Herbed Alfredo Sauce 2 cups whipping cream Combine cream, butter, salt, nutmeg and cayenne in heavy saucepan and simmer (do not boil) for 15 minutes or until sauce
is slightly thickened. Whisk in cheese and herbs and simmer another 5 minutes. Serve immediately over hot cooked pasta. Makes 6 to 8 servings.
Note: A spinach fettuccine is particularly attractive served with this white cream sauce and garnish with fresh red
tomato sauces, colors of the Italian flag. 3 tablespoons butter Melt butter in large heavy pot. Add onions and saute over medium heat until translucent, about 8 minutes. Add garlic, flour,
oregano and dillweed and cook about 1 minute, stirring constantly. Mixture will have a pasty consistency. Add sherry and continue cooking and stirring for another minute. Add broth and cream and bring to boil. Reduce heat and
whisk in cheese, cooking and whisking until cheese is melted. Add salt and pepper to taste. Serve immediately. Makes about
12 (1-cup) servings. Potawatomi Lobster Newburg BJ's Cafe & Grill Coleslaw Sea Bass Fillet with Crisp Potato Crust 2 small Idaho potatoes Peel and wash potatoes. Slice very thin from end to end to form round pieces. Season fish generously with salt and pepper
and lay potato slices on skin side of fish overlapping them to look like big fish scales. Brush potato layer with melted clarified
butter and lightly season potatoes. Cover and refrigerate about 30 minutes to 24 hours. Preheat oven to 400 degrees. Bring wine, vermouth and shallots to boil in small saucepan. Boil until reduced to about 1
ounce and add cream. Boil mixture until lightly thickened. Remove from heat and whisk in butter pieces, a few at a time, adding
more as they melt. Apply only enough heat to completely incorporate all butter. Season, set aside and keep warm. (When using
caviar, use salt sparingly as caviar will add its brininess to sauce.) Place remaining clarified butter in a saute pan that will hold 4 pieces of fish. Heat butter over high heat. Remove fish
fillets from refrigerator and place them in hot butter, potato side down. Cook until potatoes are golden brown. Turn fillets
over and transfer them to a sheet pan. Finish fillets in oven; about 5 minutes depending on thickness of fillets. Steam cabbage in a large saucepan with about 2 ounces of water. Season and divide between 4 plates. Stir caviar (optional)
into butter sauce. Place fish in center of cabbage. Divide sauce among 4 plates and drizzle it around fish and into cabbage.
Dress with chives. Makes 4 servings. Note: To clarify butter, melt butter over low heat in heavy saucepan without stirring. When the butter is completely melted,
you will see a clear oily layer atop a milky later. Slowly pour the clear liquid into a dish, leaving the milky layer in the saucepan. Discard the milky liquid. The clear
liquid is the clarified butter. Bartolotta's Lake Park Bistro Corn Chowder
2 cups chicken stock Combine stock and cream, add reserved cobs and bring to simmer. Let steep 1 hour or more. When ready to proceed with recipe,
remove cobs and discard. In medium saute pan, melt butter. Add corn, onion, carrots and celery and cook over medium heat until vegetables are translucent.
Add flour to vegetable mixture and cook 30 seconds. Add wine and garlic and cook until reduced by half. Add reserved stock/cream
mixture and heat through. Reduce heat to low and add potatoes; cook until potatoes are tender. Add salt and pepper. Garnish with parsley and thyme.
Makes 6 to 7 servings. Bartolotta's Lake Park Bistro Wild Mushroom Soup 1/4 cup ( 1/2 stick) butter In medium saute pan, brown butter over medium heat. Add mushrooms and onion. Cook until mushrooms and onion are lightly
browned. Add potato and leek and cook until potato softens, 3 to 4 minutes. Add flour and thyme. Cook 1 to 2 minutes over medium heat. Add wine and brandy. Cook until mixture thickens and is the
consistency of a light paste. Add stock and let simmer 10 to 15 minutes. Transfer soup to blender and blend slightly. Soup should still have chunks of
mushroom visible. This may have to be done in batches. Return soup to stove top. Add cream and seasonings and heat through. Makes 6 to 8 servings. SCHAUM TORTE (Raspberry "Pinch Pie") Do not try to make this in wet weather. Wait until a clear day because moisture in the air makes this collapse. Meringue Beat egg whites with cream of tartar and salt until stiff but not dry. Fold in sugar gently, along with flavorings.
Mix ground almonds with cornstarch and add. Either line a springform pan with the meringue, or spread it in a thick 10-inch
circle on a buttered and floured cookie sheet and pinch up the sides to make a 1-inch high rim to hold the filling. Bake the
meringue at 225ºF until it is well dried and barely golden in color, 1 1/2 to 2 hours. Turn off the oven. Leave meringue in
the turned-off oven until ready to use. Sauce Keep fresh raspberries whole, but make a sauce of the frozen raspberries by liquefying them in a blender with the
cassis. Mix fresh raspberries with half the sauce and put them in the meringue. Cover with the whipped cream and a splash
of sauce, or serve the torte with the raspberries showing, and the cream and remaining sauce kept separate, as an accompaniment.
Serves 6 to 8.
Chicken Breasts With Mushroon Duxelles 6 Dried mushrooms Sauce
1/2 cup chopped onions 2. Preheat the oven to 375°F
3. Heat the butter in a frying pan over medium-high heat. Add the shallots 4. Divide the filling in six portions. with your fingertips, make a pocket 5. Bake for 30 or 40 minutes, basting occasionally, until the juices run 6. To make the sauce, in a frying pan, combine the onions and wine. On high 7. Pour in the mushroom liquid, reduce to 2 tablespoons and then add the 8. Combine the cornstarch and cold water and stir into the sauce, simmering Home Cookin 4.9 Chapter: Recipes From Thibeault's Table
|
