Posts Tagged ‘garlic’
Monday, July 28th, 2008
3/4 cup sesame seeds
1/2 pound blue cheese
1/2 pound cream cheese
1 cup butter
1 cup chopped pimento stuffed green olives
1 tablespoon chopped chives
1 tablespoon chopped parsley
1/2 teaspoon garlic salt
3 tablespoons cognac
Roast sesame seeds in shallow pan at 350 degrees about 20 minutes. Watch carefully so they do not burn. Cream both cheeses and butter. Add all ingredients except sesame seeds and blend. Divide cheese mixture and place in six 4 ounce crocks, sprinkle sesame seeds on top. Serve with crackers. Yields six crocks.
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Tags: butter, cream, Cream Cheese, garlic, salt
Posted in Appetizers | 1 Comment »
Saturday, July 12th, 2008
1 small head of lettuce, shredded
1/2 large bag Fritos
1 cup grated cheddar cheese
2 tomatoes, cut up
1 teaspoon salt
1/4 teaspoon oregano
1 pound ground chuck
1 tablespoon onion
dash of cayenne pepper
1/2 teaspoon salt
1/4 teaspoon garlic salt
1/2 cup taco sauce
Toss the Fritos, cheddar cheese, tomatoes, salt, lettuce and oregano together. Brown meat and onion. Add remaining ingredients. Simmer for 20 minutes. Add hot ingredients to salad mixture and toss. Serve immediately.
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Tags: garlic, Let, Onion, pepper, salt, tomatoes
Posted in Salad | No Comments »
Tuesday, July 8th, 2008
1/2 cup chopped pecans
1/4 teaspoon salt
2 tablespoons margarine
1 (8 oz) cream cheese
2 teaspoons milk
1 tablespoon grated onion
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
1/2 cup dairy sour cream
2 1/2 ounces dried beef finely chopped
1/2 cup green pepper finely chopped
10 cooked crepes
few pecans
In a small skillet, saute the pecans in salt and margarine. In a small bowl, mix the cream cheese with milk, onion, garlic salt, black pepper and sour cream until smooth. Stir in the beef and green pepper. Spread 2-3 Tablespoons of the mixure over each crepe. Make 2 stacks, each 5 crepes high. Sprinkle pecans on top. Refrigerate the result for 1 hour. Cut into wedges for 16-20 apetizer servings.
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Tags: Beef, cream, Cream Cheese, garlic, Let, Onion, pepper, salt
Posted in Appetizers | No Comments »
Saturday, June 28th, 2008
Mix at least 2 hours ahead of time and let stand in the fridge. Overnight would be better. Take out and let come to room temperature 30 minutes before serving.
8 ounces Cream Cheese
8 ounces Sharp Cheddar (shredded is best since it will half to be worked less)
1 tbsp Worcestershire Sauce
1 tsp Lemon Juice
1 small onion chunked
2 cloves Garlic or 1 tsp Garlic Powder
2 dashes of Hot Sauce
Chopped Pecans
Put onion and garlic in food processor and mince fine. I use garlic powder if the onion seems especially wet. If using garlic powder wait 15 minutes to let the powder soak in the liquid before continuing, it will provide a nicer mouth feel and the ball will hold together better. Mix well in food processor, but don’t overheat it. Scrape the food processor bowl with a rubber spatula and roll cheese mix in a ball or log. Roll the formed cheese in chopped pecans.
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Tags: Cheese Ball, cream, Cream Cheese, food processor, food processor bowl, garlic, Lemon Juice, Let, Onion, rubber spatula, Sharp Cheddar, worcestershire sauce
Posted in Cheese Balls | 1 Comment »
Friday, June 27th, 2008
- 4-6 lbs pork shoulder or pork butt (boneless)
- 2 tablespoons caraway seeds
- 1 teaspoon ground cloves
- 1 tablespoon salt
- 2 teaspoons black pepper
- 2 cloves of garlic crushed
- ½ cup of raisins
- 1 cup red wine
- 1 cup of water or a second cup of wine.
- ¼ cup vinegar (red wine vinegar is best, with cider being a close second)
- 2 large onions, chopped
- 2 pounds of carrots, chopped
Directions
1. Up to 2 days ahead of time put pork in a Tupperware container or non metallic bowl just big enough to hold it. If you don’t have one you will need flip the roast every twelve hours. Poking holes in the roast with a serving fork or paring knife will increase the penetration of the juices making for a quicker marinade, but marinade for at least 12 hours.
2. Add all other ingredients to marinade, cover tightly, and refrigerate. Turn as needed.
3. 3 hours before dinner preheat oven to 350 degrees
4. Roast for between 2 and 3 hours depending on size of roast. Internal temperature should reach 165 degrees Fahrenheit.
5. While roasting reduce the marinade and brush over the roast every 30 minutes.
6. 30 minutes before serving sauté the carrots and onions in pan juices
7. Reduce the marinade by half.
8. Sprinkle the carrots and onions with 1 to 2 tablespoons of flour just before they are done. Stir to make sure flour is dissolved in fat.. (Cake flour works best and prevents lumps)
9. Pour reduced marinade over vegetables.
10. Serve sliced roast with vegetable gravy over it.
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Tags: caraway seeds, carrots, flour, garlic, ground cloves, Onion, onions, pepper, Pork, pork butt, pork shoulder, raisins, red wine, salt, vinegar
Posted in Pork | No Comments »