Posts Tagged ‘salt’
Saturday, October 18th, 2008
1 cup pineapple juice
1/2 cup water
1/2 cup lightly packed brown sugar
1 tablespoon conrstrch
Pinch of salt
1/2 cup Drambuie
1/2 cup chopped dates
1/2 cup chopped canned pineapple, drained
1/2 cup chopped pecans
2 tablespoons butter
1/4 teaspoon freshloy grated nutmet
1/8 teaspoon grated lemon peel
Combine juice, water, sugar, cornstarch and salt in medium saucepan over medium heat. Stir until smooth and thickened, about seven minutes. Gradually as Drambuie. Bring to a boil and continue boiling for one minute. Add remaining ingredients and cook for another minute.
Serve warm.
Sphere: Related Content
Tags: butter, cornstarch, oil, salt, sugar
Posted in Sauce | 3 Comments »
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.
Sphere: Related Content
Tags: butter, cream, Cream Cheese, garlic, salt
Posted in Appetizers | 1 Comment »
Friday, July 25th, 2008
1 cup beer
1/4 pound butter
1 cup sifted flour
1/2 teaspoon salt
4 eggs
1 7 ounce can crab meat
Bring beer and butter to boil. When butter melts, add flour and salt all at once. Cook over low heat, stirring until mixture leaves sides of pan. Remove from heat, beat in 1 egg at a time until dough is shiny. Drop by teaspoonfuls 1 inch apart on a buttered baking sheet. Bake 10 minutes at 450 degrees. Reduce to 350 and bake 10 minutes longer until browned and free from moisture. Cool split and fill with crab meat or other desired filling. Yields 60-80 small puffs.
Sphere: Related Content
Tags: butter, flour, oil, salt
Posted in Appetizers | No Comments »
Monday, July 21st, 2008
2 3 ounce packages of cream cheese
1 very small onion, grated fine
Few dashes of Worcestershire sauce
1-2 dashes of Louisiana hot sauce
salt and pepper to taste
4 tablespoons mayonnaise
1 pound crabmeat
Mix cream cheese and seasonings. Add crabmeat. Serve as is or in stuffed tomatoes. Yields about 3 cups.
Sphere: Related Content
Tags: cream, Cream Cheese, Louisiana, Onion, pepper, salt, tomatoes, worcestershire sauce
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.
Sphere: Related Content
Tags: garlic, Let, Onion, pepper, salt, tomatoes
Posted in Salad | No Comments »
Wednesday, July 9th, 2008
2 (10 ounce) packages of frozen broccoli spears
6 cups of chicken
2 cans cream of chicken soup
1 cup of mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder
4 tablespoons melted butter
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup of shredded cheddar cheese
1 cup Pepperidge Farm dressing
Mix together soup, mayo, juice, curry powder, salt and pepper. Place cooked frozen broccoli in bottom of large casserole dish. Place cooked cut up chicken on top of broccoli. Spread soup mixture on top of that. Mix melted butter and dressing and spread it on top of cheese. Bake for 30 minutes at 350 degrees. Yields 8-10 servings.
Sphere: Related Content
Tags: butter, Chicken, cream, Lemon Juice, pepper, Pepperidge Farm, salt
Posted in Chicken | 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.
Sphere: Related Content
Tags: Beef, cream, Cream Cheese, garlic, Let, Onion, pepper, salt
Posted in Appetizers | No Comments »
Saturday, June 28th, 2008
Yeast bread can be made from white, unbleached or wholewheat flour.
- 3/4 cup hot water
- 2 tablespoon yeast
- 1/4 cup sugar
- 8 – 10 cups white or wholewheat flour
- 1 tablespoon salt
- 1/4 cup vegetable oil
- 2-2/3 cup hot water
In a small bowl add 3/4 cup hot water. You want the water just hot enough that you can keep your hand under it. Any hotter than this will kill the culture in the yeast and your bread will not rise. Add the sugar and yeast, mix, cover and let stand 10 minutes.
In a large mixing bowl add 5 cups of flour, salt, water (again just hot enough to keep your hand under it), oil, and yeast mixture. Mix thoroughly with a fork or spoon. Now add 3 more cups of flour and start mixing with your hands. Don’t get nervous, it takes about 10 minutes before everything starts coming together. It should all be quite sticky at this point. Keep mixing. The dough should start cleaning the sides of the bowl and become much more pliable. If it is still sticky add a 1/2 cup of floor at a time until you get the desired consistancy. At this point you can put the dough on a lightly floured table to knead. When the dough feels soft and silky to the touch it is ready. Grease your bowl and put the dough in to rise. Lightly grease the top of the dough and cover with a damp cloth for one hour.
Prepare 3 loaf pans by greasing them lightly. Using your fist punch down the dough. Divide into three equal portions. Again flour the table lightly. Try not to add to much flour as it will make your bread dry. Knead each portion and shape into oblong loaves. Put into greased pans. If you have a problem with the shaping you can always use a rolling pin. Roll each section out to get the air pockets out. Roll it up and tuck the ends underneath. Grease the top of the loaves and then cover with a damp cloth. Let rise 1 hour or until bread is about 2 inches above the pans.
Oven should be at 375′ F and racks should be one notch below center in your oven. Bake for 30 minutes. Bread should be golden brown and it should sound hollow when you tap it with your fingers. Remove bread from oven to cooling racks. For a softer crust brush lightly with butter. Remove bread from pans and let cool before slicing. If bread sticks, run a knife around the pan to loosen.
Enjoy
Sphere: Related Content
Tags: bread, butter, cup vegetable oil, flour, Let, oil, salt, sugar, vegetable oil, whole wheat, yeast
Posted in Yeast Bread | No Comments »
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.
Sphere: Related Content
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 »