1 c Packed brown sugar
1/2 c Butter
2 tb Light corn syrup
12 sl White or whole wheat bread
1/4 c Sugar
1 ts Cinnamon; divided
6 Eggs; beaten
1 1/2 c Milk
1 ts Vanilla
1. Lightly grease a 13x9x2" baking dish; set
aside.
2. Bring brown sugar, butter and corn syrup to a
boil. Remove from heat; pour into baking dish. Top
with 6 slices bread; sprinkle with combined sugar
and 1/2 teaspoon cinnamon. Top with remaining
bread.
3. Beat eggs, milk, vanilla and remaining
cinnamon; pour over bread. Cover and refrigerate
overnight.
4. Remove dish from refrigerator; preheat oven to
350. Bake 30 to 35 minutes.
* 2 tablespoons vegetable oil
* 1 pound lean beef chuck, trimmed and cut into 1 inch cubes
* 1 clove garlic, minced
* 1/2 teaspoon salt
* 1/2 teaspoon ground cumin
* 1 (16 ounce) can diced tomatoes
DIRECTIONS:
1. Heat the oil in a large skillet. Brown beef cubes for 10 to 12 minutes. Reduce the heat, add the garlic, salt and cumin. Cook another 15 minutes.
2. Add the can of tomatoes and heat to a boil. Reduce heat to simmer, cover and cook for 1 1/2 to 2 hours. Add water to the skillet as needed to keep the mixture from boiling dry.
3. When cooked very tender, cool, then shred the meat using 2 forks. Place back on heat and stir until most of the liquid has evaporated.
4. If planning to freeze, cool before packing in freezer bags and placing in freezer.
5. For soft burritos, top a warm flour tortilla with the meat mixture, salsa, and grated cheese
2 pounds round steak, cubed 1 onion, sliced 2 carrots, thickly sliced 1 green bell pepper, seeded and sliced 1 pound small whole mushrooms 1 teaspoon chopped parsley 4 tablespoons butter Heavy aluminum foil 1 (10 3/4-ounce) can cream of mushroom soup, undiluted 1/2 cup water
1. Divide cubed round steak, sliced onion, sliced carrots, sliced green bell pepper, mushrooms, chopped parsley, and butter among four large squares of heavy aluminum foil. Drizzle cream of mushroom soup diluted with water evenly among the packets. Fold up the edges and seal.
2. Grill for 1 1/4 hours, or until the meat is tender.
3. Serve in the aluminum foil.
Sate:
2 lb Beef; thinly sliced
3 T Curry powder
1/2 t Chilies, ground
2 Garlic clove; minced
2 Onion, large; minced
4 T Lemon juice
1 T Honey
Peanut Sauce:
1 c Peanut butter
1 c Coconut cream
1 T Lemon juice
4 T Soy sauce
1 T Worcester sauce
2 ds Tabasco
1/4 t Salt
Calories per serving: 448
Fat grams per serving: 20 Approx. Cook Time: 0:30
Slice the meat into thin strips, no more than 1/4" thick and about 1"
wide. Make strips paper-thin if possible. Mix curry powder, chilies,
garlic, onions, salt, lemon juice, and honey in a large bowl. Add the
meat strips and toss well to cover with the marinade.
Thread meat strips on bamboo skewers, 3 or 4 pieces per skewer. Make
sure that plenty of onion and garlic bits cling to the meat. Arrange
skewers of meat in a dish, cover with any remaining marinade, and
refrigerate while making the sauce.
Brown or grill the meat skewers and serve with the warmed peanut
butter sauce for dipping.
Sauce: Blend all ingredients together well to make a smooth sauce.
Keep refrigerated, but warm before serving.
* 2 pkg. hot dogs, cut in half
* brown sugar
* 1 lb. bacon, cut into in the middle
Take a piece of hot dog and piece of bacon, wrap bacon around hot dog. Stick a toothpick through bacon to hold. Place one layer in bottom of Crock Pot and cover with brown sugar. Repeat until all the hot dogs have been used. Cook 3 to 4 hours.
SCRAMBLED BRAINS
1/4 lb. pork brains
1 1/2 tsp. vinegar
3/4 tsp. salt
2 tbsp. butter
4 beaten eggs
1 tbsp. milk
Cover brains with cold water, add vinegar, and soak for 30 minutes. Drain. Remove loose fatty membrane. Cover brains with water, add 1/2 teaspoon salt, and simmer 20 to 30 minutes. Drain and chill in cold water. Finely chop brains. Brown in butter. Combine eggs, milk, and 1/4 teaspoon salt. Add to brains. Turn heat low. Don't disturb mixture until it starts to set on bottom and sides, then lift and fold over with wide spatula so uncooked part goes to bottom. Avoid breaking up eggs any more than necessary. Continue cooking 5 to 8 minutes, until eggs are cooked throughout, but still glossy and moist. Remove from heat and serve immediately. Serves 4.
* 2 c. ham, diced
* 3 c. flour
* 3 tbsp. sugar
* 3 eggs
* 1/2 c. shortening
* 1/8 c. milk
* 1 lb. sweet sausage
* 2 lbs. ricotta
* 1 sm. Mozzarella, cut into sm. pieces
* 1/4 c. grated cheese
* 1/4 c. chopped parsley
* 4 raw eggs (additional)
* 1 tsp. salt
* 1/4 tsp. black pepper
Mix the flour and sugar together. Make a well in the center, add the 3 eggs, shortening and milk, mixing together until dough is easy to handle. Divide in half; roll out one portion and fit into 9x13 inch baking pan. Cover other half until later. Parboil sausage 8 minutes and cut into small pieces. Mix sausage with remainder of ingredients and spread in crust. Roll out remaining dough and fit on top of mixture. Seal edges; cut slit in top. Bake for 45-60 minutes in preheated 350 degree oven until crust is golden brown. Cool slightly before serving. Brush tops with a mixture of 1 well-beaten egg and 1 tablespoon of milk; this will make the crust shiny.
Like a lot of kids, 9-year-old Katie Lemberg loves LEGOs. In honor of her favorite locking blocks, Lemberg and her mom developed an ingenious concept, the LEGO party.
"It was great," Katie recalls. "None of the adults knew what it was--and all of the kids did."
Materials
1 13- x 9- x 2-inch sheet cake
8 cupcakes
White frosting
Food coloring (your choice of color)
Toothpicks
Step 1: Turn the cake upside down and place the cupcakes on top as shown. Hold each cupcake in place with a toothpick.
Step 2: Frost a bright color such as blue, red or yellow.
Materials: 500g live prawns 200g potatoes 5g soaked hair-like seaweed a stick of celery 150g cooked green soybeans 25g soaked Xianggu mushrooms
Preparations: Cut the potatoes into strips and soak in salt water, remove and mix with dry cornstarch and flour. Remove heads and shells and wash the prwans, mix with condiments and cornstarch. Arrange the potato strips in the shape of a bird's nest, deep-fry the "nest" in 70% heated oil until golden. Arrange the celery in the shape of tree branches. Put the "nest" on the top of the "branches". Put the hair-like seaweed at the root of the "tree". Deep-fry the prawns in 50% heated oil. Saute the green soybeans and mushrooms, add condiments and chicken soup, thicken with cornstarch put in prawns and stir-fly remove to the "nest".
2 lb boneless pork shoulder, cut into 1-inch cubes 3 oz dried mild red New Mexican chile pods (10 to 12) 4 garlic cloves 1 tablespoon garlic powder 3 cups water 1 1/2 teaspoons salt
Accompaniments: refried beans and cooked white rice
Preheat oven to 375F.
Roast pork in a 2 1/2- to 3-quart shallow baking dish, uncovered, in middle of oven, stirring occasionally, 30 minutes.
While pork is roasting, soak chiles in a bowl in just enough boiling-hot water to cover until softened, about 20 minutes. Drain chiles, discarding soaking water and stems.
Puree chiles, garlic cloves, garlic powder, 3 cups water, and salt in a blender until smooth. Stir sauce into pork and bake, uncovered, stirring occasionally, until pork is tender, about 45 minutes.
Cooks' note:
Carne adovada can be made 2 days ahead and cooled, uncovered, then chilled, covered.
Makes 6 main-course servings.
GREEK SALAD PITA SANDWICHES
on
Coalescent
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· Score: -1
GREEK SALAD PITA SANDWICHES
1/4 cup extra-virgin olive oil 1 tablespoon fresh lemon juice 2 tablespoons chopped pitted Kalamata olives or other brine-cured black olives 1 teaspoon dried oregano 3 cups (loosely packed) thinly sliced romaine lettuce 2 cups diced seeded tomatoes 1 cucumber, peeled, halved, seeded, cut into 1/4-inch cubes 1 cup crumbled feta cheese (about 4 ounces) 6 6-inch pita breads, top 1 1/2 inches trimmed
Whisk first 4 ingredients in large bowl to blend. Add next 4 ingredients and toss to combine. Season salad with salt and pepper. Carefully open pita breads at cut end. Fill each with salad and serve.
Active time: 45 min Start to finish: 45 min 1/4 lb thinly sliced baked ham such as Black Forest, finely chopped 2 tablespoons mayonnaise 1 1/2 tablespoons bottled mango chutney such as Major Grey's, finely chopped 1 1/2 tablespoons coarse-grained mustard 1/2 cup sesame seeds, toasted 1/2 cup poppy seeds 16 slices firm whole-wheat bread 1/2 stick (1/4 cup) unsalted butter, softened
Stir together ham, mayonnaise, chutney, mustard, and salt to taste.
Put sesame and poppy seeds in 2 separate shallow bowls.
Divide bread into 4 stacks. Trim stacks into 2 1/2-inch squares with a serrated knife, discarding crusts. Put 8 bread squares on a work surface in 1 layer, then divide ham mayonnaise among them, spreading evenly to edges. Top each with a plain bread square.
Diagonally halve each sandwich with serrated knife. Spread a thin layer of butter on cut edges of both short sides of 1 triangle, then dip 1 buttered side in sesame seeds and the other in poppy seeds. Put, unseeded side down, on a platter, then coat remaining sandwiches in same manner.
Cooks' note:
Sandwiches may be made 6 hours ahead and chilled, covered with dampened paper towels and plastic wrap.
This Russian dish has been around for several centuries, but it wasn't until the fifties that it became all the rage in the United States (despite our fear of Communism). Here is a delicious rendition that pays tribute to the "gourmet" chafing-dish dinner party. Now, as then, beef stroganoff is a good thing to cook in front of a small crowd.
1 2 1/2-pound piece beef tenderloin, well trimmed, meat cut into 2x1x1/2 inch strips 2 tablespoons vegetable oil
6 tablespoons (3/4 stick) butter 1/4 cup finely chopped shallots 1 pound small button mushrooms, thickly sliced 1 cup canned beef broth 2 tablespoons Cognac 3/4 cup creme fraiche or whipping cream 1 tablespoon Dijon mustard 1 tablespoon chopped fresh dill
12 ounces wide egg noodles 1 tablespoon paprika
Pat meat dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat until very hot. Working in batches, add meat in single layer and cook just until brown on outside, about 1 minute per side. Transfer to rimmed baking sheet.
Melt 2 tablespoons butter in same skillet over medium-high heat. Add chopped shallots and saute until tender, scraping up browned bits, about 2 minutes. Add button mushrooms. Sprinkle with pepper and saute until liquid evaporates, about 12 minutes. Add beef broth, then Cognac. Simmer until liquid thickens and just coats mushrooms, about 14 minutes. Stir in creme fraiche and Dijon mustard. Add meat and any accumulated juices from baking sheet. Simmer over medium-low heat until meat is heated through but still medium-rare, about 2 minutes. Stir in chopped dill. Season to taste with salt and pepper.
Meanwhile, cook noodles in large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer to bowl. Add remaining 4 tablespoons butter and toss to coat. Season with salt and pepper. Divide noodles among plates. Top with beef and sauce. Sprinkle generously with paprika.
Can be prepared in 45 minutes or less. 1/2 stick (1/4 cup) unsalted butter 3/4 cup plus 3 tablespoons milk 1 large egg 1 cup all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1 cup picked-over raspberries 1/2 cup semisweet chocolate chips
Accompaniment: pure maple syrup, heated
In a small saucepan melt 2 tablespoons butter over moderately low heat, stirring. Stir in milk and heat until just warm. Remove pan from heat. In a bowl whisk together milk mixture and egg. Into another bowl sift together flour, baking powder, and salt and stir in egg mixture until just combined. Gently stir in raspberries and chocolate chips.
Preheat oven to 200 F.
Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface. Add 1 teaspoon butter and with a metal spatula spread over griddle. Working in batches, drop 1/4-cup measures of batter onto griddle to form pancakes about 4 inches in diameter and cook until bubbles appear on surface and undersides are golden brown, about 2 minutes. Flip pancakes with spatula and cook until undersides are golden brown and pancakes are cooked through. Transfer pancakes as cooked to an ovenproof platter and keep warm, uncovered, in oven. Make more pancakes with remaining butter and batter in same manner.
1 1-pound flank steak or top round steak 3 green onions, cut into 1-inch pieces 2 medium-size red peppers, cut into bite-size pieces 2 medium-size yellow peppers, cut into bite-size pieces 1/2 pound linguine 4 tablespoons olive oil salt 1/4 pound Mediterranean or ripe olives, pitted 3 tablespoons minced parsley 1/4 teaspoon crushed red pepper 2 ounces sliced provolone cheese, cut into bite-size pieces
Cut beef flank steak in half lengthwise. Slice each half into 1/8-inch-thick slices, cutting on the diagonal, against the grain of the meat.
Cook linguine according to package directions (but don't add salt to the boiling water).
Meanwhile, in a 5-quart Dutch oven or 12-inch skillet, heat 1 tablespoon of olive oil. Add green onions and peppers and cook until tender-crisp, about 5 minutes, stirring frequently. Remove with a slotted spoon and set aside in a large bowl.
In same Dutch oven over high heat, add 3 more tablespoons of olive oil. When the oil is hot, cook the flank steak with 1/2 teaspoon of salt until the meat is tender and loses its pink color, about 3 minutes. Remove Dutch oven from heat, stir in olives, parsley, crushed red pepper, and vegetable mixture.
Drain linguine, add it to meat mixture, and toss to combine. Season with salt. Transfer pasta to a serving bowl, tucking the provolone pieces into the pasta. If not serving right away, cover and refrigerate to serve chilled later.
Cake 1 cup granulated sugar 1 tsp. baking soda 1/2 cup unsalted butter 1/4 tsp. salt 1 tsp. vanilla extract 1 1/4 cups buttermilk 1 egg 1 cup fresh raspberries for garnish 1 1/4 cups cake flour Powdered sugar for garnish 1/2 cup baking cocoa Sprigs of holly with berries for garnish
Heat oven to 350. Place a large sheet of parchment paper on a 11 x 17 jelly roll pan or baking pan that is at least 1" deep. Lightly butter the parchment paper. Beat sugar, butter and vanilla in a mixer on medium speed until light and fluffy. Beat in egg until incorporated.
In a separate bowl, sift together cake flour, cocoa, soda and salt. Add dry ingredients to butter mixture and mix until thoroughly incorporated. Add the buttermilk and continue to mix until the cake batter is smooth and all the ingredients are combined.
Gently spread the batter onto the parchment lined jellyroll pan.
Bake 20-25 minutes or until toothpick inserted in cake center comes out clean. Remove cake pans from oven and let cool to room temperature.
In a mixing bowl with the beater attachment, whip the cream until soft peaks form. With the mixer running, add the sugar, vanilla extract and Chambord. Continue to beat the cream mixture until stiff peaks form.
Spread the whipped cream on top of the baked chocolate cake in the pan.
Using the parchment paper as your guide, gently roll the cake into a log shape. Gently pull the parchment away as you go. Gently place the rolled cake on a piece of fresh parchment.
To make the frosting, place the chocolate in a large bowl. Heat the cream, sugar and butter in a saucepan over medium heat. Stir until the sugar is dissolved and the butter is melted. Pour the hot cream mixture over the chocolate.
Let the chocolate stand for 3 minutes, then stir the mixture until the chocolate is velvety and smooth. Allow the ganache to cool to room temperature then cover and refrigerate until ready to use. Note: the ganache should not be too thick or it will be difficult to frost the cake. If the ganache becomes too thick, add additional heavy cream until it is thinner in consistency.
Frost the Yule log with the chocolate ganache frosting. Using the handle end of a spoon, gently score the Yule log to create the texture of "tree bark." With a knife on the diagonal, cut off 3-4" piece off each end of the Yule log. These pieces will serve as "branches." Place each end piece on the side of the Yule log.
Gently place the frosted Yule log on a silver platter. Using a sifter, gently dust the top of the Yule log with powdered sugar. Place whole raspberries around the Yule log. Garnish the tray with some holly.
Pilaus, rice and meat dishes, are central to any Afghani dinners and I was very interested in trying one. I found several recipes for Qaubili Pilau but chose the original one below because it seemed rather simple. It was pretty good, a dish that certainly grows on you as you keep eating it. It is also a beautiful looking dish, and one that will likely impress your guests.
The original recipe claims to be for 6-8 people. While this may be so if served as part of a Dastarkhan (an Afghani banquet), it will probably serve no more than 4 if served as a main or only dish. In my version I increased the amount of meat that it calls for - if you use beef or chicken, you probably will need to use less, but lamb is very fatty and not much remains when you trim it of all the outside fat. I also reduced the amount of oil it calls for, but it is still a very fattenning dish. I forewent the optional blanched almonds because I didn't feel like making them, but I think they would have added a nice, crunchy element to the dish. I changed a little the amount of spices required and added garam masala, which I saw as an ingredient in other variations of this recipe.
1/4 cup vegetable oil 2 carrots 1 tsp. sugar 1 cup raisins 1 cup blanched almonds
2 cups basmati rice 1 tsp. salt 1/2 tsp. saffron 1 cup water
Directions: In a heavy pot, fry the onions until golden brown. Cut the lamb into bite-size cubes and add to the onions. Add salt and spices. Add water. Mix well, cover and cook until the lamb is done.
Meanwhile cut the carrots into toothpick-size pieces. Fry them on vegetable oil with sugar until tender. Remove from oil. Add raisins to the oil and fry until they swell up. Remove from the oil. Add almonds to the oil and brown. Remove and set aside.
Once the lamb is done, remove from the water and set aside. Add rice to the remaining lamb stock. Add salt and water. Boil until the rice is done, about 20 minutes.
Once the rice is done, remove from the pot and put it on a oven-save caserole. Place lamb on top of the rice, cover and cook on 300 degrees for about 20'.
Serve by placing the lamb on a serving plate, covering it with the rice, and topping it with the carrots, raisins and almonds.
Cake Layers
7 1/2 cups unbleached all purpose flour
3 tablespoons baking powder
2 teaspoons salt
2 3/4 cups (5 1/2 sticks) unsalted butter, room temperature
5 2/3 cups sugar
2 1/2 tablespoons vanilla extract
2 teaspoons almond extract
3 3/4 cups whole milk (do not use low-fat or nonfat)
18 large egg whites (about 2 1/3 cups), room temperature
Soaking Syrup
2 cups Kahlua or other coffee liqueur
1 1/2 cups water
1/2 cup plus 1 tablespoon instant espresso powder or coffee powder
Frosting
14 8-ounce packages cream cheese, room temperature
7 cups powdered sugar
2 1/3 cups chilled whipping cream
7 tablespoons sweet Marsala
3 1/2 tablespoons vanilla extract
Assembly
12 ounces semisweet chocolate, chopped
1 6-inch-diameter cardboard cake round
1 9-inch-diameter cardboard cake round
1 12-inch-diameter cardboard cake round
1 11-inch-diameter revolving cake stand (optional)
9 12-inch-long, 1/4-inch-diameter wood dowels
4 1/2 cups assorted berries (such as raspberries, blueberries, blackberries and strawberries)
Fresh mint sprigs
Serving
12 cups mixed berries (such as raspberries, blueberries, blackberries and hulled, quartered strawberries)
6 tablespoons sugar
Cake Layers
Position racks in top and bottom thirds of oven and preheat to 350F. Butter one 12-inch-diameter cake pan with 3-inch-high sides, one 9-inch-diameter cake pan with 3-inch-high sides and one 6-inch-diameter cake pan with 3-inch-high sides.* Line bottoms with parchment. Sift flour, baking powder and salt into medium bowl. Using handheld electric mixer, beat butter in 12-quart bowl on medium-high speed until light. Gradually add sugar and beat until well blended. Beat in extracts. On medium-low speed, beat in dry ingredients alternately with milk in 3 additions each, beating just until combined (batter will be thick).
Using electric mixer fitted with clean dry beaters, beat whites in another large bowl until stiff but not dry. Fold 1/3 of whites into batter to lighten. Fold in remaining whites. Spoon batter into prepared pans so that depth of batter is the same in each pan; smooth tops. Bake until tops are deep golden brown and tester inserted into center comes out clean, about 55 minutes for 6-inch cake, about 1 hour 5 minutes for 9-inch cake and about 1 hour 20 minutes for 12-inch cake. Cool cakes in pans on racks 20 minutes. Run knife around pan sides to loosen cakes. Turn out cakes onto racks and peel off parchment. Cool cakes completely.
Soaking Syrup
Mix all ingredients in heavy large saucepan. Boil over medium-high heat until mixture is reduced to 2 2/3 cups, stirring occasionally, about 10 minutes. Cool syrup completely.
Frosting
Using electric mixer, beat cream cheese in large bowl until light. Gradually add sugar and beat until fluffy. Add cream, Marsala and vanilla and beat until well blended. Cover and let stand at room temperature up to 1 hour.
Assembly
Finely grind chopped chocolate in processor (do not overprocess or chocolate will clump together). Using serrated knife, cut each cake horizontally into 3 equal layers. Spread dab of frosting on 6-inch cardboard round; top with bottom layer of 6-inch cake, cut side up. Brush cake with 2 tablespoons syrup. Spread 1/2 cup frosting over. Sprinkle with 2 tablespoons ground chocolate. Top with middle 6-inch cake layer. Brush with 2 tablespoons syrup. Spread 1/2 cup frosting over. Sprinkle with 2 tablespoons ground chocolate. Brush 2 tablespoons syrup over cut side of top 6-inch cake layer. Using hands, turn cake layer over and place cut side down atop frosted layers. Cover and refrigerate cake.
Spread dab of frosting on 9-inch cardboard round; top with bottom layer of 9-inch cake, cut side up. Brush with 1/4 cup syrup. Spread 1 cup frosting over. Sprinkle with 1/4 cup ground chocolate. Top with middle 9-inch cake layer. Brush with 1/4 cup syrup. Spread 1 cup frosting over. Sprinkle with 1/4 cup ground chocolate. Brush 1/4 cup syrup over cut side of top 9-inch cake layer. Slide large tart pan bottom or springform cake pan bottom under cake layer. Using pan bottom as aid, lift cake layer and
Slashdot Mirror
Overnight Caramel French Toast
1 c Packed brown sugar
1/2 c Butter
2 tb Light corn syrup
12 sl White or whole wheat bread
1/4 c Sugar
1 ts Cinnamon; divided
6 Eggs; beaten
1 1/2 c Milk
1 ts Vanilla
1. Lightly grease a 13x9x2" baking dish; set
aside.
2. Bring brown sugar, butter and corn syrup to a
boil. Remove from heat; pour into baking dish. Top
with 6 slices bread; sprinkle with combined sugar
and 1/2 teaspoon cinnamon. Top with remaining
bread.
3. Beat eggs, milk, vanilla and remaining
cinnamon; pour over bread. Cover and refrigerate
overnight.
4. Remove dish from refrigerator; preheat oven to
350. Bake 30 to 35 minutes.
Makes 4 to 6 servings.
SPICY SHREDDED BEEF
INGREDIENTS:
* 2 tablespoons vegetable oil
* 1 pound lean beef chuck, trimmed and cut into 1 inch cubes
* 1 clove garlic, minced
* 1/2 teaspoon salt
* 1/2 teaspoon ground cumin
* 1 (16 ounce) can diced tomatoes
DIRECTIONS:
1. Heat the oil in a large skillet. Brown beef cubes for 10 to 12 minutes. Reduce the heat, add the garlic, salt and cumin. Cook another 15 minutes.
2. Add the can of tomatoes and heat to a boil. Reduce heat to simmer, cover and cook for 1 1/2 to 2 hours. Add water to the skillet as needed to keep the mixture from boiling dry.
3. When cooked very tender, cool, then shred the meat using 2 forks. Place back on heat and stir until most of the liquid has evaporated.
4. If planning to freeze, cool before packing in freezer bags and placing in freezer.
5. For soft burritos, top a warm flour tortilla with the meat mixture, salsa, and grated cheese
Grilled TV Dinner
2 pounds round steak, cubed
1 onion, sliced
2 carrots, thickly sliced
1 green bell pepper, seeded and sliced
1 pound small whole mushrooms
1 teaspoon chopped parsley
4 tablespoons butter
Heavy aluminum foil
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1/2 cup water
1. Divide cubed round steak, sliced onion, sliced carrots, sliced green bell pepper, mushrooms, chopped parsley, and butter among four large squares of heavy aluminum foil. Drizzle cream of mushroom soup diluted with water evenly among the packets. Fold up the edges and seal.
2. Grill for 1 1/4 hours, or until the meat is tender.
3. Serve in the aluminum foil.
Makes 4 servings.
MOO SATE
Yield: 8 servings
Sate:
2 lb Beef; thinly sliced
3 T Curry powder
1/2 t Chilies, ground
2 Garlic clove; minced
2 Onion, large; minced
4 T Lemon juice
1 T Honey
Peanut Sauce:
1 c Peanut butter
1 c Coconut cream
1 T Lemon juice
4 T Soy sauce
1 T Worcester sauce
2 ds Tabasco
1/4 t Salt
Calories per serving: 448
Fat grams per serving: 20 Approx. Cook Time: 0:30
Slice the meat into thin strips, no more than 1/4" thick and about 1"
wide. Make strips paper-thin if possible. Mix curry powder, chilies,
garlic, onions, salt, lemon juice, and honey in a large bowl. Add the
meat strips and toss well to cover with the marinade.
Thread meat strips on bamboo skewers, 3 or 4 pieces per skewer. Make
sure that plenty of onion and garlic bits cling to the meat. Arrange
skewers of meat in a dish, cover with any remaining marinade, and
refrigerate while making the sauce.
Brown or grill the meat skewers and serve with the warmed peanut
butter sauce for dipping.
Sauce: Blend all ingredients together well to make a smooth sauce.
Keep refrigerated, but warm before serving.
Squirrels in Cream Sauce
~ 2 squirrels, cleaned and cut into serving pieces
~ 1 medium onion -- finely chopped
~ 1/2 tsp leaf thyme
~ 1 - 4 oz can sliced mushrooms -- drained
~ 1 cup beef bouillon
~ 1 cup sour cream
~ 2 tbsp lemon juice
~ 3 tbsp flour
~ minced parsley
Soak squirrel in salted water overnight in refrigerator.
Remove squirrel pieces and rinse. Discard salted water.
Place squirrel, onion, thyme and mushrooms in a crock pot. Pour in bouillon.
Cover and cook on "low" for 8 to 10 hours.
Remove squirrel to a warm platter.
Combine sour cream, lemon juice and flour. Stir sour cream mixture into crock pot. Turn on high and cook until thickened.
Spoon sauce over squirrel and sprinkle with parsley.
Serve and Enjoy!
HOT DOG AND BACON ROLLUPS
* 2 pkg. hot dogs, cut in half
* brown sugar
* 1 lb. bacon, cut into in the middle
Take a piece of hot dog and piece of bacon, wrap bacon around hot dog. Stick a toothpick through bacon to hold. Place one layer in bottom of Crock Pot and cover with brown sugar. Repeat until all the hot dogs have been used. Cook 3 to 4 hours.
SCRAMBLED BRAINS 1/4 lb. pork brains 1 1/2 tsp. vinegar 3/4 tsp. salt 2 tbsp. butter 4 beaten eggs 1 tbsp. milk Cover brains with cold water, add vinegar, and soak for 30 minutes. Drain. Remove loose fatty membrane. Cover brains with water, add 1/2 teaspoon salt, and simmer 20 to 30 minutes. Drain and chill in cold water. Finely chop brains. Brown in butter. Combine eggs, milk, and 1/4 teaspoon salt. Add to brains. Turn heat low. Don't disturb mixture until it starts to set on bottom and sides, then lift and fold over with wide spatula so uncooked part goes to bottom. Avoid breaking up eggs any more than necessary. Continue cooking 5 to 8 minutes, until eggs are cooked throughout, but still glossy and moist. Remove from heat and serve immediately. Serves 4.
Italian Ham Pie
* 2 c. ham, diced
* 3 c. flour
* 3 tbsp. sugar
* 3 eggs
* 1/2 c. shortening
* 1/8 c. milk
* 1 lb. sweet sausage
* 2 lbs. ricotta
* 1 sm. Mozzarella, cut into sm. pieces
* 1/4 c. grated cheese
* 1/4 c. chopped parsley
* 4 raw eggs (additional)
* 1 tsp. salt
* 1/4 tsp. black pepper
Mix the flour and sugar together. Make a well in the center, add the 3 eggs, shortening and milk, mixing together until dough is easy to handle. Divide in half; roll out one portion and fit into 9x13 inch baking pan. Cover other half until later. Parboil sausage 8 minutes and cut into small pieces. Mix sausage with remainder of ingredients and spread in crust. Roll out remaining dough and fit on top of mixture. Seal edges; cut slit in top. Bake for 45-60 minutes in preheated 350 degree oven until crust is golden brown. Cool slightly before serving. Brush tops with a mixture of 1 well-beaten egg and 1 tablespoon of milk; this will make the crust shiny.
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LEGO CAKE
Like a lot of kids, 9-year-old Katie Lemberg loves LEGOs.
In honor of her favorite locking blocks, Lemberg and her mom developed an ingenious concept, the LEGO party.
"It was great," Katie recalls. "None of the adults knew what it was--and all of the kids did."
Materials
1 13- x 9- x 2-inch sheet cake
8 cupcakes
White frosting
Food coloring (your choice of color)
Toothpicks
Step 1:
Turn the cake upside down and place the cupcakes on top as shown. Hold each cupcake in place with a toothpick.
Step 2:
Frost a bright color such as blue, red or yellow.
"PRAWNS IN BIRDS NEST"
Materials:
500g live prawns
200g potatoes
5g soaked hair-like seaweed
a stick of celery
150g cooked green soybeans
25g soaked Xianggu mushrooms
Preparations:
Cut the potatoes into strips and soak in salt water, remove and mix with dry cornstarch and flour.
Remove heads and shells and wash the prwans, mix with condiments and cornstarch.
Arrange the potato strips in the shape of a bird's nest, deep-fry the "nest" in 70% heated oil until golden.
Arrange the celery in the shape of tree branches. Put the "nest" on the top of the "branches".
Put the hair-like seaweed at the root of the "tree". Deep-fry the prawns in 50% heated oil.
Saute the green soybeans and mushrooms, add condiments and chicken soup, thicken with cornstarch put in prawns and stir-fly remove to the "nest".
PORK AND NEW MEXICAN CHILE SAUCE
Active time: 20 min Start to finish: 1 1/4 hr
2 lb boneless pork shoulder, cut into 1-inch cubes
3 oz dried mild red New Mexican chile pods (10 to 12)
4 garlic cloves
1 tablespoon garlic powder
3 cups water
1 1/2 teaspoons salt
Accompaniments: refried beans and cooked white rice
Preheat oven to 375F.
Roast pork in a 2 1/2- to 3-quart shallow baking dish, uncovered, in middle of oven, stirring occasionally, 30 minutes.
While pork is roasting, soak chiles in a bowl in just enough boiling-hot water to cover until softened, about 20 minutes. Drain chiles, discarding soaking water and stems.
Puree chiles, garlic cloves, garlic powder, 3 cups water, and salt in a blender until smooth. Stir sauce into pork and bake, uncovered, stirring occasionally, until pork is tender, about 45 minutes.
Cooks' note:
Carne adovada can be made 2 days ahead and cooled, uncovered, then chilled, covered.
Makes 6 main-course servings.
GREEK SALAD PITA SANDWICHES
1/4 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
2 tablespoons chopped pitted Kalamata olives or other brine-cured black olives
1 teaspoon dried oregano
3 cups (loosely packed) thinly sliced romaine lettuce
2 cups diced seeded tomatoes
1 cucumber, peeled, halved, seeded, cut into 1/4-inch cubes
1 cup crumbled feta cheese (about 4 ounces)
6 6-inch pita breads, top 1 1/2 inches trimmed
Whisk first 4 ingredients in large bowl to blend. Add next 4 ingredients and toss to combine. Season salad with salt and pepper. Carefully open pita breads at cut end. Fill each with salad and serve.
Makes 6 servings
HAM TRIANGLES WITH POPPY AND SESAME SEEDS
Active time: 45 min Start to finish: 45 min
1/4 lb thinly sliced baked ham such as Black Forest, finely chopped
2 tablespoons mayonnaise
1 1/2 tablespoons bottled mango chutney such as Major Grey's, finely chopped
1 1/2 tablespoons coarse-grained mustard
1/2 cup sesame seeds, toasted
1/2 cup poppy seeds
16 slices firm whole-wheat bread
1/2 stick (1/4 cup) unsalted butter, softened
Stir together ham, mayonnaise, chutney, mustard, and salt to taste.
Put sesame and poppy seeds in 2 separate shallow bowls.
Divide bread into 4 stacks. Trim stacks into 2 1/2-inch squares with a serrated knife, discarding crusts. Put 8 bread squares on a work surface in 1 layer, then divide ham mayonnaise among them, spreading evenly to edges. Top each with a plain bread square.
Diagonally halve each sandwich with serrated knife. Spread a thin layer of butter on cut edges of both short sides of 1 triangle, then dip 1 buttered side in sesame seeds and the other in poppy seeds. Put, unseeded side down, on a platter, then coat remaining sandwiches in same manner.
Cooks' note:
Sandwiches may be made 6 hours ahead and chilled, covered with dampened paper towels and plastic wrap.
Makes 16 finger sandwiches.
BEEF STROGANOFF
This Russian dish has been around for several centuries, but it wasn't until the fifties that it became all the rage in the United States (despite our fear of Communism). Here is a delicious rendition that pays tribute to the "gourmet" chafing-dish dinner party. Now, as then, beef stroganoff is a good thing to cook in front of a small crowd.
1 2 1/2-pound piece beef tenderloin, well trimmed, meat cut into 2x1x1/2 inch strips
2 tablespoons vegetable oil
6 tablespoons (3/4 stick) butter
1/4 cup finely chopped shallots
1 pound small button mushrooms, thickly sliced
1 cup canned beef broth
2 tablespoons Cognac
3/4 cup creme fraiche or whipping cream
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill
12 ounces wide egg noodles
1 tablespoon paprika
Pat meat dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat until very hot. Working in batches, add meat in single layer and cook just until brown on outside, about 1 minute per side. Transfer to rimmed baking sheet.
Melt 2 tablespoons butter in same skillet over medium-high heat. Add chopped shallots and saute until tender, scraping up browned bits, about 2 minutes. Add button mushrooms. Sprinkle with pepper and saute until liquid evaporates, about 12 minutes. Add beef broth, then Cognac. Simmer until liquid thickens and just coats mushrooms, about 14 minutes. Stir in creme fraiche and Dijon mustard. Add meat and any accumulated juices from baking sheet. Simmer over medium-low heat until meat is heated through but still medium-rare, about 2 minutes. Stir in chopped dill. Season to taste with salt and pepper.
Meanwhile, cook noodles in large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer to bowl. Add remaining 4 tablespoons butter and toss to coat. Season with salt and pepper. Divide noodles among plates. Top with beef and sauce. Sprinkle generously with paprika.
Makes 4 servings.
RASPBERRY CHOCOLATE-CHIP PANCAKES
Can be prepared in 45 minutes or less.
1/2 stick (1/4 cup) unsalted butter
3/4 cup plus 3 tablespoons milk
1 large egg
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup picked-over raspberries
1/2 cup semisweet chocolate chips
Accompaniment: pure maple syrup, heated
In a small saucepan melt 2 tablespoons butter over moderately low heat, stirring. Stir in milk and heat until just warm. Remove pan from heat. In a bowl whisk together milk mixture and egg. Into another bowl sift together flour, baking powder, and salt and stir in egg mixture until just combined. Gently stir in raspberries and chocolate chips.
Preheat oven to 200 F.
Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface. Add 1 teaspoon butter and with a metal spatula spread over griddle. Working in batches, drop 1/4-cup measures of batter onto griddle to form pancakes about 4 inches in diameter and cook until bubbles appear on surface and undersides are golden brown, about 2 minutes. Flip pancakes with spatula and cook until undersides are golden brown and pancakes are cooked through. Transfer pancakes as cooked to an ovenproof platter and keep warm, uncovered, in oven. Make more pancakes with remaining butter and batter in same manner.
Serve pancakes with syrup.
Makes 10 pancakes
LINGUINE WITH STEAK AND PEPPERS
1 1-pound flank steak or top round steak
3 green onions, cut into 1-inch pieces
2 medium-size red peppers, cut into bite-size pieces
2 medium-size yellow peppers, cut into bite-size pieces
1/2 pound linguine
4 tablespoons olive oil
salt
1/4 pound Mediterranean or ripe olives, pitted
3 tablespoons minced parsley
1/4 teaspoon crushed red pepper
2 ounces sliced provolone cheese, cut into bite-size pieces
Cut beef flank steak in half lengthwise. Slice each half into 1/8-inch-thick slices, cutting on the diagonal, against the grain of the meat.
Cook linguine according to package directions (but don't add salt to the boiling water).
Meanwhile, in a 5-quart Dutch oven or 12-inch skillet, heat 1 tablespoon of olive oil. Add green onions and peppers and cook until tender-crisp, about 5 minutes, stirring frequently. Remove with a slotted spoon and set aside in a large bowl.
In same Dutch oven over high heat, add 3 more tablespoons of olive oil. When the oil is hot, cook the flank steak with 1/2 teaspoon of salt until the meat is tender and loses its pink color, about 3 minutes. Remove Dutch oven from heat, stir in olives, parsley, crushed red pepper, and vegetable mixture.
Drain linguine, add it to meat mixture, and toss to combine. Season with salt. Transfer pasta to a serving bowl, tucking the provolone pieces into the pasta. If not serving right away, cover and refrigerate to serve chilled later.
Serves 6.
Chocolate Yule Log
Serves 8
This is wonderful served with vanilla ice cream.
Cake
1 cup granulated sugar 1 tsp. baking soda
1/2 cup unsalted butter 1/4 tsp. salt
1 tsp. vanilla extract 1 1/4 cups buttermilk
1 egg 1 cup fresh raspberries for garnish
1 1/4 cups cake flour Powdered sugar for garnish
1/2 cup baking cocoa Sprigs of holly with berries for garnish
Cream Filling
1 1/2 cups heavy cream 1 tsp. pure vanilla extract
2 tbsp. superfine granulated sugar 2 tbsp. Chambord, (raspberry liqueur)
Chocolate Ganache Frosting
24oz. milk chocolate, chopped 4 tbsp. superfine granulated sugar
2 cups heavy cream 8 tbsp. unsalted butter
Heat oven to 350. Place a large sheet of parchment paper on a 11 x 17 jelly roll pan or baking pan that is at least 1" deep. Lightly butter the parchment paper.
Beat sugar, butter and vanilla in a mixer on medium speed until light and fluffy. Beat in egg until incorporated.
In a separate bowl, sift together cake flour, cocoa, soda and salt. Add dry ingredients to butter mixture and mix until thoroughly incorporated. Add the buttermilk and continue to mix until the cake batter is smooth and all the ingredients are combined.
Gently spread the batter onto the parchment lined jellyroll pan.
Bake 20-25 minutes or until toothpick inserted in cake center comes out clean. Remove cake pans from oven and let cool to room temperature.
In a mixing bowl with the beater attachment, whip the cream until soft peaks form. With the mixer running, add the sugar, vanilla extract and Chambord. Continue to beat the cream mixture until stiff peaks form.
Spread the whipped cream on top of the baked chocolate cake in the pan.
Using the parchment paper as your guide, gently roll the cake into a log shape. Gently pull the parchment away as you go. Gently place the rolled cake on a piece of fresh parchment.
To make the frosting, place the chocolate in a large bowl. Heat the cream, sugar and butter in a saucepan over medium heat. Stir until the sugar is dissolved and the butter is melted. Pour the hot cream mixture over the chocolate.
Let the chocolate stand for 3 minutes, then stir the mixture until the chocolate is velvety and smooth. Allow the ganache to cool to room temperature then cover and refrigerate until ready to use. Note: the ganache should not be too thick or it will be difficult to frost the cake. If the ganache becomes too thick, add additional heavy cream until it is thinner in consistency.
Frost the Yule log with the chocolate ganache frosting. Using the handle end of a spoon, gently score the Yule log to create the texture of "tree bark." With a knife on the diagonal, cut off 3-4" piece off each end of the Yule log. These pieces will serve as "branches." Place each end piece on the side of the Yule log.
Gently place the frosted Yule log on a silver platter. Using a sifter, gently dust the top of the Yule log with powdered sugar. Place whole raspberries around the Yule log. Garnish the tray with some holly.
A Recipe for Junis
Pilaus, rice and meat dishes, are central to any Afghani dinners and I was very interested in trying one. I found several recipes for Qaubili Pilau but chose the original one below because it seemed rather simple. It was pretty good, a dish that certainly grows on you as you keep eating it. It is also a beautiful looking dish, and one that will likely impress your guests.
The original recipe claims to be for 6-8 people. While this may be so if served as part of a Dastarkhan (an Afghani banquet), it will probably serve no more than 4 if served as a main or only dish. In my version I increased the amount of meat that it calls for - if you use beef or chicken, you probably will need to use less, but lamb is very fatty and not much remains when you trim it of all the outside fat. I also reduced the amount of oil it calls for, but it is still a very fattenning dish. I forewent the optional blanched almonds because I didn't feel like making them, but I think they would have added a nice, crunchy element to the dish. I changed a little the amount of spices required and added garam masala, which I saw as an ingredient in other variations of this recipe.
Original Qaubili Pilau Recipe from RecipeTroll
Ingredients:
1/4 cup olive oil
1 yellow onion, diced
2 lbs lamb
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground cardamon
1/2 tsp. ground cumin
1/2 tsp. garam masala
1 tsp. salt
2 cups water.
1/4 cup vegetable oil
2 carrots
1 tsp. sugar
1 cup raisins
1 cup blanched almonds
2 cups basmati rice
1 tsp. salt
1/2 tsp. saffron
1 cup water
Directions:
In a heavy pot, fry the onions until golden brown. Cut the lamb into bite-size cubes and add to the onions. Add salt and spices. Add water. Mix well, cover and cook until the lamb is done.
Meanwhile cut the carrots into toothpick-size pieces. Fry them on vegetable oil with sugar until tender. Remove from oil. Add raisins to the oil and fry until they swell up. Remove from the oil. Add almonds to the oil and brown. Remove and set aside.
Once the lamb is done, remove from the water and set aside. Add rice to the remaining lamb stock. Add salt and water. Boil until the rice is done, about 20 minutes.
Once the rice is done, remove from the pot and put it on a oven-save caserole. Place lamb on top of the rice, cover and cook on 300 degrees for about 20'.
Serve by placing the lamb on a serving plate, covering it with the rice, and topping it with the carrots, raisins and almonds.
Sorry, been off for awhile. Will format next time. kthx!
Cake Layers 7 1/2 cups unbleached all purpose flour 3 tablespoons baking powder 2 teaspoons salt 2 3/4 cups (5 1/2 sticks) unsalted butter, room temperature 5 2/3 cups sugar 2 1/2 tablespoons vanilla extract 2 teaspoons almond extract 3 3/4 cups whole milk (do not use low-fat or nonfat) 18 large egg whites (about 2 1/3 cups), room temperature Soaking Syrup 2 cups Kahlua or other coffee liqueur 1 1/2 cups water 1/2 cup plus 1 tablespoon instant espresso powder or coffee powder Frosting 14 8-ounce packages cream cheese, room temperature 7 cups powdered sugar 2 1/3 cups chilled whipping cream 7 tablespoons sweet Marsala 3 1/2 tablespoons vanilla extract Assembly 12 ounces semisweet chocolate, chopped 1 6-inch-diameter cardboard cake round 1 9-inch-diameter cardboard cake round 1 12-inch-diameter cardboard cake round 1 11-inch-diameter revolving cake stand (optional) 9 12-inch-long, 1/4-inch-diameter wood dowels 4 1/2 cups assorted berries (such as raspberries, blueberries, blackberries and strawberries) Fresh mint sprigs Serving 12 cups mixed berries (such as raspberries, blueberries, blackberries and hulled, quartered strawberries) 6 tablespoons sugar Cake Layers Position racks in top and bottom thirds of oven and preheat to 350F. Butter one 12-inch-diameter cake pan with 3-inch-high sides, one 9-inch-diameter cake pan with 3-inch-high sides and one 6-inch-diameter cake pan with 3-inch-high sides.* Line bottoms with parchment. Sift flour, baking powder and salt into medium bowl. Using handheld electric mixer, beat butter in 12-quart bowl on medium-high speed until light. Gradually add sugar and beat until well blended. Beat in extracts. On medium-low speed, beat in dry ingredients alternately with milk in 3 additions each, beating just until combined (batter will be thick). Using electric mixer fitted with clean dry beaters, beat whites in another large bowl until stiff but not dry. Fold 1/3 of whites into batter to lighten. Fold in remaining whites. Spoon batter into prepared pans so that depth of batter is the same in each pan; smooth tops. Bake until tops are deep golden brown and tester inserted into center comes out clean, about 55 minutes for 6-inch cake, about 1 hour 5 minutes for 9-inch cake and about 1 hour 20 minutes for 12-inch cake. Cool cakes in pans on racks 20 minutes. Run knife around pan sides to loosen cakes. Turn out cakes onto racks and peel off parchment. Cool cakes completely. Soaking Syrup Mix all ingredients in heavy large saucepan. Boil over medium-high heat until mixture is reduced to 2 2/3 cups, stirring occasionally, about 10 minutes. Cool syrup completely. Frosting Using electric mixer, beat cream cheese in large bowl until light. Gradually add sugar and beat until fluffy. Add cream, Marsala and vanilla and beat until well blended. Cover and let stand at room temperature up to 1 hour. Assembly Finely grind chopped chocolate in processor (do not overprocess or chocolate will clump together). Using serrated knife, cut each cake horizontally into 3 equal layers. Spread dab of frosting on 6-inch cardboard round; top with bottom layer of 6-inch cake, cut side up. Brush cake with 2 tablespoons syrup. Spread 1/2 cup frosting over. Sprinkle with 2 tablespoons ground chocolate. Top with middle 6-inch cake layer. Brush with 2 tablespoons syrup. Spread 1/2 cup frosting over. Sprinkle with 2 tablespoons ground chocolate. Brush 2 tablespoons syrup over cut side of top 6-inch cake layer. Using hands, turn cake layer over and place cut side down atop frosted layers. Cover and refrigerate cake. Spread dab of frosting on 9-inch cardboard round; top with bottom layer of 9-inch cake, cut side up. Brush with 1/4 cup syrup. Spread 1 cup frosting over. Sprinkle with 1/4 cup ground chocolate. Top with middle 9-inch cake layer. Brush with 1/4 cup syrup. Spread 1 cup frosting over. Sprinkle with 1/4 cup ground chocolate. Brush 1/4 cup syrup over cut side of top 9-inch cake layer. Slide large tart pan bottom or springform cake pan bottom under cake layer. Using pan bottom as aid, lift cake layer and
you can't fade me.
not much...enjoying fine hemp products as a matter of fact. Whats up in SJ?
I come out of lurker mode to agree with this post.