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Date Posted: 18:44:55 05/17/07 Thu
Author: Joyce♥Mom
Subject: Good Afternoon & Good Night`s & Sweet Dream`s Tina & All CS`s & Marty!!

Good evening Marty & All CS`s

Hope that you all will like some of the recipes to night.
Will see ya when i see ya !! Enjoy !! Hope that you all have a very good weekend.


LEMON BARBECUED CHICKEN
Yield: 6 servings
Serving size: 1 breast half or 1 leg and 1 thigh
INGREDIENTS
- 2 teaspoons Worcestershire sauce
- 1 teaspoon grated lemon zest
- 1 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/2 teaspoon dried oregano
- 1/2 cup fresh lemon juice
- 1/2 cup olive, canola, or corn oil
- 1 green onion with green top, chopped
- 6 chicken breast halves,
or 6 legs and 6 thighs (2-1/2 to 3 pounds)
DIRECTIONS
Mix the Worcestershire sauce, lemon zest, salt, dry mustard,
and oregano in a small bowl. Gradually stir in the lemon
juice, followed by the oil and chopped green onions.
Brush the mixture over the chicken pieces. Cover and
marinate in the refrigerator for at least 2 hours.
Prepare a charcoal grill.
Remove the chicken from the marinade and place skin side down
on the grill. Set 3 to 6 inches from charcoal that has reached
the light gray ash stage. Cook 30 minutes for breast halves
and 40 minutes for thighs, turning every 10 to 15 minutes.
***********************
CHICKEN, SPINACH, AND SHELL SOUP
Yield: 4 servings (About 1-1/4 cups each)
INGREDIENTS
- 2 teaspoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 pound fresh spinach, washed and chopped
- 3 cups fat-free, reduced-sodium chicken broth
- 1 cup whole tomatoes, drained and chopped
- 1/2 pound boneless, skinless, chicken breasts,
cut into 1/2-inch pieces
- 1 cup cooked small shell macaroni
- Salt and pepper, to taste
- 4 tablespoons grated Parmesan cheese
DIRECTIONS
In a large pot over medium-high heat, heat the oil.
Add the onion and garlic and saute for 4 minutes.
Add the spinach and cook for 2 minutes until the
spinach is wilted. Add the broth and tomatoes and
bring it to a boil. Lower the heat and simmer 15 minutes.
Add the chicken and simmer for 5 minutes more
until chicken is cooked through.
Add the cooked shells and season with salt and pepper.
Top each soup bowl with Parmesan cheese.
*********************************
TERIYAKI TOFU KABOBS
Yield: 4 servings (2 skewers per serving)
INGREDIENTS
- 8 bamboo skewers
- 3/4 pound extra firm tofu, drained and cut into 32 cubes
- 1 red pepper, cut into 16 squares
- 1 cup canned pineapple chunks, reserve 1/2 cup juice
- 1 tablespoon lite soy sauce
- 1 clove garlic, minced
- 2 teaspoon minced ginger
DIRECTIONS
Soak skewers in water for 30 minutes to keep
them from burning as you cook the skewers.
Meanwhile, put the tofu, red pepper, and pineapple
chunks in a plastic bag or container with a lid.
Add reserved pineapple juice, soy sauce, garlic,
and ginger. Marinate for at least 30 minutes.
Drain, reserving marinade to baste. Thread the
tofu, red pepper, and pineapple on the skewers.
Prepare an outdoor grill or oven broiler with the
rack set 6 inches from the heat source. Grill or
broil the kabobs about 5 minutes per side, basting
with the marinade. Serve with brown rice.
***************************
OYSTER STIR-FRY
Yield: 4 servings
INGREDIENTS
- 1 pint shucked oysters, drained and patted dry
- 1 tablespoon plus 1 teaspoon light soy sauce
- 1 tablespoon dry sherry
- 2 teaspoons cornstarch
- 1 teaspoon chopped fresh gingerroot
- 1 green onion with green top, sliced
- 1 teaspoon dark-roasted sesame oil
- 1 tablespoon canola or corn oil
- 1 small red bell pepper, cored, seeded, and cubed
Lemon Sauce Ingredients:
- 2 teaspoons cornstarch
- 3 tablespoons fresh lemon juice
- 1/4 cup Homemade Chicken Broth
or canned reduced-sodium chicken broth
- 1 tablespoon grated lemon zest
- 1 tablespoon honey
- 1/4 teaspoon crushed red pepper flakes
- 8 ounces bok choy, cut into large bite-size pieces
DIRECTIONS
In a medium bowl, combine the oysters with the soy sauce,
sherry, cornstarch, gingerroot, green onion, and sesame oil.
Prepare a large skillet with nonstick pan spray.
Heat the canola oil over medium-high heat.
Add the oyster mixture and stir-fry for 3 minutes, or
until the oysters are just cooked and their edges curl.
Remove the oysters with a slotted spoon and set aside
in a small bowl. Add the red pepper to the skillet;
stir-fry for 1 minute. Add to the oysters.
For the sauce, combine the cornstarch, lemon juice, and chicken
broth in a small saucepan. Heat over medium heat until thickened,
whisking often. Stir in the lemon zest, honey, and red pepper
flakes. Allow to cool if to be served at room temperature.
At serving time, line a serving bowl with bok choy.
Pour the oyster mixture over the bok choy; top with the
lemon sauce. Serve warm or cooled to room temperature.
***********************
WILD MUSHROOMS IN COGNAC
Yield: About 2 cups (4 servings)
INGREDIENTS
- 1 ounce dried porcini, shiitake, or other dried wild mushrooms
- 1 clove garlic, minced
- 1 tablespoon margarine
- 2 cups sliced white mushrooms (8 ounces)
- 1-1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
- 2 tablespoons mushroom soaking liquid (strained to remove dirt)
- 1 tablespoon Cognac or brandy
- 1/4 teaspoon salt
- Pinch of freshly ground pepper
DIRECTIONS
Soak the dried mushrooms in enough warm water to cover for
30 minutes. Drain (reserve the soaking liquid) and slice.
Saute the garlic in margarine in a medium nonstick skillet over
medium heat for 1 minute. Add the rehydrated and fresh mushrooms
and sprinkle with thyme. Saute until mushrooms release their
liquid and most of the liquid is absorbed, about 5 minutes.
Add 2 tablespoons of the soaking liquid, the Cognac,
salt, and pepper; continue cooking 2 minutes longer.
*************************
South Carolina Mustard Barbecue Sauce
Description:
This mustard sauce is from South Carolina. While
different from the red sauces, it tastes great. My recipe
comes from a "Pig Pickin". That is where a whole hog is cooked
over an open pit with plenty of smoke. When the pig was ready,
we removed it and placed the whole hog on a picnic table.
Everyone stood around pulling delicious, succulent
morsels from the bone and dipping them into a variety of
barbeque sauces on the picnic table.
Ingredients:
1 cup yellow mustard
1/2 cup white balsamic or garlic wine vinegar
1/3-1/2 cup brown sugar, packed
2 T. butter
1 T. Worcestershire sauce
1 T. lemon juice
1 T. molasses, old fashioned
1-2 t. cayenne pepper
Directions:
Cook 30 Minutes, Medium-low Heat.
************************************
watermelon rind pickles

this is very sweet-too sweet for me, my dad loved it.

make 2 quart

12 cup water, more if needed
4 qt. watermelon rind, peeled and cut into 1/2 inch pieces
3 cups white vinegar
8 cups sugar
3 stick cinnamon
1 1/2 tablespoon whole cloves
1 small piece dried ginger root

in large pot combine 10 cups water and the watermelon rind,
bring to a boil over high heat, boil for 20 minutes or more;
drain, bring to boil the vinegar, the remaining water, the
sugar, cinnamon sticks, cloves and ginger root, and add to the
drained rind. boil 45 to 55 minutes, until the rind is almost
transparent, stirring occasionally and cool, place in an air
tight container and refrigerate. ready to serve in twenty four
hours.
*************************
Zucchini Pancakes
3 med. zucchini
2 eggs lightly beaten
1/3 cup flour
1 tea. baking powder
1/4 c. red onion minced
2 Tablespoon butter divided
2 Tablespoon canola oil divided
Grate Zucc. and squeeze out as much moisture as possible.
Whisk together eggs, flour, baking powder, salt, pepper, stir in
zucc. and onion.
Heat 1 T. butter and 1 T. oil in large skillet over medium heat.
Drop in spoonfuls of batter to make 3 inch pancakes.
Cook 4-5 min. until browned. (Turn only once)
Repeat with remaining oil and butter.
Serves 8,This is good with applesauce.
**************************
Crock Pot Apple Butter
This is easy and great.
Crock Pot Apple Butter
1. Peel and slice apples until you fill crockpot.
2. Add 2 tbl. to start apples cooking.
3. Cook approximately 48 hours, stirring occasionally during day
time. Cook on HIGH during day time, but cut temperature back at
night.
4. After about 40 hours of cooking add sugar to taste, continue
to cook until thick and glossy.
5. Last put oil of cinnamon to taste and stir well. If you don't
have oil of cinnamon - put in about 1 tbl. of "red hots" (candy)
6. Place in jelly jars. Seal and put in a 10 min. water bath.
Note: Stayman apples are the best to make apple butter with.
*************************
Mustard Based Sauce Recipe
8 Tsps yellow mustard
6 Tsps sugar
1 cup cider vinegar
2 teaspoons chili powder
1 teaspoon black pepper
1 teasoop white pepper
1/2 teaspoon soy sauce
2 Tsps butter
Combine all ingredients except soy sauce and butter in a
saucepan..simmer 10 minutes. Remove from heat. Stir in soy sauce
and butter.Makes one cup.
*********************************
Crescent City Crab & Shrimp Casserole
Ingredients
1 pound crabmeat
2 cups cooked shrimp (1-1/4 pounds headless shrimp = 2 cups
cooked shrimp)
1 cup chopped celery
1/2 teaspoon salt
1/2 bottle Kraft horseradish sauce (about 1 ounce) or to taste
3/4 cup mayonnaise
1/2 teaspoon Worcestershire sauce
1 small onion, grated
1-1/2 cups buttered bread crumbs (3 slices
of bread plus 1 stick butter or margarine)
Mix all ingredients together.
Bake in greased casserole dish for 30 minutes at 350 degrees.
**********************************
Too Cool Twinkies
2 small boxes orange gelatin
1 C. boiling water
1/2 C. pineapple juice
1 qt. vanilla ice cream, softened
7 oz. 7-Up
8 Twinkies
Dissolve gelatin in boiling water. Add pineapple, ice cream and
7-Up. Mix thoroughly (in a blender, if necessary) to dissolve
ice cream and pour into a deep 9-inch square pan. Chill until
mixture begins to set.
Lay Twinkies flat side down in two rows of four across the top
of chilled gelatin. Push Twinkies into the gelatin until they
are just buried, not descended to the bottom of the pan.
Chill until fully set. Makes 4 to 6 servings.
***************************
Red Cabbage with Apples
1 - 1 1/2 (2-3 lbs) washed, finely shredded red cabbage
1/2 cup red wine vinegar
5 teaspoons sugar
1 1/2 teaspoons salt
2 Tablespoons bacon fat (oil may be used)
2 apples, finely diced or grated
1 onion, finely diced or grated
1 bay leaf
4 cloves
1 cup red wine (substitute water cut with grape/apple juice if
you don't use wine)
1/2 cup water
Fry the onion, apples and spices in the bacon fat (or oil) for
about 5 minutes, until golden brown. Add the cabbage, vinegar,
sugar, salt, wine and water.
Bring to the boil, then turn the heat right down, and simmer for
1 1/2 to 2 hours until the cabbage is tender. When done, there
should be almost no liquid left. If the liquid cooks right away
during cooking, add a little water, no more than
1 or 2 tablespoons at a time.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Barbecued Pork Chops
3 to 4 pounds pork chops
3 tablespoons oil
1 tablespoon salt
1/2 teaspoon pepper
2 onions, chopped
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
2/4 cup catsup
3/4 cu Coca-Cola
1 teaspoon paprika
1/2 teaspoon black pepper
1 teaspoon chili powder
Sprinkle chops with salt and pepper. In a large saucepan, heat
the oil and brown the chops. Mix the remaining ingredients to
make a sauce. Pour sauce over browned chops and cook until
tender on the top of stove at low heat.
***************************
Pizza Casserole
3 cups spiral pasta
2 pounds hamburger
1 med. onion ,chopped
2 cans (8 oz. each ) mushroom stems and pieces, drained
1 can ( 15 oz. ) tomato sauce
1 jar ( 14 oz. ) pizza sauce
1 can ( 6 0z. ) tomato paste
1/2 tsp. sugar
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. dried oregano
4 cups (16 oz. )shredded mozzarella cheese, divided
1 pkg. (3 1/2 0z. ) sliced pepperoni
1/2 cup grated parmesan cheese
Cook pasta according to pkg. directions. Meanwhile , in a dutch
oven, cook beef & onion till meat is no longer pink; drain. Stir
in the mushrooms , tomato sauce , pizza sauce , tomato paste,
sugar and seasonings, Drain pasta & stir into meat sauce.
divide 1/2 of the mixture between 2 greased 11 X 7 X 2" baking
dishes.Sprinkle each with 1 cup of mozzarella cheese . Repeat
layers.Top with pepperoni and parmesan cheese. Cover and bake @
350 for 20 minutes.Uncover & bake 10 - 15 minutes longer
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
PINEAPPLE CREAM CHEESE PIE
1 Favorite crust
1 T. Cornstarch
8 oz. Crushed pineapple, slightly drained
16 oz.Cream cheese
4 Eggs
1/3 c.Milk or sour cream
1 c. Vanilla
½ c. Sugar
½ c. Pecans or hazelnuts toasted & chopped
In saucepan, mix pineapple & cornstarch + 2 T. sugar and cook
till thick & clear; remove/cool. Cream cheese, sugar, eggs,
milk and vanilla. Spread cooled pineapple over crust; top
w/cheese mixture; scatter nuts over top. Bake @ 400° for 10
min; reduce to 325° and bake 30-40 min.; cool and chill.
******************************
MUSTARD BARBECUE SAUCE, South Carolina
Makes about 2 cups.
3/4 cup prepared mustard
3/4 cup red wine vinegar
1/4 cup sugar
2 tablespoons butter, melted
1-1/2 teaspoons Worcestershire sauce
1-1/2 teaspoons black pepper
1/2 teaspoon salt
1/2 teaspoon red pepper sauce
Cooking Directions
In a bowl, stir together all ingredients.
Brush on during or at the end of grilling.
Also serve at the table.
Refrigerate leftover sauce; will keep refrigerated for 2 weeks.
Serving Suggestions
Vary your usual barbecue with this spicy mustard barbecue sauce.
Great on grilled chops or basted on the last 30 minutes of
grilling a roast.
***********************
Lowcountry Shrimp and Grits
Ingredients
1/2 pound raw shrimp, peeled
2 Tablespoons fresh lemon juice
Salt to taste
Cayenne pepper to taste
3 Tablespoons bacon grease
1 small onion, finely chopped (about 1/4 cup)
1/4 cup bell pepper, finely chopped
2 Tablespoons all-purpose flour
1/2 to 3/4 cup hot water or stock* (chicken, vegetable, or
shrimp)
Grits (serving for 2 - 4)
In a bowl, sprinkle the shrimp with lemon juice, salt, and
cayenne pepper.
Set aside. Heat the bacon grease in a skillet and saute the
onion and pepper over medium heat until onions become
transparent. Sprinkle the flour over the vegetables and stir constantly,until the flour begins to brown. Add the shrimp with a little of the juice and about 3/4 cup water or stock, stirring
constantly and turning shrimp so they cook evenly.
Cook for 2 to 3 minutes until the shrimp are done and the
gravy is uniformly smooth, thinning with a little extra liquid
if necessary.Cook grits according to package directions.
I recommend cooking the grits in any leftover broth and adding
a small amount of heavy cream to them just before serving.
(* Note: Chicken broth works fine)
********************************
Guava Chiffon Cake
2 cups sugar
3 cups cake flour
1 teaspoon salt
3/4 teaspoon baking powder
1 cup vegetable oil
5 large eggs
1/2 cup guava juice concentrate (nectar)
1 teaspoon vanilla
1/2 teaspoon red food coloring
16 large egg whites
1 1/4 cups sugar
1 pinch cream of tartar
1 quart whipping cream
1 cup guava juice concentrate
1 cup guava juice concentrate
1 tablespoon cornstarch
2 tablespoons water
Sift 2 cups sugar, cake flour, salt and baking powder together.
Blend together oil, whole eggs, guava juice, vanilla and food
coloring in a large bowl. Add dry ingredients, mixing at medium
speed for 5 minutes. In a clean mixing bowl, whip egg whites
until triple in volume. Slowly add 1 1/4 cups sugar and cream
of tartar.
Whip eggs whites until soft peaks form. Fold first mixture into
egg white mixture and mix until smooth. Pour batter into two
9-inch round, ungreased cake pans (filled to the top) and bake
at 350*, 18-20 minutes or until done. Remove from oven,
immediately turn cake over onto a rack. Cool with pan in place.
Place in freezer until firm, then fill and ice with Guava Icing
(work fast, as icing will melt.) Fill center of top with well-
chilled Guava Glaze.
Whip cream at high speed until soft peaks form. Fold in guava
juice concentrate and blend well. Use to ice and fill cake.
Mix cornstarch with water until cornstarch is dissolved. Bring
Guava juice to a quick boil, add cornstarch mixture and stir.
Simmer until mixture thickens to sauce-like consistency.
Remove from heat, cool and chill well before topping cake.
***************************
Hawaiian Dessert
1 package yellow cake mix
3 packages instant vanilla pudding mix (3 oz)
4 cups cold milk
1 1/2 teaspoons coconut extract
8 ounces cream cheese, softened
20 ounces crushed pineapple, well drained
2 cups whipping cream, whipped
2 cups flaked coconut, toasted
Mix cake batter according to package directions. Pour into two
greased 13-inch x 9-inch x 2-inch baking pans. Bake at 350ºF for
15 minutes or until the cakes tests done. Cool completely. In a
large mixing bowl, combine pudding mixes, milk and coconut
extract; beat for 2 minutes. Add the cream cheese and beat well.
Stir in pineapple. Spread over the cooled cakes. Top with
whipped cream; sprinkle with coconut. Chill for at least 2
hours. Yield: 24 servings.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
No-Bake Oatmeal Cookies
These delightfully crunchy oatmeal cookies require no baking and
are great to have on hand for little ones. They also make a
great summer snack, since you don't have to turn on the oven to
whip up a batch.
Ingredients
1/2 cup milk
2 cups white sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons crunchy peanut butter
1/2 cup butter
3 cups rolled oats
1 teaspoon vanilla extract
Cooking Instructions
1. Wipe 1" wide band of butter around the rim of a 3 quart pan
to prevent boil-over.
2. Combine milk, sugar, cocoa, butter and peanut butter.
3. Stir and bring to boil over medium heat. Let boil for 1 1/2
minutes, do not stir.
4. Remove from heat. Stir in oats and vanilla. Stir until oats
evenly distributed.
5. Drop by teaspoon onto waxed paper. Cool. Makes 4 to 5 dozen.

**************************************
German Chocolate Cake
2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup butter, softened
1 cup sour cream
4 large eggs
4 ounces Bakers sweet german chocolate, melted
1/2 cup milk
3/4 teaspoon vanilla extract
Topping
3/4 cup evaporated milk
1/2 cup light brown sugar, firmly packed
1/2 cup butter
1 can (3 1/2 ounces) flaked coconut, or about 1 1/3 cups
1 cup chopped pecans
Grease and flour two 8-inch square baking pans.
In a large bowl, combine flour, sugar, baking soda, salt,
butter, sour cream, eggs, chocolate, milk, and vanilla. Beat
with mixer at low speed until blended. Increase mixer to high
and beat 2 minutes longer. Spoon batter into prepared pans. Bake
in a preheated 350° oven for about 35 minutes, or until a wooden
pick or cake tester inserted in center comes out clean.
Remove to racks to cool completely.
Make topping.
In a saucepan over medium heat, bring evaporated milk, brown
sugar, and butter to a full boil; remove from heat. Stir in
coconut and pecans. Set aside to cool to room temperature.
When cake is cool, place one layer on cake platter; spoon half
of the coconut mixture onto the layer. Top with remaining cake
layer and top with remaining topping.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Monkey bread
1/2 cup granulated sugar
3 teaspoons cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 (8-ounce) package cream cheese
2 (12-ounce) cans refrigerated biscuits (10 count)
1 1/2 cups coarsely chopped walnuts
Preheat the oven to 350 degrees F.
Spray a bundt pan with nonstick cooking spray. Mix the
granulated sugar and cinnamon. In a saucepan, melt the butter
and brown sugar over low heat, stirring well; set aside. Cut the
cream cheese into 20 equal cubes. Press the biscuits out with
your fingers and sprinkle each with 1/2 teaspoon of cinnamon
sugar. Place a cube of cream cheese in the center of each
biscuit, wrapping and sealing the dough around the cream cheese.
Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan.
Place half of the prepared biscuits in the pan. Sprinkle with
cinnamon sugar, pour half of the melted butter mixture over the
biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining
biscuits on top, sprinkle with the remaining cinnamon sugar,
pour the remaining butter mixture over the biscuits, and
sprinkle with the remaining 1/2 cup of nuts. Bake for 30
minutes. Remove from the oven and cool for 5 minutes. Place a
plate on top and invert.
******************************
GRAND'S MONKEY BREAD
1/2 cup sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated
buttermilk biscuits
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted
1 . Heat oven to 350°F. Lightly grease 12-cup fluted tube pan.
2 . In large plastic food-storage bag, mix sugar and cinnamon.
Separate dough into 16 biscuits; cut each into quarters. Shake
in bag to coat. Arrange in pan, adding walnuts and raisins among
the biscuit pieces.
3 . Mix brown sugar and butter; pour over biscuit pieces.
4 . Bake 28 to 32 minutes or until golden brown and no longer
doughy in center. Cool in pan 10 minutes. Turn upside down onto
serving plate; pull apart to serve. Serve warm.
*****************************
New Orleans Shrimp Pate
Ingredients
1-1/2 cups peeled, cooked shrimp meat
1/3 cup minced onion
1/2 cup melted butter
1 Tablespoon prepared horseradish
1 teaspoon salt
3 Tablespoons lemon juice
2/3 cup mayonnaise
4 dashes Tabasco pepper sauce
4 dashes Worcestershire sauce
Combine all ingredients in blender or processor;
blend well to thick paste. Pack firmly into 3-cup mold.
Chill 4 hours. Unmold and serve with toast rounds.
St. Charles Guest House Bed and Breakfast
New Orleans, Louisiana
***************************
Almond Apricot Coffee Cake recipe
1 cup butter or margarine, softened
2 cups granulated sugar
3 eggs
8 ounces (1 cup) sour cream
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup slivered almonds, divided
1 (10 to 12 ounce) jar apricot preserves
In a mixing bowl, cream butter and sugar. Add eggs, sour cream
and almond extract; mix well.
Combine flour, baking powder and salt; add to creamed mixture
and mix well. Spread half of the batter in a greased and
floured 12-cup fluted tube pan. Sprinkle with half of the
almonds.
Spread half of the preserves to within 1/2 inch of the edges.
Cover with remaining batter. Spoon remaining preserves over
batter to within 1/2 inch of edges. Sprinkle with remaining
almonds. Bake at 350 degrees F for 55 to 60 minutes or until
a wooden pick inserted near the center comes out clean.
*************************
WHITE PARBECUE SAUCE
1 PT. mayonnaise
2 Tbsp. pepper
2 Tbsp. Salt
6 Tbsp. lemon juice
6 Tbsp. vinegar
4 Tbsp. sugar
Mix all ingredients together until smooth. Use to
baste chicken, pork chops, or ribs in oven or on
grill. Leftovers will keep in refrigerator several
weeks.
************************
HEREFORD HOUSE WHISKEY STEAK*
2 tablespoons vegetable oil
4 (6-ounce) filet mignons
4 ounces (1/2 cup) whiskey
1 teaspoon minced shallots
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon cracked black pepper
4 ounces (1/2 cup) beef stock
2 ounces (1/4 cup) heavy cream
1/2 teaspoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon salted butter
Salt
Preheat the oven to 250 degrees F.
Heat oil in a large skillet over high heat. Place all 4 filets
in the skillet and cook until your desired degree of doneness,
turning once; the filets should have a dark brown, well-seared
exterior. If the filets are well-seared but not cooked to your
desired degree of doneness, then transfer the filets to the oven
and cook until desired degree of doneness.
In the same skillet the filets were browned in, add the whiskey,
shallots, thyme and cracked pepper; be careful as the whiskey
will flame for 30 to 60 seconds. Reduce by half over high heat.
Add the beef stock, heavy cream, Dijon mustard, and
Worcestershire sauce and reduce by half. Remove from the heat
and add butter, mixing well to incorporate. Season with salt, to
taste. Ladle the sauce over the steak, and serve.
The Hereford House is located in Kansas City, MO

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