gmane.culture.cooking.famous-recipes

Famous Recipes - Double Chocolate Fudge Recipe- Taste Of Home

ember45recipes — 2013-06-19T01:34:04

  Double Chocolate Fudge Recipe

http://www.tasteofhome.com/Recipes/Double-Chocolate-Fudge


  [image: Double Chocolate Fudge Recipe] Double Chocolate Fudge Recipe
photo by Taste of Home  [image: Rating 5]


   Double Chocolate Fudge Recipe

   - Prep: 25 min. + chilling
   - Yield: 150 Servings

 25    25   Ingredients

   - *1-1/2 teaspoons plus 2 tablespoons butter, divided*
   - 4-1/2 cups *sugar*
   - 1 can *(12 ounces) evaporated milk*
   - Pinch *salt*
   - 1 jar *(7 ounces) marshmallow creme*
   - 2 cups *(12 ounces) semisweet chocolate chips*
   - 12 ounces *German sweet chocolate, broken into pieces*
   - 2 cups *chopped walnuts, optional*

Directions

   - Line a 15-in. x 10-in. x 1-in. pan with foil. Grease with foil with
   1-1/2 teaspoons butter; set aside.
   - In a large saucepan, combine the sugar, milk, salt and remaining
   butter. Cook and stir over medium heat until sugar is dissolved. Bring to a
   rapid boil; boil for 5 minutes, stirring constantly.
   - Remove from the heat; stir in marshmallow creme until melted. Stir in
   chips and German sweet chocolate until melted. Add walnuts if desired; mix
   well. Pour into prepared pan. Refrigerate overnight or until firm.
   - Using foil, remove fudge from pan; carefully peel off foil. Cut into
   1-in. squares. Store in the refrigerator.* Yield: *5 pounds.

 *Nutritional Facts* 1 serving (1 each) equals 47 calories, 1 g fat (1 g
saturated fat), 1 mg cholesterol, 7 mg sodium, 9 g carbohydrate, trace
fiber, trace protein.

Originally published as Double Chocolate Fudge in
Country<http://www.shoptasteofhome.com/Country/MGZ_COU,default,sc.html?refurl=510>December/January
2001, p51

Famous Recipes - Artichoke Chile Dip

ember45recipes — 2013-06-18T20:26:14

*
http://www.pepperfool.com/recipes/appetizers/aji_amarillo.html


Artichoke Chile Dip *

 1 can (14-oz) artichoke hearts -drained and chopped
1 c Grated parmesan cheese
1 can (4-oz) green chili peppers -chopped
1 c Mayonnaise
Tortilla chips for dipping

In a small mixing bowl combine artichokes, cheese, peppers and mayonnaise.

Transfer mixture to an 8 inch round baking dish.

Bake, uncovered, in a 350 degree oven for 20 minutes.

Serve warm with tortilla chips.

From: Lipant1-YDxpq3io04c< at >public.gmane.org
Posted By: Chile Head Mailing List<http://chileheads.netimages.com/list.html>
Post Date: Fri, 28 Jan 2000

**BACK TO APPETIZERS**<http://www.pepperfool.com/recipes/appetizer_idx.html>
<http://www.pepperfool.com/recipes/appetizer_idx.html>

Famous Recipes - Golden Tomato,ginger,chipotle salsa

ember45recipes — 2013-06-18T20:23:55

http://www.pepperfool.com/recipes/salsa/golden_salsa.html

*Golden Tomato,ginger,chipotle salsa*

 3 yellow tomatoes (1 pound) -- chopped
1 Chipotle chile en adobo
1 Tablespoon fresh ginger -- chopped
1 teaspoon roasted garlic
1 Tablespoon Scotch Bonnet chile sauce*
1 Tablespoon Fresh lime juice
1/2 teaspoon sugar
1/2 teaspoon salt

In a food processor or blender, puree 2 of the tomatoes, the chipotle
chile, and ginger. Add the remaining tomato and all the other ingredients
and ulse just enough to create a rough blended mixture. Be sure to leave
the salsa somewhat chunky.
*Recipe calls for Coyote Cocina Howlin' hot sauce*
Yeild 2 cups

From: Mark Miller "The Great Salsa
book"<http://www.pepperfool.com/books/titles/salsa_bk.htm#markmiller1>
Posted By:
Post Date:

**BACK TO SALSA** <http://www.pepperfool.com/recipes/salsa_idx.html>
<http://www.pepperfool.com/recipes/salsa_idx.html>

Famous Recipes - Basic Green "Mexican Salsa"

ember45recipes — 2013-06-18T20:21:12

*Basic Green "Mexican Salsa"*

 http://www.pepperfool.com/recipes/salsa/basic_green.html

8 Green Tomatillos
1/2 large Onion
Fresh Green chiles serranos -- quantity as you want
1 clove garlic
Salt and pepper
10 Leaves of Cilantro -- optional

Peel the green tomatillos if they still have the dry skin. In a boiling
water cook the tomatillos and chiles serranos for 1 or 2 min.

Ground all the ingredients. You can use this fresh salsa for tacos or
quesadillas or if you want you can cook it: In a sauce pan add a little
amount of vegetable oil and when it will be warm add the "salsa", cook 20
min or more.

Now you can prepare "chilaquiles" or eggs.

From: Patricia Wriedt Mexico City - pwriedt-MJQCvqPBTcnDOSKQz1NZ6A< at >public.gmane.org
Posted By: Patricia Wriedt To PepperFool.com
Post Date: 06-10-02

**BACK TO SALSA** <http://www.pepperfool.com/recipes/salsa_idx.html>
<http://www.pepperfool.com/recipes/salsa_idx.html>

Famous Recipes - Chicken Enchiladas

ember45recipes — 2013-06-18T17:37:10

*Chicken Enchiladas*

 http://www.pepperfool.com/recipe_home.html

1/3 cup plus 1 Tbsp. vegetable oil
12 6-inch corn tortillas
1 medium onion, chopped
1 medium bell pepper, seeded and chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
3 (10 ounce) cans enchilada sauce
3 cups shredded cooked chicken
3 cups packed grated Monterey Jack cheese (about 12 ounces)
Sour cream

Heat 1/3 cup vegetable oil in heavy small skillet over medium-high heat.
Using tongs, add 1 tortilla and cook until softened, turning once, about 15
seconds for each side. Transfer tortilla to paper towels and drain well.
Repeat with remaining tortillas. Heat remaining 1 tablespoon vegetable oil
in heavy large skillet. Add onion, pepper, oregano and basil and saute
until onion and pepper are tender, about 5 minutes. Season to taste with
salt and pepper. Lightly oil 13x9x2-inch glass baking dish. Spoon 1/2 cup
enchilada sauce into dish. Place scant 1/4 cup chicken in center of 1
tortilla. Sprinkle with 1 generous tablespoon onion mixture. Set aside 1/2
cup cheese for topping. Spoon 2 generous tablespoons cheese atop chicken.
Roll up tortilla and place seam side down in prepared dish. Repeat with
remaining tortillas, chicken, onion mixture and cheese. Pour remaining
sauce over enchiladas. Sprinkle with reserved 1/2 cup cheese. Cover with
foil. (Can be made 1 day ahead. Chill.) Preheat oven to 350 degrees F. Bake
enchiladas, covered, until sauce bubbles and cheese melts, about 35
minutes. Serve hot with sour cream.
Serves 6

From: Adapted from Bon Appetit October 1994
Posted By:Tzigane <MAILTO:tzi1-e5t0YmATtMAAvxtiuMwx3w< at >public.gmane.org>
Post Date: Sun Feb 08 1998

**BACK TO CHICKEN** <http://www.pepperfool.com/recipes/chicken_idx.html>
<http://www.pepperfool.com/recipes/chicken_idx.html>

Famous Recipes - Fruity Angel Food Trifle

~*Piper*~ — 2013-06-17T23:31:20

Fruity Angel Food Trifle

This summery dessert showcases an attractive assortment of fresh and canned fruit. I refined the original recipe over time to suit our family's tastes.

Prep: 20 min. + Chilling
Yield: 16-20 Servings

4 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 prepared angel food cake (8 to 10 ounces)
1 carton (8 ounces) frozen whipped topping, thawed
1 can (20 ounces) pineapple tidbits, drained
1 can (15-1/4 ounces) sliced pears, drained
1 pint strawberries, sliced
4 kiwifruit, peeled, halved and thinly sliced
1 cup fresh or frozen blueberries, thawed

In a large bowl, beat milk and pudding mix on low speed for 2 minutes; set aside.

Split cake horizontally into thirds. Place one layer in a 5-qt. trifle or serving bowl that is 9 in. in diameter. Top with a third of the pudding, whipped topping and fruit. Repeat layers twice. Cover and chill for at least 3 hours.

Editor's Note: Before assembling trifle, check to make sure that the diameter of your serving bowl is large enough to accommodate the diameter of your cake. If the cake is too large, trim it to fit or cut into cubes.

Source: TasteofHome.com

~*Piper*~
http://groups.yahoo.com/group/Taste-of-Home-Magazines/

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Famous Recipes - Saucy Cheeseburgers -Kraft

ember45recipes — 2013-06-17T20:36:11

Saucy Cheeseburgers

http://www.kraftrecipes.com/recipes/saucy-cheeseburgers-145267.aspx

<http://www.kraftrecipes.com/recipes/saucy-cheeseburgers-145267.aspx#>

[image: Saucy Cheeseburgers recipe]
<http://www.kraftrecipes.com/recipes/saucy-cheeseburgers-145267.aspx#>
*photo by:*kraft

<http://pinterest.com/pin/create/button/?url=http%3a%2f%2fwww.kraftrecipes.com%2frecipes%2fsaucy-cheeseburgers-145267.aspx&media=http%3a%2f%2fwww.kraftrecipes.com%2fassets%2frecipe_images%2fSaucy-Cheeseburgers-62793.jpg&description=Saucy+Cheeseburgers+recipe>
Made with chopped green onions, crushed crackers and tangy BBQ sauce,
these Saucy Cheeseburgers are a tasty twist on an old favorite.
time
prep:
25 min
total:
25 min
servings
total:
4 servings,

1 cheeseburger each
]
What You Need
1
lb. extra-lean ground beef
12
PREMIUM Unsalted Tops Saltine Crackers, crushed (about 1/2 cup)
3
green onions, finely chopped
1
egg
1/4
cup BULL'S-EYE or KRAFT Original Barbecue Sauce, divided
4
KRAFT Low-Moisture Part-Skim Mozzarella Cheese Slices
4
sesame seed hamburger buns, toasted
4
lettuce leaves
1
tomato, cut into 4 slices
Make It

*HEAT *grill to medium heat.

*MIX *meat, cracker crumbs, onions, egg and 2 Tbsp. barbecue sauce; shape
into 4 (1/2-inch-thick) patties.

*GRILL *4 to 5 min. on each side or until done (160ºF), brushing
occasionally with remaining barbecue sauce for the last few minutes. Top
with cheese; grill 1 min. or until melted.

*FILL *buns with lettuce, tomatoes and cheeseburgers.
Kraft Kitchens Tips
Substitute
Prepare using KRAFT Big Slice Colby Jack Cheese Slices.
Make Ahead
Mix meat mixture and shape into patties as directed; place between sheets
of waxed paper in airtight container. Refrigerate up to 6 hours or freeze
up to 1 month. If frozen, thaw in refrigerator overnight before grilling as
directed.
K:62793v1:145267

Famous Recipes - Cheesy Potato Skins -This recipe created by Kraft Foods.

ember45recipes — 2013-06-16T00:48:54

*Cheesy Potato Skins *

http://www.backofthebox.com/recipes/appetizers/cheesy-potato-skins-g.html

 4 large baking potatoes, baked
1/4 cup (1/2 stick) butter or margarine, melted
1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
2 Tbsp. chopped red or green pepper
2 slices OSCAR MAYER Bacon, crisply cooked, crumbled
1 Tbsp. sliced green onions
BREAKSTONE'S or KNUDSEN Sour Cream

CUT potatoes in half lengthwise; scoop out centers, leaving 1/4-inch shell.
(Reserve centers for another use.) Cut shells in half crosswise. Place on
cookie sheet; brush with butter.

BAKE at 450°F for 20 to 25 minutes or until crisp and golden brown.

TOP with process cheese spread; continue baking until process cheese spread
begins to melt. Top with remaining ingredients.

Makes 16 skins

This recipe created by Kraft Foods.

Famous Recipes - Asian Beef Salad- Betty Crocker

ember45recipes — 2013-06-14T02:35:27

http://www.bettycrocker.com/recipes/asian-beef-salad/1947f980-5f3e-45a7-b210-db4ef29866a5
Asian Beef Salad
 [image: Asian Beef Salad]

Thanks to bagged lettuce and deli roast beef, this delicious hearty salad
is complete in 10 minutes.




   -   [image: Cookbook Recipe]
   <http://www.bettycrocker.com/Home/Cookbooks-and-Magazines/Betty-Crocker-Cookbook>

    RELATED RECIPES


   - Prep Time 10 min
   - Total Time 10 min
   - Servings 4

 Ingredients
  1   bag (10 oz) romaine lettuce (6 cups)   12   oz sliced deli roast
beef, cut into 1/2-inch strips   1   medium red bell pepper, chopped
1/2   cup
Asian toasted sesame dressing and marinade   4   medium green onions,
sliced (1/4 cup)
  Dry-roasted peanuts, if desired
     <http://www.bettycrocker.com/coupons-promotions/coupons/default>

   - 1 On 4 plates, evenly divide lettuce, beef and bell pepper.
   - 2 Drizzle each salad with 2 tablespoons dressing; sprinkle each with 1
   tablespoon onions. Garnish with peanuts.

     Expert Tips

Serve the salad with crunchy breadsticks and a glass of lemonade.
   Got questions? Our experts have the answers. Ask Betty
now.<http://askbetty.bettycrocker.com/>
  Nutrition Information
1 Serving Calories180(Calories from Fat25), % Daily Value Total Fat2 1/2g2
1/2% (Saturated Fat1g,1%Trans Fat0g0%), Cholesterol40mg40%;Sodium2040mg2040%
;Total Carbohydrate21g21% (Dietary Fiber2g2%  Sugars16g16%), Protein18g18%; %
Daily Value*: Vitamin A150%;Vitamin C100%;Calcium4%;Iron15%;
Exchanges:1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0
Low-Fat Milk; 0 Milk; 1 Vegetable; 1 1/2 Very Lean Meat; 1/2 Lean Meat; 0
High-Fat Meat; 0 Fat;
 Carbohydrate Choices:1 1/2
**Percent Daily Values are based on a 2,000 calorie diet.*

© 2013 ®/TM General Mills All Rights Reserved
  Nutrition information is calculated at the time recipes are created. We
do not include optional ingredients in our calculations.

Famous Recipes - Almost-Famous Strawberry Lemonade

~*Piper*~ — 2013-06-13T23:10:31

Almost-Famous Strawberry Lemonade
Recipe courtesy Food Network Magazine

6 drinks

 Zest of 1 lemon, in wide strips
2 cups sugar
2 cups chopped hulled strawberries
2 cups fresh lemon juice (from about 10 large lemons)
1/4 teaspoon salt

Make the lemon syrup: Bring the lemon zest, 1 1/2 cups sugar and 1 1/2 cups water to a boil in a medium saucepan, stirring, until the sugar dissolves; let cool to room temperature.

Meanwhile, make the strawberry syrup: Toss the strawberries and the remaining 1/2 cup sugar in a bowl and let sit at room temperature until the sugar dissolves, about 45 minutes. Strain the strawberry mixture; reserve the strawberry syrup and berries separately.

Make the lemonade: Combine the lemon juice, lemon syrup, salt and 2 cups cold water in a pitcher. For each drink, put about 1 tablespoon of the strawberry syrup in a tall glass. Fill with ice, then top with the lemonade and some of the reserved strawberries.

~*Piper*~
http://groups.yahoo.com/group/Food-Network-Magazine/
For any and all recipes from the Food Network, join us


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Famous Recipes - Cedar-Planked Salmon with Egg Sauce

ember45recipes — 2013-06-12T20:31:29

 Cedar-Planked Salmon with Egg Sauce

Recipes <https://www.napastyle.com/recipe/landing.jsp?categoryId=614> TV
Shows & Cookbooks<https://www.napastyle.com/recipe/category.jsp?parentCategoryId=614&categoryId=721>
Recipes
from Michael Chiarellos
Napa<https://www.napastyle.com/recipe/subcategory.jsp?parentCategoryId=614&categoryId=721&subCategoryId=709>
Cedar-Planked
Salmon with Egg Sauce

https://www.napastyle.com/recipe/recipe.jsp?productId=2251&parentCategoryId=614&categoryId=721&subCategoryId=709

   - [image: TV Show
Icon]<https://www.napastyle.com/recipe/recipe.jsp?productId=2251&parentCategoryId=614&categoryId=721&subCategoryId=709#onTV>

 *As Seen On:* Eggceptional!

  Ingredients

*Serves: 4*

1/4 teaspoon dry mustard powder
1 teaspoon Gray
Salt<http://www.napastyle.com/catalog/product.jsp?productId=1500>
1/4 teaspoon freshly ground black pepper
4-6 ounce salmon fillets, skinned
1 tablespoon unsalted butter, melted
2 cedar planks, or 2 untreated cedar shingles or shims (available at
lumberyards), about 5 inches wide and 12 inches long, soaked at least 12
hours, or overnight, so as not to flame up
 Olive Oil <http://www.napastyle.com/catalog/product.jsp?productId=1499>

*To complete:*
Egg Sauce *(recipe follows) *
1-1/2 tablespoons fresh chives (optional)
1/4 cup Californian sturgeon caviar (optional)

*For the Egg Sauce:*
8 tablespoons (1 stick) unsalted butter, cut into 8 pieces
1 teaspoon minced shallots or scallions
1/4 cup dry white wine
1/4 cup fish stock, chicken stock or low-salt canned chicken broth
2 tablespoons fresh lemon juice
1/4 cup heavy cream
1/2 teaspoon Tabasco
Gray salt and freshly ground black pepper
3 tablespoons chopped fresh flat-leaf parsley
2 hard-cooked eggs, coarsely grated or chopped
1 teaspoon fresh chives (optional)
1 tablespoon Californian sturgeon caviar (optional)
 Directions

Mix  the mustard powder, salt, and pepper. Brush the top of the salmon
fillets with the melted butter. Season both sides with the mustard mixture.

Place the oven rack 5 from the broiler and preheat. Put the soaked
shingles under the hot broiler for about 3 minutes, or until the wood is
browned on top.  Carefully take the shingles out of the oven.

Immediately brush the shingles with a thin layer of olive oil and lay the
salmon fillets, skinned side down, on the browned side of each shingle.  Return
the shingles to the broiler and cook the fish for about 5 to 7 minutes
until firm but not dry. Remove the fillets to a platter or serve directly
from the shingles. Top with the finished egg sauce, a sprinkling of chives,
and a dollop of caviar.

 *For the Egg Sauce:*
In a small saucepan, melt 2 tablespoons of the butter. Add shallots and
sauté 1 minute. Add wine, stock, and lemon juice. Simmer over medium heat
for 3 to 4 minutes, until reduced to about 2 tablespoons.

Stir in the cream and simmer for about 3 minutes, until it thickens
slightly.  Lower the heat and whisk in the remaining butter 1 tablespoon at
a time, adding each piece when the previous one is almost melted.

Add Tabasco and season with salt and pepper to taste.  Strain the sauce
through a fine sieve, into a bowl. Cover to keep warm until ready to serve.

Just before serving, add the parsley and grated eggs to the warm sauce.
Fold in chives and caviar if desired.
   [image: Click to Enlarge] [image: Cedar-Planked Salmon with Egg Sauce]
[image: Cedar-Planked Salmon with Egg Sauce] [image: About This Recipe]

*Chefs Note:*
I first saw this great dish cooked by Larry Forgione at his American Place
Restaurant in New York City.

Famous Recipes - Cauliflower alla Parmigiana

ember45recipes — 2013-06-12T20:16:31

 Cauliflower alla Parmigiana

https://www.napastyle.com/recipe/recipe.jsp?productId=2846&parentCategoryId=614&categoryId=721&subCategoryId=709


Recipes <https://www.napastyle.com/recipe/landing.jsp?categoryId=614> TV
Shows & Cookbooks<https://www.napastyle.com/recipe/category.jsp?parentCategoryId=614&categoryId=721>
Recipes
from Michael Chiarellos
Napa<https://www.napastyle.com/recipe/subcategory.jsp?parentCategoryId=614&categoryId=721&subCategoryId=709>
Cauliflower
alla Parmigiana



   - [image: Cookbook
Icon]<https://www.napastyle.com/recipe/recipe.jsp?productId=2846&parentCategoryId=614&categoryId=721&subCategoryId=709#inPrint>

  Cauliflower is much more respected in Italy than it is in America, where
its main role seems to be as an inexpensive filler on cruditý platters.
Italians prefer to cook it with butter and Parmesan until it's richly
browned and caramelized from its natural sweetness. This is the alla
parmigiana method, and cauliflower is only one of many vegetables prepared
this way. You can use the same technique on asparagus, broccoli, fennel,
zucchini, Swiss chard stems, or artichokes.

  Ingredients

*Serves: Serves 4*


Unsalted butter for the baking dish,
plus 2 1/2 tablespoons
1 cauliflower, about 1 1/2 pounds,
separated into large florets
Sea salt, preferably gray salt
Freshly ground black pepper
1/3 cup freshly grated Parmesan cheese
 Directions Preheat the oven to 425ýF. Butter an 8-by-10-inch oval baking
dish, or a dish of equivalent size.

Bring a large pot of generously salted water to a boil. Add the florets and
boil until they are slightly softened but still retain some crispness,
about 4 minutes. Drain well, then slice them lengthwise so the stems are
about 1/4 inch thick.

Arrange the slices, overlapping them tightly, in the prepared baking dish.
Season with salt and several grinds of black pepper, then dot with thin
slices of butter, using 2 1/2 tablespoons. Sprinkle with the cheese.

Bake uncovered until lightly browned on top, about 30 minutes. Serve hot
   [image: Click to Enlarge] [image: Cauliflower alla Parmigiana]
[image: Cauliflower alla Parmigiana]

Famous Recipes - Pappa al Pomodoro

ember45recipes — 2013-06-12T20:10:00

Pappa al Pomodoro
(Serves 6) Copyright 2008, Barefoot Contessa Back to Basics by Ina Garten,
Clarkson/Potter Publishers, All Rights Reserved


Photo: Quentin Bacon
 [image: 0]<http://barefootcontessa.com/cookbooks_details.aspx?CookbookID=0>

½ cup good olive oil
2 cups chopped yellow onion (2 onions)
1 cup medium-diced carrots, unpeeled (3 carrots)
1 fennel bulb, trimmed, cored, and medium-diced (1½ cups)
4 teaspoons minced garlic (4 cloves)
3 cups (1-inch) diced ciabatta cubes, crusts removed
2 (28-ounce) cans good Italian plum tomatoes
4 cups chicken stock, preferably homemade
½ cup dry red wine
1 cup chopped fresh basil leaves
Kosher salt and freshly ground black pepper
½ cup freshly grated Parmesan

For the topping:
3 cups (1-inch) diced ciabatta cubes
2 ounces thickly sliced pancetta, chopped
24 to 30 whole fresh basil leaves
3 tablespoons good olive oil, plus more for serving
Heat the oil in a large stockpot over medium heat. Add the onions, carrots,
fennel, and garlic and cook over medium-low heat for 10 minutes, until
tender. Add the ciabatta cubes and cook for 5 more minutes. Place the
tomatoes in the bowl of a food processor fitted with the steel blade and
process just until coarsely chopped. Add the tomatoes to the pot along with
the chicken stock, red wine, basil, 1 tablespoon salt, and 1½ teaspoons
pepper. Bring the soup to a boil, lower the heat, and allow to simmer,
partially covered, for 45 minutes.

Meanwhile, preheat the oven to 375 degrees.

For the topping, place the ciabatta cubes, pancetta, and basil on a sheet
pan large enough to hold them in a single layer. Drizzle with olive oil,
sprinkle with salt and pepper, and toss well. Cook, stirring occasionally,
for 20 to 25 minutes, until all the ingredients are crisp. The basil leaves
will turn dark and crisp, which is perfectly fine. Reheat the soup, if
necessary, beat with a wire whisk until the bread is broken up. Stir in the
Parmesan and taste for seasoning. Serve hot sprinkled with the topping and
drizzled with additional olive oil.

Famous Recipes - Cheese Tortellini with Shrimp Cape May Cafe Beach Club

ember45recipes — 2013-06-12T19:24:17

Cheese Tortellini with Shrimp
Cape May Cafe
Beach Club

Ingredients:
1 pound Shrimp, chopped
2 pounds Cheese Tortellini
3 cups Seafood Béchamel Sauce
3 cups Brandy Tomato mix
1 Tablespoon Fresh Chives, small chop
To taste Salt and Pepper

Method of Preparation:

1. To the Béchamel Sauce, add Brandy Tomato Mix, keep warm.
2. Drop Tortellini in Pasta Pot
3. Sauté shrimp until hot.
4. Add heated Tortellini and Béchamel Brandy sauce to Shrimp and heat until
165°f.
5. Pour into oval pan and garnish with fresh chopped chives.

Seafood Bechamel Sauce
Yield: 1 gallon

Ingredients:
¾ cup Flour
¾ cup Butter
1 cup Heavy Cream
1 cup Milk
1 cup Clam juice
To taste Salt
To taste White Pepper

Method of Preparation:

1. Melt the butter in the kettle and add flour.
2. Mix thoroughly and cook for 5 minutes. Do not let burn or brown!
3. Whisk in the cream, milk, and clam juice and allow to cook 15 minutes or
until thickened.
4. Simmer for 10 minutes.
5. Be sure to strain.
6. Cool.
7. Season at table

Lobster Tomato Base (Brandy Tomato Mix)

Ingredients:
1 container, 16 ounces, Lobster Base
2 pounds Tomato Paste
64 ounces Brandy

Method of Preparation:
Incorporate all ingredients with a whip or burre mixer.

Famous Recipes - PECS Breakfast Dutch Oven Recipe

ember45recipes — 2013-06-12T19:17:44

PECS Breakfast Dutch Oven Recipe
http://www.dutchovendude.com/recipes/pecs_breakfast-1321.php

A Favorite *Ingredients:*1 lb. pork sausage links or patties
1 box frozen hash browns
12 eggs
1/2 lb. cheddar cheese
salt and pepper*Instructions:*Grate cheese.
Preheat dutch oven to 325 degrees.
Cut or tear the sausage into little pieces and dump into D.O.
Stir until sausage is cooked. (or heated if using precooked sausage)
Add hash browns.
Stir and fry until hash browns are browned.
Remove from coals.
Mix eggs and pour over top of potato/sausage base.
Season with salt and pepper.
Cover D.O. and add coals to the lid to cook the eggs from above.
When eggs are cooked, sprinkle cheese, cover and cook for 5 minutes to melt
cheese.

[image: dutch oven PECS]

Famous Recipes - Beef and Asparagus

ember45recipes — 2013-06-11T01:15:51

 Beef and Asparagus
------------------------------

1 pound fresh asparagus
1 to 1 1/2 pounds lean beef steak, sliced in thin strips
1 tablespoon oil
2 large sweet onions
1 teaspoon cornstarch
1/4 cup sherry wine
3 tablespoons light soy sauce
1/2 teaspoon sugar
dash of hot pepper sauce, cayenne, or chili paste, optional

   In a non stick skillet over medium high heat, add oil and brown steak
quickly; meat should be very rare. Remove meat and slice diagonally against
grain in thin strips; set aside. Slice asparagus into 1 inch pieces.
Quarter onions then cut in thick slices. Combine onions, asparagus, and
sherry in skillet. Cover and cook 5 minutes. Stir together cornstarch, soy
sauce, sugar and hot sauce or powder if using. Add cornstarch mixture to
skillet; cook and stir until mixture thickens. Stir in steak and cook until
heated through. Meat should be rare and vegetables crunchy. Serve with rice
or noodles. Serves 4.




  Source: http://www.abbyskitchen.co.uk

Famous Recipes - Bacon Mushroom Meatloaf (Beef) (Pork)

ember45recipes — 2013-06-10T23:51:27

Bacon Mushroom Meatloaf (Beef) (Pork)
------------------------------

12 ounces bacon, diced
4 medium white mushrooms, chopped
1 small onion, finely chopped
1 1/2 lbs. extra lean ground beef
1 egg
1/4 cup evaporated milk or half and half
6 ounces shredded Swiss cheese
1/2 cup corn flake crumbs

   Preheat oven to 350. In a large skillet, cook bacon until crisp but not
burned. Remove with a slotted spoon to paper towels to drain and cool.
Remove all but a tablespoon of the bacon fat from the skillet and saute the
mushrooms and onions until tender. Allow to cool slightly. In a large bowl,
mix the beef, egg, and milk. Add the mushroom/onion mixture, all but a few
spoonfuls of the Swiss cheese and all but one tablespoons of the bacon
bits. Add the corn flake crumbs and mix well until blended. Shape into a
loaf and place in a large loaf pan. Bake at 350 for about an hour, or until
cooked through. Drain fat from the pan and sprinkle the reserved cheese and
bacon on top. Bake an additional 5 minutes, or until cheese is bubbly.
Allow to rest for 10 minutes before slicing. Yield: 4 to 6 servings.




  Source: http://www.abbyskitchen.co.uk

Famous Recipes - Corn Casserole January 2008

ember45recipes — 2013-06-10T23:43:18

 Corn Casserole January 2008
------------------------------

3 green peppers, cut in half lengthwise
1/2 lb. pasteurized process cheese spread, cubed
1 (12 oz.) can whole kernel corn, drained
1 c. chopped tomato
1 c. fresh bread crumbs
2 tbsp. butter, melted

   Remove seeds from peppers. Parboil 5 minutes. Drain. Reserve 1/2 cup
process cheese spread. Combine remaining cheese spread, corn, and tomato.
Spoon mixture into peppers. Top with reserved cheese spread and sprinkle
with combined bread crumbs and melted butter. Bake at 350 degrees for 30-35
minutes or until crumbs are golden brown. 6 servings.


Linda NM

  Source: http://www.abbyskitchen.co.uk



  Linda NM

  Source: http://www.abbyskitchen.co.uk

Famous Recipes - Whiskey Glazed Flat Iron Steaks and Grilled Potatoes Food Network Kitchens

ember45recipes — 2013-06-10T13:04:46

Whiskey Glazed Flat Iron Steaks and Grilled Potatoes
Food Network Kitchens

From Food Network Kitchens

Father's Day

http://www.foodnetwork.com/holidays-and-parties/great-fathers-day-recipes/pictures/index.html

Total Time:
45 min
Prep
10 min
Cook
35 min

Yield:
4 servings

Level:
Easy

Father's Day

The flat iron steak is the second most tender cut of beef, after the petit
filet mignon. It comes from the top blade of the chuck. You may see a flat
iron steak incorrectly labeled if it has a thick muscle that runs down the
center of the steak. A true flat iron is cut horizontally just above and
below that tough muscle (rather than vertically through it) so the muscle
can be discarded and all that is left is very flavorful and tender beef. If
you don't see these steaks in your grocery store, ask your butcher to cut
them for you. In most cases, the butcher would be happy to comply and it is
well worth it.
Ingredients

1/2 cup whiskey, such as Jack Daniels
1 tablespoon brown sugar
Kosher salt and freshly ground black pepper
1/4 cup olive oil
4 cloves garlic, smashed
Four 8-ounce flat iron steaks or filet mignon steaks
1 1/2 pounds Yukon gold potatoes
2 tablespoons chopped fresh chives
1 teaspoon white wine vinegar

Directions

Preheat a grill on medium-high heat. Whisk together the whiskey, brown
sugar, 1 1/2 teaspoons salt and 1 teaspoon pepper until the sugar and salt
are dissolved. Stir in 2 tablespoons of the oil and the garlic. Add the
steaks, turn a few times to coat with the marinade and let stand at room
temperature for 20 minutes.

Meanwhile, quarter each potato lengthwise to form wedges and put in a
medium pot. Cover with cold water to cover by 1-inch and add salt until the
water tastes like sea water. Bring to a boil over medium-high heat, reduce
the heat to medium and simmer until tender (but not falling apart), about
15 minutes. Drain well. Toss with 1 tablespoon olive oil.

Remove the steaks from the marinade and pat dry with paper towels. Pour the
marinade into a small pot and bring to a boil. Boil for 2 to 3 minutes
until slightly reduced, making sure the sugar does not burn, to make a
glaze and sauce for the steak.

Grill the steaks until an internal temperature on an instant-read
thermometer reads about 130 degrees F, 3 to 4 minutes per side, brushing
with the boiled marinade several times in the last few minutes of grilling
time. (If you are cooking the filet mignon steaks, you will need to
increase this time to 8 to 10 minutes per side to account for the thicker
cut). Transfer to a large plate to rest for 5 to 10 minutes. While the
steaks grill, add the potatoes to the grill and grill until well-marked and
crispy, turning to grill all sides, about 5 minutes total. Transfer the
potato wedges to a bowl.

Toss the grilled potatoes with the remaining 1 tablespoon oil, chives,
vinegar and salt and pepper to taste. Remove the garlic cloves from the
remaining glaze and serve drizzled over the steaks with the potatoes on the
side.

Read more at:
http://www.foodnetwork.com/recipes/food-network-kitchens/whiskey-glazed-flat-iron-steaks-and-grilled-potatoes-recipe/index.html?oc=linkback

Famous Recipes - Amish Meatloaf

ember45recipes — 2013-06-09T22:46:46

Amish Meatloaf

1 1/2 pounds lean ground beef
1 beaten egg
1/2 teaspoon sage
1/2 cup Pet milk
About 2 cups Ritz crackers, crushed
1/4 cup onion
1/2 cup Swiss cheese, shredded (plus some extra)
Salt and pepper

Heat oven to 350 degrees F.

Mix all ingredients well; pat into an oval loaf in a baking dish. Put the
extra shredded Swiss cheese over top of loaf. Bake for 1 hour. This
meatloaf freezes well.
 - See more at:
http://www.recipegoldmine.com/regionalamish/amish-meatloaf.html#sthash.sLXIEX71.dpuf

Famous Recipes - Beef Stew

ember45recipes — 2013-06-09T22:02:19

*Beef Stew *


http://www.maplespringsfarm.com/recipes/meats/beefstew.html

  ****** Beef Stew ***** *   *ingredients*  *directions*  *


   1 LB beef cubes
   3 potatoes, cubed
   1 onion, halved
   4 carrots, halved
   3 tomatoes
   salt & pepper to taste
   2 bay leaves
   2 TBSP Worcestershire sauce
   1 TBSP flour
   1 TBSP butter

*


* Sauté the beef cubes in the butter. Turn off heat and stir in the flour.
Put in crock pot. Put rest of ingredients in crock pot. Stir.

Cook on low 8-10 hours, or high 4-5.

*


   These recipes are a collection of meat beef pork chicken seafood recipes
that I have gathered over the years. If I can remember where I got the
recipe from I will try and credit the source. Many origins of these meat
beef pork chicken seafood recipes are unknown. This one is dad's...