Posted by admin on 31st May 2009
2 tb Vinega 1 ts Black peppercorns 4 md Artichokes,rinsed 1 lb Shelled cooked tiny shrimp Salt —————————–CILANTRO DRESSING—————————– 3 tb Olive oil 1/4 c White wine vinega 1 Garlic clove,minced/presse 1 tb Minced green onion 1 tb Minced celery 1 sm Firm-ripe tomato,finely -chopped 1 sm Avacado,peeled/pitted/diced 1 tb Minced fresh cilantro In a 4-5 quart pan, bring 2 quarts water, vinegar, and peppercorns to boiling. Meanwhile, remove coarse outer artichoke leaves, trim stem even with bases, cut off top third of each, and trim off remaining thorny leaf tips. Boil artichokes gently, covered, until bottoms are tender when pierced, 25-30 minutes. Drain; use warm or chilled. Pull out tiny, thorn-tipped center leaves; with a spoon, scoop out fuzzy centers. Set artichokes upright on plates, flaring leaves slightly. Mix shrimp with dressing; spoon equally into artichokes. Season with salt. *** CILANTRO DRESSING *** Mix all ingredients. Per serving: 316 calories; 29 grams protein; 16 grams fat; (2.4 grams saturated); 18 grams carbohydrates; 382 milligrams sodium; 221 milligrams cholesterol. ~ Janet Lauck, Fresno, California.
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Our government sprang from and was made for the people — not the people for the government. To them it owes an allegiance from them it must derive its courage, strength, and wisdom. — Andrew Johnson
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Posted by admin on 31st May 2009
1 c Granulated sugar 8 oz Cone piloncillo; crushed . with a heavy mallet 1 c Water 6 Cloves; whole 1 Stick cinnamon; 3 inch Note: Piloncillo is an unrefined sugar that comes in a firm cone shape (its named after the pilon, a conical weight used on scales). Piloncillo is available at Hispanic supermarkets. Place water, sugar and spices in heavy one-quart nonreactive saucepan and let sit for 1 hour or longer, until sugar is fully dissolved. Slowly bring to a boil, then reduce heat and simmer 4-5 minutes. Allow to cool, then discard spices and pour remaining mixture into a glass bottle. Keeps indefinitely in the refrigerator. This dark syrup dissolves easily in hot coffee drinks. Nutritional analysis per tablespoon: 137 calories, trace of fat, 35 grams carbohydrates, 0 cholesterol, 6 milligrams sodium. Source: Tequila: Cooking with the Spirit of Mexico ** Fort Worth Star Telegram — Food section — 29 November 1995 **
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Happiness is not a goal it is a by-product. — Roosevelt, Eleanor
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Posted by admin on 31st May 2009
Deep South Spicy Roast Turkey
Turkey
1 small onion, cut in quarters
1 medium carrot, cut into 1-inch pieces
1 celery rib, cut into 1-inch pieces
3 cloves garlic, cut in half
1 teaspoon seasoning salt
1 1/2 teaspoons dried thyme, crushed
1 teaspoon dried rosemary
1/2 teaspoon garlic powder
1/4 teaspoon rubbed sage, crushed
1/4 teaspoon pepper
1/4 to 1/2 teaspoon cayenne pepper
Wash turkey and pat dry with paper towel. Fasten neck skin to back with toothpicks or skewer. Fold wings across back with tips touching.
Combine onion, carrot, celery, and 3 cloves garlic in bowl. Combine seasoning salt, thyme, rosemary, garlic powder, sage, pepper and cayenne. Rub turkey cavity with half of the seasoning mixture. Fill cavity with vegetable mixture. Tuck drumstick under band of skin at tail or tie together with heavy string. Place breast side up on rack in shallow roasting pan. Brush turkey with olive oil or melted butter.
Sprinkle seasoning over entire turkey. Insert meat thermometer so the tip is in the thickest part of inside thigh muscle or the thickest part of breast meat without touching bone. Roast the turkey at 325 degrees F.
The most reliable method for determining when a turkey is done is by using a meat thermometer. The turkey is done when the temperature reaches 180 degrees F to 185 degrees F in thigh (juices should be clear, not pink, when thigh muscle is pierced deeply); 170 degrees F to 175 degrees F in the thickest part of the breast, just above the rib bones. Let the turkey rest for 15 to 20 minutes before carving to allow juices to distribute evenly.
It is in fact nothing short of a miracle that the modern methods of instruction have not yet entirely strangled the holy curiosity of inquiry for what this delicate little plant needs more than anything, besides stimulation, is freedom. It is a very grave mistake to think that the enjoyment of seeing and searching can be promoted by means of coercion and a sense of duty. — Albert Einstein
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Posted by admin on 31st May 2009
Lombardis Restaurant Tiramisu
Source: Lombardis Restaurant, Dallas, Texas
3 egg yolks
4 ounces granulated sugar
8 ounces Mascarpone cheese (a light, mild Italian cheese)*
1 cup strong cold espresso coffee
1/2 ounce Frangelico (hazelnut liqueur)
1/2 ounce Kahlua (coffee liqueur)
6 half ladyfingers
*If unavailable, substitute 4 ounces cream cheese and 4 ounces whipped cream.
Place half a ladyfinger in each of 6 (8-ounce) glass serving dishes.
Prepare espresso so it has time to cool. Place in refrigerator.
Combine egg yolk and sugar in 2-quart mixing bowl and mix until creamy. Add chilled espresso. Add mascarpone cheese, which is best mixed at room temperature. Add both liqueurs and mix well. Divide mixture evenly into 6 prepared glasses with ladyfingers. Place immediately into refrigerator and chill for at least 2 hours before serving. If cream cheese and whipped cream replace the Mascarpone cheese, proceed the same with egg yolks and sugar.
In separate bowl, whip the heavy cream. Have cream cheese at room temperature. Add Espresso to egg yolk and sugar. Add cream cheese and mix well. Fold in the whipped cream. Add the liquors, then divide mixture into glasses. Chill at least 2 hours.
Before serving, sprinkle with a little freeze-dried coffee or cocoa powder. Garnish with a sprig of mint or mocha bean and serve with an After Eight dinner mint.
The power of hiding ourselves from one another is mercifully given, for men are wild beasts, and would devour one another but for this protection. — Henry Ward Beecher
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Posted by admin on 30th May 2009
Mangoes (Selecting and Preparing)
Reprinted with permission from Mango from Puerto Rico and The Mango Association
Mangoes vary in color. This means that color is not an indicator of ripeness. Use these simple steps to select your mango.
1. A mango is mostly green with a slight reddish blush.
2. It is ripe when it gives slightly when gently squeezed. If it is too soft, it is overripe!
3. If the stem gives off a fruit aroma, it is ripe! (Unripe mangoes have no aroma.)
4. For a mango that will last for several days, select one with a firmer feel when squeezed. Mangoes will ripen at room temperature in about one week. Mangoes should not be refrigerated during the ripening process
5. To hurry up the ripening process, place the mango in a paper bag for a few days. When ripe, avoid sunlight or high humidity. Fully ripe mangoes can be stored in the fridge for up to a week.
What you need to know for cubing a mango (hedgehog-style):
Not only is it a dazzling way to display the mango and impress your friends and family, but cubing is also a clever way to prepare the fruit for your favorite recipe.
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He who would leap high must take a long run. — Danish proverb
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Posted by admin on 30th May 2009
Galatoires Trout Meuniere Amandine
Source: Galatoires, New Orleans, Louisiana
4 (6- to 8-ounce) trout fillets
Salt and pepper, to taste
1 cup milk
1/2 cup flour
Oil
1 cup butter
1 cup sliced almonds
Juice of 1 lemon
1/2 tablespoon chopped parsley
Sprinkle fillets with salt and pepper, dip in milk and roll in flour. Fry in 3/4 inch of hot oil in a shallow skillet until golden on both sides. Remove and keep warm. In a separate pan, melt and whip butter until brown and frothy. Add sliced almonds and lemon juice. Place each fillet on a heated plate and pour sauce over it. Sprinkle with chopped parsley.
Serves 4.
He who, having lost one ideal, refuses to give his heart and soul to another and nobler, is like a man who declines to build a house on rock because the wind and rain ruined his house on the sand. — Constance Naden
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Posted by admin on 30th May 2009
1 t Dry mustard 1/2 t Salt 1/4 t Pepper 1/2 t Sugar 1 t Dried oregano 2 T Parsley 2 T Minced onions 1 T Minced garlic cloves 1 T Minced sweet red peppers 4 t Lemon juice 4 t White wine vinegar 1/2 c Light oil In small bowl, whisk together all ingredients except oil. Whisk mixture while slowly drizzling in oil. Let stand for 30 minutes to blend flavours. Whisk again before using. Dressing can also be made in food processor. (use pulse)
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The military don start wars. Politicians start wars. — William Westmoreland
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Posted by admin on 30th May 2009
Creamy Strawberry Pie
1 graham cracker crumb crust
1 (8 ounce) container Cool Whip, thawed
1 small box strawberry gelatin
1 cup chopped strawberries
2/3 cup boiling water
1/2 cup cold water
Ice cubes
In a large bowl, stir boiling water and gelatin for 2 minutes or until gelatin is completely dissolved. Mix cold water and ice cubes to make 1 1/4 cups; add to dissolved gelatin, stirring until slightly thickened.
Stir in Cool Whip and strawberries with a whisk until smooth. Refrigerate for 15 minutes or until gelatin will mound. Spoon filling into pie crust and refrigerate until firm or about 4 hours.
Garnish with fruit and serve.
Experience teaches only the teachable. — Aldous Huxley
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Posted by admin on 29th May 2009
Thelmas Deep Dish Apple Dumpling
Source: Thelmas Restaurant at the Ramada Inn - Effingham, Illinois
2 (20 ounce) cans sliced apples, drained (save juice)
1 cup granulated sugar
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
6 teaspoons red hots candy
Butter
Preheat oven to 350 degrees F. Have ready six 10-inch deep dishes.
Mix apples and other ingredients. Roll out pastry (the size of a small egg) into a 10-inch round circle; line deep dish. Let hang over sides. In bottom of each, put a small pat of butter and 1 teaspoon red hots. Put in apples, dividing equally into the 6 deep dishes. Fold dough over top; place on sheet pan. Bake for 45 minutes.
Sauce
1 cup apple juice
1/4 cup granulated sugar
1/4 cup red hots
2 tablespoons cornstarch
2 tablespoons cold water
Heat candy in apple juice to dissolve candy.
Boil and mix 2 tablespoons cornstarch with 2 tablespoons cold water. Add to mixture and continue to cook until clear.
Serve hot over apple dumplings. Serve with a scoop of vanilla ice cream for an extra treat.
Hollywood is a place where theyll pay you a thousand dollars for a kiss and fifty cents for your soul. — Marilyn Monroe
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Posted by admin on 29th May 2009
Spicy Hash Browns
25 pounds potatoes, peeled
2 1/2 pounds fully cooked ham, diced
2 pounds onions, chopped
2 1/2 pounds green peppers, chopped
1/2 pound fresh jalapeno peppers, chopped
1 cup butter, divided
2 (4 ounce) jars pimientos, drained and chopped
10 teaspoons salt
5 teaspoons pepper
2 1/2 teaspoons cayenne pepper
2 1/2 teaspoons paprika
2 pounds (8 cups) shredded Cheddar cheese
Cook potatoes in water until just tender; drain. Chill several hours or overnight.
Grate potatoes into a large bowl.
Saut? ham, onions, and peppers in 1/4 cup butter until tender. Cool 10 minutes; add to potatoes. Add pimientos and seasonings; mix well. On a griddle, cook potatoes in remaining butter until browned; turn over and cook the second side until browned. Place half of the potatoes on a platter; top with cheese and remaining potatoes.
Yields 90-100 servings.
Action is the product of the Qualities inherent in Nature. — Bhagavad Gita
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