Posted by admin on 31st January 2010
Hamburger Gravy
2 hamburger patties
1/4 cup all-purpose flour
1/4 cup butter or margarine
Salt and pepper
1 cup cream
1 cup water
Crumble hamburger into saucepan and stir until brown; drain on paper towel. Return to pan; add butter, flour, salt and pepper to taste. Cook 5 minutes, stirring constantly.
Add cream and water together; cook until thick.
Serve over toast or biscuits.
Barbossa For too long Ive been parched of thirst and unable to quench it. Too long Ive been starving to death and haven died. I feel nothing. Not the wind on my face nor the spray of the sea. Nor the warmth of a womans flesh. You best start believing in ghost stories Miss Turner. You
e in one. — Pirates of the Caribbean The Curse of the Black Pearl
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Posted by admin on 31st January 2010
Basque Sheepherders Bread
Try heating a little olive oil with fresh herbs and dunk chunks of the bread into it.
1/2 cup butter
1/2 cup granulated sugar
1 tablespoon salt
3 cups hot water
2 packages dry yeast
7 to 7 1/2 cups unbleached flour
In a very large bowl combine butter, sugar, salt and hot water. Stir only until butter is melted. Set aside so ingredients can cool until they are warm. Stir in yeast. Cover and set aside in a warm place until it bubbles, about 10 minutes.
Add 5 cups flour and beat vigorously with a large wooden spoon until batter is smooth. Add more flour (about 2 cups) gradually to form a stiff dough. Knead, with long strokes, for about 10 minutes on a floured board. Add only enough flour to prevent sticking. Place dough in a large greased bowl; cover with a damp dish towel, and let rise in a warm place until doubled ? about 1 1/2 hours.
Punch down and knead about 10 minutes. Form a smooth ball. Using a solid shortening, generously grease sides and inside lid of a cast iron Dutch oven. Cut a round of foil and place in the bottom of the Dutch oven. Dust it lightly with flour. Place dough in Dutch oven and cover. Let rise in a warm place until dough pushes up lid.
Preheat oven to 375 degrees F. Place Dutch oven with the lid on in the middle of the oven. Bake 12 minutes. Carefully loosen any raw edges with knife, then lift off lid. The lids circled print should be on top of the loaf. Bake bread, uncovered, for 45 to 50 minutes more or until golden. Cover loosely with foil the last 20 minutes to prevent over-browning. Remove from oven. Loosen loaf from the Dutch oven with a flat table knife, and place on a wire rack to cool.
Just when you think that a person is just a backdrop for the rest of the universe, watch them and see that they laugh, they cry, they tell jokes … they
e just friends waiting to be made. — Dr. Jeffrey Borenstein
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Posted by admin on 30th January 2010
1/2 lb Turkey sausage 1 tb Olive oil 1 Onion,medium-size,chopped 1 Carrot,lg,1/4″ thick slices 1 Garlic clove,finely chopped 2 c Water 14 3/4 oz Chicken broth,reduced-sodium 15 oz Plum tomatoes,in juice 2 c Shredded cabbage 2 ts Dried leaf basil,crumbled 1 t Dried leaf thyme,crumbled 1/2 c Orzo Salt to taste Pepper to taste 1. Brown sausage in oil in large nonstick saucepan over medium-high heat until browned but not cooked through. Remove sausage; cut into 16 pieces. 2. Reduce heat to medium. Add onion, carrot and garlic to saucepan; saute 3 minutes to soften. Gradually add water, broth, tomatoes, cabbage, basil and thyme, breaking up tomatoes. Simmer, covered, 15 minutes. Add orzo and sausage; simmer, covered, 10 minutes until sausage is cooked and orzo is tender. Season with salt and pepper.
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Love is not enough. It must be the foundation, the cornerstone - but not the complete structure. It is much too pliable, too yielding. — Bette Davis
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Posted by admin on 30th January 2010
1 lb ground pork — or 1 1/2 lbs 1/2 ts ground ginger 1/2 ts black pepper 3 cn chicken broth — (14.5 oz ea 1 c water 2 TB soy sauce 2 1/2 oz fresh mushrooms — sliced (1 : cup) 6 scallions — sliced 1 package(6oz) won-ton : wrappers — cut into 1/2″ : strips In a soup pot, brown the pork over medium-high heat for 3 to 5 minutes, or until no pink remains. Drain off the excess liquid. Reduce the heat to medium and add the remaining ingredients except the wonton strips; bring to a boil. Separate the wonton strips and stir into the soup. Cook for 8 to 10 more minutes, or until the wonton strips are cooked. Recipe By : Source: WKBWTV —–
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We will not tire, we will not falter, and we will not fail. — George W. Bush
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Posted by admin on 30th January 2010
Union House Restaurant Apple Cabbage Salad
Posted by GayleL at recipegoldmine.com - May 8, 2001
Source: jsonline.com
2 1/2 cups mayonnaise
1/4 cup red wine vinegar
1/3 cup granulated sugar
1/2 to 1/4 teaspoon ground cinnamon
1/4 teaspoon celery salt
1/4 teaspoon dill weed
2 tart red apples (unpeeled), cored and diced
1/2 small Spanish onion, diced to make about 1/8 cup
1/2 head green cabbage, shredded
1/2 head red cabbage, shredded
1/4 cup toasted sunflower seeds (optional)
Combine mayonnaise, vinegar, sugar, spices, apple and onion in large bowl. Fold in shredded cabbages. If using sunflower seeds, fold in or use to top salad.
Makes 8 to 12 servings.
Meditation is the souls perspective glass. — Owen Felltham
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Posted by admin on 30th January 2010
The Melting Pot Restaurant Flaming Turtle Fondue
Source: The Melting Pot Restaurants, Inc.
2 ounces melted milk chocolate
2 ounces caramel syrup
1 ounce chopped pecans
1/3 ounce 151 rum (may substitute with other flambe liquor)
Using a double boiler fondue pot, heat mixture of chocolate and caramel to a temperature no greater than 135 degrees F. Stir frequently. (For thinner chocolate, slowly add whole milk while stirring until desired consistency is reached.) Slowly pour rum into fondue pot. Ignite liquor by touching lighted match to edge of pot*. After flame burns, sprinkle nuts over chocolate mixture.
Serve at 120 degrees F with assorted fruits, marshmallows, cheesecake, brownies and more.
NOTE: Cooking or flambeing with an open flame should be done with great care and adult supervision.
Every day brings a chance for you to draw in a breath, kick off your shoes, and dance. — Oprah Winfrey
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Posted by admin on 30th January 2010
Cucumber Rings
Yield: 4 servings as an appetizer
1 large cucumber
3 eggs
3 tablespoons heavy cream or half-and-half
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon paprika
2 tablespoons butter
1/4 cup cooked ham, chopped
1 tablespoon chopped fresh parsley
Remove the rounded ends from the cucumber and cut into 1/2 inch thick slices. Scoop out some of the cucumber seed area with a rounded teaspoon, leaving the shells and the others side intact. You are making a little hole in each slice. Chop scooped part and save.
Drain the slices well on paper towels while you lightly beat the eggs together with the chopped cucumber scoopings. Stir in half-and-half, salt, pepper and paprika.
Melt butter in a saucepan and cook the egg mixture gently until set. Stir in the ham and parsley. With a teaspoon, spoon the egg mixture into the holes in the cucumber slices. Arrange on a serving plate.
Per Serving: 161 Cal (72% from Fat, 20% from Protein, 8% from Carb); 8 g Protein; 13 g Tot Fat; 3 g Carb; 1 g Fiber; 41 mg Calcium; 1 mg Iron; 506 mg Sodium; 212 mg Cholesterol
Years and sins are always more than owned. — Italian Proverb
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Posted by admin on 30th January 2010
Maders Sauerbraten
Source: Mader?s German Restaurant ? Milwaukee, Wisconsin
3 cups red wine vinegar
2 cups cold water
1 medium onion, diced in large pieces
2 tablespoons pickling spice
1/4 cup salt
1 carrot, sliced
1 (4 pound) beef sirloin roast
1/4 cup packed brown sugar
1/4 to 1/2 pound gingersnaps (depending on thickness desired)
Mix vinegar, water, onion, pickling spice, salt and carrot in bowl. Pickle meat in this brine in refrigerator seven days, turning occasionally.
When ready to cook, remove meat from brine. Save brine to make gravy later.
Roast meat in roasting pan, uncovered, in 325 degree F oven for 1 1/2 hours or until brown on both sides and almost done.
Sprinkle brown sugar over meat and roast 5 to 10 minutes more, turning meat while roasting, until sugar is dissolved and meat is browned.
In medium-size saucepan, combine half of brine the meat was pickled in and any drippings from roasting meat. To this mixture, add gingersnaps and cook until thick and dissolved. Serve over sliced meat and dumplings.
Makes about 8 servings.
Under the doctrine of separation of powers, the manner in which the president personally exercises his assigned executive powers is not subject to questioning by another branch of government. — Richard Milhous Nixon
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Posted by admin on 30th January 2010
Cajun Coleslaw
Source: Outdoor Cooking With Inside Help - Justin Wilson
5 heaping tablespoons mayonnaise
2 heaping tablespoons yellow mustard
2 tablespoons olive oil
1 teaspoon garlic salt
Juice of 1 medium-size lemon
4 bell peppers, sliced
1 large cabbage, shredded
1 teaspoon Louisiana hot sauce
2 tablespoons ketchup
1 tablespoon wine vinegar
1 tablespoon Lea & Perrins
3 teaspoons salt (to taste)
2 medium onions, shredded
Put mayonnaise and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork. Beat mayonnaise and mustard until combined. Add olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating. Add salt and garlic salt, beating all the time. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so. Taste for salt and pepper. Place shredded cabbage, peppers, and onions in a large salad bowl. pour sauce over and toss well. This should be done about an hour before serving. Tastes even better the next day.
The fewer the facts, the stronger the opinion. — Arnold Glasgow
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Posted by admin on 29th January 2010
Low Fat Baked Chicken
Posted by Darlene at recipegoldmine.com 5/6/02 1:34:46 am
2 chicken breasts, halved
1 cup fresh bread crumbs
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/8 teaspoon ground ginger
1/3 cup plain low-fat yogurt
Preheat oven to 400 degrees F. Lightly spray a medium size shallow baking dish with vegetable spray.
Rinse chicken and pat dry.
In a shallow pan, combine bread crumbs, onion powder, garlic powder, cayenne pepper and ginger. Dip chicken in yogurt, then into crumb mixture. Place in prepared dish. Bake uncovered, 45 to 50 minutes, or until tender.
This chicken recipe contains: cal: 254, fat: 5 g
Billy No I will not make out with you. Did ya hear that this girl wants to make out with me in the middle of class. You got Chlorophyll Man up there talking about God knows what and all she can talk about is making out with me. Im here to learn, everybody, not to make out with you. Go on with the chlorophyll. — Billy Madison
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