Posted by admin on 1st June 2010
| Ingredients | |
| | | | |
| 4 | pound | round steak, 1/2-inch thick | |
| 1 | cup | milk | |
| 1 | cup | flour, unbleached | |
| 4 | teaspoon | black pepper | |
| 4 | teaspoon | salt 1 x milk | |
| | | | |
| 4 | tablespoon | fat | |
| 4 | tablespoon | flour, unbleached | |
| 1 | qt | milk | |
| 1 | | salt, to taste | |
| 1 | | pepper, to taste | |
| | | |
Directions:
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Tenderize round steak. Dip in milk and then flour, salt and pepper to taste.
Fry in deep fat at approcimately 375 Degrees F. until golden brown. After
steak is done, pour off fat leaving about 4 T in pan. Add 4 T flour. Stir
until smooth. Add 1 qt milk. Stir and cook until thickened for steak gravy.
Enjoy!
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I am treating you as my friend, asking you to share my present minuses in the hope that I can ask you to share my future pluses. — Katherine Mansfield
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Posted by admin on 12th May 2010
1 sm Butternut squash 2 ea Slices cubed white bread 2 ea Green apples 1 ts Salt 1 md Onion; chopped 1/4 ts Pepper 1 pn Rosemary 2 ea Egg yolks 1 pn Marjoram 1/4 c Heavy cream 1 qt Chicken stock Use a small butternut squash, approximately 1 lb unpeeled, cut in half and seeded. Green apples should be peeled, cored and chopped. Combine squash, apples, onions, herbs, chicken stock, bread cubes, salt and pepper in heavy sauce pan. Bring to a boil and simmer uncovered 30-45 minutes. Scoop out flesh of squash and discard the skins. Return pulp to sauce pan. Puree the bisque in a blender until smooth. Return to sauce pan. In a small bowl, beat egg yolks and cream together. Beat in a small amount of the hot bisque, then return to the saucepan. Heat but do not boil.
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Its never to late to have a happy childhood. — Wayne W Dyer
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Posted by admin on 8th May 2010
8 Stalks canned baby corn 1 cn Peeled straw mushrooms 2 md Size fresh tomatoes 8 sm Stalks of bok choy 1/2 ts Salt 1 c Chicken stock 1 ts Peanut oil 1/4 ts Sugar Cornstarch paste 2 tb Chicken oil (rendered fat) Preparation: Have water in steamer boiling. Dip tomatoes to loosen skins; remove skins; slice in half. Wash and trim bok choy stalks. Use slender end of stalk only (use leaves and thick stalk in other dish). Drain baby corn and straw mushrooms. Steaming: First steam baby corn and straw mushrooms for 5 minutes. Place tomatoes and bok choy on separate plate; sprinkle with salt; steam for 3 minutes; drain. Arrange vegetables on warm round serving platter in flower pattern. Sauce: To render chicken fat, place pieces in small saucepan with a few drops of oil to prevent sticking. Cook on medium heat for 20 minutes or so, until chicken oil separates from solids. Drain oil, reserve. Alternatively, make aromatic oil by steeping several peeled garlic cloves in hot cooking oil (after removing it from heat). In small saucepan, heat chicken stock, peanut oil and sugar. When it starts to boil, dribble in enough cornstarch paste to give a light body. Keep warm until ready to use. When vegetables are being steamed, reheat sauce with chicken oil. Pour sauce over vegetables. Serve.
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Somewhere along the line of development we discover what we really are, and then we make our real decision for which we are responsible. Make that decision primarily for yourself because you can never really live anyone elses life, not even your own childs. — Roosevelt, Eleanor
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Posted by admin on 6th May 2010
Creamy Creole Turkey Bake
Serves 4.
2/3 cup chopped onion
2/3 cup chopped celery
1/3 cup chopped green bell pepper
1 garlic clove, minced, or 1/4 teaspoon garlic powder
1 tablespoon butter
1/4 pound fresh mushrooms, sliced
4 ounces cream cheese, softened
1 (8 ounce) can stewed tomatoes, drained
1 1/2 teaspoons Creole seasoning
4 ounces fettuccini, cooked according to package directions
2 cups 1/2-inch cubed cooked turkey
Vegetable cooking spray
1/4 cup grated Parmesan cheese
In medium nonstick skillet, over medium-high heat, saut? onion, celery, green pepper and garlic in margarine 4 to 5 minutes or until vegetables are crisp-tender.
Add mushrooms and saut? 2 minutes. Remove from heat. In medium bowl blend cream cheese, tomatoes and Creole seasoning. Fold in vegetable mixture, fettuccini and turkey.
Pour mixture into 9-inch square dish, sprayed with vegetable cooking spray. Sprinkle cheese over top and bake at 325 degrees F for 30 minutes or until bubbly.
I realize that Im generalizing here, but as is often the case when I generalize, I don care. — Dave Barry
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Posted by admin on 4th May 2010
Thankfully Simple Turkey
1 tablespoon flour
1 turkey-size oven cooking bag
1 medium onion, sliced
2 stalks celery, sliced
1 (16- to 20-pound) turkey, thawed and rinsed
2 tablespoons vegetable oil
Preheat oven to 350 degrees F.
Shake flour in cooking bag; place bag in at least a 2-inch deep roasting pan. Place onion and celery in bag. Stuff turkey, if desired. Brush turkey with oil. Sprinkle turkey with Herb Mix. Place turkey in bag on top of vegetables. Close bag with nylon tie, and make six 1/2-inch slits in top. Insert a meat thermometer through the slit in the bag into thigh. Bake to 180 degrees F for 2 3/4 to 3 1/4 hours. Add 1/2 hour cooking time for stuffed turkey.
Serves 16 to 20.
Herb Mix
2 tablespoons dried parsley flakes
2 tablespoons rubbed sage
1 teaspoon dried whole marjoram
1 teaspoon dried whole thyme
1 teaspoon dried whole savory
1/2 teaspoon dried whole rosemary
Combine all ingredients in container of an electric blender; process 1 minute. Sprinkle inside cavity (if not stuffed) and outside of turkey.
Im 65 and I guess that puts me in with the geriatrics. But if there were fifteen months in every year, Id only be 48. Thats the trouble with us. We number everything. Take women, for example. I think they deserve to have more than twelve years between the ages of 28 and 40. — James Grover Thurber
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Posted by admin on 2nd May 2010
| Ingredients | |
| 3 | each | leeks, large bunches | |
| 3 | pound | potatoes | |
| 3 | each | onions | |
| 2 | each | garlic, cloves | |
| 1 | qt | milk (optional) | |
| 1 | qt | half and half (optional) | |
| 1 | pt | heavy cream (optional) | |
| 3 | cup | chicken stock (clear) | |
| 3 | cup | water | |
| 1 | | salt, to taste | |
| 1 | | pepper, to taste | |
| | | |
Directions:
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Peel the potatoes in advance and keep them submerged under cold water to prevent discoloration.
Smash the garlic clusters on their sides to seperate the cloves. Cut off the large end of the cloves and crush the clove by laying the cloves on a flat surface, and pressing down on them under the side of the blade of a wide, bladed knife. Remove the peelings from the crushed cloves.
Inspect the leeks and remove any parts of the plants that are withered or discolored. Chop the onions. Coarsely chop the leeks, including the leaves. Saute the leeks, onions, and garlic in peanut oil. Peanut oil seems to work best but olive oil or corn oil may be used. Saute until tender. Set aside in a strainer to drain any excess oil.
Select a pot large enough to cook the potatoes with some room to spare for the soup. Add 3 cups of chicken stock and 3 cups of water. Make sure the chicken stock is clear; containing no fat. If homemade chicken stock is not available then substitute with instant chicken broth, but use locally prepared stock if possible.
Cook the potatoes in the stock/water combination for 25 - 30 minutes, or until done. Remove the potatoes and reduce heat under the pot, but keep the liquid hot.
Drain the potatoes and insure the sauted vegatables are drained. Place potatoes and the drained vegatables in a food processor and blend on medium to high speed until smooth. Return the blended mixture to the liquid in the soup pot. Stir well and increase heat.
Heat just to boiling. If the soup appears to be too thick at this stage slowly add a little more stock or water. If desired add salt and pepper to taste. The soup is ready to serve at this point, especially as low fat or a lite soup. But you can add milk or cream. When the liquid reaches boiling point, add the milk or cream. Stir. milk produces a thinner soup than the cream. Cream or Half-N-Half provides a full flavor with more body. Heat to just below the boiling point. Be careful at this stage and do not boil after adding the milk or cream. Too much heat at this time will cause the soup to stick to the pot and loose flavor.
Serve immediately with fresh baked bread or homemade croutons.
Additional comments: The amounts of the ingredients are not critical to a successful soup. If you like garlic its hard to put too much in this receipe. The amount of onions can be varied also. The more onions, the better it seems to be. A ratio of one bunch of leeks to one pound of potatoes is OK. But more leeks doesn spoil it either.
For people without a large food processor: The potatoes can me prepared as if making mashed potatoes (with a mixer) but with just potatoes. If the mixture becomes too dry add water or milk while beating. Blend the sauted vegetables in the food processor and add to the beaten potatoes. Blend until smooth before adding to the stock.
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Nature does nothing uselessly. — Aristotle
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Posted by admin on 1st May 2010
1 ea Onion, chopped 1 ea Large leek, chopped 1 ea Bunch scallions, chopped 3 ea Medium zucchini, grated 3 ea Medium summer squash, grated 3 t Curry powder 1 x Salt 1 x White pepper 6 c Chicken stock 3 ea Potatoes, peeled and sliced 1 c Heavy cream 1 ea Stick sweet butter Chop the onion, the leek, and the scallions. Reserve a little of the grenner parts of the scallions for garnish. Grate the squashes, seeds and all. In a heavy pot melt the sweet butter. When the butter foams and is quite fragrant, add curry powder, and cook while stirring for 2 or 3 minutes. Add the onions, leeks, scallions, and squash, and season to taste with salt and pepper. Saute this mixture briefly, then turn down the heat, cover, and cook until squash is soft and juices have been extracted. Uncover, and evaporate half of the juice. Add the chicken stock and potatoes. Cook uncovered for 15 minutes, or until potatoes are just cooked through. To Serve: Hot, country style - add the heavy cream and serve in warmed soup bowls. Pureed - chilled or hot - let the soup mixture cool, then puree in batches in food processor or blender. Strain the puree. Stir in heavy cream. Serve iced or heated. Garnish with reserved scallions. By Chef Deedy Marble The Governors Inn Ludlow, Vermont This handsome potage has many personalities as it may be presented in a variety of ways: hot, cold, pureed, or country style. From In Season, a publication of the Vermont Department of Agriculture, Food and Markets.
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Justice does not come from the outside. It comes from inner peace. — Barbara Hall
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Posted by admin on 1st May 2010
Creole-Cajun Wings
Oil (for deep-fat frying)
1 (4 pound) package frozen separated
chicken wings, thawed
1 (8 ounce) can tomato sauce
1/2 cup butter or margarine, melted
1/4 cup hot pepper sauce
In an electric skillet or deep-fat fryer, heat oil to 350 degrees F. Fry chicken wings, a few at a time, for 10 to 12 minutes or until the juices run clear. Drain on paper towels. Combine tomato sauce, butter and hot pepper sauce in a large bowl; add wings and toss to coat. Let stand for 15 minutes.
Remove wings from sauce. Cover and refrigerate for 8 hours or overnight.
Place wings in a greased 13 x 9-inch baking dish. Cover and bake at 350 degrees F for 25 to 30 minutes or until heated through.
Uncover and bake 5 minutes longer. Baste wings with pan drippings; serve immediately. If desired, serve with Blue Cheese Garlic Dip.
Yields 12 to 14 servings.
Blue Cheese Garlic Dip
1 (12 ounce) jar refrigerated blue cheese dressing
1 (4 1/2 ounce) can tiny shrimp, rinsed and chopped
4 scallions, thinly sliced
1 to 2 garlic cloves, minced
1/4 teaspoon celery seed
1/4 teaspoon dried thyme
1/8 to 1/4 teaspoon cayenne pepper
1/8 to 1/4 teaspoon ground mustard
1/8 to 1/4 teaspoon white pepper
1/8 to 1/4 teaspoon hot pepper sauce
In a bowl, combine all ingredients; mix well. Cover and chill for at least 2 hours.
Serve with Creole-Cajun Wings, vegetables or crackers.
Yields about 2 cups.
The best an American can look forward to is the lonely pleasure of one who stands at long last on a chilly and inhospitable mountaintop where few have been before, where few can follow and where few will consent to believe he has been. — George Frost Kennan
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Posted by admin on 27th April 2010
Crunchy Sour Cream and Onion Chicken
Posted by Trinityjae at recipegoldmine.com 7:54:25pm 9/25/03
Here is another one you HAVE to try!! Enjoy!
4 large boneless, skinless chicken breasts
2 large eggs
1/4 cup milk
2 cups sour cream and onion potato chips, crushed
1/4 teaspoon thyme
1/8 teaspoon black pepper
2 tablespoons butter or margarine, melted
Nonstick cooking spray
Preheat oven to 425 degrees F.
Crush potato chips either by hand with a rolling pin or in a blender/food processor.
In a small bowl, place the milk and egg and beat lightly.
On a piece of wax paper, place potato chip crumbs, thyme and pepper. Line a shallow baking pan with foil and spray with vegetable cooking spray.
Dip each chicken breast into egg-milk mixture; then roll in seasoned crumbs and arrange in a single layer on foil-lined baking pan. Repeat until all chicken is arranged in the pan. Let sit 15 minutes.
Drizzle melted butter or margarine over the chicken and bake for 30 minutes, or until the coating is crunchy and the chicken is cooked through.
Serves 4.
There is a woman at the begining of all great things. — Alphonse Marie Louis de Lamartine
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Posted by admin on 25th April 2010
3 lbs chicken 1/2 c chopped celery leaves 1 bay leaf 10 peppercorns 1 tsp salt 5 c hot water 1 c diced celery 2 tbsp chopped fresh parsley 2 tbsp butter 5 to 6 tbsp flour 1/4 tsp salt Cut chicken into portions, place in a saucepan with celery leaves, bay leaf, peppercorns, the one teaspoon salt and the water. Bring to a boil, cover and simmer over low heat for about one hour, or until chicken is tender. Strain, then return broth to saucepan. Cut chicken into small pieces, add to broth with celery and parsley, then simmer. To make the butter balls, cream butter, add eggs and beat. Gradually add flour and the 1/4 tsp salt. Beat hard until whole is like a very soft batter. Drop by 1/4 or 1/2 teaspoonfuls into broth, cover and let stand 5 minutes over low heat.
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Oh, how I love the Earth and everything in it, life and death. And men. One can think of nothing finer, or nicer, than men their wars, their concentration camps, their justice. — Marcel Ayme
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