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recipelink.com Chat Room Recipe Swap
December 8, 1999 – Off Topic Recipes (12)
KellyWA (10:59:09) : Pecan Meringue Kisses
1 egg white, at room temperature
1/4 teaspoon salt
1 cup brown sugar, firmly packed
1 cup chopped pecans
Preheat oven to 300 degrees F. Grease a cookie sheet.
Beat egg whites and salt until soft peaks form. Gradually add brown sugar, beating constantly, until
stiff peaks form. Fold in pecans.
Drop rounded teaspoonfuls of meringue onto a greased cookie sheet. Bake about 15 to 20 minutes
or until delicately brown and firm. Cool three to five minutes before removing from cookie sheet.
Lemon Meringues
2 large egg whites, room temperature
pinch salt
2/3 cup sugar, sifted
1 teaspoon lemon zest, finely grated
1/4 teaspoon vanilla extract
Preheat oven to 250 degrees.
Cover 2 baking sheets with parchment or foil.
Beat egg whites with salt til soft peaks form.
Add sugar very slowly, beating well between additions, til egg whites are stiff but not dry.
Fold in lemon zest and vanilla.
Drop by teaspoonfuls onto the baking sheets or pipe small kisses with a pastry bag fitted with a
1/2-inch star tip.
Bake til dry, but not brown, 40 to 45 minutes. Cool 2 to 3 minutes before removing from baking
sheets.
Can be stored up to 2 weeks in an airtight container.
KellyWA (10:57:56) : Cloud Cookies
3 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon vanilla
3/4 cup superfine granulated sugar (NOT powdered)
1/4 cup chopped nuts
2 cups chocolate chips
Beat egg whites, cream of tartar and salt until soft peaks form. Add vanilla.
Gradually add sugar, beat until stiff. Fold in chocolate chips and nuts.
Drop by teaspoonful on a cookie sheet covered with parchment paper or foil.
Bake until dry at 300 degrees, about 25 minutes (sometimes this takes 35-45 minutes).
You can also add 2 tablespoons of cocoa to make Chocolate Clouds.
Marie,Ohio (09:35:43) : Red Velvet Torte
12-16 servings
350 degrees F
1 Red velvet cake mix ( Duncan Hines)
1 can (21 oz) cherry pie filling
1/4 t. almond extract
1 container (8 oz) cool whip
Grease and flour 2 9" pans..
prepare as directed on box..
meanwhile combine cherry pie filling with almond extract..
To assemble
put one layer on plate..
cover with 1 C. cool whip
then half the pie filling..
repeat with second cake layer..
cool whip
cherry pie filling..
Decorate cake edge with remaining cool whip..
garnish with sliced almonds..
sugar..for your large group..
I'd do this in 9x13 pans..it will be more like a sheet cake then..
or even 10-15..( thinner layers..but adequate.)
Patti/Dnvr (09:29:20) : Sunny Front Range Cheesebake
Serves 6
4 eggs
12 ounce container cottage cheese
6 ounces shredded Monterey Jack cheese
6 ounces Swiss cheese
1/4 cup fresh parsley, minced
1/4 cup green onions, chopped
1 1/2 cup mushrooms, sliced
4 ounce can green chiles, diced
2 ounces sundried tomatoes, cut into 1/2 inch strips
1 1/2 cups Bisquick
Beat eggs in large bowl. Add remaining ingrediants and mix thorougly. Place in 6 individual oven-proof casseroles, greased. Bake at 350 degrees for 45 minutes. It's done when eggs are set and top is golden brown
Serve with fresh fruit.
Patti/Dnvr (09:25:10) : Racine's Chocolate Velvet Loaf
3 TBLS plus 1 1/2 TBLS Hershey's European Dark Chocolate
3 TBLS boiling water
1 1/2 teas vanilla (extract ONLY!! No imitation)
3 eggs
1 1/4 cups cake flour, sifted
3/4 cup plus 2 tbls sugar
3/4 teas bakng powder
1/4 teas salt
1 stick plus 5 tbls unsalted butter, softened
In a medium bowl, whisk the cocoa powder and the water.
Whisk in the eggs and vanilla, set aside.
In a separate mixing bowl, combine the remaining ingrediants and mix on low speed for 30 seconds to blend.
Add one-half of the chocolate mixture and the butter to the dry ingrediants. Mix until the dry ingrediants are moistened (low speed).
Increase the speed and beat for 1 minute to aerate the batter and to develop structure. Scrape down the sides of the bowl.
Gradually add the remainng chocoalte mixture in 2 batches and beat for 20 seconds after each addition. Scrape down.
Scrape the batter into a greased 8 x 4 x 2 inch loaf pan.
Bake at 350 degrees for 50-55 minutes or until a toothpick inserted in the middle comes out clean. Cover loosely with greased foil or parchment paper if the top starts to get too dark.
jp (08:19:01) : Flank Steak Deluxe
1 1/2 Lb Flank Steak
C Flour
1 Tsp Salt
1/4 Tsp Black Pepper
1 Tbsp Cooking Oil
2 Tbsp Worcestershire Sauce
Dash Of Tabasco
2 Tbsp Lemon Juice
1/2 C Catsup
1 1/2 tsp Prepared Mustard
1 tsp Grated Lemon Rind
1/4 C Onion -- minced
1 clove Garlic
Mushroom Slices -- (optional)
Parsley Sprigs -- for garnish
Score meat. Mix flour, salt, and pepper; thoroughly pound into meat.
Brown in hot oil. Combine remaining ingrediets; pour over meat and
cover. Cook over low heat until tender, 1 1/2 to 2 hours. (Do not
cook in electric skillet.) Serve surrounded by border of cooked rice.
Garnish with parsley.
Serves: 4
jp (08:17:43) : Flank Steak
Unseasoned Meat Tenderizer
1 Flank Steak
1 Garlic Clove
Freshly Ground Pepper
1/2 Cup Soy Sauce
1/4 Cup Vermouth
Dash Tabasco Sauce
Use tenderizer according to directions on label. Put garlic through a
press, and rub steak with garllic and freshly ground pepper. Mix
together soy sauce, vermouth, and Tabasco and pour over steak. Marinate
for 2 hrs. or longer. Broil under very high heat for 3 to 4 minutes on
each side Serve rare and carve diagonally. Flank steak must be rare to
be tender.
Serves: 4
jp (08:13:27) : Simmered Flank Steak
1# Flank Steak
Grated Parmesan Cheese
Salt and Pepper
1 clove garlic -chopped fine or crushed
1 can tomato soup +1 soup can of water
1 T. vinegar
1 T. oregano
Unroll flank steak and sprinkle with cheese, salt and pepper and garlic. Roll up and tie with string.
Brown lightly in a little oil on all sides. Place in a crock pot or cooking pot with the soup, water,
vinegar and oregano. Let simmer at least 4 hours, covered. Serve over noodles.
This recipe easily doubles. If using 2 flank steaks, double the gravy ingredients. Using a crock pot
works best. No fussing.
jp (08:10:15) : London Broil
1 1/2 to 2 pounds flake steak
1 cup salad oil
1/2 cup lemon juice
1/2 cup soy sauce
4 tablespoons Worcestershire sauce
1/2 teaspoons garlic powder
Soak steak for 2-3 days in marinade, turning twice a day. Broil for 3-5 minutes on one side and 2-3
minutes on the other. Cut meat on bias to serve.
jp (08:10:15) : Stuffed Flank Steak
1 3pound flank steak
2 tablespoons butter
1/2 pound fresh mushrooms, sliced
1 clove garlic, crushed
2 tablespoons Roquefort or cheddar cheese
1 teaspoon salt
1/4 teaspoon pepper.
Cut lengthwise pocket in steak. marinate in favorite marinate for overnight. Saute mushrooms in 1
tablespoon butter for 2 minutes. combine mushrooms, cheese, remaining tablespon butter, garliic,
1/2 teaspoon salt and 1/8 teaspoon pepper. Stuff pocket with mixture. Fasten with skewers or
toothpicks. Sprinkle with remaining slat and pepper. Refrigerate until shortly before serving time.
Broil about 3 inches from heat for 6-8 minutes, depending upon size and thickness of steak. Place
on warmed platter. Slice in thin slices against the grain of the meat. Serves 4
Mead Marinade
1/2 cup cooking oil
2 tablespoons red wine vinegar
1 tablespoon coarse black pepper
1/4 cup soy sauce
2 tablespoons dry mustard
1/2 Teaspoon parsley
4 teaspoons Worcestershire sauce
3/4 teaspoon salt
1/2 teaspoon garlic powder
2 tablespoons lemon juice
Mix all ingredients together until thoroughly mixed. Sprinkle meat generously with tenderizer and
pour marinade over meat. Refrigerate for 12-24 hours, turning meat often.
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